Best Chicken Recipes: August 2016

Saturday, August 27, 2016

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

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preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

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preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Mozzarella Mushroom Chicken

Ingredients

Servings: 2
3 tablespoons olive oil
2 skinless, boneless chicken breast halves
1 tablespoon garlic powder
1 clove garlic, minced
6 fresh mushrooms, sliced
2 cups shredded mozzarella cheese

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heat the olive oil in a skillet over medium heat. place chicken in the skillet, and season with garlic powder and garlic. cook 12 minutes on each side, or until juices run clear. set chicken aside, and keep warm.
stir mushrooms into the skillet, and cook until tender. return chicken to skillet, layer with mushrooms, and top with cheese. cover skillet, and continue cooking 5 minutes, or until cheese is melted.

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

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place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

Mom's Paprika Chicken With Potatoes

Ingredients

Servings: 4
1/4 cup butter
4 bone-in chicken breast halves
5 potatoes, peeled and cut in half
4 large carrots, peeled and cut into large chunks
1/2 teaspoon paprika
1/4 teaspoon garlic powder
salt and pepper to taste

Recipe

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melt the butter in a large skillet with a lid over medium heat, and sear the chicken breasts, skin side down, for 5 minutes, until the chicken starts to brown.
turn the chicken breasts over, add the potatoes and carrots, and sprinkle with paprika, garlic powder, salt, and pepper. cover and cook over medium heat for 35 to 45 minutes, stirring occasionally, until the potatoes are tender, the chicken is no longer pink inside, and the chicken and vegetables have brown, crisp spots on the bottom.

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

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in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

Friday, August 26, 2016

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Recipe

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place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

passover mushroom dressing

Ingredients

Servings: 6
2 cups matzo meal
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper, or to taste
1/4 teaspoon poultry seasoning
2 cups chicken broth
1/2 cup canola oil
2 tablespoons canola oil
2 tablespoons butter or margarine
3 cups onion, chopped
2 bunches green onions, chopped
1 (8 ounce) package sliced fresh mushrooms
1/2 cup chopped celery
4 extra large eggs
1 1/2 cups chicken broth

Recipe

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preheat oven to 375 degrees f (190 degrees c). stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl; set aside.
bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. stir into the matzo mixture until evenly moistened, then set aside to cool. heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.
whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.
bake in the preheated oven for 50 minutes until browned. stir once during this time to ensure even cooking.

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

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season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

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preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Slow Cooker Cilantro Lime Chicken

Ingredients

Servings: 6
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

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place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

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preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

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preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

gorgonzola stuffed chicken breasts wrapped in bacon

Ingredients

Servings: 2
2 skinless, boneless chicken breast halves
1/4 cup crumbled gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 clove garlic, minced
4 thick slices of applewood smoked bacon
salt and ground black pepper to taste

Recipe

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preheat oven to 375 degrees f (190 degrees c). spray an 8x8-inch baking dish with cooking spray.
using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
mash together the gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. divide the filling in half, and stuff each chicken breast with cheese filling. wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. place the chicken breasts into the prepared baking dish.
bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. an instant-read thermometer inserted into the center of a breast should read about 165 degrees f (75 degrees c).

chicken fried chicken

Ingredients

Servings: 6
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
6 skinless, boneless chicken breast halves
2 cups vegetable oil for frying

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place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. add the flour, potato flakes, seasoned salt, and pepper and mix well.
beat egg in a shallow dish or bowl. one by one, dredge chicken pieces in egg, then place in bag with crumb mixture. seal bag and shake to coat.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

blackened chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

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preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

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in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Lavanda's Fried Chicken

Ingredients

Servings: 4
1 (3 pound) whole chicken, cut into pieces
2 cups crushed corn flakes
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 egg, beaten
2 cups vegetable oil for frying

Recipe

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rinse chicken pieces in cold water and pat dry with paper towels.
mix the corn flakes, garlic salt, pepper and paprika in a shallow dish. dip the chicken pieces in the egg then roll in the corn flakes mixture.
heat oil in a non-stick skillet to 350 degrees f (175 degrees c).
place chicken pieces in the hot skillet and cook until internal temperature of the leg reaches 165 degrees f (74 degrees c) and the juices run clear.

