i'm trying to find something that tastes authentic, or at least something you'd order from a restaurant.Any good recipes for Szechuan Chicken and Hot and Sour soup?
Hope you like!
Ten Minute Szechuan Chicken
INGREDIENTS
4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/8 teaspoon cayenne pepper, or to taste
DIRECTIONS
Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Chinese Spicy Hot And Sour Soup
INGREDIENTS
5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
DIRECTIONS
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Wednesday, August 18, 2010
Any good chicken noodle soup recipes?
I am wanting to make chicken noodle soup and was wanting a recepe that is rather easy but has a great taste.Any good chicken noodle soup recipes?
*****OLD FASHIONED CHICKEN NOODLE SOUP
1 lg. stewing hen, cut in pieces
2-3 c. carrots, sliced
2 lg. onions
2 c. celery, cut up
Salt, pepper %26amp; garlic salt to taste (about 1/4 tsp.)
1/2 c. Chicken Soup Mix
Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.
Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.
NOODLES:
1 tsp. salt
3 eggs
3 tbsp. cream
Flour
Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4'; wide and 4'; long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.
Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.Any good chicken noodle soup recipes?
i do it the fast way LOL
I buy the chicken boil a couple breasts until very tender , i remove them and shred them. sometimes i put a few shredded carrots in it too.
i strain the broth , add bullion chicken flavored and yellow food color. i add extra canned chicken broth unsalted also.
i boil noodles seperate and then add them back to the soup.
there is another good mix ... soup starter . you just add chicken and water . you can do in crock pot. come home and bake some canned bread sticks . nothing like hot bread and soup in winter !
INGREDIENTS:
2 (14.5 ounce) cans chicken broth
2 cups baby carrots
1 onion, chopped
1 clove garlic, minced
1/8 teaspoon celery salt
2 skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro
(optional)
DIRECTIONS:
1. Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
2. Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
3. Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
OLD FASHIONED CHICKEN NOODLE SOUP
16 oz. pkg. frozen egg noodles
1 1/2 lbs. chicken breast or 2 c. (2 - 5 oz. cans) deboned chicken
5-7 chicken bouillon cubes
2 tsp. minced onions
1 1/4 tsp. parsley flakes
1/2 stick butter
1. In a large saucepan place chicken, 2 1/2 quarts water, onion and parsley. Bring to a boil. Add bouillon cubes and dissolve.
2. Drop in noodles, stirring to separate.
3. Add 1/2 stick butter and stir well.
4. Simmer 50 minutes, if using fresh chicken and 20 minutes if canned. Serves 8.
( I add a few frozen peas, and carrots to mines and dry noodles)
I usually get one of those pre made rotisserie chickens from Safeway, 3, 1liters of chicken broth, celery, carrots, onion, and egg noodles.
Cut up the celery and carrots and onion, add to pot, with broth, take apart chicken and add to pot (leaving the skin and bones out). simmer for a couple hours add some spices to taste, and the noodles, cook for another 20 min or so... done!
go buy some cambells(or however u spell it)
nope
try foodnetwork.com
but as the song goes
you need a soda on the side
Mix some chicken and noodles together and whala...
http://search.foodnetwork.com/food/recip鈥?/a>
Pics:http://images.search.yahoo.com/search/im鈥?/a>
just use cambell soup cans nd make sure no 1 is a round when u fix it and pass it off as your own...
Chicken Noodle Soup I
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
INGREDIENTS
* 1 1/2 pounds boneless, skinless chicken meat
* 1/2 pound uncooked spaghetti
* 4 cloves garlic
* 1/4 cup chopped onion
* salt to taste
* 12 cups water
* 3 tablespoons olive oil
DIRECTIONS
1. In a large pot, bring the water to a boil. Add the salt and olive oil.
2. Chop up the chicken, and add it with the onion and garlic to the pot.
3. Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes
Tip: Instead of using salt use instant chicken broth to flavor instead and add a couple pinches of dried sage.
NUTRITION INFORMATION
Servings Per Recipe: 11
Amount Per Serving
Calories: 227
* Total Fat: 10.9g
* Cholesterol: 41mg
* Sodium: 50mg
* Total Carbs: 16.1g
* Dietary Fiber: 0.6g
* Protein: 15.3g
Brina is the only one that has the true key recipe to a great homemade chicken noodle soup - ALREADY ROASTED CHICKEN! Trust me - it adds a world of flavor to you soup, as opposed to just throwing in raw chicken and cooking it. Listen to her - if you aren't roasting one yourself, go get one already roasted. The rest of her recipe is great, also - it should simmer for a good long time to get the flavor in - my only addition would be if you want to add a little heat, put in just a pinch of curry powder. You can also add a little chopped parsley towards the end - yum!
too grandmother cook book! write it down! sorry i can't help you! just idea!
get one at the store it is not that hard
1 can chicken breast 1 can veg-all egg noodles and water with a bit of ckn boullion to taste fast and good
*****OLD FASHIONED CHICKEN NOODLE SOUP
1 lg. stewing hen, cut in pieces
2-3 c. carrots, sliced
2 lg. onions
2 c. celery, cut up
Salt, pepper %26amp; garlic salt to taste (about 1/4 tsp.)
1/2 c. Chicken Soup Mix
Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.
Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.
NOODLES:
1 tsp. salt
3 eggs
3 tbsp. cream
Flour
Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4'; wide and 4'; long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.
Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.Any good chicken noodle soup recipes?
i do it the fast way LOL
I buy the chicken boil a couple breasts until very tender , i remove them and shred them. sometimes i put a few shredded carrots in it too.
i strain the broth , add bullion chicken flavored and yellow food color. i add extra canned chicken broth unsalted also.
i boil noodles seperate and then add them back to the soup.
there is another good mix ... soup starter . you just add chicken and water . you can do in crock pot. come home and bake some canned bread sticks . nothing like hot bread and soup in winter !
INGREDIENTS:
2 (14.5 ounce) cans chicken broth
2 cups baby carrots
1 onion, chopped
1 clove garlic, minced
1/8 teaspoon celery salt
2 skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro
(optional)
DIRECTIONS:
1. Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
2. Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
3. Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
OLD FASHIONED CHICKEN NOODLE SOUP
16 oz. pkg. frozen egg noodles
1 1/2 lbs. chicken breast or 2 c. (2 - 5 oz. cans) deboned chicken
5-7 chicken bouillon cubes
2 tsp. minced onions
1 1/4 tsp. parsley flakes
1/2 stick butter
1. In a large saucepan place chicken, 2 1/2 quarts water, onion and parsley. Bring to a boil. Add bouillon cubes and dissolve.
2. Drop in noodles, stirring to separate.
3. Add 1/2 stick butter and stir well.
4. Simmer 50 minutes, if using fresh chicken and 20 minutes if canned. Serves 8.
( I add a few frozen peas, and carrots to mines and dry noodles)
I usually get one of those pre made rotisserie chickens from Safeway, 3, 1liters of chicken broth, celery, carrots, onion, and egg noodles.
