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Portuguese Chicken Ingredients:
4 or 6 Boneless, Skinless Chicken Breasts
2 Tbs. Olive Oil
1 small can Green Chilies, chopped
1 Medium Onion, chopped
6-8 Fresh Jalapeqo Peppers, chopped (all seeds removed)
1 15-oz. can Whole Tomatoes, drained
1 15-oz. can Diced Tomatoes, NOT drained
1 15-oz. can Tomato Sauce
1/2 lb. Cheddar Cheese, divided in half
1/2 lb. Monterey Jack Cheese, divided in half
Salt and Pepper to taste
4 cups Cooked Rice
8 to 12 Flour Tortillas, steamed
Directions:
Pre-heat oven to 325-F degrees. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Sauti chicken breasts for about 5 minutes, until lightly browned. Place browned chicken breasts in an oven- proof baking dish or Dutch oven and bake for about 45 minutes, until cooked through. Meanwhile, warm remaining tablespoon of olive oil in the same skillet and sauti green chilies, onion, and jalapeqo peppers until tender. Add whole tomatoes, diced tomatoes with juice, and tomato sauce to the skillet and simmer for about 10 minutes. Add half of both the cheddar and Monterey jack cheeses and continue to simmer, being sure to stir occasionally. After the chicken is finished baking and is cool enough to handle comfortably, cut it into pieces or tear it into strips. Return the chicken to the baking dish or Dutch oven and pour the well-simmered sauce over the top. Thoroughly combine chicken strips and sauce. Cover with remaining cheeses and bake for about 10 minutes, until all is bubbly and the cheese is melted.
Meanwhile, prepare 4 cups of cooked rice as directed on the package and steam the tortillas. Serve the dish warm over a bed of cooked rice.
Serves 4 to 6 |
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Potato Chip Fingers 1 whole boneless skinless chicken breast
5 to 6 ounces potato chips, plain, barbecue or sourcream
1 egg
2 tablespoons milk
Preheat the oven to 400°F. Cut the chicken into finger-size pieces. Fill a large sealable plastic bag with the potato chips, seal the bag, and crush the chips with the back of a wooden spoon. In a small bowl, whisk the egg and milk. Dip the chicken into the pieces of the egg mixture, then into the bag. Shake gently to cover. Place on an ungreased cookie sheet. Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce or salsa. Serves 4. |
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Potato Crusted Drumsticks 1/3 cup butter melted
2/3 cup instant mashed potato flakes
2 tbsp. dry taco seaoning mix
1/8 tsp. ground red pepper
1/4 cups grated Parmesan Cheese
8 drumsticks
Preheat your oven to 375°F.
Coat a large baking dish with some no stick Pam spray. (makes clean up so much easier)
Put melted butter in a shallow dish. In a large bowl, combine the mashed potato flakes, taco seasoning, ground red pepper and parmesan cheese. Dip drumsticks in melted butter and then dredge thru the potato mixture. Make sure you coat them completely. Place in your baking dish and bake 55-60 minutes or until chicken is no longer pink.
*You can do this with boneless chicken breasts too BUT the cooking time is only 40 min MAX! |
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Poultry Spice Rub 1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin
When you get it mixed up, run your hand up under the skin of the chicken breast to loosen it from the meat. Then rub as much of the spice combo as will stick to the bird. Cook as you normally would. |
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Preacher's Chicken 1 stick margarine
1 can cream of celery soup
1 can cream of chicken soup
2 cans water
1 can cream of mushroom soup
1 1/2 C uncooked rice
8 chicken breasts (halved) (You can vary the amount of chicken you'd like)
Optional: 1 can of sliced mushrooms (or fresh)
Melt margarine in large saucepan. Add all soups and water. In an ungreased 9 x 13 casserole, place the rice across the bottom. Pour a little more than half of the soup mixture into the casserole. Mix soup with rice. Lay chicken breasts on top of rice. Dribble remaining over the top. Bake, uncovered, at 275°F degrees for 3 hours. |
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Presbyterian Chicken 2 boxes Stovetop stuffing mix (chicken flavor)
2- 8 ounce cartons of French onion dip
2 cans cream of mushroom soup
4-5 cups cooked chicken, (chopped, cubed, or torn to bite size pieces)
Prepare the stuffing according to the package directions. In a separate bowl mix the remaining ingredients. Place in a large casserole dish. Spoon the prepared stuffing over the top and bake in a 350°F oven for 25 minutes. |
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Pressure Cooker Chicken 1 cut up chicken, skin removed or 4-6 boneless, skinless chicken breasts
1 cup chicken broth
1/2 cup chopped celery leaves
1/2 cup chopped onion
2 Tbsp oil
1/2 tsp salt
1 can cream of chicken soup
1 4 ounce can sliced mushrooms, drained
1/4 to 1/2 tsp Paprika (depending on personal taste)
Heat oil in pressure cooker over med-hi heat. Sear chicken pieces a few at a time to seal in juices. Remove from cooker. Pour off excess oil and return chicken to pot. Add broth, soup, onion, celery, mushrooms, and sprinkle salt and Paprika over all. Stir slightly to blend soup and broth. Cover and pressure cook 8 minutes after weight starts rocking gently. Quick cool under running water. Remove lid when pressure button has dropped. Remove chicken to separate dish.