Roast Sticky Chicken-rotisserie Style

Ingredients

Servings: 2
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Recipe

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in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
preheat oven to 250 degrees f (120 degrees c).
place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

kickin' portobello dressing

Ingredients

Servings: 12
1 (1 pound) loaf french bread, cubed
1 (8 ounce) loaf italian bread, cubed
1 pound sliced bacon, diced
3 sweet onions, chopped
2 1/4 cups chicken stock
12 ounces portobello mushroom caps, chopped
4 stalks celery with leaves, chopped
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup golden raisins
2 teaspoons dried sage
1 teaspoon dried rosemary
3 eggs, beaten
1 teaspoon ground black pepper
2 teaspoons salt
1 cup butter, melted (optional)

Recipe

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preheat the oven to 250 degrees f (120 degrees c). spread the bread cubes out in a single layer on rimmed baking sheets. toast in the oven for 20 minutes, or until dry. cool, and transfer to a large bowl.
fry the bacon pieces in a large skillet over medium heat until crisp. remove from the pan to drain on paper towels. add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. add the celery and mushrooms and season with sage, rosemary, salt and pepper. drizzle this over the bread cubes, and toss to coat.
pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. the stuffing can be made up to this point up to 3 days in advance.
preheat the oven to 350 degrees f (175 degrees c). whisk the salt and pepper in with the eggs and stir into the bread cubes. transfer to a disposable roasting pan, or a large baking dish. drizzle melted butter over the top and cover with aluminum foil. if stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.

roast goose with stuffing

Ingredients

Servings: 6
10 slices french bread, cut into cubes
1 cup dried currants
4 apples - peeled, cored and sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 (10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white
1 teaspoon tomato paste
1 (10.5 ounce) can condensed chicken broth
1 tablespoon cornstarch
1/4 cup water
salt to taste
ground black pepper to taste

Recipe

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in a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
wash goose inside and out. pat dry. stuff, truss, and tie goose. prick bird all over with fork.
heat oil in roasting pan on top of stove. brown goose lightly on all sides, then drain off pan drippings. set goose breast side up in roasting pan. add a little water, cover, and roast at 375 degrees f (190 degrees c) for one hour. discard fat from roasting pan.
in a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. add more water as required. transfer cooked goose to platter, and keep warm by covering loosely with foil.
skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. stir in white , tomato paste, and chicken broth. simmer for 10 to 15 minutes, then strain gravy. if necessary, add a little cornstarch mixed with water to thicken gravy.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

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in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Spicy Garlic Lime Chicken

Ingredients

Servings: 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Recipe

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in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

Southern Fried Chicken Livers

Ingredients

Servings: 4
1 pound chicken livers
1 egg
1/2 cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Recipe

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place the chicken livers in a colander, and rinse with water. drain the livers well. whisk together the egg and milk in a shallow bowl until well blended. place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
place the chicken livers in the bowl of egg and milk mixture, and coat each liver. place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
gently place the coated livers, a few at a time, into the hot oil. cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. deep fry the livers until crisp and golden brown, 5 to 6 minutes.

chicken cordon bleu ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

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pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Easy Slow Cooker Chicken Wings

Ingredients

Servings: 8
5 1/2 pounds chicken wings, split and tips discarded
1 (12 fluid ounce) can or bottle chile sauce
1/4 cup fresh lemon juice
1/4 cup molasses
2 tablespoons worcestershire sauce
3 drops hot pepper sauce
1 tablespoon salsa
2 1/2 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons salt

Recipe

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place chicken in slow cooker. in a medium bowl combine the chile sauce, lemon juice, molasses, worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. mix together and pour mixture over chicken.
cook in slow cooker on medium low setting for 5 hours.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

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in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

ibby's pumpkin mushroom stuffing

Ingredients

Servings: 10
6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter
2 cups red onion, chopped
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons chicken broth

