Recipe: Chicken Breast Recipes - 2000-09-27 (23)

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Chicken Breast Recipes - 2000-09-27 (23)

tina,.ms (07:08:43) :

Party Chicken

8 boneless chicken breast
1 lb bacon
1 jar dried beef
1 can cream mushroom soup
8oz sour cream
wrap chicken with the bacon-spray casserole dish with pam--layer beef in dish--place bacon wrap chicken over the beef--pour mushroom & sour cream mixture over chicken-bake 200 degrees 3 hrs.

Kate,MO (06:48:24) :

Stir Fry Sauce(repost)
Jean/MN (TKL cooking club)

I use this in my garlic chicken. Stir fry some chicken and veggies with LOTS of garlic and ginger. Add the sauce towards the end, and stir until thickened and bubbly. Also works well with shrimp or pork

1 tsp. good quality sesame oil
4 tsp. Cornstarch
4 tsp. Sugar
4 tsp. Rice vinegar
6 tbs. Lite Soy sauce
1/2 tsp. chicken bouillon granules or chicken base
1/2 c Water
1/4 c White wine

Pat-Pa (05:59:48) :

Chicken ala Dijon Mustard

Chicken breasts- skinned, boned and cut into strips.
1 med-large onion cut into thin slices
Mushrooms - washed and sliced (as many as you like)
Cream - 1 pint
Dijon Mustard- about 1-2 tbls

Saute onion till transparent in about 1-2 tbls butter with a splash of olive oil.
Add mushrooms and saute till soft.
Remove from pan - in same pan saute chicken strips till lightly browned and cooked thru.
Add onions and mushrooms back into pan.
Add 1 pint heavy cream and the mustard (you can adjust to your liking)
Mix well and keep over low to med heat till all mixed and sauce thickens just a bit.
Pour over noodles, rice or serve as is-with a green salad.....delicious!!!!!

Gina,Fla (12:08:19) :

Chicken a la Lunes
serves 4

4 chicken breasts, skinless & boneless
3 T. olive oil
4 T. butter
1 1/2 c. fresh sliced mushrooms
1/2 c. chopped onions
2 garlic cloves, crushed
2 T. flour
1 can cream of chicken soup
1 small jar marinated artichokes, drained
1 c. Spanish sherry
1 1/2 c. chicken broth (Superior Touch)
1/2 c. half and half
1/2 t. ground coriander
1 t. garlic salt
1 t. ground white pepper
1 T. fresh chopped parsley
1/4 t. minced tarragon leaves

Set oven at 350. In a skillet, brown chicken in oil and butter till golden. Set chicken in 9x13 casserole dish. Saute onion, mushrooms in same skillet till golden add garlic and cook 2 more minutes. Stir in flour, add broth, stirring. Add cream of chicken, sherry, simmer till thickened about 10 minutes. Stir in half and all spices. Pour over chicken and bake uncovered for 1 hour. Add artichokes cut up and bake for another 15 minutes. Serve with wild rice.

Gina,Fla (12:05:47) :

Key West Chicken with Mango Glaze
serves 4

4 boneless and skinless chicken breasts
1 c. Hellman's Ruby Red Ginger Citrus Splash
1 t. ground coriander
1 bay leaf
4 minced garlic cloves
1/2 sprig fresh rosemary
salt and pepper to taste
1/4 c. Braswell's Orange Mustard Glaze
1 mango, cut into chunks
1/2 chopped onion
1/2 chopped green pepper
2 T. butter
1 T. honey
fresh cilantro, crushed as garnish

Place chicken breasts in a large glass bowl or container to marinate covered. Add the garlic, rosemary, bay leaf. Mix Hellman's Citrus Splash with 1/4 c. of Braswll's Orange Mustard Glaze and pour over the chicken to coat well. Marinate at least 4 hours covered in fridge.

In a skillet, melt butter with honey and saute onion and pepper till limp, add mango chunks and cook about 3-4 mts. more. Set aside and keep warm while you grill chicken. Use marinade to glaze chicken. When done, place individual chicken breasts on plate and top with the Mango Glaze. Garnish with cilantro.

Gina,Fla (12:04:37) :

Stuffed Chicken Breasts a la Gina

4-6 boneless, skinless chicken breasts
1/4 c. olive oil
3 garlic cloves, pressed
1/2 t. oregano
1/4 t. pepper
1/2 t. ground coriander
1/2 t. paprika

Drizzle olive oil over breasts and sprinkle with above condiments. Cover and chill for at least 2 hours.

