Cheese Soup with Broccoli

Ingredients

1 onion, chopped
6 tablespoons margarine
1/3 cup all-purpose flour
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 carrot, shredded
1 cup broccoli florets
1/2 cup chopped celery
1 pound processed cheese food (eg. Velveeta), cubed

Directions

1. In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.

2. In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.

3. Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

Chicken Marsala

Ingredients

4 (6-8oz) chicken breasts, boneless skinless, tenderloins removed and trimmed
1 cup flour
Salt and pepper
1/4 cup vegetable oil
2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
8 oz white mushrooms, trimmed and sliced thin
1 garlic clove, minced
1 teas tomato paste
1 1/2 cups sweet Marsala wine
4 1/2 teas lemon juice
4 tbs unsalted butter, cut into 4 pieces and chilled
2 tbs chopped fresh parsley

 

Directions

1. Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.

2. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in four mixture, shaking off excess, and transfer to large plate.

3. Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate. Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.

4. Cook pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes. remove pancetta with slotted spoon and transfer to paper towel lined plate.

5. Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute.

6. Off heat stir in Marsala, scraping any browned bits. Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.

7. Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time.

8. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

Cajun Chicken Pasta on the Lighter Side

Ingredients

8 ounces uncooked linguine (I used Dreamfields)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Directions

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

2. Prepare pasta in salted water according to package directions.

3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Saute 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

5. Add mushrooms and tomatoes and saute 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Penne with Chicken Sausage, Tomatoes & Spinach

Ingredients

8 oz whole-wheat penne pasta
Olive oil cooking spray
3 3-oz all-natural, fully cooked low-fat chicken sausages, halved lengthwise and sliced
1/2 tbsp olive oil
1 small onion, chopped (any variety)
Pinch sea salt
2 pinches fresh ground black pepper or to taste, divided
2 to 3 cloves garlic, finely chopped
1/4 tsp red pepper flakes, or to taste
1/2 tbsp double-concentrated tomato paste (from tube)
1 1/3 cups jarred or boxed chopped tomatoes (TRY: Pomi Chopped Tomatoes)
7 oz baby spinach
1 oz low-sodium Parmesan cheese, grated

 
Directions

1. Cook penne to al dente according to package directions. Drain and return to pot. Set aside.
Meanwhile, heat a large skillet on medium-high and coat with cooking spray. Add sausage and cook, stirring occasionally, until lightly browned and heated through, about 5 minutes. Transfer to a small bowl and set aside.

2. Add oil to skillet and heat on medium-high. Add onion and season with 1 pinch each salt and black pepper. Cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add garlic, pepper flakes and tomato paste and cook, stirring frequently, for 2 minutes. Add tomatoes and bring to a simmer.

3. Reduce heat to medium-low and gently simmer, stirring occasionally, until slightly reduced, 1 to 2 minutes. Add half of spinach, stirring until beginning to wilt. Stir in remaining spinach and simmer until tender and most liquid has evaporated, 2 to 4 minutes. Season with a pinch of black pepper.

4. To pot with pasta, add tomato mixture, stir well to combine and cook on low until heated through. Spoon into serving bowls and top with Parmesan, dividing evenly. Serve immediately.

Greek Penne and Chicken

Ingredients

1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

 

Directions

1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.

2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.

3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.

4. Season with salt and ground black pepper. Serve warm.

Lentil and Sausage Soup

Ingredients

1/2 pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt, or to taste
1/2 teaspoon black pepper
1/2 pound ditalini pasta (optional)

 

Directions

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent.

2. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.

3. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Herb Marinated Chicken

Ingredients

1 spatchcocked chicken (about 1.6kg), or 4 chicken breasts, free-range or organic
a bunch of summer savory
a bunch of fresh rosemary
8 cloves of garlic, skins left on
8 tablespoons of extra virgin olive oil
a thumb-sized piece of fresh root ginger
sea salt and freshly ground black pepper
2 lemons, washed and thinly sliced
2 glasses of Chardonnay

Directions

1. Preheat your oven to 220 degrees C/ 425 degrees F/ gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes.

2. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

3. Remove from the oven and rest for 10 minutes before serving.

Crockpot Swiss Chicken Casserole

Ingredients

6 boneless/skinless chicken breasts
6 slices Swiss cheese (if you aren’t a Swiss fan, put your fav cheese on there)
1 can cream of mushroom soup (or cream of chicken if you hate mushrooms like me!)
1/4 cup milk
2 cups stuffing mix (flavored stuffing makes it awesome)
1/2 cup butter or margarine, melted

 

Directions

1. Lightly grease crockpot (I use spray)
2. Place chicken breasts in crockpot. Top with a cheese slice.
3. Combine soup and milk, stirring well. Spoon over cheese.
4. Sprinkle with stuffing mix.
5. Drizzle melted butter over stuffing mix.
6. Cook on low 8 to 10 hours or high 4 to 6 hours.

