2 (10 oz) packages frozen chopped broccoli
2 cooked boneless chicken breast halves, chopped
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1/2 cup mayo
1 tsp lemon juice
1 1/2 cups shredded cheddar cheese
Preheat oven to 350. Place broccoli in the bottom of a 9x13 baking dish. Top with chicken. In a small bowl, blend the soups, mayo and lemon juice. Pour the mixture over the chicken. Top with cheese. Bake 35-40 minutes until bubbly and lightly browned.
ward newsletter recipe
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, April 14, 2009
Sweet and Sour Chicken
3 pounds chicken breasts
1 tsp garlic salt
1/2 tsp black pepper
1 beaten egg
4-6 tbls cornstarch or flour
3/4 cup sugar
1/2 cup vinegar
1/2 cup chicken stock
3 1/2 tbls ketchup
1 tbls soy sauce
Sprinkle chicken with garlic salt and pepper. Let stand for one hour or more. Preheat oven to 325. Dip chicken in beaten egg, then in cornstarch or flour. Brown in hot oil. Place in baking dish. Cover with following sauce: Mix sugar, vinegar, chicken stock, ketchup and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken once or twice. Makes 6 servings.
ward newsletter recipe
1 tsp garlic salt
1/2 tsp black pepper
1 beaten egg
4-6 tbls cornstarch or flour
3/4 cup sugar
1/2 cup vinegar
1/2 cup chicken stock
3 1/2 tbls ketchup
1 tbls soy sauce
Sprinkle chicken with garlic salt and pepper. Let stand for one hour or more. Preheat oven to 325. Dip chicken in beaten egg, then in cornstarch or flour. Brown in hot oil. Place in baking dish. Cover with following sauce: Mix sugar, vinegar, chicken stock, ketchup and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken once or twice. Makes 6 servings.
ward newsletter recipe
Chicken & Rice Casserole
2 Cans (14 oz) green beans, drained
3 Cups diced cooked chicken
1 onion diced & sauteed
1 (8 oz) can water chestnuts, drained & chopped
1 (4 oz) can pimentos
1 can cream of celery soup
1 cup mayonnaise
1 (6 oz) box long-grain & wild rice, cooked according to pkg directions
1 cup grated sharp cheddar cheese
Preheat oven to 350. Mix all ingredients together and pour into greased 9x13 pan. Bake for 20 to 25 minutes till bubbly.
Macey's recipes
3 Cups diced cooked chicken
1 onion diced & sauteed
1 (8 oz) can water chestnuts, drained & chopped
1 (4 oz) can pimentos
1 can cream of celery soup
1 cup mayonnaise
1 (6 oz) box long-grain & wild rice, cooked according to pkg directions
1 cup grated sharp cheddar cheese
Preheat oven to 350. Mix all ingredients together and pour into greased 9x13 pan. Bake for 20 to 25 minutes till bubbly.
Macey's recipes
Monday, February 9, 2009
Chicken Enchiladas
6 TBSP Honey
5 TBSP Lime Juice
1 TBSP Chili Powder
1/2 TBSP Garlic powder
Make into sauce and marinate about 1 lb of shredded chicken for about 30 minutes. Put 1/2 Cup green enchilada sauce in the bottom of a casserole pan. Put the chicken mixture into ... Read Morethe tortilla's with a little bit of cheese and roll them up. After placing all the enchilada's into the pan mix the rest of the enchilada sauce with 1 Cup of Sour Cream and pour this over the pan. Put some cheese over and pop into the oven at 350 for about 30 minutes.
5 TBSP Lime Juice
1 TBSP Chili Powder
1/2 TBSP Garlic powder
Make into sauce and marinate about 1 lb of shredded chicken for about 30 minutes. Put 1/2 Cup green enchilada sauce in the bottom of a casserole pan. Put the chicken mixture into ... Read Morethe tortilla's with a little bit of cheese and roll them up. After placing all the enchilada's into the pan mix the rest of the enchilada sauce with 1 Cup of Sour Cream and pour this over the pan. Put some cheese over and pop into the oven at 350 for about 30 minutes.
