Category: Chicken

Categories
Chicken Main Dish Make Ahead

Citrus Ginger Chicken

Dump Recipe: Dump ingredients in a  large Zip-loc baggie and freeze.  When ready to cook, thaw out then dump it in your baking dish and pop it in the oven or slow cooker.  Doesn’t get any easier than that!

1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Categories
Chicken Main Dish

Citrus Chicken Strips With Puree of Sweet Potatoes and Roasted Garlic

Sweet Potatoes:
3 lg. sweet potatoes
10 cloves garlic
4 whole shallots
1/2 c. buttermilk
1/4 c. olive oil
pinch nutmeg
pinch cinnamon
salt and pepper 
Chicken:
8 chicken breast cutlets
zest and juice of 1 orange
1/4 c. olive oil
salt and pepper 
Directions for Sweet Potatoes:
Peel potatoes and cut into quarters. Toss with rest of ingredients and roast, covered, at 350 degrees for 1 hour. Let cool to room temperature. Puree in batches in a food processor. Put into bowl and serve with grilled citrus chicken. 
Directions for Chicken:
Slice the chicken in strips and marinate with orange zest, orange juice, oil, salt and pepper for 1 hour. Put onto bamboo skewers and grill 4 minutes one each side, brushing with marinade. Arrange on warm platter
 8  Servings
Categories
Beef Chicken Main Dish Make Ahead Mexican Pork

Chimichangas

1 lb cooked beef or cooked pork or cooked chicken (3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chili peppers
1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix
16 flour tortillas (7- or 8-inch)
16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
salsa (optional)
sour cream (optional)
Using two forks, shred cooked meat or chicken (should have about 3 cups).  In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.    Cook and stir over medium heat until heated through.    In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.   For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge.   Top with a cheese stick.    Fold in sides; roll up, starting with cheese side.   Bake, covered, in 350 degree F oven for 30 minutes.   Uncover and bake 10 minutes more or until heated through.  Serve with salsa, dairy sour cream.    
To prepare, wrap frozen chimichangas individually in foil.   Bake in a 350 degree F oven about 50 minutes or until heated through.  (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.  Bake 10 minutes more or until tortilla is crisp and brown.  Or, heat about 1/4-inch depth of oil in a skillet.   Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.   Make-Ahead Tip: To freeze, place chimichangas in freezercontainers.   Seal, label, and freeze for up to 6 months.
 8  Servings
Categories
Appetizers Chicken

Chili’s Southwest “Eggrolls”

3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)
1 ounce chicken, cooked and shredded
2 tablespoons black beans, canned
2 tablespoons corn, canned
1 ounce fat free cheese, shredded (your choice of kind)
1 tablespoon red chili pepper, diced
3/4 cup frozen spinach, thawed and drained Dip
2 tablespoons avocados
2 tablespoons nonfat sour cream 
1/2 teaspoon Hidden Valley Ranch dip, dry
1 tablespoon tomato, diced
 pepper
Preheat oven to 400 degrees.  Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.  Heat for 30 seconds in micro.   Warm tortillas in micro for 15 seconds.   On a clean, flat surface, lay out tortillas side-by-side.   Put 1/3 of chicken mix in the center of each tortilla.   To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.   Place all 3 rolls seam side down on a baking pan that has been sprayed.    Bake 12 minutes, flipping 1/2 way through cooking.
While eggrolls are in the oven prepare dip.   
Sauce:.   
Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.  Season to taste with pepper.   Top dip sauce with tomatoes before serving.   When eggrolls are done, allow to cool for a few minutes, then cup diagonally.
 2  Servings
Categories
Chicken Main Dish Slow Cooker

Chicken Stroganoff – Slow cooker

4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can mushroom

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese, soup and mushrooms, mix together and cook on high for another 1/2 hour or until heated through and warm.

Categories
Chicken Main Dish

Chicken Stroganoff

2 tablespoons olive oil
3 onions, medium, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
8 ounces button mushrooms, thinly sliced
4 boneless chicken breasts, thinly sliced
1 cup dry white wine
1 cup chicken broth
2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon hot pepper sauce
1/2 cup sour cream

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the bell pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through. Serve over rice, pasta, or toast. 6  Servings
Categories
Chicken Main Dish Pasta

Chicken Sonora

One of my favorite and fastest dinners. A copy-cat of Ruby Tuesday’s dish.

1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti
1 12 oz. jar Alfredo sauce with sun dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes

Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.

8 Servings

Categories
Appetizers Asian Chicken

Chicken Satay

3 limes
2/3 cup bottled Thai peanut sauce
12 chicken tenders (about 1 lb 4 oz)

Heat outdoor grill or ridged grill pan over medium-high heat. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl. Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray. Grill 2 to 3 minutes per side until chicken is cooked through. Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.

Categories
Chicken Main Dish Mexican

Chicken Relleno

6   skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup  cornmeal
1/2 of a 1-1/4-ounce package (2 tablespoons)  taco seasoning mix
1 4-ounce can  whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces  Monterey Jack cheese, cut into six 2×1/2-inch sticks
2 tablespoons  snipped fresh cilantro or fresh parsley
1/4 teaspoon  black pepper
1/4 teaspoon  crushed red pepper
1 8-ounce jar  taco sauce or salsa
1/2 cup  shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.

Makes 6 servings

Categories
Appetizers Chicken Main Dish Wraps

Chicken Quesadillas

2 cups cooked chicken, chopped
1 cup cheddar cheese, Mexican blend, shredded
2 tablespoons taco seasoning mix
1 cup sour cream
1 cup salsa
4 flour tortillas
Mix chicken with seasoning mix.  Melt 1 tsp. butter in skillet.  Place tortilla in preheated skillet, top with chicken and cheese, fold in half.  Grill on both sides until lightly toasted and warmed through.  Remove from pan, cut into triangles.  Serve with sour cream and salsa.
4  Servings