1 tbs. butter
1/2 cup diced onion
1 Granny Smith apple, peeled and shredded
1 tbs. plain bread crumbs
1 tbs. honey
1/4 tsp. pumpkin-pie spice
1/4 tsp. salt
1/8 tsp. pepper
Pinch of thyme
4 bone-in chicken-breast halves
Heat oven to 400F. Line baking pan with foil. In medium skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in apple, bread crumbs, honey, pumpkin-pie spice, salt, pepper, and thyme. Cook 2 minutes more. Remove from heat.
Pull skin up (but not off) chicken breasts. Season chicken with salt and pepper. Divide apple mixture among chicken pieces, tucking stuffing under skin. Told skin back over apple filling and breasts and secure in place with a toothpick.
Place in foil-lined pan, and bake 40 minutes. Let rest 10 minutes. Peal breast meat away from bone and slice.
Makes 4 servings
*Has onion listed
**Can be altered not ot have onion by omitting
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
White Chili with Chicken Recipe 2
| 1 | tablespoon vegetable oil |
| 1 | large onion, chopped (1 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | lb boneless skinless chicken breasts, cut into bite-size pieces |
| 3 | cans (14 oz each) chicken broth |
| 2 | cans (15 oz each) cannellini beans, drained |
| 2 | cans (4.5 oz each) Old El Paso® chopped green chiles, drained |
| 1 | teaspoon dried oregano leaves |
| 1/2 | teaspoon ground cumin |
| Dash ground red pepper (cayenne), if desired | |
| 1 1/2 | cups shredded Monterey Jack cheese (6 oz) |
| Chopped fresh cilantro, if desired In 4-quart saucepan heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.
*Has garlic and onion listed and in chicken broth; possibly in canned beans and canned chilies **Can be altered by omitting and making your own chicken broth |
Chicken Dorito Casserole
1 bag Doritos
1 can cream of chicken soup
1 can cream of mushroom soup
1 whole chicken, cooked, skinned, deboned and chopped
1 can Rotel tomatoes, drained
Salt and pepper
1 bag shredded cheddar cheese
1 bag shredded sharp cheddar cheese
Nonstick cooking spray
*Has garlic, onion, tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 whole chicken, cooked, skinned, deboned and chopped
1 can Rotel tomatoes, drained
Salt and pepper
1 bag shredded cheddar cheese
1 bag shredded sharp cheddar cheese
Nonstick cooking spray
In a large mixing bowl, add chicken, soups, Rotel tomatoes, and a sprinkle of salt and pepper; stir to mix ingredients. Mix in cheddar cheese and HALF of the sharp cheese; crumble HALF of the Doritos and mix crumbs into mixture. Pour mixture into baking dish that has been sprayed with nonstick cooking spray. Put in a preheated oven at 375 degrees for 20-30 minutes or until hot. Sprinkle remainder of sharp cheese on top and take remaining Doritos and place on top of cheese. Place back in oven about 5 minutes. Make sure to watch as oven tempatures vary and you don't want to scorch your chips; bake until cheese slightly melts.
*Has garlic, onion, tomatoes
Pecan Crusted Chicken
1/3 cup honey
3 tbsp light soy sauce
1 1/2 cups ground pecans
4 boneless skinless chicken breast halves
1/4 tsp salt
1/8 tsp pepper
Heat broiler, coat broiler pan with nonstick cooking spray. In a medium-sized bowl, whisk honey and soy sauce. Spread pecans on a plate. Dip both sides of chicken breast in honey and soy mixture then in the pecans. Place on prepared broiler pan. Season both sides with salt and pepper. Broil for 2 minutes per side, 6 inches from heat source, Reduce oven temperature to 500F and place broiler pan on rack in lower third of the oven. Bake for 6 minutes or until internal temperature reaches 160F on an instant- read thermometer. While chicken is cooking place remaining honey and soy mixture in a small saucepan and boil for 1 minute. Drizzle honey and soy mixture over chicken and serve.
