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.
Creamy Chicken Enchilladas
2 1/2 lbs chopped cooked chicken
1-10oz can cream of chicken soup
1 cup sour cream, divided
1-8oz shredded colby, montery jack, divided
1/4 cup chopped cilantro, divided
12 flour tortillas
1 1/2 cup thick n chunky salsa
Mix chicken, soup, 1/2 cup sour cream, 1 cup cheese and 3 tbsp cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 13x9" baking dish. Top with salsa and cheese. Cover. Bake at 350F for 25 minutes. Uncover, sprinkle with cilantro, serve with sour cream.
1-10oz can cream of chicken soup
1 cup sour cream, divided
1-8oz shredded colby, montery jack, divided
1/4 cup chopped cilantro, divided
12 flour tortillas
1 1/2 cup thick n chunky salsa
Mix chicken, soup, 1/2 cup sour cream, 1 cup cheese and 3 tbsp cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 13x9" baking dish. Top with salsa and cheese. Cover. Bake at 350F for 25 minutes. Uncover, sprinkle with cilantro, serve with sour cream.
Louisianna Chicken Sandwich
3/4 cup Knorr Louisiana Red Pepper Marinade
4 small boneless skinless chicken breasts
4 kaiser rolls
8 slices bacon, cooked crisp
mayo
lettuce
tomato
Place 1/2 cup marinade and chicken into a ziploc bag, coat well. Set in fridge 30 minutes. Remove chicken from bag and grill or broil 10-15 minutes or until well cooked, turn once and brush with remaining 1/4 cup marinade. Spread mayo on rolls, top with bacon, chicken, tomato and lettuce.
4 small boneless skinless chicken breasts
4 kaiser rolls
8 slices bacon, cooked crisp
mayo
lettuce
tomato
Place 1/2 cup marinade and chicken into a ziploc bag, coat well. Set in fridge 30 minutes. Remove chicken from bag and grill or broil 10-15 minutes or until well cooked, turn once and brush with remaining 1/4 cup marinade. Spread mayo on rolls, top with bacon, chicken, tomato and lettuce.
Coke And Ketchup Chicken
1 frying chicken, cut up
1 cup coke
1 cup ketchup
Mix coke and ketchup in bowl. Pour over chicken peices in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for 1 hour, uncovered or until chicken is tender and has a nice glaze.
1 cup coke
1 cup ketchup
Mix coke and ketchup in bowl. Pour over chicken peices in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for 1 hour, uncovered or until chicken is tender and has a nice glaze.
Sweet And Sour Chicken
4 whole chicken breast halves
1/2 cup apricot jam
3 tbsp chili sauce
2 tbsp mustard
Sprinkle chicken breasts with salt and pepper and place skin side up in lightly greased baking dish. Bake in preheated 350F oven for 30 minutes. In small bowl, combine remaining ingredients and baste chicken with half of mixture. Bake for 10 minutes. Turn chicken and baste other side with remaining glaze. Bake for 10 or 20 minutes more, or until chicken is tender.
1/2 cup apricot jam
3 tbsp chili sauce
2 tbsp mustard
Sprinkle chicken breasts with salt and pepper and place skin side up in lightly greased baking dish. Bake in preheated 350F oven for 30 minutes. In small bowl, combine remaining ingredients and baste chicken with half of mixture. Bake for 10 minutes. Turn chicken and baste other side with remaining glaze. Bake for 10 or 20 minutes more, or until chicken is tender.
Baked Honey Mustard Chicken
6 boneless skinless chicken breast halves
salt and pepper
1/2 cup honey
1/2 cup prepared mustard
1 tsp dried basil
1 tsp paprika
1/2 tsp dried parsley
Preheat oven to 350F. Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9x13" baking dish. In a small bowl, combine all other ingredients. Mix well. Pour 1/2 of the mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken peices over and brush with the remaining half of the honey mixture. Bake for an additional 15 minutes, or until juice is no longer pink and juices run clear. Let cool 10 minutes before serving.
salt and pepper
1/2 cup honey
1/2 cup prepared mustard
1 tsp dried basil
1 tsp paprika
1/2 tsp dried parsley
Preheat oven to 350F. Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9x13" baking dish. In a small bowl, combine all other ingredients. Mix well. Pour 1/2 of the mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken peices over and brush with the remaining half of the honey mixture. Bake for an additional 15 minutes, or until juice is no longer pink and juices run clear. Let cool 10 minutes before serving.
