Submitted by: Adrienne
3-4 chicken breasts
3/4 c. onion, diced
1 clove garlic, minced
1/2 c. sundried tomatoes, chopped
1/2 c. chicken broth
4 tsp. dried basil (or 1/4 c. fresh)
1/4 c. cottage cheese
about 1/4 c. grated parmesan cheese
a pinch of oregano (optional)
salt and pepper
Saute onion and garlic on medium heat. Stir in tomatoes and broth and bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until the liquid is absorbed. Stir in basil. In a separate bowl, combine cottage cheese with parmesan cheese, oregano and salt and pepper.
Butterfly open the chicken breasts (cut lengthwise so it opens like book). Spread mixture in each. Spread cheese mixture on top of tomato mixture and close the chicken breasts. You can sprinkle some salt and pepper or bread crumbs on top of chicken for a little extra texture.
Place in a greased baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until juices run clear. Spoon the juices on top of the chicken before serving.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, September 19, 2008
Wednesday, September 3, 2008
Chicken Cordon Bleu
Submitted by: Adrienne
Chicken Breasts, uncooked (# depends on preference)
Swiss Cheese, sliced
Deli ham, sliced
Bread crumbs (Italian seasoned are great)
Flour
Eggs, about 2 depending on # of people
Slice each chicken breast lengthwise on the side to open it up like a book, but not all the way through (also known as "butterflying" it). Put cheese and ham inside and close back up.
Heat up a thin layer of olive oil in a skillet on medium heat. Make a breading station of a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Place the chicken breast in each bown in that order. Cook each side of the chicken for about 3-4 minutes each, to sear each side and seal them. Then transfer to a baking dish and bake for about 20-30 minutes or until chicken is done.
Chicken Breasts, uncooked (# depends on preference)
Swiss Cheese, sliced
Deli ham, sliced
Bread crumbs (Italian seasoned are great)
Flour
Eggs, about 2 depending on # of people
Slice each chicken breast lengthwise on the side to open it up like a book, but not all the way through (also known as "butterflying" it). Put cheese and ham inside and close back up.
Heat up a thin layer of olive oil in a skillet on medium heat. Make a breading station of a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Place the chicken breast in each bown in that order. Cook each side of the chicken for about 3-4 minutes each, to sear each side and seal them. Then transfer to a baking dish and bake for about 20-30 minutes or until chicken is done.
Thursday, June 5, 2008
Chicken Salad from Adrienne's Baby Shower
Submitted by: Adrienne (& Adrienne's Family!)
2 cups cooked and diced chicken
1/2 c. slivered almonds
3/4 to 1 cup mayo
1 c. chopped celery
1 tsp. onion salt
2 Tbsp. sweet pickle relish
3 c. grapes, halved
Mix all ingredients together.
2 cups cooked and diced chicken
1/2 c. slivered almonds
3/4 to 1 cup mayo
1 c. chopped celery
1 tsp. onion salt
2 Tbsp. sweet pickle relish
3 c. grapes, halved
Mix all ingredients together.
Adrienne’s Spin on Rachael Ray’s Chicken Pot Pie Pockets
Submitted by: Adrienne
2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 cup chopped or shredded cooked chicken
About 1/3 c frozen veggies (I like peas & carrots)
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water
Preheat oven to 400ºF. Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then remove pan from heat. Add in the chicken and veggies and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 15-20 minutes. Serve hot.
2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 cup chopped or shredded cooked chicken
About 1/3 c frozen veggies (I like peas & carrots)
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water
Preheat oven to 400ºF. Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then remove pan from heat. Add in the chicken and veggies and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 15-20 minutes. Serve hot.
Thursday, January 24, 2008
Chicken Florentine
Submitted by: Adrienne
(this amounts feed a lot of people, so you can cut this in half)
6 Boiled chicken breasts, shredded (boiling them makes the shredding easier)
Cooked spinach, amount can vary
2 cans cream of mushroom soup (or cream of chicken)
1 c. mayo
1 c. sour cream
1 c. grated cheddar cheese
¼ c. lemon juice, or to taste
Salt and pepper
Topping:
Bread crumbs
Grated Parmesan cheese
Butter
Shred the cooked chicken, set aside in a large bowl. In a separate bowl, mix the rest of the ingredients (except for the topping, of course). Pour the mixture over the chicken and fold. Pour into a 9 x 13 pan. Mix bread crumbs with parmesan cheese in any amount you want (I’d do ½ cheese and ½ crumbs). Sprinkle on top and dollop with butter. Bake for about 30 minutes at 350 degrees.
Note: Cream soups, mayo, and sour cream are a terrific base for almost any casserole. I use the exact same ingredients when I make Beef Stroganoff, Scalloped Potatoes, Chicken and Rice Casserole, etc. Try this as a base and be creative!
