yes,
boil chicken breast 2 to 3, cleaned of all silver and fat.
Finely chop chicken
add finely chopped pecans 1\4 cup
add finely chopped green onions, not chives, 1\8 cup
add finely chopped celery and pickles
add finely chopped green olives hanful
add finely chopped apples. 1/8
2 to 4 tablespoons of mayo, (depending on how moist you desire)
Salt and Pepper.Do anyone have any good Chicken Salad Sandwich recipes?
Seriously... chicken salad is better with turkey. I know that sounds silly. But, really, try adding turkey to your ';chicken'; salad. It is a million times better. Report Abuse
Do anyone have any good Chicken Salad Sandwich recipes?
Ok I'll try that Thanks!! Report Abuse
as long as I am making it... it will be good....that's the recipe... end of story.
1 can of chicken drained well
2-3 tablespoons dill relish
mayo to desired texture %26amp; taste
Salt %26amp; pepper
Simple but good
1. A large can of chicken meat--well drained
2. Three or four tablespoons of either Mayonnaise or Miracle Whip salad dressing (depending on your personal preference.)
3. One-two spoonfulls of sweet pickle relish
4. One piece of fresh celery diced into small pieces
5. A half-cup of cashews diced
6. 1/2 teaspoon Dijon mustard (if desired--some don't care for the mustard but it is such a small amount it is barely noticable yet it adds a nice, full flavor to the taste)
7. Salt and pepper to taste.
Serve on bread or toast with shredded lettuce (not leaf--tends to get too soggy too fast and tastes like wet paper) and a thin slice of tomato.
Curry Chicken Salad
This chicken salad, with grapes, raisins, celery, almonds and coconut, is great on its own or sandwiched in between split cream puffs for a tea sandwich. The curry flavor goes great with the fruit.
INGREDIENTS:
鈥?6 skinless, boneless chicken breast halves, cooked
鈥?1 cup green seedless grapes, cut in half
鈥?1/2 cup chopped celery
鈥?1/2 cup raisins
鈥?1/2 cup toasted almonds
鈥?1/2 cup toasted coconut
鈥?1 cup mayonnaise
鈥?lemon juice to taste
鈥?1/2 tsp. curry powder
鈥?salt %26amp; pepper to taste
METHOD:
Cut chicken into bite-size pieces. Mix the grapes, celery, raisins, almonds, and coconut with the chicken. Mix mayonnaise with lemon juice; add curry powder and salt and pepper to taste. Add mayonnaise mixture to the chicken mixture and toss to coat. Serve immediately or cover and chill.
NOTES:
**I doubled the recipe for a bridal shower.
Heres two: Slimmed Down - Open-faced Curried Chicken Salad Sandwich From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 4 servings (3 1/2 cups)
2 bone-in skinless chicken breast halves, (about 1 1/2 pounds)
4 cups water
2 tablespoons kosher salt
1/4 cup non-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons Madras-style curry powder
1 teaspoon grated fresh ginger
1/3 cup chopped flat-leaf parsley
3 tablespoons sliced almonds
1/4 fresh pineapple, diced (about 1 1/4 cups)
1 bunch watercress, stems trimmed
4 slices wheat bread or 2 whole wheat English muffins, toasted
Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.
Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.
Copyright 2004 Television Food Network, G.P. All rights reserved.
Nutrition Information
Nutritional Analysis per serving Calories 288
Fat 7 grams Saturated Fat 1 gram
Carbohydrates 26 grams Fiber 4 grams
Protein 32 grams
Copyright 漏 2003 Television Food Network, G.P., All Rights Reserved
__http://www.foodnetwork.com/food/recipes/鈥?/a>
______________________________________鈥?br>
Curried Chicken Salad Sandwich Recipe courtesy Sanford Rich, Kopperman's Specialty Foods and Delicatessen
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 4 servings
Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants
To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Episode#: BE1F19
Copyright 漏 2003 Television Food Network, G.P., All Rights Reserved
http://www.foodnetwork.com/food/recipes/鈥?/a>
______________________________________鈥?br>
Might want to print that
Oh no, now I'm totally craving chicken salad! The cafe here at work makes a great chicken salad, but they don't have it every day. Hope they do today, otherwise I may have to break down and make it myself with one of these great recipes. *laugh*
I know a GREAT website for recipes! Plus they are user rated, so you can find what's good.
Chicken Salad
Salad:
3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish
Salad:
Mix all ingredients and chill. Pass with avocado dressing.
Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.
and
Chicken Salad Sandwich
INGREDIENTS:
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
--------------------------------------鈥?br>
DIRECTIONS:
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
i like the pulled chicken sandwich :
1) shred cabbage, blanch real quick in hot water. remove %26amp; chill.
2) season white meat w/lemon juice, ground cumin, paprika, cayenne, salt %26amp; pepper. lay pieces of bacon over the meat until totally covered.
3) bake at 375 in oven for bout 10 min+, wrap in foil. discard bacon, pull meat apart like shcreds.
3) mix pulled meat,cabbage w/ a little mayo/miracle whip. chill enough b4 putting onto sandwich.
Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants
To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve
Summer chicken salad.
Serves4. 2skinless,boneless chicken breasts,
4tbsp olive oil,
2tsp balsamic vinegar,
1 cucumber,
half bunch of chives,finely snipped.
1tbsp lemon juice,
salt and pepper.
half bunch of dill finely chopped.