Chicken and Cheese Lasagna Roll-Ups

Ingredients

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

 

 

Directions

1. In medium bowl, combine chicken, cheeses, milk, and pepper

2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

4. Arrange lasagna rolls, seam-side down in sauce in baking dish

5. Top with remaining spaghetti sauce

6. Cover

7. Bake at 375 degrees F for 30 minutes or until hot

8. Serve, if desired, with additional Parmesan cheese.

Tortilla Soup

Ingredients

 

9 cups chicken broth
6 cloves roasted garlic
1/2 cup chopped tomatoes
1/2 yellow onion, chopped
2 fresh jalapeno peppers, sliced into rings
1 teaspoon dried oregano
1/2 yellow onion, sliced
2 cups shredded, cooked chicken meat
1 lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

 

 

 

 

 

 

Directions

 

1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.

 
2. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.

 

3. Place toasted tortilla strips in each bowl and pour soup over strips.

 

 

 

 

Simple Whole Roasted Chicken

Ingredients

 

2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

 

 

 

 

 

 

Directions

 

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.

 
2. Preheat oven to 500 degrees F (260 degrees C).

 

3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.

 

4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

 

 

 

 

 

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Chicken Enchilada Soup

Yield: 8-10 Servings

 

Ingredients

 

3 cups chicken stock
2 skinless, chicken breasts (I used 1.3 lbs total between the two)
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

 

 

 

 

 

 

Directions

 

1. In a large Dutch oven or stockpot, add chicken stock and heat over medium heat.

 

2. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken, shred into bite-size pieces and set aside.

 

 

3. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

 

 

4. To cook in a crockpot, add all ingredients (including the chicken stock you used to cook the chicken, but besides the cooked chicken itself and cheese) to the crock pot and cook on low; the longer the better, but at least 3 hours. Add chicken and cheese about 30 minutes before serving.

 

 

5. If soup isn’t as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

 

 

 

 

Teriyaki Marinated Chicken

Ingredients

 

1 (6 ounce) can pineapple juice
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

 

 

 

 

 

 

 

 

 

Directions

 

1. In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the oven broiler.

 

3. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.

 

 

 

 

Grilled Orange Chicken

Ingredients

 

1/2 cup orange marmalade
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon rubbed sage
2 tablespoons chopped fresh chives
1 (3 pound) chicken, cut into pieces
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper

 

 

 

 

 

 

Directions

 

1. Preheat a grill for medium heat.

 

 

2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.

 
3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze.

 

4. Serve with reserved marmalade glaze.

 

 

 

 

Savory Roasted Chicken

Ingredients

 

1 (6 pound) roasting chicken
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange peel
1/4 teaspoon pepper
1 teaspoon canola oil

 

 

 

 

 

 

Directions

 

1. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.

 

 

2. Bake at 375 degrees F for 1-1/2 to 2 hours or until a meat thermometer reads 180 degrees F. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

 

 

 

 

Red-Cooked Chicken with Assorted Vegetables

Ingredients

 

1/2 cup dry sherry
1/3 cup low-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons peeled and grated fresh ginger
1 teaspoon Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut into 2-inch pieces (white and green parts separated)
3 pounds bone-in skinless chicken thighs
1 bag (16 ounces) assorted fresh veggies for stir-fry (such as snow peas, carrots, broccoli and red pepper)
Special equipment: 5- to 6-quart slow cooker

 

 

 

 

 

 

Directions

 

1. In a 5- to 6-quart slow cooker, combine the sherry, soy sauce, brown sugar, ginger, five-spice powder, garlic and white parts of the green onions. Add the chicken thighs and toss to coat with the sherry mixture. Cover the slow cooker and cook as the manufacturer directs on low for 8 hours or on high for 4 hours.

 

 

2. Coarsely chop the remaining green onion parts. Wrap and refrigerate until serving time.

 

 

3. Just before serving, place the stir-fry veggies in a microwave-safe medium bowl and cook in the microwave as the package label directs.

