Ingredients:
1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces
1 cup chopped onion
1 can beans - pinto, white, or small red, drained (15 ounces)
1 can black beans, drained (15 ounces)
1 can stewed tomatoes, Mexican style, (15 ounces)
2 tablespoons chili powder or seasoning mix
Preparation:
In large skillet sprayed with nonstick cooking spray, brown chicken and onion over medium heat. Stir in remaining ingredients; bring to a boil. Reduce to low; simmer for about 20 minutes.
Serves 6.
Showing posts with label Chicken Breast Recipes. Show all posts
Showing posts with label Chicken Breast Recipes. Show all posts
Monday, 23 March 2009
Chicken Artichoke Bake Recipe
Ingredients:
4 boneless chicken breast halves
salt and pepper
flour
1 tablespoon butter
1 tablespoon olive oil
8 ounces sliced mushrooms
2 jars or cans artichoke hearts in brine, quartered, drained
1/2 cup coarsely chopped oven-roasted tomatoes* or drained sun-dried tomatoes
1 can (2 1/4 ounces) sliced ripe olives
1/4 cup chicken broth
juice of 1 lemon
1/4 cup white wine or chicken broth
Preparation:
*To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours.
Place chicken breast halves between sheets of plastic wrap and gently pound to a uniform thickness. Sprinkle chicken with salt and pepper then dredge lightly in flour.
Preheat oven to 350°.
Heat butter and olive oil over medium heat; add the chicken pieces. Brown chicken, turning to brown both sides. Add mushrooms and continue sautéing for another 2 minutes. Add remaining ingredients and bring to a boil. Simmer until reduced slightly, then cover and transfer to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through. Serves 4.
4 boneless chicken breast halves
salt and pepper
flour
1 tablespoon butter
1 tablespoon olive oil
8 ounces sliced mushrooms
2 jars or cans artichoke hearts in brine, quartered, drained
1/2 cup coarsely chopped oven-roasted tomatoes* or drained sun-dried tomatoes
1 can (2 1/4 ounces) sliced ripe olives
1/4 cup chicken broth
juice of 1 lemon
1/4 cup white wine or chicken broth
Preparation:
*To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours.
Place chicken breast halves between sheets of plastic wrap and gently pound to a uniform thickness. Sprinkle chicken with salt and pepper then dredge lightly in flour.
Preheat oven to 350°.
Heat butter and olive oil over medium heat; add the chicken pieces. Brown chicken, turning to brown both sides. Add mushrooms and continue sautéing for another 2 minutes. Add remaining ingredients and bring to a boil. Simmer until reduced slightly, then cover and transfer to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through. Serves 4.
Chicken With Apricots Recipe
Ingredients:
1 scant tablespoon butter
1 cup diced apricots (about 4 apricots)
4 boneless chicken breast halves, or 1 pound chicken tenders
salt and pepper
juice and zest of 1/2 lime or small lemon
4 green onions
2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
1/2 cup dry white wine
2 tablespoons brown sugar, packed
Preparation:
In a large skillet, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside.
Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.
Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot. Serves 4.
1 scant tablespoon butter
1 cup diced apricots (about 4 apricots)
4 boneless chicken breast halves, or 1 pound chicken tenders
salt and pepper
juice and zest of 1/2 lime or small lemon
4 green onions
2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
1/2 cup dry white wine
2 tablespoons brown sugar, packed
Preparation:
In a large skillet, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside.
Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.
Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot. Serves 4.
Chicken And Apple Skillet Recipe
Ingredients:
4 teaspoons olive oil or canola
2 tart apples, thinly sliced
1 medium onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste
Preparation:
In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp. Remove to bowl and set aside. Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Reduce heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice in skillet along with the cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear. With slotted spoon, remove chicken to platter; keep warm. Combine cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken. Serves 4.
4 teaspoons olive oil or canola
2 tart apples, thinly sliced
1 medium onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste
Preparation:
In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp. Remove to bowl and set aside. Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Reduce heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice in skillet along with the cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear. With slotted spoon, remove chicken to platter; keep warm. Combine cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken. Serves 4.
Chicken With Almonds Recipe
Ingredients:
1/2 cup sliced almonds
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
Preparation:
Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired. Serves 6 to 8.
1/2 cup sliced almonds
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
Preparation:
Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired. Serves 6 to 8.
