Category: Poultry

Categories
Asian Chicken Main Dish Make Ahead

Spicy Sweet Glazed “Dump” Chicken

Thumbs up for this easy recipe!  Served it with Jasmine rice and steamed broccoli.  I omitted the Tabasco for the sake of the kiddo and just sprinkled crushed red pepper on my serving.

1 pound boneless, skinless chicken breast, cubed
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

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 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 into 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. 
4  Servings
Categories
Chicken Main Dish Make Ahead

Creole Dump Chicken

1 1/2 Pounds Chicken Pieces
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes (Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (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).
6 Servings
Categories
Casseroles Chicken Main Dish Make Ahead

Creamy Chicken Lasagna

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
     
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.
16  Servings
Categories
Casseroles Chicken Main Dish Mexican

Creamy Chicken Enchilada Casserole

2 large onions, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large can green enchilada sauce
8 ounces Monterey jack cheese, grated
Salt to taste
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9×13″ baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.
Makes approximately 12 enchiladas.
Categories
Chicken Main Dish Pasta

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.  Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with Parmesan cheese.
2  Servings
Categories
Main Dish Slow Cooker 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)
Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.  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.  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.
 4  Servings
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