Post Chicken Recipes!

[amorey]

My parents are coming over today, and I have a whole chicken in my freezer that I'd like to have eaten up. It's too hot to cook it in the oven, so can I grill it? I don't have a rotisserie thingy or anything. I was thinking I could just put some olive oil on it and put some herbs under the skin or something.

[oceaneast]

Yes you can. Have you ever made a beer or coke can chicken? Those are great.

[kmmommy]

I agree with ocean - beer can chicken is awesome. Never had coke chicken before though.

[nylons73]

I don't cook, but I saw your post and asked hubby. (he cooks.) He says if you do an internet search for 'beer can chicken' you should be all set. :)

ETA- Amorey! I'm from Mpls myself! (live in FL now however. :) )

[Katie&Micah]

I love how there is an ad for beer can chicken at the bottom of this page! lol If we are going to see ads they may as well be relevant.

[amorey]

Thanks! I don't have any cans of beer around the house, but can I just use a can of coke instead?

=waves to nylons73=
How did you end up in FL?

[Delaney21]

You can use coke for it. I think the purpose of the beer/coke is to make the chicken really moist.

[nylons73]

=waves to nylons73=
How did you end up in FL?

Hey girl. Hope your chicken turned out ok :)

I ended up in FL through a confluence of ex-bf motivation (bad idea) and the desire for the sun and the warm climate (good idea.) It all turned out ok since I met DH down here :D

[amorey]

I ended up making hamburgers! The chicken was to tall to fit on my grill standing up like that.

nylons73, I bet you are gald to be in FL come January! :p

[gayle]

Another method for grilling a whole chicken is to just butterfly it, lay it flat on the grill, and baste it with a fave sauce.

here is a link for how to butterfly
http://www.virtualweberbullet.com/butterflychicken.html

[nylons73]

nylons73, I bet you are gald to be in FL come January! :p

Amorey - you are not kidding! heh heh Dh and I are headed up your way in a few days for a quick visit, but we don't get up there in the Winter much! heh heh ;)

[JillyBean]

Bed Bath and Beyond carries a holder for the can, which makes it easier to grill:
http://www.bedbathandbeyond.com/assets/product_images/230/3739413317755P.JPG

Instead of beer can chicken, we call it beer butt chicken :D

[Sposa06]

We're having a lot of people over after our Tuesday night soccer game and I want to be able to feed them. I'd like to make something with chicken (cheap and easy) and pasta (athletes love carbs). I've never cooked for a lot of people before (there'll be 12-14), so I'd like something easy (since I'm going to be socializing while I'm cooking - I don't want to do anything complicated). Any brilliant ideas, ladies? Thanks!

[jarm]

Are you looking for a recipe to mix the two or can the chicken be a separate dish?

[LeslieR]

My DH loves this-it calls for rice, though, not pasta...
(I got it from kraftfoods.com-there are tons and tons of recipes on there)

Easy Chicken and Broccoli


Recipe Rating:

Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings





1 lb. boneless skinless chicken breasts, cut into chunks
3 cups frozen broccoli florets
1 can (10 oz.) condensed cream of mushroom soup
1 soup can water
1-1/2 cups MINUTE White Rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese



SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
ADD broccoli, soup and water. Bring to boil.
STIR in rice. Sprinkle with cheese; cover. Reduce heat to low; cook 5 min.




KRAFT KITCHENS TIPS


Great Substitute
Prepare as directed, using your family's favorite frozen vegetables.




NUTRITION INFORMATION

Nutrition (per serving)
Calories 470 Total fat 18g Saturated fat 8g Cholesterol 95mg Sodium 770mg Carbohydrate 39g Dietary fiber 4g Sugars 3g Protein 37g Vitamin A 30%DV Vitamin C 110%DV Calcium 30%DV Iron 20%DV

[Sposa06]

Mmm, that broccoli and chicken sounds good! Rice has carbs, too. I don't care whether the chicken and carbs are separate or together. Thanks!

[beachlvr]

Yum! I'm making the chicken and rice for dh tonight. Of course, he's low carb-ing so I guess I'll just be making chicken and broccoli, with rice on the side for the kids and I.

Thanks!

[LeslieR]

I made this one again last night and changed it up a bit. We didn't have any rice, so I added egg noodles instead. And to make it a little saucier, I added a can of cream of chicken soup as well. It was sooooo yummy and we have leftovers for this week!

[cyd_96]

Due to the warm weather, I've been CRAVING this!

The mother of a good friend of mine, makes one that's to die for, but she won't share. It involved boning a cooked chicken, that's about all I got :rolleyes: .

Does anyone have a great recipe for Chicken Salad? I always add too much mayo, or too little of something else........it never comes out right.

[Marilyn]

I don't have any but since no one is biting, here are some I found on allrecipes.com that had many good reviews. The first one sounds like the traditional chicken salad recipe.


The Best Chicken Salad Ever
This is the best chicken salad I have ever had in my life
and it is so simple to make. Prep Time: approx. 10
Minutes. Ready in: approx. 10 Minutes. Makes 2 cups (8
servings).
Printed from Allrecipes, Submitted by Richard Rego
--------------------------------------------------------------------------------
2 boneless chicken breast
halves, cooked
1/4 cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
1/4 onion, chopped
salt and pepper to taste


Directions
1 In a food processor, combine the chicken, creamy salad
dressing, cole slaw dressing, celery, onion, and salt and
pepper. Mix until well chopped.



Best Chicken Salad Ever I
This is the result of a day at home with my brother and
nothing to do. We decided to create a new lunch. Serve on
rolls or sandwich bread; this is especially nice if you
toast the bread, or use a flavorful whole-grain bread. The
chicken can be substituted with turkey, and the ingredients
can be rearranged to suit differing tastes. Enjoy! Prep
Time: approx. 10 Minutes. Ready in: approx. 10 Minutes.
Makes 6 servings.
Printed from Allrecipes, Submitted by Samantha
--------------------------------------------------------------------------------
1 (5 ounce) can chunk
chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste


Directions
1 In a large bowl, mix the chicken, creamy salad
dressing, pickle relish, apple, pecans, celery, and raisins.
Season with salt and pepper. Chill until serving.


Here is the link if you want to check out the reviews

http://search.allrecipes.com/recipe/quick.asp?q1=chicken+salad&r1=0

[vmw774180]

Here is the one I use. People love it!! If you like chicken salad with out fruit, you should too.

These measurement are all pretty much to taste:

Aprox - 3c - cooked chicken, (all white breast (you can use a mix if you like)
Duke's (very important - or Hellmans) Mayonnaise - about 1/2c or more to get to the consistancy you like
1/2 Celery - diced fine (use more or less or omit if you don't like)
5 or 6 slices of American Cheese - diced (you can use more if you like)
Salt and Pepper to taste


This is so simple and you can add things you like (ie grapes cranberries onions whatever. It is yummy!! The cheese kinda melts as it sits in the fridge. I realize the measurements are off, but I am not a big measurer, just keep tasting until you are happy.

[cyd_96]

Thanks! These all look great! Can't wait to try them.

[singerwife]

Diced chicken meat
Dried cranberries
Walnuts or almonds or sunflower seeds
Mayo

All in a bowl in the proportion that you like. Add mayo one spoonful at a time until you get a consistency you like. Very easy, and very yummy!

[Katy]

Diced chicken meat
Dried cranberries
Walnuts or almonds or sunflower seeds
Mayo

All in a bowl in the proportion that you like. Add mayo one spoonful at a time until you get a consistency you like. Very easy, and very yummy!

I think I just found my lunch! :D Thanks for posting.

[twainny]

Chicken Salad- (this is from memory)

cubed cooked chicken
about 1/2 cup Mayo
curry-- to taste, I like a lot, so about 1 tbsp
tyme-- to taste
pineapple - cubed
pineapple juice
roasted slivered almonds (optional)

combine Mayo, curry, tyme and pineapple juice.... add pineapple and chicken. Let sit for about 2 hours. Serve with slivered almonds on top. Is sooo yummy.... I might just make this tomorrow!

[Sposa06]

I don't have exact measurements, but this is about how I make chicken salad (it's so good! I think I may have to make it tomorrow!):

3-4 cups cubed cooked chicken
4 or 5 strips of bacon, cooked then crumbled
1 small can (6 or 8 ounces, I think) waterchestnuts, drained
2 or 3 stalks celery, chopped
1 cup seedless red or green grapes, halved
1 cup mayonnaise
Salt and pepper

Mix everything together, using as much or as little mayonnaise as desired. I think it usually comes out to one cup, though. Adjust proportions as you think necessary. Sometimes I add some green onions, sometimes some walnuts. Chicken salad is an art, not a science ;)

[jen71]

Does anyone have a good chicken recipe? I used to have one for baked-fried-chicken but cannot seem to find it.

Any suggestions? Thanks!

[jen71]

I have had it made using thousand island salad dressing instead of mayo. It is really good. Also if I do it with mayo, I mix in chives also, & green onion.

[bookworm]

Not really a recipe, but I soak chicken in buttermilk with a few dashes of tabasco for awhile (an hour to overnight), then coat with breadcrumbs mixed with salt and pepper and bake on a rack in a hot oven (maybe 400?).

I also tried it once with crushed cornflakes instead of breadcrumbs. It had good crunch, but the flavor didn't quite do it.

[Sposa06]

Okay, I emailed my most Martha Stewart-like friend, and she sent me back a few recipes (she has files upon files of recipes on her computer, all sorted and rated, plus some she has yet to try. It's insane!). The first two she's made and loves (I've had the first one, and it's different, but good) and she hasn't tried the third.