Blend 2 Tbsp with 1/4 cup water. Slowly stir flour mixture into liquid still in pot over med heat to make gravy. Serve some gravy over chicken and the rest on the side. |
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Quick 40 Clove Chicken 6 boneless chicken breast halves
Coarse salt and freshly ground pepper
1/4 cup olive oil
40 garlic cloves, peeled
1/2 cup chopped fresh parsley
Preheat oven to 400°F. Season chicken all over with salt and pepper, drizzle with oil, and arrange in single layer in a 13x9" baking dish. Scatter garlic cloves over chicken. Cover and bake 20 minutes. Sprinkle with parsley. Bake, uncovered, 10 minutes longer (or until juices run clear). Serves 6. |
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| Quick And Easy Bourbon Barbecued Chicken 3 lb. of chicken parts
1 14-oz. bottle hickory smoked bbq sauce
2 Tbs. Worcestershire Sauce
2 Tbs. bourbon (optional)
2 Tbs. Dijon mustard
Arrange chicken pieces in 13x9x2" baking dish. In a bowl, combine ingredients and pour over chicken. Cover and marinate 2 hours or more (can sit overnight in fridge), turning once.
Preheat oven to 350°F. Bake uncovered, basting every 15 min., for 1 hour and 15 min., until chicken is tender. |
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Quick Chicken Enchilada Bake 2 cups chicken, cooked and diced
8 oz reduced fat monterey jack cheese, cubed
16 oz can whole kernel corn, drained
1/2 cup green bell pepper, diced
1/4 cup onion, diced
2 tsp. chili powder
2 cups Pioneer Biscuit Baking Mix
1 1/2 cups skim milk
1/2 tsp garlic powder
Optional garnishes: green onion, guacamole, sour cream, tomatoes, salsa, jalapenos
Heat oven to 450°F. Blend first 6 ingredients, and pour into a greased 2 qt. dish. Blend remaining ingredients and pour over chicken mixture. Bake 30 minutes. Garnish. Makes 4 to 6 servings. |
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Quick Saucy Chicken Casserole 3 cups cut-up chicken or turkey
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 pkg. (16 oz.) mixed vegetables 1 tsp. poultry seasoning
1/2 tsp. garlic
2 cups Bisquick baking mix
1 1/2 cup milk
1 tsp. parsley flakes
Heat oven to 450°F. Mix chicken, soup, vegetables, poultry seasoning and garlic in ungreased 13x9x2" baking dish. Stir Bisquick and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake 30-32 min. or until crust is a light, golden, brown.
Makes 8-10 servings. |
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Quicker Chicken And Dumplings 4 cups chicken broth
1/2 cup sliced celery
1/2 cup carrots
1 Bay leaf
1 tsp. dried parsley flakes
DUMPLINGS:
2 cups bisquick/baking mix
1/4 tsp. dried thyme
Dash of Nutmeg
2/3 cup milk
1/2 tsp. dried parsley flakes
3 cups cooked cubed chicken breast
In 5 qt. Dutch oven combine broth, vegetables, bay leaf and parsley; bring to a boil.
For dumplings, combine biscuit mix, thyme, and nutmeg. Stir in milk and parsley just until moistened. Drop by tbsp. fulls into boiling broth. Cook uncovered for 10 min, then cover and cook 10 min longer.
With slotted spoon, remove dumplings to a serving dish and keep warm.
Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf.
Spoon over dumplings! |
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| Chicken Español A hearty Spanish stew chock full of succulent chicken and spicy sausage creates a great winter warm-up. | | Nutrients per serving | | 29.8 g protein 19.1 g fat 8.5 g carbohydrates 1.6 g fibre 2.3 mg iron 69 mg calcium 1,341 mg sodium 325 calories �?Excellent source of folacin and vitamins B6, B12 and C | | Preparation time 10 minutes
Cooking time 25 minutes
Makes 8 servings
| 5 or 6 | skinless, boneless chicken breasts or 12 skinless, bone-in chicken thighs, or a mix | | 4 | garlic cloves or 2 1/2 tsp (12 mL) bottled chopped garlic | | 1 | onion | | 1 | yellow or orange pepper | | olive oil | | 5 | hot Italian sausages | | 28 oz | (796 mL) can plum tomatoes | | 1 cup | (250 mL) pimento-stuffed olives | | 2 tsp | (10 mL) paprika | | 1 tsp | (5 mL) each dried thyme leaves and salt | | 2 tbsp | (30 mL) finely grated orange peel | 1.Slice each chicken breast into 3 pieces. If using thighs, leave whole. Mince garlic. Chop onion and pepper. Lightly coat a large saucepan with oil and set over medium heat. When hot, add sausages. Turn occasionally until evenly browned, 2 to 3 minutes per side. Remove to a cutting board, then thickly slice. 2.Once sausages are removed, add garlic and onion to fat left in pan. Stir often until onion begins to soften, 3 minutes. Add tomatoes. Scrape up and stir in any brown bits from pan bottom. Using a wooden spoon, break up tomatoes as best you can. Stir in pepper, olives, seasonings and orange peel. Add chicken and sausages. Reduce heat to medium-low. 3.Cover and cook, stirring occasionally, until chicken is springy when pressed, 15 to 18 minutes. Great spooned over brown rice or mashed potatoes. Stew will keep well, covered and refrigerated, up to 2 days or freeze up to 2 months. 4.Defrost and reheat stew in microwave. Or place frozen stew in a saucepan with a little water. Cook over medium heat, stirring often. | |
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