Cut up the celery and carrots and onion, add to pot, with broth, take apart chicken and add to pot (leaving the skin and bones out). simmer for a couple hours add some spices to taste, and the noodles, cook for another 20 min or so... done!
go buy some cambells(or however u spell it)
nope
try foodnetwork.com
but as the song goes
you need a soda on the side
Mix some chicken and noodles together and whala...
http://search.foodnetwork.com/food/recip鈥?/a>
Pics:http://images.search.yahoo.com/search/im鈥?/a>
just use cambell soup cans nd make sure no 1 is a round when u fix it and pass it off as your own...
Chicken Noodle Soup I
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
INGREDIENTS
* 1 1/2 pounds boneless, skinless chicken meat
* 1/2 pound uncooked spaghetti
* 4 cloves garlic
* 1/4 cup chopped onion
* salt to taste
* 12 cups water
* 3 tablespoons olive oil
DIRECTIONS
1. In a large pot, bring the water to a boil. Add the salt and olive oil.
2. Chop up the chicken, and add it with the onion and garlic to the pot.
3. Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes
Tip: Instead of using salt use instant chicken broth to flavor instead and add a couple pinches of dried sage.
NUTRITION INFORMATION
Servings Per Recipe: 11
Amount Per Serving
Calories: 227
* Total Fat: 10.9g
* Cholesterol: 41mg
* Sodium: 50mg
* Total Carbs: 16.1g
* Dietary Fiber: 0.6g
* Protein: 15.3g
Brina is the only one that has the true key recipe to a great homemade chicken noodle soup - ALREADY ROASTED CHICKEN! Trust me - it adds a world of flavor to you soup, as opposed to just throwing in raw chicken and cooking it. Listen to her - if you aren't roasting one yourself, go get one already roasted. The rest of her recipe is great, also - it should simmer for a good long time to get the flavor in - my only addition would be if you want to add a little heat, put in just a pinch of curry powder. You can also add a little chopped parsley towards the end - yum!
too grandmother cook book! write it down! sorry i can't help you! just idea!
get one at the store it is not that hard
1 can chicken breast 1 can veg-all egg noodles and water with a bit of ckn boullion to taste fast and good
What are some good recipes with chicken?
Depends on your preference. If you like them baked, I usually marinade chicken parts (thighs, drumstick, wings, breast) in salt and pepper, a little teriyaki soy sauce and leave them for about 1 hour in the ref. After which I wrap each part in bacon, put them in a baking dish and bake for about 20 minutes. its great with the kids.What are some good recipes with chicken?
If you want a really simple idea try this. Pick up some boneless skinless chicken breasts and a jar or two of Roasted Garlic sauce and a small bag of mozza cheese at Wal-mart. Cook the chicken until almost done then add your jar or two of sauce and cover with mozza. Its great!What are some good recipes with chicken?
Chicken with Hearts
* 4 boneless chicken breast halves
* 2 tablespoons flour
* 1/4 teaspoon fresh ground black pepper
* 1 tablespoon olive oil
* 1/2 cup purple onion, thinly sliced
* 1/4 cup Madeira wine
* 1 can artichoke hearts (not marinated) -- 14 1/2 oz
* 1 1/2 teaspoons fresh lemon thyme OR 1/2 teaspoon dried thyme and 1/2 teaspoon finely grated lemon peel
* 1/8 teaspoon salt, or to taste
Slice chicken into 2-inch strips.
In a shallow bowl, combine flour and pepper. Lightly dredge chicken pieces in seasoned flour and shake off excess. (Dredge just before saut茅ing or flour coating will become gummy).
In a large skillet, heat oil over medium high heat. Add chicken and saute, turning once, until lightly golden on both sides, about 2 minutes on each side. Transfer chicken to plate.
Reduce heat to medium, add onion and cook, stirring constantly and scraping any bits that cling to bottom of pan. Add wine, turn heat to high and cook, stirring constantly until wine has reduced to half, about 1 minute. Stir in artichoke hearts, reduce heat to medium and cook, partially covered, stirring frequently for about 3 minutes. Stir in lemon thyme.
Return chicken to pan. Continue cooking over low heat, partially covered, for an additional 2 minutes. Season with salt. Serve immediately.
cook a dead chicken . com
chicken and rice soo good and only one pan ..... place chicken legs/back ect.. in a roasting pan cook for an hour add rice and chicken stock along with other spices u like and water let cook until rice is done and serve ( make sure chicken isnt pink)
chicken and pasta is good too add chooped up chicken breast to pasta sauce ( after u have cooked it thuroughly in a saute pan for at least 15 minutes or until fuilly cooked.
chicken kabob
most things u make with beef or pork cna be substitued with chicken
its very versatile .
just search for chicken recipes. You will get hundreds of ideals. My favorite is Chicken Marsala. It is yummmmmy.
~Chicken Tacos~
Simple, easy and healthy.
Grill the chicken, salt and pepper for flavor. Your choice flour or corn tortillas. Cut and chop your veggies like lettuce, tomatoes, avocados and onions if needed. Add sour cream and plenty of cheese. Don't forget get your taco sauces.
Enjoy!makeup look
If you want a really simple idea try this. Pick up some boneless skinless chicken breasts and a jar or two of Roasted Garlic sauce and a small bag of mozza cheese at Wal-mart. Cook the chicken until almost done then add your jar or two of sauce and cover with mozza. Its great!What are some good recipes with chicken?
Chicken with Hearts
* 4 boneless chicken breast halves
* 2 tablespoons flour
* 1/4 teaspoon fresh ground black pepper
* 1 tablespoon olive oil
* 1/2 cup purple onion, thinly sliced
* 1/4 cup Madeira wine
* 1 can artichoke hearts (not marinated) -- 14 1/2 oz
* 1 1/2 teaspoons fresh lemon thyme OR 1/2 teaspoon dried thyme and 1/2 teaspoon finely grated lemon peel
* 1/8 teaspoon salt, or to taste
Slice chicken into 2-inch strips.
In a shallow bowl, combine flour and pepper. Lightly dredge chicken pieces in seasoned flour and shake off excess. (Dredge just before saut茅ing or flour coating will become gummy).
In a large skillet, heat oil over medium high heat. Add chicken and saute, turning once, until lightly golden on both sides, about 2 minutes on each side. Transfer chicken to plate.
Reduce heat to medium, add onion and cook, stirring constantly and scraping any bits that cling to bottom of pan. Add wine, turn heat to high and cook, stirring constantly until wine has reduced to half, about 1 minute. Stir in artichoke hearts, reduce heat to medium and cook, partially covered, stirring frequently for about 3 minutes. Stir in lemon thyme.
Return chicken to pan. Continue cooking over low heat, partially covered, for an additional 2 minutes. Season with salt. Serve immediately.
cook a dead chicken . com
chicken and rice soo good and only one pan ..... place chicken legs/back ect.. in a roasting pan cook for an hour add rice and chicken stock along with other spices u like and water let cook until rice is done and serve ( make sure chicken isnt pink)
chicken and pasta is good too add chooped up chicken breast to pasta sauce ( after u have cooked it thuroughly in a saute pan for at least 15 minutes or until fuilly cooked.
chicken kabob
most things u make with beef or pork cna be substitued with chicken
its very versatile .
just search for chicken recipes. You will get hundreds of ideals. My favorite is Chicken Marsala. It is yummmmmy.
