1/4 c. salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 c. flour
7 tbsp. butter, melted
2 c. finely crushed Corn Flakes cereal
Dissolve salt in 1 qt. cold water. Add chicken to brine, cover, and refrigerate for 30 minutes. Remove cutlets from brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat oven to 400°F. Place an oven-safe baking rack on a baking sheet. Place flour and butter in separate bowls. Place crushed cereal flakes in a shallow pie plate. Dip chicken pieces in flour, then butter, then crushed cereal, shaking off excess in between each step. Place coated chicken strips on prepared baking rack.
Bake 15 to 20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, July 24, 2009
Braised Chicken
3 boneless, skinless chicken breasts
Salt and pepper
3 cloves garlic, grated or finely minced
1 tsp. paprika
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cumin
4 to 5 tbsp. olive oil, divided
2 bell peppers, seeded and cut into strips
1 onion, sliced
3 tomatoes, seeded and chopped
1/2 c. chicken broth
Cilantro, for garnish
Preheat oven to 350°F. Season chicken breasts with salt and pepper. In a small bowl, combine garlic, paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well-combined. Heat 1 to 2 tbsp. olive oil in a skillet or Dutch oven over medium-high heat. Add chicken breasts to pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove chicken to a plate.
Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay chicken pieces on top of vegetables. Brush tops of chicken pieces with spice-olive oil mixture. Distribute remaining peppers and onions around and on top of the chicken pieces, and top with chopped tomatoes. Brush remaining spice-oil mixture on top of the veggies. Pour chicken broth into baking dish around the edges. Transfer baking dish to preheated oven to bake for 1 hour. After 30 minutes of baking, remove from oven, flip chicken pieces over, toss vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return dish to oven to bake for 30 minutes longer. Remove from oven, garnish with chopped cilantro and serve.
Salt and pepper
3 cloves garlic, grated or finely minced
1 tsp. paprika
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cumin
4 to 5 tbsp. olive oil, divided
2 bell peppers, seeded and cut into strips
1 onion, sliced
3 tomatoes, seeded and chopped
1/2 c. chicken broth
Cilantro, for garnish
Preheat oven to 350°F. Season chicken breasts with salt and pepper. In a small bowl, combine garlic, paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well-combined. Heat 1 to 2 tbsp. olive oil in a skillet or Dutch oven over medium-high heat. Add chicken breasts to pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove chicken to a plate.
Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay chicken pieces on top of vegetables. Brush tops of chicken pieces with spice-olive oil mixture. Distribute remaining peppers and onions around and on top of the chicken pieces, and top with chopped tomatoes. Brush remaining spice-oil mixture on top of the veggies. Pour chicken broth into baking dish around the edges. Transfer baking dish to preheated oven to bake for 1 hour. After 30 minutes of baking, remove from oven, flip chicken pieces over, toss vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return dish to oven to bake for 30 minutes longer. Remove from oven, garnish with chopped cilantro and serve.
Chicken Lo Mein
6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 c. chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 med. chicken breast, cut into bite-sized pieces
1/2 sm. onion, chopped
1 bell pepper, seeded and sliced thin
1 c. snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil
Bring a pot of water to boil. Cook lo mein noodles according to package directions. Drain and set aside. In the meantime, make sauce by combining oyster sauce, soy sauce, chicken broth, and red pepper flakes in a small bowl. Whisk well and set aside.
Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken to pan and cook until browned and cooked through. Add vegetables, each a few minutes apart, starting with onion and bell pepper and ending with mushrooms. Cook just until tender-crisp. Add garlic and saute just until fragrant, about 1 minute.
Add sauce to pan, and then cooked lo mein noodles. Toss mixture well to coat everything. Drizzle with sesame oil and toss once more. Serve immediately.
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 c. chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 med. chicken breast, cut into bite-sized pieces
1/2 sm. onion, chopped
1 bell pepper, seeded and sliced thin
1 c. snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil
Bring a pot of water to boil. Cook lo mein noodles according to package directions. Drain and set aside. In the meantime, make sauce by combining oyster sauce, soy sauce, chicken broth, and red pepper flakes in a small bowl. Whisk well and set aside.
Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken to pan and cook until browned and cooked through. Add vegetables, each a few minutes apart, starting with onion and bell pepper and ending with mushrooms. Cook just until tender-crisp. Add garlic and saute just until fragrant, about 1 minute.
Add sauce to pan, and then cooked lo mein noodles. Toss mixture well to coat everything. Drizzle with sesame oil and toss once more. Serve immediately.
Tequila-Lime Grilled Chicken over Black Beans
Chicken:
1/4 c. tequila
1/2 c. freshly squeezed lime juice
1/4 c. freshly squeezed orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts
Beans:
1 tbsp. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 c. chicken or vegetable broth
Cumin, fajita seasoning, and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2 to 3/4 c. frozen corn
Combine tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a bowl or zippered plastic bag. Mix well; add chicken breasts to container. Cover and refrigerate overnight, or at least 8 hours.
When you are ready to cook the chicken, heat grill to medium-high heat. Oil grates to prevent meat from sticking. Once grill is heated, cook chicken until nicely browned and cooked through, about 15 to 20 minutes. Allow chicken to rest for 5 minutes before serving.
While chicken is cooking, prepare beans. Heat olive oil in a saucepan over medium-high heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and jalapeno to pan and saute for 1 minute more. Add black beans to pan and cook for a few minutes until warmed through. Pour in chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow mixture to simmer until most of the liquid has reduced. Stir in hot sauce and frozen corn, and cook 2 to 3 minutes more. Divide bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.
1/4 c. tequila
1/2 c. freshly squeezed lime juice
1/4 c. freshly squeezed orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts
Beans:
1 tbsp. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 c. chicken or vegetable broth
Cumin, fajita seasoning, and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2 to 3/4 c. frozen corn
Combine tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a bowl or zippered plastic bag. Mix well; add chicken breasts to container. Cover and refrigerate overnight, or at least 8 hours.
When you are ready to cook the chicken, heat grill to medium-high heat. Oil grates to prevent meat from sticking. Once grill is heated, cook chicken until nicely browned and cooked through, about 15 to 20 minutes. Allow chicken to rest for 5 minutes before serving.
While chicken is cooking, prepare beans. Heat olive oil in a saucepan over medium-high heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and jalapeno to pan and saute for 1 minute more. Add black beans to pan and cook for a few minutes until warmed through. Pour in chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow mixture to simmer until most of the liquid has reduced. Stir in hot sauce and frozen corn, and cook 2 to 3 minutes more. Divide bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.
Chicken Gyros
Tzatziki Sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 to 3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lb. chicken pieces, whatever you prefer
To Assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make tzatziki sauce, strain yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
To prepare chicken, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add chicken pieces to bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook chicken as desired, either in skillet or with broiler. Once chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, and sliced onions. Serve immediately.
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 to 3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lb. chicken pieces, whatever you prefer
To Assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make tzatziki sauce, strain yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
To prepare chicken, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add chicken pieces to bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook chicken as desired, either in skillet or with broiler. Once chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, and sliced onions. Serve immediately.
Friday, July 10, 2009
Black Bean, Chicken, and Red Pepper Stew
2 tbsp. olive oil, divided
2 to 3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped
In a large Dutch oven or stockpot, heat 1 tbsp. olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.
2 to 3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped
In a large Dutch oven or stockpot, heat 1 tbsp. olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.
Monday, March 30, 2009
Pineapple Chicken
4 boneless, skinless chicken breasts
2 tbsp. butter, melted
Salt and pepper, to taste
1/4 c. brown sugar
1 can (8 oz.) crushed pineapples
1/4 c. lemon juice or balsamic vinegar
2 tbsp. mustard
1 tsp. worcestershire sauce
1 tsp. soy sauce
Coat a glass dish with nonstick cooking spray. Brush chicken with butter and place in dish. Sprinkle with salt and pepper. Combine all other ingredients and pour over chicken. Bake at 375°F for 30 minutes.
