more chicken recipes
Cheryl Blevins
all the chocolate chip cookies I eat) - they are *so boring*. Does anyone
have any good chicken breast recipes to share?
Old, new, fattening, low-fat - doesn't matter...
TIA - Cheryl
dac
Another way I prepare chicken breasts is to make Chicken Parmegiana....sauté
breasts in a pan sprayed with pan spray, put some spaghetti sauce on it and
some lowfat mozzarella cheese, bake it in the oven to brown a bit and melt
the cheese and serve it with spaghetti.
Debbie/IN
Cheryl Blevins <cble...@primary.net> wrote in message
news:37837...@news.primary.net...
David Van Ess
Nancy {:-)
* Exported from MasterCook *
Bar-B-Que Chicken
Recipe By : Choose to Lose
Serving Size : 8 Preparation Time :0:00
Categories : Chicken/Turkey Fat Free/Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Dijon mustard
1/4 cup vinegar
1/4 cup molasses
1/2 cup ketchup
1/2 teaspoon Worcestershire sauce
2 cloves garlic -- minced
dash Tabasco sauce
8 skinned and boned chicken breast halves
In a large bowl, mix together Dijon mustard, vinegar, molasses, ketchup,
Worcestershire, garlic and Tabasco for marinade. Pour about half over the
chicken and refrigerate the rest to use later,
Marinate chicken for an hour (or less, if you haven't planned ahead).
Remove chicken and reserve remaining marinade.
Barbecue or broil chicken for 10 min.
Turn and coat chicken with marinade and cook until done.
Heat reserved marinade. Spoon over chicken before serving.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Artichoke Casserole
Recipe By : Barbara
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chicken broth
4 cooked chicken breasts -- shredded
1 can artichoke hearts
6 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
3/4 cup half and half
1/2 cup Parmesan cheese
2 tablespoons sherry
1/4 pound mushrooms
pepper -- to taste
Saute mushrooms first. Melt butter and add flour, salt and pepper. Stir
until bubbly. add sauteed mushrooms. Remove from heat.
Stir in 3/4 cup chicken broth. Slowly add half and half. Put back on low
heat and stir until thickened. Add cheese and sherry.
Remove from heat. Stir in chicken. Bake 350 degrees for 30-45 min, until
hot.
Serve over rice or noodles.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Herbed Chicken Bake
Recipe By : Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces long-grain and wild rice mix
3 large chicken breasts -- boned and halved
1/4 cup butter or margarine
1 can condensed cream of chicken soup
3/4 cup sauterne wine
1/2 cup celery -- sliced
1/2 cup mushrooms
Prepare rice mix according to package directions. Season chicken with salt
and pepper; in skillet, brown slowly in butter. Spoon rice into 1 1/2 quart
casserole; top with chicken, skin side up. Add soup to skillet; slowly add
sauterne, stirring till smooth. Add remaining ingredients; bring to a boil;
pour over chicken. Cover; bake at 350 degrees for 25 min. Uncover; bake
15-20 min. or till tender.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Italian Garlic Chicken
Recipe By : Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup miracle Whip® light
1/2 cup Italian dressing
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
4 chicken breast halves
Mix dressings and seasonings. Pour dressing mixture over chicken. Cover;
refrigerate 20 min. Drain. Place chicken on grill over med-hot coals or
greased rack of broiler pan. Grill or broil for 10-12 min on each side or
until tender.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lattice-Top Chicken
Recipe By : Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed cream of potato soup
1 cup milk
1/2 teaspoon seasoned salt
2 cups cubed cooked chicken
16 ounces frozen broccoli, carrots and cauliflower
1 cup shredded cheddar cheese
1 can french fried onions
1 package refrigerated crescent rolls
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can
onions; place in 8x12" baking dish. Bake, covered, at 375 degrees for 20
min. Unwrap crescent rolls; separate into 2 rectangles. Press together
perforated cuts; cut each rectangle lengthwise into 3 strips. Place strips
on casserole to form lattice top. Bake, uncovered, 15 min. longer. Top
lattice with remaining cheese and onions; bake uncovered, 3-5 min.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lemon Chicken
Recipe By : Choose To Lose
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Fat Free/Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves without skin
2 lemons -- juiced
1/2 cup unbleached flour
1/2 teaspoon salt -- optional
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1 tablespoon lemon peel -- grated
2 tablespoons brown sugar
1 tablespoon fresh lemon juice
1 tablespoon water
1 lemon -- sliced 1/8" thick
Place chicken in bowl or casserole. Cover with lemon juice and marinate in
refrigerator for several hours or overnight, turning chicken periodically.
Preheat oven to 350 degrees.
Combine flour, salt, pepper and paprika in plastic bag.
Remove chicken from marinade and coat each with flour by shaking it in bag.