(this amounts feed a lot of people, so you can cut this in half)
6 Boiled chicken breasts, shredded (boiling them makes the shredding easier)
Cooked spinach, amount can vary
2 cans cream of mushroom soup (or cream of chicken)
1 c. mayo
1 c. sour cream
1 c. grated cheddar cheese
¼ c. lemon juice, or to taste
Salt and pepper
Topping:
Bread crumbs
Grated Parmesan cheese
Butter
Shred the cooked chicken, set aside in a large bowl. In a separate bowl, mix the rest of the ingredients (except for the topping, of course). Pour the mixture over the chicken and fold. Pour into a 9 x 13 pan. Mix bread crumbs with parmesan cheese in any amount you want (I’d do ½ cheese and ½ crumbs). Sprinkle on top and dollop with butter. Bake for about 30 minutes at 350 degrees.
Note: Cream soups, mayo, and sour cream are a terrific base for almost any casserole. I use the exact same ingredients when I make Beef Stroganoff, Scalloped Potatoes, Chicken and Rice Casserole, etc. Try this as a base and be creative!
Roasted Chicken Oreganato
Submitted by: Adrienne
(for those who aren’t tomato fans, you can do as little as you want here, but they cook up so well that they don’t even taste like tomatoes)
3.5 lbs chicken, cut into 10 serving pieces (you can do more or less, cut however you want, really)
4 medium potatoes, cut in medium-size chunks
4 tomatoes, cut into medium size chunks
1 large onion, cut into medium size chunks
¼ c. olive oil
¼ c. oregano (or Italian Seasoning)
½ tsp. salt
¼ tsp. pepper
Preheat oven to 450 degrees with the rack in the upper third. Combine all ingredients, mix and toss. Put chicken on top of the veggies, skin side up. (If you use boneless, skinless breasts from the freezer like me, being on top doesn’t matter at all.) Roast about 35-45 minutes, or until juices run clear.
(for those who aren’t tomato fans, you can do as little as you want here, but they cook up so well that they don’t even taste like tomatoes)
3.5 lbs chicken, cut into 10 serving pieces (you can do more or less, cut however you want, really)
4 medium potatoes, cut in medium-size chunks
4 tomatoes, cut into medium size chunks
1 large onion, cut into medium size chunks
¼ c. olive oil
¼ c. oregano (or Italian Seasoning)
½ tsp. salt
¼ tsp. pepper
Preheat oven to 450 degrees with the rack in the upper third. Combine all ingredients, mix and toss. Put chicken on top of the veggies, skin side up. (If you use boneless, skinless breasts from the freezer like me, being on top doesn’t matter at all.) Roast about 35-45 minutes, or until juices run clear.
Sunday, September 9, 2007
Bacon Wrapped Chicken
Submitted by: Mom
Pound boneless, skinless chicken breasts until about ½ inch thick. Spread each with 3 T. softened cream cheese. Dot with butter, roll and wrap each chicken breast with a slice of raw bacon. Put in a 9 x 13 pan and bake at 300 for 90 minutes. Then broil 6 inches from heat for 5 minutes.
Pound boneless, skinless chicken breasts until about ½ inch thick. Spread each with 3 T. softened cream cheese. Dot with butter, roll and wrap each chicken breast with a slice of raw bacon. Put in a 9 x 13 pan and bake at 300 for 90 minutes. Then broil 6 inches from heat for 5 minutes.
Orange Ginger Chicken
Submitted by: Mom
4-6 Boneless Skinless Chicken Breasts
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. oil
3/4 c. orange juice
2 tbsp. soy sauce
1 tsp. powdered ginger
1/4 c. orange marmalade
Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour mixture.
In a large skillet, heat oil, add chicken. Cook on high heat for 10 minutes, turning once.
Add orange juice, mixed with soy and ginger. Cover and simmer for 45 minutes. Stir in marmalade - simmer another 5 minutes.
Good with rice.
4-6 Boneless Skinless Chicken Breasts
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. oil
3/4 c. orange juice
2 tbsp. soy sauce
1 tsp. powdered ginger
1/4 c. orange marmalade
Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour mixture.
In a large skillet, heat oil, add chicken. Cook on high heat for 10 minutes, turning once.
Add orange juice, mixed with soy and ginger. Cover and simmer for 45 minutes. Stir in marmalade - simmer another 5 minutes.
Good with rice.
Thursday, September 6, 2007
Brazillian Stroganoff
Submitted by: Kristl
4 chicken breasts
5-7 Roma tomatoes
1 block cream cheese
1 small can tomato paste
1 can creme de leite (can be found in international food section at grocery store)
Oil
Salt
Cook chicken breasts in water in oven or on stove top until they can be shredded.