~Chicken Tacos~
Simple, easy and healthy.
Grill the chicken, salt and pepper for flavor. Your choice flour or corn tortillas. Cut and chop your veggies like lettuce, tomatoes, avocados and onions if needed. Add sour cream and plenty of cheese. Don't forget get your taco sauces.
Enjoy!
Does anyone know any good chicken fried steak recipes?
Chicken Fried Steak
4 cube steak cutlets
1 egg
1/4 cup milk
1 and 1/2 (approx.) all-purpose flour
1/3 cup (approx.) cooking oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
In a small bowl, beat the egg and milk together. Set aside.
In a little cup, shake all the spices together. Sprinkle on both sides of the cutlets.
Lay flour out on a large plate or cutting board. Drag the cutlets through the flour so that both sides are completely covered. Dip each cutlet into the egg/milk mixture and then drag once more through the flour. Set cutlets aside.
Add cooking oil to a large, heavy skillet - oil should be about 1/2 inch deep. Heat skillet to medium-high heat. When a drop of water sprinkled into skillet ';pops';, you're ready to cook.
With tongs or a long fork, Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Here's a tip for some gravy:
Save 2 Tablespoons of the oil when you're finished. Add about 3 Tablespoons of flour and a 1/4 teaspoon of salt. Heat over medium heat and gradually add 1/2 cup of milk and 1/2 cup of water. Add dashes of pepper to taste. Makes a good thick gravy.Does anyone know any good chicken fried steak recipes?
not deep fried i usually fry my chicken in a pan. with a little corn starch. than whens it down i put some teriyaki sause or some oysters sause. and then stir it all up with some onions pink one is good. and enjoy.Does anyone know any good chicken fried steak recipes?
season meat
dip meat in buttermilk
then dip in flour
fry in oil
top with gravy
2 T oil from meat
2 T flour salt pepper whole milk
Chicken Fried Steak with Cracked black pepper Gravy
The quality of the beef is what really counts in this dish. Normally this recipe calls for cube steaks or tenderized round steak, but I love London broil for this and normally have more of it on hand than anything else. I slice the cut鈥檚 in half so I have a thinner cut of meat. Then normally I cut the steaks into smaller portions then tenderize with the spine of my Chinese cleaver or you can use a mallet. When I wanna show off I just tenderize and cook the whole (1/2 the boil) steak and then slice and plate on a platter then pour some gravy over sprinkled with paprika and cracked black pepper
4 tenderized beef cutlets
1 egg
1/4 cup milk
all-purpose flour
canola oil, enough to fill up to at least a 1/2 inch of the pan
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon cracked black pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.
Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak
Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren鈥檛 gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It鈥檚 gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.
Southern Living magazine's Chicken-Fried Steak
Provided by: Southern Living magazine
';A Southern tradition you can make in 40 minutes.';
Original recipe yield: 4 servings.
Servings:4 (change)
--------------------------------------鈥?br>
INGREDIENTS:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) cube steaks
38 saltine crackers, crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk
2 eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley
--------------------------------------鈥?br>
DIRECTIONS:
SPRINKLE salt and pepper evenly over steaks. Set aside.
COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
Use cube steak.
Put flour in a pan or dish big enough for the steak to fit in, season the flour with garlic salt and a little pepper.
Put 1 egg and about a cup or cup and a half of buttermilk in another dish big enough for the steak to fit in. Mix the egg and milk thoroughly.
Put the steak in the flour, coat both sides, then in the buttermilk mixture, then back in the milk. Make sure that you coat both sides well.
Heat canola oil ( what I prefer, it's healtier) use about 1/2 inch in the skillet.
Fry on a medium to medium low heat until golden brown.
Don't try to cook to fast, the coating burns easily.
INGREDIENTS:
1 (5 ounce) can evaporated milk
2 1/2 tablespoons hot pepper sauce
3/4 teaspoon salt
2 cups all-purpose flour
2 1/2 teaspoons paprika
1/2 teaspoon garlic powder
salt to taste
3/4 teaspoon ground black pepper
3 pounds round steak, pounded to about 1/2 inch thickness
4 cups vegetable oil
--------------------------------------鈥?br>
DIRECTIONS:
Combine the milk, hot pepper sauce and salt in a medium bowl. Measure one cup of flour into a second medium bowl. In a third medium bowl, combine the remaining flour, paprika, garlic powder, salt and ground black pepper.
First coat the steak in the unseasoned flour, then dip in the milk mixture, and finally coat meat in the seasoned flour. Repeat as necessary if there's more than one piece of meat.
Heat the oil in a medium skillet over medium high heat. Fry the coated meat in the oil for 3 minutes per side, or until golden brown. Drain meat on paper towels. (Note: Make sure the oil is fully heated before deep frying.)
4 cube steak cutlets
1 egg
1/4 cup milk
1 and 1/2 (approx.) all-purpose flour
1/3 cup (approx.) cooking oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
In a small bowl, beat the egg and milk together. Set aside.
In a little cup, shake all the spices together. Sprinkle on both sides of the cutlets.
Lay flour out on a large plate or cutting board. Drag the cutlets through the flour so that both sides are completely covered. Dip each cutlet into the egg/milk mixture and then drag once more through the flour. Set cutlets aside.
Add cooking oil to a large, heavy skillet - oil should be about 1/2 inch deep. Heat skillet to medium-high heat. When a drop of water sprinkled into skillet ';pops';, you're ready to cook.
With tongs or a long fork, Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Here's a tip for some gravy:
Save 2 Tablespoons of the oil when you're finished. Add about 3 Tablespoons of flour and a 1/4 teaspoon of salt. Heat over medium heat and gradually add 1/2 cup of milk and 1/2 cup of water. Add dashes of pepper to taste. Makes a good thick gravy.Does anyone know any good chicken fried steak recipes?
not deep fried i usually fry my chicken in a pan. with a little corn starch. than whens it down i put some teriyaki sause or some oysters sause. and then stir it all up with some onions pink one is good. and enjoy.Does anyone know any good chicken fried steak recipes?
season meat
dip meat in buttermilk
then dip in flour
fry in oil
top with gravy
2 T oil from meat
2 T flour salt pepper whole milk
Chicken Fried Steak with Cracked black pepper Gravy
The quality of the beef is what really counts in this dish. Normally this recipe calls for cube steaks or tenderized round steak, but I love London broil for this and normally have more of it on hand than anything else. I slice the cut鈥檚 in half so I have a thinner cut of meat. Then normally I cut the steaks into smaller portions then tenderize with the spine of my Chinese cleaver or you can use a mallet. When I wanna show off I just tenderize and cook the whole (1/2 the boil) steak and then slice and plate on a platter then pour some gravy over sprinkled with paprika and cracked black pepper
4 tenderized beef cutlets
1 egg
1/4 cup milk
all-purpose flour
canola oil, enough to fill up to at least a 1/2 inch of the pan
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon cracked black pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.
Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak
Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren鈥檛 gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It鈥檚 gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.
Southern Living magazine's Chicken-Fried Steak
Provided by: Southern Living magazine
';A Southern tradition you can make in 40 minutes.';
Original recipe yield: 4 servings.
Servings:4 (change)
--------------------------------------鈥?br>
INGREDIENTS:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) cube steaks
38 saltine crackers, crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk
2 eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley
--------------------------------------鈥?br>
DIRECTIONS:
SPRINKLE salt and pepper evenly over steaks. Set aside.
COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
Use cube steak.
Put flour in a pan or dish big enough for the steak to fit in, season the flour with garlic salt and a little pepper.
Put 1 egg and about a cup or cup and a half of buttermilk in another dish big enough for the steak to fit in. Mix the egg and milk thoroughly.
Put the steak in the flour, coat both sides, then in the buttermilk mixture, then back in the milk. Make sure that you coat both sides well.
Heat canola oil ( what I prefer, it's healtier) use about 1/2 inch in the skillet.
Fry on a medium to medium low heat until golden brown.
Don't try to cook to fast, the coating burns easily.
INGREDIENTS:
1 (5 ounce) can evaporated milk
2 1/2 tablespoons hot pepper sauce
3/4 teaspoon salt
2 cups all-purpose flour
2 1/2 teaspoons paprika
1/2 teaspoon garlic powder
salt to taste
3/4 teaspoon ground black pepper
3 pounds round steak, pounded to about 1/2 inch thickness
4 cups vegetable oil
--------------------------------------鈥?br>
DIRECTIONS:
Combine the milk, hot pepper sauce and salt in a medium bowl. Measure one cup of flour into a second medium bowl. In a third medium bowl, combine the remaining flour, paprika, garlic powder, salt and ground black pepper.
First coat the steak in the unseasoned flour, then dip in the milk mixture, and finally coat meat in the seasoned flour. Repeat as necessary if there's more than one piece of meat.
Heat the oil in a medium skillet over medium high heat. Fry the coated meat in the oil for 3 minutes per side, or until golden brown. Drain meat on paper towels. (Note: Make sure the oil is fully heated before deep frying.)
Recipes for chicken tenders?
I'm making dinner with some chicken tenders, and I was wondering if anyone had any ideas or recipes to cook these other than just breaded tenders.
Thanks!Recipes for chicken tenders?
Dip your chicken in wash ( egg and milk) then take a bag of sour cream and onion chips, crush them up and then roll the chicken in them. Bake on 350 for about 30 mins or until done.
Another recipe I use is
One bottle of Russian Dressing
One small jar of Apricot preserves
One package of Onion Lipton soup mix
Mix all ingredients and pour over chicken, Bake at 350 for 30 mins or until done.
OR,,,
Dip chicken in brown sugar, then wrap in a piece of raw bacon, (use a tooth pick if you need to keep the bacon on there) put on broiler pan and bake for 30 mins or until doneRecipes for chicken tenders?
********QUICK CHICKEN TENDER CACCIATORE
6 to 8 breaded chicken tenders
Spaghetti sauce, prepared low fat
Spaghetti
Brown chicken tenders in non stick skillet, pat excess fat off with paper towel. Cut into bite size pieces, set aside.
Prepare spaghetti and drain.
Heat spaghetti sauce, add chicken. Serve over spaghetti with salad.
Oven Chicken Tenders
One or two pounds chicken tenders (cut up breasts or tenderloins)
1 cup flour
2 teaspoons paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 stick butter or margerine (1/4 cup)
Preheat oven to 425 degrees.
Mix all dry ingredients together. Melt butter in oven on a cookie sheet with sides (jelly roll pan).
Dredge chicken pieces in flour mixture, then lay on butter in cookie sheet, then turn over (so buttered side is up). Leave a small space between tenders.
Cook for 15 - 20 minutes on one side, then turn over and cook for an additional 10 minutes.
Quick %26amp; Easy.
Thanks!Recipes for chicken tenders?
Dip your chicken in wash ( egg and milk) then take a bag of sour cream and onion chips, crush them up and then roll the chicken in them. Bake on 350 for about 30 mins or until done.
Another recipe I use is
One bottle of Russian Dressing
One small jar of Apricot preserves
One package of Onion Lipton soup mix
Mix all ingredients and pour over chicken, Bake at 350 for 30 mins or until done.
OR,,,
Dip chicken in brown sugar, then wrap in a piece of raw bacon, (use a tooth pick if you need to keep the bacon on there) put on broiler pan and bake for 30 mins or until doneRecipes for chicken tenders?
********QUICK CHICKEN TENDER CACCIATORE
6 to 8 breaded chicken tenders
Spaghetti sauce, prepared low fat
Spaghetti
Brown chicken tenders in non stick skillet, pat excess fat off with paper towel. Cut into bite size pieces, set aside.
Prepare spaghetti and drain.
Heat spaghetti sauce, add chicken. Serve over spaghetti with salad.
Oven Chicken Tenders
One or two pounds chicken tenders (cut up breasts or tenderloins)
1 cup flour
2 teaspoons paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 stick butter or margerine (1/4 cup)
Preheat oven to 425 degrees.
Mix all dry ingredients together. Melt butter in oven on a cookie sheet with sides (jelly roll pan).
Dredge chicken pieces in flour mixture, then lay on butter in cookie sheet, then turn over (so buttered side is up). Leave a small space between tenders.
Cook for 15 - 20 minutes on one side, then turn over and cook for an additional 10 minutes.
Quick %26amp; Easy.
Does anyone have any delicious, low-fat, low-cal recipes for chicken?
These are some of my favorites... The chicken fricassee is my top choice, it is bursting with flavor and makes use of what calories it has by giving tons of nutrients. It's not from a dieters cookbook so the counts aren't given, but it is from a whole life nutrition cookbook written by a personal chef with a nutrition background.
Chicken Fricassee
Recipe courtesy of the Whole Life Nutrition cookbook
Ingredients
鈥?录 cup arrowroot powder (or cornstarch)
鈥?陆 tsp sea salt or Herbamare
鈥?陆 tsp freshly ground black pepper
鈥?1 tsp dried thyme
鈥?2 large boneless, skinless chicken breasts, cut into pieces
鈥?1 tbsp extra virgin olive oil
鈥?10-12 cloves garlic, crushed
鈥?1 鈥?14.5 oz can diced tomatoes
鈥?3 tbsp white wine vinegar
鈥?2 tbsp tomato paste
鈥?录-1/2 cup water
鈥?1 鈥?14.5 oz. can artichoke hearts, drained and rinsed
鈥?陆 cup pitted kalamata olives
鈥?录 cup tightly packed chopped fresh basil
鈥?3 tbsp chopped fresh oregano
鈥?6 cups baby spinach
鈥?Herbamare/salt and freshly ground black pepper to taste
鈥?Chopped fresh basil and oregano for garnish
Place arrowroot powder, herbamare or sea salt, black pepper, and dried thyme into a shallow dish and gently mix together with a fork. Add the chicken pieces and move chicken around to coat with the mixture.