Recipe

spread bread cubes on a baking sheet, and let dry overnight. alternatively, heat in oven until dry at 250 degrees f (120 degrees c).
preheat oven to 375 degrees f (190 degrees c). butter a 2 quart baking dish.
melt butter or margarine in a large pan over medium heat. add celery and onions; cook for about 10 minutes. add mushrooms; cook, stirring, for about 8 minutes. mix in herbs, salt, and pepper. fold in bread cubes. add enough broth to moisten. transfer to prepared dish. cover with foil, shiny side down.
bake for 40 minutes. uncover, and bake for 10 minutes to crisp top.

Grilled Chipotle And Cola Bbq Chicken

Ingredients

Servings: 6
1/2 cup cola
1/2 cup bbq sauce
1 1/2 tablespoons tabasco® brand chipotle pepper sauce
1 1/2 pounds very thin cut boneless chicken breasts

Recipe

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combine the cola, bbq sauce and tabasco® chipotle sauce in a medium-sized bowl. add the chicken and toss to coat. cover and refrigerate at least 1 hour or overnight.
heat grill to medium-high. cook the chicken for about 6 minutes per side. serve immediately or at room temperature.

Chef John's Chicken

Ingredients

Servings: 2
2 skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5 white mushrooms, sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Recipe

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season chicken breasts all over with salt and pepper.
melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. flip and cook until breasts are almost cooked through, about 5 minutes more. transfer chicken breasts to a plate.
melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. add minced shallot; cook and stir until softened, 2 to 3 minutes. sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
pour into skillet and bring to a boil; cook and stir until reduces and sauce thickens, 3 to 4 minutes. add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from heat.
move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

chicken cordon bleu ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

chicken fried chicken

Ingredients

Servings: 6
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
6 skinless, boneless chicken breast halves
2 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. add the flour, potato flakes, seasoned salt, and pepper and mix well.
beat egg in a shallow dish or bowl. one by one, dredge chicken pieces in egg, then place in bag with crumb mixture. seal bag and shake to coat.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

blackened chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Slow Cooker Cilantro Lime Chicken

Ingredients

Servings: 6
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

italian green bean chicken

Ingredients

Servings: 4
2 tablespoons olive oil
3 cloves garlic, chopped
1 pound skinless, boneless chicken breast halves - cubed
2 (14.5 ounce) cans diced tomatoes
2 tablespoons minced fresh basil
1 pound fresh green beans - rinsed, trimmed and steamed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium high heat. add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink.
stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. finally, stir in steamed beans and serve.

onions baked with rosemary and cream

Ingredients

Servings: 6
6 medium yellow onions, with peel
2 cups chicken stock
1 tablespoon extra-virgin olive oil
salt and pepper to taste
3 sprigs fresh rosemary, chopped
1/2 cup heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 425 degrees f (220 degrees c).
slice about 1/4 inch off of the tops and bottoms of the onions. cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. pour the chicken stock over and around the onion halves, then drizzle with olive oil. season liberally with salt, pepper and rosemary. place on top of a cookie sheet to catch any splatters that may occur.
bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. remove the dish from the oven, and pour the cream over the onions. return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

tasty collard greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Thursday, August 25, 2016

Slow Cooker Cilantro Lime Chicken

Ingredients

Servings: 6
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

tasty collard greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

T's Easy Chicken

Ingredients

Servings: 4
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup diced onion
4 skinless, boneless chicken breast halves
1/2 cup sliced fresh mushrooms
1/2 cup diced tomatoes, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil, lemon juice and onion in a large skillet over medium heat. when onion is tender, add chicken, mushrooms and tomatoes.
cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until chicken is cooked through and no longer pink inside.

Chicken A La Creme

Ingredients

Servings: 6
1/4 cup butter
1 1/2 pounds chicken breast tenderloins or strips
salt and pepper to taste
1 pint heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt half of the butter in a large skillet over medium-high heat. season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. best when served with fresh french bread for dipping.