Chop tomatoes and cook in a little bit of oil and salt until they break down and look like sauce (I like to do this for about 20-25 minutes to get them good and mushy. Add tomato paste, cream cheese, and chicken. Add creme de leite to taste (we like ours to have more tomato taste so we don't add very much).
Serve over rice.
4 chicken breasts
5-7 Roma tomatoes
1 block cream cheese
1 small can tomato paste
1 can creme de leite (can be found in international food section at grocery store)
Oil
Salt
Cook chicken breasts in water in oven or on stove top until they can be shredded.
Chop tomatoes and cook in a little bit of oil and salt until they break down and look like sauce (I like to do this for about 20-25 minutes to get them good and mushy. Add tomato paste, cream cheese, and chicken. Add creme de leite to taste (we like ours to have more tomato taste so we don't add very much).
Serve over rice.
Chicken Enchiladas
Submitted by: Adrienne
8 6” tortillas
½ c, chopped onion
¼ tsp. pepper
3 Tbl flour
2 c. chicken broth (1 can)
1 c. shredded Monterey Jack cheese
1 c. sliced olives
chopped tomatoes
sliced green onions
4 cloves garlic, minced
1 tsp ground coriander
2 Tbl margarine
1 container (8 oz) sour cream
2 cans diced green chilies
2 c. chopped, cooked chicken
Heat tortillas in foil in oven at 350 degrees until soft. For sauce, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour mixture into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in ½ c. of cheese.
For filling, stir ½ c. of the sauce into the chicken. Place about ¼ c. on each tortilla; roll up. Arrange them seam-side down in a lightly greased baking dish. Top with remaining sauce. Bake, covered with foil in a 350 degree oven about 35 minutes. Sprinkle with remaining cheese. Bake uncovered for 5 minutes, then sprinkle with veggies. Let stand 10 minutes.
8 6” tortillas
½ c, chopped onion
¼ tsp. pepper
3 Tbl flour
2 c. chicken broth (1 can)
1 c. shredded Monterey Jack cheese
1 c. sliced olives
chopped tomatoes
sliced green onions
4 cloves garlic, minced
1 tsp ground coriander
2 Tbl margarine
1 container (8 oz) sour cream
2 cans diced green chilies
2 c. chopped, cooked chicken
Heat tortillas in foil in oven at 350 degrees until soft. For sauce, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour mixture into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in ½ c. of cheese.
For filling, stir ½ c. of the sauce into the chicken. Place about ¼ c. on each tortilla; roll up. Arrange them seam-side down in a lightly greased baking dish. Top with remaining sauce. Bake, covered with foil in a 350 degree oven about 35 minutes. Sprinkle with remaining cheese. Bake uncovered for 5 minutes, then sprinkle with veggies. Let stand 10 minutes.
Wednesday, September 5, 2007
Amy's Crockpot Chicken
4-5 chicken breasts, chopped into bite-sized pieces
2 cans cream of chicken soup
2 blocks cream cheese
8 ounces milk
1 package of dry Italian Seasoning.
Put chicken in crockpot, mix other ingredients together and pour over chicken. Cook on low for 6-8 hour, or high for 4 hours. Serve over rice or noodles.
2 cans cream of chicken soup
2 blocks cream cheese
8 ounces milk
1 package of dry Italian Seasoning.
Put chicken in crockpot, mix other ingredients together and pour over chicken. Cook on low for 6-8 hour, or high for 4 hours. Serve over rice or noodles.
Yummy Chicken Marinade
Submitted by: Mom
2/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. garlic
1/2 c. soy sauce
1/4 tsp. Tobasco sauce
1/4 tsp. pepper
8 chicken breasts
Mix together, pour over chicken. Marinade overnight or all day. Grill
2/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. garlic
1/2 c. soy sauce
1/4 tsp. Tobasco sauce
1/4 tsp. pepper
8 chicken breasts
Mix together, pour over chicken. Marinade overnight or all day. Grill
Apricot Chicken
Submitted by: Adrienne
1 lb. chicken breasts
1 c. Russian salad dressing
1 c. apricot jam
1 envelope dry onion soup mix
Mix and pour over chicken. Bake for 50 minutes at 350 degrees. This goes great with any kind of potatoes
1 lb. chicken breasts
1 c. Russian salad dressing
1 c. apricot jam
1 envelope dry onion soup mix
Mix and pour over chicken. Bake for 50 minutes at 350 degrees. This goes great with any kind of potatoes
Tuesday, September 4, 2007
Mexican Crockpot Chicken
Submitted by: Kristl
5-8 chicken breasts
1-19 oz. can green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream
chicken bullion cube
rice
fresh cilantro
lime wedges
cheese
tomatoes
Mix enchilada sauce and cream of chicken soup. Pour mixture over chicken in the crockpot. Cook on low for 8-9 hours.
After 8+ hours, start cooking rice with chicken bullion cube
Add sour cream to crockpot mixture and continue cooking.