Wednesday, August 6, 2008
Chicken Noodle Casserole
8 Servings
Prep: 20 min
Cook: 15 min
work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.' --Lori Gleason of Minneapolis, Minnesota
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
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Prep: 20 min
Cook: 15 min
work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.' --Lori Gleason of Minneapolis, Minnesota
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
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Chicken Casserole, El Paso Style
4 Servings
1 medium-size onion
2 tablespoons salad oil
3 large skinless, boneless chicken thighs (about 3/4 pound)
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1 cup milk
One 8 3/4-ounce can creamed corn
One 8 3/4- to 10 1/2-ounce can red kidney beans, drained
2 tablespoons chopped fresh cilantro or 1/2 teaspoon dried cilantro leaves
1/4 pound Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
One-third of an 10-ounce package tortilla chips (about 3 cups)
1. Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl.
2. Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
3. In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion.
4. Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
5. Preheat oven to 375 degrees F. Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts.
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1 medium-size onion
2 tablespoons salad oil
3 large skinless, boneless chicken thighs (about 3/4 pound)
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1 cup milk
One 8 3/4-ounce can creamed corn
One 8 3/4- to 10 1/2-ounce can red kidney beans, drained
2 tablespoons chopped fresh cilantro or 1/2 teaspoon dried cilantro leaves
1/4 pound Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
One-third of an 10-ounce package tortilla chips (about 3 cups)
1. Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl.
2. Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
3. In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion.
4. Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
5. Preheat oven to 375 degrees F. Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts.
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Tuesday, July 22, 2008
Tangy Oven-Barbecued Chicken
1 cup barbecue sauce
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
Chicken in a Pot Soup
3 cans chicken broth
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1 medium carrot, sliced
1 medium stalk celery, sliced
1 medium onion, chopped
1/2 c brown rice, uncooked
12 oz cooked chicken breast meat, chopped (about 2 cups)
Place all ingredients into a soup pot and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 to 45 minutes.
Serves 8
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1 medium carrot, sliced
1 medium stalk celery, sliced
1 medium onion, chopped
1/2 c brown rice, uncooked
12 oz cooked chicken breast meat, chopped (about 2 cups)
Place all ingredients into a soup pot and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 to 45 minutes.
Serves 8
Creamed Chicken and Biscuits
1/2 onion chopped
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
6 frozen biscuits, thawed, or you can use a can of refrigerated biscuits
Preheat oven to 350. Grease an 11x7 inch baking dish. Heat butter in a small skillet over medium high heat until melted and stir in onion. Saute until tender (they become transparent). Combine onion, chicken soup, sour cream, and milk in a medium bowl and mix well. Spoon into baking dish and bake for 15 minutes. Remove and sprinkle with 3/4 c cheddar. Place biscuits in a single layer over top and sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minute. Serve immediately.
Serves 6 (probably small servings)
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
6 frozen biscuits, thawed, or you can use a can of refrigerated biscuits
Preheat oven to 350. Grease an 11x7 inch baking dish. Heat butter in a small skillet over medium high heat until melted and stir in onion. Saute until tender (they become transparent). Combine onion, chicken soup, sour cream, and milk in a medium bowl and mix well. Spoon into baking dish and bake for 15 minutes. Remove and sprinkle with 3/4 c cheddar. Place biscuits in a single layer over top and sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minute. Serve immediately.
Serves 6 (probably small servings)
Friday, July 18, 2008
Winger's Hot Wings Sauce
Chicken (any kind, breaded or not) coated in a sweet and
savory sauce like Winger’s® Original Amazing
Sauce and baked to create a sticky coating.
Prep. Time: 0:30
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbls. honey
2 tsp. hot sauce (more or less as desired, it will get spicier as it simmers)
2 tsp. apple cider vinegar
-In a saucepan over low heat, combine all ingredients, except chicken. Warm sauce, stirring occasionally, while you cook the chicken.
-Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray.
-Bake in a 350 degree oven for 5 - 7 minutes, or until sauce thickens and becomes sticky.
-Serve chicken with remaining sauce on the side for dipping.
Make It A Meal: Serve with Fresh Broccoli Salad.
savory sauce like Winger’s® Original Amazing
Sauce and baked to create a sticky coating.
Prep. Time: 0:30
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbls. honey
2 tsp. hot sauce (more or less as desired, it will get spicier as it simmers)
2 tsp. apple cider vinegar
-In a saucepan over low heat, combine all ingredients, except chicken. Warm sauce, stirring occasionally, while you cook the chicken.
-Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray.
-Bake in a 350 degree oven for 5 - 7 minutes, or until sauce thickens and becomes sticky.
-Serve chicken with remaining sauce on the side for dipping.
Make It A Meal: Serve with Fresh Broccoli Salad.
Wednesday, July 16, 2008
Low-Fat Baked Chicken Chimichangas
like Chi-Chi's®
Spiced chicken and refried beans in a crisp shell.
Serves: 6-8
Prep. Time: 0:45
Cook Rice if desired
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes: Serve with sour cream and guacamole.
Spiced chicken and refried beans in a crisp shell.
Serves: 6-8
Prep. Time: 0:45
Cook Rice if desired
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes: Serve with sour cream and guacamole.
Tuesday, July 15, 2008
Taco Pasta Salad
1 pkg. Tri-Colored Pasta
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool. In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
Mix together and refrigerate until ready to use.
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix. Mix together and refrigerate until ready to use.
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool. In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
Mix together and refrigerate until ready to use.
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix. Mix together and refrigerate until ready to use.
Chicken Salad-Stuffed Tomatoes
4 Servings
Total Time: 15 min
Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.
NUTRITIONAL INFORMATION
1 serving: Calories 51; Carbohydrates 6g; Cholesterol 12mg; Dietary Fiber 1g; Fat 2g (Saturated Fat 1g); Potassium 214mg; Sodium 76mg
INGREDIENTS
4 plum tomatoes
1/4 cup chicken salad
Freshly ground pepper
2 teaspoons sliced fresh chives
DIRECTIONS
Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.
Total Time: 15 min
Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.
NUTRITIONAL INFORMATION
1 serving: Calories 51; Carbohydrates 6g; Cholesterol 12mg; Dietary Fiber 1g; Fat 2g (Saturated Fat 1g); Potassium 214mg; Sodium 76mg
INGREDIENTS
4 plum tomatoes
1/4 cup chicken salad
Freshly ground pepper
2 teaspoons sliced fresh chives
DIRECTIONS
Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.
Fried-Chicken Salad
4 Servings
Total Time: 20 min
NUTRITIONAL INFORMATION
1 serving: Calories 600; Carbohydrates 19g; Cholesterol 75mg; Fat 31g; Sodium 570mg
INGREDIENTS
4 boneless skinless chicken breast halves
1/3 cup cornmeal
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 cup buttermilk
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/2 cup vinaigrette dressing
10 cups mesclun or mixed salad greens
1 cup cherry tomatoes, halved
3/4 cup shredded carrot
DIRECTIONS
1. Pound chicken between wax paper to 1/2 inch thick.
2. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend.
3. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture.
4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet.
5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side.
Total Time: 20 min
NUTRITIONAL INFORMATION
1 serving: Calories 600; Carbohydrates 19g; Cholesterol 75mg; Fat 31g; Sodium 570mg
INGREDIENTS
4 boneless skinless chicken breast halves
1/3 cup cornmeal
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 cup buttermilk
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/2 cup vinaigrette dressing
10 cups mesclun or mixed salad greens
1 cup cherry tomatoes, halved
3/4 cup shredded carrot
DIRECTIONS
1. Pound chicken between wax paper to 1/2 inch thick.
2. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend.
3. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture.
4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet.
5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side.
Sunday, July 13, 2008
Italian Crockpot Chicken
chicken breasts
½ stick margarine
1 pkg. Italian dressing mix
1 can cream of chicken soup
1 (8 oz.) pkg. cream cheese
Melt butter in crockpot. Stir in dressing mix. Add chicken, turning to coat. Cook on high for 3 hours. (add 1 hour if chicken is frozen) Remove chicken and shred. Put chicken back in crockpot. Add soup and cream cheese. Stir and cover until heated through. Serve over rice.
½ stick margarine
1 pkg. Italian dressing mix
1 can cream of chicken soup
1 (8 oz.) pkg. cream cheese
Melt butter in crockpot. Stir in dressing mix. Add chicken, turning to coat. Cook on high for 3 hours. (add 1 hour if chicken is frozen) Remove chicken and shred. Put chicken back in crockpot. Add soup and cream cheese. Stir and cover until heated through. Serve over rice.
Wednesday, July 9, 2008
Crunchy Honey Mustard Chicken Fingers
Serves 4 hungry kids—double up for the rest of the family!