 

 

4. With tongs, transfer the chicken to a deep platter. Stir the veggies into the slow cooker to coat with the sauce. Spoon the veggie mixture around the chicken. Sprinkle with the reserved green onions.

 

 

5. Nutritional information per serving: About 355 calories, 43 g protein, 27 g carbohydrate, 8 g total fat (2 g saturated), 161 mg cholesterol, 881 mg sodium, 4 g fiber.

 

 

 

 

Quick-Roasted Chicken with Mustard and Garlic

Yield: 4 Servings

 

Ingredients

 

One 4-pound chicken
4 large garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 teaspoon Tabasco
1 teaspoon herbes de Provence
1/2 teaspoon salt

 

 

 

 

 

 

Directions

 

1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.

 
2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.

 
3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

 
4. MAKE AHEAD The chicken can be prepared through Step 2 and refrigerated overnight. SERVE WITH Mashed potatoes.

 

 

 

 

5 Minute Brown Butter Chicken and Crispy Sage

Ingredients

 

2 boneless, skinless chicken breasts (thawed)
salt and pepper
1/2 cup fresh sage leaves
1.5 – 2 tablespoons butter

 

 

 

 

 

 

 

 

 

 

 

 

Directions

 

1. Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.

 
2. Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.

 
3. Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time. Serve with your favorite side dish, make quesadillas, or add to pasta. Enjoy!

 

 

 

 

 

Creamy Grilled Chicken Piccata

Ingredients

 

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

 

 

Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

 

 

 

 

 

 

Directions

 

Chicken
1. Combine first 6 ingredients and mix well.

 

2. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator.

 

3. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

 

 

Pasta
1. While chicken is grilling. Cook pasta according to directions (10-12 minutes).

 

2. Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice.

 

3. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted.

 

4. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.

 

 

5. Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.

 

 

 

 

Creamy White Chicken and Artichoke Lasagna

Ingredients

 

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

 

 

 

 

 

 

Directions

 

1. HEAT oven to 350°F.

 
2. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

 
3. SPREAD half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

 
4. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

 

 

 

 

Sweet and Spicy Bacon Chicken

Ingredients

 

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

 

 

 

 

 

 

 

 

Directions

 

1. Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish….make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.

 

 

2. Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

 

 

Note:

Also great on the grill! No juices to drizzle on anything, but still delicious!

 

 

Chicken Noodle Soup


Ingredients

 

2 Tbsp olive oil
1 medium yellow onion
3 cloves garlic
1/2 lb. carrots
1/2 bunch celery
2 split chicken breast (bone-in)
1 tsp dried basil
1 Tbsp dried parsley
1/2 tsp dried thyme
1 whole bay leaf
10-15 cranks cracked pepper
1 Tbsp salt
6 oz. egg noodles

 

 

 

 

 

 

Directions

 

1. Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.

 

 

2: While the onion and garlic are sauteing, wash and slice the carrots and celery. Add them to the pot and continue to saute.

 

 

3: Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.

 

 

4: After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.

 

 

5: Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot, add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didn’t need to). Serve hot!

 

 

 

 

Bruschetta Chicken

Ingredients

 

1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste

 

 

 

 

 

 

Directions

 

1. Preheat oven to 375 degrees. Grease 9×13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish.

 

2. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through.

 

3. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

 

 

 

 

Note:

Bruschetta (tomatoes, garlic, basil, olive oil) can also be made in blender.

 

 

 

 

Stuffed Under The Skin Roast Chicken

Yield: 2 Servings

 

Ingredients

 

For the chicken:

1 free-range chicken (about 3 1/2 lbs)
salt and pepper

 
For the stuffing:

2 cloves garlic, chopped
2 shallots, chopped
2 ounces wild mushroom, chopped
1/2 cup chestnuts, cooked and chopped
1/4 cup pine nuts, toasted and chopped
1 black truffle, cleaned and chopped (optional)
1/4 cup Cognac
1 1/4 cup panko
1/4 cup herbs, such as parsley, chives and chervil, chopped
8 ounces butter, softened

 
For the chicken jus (optional):

2 tablespoons flour
2 cups chicken stock

 

 

 

 

 

 

Directions

 

For the chicken:

1. Preheat oven to 375′F.

 
2. Rinse the chicken in and out, and pat dry with paper towels. With gloves on, gently work your fingers in between the skin and the flesh of the chicken to create a pocket.