Chicken and Fruit Salad

2 cups chicken, cooked, cubed
3/4 cup celery, sliced
3/4 cup seedless grapes, green, sliced
3/4 cup fresh peeled and cubed peaches
1/2 cup mayonnaise
1/2 cup sour cream
seasoning salt, to taste

In a large bowl, combine chicken, celery, grapes, and peaches; toss gently. Mix mayonnaise and sour cream together and pour over the salad. Add seasoning salt and mix gently. Taste and adjust seasoning. Refrigerate until ready to use. Garnish with fresh sliced peaches, whole grapes, and parsley if desired.

Chicken Salad

1 boneless chicken breast, cooked and chopped
4 stalks celery, chopped
1/4 cup mayonnaise
1 onion, finely diced
4 dill pickles, chopped
1/2 teaspoon garlic powder
salt and pepper to taste

Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper.

Chicken Curry Salad

8 small red potatoes
1/4 cup mayonnaise
1 1/2 teaspoons curry powder
3 boneless chicken breast halves, cooked and diced
1 small red onion, diced
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 head lettuce - rinsed, dried and torn
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, whisk together the mayonnaise and curry powder. Add the potatoes, chicken, onion and artichoke hearts and mix together until evenly coated. Refrigerate until chilled. To serve, arrange over a lettuce bed and sprinkle with salt and pepper.

[jen71]

Thanks!

[irish74]

The one on the bisquick box comes out quite well if you don't expect a lot of battery stuff.

[tgray99]

I made some really good baked chicken nuggets last night. I cut up 2 boneless, skinless chicken breasts into nuggets sized pieces, dipped them in "I Can't Believe it's Not Butter" and then tossed them in a baggie filled with Italian seasoned breadcrumbs, chicken seasoning, garlic salt and oregano. I baked them on a cookie sheet sprayed with olive oil for 20 minutes in a 400 degree oven.

YUMMY!!

[Traciann]

I use Oven Fry for chicken...you can get it where you buy shake and bake. Its really good!

[Pineknot]

I had a friend in high school who made this one night I stayed over and I still haven't forgotten how good it was.

boneless chicken breasts
ruffles potato chips
pam spray
cookie sheet with 1" lip

Preheat oven to 375
crunch up the potato chips about 1/4-1/2 inch slices and put them on a plate. take each chicken breast and press it into the chips.

Spray the cookie sheet and put breasts on it. Cook in oven for about 20 min (not quite sure how long, so make sure you keep checking)

[gayle]

A really easy one is to coat the chicken in mayo, then in seasoned read crumbs. Bake at 350 for an hour.

Tastes great, crunchy crust but juicy chicken.

[IrisHope]

Not really a recipe, but I soak chicken in buttermilk with a few dashes of tabasco for awhile (an hour to overnight), then coat with breadcrumbs mixed with salt and pepper and bake on a rack in a hot oven (maybe 400?).

I also tried it once with crushed cornflakes instead of breadcrumbs. It had good crunch, but the flavor didn't quite do it.


That's exactly how I do it!

[Medako]

We too like bisquick's oven fried chicken and it's so easy!

[Ohana]

I do what Gayle does, with bite sized pieces of chicken breast. It is so yum.

[MrsTazlvr]

Rachael Ray had a really good recipe for Honey Nut Baked Chicken Tenders on her show a few weeks ago. I don't have the exact recipe but I am sure you could find it on her site. She dipped the chicken in flour, then an egg wash, and then in the breading. The twist on the breading was that she added 1/4 cup veggie oil to the breading to it would taste fried without so much oil. The breading was made of (I am not 100% positive on the measurements here) honey nut corn flakes, bread crumbs, poultry seasoning or sage, rosemary, etc. if you don't have poultry seasoning, grill seasoning, paprika, and the oil.

We are eating our left overs from Wedneday of this dish. I had to put the rest in the fridge that night as soon as DH finished his portion or he would have eaten 2 meals worth, it was so good.

[steviem]

I have a recipe for oven baked chicken which is to-die-for! It isn't "fried chicken"" but very yummy and very easy!

*Preheat oven to 475 (yes, 475! :D )
*Salt & Pepper boneless, skinless chicken breasts
*Mix 2-3 tbs of dijon mustard, 1 tbs of olive oil and fresh thyme (It's okay to
use powdered thyme if you don't have fresh)
*Dredge the chiken in the mustard mixture
*Roll chicken breasts in parmesan cheese
*Place on baking sheet and bake for 15-20 mins depending on thickness of
chicken breasts.

Ladies, I got this recipe from a friend and recently tried it. It was amazing. I shared with my coworkers and they are raving about it too!

Enjoy! :)

[lawyerlee]

This recipe is from Everday Food, and it is excellent! :)

Buttermilk Baked Chicken

http://a444.g.akamai.net/7/444/703/20040130154156/www.marthastewart.com/images/content/feature/02edf21_e.jpg


Serves 4; Prep time: 10 minutes; Total time: 50 minutes

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

1. Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

4. Bake until chicken is golden brown, about 35 minutes.

Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

[lawyerlee]

Do you basically just use one package of boneless, skinless chicken breasts for that recipe, steviem? It sounds delicious! :)

[steviem]

lawyerlee,

I usually use 4 chicken breasts for the recipe. I am sure you can easily make more by adding more dijon and olive oil to the mix.

It is really good and super easy! Enjoy. :p

[Sal03]

I bought two pints of grape tomatoes (buy one get one free) and I used one in a salad but would like to cook with the other. Any good recipes?

[CarlaB]

Rachel Ray had a good recipe called Sherry Cherry Tomatoes. Very easy, very yummy.

Sherry Cherry Tomatoes
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt

Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

To shake up that recipe, I sometimes leave the sherry out, and some Kalamata olives and thyme and serve over broiled tilapia.

HTH.

[lawyerlee]

I have a recipe for oven baked chicken which is to-die-for! It isn't "fried chicken"" but very yummy and very easy!

*Preheat oven to 475 (yes, 475! :D )
*Salt & Pepper boneless, skinless chicken breasts
*Mix 2-3 tbs of dijon mustard, 1 tbs of olive oil and fresh thyme (It's okay to
use powdered thyme if you don't have fresh)
*Dredge the chiken in the mustard mixture
*Roll chicken breasts in parmesan cheese
*Place on baking sheet and bake for 15-20 mins depending on thickness of
chicken breasts.

Ladies, I got this recipe from a friend and recently tried it. It was amazing. I shared with my coworkers and they are raving about it too!

Enjoy! :)
I made this for dinner Friday night, and it was so delicious. The mustard mixture made the chicken so flavorful and moist!

[mrsfromage]

I just made the Rachael Ray's honey nut chicken tenders the other week and they were so yummy. Thanks guys!

May have to try the salt and pepper ones.

[Asha]

i mix some paprika, salt, and pepper in about 2 cups of flour.

i cover the chicken (with skin of course) with the flour. i cook at about 425 degrees on one side for about 30 minutes then i turn the chix over and cook for another 30 mins.

it's very very easy. i don't cook it anymore bc my dh doesn't like the skin on chix, but i used to cook for my fam when i was a teenager, so that tells you its a very simple recipe.

[Rose]

I made this for dinner Friday night, and it was so delicious. The mustard mixture made the chicken so flavorful and moist!

How long did you cook the chicken? I have the thin cut breasts but I don't think they'll 15-20 minutes.

[steviem]

Rose,

Believe it or not, 15-20 minutes is all it takes to cook the chicken breasts at 475 degrees. The high temperature of the oven "roasts" the chicken breasts. If your chicken breasts are really thin, they may cook in less than 15 mins... maybe 12 minutes. I would suggest just keeping an eye on them. If you have to pull them out to test if they are done, I think it will be fine.

They will come out moist and delicious! I am actually making this for dinner tonight as well.

Good luck and enjoy! :p

[WestieMomma]

I made the Parmesean Crusted Dijon Chicken last weekend and it was yummy. DH and me both loved it. Thanks for a new favorite recipe!

[steviem]

WestieMomma,

I'm glad you liked it! It is so good..... my friend actually gave me the recipe so I owe her a huge thanks!

Happy Labor Day! :)

[JRPAGV]

Please post any and all chicken recipes (preferably ones you've tried and liked). This includes any method of cooking (and casseroles too!). I just thought a master chicken thread would be helpful. :) TIA!

[tlew12778]

Honey-Roast Chicken

Yield: serves 6

# Special Equipment: 1 or 2 shallow baking sheets with 1-inch rims

* Ingredients: 1 stick (1/4 pound) butter or margarine
* 1/2 cup minced yellow onion
* 2 large cloves garlic, minced
* 1/4 cup Dijon mustard
* 1/2 cup mild honey
* 1 teaspoon salt
* 1 rounded teaspoon curry powder
* 2 tablespoons peach or mango chutney
* Small handful dried currants or chopped dark raisins
* 2 roasting chickens (3 1/2 to 4 pounds each)

1) To make sauce: Melt butter in a heavy 1 1/2- to 2-quart saucepan over medium heat. When bubbling, sauté onion and garlic until softened, 3 to 5 minutes. Add remaining ingredients except chicken and stir until combined. Heat until warm throughout and set aside to cool slightly.

2) To prepare chicken: Rinse and pat each chicken dry. Cut each chicken into 8 serving pieces (or just use thighs!). (Reserve and freeze backs for stock.) Dip each piece in honey mixture, coating chicken completely. Lay chicken pieces (skin side up) on 1 or 2 shallow baking pans. Spoon any remaining sauce over chicken.

3) To bake: Place chicken in a cold oven, turn heat to 400°F and bake 1 hour. If you are using 2 baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time.

4) To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.

Curried Chicken Salad
A good reason to double this recipe is the leftovers. They not only reheat well, but they also make fabulous chicken salad! Just remove any thick pieces of skin and tear flesh into bite-sized pieces, add some coarsely chopped, unpeeled Golden Delicious apples, coarsely chopped toasted almonds, dried currants and minced scallions. Make a dressing with mayonnaise, some Dijon mustard and a touch of honey. Toss chicken salad with just enough dressing to bind, adding salt and freshly ground black pepper to taste. Serve with a salad greens and some crusty rolls and you've got a yourself great lunch or a light supper!

