Currently browsing: Poultry
All-in-One Baked Chicken Dinner
January 21, 2006 by Nicki
Recipe Source: Kraft Foods website
Prep/Cooking Time: prep: 5 mins / cooking: 1 hour
Ingredients:
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (16 oz.) frozen baby carrots, thawed, drained
1 can (16 oz.) whole berry cranberry sauce
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Directions:
Preheat oven to 350°F. Place chicken and carrots in 13×9-inch baking dish; top with combined cranberry sauce and dressing.
Prepare stuffing mix as directed on package, using 1 cup water and 2 Tbsp. margarine. Spoon over ingredients in baking dish.
Bake 50 to 55 minutes or until chicken is cooked through.
Makes 6 servings.
Aztec Chicken Salad
May 6, 2007 by Nicki
Recipe Source: From the Cookbook, “Cajun Clark’s One Inch from the Top”
Notes:
Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don’t use for another meal the next day. Makes sense to da ol’ mon Caj, especially if you’re cookin’ One Inch From the Top.
Ingredients:
2 boneless chicken breasts, seasoned to your liking, cooked–broiled, fried, grilled, you name it; it’s your decision–and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Tortilla chips
Directions:
Mix chicken, beans, corn, lettuce, onion and tomato together. Add Catalina dressing and hot sauce to taste. Serve over Tortilla chips. Can’t get much easier than this, no way.
Bacon Chicken
February 9, 2006 by Nicki
Recipe Source: Linda Larsen
Prep/Cooking Time: Prep Time: 15min / Cook Time: 25min
Ingredients:
6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese
Directions:
Cook bacon in 12″ skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don’t wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12×8″ baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted.
Serves 6.
Baked Buffalo Chicken
March 25, 2007 by Nicki
Recipe Source: thatsmyhome.com
Ingredients:
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup hot sauce
1 tablespoon white vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seeds
1/8 teaspoon pepper
1/2 cup fat-free blue cheese dressing
Directions:
Preheat oven to 400° F.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until browned. Place chicken in an 11×17-inch baking dish coated with cooking spray.
Combine hot sauce and next four ingredients; pour over chicken. Bake, uncovered, at 400° for 25 minutes. Serve with blue cheese dressing.
BBQ Chicken Crock Style
January 13, 2007 by Nicki
Recipe Source: Slow Cooker Recipes
Ingredients:
1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste
Directions:
Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.
Bruschetta Chicken Bake
January 14, 2007 by Nicki
Recipe Source: kraftfoods.com
Prep/Cooking Time: 40 min
Ingredients:
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (uncooked)
1 tsp. dried basil leaves
1 cup shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:
Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
Bake 30 min. or until chicken is cooked through.
Serves 6.
Buffalo Wing Sandwiches
April 20, 2007 by Nicki
Recipe Source: Bob Sassone / slashfood.com
Ingredients:
1 pkg (9 oz) southwestern chicken strips
1 cup butter, softened and divided
2 tbsp hot sauce
1/2 tsp chili powder
1 tbsp bbq sauce
6 garlic cloves, minced
1 tbsp parsley, minced and fresh
4 cups shredded lettuce
2 tbsp celery, chopped fine
2 tbsp blue cheese dressing (on the side)
salt and pepper
4 hoagie buns
Directions:
In large skillet, combine chicken, 1/2 c butter, hot sauce, bbq sauce and chili powder. Cook uncovered over low heat for five minutes or until heated through.
In a small bowl, combine garlic, parsley and remaining butter. Spread over cut sides of buns. Place on baking sheet and broil 8 inches from the heat for 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt and pepper and dressing. Top with bun tops.
Buffalo-Wings-Style Cheese-Stuffed Chicken
February 10, 2006 by Nicki
Recipe Source: betterrecipes.com
Ingredients:
2 lb whole boned chicken breasts
2 T butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 8 oz block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 lb crumbled blue cheese
Olive oil
Directions:
Mix together cream cheese, Hidden Valley dressing, celery, 5 T butter and blue cheese. Form into 2 3″ oval patties. Melt 2 T butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling Secure the end with wooden pick. Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.
Cajun Chicken with Rice
November 12, 2006 by Nicki
Recipe Source: Patricia L., Texas / campbellskitchen.com
Ingredients:
6 boneless chicken breast halves
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese
Directions:
Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.
Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.
Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.
Cajun Flair Grilled Chicken Soup
November 5, 2006 by Nicki
Recipe Source: Kip Alexandre’ Faulk
Prep/Cooking Time: 1 hour, 10 minutes
Ingredients:
1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
salt
cayenne pepper
Directions:
Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.
Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.
Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)
Now add that mixture to the main pot as well and stir everything together.
In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.
Enjoy!
Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.
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