Madras Chicken
4 skinless, boneless chicken breasts
1 tbsp oil
1 onion, chopped
1-14oz can peach slices, with juice
2 tsp curry powder
1/3 cup mango chutney
1 1/2 cups minute rice
Cook chicken breasts in oil in a large frying pan. Add chopped onion and cook until chicken is no longer pink inside. Stir in sliced peaches, curry powder, mango and rice. Bring to a boil; cover and let stand 5 minutes.
1 tbsp oil
1 onion, chopped
1-14oz can peach slices, with juice
2 tsp curry powder
1/3 cup mango chutney
1 1/2 cups minute rice
Cook chicken breasts in oil in a large frying pan. Add chopped onion and cook until chicken is no longer pink inside. Stir in sliced peaches, curry powder, mango and rice. Bring to a boil; cover and let stand 5 minutes.
KFC Chicken
1 tbsp rosemary
1 tbsp oregano leaves
1 tbsp powdered sage
1 tbsp powdered ginger
1 tsp marjoram
1 1/2 tsp thyme
3 tbsp brown sugar
3 tbsp minced parsley
1 tsp pepper
1 tbsp paprika
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp powedered chicken bouillon
1 pkg Liption tomato cup a soup
Place all ingredients in a blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine sifter. Store in an airtight container so it will not loose potency.
To use: add 1oz mix to 1 cup flour and coat chicken.
1 tbsp oregano leaves
1 tbsp powdered sage
1 tbsp powdered ginger
1 tsp marjoram
1 1/2 tsp thyme
3 tbsp brown sugar
3 tbsp minced parsley
1 tsp pepper
1 tbsp paprika
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp powedered chicken bouillon
1 pkg Liption tomato cup a soup
Place all ingredients in a blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine sifter. Store in an airtight container so it will not loose potency.
To use: add 1oz mix to 1 cup flour and coat chicken.
Grilled Chicken Cordon Bleu Sandwich
2 slices whole wheat bread
2 tbsp butter, softened
1 tbsp sour cream
2 slices swiss cheese
1 thick slice deli chicken breast
1 slice deli ham
Spread butter on outsides of bread. Spread sour cream on the insides. Then layer as follows, bread, cheese, chicken, ham, cheese, bread. In a small pan over medium heat, grill sandwich until meat is heated through and cheese has melted.
2 tbsp butter, softened
1 tbsp sour cream
2 slices swiss cheese
1 thick slice deli chicken breast
1 slice deli ham
Spread butter on outsides of bread. Spread sour cream on the insides. Then layer as follows, bread, cheese, chicken, ham, cheese, bread. In a small pan over medium heat, grill sandwich until meat is heated through and cheese has melted.
Savoury Marinated Chicken
1 can chicken broth with garlic and herbs
2 lbs asst chicken peices
2 tbsp lemon juice
1 tbsp oil
In casserole combine soup with juice. Add chicken and then marinade in fridge for 15 minutes. In large non stick pan, heat oil. Sautee the chicken at medium-high heat turning to brown on both sides. Drain all the excess fat; add remaining marinade to pan. Simmer gently utnil chicken is cooked throughout and marinade has reduced and slightly thickened. Serve sauce with chicken.
2 lbs asst chicken peices
2 tbsp lemon juice
1 tbsp oil
In casserole combine soup with juice. Add chicken and then marinade in fridge for 15 minutes. In large non stick pan, heat oil. Sautee the chicken at medium-high heat turning to brown on both sides. Drain all the excess fat; add remaining marinade to pan. Simmer gently utnil chicken is cooked throughout and marinade has reduced and slightly thickened. Serve sauce with chicken.
