Chicken recipe

[Arrianna]

missteetheironchef Sept 16, 2006, 1:04pm »
Chicken Wraps

2 Tbsp. vegetable oil
2 and one half pounds boneless chicken breasts, cut into one half inch pieces
1 small onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups cheddar cheese, shredded
2 fresh tomatoes, chopped
1 avocado, peeled, pitted and diced
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.

The Skinny: Use light sour cream and low fat cheese.

[Arrianna]

missteetheironchef Sept 22, 2006, 2:32pm »
Chicken Cordon Bleu

6 - 8 slices Swiss cheese
6 - 8 slices ham
6 - 8 boneless chicken cutlets about 1/2 inch thick
1 egg
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. vegetable oil

Place 1 piece of cheese and 1 piece of ham on each chicken cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip chicken in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve.

The Skinny: Use skinless chicken, low fat cheese and ham and your favorite egg substitute.

[Arrianna]

missteetheironchef Oct 5, 2006, 10:03am »
Roasted Herb Chicken

1 4-pound chicken
One quarter cup butter
1 sweet onion, chopped
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
One quarter cup lemon juice
One quarter cup cream
12 oz. season bread stuffing
1 cup water

Melt butter in a large skillet and saute onion and garlic. Add spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.

The Skinny: Use fat free Half and Half in place of the cream.

[Arrianna]

missteetheironchef Oct 7, 2006, 12:43pm »
Cashew Chicken Stir-Fry

2 Tbsp. vegetable oil
1 pound boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
1/3 cup rice wine or dry sherry
1/3 cup soy sauce
1/4 cup cornstarch
1 Tbsp. fresh ginger, grated
1 6-oz. can water chestnuts
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
1/4 cup hoisin sauce
1/3 cup cashews

Heat oil in skillet or wok. Cook chicken until no longer pink and set aside in a bowl. Add onion and celery to skillet and cook until crisp-tender. Combine rice wine or sherry, soy sauce, cornstarch and ginger together and stir until cornstarch dissolves. Return chicken to celery and onion in the skillet and add water chestnuts and sauce. Cook until sauce starts to thicken. Add Chinese cabbage and bean sprouts and cook for just one or two minutes; do not overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over hot rice or noodles.

The Skinny: Use skinless chicken.

[Arrianna]

missteetheironchef Oct 18, 2006, 10:53am »
Turkey with Blueberry Pan Sauce

By EatingWell.com

Yield: 4 servings
Active Time: 35 minutes
Total Time: 40 minutes
Ease of preparation: Easy

Blueberries have just the right mix of acid and pectin so that they're terrific in both sweet and savory dishes. They work especially well with thyme-so this easy turkey saute can be a delight whenever the berries are in season. To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.

1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1 pound turkey tenderloin (see Ingredient note)
1 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar

1. Preheat oven to 450 F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)

2. Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

3. Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.

Nutritional Information

Per serving: 215 calories; 5 g fat (1 g sat, 3 g mono); 45 mg cholesterol; 16 g carbohydrate; 29 g protein; 2 g fiber; 288 mg sodium. Nutrition bonus: Vitamin C (15% daily value). 1 Carbohydrate Serving

Tip

Ingredient note: A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins typically weigh between 7 and 14 ounces each and can be found with other turkey products in the meat section of most supermarkets.

[Arrianna]

missteetheironchef Oct 19, 2006, 1:27pm »
Sweet and Savory Chicken

2 Tbsp. olive oil
2 sweet onions, chopped
4 boneless chicken breasts
One half cup dried figs, cut into small pieces
Salt and pepper to taste
One quarter cup fresh rosemary
2 sweet potatoes, peeled and sliced
1 cup fresh brussel sprouts, washed and trimmed

Heat oil in a skillet and brown onions. Place chicken in a baking dish and top with onions. Sprinkle chicken with salt and pepper and top with dried figs and rosemary. Place sweet potatoes and brussel sprouts in the baking dish alongside the chicken. Bake at 350 degrees for about 45 minutes.