*Read soy sauce ingredients to check for garlic and onion
3 tbsp light soy sauce
1 1/2 cups ground pecans
4 boneless skinless chicken breast halves
1/4 tsp salt
1/8 tsp pepper
Heat broiler, coat broiler pan with nonstick cooking spray. In a medium-sized bowl, whisk honey and soy sauce. Spread pecans on a plate. Dip both sides of chicken breast in honey and soy mixture then in the pecans. Place on prepared broiler pan. Season both sides with salt and pepper. Broil for 2 minutes per side, 6 inches from heat source, Reduce oven temperature to 500F and place broiler pan on rack in lower third of the oven. Bake for 6 minutes or until internal temperature reaches 160F on an instant- read thermometer. While chicken is cooking place remaining honey and soy mixture in a small saucepan and boil for 1 minute. Drizzle honey and soy mixture over chicken and serve.
*Read soy sauce ingredients to check for garlic and onion
Baked Lemon Chicken
3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
*Has garlic and onion listed or in seasoned bread crumbs
**Can be altered to not have garlic and onion by omitting and making your own plain bread crumbs
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
*Has garlic and onion listed or in seasoned bread crumbs
**Can be altered to not have garlic and onion by omitting and making your own plain bread crumbs
Spicy Chicken and Cheese Quesadillas
8oz pkg plain cream cheese, softened
2-3 tbs diced jalapenos
8 10in tortillas
10oz can Hormel Premium Chunk Breast of Chicken, drained and flaked
1 1/2 cups shredded Monterey Jack and Cheddar cheese blend
1/3 cup chopped red bell pepper
1/4 cup finely chopped red onion
salsa, guacamole, sour cream (optional)
In a small bowl, combine cream cheese and jalapenos. Spread each tortilla with 2 tbs cream cheese. In a small bowl, combine chicken, shredded cheese, bell peppers and onion. Evenly dived chicken mixture over each of the 4 tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Heat quesadillas on griddle or in a nonstick skillet until golden brown on both sides. Cut quesadillas into wedges and serve with salsa, guacamole and sour cream.
*Has garlic and onion listed or in canned chicken and in most premade guacamole (has tomatoes, garlic and onion in salsa)
**Can be altered to not have garlic and onion by omitting or by making your own cooked chicken; dipping choices can be altered
Easy Chicken Pot Pie
2 packages McCormick® Turkey Gravy Mix
1 teaspoon McCormick® Poultry Seasoning
1 1/2 cups milk
1 cup water
2 tablespoons butter
3 cups cubed cooked chicken
2 cups frozen mixed vegetables
1 can (7.5 ounces) refrigerated biscuits
Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
Spoon into 2-quart baking dish. Top with biscuits. Bake 15 minutes or until biscuits are golden brown.
*Has garlic, onion, celery, "spices" and "natural flavoring" in the turkey gravy mix and canned mixed vegetables
**Can be altered not to have garlic and onion by making your own gravy and adding your own vegetables
Italian Chicken and Vegetables
2 boneless, skinless chicken breast halves
2/3 cup fat-free Italian dressing
1 tsp dried basil
2 cups frozen broccoli, cauliflower and carrots
2 tbsp grated Parmesan cheese
Cooked ruffles pasta (optional)
Preheat oven to 450. Place chicken in a baking dish. Top with dressing, sprinkle with basil. Arrange vegetables on top of chicken. Cover with foil leaving a small opening for heat to circulate inside. Bake for 20-22 minutes. Before serving sprinkle with Parmesan.