Stuffing:

1 small package of Pepperidge Farm Herb Stuffing
1/2 cup golden raisins
1 small onion, chopped
1/2 c. fresh sliced mushrooms
1/2 cup chopped celery
1 garlic clove, minced
1/4 c. fresh chopped parsley
salt and pepper to taste
1 McIntosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth ( Superior Touch Better than Bouillon)

Melt the butter in a skillet and saute the onion, mushrooms and celery until golden, add the garlic and parsley at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed veggies, add the chopped apples and raisins along with the broth until you get the consistency you want, sort of mushy. Taste for seasoning and adjust with salt and pepper to taste.

Make a horizontal slit in each chicken breast, stuff with stuffing. Put them in a greased 13x9 baking dish and bake at 350 for 1 hour. With the pan drippings, make a gravy by adding 1 c. chicken bouillon and scraping up the bits. Add 1 c. water mixed with 1 T. cornstarch and stir till nice and thick. Season with salt and pepper if needed.

Gina,Fla (11:59:55) :

Grecian Chicken Breasts
serves 6

6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!

Gina,Fla (11:59:17) :

Cuban Skillet Chicken
serves 4

4 boneless, skinless chicken breasts
2 sour oranges
1 t. salt
1 t. black pepper
3 garlic cloves, pressed
1 t. ground coriander
1 t. dried cilantro
2 T. olive oil
1 onion, thinly sliced
Use a plastic container with a lid so that the chicken can be marinated overnight in refrigerator.

Put chicken in container, drizzle oil over to coat, squeeze the oranges of juice over, add garlic and all other ingredients and toss lightly to cover completely. Cover with lid and let marinade overnight.

Next day, in a skillet with a little bit of olive oil, put chicken in to brown with marinade, cook over med heat for about 10 mts. Put onion slices in and cook till nicely browned. Cover with a lid and watch chicken does not burn.

Gina,Fla (11:58:48) :

Citrus-Grilled Florida Chicken Breasts

4-6 boneless, skinless chicken breasts
1 cup orange juice
1/4 cup fresh lime juice or lemon juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt
1/2 teaspoon crushed red pepper flakes

Orange sections and lime wedges for garnish
Put chicken breasts into a large shallow baking dish.
In a medium bowl, whisk together the orange and lime juices, the oil, cilantro, garlic, cumin, 1 teaspoon salt and the red pepper flakes. Pour the marinade over the breasts, turning to coat well. Cover and marinate at least 8 hours or overnight, turning the breasts once or twice.
Preheat the grill to medium. Pour the marinade into a saucepan, bring to a rolling boil and boil for 1 full minute.
Oil the grill. Place the breasts, on the grill and brush generously with the marinade. Cover and grill, basting several times, for about 8 minutes, or until the chicken is done. Turn the breasts over and grill, basting, for about 8 minutes longer, or until browned and cooked through.
Transfer the breasts to a platter. Garnish with cilantro sprigs, orange sections, and lime wedges, and serve.

Gina,Fla (11:58:28) :

CHICKEN, BROCCOLI & PASTA IN GARLIC CREAM SAUCE

5 cups broccoli florets (from about 1 large bunch)
1 pound fusilli or bowtie pasta
1/2 onion chopped
1 green or red sweet pepper, cut into strips
3 tablesp. chopped garlic
1/4 cup olive oil
3 large boneless, skinless chicken breasts, cut into strips
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup parmesan cheese
1 tablesp. cornstarch

Cook broccoli in large pot of boiling water until crisp tender about 4 mts. Using slotted spoon, transfer to a large bowl. Add pasta to the same pot and cook till al dente. Drain pasta and add to bowl with broccoli.

Meanwhile, heat oil in skillet over med-high heat and saute onion, peppers, garlic and chicken strips until chicken is done about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta. Add wine that has been mixed with 1 tablsp. of cornstarch, broth and cream to skillet and bring to a soft boil and sauce has thickened. Add to bowl with everything and toss gently with parmesan cheese.
Serves 6

Gina,Fla (11:57:59) :

Chicken Romantico
serves 6

6 boneless, skinless chicken breasts
1/4 c. honey
1. T. olive oil
1 T. lemon juice
1 t. chopped parsley
1 t. chopped basil
1 t. chopped oregano
1/2 t. curry
1/2 t. ground coriander
2 c. shredded Fontina cheese
1 bag fresh spinach leaves
1 red bell pepper, chopped
2 garlic cloves, minced
salt and pepper to taste

Cut a slit horizontally on each breast. Marinate with a mixture of honey, oil, lemon juice and all the seasonings. Coat well and cover with plastic wrap. Chill for 2 hours.

Oven at 350 and grease a casserole. In a bowl, mix together the cheese, spinach, bell pepper and garlic. Stuff the pockets of the breasts and place in the casserole. Bake 20 min. Sprinkle water with your hands over chicken and bake another 10 min.