The Skinny: Use skinless chicken breasts.

[Arrianna]

missteetheironchef Oct 27, 2006, 4:09pm »
Chicken Piccata

6 - 8 boneless skinless chicken breasts
1 Tbsp. butter
1 Tbsp. olive oil
1 cup flour
2 tsp. salt
2 tsp. fresh pepper
1 cup milk
One half cup very dry white wine
One half cup chicken broth
2 fresh lemons
2 Tbsp. capers, optional
One cup fresh parsley

In large saute or fry pan, melt butter with oil. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. Saute chicken in butter and oil over medium to medium-high heat until browned and cooked through, turning often. Add more butter and oil as needed. Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Add chicken broth and turn heat to medium low and continue to cook sauce, stirring frequently. Squeeze juice of 1 lemon through cheesecloth into sauce (add capers at this point if using them) and continue to stir until sauce has thickened slightly. Taste sauce frequently, and more wine or lemon can be added as necessary. If sauce does not thicken enough, add a little bit more flour and continue to stir. When sauce is ready, slice remaining lemon and add slices to the sauce. Add chicken back to the pan and turn to coat. Add parsley and warm for a few minutes. Serve over hot pasta and spoon sauce from pan over pasta and chicken.

The Skinny: Make sure to use skinless chicken breasts.

[missteetheironchef]

Prosciutto-wrapped, stuffed chicken breasts with mushrooms and Swiss cheese

Serves 2. Can be doubled

2 boneless, skinless chicken breasts halves
2 slices of Swiss cheese
1/4 tsp Italian spice mix
8 oz. sliced button mushrooms
1 Tbl butter
2 tsp olive oil
4 slices of prosciutto

Sides:
1 large baking potato scrubbed clean. Don't peel it.
1 small bunch of asparagus, trimmed and washed

Start with your potato. Make sure the potato is very clean. This way when you serve it you can eat the skin. Poke a sharp knife 4 or 5 times into the potato to give it venting holes. Put it in the oven on 350 degrees, by itself for 45 minutes.

Now make your chicken. Prep your chicken breasts by rinsing them. Then take a sharp knife, and in the fattest part of the breast cut a slice about 1" deep and 3 - 4 inches across (depends on how large your breast is). Do same with second chicken breast. Set aside.

Get out your oven-proof sauté pan if you have one. (This will save an extra dish to wash if you don't have one). Put in the butter and olive oil. Add the mushrooms and the Italian spice mix. Sauté on medium high until the mushrooms are just starting to brown on the edges. When the mushrooms are cooked, carefully take a fork, tong or spoon and squish a batch of the mushrooms in the hole in the chicken. They can stick out the top and there will be a few leftovers so just leave those in the pan.

Fold your Swiss cheese and squish it in next to the mushrooms. It's okay if it doesn't all neatly stay in the chicken breast. That's where your prosciutto comes in handy.

Wrap the two slices of prosciutto around the chicken breast. Make sure it's completely covered and then place it seam-side down in the pan with the mushrooms. (If you don't have an oven proof sauté pan this is where you get out a 9 X 9 Pyrex pan and transfer the mushrooms and chicken into it).

The chicken is going to roast next to the baked potato for about 30 minutes or until you cut into the chicken and you don't see any pink. Depending on how large the meat pieces are this might take 45 minutes.

15 minutes before the chicken is expected to be done take out another ovenproof pan and put in your asparagus. Spray it with olive oil spray and season with salt and pepper if you want. Put it in the oven too. All three things will be done at the same time.

Serve the chicken with half of the baked potato for each person. I cut it the long way and squish it down, seasoning with butter, salt and pepper. You can dress your potato any way you want. If you use a large potato one for two people is plenty. Serve asparagus on the side and you have an easy, comfort food meal.