Heat olive oil in a large 11 inch deep skillet or pot over medium heat. Add the chicken pieces and lightly saut茅 for about 5 minutes, moving the chicken around to cook on all sides. Add the crushed garlic and continue to cook for about another minute, keeping everything moving in the pan. Add the diced tomatoes, white wine vinegar, tomato paste, and water; stir to mix everything together.
Then add the artichoke hearts, olives, and chopped fresh herbs; gently mix everything together. Cover and simmer for about 35 minutes over low heat, stirring occasionally. Then add the spinach, and cook for about another 10 minutes. Remove from heat and add salt and pepper to taste. Garnish with chopped fresh basil and oregano.
Yield: 4 -6 servings
Chili Verde with Fresh Tomato Salsa
Ingredients
鈥?2 cups chopped cooked chicken breast
鈥?1 can (15-16 oz) cannellini or great northern beans, rinsed and drained
鈥?1 can (14 陆 oz) chicken broth
鈥?1 cup green salsa (salsa verde)
鈥?1 pkg (9 oz) frozen shoepeg white corn, thawed
鈥?录 cup chopped fresh cilantro
鈥?Fresh Tomato Salsa or 1 cup thick-and-chunky salsa
Fresh Tomato Salsa
Ingredients
鈥?1 large tomato, chopped (1 cup)
鈥?2 medium green onions, sliced (2 tbsp)
鈥?1 jalapeno chili, seeded and finely chopped
鈥?录 tsp grated lime peel
鈥?2 tbsp lime juice
Mix all ingredients
Yield: 4 servings
Per Serving: 290 cals, 5 g fat, 910 mg sodium, 37 g carbs, 8 g fiber, 33 g protein
Spicy Asian Chicken Soup
Ingredients
鈥?1 48-oz. can nonfat chicken broth
鈥?录 cup soy sauce
鈥?1 tbsp brown sugar
鈥?录 tsp Asian chili sauce (or red pepper flakes)
鈥?2 tbsp lime juice
鈥?1 1-inch piece fresh ginger, peeled and cut into 8 slices
鈥?戮 lb. boneless chicken breasts, cut in thin 3-inch-long strips
鈥?3 tbsp cornstarch
鈥?1 cup sliced shiitake mushrooms (or white button mushrooms)
鈥?1 cup snap or snow peas
鈥?1 red bell pepper, cut into thin strips
鈥?1 tsp lime zest
鈥?2 tbsp chopped fresh cilantro
Combine the broth, soy sauce, brown sugar, chili sauce, lime juice, and ginger and boil for 5 minutes.
Toss the chicken with the cornstarch until completely coated. Add the chicken and shiitakes to the broth and simmer for 15 minutes. Remove the pan from the heat and stir in the snap peas, red pepper, lime zest, and cilantro.
Jambalaya
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
戮 lb boneless, skinless chicken breast, diced into 戮 inch pieces
1 (14.5 oz) can whole plum tomatoes in juice
2 ribs celery, cut in 陆 inch slices
2 bell peppers (1 green, 1 yellow), chopped
1 scallion, chopped
1 tbsp tomato paste
1 bay leaf
1 tsp dried thyme
录 tsp dried red pepper flakes
1 pinch ground cloves
Hot sauce (to taste)
1 cup cooked long grain brown rice, cooked and hot
1 pinch each salt and black pepper
Heat the oil over medium high heat in saucepan. Add onion and garlic, saute 4 minutes or until onion is tender. Add the chicken pieces and cook until all sides are white or about 6 minutes.
Add tomatoes and their juice, breaking them up with a spoon. Mix in celery, bell peppers, scallion, and tomato paste. Stir in bay leaf, thyme, red pepper flakes, and hot sauce. Bring to a boil, reduce heat and simmer uncovered until the chicken is cooked and the broth has thickened, about 20 minutes.
Remove bay leaf. Stir the precooked rice into the chicken mixture and heat through. Season with salt and pepper.
Serves: 6
Per serving: 150 calories, 3 g Fat, 15 g Carbs, 15 g Protein, 136 mg Sodium, 2 g FiberDoes anyone have any delicious, low-fat, low-cal recipes for chicken?
Crockpot Chicken Curry
This ingredient list looks long; but most of the ingredients are spices that are quickly added to the crockpot.
INGREDIENTS:
1 onion, thinly sliced
3 cloves garlic, minced
1 Tbsp. grated fresh gingeroot
2'; cinnamon stick
1 Tbsp. curry powder
1/2 tsp. crushed red pepper flakes
3-1/2 lb. chicken, cut up
1/2 cup low sodium chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup mango chutney
1/2 cup chopped peanuts
1/2 cup chopped coconut
PREPARATION:
Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot.
Pour chicken broth over all.
Cover slow cooker and cook on low for 7-8 hours. Remove chicken and keep warm in low oven, covered. Skim fat from crockpot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce and chutney. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut. 6 servings
OR
Chicken Melon Salad
Just five ingredients make this perfect little salad a real gem. Try it on the hottest summer day.
INGREDIENTS:
1 cup low fat mayonnaise
1/3 cup orange juice
4 boneless, skinless chicken breasts
2 cups gemelli pasta
1 ripe cantaloupe, cut into 1'; pieces
PREPARATION:
In large bowl, combine mayonnaise and orange juice and blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked.
Let cool until cool enough to handle. Cut chicken into 1'; pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into mayonnaise/orange juice mixture.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately. 6 servings
AND
Low Fat Chicken Nuggets
The secret to these chicken nuggets is that they're baked, not fried. Crispy on the outside yet succulent on the inside, these white meat chicken nuggets make a healthy fast-food alternative. Serve with ketchup, barbecue sauce or a fat free ranch dressing. Or simply combine a 1/4 cup of honey and a 1/4 cup of mustard for your very own honey-mustard sauce.
INGREDIENTS:
1 pound boneless, skinless chicken breasts
1/4 cup flour
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 egg white
1/4 cup low fat buttermilk
1 cup cornflakes, crushed
PREPARATION:
Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
Cut chicken breasts into 1 to 1 1/2-inch pieces.
Empty chicken pieces into bowl and roll in flour mixture. Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.
Serves 4.
Per Serving: Calories 182, Calories from Fat 15, Total Fat 1.6g (sat 0.5g), Cholesterol 66mg, Sodium 178mg, Carbohydrate 12.9g, Fiber 0.4g, Protein 28.9gDoes anyone have any delicious, low-fat, low-cal recipes for chicken?
Choose chiken breasts, without skin, and grill them ... No BBQ sauce, no any sauce, just some salt if needed.