Raspberry Chicken
4 boneless skinless chicken breasts
1/2 jar raspberry jam
1/2 cup undiluted pineapple juice concentrate
1/2 cup soy sauce
1/2 tsp garlic powder
1/2 tsp curry powder
1/2 tsp chilli powder
2 tbsp rice vinegar
1 tsp basil
1/2 cup fresh raspberries
Mash 1/4 cup raspberries (reserve 1/4 cup for garnish). Mix ingredients and pour over chicken. Marinade serveral hours. Bake in marinade 30 minutes at 350F. Garnish with remaining raspberries. Serve with wild rice. Baked marinade may be used as a sauce for the rice.
1/2 jar raspberry jam
1/2 cup undiluted pineapple juice concentrate
1/2 cup soy sauce
1/2 tsp garlic powder
1/2 tsp curry powder
1/2 tsp chilli powder
2 tbsp rice vinegar
1 tsp basil
1/2 cup fresh raspberries
Mash 1/4 cup raspberries (reserve 1/4 cup for garnish). Mix ingredients and pour over chicken. Marinade serveral hours. Bake in marinade 30 minutes at 350F. Garnish with remaining raspberries. Serve with wild rice. Baked marinade may be used as a sauce for the rice.
Oven Fried Garlic Chicken
2/3 cup bread crumbs
2/3 cup grated parmesean cheese
1/4 cup minced fresh parsley
1/4 tsp salt
1/8 tsp ground pepper
5 tbsp butter
3 cloves garlic, minced
1 chicken, cut up
Preheat oven to 350F. In a shallow bowl, blend together bread crumbs, cheese, parsley, salt and pepper. In a small saucepan, heat butter and garlic over very how heat until butter melts. Remove from heat. Brush chicken peices with garlic butter, then roll in bread crumbs to coat. Place chicken skin side up on large foil lined baking sheet. Bake 1 hour.
2/3 cup grated parmesean cheese
1/4 cup minced fresh parsley
1/4 tsp salt
1/8 tsp ground pepper
5 tbsp butter
3 cloves garlic, minced
1 chicken, cut up
Preheat oven to 350F. In a shallow bowl, blend together bread crumbs, cheese, parsley, salt and pepper. In a small saucepan, heat butter and garlic over very how heat until butter melts. Remove from heat. Brush chicken peices with garlic butter, then roll in bread crumbs to coat. Place chicken skin side up on large foil lined baking sheet. Bake 1 hour.
Easy Glazed Chicken
1/2 cup flour
ground pepper
2 chickens, halved
2/3 cup mayonaise
1/3 cup ketchup
Preheat oven to 375F. In a plastic bag, combine flour and pepper. Add chicken and shake to coat well. Place in lightly greased 13x9" baking dish. In a small bowl, mix mayonaise and ketchup until throuroughly blended. Pour half the mixture evenly over chicken. Bake 30 minutes. Remove from oven and turn. Cover remaining mixture, return to oven and bake another 30 minutes.
ground pepper
2 chickens, halved
2/3 cup mayonaise
1/3 cup ketchup
Preheat oven to 375F. In a plastic bag, combine flour and pepper. Add chicken and shake to coat well. Place in lightly greased 13x9" baking dish. In a small bowl, mix mayonaise and ketchup until throuroughly blended. Pour half the mixture evenly over chicken. Bake 30 minutes. Remove from oven and turn. Cover remaining mixture, return to oven and bake another 30 minutes.
Baked Lemon Chicken
4 chicken breast halves, bone in
1 small onion, chopped
2 tbsp chopped fresh dil
1 tsp grated lemon rind
1/4 tsp ground nutmeg
3 tbsp fresh lemon juice
Place chicken in an 8" baking dish, sprinkle with onion, dill, lemon rind and nutmeg. Combine juice with 2/3 cup water; pour over chicken. Cover and marinade at least 2 hours, or overnight in refrigerator. Preheat oven to 375F. Bake uncovered for 45 minutes, basting frequently with pan juices.
1 small onion, chopped
2 tbsp chopped fresh dil
1 tsp grated lemon rind
1/4 tsp ground nutmeg
3 tbsp fresh lemon juice
Place chicken in an 8" baking dish, sprinkle with onion, dill, lemon rind and nutmeg. Combine juice with 2/3 cup water; pour over chicken. Cover and marinade at least 2 hours, or overnight in refrigerator. Preheat oven to 375F. Bake uncovered for 45 minutes, basting frequently with pan juices.