Garden Salsa Chicken

2 tablespoons vegetable/olive oil
2 pounds chicken thighs and legs or boneless/skinless breast
1 small onion, sliced and quartered
1 small green bell pepper, cut into strips
2 cloves garlic, finely chopped
1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup reduced-sodium chicken broth
1/2 cup sliced mushroom

HEAT oil in large skillet. Add chicken; cook, turning frequently, until browned on all sides. Remove from skillet.

ADD onion, bell pepper, mushroom and garlic to skillet; cook, stirring occasionally, until vegetables are tender. Stir in salsa, broth and chicken. Bring to a boil. Reduce heat to low; partially cover. Cook for 25 to 30 minutes or until chicken is no longer pink near bone.

Changes I made - I eyeballed the entire recipe actually. I used a container of Uncle Ben's mild salsa... it's like 1/2 pint for 3 thighs (without drumsticks)... I used a yellow pepper, not green ;)...in the end I added a few tablespoons of whole-kernel canned corn bc I had it in the fridge leftover but it was GREAT that way.

[andrew&shannah]

Jamaican Chicken with Mango Salsa

Ingredients:
1/2 teaspoon Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 cup minced fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon chopped fresh mint
1 teaspoon brown sugar
2 teaspoons fresh lime juice
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (16-ounce) jar sliced peeled mango, drained and chopped

Instructions:
Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)

NUTRITION PER SERVING
CALORIES 244(9% from fat); FAT 2.4g(sat 0.6g,mono 0.6g,poly 0.5g); PROTEIN 39.8g; CHOLESTEROL 99mg; CALCIUM 33mg; SODIUM 445mg; FIBER 1.6g; IRON 1.5mg; CARBOHYDRATE 14.7g
************************************************** *
Smothered Chicken with Pierogies

Ingredients:
1 dozen frozen potato and cheddar cheese pierogies
1 can (10 ¾ oz) lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1/2 cup frozen peas
2 cups cubed or shredded cooked chicken

Instructions:
Preheat oven to 350*. Spray a 2 quart casserole with nonstick coating.

Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.
***********************************************
Taco-Barbecue Chicken

Ingredients:
2 Tbsp Old El paso Taco seasoning mix
1 tsp dried oregano leaves
4 boneless chicken breast halves (1 ¼ lb)
1 Tbsp olive oil
½ cup barbecue sauce
¼ cup chili sauce
1 tsp ground cumin

Instructions:
Heat grill for 5 minutes. In shallow bowl, mix taco seasoning and oregano. Brush chicken with oil; coat with taco seasoning mix. Place chicken on grill. Close grill and cook for 4 to 6 minutes or until juice of chicken is no longer pink.

Meanwhile, in 1 qt saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

[andrew&shannah]

Chicken with Chipotle Peach Glaze

Ingredients:
½ cup peach preserves
¼ cup lime juice
1 chipotle chili in adobo sauce, chopped
1 tsp adobo sauce
2 Tbsp chopped fresh cilantro
8 boneless chicken breast halves (2 ½ lb)
1 tsp garlic pepper blend
½ tsp ground cumin
½ tsp salt
4 peaches, cut in half, pitted

Instructions:
Heat grill. In 1-quart saucepan, mix preserves, lime juice, chili and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic pepper, cumin, and salt.

Cover and grill chicken over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling. Add peach halves and grill for last 2 to 3 minutes of grilling until just heated.

Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches.
************************************************** **
Grilled Asian Chicken

Ingredients:
2 Tbsp soy sauce
1 Tbsp olive oil
1 tsp Dijon mustard
¼ tsp salt
¼ tsp cayenne pepper
2 cloves garlic, finely chopped
1 ½ lb chicken breast

Instructions:
Heat grill. In small bowl, mix all ingredients except chicken; brush over chicken.

Cover and grill chicken over medium heat 15 to 20 minutes; turn. Cover and grill 20 to 40 minutes longer, turning 2 to 3 times.
************************************************** ****
Paprika Chicken Dinner Packets

Ingredients:
4 boneless chicken breast halves (1 ¼ lb)
2 cups quartered small red potatoes
1 ½ cups baby-cut carrots cut lengthwise in half
1 cup Green Giant frozen cut green beans
1 cup chicken gravy
2 Tbsp all purpose flour
1 tsp paprika
½ tsp dried thyme leaves
2 Tbsp finely chopped fresh parsley

Instructions:
Heat gas grill for direct heat. Cut for 8x12 inch pieces of heavy duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.

Fold foil over chicken and vegetables so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets over medium heat for 30 to 40 minutes, rotating packets ½ turn after 15 minutes, until juice of chicken is no longer pink and vegetables are tender. Place packets on plates. Cut a large X across top of each packet. Sprinkle with parsley.

[andrew&shannah]

Spanish Chicken Supper

Ingredients:
3 medium unpeeled baking potatoes, cut into ½ inch cubes
2 medium green or red bell peppers, chopped
1 large onion, coarsely chopped
12 large pimiento stuffed olives, coarsely chopped
1 can diced tomatoes with roasted garlic, undrained
1 Tbsp all purpose flour
3 tsp chili powder
1 tsp salt
1 ½ chicken breast tenders

Instructions:
Heat grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 tsp of the chili powder and ½ tsp of the salt. Spoon mixture into large heavy duty foil bag.

Sprinkle remaining 1 tsp of chili powder and ½ tsp of salt over chicken. Arrange chicken on top of vegetables. Double fold open end of bag. Slide foil bag onto cookie sheet to carry.

Slide foil bag onto grill. Cover and grill over medium high heat for 30 to 35 minutes, rotating bag ½ turn after 15 minutes, until potatoes are tender and chicken is no longer pink.
*************************************************
Grilled Chicken Cutlet Parmigiana
2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
Preheat the broiler to high.
Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes
************************************************** **
Chicken in Cherry Marsala Sauce

1/3 cup dried cherries
1/3 cup Marsala
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon butter
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth

Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.

Yield: 4 servings (serving size: 1 breast half and about 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 297(16% from fat); FAT 5.4g (sat 1.4g,mono 2.6g,poly 0.8g); PROTEIN 40.5g; CHOLESTEROL 101mg; CALCIUM 33mg; SODIUM 464mg; FIBER 1.1g; IRON 2.1mg; CARBOHYDRATE 13.7g

[JRPAGV]

andrew&shannah: Thanks for posting! Have you tried any of those recipes?

tlew12778: Thanks!

I'm really interested in tried-and-true chicken recipes. Anyone else?

[Sue]

Really easy recipe, but it has some bite to it... It's simple and quick.

Fry some breaded chicken cutlets until brown, they don't need to be fully cooked. Put in a baking dish and pour a jar of sliced cherry peppers in water over the chicken. Bake at 350 until the chicken is cooked through. The juice from the cherry peppers tenderizes the chicken and adds a nice flavor. I serve with pasta or egg noodles to cut down on the heat.

[tlew12778]

Another recipe I use (the above two are my absolute faves though bc thighs are cheap and I prefer dark meat) is for breasts. I dip the breasts in egg then coat them with a plain bread crumb mix... I prepare the mix by adding garlic powder and "italian spices" (I think this is parsley, garlic, oregano, carrot, and celery or something) PLUS parmesan cheese. Then I lightly fry them in oil with a garlic clove. It makes then a little garlicy basically. Then I put them in a baking dish, cover them in tomatoe sauce, top them off with mozzarella cheese and bake for 20 min. I really like the way they turn out but I find the frying/baking deal a lot of work honestly. I like the one pot deals with the thigh recipes.

[Kingdono]

This is a recipe from my husbands cooking days but we have always eyed the amounts.

CHICKEN MARSALA

Take chicken about 4 breasts sometimes more if they are small either whole or cut into bite size pieces.
Flour seasoned with a little salt and pepper
couple eggs with a little milk

Dredge in Egg then into flour
Fry until golden colored (Chicken does not need to be cooked all the way during frying it will be cooked again in the sauce)


FOR SAUCE
Marsala wine (about 1 to 2 bottles) I use the brand in the suppermarket
beef gravy 1 large or 2 small jars I use regular hines beef gravy
butter a few tablespoons I have used both salted and unsalted
mushrooms (regular white button mushrooms) Sometimes I use the presliced small containers Sometimes the larger ones really depends on how much mushroon I'm in the mood for.

Make sure your pan in large enough to hold everything

Add some butter to the pan
Cook mushrooms on med/high until slightly brown. You may need additional butter to coat all mushrooms it depends on how many you use
Once browned add 1/2 bottle of marsala let simmer for a few minutes
Then add one jar of gravy and the rest of the marsala. Mix well
Add back in Chicken simmer for about 5 minutes. Taste
If it tastes more like wine add in a little more gravy If it's more like the gravy add in a little more wine Whenever you add you must mix well and let it cook for a few minutes. Once you have what you feel is enough sauce and you think it tastes good then remove from heat. (be sure chicken is cooked through first) Swirl in a tablespoon or two of butter (optional) and serve over egg noodles.


Enjoy
Trish

[emmjay]

Here is my recipe for sesame chicken:

Sesame Chicken:

2 Tbsp sesame seeds
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp honey
2 tsp cornstarch
1/8 c dry sherry
1 Tbsp ginger root, minced
1 clove garlic, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp peanut oil

Instructions

Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk hoisin sauce, soy sauce, honey, cornstarch, sherry, ginger, garlic and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Sprinkle chicken with toasted sesame seeds and serve, drizzled with any additional sauce. 4 servings

[andrew&shannah]

andrew&shannah: Thanks for posting! Have you tried any of those recipes?

I've actually tried them all! :) I made a few adjustments to some of them but most are great as is...

