~Chicken Dishes~

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~Chicken Dishes~

Postby mid_nite_poet » 12 Jan 08, 5:41 pm

Stuffed Chicken Breasts with Cornbread Dressing.

* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 2 tablespoons butter
* 1 small onion, chopped
* 1/2 green bell pepper, seeded and chopped
* 2 chicken livers, trimmed and chopped
* 2 cloves garlic, minced
* 1 teaspoon dried sage
* 1 cup chicken broth
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 cups cornbread crumbs
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup water


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
3. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
4. Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
5. Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
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Re: Chicken Dishes

Postby cerina » 12 Jan 08, 9:21 pm

My own version of schnizel using chicken breast instead of veal. You can also use port fillet.

As I never measure anything, I can't give you measurements, you will have to suck it and see. :mrgreen:

Chicken breast (at least one per person)
Flour (doesn't matter what sort)
Bread crumbs
Eggs (usually 2 or 3)
Oil and butter to fry.

I also use:
Paprika
Garlic salt
A little cayenne pepper


1. Cover each chicken fillet with cling film (seran wrap?) and beat it flat to about 1/4 inch thick.
2. Three dishes ... remove the cling film first. :roll:
Dish 1 - flour, paprika and garlic salt
Dish 2 - Eggs, beaten
Dish 3 - bread crumbs
3. Cover the flattened breasts in flour, making sure it is completely covered.
4. Dip into egg.
5. Cover with bread crumbs.
6. Fry in a little oil and butter until bread crumbs turn golden and the chicken is cooked right through.

Delicious served with creamy mashed potato, sweet red cabbage and mushroom gravy. :drool:
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~Chicken Dishes~

Postby mid_nite_poet » 10 Feb 08, 3:42 am

Angel Chicken Pasta

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
yield: 6 servings


* 6 skinless, boneless chicken breast halves
* 1/4 cup butter
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1/2 cup white wine
* 1 (10.75 ounce) can condensed golden mushroom soup
* 4 ounces cream cheese with chives
* 1 pound angel hair pasta

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
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Re: ~Chicken Dishes~

Postby Liam » 25 Feb 08, 5:12 am

What about rooster :( :(
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 25 Feb 08, 5:42 am

Here you go Liam....

Rooster Stew

Ingredients:
2-3 Tbs olive oil
1/2 pound bacon cut up
1 rooster (about 3lbs) cut into large pieces
1-2 carrots-cut in small pieces
1 medium onion-chopped
2-3 ribs celery-cut in small pieces
2-3 cups chicken stock or water
1 can whole tomatoes and liquid
Option additions: corn, potatoes, beans, green beans, noodles

Heat olive oil in a dutch oven or heavy bottom pot. Add bacon and cook till crisp and remove from pan. Brown rooster pieces on all sides and remove. Add onion, celery, and carrots and cook till tender. Add back in the bacon and rooster pieces. Add chicken stock and tomatoes. Bring to a boil them simmer till rooster is tender about 1-2 hours. Remove rooster and de-bone meat and add meat back in. At this time you can add optional items and cook till tender and serve. Will serve 4-6 generously.
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Re: ~Chicken Dishes~

Postby Liam » 25 Feb 08, 5:54 am

Nobody cooks my rooster...ok
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 25 Feb 08, 6:04 am

OKImage
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 16 May 09, 6:59 am

Skillet Chicken & Broccoli

Prep/Cook Time: 20 min.
Serves 4

Ingredients:
1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 can Condensed Broccoli Cheese Soup
1/3 cup water
1/8 tsp. ground black pepper
2 cups fresh or frozen broccoli flowerets


Directions:
HEAT butter in skillet. Add chicken and cook until browned.

ADD soup, water, pepper and broccoli. Heat to a boil. Cover and cook over low heat 5 min. or until done.
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 16 May 09, 7:07 am

Chicken Cordon Bleu

* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Serves 6
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 29 Jun 09, 6:43 am

Chicken Pasta & Vegetable Casserole

1 can (10 3/4 oz.) Condensed Cream of Chicken Soup OR Condensed 98% Fat Free Cream of Chicken Soup
3/4 cup water
1 bag (about 16 oz.) frozen vegetable pasta blend
2 cups cubed cooked chicken
1 cup Herb Seasoned Stuffing
2 tbsp. butter OR margarine, melted


Directions:
MIX soup, water, vegetable pasta blend and chicken in 2-qt. shallow baking dish. Mix stuffing and butter. Sprinkle on top.

BAKE at 400°F. for 35 min. or until hot.

Serves 4.

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 06 Jul 09, 4:00 pm

Paprika Chicken with Sour Cream Gravy

Prep: 10 minutes
Cook: 20 minutes
Serves: 4

Ingredients:

1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
4 skinless, boneless chicken breast halves
1/4 cup butter
1 can (10 3/4 ounces) Cream of Chicken Soup
2 green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream

Directions:

Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.

