Category: Poultry

Categories
Chicken Main Dish

Buffalo Chicken

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt 
1/4 teaspoon pepper
2 eggs
1/2 cup seasoned bread crumbs
3 tablespoons canola oil
1/4 cup buffalo wing sauce
1/4 cup shredded provolone cheese
1/4 cup shredded part-skim mozzarella cheese
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in egg, then coat with bread crumbs.
In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted. 
4  Servings
Categories
Casseroles Chicken Main Dish

Bruschetta & Cheese – Stuffed Chicken Breasts

1 (14 oz.) can Italian-style diced tomatoes
1 1/4 cups mozzarella cheese, shredded, divided
1/4 cup fresh basil, chopped
1 package Stove Top Stuffing Mix for Chicken
8 skinless boneless chicken breasts, small
1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing
Preheat oven to 350 degrees.   
Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.  Stir until just moistened.  Place 2 chicken breast halves in large freezer-weight zip top bag.  Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick.  Repeat with remaining chicken,  adding two at a time to bag.  Place chicken, top sides down, on cutting board.  Spread evenly with stuffing mixture.  Starting at one of the narrow ends, tightly roll up chicken.  Place seam sides down in 13×9″ baking dish.  Drizzle evenly with dressing.  Bake 40 minutes.  Sprinkle with remaining 3/4 cup cheese.  Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.
Variation:
For a South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.
 8  Servings
Categories
Chicken Main Dish

Bennigan’s Smothered Chicken

4 boneless, skinless chicken breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor
3 tablespoons butter or margarine
4 to 8 slices provolone cheese
4 slices cooked bacon
For Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
In a medium mixing bowl, combine the basil, garlic, 3 tablespoons smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir well to blend. This will be the chicken marinade. Transfer the chicken marinade to a medium sized Ziploc or plastic bag. Add the chicken breasts to the bag and seal. Marinate the chicken by shaking the bag to mix and coat the chicken. Allow the chicken to soak and marinate for at least two hours, shaking occasionally.
While chicken is marinating, slice onions and mushrooms and cook the bacon. Saute mushrooms and onions in butter and hickory smoke flavor for about 3 to 5 minutes, or until onions are transparent but not brown, and mushrooms are tender.
After two hours, remove chicken from marinade, and grill for about 10 minutes. Take care not to overcook chicken. While the chicken is grilling, preheat the oven to a high broil.  
After the chicken is done grilling, remove from the grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, and then some sautéed onions and mushrooms.  Broil for 3 to 5 minutes, or until cheese is bubbling. Serve immediately from oven. 
Makes 4 servings.
Oven instructions:
If you don’t have a grill, preheat the oven to broil. Broil the chicken, 5 to 7 inches from the broiler, for about 10 minutes. Watch the chicken to prevent burning. About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from the oven, top with cheese and mushroom/onion mixture. Then broil for 2-3 minutes more. Serve immediately from oven.
 4  Servings
Categories
Chicken Main Dish Pizza

BBQ Chicken Pizza

      pizza crust
1 cup barbecue sauce, Sonny’s Sweet Sauce or Bull’s-eye Mesquite work well
1 cup cooked chicken, finely shredded
2 slices cooked bacon, crumbled
1 onion, thinly sliced and sautéed
1/4 cup red bell peppers, chopped and sautéed, (optional)
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, smoked
Top pizza crust with the barbecue sauce, and remaining ingredients in order listed.  Bake in 400 degree oven until cheese is bubbly, about 10 minutes.
4  Servings
Categories
Chicken Main Dish

Apricot-Lemon Chicken

Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish.

