YUM!
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Chicken Parmesan
•4 boneless chicken breasts, pounded to 1/2 inch thickness
•1 egg
•1/2 cup milk
•seasoned bread crumbs
•2 to 3 tablespoons olive oil
•8 slices mozzarella cheese, or more
•1 jar (16 oz) spaghetti sauce
•Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
•1 egg
•1/2 cup milk
•seasoned bread crumbs
•2 to 3 tablespoons olive oil
•8 slices mozzarella cheese, or more
•1 jar (16 oz) spaghetti sauce
•Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
Peanut Chicken Stir Fry
8 oz. uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 tsp. brown sugar
1 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into 1/2 inch strips
2 Tbsp. canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Cook noodles according to pkg. directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes; set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 tsp. brown sugar
1 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into 1/2 inch strips
2 Tbsp. canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Cook noodles according to pkg. directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes; set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.
Korean Chicken
This is Bill's parents' recipe, from some of their neighbors who were from Korea. I usually at least double the marinade; no matter how much of this I make, we eat it all up by the next day!
1/4 C. soy sauce
1/4 C. water
2 Tbsp. sesame oil
2 Tbsp. sugar (I use 2 packets Splenda)
1 small chopped onion
1/2 tsp. pepper
1/2 tsp. paprika
1 whole chicken (I recommend bone-in, skin-on thighs)
Mix all ingredients; marinate as long as possible/overnight; grill.)
1/4 C. soy sauce
1/4 C. water
2 Tbsp. sesame oil
2 Tbsp. sugar (I use 2 packets Splenda)
1 small chopped onion
1/2 tsp. pepper
1/2 tsp. paprika
1 whole chicken (I recommend bone-in, skin-on thighs)
Mix all ingredients; marinate as long as possible/overnight; grill.)
Pesto-Chicken Penne Casserole(s)
1 pkg. (16 oz.) penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
15 oz. crushed tomatoes
15 oz. Alfredo sauce
10 oz. prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parm cheese
1 Tbsp. olive oil
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months (or give it to another mom in need!). Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubby.
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
15 oz. crushed tomatoes
15 oz. Alfredo sauce
10 oz. prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parm cheese
1 Tbsp. olive oil
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months (or give it to another mom in need!). Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubby.
Tender Chicken Nuggets
Ingredients
* 1 cup crushed cornflakes
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon garlic powder
* 1/4 cup prepared Ranch salad dressing
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* Additional Ranch dressing
Directions
1. In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan.
2. Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.
* 1 cup crushed cornflakes
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon garlic powder
* 1/4 cup prepared Ranch salad dressing
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* Additional Ranch dressing
Directions
1. In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan.
2. Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.
Chicken Divan
1 head fresh broccoli (can sub 2x10oz. pkgs. frozen)
4 boneless skinless breasts
2 cans cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup sharp cheddar cheese, grated
1/2 cup bread crumbs, soft
1 tsp. butter, melted
Cook chicken; debone and remove skin. Cook broccoli until tender; drain and arrange in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese and bread crumbs which have been tossed lightly in melted butter.
Bake 30 minutes at 350 degrees.
4 boneless skinless breasts
2 cans cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup sharp cheddar cheese, grated
1/2 cup bread crumbs, soft
1 tsp. butter, melted
Cook chicken; debone and remove skin. Cook broccoli until tender; drain and arrange in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese and bread crumbs which have been tossed lightly in melted butter.
Bake 30 minutes at 350 degrees.
Simple, Hearty White Chili
1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)
Corn Tortillas (warmed)
Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)
Corn Tortillas (warmed)
Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.
King Ranch Chicken
chicken (my mom's recipe calls for a cooked chicken; I used 3 breasts)
1 medium onion, chopped
1 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped Rotel tomatoes
1 1/2 Tbsp. chili powder
1 dozen corn tortillas
2 cups grated cheddar cheese
Boil chicken until tender and retain stock. Dice chicken.
Saute onion and pepper until tender. Dip tortillas in chicken stock and line a 13x9 baking dish. Place diced chicken on tortillas, then spread onion and peppers over chicken; sprinkle with chili powder. Mix both soups and pour over chicken. Sprinkle with grated cheese, then spread tomatoes with their juice over the top. Spoon a couple of ladles of broth over the top for moisture.
