recipelink.com Chat Room Recipe Swap
01-24-2000 - Quick Chicken
22 Chicken Recipes
victoria.Pa (08:30:35) : chicken & sauerkraut over noodles
2 cans sauerkraut (2 lbs.)
4 skinless,boneless chicken breasts
1C.water
place 1 can kraut on bottom of slow cooker..add chicken..top with other can kraut...pour water over top...cover and cook on low 4 to 5 hrs...serve over noodles... very good & low cal too
KellyWA (08:12:43) : Skillet Chicken and Sweet Potatoes
4 to 5 servings
1 tablespoon olive oil
1 medium (about 3 1/2 pounds) chicken, cut into serving pieces
1 can (20 ounces) pineapple chunks, drained and liquid reserved
2 medium sweet potatoes, peeled and cut into 3/4-inch slices
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
fresh parsley for garnish
1.In a large skillet set over medium heat, heat the oil and saute the chicken until lightly browned on both sides. Add 1/2 cup pineapple liquid and sweet potatoes, bring to a boil, reduce to a simmer, cover and cook until the chicken is fork tender, about 30 minutes. Transfer the chicken and potatoes to a serving platter and keep warm.
2.Combine the sugar and cornstarch and stir into the skillet. Add the ginger, remaining pineapple liquid and pineapples and cook until thickened. Spoon over the chicken and potatoes, garnish with parsley and serve immediately.
KellyWA (03:01:22) : POTATOES & CHICKEN SANTA FE
4 md Potatoes, cut in 3/4 in. cubes
2 tb Olive oil
1 c Salsa
1 lb boneless skinless chicken Breast 1 sm Can whole kernel corn
Cook potatoes in microwave for 8 - 10 min. or until tender. While potatoes
cook, cut chicken into 3/4 inch cubes and cook in olive oil in a large
skillet over medium high heat for about 5 minutes. Add cooked potatoes,
saute and toss until potatoes are browned. Add salsa and drained corn; toss until heated through.
KellyWA (02:57:08) : RASPBERRY CHICKEN
Preparation time: 15 minutes Cooking time: 10 minutes
(quantities of the below items are according to number of servings needed)
Skinless, boneless chicken breasts
Raspberry vinegar
Chicken broth
Dairy sour cream
Raspberry preserves,strained, or raspberry syrup
Fresh or frozen raspberries for garnish
Place chicken breasts in saucepan. Combine equal parts of raspberry
vinegar and chicken broth to cover chicken breasts. Poach about 10
minutes, until meat is opaque and done. Remove from heat. Keep covered.
Add to sour cream enough raspberry preserves or syrup to color lightly and
to flavor as desired. To serve, drain chicken breasts and place on
serving tray. Cover with sour cream mixture. Garnish with raspberries,
as desired.
KellyWA (02:53:36) : Quick Sweet and Sour Chicken
1/2 pk Breaded chicken chunks
-- (frozen), 5-6 ounces
8 3/4 oz Apricot halves in syrup
-- drained
8 oz Frozen sugar snap peas
2 tb Bottled sweet and sour sauce
1 ts Soy sauce
1 c Hot cooked rice
Bake chicken chunks according to package directions. Meanwhile, heat
apricots, snap peas, sweet and sour sauce, and soy sauce in medium
saucepan over medium heat until peas are tender crisp. Stir chicken into
apricot mixture. Serve chicken mixture over rice.
Microwave Oven Instructions
===========================
Microwave chicken chunks according to package directions; keep warm.
Combine apricots, snap peas, sweet and sour sauce, and soy sauce in medium
microproof baking dish. Cover and cook on HIGH (maximum power) 2 minutes;
stir. Cook on HIGH an additional 1 to 2 minutes, or until thoroughly
heated. Stir chicken into apricot mixture. Serve chicken mixture over
rice.