 
3. Place the stuffing (see below) in a piping bag with a 1/2 inch round tip and pipe the mixture evenly under the skin of the chicken making sure to pipe some around the thighs area as well.

 

4. Press the stuffing down to even it out. Tight the chicken and place it on a roasting pan.

 

5. Season the chicken with salt and pepper and brush with a little melted butter.

 
6. Roast the chicken for 1 hour (the internal temperature should reach 165′F), basting with the pan drippings every 20 minutes. Let the chicken rest 10 minutes before carving. Serve with the chicken jus on the side (see below).

 

 

 
For the stuffing:

1. Melt 2 tablespoons of the butter in a pan. Add the chopped mushrooms and saute until tender. Add the chopped chestnuts and saute a few minutes more.

 

2. Season with salt and pepper. Remove to a bowl. In the same pan, melt 1 more tablespoon of butter and add the shallots and garlic. Saute until tender but not colored.

 

3. Carefully deglaze with the Cognac (be careful, it will flame up!). Simmer until nearly dry. Add to the mushroom/chestnut mixture and let it cool. Add the black truffle now if using.

 

4. Add the pine nuts, panko, herbs and remaining softened butter and mix well. Season with salt and pepper.

 

 

 
For the chicken jus:

1. Degrease the roasting pan except for 2 tablespoons of fat and add the flour. Place the roasting pan over a medium fire and cook the roux for a few minutes.

 

2. Deglaze with chicken stock and bring to a simmer, scraping down the bottom of the roasting pan. Simmer until the chicken jus is reduced and thickened. Strain.

 

3. Check seasoning and serve with the roasted chicken.

 

 

 

 

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Grill Master Chicken Wings

Ingredients

 

Wings:
1/2 cup soy sauce
1/2 cup Italian-style salad dressing
3 pounds chicken wings, cut apart at joints, wing tips discarded

 
Sauce:
1/4 cup butter
1 teaspoon soy sauce
1/4 cup hot pepper sauce (such as *Frank’s RedHot, or to taste)

 

 

 

 

 

 

Directions

 

1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

 
2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.

 
3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

 
4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

 

 

 

 

Note

Click here to buy Frank’s RedHot on Amazon.

 

 

 

 

Easy Grilled Chicken Teriyaki

Ingredients

 

4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

 

 

 

 

 

 

 

 

 

 

 

Directions

 

1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.

 

 

2. Preheat grill for high heat.

 

 

3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

 

 

 

 

Marinated Greek Chicken Kabobs

Ingredients

 

1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

 

 

 

 

 

 

 

Directions

 

1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary.

 

2. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.

 

 

3. Preheat an outdoor grill for high heat.

 
4. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.

 
5. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

 

 

 

 

Chicken Enchilada Puffs

Ingredients

 

1 package(s) mini crescent rolls
3 ounce(s) cream cheese
1/2 cup(s) mexican blend shredded cheese
3/4 cup(s) Cooked Chicken diced or shredded
1/3 cup(s) enchilada or taco sauce
2 teaspoon(s) taco seasoning mix
1/4 cup(s) Mexican shredded cheese for sprinkling

 

 

 

 

 

 

 

 

 

 

 

Directions

 

1. Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray.

 

 

2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.

 

 

3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
Unroll crescent rolls on prepared pan.
4. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.

 

5. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.

 

6. Sprinkle tops of puffs with additional shredded Mexican cheese.

 

7. Bake for 15 minutes, or until golden brown.

 

 

 

 

Roasted Chicken Breast with Cherry Tomatoes and Asparagus

Ingredients

 

 

1 chicken breast

8 trimmed sticks of asparagus

6 halved cherry tomatoes

black pepper & salt

rosemary

olive oil

 

 

 

 

 

 

 

 

 

 

Directions

 

1. Preheat the oven to 200°C/400°F/gas 6.

 

 

2. Put 1 chicken breast, with its skin left on, in a bowl.

 

 

3. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well.

 

 

4. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.

 

 

5. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

 

 

 

 

Gourmet Chicken Pizza

Ingredients

 

2 skinless, boneless chicken breast halves
1 (10 ounce) can refrigerated pizza crust
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

 

 

 

 

 

 

 

 

Directions

 

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.

 

 

2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.

 

 

3. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.

 

 

4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.