Chop chicken into bite size pieces cook etc,then add everything else.
hope you enjoy it.
Chicken
Mayo
FRESH DILL
Lemon juice
Salt and Pepper to taste
Sounds very basic and simple and it is but will be the BEST chicken salad you have ever had!
The fresh dill is the key!
yes and big one with curry souse
Try this cooks in 10 mins. cut breast of chicken into small chunks. Add crushed garlic, salt and pepper and half of a grated onion into a frying pan add little oil and cook till chicken is slightly brown.
warm some pitta bread either quickly in toaster not toasted though,or if you have gas put it on the gas for few mins turning .Open pitta and spread mayonaise inside sprinkle paprika on mayo and add chicken from pan .Then add some lettuce .cucumber chopped tomatoes and spring onions. and ENJOY!!!!
Hows this for a twist - Serves 6
3/4 c BEST mayonnaise
1/4 c Sliced green onions
1 tb Dijon mustard
1 ts Dried dill
1/2 ts Salt
2 c Cubed chicken
Lettuce
Tomato
add some brain!
and maybe creativity
I like this one:
3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
1 Prepare all of the salad ingredients and combine them in a large bowl.
2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.
3 Mix the dressing in with the salad ingredients. Salt and pepper to taste.
Serves four.
cut up pieces of chicken mixed with mayo,sunflower seeds and put lettuce on top
Monday, November 21, 2011
Recipes for stuffed chicken breast?
I love to make stuffed chicken... I have done the chicken cordon blu- stuffing it with stovetop, etc... I want some new recipes and ways to stuff my chicken.. any ideas?Recipes for stuffed chicken breast?
There are loads of ways to stuff chicken breasts. I like to stuff mine with wild rice or with a combination of onions and peppers. You can also do an Italian style by stuffing it with tomatoes, rosemary, thyme, some olive oil, mozzerella cheese and then covering them with a little bit of marinara sauce. Broccoli and cheese is another great way to stuff a chicken breast. Enjoy!Recipes for stuffed chicken breast?
USE HOME MADE STUFFING AND ADD SASUAGE TO THE STUFFING THEN STUFF CHICKEN. ALSO YOU CAN USE CAN ORYSTERS W THE STOVE TOP STUFFING/STUFF CHICKEN
Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper
A stuffed chicken breast where the sweetness of the sundried tomatoes harmonizes with the saltiness of the Feta cheese.
4 servings 55 min 20 min prep
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpicks (or Butcher String)
green onions, chopped (for garnish)
Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to';combine'; the flavors).
Put aside to cool.
In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.
Toss until well mixed (This will be your';stuffing';).
Lay a flattened piece of Chicken Breast on a cutting board or your counter.
Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.
Secure it with a toothpick or butcher string.
Place Chicken Breast';roll'; on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.
Preheat oven to 350 degrees.
Cook for about 35 minutes or until the internal temperature reaches 180 degrees.
I guess you could try it on a grill, but I never attempted it yet!
Garnish with choopped Green Onion and serve hot.
Broccoli and Cheese Stuffed Chicken Breast
4 servings 45 min 15 min prep
2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
1 1/2 cups steamed broccoli
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
2 tablespoons cream cheese
1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
salt and pepper
garlic powder
Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
Add milk gradually, whisking constantly to avoid lumps.
Add salt, pepper and garlic powder, and stir constantly until thickened.
Add 1/2 cup cheddar and the cream cheese, and stir to melt.
Add 1/4 cup of the broccoli pieces, and stir to combine.
Make chicken: Open butterflied chicken pieces.
Sprinkle with salt, pepper and garlic powder.
Place a bit of steamed broccoli and a bit of cheese in each.
Fold over, and seal with toothpicks.
Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
Place chicken in a small casserole dish, and pour cheese sauce over.
This may either be browned in the oven, or served as is.
Chicken Breast Stuffed with Spinach and Ricotta
6 servings 1戮 hours 45 min prep
6 skinless boneless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
1/4 cup salt
1/4 cup sugar
1 quart cold water
FILLING
16 ounces ricotta cheese, drained overnight in a collander in the fridge
1/4 lb shredded mozzarella cheese
1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
1 ounce grated parmigiano-reggiano cheese
salt and pepper
dried red pepper flakes
garlic powder (optional)
COOKING
2 cups flour, seasoned with
salt and pepper
2 egg whites
1/2 cup whole milk
1 cup seasoned bread crumbs
2 tablespoons canola oil (plus more for batches)
Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
Drain, dry and lay flat between sheets of parchment.
While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
Heat your oven to 325 degress F.
Prepare a sheet pan with a large cooling rack on top.
Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8'; long.
Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
The oil should be just below the smoke point.
Have a splatter guard nearby!
Wisk milk and egg in bowl then pour into a deep plate.
Place seasoned flour into a second deep plate.
Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
Spread a generous amount of the filling on the chicken, about 1/8'; thick or so.
Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
Lay to rest on the prepared cooling rack.
Repeat with the other 5 breasts.
Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
Place back on the cooling rack/sheet pan rig after browning.
Repeat until complete.
Place breasts in the pre-heated oven and cook until done.
About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
Let them sit uncovered for 5 minutes before cutting/serving.
THe outside is nice and crisp, the inside is juicy and flavorful!
You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!
Chicken Breast Stuffed With Apple and Goat Cheese
Try any firm, sweet tart apple such as Braeburn or golden delicious apples.The chicken can be prepared ahead of time and cooked later.