KellyWA (02:52:35) : QUICK CHICKEN MOLE
2 ts Cocoa powder, unsweetened
1 1/2 ts Chili powder
1/2 ts Cumin, ground
1/2 ts Oregano, dried crushed
1/4 ts Salt
1 can Tomato sauce, 8-oz can
1/4 c Onion, finely chopped
3 Garlic cloves, minced
1 lb Chicken breast halves,
Boneless, skinless; cut into
Bite-sized strips
1 can Green chili peppers, 4 oz,
Diced; drained
Almonds, toasted sliced (opt
Flour tortillas or hot
-cooked rice
Tomato, chopped (optl)
Lettuce, shredded (optl)
Avocado, sliced (optl)
In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes
(10 to 12 minutes for low-wattage ovens) or until chicken is tender
and no longer pink inside, stirring every 3 minutes. Garnish with
almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.
KellyWA (02:50:13) : Quick Chicken Stir-Fry
3/4 pound boneless skinless chicken breast halves -- cut into
thin strips
4 tablespoons soy sauce -- divided
2 tablespoons Corn Starch -- divided
2 cloves garlic -- minced
1/2 teaspoon minced fresh ginger root or ground ginger
2 tablespoons Mazola Oil -- divided
1 each red bell pepper and onion -- sliced
1/4 pound sliced mushrooms and snow peas
hot cooked rice
1. In bowl, combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger; let stand 15 minutes.
2. Meanwhile, combine 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside.
3. Heat 1 tablespoon oil in stir fry pan or hot skillet over medium-high
heat. Add chicken and stir-fry 3 minutes; remove from pan.
4. Heat remaining 1 tablespoon oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture, stirring constantly; bring to boil and boil 1 minute. Serve over rice.
KellyWA (02:46:51) : Poached Chicken Breasts
Chicken breasts
Lemon juice
Butter
Salt
Use as many chicken breasts as you need for dinner. Remove skin & bone,
cut into 2 parts and place in baking dish. Sprinkle with lemon juice and
dot with butter. Salt to taste. Cover closely and bake about 15 minutes.
Do not overcook; pierce with fork to be sure thickest part is done. Use
pan juices as a sauce.
KellyWA (02:43:03) : QUICK CHICKEN CURRY
1/4 lb Chicken (cooked), chopped
1 sm Onion, chopped
2 c Cauliflower, broken
-into florets
6 Mushrooms, sliced
3 tb Soya sauce
5 tb Cooking oil
1 c Chicken stock
Curry powder
Heat the oil in a small frying pan. Place the chopped onion in the frying pan and cook until the onion becomes soft and brown.
Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes,
stirring occasionally. Add curry powder, while stirring, until the oil is soaked up by the powder.
Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously.
Best served with brown rice or fried sliced potatoes.
KellyWA (02:40:43) : QUICK CHICKEN CACCIATORE
4 Chicken breast halves
-boned skinless (1 lb total)
7 1/2 oz (1) can tomatoes -- cut up
3/4 c Mushrooms -- sliced fresh
1/4 c Onion -- chopped
1/4 c Green pepper -- chopped
3 tb Dry red wine
1 clove Garlic -- minced
1 t Oregano -- crushed dried
1/4 ts Salt
1 tb Cold water
2 ts Cornstarch
Rinse chicken; pat dry. In a medium skillet combine undrained
tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano,
salt, and pepper; place chicken atop vegetable mixture. Bring to
boiling, reduce heat. Cover; simmer about 20 minutes or till chicken
is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken.
KellyWA (02:39:26) : Quick Chicken And Rice
1 cup uncooked brown rice
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups water
2 skinned -- split chicken
-- breasts
1 teaspoon pepper
2 teaspoons garlic powder
Mix rice, onion, green pepper and water and put in non-stick, 1-quart casserole (or line casserole dish with aluminum oil). Placed halved chicken breasts on top of rice mixture and sprinkle with pepper and garlic powder.
Bake covered at 350 degrees F. for 45 minutes to 1 hour until rice absorbs all water.
KellyWA (02:37:28) : Quick Chicken and Noodles
Serving Size : 4
4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 can (14.5 oz.) Swanson chicken broth
1/2 teaspoon dried basil leaves -- crushed
1/8 teaspoon pepper
2 cups frozen broccoli, cauliflower, carrots
2 cups dry wide egg noodles
In a medium nonstick skillet over medium-high heat, cook chicken 10
minutes or until browned. Sprinkle with garlic powder and paprika. Set
chicken aside.
Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles.
Return chicken to pan. Reduce heat to low. Cover and cook 10
minutes or until chicken is no longer pink. If desired, garnish with
fresh basil.
Serves 4--245 calories--4 fat grams
Sue,.MA (02:01:15) : SALSA CHICKEN
Boneless chicken
1 jar salsa
3 T chopped scallions
parmesan cheese
Lay out chicken in baking dish. Pour salsa over and top with chopped scallions. sprinkle parmesan cheese on top and bake for 45 min. at 350. Easy as can be.
KellyWA (11:29:33) : Peanut Butter Chicken
(serves 4)
1/4 cup oil
1 chicken - cut in 8 ths
1 cup ketchup
1/3 cup peanut butter (creamy)
2 Tbsp. horseradish
cinnamon/sugar mixture
Preheat oven to 350.
Pour oil in baking dish (approx. 13 x 9 x 2) (Note: decreasing the amount of oil in the interest of saving calories won't affect the final result. Or using cooking spray)
Mix ketchup, peanut butter and horseradish in a bowl.
Dip chicken pieces in and place in baking dish.
Pour any extra sauce over chicken.
Sprinkle with cinnamon/sugar mix. (a light dusting)
Bake 1/2 hour at 350
Turn chicken over.
Sprinkle with cinnamon/sugar mix.
Bake another 1/2 hour.
Serve over rice.
KellyWA (11:25:08) : QUICK MACADAMIA CHICKEN
(serves 2)
1 garlic clove, pressed
4 chicken breasts, boned
1/4 tsp dill
1/2 sweet red pepper
1/4 lb green beans (optional)
1 large tomato
1/8 lb macademia nuts
4 Tbsp honey
1/8 tsp sesame seeds
sesame oil
1.Slice or chop all ingredients. Sautae the garlic in the sesame oil, until just fragrant. Add the dill and the chicken, and saute for about five minutes.
2.Add the green beans and the red pepper; saute for another couple of minutes.
3.Add the tomato and the macademia nuts; saute another minute or two.
4.Add the honey and the sesame seeds. Continue cooking just long enough to warm the honey.
If you want to take the time, you can thicken the sauce with 1/4 tsp arrowroot, or some cornstarch.
KellyWA (11:23:04) : Quick 'n' Tasty Oven Fried Chicken
1 cut-up frying chicken
1 can Cream of (your choice) soup
1 cup seasoned bread crumbs
salt and pepper
1 teaspoon parsley
1 teaspoon basil
1/2 teaspoon paprika
Put bread crumbs, salt and pepper to taste, parsley, basil, and paprika into a plastic bag. Dip chicken pieces in soup, then put pieces, one at a time, into bag and shake to coat. Place on sprayed cookie sheet and bake at 375 degrees for 45 to 55 minutes. (Bake a bit longer if using "meaty" pieces of chicken.
KellyWA (11:21:53) : Basil Cream Chicken
1/4 cup milk
1/4 cup Italian style dry bread crumbs
4 boneless, skinless chicken breasts
1/2 cup chicken broth
1 cup whipping cream
1/2 cup grated parmesan cheese
1/4 cup fresh minced basil
1/8 tsp. pepper
Place milk and bread crumbs in separate bowls. Salt the chicken, dip in milk, then coat with bread crumbs. Bake at 375
degrees about 30 min. or until chicken is done. While the chicken is cooking, pour the broth into a skillet and bring to a boil over medium heat. Stir in cream, boil and stir constantly for one minute. Reduce heat. Add parmesan cheese, basil, and pepper; cook and stir until heated through. Remove chicken from oven, and pour your cream sauce over the chicken. Serve -
Yum!
KellyWA (11:19:05) : Crispy Crunchy Chicken Strips
1 1/4 pounds skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken cutlets into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture.
Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
KellyWA (11:15:52) : Brie Cranberry and Chicken Pizza
2 boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces brie, chopped
8 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
KellyWA (11:04:36) : Spicy Peanut Chicken
Recipe By : AHA Quick & Easy Cookbook
Serving Size : 4
1 pound skinless boneless chicken breast
vegetable oil spray
1 medium green pepper -- cut into pieces
1/2 cup salsa
1 tablespoon peanut butter
1 tablespoon soy sauce, low sodium
1 teaspoon ginger root -- shredded
1 teaspoon garlic -- minced
Rinse chicken and pat dry. Cut into bite sized pieces. Spray a large skillet with vegetable oil. Place over medium high heat. Add chicken and green
pepper to hot skillet. Cook 5 minutes or until chicken is tender and no longer
pink. Stir in remaining ingredients. Cook and stir until thickened and bubbly, about 3 minutes.
KellyWA (11:02:45) : Hawaiian Chicken (or turkey)
(from AHA Quick & Healthy Cookbook)
Serving Size : 6
1 1/2 pounds skinless boneless chicken breast
1 can crushed pineapple in juice
3/8 cup soy sauce, low sodium
3 green onion
1 1/2 dashes ginger -- ground
dash red pepper -- ground
Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces.
Drain pineapple, reserving liquid (you should have about 1/2 cup).
Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer until done.
To serve, remove chicken from soy sauce mixture. Spoon pineapple mixture over chicken or turkey.
KellyWA (10:59:43) : Chinese Style Chicken Thighs
(from AHA Quick & Healthy Cookbook)
Serving Size : 4
1 1/2 pounds skinless boneless chicken breast
2 tablespoons soy sauce, low sodium
2 tablespoons rice wine vinegar -- or cider vinegar
2 tablespoons dry sherry -- or orange juice
1 teaspoon sesame oil -- toasted
1 teaspoon honey
1/2 teaspoon garlic -- minced
1 tablespoon orange juice -- or water
1 teaspoon cornstarch
Preheat oven to 375. Rinse chicken and pat dry. Arrange in a single layer in
a glass baking dish. Set aside. In a small bowl, stir together soy sauce, vinegar, sherry, sesame oil, honey and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until chicken is tender and no longer pink. remove chicken from baking dish and keep warm. Transfer sauce to a small saucepan In small bow., stir together orange juice and cornstarch. Add to sauce. Cook and stir over medium heat until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve chicken with sauce.
01-24-2000 - Quick Chicken
22 Chicken Recipes
victoria.Pa (08:30:35) : chicken & sauerkraut over noodles
2 cans sauerkraut (2 lbs.)
4 skinless,boneless chicken breasts
1C.water
place 1 can kraut on bottom of slow cooker..add chicken..top with other can kraut...pour water over top...cover and cook on low 4 to 5 hrs...serve over noodles... very good & low cal too
KellyWA (08:12:43) : Skillet Chicken and Sweet Potatoes
4 to 5 servings
1 tablespoon olive oil
1 medium (about 3 1/2 pounds) chicken, cut into serving pieces
1 can (20 ounces) pineapple chunks, drained and liquid reserved
2 medium sweet potatoes, peeled and cut into 3/4-inch slices
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
fresh parsley for garnish
1.In a large skillet set over medium heat, heat the oil and saute the chicken until lightly browned on both sides. Add 1/2 cup pineapple liquid and sweet potatoes, bring to a boil, reduce to a simmer, cover and cook until the chicken is fork tender, about 30 minutes. Transfer the chicken and potatoes to a serving platter and keep warm.
2.Combine the sugar and cornstarch and stir into the skillet. Add the ginger, remaining pineapple liquid and pineapples and cook until thickened. Spoon over the chicken and potatoes, garnish with parsley and serve immediately.
KellyWA (03:01:22) : POTATOES & CHICKEN SANTA FE
4 md Potatoes, cut in 3/4 in. cubes
2 tb Olive oil
1 c Salsa
1 lb boneless skinless chicken Breast 1 sm Can whole kernel corn
Cook potatoes in microwave for 8 - 10 min. or until tender. While potatoes
cook, cut chicken into 3/4 inch cubes and cook in olive oil in a large
skillet over medium high heat for about 5 minutes. Add cooked potatoes,
saute and toss until potatoes are browned. Add salsa and drained corn; toss until heated through.
