10oz can cream of mushroom soup
1/4 cup milk
2 tbsp dijon mustard
1 tsp dried terragon leaves
2 1/2 cup chicken, cooked and diced
2 1/2 cup broccoli florettes, cooked
2 green onions, sliced
8 tortillas
1 tbsp vegetable oil
1 cup swiss cheese, shreded
Combine soup, milk, mustard and terragon. Stir in chicken, broccoli and onion. Spoon about 1/2 cup mixture into center of each tortilla. Fold in sides and roll up. Place seam side down, in greased 12x8x1 3/4" baking dish. Bake at 350F for 15 minutes. Sprinkle with cheese, bake 10 minutes longer.
Monday, November 9, 2009
Chicken Fried Rice
2 cups uncooked rice
1 tbsp butter
2 skinless, boneless chicken breasts, cubed
salt to taste
2 eggs beaten
3/4 cup slices mushrooms
2 green onions chopped
1 tbsp soy sauce
In a saucepan, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside. Transfer cooked rice to the skillet in which the chicken was cooking, stirring to brown. In a seperate skillet, scramble eggs. To the rice, add chicken, mushrooms, onions, eggs and soy sauce to taste.
1 tbsp butter
2 skinless, boneless chicken breasts, cubed
salt to taste
2 eggs beaten
3/4 cup slices mushrooms
2 green onions chopped
1 tbsp soy sauce
In a saucepan, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside. Transfer cooked rice to the skillet in which the chicken was cooking, stirring to brown. In a seperate skillet, scramble eggs. To the rice, add chicken, mushrooms, onions, eggs and soy sauce to taste.
Strawberry Chicken
Pam
paprika
4 boneless, skinless chicken breasts
2 cups strawberries, sliced
1/4 tsp dried crushed basil
1/8 tsp chili powder
1/2 tsp ginger root, grated
1 tsp fresh garlic, chopped
1/2 cup chicken broth
1/2 cup apple cider
1/4 cup apple cider mixed with cornstarch, set aside
Sprinkle chicken with paprika and lemon pepper. Spray non stick cooking pan, heat on high. Brown both sides 3-5 minutes. Apple cider and borth as well as basil, chili powder, garlic and ginger. Heat to boiling. Cover and reduce to simmer. Turn chicken over several times during cooking. Cover and continue cooking until chicken is tender and juices are clear. During last 5 minutes, add strawberries and cornstarch mix, whisking utnil sauce is smooth and thick.
paprika
4 boneless, skinless chicken breasts
2 cups strawberries, sliced
1/4 tsp dried crushed basil
1/8 tsp chili powder
1/2 tsp ginger root, grated
1 tsp fresh garlic, chopped
1/2 cup chicken broth
1/2 cup apple cider
1/4 cup apple cider mixed with cornstarch, set aside
Sprinkle chicken with paprika and lemon pepper. Spray non stick cooking pan, heat on high. Brown both sides 3-5 minutes. Apple cider and borth as well as basil, chili powder, garlic and ginger. Heat to boiling. Cover and reduce to simmer. Turn chicken over several times during cooking. Cover and continue cooking until chicken is tender and juices are clear. During last 5 minutes, add strawberries and cornstarch mix, whisking utnil sauce is smooth and thick.
Orange Glazed Chicken
4 boneless, skinless chicken breast halves
1/4 cup orange marmalade, divided
1 envelope Shake N Bake Crispy Original Coating
1/4 cup Zesty Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices
Preheat oven to 400F. Spread chicken with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 13x9" baking dish. Bake 25 minutes until chicken is cooked through. Mix dressing with remaining 2 tbsp marmalade. Add to spinach; toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices.
1/4 cup orange marmalade, divided
1 envelope Shake N Bake Crispy Original Coating
1/4 cup Zesty Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices
Preheat oven to 400F. Spread chicken with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 13x9" baking dish. Bake 25 minutes until chicken is cooked through. Mix dressing with remaining 2 tbsp marmalade. Add to spinach; toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices.
Broccoli Chicken Roli 
2 cups chopped cooked chicken
2 cups fresh broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cup shredded cheddar cheese
1/2 cup mayonaise
2 tbsp dijon mustard
salt and pepper
1 tbsp minced garlic
1 pkg pillsbury crescent rolls
In a large bowl combine chicken, broccoli, onions, peppers, cheese, mayo, mustard and spices. Mix well. Preheat oven to 400F. Cover a cookie sheet with foil. Place a glass upside down in the center of cookie sheet. Roll out the rolls around the base of the glass, with pointy ends awy from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake. Bake 25-30 minutes or until golden brown.
2 cups fresh broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cup shredded cheddar cheese
1/2 cup mayonaise
2 tbsp dijon mustard
salt and pepper
1 tbsp minced garlic
1 pkg pillsbury crescent rolls
In a large bowl combine chicken, broccoli, onions, peppers, cheese, mayo, mustard and spices. Mix well. Preheat oven to 400F. Cover a cookie sheet with foil. Place a glass upside down in the center of cookie sheet. Roll out the rolls around the base of the glass, with pointy ends awy from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake. Bake 25-30 minutes or until golden brown.
Bat Wings
3 lbs chicken wings
1 cup spaghetti sauce
1 tbsp cornstarch
1 tsp granulated sugar
1/2 tsp seasoned salt
1/4 tsp cayenne pepper
Cut off wing tip and discard. Arrange on foil lined baking sheet with sides. Cook in 350F oven for 30 minutes. Mix remaining ingredients together in small saucepan. Heat and stir until it boils and thickens. Brush wings with sauce. Return to oven for 10 minutes, brush again, cook 10 minutes more or until tender.
1 cup spaghetti sauce
1 tbsp cornstarch
1 tsp granulated sugar
1/2 tsp seasoned salt
1/4 tsp cayenne pepper
Cut off wing tip and discard. Arrange on foil lined baking sheet with sides. Cook in 350F oven for 30 minutes. Mix remaining ingredients together in small saucepan. Heat and stir until it boils and thickens. Brush wings with sauce. Return to oven for 10 minutes, brush again, cook 10 minutes more or until tender.
Chicken A L'Orange
4 lbs roasting chicken
1 pkg stove top stuffing, chicken
1 orange, chopped
1/2 cup orange juice
1/2 cup chopped cranberries\
1 tbsp granulated orange rind
Rinse chicken, trim off excess fat and skin. Prepare stuffing according to directions reducing water to 1/2 cup. Add orange juice, cranberries and rind before bringing water to a boil. Evenly spread stuffing under skin. Roast at 4--F on rack, covering loosely with foil for 1 1/2 hours or until done.
1 pkg stove top stuffing, chicken
1 orange, chopped
1/2 cup orange juice
1/2 cup chopped cranberries\
1 tbsp granulated orange rind
Rinse chicken, trim off excess fat and skin. Prepare stuffing according to directions reducing water to 1/2 cup. Add orange juice, cranberries and rind before bringing water to a boil. Evenly spread stuffing under skin. Roast at 4--F on rack, covering loosely with foil for 1 1/2 hours or until done.