Easy Chicken Alfredo
';Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta.';
Original recipe yield: 4 servings.
INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.Know any good chicken recipes?
I have tons of recipes for chicken. I love to make a Hawaiian chicken with white rice and fresh veggies. I use boneless skinless chicken breast. I poach them until done. I add Two Sisters Gourmets Balsamic Tomato Conserves as a glaze and pineapple chunks.
Chicken and Dumplings
Just boil a whole chicken until done. Then take the bones and skin out of your pot and place it back to boiling, next take a bowl and mix flour and a little cold water. Make small golfball sized balls. Drop them in with the boiling chicken. Make as many as you like. Then to check if the dumplings are done, cut one into and see if it is like a biscuit. If it is they're done!
chicken pot pies!
Baked Chicken Breasts Supreme
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min
SERVINGS 8
INGREDIENTS
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
DIRECTIONS
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350掳 for 45 minutes or until juices run clear.
Diabetic Exchanges: One serving equals 3-1/2 lean meat, 1 starch, 1/4 skim milk; also, 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
Chicken Cordon Bleu II
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
SERVINGS 8
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.
Chicken Pot Pie IX
PREP TIME 20 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min
SERVINGS 8
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Fruited Curry Chicken Salad
SERVINGS 8
INGREDIENTS
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise
DIRECTIONS
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Sassy Chicken Enchilada Dip
PREP TIME 15 Min
READY IN 2 Hrs 15 Min
SERVINGS 16
INGREDIENTS
3 cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika
DIRECTIONS
In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.
Persian chicken Kabobs
dissolve 1 tsp of saffron in 2tbs hot water add to marinate small chicken breast pieces in olive oil, fresh lemon juice,salt and pepper and chopped onion for a night in fridge. the day after, use screw to make kabobs + tomatoes . Grill them and enjoy it on a white rice dish.
I got one off hungry monster a while back and it was really good. It's for a Russian style chicken. You take chicken breast and mix it with Russian salad dressing dry onion soup mix, and apricot jam. good stuff.
Use your internet search engine for ';Recipes Chicken Japanese...'; Will get you a ton of stuff.
But the main thing is to cook chicken in a way that it will lose it's fatty oil while remaining succulent.
So, cutting it into pieces is best, and if you grill, do so at a high heat, but watch out for burning the skin, which you can take off before hand if you want less fats (All the fat in poultry is in the skin - But so is all the vitamins.). If you bake or broil, you'll get great results, but make sure the oil can run off.
Ah! Marinate overnight! Even though they say not to.
To make true Chicken Heavon from it, buy a bag of BROWN rice, and steam it to make a fine bed to lay your chicken upon your plate. If you want to add some spice to your recipe, sprinkle cheyenne pepper.
Or - Just keep it all simple, and just use paprika, garlic powder and some pepper, but cook like above.
The best recepit for chicken I've truly enjoyed is called Chicken Adobo, and since you use a lot of garlic and vinegar (And shoyu), it is truly not only very tasty, and the leftovers are just as good, but very healthy, too.
If you BBQ grill, use beer, not water, to put out flames. Not kidding.
Teriyaki Chicken Recipe - Japanese Recipe
INGREDIENTS:
*2 chicken breasts
*2 tbsp sake (rice wine)
*4 tbsp soy sauce
*4 tbsp mirin (sweet rice wine)
*2 tbsp sugar
PREPARATION:
Cut chicken breasts into small chunks. Mix other ingredients in a bowl. Marinate the chicken chunks in the mixture for at least 30 minutes in the fridge. Heat a pan and pour in vegetable oil (2-3 tsp). Place the chicken chunks in the pan and fry them on low heat. Turn the chicken chunks over to fry both sides. Stop the heat and add in the sauce that the chicken was marinated in. Start the heat again and simmer on low heat until the sauce becomes thick.
* Marinate longer if you want a stronger taste. Add a little bit of grated ginger or chopped green onion after cooking, if you would like.
Chicken recipes
http://groups.yahoo.com/group/rushinreci鈥?/a>
Jap Beef Skewers, Poly Pepper Steak
http://groups.yahoo.com/group/rushinreci鈥?/a>
Chicken with Pine Nuts and Pesto Sauce is a great chicken recipe - here it is.
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
Ok I got few, but here my favourite one.
1. Chicken and French Onion Casserole
1.5kg chicken pieces
2 tablespoon plain flour
30g packet french onion soup mix
30g butter
1 tablespoon oil
3 bacon rashers, chopped
2 medium onions sliced
1 cup water
2 tablespoons sour cream
2 tablespoon chopped fresh parsley
Method:
Combine flour and dry soup mix in a plastic bag add chicken shake well. Heat butter and oil in flameproof dish, add chicken in single layers, fry until browned all over. Remove chicken from dish, add bacon, and onions. stir over medium heat for about 3 minutes or until onions are soft. Return chicken to dish with remaining blended flour mixture and water cover. Bake in moderate oven for about an hour or until chicken is tender.
Stir in sour cream and parsley just before serving. Serve with rice or pasta.
Check out the book ';365 Ways to Cook Chicken';. Great ideas.
Available on AMAZON and in most book stores. Might also be in your local library.
Happy Eating!
Roasted Airline Chicken Breast with Black Eyed Pea Risotto:
* 1 hr., 5 mins.
* Serves 6
Ingredients
* 4 chicken breasts trimmed with small winglet (';drum';) still attached
* 1/4 lb butter
* 1 tbsp fresh thyme leaves
* 1 tsp fresh ground black pepper
* Kosher Salt
* 1 1/2 cups chicken stock
* Black-eyed Pea Risotto:
* 2 medium onions, peeled and finely chopped
* 1 cup bacon, cut into 1/4 inch chunks
* 3 tbsps extra-virgin olive oil
* 2 garlic cloves, pressed
* 1 (16-ounce) package arborio rice
* 8 cups chicken stock
* 1 cup dry white wine
* 1 can (16 oz) black-eyed peas, reserve juice
* 1 cup heavy cream
* 1 cup fresh Italian parsley, chopped
* 2 tbsps butter
* 1 tsp salt
* 1/4 cup Parmigiano Reggiano - grated
Cooking Instructions
Prepare the breasts...remove the wing tip so that only the drum part remains attached. Preheat oven to 350掳F. Mix together the butter, salt, thyme and black pepper to form a compound butter. Rub the breasts all over with the compound butter. Pre-heat pan until hot. Then sear the skin side over high heat. Turn them over, baste with any remaining compound butter and then finish in the pre-heated oven, approximately 15 minutes.
Heat olive oil in a large pot and add bacon. Slowly cook for 3-4 minutes to render fat and ensure bacon gets crispy. Set aside and keep fat in the pot. Add the garlic and onions, and saut茅 for 2 minutes until translucent. Add rice and stir well to ensure it is all completely coated in fat. Stir constantly for 2 minutes.
Reduce the heat to medium and add white wine, continuing to stir as the rice cooks and absorbs the wine. Add the juice from the black-eyed peas continuing to stir and then add 1 cup of warm chicken broth, stirring until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (This takes about 30 minutes). Continue to cook until the rice is tender. Add the bacon back in, stir in the black-eyed peas and heat for 2-3 minutes. Finish with butter and heavy cream, shower with Parmigiano Reggiano, season with salt, pepper and parsley, then serve immediately.
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