Category: Poultry

Penne Rustica

Gratinata Sauce:

2 teaspoon Butter

2 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic. Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica:

1 oz. pancetta or bacon

18 shrimp peeled and deveined

12 oz. grilled chicken breast, sliced

4 1/2 cups of granita sauce

3 lbs. cooked Penne Pasta

3 teaspoons pimentos, minced

6 oz. butter

1 teaspoon chopped shallots

1 pinch of salt and pepper

1 cup parmesan cheese

1/2 teaspoon paprika

6 sprigs of fresh rosemary

Sauté pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

6 Servings

Chicken Main Dish Make Ahead

Party Chicken

Cooking spray

3 tablespoons unsalted butter

1/4 cup flour

Large zip-top bag

1 1/2 lb chicken fillets

1/8 teaspoon pepper

1 (10.75-ounce) can reduced-sodium condensed cream of chicken soup

1/2 cup light mayonnaise

1 1/2 cups panko (Japanese bread crumbs)

1 cup shredded Cheddar cheese

Aluminum foil

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray. Cut butter into small pieces and place in medium bowl to soften. Place flour in large zip-top bag. Season chicken with pepper; add to bag. Seal bag; shake to coat. Remove chicken from bag; shake off excess flour. Arrange chicken in baking dish. Combine soup and mayonnaise; spread evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes. Remove foil. Bake 10–15 more minutes or until top is golden and chicken is 165°F. Serve.

4 Servings

Sandwiches Turkey

Panera’s Turkey Artichoke Panini

Post author By Sharon
Post date October 7, 2011
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loaf pesto focaccia bread

8 ounces freshly sliced turkey

4 ounces spinach artichoke spread (Available at your local grocer)

2 ounces asiago cheese (asiago parmesan blend)

1 small red onion, diced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1-2 tomato, sliced (6-8 slices)

1 pinch salt and pepper

Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup!

4 Servings

Chicken Italian Pasta

Olive Garden’s Chicken Milanese

Post author By Sharon
Post date October 7, 2011
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Sauce & Pasta:

1/2 cup butter, unsalted

4 garlic cloves, minced (or 1 Tbsp)

1 cup white wine

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 cup Parmesan cheese, grated

1/4 tsp black pepper, to taste

1/2 tsp salt

8 cherry tomatoes, halved

1/4 cup spinach, chopped

8 roasted garlic cloves, minced (or 4 Tbsp)

1 20-oz package tortelloni or tortellini, cooked according to package directions

Chicken:

4 boneless, skinless chicken breasts

1/2 cup flour

3 large eggs

1/4 cup milk

1 cup Panko breadcrumbs

1/2 cup Parmesan cheese, grated

3 tsp fresh parsley, chopped

1 1/2 tsp Italian seasoning

1 Tbsp garlic, chopped

1/4 tsp black pepper

4 Tbsp Colavita Extra-Virgin Olive Oil

4 lemon wedges

Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.

Whisk eggs and milk together in a flat-bottom bowl. Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate. Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside. Melt butter in sauce pan over medium heat. Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken. Add roasted garlic, pepper and salt. Stir until well blended. Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently. Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF. Add cooked, drained tortelloni pasta to sauce and blend well. Transfer chicken to a large platter and serve with hot, creamy tortelloni. Garnish with fresh parsley and lemon wedges.

4 Servings

Chicken Italian Main Dish

Olive Garden’s Chicken Marsala

Post author By Sharon
Post date October 7, 2011
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1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts -boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine

In shallow dish, combine flour, salt, pepper and oregano; stir to blend. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly. Dredge chicken in seasoned flour; shake off excess; sauté in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes. Transfer to plates and serve.

4 Servings

Asian Chicken Main Dish Wraps

Moo Shoo Wraps

8 flour tortillas

1 package broccoli slaw

1 cup chicken breasts, cooked and cut bite sized, or use frozen bourbon chicken nuggets

1 onion, sliced

6 mushrooms, sliced (or small can of mushrooms)

2 tablespoons teriyaki sauce

1 tablespoon hoisin sauce

1 tablespoon lime juice

1 tablespoon molasses

1 clove garlic, minced

1 teaspoon fresh ginger, minced (or dried ginger)

dash hot pepper flakes

dash balsamic vinegar

1 tablespoon cornstarch, mixed with 1/4 cup water

Heat wok or large skillet. Stir fry meat until cooked. Add onion and cook for a couple minutes. Add slaw mixture and mushrooms. Stir in remaining ingredients. Cook until vegetables are crisp tender and sauce is thickened. Serve in wraps.

8 Servings

Casseroles Chicken Main Dish Make Ahead Mexican

Monterey Tortilla Casseroles

Post author By Sharon
Post date October 7, 2011
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Nonstick spray coating

6 6-inch corn tortillas, each cut into 6 wedges

2 cups cubed cooked chicken

1 cup loose-pack frozen whole kernel corn

1 (16-ounce) jar salsa verde

3 tablespoons light dairy sour cream

3 tablespoons snipped fresh cilantro

1 tablespoon all-purpose flour

1 cup crumbled Mexican Chihuahua or farmer cheese (4 ounces)

Light dairy sour cream (optional)

Snipped fresh cilantro (optional)

Chopped tomato (optional)

Jalapeno pepper, thinly sliced (optional)

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.

To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

*Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

4 Servings

Casseroles Chicken Main Dish Make Ahead

Chicken And Rice Casserole

Post author By Sharon
Post date October 6, 2011
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Recipe Courtesy of Paula Deen

1 (10 3/4 ounce) can condensed cream of celery soup
1 (4 ounce) jar pimentos
1 (8 ounce) can water chestnuts, drained and chopped
2 (14 1/2 ounce) cans green beans, drained and rinsed
3 cup diced cooked chicken
1 medium onion, peeled and diced
2 tablespoon butter or vegetable oil
1 cup mayonnaise
1 (6 ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt

Preheat oven to 350º F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Casseroles Main Dish Make Ahead Mexican Turkey

Mexican Lasagna

6 ounces turkey breast tenderloin

1 14½-ounce can dried tomatoes with basil, garlic and oregano

3/4 cup skim-milk ricotta cheese

1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese

2 tbsp. nonfat liquid egg substitute

2 tbsp. chopped fresh cilantro

salt and freshly ground black pepper to taste

1/2 cup chopped white onion

1 tsp. minced roasted garlic

1/2 tbsp. chili powder

Preheat oven to 400º F.

In a food processor, chop up the turkey breast.

In a skillet, add onion and 2/3 cup chopped turkey. Add tomatoes, garlic and chili powder, and cook about 2 minutes. In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.

Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture. Top with the fourth tortilla and cover with aluminum foil. Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.

8 Servings

Casseroles Chicken Main Dish Make Ahead Mexican

Mexican Chicken Casserole

Post author By Sharon
Post date October 6, 2011
No Comments on 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 oil1 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 350º F.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterrey 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 350º degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Makes 8 one-cup servings.