6 servings 1录 hours 40 min prep
6 large skinless boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 ounces goat cheese
1 teaspoon finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
flour, for dusting
1 large egg
1 1/3 cups breadcrumbs
1/2 cup parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
Sprinkle the flour onto a sheet of waxed paper.
In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
Coat with bread crumb mixture, patting the crumbs gently in place;(The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperture,).
In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towles and serve.
Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach And
This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.
2 servings 50 min 20 min prep
2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, divided
3 ounces portabello mushrooms, sliced
4 ounces onions, diced
2-4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour
Preheat oven to 350 degrees Fahrenheit.
Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
Season with thyme, rosemary, salt, and pepper and allow to cool.
Place chicken between plastic wrap and pound thin.
Season both sides of breast with salt and pepper.
Add egg to stuffing and place half the stuffing in each breast.
Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
Dredge each of the chicken breast with the flour.
Heat butter and the last 1 tablespoon of oil in a pan.
Brown chicken on all sides 5-10 minutes.
Place into a hot oven for 15 minutes.
Remove string before serving.
I like to stuff mine with a rice %26amp; veggie mixture sometimes. I use whatever I have on hand %26amp; my kids will eat. And I have even coated the outside with a bread crumb %26amp; parm. cheese mixture when baking to make them yummy. Serve with a nice salad %26amp; yummy. Hope you enjoy.
It seemed like I am on a mushroom kick this week so here is a good recipe.
1 2/3 c. hot water
4 tbsp. margarine, cut in pieces
1 (6 oz.) pkg. Stove Top chicken
flavor stuffing mix
1 egg, beaten
6 boneless, skinless chicken breast
halves, pounded 1/4 inch thick
2 tbsp. melted margarine
1 can condensed cream of mushroom soup
1/2 c. water
1/4 tsp. dill weed
Heat oven to 400 degrees. Stir hot water, 4 tablespoons of the margarine and contents of vegetable seasoning. Pack in bowl until margarine is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking pan. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 to 35 minutes or until chicken is thoroughly cooked. Heat soup, water and dill in saucepan. Serve over chicken. Makes 6 servings.
okay here's Chicken roulade ;place a boneless ch breast between two pieces of plastic wrap and pound to even out and thin the meat.Make ';stuffing'; of stovetop (you won't need much) and mushrooms sauteed with onion-combine but use more mushrooms than stovetop. spoon this stuffing onto center of breast(don't overdo this!)and gentle roll breast like a jelly roll or burritto.place two or three toothpicks thru edges where breast meets to hold together.Bake at 350 for 25 mins in shallow casserole.While ch cooks,in pan bring a small jar of Apricot-pineapple jelly to a simmer and add half a can of ch broth-let simmer 15 mins to reduce.Spoon this sauce over ch breast and finish cooking additional 10 mins.When done let rest on platter 10 mins before removing toothpicks and slice in thick ';rings';. Delicious and makes a nice presentation-I serve over a spoonful of yellow saffron rice !
There are loads of ways to stuff chicken breasts. I like to stuff mine with wild rice or with a combination of onions and peppers. You can also do an Italian style by stuffing it with tomatoes, rosemary, thyme, some olive oil, mozzerella cheese and then covering them with a little bit of marinara sauce. Broccoli and cheese is another great way to stuff a chicken breast. Enjoy!Recipes for stuffed chicken breast?
USE HOME MADE STUFFING AND ADD SASUAGE TO THE STUFFING THEN STUFF CHICKEN. ALSO YOU CAN USE CAN ORYSTERS W THE STOVE TOP STUFFING/STUFF CHICKEN
Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper
A stuffed chicken breast where the sweetness of the sundried tomatoes harmonizes with the saltiness of the Feta cheese.
4 servings 55 min 20 min prep
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpicks (or Butcher String)
green onions, chopped (for garnish)
Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to';combine'; the flavors).
Put aside to cool.
In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.
Toss until well mixed (This will be your';stuffing';).
Lay a flattened piece of Chicken Breast on a cutting board or your counter.
Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.
Secure it with a toothpick or butcher string.
Place Chicken Breast';roll'; on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.
Preheat oven to 350 degrees.
Cook for about 35 minutes or until the internal temperature reaches 180 degrees.
I guess you could try it on a grill, but I never attempted it yet!
Garnish with choopped Green Onion and serve hot.
Broccoli and Cheese Stuffed Chicken Breast
4 servings 45 min 15 min prep
2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
1 1/2 cups steamed broccoli
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
2 tablespoons cream cheese
1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
salt and pepper
garlic powder
Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
Add milk gradually, whisking constantly to avoid lumps.
Add salt, pepper and garlic powder, and stir constantly until thickened.
Add 1/2 cup cheddar and the cream cheese, and stir to melt.
Add 1/4 cup of the broccoli pieces, and stir to combine.
Make chicken: Open butterflied chicken pieces.
Sprinkle with salt, pepper and garlic powder.
Place a bit of steamed broccoli and a bit of cheese in each.
Fold over, and seal with toothpicks.
Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
Place chicken in a small casserole dish, and pour cheese sauce over.
This may either be browned in the oven, or served as is.
