Chicken, Recipes featuring Chicken

[Leelee]

Chicken Pockets

1 Cup Chopped Fresh Spinach Leaves, stems removed, lightly packed
1/2 Cup Chopped Cooked Chicken
1/4 Cup Chopped unpeeled English Cucumber
1/4 Cup Chopped Roma Tomato
2 Tbsp. Ranch Dressing
Salt & Pepper, to taste
1 Pita Bread (7 inch diameter), halved

Put the first 4 ingredients into the bowl. Toss. Add the next 3 ingredients. Toss until coated. Spoon into the pita pockets. Makes 2 pockets. Serves 1.

Attached Image. (Click thumbnail to expand)

[Leelee]

Honey Garlic Crustata

1/4 Cup Liquid Honey
2 Tbsp. Dry Sherry
2 Tbsp. Soy Sauce
4 Garlic Cloves, minced
1 Tbsp. Dijon Mustard
1/2 Tsp. Pepper
1 Tsp. Sesame Oil (optional)
2 Tsp. Cooking Oil
1/2 lb. Boneless, skinless Chicken Breast Hhalves, cut into 1 inch cubes
2 Tsp. Cooking Oil
1 Cup Chopped Onion
1 Cup Chopped Red Pepper
1 Cup Frozen Mixed Vegetables
1/2 Pkg. of Puff Pastry (14 oz.), thawed according to package directions


Combine first 7 ingredients in small bowl. Set aside.

Heat first amount of cooking oil in large frying pan on medium-high. Add chicken. Cook for 2 to 3 minutes, stirring occasionally, until browned. Remove to plate. Reduce heat to medium.

Add second amount of cooking oil to same frying pan. Add onion and red pepper. Cook for 5 to 10 minutes, stirring often, until onion is golden. Add chicken and honey mixture. Stir. Cook for 3 minutes. Add frozen vegetables. Stir. Transfer to large bowl. Cool.

Roll out puff pastry on lightly floured surface to 11 inch (28 cm) diameter circle. Place on baking sheet. Spoon chicken mixture onto centre of pastry, leaving 2 inch (5 cm) edge. Fold a section of edge up and over edge of filling. Repeat with next section, allowing pastry to overlap so that a fold is created. Repeat until pastry border is completely folded around filling. Bake in 375°F (190°C) oven for 25 to 30 minutes until pastry is puffed and golden. Let stand for 5 minutes before serving. Serves 4.


Attached Image. (Click thumbnail to expand)

[Leelee]

Quick Chicken & Greens Stirfry

4 Baby Bok Choy or 4 or 5 Stalks regular Bok Choy
3 Skinless, Boneless Chicken Breasts or 6 Chicken Thighs
1/2 Cup Teriyaki Sauce
3 Tbsp. Cornstarch
1 Tsp. each Chopped Garlic & Minced Ginger
1 Tbsp. Vegetable Oil
1 Cup Low Sodium Chicken Broth
4 Cups Lightly Packed Baby Spinach

If using baby bok choy, slice in half lengthwise. If using regular bok choy, slice into pieces, about 1-inch wide. Cut chicken in bite size strips. In a bowl, stir teriyaki with cornstarch until dissolved. Add garlic and ginger.

Heat oil in large frying pan or wok over medium-high heat. Add chicken and stirfry until no longer pink, about 3 minutes. Add broth, teriyaki mixture and bok choy. Pan will be full, but greens wilt quickly. Stir constantly until chicken is cooked through, 3 to 4 minutes. Stir in spinach and serve over noodles or rice.

[Leelee]

Italian Chicken & Olives

4 Skinless, Boneless Chicken Breasts or 8 Thighs
1 Tbsp. Olive Oil
2 Large Peppers, preferably red
1 Cup Black Olives, pitted
2 Cups Low Sodium Chicken Broth
28 oz. Canned Plum Tomatoes
19 oz. Can Kidney or Black Beans
1 Cup Long Grain Rice
4 Garlic Cloves, minced
3 Tbsp. Capers, drained
2 Tsp. Italian Seasoning or 1 Tsp. each of dried Oregano & Basil Leaves
1/2 Tsp. Salt
1/2 Cup Coarsely chopped Fresh Basil or Mint

Preheat oven to 400 degrees F. Cut chicken into bite size pieces. Heat oil in a large ovenproof saucepan over medium-high heat. Add chicken. Do not crowd pan. You may have to cook in two batches. Saute until golden, 6 to 8 minutes, then remove to a bowl.