*Has garlic and onion in the Italian dressing and possibly in the Parmesan cheese; check the noodle ingredients
**Can be altered by making your own Italian dressing
Easy Cheesy Chicken Noodle Casserole
1 8oz. pkg egg noodles
2 5oz. cans Hormel Premium Chunk Breast of Chicken, drained
2 hard boiled eggs, chopped
1/2 cup frozen peas, thawed
1/2 cup finely chopped onion
1 2oz. jar diced pimientos, drained
1 cup shredded Colby and Monterey Jack cheese blend
1 10 3/4oz. can of cream of mushroom soup
1 cup milk
Salt and Pepper to taste
1 cup coarsely crushed potato chips
Prepare egg noodles as package directs. Lightly grease a 3-quart casserole dish. In a large bowl, combine first 7 ingredients. In a separate bowl, mix together soup, milk, salt and pepper. Pour soup mixture over noodles; stirring gently to combine. Spoon noodle mixture into the casserole dish. Sprinkle with chips. Bake uncovered, at 350 for 25-30 minutes or until it is golden brown and bubbly. Serves 8
*Has garlic and onion listed or in the canned chicken; plus check your egg noodle ingredients
**Can be altered not to have garlic and onion by omitting and using your own cooked chicken
2 5oz. cans Hormel Premium Chunk Breast of Chicken, drained
2 hard boiled eggs, chopped
1/2 cup frozen peas, thawed
1/2 cup finely chopped onion
1 2oz. jar diced pimientos, drained
1 cup shredded Colby and Monterey Jack cheese blend
1 10 3/4oz. can of cream of mushroom soup
1 cup milk
Salt and Pepper to taste
1 cup coarsely crushed potato chips
Prepare egg noodles as package directs. Lightly grease a 3-quart casserole dish. In a large bowl, combine first 7 ingredients. In a separate bowl, mix together soup, milk, salt and pepper. Pour soup mixture over noodles; stirring gently to combine. Spoon noodle mixture into the casserole dish. Sprinkle with chips. Bake uncovered, at 350 for 25-30 minutes or until it is golden brown and bubbly. Serves 8
*Has garlic and onion listed or in the canned chicken; plus check your egg noodle ingredients
**Can be altered not to have garlic and onion by omitting and using your own cooked chicken
White Chili with Chicken Recipe 1
3 tablespoons olive oil
1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15-ounce) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced cooked chicken
1 cup frozen corn kernels
1 (7-ounce) can diced green chilies
2 cups chicken broth, plus more for thinning, if desired
1/4 teaspoon salt
2 tablespoons butter, softened
1 1/2 tablespoons flour
Pepper
3 to 4 tablespoons half-and-half or light cream (optional)
Grated Cheddar or Monterey Jack (optional)
Warm the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired. Serves 6.
*Has garlic and onion listed, plus it's in the chili powder, chicken broth and possibly canned beans and chilies
**Can be altered not to have garlic and onion by omitting the garlic, onion, chili powder and making your own chicken broth
1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15-ounce) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced cooked chicken
1 cup frozen corn kernels
1 (7-ounce) can diced green chilies
2 cups chicken broth, plus more for thinning, if desired
1/4 teaspoon salt
2 tablespoons butter, softened
1 1/2 tablespoons flour
Pepper
3 to 4 tablespoons half-and-half or light cream (optional)
Grated Cheddar or Monterey Jack (optional)
Warm the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired. Serves 6.
*Has garlic and onion listed, plus it's in the chili powder, chicken broth and possibly canned beans and chilies
**Can be altered not to have garlic and onion by omitting the garlic, onion, chili powder and making your own chicken broth
Chicken Tortilla Soup
4 corn tortillas, cut in narrow strips
2 14.5 oz cans chicken broth
1 medium zucchini, cut in 3/4 in. thich half rounds
1/2 tsp minced garlic
1/2 tsp ground cumin
1 cup corn
1 16 oz can red kidney beans, rinsed
1 1/2 cups large shreds of cooked chicken
1 large tomato, cut in 1 in chunks
1/2 cup cilantro, chopped
Coat a pot with nonstick spray; heat over medium heat. Add tortilla strips and cook 5 minutes stirring occasionally, until lightly toasted. Remove to a paper towel or plate.
Add broth, zucchini, garlic and cumin to the pot; bring to a boil. Reduce heat, cover and simmer 3 minutes, or until zucchini is crisp-tender.