Serve over chicken flavored rice, with cheese, tomato, lime and cilantro
5-8 chicken breasts
1-19 oz. can green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream
chicken bullion cube
rice
fresh cilantro
lime wedges
cheese
tomatoes
Mix enchilada sauce and cream of chicken soup. Pour mixture over chicken in the crockpot. Cook on low for 8-9 hours.
After 8+ hours, start cooking rice with chicken bullion cube
Add sour cream to crockpot mixture and continue cooking.
Serve over chicken flavored rice, with cheese, tomato, lime and cilantro
Chicken ala Kinsey
Submitted by: Kinsey
Okay, all you do is go to your local neighborhood grocer, and buy some boneless skinless chicken breasts. Then, when you are still in said store, and under the circumstance that you do not own Spike, find your way to the spices aisle, and buy some Spike. Now I'm going to assume you, or basically any person, owns garlic powder of some sort. If you do not, buy some. When you get home, rub the chicken down with that Spike you just bought. Make sure you rub them good; you don't need that much Spike, use good judgment. Then, you will thrust the chicken into a frying pan, with the heat on about medium. If you are patient, and want some juicy chicken, you will leave the heat on medium or just above. If you are not patient, you can cook it as fast as you want. While they are cooking, just sprinkle some garlic powder on both sides. While you wait, you can cover the top with /some tin foil and entertain yourself in other ways, maybe file some taxes, or play some Nintendo with your kids. When the chicken is ready to be eaten, do not remove from the frying pan. This is the best part...you will now get some cheese, any kind you would like. I prefer that orange kind; I don't remember what it's called. You will put a layer of cheese on top of that chicken. You can put a thin layer, or a thick layer, whatever you would like. Then you reduce the heat to low, put the tin foil back on top, and wait for the cheese to melt. And that's all! Enjoy!
Okay, all you do is go to your local neighborhood grocer, and buy some boneless skinless chicken breasts. Then, when you are still in said store, and under the circumstance that you do not own Spike, find your way to the spices aisle, and buy some Spike. Now I'm going to assume you, or basically any person, owns garlic powder of some sort. If you do not, buy some. When you get home, rub the chicken down with that Spike you just bought. Make sure you rub them good; you don't need that much Spike, use good judgment. Then, you will thrust the chicken into a frying pan, with the heat on about medium. If you are patient, and want some juicy chicken, you will leave the heat on medium or just above. If you are not patient, you can cook it as fast as you want. While they are cooking, just sprinkle some garlic powder on both sides. While you wait, you can cover the top with /some tin foil and entertain yourself in other ways, maybe file some taxes, or play some Nintendo with your kids. When the chicken is ready to be eaten, do not remove from the frying pan. This is the best part...you will now get some cheese, any kind you would like. I prefer that orange kind; I don't remember what it's called. You will put a layer of cheese on top of that chicken. You can put a thin layer, or a thick layer, whatever you would like. Then you reduce the heat to low, put the tin foil back on top, and wait for the cheese to melt. And that's all! Enjoy!
Mexican Lasagna
Submitted by: Adrienne
6- 8” flour tortillas, or any size preferred
4 c. cooked chicken, diced
2-3 c. cooked rice
1 can corn
1 can cream of chicken soup
1 c. water
1 c. salsa
2 c. shredded cheese
Mix rice, chicken, corn, soup, water, and salsa in a bowl. In a 9 x 13 pan, put a small spoonful of the mixture in the pan and spread it around. Put 2 tortillas on the bottom of the pan. (If you’re using smaller tortillas, use any number you prefer as long as they almost entirely cover the bottom of the pan. Layer on a few spoonfuls of the mixture, then another layer of tortillas, a layer of mixture. If you have enough left, do another layer of tortillas and mixture. Put in the oven at 350 degrees for 15-20 minutes to heat through and soften the tortillas. When done, take out and sprinkle shredded cheese all over the pan. Let sit for about 5-7 minutes, and serve hot.
6- 8” flour tortillas, or any size preferred
4 c. cooked chicken, diced
2-3 c. cooked rice
1 can corn
1 can cream of chicken soup
1 c. water
1 c. salsa
2 c. shredded cheese
Mix rice, chicken, corn, soup, water, and salsa in a bowl. In a 9 x 13 pan, put a small spoonful of the mixture in the pan and spread it around. Put 2 tortillas on the bottom of the pan. (If you’re using smaller tortillas, use any number you prefer as long as they almost entirely cover the bottom of the pan. Layer on a few spoonfuls of the mixture, then another layer of tortillas, a layer of mixture. If you have enough left, do another layer of tortillas and mixture. Put in the oven at 350 degrees for 15-20 minutes to heat through and soften the tortillas. When done, take out and sprinkle shredded cheese all over the pan. Let sit for about 5-7 minutes, and serve hot.
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