Meanwhile, coarsely chop peppers and slice olives. When all chicken is removed from pan, add broth. Using a wooden spoon, scrape up any browned bits from pan bottom. Drain juice from tomatoes and discard, leaving tomatoes in can. Cut tomatoes in large pieces. Add to broth. Drain and rinse beans. Add to pan with rice, garlic, capers and Italian seasoning and salt. Return chicken and any juices to pan with peppers and olives. Bring to a boil, stirring often, then cover with a lid or foil. Bake in centre of oven until liquid is absorbed, 40 to 45 minutes. Spoon into bowls and sprinkle with basil.

[Leelee]

Chicken Parmesan Bundles

Ingredients:

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 pkg. (300 g) frozen Chopped Spinach, thawed, well drained
1-1/4 cups Kraft Mozzarella Shredded Cheese, divided
6 Tbsp. Kraft 100% Parmesan Grated Cheese, divided
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 Egg
10 Ritz Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated

Preparation:

Preheat oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese.

[Leelee]

Fierro Chicken

Ingredients:

Non-stick Cooking Spray
5 Ounces Cream Cheese, softened
1 1/2 cups shredded Cheddar Cheese
1 (4 ounce) can Chopped Green Chilies
1 Tablespoon Chili Powder
3/4 Cup Enchilada Sauce
6 Button Mushrooms, sliced
3/4 cup Heavy Cream
6 Skinless, Boneless Chicken Breast halves

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.

Mix the cream cheese, Cheddar cheese, green chilies, chili powder, enchilada sauce, button mushrooms, and heavy cream in a large bowl. Arrange chicken breasts in the prepared baking dish; pour sauce over.

Bake in preheated oven until the juices run clear, about 40 minutes.

[jbarron]

I buy a whole roasted chicken from the store and pick all the meat off to make these. Very tasty!

Green Olive and Chicken Enchiladas

1 4 1/2-pound roasted chicken, picked clean, shredded
4 14 1/2-ounce cans low-salt chicken broth
8 tablespoons (about) olive oil
2 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
16 5- to 6-inch corn tortillas (I use flour tortillas)
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
1 cup drained pimiento-stuffed green olives, sliced


Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 4 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.

Spread 1/3 cup sauce in a 13 x 9 x 2-inch glass baking dish. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

(originally from Bon Appetit)

[Shadows]

Chicken is cheap this time of year!
The recipes above would make for fine eating for your family.

[stoirmeil]

Ah, food! What a great idea!

Tell you what one of my favorite things to do with cheap, plentiful chicken is -- toss with pasta (I like shells, but penne or those curlicue jobs are great too and hold the dressing well) and a little dressing (mayo based or otherwise) and use that as a base for all the flavor variations you want, with veggies and fresh herbs tossed in to match, and served chilled out on the porch or stoop with the warm weather coming in:

curry powder or a masala blended with some mayo, with diced red peppers

a hot prepared salsa and olive oil, with chopped black olives and fresh cilantro

an oil and lemon juice dressing with fines herbes or herbes de Provence and fresh steamed asparagus or string beans

a light Alfredo-type creamy sauce, with herbs and little fresh peas

You can have basically the same inexpensive, very quick meal several nights a week and never get bored, with some roasted or broiled chicken breasts done up in batches for the freezer, and some pasta and dressing fixings on hand.

[Dogshirt]

I'm making a chicken alfredo pizza tonight. No real recipe, just throwing on chicken, some peppers and other vegs. Should be good with a nice smoked porter!

[Leelee]

Cheesy Grilled BBQ Chicken Wraps


1 lb. (450 g) boneless skinless chicken breasts
1/2 cup Kraft Original BarBQ Sauce, divided
4 large flour tortillas, warmed
1 cup Kraft Tex Mex Shredded Cheese
2 cups shredded lettuce

HEAT greased barbecue to medium heat.

GRILL chicken 5 to 6 min. on each side or until done (165ºF), brushing with 1/4 cup sauce the last few minutes. Cut into strips.

SPOON remaining sauce down centres of tortillas; top with chicken, cheese and lettuce.

FOLD in opposite sides of tortillas, then roll up burrito-style.

[Shadows]

Recipe Name: Mexican Grilled Chicken
Category: GRILL
Serves: 6

1 Pack chili seasoning mix or taco seasoning
mix
15 Ounce can tomato sauce
2 Tblsp oil
1 Tsp. garlic salt
2 Tblsp lime juice
1/2 Cup water
3 Pound chicken pieces

Combine all ingredients except chicken, mixing well. Add chicken pieces; cover and marinate in refrigerator 2 or 3 hours, turning occasionally. Grill chicken over medium coals, turning and basting with marinating sauce frequently. Cook 45 minutes or until done. While chicken is cooking, heat remaining marinating sauce in heatproof pan on back of grill. Serve hot sauce with grilled chicken.