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Re: ~Chicken Dishes~

Postby mid_nite_poet » 08 Jul 09, 10:24 pm

Tomato Chicken Stir-Fry

Ingredients:

2 tablespoons vegetable oil
1 pounds skinless, boneless chicken breasts, cut into strips
3 cups cut-up vegetables *
1/2 teaspoon garlic powder OR 2 clove garlic, minced
1 can (10 3/4 oz.) Tomato Soup
2 tablespoons soy sauce
1 teaspoon vinegar
4 cups hot cooked rice

Directions:

HEAT 1 tbsp. oil in skillet. Add chicken and stir-fry until browned. Remove chicken.

HEAT remaining oil. Add vegetables and garlic powder and stir-fry until tender-crisp.

ADD soup, soy and vinegar. Heat to a boil. Return chicken to skillet and heat through. Serve over rice.

TIP: *Use a combination of broccoli flowerets, carrots cut in matchstick-thin strips and red or green pepper strips.

Serves: 4
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Re: ~Chicken Dishes~

Postby cerina » 09 Jul 09, 2:00 pm

:drool:
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 15 Jul 09, 1:58 pm

Chicken Caesar Pasta Bowl

Ingredients:
1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 can (10 3/4 oz.) Cream of Celery Soup
1 cup water
1/3 cup Caesar salad dressing
1 cup cherry tomatoes cut in half
4 cups hot cooked linguine
grated Parmesan cheese

Directions:
HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, water and dressing. Heat to a boil. Add tomatoes. Cover and cook over low heat 5 min. or until done.

TOSS with linguine. Serve with Parmesan cheese.

Serves 4
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 28 Jul 09, 12:05 am

Chicken & Roasted Garlic Risotto


Prep Time: 5 min.
Cook Time: 20 min.
Stand Time: 5 min.


Ingredients:
4 skinless, boneless chicken breast halves
1 tbsp. butter
1 can (10 3/4 ounces) Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots


Directions:
Season the chicken as desired.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.

Tip: Traditionally, risotto is made by sautéeing rice in butter then stirring broth into the rice a little at a time- very labor-intensive. This dish gives you the same creamy texture with a lot less work!

Serves 4.

**If your family doesn't care for peas and carrots, substitute your favorite frozen vegetable blend
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 26 Oct 09, 5:42 pm

Fiesta Chicken Casserole

1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces)Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 oz. shredded Cheddar cheese (about 2 cups)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained


Directions:
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Serves 8.



Add dried oregano, thyme or chopped fresh cilantro to the filling for an even more authentic Southwestern flavor
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 26 Oct 09, 5:47 pm

Chicken with Sun-Dried Tomatoes

3 tbsp. olive oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 shallot, finely chopped
1 can (10 3/4 ounces) Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Romano or Parmesan cheese (optional)
Thinly-sliced fresh basil leaves (optional)


Directions:
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.

Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.


Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.


Serves 4.


Before browning the chicken, pat the surface of the meat dry with paper towels. This will help the meat brown well for the best looks and flavor.
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Re: ~Chicken Dishes~

Postby cerina » 26 Oct 09, 6:37 pm

They sound delicious. :thumb:
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 18 Jan 10, 7:13 pm

Baked Teriyaki Chicken


*1 tablespoon cornstarch
* 1 tablespoon cold water
* 1/2 cup white sugar
* 1/2 cup soy sauce
* 1/4 cup cider vinegar
* 1 clove garlic, minced
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 12 skinless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking

Serves 6
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 18 Jan 10, 7:15 pm

Cheddar Baked Chicken

* 1/4 cup butter, melted
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 1 egg
* 1 tablespoon milk
* 1 cup shredded Cheddar cheese
* 1/2 cup Italian seasoned bread crumbs
* 1 cup crispy rice cereal
* 3 skinless, boneless chicken breast halves - cut in half
* 2 tablespoons butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.


Serves 6
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Re: ~Chicken Dishes~

Postby Ice Queen » 27 Mar 10, 12:34 pm

yummy chicken! I love chicken! :drool:
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 29 Jul 10, 11:26 am

Chicken Fajitas


Marinating Time: 30 min.
Prep Time: 5 min.
Grill Time: 15 min.


1/4 cup Italian salad dressing
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (10 3/4 ounces) Cheddar Cheese Soup
1/2 cup Chunky Salsa
12 flour tortillas (8-inch), warmed
4 green onions, thinly sliced (about 1/2 cup)
1 small avocado, peeled, pitted and sliced (optional)

1. Pour the dressing into a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Remove the chicken from the marinade. Discard the marinade.

2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning it over once halfway through grilling.

3. Heat the soup and salsa in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.

4. Cut the chicken into thin strips. Divide the chicken among the tortillas. Top with the soup mixture, onions and avocado, if desired. Fold the tortillas around the filling.

Makes: 6 servings (2 fajitas each).
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Re: ~Chicken Dishes~

Postby cerina » 29 Jul 10, 2:41 pm

:thumb: I don't know if you can get cheddar cheese soup here.
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Re: ~Chicken Dishes~

Postby mid_nite_poet » 14 Feb 11, 4:32 am

Easy Honey Mustard Mozzarella Chicken

Ingredients

* 4 skinless, boneless chicken breast halves
* 3/4 cup honey
* 1/2 cup prepared mustard
* lemon pepper to taste
* 4 slices bacon, cut in half
* 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Yield 4 servings
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