For the Smothered Chicken with Pierogies, I use the mini Pierogies. I also only use 1/2 a can of mushrooms because a whole can is ALOT. Once it is done, I also sprinkle it with cheese because my husband is a big cheese person.

For the Grilled Asian Chicken, I tend to marinate in the sauce over night and grill vs brushing it on.

For the two that are cooking in foil packets, I tend to cook them less than what the recipe says because my grill cooks faster than theirs I guess. Just a keep and eye on it. Also, it's good to turn the packets fairly frequently while cooking :)

ETA: Not sure how I could forget my husband's current favorite!
Parmesan Chicken Cutlets

1/4 cup parmesan cheese
2 tablespoons bread crumbs, seasoned -- italian
1/8 teaspoon paprika
16 ounces boned and skinned chicken breast

Preheat oven to 400°. In resealable plastic bag, combine cheese,
crumbs, and paprika; shake well.

Transfer mixture to plate; dip each chicken breast in cheese mixture,
turning to coat all sides. Arrange on nonstick baking sheet; bake
until chicken is cooked through, 20 - 25 minutes. 161 calories; 3 g
fat, 0 g fiber;
-->my only note for this one is to use the good quality grated parmesan because you will be able to taste it :)

[fuzzy]

My two favorites:

Stuffed Chicken Marsala
From Sara Moulton

6 chicken breasts
Salt
Pepper
Thyme
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
Canola oil
10 ounces sliced mushrooms
1/2 cup marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon flour

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour. Heat skillet. Add oil to skillet and saute chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary. Add mushrooms to skillet and saute on high heat until browned. Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and reduce by half, about 5 minutes. Add chicken stock to skillet and put chicken back to the pan. Simmer until chicken is cooked through, about 5 to 10 minutes. Transfer chicken to platter. Thicken sauce by making a buerre manie with butter and flour, and whisking it in until sauce thickens.

****

A regional favorite from Upstate NY:

Chicken Riggies

Boil one pound rigitoni. Drain and set aside.
Boil one pound chicken tenders, until chicken is cooked. Drain and shred.
In a large pot, melt one stick of butter. Add in garlic, oregano, salt and pepper to suit your tastes. Add in chicken and sautee lightly.
Add in one can (drained) black loives. Add in one jar (drained) of sliced pepperocinis. Add in one jar (Drained) of marinated sliced roasted red pepers.
Stir well.
Add in one cup parm cheese, one pint heavy whipping cream and one and 1/4 cup spaghetti sauce. Stir well.
Add in rigitoni, stir and serve.

[shaqangel]

i have a few simple chicken casserole recipes, the first is from a friend and the 2nd one i made up last week with leftovers!

chicken casserole

4-6 chicken breasts, steamed and shredded
1 can cream of chicken
1 can cream of mushroom
8 ounces sour cream
ritz crackers
butter
salt n pepper to season

optional: the original recipe doesnt call for this but i usally add french cut green beans or sliced fresh mushrooms.

heat oven to 350. mix the shredded chicken breast, cream of mushroom and chicken and sour cream together and place in a casserole. add a little salt n pepper ( i add more pepper) to season. crush one package of the ritz crackers and cover the entire top. spread a little butter on the top of the ritz.
bake for 20mins.

chicken casserole - mexican flavour!
i made this one up, sharing it cos my unexpected company really enjoyed it and we had no leftovers!

shredded (or diced) chicken breasts
8 ounces sour cream
1 can cream of chicken
1 can cream of corn
1 green pepper finely chopped (can use red or yellow as well)
half medium onion chopped
1 cup cheese (i used cheddar)
2 cups crushed tostito chips

heat oven to 350
mix the chicken, soup, sour cream, corn, cheese, peppers and onions together and place in a casserole. top with the tostito chips and add a little butter on the top of it. bake for about 20-25mins.

[Missy2U]

shaqangel - I think I'm going to try the chicken cassrole recipe tonight - it looks really, really good! What do you usually serve it with? Rice? Noodles?

[shaqangel]

missy we usually have it with a salad, but i am sure it might go well with a nice flavoured rice:)

[Missy2U]

Thank you ma'am! I'm adding in the french cut green beans too I think! YUM! Anything that involves cream of mushroom soup and sour cream is a winner in my book! :D

[shaqangel]

missy u're welcome!!! and u're right - that combo makes anything a winner! if you're using frozen green beans, pop it in a microwave to steam a little so it wont take a long to cook through in the oven. enjoy!
oh and the best part of this recipe is you can vary it anyway u want:)

[manda_kate]

Italian Crock Pot Chicken
(from Woobie on the WC)

4-6 boneless, skinless chicken breasts halves
1 stick butter/margarine
1 package Good Seasons Italian Dressing mix (the powdered kind)
1 can cream of chicken soup
1 8 oz. package cream cheese

Put chicken, Italian dressing mix, and butter in crock pot, adding a little water to it (I usually fill up the little packet from the dressing mix with water and throw that in). Cook on low, 4-6 hours or until done.
After chicken is cooked, remove it from crock pot and shred it. Add the can of soup and the cream cheese to the crock pot and let melt together. Once melted, add the chicken back in and stir well.
Serve over mashed potatoes, rice, or noodles.

This is VERY good, and makes a lot! Sometimes I just use 2 chicken breast halves.

[angelraven]

Hello! I bought a pre-stuffed chicken at the grocery store yesterday. It seemed like a good idea at the time, but I have no idea how to cook the thing! I'm guessing I just bake it at 350 for a couple hours??? Do I need to put any liquid in the bottom of the pan??? Help! lol

Thanks in advance!

[Natrat80]

Here are my chicken dishes ( I only have a few that I make, and I repeat them over and over! :D )

Chicken Potato Casserole
2 chicken breasts cooked and diced (I usually boil the chicken then cut up)
potatoes (usually just need 1 or 2)
1 can cream of chicken
grated cheddar cheese-1 package

thinly * slice the potatoes.
Spray pam on the bottom/sides of a corning ware casserole dish. Layer the ingredients.
potatoes on bottom
chicken
1/2 can of cream of chicken
1/2 cheese
repeat

*if the slices are too thick you'll be eating crunchy potato casserole! :rolleyes:
Cook at 350 for 1 hour.
__________________________________________________ ____________
King's Ranch Chicken

2 1/2 to 3 lbs stewed chicken diced up (again I usually boil chicken breasts)
1 package plain doritos

Chop 3/4 cup of onion-I put it in the food processor and then add the following ingredients and mix it all up in there
1 can cream of mushroom
1 can cream of chicken
1 can rotels
1 t chili powder
1/2 c water with chicken bullion

Crush 1/2 bag of doritos and put on bottom of casserole dish. Cover with chicken, then wet ingredients. Top with 1/2 cheddar cheese.
Bake at 350 for 40 minutes

I serve this one on white rice

[Natrat80]

one more...

Full Moon Tortilla Soup
Bring to a boil:
3 16 oz cans of Campbell's Healthy Request chicken broth
1/2 teaspoon white pepper

Add 1/2 cup parkay light over low hea
Stir in 1 c. flour with whisk (just a bit at a time and stir quickly)

Add: 1c Monterrey Jack cheese
1 c cheddar cheese
1 pint half and half
2 t. diced jalapenos
1 10 oz can of rotels
1 cup of chicken (cooked and diced)

Serve with tortilla chips

I can't wait until cold weather arrives-I like making soups, stews and chilis!

[~Lucy]

Chicken Stuffed Manicottis

Cubed Cooked Chicken (I ususally cut up part of a rotisserie chicken)
Box StoveTop Stuffing Mix
Cheddar Cheese
Cream of Chicken Soup
Milk
Manicottis

Boil manicottis until al dente, strain and pat dry with paper towel. Prepare stuffing mix according to directions. In bowl, mix together stuffing, cubed chicken and cheddar cheese. Spoon mixture into manicottis and place in baking dish. Mix cream of chicken soup and can of milk together and pour over manicottis. Sprinkle with cheddar cheese and bake covered for 45 minutes at 350 degrees.

[~Lucy]

I've only done the ones I stuffed myself, but there should be directions. I would cook it for a couple of hours at 350, like you said. I would also put some water in the bottom of the pan so it doesn't stick and burn, it also makes the chicken moist and adds makes more juice for gravy.

[emmjay]

This is from Fine Cooking magazine - they are really good!

Stuffed Chicken Breasts:

INGREDIENTS:
4 large boneless, skinless chicken breasts ( 8 to 9 oz each), tenderloins removed, trimmed, rinsed and patted dry
Filling (see below)
¾ cup all-purpose flour
2 large eggs
1 ½ cup panko breadcrumbs
Salt and pepper
2/3 cup olive oil

DIRECTIONS:
Create a pocket in each breast, cutting into the thicker side and slicing to within about ¼ inch of the other side. Stuff with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.

Line up three, wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with ½ tsp each salt and pepper. Season the breasts generously on both sides with salt and pepper. For each breast, dredge first in the flour, shaking off any excess. Dip into the eggs, turning to coat evenly, and then dredge in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set.

Heat oven to 350°. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts and cook until golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet. Repeat with the other two breasts. Bake about 15 minutes or until cooked through.

FILLINGS:

Proscuitto and Fontina Filling –
2 tbsp Dijon mustard (add to whisked eggs)
4 tsp dried sage leaves (add to breadcrumbs)
4 thin slices prosciutto
1 cup lightly packed grated Fontina cheese

Lay a slice of prosciutto along the length of the pocket before stuffing in the cheese

~~~~~~~~~~~~~~~~~~~~~~~
Chile and Jack Cheese Filling –
2 tbsp olive oil
1 ½ cups diced poblano peppers (about 2 large)
1 cup diced red onion (half a medium onion)
2 tsp minced garlic
1 tsp chipotle Tabasco sauce; more to taste
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper
1 ½ cups grated Monterey Jack cheese
¼ cup chopped fresh cilantro

Heat oil in a 12-inch skillet over medium high heat. Add chiles and onion; cook, stirring frequently, until the vegetables are quite soft and somewhat browned, 7 to 9 minutes. Stir in the garlic, Tabasco, cumin, salt and pepper. Remove from heat and let cool to room temperature. Stir in the cheese and cilantro.