KellyWA (02:57:08) : RASPBERRY CHICKEN
Preparation time: 15 minutes Cooking time: 10 minutes
(quantities of the below items are according to number of servings needed)
Skinless, boneless chicken breasts
Raspberry vinegar
Chicken broth
Dairy sour cream
Raspberry preserves,strained, or raspberry syrup
Fresh or frozen raspberries for garnish
Place chicken breasts in saucepan. Combine equal parts of raspberry
vinegar and chicken broth to cover chicken breasts. Poach about 10
minutes, until meat is opaque and done. Remove from heat. Keep covered.
Add to sour cream enough raspberry preserves or syrup to color lightly and
to flavor as desired. To serve, drain chicken breasts and place on
serving tray. Cover with sour cream mixture. Garnish with raspberries,
as desired.
KellyWA (02:53:36) : Quick Sweet and Sour Chicken
1/2 pk Breaded chicken chunks
-- (frozen), 5-6 ounces
8 3/4 oz Apricot halves in syrup
-- drained
8 oz Frozen sugar snap peas
2 tb Bottled sweet and sour sauce
1 ts Soy sauce
1 c Hot cooked rice
Bake chicken chunks according to package directions. Meanwhile, heat
apricots, snap peas, sweet and sour sauce, and soy sauce in medium
saucepan over medium heat until peas are tender crisp. Stir chicken into
apricot mixture. Serve chicken mixture over rice.
Microwave Oven Instructions
===========================
Microwave chicken chunks according to package directions; keep warm.
Combine apricots, snap peas, sweet and sour sauce, and soy sauce in medium
microproof baking dish. Cover and cook on HIGH (maximum power) 2 minutes;
stir. Cook on HIGH an additional 1 to 2 minutes, or until thoroughly
heated. Stir chicken into apricot mixture. Serve chicken mixture over
rice.
KellyWA (02:52:35) : QUICK CHICKEN MOLE
2 ts Cocoa powder, unsweetened
1 1/2 ts Chili powder
1/2 ts Cumin, ground
1/2 ts Oregano, dried crushed
1/4 ts Salt
1 can Tomato sauce, 8-oz can
1/4 c Onion, finely chopped
3 Garlic cloves, minced
1 lb Chicken breast halves,
Boneless, skinless; cut into
Bite-sized strips
1 can Green chili peppers, 4 oz,
Diced; drained
Almonds, toasted sliced (opt
Flour tortillas or hot
-cooked rice
Tomato, chopped (optl)
Lettuce, shredded (optl)
Avocado, sliced (optl)
In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes
(10 to 12 minutes for low-wattage ovens) or until chicken is tender
and no longer pink inside, stirring every 3 minutes. Garnish with
almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.
KellyWA (02:50:13) : Quick Chicken Stir-Fry
3/4 pound boneless skinless chicken breast halves -- cut into
thin strips
4 tablespoons soy sauce -- divided
2 tablespoons Corn Starch -- divided
2 cloves garlic -- minced
1/2 teaspoon minced fresh ginger root or ground ginger
2 tablespoons Mazola Oil -- divided
1 each red bell pepper and onion -- sliced
1/4 pound sliced mushrooms and snow peas
hot cooked rice
1. In bowl, combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger; let stand 15 minutes.
2. Meanwhile, combine 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside.
3. Heat 1 tablespoon oil in stir fry pan or hot skillet over medium-high
heat. Add chicken and stir-fry 3 minutes; remove from pan.
4. Heat remaining 1 tablespoon oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture, stirring constantly; bring to boil and boil 1 minute. Serve over rice.
KellyWA (02:46:51) : Poached Chicken Breasts
Chicken breasts
Lemon juice
Butter
Salt
Use as many chicken breasts as you need for dinner. Remove skin & bone,
cut into 2 parts and place in baking dish. Sprinkle with lemon juice and
dot with butter. Salt to taste. Cover closely and bake about 15 minutes.
Do not overcook; pierce with fork to be sure thickest part is done. Use
pan juices as a sauce.
KellyWA (02:43:03) : QUICK CHICKEN CURRY
1/4 lb Chicken (cooked), chopped
1 sm Onion, chopped
2 c Cauliflower, broken
-into florets
6 Mushrooms, sliced
3 tb Soya sauce
5 tb Cooking oil
1 c Chicken stock
Curry powder
Heat the oil in a small frying pan. Place the chopped onion in the frying pan and cook until the onion becomes soft and brown.
Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes,
stirring occasionally. Add curry powder, while stirring, until the oil is soaked up by the powder.
Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously.
Best served with brown rice or fried sliced potatoes.
KellyWA (02:40:43) : QUICK CHICKEN CACCIATORE
4 Chicken breast halves
-boned skinless (1 lb total)
7 1/2 oz (1) can tomatoes -- cut up
3/4 c Mushrooms -- sliced fresh
1/4 c Onion -- chopped
1/4 c Green pepper -- chopped
3 tb Dry red wine
1 clove Garlic -- minced
1 t Oregano -- crushed dried
1/4 ts Salt
1 tb Cold water
2 ts Cornstarch
Rinse chicken; pat dry. In a medium skillet combine undrained
tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano,
salt, and pepper; place chicken atop vegetable mixture. Bring to
boiling, reduce heat. Cover; simmer about 20 minutes or till chicken
is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken.
KellyWA (02:39:26) : Quick Chicken And Rice
1 cup uncooked brown rice
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups water
2 skinned -- split chicken
-- breasts
1 teaspoon pepper
2 teaspoons garlic powder
Mix rice, onion, green pepper and water and put in non-stick, 1-quart casserole (or line casserole dish with aluminum oil). Placed halved chicken breasts on top of rice mixture and sprinkle with pepper and garlic powder.
Bake covered at 350 degrees F. for 45 minutes to 1 hour until rice absorbs all water.
KellyWA (02:37:28) : Quick Chicken and Noodles
Serving Size : 4
4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 can (14.5 oz.) Swanson chicken broth
1/2 teaspoon dried basil leaves -- crushed
1/8 teaspoon pepper
2 cups frozen broccoli, cauliflower, carrots
2 cups dry wide egg noodles
In a medium nonstick skillet over medium-high heat, cook chicken 10
minutes or until browned. Sprinkle with garlic powder and paprika. Set
chicken aside.
Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles.
Return chicken to pan. Reduce heat to low. Cover and cook 10
minutes or until chicken is no longer pink. If desired, garnish with
fresh basil.
Serves 4--245 calories--4 fat grams
Sue,.MA (02:01:15) : SALSA CHICKEN
Boneless chicken
1 jar salsa
3 T chopped scallions
parmesan cheese
Lay out chicken in baking dish. Pour salsa over and top with chopped scallions. sprinkle parmesan cheese on top and bake for 45 min. at 350. Easy as can be.
KellyWA (11:29:33) : Peanut Butter Chicken
(serves 4)
1/4 cup oil
1 chicken - cut in 8 ths
1 cup ketchup
1/3 cup peanut butter (creamy)
2 Tbsp. horseradish
cinnamon/sugar mixture
Preheat oven to 350.
Pour oil in baking dish (approx. 13 x 9 x 2) (Note: decreasing the amount of oil in the interest of saving calories won't affect the final result. Or using cooking spray)
Mix ketchup, peanut butter and horseradish in a bowl.
Dip chicken pieces in and place in baking dish.
Pour any extra sauce over chicken.
Sprinkle with cinnamon/sugar mix. (a light dusting)
Bake 1/2 hour at 350
Turn chicken over.
Sprinkle with cinnamon/sugar mix.
Bake another 1/2 hour.
Serve over rice.
KellyWA (11:25:08) : QUICK MACADAMIA CHICKEN
(serves 2)
1 garlic clove, pressed
4 chicken breasts, boned
1/4 tsp dill
1/2 sweet red pepper
1/4 lb green beans (optional)
1 large tomato
1/8 lb macademia nuts
4 Tbsp honey
1/8 tsp sesame seeds
sesame oil
1.Slice or chop all ingredients. Sautae the garlic in the sesame oil, until just fragrant. Add the dill and the chicken, and saute for about five minutes.
2.Add the green beans and the red pepper; saute for another couple of minutes.
3.Add the tomato and the macademia nuts; saute another minute or two.
4.Add the honey and the sesame seeds. Continue cooking just long enough to warm the honey.