Stir in tortilla chips, corn and beans; continue to simmer 2 minutes until tortillas soften. Stir in remaining ingredients; heat through.
*Has garlic, onion and celery listed or in chicken broth; check canned beans ingredients
**Can be altered not to have garlic and onion by omitting and making your own chicken broth
Chicken and Biscuit Kabobs
1/2 of a 13.5-oz. package (12) frozen cooked, breaded chicken breast chunks or nuggets
1 4.5-oz. package (6) refrigerated biscuits
1 medium zucchini and/or squash, cut into 3 x 3/4-inch strips
1/3 cup butter, melted
3 tbsp. honey
Preheat oven to 400 °F. Arrange chicken in a single layer on a microwave-safe plate. Microwave uncovered 1 minute (chicken will not be heated through). Use kitchen scissors to snip each biscuit in half. On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces. Place on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through. Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Keep remainder for dipping.
*Has garlic and "spices"
**Can be altered by making your own nuggets
1 4.5-oz. package (6) refrigerated biscuits
1 medium zucchini and/or squash, cut into 3 x 3/4-inch strips
1/3 cup butter, melted
3 tbsp. honey
Preheat oven to 400 °F. Arrange chicken in a single layer on a microwave-safe plate. Microwave uncovered 1 minute (chicken will not be heated through). Use kitchen scissors to snip each biscuit in half. On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces. Place on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through. Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Keep remainder for dipping.
*Has garlic and "spices"
**Can be altered by making your own nuggets
Chicken a la King
1/2 cup butter
1 small green bell pepper, chopped (~ 1/2 cup)
3 ounces fresh mushrooms, sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey
1 2oz. jar diced pimientos, drained
toast triangles
Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over toast triangles.
*Has garlic and onion in the chicken broth
**Can be altered to not have garlic and onion by making your own chicken broth
Chicken Stuffing Casserole
4 boneless, skinless chicken breast
1 can cream of mushroom
Stovetop chicken stuffing
1 can mixed vegetables
Simmer chicken breasts in water until the chicken is thoroughly cooked. Remove the chicken and save the chicken broth. Make the stuffing as directed on the box using the chicken broth instead of the water. Cut the chicken into bite sized pieces. In a baking dish, layer the cream of mushroom soup, chicken, vegetables and stuffing. Bake at 350 until the vegetables are heated through.
*Has garlic, onion and celery seed seasoning in cream of mushroom, stuffing and mixed vegetables
**Can be altered to not have garlic and onion; make your own cream of mushroom and stuffing; choose your own vegetables
1 can cream of mushroom
Stovetop chicken stuffing
1 can mixed vegetables
Simmer chicken breasts in water until the chicken is thoroughly cooked. Remove the chicken and save the chicken broth. Make the stuffing as directed on the box using the chicken broth instead of the water. Cut the chicken into bite sized pieces. In a baking dish, layer the cream of mushroom soup, chicken, vegetables and stuffing. Bake at 350 until the vegetables are heated through.
*Has garlic, onion and celery seed seasoning in cream of mushroom, stuffing and mixed vegetables
**Can be altered to not have garlic and onion; make your own cream of mushroom and stuffing; choose your own vegetables
Sticky Chicken
1 cup finely crushed garlic & onion flavored croutons
1/4 cup cornstarch
2 Tbsp light soy sauce
2 lbs boneless, skinless chicken breast, cut into 1 inch pieces
1/4 cup vegetable oil
In a large bowl, whisk crouton crumbs and cornstarch. Stir in soy sauce, add chicken and toss until completely coated. Cover; refrigerate for at least 30 minutes. Heat oil in skillet over medium heat. Add chicken and cook, covered for 20-25 minutes until nice, crispy and cooked through. Turn 4 to 5 times during cooking to avoid burning. Drain on paper towels. Serve immediately with additional soy sauce over white rice.
*Has garlic and onion in the croutons
**Can be altered to not have garlic and onion by making your own croutons.
*Has garlic and onion in the croutons
**Can be altered to not have garlic and onion by making your own croutons.
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