Clean and de fat your chicken breast tenderloins... Marinate them in lemon Juice and pepper for 2 hours... grill, serve on ceasar salad with lemon wedges and nice cold ice tea.
slice breast meat very thinly so you have ';sheets'; of chicken- marinade with just garlic, a splash of white wine, lemon juice and pepper- for no more than one hour. Put that on a hot griddle pan or your griller ';george forman'; or whatever- and serve this with salad on a thick slice of crusty bread!
Chicken Fricassee
Recipe courtesy of the Whole Life Nutrition cookbook
Ingredients
鈥?录 cup arrowroot powder (or cornstarch)
鈥?陆 tsp sea salt or Herbamare
鈥?陆 tsp freshly ground black pepper
鈥?1 tsp dried thyme
鈥?2 large boneless, skinless chicken breasts, cut into pieces
鈥?1 tbsp extra virgin olive oil
鈥?10-12 cloves garlic, crushed
鈥?1 鈥?14.5 oz can diced tomatoes
鈥?3 tbsp white wine vinegar
鈥?2 tbsp tomato paste
鈥?录-1/2 cup water
鈥?1 鈥?14.5 oz. can artichoke hearts, drained and rinsed
鈥?陆 cup pitted kalamata olives
鈥?录 cup tightly packed chopped fresh basil
鈥?3 tbsp chopped fresh oregano
鈥?6 cups baby spinach
鈥?Herbamare/salt and freshly ground black pepper to taste
鈥?Chopped fresh basil and oregano for garnish
Place arrowroot powder, herbamare or sea salt, black pepper, and dried thyme into a shallow dish and gently mix together with a fork. Add the chicken pieces and move chicken around to coat with the mixture.
Heat olive oil in a large 11 inch deep skillet or pot over medium heat. Add the chicken pieces and lightly saut茅 for about 5 minutes, moving the chicken around to cook on all sides. Add the crushed garlic and continue to cook for about another minute, keeping everything moving in the pan. Add the diced tomatoes, white wine vinegar, tomato paste, and water; stir to mix everything together.
Then add the artichoke hearts, olives, and chopped fresh herbs; gently mix everything together. Cover and simmer for about 35 minutes over low heat, stirring occasionally. Then add the spinach, and cook for about another 10 minutes. Remove from heat and add salt and pepper to taste. Garnish with chopped fresh basil and oregano.
Yield: 4 -6 servings
Chili Verde with Fresh Tomato Salsa
Ingredients
鈥?2 cups chopped cooked chicken breast
鈥?1 can (15-16 oz) cannellini or great northern beans, rinsed and drained
鈥?1 can (14 陆 oz) chicken broth
鈥?1 cup green salsa (salsa verde)
鈥?1 pkg (9 oz) frozen shoepeg white corn, thawed
鈥?录 cup chopped fresh cilantro
鈥?Fresh Tomato Salsa or 1 cup thick-and-chunky salsa
Fresh Tomato Salsa
Ingredients
鈥?1 large tomato, chopped (1 cup)
鈥?2 medium green onions, sliced (2 tbsp)
鈥?1 jalapeno chili, seeded and finely chopped
鈥?录 tsp grated lime peel
鈥?2 tbsp lime juice
Mix all ingredients
Yield: 4 servings
Per Serving: 290 cals, 5 g fat, 910 mg sodium, 37 g carbs, 8 g fiber, 33 g protein
Spicy Asian Chicken Soup
Ingredients
鈥?1 48-oz. can nonfat chicken broth
鈥?录 cup soy sauce
鈥?1 tbsp brown sugar
鈥?录 tsp Asian chili sauce (or red pepper flakes)
鈥?2 tbsp lime juice
鈥?1 1-inch piece fresh ginger, peeled and cut into 8 slices
鈥?戮 lb. boneless chicken breasts, cut in thin 3-inch-long strips
鈥?3 tbsp cornstarch
鈥?1 cup sliced shiitake mushrooms (or white button mushrooms)
鈥?1 cup snap or snow peas
鈥?1 red bell pepper, cut into thin strips
鈥?1 tsp lime zest
鈥?2 tbsp chopped fresh cilantro
Combine the broth, soy sauce, brown sugar, chili sauce, lime juice, and ginger and boil for 5 minutes.
Toss the chicken with the cornstarch until completely coated. Add the chicken and shiitakes to the broth and simmer for 15 minutes. Remove the pan from the heat and stir in the snap peas, red pepper, lime zest, and cilantro.
Jambalaya
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
戮 lb boneless, skinless chicken breast, diced into 戮 inch pieces
1 (14.5 oz) can whole plum tomatoes in juice
2 ribs celery, cut in 陆 inch slices
2 bell peppers (1 green, 1 yellow), chopped
1 scallion, chopped
1 tbsp tomato paste
1 bay leaf
1 tsp dried thyme
录 tsp dried red pepper flakes
1 pinch ground cloves
Hot sauce (to taste)
1 cup cooked long grain brown rice, cooked and hot
1 pinch each salt and black pepper
Heat the oil over medium high heat in saucepan. Add onion and garlic, saute 4 minutes or until onion is tender. Add the chicken pieces and cook until all sides are white or about 6 minutes.
Add tomatoes and their juice, breaking them up with a spoon. Mix in celery, bell peppers, scallion, and tomato paste. Stir in bay leaf, thyme, red pepper flakes, and hot sauce. Bring to a boil, reduce heat and simmer uncovered until the chicken is cooked and the broth has thickened, about 20 minutes.
Remove bay leaf. Stir the precooked rice into the chicken mixture and heat through. Season with salt and pepper.
Serves: 6
Per serving: 150 calories, 3 g Fat, 15 g Carbs, 15 g Protein, 136 mg Sodium, 2 g FiberDoes anyone have any delicious, low-fat, low-cal recipes for chicken?
Crockpot Chicken Curry
This ingredient list looks long; but most of the ingredients are spices that are quickly added to the crockpot.
INGREDIENTS:
1 onion, thinly sliced
3 cloves garlic, minced
1 Tbsp. grated fresh gingeroot
2'; cinnamon stick
1 Tbsp. curry powder
1/2 tsp. crushed red pepper flakes
3-1/2 lb. chicken, cut up
1/2 cup low sodium chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup mango chutney
1/2 cup chopped peanuts
1/2 cup chopped coconut
PREPARATION:
Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot.
Pour chicken broth over all.
Cover slow cooker and cook on low for 7-8 hours. Remove chicken and keep warm in low oven, covered. Skim fat from crockpot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce and chutney. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut. 6 servings
OR
Chicken Melon Salad
Just five ingredients make this perfect little salad a real gem. Try it on the hottest summer day.
INGREDIENTS:
1 cup low fat mayonnaise
1/3 cup orange juice
4 boneless, skinless chicken breasts
2 cups gemelli pasta
1 ripe cantaloupe, cut into 1'; pieces
PREPARATION:
In large bowl, combine mayonnaise and orange juice and blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked.