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Slow Cooker Cilantro Lime Chicken

Ingredients

Servings: 6
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

easy coq au vin

Ingredients

Servings: 8
1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 cups red
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium high heat. season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
place in a shallow dish or bowl. dip chicken pieces into , one at a time, and return to skillet. add any remaining , stock and onions, stir together and reduce heat to medium.
cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. in a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

Juicy Roasted Chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Salsa Biscuit Chicken

Ingredients

Servings: 3
3 skinless, boneless chicken breast halves
1 onion, chopped
1 cup salsa
2 cups shredded cheddar cheese
1 (12 ounce) can refrigerated biscuit dough

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring a saucepan of lightly salted water to a boil. add chicken breasts, and boil until easily shredded, about 20 minutes.
saute onion in a medium saucepan until soft. remove from heat and stir in salsa, then stir in cheese until melted. add chicken and mix all together.
roll out biscuits individually, adding a little of the chicken mixture to each one; then roll up, secure with toothpicks and place on a lightly greased cookie sheet.
bake at 350 degrees f (175 degrees c) for about 10 minutes, or until biscuits are golden and hot.

Spicy Garlic Lime Chicken

Ingredients

Servings: 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

easy white chicken enchiladas

Ingredients

Servings: 6
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup green salsa
2 (6 ounce) packages seasoned cooked chicken cubes
1 cup shredded mexican-style cheese blend
1 1/2 cups white cheese sauce, or queso dip
6 (8 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly spray an 8x8-inch glass baking dish with cooking spray.
stir together the softened cream cheese, sour cream, and salsa until blended. fold in chicken and shredded cheese. spread a small amount of white cheese sauce the bottom of the baking dish. evenly divide the filling among the tortillas, and roll into firm cylinders. place into prepared baking dish and cover with remaining sauce.
bake in preheated oven until golden and bubbly, about 30 minutes. allow to rest 5 minutes before serving.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Roast Sticky Chicken-rotisserie Style

Ingredients

Servings: 2
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
preheat oven to 250 degrees f (120 degrees c).
place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

blackened chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

chicken fried chicken

Ingredients

Servings: 6
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
6 skinless, boneless chicken breast halves
2 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. add the flour, potato flakes, seasoned salt, and pepper and mix well.
beat egg in a shallow dish or bowl. one by one, dredge chicken pieces in egg, then place in bag with crumb mixture. seal bag and shake to coat.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Honey Glazed Chicken

Ingredients

Servings: 4
1/4 cup honey
2 tablespoons soy sauce
1/8 teaspoon red pepper flakes
1 1/2 tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk honey, soy sauce, and red pepper flakes in a bowl.
heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

honey mustard tofu

Ingredients

Servings: 4
3 tablespoons butter
1 pound firm tofu, sliced into 1/4 inch slices
2 cups whole wheat flour
1 cup water
1/4 cup dry white
2 cubes vegetable bouillon
4 tablespoons prepared mustard
1/4 cup honey

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a medium skillet over medium-high heat. dredge tofu slices in flour and place in hot butter. brown slightly, then turn over and brown the other side. add water, and bouillon cubes; simmer for 10 minutes, or until bouillon completely dissolves. stir in mustard and honey. simmer until thickened.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

blackened chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

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preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

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season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

savory stuffed chicken breast with plum glaze

Ingredients

Servings: 2
1 tablespoon olive oil
2 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
2 pieces cornbread, crumbled
2 slices cooked bacon, crumbled
2 tablespoons minced celery
2 tablespoons minced onion
2 tablespoons butter, melted
1/4 cup chicken stock
1/3 cup chicken stock
1/3 cup plum jam

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c).
heat olive oil in a skillet over high heat. using a paring knife, cut a pocket into the side of each breast. place into skillet and sear until lightly browned on both sides, but not cooked through. set aside.
combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. stuff each breast with cornbread mixture.
bake in preheated oven for 25 minutes.
while the chicken is baking, bring 1/3 cup chicken stock to a simmer. whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees f (70 degrees c).