2 tbsp. butter, melted
Salt and pepper, to taste
1/4 c. brown sugar
1 can (8 oz.) crushed pineapples
1/4 c. lemon juice or balsamic vinegar
2 tbsp. mustard
1 tsp. worcestershire sauce
1 tsp. soy sauce
Coat a glass dish with nonstick cooking spray. Brush chicken with butter and place in dish. Sprinkle with salt and pepper. Combine all other ingredients and pour over chicken. Bake at 375°F for 30 minutes.
General Tsao's Chicken
3/4 c. canned chicken broth
1.5 tbsp. cornstarch
2 tbsp. sugar
2 tbsp. light soy sauce
1 tbsp. white wine vinegar
1/2 tsp. ground ginger
2 tsp. peanut oil
2 scallions, chopped
2 med. garlic cloves, chopped
1/2 tsp. red pepper flakes, or to taste
1 lb. boneless, skinless chicken breasts, cut into 2-inch cubes
2 c. cooked rice
In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
Using a wok or medium-sized skillet, heat oil over medium-high heat. Add scallions, garlic, and pepper flakes, cooking for about 2 minutes. Add chicken, toss to coat with oil, and cook until browned on all sides, about 5 minutes.
Mix up the sauce again (it will have settled) and pour over chicken. Simmer and allow to thicken while chicken finishes cooking, about 3 minutes.
Serve sauce and chicken over rice.
6 WW points per serving. Serving size is 1/2 c. rice and 1 c. chicken and sauce.
1.5 tbsp. cornstarch
2 tbsp. sugar
2 tbsp. light soy sauce
1 tbsp. white wine vinegar
1/2 tsp. ground ginger
2 tsp. peanut oil
2 scallions, chopped
2 med. garlic cloves, chopped
1/2 tsp. red pepper flakes, or to taste
1 lb. boneless, skinless chicken breasts, cut into 2-inch cubes
2 c. cooked rice
In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
Using a wok or medium-sized skillet, heat oil over medium-high heat. Add scallions, garlic, and pepper flakes, cooking for about 2 minutes. Add chicken, toss to coat with oil, and cook until browned on all sides, about 5 minutes.
Mix up the sauce again (it will have settled) and pour over chicken. Simmer and allow to thicken while chicken finishes cooking, about 3 minutes.
Serve sauce and chicken over rice.
6 WW points per serving. Serving size is 1/2 c. rice and 1 c. chicken and sauce.
Chicken Cacciatore
1 tbsp. olive oil
4 slices turkey bacon, chopped
2 chicken breasts, butterflied in half (4 pc. total)
Salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms, cleaned and halved
3 garlic cloves, crushed
3 sprigs fresh oregano
3 sprigs fresh thyme
1/2 c. red wine
1 c. reduced-sodium chicken broth
1 can diced tomatoes with garlic and herbs
In a deep saute pan over medium heat, heat olive oil. Add bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Transfer to a paper towel-lined plate with a slotted spoon; set aside.
Season chicken pieces with salt and pepper. Add chicken to pan and brown on both sides, about 7 minutes. Transfer to a platter. Add onion to pan and cook until tender and translucent, about 3 minutes. Add bacon, chicken, mushrooms, garlic, oregano, thyme, red wine, chicken broth, and tomatoes (including juices) to pan. Bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 30 minutes. Serve immediately.
4 slices turkey bacon, chopped
2 chicken breasts, butterflied in half (4 pc. total)
Salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms, cleaned and halved
3 garlic cloves, crushed
3 sprigs fresh oregano
3 sprigs fresh thyme
1/2 c. red wine
1 c. reduced-sodium chicken broth
1 can diced tomatoes with garlic and herbs
In a deep saute pan over medium heat, heat olive oil. Add bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Transfer to a paper towel-lined plate with a slotted spoon; set aside.