Gina,Fla (11:57:37) :

Chicken Cordon Bleu

6 medium whole chicken breasts, skinned and boned
garlic salt powder
parsley flakes
1 - 8 ounce package Swiss cheese slices
1 - 8 ounce package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter
3/4 cup dry white wine
1 teaspoon chicken flavored bouillon (Superior Better Than Bouillon)
1 1/2 tablespoons cornstarch
1 1/2 cups heavy or whipping cream

With meat mallet or dull edge of knife, pound breasts to about 1/4 inch thickness. Season with garlic-salt powder and parsley.
Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.
In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.
In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve generously over chicken.

Gina,Fla (11:56:57) :

Bit and Spur Pollo Relleno
Always in Season
The Junior League of Salt Lake City, Utah

Pineapple Salsa

1 fresh pineapple
1 red onion, finely chopped
1 fresh jalapeno pepper, finely minced
1 fresh Anaheim or poblano pepper, minced
1 red bell pepper, chopped
1/2 bunch cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
Cilantro Pesto

3 bunches fresh cilantro
1 cup grated Parmesan cheese
1 cup walnuts or pine nuts
1 tablespoon minced garlic
salt and pepper to taste
1/4 to 1/2 cup olive oil
6 ounces fresh goat cheese, crumbled
Glazed Chicken

1/4 cup honey
1 tablespoon red wine
1 teaspoon chili powder
6 (8-ounce) boneless skinless chicken breasts

Garnish: cilantro sprigs
For the salsa, cut the pineapple into 1-inch pieces. Combine with the onion, jalapeno pepper, Anaheim pepper, bell pepper, cilantro, chili powder and cumin in bowl and mix well. Set aside.

For the pesto, combine the cilantro, Parmesan cheese, walnuts, garlic, salt and pepper in a food processor container. Pulse until chopped. Add the olive oil gradually, processing to form a smooth paste. Combine with the goat cheese in a bowl and mix well.

For the glazed chicken, combine the honey, wine and chili powder in a small saucepan. Cook until heated through.

Cut a horizontal slit in each chicken breast to form a pocket. Fill the pocket with the pesto mixture. Grill the chicken until nearly cooked through. Brush with the honey glaze. Grill the chicken until cooked through.

To serve, place the chicken on individual serving plates. Top with the salsa. Garnish with cilantro sprigs.

Serves Six

Gina,Fla (11:56:20) :

Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Biltmore Estate, Asheville, North Carolina
Makes 4 Servings

4 skinless, boneless chicken breast halves,
each about 4 to 6 ounces
6 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 cup finely chopped onion
11/2 cups heavy cream
4 fresh sage leaves, chopped, optional
1/4 cup chopped fresh parsley
12 ounces rigatoni pasta, preferably
multi-colored
1/3 cup flour seasoned with salt and pepper
1/4 cup dry white wine
1 cup (4 ounces) crumbled Gorgonzola or
blue cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours.

TO MAKE THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.

TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.

TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.

Gina,Fla (11:55:54) :

Barcelona Chicken
serves 6
(any extra is great at room temperature the next day!)

6 chicken breasts, boneless and skinless
8 garlic cloves, minced
2 T. fresh oregano
1 t. salt
1/2 t. black pepper
1/4 c. red wine vinegar
1/4 c. olive oil
1/4 c. pitted Spanish olives
1 c. sliced fresh mushrooms
1/4 c. capers with 1 T. juice
2-3 bay leaves
1/2 c. lite brown sugar
1/2 c. white wine
2 T. minced fresh parsley

In a large bowl, combine the chicken breasts with all the ingred. listed and let marinate overnite in fridge covered.

Preheat oven to 350.

Arrange chicken in a single layer in a shallow baking dish and pour marinade over. Bake at 350 for 50 mts., basting frequently with pan juices.

Transfer chicken, olives, mushrooms and capers to serving dish. Spoon some pan juices over and the rest can go into a gravy boat to pass around.

Gina,Fla (11:55:29) :

Amy's Stuffed Chicken Breasts
serves 4
The New York Cookbook by Molly O'Neill

3 . olive oil
3 t. minced garlic
1 c. thawed, frozen chopped spinach, squeezed dry
1/4 t. kosher salt plus more to taste
pinch of freshly ground black pepper, more to taste
3 . butter, melted
1/2 t. sweet paprika
1 c. ricotta cheese
1/2 c. grated Swiss cheese
1/2 c. grated muenster cheese
1/4 c. freshly grated Parmesan cheese
1 egg lightly beaten
1/4 c. fresh chopped rosemary, oregano, basil and thyme together
2 whole chicken breasts, skin intact and split

Warm the olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds. Add the spinach, seasonings and cook for 3 min. Preheat the oven to 375, line a baking sheet with foil and set aside. In a small bowl, combine the spinach mixture with the cheeses, beaten egg and herbs. With your fingers, carefully stuff the stuffing under the skin. Baste with the butter mixture. Bake until the skin bubbles and browns, 30 to 40 mins.