Bake at 350 for about 40 minutes, until bubbly.
1 medium onion, chopped
1 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped Rotel tomatoes
1 1/2 Tbsp. chili powder
1 dozen corn tortillas
2 cups grated cheddar cheese
Boil chicken until tender and retain stock. Dice chicken.
Saute onion and pepper until tender. Dip tortillas in chicken stock and line a 13x9 baking dish. Place diced chicken on tortillas, then spread onion and peppers over chicken; sprinkle with chili powder. Mix both soups and pour over chicken. Sprinkle with grated cheese, then spread tomatoes with their juice over the top. Spoon a couple of ladles of broth over the top for moisture.
Bake at 350 for about 40 minutes, until bubbly.
Chicken Fajitas
4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
Chunky Chicken Picadillo Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd
Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.
Yields about 8 cups chili.
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd
Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.
Yields about 8 cups chili.
Flake-Baked Chicken
(Please note that the recipe's title does NOT necessarily refer to the chef...)
4 boneless skinless chicken breasts (about 1 1/3 lb.)
4 T. mayo
2 C. cereal (I always use Special K)
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt
1/4 t. black pepper
Preheat oven to 425. Pound chicken flat; put in a 9x13 pan. Spread 1 tbsp. mayo on each breast.
Mix cereal and other ingredients in a ziploc bag; crush and mix well. Sprinkle flakes on chicken.
Bake covered 15 minutes.
4 boneless skinless chicken breasts (about 1 1/3 lb.)
4 T. mayo
2 C. cereal (I always use Special K)
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt
1/4 t. black pepper
Preheat oven to 425. Pound chicken flat; put in a 9x13 pan. Spread 1 tbsp. mayo on each breast.
Mix cereal and other ingredients in a ziploc bag; crush and mix well. Sprinkle flakes on chicken.
Bake covered 15 minutes.
Slow-Cooked Chicken & Dumplings
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
Easy Chicken Melts
1 can of chunk white meat chicken or tuna, drained and flaked
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onions
1/2 cup diced green pepper
1/4 cup mayo
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced
In a small bowl, combine the chkn, 1/2 cup of cheese, onion, green pepper, mayo, Cajun seasoning, and garlic. Spread over bread slices. Top each with a tomato slice, sprinkle with remaining cheese.
Place on an ungreased baking sheet. Bake at 375 degrees for 12 minutes or until bread is toasted and golden brown.
Thanks to Ang for this yummy recipe!
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onions
1/2 cup diced green pepper
1/4 cup mayo
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced
In a small bowl, combine the chkn, 1/2 cup of cheese, onion, green pepper, mayo, Cajun seasoning, and garlic. Spread over bread slices. Top each with a tomato slice, sprinkle with remaining cheese.
Place on an ungreased baking sheet. Bake at 375 degrees for 12 minutes or until bread is toasted and golden brown.
Thanks to Ang for this yummy recipe!
Chicken in Peanut Sauce
3/4 pound skinless, boneless, chicken breasts, in 1/2 inch pieces
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 tsp. garlic salt
1 can (14.5 oz.) whole tomatoes, undrained
1/2 cup water
2 tbsp. peanut butter
1/2 tsp. chili powder
1 15 oz. can pinto beans, rinsed and drained
2 cups hot cooked rice
2 tbsp. chopped roasted peanuts
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and pepper in skillet, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
Stir in tomatoes, water, peanut butter, and chili powder, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered 5 minutes longer.
Serve over rice. Sprinkle with peanuts.
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 tsp. garlic salt
1 can (14.5 oz.) whole tomatoes, undrained
1/2 cup water
2 tbsp. peanut butter
1/2 tsp. chili powder
1 15 oz. can pinto beans, rinsed and drained
2 cups hot cooked rice
2 tbsp. chopped roasted peanuts
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and pepper in skillet, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
Stir in tomatoes, water, peanut butter, and chili powder, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered 5 minutes longer.
Serve over rice. Sprinkle with peanuts.
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