Category: Poultry

Categories
Asian Chicken Pasta

Chicken Curry Skillet With Rice Noodles

8 ounces  wide rice noodles, broken
1-1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces     
2 tablespoons  vegetable oil
1(16-oz) pkg frozen green bean or sugar snap pea stir-fry vegetables, thawed 
1(14-oz) can  unsweetened lite coconut milk
1/2  cup  water
1 tablespoon sugar
1 tablespoon fish sauce
1/2 to 1 teaspoon red curry paste
1/4 teaspoon  salt
1/4 teaspoon ground black pepper
1/4 cup  snipped fresh basil
Soak rice noodles according to package directions; drain.
In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.
In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.
Categories
Casseroles Chicken

Chicken Cordon Bleu Casserole

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk 
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk
Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.  Brown in a little oil until golden.   Place chicken in a baking dish, add cheese and ham.  Mix soup with 1 cup of milk and pour over all.   Bake at 350°F for 30-35 minutes, or until tender and bubbly.
 5  Servings
Categories
Chicken Main Dish Pasta

Chicken Castellina

Sauce:
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions
Chicken:
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 – 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine
Fresh parsley, chopped (for garnish)
Sauce:  Saute’ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).   Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.   Remove from heat and let stand uncovered.
Chicken   Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.   Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.   Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.   Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.   Garnish with chopped parsley and serve.
4  Servings
Categories
Chicken Wraps

Chicken Cranberry Wraps

6  (10-inch) fat-free flour tortillas
1/2  (15-ounce) can whole-berry cranberry sauce
2  tablespoons spicy brown mustard
2  tablespoons minced crystallized ginger
1 1/2  cups chopped cooked chicken or turkey breast
3  green onions, thinly sliced
2  tablespoons chopped pecans, toasted
1  cup shredded lettuce

Heat tortillas according to package directions.

Stir together cranberry sauce, mustard, and ginger. Spread mixture evenly over 1 side of each tortilla. Top with chicken, green onions, pecans, and lettuce; roll up.

Yield: 6 servings

Categories
Casseroles Chicken Main Dish Make Ahead

Chicken Casserole D’Iberville

This makes a ton!  Freeze one for later.
2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2(8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1(8-ounce) carton sour cream
1(10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids. Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)Skin, bone, and coarsely chop or shred chicken. Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish. Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.  Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once. To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.
Quicker Method: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens.
12  Servings

Categories
Chicken Main Dish

Chicken Carbonara

Easy and very good.
2 packages rice, Uncle Ben’s Flavorful Parmesan & Butter Rice
10 ounces bacon, cut in 1 inch slices
1 pound chicken breasts, boneless, skinless, sliced
1 teaspoon garlic, minced
1 cup heavy cream
1 cup frozen peas, thawed, drained
2 ounces Parmesan cheese, shaved
3 green onions, thinly sliced
Cook rice according to pkg directions.  Cook bacon until crisp; drain off all but 2 tbs. of drippings.  Season chicken with salt and pepper as desired.  Add chicken, saute until seared on all sides.  Add garlic and cream; simmer until it begins to thicken.  Add peas, continue to cook until peas are heated through.  Stir in enough to thicken to sauce consistency.  Serve over rice; garnish with onion, top with cheese if desired.
6  Servings
Categories
Chicken Main Dish Mexican

Chicken Caliente (King Ranch Casserole)

3 pounds chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
1 onion, large, chopped
1 green bell pepper, large, chopped
2 tablespoons butter
1 teaspoon chili powder
dash garlic salt
1 (10 3/4 ounce) can cream of chicken soup
1  (10 3/4 ounce) can cream of mushroom soup
1  (10 3/4 ounce) can Rotel Tomatoes
1/2 pound cheddar cheese, grated
12  corn tortillas, cut into strips
Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)
 8  Servings
Categories
Casseroles Chicken Italian Main Dish Make Ahead

Chicken Bruschetta Casserole

4 cups of Chicken Stove Top stuffing
4 cloves of chopped garlic
2- 14 1/2 oz cans Italian tomatoes diced
1 cup warm water
1 1/2 cups shredded Italian cheeses
4-6 chicken beasts skinless/boneless
salt    
Mix the first 4 ingredients together in a bowl.  Put  half of the stuffing  mixture in the bottom of a large casserole. Place salted chicken on top of stuffing. Spoon the remaining mixture on top of the chicken. Bake at 350 for 1 hour , or until chicken reaches 170 degrees on a meat thermometer. Sprinkle with cheese during the last 5 minutes of baking.
Serve with a salad and a bottle of wine!

 4  Servings

Categories
Chicken Main Dish

Chicken Breasts with Cranberry-Orange Sauce

This is very good!
4 sweet potatoes, 8 oz each
4 chicken breasts, about 8 oz each
2 teaspoons herbes de provence
1/4 teaspoon salt
1 navel orange, or mandarin orange sections
1 cup cranberries, whole-berry sauce
Heat oven to 375 degrees.  Have ready a shallow baking dish large enough to hold  chicken in a single layer with space between each.  Prick potatoes.  Bake directly on oven rack 45 minutes or until tender. 
Meanwhile, heat a large nonstick skillet over med. heat.  Season breasts with herbs and salt.  Starting skin side down, cook 2 1/2 minutes per side until browned.  Transfer to baking dish.  Bake 1/2 hour or until cooked through.   
Meanwhile, squeeze juice from reserved orange membrane into skillet (about 1/4 cup).  Stir in cranberry sauce; simmer until thick and bubbly.  Stir in orange segments.  Top chicken with cranberry mixture; serve with sweet potatoes.

 4  Servings

Categories
Chicken Main Dish

Chicken Breasts Stuffed with Sun-dried Tomatoes, Pine Nuts and Spinach

Stuffing:
1/4 cup sun-dried tomatoes
2 Tbsp pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup fontina cheese, shredded
2 cups breadcrumbs
1 Tbsp butter, melted
1 Tbsp flat leaf parsley, chopped
4 boneless chicken breasts, with skin
Salt to taste
Black ground pepper to taste
Pre-heat oven to 400ºF.   
Combine stuffing ingredients together in a bowl. Set aside.  Place chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.  Shape handful of stuffing into a ball and place in center of each chicken breast.   Wrap breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.   Roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

 4  Servings