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Chicken recipes

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Creamy Ranch Chicken
>
>As I found it, this recipe called for increasing the bacon to
>a whole pound, then went healthy.  How ridiculous! Excuse
>me for omitting that silly crap.  I'm sure anyone who wants
>to healthy-up a recipe knows exactly what to do.
>We like it more using pancetta instead of bacon.
>*************************************************************
>
>Ingredients
>
>6 slices bacon (Or use the whole blessed lb.)
>4 chicken legs & thighs or breasts cut into bite size pieces 
>2 T flour
>2 T dry ranch salad dressing mix
>1-1/4 cup whole milkor 1/2 & 1/2
>3 c dried medium noodles
>Grated Parmesan
>
>Directions
>
>Cook bacon and then cut into bite size pieces.
>Use the grease to cook chicken in (about 2-4 T)
>Stir in flour and ranch and stir well.
>stir in milk
>Cook until thick and  bubbly
>Stir in bacon.
>Meanwhile make cook the noodles
>Serve the chicken with the noodles sprinkle with parmesan
>

by on Aug. 5, 2012 at 3:21 AM
Replies (21-30):
frndlyfn
by Heather on Aug. 7, 2012 at 12:31 AM

Baked Chicken and Artichokes - 12g Carbs, 4g Fiber

This recipe serves: 4

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 9-oz bag frozen artichoke hearts, quartered
1 cup sliced mushrooms
1 red pepper, seeded and sliced into strips
Salt to taste
Freshly ground black pepper
4 skinless, boneless chicken breasts, about 4 to 6 oz each
1 tsp chopped, fresh rosemary
1/4 cup dry white wine
1 cup low-sodium chicken broth

1. Preheat the oven to 350 degrees F.

2. Heat the olive oil in a large skillet over medium heat. Add
The onion and cook, stirring occasionally, until it is soft
And translucent, about 5 minutes. Add the garlic, artichokes,
Mushrooms and peppers, season with salt and pepper, cook for
2 more minutes and set aside.

3. Slice the chicken breasts into 1/2-inch wide strips. Season
The chicken pieces with rosemary, salt and pepper and place
Them in a large baking dish in a single layer. Spoon the
Artichoke mixture evenly over the chicken and add the wine
And broth. Bake until the chicken is cooked through, about
18 to 20 minutes.

Number of Servings: 4
Serving Size: 1 breast
Nutrition per Serving:
284 Calories, 12g Carbs, 4g Fiber, 6g Fat, 43g Protein,
1g Saturated Fat, 488mg Sodium

frndlyfn
by Heather on Aug. 7, 2012 at 12:32 AM

Country-Style Chicken & Sausage Paella

2 tablespoons LAND O LAKES® Butter 
6 skinless chicken thighs 
1 onion, sliced 
1 tablespoon finely chopped fresh garlic 
2 teaspoons dried thyme leaves 
1/2 teaspoon ground turmeric 
1/4 teaspoon pepper 
1 (14-ounce) can low sodium chicken broth 
1 1/2 cups uncooked instant rice 
1 cup frozen peas 
1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
1 (8-ounce) package frozen cooked medium shrimp, thawed, rinsed, peeled, deveined 
1 medium tomato, chopped, if desired
  1. Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
  2. Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
  3. Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
  4. Serve with chopped tomato, if desired.

Makes 6 servings.

TIP: Because slow cookers cook food at very low temperatures, removing the lid can greatly reduce the interior temperature. Resist the temptation to peek at the contents during cooking--it can reduce the inside temperature by as much as 20 degrees in as little as 2 minutes. When you lift the cover to add ingredients, replace the lid as quickly as possible.

