Ingredients
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Directions
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, January 30, 2011
Chicken and Broccoli Braid
Ingredients
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Directions
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Directions
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Sunday, March 7, 2010
Chicken Curry Stuffed Potatoes
4 med. baking potatoes
1 cup chicken broth
2 Tb. flour
1/2 tsp. curry powder
1/4 tsp. onion salt
1 Tb. oil
2 cups fresh broccoli florets or frozen cut broccoli
1/4 cup chopped red bell pepper
1 cup sour cream
2 tsp. lemon juice
1 cup chopped cooked chicken
1/2 cup. shredded cheddar cheese
Heat oven to 400. Pierce potatoes with fork. Bake at 400 for 45-55 min, or until tender.
OR
Pierce potatoes with fork; place in microwave and cook on high for 5 minutes; turn potatoes. Microwave for an additional 5- 7 minutes, or until tender. Cover to keep warm.
In a small bowl using a wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in a large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper, cook and stir 5- 7 minutes or until broccoli is crisp-tender. Reduce heat to medium. Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat for 2 minutes.
To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates, spoon chicken mixture over hot potatoes. Sprinkle with cheese.
1 cup chicken broth
2 Tb. flour
1/2 tsp. curry powder
1/4 tsp. onion salt
1 Tb. oil
2 cups fresh broccoli florets or frozen cut broccoli
1/4 cup chopped red bell pepper
1 cup sour cream
2 tsp. lemon juice
1 cup chopped cooked chicken
1/2 cup. shredded cheddar cheese
Heat oven to 400. Pierce potatoes with fork. Bake at 400 for 45-55 min, or until tender.
OR
Pierce potatoes with fork; place in microwave and cook on high for 5 minutes; turn potatoes. Microwave for an additional 5- 7 minutes, or until tender. Cover to keep warm.
In a small bowl using a wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in a large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper, cook and stir 5- 7 minutes or until broccoli is crisp-tender. Reduce heat to medium. Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat for 2 minutes.
To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates, spoon chicken mixture over hot potatoes. Sprinkle with cheese.
Creamy Skillet Chicken
5-6 chicken breasts
1 large can cream of chicken soup
1 1/2 cup water
1 tsp salt
2 tsp coarse pepper
1 cup flour
2 cups prepared white rice (I add 2 chicken bouillon cubes when cooking my rice to give it more flavor)
Mix flour, salt and pepper together in a shallow bowl. Dredge each chicken breast in the flour mix and place on a hot, sprayed skillet pan. Cook on medium heat. Brown chicken on both sides. In a bowl mix soup and water and pour over chicken. Cover and simmer for 30 minutes or until chicken is tender. Serve with rice. Use the cooked soup as gravy to pour over chicken and rice.
1 large can cream of chicken soup
1 1/2 cup water
1 tsp salt
2 tsp coarse pepper
1 cup flour
2 cups prepared white rice (I add 2 chicken bouillon cubes when cooking my rice to give it more flavor)
Mix flour, salt and pepper together in a shallow bowl. Dredge each chicken breast in the flour mix and place on a hot, sprayed skillet pan. Cook on medium heat. Brown chicken on both sides. In a bowl mix soup and water and pour over chicken. Cover and simmer for 30 minutes or until chicken is tender. Serve with rice. Use the cooked soup as gravy to pour over chicken and rice.
Pasta Taco Salad
1 pkg. Tri-color pasta Rigatoni, cooked, drained and cooled
1 pkg. frozen corn, cooked and cool
1 can garbanzo beans
1 can small red beans
1 can black beans
1 bunch green onions
1 small can sliced olives
1 yellow bell pepper, diced
1 green bell pepper, diced
2 tomatoes, diced
2 pkg. taco seasoning
sharp cheddar cheese
4 chicken breasts, cooked and shredded
After chicken is cooked, place in a baggie and add 1 package of taco seasoning. Mix.