1  teaspoon  curry powder
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
4  (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3  cup  apricot spread (such as Polaner All Fruit)
2  tablespoons  fresh lemon juice
2  tablespoons  water
2  teaspoons  grated lemon rind

Combine first 3 ingredients in a small bowl; rub mixture over chicken.
Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

4  Servings

Categories
Casseroles Turkey

Turkey Leftovers Casserole

1/2 lb mozzarella cheese (I think swiss would also be good)
2 cups elbow macaroni
1 tablespoon butter
1 teaspoon olive oil
1 lb mushroom, sliced thickly
1 small onion, thinly sliced
3 cloves garlic, minced
4 cups cooked cubed turkey
1/2 cup butter
1/2 cup all-purpose flour
3 cups homemade turkey broth (chicken or vegetarian can be substituted)
1 1/2 cups sour cream (NOT lowfat)
1/2 cup white wine
1 dash freshly grated nutmeg
1 dash salt
1 dash freshly grated black pepper
1 cup fresh breadcrumb
2 tablespoons melted butter
1/2 cup freshly grated parmesan cheese
First, grate mozzarella cheese; set aside.
Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
Meanwhile, preheat oven to 350ºF; spray a large casserole dish (I used a deep 13×9 pan) with nonstick spray like Pam and set aside.
In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.  Add cooked turkey cubes to mushroom/pasta mixture; stir.
In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.  Whisk in turkey stock, sour cream and wine.  Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
Add all but one cup of the sauce to the pasta mixture, and stir well.  Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.  Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.  Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
Serve with a green salad and the wine you used in the sauce.
Categories
Casseroles Turkey

Turkey-Broccoli Casserole

1 (10 3/4-ounce) can cream of broccoli soup, undiluted
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
3 cups cubed cooked turkey or ham (about 3/4 pound)
1 (17-ounce) can whole kernel corn, drained
1 (10-ounce) package frozen broccoli flowerets, thawed
1 (4-ounce) jar sliced pimiento, drained
1 (8 1/2-ounce) package cornbread mix
2/3 cup milk
1 large egg

Stir together first 9 ingredients. Spread into a lightly greased 11- x 7-inch baking dish.

Stir together cornbread mix, 2/3 cup milk, and egg just until moistened. Pour over turkey mixture.

BAKE at 400° for 25 to 30 minutes. Makes 6 to 8 servings.

Categories
Casseroles Mexican Turkey

Nacho Turkey Casserole

1 10-ounce package frozen whole kernel corn
2 tablespoons all-purpose flour
4 cups cubed cooked turkey or chicken
1/2 cup dairy sour cream
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeqo peppers or mozzarella cheese
2 16-ounce jars salsa
5 cups slightly crushed tortilla chips

Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Categories
Casseroles Chicken Main Dish Rice

Chicken Divan Rice Casserole

3 cups cooked white rice
2 (10 oz.)  packages frozen chopped broccoli, thawed
3 cups cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 cup mayonnaise
3/4 cup milk
1 tablespoon lemon juice
2 teaspoons curry powder
Heat oven to 350º F.  Coat a 12 x 7 1/2 x 2 inch baking dish with nonstick cooking spray.  Spoon rice into prepared baking dish and spread evenly.  Scatter about three-quarters of the broccoli over the rice.  Chop the chicken and layer on top of the broccoli.  In a large bowl, whisk together the soup, mayonnaise, milk, lemon juice and curry powder until blended and smooth.  Pour evenly over casserole.  Sprinkle remaining broccoli over top.  Bake at 350 º F covered for 30 minutes.  Uncover and bake another 15 minutes.

(I just mixed up everything and put it into the baking dish.  Turned out fine and was very delicious!)

 8  Servings
Categories
Chicken Italian Slow Cooker Soups

Chicken Minestrone with Pesto

1     28 oz. can tomatoes in puree, undrained
4     cups chicken broth
1     pound chicken thighs, skinless, boneless, cut in 1 inch cubes
1     baking potato, peeled and diced
1/2   cup onions, chopped
1/2   cup carrots, chopped
1/2   cup celery, chopped
1/4   teaspoon pepper
1     16 oz. can white beans, (cannellini) rinsed
1     zucchini, diced ( about 6 ounces)
1     cup frozen green beans, thawed
1/3   cup pesto, refrigerated, prepared, basil
Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker.  Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
Stir in cannellini beans, zucchini and green beans.  Cover and cook on high for 15 minutes, or until zucchini is tender.  Spoon into bowls; top with pesto.
8  Servings