Nutrition Facts (1 serving): Calories: 290, Fat: 10g, Cholesterol: 125mg, Sodium: 540mg, Carbohydrates: 26g, Dietary Fiber: 2g, Protein: 22g

frndlyfn
by Heather on Aug. 7, 2012 at 12:34 AM

Easy Chicken Wellington
 
Start with leftover cooked chicken or pick up a pre-cooked rotisserie
chicken from the market and add mushrooms, onion, cream cheese, and
herbs. Frozen puff pastry wraps it all up for an eye-pleasing and
tasty presentation.
INGREDIENTS:
1 sheet (half a 17-1/4-ounce package) frozen puff pastry sheet
2 Tbsp butter
1/2 cup diced sweet onions
4 ounces coarse-chopped mushrooms
2 garlic cloves, pressed
Salt and fresh-ground black pepper, to taste
2 Tbsp chopped fresh parsley
4 ounces cream cheese, at room temperature
1 Tbsp Dijon mustard
1/2 tsp dried thyme leaves, crushed
1/2 tsp rubbed sage (or 1/4 tsp ground sage)
2 cups roughly torn chunks of cooked rotisserie chicken or leftover
cooked chicken breasts, chilled
1 large egg, beaten with 1 tsp water for an egg wash
PREPARATION:
Let puff pastry thaw while you make the filling. Preheat oven to 400
F.
 
Melt butter in a heavy skillet over medium heat. Add onions,
mushrooms, garlic, and salt and pepper to taste.
 
Saute until sweet onions are translucent and the mushroom liquid has
evaporated. Set aside to cool to room temperature.
 
Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set
aside.
 
Roll out thawed puff pastry on a lightly floured surface into a 14-
inch square. (Rolling between two sheets of plastic wrap makes easy
work of this task.) Cut the square into 4 equal 7-inch squares.
 
To assemble, divide cream cheese mixture equally amongst the squares,
then top with mushroom mixture, and chilled chicken chunks or strips.
Brush edges of the puff pastry squares with egg wash. Bring corners
of the pastry square to the center, sealing all edges to contain the
filling. Place seam-side down on an ungreased baking sheet and brush
with egg wash.
 
Bake chicken Wellington bundles for 25 minutes until golden brown.
Serve with steamed broccoli.
 
Note: Do not use raw chicken for this recipe. There will be
insufficient time to thoroughly cook the chicken. Be sure to use
chilled cooked chicken.
 
Yield: 4 servings
 
NakitaMarie
by on Aug. 7, 2012 at 12:37 AM

Chicken Special

Take a 9x13 baking dish and spray with cooking spray.

Line the pan with boneless skinless chicken breast (we have 3 people in our family so we only make 3)

use 2 cans cambells cream of chicken soup and mix with one can of milk

pour that mixture over the chicken and the use shredded cheese on the top of it all.

Take 2 cups of the pepperidge farm stuffing mix, the blue bag, and mix with one stick of melted butter and put on top of the cheese.

Bake at 350 degrees until the chicken is completely cooked 

Maries_Mom23
by on Aug. 9, 2012 at 6:59 AM

Chicken Lasagne

Prep Time:

60 mins

Cook Time:

60 mins

Ingredients:

  • 2 tbsp olive oil
  • 500g chicken breast fillets, cut into small cubes
  • 4 cloves garlic, crushed
  • 2 brown onion, finely diced
  • 1 red capsicum, diced
  • 2 zucchini, diced
  • 500g tomato paste
  • 1 tbsp Italian herb mix
  • 375g large instant lasagne sheets
  • 1/2 cup butter
  • 1/3 cup plain flour
  • 1/2 tsp ground nutmeg
  • 2 1/2 cups milk
  • 3 cups shredded pizza cheese

Method:

In a frying pan, heat the oil and fry the chicken cubes on high heat until cooked. Add the garlic to the pan, constantly stirring for one minute until the garlic is cooked and then add the onion, capsicum and zucchini. Cook for 4 minutes until soft and translucent.

Add the tomato paste and Italian herb mix to the pan and fry for 2-3 minutes. You may need to add a little water at this stage, if your sauce is too thick. Simmer for 5 minutes and remove from heat.