[keroppikeroppi007]

Chicken Yakitori with Gourmet Mixed Salad
Ingredients
Chicken Yakitori
500g chicken thigh fillets (cut into 3 pieces)
Marinade
2 tablespoons salt reduced soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon plum sauce
2 tablespoons wine
2 tablespoons honey
1 clove garlic, crushed
1 cm cube fresh ginger, sliced
or 1 teaspoon ground ginger
Gourmet Mixed Salad

1 lettuce, leaves torn into quarters,
or assorted mixed lettuce leaves
1 tomato, sliced
½ cucumber, sliced
1 capsicum, cut into strips
50g feta cheese, cut into small cubes (optional)
8 olives
Dressing
2 teaspoons olive oil
1 teaspoon lemon juice
½ teaspoon dried herbs
freshly ground black pepper

Method
In a flat container, combine ingredients for the marinade. Add chicken.
Stir, cover and place in refrigerator to marinate for at least 2 hours (can be left for several hours or overnight).
Preheat chargrill pan, grill or barbecue until hot. Remove pork from dish and grill until cooked through. Meanwhile, prepare salad
In a bowl mix together salad ingredients.
Drizzle oil over salad, herbs and pepper. Mix to combine. Chill until ready to serve with Chicken Yakitori

[missteetheironchef]

Southwestern Chicken Dinner with Zippy Corn Pudding

Serves 4

Ingredients

Cornbread

1 7.5-oz package of corn muffin mix (Martha White is one brand)
1/2 cup milk

Zippy Corn Pudding

One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)
1 cup canned corn, rinsed and drained
4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)
1/2 sweet red bell pepper, chopped
1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)
3 green onions diced (light green parts included)
1 cup buttermilk (1% is fine)
1/2 cup red enchilada sauce
2 eggs
1/4 tsp salt

Chicken

4 chicken breasts, split, bone in
Southwestern meat rub or a barbecue rub
1-1/2 cups red enchilada sauce (I use medium hot; you choose your level of taste.)
6 green onions chopped (light green parts included)
1 mild chili sliced into small rings (no seeds; you choose your chili)
2 six-inch zucchinis, chopped into one-inch cubes

Cornbread Instructions

To make the corn bread, pull out your 9X9-inch ovenproof pan. Spray with baking spray or grease and flour it. You can put the cornbread mix directly in the pan (Why wash a bowl?). Add the one-half cup of milk the directions call for, and gently stir the mixture until all crumbs are fully incorporated. Just make sure all of the dry bits are mixed in. (If you found a mix that requires an egg or oil, just follow the directions on the box to make the cornbread.) This all can be done a day ahead or right when you want to make the dish. When the mix is fully stirred in, bake the corn bread at 400 degrees for 15 minutes. Flip out of the pan and let cool to the touch.

Corn Pudding Instructions

To make the corn pudding, you can use the same ovenproof pan. You don't even have to wash it after you take out the cornbread. Just spray it again so it's ready to go. Dice your cheese, chop your red bell pepper, mince your chili and chop your green onions. Mix them all up on your cutting board with the drained corn. When the corn bread is cool enough to cut, use a bread knife and cut it into one-inch cubes. Put those in your ovenproof pan first. Then sprinkle in all of the chopped ingredients.

In a separate small bowl, mix the buttermilk, one-half cup of enchilada sauce and the two eggs and salt with a whisk until it's fully combined. Pour this over the cornbread. Now take a fork and get the cornbread, the chopped veggies and the sauce all mixed up. You want to make sure all of your corn bread gets wet.

Put this in your refrigerator to soak. Some folks think you have to do this for hours. I only give it about 20 minutes before I'm too impatient and I want to make dinner, so I go ahead. If you want, you can even leave it overnight. If you leave it overnight, cover it with plastic wrap.

While this is soaking in the refrigerator, you'll get your chicken ready to go.