Sunday, 22 March 2009
Cajun Chicken Pasta Recipe
Ingredients:
3/4 pound rotini, cooked according to pkg
2 tablespoons butter
2 skinless boneless chicken breast halves, sliced 1/2" thick
3 cloves garlic, minced
1 bunch green onion, chopped
2 tablespoons Cajun seasoning, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper (cayenne)
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
1/2 cup parmesan cheese, grated
Preparation:
Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.
3/4 pound rotini, cooked according to pkg
2 tablespoons butter
2 skinless boneless chicken breast halves, sliced 1/2" thick
3 cloves garlic, minced
1 bunch green onion, chopped
2 tablespoons Cajun seasoning, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper (cayenne)
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
1/2 cup parmesan cheese, grated
Preparation:
Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.
Brie and Apple Stuffed Chicken Breasts
Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1 tart apple, cored, coarsely chopped
1 teaspoon dried leaf thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup apple cider, divided
4 ounces Brie cheese, without rind, cut in small chunks
4 medium chicken breast halves, bone-in, with skin (2 lbs)
Preparation:
Heat oil innonstick skillet over medium heat. Add onion; cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400°.
Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.
Bake at 400° until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on an instant-read meat thermometer. Remove chicken to serving dish and keep warm.
Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
Serves 4.
2 tablespoons olive oil
1/2 cup chopped onion
1 tart apple, cored, coarsely chopped
1 teaspoon dried leaf thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup apple cider, divided
4 ounces Brie cheese, without rind, cut in small chunks
4 medium chicken breast halves, bone-in, with skin (2 lbs)
Preparation:
Heat oil innonstick skillet over medium heat. Add onion; cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400°.
Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.
Bake at 400° until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on an instant-read meat thermometer. Remove chicken to serving dish and keep warm.
Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
Serves 4.
Beer Batter Chicken Strips Recipe
Serve these deep fried beer battered chicken strips with barbecue sauce or sweet and sour sauce.
Ingredients:
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
Preparation:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Serves 3 to 4.
Ingredients:
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
Preparation:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Serves 3 to 4.
Beans and Chicken Chili Recipe
Ingredients:
2 (14 oz) cans red beans, small or kidney beans
4 boneless chicken breast halves, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (28 oz) can tomatoes
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chile peppers,
1 cup water
1 teaspoon sugar
1/8 teaspoon ground red pepper (cayenne)
Preparation:
In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly. Serves 8.
2 (14 oz) cans red beans, small or kidney beans
4 boneless chicken breast halves, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (28 oz) can tomatoes
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chile peppers,
1 cup water
1 teaspoon sugar
1/8 teaspoon ground red pepper (cayenne)
Preparation:
In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly. Serves 8.
Saturday, 21 March 2009
Chicken and Red Bean Chili Recipe
Ingredients:
2 (14 oz) cans red beans, small or kidney beans
4 boneless chicken breast halves, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (28 oz) can tomatoes
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chile peppers,
1 cup water
1 teaspoon sugar
1/8 teaspoon ground red pepper (cayenne)
Preparation:
In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly. Serves 8.
2 (14 oz) cans red beans, small or kidney beans
4 boneless chicken breast halves, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (28 oz) can tomatoes
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chile peppers,
1 cup water
1 teaspoon sugar
1/8 teaspoon ground red pepper (cayenne)
Preparation:
In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly. Serves 8.
Basil Lemon Chicken Recipe
Ingredients:
Cook Time: 20 minutes
4 boneless chicken breast halves
2 tablespoons finely chopped fresh basil
1 tablespoon olive oil
2 tablespoons spicy mustard
Juice of 1 lemon
Dash salt
Dash ground black pepper
Preparation:
Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.
In a plastic food storage bag, combine the chicken, basil, olive oil, mustard, lemon, and salt and pepper. Seal and refrigerate for 2 to 4 hours.
Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through. Serves 4.
Cook Time: 20 minutes
4 boneless chicken breast halves
2 tablespoons finely chopped fresh basil
1 tablespoon olive oil
2 tablespoons spicy mustard
Juice of 1 lemon
Dash salt
Dash ground black pepper
Preparation:
Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.
In a plastic food storage bag, combine the chicken, basil, olive oil, mustard, lemon, and salt and pepper. Seal and refrigerate for 2 to 4 hours.
Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through. Serves 4.
