i always buy this soup at a sandwhich soup. contains chicken sweetcorn carrots peas onion colour is light yellow and soup is of medium thickness and quite creamy. could anyone tell me what the secret ingredient is?I need chicken %26amp; sweetcorn soup recipe. contains chicken sweetcorn %26amp; veg thick %26amp; creamy what is secret ingred?
tin of cream of broccoli or cream of asparagus is added. I make it all the time it's so easy and yummy..... DO NOT ADD EGG IT WILL NOT BE CHICKEN SWEET CORN SOUP... I MAKE THIS VERY OFTEN........NO EGG ! bdI need chicken %26amp; sweetcorn soup recipe. contains chicken sweetcorn %26amp; veg thick %26amp; creamy what is secret ingred?
Egg. It is one of a number of soups known as ';egg drop soups';.
CHICKEN %26amp; SWEET CORN SOUP
Serves 2
INGREDIENTS
1 egg
Either 1 fresh chicken breast or (2 cups = 500ml = ???g) of leftovers from a roast chicken
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
225g tin of creamed sweet corn
1 chicken stock cube
500ml of water
Ground pepper to taste
METHOD
Break the egg into a bowl and pick out any bits of shell. Mix up the egg.
If you are using a fresh chicken breast, cut it into thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes. Stir frequently to stop it sticking.
If you are using leftovers from a roast chicken, break it up into thin strips.
Put the chicken and sweet corn into a saucepan on a medium heat. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).
Slowly pour the egg into the soup, stirring gently all the time to form 鈥榮trings' of cooked egg.
Season with the pepper.
ADDITIONS %26amp; ALTERNATIVES
Add 陆 a tablespoon of cornflour mixed with a little water towards the end to thicken the soup if desired.
For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.
Monday, November 21, 2011
I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
Try this. It is different %26amp; WONDERFUL!
Chicken Stuffing Bake
1Pkg. (6 Oz) Pepperidge Farm Southwestern Cornbread Stuffing / Divided
1Can Campbell鈥檚 98% Fat Free Cream Of Chicken Soup / Divided
陆Cup Water
录Cup Milk
3Boneless Chicken Breasts Cooked and Diced (Boil until done 5 鈥?6 Min)
4Med. Tomato 鈥?Chopped (Optional)
1Chopped Green Onions 鈥?W Tops (Optional)
Measure 录 Cup Stuffing Mix 鈥?Set aside.
Add 1/3 Cup Soup %26amp; 陆 Cup Water into remaining stuffing. Mix lightly. Spoon into large deep dish pie plate sprayed with Pam. Mix remaining soup, milk, chicken and reserved stuffing. Spoon over stuffing. Bake at 350 degrees for 35 minutes. Top with tomato and onion if desired.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
This is low calorie, aswell as really tasty:
Heat a non-stick pan for 2 or 3 minutes.
In the meantime, coat the skinless boneless chicken breast in olive oil (about 1 and 1/5 teaspoon per breast).
Place it on the hot pan, and season it with lemon juice salt (or, better, garlic salt) and some parsley).
Turn it when the edge starts to whitten, and repeat seasoning on the cooked side.
I hope you like it...it's really moist, which is nice for chicken.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
Cut it into bite sized cubes. Squirt lemon juice over the top of it and then dump ranch dip mix on top. Put more lemon juice and stir it well. Let it soak for a few hours.(the longer the better) Cook it in a frying pan on the stove. While you are cooking it, squirt more lemon juice on it.
Try Cajun Chicken Breast
4 boneless skinned chicken breast
1 green bell pepper, cut in strips
1 sm. onion cut in strips
1 can whole tomatoes/with juice
1 tsp. minced garlic
1/4 tsp. cayenne pepper
pinch of salt
2tbs. oil
Brown chicken breast in a dutch oven until brown. Add onions and bell pepper and saute. Add tomato/with juice and cayenne, garlic, and salt. Cover and simmer until onions and bell pepper are tender. Serve over rice.
It's really good. Try it.
How about adding some curry powder and do an indian cuisine. Keep in mind if you've never eaten curry before you should serve it with ginger ale as this neutralizes any negative effects curry might have on a first timer.
So here's the steps:
1) Season chicken breast as you normally do
2) put oil in pan and heat as if you're preparing to fry
the chicken
3) Add curry powder and let burn adequately
4) once that is done add chicken
5) Then cook pasta or rice or potatoes
6) when you're done call me cuz I'm ready 2 eat!
7) Oh, you can add boiled potatoes in with your chicken
but diced to marble tomatoe size.
8) some vegies on the side and your done
Go to Foodnetwork.com and type chicken in the ingredient search.