Chicken Breast Stuffed with Spinach and Ricotta
6 servings 1戮 hours 45 min prep
6 skinless boneless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
1/4 cup salt
1/4 cup sugar
1 quart cold water
FILLING
16 ounces ricotta cheese, drained overnight in a collander in the fridge
1/4 lb shredded mozzarella cheese
1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
1 ounce grated parmigiano-reggiano cheese
salt and pepper
dried red pepper flakes
garlic powder (optional)
COOKING
2 cups flour, seasoned with
salt and pepper
2 egg whites
1/2 cup whole milk
1 cup seasoned bread crumbs
2 tablespoons canola oil (plus more for batches)
Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
Drain, dry and lay flat between sheets of parchment.
While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
Heat your oven to 325 degress F.
Prepare a sheet pan with a large cooling rack on top.
Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8'; long.
Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
The oil should be just below the smoke point.
Have a splatter guard nearby!
Wisk milk and egg in bowl then pour into a deep plate.
Place seasoned flour into a second deep plate.
Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
Spread a generous amount of the filling on the chicken, about 1/8'; thick or so.
Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
Lay to rest on the prepared cooling rack.
Repeat with the other 5 breasts.
Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
Place back on the cooling rack/sheet pan rig after browning.
Repeat until complete.
Place breasts in the pre-heated oven and cook until done.
About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
Let them sit uncovered for 5 minutes before cutting/serving.
THe outside is nice and crisp, the inside is juicy and flavorful!
You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!
Chicken Breast Stuffed With Apple and Goat Cheese
Try any firm, sweet tart apple such as Braeburn or golden delicious apples.The chicken can be prepared ahead of time and cooked later.
6 servings 1录 hours 40 min prep
6 large skinless boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 ounces goat cheese
1 teaspoon finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
flour, for dusting
1 large egg
1 1/3 cups breadcrumbs
1/2 cup parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
Sprinkle the flour onto a sheet of waxed paper.
In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
Coat with bread crumb mixture, patting the crumbs gently in place;(The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperture,).
In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towles and serve.
Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach And
This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.
2 servings 50 min 20 min prep
2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, divided
3 ounces portabello mushrooms, sliced
4 ounces onions, diced
2-4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour
Preheat oven to 350 degrees Fahrenheit.
Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
Season with thyme, rosemary, salt, and pepper and allow to cool.
Place chicken between plastic wrap and pound thin.
Season both sides of breast with salt and pepper.
Add egg to stuffing and place half the stuffing in each breast.
Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
Dredge each of the chicken breast with the flour.
Heat butter and the last 1 tablespoon of oil in a pan.
Brown chicken on all sides 5-10 minutes.
Place into a hot oven for 15 minutes.
Remove string before serving.
I like to stuff mine with a rice %26amp; veggie mixture sometimes. I use whatever I have on hand %26amp; my kids will eat. And I have even coated the outside with a bread crumb %26amp; parm. cheese mixture when baking to make them yummy. Serve with a nice salad %26amp; yummy. Hope you enjoy.
It seemed like I am on a mushroom kick this week so here is a good recipe.
1 2/3 c. hot water
4 tbsp. margarine, cut in pieces
1 (6 oz.) pkg. Stove Top chicken
flavor stuffing mix
1 egg, beaten
6 boneless, skinless chicken breast
halves, pounded 1/4 inch thick
2 tbsp. melted margarine
1 can condensed cream of mushroom soup
1/2 c. water
1/4 tsp. dill weed
Heat oven to 400 degrees. Stir hot water, 4 tablespoons of the margarine and contents of vegetable seasoning. Pack in bowl until margarine is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking pan. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 to 35 minutes or until chicken is thoroughly cooked. Heat soup, water and dill in saucepan. Serve over chicken. Makes 6 servings.
okay here's Chicken roulade ;place a boneless ch breast between two pieces of plastic wrap and pound to even out and thin the meat.Make ';stuffing'; of stovetop (you won't need much) and mushrooms sauteed with onion-combine but use more mushrooms than stovetop. spoon this stuffing onto center of breast(don't overdo this!)and gentle roll breast like a jelly roll or burritto.place two or three toothpicks thru edges where breast meets to hold together.Bake at 350 for 25 mins in shallow casserole.While ch cooks,in pan bring a small jar of Apricot-pineapple jelly to a simmer and add half a can of ch broth-let simmer 15 mins to reduce.Spoon this sauce over ch breast and finish cooking additional 10 mins.When done let rest on platter 10 mins before removing toothpicks and slice in thick ';rings';. Delicious and makes a nice presentation-I serve over a spoonful of yellow saffron rice !
Monday, August 23, 2010
In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
Chicken breast meat is more expensive where I live; can I use thighs or drumsticks instead in my recipes? If I can substitute other parts, how does that affect the cooking time?In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
The bone-in pieces will add at least 40 minutes to the cook time.
Cover the dish to prevent it from drying out.In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
Absolutly!! Alot of recipes that call for boneless chicken breast, I use boneless skinless chicken thighs. I think the thigh meat is better than the breast for some things. Also, good boneless pork chops would be really good substitute., but if you use a meat with the bone still in it allow longer cooking time, because meat with bone takes a little longer than boneless meat.
the only effect will be the difference in flavor between dark
and light meat, and texture.
Sure you can use either, but I would recommend deboning the meat. If you leave the bone in allow at least 10 minutes of extra cooking time.
You can use any portion of the chicken. It shouldn't make a difference on the cooking time.
You can buy chicken breasts on the bone and remove them your self. If you use chicken with bones your cooking time could double. Without knowing what and how you are cooking it's hard to make a blind guess. My best guess would be increase the cooking time by half....if it said 20 minutes , cut 20 in half = 10, 20 + 10 = 30 min. cooking time.