Kelly~WA (11:07:28) :

Chicken Almondine

1/2 cup sliced almonds
1/4 cup butter or margarine, melted
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 chicken breast halves, boneless
1/2 cup dry white wine

Saute almonds in butter in a large skillet over medium heat until lightly browned. Remove almonds with a slotted spoon, reserving butter in skillet. Set almonds aside.

Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium-high heat 4 minutes on each side.

Stir in wine; cover, reduce heat, and simmer 15 minutes or until chicken is done.

Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken.
Yield: 8 servings.

Kelly~WA (11:06:33) :

Easy Chicken Parmesan

4 boneless chicken breasts, pounded to 1/2 inch thickness
egg[1] & milk[1/2 cup] mixture for dipping
Italian Seasoned Bread Crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Dip the chicken breasts in milk/egg mixture and then
in bread crumbs. Brown on both sides until golden.
Set aside in baking dish.

Slice 8 pieces of mozzarella cheese and put two on
each chicken breast. Pour 1 jar of your favorite
spaghetti sauce over all. Sprinkle with Parmesan
cheese, and a little more mozzarella (there is never
enough mozzarella!!) and bake 30 min or until bubbly.
Serve with garlic bread and a nice green salad.

Kelly~WA (10:56:22) :

Hot Chicken Salad

2 cups cooked chicken, diced
2 cups celery, chopped
1 cup nuts, [pecans or almonds], chopped
1 cup mayonnaise
3 tablespoons chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/2 cup plain potato chips, crushed
1/2 cup barbecue potato chips, crushed

Mix all ingredients except potato chips. Sprinkle potato chips over top. Bake for 20 minutes at 350 degrees F.
Serves 8.

Kelly~WA (10:53:39) :

Citrus Honey Chicken

3/4 cup orange juice
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup honey
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1/2 teaspoon paprika
4 skinless, boneless chicken breast halves

To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices
run clear.

Susan,IL (10:38:22) :

Chicken Cannelloni with mushroom filling
Recipe By : Susan Wilson
Serving Size : 3

4 ounces cannelloni or manicotti shells
1/2 cup onion -- chopped
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup mozzarella or Swiss cheese
Chicken/Mushroom Filling (recipe follows)
dash ground nutmeg
1/2 cup parmesan cheese

Chicken Filling
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms -- chopped
1/4 teaspoon dried basil -- crushed
1/3 cup onion -- finely chopped
1/4 teaspoon dried thyme -- crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs -- beaten
1/2 cup parmesan cheese

Cook Pasta in boiling, salted water until tender; drain. Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted.FILLING:
In saucepan, combine chicken, bay leaf, and 2 cups of water; cover and simmer about 20 minutes. Remove meat; cool slightly. Discard skin and bones. Finely chop or grind chicken and set aside.

In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cook. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff cannelloni or shells. Yields 3 cups of filling.

Susan,IL (10:32:20) :

Pecan Chicken
Recipe By : Russell Wilson
Serving Size : 4

2 pounds chicken breast, no skin, no bone, R-T-C
1/2 cup Finely ground pecans
1/2 cup bread crumbs
3 egg whites
2 tablespoons stone ground mustard
2 cups heavy cream
2 tablespoons stone ground mustard
1 stick butter

Mix pecans and bread crumbs. Beat egg whites lightly and mix in 2 Tablespoons mustard. Dip chicken in the egg mixture and coat with pecans. Cook chicken in the butter a little at a time, keeping warm in oven. Add cream to pan drippings. Stir in the remaining mustard. Place chicken on serving platter and spoon sauce over it.

Betty,.Athens,.Ga. (10:26:41) :

GARDEN FRESH BASIL CHICKEN

4 boneless, skinless, chicken breast halves
16 fresh whole basil leaves
1/2 cup chicken broth
1/4 cup chopped fresh basil leaves
1 TBS lemon juice
1/4 t ground black pepper
1 pressed garlic clove
1 TBS olive oil

With knife parallel to cutting board, cut slit along one side of each chicken breast to form a pocket, Place 4 whole basil leaves in each pocket, press each breast closed. In a small bowl, combine broth, chopped basil, lemon juice,, pepper & garlic, set aside, In med. nonstick skillet, heat oil over med high heat, add chicken, brown on both sides, Pour broth mixture over chicken, Bring to boil,Reduce heat to low, cover and cook 7-8 minutes or until chicken is no longer pink in center.
"Note" fresh basil can be found in the produce section, Do not substitute dried basil in this recipe.