4 small, boneless skinless chicken breast halves
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed
Preheat oven to 425. Lightly grease a cookie sheet
In a small bowl, mix Dijon and warmed honey together till well mixed. Put crushed corn flakes in a separate bowl.
Slice chicken into 3/4 inch strips. Dip in honey mustard mix. Then roll in crushed corn flakes and put on cookie sheet.
Bake for 10 to 15 minutes or until done.
4 small, boneless skinless chicken breast halves
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed
Preheat oven to 425. Lightly grease a cookie sheet
In a small bowl, mix Dijon and warmed honey together till well mixed. Put crushed corn flakes in a separate bowl.
Slice chicken into 3/4 inch strips. Dip in honey mustard mix. Then roll in crushed corn flakes and put on cookie sheet.
Bake for 10 to 15 minutes or until done.
Tuesday, July 1, 2008
Hawaiian Teriyaki Chicken
1 cup soy sauce
1 cup brown sugar
1 tsp. minced garlic
1 tbsp. finely grated fresh ginger root
1 tbsp. sliced green onion
1 tbsp. toasted sesame seeds (can be optional)
Mix it all up and pour over chicken thighs in a large pot. Cover and boil on low for about 45 - 60 min. Thicken gravy with a cornstarch and water mix. Serve with rice.
1 cup brown sugar
1 tsp. minced garlic
1 tbsp. finely grated fresh ginger root
1 tbsp. sliced green onion
1 tbsp. toasted sesame seeds (can be optional)
Mix it all up and pour over chicken thighs in a large pot. Cover and boil on low for about 45 - 60 min. Thicken gravy with a cornstarch and water mix. Serve with rice.
Slow Cooker Herb Chicken
2 ½ lbs. chicken, cut in serving pieces
2 envelopes Lipton Savory Herb and Garlic Soup Mix
2 bell peppers cut in 1 inch cubes (optional)
1 c. coarsely chopped onion
½ c. dry white wine or water
In crockpot, combine all ingredients. I add the bell peppers and onions during the last 1-2 hours so they don't get mushy. Cook covered on low for 8-10 hours or high 4-6 hours.
2 envelopes Lipton Savory Herb and Garlic Soup Mix
2 bell peppers cut in 1 inch cubes (optional)
1 c. coarsely chopped onion
½ c. dry white wine or water
In crockpot, combine all ingredients. I add the bell peppers and onions during the last 1-2 hours so they don't get mushy. Cook covered on low for 8-10 hours or high 4-6 hours.
Parmesan Chicken
1 cube melted butter
1 c. parmesan cheese
¾ c. bread crumbs
2 tsp. parsley
2 tsp. oregano
½ tsp each salt/pepper/paprika
Combine all except butter.
4-6 chicken breasts (cut in half/If the chicken is really thick I will cut it in half to make it thinner)
Dip chicken in melted butter, roll in crumb mixture. Bake @ 350 for 30 minutes.
1 c. parmesan cheese
¾ c. bread crumbs
2 tsp. parsley
2 tsp. oregano
½ tsp each salt/pepper/paprika
Combine all except butter.
4-6 chicken breasts (cut in half/If the chicken is really thick I will cut it in half to make it thinner)
Dip chicken in melted butter, roll in crumb mixture. Bake @ 350 for 30 minutes.
Easy Swiss Chicken
4 chicken breast halves
1 pkg. stuffing mix
2 cans cream of chicken soup
¼ lb. swiss cheese, sliced
1 c. chicken broth
½ c. grated parmesan cheese
Place chicken in crockpot. Cover with swiss cheese. Combine the soup and 1/2 c. broth. Spoon over chicken. Combine stuffing and remaining broth. Spoon over soup mixture. Sprinkle with parmesan cheese. Cook on low for 8 hours or high 3-4 hours.
1 pkg. stuffing mix
2 cans cream of chicken soup
¼ lb. swiss cheese, sliced
1 c. chicken broth
½ c. grated parmesan cheese
Place chicken in crockpot. Cover with swiss cheese. Combine the soup and 1/2 c. broth. Spoon over chicken. Combine stuffing and remaining broth. Spoon over soup mixture. Sprinkle with parmesan cheese. Cook on low for 8 hours or high 3-4 hours.
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