Check for doneness and add or subtract the next time you cook that dish again.
Good luck.
It's not that hard to de-bone the chicken breast.
You may end up with smaller pieces that normal but with practice you will get better. Just follow the bone with your knife.
Save the bones and scrapes to make a delicious chicken stock.
As long as you're stilling using boneless chicken, or have removed all the bone, it shouldn't change the outcome of the recipe too much. It will certainly look and taste different with dark meat, but it should cook much the same.
Sure you can use other chicken parts. It shouldn't effect the cooking time at all.
The taste will be slightly different, but just use whatever chicken parts you have...except for innards, beaks and feet.
Sometimes you can find whole chickens on sale cheap, then you can have white and dark meat to use.
You may use different parts. I have used thighs in a White Chili recipe and the flavor using thigh meat instead of breast was wonderful. As always, dark meat has more fat and flavor not only impacting taste, it changes the nutritional numbers too. No major change in cooking time - may be somewhat shorter.
Use boneless thighs. Increase cooking time by one or two minutes. Breast meat cooks faster than thigh meat.
The bone-in pieces will add at least 40 minutes to the cook time.
Cover the dish to prevent it from drying out.In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
Absolutly!! Alot of recipes that call for boneless chicken breast, I use boneless skinless chicken thighs. I think the thigh meat is better than the breast for some things. Also, good boneless pork chops would be really good substitute., but if you use a meat with the bone still in it allow longer cooking time, because meat with bone takes a little longer than boneless meat.
the only effect will be the difference in flavor between dark
and light meat, and texture.
Sure you can use either, but I would recommend deboning the meat. If you leave the bone in allow at least 10 minutes of extra cooking time.
You can use any portion of the chicken. It shouldn't make a difference on the cooking time.
You can buy chicken breasts on the bone and remove them your self. If you use chicken with bones your cooking time could double. Without knowing what and how you are cooking it's hard to make a blind guess. My best guess would be increase the cooking time by half....if it said 20 minutes , cut 20 in half = 10, 20 + 10 = 30 min. cooking time.
Check for doneness and add or subtract the next time you cook that dish again.
Good luck.
It's not that hard to de-bone the chicken breast.
You may end up with smaller pieces that normal but with practice you will get better. Just follow the bone with your knife.
Save the bones and scrapes to make a delicious chicken stock.
As long as you're stilling using boneless chicken, or have removed all the bone, it shouldn't change the outcome of the recipe too much. It will certainly look and taste different with dark meat, but it should cook much the same.
Sure you can use other chicken parts. It shouldn't effect the cooking time at all.
The taste will be slightly different, but just use whatever chicken parts you have...except for innards, beaks and feet.
Sometimes you can find whole chickens on sale cheap, then you can have white and dark meat to use.
You may use different parts. I have used thighs in a White Chili recipe and the flavor using thigh meat instead of breast was wonderful. As always, dark meat has more fat and flavor not only impacting taste, it changes the nutritional numbers too. No major change in cooking time - may be somewhat shorter.
Use boneless thighs. Increase cooking time by one or two minutes. Breast meat cooks faster than thigh meat.
When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
?When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
Chicken drummettes are chicken wings but only the largest part of the 3 parts that make up the chicken wing - the part closest to the body.When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
drummettes are the part of the chicken wing that looks like a small drumstick, hence the name drumette.remove blackheads
Chicken drummettes are chicken wings but only the largest part of the 3 parts that make up the chicken wing - the part closest to the body.When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
drummettes are the part of the chicken wing that looks like a small drumstick, hence the name drumette.
Does anyone have recipes for Volcano Chicken? The Chinese version?
It's chicken in a reddish sweet and spicy sauce and it's serves in almost all Chinese and Asian buffet restuarants. Also, the Sesame Chicken recipe to would be great if you have that one, these 2 dishes taste alot alike, they're both great! Thank you.Does anyone have recipes for Volcano Chicken? The Chinese version?
Volcano Chicken
Ingredients
1 chicken, about 2 pounds or a little more.
Marinade
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil
For flambeing : 1 cup whiskey
Method
Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated).
Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.
The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a ';chicken roaster'; in America), and cooked in a medium oven until the skin just begins to change color.
Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.
Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.
Sesame Chicken
INGREDIENTS:
* 3 whole boneless chicken breasts
* Marinade:
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* a few drops of sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil
* Sauce for Sesame Chicken:
* 1/2 cup water
* 1 cup chicken broth
* 1/8 cup vinegar
* 1/4 cup cornstarch
* 1 cup sugar
* 2 TB dark soy sauce
* 2 TB sesame oil
* 1 tsp chili paste, or more if desired
* 1 clove garlic (minced)
* Other:
* 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
* 3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.Does anyone have recipes for Volcano Chicken? The Chinese version?
CHICKEN CURRY VOLCANOES
8 chicken breasts
Boil until tender. Remove meat and chop into 3/4'; cubes or Market Day diced, cooked chicken.
Saute in 2 tablespoons butter until transparent.
Add 3 to 4 heaping tablespoons curry powder with water from boiled chicken (about 3 pints liquid).
Mix 3 to 4 tablespoons flour in water and stir into onion, butter and broth mixture. Add 1 small jar instant chicken bouillon.
Thicken with cornstarch (as needed) until mixture reaches gravy consistency. Add chopped chicken to mixture, stirring.
Serve over or under rice.
