Posts filed under 'Chicken'
This is a great recipe to let cook all day and be ready when you get home…serve over wild rice or noodles.
What You Need:
6 chicken breasts
1 large can button mushrooms
1 bunch green onions, diced
~6 pieces of bacon
Juliene dried beef (or pastrami lunch meat)
1 TBLS green peppercorns, crushed
~3 cloves of garlic
1 C sour cream, mixed with ¼ C flour
~½ C sherry/vermouth
What You Do:
- Wrap chicken breasts in bacon & beef.
- Mix all other ingredients and throw most in crockpot.
- Add chicken and cover with remaining mixture.
- Cook on low 7-8 hours.
December 30th, 2010
This is not only a great-tasting dish; if you serve it over brown rice it’s healthy, too!
Ingredients:
1 lb boneless/skinless chicken breasts
2 serrano chilies (or Thai bird chilies)*
3 cloves of garlic*
1 tsp soy sauce
2 cups loosely packed, fresh basil
1 Tbls fish sauce
½ Tbsp peanut oil (or canola oil)
½ Tbls red-chili paste
1 tsp sugar
1 tsp fresh-cracked pepper
Directions:
- Finely chop garlic and chilies; using the side of your knife press them together to make a paste.
- Pre-heat a wok or sauté pan over medium-high heat. Add the oil and the paste you’ve just made. Cook 2-3 minutes, being careful not to burn the garlic.
- Chop chicken into bite-sized pieces and add them to the pan, cooking until lightly browned (~3-4 minutes). Add the soy sauce, fish sauce, chili paste and sugar. Continue cooking until the chicken is done all the way through (~3-4 more minutes).
- Add the pepper and basil, and cook until basil is just wilted (~2 minutes). Serve immediately.
*To cut down on time/work, you can also substitute garlic-chili paste for the fresh chilies & garlic.
July 13th, 2010
Cranberry Chicken
2-3 packs boneless chicken breasts
1/2 tsp salt
1/4 tsp salt
2 TBLS butter
1/2 c diced onion
1/2 c diced celery
1 can (160z) whole-berry cranberry sauce
1 c bottled BBQ sauce
- Sprinkle chicken w/salt/pepper; brown in skillet in butter. Move to 9×13 pan
- In skillet, sautee onion/celery with leftover ‘juice’ ’til tender.
- Add BBQ sauce, mix well - pour over chicken.
- Bake, uncovered, @ 350 for 1.5 hours (if chicken is sticking up out of sauce, flip halfway thru cooking)
January 28th, 2010
This is a quick and easy chicken recipe that’s sure to become a summer-grillin’ favorite.
Ingredients:
Boneless chicken breasts
Large onion, cut into rings
Bell pepper - color of choice
Pineapple, sliced into “rings” or canned/drained
Teriyaki marinade (Lowry’s is good)
Brown sugar
Ginger (fresh or ground)
Directions:
- Place a circular slice of onion on a tin foil square.
- Place 1 chicken breast on top of onion, and top with:
- 3-4 slices of bell pepper
- 3-5 chunks drained pineapple OR 1 ring
- 1½ TBLS teriyaki sauce
- 1 TBLS brown sugar
- 1 tsp ground ginger (OR 2 tsp fresh)
- Close tin foil into “packets” and grill over medium heat 15-20 minutes.
- Do not flip over or open.
*Hint: these little tin foil packets are wonderful served over rice.
December 10th, 2008
This recipe feeds 3-4 and is an easy recipe for those days when you just want to get home from work and have dinner waiting.
Ingredients:
1 lb boneless chicken breasts
4 potatoes, diced
½ c extra spicy Italian salad dressing
½ tsp pepper
Directions:
- Place potatoes in bottom of slow cooker, then drizzle with half of the salad dressing.
- Top with chicken, drizzle remainder of Italian dressing over the top.
- Sprinkle pepper over the top.
- Cover crockpot and cook for 6-8 hours on LOW.