~~~~~~~~~~~~~~~~~~~~~~~
Spinach and Goat Cheese Filling –
2 tbsp olive oil
1 cup finely chopped shallots (6 – 8 medium shallots)
8 oz fresh spinach, stemmed and chopped (7 lightly packed cups)
¼ cup dry white wine
3 ½ oz fresh goat cheese, crumbled
¼ tsp salt
¼ tsp pepper

Heat oil in large skillet over medium-low heat. Add the shallots and cook slowly until softened and aromatic, 8 to 10 minutes. Increase the heat to medium and add the spinach and wine. Cook, stirring frequently, until the spinach is wilted and all the liquid is evaporated, 3 to 4 minutes. Remove from the heat and stir in the goat cheese, salt and pepper. Let cool to room temperature.

~~~~~~~~~~~~~~~~~~~~~~~
Antipasto Filling –
1 ½ c grated mozzarella (6 oz)
2 tbsp chopped oil-packed sundried tomatoes
3 tbsp chopped pitted Kalamata olives
¼ cup very finely diced salami
2 tbsp freshly grated Parmigiano Reggiano
2 tsp chopped fresh oregano
Freshly ground black pepper

Combine all ingredients in a bowl.

[StClaire]

Chicken Divine

Layer the 9X 13 pan with 3 cups of rice
Next layer chopped broccoli (i use 1 1/2 c)
Add 1/2 c onions & 1/2 c bell beppers mixed together
Next layer 3 c diced chicken
next layer alfredo sauce
top with 1 c shredded cheddar

Bake at 350 for 15 minutes

[StClaire]

this is fabulous for company. i usually freeze half of the recipe for another night because it makes so much.

Tuscan Chicken & Penne Pasta

3 cups canned diced tomatoes with juice
1 cup canned tomato sauce
½ cup canned quartered artichokes
1 cup uncooked penne pasta
½ cup sliced canned mushrooms, drained
½ cup diced onions
¼ cup peeled whole garlic cloves
2 teaspoons dried Italian herbs
1 teaspoon kosher salt
½ teaspoon pepper
6, 4-ounce chicken breasts
1 cup shredded mozzarella cheese

In bottom of 9 X 13 pan combine all ingredients. Top with 6 chicken breasts, pushing pieces down into sauce. Top with 1 cup shredded mozzarella cheese. Cook at 350 for 45 minutes or until chicken is done.

[SingleWhiteFemale]

Chicken with Bacon, Tomato and Thyme
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26560,00.html
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Make Ahead Meals

http://images.scrippsweb.com/FOOD/2004/07/09/ll1a02_chicken_bacon_thyme_e.jpg

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings


8 pieces bacon, par-cooked half-way (may use precooked) (I fry until about half cooked, slightly crispy instead of baking)
1 1/2 pounds boneless skinless chicken breast, cut into halves (4 breasts)
2 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
2 tablespoons red onion, chopped
2 Roma tomatoes, sliced
1 bunch fresh thyme

Preheat the oven to 400 degrees F.

To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve.

Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an "x" pattern in the center. Sprinkle with the diced onion (After cooking my bacon in the pan, I put the onion and garlic in the bacon grease and fry until slighlty browned, then drain the onions from the excess grease. Adds good bacony flavor ;) ) and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon.

Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes. (When I do it, I tent foil over the pan, in an attempt to keep the moisture in as I'm afraid of drying out my chicken. After it's finished cooking, I remove the foil and put a slice of swiss cheese on top then pop back into the oven to melt the cheese).

[angelraven]

Thanks Lucy. That's exactly what I did and it turned out just fine. :)

[kmmommy]

I have a recipe that I basically "borrowed" from Chili's. It's really easy and quick.

Cook or grill chicken breasts (1 per person or so). When they're done cooking put in a pan on the stove (I use a Foreman grill) and put some BBQ sauce, a strip or 2 of already cooked bacon, and some shredded cheese (whatever kind you like) on top. Let the cheese melt and serve.

[singerwife]

This will sound disgusting (and look disgusting when you mix it up), but please trust me that it is the single best chicken dish I've ever tasted. Also, I try to stay away from overly processed ingredients, but this is really good stuff, and I haven't figured out a way to replicate it with fresh items.

Cranberry chicken
1 package boneless chicken breasts or thighs, arranged in a baking dish

Combine the following, and try not to gag at the mix of colors...
1 can whole berry cranberry sauce
1 small bottle French or Catalina salad dressing
1 envelope onion soup mix

Pour over chicken, cover with foil, and bake at 400 for a half hour or so until done. Let sit for 10 minutes or so before serving.

[BethElena]

Does anybody have a recipee for (i think it's called) Chicken Scallopini with lemon butter sauce? We had it at Carmine's in AC, NJ and I wanted to replicate it. I couldn't find it on allrecipees.com

[Missy2U]

http://www.cooks.com/rec/search/0,1-0,chicken_scallopini,FF.html

[BethElena]

CHICKEN SCALLOPINI

4 chicken breast halves, boneless and skinless
1/4 c. flour
1 1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 c. butter
3 tbsp. water
1 tbsp. lemon juice
1/4 tsp. instant chicken bouillon

Mix flour, garlic salt and paprika. Coat chicken with flour mixture. Brown chicken in butter in skillet. Remove chicken to serving platter and keep warm. Stir water, lemon and bouillon into skillet, loosening brown particles on bottom. Pour over chicken on platter and serve.


The thing that's throwing me for this recipee, is that the chicken we were served had no coating on it, and it was in a yellow lemon butter sauce, and the chicken seemed like it had been cooked in the oven....

[andrew&shannah]

This one still has a coating on it:
Chicken Scallopini
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 206(20% from fat); FAT 4.6g (sat 2.2g,mono 1.3g,poly 0.5g); PROTEIN 29.2g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 657mg; FIBER 0.6g; IRON 1.6mg; CARBOHYDRATE 7.7g
********************************************
How about a chicken piccata?
Chicken Piccata
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon capers, drained

Heat oil in a large nonstick skillet over medium-high heat.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Spoon sauce over chicken.

Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 227(22% from fat); FAT 5.5g (sat 1g,mono 3g,poly 0.8g); PROTEIN 39.7g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 505mg; FIBER 0.3g; IRON 1.6mg; CARBOHYDRATE 1.1g

[BethElena]

Well, DH is just going to have to live with a topping :)

That's probably what keeps it moist....

[andrew&shannah]

The second one I posted is not coated in anything. I believe it has almost all the same ingredients...just not butter...just in case he opposed to a breading :)

[BethElena]

Hey thanks! i will have to try these tonight :)

[MLA]

My husband's favorite, Chicken Cordon Bleu

4 boneless, skinless chicken breasts
Ham slices (sliced thinly)
Swiss cheese
1 egg
1 T. water
ground oregano
onion powder (I don't usually use this -- you can season it however you like)
pepper
1 c. plain or italian bread crumbs
1/3 c. Parmesan cheese
Flatten each chicken breast and sprinkle each with spices. Layer ham and Provolone cheese on each breast. In small bowl, combine egg and water. In another small bowl, combine bread crumbs and Parmesan. Roll each chicken breast starting at narrow end. Dip in egg and water mixture, then in bread crumb and Parmesan mixture. Place on a cookie sheet and bake at 350 degrees for 1 hour

[njnewyearsbride]

this is fabulous for company. i usually freeze half of the recipe for another night because it makes so much.

Tuscan Chicken & Penne Pasta

3 cups canned diced tomatoes with juice
1 cup canned tomato sauce
½ cup canned quartered artichokes
1 cup uncooked penne pasta
½ cup sliced canned mushrooms, drained
½ cup diced onions
¼ cup peeled whole garlic cloves
2 teaspoons dried Italian herbs
1 teaspoon kosher salt
½ teaspoon pepper
6, 4-ounce chicken breasts
1 cup shredded mozzarella cheese

In bottom of 9 X 13 pan combine all ingredients. Top with 6 chicken breasts, pushing pieces down into sauce. Top with 1 cup shredded mozzarella cheese. Cook at 350 for 45 minutes or until chicken is done.


i made this last night and it was DELICIOUS!!!

[SunnyAB]

singerwife - would there be about 4 breasts in a package?? and have you ever used just the jellied cranberry sauce, not the berries? (FH has an aversion to some textures) :rolleyes:

[SunnyAB]

I didnt mean to kill this thread!! :(

[Katy]

:bump:

I'll skim through this later as I look for something creative to do with my chicken tenders for tomorrow's (Monday's) dinner.

[MrsD]

Salsa Chicken
Boneless, skinless chicken breasts
1 package taco seasoning
1 cup salsa
shredded cheese

Preheat oven to 375. Coat each chicken breast in taco seasoning to taste. Place in baking dish, pour salsa evenly over chicken. Bake 30 minutes or until juices run clear. Sprinkle cheese over chicken, bake until melted. Top with sour cream and olives if desired.

[mgrace]

Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
Cooking Light

1/2 cup fat free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 Tablespoon butter
1 Tablespoon vegetable oil
4 (5 oz.) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all purpose flour
2 Tablespoons finely chopped shallots
chopped parsley optional

1. Combine broth, vinegar, and honey.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, and shake off excess flour.
4. Increase heat to medium-high, heat 2 minutes or until butter turns golden brown. Add chicken to pan, cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and saute 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil and cook until reduced to 1/2 cup(about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired. Yield: 4 servings(serving size: 1 breast and 2 Tablespoons sauce).

CAL 269; FAT 8.1g(sat 2.7g); PROTEIN 34g; CARB 13.1g;FIBER 0.2g; CHOL 90mg.

[andrew&shannah]

Baked Lemon-Garlic Chicken with Bell Peppers

Sauce:
3/4 cup fresh lemon juice (about 6 lemons)
3/4 cup fat-free Italian dressing
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced

Chicken:
2 cups (1/4-inch) red bell pepper strips
1 cup (1/4-inch) green bell pepper strips
1 cup (1/4-inch) yellow bell pepper strips
3 chicken breast halves (about 1 1/2 pounds)
3 chicken leg quarters (about 1 1/2 pounds)
12 (1/8-inch-thick) slices lemon (about 1 lemon)
Cooking spray

To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.
To prepare the chicken, combine remaining 1 cup sauce, bell peppers, and chicken in a large bowl, and toss to coat. Cover chicken mixture, and refrigerate for 4 hours or overnight.