Chicken Instructions

Clean and dry the breasts. Spray a 9 X 13-inch ovenproof pan with butter spray or grease it. Spray liberally with the butter spray. Sprinkle the meat with your dry rub. The amount you use is up to you. I put enough on to cover the meat but you can use less if you want less spice.

Drizzle the meat with enchilada sauce and pour the rest into the bottom of the pan around the chicken. Don't drown the chicken in the sauce because you'll wash off the rub and you want your chicken partially exposed so it gets browned in places.

Scatter the green onions and the sliced chilies on the top of the chicken. DO NOT put the zucchini in yet. Save that for later.

Putting It All Together

Put the chicken and the corn pudding in the oven at 350 degrees for one hour. At the 40-minute point, open the oven and scatter the zucchini around the chicken so it has time to roast along with the chicken and it will soak up some of the juices. Close the oven and let the one-hour time finish up.

At the one-hour point, take out the corn pudding to "rest" on the counter for 10 minutes. You can leave the chicken in the oven.

When ready to serve, put the chicken next to a heaping spoonful of corn pudding and a scattering of the veggies in the bottom of the pan around the whole thing. Once you have all the dishes plated, you can drizzle any "gravy" that has accumulated in the bottom of the pan on top of and around the meal. I guarantee the whole meal with have a Southwestern look, smell and surely a zippy taste. The chips and salsa on the side are optional.

Enjoy!

[missteetheironchef]

Chicken Cutlets with Grape-Shallot Sauce
By EatingWell.com
Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

One of the Test Kitchen's favorites, this quick saute pairs wine and grapes in a luscious sauce. If you've never used grapes in a sauce before-try it-you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and Chard with Shallots, Pancetta & Walnuts.

1/4 cup all-purpose flour
4 chicken breast cutlets, trimmed of fat (about 1 pound)
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 teaspoons canola oil, divided
1 cup thinly sliced shallots
2 cups halved seedless green or red grapes
1 cup white wine
1 cup reduced-sodium chicken broth
2 tablespoons chopped fresh parsley

1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.

2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.

3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.

Nutrition Information

Per serving: 343 calories; 8 g fat (1 g sat, 4 g mono); 67 mg cholesterol; 29 g carbohydrate; 30 g protein; 1 g fiber; 399 mg sodium; 636 mg potassium. Nutrition bonus: Selenium (33% daily value), Vitamin C (25% dv), Potassium (18% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat

[missteetheironchef]

CHICKEN BOLOGNESE WITH RIGATONI

Serves 4 to 6

5 tablespoons extra-virgin olive oil

2 pounds (1 kg) coarsely ground chicken

Salt

Freshly ground black pepper

1 medium white onion, trimmed and cut into small dice

2 medium carrots, trimmed, peeled, and cut into small dice

1 medium celery stalk, trimmed and cut into small dice

4 or 5 garlic cloves, minced

2 tablespoons tomato paste

1 1/2 cups (375 ml) dry white wine

2 1/2 pounds (1.25 kg) Roma tomatoes, peeled, seeded, and finely chopped

3 cups (750 ml) good quality canned chicken broth, heated

Pinch minced fresh oregano leaves

Pinch minced fresh thyme leaves

6 or 7 fresh basil leaves, chopped

Pinch red pepper flakes

2 pounds rigatoni

Heat a 10- or 12-inch (25- or 30-cm) saute pan over medium-high heat. Add 3 tablespoons of the olive oil and, as soon as it is hot enough to swirl freely, add the ground chicken and saute until lightly browned, breaking up the pieces as they cook, 7 to 10 minutes. Season lightly with salt and pepper. Remove the chicken with a slotted spoon and transfer to a colander to drain. Set aside.

In the same saute pan over medium heat, heat the remaining olive oil. Add the onion, carrots, and celery and saute only until they just start to color, 6 to 8 minutes, taking care not to let them brown. Add the garlic, stir in the tomato paste, and saute until well blended and fragrant, 3 to 4 minutes more.