If you want to take the time, you can thicken the sauce with 1/4 tsp arrowroot, or some cornstarch.
KellyWA (11:23:04) : Quick 'n' Tasty Oven Fried Chicken
1 cut-up frying chicken
1 can Cream of (your choice) soup
1 cup seasoned bread crumbs
salt and pepper
1 teaspoon parsley
1 teaspoon basil
1/2 teaspoon paprika
Put bread crumbs, salt and pepper to taste, parsley, basil, and paprika into a plastic bag. Dip chicken pieces in soup, then put pieces, one at a time, into bag and shake to coat. Place on sprayed cookie sheet and bake at 375 degrees for 45 to 55 minutes. (Bake a bit longer if using "meaty" pieces of chicken.
KellyWA (11:21:53) : Basil Cream Chicken
1/4 cup milk
1/4 cup Italian style dry bread crumbs
4 boneless, skinless chicken breasts
1/2 cup chicken broth
1 cup whipping cream
1/2 cup grated parmesan cheese
1/4 cup fresh minced basil
1/8 tsp. pepper
Place milk and bread crumbs in separate bowls. Salt the chicken, dip in milk, then coat with bread crumbs. Bake at 375
degrees about 30 min. or until chicken is done. While the chicken is cooking, pour the broth into a skillet and bring to a boil over medium heat. Stir in cream, boil and stir constantly for one minute. Reduce heat. Add parmesan cheese, basil, and pepper; cook and stir until heated through. Remove chicken from oven, and pour your cream sauce over the chicken. Serve -
Yum!
KellyWA (11:19:05) : Crispy Crunchy Chicken Strips
1 1/4 pounds skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken cutlets into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture.
Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
KellyWA (11:15:52) : Brie Cranberry and Chicken Pizza
2 boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces brie, chopped
8 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
KellyWA (11:04:36) : Spicy Peanut Chicken
Recipe By : AHA Quick & Easy Cookbook
Serving Size : 4
1 pound skinless boneless chicken breast
vegetable oil spray
1 medium green pepper -- cut into pieces
1/2 cup salsa
1 tablespoon peanut butter
1 tablespoon soy sauce, low sodium
1 teaspoon ginger root -- shredded
1 teaspoon garlic -- minced
Rinse chicken and pat dry. Cut into bite sized pieces. Spray a large skillet with vegetable oil. Place over medium high heat. Add chicken and green
pepper to hot skillet. Cook 5 minutes or until chicken is tender and no longer
pink. Stir in remaining ingredients. Cook and stir until thickened and bubbly, about 3 minutes.
KellyWA (11:02:45) : Hawaiian Chicken (or turkey)
(from AHA Quick & Healthy Cookbook)
Serving Size : 6
1 1/2 pounds skinless boneless chicken breast
1 can crushed pineapple in juice
3/8 cup soy sauce, low sodium
3 green onion
1 1/2 dashes ginger -- ground
dash red pepper -- ground
Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces.
Drain pineapple, reserving liquid (you should have about 1/2 cup).
Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer until done.
To serve, remove chicken from soy sauce mixture. Spoon pineapple mixture over chicken or turkey.
KellyWA (10:59:43) : Chinese Style Chicken Thighs
(from AHA Quick & Healthy Cookbook)
Serving Size : 4
1 1/2 pounds skinless boneless chicken breast
2 tablespoons soy sauce, low sodium
2 tablespoons rice wine vinegar -- or cider vinegar
2 tablespoons dry sherry -- or orange juice
1 teaspoon sesame oil -- toasted
1 teaspoon honey
1/2 teaspoon garlic -- minced
1 tablespoon orange juice -- or water
1 teaspoon cornstarch
Preheat oven to 375. Rinse chicken and pat dry. Arrange in a single layer in
a glass baking dish. Set aside. In a small bowl, stir together soy sauce, vinegar, sherry, sesame oil, honey and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until chicken is tender and no longer pink. remove chicken from baking dish and keep warm. Transfer sauce to a small saucepan In small bow., stir together orange juice and cornstarch. Add to sauce. Cook and stir over medium heat until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve chicken with sauce.
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