Season chicken pieces with salt and pepper. Add chicken to pan and brown on both sides, about 7 minutes. Transfer to a platter. Add onion to pan and cook until tender and translucent, about 3 minutes. Add bacon, chicken, mushrooms, garlic, oregano, thyme, red wine, chicken broth, and tomatoes (including juices) to pan. Bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 30 minutes. Serve immediately.
Monday, February 23, 2009
Chicken Stir Fry
2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 c. soy sauce, plus extra for drizzling
1/2 tsp. sesame oil, plus extra for drizzling
3 tbsp. sugar
1/2 c. chicken broth, divided
2 rounded tsp. arrowroot
3 tbsp. peanut oil, divided
1 med. onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and cut into chunks
2 tbsp. fresh ginger, minced
8 oz. sliced white mushrooms
1 can baby corn, cut into pieces
1 tsp. rice vinegar
1/3 cup cilantro, chopped
Place chicken pieces in a medium bowl. Drizzle lightly with soy sauce and sesame oil. Set aside.
Have all of the vegetables cut up and ready to be added as you cook. In a small prep bowl, combine 1/2 c. soy sauce with sugar. Stir well and set aside. In another small prep bowl, combine 1/4 c. chicken broth and arrowroot. Stir and set aside. Measure an additional 1/4 c. chicken broth and have it ready.
Heat a skillet or wok over high heat. When it is heated, add 2 tbsp. peanut oil. Add chicken to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl with slotted spoon. Add remaining 1 tbsp. peanut oil to skillet. Add onions and cook for 1 minute. Add red pepper and cook for 30 seconds. Add garlic and ginger, and stir well. Add mushrooms, stir well, and cook for 45 seconds. Add baby corn, and stir well.
Pour in 1/4 c. chicken broth and soy sauce mixture. Add in rice vinegar and 1/2 tsp. sesame oil. Return cooked chicken to skillet and stir. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be thicker. Just before serving, stir in fresh cilantro. Serve over cooked rice.
Variations: You could also add in broccoli, water chesnuts, snow peas, green onions, zucchini or carrots to suit your taste.
1/2 c. soy sauce, plus extra for drizzling
1/2 tsp. sesame oil, plus extra for drizzling
3 tbsp. sugar
1/2 c. chicken broth, divided
2 rounded tsp. arrowroot
3 tbsp. peanut oil, divided
1 med. onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and cut into chunks
2 tbsp. fresh ginger, minced
8 oz. sliced white mushrooms
1 can baby corn, cut into pieces
1 tsp. rice vinegar
1/3 cup cilantro, chopped
Place chicken pieces in a medium bowl. Drizzle lightly with soy sauce and sesame oil. Set aside.
Have all of the vegetables cut up and ready to be added as you cook. In a small prep bowl, combine 1/2 c. soy sauce with sugar. Stir well and set aside. In another small prep bowl, combine 1/4 c. chicken broth and arrowroot. Stir and set aside. Measure an additional 1/4 c. chicken broth and have it ready.
Heat a skillet or wok over high heat. When it is heated, add 2 tbsp. peanut oil. Add chicken to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl with slotted spoon. Add remaining 1 tbsp. peanut oil to skillet. Add onions and cook for 1 minute. Add red pepper and cook for 30 seconds. Add garlic and ginger, and stir well. Add mushrooms, stir well, and cook for 45 seconds. Add baby corn, and stir well.
Pour in 1/4 c. chicken broth and soy sauce mixture. Add in rice vinegar and 1/2 tsp. sesame oil. Return cooked chicken to skillet and stir. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be thicker. Just before serving, stir in fresh cilantro. Serve over cooked rice.
Variations: You could also add in broccoli, water chesnuts, snow peas, green onions, zucchini or carrots to suit your taste.