Place chicken in baking pan in a single layer.
Either peel the zest from a lemon and chop it fine in you food processor,
or grate the zest with a hand grater. Mix grated peel with brown sugar.
Sprinkle the lemon zest mixture evenly over the chicken breasts. Combine
lemon juice and water and sprinkle evenly over chicken.
Put 1 lemon slice on each chicken breast and bake for 35-40 min. or until
cooked through.
- - - - - - - - - - - - - - - - - -
Cheryl Blevins <cble...@primary.net> wrote in article
<37837...@news.primary.net>...
Cindy
This is my favorite chicken recipe......very easy and everyone loves
it. I always use boneless skinless breasts with this.
Company Chicken And Mushrooms
6 chicken breast halves (about 3 3/4 lb.)
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 3/4 teaspoons chicken bouillon granules
1 1/2 cups mushrooms, sliced
1/2 cup green onions, sliced
1/2 cup dry white wine or vermouth
Remove skin from chicken; rinse and pat dry. In a small bowl,
mix salt, pepper and paprika. Rub into surface of chicken, using
all of the mixture. In a slow cooker, alternate layers of
chicken,
bouillon granules, mushrooms and green onions. Pour wine
slowly over top. DO NOT STIR. Cover and cook on high for 2
1/2 to 3 hours or on low for 5 to 6 hours or until chicken is
tender, but not falling off bone, basting once if time allows.
With
a slotted spoon, remove chicken and vegetables to a serving
platter. Serve with steamed rice.
lindaWWJD
Cheryl Blevins wrote in message <37837...@news.primary.net>...
>I am trying to use more boneless skinless chicken breasts (in atonement for
>all the chocolate chip cookies I eat) - they are *so boring*. Does anyone
>have any good chicken breast recipes to share?
>Old, new, fattening, low-fat - doesn't matter...
>TIA - Cheryl
>
>
TEX-MEX CHICKEN FIESTA
1 (10 3/4 oz.) can condensed cream of chicken soup
3/4 cup cold water
2 tsp. chili powder
1/2 teaspoon cumin
2 cups instant rice
2 cups chopped cooked chicken breast
1/4 cup diced red pepper
1/4 cup diced green pepper
1 cup (4 oz.) shredded monterey jack cheese
1 cup (4 oz.) shredded mild cheddar cheese
preheat oven to 350 degrees. mix together soup, water, chili powder and
cumin. cook 5 minutes over medium heat, stirring occasionally. add all
remaining ingredients except 1/2 cup each cheese.. spoon mixture into 10 x
6 inch-baking dish. top with remaining cheese. bake 20 minutes or until
thoroughly heated, OR cover; refrigerate overnight. when ready to serve,
bake, uncovered 40 to 45 minutes or until thoroughly heated. let stand 5
minutes before serving. top with low-fat sour cream, salsa and cilantro, if
desired. makes 4 to 6 servings.
lindaWWJD
Cheryl Blevins wrote in message <37837...@news.primary.net>...
>I am trying to use more boneless skinless chicken breasts (in atonement for
>all the chocolate chip cookies I eat) - they are *so boring*. Does anyone
>have any good chicken breast recipes to share?
>Old, new, fattening, low-fat - doesn't matter...
>TIA - Cheryl
>
>
CHICKEN FAJITA PIZZAS
4 (6-in) flour tortillas
1 1/2 cups (6oz.) mexican shredded pasteurized cheese food
1 cup shredded cooked chicken breast
1/2 cup salsa
1/2 cup chopped green pepper
1/2 cup seeded chopped tomato
1/4 pitted ripe olive slices
preheat oven to 350 degrees
place tortillas on cookie sheet; sprinkle 2 tablespoons process cheese food
on each tortilla. bake 4 to 5 minutes or until process cheese food is
melted. toss chicken with salsa; spread on tortillas. top with remaining
process cheese food. bake 7 to 10 minutes or until thoroughly heated and
process cheese food is melted. top with remaining ingredients. makes 4
servings.
PECAN CHICKEN
4 (approx. 1 1/4 lbs.) boneless, skinless chicken breasts
1/2 cup creamy italian dressing
1/2 cup bresh bread crumbs
1/2 cup binely chopped pecans
1/4 cup butter or margarine
place chicken in shallow baking dish or plastic bag. pour dressing over
chicken. cover, marinate in refrigerator 1 to 8 hours. drain. dip chicken
in combined crumbs and pecans; press to coat. cook chicken in margarine in
large skillet over medium heat 5 to 6 minutes on each side or until tender.
makes 4 servings.
OVEN - FRIED METHOD:
preheat oven to 375 degrees. place breaded chicken in shallow baking dish
or jelly roll pan. drizzle melted margarine over chicken. bake 15 to 20
minutes or until chicken is tender.