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| | From:  Genie· (Original Message) | Sent: 1/27/2008 9:09 PM |
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| | | From: Genie· | Sent: 1/27/2008 9:11 PM |
| Italian Chicken 2 1/2-pounds chicken parts, skinned
1-cup sliced fresh mushrooms
1/2-cup chopped onion
1-jar (15 1/2 ounces) spaghetti sauce Arrange chicken in 12 x 8-inch microwave-safe baking dish, placing thicker portions toward edges of dish. Top with mushrooms and onion. Pour spaghetti sauce over chicken. Cover with waxed paper; microwave on HIGH 22 minutes or until chicken is nearly done, rearranging chicken parts once during cooking. Let stand, covered, 5 minutes or until chicken is no longer pink in center. Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 1/27/2008 9:12 PM |
ITALIAN STYLE CHICKEN BREASTS 2 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder
Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered. | |
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Reply
| | | From: Genie· | Sent: 1/27/2008 9:14 PM |
| Spicy Chicken with Peppers and Basil
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Thai It, You'll Like It
Spicy Chicken with Peppers and Basil
2 cups jasmine rice, prepared to directions on the package
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon (1 turn around the pan) wok or light colored oil
1 tablespoon hot chile oil
1/2 to 1 teaspoon crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tablespoons (2 turns around the pan in thin stream or 2 splashes)
fish sauce
20 leaves fresh sweet basil, torn
Serving suggestion: Thai Salad with Peanut Dressing, recipe follows
Place rice on the stovetop to cook.
Cut chicken on an angle across the breast into thin strips. Cut strips
across into bite size pieces. Set chicken aside. Wash hands and
cutting board.
When the rice is 6 or 7 minutes away from being done, begin your stir fry.
Heat a wok, wok shaped skillet, or large nonstick skillet over high
heat. When the pan smokes, add wok or light cooking oil, and hot chile
oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2
minutes. Add onions, red bell peppers, and garlic and stir-fry for 1
or 2 more minutes. Add fish sauce. Remove the pan from heat and add
basil. Toss chicken dish until basil wilts.
Serve chicken and peppers with prepared rice, salad with peanut dressing.
Thai Salad with Peanut Dressing:
3 tablespoons chunky style peanut butter
2 tablespoons light oil, vegetable or canola
1 tablespoon dark soy sauce, a splash
2 tablespoons (2 splashes) rice wine vinegar
1 teaspoon sugar
1/4 teaspoon (2 pinches) cayenne pepper
1 small head Iceberg lettuce, shredded
2 cups fresh bean spouts
2 carrots, grated or peeled into curls with a vegetable peeler
Heat peanut butter in microwave in a small microwave safe dish on high
for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in
oil, soy, vinegar, sugar, and cayenne pepper.
Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle
liberally with peanut dressing and serve.
Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease
of preparation: easy
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:14 PM |
Honey-Glazed Chicken & Sweet Potatoes This microwave recipe for chicken breasts with sweet potatoes makes a quick, easy and healthy weekday meal that's also great for entertaining.This microwave recipe for chicken breasts with sweet potatoes makes a quick, easy and healthy weekday meal that's also great for entertaining. - 2/3 cup evaporated milk
- 2 T. honey
- 1 T. cornstarch
- 1/2 tsp. poultry seasoning
- 1/2 tsp. salt
- 2 sweet potatoes, medium size - peeled and cut into 1" size pieces
- 4 chicken breast halves - boneless, skinless, about 4 oz. each
- 1/4 cup finely chopped onion
Preparation -
In an 8" square baking dish, combine milk, honey, cornstarch, s easoning & salt . Add sweet potatoes to milk mixture; toss gently to coat. Cover with plastic wrap. Add a few slits to vent. Microwave mixture on full power for 9 minutes, stirring after 4 minutes. Arrange chicken in dish, in between potatoes; top chicken with onions. Microwave on full power for 7 minutes or until chicken is tender | |
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