Category: Poultry

Categories
Black Beans Chicken Breasts Pasta

Chicken Sonora

This is one of my favorite fast and easy recipes. Great to serve when you have company for dinner.

1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti pasta, drained
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.

Categories
Chicken Breasts Thai

Chicken Satay

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

1. Heat outdoor grill or ridged grill pan over medium-high heat.
2. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl.
3. 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.
4. 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.

Serves 4

Categories
Cheese Chicken Tortillas

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.

Categories
Chicken Breasts Mushrooms

Chicken Marsala

This is super easy and very good!

1 1/2 pounds boneless chicken cutlets
1/2 teaspoon dried thyme leaves
1 tablespoon extra-virgin olive oil
1/2 cup pre-diced onions
4 ounces pre-sliced baby portabella mushrooms
1/4 cup Marsala wine
1/2 cup reduced-sodium chicken broth
1 (.75-ounce) packet mushroom gravy mix

1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme. Wash hands.

2. Place oil in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan (wash hands); cook 2–3 minutes on each side until browned.

3. Stir in wine, then add remaining ingredients. Stir until well blended. Reduce heat to low and simmer 6–8 minutes until sauce thickens and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.

Categories
Casseroles Chicken Italian Main Dish Make Ahead Pasta Poultry Spinach Vegetables

Chicken Lasagna Florentine

From Southern Living

2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained
1/4 teaspoon pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

Yield: Makes 6 servings

Categories
Chicken Breasts Gnocchi Italian Main Dish

Chicken Gnocchi Veronese Olive Garden Recipe

¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon

Veronese Sauce

1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream

Gnocchi

2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt

OR

1 lb gnocchi (potato dumplings), cooked according to package directions

Procedures

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

Gnocchi

1. WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
2. PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
3. COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
4. DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
5. BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce

1. COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
2. COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
3. HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
4. ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
5. DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
6. SERVE gnocchi topped with extra Parmesan cheese.

Categories
Chicken Breasts Pasta Vegetables

Chicken Giardino

Sauce:

1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste

Chicken:

2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon

Vegetables:

¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions

Procedures

Sauce Preparation:

1. MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.

2. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.

3. ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

1. COMBINE all chicken ingredients in a mixing bowl and blend well.
2. MARINATE for 30 minutes.
3. HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
4. SAUTE chicken strips until internal temperature reaches 165°F.
5. ADD all vegetables and sauté until cooked through.
6. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
7. TRANSFER to a serving platter and garnish with chopped parsley.

Categories
Chicken Rice

Chicken Fricassee

Kids will love the creamy, lemony flavor. Short on time? Use a precooked chicken and canned broth.

1 cup white rice
Salt
1 tablespoon butter
1 tablespoon flour
4 cups Basic Chicken Soup or 4 cups low-sodium chicken broth and 1 cooked 4- to 5-lb chicken, shredded
1 large egg yolk
2 tablespoons heavy cream
Freshly ground black pepper
Lemon juice, to taste

1. In a medium saucepan, mix the rice with 2 cups water and a pinch of salt; bring to a boil. Reduce the heat to low, cover, and simmer about 15 minutes, or until the rice is cooked; set aside.

2. Meanwhile, in a large skillet, heat the butter over moderate heat. Add the flour and stir together to make a paste; let cook for about 1 minute. Slowly whisk in the chicken soup (reserve vegetables and chicken) or broth and let simmer for about 5 minutes, or until it thickens.

3. In a small bowl, beat the egg yolk, cream, another pinch of salt, and freshly ground black pepper. Add a few tablespoons of the simmering broth from the skillet and slowly whisk it in; add back to the skillet. Add the vegetables from the soup, if using soup instead of broth, then add the chicken to the skillet.

4. Reduce heat; add lemon juice. Taste sauce for seasoning; add more salt, pepper, or lemon juice to taste, if needed. Serve with the rice.

How kids can help: Measure ingredients; add lemon juice and seasonings to taste.

Yield: 6 servings (serving size: 1/6 of recipe)

Categories
Chicken Chicken Breasts Ethnic - Regional Mexican

Chicken Fajitas

4 chicken breasts, grilled and sliced – or uncooked, sliced, sauteed in oil
1/2 cup red and yellow bell pepper, sliced
1/2 cup onions, sliced
1/2 cup mushrooms, sliced
2 tablespoons taco seasoning mix
1/4 cup salsa
2 tablespoons balsamic vinegar
1 clove garlic, minced
8 flour tortillas

If using uncooked chicken, saute in 1 tablespoon olive oil until no longer pink. Remove from pan. Heat 2 tablespoons oil, saute onions and peppers until slightly browned. Add mushrooms, taco seasoning, salsa and vinegar. Stir until mushrooms are soft. Add chicken and garlic. Stir.

Serve with flour tortillas, sour cream, salsa.

Categories
Casseroles Chicken Chicken Breasts Ethnic - Regional Main Dish Mexican Tomatoes Tortillas

Chicken Enchilada Casserole

From Cooking Light

Cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)