Let cool until cool enough to handle. Cut chicken into 1'; pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into mayonnaise/orange juice mixture.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately. 6 servings
AND
Low Fat Chicken Nuggets
The secret to these chicken nuggets is that they're baked, not fried. Crispy on the outside yet succulent on the inside, these white meat chicken nuggets make a healthy fast-food alternative. Serve with ketchup, barbecue sauce or a fat free ranch dressing. Or simply combine a 1/4 cup of honey and a 1/4 cup of mustard for your very own honey-mustard sauce.
INGREDIENTS:
1 pound boneless, skinless chicken breasts
1/4 cup flour
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 egg white
1/4 cup low fat buttermilk
1 cup cornflakes, crushed
PREPARATION:
Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
Cut chicken breasts into 1 to 1 1/2-inch pieces.
Empty chicken pieces into bowl and roll in flour mixture. Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.
Serves 4.
Per Serving: Calories 182, Calories from Fat 15, Total Fat 1.6g (sat 0.5g), Cholesterol 66mg, Sodium 178mg, Carbohydrate 12.9g, Fiber 0.4g, Protein 28.9gDoes anyone have any delicious, low-fat, low-cal recipes for chicken?
Choose chiken breasts, without skin, and grill them ... No BBQ sauce, no any sauce, just some salt if needed.
Clean and de fat your chicken breast tenderloins... Marinate them in lemon Juice and pepper for 2 hours... grill, serve on ceasar salad with lemon wedges and nice cold ice tea.
slice breast meat very thinly so you have ';sheets'; of chicken- marinade with just garlic, a splash of white wine, lemon juice and pepper- for no more than one hour. Put that on a hot griddle pan or your griller ';george forman'; or whatever- and serve this with salad on a thick slice of crusty bread!
Easy chicken cordon blue recipes?
This is the only recipe I will use for Chicken Cordon Bleu. You can half it too (we do since there is only 2 of us) and you can use water or chicken broth instead of the wine (which we do also)
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.Easy chicken cordon blue recipes?
Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. The name of the dish is clearly of French origin – Cordon Bleu means “blue ribbon” in French, and in French culinary tradition, the Cordon Bleu is awarded to food or chefs of particularly high quality. The European dish most similar to Chicken Cordon Bleu is Chicken Kiev, chicken stuffed with seasoned butter, dredged in bread crumbs, and fried. The dish was also likely heavily influenced by Veal Cordon Bleu, a Swiss dish in which veal is wrapped in ham and cheese and fried.
The basic components of Chicken Cordon Bleu are chicken, ham or prosciutto, and a cheese such as Swiss or Gruyere. Many recipes also integrate bread crumbs as a crust. There are numerous ways to prepare Chicken Cordon Bleu – the simplest is to create a layered dish with chicken on the bottom, mostly cooked, with the ham and cheese added towards the end of the cooking process to be warmed and melted. Cooks attempting to make a more weight-conscious version of this dish might prefer this preparation, because it can be baked rather than fried.
Cooks can also slice a hole in the chicken, insert the cheese, and wrap the stuffed chicken in ham before rolling it in breadcrumbs and frying or baking it. However, Chicken Cordon Bleu most often appears in a rolled presentation, with the chicken butterflied and pounded flat and the ham and cheese wrapped up inside. The tightly rolled Chicken Cordon Bleu can then be dipped in breadcrumbs and fried, grilled, or roasted.
To make a basic rolled Chicken Cordon Bleu, preheat the oven to 350°F (177°C) while preparing your other ingredients. Butterfly four boneless, skinless chicken breasts and pound them to a thickness of approximately ¼ inch (a little under a centimeter). Lay the chicken breasts flat, sprinkle with salt and pepper, and layer a slice of ham or prosciutto and a slice of cheese on top. Roll tightly, securing with toothpicks if needed. Beat an egg and set it out in a shallow dish, along with breadcrumbs.
Dredge the rolled chicken through the egg, and then the breadcrumbs, and set seam side down in a lightly oiled baking dish. Set a tablespoon of butter on top of each piece of Chicken Cordon Bleu, and bake for 35 minutes or until the juices run clear. For an optional topping, simmer ½ cup chicken broth and 1 cup heavy cream on low, adding salt, pepper, oregano, and other spices to taste, and stirring until thickened.Easy chicken cordon blue recipes?
Cordon Bleu Chicken
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
````````````````````````````````
Skillet Chicken Cordon Bleu
1 tablespoon butter
4 whole boneless, skinless chicken breast, cubed
1/4 cup white wine
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced ham
In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.
In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.
```````````````````````````````
Slow Cooker Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
````````````````````````````````````
Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do!
by Bev
1 hour | 20 min prep
SERVES 6
* 6 chicken breasts
* 6 slices swiss cheese
* 6 slices ham
* 3 tablespoons flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon
* 1 tablespoon cornstarch
* 1 cup whipping cream
1. Pound chicken breasts if they're too thick.
2. Place a cheese and ham slice on each breast within 1/2 inches of edge.
3. Fold edges of chicken over filling and secure with tooth picks.
4. Mix flour and paprika and coat chicken.
5. Heat butter in skillet and cook chicken until browned on all sides.
6. Add wine and bouillon.
7. Reduce heat to low, cover and simmer 30 minutes.
8. Remove tooth picks and transfer breasts to warm platter.
9. Blend cornstarch with cream and whisk slowly into skillet.
10. Cook, stirring until thickened and pour over chicken.
Easy Chicken Cordon Bleu
Southern Living FREE TRIAL - Recipes %26amp; More!
Easy Chicken Cordon Bleu from Southern Living
See This Recipe In...
* Taste of the South
Related Recipe Collections
*
Great Recipe Ideas for Entrees
*
American Recipes
*
Celebrate Mother's Day
Search For Similar Recipes
* Entertaining
* Southern Living
* Kid-Friendly
My Notes
(Only you will be able to view, print, and edit this Note)
Edit Note
Outstanding
* Rate the Recipe
* Read Reviews (4)
Yield
Makes 6 servings
Ingredients
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 6 skinned and boned chicken breast halves
* 1 (5.5-ounce) box seasoned croutons, crushed
* 1/3 cup shredded Parmesan cheese
* 2 egg whites
* 2 tablespoons water
* 12 thinly sliced smoked ham slices
* 6 Swiss cheese slices
* Honey mustard dressing (optional)
Preparation
Sprinkle salt and pepper evenly over chicken; set aside.
Combine seasoned crouton crumbs and Parmesan cheese in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow bowl.
Dip chicken in egg white mixture, and drain. Place 1 breast half in bag; seal and shake to coat. Remove to a lightly greased aluminum foil-lined baking sheet, and repeat with remaining chicken.
Bake at 450° for 20 minutes or until chicken is done. Top each breast half with 2 ham slices and 1 Swiss cheese slice. Bake 5 more minutes or until cheese melts. Serve with honey mustard dressing, if desired.
Prep: 20 min., Bake: 25 min.