Add the wine and stir and scrape with a wooden spoon to deglaze the pan deposits; then continue to cook, stirring occasionally, until almost all the liquid has evaporated, 5 to 7 minutes more. Add the tomatoes and cook for 2 to 3 minutes; then pour in the broth and reserved chicken, stir in the oregano and thyme, and season with a little more salt and pepper.

Simmer gently, stirring occasionally, until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more broth.

While the sauce is simmering, bring a large pot of lightly salted water to a boil. Check the suggested cooking time on the rigatoni package and, at the appropriate time to have the pasta done when the sauce is ready, add the rigatoni to the boiling water. Cook until al dente, tender but still slightly chewy.

Just before the pasta is done, stir the chopped basil and the red pepper flakes into the sauce. Taste and, if necessary, adjust the seasoning with more salt and pepper.

As soon as the pasta is done, drain it and, while it is still dripping slightly, toss it with the sauce. Serve immediately.

[missteetheironchef]

Seasoned Crusted Chicken Breasts

4 boneless, skinless chicken breasts
4 egg whites
1 Tbsp. cornstarch
Juice of 1 lemon
2 cups dry bread crumbs
One quarter cup fresh parsley, chopped
2 tsp. kosher salt
One half tsp. ground pepper
1 Tbsp. grated lemon zest
One third cup olive oil

Pound chicken breasts to one half-inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture and saute in olive oil for several minutes on each side until chicken is fully cooked.

The Skinny: Use egg white substitute.

Sauteed Spinach

2 pounds fresh spinach, stems trimmed off
One quarter cup olive oil
5 garlic cloves, minced
One half tsp. red pepper flakes
Salt and pepper to taste
Balsamic vinegar

Bring a large pot of boiling water to a boil and place spinach in boiling water to wilt (this only takes a few seconds). Remove from boiling water and place in a colander. In a skillet saute garlic and red pepper flakes in olive oil for about 1 minute, add wilted spinach and cook another minute or so. Season with salt and pepper and drizzle with vinegar.

The Skinny: Not much room for improvement here.

[missteetheironchef]

Chicken Casserole

Southern Pear Salad

Boston lettuce leaves
3 cans (15 oz.) pear halves, drained
One quarter cup mayonnaise
One half cup shredded cheddar cheese

Place 2 - 3 lettuce leaves on salad plate. Place 2 pear halves on lettuce leaves. Place 2 Tbsp. of mayonnaise on top of the pears. Sprinkle with cheddar cheese.

The Skinny: Use low fat cheese and low fat or light mayo.

Chicken Casserole

2 - 3 lbs. cubed cooked chicken
16 oz. sour cream
1 4-oz. jar sliced mushrooms
1 can (10 and three quarter oz.) cream of mushroom soup
1 cup chicken broth
8 oz. seasoned stuffing cubes
One half cup butter

Mix chicken, sour cream, mushrooms, cream of mushroom soup and chicken broth together in large baking dish. Place stuffing over chicken mixture. Melt butter and pour over stuffing. Bake at 350 degrees for 35 to 40 minutes.

The Skinny: Use light chicken broth and sour cream. You can also use low fat cream of mushroom soup.

[missteetheironchef]

Chicken Breasts with Mushrooms and Tomatoes

6 - 8 boneless chicken breasts
Two thirds cup flour
Salt and pepper to taste
One quarter cup butter
2 cups fresh mushrooms, washed and sliced
2 12-oz. cans stewed tomatoes
1 tsp. dried oregano
One half tsp. dried basil
1 Tbsp. fresh lemon juice

Combine flour and salt and pepper and dredge each chicken breast through mixture. Melt butter in a skillet and brown chicken breasts on each side. Remove chicken and set aside. Add mushrooms, tomatoes, oregano, basil and lemon juice and saute for several minutes. Return chicken to the skillet and simmer over low heat for 15 - 20 minutes. Serve over hot rice or pasta.

The Skinny: Use skinless chicken breasts.