Friday, 20 March 2009
Chicken Breasts on Rice
Ingredients:
4 boneless chicken breast halves, skin removed
1 can (10 1/2 ounces) cream of mushroom soup
1 soup can half-and-half or milk
1 can (4 ounces) mushroom pieces, with liquid
3/4 cup uncooked long-grain white rice
1/4 teaspoon garlic powder
1 envelope dry onion soup mix, divided
1/2 teaspoon dried thyme
2 tablespoons grated Parmesan cheese
Preparation:
Wash chicken breasts and pat dry; set aside. Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese. Cover tightly with foil and bake in a 350° oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed. Serves 4.
4 boneless chicken breast halves, skin removed
1 can (10 1/2 ounces) cream of mushroom soup
1 soup can half-and-half or milk
1 can (4 ounces) mushroom pieces, with liquid
3/4 cup uncooked long-grain white rice
1/4 teaspoon garlic powder
1 envelope dry onion soup mix, divided
1/2 teaspoon dried thyme
2 tablespoons grated Parmesan cheese
Preparation:
Wash chicken breasts and pat dry; set aside. Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese. Cover tightly with foil and bake in a 350° oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed. Serves 4.
Baked Chicken Pineapple
Ingredients:
Cook Time: 1 hour, 10 minutes
Preparation:
Combine the salt, pepper, and rosemary; rub the chicken parts thoroughly. Place the chicken in a shallow baking pan and sprinkle with the chopped green onions. Mix the pineapple juice and candied ginger and pour over all. Bake, uncovered, in a 375° oven for about 45 to 55 minutes, or until chicken is done. Baste with juices several times. About 10 to 15 minutes before the chicken is done, arrange the pineapple slices on chicken pieces. Serves 4 to 6.
Cook Time: 1 hour, 10 minutes
- 1 teaspoon dried rosemary, crushed
- salt and pepper
- 3 to 4 pounds chicken parts or split breasts
- 10 to 12 green onions, thinly sliced
- 1 cup pineapple juice
- 2 teaspoons finely chopped candied ginger
- 4 slices pineapples, halved
Preparation:
Combine the salt, pepper, and rosemary; rub the chicken parts thoroughly. Place the chicken in a shallow baking pan and sprinkle with the chopped green onions. Mix the pineapple juice and candied ginger and pour over all. Bake, uncovered, in a 375° oven for about 45 to 55 minutes, or until chicken is done. Baste with juices several times. About 10 to 15 minutes before the chicken is done, arrange the pineapple slices on chicken pieces. Serves 4 to 6.
Baked Chicken With Herbs Recipe
Ingredients:
6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil
Preparation:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish. Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles. Serves 6.
6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil
Preparation:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish. Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles. Serves 6.
Walnut Chicken Breasts
Chicken breasts baked in foil packets with a bread crumb and walnut dressing mixture.
Cook Time: 55 minutes
Ingredients:
4 boneless chicken breast halves
lemon juice
6 tablespoons melted butter
3 cups bread crumbs, toasted
1/3 cup finely chopped onion
1/2 cup chopped celery
2 teaspoons parsley flakes
3/4 cup chopped walnuts
1/2 teaspoon seasoned salt
seasoned salt and pepper
Preparation:
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.
Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.
Cook Time: 55 minutes
Ingredients:
4 boneless chicken breast halves
lemon juice
6 tablespoons melted butter
3 cups bread crumbs, toasted
1/3 cup finely chopped onion
1/2 cup chopped celery
2 teaspoons parsley flakes
3/4 cup chopped walnuts
1/2 teaspoon seasoned salt
seasoned salt and pepper
Preparation:
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.
Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.
Apple Brandy Chicken
Apple brandy chicken, made with chicken breast halves, apple brandy, cream, onions, and butter, along with mushrooms.
Ingredients:
4 chicken breast halves
salt and pepper
8 ounces sliced mushrooms
2 teaspoons olive oil
2 teaspoons butter
1/3 cup apple brandy, such as Apple Jack or Calvados
4 green onions, chopped
1/2 cup whipping cream or heavy cream
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme
Preparation:
Flatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed.
Serves 4.
Ingredients:
4 chicken breast halves
salt and pepper
8 ounces sliced mushrooms
2 teaspoons olive oil
2 teaspoons butter
1/3 cup apple brandy, such as Apple Jack or Calvados
4 green onions, chopped
1/2 cup whipping cream or heavy cream
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme
Preparation:
Flatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed.
Serves 4.
Subscribe to:
Posts (Atom)
Posts
