Category: Poultry

Categories
Cheese Chicken Breasts Tortillas

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth
2 (4.5-oz.) cans chopped green chilies, divided
1-3/4 lbs. skinned, boned chicken breasts
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce
12 6″ corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Makes 8 servings.

Categories
Chicken

OVEN FRIED CHICKEN:

1 (2 lb.) cut up frying chicken
Oven frying mix (See Homemade Shake & Bake Mix)

Rinse chicken in cold water. Dredge chicken pieces in oven frying mix.
Spray cookie tin with cooking spray. Place chicken skin side up on cookie tin. Bake in a preheated 375 degree oven for 50 minutes, until chicken is crisp and cooked through. Blot with paper towels and serve immediately. Makes 6 servings.

Categories
Turkey

Fried Turkey

Delicious Deep Fried Turkey – Crisp and Tender

1 turkey, giblets removed, rinse and pat dry
salt and pepper, to taste

In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird. If your pan is not marked, put the turkey in pot and add water to just above the turkey. Remove the turkey and mark the depth of the water. Pour our the water, dry out pot, then add peanut oil to the mark.

Preheat the oil to 350. Place the seasoned turkey on the stand, use the hook to lower into the preheated oil. Cook the turkey for 3 minutes per pound at 325 degrees. Remove turkey and test for doneness with meat thermometer. The temperature should reach 170 in the breast and 180 in the thigh.

Categories
Chicken Breasts

French’s Crunchy Onion Chicken

1 1/3 cups French’s French Fried Onions
1 pound chicken breasts, boneless, skinless
1 egg

Crush french fried onions in plastic bag. Dip chicken into egg then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through.

4 Servings

Categories
Black Beans Chicken Breasts Mexican

Fajita-Style Chicken Tenders with Corn & Black Bean Salsa

2 tsp olive oil
1 lb chicken tenders
1 pkt (1.12 oz) fajita seasoning mix
1 can (15 oz) black beans, rinsed
1 can (11 oz) whole kernel corn
1 cup salsa
3 Tbsp chopped fresh cilantro

Note: Serve with lime wedges and tortilla chips or warm flour tortillas.

Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.

While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.

Categories
Chicken

Crispy Sesame Chicken

1 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
1/4 cup plus 2 tablespoons sesame seeds
1 (3 to 3 1/2 pound) broiler-fryer, cut up
1/2 cup butter, melted

Combine first 3 ingredients in small bowl. Dip chicken in butter; dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish. Bake at 350 degrees F for 1 hour or until done.

Categories
Chicken Breasts

Crispy Fried Chicken Cutlets

3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar

2 cups buttermilk
2 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
1 egg
1 1/2 teaspoons dried oregano
1 1/2 pounds chicken breasts, cutlets – thinly sliced
2 cups bread crumbs, Panko Japanese bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper

1 1/2 quarts vegetable oil, for frying

Sauce: Whisk together first 3 ingredients in a small bowl. Set aside until serving.

Chicken: In large glass bowl, whisk buttermilk, pepper sauce, mustard, egg and 1 teaspoon oregano. Add cutlets; turn to coat with marinade. Cover with plastic wrap. Refrigerate 1 to 2 hours. In shallow dish, toss together bread crumbs, remaining oregano, salt and pepper. Set aside mixture. In deep pot, heat oil until 350 degrees on deep fat frying thermometer – or until crumbs sizzle when dropped into the oil. One at a time, remove cutlets from marinade, dredge in seasoned bread crumbs and set aside for 15 minutes to rest. Fry until golden brown and juices run clear.

Categories
Chicken Breasts Salads

Crispy Chicken Cutlets Milanese

1 egg, beaten
1 cup bread crumbs, Progressive Panko Crispy Italian Style
1 tablespoon grated Parmesan cheese
4 chicken breasts, cutlets
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt and pepper
4 cups salad greens
1 15 oz. can white beans, (cannellini), rinsed
1 cup tomatoes, grape, halved

Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then intno crumbs to coat.

Heat 1 tablespoon oil in a large nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove. Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl. Add remaining ingredients and toss to mix and coat.

Serve cutlets with salad mixture. Serve with lemon wedges.

Categories
Cranberry Turkey

Cranberry-Chipotle Turkey

1 large onion, thinly sliced
2 turkey thighs (about 2 lb), skin and excess fat removed
1 can (16 oz) whole cranberry sauce
1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)

PREPARATION

1. Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker.

2. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.

3. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.

4. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.

Categories
Chicken Mushrooms Noodles

Chicken Stroganoff

12 ounces broad egg noodles
1 tablespoon butter
1/2 cup chopped onion
8 ounces sliced mushrooms (any variety and/or combination)
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
1/2 cup dry red wine
1 cup reduced-sodium chicken broth
1 1/2 tablespoons cornstarch
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 tablespoons freshly chopped chives

Directions

Cook egg noodles according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.

Transfer to a serving platter and top with chives.