December 10th, 2008
This is one of the timeless classics from my mom’s repertoire. This chicken dish is excellent served over rice.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Serves: 4
Ingredients:
2 lbs chicken
1 can (8 oz) chicken
2 TBLS olive oil
½ c cooked ham, finely chopped (sandwich meat works well)
1 c sliced onion
2 large cloves minced garlic
1 can tomato bisque soup
¼ tsp pepper
¼ c dry sherry
1 large green pepper, cut into strips
¼ sliced ripe black olives
Directions:
- Drain tomatoes, saving juice. Cut up tomatoes.
- In skillet, brown chicken in olive oil. Add ham, onion, garlic and pepper; cook until onion is tender.
- Blend in soup, sherry and saved tomato juice.
- Cover, cook over low heat 30 minutes.
- Add green pepper, tomatoes and olives; cook 15 minutes more, stirring occasionally.
December 10th, 2008
Aptly named for its ease of serving to a party of people, this chicken-in-cream-sauce dish will be a favorite!
Ingredients:
9 chicken breasts, boneless & skinless
1 package dried beef
9 strips of bacon
1 large sour cream
2 cans cream of mushroom soup
sherry
Directions:
- Lay dried beef in the bottom of lasagna pan (there will be a lot of sauce)
- Wrap chicken in bacon, place on top of beef
- Mix together sour cream, soups, and some sherry and pour over chicken
- Cover VERY TIGHTLY and bake for 3 hours at 275°
My mother serves this dish with wild rice - the creamy sauce is a wonderful complement!
December 7th, 2008
This dish is aptly named for its use of Swiss cheese, however, the recipe is equally good when using Pepperjack cheese.
Ingredients:
6 chicken breasts
6 slicees swiss cheese (or pepperjack)
1 can cream of chicken soup, undiluted
¼ cup milk (or white wine)
2 cups herb seasoned stuffing mix (not cubes)
¼ cup butter, melted (Mom uses the entire stick!)
garlic powder
pepper
Directions:
- Place chicken in greased dish, add garlic powder & pepper “to taste”
- Top each breast with a slice of cheese
- Combine soup & milk (or wine), stir until smooth and pour over chicken
- Sprinkle stuffing on top
- Drizzle with melted butter
- Bake at 350° for 50 minutes
Add a tossed salad or steamed vegetables and you’ve got yourself a VERY tasty meal!
December 2nd, 2008
Mom calls this one “Chicken Elegante”…most likely ’cause it’s a throw-it-together-in-one-pan type of dish, which is the farthest thing from “elegant!” Chicken, stuffing, broccoli - all in 30 minutes - what’s not to like?
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients:
1 package (6 oz) Stovetop chicken flavor stuffing mix
1 2/3 c hot water
1/4 c butter/margarine (melted
6 boneless chicken breasts
1 1/3 c broccoli cuts
1 jar (12 oz) Heinz chicken gravy
1 jar (2.5 oz) mushrooms, drained
1-2 TBLS white wine or apple juice
Directions:
- Place contents of seasoning packet & 2 TBLS margarine (or butter) in large bowl.
- Add hot water, stir to partially melt butter/marg.
- Add stuffing crumbs, stir to moisten. Let stand until water’s absorbed.
- Cook chicken in remaining butter/margarine until lightly browned, ~5 minutes.
- Place chicken in baking pan, top each piece with stuffing & broccoli.
- Mix gravy, mushrooms & wine (or apple juice), pour over broccoli/stuffing.
- Cover and bake at 350° for 30 minutes.
Meat, carbs & veggies in half an hour!
December 2nd, 2008
For a tasty, healthy cold-weather treat, you need:
1 pack - boneless, skinless chicken breasts
1 - 24 oz picante syle salsa (medium spice still gives this meal a “kick”)
1 tsp Cumin
1 tsp chili powder
1 Tblsp Garlic (minced or dried)
1 tsp seasoning salt
Throw all ingredients in a crockpot, and cook on ‘Low’ up to 8 hours. Or, if you forget in the morning, you can always turn the slow cooker to ‘High’ for about 4 hrs. Basically, you need to cook it long enough that you are able to shred the chicken.
After chicken is shredded, add:
1 can Mexicorn
1 can black beans (the jalapeño and lime juice can is really good)
Cook for an additional hour or so to soften up the corn and beans. Serve it up with sour cream, cheese, and corn chips for a meal in a bowl.
Enjoy!
November 12th, 2008