In a lazy susan serve the following:
Cantaloupe, chopped
Flaked coconut
Raisins
Pineapple
Spanish peanuts
Chopped green onions
Chopped green pepper
Chopped tomatoes
Mandarin oranges
Chopped bananas
Encourage guests to mix any group or all ingredients. Watching each other make choices is part of the fun. Serves 8 to 10 people.
Volcano Chicken Stir Fry
http://home.gwi.net/volcano/recipes.html
Sesame Chicken
http://chinesefood.about.com/od/poultryr鈥?/a>
Volcano Chicken
Ingredients
1 chicken, about 2 pounds or a little more.
Marinade
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil
For flambeing : 1 cup whiskey
Method
Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated).
Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.
The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a ';chicken roaster'; in America), and cooked in a medium oven until the skin just begins to change color.
Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.
Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.
Sesame Chicken
INGREDIENTS:
* 3 whole boneless chicken breasts
* Marinade:
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* a few drops of sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil
* Sauce for Sesame Chicken:
* 1/2 cup water
* 1 cup chicken broth
* 1/8 cup vinegar
* 1/4 cup cornstarch
* 1 cup sugar
* 2 TB dark soy sauce
* 2 TB sesame oil
* 1 tsp chili paste, or more if desired
* 1 clove garlic (minced)
* Other:
* 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
* 3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.Does anyone have recipes for Volcano Chicken? The Chinese version?
CHICKEN CURRY VOLCANOES
8 chicken breasts
Boil until tender. Remove meat and chop into 3/4'; cubes or Market Day diced, cooked chicken.
Saute in 2 tablespoons butter until transparent.
Add 3 to 4 heaping tablespoons curry powder with water from boiled chicken (about 3 pints liquid).
Mix 3 to 4 tablespoons flour in water and stir into onion, butter and broth mixture. Add 1 small jar instant chicken bouillon.
Thicken with cornstarch (as needed) until mixture reaches gravy consistency. Add chopped chicken to mixture, stirring.
Serve over or under rice.
In a lazy susan serve the following:
Cantaloupe, chopped
Flaked coconut
Raisins
Pineapple
Spanish peanuts
Chopped green onions
Chopped green pepper
Chopped tomatoes
Mandarin oranges
Chopped bananas
Encourage guests to mix any group or all ingredients. Watching each other make choices is part of the fun. Serves 8 to 10 people.
Volcano Chicken Stir Fry
http://home.gwi.net/volcano/recipes.html
Sesame Chicken
http://chinesefood.about.com/od/poultryr鈥?/a>
I'm BORED with everyday chicken. Anyone have any recipes for something unique?
I enjoy cooking and difficult recipe is fine. I just make the same things all the time. I wanted to make something with chicken for dinner, but I don't want the same old thing.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Chicken Kiev
Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Cheese-Stuffed Chicken Breasts
From the Kitchen of Jane鈥?Burch
Recipe Source: Criso
http://crisco.com/scripts/display_recipe鈥?/a>
飩?1/4 cup chopped green onion
飩?1 teaspoon dried parsley flakes
1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?1/8 teaspoon garlic powder
飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
飩?4 slices (1 ounce each) Swiss Cheese
飩?1/4 cup all-purpose flour
飩?1/2 cup seasoned fine dry bread crumbs
飩?2 tablespoons grated Parmesan cheese
飩?1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?2 eggs, slightly beaten
飩?CRISCO No-Stick Cooking Spray
Preheat oven to 375潞F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
1. skinless, boneless chicken breast-put in cassarole dish add salt and pepper and a few garlic cloves then pour in a can of cream of mushroom soup straight from the can. befor hand pre-heat oven to 375- then bake till chicken is done. for side dish's make a penne pasta with butter and parley flake and maybe some steamed veggies.
2. 1 whole chicken boiled till done. then shred in big bowl. add a can of veg-all mixed vegtables (cold from the can) then add 2-3 tbl spoons of mayonaise and mix all together, then get some of those pre-made tostada shells and put on top, and maybe make some mexican red rice on the side. very quick meal....
hope I was some help....
This is very simple but is delicious especially if you are short on ingredients
Brown your chicken pieces in a little bit of oil in a frying pan. Place the chicken in a baking dish. Wash 5 medium potatoes and cut in half lengthwise. Place in dish with chicken. Lay 3 or four slices of onion over the potatoes and chicken. Pour one 8 ounce can of tomato sauce over the chicken and potatoes, season with pepper and a little salt. Take the tomato sauce can and fill it 3/4 of the way with water to rinse out the can and then use this to get all the brown bits from the frying pan over medium heat. Pour this over the chicken, cover tightly with foil and bake at 350 for 45 minutes to 1 hour. My kids love this and it is easy and makes little mess to clean up.
Hmmm... I like to take a chicken breast and pound it so it is thinner, and then I put aspargus, bacon, and cheese in the middle and wrap the chicken around it. I hold it in place with some twine or toothpicks and then you just broil it in the over. Very tasty...
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
try www.kraftfoods.com they have a lot of easy recipes.
Try recipezaar.com
I love this site, it always saves me in a pinch.
Take your chicken parts what ever parts you like and place them in a bowl with lemon aid mix, garlic, salt, pepper, fresh parsley. Let stand for about one hour then bake in the mixture at 350 degrees until done. I think you will love it.
Chicken Cordon Bleu
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Cream of Chicken Breasts (for chicken lover's only)
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and season to taste.
Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Dressed Up Chicken
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices honey ham
6 slices Swiss cheese
1 cup Italian-style salad dressing
1 cup buttermilk
2 cups seasoned dry bread crumbs
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut all fat off of chicken breasts, then pound with a meat mallet until very thin. Place one slice ham on top of each breast, then one slice cheese. Then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
Dip rolled/stuffed chicken breasts into buttermilk, then crumbs. Place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. Cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. Remove cover for last 15 minutes to brown.
California Chicken
INGREDIENTS
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Pesto Chicken Rolls
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Rigotoni with Italian Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley
DIRECTIONS
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
chicken tacos
i use chicken breasts cook til done and then cut into bite sizes add taco seasoning and water let simmer then put on your tortilla shells and add cheese or other taco toppings. enjoy
Chicken Kiev
Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Cheese-Stuffed Chicken Breasts
From the Kitchen of Jane鈥?Burch
Recipe Source: Criso
http://crisco.com/scripts/display_recipe鈥?/a>
飩?1/4 cup chopped green onion
飩?1 teaspoon dried parsley flakes
1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?1/8 teaspoon garlic powder
飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
飩?4 slices (1 ounce each) Swiss Cheese
飩?1/4 cup all-purpose flour
飩?1/2 cup seasoned fine dry bread crumbs
飩?2 tablespoons grated Parmesan cheese
飩?1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?2 eggs, slightly beaten
飩?CRISCO No-Stick Cooking Spray
Preheat oven to 375潞F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
1. skinless, boneless chicken breast-put in cassarole dish add salt and pepper and a few garlic cloves then pour in a can of cream of mushroom soup straight from the can. befor hand pre-heat oven to 375- then bake till chicken is done. for side dish's make a penne pasta with butter and parley flake and maybe some steamed veggies.
2. 1 whole chicken boiled till done. then shred in big bowl. add a can of veg-all mixed vegtables (cold from the can) then add 2-3 tbl spoons of mayonaise and mix all together, then get some of those pre-made tostada shells and put on top, and maybe make some mexican red rice on the side. very quick meal....
hope I was some help....
This is very simple but is delicious especially if you are short on ingredients
Brown your chicken pieces in a little bit of oil in a frying pan. Place the chicken in a baking dish. Wash 5 medium potatoes and cut in half lengthwise. Place in dish with chicken. Lay 3 or four slices of onion over the potatoes and chicken. Pour one 8 ounce can of tomato sauce over the chicken and potatoes, season with pepper and a little salt. Take the tomato sauce can and fill it 3/4 of the way with water to rinse out the can and then use this to get all the brown bits from the frying pan over medium heat. Pour this over the chicken, cover tightly with foil and bake at 350 for 45 minutes to 1 hour. My kids love this and it is easy and makes little mess to clean up.
Hmmm... I like to take a chicken breast and pound it so it is thinner, and then I put aspargus, bacon, and cheese in the middle and wrap the chicken around it. I hold it in place with some twine or toothpicks and then you just broil it in the over. Very tasty...
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
try www.kraftfoods.com they have a lot of easy recipes.
Try recipezaar.com
I love this site, it always saves me in a pinch.
Take your chicken parts what ever parts you like and place them in a bowl with lemon aid mix, garlic, salt, pepper, fresh parsley. Let stand for about one hour then bake in the mixture at 350 degrees until done. I think you will love it.
Chicken Cordon Bleu
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Cream of Chicken Breasts (for chicken lover's only)
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and season to taste.
Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Dressed Up Chicken
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices honey ham
6 slices Swiss cheese
1 cup Italian-style salad dressing
1 cup buttermilk
2 cups seasoned dry bread crumbs
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut all fat off of chicken breasts, then pound with a meat mallet until very thin. Place one slice ham on top of each breast, then one slice cheese. Then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
Dip rolled/stuffed chicken breasts into buttermilk, then crumbs. Place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. Cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. Remove cover for last 15 minutes to brown.
California Chicken
INGREDIENTS
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Pesto Chicken Rolls
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Rigotoni with Italian Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley
DIRECTIONS
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
chicken tacos
i use chicken breasts cook til done and then cut into bite sizes add taco seasoning and water let simmer then put on your tortilla shells and add cheese or other taco toppings. enjoy
What ways do you cook chicken for your toddler, recipes would?
be great. I'm a vegetarian mom trying to incorporate some healthly chicken recipes into my sons diet. He's 17 mths old. I'm not looking for anything calling for breaded chicken or nuggets.What ways do you cook chicken for your toddler, recipes would?
Chicken soup using free-range organic broth as a base, I like to put a little lime juice for salt in with veggies and noodles. he loves it and so do I.
Sometimes I boil or grill a chicken breast, cut it up in small squares and give him barbeque or ketchup for dipping.
I use this method for many forms of serving chicken. Sometimes I give a plate of chicken with cheese squares, pickles or olives, cucumbers or salad, ect.. I try to make sure he eats green veggies, with his protein and go light on the carbs other than fruit or grains.What ways do you cook chicken for your toddler, recipes would?
my son likes it when i cut up the chicken in cubes and sautee them in a little bit of butter (or olive oil) and a little bit of garlic salt.
he also likes chicken in rice mixed up
or chicken and noodle
there are already some really good ideas here and we have tried similar versions of most of them. Chicken is actually pretty easy to cook and season. But if you over cook it, it can be very rubbery.