Add all other ingredients except- olives, tomatoes and cheese. Mix. Just before serving add olives, tomatoes and cheese.
Toss with dressing.
Dressing:
2 cups mayonnaise
1/2 pkg. taco seasoning
1 cup buttermilk
Serve with tortilla chips.
Makes a large amount. Great for parties and showers.
1 pkg. frozen corn, cooked and cool
1 can garbanzo beans
1 can small red beans
1 can black beans
1 bunch green onions
1 small can sliced olives
1 yellow bell pepper, diced
1 green bell pepper, diced
2 tomatoes, diced
2 pkg. taco seasoning
sharp cheddar cheese
4 chicken breasts, cooked and shredded
After chicken is cooked, place in a baggie and add 1 package of taco seasoning. Mix.
Add all other ingredients except- olives, tomatoes and cheese. Mix. Just before serving add olives, tomatoes and cheese.
Toss with dressing.
Dressing:
2 cups mayonnaise
1/2 pkg. taco seasoning
1 cup buttermilk
Serve with tortilla chips.
Makes a large amount. Great for parties and showers.
Roasted Chicken and Vegetables Provencal
8 small new red potatoes, quartered
1 small yellow squash, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into eights
1 (8 oz.) pkg. fresh mushrooms
1/4 cup olive oil
2 tsp. dried basil leaves
2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
3 lb. chicken breasts or chicken tenders
Heat oven to 375. In ungreased 9x113 inch baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
In a small bowl combine oil and herbs and spices and mix well. Brush half the oil mixture on vegetables. Place chicken pieces over vegetables. Brush chicken with remaining oil mixture.
Bake at 375 for 45 minutes. Baste with pan juices; bake an additional 15-20 minutes, or until chicken in fork tender or vegetables are tender. Baste with pan juices just before serving.
1 small yellow squash, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into eights
1 (8 oz.) pkg. fresh mushrooms
1/4 cup olive oil
2 tsp. dried basil leaves
2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
3 lb. chicken breasts or chicken tenders
Heat oven to 375. In ungreased 9x113 inch baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
In a small bowl combine oil and herbs and spices and mix well. Brush half the oil mixture on vegetables. Place chicken pieces over vegetables. Brush chicken with remaining oil mixture.
Bake at 375 for 45 minutes. Baste with pan juices; bake an additional 15-20 minutes, or until chicken in fork tender or vegetables are tender. Baste with pan juices just before serving.
Thursday, March 4, 2010
Chicken Tetrazzini
4 chicken breasts, cooked and diced
16 oz. of spaghetti, cooked
saute mushrooms in 2 Tb. of lemon juice
2 Tb. chicken broth
2 Tb. butter
1 can cream of mushroom soup
1 can of cream of chicken soup
1 pint sour cream
1-2 Tb. Tarragon
salt
pepper
Mix together. Spread into a 9x13 pan. Sprinkle with Parmesan cheese and paprika. Bake at 325 for 25-30 min.
16 oz. of spaghetti, cooked
saute mushrooms in 2 Tb. of lemon juice
2 Tb. chicken broth
2 Tb. butter
1 can cream of mushroom soup
1 can of cream of chicken soup
1 pint sour cream
1-2 Tb. Tarragon
salt
pepper
Mix together. Spread into a 9x13 pan. Sprinkle with Parmesan cheese and paprika. Bake at 325 for 25-30 min.
Chicken Marinade
From Kristi Hamilton
3 lb. chicken
1/4 cup soy sauce
1/4 cup pineapple juice
1/3 cup brown sugar
1/2 tsp. ginger powder
1/4 cup vegetable oil
3 lb. chicken
1/4 cup soy sauce
1/4 cup pineapple juice
1/3 cup brown sugar
1/2 tsp. ginger powder
1/4 cup vegetable oil
Green Chicken Enchiladas
2 cans cream of chicken soup
1 can green chilies, diced
2 cans green enchilada sauce
1 cups grated cheddar cheese
5 chicken breasts, cooked and shredded
7 flour tortillas
Mix soup, chilies and 1 can of enchilada sauce in a bowl. In a sprayed 9x13 inch pan, put a small amount of soup mixture to cover bottom. Fill tortillas with soup mixture, chicken and cheese. Roll and place in pan. Repeat until all tortillas are filled. Pour remaining soup mixture over the top. Pour 2nd can of green enchilada sauce on top. Cover with cheese. Bake at 350 for 35 minutes or until sauce is bubbly.