Southern Living, JULY 2002
http://find.myrecipes.com/recipes/recipe…
Here is how I do it. I thaw the chicken breasts and the I pound them out so they are fairly thin. I then lightly coat them in a mixture of flour with salt and pepper to season them. In a pan on medium heat with a little olive oil I brown the chicken on both sides. When that is done I put the chicken breasts out on a baking pan and set my oven to 350f
I place the ham and the cheese on the chicken and I cook them for 20min. They turn out great every time and everyone I have made them for love it.
Do you have a crockpot? If so, try Crockpot Chicken Cordon Bleu: http://www.recipe4living.com/Recipe/3114…
My recipe is almost exactly like the one that has the cream added at the end of it. I also put a tablespoon of cream cheese in each of the breasts.
I just buy mine in a package at Krogers.. I didn't know any one else liked them! Awesome... but sorry for not answering your question thoroughly!
put some cheese and ham inside the chicken breast and then cook at 400 degrees for 20 mins and your golden
schwans
go to M%26amp;Ms and buy it
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.Easy chicken cordon blue recipes?
Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. The name of the dish is clearly of French origin – Cordon Bleu means “blue ribbon” in French, and in French culinary tradition, the Cordon Bleu is awarded to food or chefs of particularly high quality. The European dish most similar to Chicken Cordon Bleu is Chicken Kiev, chicken stuffed with seasoned butter, dredged in bread crumbs, and fried. The dish was also likely heavily influenced by Veal Cordon Bleu, a Swiss dish in which veal is wrapped in ham and cheese and fried.
The basic components of Chicken Cordon Bleu are chicken, ham or prosciutto, and a cheese such as Swiss or Gruyere. Many recipes also integrate bread crumbs as a crust. There are numerous ways to prepare Chicken Cordon Bleu – the simplest is to create a layered dish with chicken on the bottom, mostly cooked, with the ham and cheese added towards the end of the cooking process to be warmed and melted. Cooks attempting to make a more weight-conscious version of this dish might prefer this preparation, because it can be baked rather than fried.
Cooks can also slice a hole in the chicken, insert the cheese, and wrap the stuffed chicken in ham before rolling it in breadcrumbs and frying or baking it. However, Chicken Cordon Bleu most often appears in a rolled presentation, with the chicken butterflied and pounded flat and the ham and cheese wrapped up inside. The tightly rolled Chicken Cordon Bleu can then be dipped in breadcrumbs and fried, grilled, or roasted.
To make a basic rolled Chicken Cordon Bleu, preheat the oven to 350°F (177°C) while preparing your other ingredients. Butterfly four boneless, skinless chicken breasts and pound them to a thickness of approximately ¼ inch (a little under a centimeter). Lay the chicken breasts flat, sprinkle with salt and pepper, and layer a slice of ham or prosciutto and a slice of cheese on top. Roll tightly, securing with toothpicks if needed. Beat an egg and set it out in a shallow dish, along with breadcrumbs.
Dredge the rolled chicken through the egg, and then the breadcrumbs, and set seam side down in a lightly oiled baking dish. Set a tablespoon of butter on top of each piece of Chicken Cordon Bleu, and bake for 35 minutes or until the juices run clear. For an optional topping, simmer ½ cup chicken broth and 1 cup heavy cream on low, adding salt, pepper, oregano, and other spices to taste, and stirring until thickened.Easy chicken cordon blue recipes?
Cordon Bleu Chicken
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
````````````````````````````````
Skillet Chicken Cordon Bleu
1 tablespoon butter
4 whole boneless, skinless chicken breast, cubed
1/4 cup white wine
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced ham
In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.
In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.
```````````````````````````````
Slow Cooker Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
````````````````````````````````````
Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do!
by Bev
1 hour | 20 min prep
SERVES 6
* 6 chicken breasts
* 6 slices swiss cheese
* 6 slices ham
* 3 tablespoons flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon
* 1 tablespoon cornstarch
* 1 cup whipping cream
1. Pound chicken breasts if they're too thick.
2. Place a cheese and ham slice on each breast within 1/2 inches of edge.
3. Fold edges of chicken over filling and secure with tooth picks.
4. Mix flour and paprika and coat chicken.
5. Heat butter in skillet and cook chicken until browned on all sides.
6. Add wine and bouillon.
7. Reduce heat to low, cover and simmer 30 minutes.
8. Remove tooth picks and transfer breasts to warm platter.
9. Blend cornstarch with cream and whisk slowly into skillet.
10. Cook, stirring until thickened and pour over chicken.
Easy Chicken Cordon Bleu
Southern Living FREE TRIAL - Recipes %26amp; More!
Easy Chicken Cordon Bleu from Southern Living
See This Recipe In...
* Taste of the South
Related Recipe Collections
*
Great Recipe Ideas for Entrees
*
American Recipes
*
Celebrate Mother's Day
Search For Similar Recipes
* Entertaining
* Southern Living
* Kid-Friendly
My Notes
(Only you will be able to view, print, and edit this Note)
Edit Note
Outstanding
* Rate the Recipe
* Read Reviews (4)
Yield
Makes 6 servings
Ingredients
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 6 skinned and boned chicken breast halves
* 1 (5.5-ounce) box seasoned croutons, crushed
* 1/3 cup shredded Parmesan cheese
* 2 egg whites
* 2 tablespoons water
* 12 thinly sliced smoked ham slices
* 6 Swiss cheese slices
* Honey mustard dressing (optional)
Preparation
Sprinkle salt and pepper evenly over chicken; set aside.
Combine seasoned crouton crumbs and Parmesan cheese in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow bowl.
Dip chicken in egg white mixture, and drain. Place 1 breast half in bag; seal and shake to coat. Remove to a lightly greased aluminum foil-lined baking sheet, and repeat with remaining chicken.
Bake at 450° for 20 minutes or until chicken is done. Top each breast half with 2 ham slices and 1 Swiss cheese slice. Bake 5 more minutes or until cheese melts. Serve with honey mustard dressing, if desired.
Prep: 20 min., Bake: 25 min.
Southern Living, JULY 2002
http://find.myrecipes.com/recipes/recipe…
Here is how I do it. I thaw the chicken breasts and the I pound them out so they are fairly thin. I then lightly coat them in a mixture of flour with salt and pepper to season them. In a pan on medium heat with a little olive oil I brown the chicken on both sides. When that is done I put the chicken breasts out on a baking pan and set my oven to 350f
I place the ham and the cheese on the chicken and I cook them for 20min. They turn out great every time and everyone I have made them for love it.
Do you have a crockpot? If so, try Crockpot Chicken Cordon Bleu: http://www.recipe4living.com/Recipe/3114…
My recipe is almost exactly like the one that has the cream added at the end of it. I also put a tablespoon of cream cheese in each of the breasts.
I just buy mine in a package at Krogers.. I didn't know any one else liked them! Awesome... but sorry for not answering your question thoroughly!
put some cheese and ham inside the chicken breast and then cook at 400 degrees for 20 mins and your golden
schwans
go to M%26amp;Ms and buy it
Subscribe to:
Posts (Atom)