Category: Chicken

Categories
Chicken Breasts Italian

Stuffed Chicken Marsala – Olive Garden Official Recipe

Cheese Stuffing:

1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce:

1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Pre-heat oven to 350°F.

Combine all cheese stuffing ingredients in a mixing bowl.
Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. Fold over other lobe of chicken breast; does not have to seal.

Heat large sauté pan over medium heat. Add olive oil and heat until shimmering. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent. Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
Serve with your favorite garlic mashed potato recipe.

4 Servings

Categories
Cheese Chicken Breasts Tortillas

Southwest Chicken Skillet

2/3 cup salsa
8 8-inch flour tortillas (optional)
1/2 cup water
1 medium yellow or green sweet pepper, cut into squares
1/2 cup cooked or canned black beans, rinsed and drained
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1 1- to 1.5-ounce envelope fajita seasoning mix
Nonstick spray coating
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 small onion, cut into thin wedges
1 small zucchini, bias-sliced
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
2 tablespoons cooking oil

For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.
Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.

Categories
Black Beans Chicken Pizza

Southwest Chicken Pizza – California Pizza Kitchen Copycat

pizza crust
1 tablespoon fresh lime juice
1 tablespoon olive oil, plus 1 teaspoon
1 tablespoon soy sauce
2 cloves garlic, minced
2 teaspoons fresh cilantro, chopped
1 teaspoon crushed red pepper flakes
1 boneless chicken breast, cut into bite-sized pieces
3/4 cup black beans, refried or black bean dip
1 tablespoon water
1/4 teaspoon cayenne pepper
1/4 cup white onions, sliced
1 green chili, canned, whole
1/2 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded

Make marinade by combining lime juice, 1 tablespoon olive oil, soy sauce, garlic, cilantro, salt and pepper flakes in a blender or small bowl with an electric mixer until well mixed. Marinate the chicken for 2 hours. Heat one teaspoon oil in small skillet over high heat. Cook chicken 2-4 minutes or until cooked through. Mix black beans with water and cayenne pepper.
Roll out pizza crust or use prepared crust. Preheat oven to 475. Spread black bean mixture over crust, arrange chicken evenly over beans. Top with onions. Thinly slice the chili pepper into strips. Sprinkle over onions. Top with cheeses. Bake for 12-15 minutes or until pizza crust lightly browns.
Serve with tomatillo salsa and sour cream on the side.

2 Servings

Categories
Chicken Breasts

Southwest Chicken

1 pound boneless, skinless chicken breasts
1/3 cup oil
3 tablespoons vinegar
1 teaspoon Italian Seasoning
1 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
2 teaspoons Chili Powder
1/2 teaspoon Ground Cumin
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt

Place chicken in a large self-closing plastic bag and pour in remaining ingredients.
Marinate chicken in the refrigerator for 10-20 minutes or up to 3 hours for stronger flavor. Remove chicken from marinade and discard marinade. Grill chicken 10-14 minutes or until done.

4 Servings

Categories
Chicken Main Dish Southern

Southern Fried Chicken Paula Deen’s Recipe

2 lbs cut-up chicken

Sauce mixture

4 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)

Seasoning blend

1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder

Dredging mixture

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full–you don’t want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don’t crowd chicken pieces–I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.

8 Servings

Categories
Cheese Chicken Tortillas

Skillet Chicken Ole’

If you need dinner in a flash, this recipe goes from stove top to table in just 20 minutes. Use your favorite enchilada sauce, mild or hot.

Salt
1 tablespoon vegetable oil
Sour cream
1/4 cup prepared enchilada sauce
1 can (4 oz.) whole green chilies, drained and cut into thick strips
Warm tortillas
Freshly ground black pepper
1 pound chicken cutlets (about 1/2 inch thick)
2 tablespoons chopped fresh cilantro
4 ounces sliced Monterey Jack cheese

Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt and pepper. Add cutlets to skillet and saute until golden brown and cooked through, 2 to 2-1/2 minutes per side. Reduce heat to medium.
Spoon enchilada sauce over chicken; top with chilies and cheese. Cover and cook until cheese melts, about 3 minutes.
ransfer to serving platter and sprinkle with cilantro. Serve with sour cream and tortillas. Makes 4 servings.

Categories
Black Beans Casseroles Chicken Ethnic - Regional Mexican Poultry Tortillas

Sharon’s Mexican Chicken Casserole

This is nothing short of awesome! And oh, so easy!

3 cups cooked chicken, cubed or shredded
1 12 oz. can chicken broth
1 10 3/4 ounce can cream of chicken soup
1 12 oz. can canned corn, (Mexicorn), drained
1 12 oz. can black beans, drained and rinsed
1 8 oz. bottle green taco sauce or Tomatillo Salsa
1/4 cup salsa
9 corn tortillas
3 cups cheddar cheese, shredded – may use the Mexican flavored cheese

In a large bowl, whisk together the soup and half of the broth. Stir in the green taco sauce, salsa, corn, black beans and one cup of the cheese.
Place one layer of corn tortillas over bottom of a 13×9″ baking dish. Top with half of the chicken mixture. Repeat layers ending with a layer of corn tortillas. Top with remaining cheese and pour remaining chicken broth over the casserole.
Bake at 350 for about 30 minutes or until bubbly.

8 Servings

Categories
Asian Chicken Breasts Pasta

Sesame Chicken Noodle Bake

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided

Cooking spray

1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.
Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Yield: 4 servings

Categories
Chicken

Roasted Chicken

4 pounds chicken , whole roasting
2 tablespoons oil
salt and pepper

Preheat oven to 350. Remove giblets from chicken, rinse inside and out. Pat dry with paper towel. Rub with oil and salt & pepper. Place on roasting pan breast side up. Bake uncovered for 23 minutes per pound of meat.

8 Servings

Categories
Chicken Hash Brown Potatoes Pork Stew

Pork, Chicken and Potato Stew in Peanut Sauce

1-1/2 pounds pork shoulder, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 small purple Peruvian or red potatoes (about 1 pound), quartered
1 large onion, chopped
6 large garlic cloves, minced
4 cups low-sodium chicken broth
2 boxes (10 ounces each) frozen corn, thawed
1-1/2 tablespoons adobo sauce from canned chipotle in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.
To serve, ladle stew into bowls and garnish with cilantro, if desired.

6 Servings