That will give loads of stuff.
Also try Kraftfoods.com.
AND, if you like ranch dressing, the back of the Good Seasons dressing mix has a great recipe for ranch chicken. It's an oven thing, but it's easy and tastes good.
boneless? me I make a pouch with tin foil.... place the chicken breast in it... cover it with italian dressing/oil.. and grill it..... comes out pretty tasty . peace
You can coat about 4 chicken breast halves with this coating and bake the chicken in a 375 degree oven for 30 minutes or until chicken is cooked and no longer pink in the center.
1 cup bread crumbs
3 teaspoons lemon-pepper seasoning
2 tablespoons dried dill weed
1/4 teaspoon salt
Mix all of that up in a bowl.
I got this recipe from a Pillsbury cookbook originally.
boil it and rip into pieces, and make a stir fried with veggies and rice, or BBQ it.
I marinate chicken breasts in the following marinade, bake or grill the marinated breasts then during the last few minutes of baking or grilling brush with your favorite barbeque sauce.
8 oz. of apple cider
2 oz. of apple cider vinegar
陆 oz of shallots, minced
3 cloves of garlic, minced
Marinate for 3 hours in the refrigerator.
brown then a little then let them simmer in a light tomatoe sauce with onions green and red peppers and a little olive oil serve with steamed vegies and pene pasta this is my favorite dish try it!
cook chunks of it till almost done, then add in some artichoke hearts, drained, a can of diced tomatoes, some bite-sized pasta like bowties or rotini, and a can of water. cook covered on the stove or in the oven till pasta is done.
go to Campbell's soup web site, they have numerous recipes
make it into a pocket (slide a knife into the center)
inside it put ham and chesse , close ';pocket'; with toothpick , breadcrumb , deep fry , voila ';CHICKEN CORDON BLEU'; Bon appitetteliving nature
Chicken Stuffing Bake
1Pkg. (6 Oz) Pepperidge Farm Southwestern Cornbread Stuffing / Divided
1Can Campbell鈥檚 98% Fat Free Cream Of Chicken Soup / Divided
陆Cup Water
录Cup Milk
3Boneless Chicken Breasts Cooked and Diced (Boil until done 5 鈥?6 Min)
4Med. Tomato 鈥?Chopped (Optional)
1Chopped Green Onions 鈥?W Tops (Optional)
Measure 录 Cup Stuffing Mix 鈥?Set aside.
Add 1/3 Cup Soup %26amp; 陆 Cup Water into remaining stuffing. Mix lightly. Spoon into large deep dish pie plate sprayed with Pam. Mix remaining soup, milk, chicken and reserved stuffing. Spoon over stuffing. Bake at 350 degrees for 35 minutes. Top with tomato and onion if desired.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
This is low calorie, aswell as really tasty:
Heat a non-stick pan for 2 or 3 minutes.
In the meantime, coat the skinless boneless chicken breast in olive oil (about 1 and 1/5 teaspoon per breast).
Place it on the hot pan, and season it with lemon juice salt (or, better, garlic salt) and some parsley).
Turn it when the edge starts to whitten, and repeat seasoning on the cooked side.
I hope you like it...it's really moist, which is nice for chicken.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
Cut it into bite sized cubes. Squirt lemon juice over the top of it and then dump ranch dip mix on top. Put more lemon juice and stir it well. Let it soak for a few hours.(the longer the better) Cook it in a frying pan on the stove. While you are cooking it, squirt more lemon juice on it.
Try Cajun Chicken Breast
4 boneless skinned chicken breast
1 green bell pepper, cut in strips
1 sm. onion cut in strips
1 can whole tomatoes/with juice
1 tsp. minced garlic
1/4 tsp. cayenne pepper
pinch of salt
2tbs. oil
Brown chicken breast in a dutch oven until brown. Add onions and bell pepper and saute. Add tomato/with juice and cayenne, garlic, and salt. Cover and simmer until onions and bell pepper are tender. Serve over rice.
It's really good. Try it.
How about adding some curry powder and do an indian cuisine. Keep in mind if you've never eaten curry before you should serve it with ginger ale as this neutralizes any negative effects curry might have on a first timer.
So here's the steps:
1) Season chicken breast as you normally do
2) put oil in pan and heat as if you're preparing to fry
the chicken
3) Add curry powder and let burn adequately
4) once that is done add chicken
5) Then cook pasta or rice or potatoes
6) when you're done call me cuz I'm ready 2 eat!
7) Oh, you can add boiled potatoes in with your chicken
but diced to marble tomatoe size.
8) some vegies on the side and your done
Go to Foodnetwork.com and type chicken in the ingredient search.
That will give loads of stuff.