Preheat oven to 400°.

Remove chicken from bowl, and discard the sauce. Loosen the skin from the breast halves and leg quarters by inserting fingers, gently pushing between the skin and meat. Insert 2 lemon slices under loosened skin of each chicken piece. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray. Spread the bell peppers on broiler pan around chicken. Bake at 400° for 50 minutes or until the chicken is done. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm.

Place 1/2 cup chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm. Pour warm sauce over the baked chicken and bell peppers.

Yield: 6 servings (serving size: 1 chicken piece, 1/3 cup bell peppers, and about 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 216(28% from fat); FAT 6.7g (sat 1.8g,mono 2.4g,poly 1.6g); PROTEIN 30.2g; CHOLESTEROL 91mg; CALCIUM 28mg; SODIUM 385mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 9g
__________________________________________________ ______
Caramelized Onion Chicken
http://i.timeinc.net/cooking/images/recipefinder/cl_20276.1_m.jpg

1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.
Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Yield: 4 servings (serving size: 3 ounces chicken and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 246(10% from fat); FAT 2.6g (sat 0.5g,mono 1.2g,poly 0.4g); PROTEIN 26.6g; CHOLESTEROL 66mg; CALCIUM 19mg; SODIUM 521mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 28.5g

[Amaye]

This is one of my go-to dishes for the week. It's a meal so you don't need to add anything else. Soooo good and very easy to make!

Baked Drumsticks with Potatoes

8 large chicken drumsticks
2 large russet potatoes -- 1 inch wedges
1 cup onion -- thinly sliced
1 cup Italian plum tomatoes, canned -- drained & chopped
1 1/2 tablespoons fresh oregano -- minced
OR 1 1/2 tsp. crumbled dried oregano
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
4 teaspoons olive oil
2 tablespoons Italian parsley -- minced

1. Adjust oven rack to center of oven and preheat to 350^F.
2. Wash chicken legs and blot dry. Place legs on work surface.
3. Starting at top of leg, slip your fingers under the skin to loosen. Peel off skin carefully, using a pair of kitchen shears to snip the skin and any connecting membrane to avoid tearing the meat; discard skin. Trim off any membrane or bits of fat that may still be attached to leg.
4. Lightly grease bottom of 9x13x2-inch ovenproof baking pan with cooking spray.
5. Arrange drumsticks in single layer in pan. Arrange potatoes between and around drumsticks.
6. Place a single layer of onion slices over drumsticks and potatoes. Spoon tomatoes over onions.
7. Sprinkle oregano on top; season with salt and pepper. Drizzle with olive oil.
8. Cover pan with foil and bake for 25 minutes.
9. Remove foil and baste with pan juices. Continue baking, basting frequently with pan juices, until drumsticks are very tender and potatoes are cooked, about 25 minutes.
10. Transfer drumsticks to a platter. Spoon tomatoes, onions, and pan juices over top. Garnish with parsley and serve.

Recipe from "Lean Italian Cooking"

[singerwife]

singerwife - would there be about 4 breasts in a package?? and have you ever used just the jellied cranberry sauce, not the berries? (FH has an aversion to some textures) :rolleyes:

Hmm. I've never used the jellied sauce, but I imagine it would work. In my recipe, everything sort of magically turns into a homemade-tasting whole cranberry marinade/glaze with the full berries in it. It should be the same with the jelly...just minus the berries.

And I've used up to eight breasts. Basically, however many will fit in the 9 x 13 baking dish. (This recipe also works great for beef tips!)

[chiclady815]

I have a craving for BBQ chicken pizza with red onion and cilantro and I can't find a decent one around here. Anyone have a recipe for it? I can always wing it but just wanted to check to see if anyone had a tried and true recipe for it. Thanks!

[chiclady815]

So I got no responses but I tried one anyway and it was phenomenal. I hope I don't hurt myself patting myself on the back.:D

Here's what I did:

1/8 C. BBQ sauce (I used Sweet Baby Ray's)
1/8 C. Pizza Sauce
Two handfuls Shredded Smoked Gouda Cheese
One Handful Shredded Mozzarella Cheese
One Boneless Skinless Chicken Breast
1/8 C. BBQ Sauce
Onion
1 pre-made Pizza Dough (I used Trader Joe's)
Fresh Cilantro finely chopped

1. Saute chicken breast in 1/8 C. BBQ Sauce. I didn't want mine too saucy but you could use more.
2. While Sauteeing chicken, slice onions into half moons and saute' in olive oil until carmelized. Season with salt and pepper. Onions should take on a sweet smoky flavor and a carmel color.
3. Shred chicken with two forks
4. Preheat oven to 425.
5. Spread pizza dough to a 12 inch circle.
6. Mix remaining BBQ sauce and pizza sauce together. Spread over top of crust.
7. Top with chicken, cheese, and onion.
8. Place in preheated oven for 10-12 minutes.
9. Finish with cilantro.

Delicious! And my husband is already asking when we're having it again!

[bookworm]

I'm glad it turned out well :).

[Katy]

Right on. Glad it worked out for you. Me, I'd just be dragging my hubby to CPK for some. Talk about yum!

[LeslieR]

I made the Smothered Chicken with Pierogies tonight for dinner and it was soooo good!!! DH loved it. Will definitely have to put this one in the rotation. Thanks so much!:)

[looch]

I have been doing a little research on weeknight meals, and a lot of them revolve around brined chicken breasts. I tend to do all my food prep on Sundays and then freeze the prepared portions. Does anyone know if brined chicken breasts can be frozen, or if you need to do the brining right before cooking?

[KarenS]

It's better to brine before you cook. Brining helps draw moisture into the meat - if you then freeze it, you create sharp ice crystals that will puncture the cells and cause the meat to be tough after it's thawed and cooked. Brining is, in fact, a great way to thaw chicken. Create your brine, put your frozen chicken pieces into it, and stash in the fridge overnight. Then cook the next day.

Karen

[looch]

Thanks for the advice, sounds like it will work perfectly for unstuffed recipes. I guess I can still make the fillings in advance and just stuff right before cooking.
Thanks again.

[houseblend]

I made a chicken pasta dish for dinner last night and saved the leftovers in the fridge. DH and I took it to work for leftovers today, but he put it in the cabinet. He thought it would take less time to reheat that way. I thought that was not good for chicken to stay out that long. :confused:

Is this safe to eat since it's been sitting out for 4 hours now?

[QueenDillyDally]

NO NO NO - more than 2 hours in the danger zone is not a good thing - salmonella poisoning possible

[PG-rated]

According to this (http://www.dvo.com/newsletter/monthly/2005/march/remedy.html) site,

Cooked chicken should not be left at room temperature for more than 2 hours.
Sorry!

P.S. I've always wondered if it would be safe if you heated it enough to effectively "recook" it, but I can't find any info on that, so I'm not about to recommend it.

[houseblend]

Thank you both for the info!

I guess this means I have to find something else to eat then. <sigh>

[IrisHope]

What was he thinking?? :) lol

[pocket]

*shrug*

I'd eat it.

[bethnjim]

Don't eat it! Good way to get food poisoning!

[houseblend]

What was he thinking?? :) lol

lol...He said he's used to doing that for frozen foods since he likes to thaw them a bit to make microwaving quicker. I always question that to, but not to this extent.

I've sent him off to get us La Madeleine's, so all's good. :D

[IrisHope]

Yes, for frozen things I've placed them in the fridge not the freezer. :) oh well, lesson learned!

[jnettie]

Silly boy! Defrosting a frozen item to eat is different than something that is not frozen. Leaving food out is a really good way to grow all sorts of bacteria!

Course, I am much more paranoid than your average person about food. It's odd, because normally I'm not a germ freak or anything, but I just can't eat anything that's been sitting out or anything that has past it's experation date. DH laughs at me every time I smell the milk. I have to. Every time I open the milk, I smell it. I think it stems back to my crazy school nurse that came to talk to my 1st grade class about a salmonella outbreak in a local milk company. She freaked out a whole class of 7 year olds - I was suddenly afraid to drink ANY milk at all.

[KitKat]

*shrug*

I'd eat it.


Heehee. I probably would too.

I can't tell you how many times my assistant will buy me a hot lunch (meat, chicken, whatever) and it will sit on my desk for hours before I get to it!

[pocket]

I'll eat all kinds of things, including steet hawker food in Asia. You really miss out on a lot of things if you insist on being that phobic about germs. A cooked chicken dish is not going to go bad in 4 hrs in the middle of winter.

[Hello Kitty]

*shrug*

I'd eat it.
:o me too.

[katmg]

I'd probably eat it as well. :o DH regularly goes through our refrigerator and throws out the leftovers that have been in there over a week. I would probably still eat them if he weren't there!

[maplekitty]

I'd eat it.
How many times did we all go to school with chicken sandwhiches and we never had fridges to put them in!!

[IrisHope]

Now that's a good point. Ewwww.

[hockeybrat]

I'd probably eat it as well. :o DH regularly goes through our refrigerator and throws out the leftovers that have been in there over a week. I would probably still eat them if he weren't there!

DH does that too!

I would have probably eaten it but after the sniff test first ;)

[PG-rated]

I was trying to be all official in my original advice, but I'd eat it, too, as long as I could reheat it thoroughly first. ;)

[irish74]

Originally Posted by pocket
*shrug*

I'd eat it.

I'd totally eat it too. I've definitely eaten a piece of chicken that has sat out for 4 hours without any issues.

[Secret_Squirrel]

Not only would I eat it, but I did the exact same thing today: brought leftover lemon-basil chicken for lunch today, forgot and left it in my bag.

[boilermaker]

I'm another who would eat it. Heck, I eat KFC at picnics that have been out for well over 4 hours. And more than once, I've brought in a frozen entree and forgot to put it in either the fridge or freezer...I eat those too.

On the other hand, La Madeleine's sounds really yummy. We don't have those around here :(

[PrincessTommi]