Trial and error will probably be your best bet. My kids like for me to bake it with a little season and sometimes I add some cream of chicken, or cream of mushroom soup to make a healthy gravy for it. Then I serve it in small pieces over rice or mashed potatoes.
You can do poached chicken breast ';fingers'; with a sauce to dip them. Easy to pick up and yummy!
Chicken is about the only thing my grandson will eat so we've tried it several ways.Most of the time I will just saute it in a skillet with olive oil, no breading. You can make him somee easy chicken and rice by boiling a chicken breast with some celery, onion and som mild herbs, discarding the celery and onion when chicken is cooked and using the broth and cut up chicken to cook the rice in. You could also make him some chicken and noodles. After boiling the chicken, cut it up, cook noodles in broth, drain, add some Healthy Choice Mushroom soup to the drained noodles, add the chicken.
My daughter really loved when I made chicken for her at that age. I just cut all the fat off of boneless skinless chicken breasts, cut them into small strips (maybe 1/2'; wide across the length of the breast), and bake them in the oven or cook them in a skillet with olive oil spray to prevent them from sticking. They turn out soft enough to chew easily, but firm enough to not be gross. I add them to salads or eat them alone for a snack. Hope you try it and your baby likes it as much as mine did!
I use the boneless skinless chicken breasts or the strips you can buy for stir frying. I rinse them off in cold water and put them on a baking sheet already coated in olive oil cooking spray (no calories or fat). Cut the chicken into easily manageable pieces. I use a grater and any citrus fruit. I have used lemons. oranges and grapefruits. I grate some of the zest over the chicken. A pinch of salt and pepper. A drizzle of olive oil (it is a healthy fat). mix around. Bake in a 350 degree oven for about 20 minutes. It is sweet and healthy. My daughter loves it. Sometimes I'll squeeze a bit of the juice over it when it comes out.
Also, try a stir fry... Put in some of your tots favorite vegetables. A tiny bit of your favorite flavoring (teriaki sauce, Worcestershire, bar b Q, chicken broth or my favorite of course in citrus juice). Very healthy and fun to eat...
Good luck. toddlers are a challenge to feed sometimes.
My 18 month old loves when i boil chicken with garlic and shredd it up for him. I mix the shredded chicken with a can of cream of Chicken soup.. mix in some peas and carrots with it yummy!!
Chicken soup using free-range organic broth as a base, I like to put a little lime juice for salt in with veggies and noodles. he loves it and so do I.
Sometimes I boil or grill a chicken breast, cut it up in small squares and give him barbeque or ketchup for dipping.
I use this method for many forms of serving chicken. Sometimes I give a plate of chicken with cheese squares, pickles or olives, cucumbers or salad, ect.. I try to make sure he eats green veggies, with his protein and go light on the carbs other than fruit or grains.What ways do you cook chicken for your toddler, recipes would?
my son likes it when i cut up the chicken in cubes and sautee them in a little bit of butter (or olive oil) and a little bit of garlic salt.
he also likes chicken in rice mixed up
or chicken and noodle
there are already some really good ideas here and we have tried similar versions of most of them. Chicken is actually pretty easy to cook and season. But if you over cook it, it can be very rubbery.
Trial and error will probably be your best bet. My kids like for me to bake it with a little season and sometimes I add some cream of chicken, or cream of mushroom soup to make a healthy gravy for it. Then I serve it in small pieces over rice or mashed potatoes.
You can do poached chicken breast ';fingers'; with a sauce to dip them. Easy to pick up and yummy!
Chicken is about the only thing my grandson will eat so we've tried it several ways.Most of the time I will just saute it in a skillet with olive oil, no breading. You can make him somee easy chicken and rice by boiling a chicken breast with some celery, onion and som mild herbs, discarding the celery and onion when chicken is cooked and using the broth and cut up chicken to cook the rice in. You could also make him some chicken and noodles. After boiling the chicken, cut it up, cook noodles in broth, drain, add some Healthy Choice Mushroom soup to the drained noodles, add the chicken.
My daughter really loved when I made chicken for her at that age. I just cut all the fat off of boneless skinless chicken breasts, cut them into small strips (maybe 1/2'; wide across the length of the breast), and bake them in the oven or cook them in a skillet with olive oil spray to prevent them from sticking. They turn out soft enough to chew easily, but firm enough to not be gross. I add them to salads or eat them alone for a snack. Hope you try it and your baby likes it as much as mine did!
I use the boneless skinless chicken breasts or the strips you can buy for stir frying. I rinse them off in cold water and put them on a baking sheet already coated in olive oil cooking spray (no calories or fat). Cut the chicken into easily manageable pieces. I use a grater and any citrus fruit. I have used lemons. oranges and grapefruits. I grate some of the zest over the chicken. A pinch of salt and pepper. A drizzle of olive oil (it is a healthy fat). mix around. Bake in a 350 degree oven for about 20 minutes. It is sweet and healthy. My daughter loves it. Sometimes I'll squeeze a bit of the juice over it when it comes out.
Also, try a stir fry... Put in some of your tots favorite vegetables. A tiny bit of your favorite flavoring (teriaki sauce, Worcestershire, bar b Q, chicken broth or my favorite of course in citrus juice). Very healthy and fun to eat...
Good luck. toddlers are a challenge to feed sometimes.
My 18 month old loves when i boil chicken with garlic and shredd it up for him. I mix the shredded chicken with a can of cream of Chicken soup.. mix in some peas and carrots with it yummy!!
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