Macaroni Grill Honey Balsamic Chicken
6 boneless, skinless chicken breasts
1 tbsp. olive oil
1/2 tsp. pepper
3 garlic cloves, chopped
1 1/2 tbsp. tomato paste
1/2 c. chicken broth
2/3 c. balsamic vinegar
1 tbsp. honey
4 tbsp. green onion tops, thinly sliced
Heat oil over medium-high heat in a large nonstick skillet. Add chicken and sprinkle both sides with pepper. Brown chicken for 3 minutes on each side to seal in flavor. Remove chicken from pan and keep warm. Add garlic to skillet and saute over medium heat for 2 minutes. Stir in tomato paste and chicken broth; mix well. Increase heat to medium-high; add vinegar and honey and boil for 3 minutes to reduce liquid to one cup. Reduce heat, return chicken to skillet and cook about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is no longer pink in the center.
1 tbsp. olive oil
1/2 tsp. pepper
3 garlic cloves, chopped
1 1/2 tbsp. tomato paste
1/2 c. chicken broth
2/3 c. balsamic vinegar
1 tbsp. honey
4 tbsp. green onion tops, thinly sliced
Heat oil over medium-high heat in a large nonstick skillet. Add chicken and sprinkle both sides with pepper. Brown chicken for 3 minutes on each side to seal in flavor. Remove chicken from pan and keep warm. Add garlic to skillet and saute over medium heat for 2 minutes. Stir in tomato paste and chicken broth; mix well. Increase heat to medium-high; add vinegar and honey and boil for 3 minutes to reduce liquid to one cup. Reduce heat, return chicken to skillet and cook about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is no longer pink in the center.
Balsamic Chicken & Broccoli
1 tbsp. olive oil
2 cloves garlic, minced
1/2 sm. onion, thinly sliced and cut into thirds
2 tbsp. diced shallots
1/4 c. white wine
2 chicken breasts, cut into strips
3 tbsp. balsamic vinegar
2 c. broccoli spears
1 c. mushrooms, thickly sliced
1/3 c. chicken stock
1/4 tsp. salt
Black pepper
Heat oil in a heavy pot. Add garlic, onion, and shallots, and cook until light golden. Keep pot covered between stirrings and use a tbsp. or so of the wine if more liquid is needed. Add chicken and enough of the wine to kepp meat from sticking to the pot. Cook until chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove chicken and sauteed vegetables with slotted spoon. Add vinegar to pot, increase heat, and stir with a wooden spoon, scraping bits from the bottom, until liquid is reduced to about half its original volume. Reduce heat. Return chicken and sauteed vegetables to pot; add broccoli, mushrooms, chicken stock, remaining wine, and salt. Cook at a gentle simmer until broccoli turns bright green. Serve over pasta and dust with pepper.
2 cloves garlic, minced
1/2 sm. onion, thinly sliced and cut into thirds
2 tbsp. diced shallots
1/4 c. white wine
2 chicken breasts, cut into strips
3 tbsp. balsamic vinegar
2 c. broccoli spears
1 c. mushrooms, thickly sliced
1/3 c. chicken stock
1/4 tsp. salt
Black pepper
Heat oil in a heavy pot. Add garlic, onion, and shallots, and cook until light golden. Keep pot covered between stirrings and use a tbsp. or so of the wine if more liquid is needed. Add chicken and enough of the wine to kepp meat from sticking to the pot. Cook until chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove chicken and sauteed vegetables with slotted spoon. Add vinegar to pot, increase heat, and stir with a wooden spoon, scraping bits from the bottom, until liquid is reduced to about half its original volume. Reduce heat. Return chicken and sauteed vegetables to pot; add broccoli, mushrooms, chicken stock, remaining wine, and salt. Cook at a gentle simmer until broccoli turns bright green. Serve over pasta and dust with pepper.
Chicken Curry
8 c. cooked brown rice
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 tbsp. flour
2 tbsp. curry powder
1 1/2 tsp. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed
Cook onion and green pepper in oil until tender. Add chicken; saute briefly. In separate bowl mix flour, curry powder, and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken and vegetables. Mix.
Freeze in Ziploc bag. Freeze rice in separate Ziploc bag.
To Serve:
Thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat at 350°F until hot throughout, about 30 minutes. Makes 10 servings.
Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 tbsp. flour
2 tbsp. curry powder
1 1/2 tsp. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed
Cook onion and green pepper in oil until tender. Add chicken; saute briefly. In separate bowl mix flour, curry powder, and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken and vegetables. Mix.
Freeze in Ziploc bag. Freeze rice in separate Ziploc bag.
To Serve:
Thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat at 350°F until hot throughout, about 30 minutes. Makes 10 servings.
Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze
White Bean Chicken Chili
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. reduced fat sour cream
1/2 c. whipping cream
Fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat to low; let simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. Serves 6.
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. reduced fat sour cream
1/2 c. whipping cream
Fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat to low; let simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. Serves 6.
Wednesday, January 28, 2009
Coq Au Riesling
2 tbsp. garlic infused oil
1 c. cubed bacon
1 leek, finely sliced
12 skinless chicken thighs (or 6 skinless chicken breasts)
1 bottle Brys Estate Dry Riesling wine
10 oyster mushrooms, torn into strips (4 c.)
3 bay leaves
Salt & pepper to taste
Heavy cream (optional - can also use half & half or light sour cream)
1 to 2 tbsp. freshly chopped dill
Heat oil in a large fry pan and fry bacon until crisp. Add leek and soften with bacon for a minute or so. Add chicken, wine, mushrooms, and bay leaves. Season with salt and pepper and bring to boil; cover pan and simmer gently for 30 to 40 minutes. If desired, stir in cream during the last few minutes of cooking time. Like all stews, this tastes its best if you let it get cold and then re-heat the next day. Serve sprinkled with dill, serve with egg noodles. Pair with Brys Estate Dry Riesling. Serves 6.
1 c. cubed bacon
1 leek, finely sliced
12 skinless chicken thighs (or 6 skinless chicken breasts)
1 bottle Brys Estate Dry Riesling wine
10 oyster mushrooms, torn into strips (4 c.)
3 bay leaves
Salt & pepper to taste
Heavy cream (optional - can also use half & half or light sour cream)
1 to 2 tbsp. freshly chopped dill
Heat oil in a large fry pan and fry bacon until crisp. Add leek and soften with bacon for a minute or so. Add chicken, wine, mushrooms, and bay leaves. Season with salt and pepper and bring to boil; cover pan and simmer gently for 30 to 40 minutes. If desired, stir in cream during the last few minutes of cooking time. Like all stews, this tastes its best if you let it get cold and then re-heat the next day. Serve sprinkled with dill, serve with egg noodles. Pair with Brys Estate Dry Riesling. Serves 6.
Lettuce Wraps
Iceberg lettuce
2 to 4 boneless, skinless chicken breasts, cut into very small pieces
2 cloves fresh garlic
1 tbsp. soy sauce
1/4 c. hoisin sauce
2 tsp. ginger
1 tbsp. rice wine vinegar
1 can chopped water chestnuts
Green onions, chopped, to taste
2 tsp. sesame oil
Tear each layer of lettuce off and rinse and let dry.
Cook chicken in small amount of vegetable oil. Drain. Keep over low heat and add all remaining ingredients.
Fill each lettuce leaf with chicken, roll up, and enjoy!
2 to 4 boneless, skinless chicken breasts, cut into very small pieces
2 cloves fresh garlic
1 tbsp. soy sauce
1/4 c. hoisin sauce
2 tsp. ginger
1 tbsp. rice wine vinegar
1 can chopped water chestnuts
Green onions, chopped, to taste
2 tsp. sesame oil
Tear each layer of lettuce off and rinse and let dry.
Cook chicken in small amount of vegetable oil. Drain. Keep over low heat and add all remaining ingredients.
Fill each lettuce leaf with chicken, roll up, and enjoy!
Chicken Tortilla Soup
4 chicken breasts
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
Cream Cheese Chicken
4 chicken breasts
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
Cheesy Chicken
1 lb. boneless chicken breast (frozen is fine)
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
Easy Santa Fe Chicken
1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
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