I've sent him off to get us La Madeleine's, so all's good. :D
OMG. La Madeleine's. I dream about their tomato soup.

[houseblend]

I'll eat all kinds of things, including steet hawker food in Asia. You really miss out on a lot of things if you insist on being that phobic about germs. A cooked chicken dish is not going to go bad in 4 hrs in the middle of winter.

Well, not exactly winter here in the Texas 60 degree heat, but I get your idea. :p

So, it sounds like 4 hours is disputable. Not recommended, but likely not going to get you sick either. Ah, well. I guess we could have saved the money. Good to know for next time hubby starts being silly.

(Although, I won't complain about getting a La Madeleine's treat out of it. :D )

[suzubeane]

You really miss out on a lot of things if you insist on being that phobic about germs.My first husband was a native rural Italian whose family did not even have a refigerator until he was 13 years old. After sharing a home with him for over a decade, my ideas about how long it takes for things to become unsafe outside the fridge really shifted.

That's not to say that the rules of thumb are the same for every kind of food, and in every season, but chicken and pasta? Two hours? I'd eat it. (Assuming there's no dairy in it, and it wasn't left in 80 degree heat.) I take cold sliced chicken in a salad for lunch all the time, and sometimes it sits out. No problems.

[KarenS]

I'll eat all kinds of things, including steet hawker food in Asia. You really miss out on a lot of things if you insist on being that phobic about germs. A cooked chicken dish is not going to go bad in 4 hrs in the middle of winter.Yep. Ditto that. I'd have eaten it w/out a second thought. What Suzu said is right on too - I grew up overseas (South Africa and SE Asia) and refrigeration and these "do not eat" guidelines are not nearly as big a deal over there as it is here. I've eaten all kinds of things left out all day and even overnight and never suffered any ill effects.

Karen

[Happy1]

Okay-I'm hoping you guys can help me here. This is what I have at home:

-Cheese soup
-Boneless Skinless Chicken breasts


I know with cream of whatever soup, you can just pour that over thawed chicken breasts and bake them for about 30 minutes at around 375 F (I've done that before). But I don't know what the consistency of the cheddar/cheese soup is since I've never used that before. Could I do the same with that? Could I add anything to give it some pizzaz? (nothing spicey though)

Thanks so much for your help.

Nikki :D

[Missy2U]

Howdy, Happy! Here are the results from a search on allrecipes ingredient finder thingy for chicken breasts and cheese soup. (http://search.allrecipes.com/Recipe/Ingredient.aspx?i1=Chicken+breast&n1=&q1=&i2=cheese+soup&n2=&i3=&n3=&i4=&n4=&siteid=52&srt=1&Submit=GO). Let me know what you end up making!! :)

[Happy1]

Thank you! I never realized that option was there.:p

Nikki :D

[Missy2U]

PS - I forgot to tell you - your avatar makes me smile every time I see it!!

[vwinkel]

Boston Market had a lemon herb chicken and I've been trying to find a recipe similar to it. I often use this recipe on chicken legs or chicken breasts and roast in the oven (not the whole chicken). I just made it last night - yum! I like the lemon flavor so I also grate a bit of lemon zest and mix that up in the seasoning. Or, I've also used a packet of True Lemon with it.

Roasted Lemon Herb Chicken

2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets.
3. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
4. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

[Katy]

I made this last year for Valentine's Day and I'd like to make it again, but for the life of me, I can't find where I put the recipe.

Anyone?

[Jazz]

Did you search??? Just kidding. :D

I was delighted to just spot it in the freezer-friendly recipes thread (http://www.constantchatter.com/showpost.php?p=338188&postcount=27), since I had lost track of it myself and never made it. I'm looking forward to trying it out. Is that the one you're thinking of?

[Katy]

actually, I did search, but I wasn't sure what to search for (what did you use to search). I searched allrecipes.com too (it didn't work). I never would have thought it was freezer friendly. Who knew :o

[Jazz]

I didn't search either (I really was just kidding!!). I just happened to see it yesterday and then your well-titled post. ;)

[nic]

Here you go!

Chicken in Puff Pastry


1 package puff pastry, thawed a bit and cut into fourths

4 small chicken breast halves (boneless and skinless)

1 3 ounce package cream cheese

3 TBSP pesto
salt and pepper to taste

-Mix together cream cheese and pesto

-Place one chicken breast on one of the puff pastry pieces-sprinkle with a bit of salt and pepper

-Spoon 1/4 of the pesto mixture on top.
-Fold up puff pastry to make a packet and seal edges with a bit of water.
-Place on lightly greased cookie sheet, seam side down, and brush with a bit of milk or egg. Bake at 400 degrees for about 25 minutes, until puff pastry is golden brown.

[IrisHope]

Katy, god that sounds delicious!

[Ohana]

Yay! I love that other people are enjoying this recipe!

It really is freezer friendly. I made a double batch and froze them. They turned out fabulously.

[irish74]

Ohana - Thank you so much for that recipe. We just love it!:D

[Katy]

I didn't search either (I really was just kidding!!). I just happened to see it yesterday and then your well-titled post. ;)Jazz, gotta love those "well-titled posts," huh? ;) Thanks for having such a good memory! I've now made my (ha!) contribution to the Valentine's Dinner thread stickied up top.

It really is freezer friendly. I made a double batch and froze them. They turned out fabulously.Ohana, this is SO good to know, especially since I really only need to two for us. Then again, I used the leftover pastry to make a apple puff pastry dessert - again, so easy and so tasty.

[Ohana]

I think the trick in freezing them is to thaw them in the fridge the day you plan to use them. Otherwise, I think the inside might still be frozen when the puff pastry is done.

Also, I've started chopping up the chicken before I put it in the puff pastry. Maybe a tad less elegant, but easier to eat.

[Katy]

Ohana, that chopping part sounds smart (you're right in that it might appear a tad less elegant - for those of us that pretend with the hubby/guests that this is a very complicated meal)

[PinkGirl]

Spray pam on the bottom/sides of a corning ware casserole dish. Layer the ingredients.
potatoes on bottom
chicken
1/2 can of cream of chicken
1/2 cheese
repeat


I have a question for you... do you put ALL of the pototoes and chicken at the bottom, then layer and repeat the cheese and cream of chicken or do you layer and repeat everything? Thanks! :)

[PinkGirl]

If a recipe calls for "cups" of chicken, how do you know how to equate that to breasts?

For example, the recipe I'm looking at is calling for 3 cups of chicken.. how many breasts do I need?

[Pineknot]

To me, that would be three small cooked chicken breasts....or two large ones.

HTH :)

[PinkGirl]

That does help, thanks!

[maplekitty]

1 large chicken breast = approx 8oz
8oz = 1 cup

3 cups chicken = approx 3 large chicken breasts.

:)

[PinkGirl]

Yay, I knew I could count on CC! Thanks! :)

[JRPAGV]

Before you start laughing at me, I'll go ahead and admit that I'm clueless when it comes to cooking meat and poultry. I'm paranoid when it comes to raw meat/poultry, so DH is usually in charge of cooking it. We almost always eat meals made with ground beef, but I think it's time we branch out. I heard on TV that 50% of all poultry in the grocery store is contaminated with salmonella. :eek: That makes me even more paranoid. So I need your reassurance and help in order to get over this and cook like I want to and should. :) Here are my first questions...

1) If I buy fresh boneless, skinless chicken breasts... how long can I store them in the fridge in the package they come in? Should I put a dish underneath in case it leaks?

2) If I buy frozen boneless, skinless chicken breasts... what's the best and safest way to thaw them? Is it okay to thaw them in the microwave, and if so, how do I go about that? How do I know the center isn't still frozen?

3) When a casserole or dish calls for cooked chicken, how do I cook it (boneless, skinless chicken breasts)? Do I bake or boil it? If I can boil it, how do I do that and for how long, etc. (I need specifics)?

4) Also, how long and at what temp do most people bake boneless, skinless chicken breasts?

5) I know that you're supposed to cook chicken until there's no pink juice coming out, but how else can you tell? What if it has somekind of marinade on it and I can't tell if the pink juice is the marinade or uncooked chicken? If you suggest using a meat thermometer, I've never used one and have no idea how they work. :o

Anything else I need to know? I'm so embarrassed to even post about this, but I never really had anyone teach me to cook growing up, and I've always been a little skiddish about meat/poultry.

I'm sure I'll be back with more questions. TIA!

[ejs]

Here's a link to a Foster Farm page that answers some of your questions: http://www.fosterfarms.com/faq/prepare.asp

http://www.fosterfarms.com/cooking/chicken/index.asp

[tlew12778]

1) If I buy fresh boneless, skinless chicken breasts... how long can I store them in the fridge in the package they come in? Should I put a dish underneath in case it leaks? I would say 2-3 days. I try to use it immediately though. If I buy the "family pack" I will open it up, freeze half, then use the rest either that day or the next. If you buy those containers that have one-way volves on top I think it lasts longer but I always like to use it at its freshest. Mine never leaks, but sometimes I will stick the pack in a vegetable back in the supermarket, just bc I sometimes dump it into my plastic bag sideways when I leave the store.

2) If I buy frozen boneless, skinless chicken breasts... what's the best and safest way to thaw them? Is it okay to thaw them in the microwave, and if so, how do I go about that? How do I know the center isn't still frozen? Um, I thaw under running warm water. It takes like 10 min if they aren't all stuck together. I actually freeze them separately for this reason (plus I am the only meat eater in this house). I have tried thawing in the microwave (mine has a special button for thawing chicken... you have to enter it's weight and it decides time and power for you), but it always cooks the edges.