Optional: 1 can of black beans, drained. Place in tortillas when filling.
1 can green chilies, diced
2 cans green enchilada sauce
1 cups grated cheddar cheese
5 chicken breasts, cooked and shredded
7 flour tortillas
Mix soup, chilies and 1 can of enchilada sauce in a bowl. In a sprayed 9x13 inch pan, put a small amount of soup mixture to cover bottom. Fill tortillas with soup mixture, chicken and cheese. Roll and place in pan. Repeat until all tortillas are filled. Pour remaining soup mixture over the top. Pour 2nd can of green enchilada sauce on top. Cover with cheese. Bake at 350 for 35 minutes or until sauce is bubbly.
Optional: 1 can of black beans, drained. Place in tortillas when filling.
Sweet and Sour Chicken
6 frozen chicken breasts
1/2 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tb. white vinegar
2 Tb. Worcestershire sauce
4 Tb. soy sauce
Place chicken in crockpot. Combine all other ingredients. Cook on high for 5 hours. Serve over brown rice.
1/2 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tb. white vinegar
2 Tb. Worcestershire sauce
4 Tb. soy sauce
Place chicken in crockpot. Combine all other ingredients. Cook on high for 5 hours. Serve over brown rice.
Creamy Italian Chicken
6 frozen chicken breasts
1 packet Italian dressing
1 large can cream of chicken soup
8 oz. cream cheese
Add frozen chicken to crockpot. Mix dressing, soup and cream cheese until smooth. Pour over chicken. Cook on high for 5 hours.
Serve over rice.
1 packet Italian dressing
1 large can cream of chicken soup
8 oz. cream cheese
Add frozen chicken to crockpot. Mix dressing, soup and cream cheese until smooth. Pour over chicken. Cook on high for 5 hours.
Serve over rice.
White Bean Chicken Chili
1/2 stick of butter
1/3 cup flour
1 1/2 cups chicken broth (I use 1 can of chicken broth)
2 cups half and half (nonfat)
1 3/4 tsp. chili powder
1 1/2 tsp. cumin
3/4 tsp. salt
1 tsp. pepper
2 (4oz.) cans diced green chilies OR 1 large can diced green chilies (7 oz.)
6 cooked/shredded or chopped chicken breasts
2 cans Navy Beans (Bush brand), undrained
2 1/2 cup cheddar cheese
Melt butter and whisk in flour. Gradually add the broth and cook til it thickens. Add half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.
**** I often buy a rotisserie chicken and after pulling off the skin and deboning it, I put all the chicken into the soup. It gives the soup a wonderful flavor and makes it extra easy to make.****
1/3 cup flour
1 1/2 cups chicken broth (I use 1 can of chicken broth)
2 cups half and half (nonfat)
1 3/4 tsp. chili powder
1 1/2 tsp. cumin
3/4 tsp. salt
1 tsp. pepper
2 (4oz.) cans diced green chilies OR 1 large can diced green chilies (7 oz.)
6 cooked/shredded or chopped chicken breasts
2 cans Navy Beans (Bush brand), undrained
2 1/2 cup cheddar cheese
Melt butter and whisk in flour. Gradually add the broth and cook til it thickens. Add half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.
**** I often buy a rotisserie chicken and after pulling off the skin and deboning it, I put all the chicken into the soup. It gives the soup a wonderful flavor and makes it extra easy to make.****
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