Preheat oven to 180°C fan-forced and spray your lasagne dish with cooking spray and set aside.

Make the cheese sauce by heating the butter in a pan until melted and sprinkling the flour over the top. Using a wooden spoon, stir constantly for 1 minute as the flour grains burst and then remove from heat and whisk in milk and nutmeg. Return to heat and 2 cups of the pizza cheese to the sauce and continually whisk until it is all combined. Cook for 3 minutes. Remove from heat and set aside.

Place two spoons of the chicken mixture onto the bottom of the lasagne dish and spread out. Place your first layer of lasagne sheets and cover with half of the chicken mix. Place another layer lasagne sheets onto the chicken. Spread the other half of the chicken mixture onto the sheets and cover with lasagne sheets. Pour the cheese sauce over the sheets and sprinkle the remaining cup of pizza cheese evenly over the top.

Cover the cheese sauce with baking paper and then cover the entire dish tightly with foil. Bake for 45-50 minutes. Remove foil and baking paper and grill on high for a further 15 minutes to brown top. Remove form oven and leave to stand for 10 minutes before serving.

 

Notes

  • I like to add mushrooms to the chicken mix as well if I have some.
  • This chicken lasagne freezes well. Just refrigerate and when cold, slice portions and cover in foil to freeze.
Maries_Mom23
by on Aug. 9, 2012 at 7:02 AM

Perfect Chicken

2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.
Maries_Mom23
by on Aug. 9, 2012 at 7:03 AM

Double Crunch Honey Garlic Chicken Breasts

4  large boneless chicken breasts
 
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:


  2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper 

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. 

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
Maries_Mom23
by on Aug. 9, 2012 at 7:03 AM

Buttermilk Fried Chicken

Tool:
6 quart sauté pan with splatter screen

Ingredients:
Two-2 1/2 pound chickens

Brine:
1 gallon water
1 cup kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1/2 cup garlic cloves, skin left on, smashed
2 tablespoons black peppercorns
About 1/2 ounce (3 large) rosemary sprigs
About 1/2 ounce (1 large bunch) thyme sprigs
About 2 ounces (1 large bunch) flat leafed parsley sprigs
Grated zest and juice of 2 large lemons

Coating:
3 cups all purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

1 quart buttermilk
10 cups peanut oil
Kosher salt

Rosemary and thyme sprigs for garnishing

Directions:
For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.

Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin. With a knife and pair of kitchen shears, cut the chicken up into 8 pieces: 2 legs, 2 thighs, 2 breast halves and 2 wings.

For the coating: Mix the coating ingredients together in a bowl and place the buttermilk in a second container.

Bring the peanut oil to 330˚F in the 6 quart sauté pan.

Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.

When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.

Carefully add the white meat to the oil and fry for about 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil.

Let the chicken rest for a few minutes to cool slightly.

While the chicken rests, add the herb sprigs to the hot oil and let them cook and crisp for a few minutes. Arrange the chicken on the serving platter and garnish with the fried herb sprigs.

Maries_Mom23
by on Aug. 9, 2012 at 7:04 AM

Mexican Chicken

Servings: 8 servings 
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 10 3/4 -ounce can cream of chicken soup 
1 10 3/4 -ounce can cheddar cheese soup 
1 10 3/4 -ounce can cream of mushroom soup 
1 10-ounce can tomatoes 
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 
11 1/2-ounce package flour tortillas 
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Maries_Mom23
by on Aug. 9, 2012 at 7:05 AM

 Mexican Chicken

Servings: 8 servings 
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 10 3/4 -ounce can cream of chicken soup 
1 10 3/4 -ounce can cheddar cheese soup 
1 10 3/4 -ounce can cream of mushroom soup 
1 10-ounce can tomatoes 
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 
11 1/2-ounce package flour tortillas 
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.


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