3) When a casserole or dish calls for cooked chicken, how do I cook it (boneless, skinless chicken breasts)? Do I bake or boil it? If I can boil it, how do I do that and for how long, etc. (I need specifics)? I just cook a breast in a frying pan with olive oil. I am sure this is not the easiest way to do it but whatever. It works. I have read that you can save the chicken from when you make chicken broth, and then freeze the meat so as to always have cooked chicken in your freezer. I actually use hens when I make broth and the meat is not edible so I don't know about this.

4) Also, how long and at what temp do most people bake boneless, skinless chicken breasts? Just follow the recipe :) I think it's usually around 350F. It depends whether or not the chicken is cooked already though. For instance, if you are making chicken parm and the chicken breast has already been fried, you only need to really heat the sauce and melt the cheese.

5) I know that you're supposed to cook chicken until there's no pink juice coming out, but how else can you tell? What if it has somekind of marinade on it and I can't tell if the pink juice is the marinade or uncooked chicken? If you suggest using a meat thermometer, I've never used one and have no idea how they work. :o I always cut it open a tiny but and look. I don't always look at the juice per se, but the color of the meat. It should not be pink and shiny at all, but white and moist is perfect. I have only used a meat thermometer once, on a big turkey breast that I roasted in the oven. You basically stick the thermometer into the middle and wait until it reaches the correct temp for the correct amount of time. I think that salmonella dies at 165C after like 1 min or less.

FWIW, I am still always careful when I work with poultry. Getting it cooked enough is not an issue with me. I am just super anal anout the cleanup and I use anti-bacterial sprays or better yet, bleach sprays on all the surfaces in the kitchen. I also wash the knives and cutting board immediately (not to mention my hands too!).

[KarenS]

Initial disclaimer: There's a lot of variation in how people feel about this issue. I am probably one of the more easy-going people with regard to food safety (not to say that I'm unsafe, I'm just not terribly paranoid about a lot of things that other people might freak out about). So with that disclaimer ...

1) If I buy fresh boneless, skinless chicken breasts... how long can I store them in the fridge in the package they come in? Should I put a dish underneath in case it leaks?I generally keep mine in the fridge no more than 2 days. If it's going to be longer than that, I"ll freeze them. I do put a dish underneath (actually I put them in their wrapping in a flat tupperware container - no lid). I hate the idea of having to clean chicken juice off of the inside of the fridge! :) Usually, however, we buy the big packs from Sam's Club (10 breasts to a pack) and repackage and freeze them in packs of 2.

2) If I buy frozen boneless, skinless chicken breasts... what's the best and safest way to thaw them? Is it okay to thaw them in the microwave, and if so, how do I go about that? How do I know the center isn't still frozen?Like a PP, I thaw them under warm (not hot) running water. Or you can fill a bowl or container with warm water, soak for 10-15 mins, change out the water, and repeat as necessary until thawed. You can also thaw them in the fridge - it will take overnight and maybe a bit longer. People will tell you NOT to thaw them on the counter, but I do. I have taken chicken breasts out in the morning, put them in a flat tupperware container on the counter (again, to keep the juices from getting all over the place) and they're thawed but still cold by the time I get home. Again, I'll say that this is NOT the recommended way to do it and a lot of people will tell you not to, but we've never gotten sick and we eat a LOT of chicken.

3) When a casserole or dish calls for cooked chicken, how do I cook it (boneless, skinless chicken breasts)? Do I bake or boil it? If I can boil it, how do I do that and for how long, etc. (I need specifics)? If the recipe calls for cooked chicken - well it depends on the recipe. I've cooked chicken on the George Foreman grill and used it sliced in recipes. Mostly I poach it: place the chicken breasts in a pot of chicken broth or stock (you can use water, but the chicken broth gives more flavor) bring to a boil for 7 minutes, and then lower to a simmer until the chicken is cooked through. This could be anywhere from 10 - 35 minutes depending on the size of the chicken. You can check by pulling a piece of chicken out of the water after about 15 mins of simmering and cutting it open. If it's pink at all in the middle, you want to cook it more. It's something that you learn to judge over time.

4) Also, how long and at what temp do most people bake boneless, skinless chicken breasts?Again, it varies with the size of the breast. I cook mine at 350 for 30 minutes or so. The ideal here is an internal temperature of 165 deg F.

5) I know that you're supposed to cook chicken until there's no pink juice coming out, but how else can you tell? What if it has somekind of marinade on it and I can't tell if the pink juice is the marinade or uncooked chicken? If you suggest using a meat thermometer, I've never used one and have no idea how they work. If you're cooking chicken breasts you often don't get "pink juice" anyway. They're not fatty enough. And rarely is the marinade you use pink. :) Really once you do it a couple of times, you'll be able to tell the difference between marinade and chicken juice. It's pretty easy. :)

But truly if you're going to cook a lot of chicken, until you learn to judge by eye, I'd recommend getting an instant read meat thermometer. They cost $10 or less and they're well worth the money if you're new to cooking different kinds of meat. All you do is stick the thermometer into the thickest part of hte meat and it should read in 2 or 3 seconds. It saves you having to take meat out and cut into it and then return it to cooking.

Anything else I need to know? I'm so embarrassed to even post about this, but I never really had anyone teach me to cook growing up, and I've always been a little skiddish about meat/poultry. Don't be embarassed. :) Everyone has to learn somewhere. I cook chicken all the time, but I certainly wasn't born knowing how.

The PPs advice about cross contamination is a good one. I'm much less paranoid about the cooking of the meat. But I do have a cutting board that is *just* for chicken and I wash it in the dishwasher on high heat after every use. Don't use the same knife that you've used on the chicken on anything else before washing it. I don't use bleach in my kitchen at all - I don't like the idea of bleach on or around my food - and I loathe anti-bacterial soaps with a passion (whole 'nother topic there), but I do clean up thoroughly with HOT water and soap after workign with chicken.

Finally, one other thing - any marinade that you use with chicken should be thrown away after use. Don't save it for use on another batch of chicken or use it to baste veggies on the grill or anything like that. Once you've soaked chicken in it, then it's dead. :) If I know I'm going to want to use the marinade to baste anything else, I'll set aside a portion of it before I put the chicken in.

Hope that helps a little. Feel free to ask any other questions. I love to cook and like I said, we eat a lot of chicken and poultry. If you want any recipes, I'll be happy to share those, too. :)

Karen

[KarenS]

Oh, I noticed I didn't answer the microwave thawing question. I don't thaw mine in the microwave because no matter how careful you are, you always wind up cooking the edges of the chicken and then they get rubbery (at least I think they do). But you can do it by setting the power to 50% and doing it in 2 minute bursts. Microwave for 2 mins, check, flip, microwave for 2 more mins.

You'll know when the chicken isn't frozen anymore no matter what method you use because it becomes completely limp and not hard or firm in the center. :)

Karen

[jenjunum]

I think the previous posters have given you some excellent advice. I have a couple things to add but I also do much of what was mentioned above.

I have a thermometer very similar to the one below. I think it's one of my most used tools in the kitchen. I hate just cutting open a piece of meat and deciding if it's done or not. More often than not I end up overcooking meat to make sure it's done and overcooked meat doesn't taste that great. You just stick the probe into the thickest part of the meat and wait for it to read. Mine even has a little table on the back that tells you what temp everthing should be cooked to.
http://www.bedbathandbeyond.com/assets/product_images/380/73287170193.jpg

I try to always thaw in the fridge. I put my frozen chicken breasts in a glass bowl and cover it with something. Sometimes it's not 100% thawed when I get home (if I take it out in the morning) but usually close enough to just use it as is. If I'm really thinking ahead I'll take it out the night before.

I don't like thawing in the microwave either. It always cooks the edges. I try to avoid it if I can. Plus is usually produces a lot of chicken juice (which is gross).

I think cross-contamination should be your biggest worry when cooking chicken. Pay careful attention that you don't get chicken juice somewhere or that you don't touch raw chicken and then touch something else. I even was my tongs after I put the chicken in the pan so I don't touch cooked chicken with the same tongs that touched raw chicken.

Fresh chicken should have a sell by date on the package. I try to use it within one or two days of that date. But I usually use frozen breasts.

If I'm making regular baked chicken I often make extra so I have some cooked chicken for casseroles, etc. I also always have extra when I'm cookiing a whole chicken so I use that as well. If you want to cheat you can just buy a roitissere chicken from the grocery store.

[PaulsGirl]

I'm looking for some new variations!

[Rosebud]

Here's a variation on chicken & rice that sounds really good. I've been meaning to try it.

Chicken, Wild Rice And Pecan Salad In Romaine Spears

6 cups chicken broth
8 ounces wild rice
2 1/2 pounds cooked chicken
1 red bell pepper, chopped
2 bunches arugula, chopped
1/4 cup green onions, chopped
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sesame oil
2 cups pecans, toasted and chopped
3 heads romaine lettuce

For chicken: roasted chicken, skinned, boned, meat