Also try Kraftfoods.com.
AND, if you like ranch dressing, the back of the Good Seasons dressing mix has a great recipe for ranch chicken. It's an oven thing, but it's easy and tastes good.
boneless? me I make a pouch with tin foil.... place the chicken breast in it... cover it with italian dressing/oil.. and grill it..... comes out pretty tasty . peace
You can coat about 4 chicken breast halves with this coating and bake the chicken in a 375 degree oven for 30 minutes or until chicken is cooked and no longer pink in the center.
1 cup bread crumbs
3 teaspoons lemon-pepper seasoning
2 tablespoons dried dill weed
1/4 teaspoon salt
Mix all of that up in a bowl.
I got this recipe from a Pillsbury cookbook originally.
boil it and rip into pieces, and make a stir fried with veggies and rice, or BBQ it.
I marinate chicken breasts in the following marinade, bake or grill the marinated breasts then during the last few minutes of baking or grilling brush with your favorite barbeque sauce.
8 oz. of apple cider
2 oz. of apple cider vinegar
陆 oz of shallots, minced
3 cloves of garlic, minced
Marinate for 3 hours in the refrigerator.
brown then a little then let them simmer in a light tomatoe sauce with onions green and red peppers and a little olive oil serve with steamed vegies and pene pasta this is my favorite dish try it!
cook chunks of it till almost done, then add in some artichoke hearts, drained, a can of diced tomatoes, some bite-sized pasta like bowties or rotini, and a can of water. cook covered on the stove or in the oven till pasta is done.
go to Campbell's soup web site, they have numerous recipes
make it into a pocket (slide a knife into the center)
inside it put ham and chesse , close ';pocket'; with toothpick , breadcrumb , deep fry , voila ';CHICKEN CORDON BLEU'; Bon appitette
Who can give me the Assyrian Harissa recipe with chicken and wheat?
I lost my recipe (and don't wanna ask my family in law :o) To find it on the net is hopeless, nothing to find. PLEASE HELP, I HAVE ONLY ONE MORE DAY TO COOK HARISSA ;)Who can give me the Assyrian Harissa recipe with chicken and wheat?
I'm Assyrian but do not know the recipe for Harissa, I'm sorry. The last time I ate Harissa would probably be a year ago, I do love it! Wish you luck finding it, again I'm sorry!Who can give me the Assyrian Harissa recipe with chicken and wheat?
I got the recipe from my aunt. 2 lbs of unshelled wheat. 4 lbs chicken (cooked and boned). Wash and soak wheat in clear water overnight. Also wash and soak chicken in clear water overnight. Place chicken and wheat in 8 qt. pan, cover with water. Cook over low heat for 6-7 hours or until well. Report Abuse
cooked. Always keep kernals cover with water while cooking, using only boiling water. After kernals are soft and mixture is thick, remove bones and beat mixture with electric mixer for 5-10 minutes. Serve hot with melted butter and crushed talli (coriander) seeds if desired. Hope this helps. Report Abuse
Good luck finding your recipe, 'cause I want to learn what it is, especially if it's that great.
lol
I'm Assyrian but do not know the recipe for Harissa, I'm sorry. The last time I ate Harissa would probably be a year ago, I do love it! Wish you luck finding it, again I'm sorry!Who can give me the Assyrian Harissa recipe with chicken and wheat?
I got the recipe from my aunt. 2 lbs of unshelled wheat. 4 lbs chicken (cooked and boned). Wash and soak wheat in clear water overnight. Also wash and soak chicken in clear water overnight. Place chicken and wheat in 8 qt. pan, cover with water. Cook over low heat for 6-7 hours or until well. Report Abuse
cooked. Always keep kernals cover with water while cooking, using only boiling water. After kernals are soft and mixture is thick, remove bones and beat mixture with electric mixer for 5-10 minutes. Serve hot with melted butter and crushed talli (coriander) seeds if desired. Hope this helps. Report Abuse
Good luck finding your recipe, 'cause I want to learn what it is, especially if it's that great.
lol
Does anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
Or any links to a website that might have it? ThanksDoes anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
2 fryer chicken, cut up into 8 pieces and marinated
6 cups Crisco shortening
1 egg, well beaten
2 cups milk
2 cups flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon msg
1/8 teaspoon garlic powder
1 dash paprika
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400掳F.
In a small bowl, combine the egg and milk.
In a separate bowl, combine the remaining six dry ingredients.
Dip each piece of chicken into the milk until fully moistened.
Roll the moistened chicken in the flour mixture until well coated.
In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up cook for 10 minutes.
RELEASE TO MANUFACTURER'S INSTRUCTIONS
For people without a pressure cooker
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour Methods/steps
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name ';Accent';. Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you.
. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.Does anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
If I knew, and I told you, I might have to kill you.
nope but i would love to know it...
The KFC Original recipe is one of the most guarded secrets know to the culinary business world.
I found extra crispy recipe.
TopSecretRecipes.com
They have recipes from most fast food and moderate dining eating establishments.
No, but I do know they don't do it in-store. I used to managed a deli and when our chicken deliveries came in the truck had crates of KFC chicken all prepared and ready to cook. So much for Colonial Sanders 9 secret herbs and spices.
Here you go!!! http://www.recipegoldmine.com/cck/k47.ht鈥?/a>
This is just the spices they use, and the mixture for the chicken, but they have other ones on the site that show how to cook it. Just do the recipegoldmine part of the address and then do a search on their restuarant recipe section. It's under K.
try www.topsecretrecipes.com
2 fryer chicken, cut up into 8 pieces and marinated
6 cups Crisco shortening
1 egg, well beaten
2 cups milk
2 cups flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon msg
1/8 teaspoon garlic powder
1 dash paprika
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400掳F.
In a small bowl, combine the egg and milk.
In a separate bowl, combine the remaining six dry ingredients.
Dip each piece of chicken into the milk until fully moistened.
Roll the moistened chicken in the flour mixture until well coated.
In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up cook for 10 minutes.
RELEASE TO MANUFACTURER'S INSTRUCTIONS
For people without a pressure cooker
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour Methods/steps
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name ';Accent';. Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you.
. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.Does anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
If I knew, and I told you, I might have to kill you.
nope but i would love to know it...
The KFC Original recipe is one of the most guarded secrets know to the culinary business world.
I found extra crispy recipe.
TopSecretRecipes.com
They have recipes from most fast food and moderate dining eating establishments.
No, but I do know they don't do it in-store. I used to managed a deli and when our chicken deliveries came in the truck had crates of KFC chicken all prepared and ready to cook. So much for Colonial Sanders 9 secret herbs and spices.
Here you go!!! http://www.recipegoldmine.com/cck/k47.ht鈥?/a>
This is just the spices they use, and the mixture for the chicken, but they have other ones on the site that show how to cook it. Just do the recipegoldmine part of the address and then do a search on their restuarant recipe section. It's under K.
try www.topsecretrecipes.com
Recipes using cream of chicken soup?
I have a huge can of campbell's cream of chicken soup. Does anyone have any simple *read* supereasy/supertasty recipe ideas?
Thanks in advanceRecipes using cream of chicken soup?
Cheezy Chicken and Rice Bake:
1/2c long grain white rice
1c water
1 10.75oz can Cream of Chicken Soup
1 boneless, skinless chicken breast.
1c grated cheddar cheese
Preheat oven to 350 degrees
In a Pyrex baking dish, combine rice, water and soup. Stir until thoroughly combined.
Place the chicken breast on top of the rice/soup mixture.
Bake in oven for about 30 minutes
Sprinkle the chicken breast with cheese and bake for another 10 minutes, or until chicken is cooked through.
This recipe is easily doubled or tripled for however much soup you have.Recipes using cream of chicken soup?
Chicken and Dumplings
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick庐 mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Copyright 2001 Television Food Network, G.P. All rights reserved
SCALLOPED POTATOES WITH CREAM OF
CHICKEN SOUP
1 (9x13 inch) pan peeled, sliced white potatoes
1 can milk
1 can cream of chicken or mushroom soup
Salt and pepper to taste
Dot with butter, and bake at 350 degrees until tender, about 45-60 minutes. One sliced onion may be mixed in with the potatoes.
~~~~~~~~~~~~~~~~~~~~
MACARONI/CHEESE WITH CREAM OF CHICKEN
SOUP CASSEROLE
1 box macaroni
1/2 lb. cheese
2 eggs
1 c. milk
1/2 stick butter
1 can cream of chicken soup
Cook macaroni and drain. Add diced cheese, eggs, soup, milk and other ingredients together. Cook at 350 degrees for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~
POT ROAST WITH CREAM OF CHICKEN SOUP
1 (4 lb.) rump roast
2 1/2 tsp. salt
1 sm. onion
2 1/2 c. water
3 tbsp. salad oil
1/4 tsp. pepper
1 can cream of chicken soup
Using Dutch oven, brown roast in hot salad oil. Brown well on all sides. Add water, salt and pepper; simmer, covered for 3 1/2 hours or until meat is almost fork tender. Add onions and soup; cook for 30 minutes. Serves 6-8.
~~~~~~~~~~~~~~~~~~~~
Hashbrown Casserole (use 1/2 a large can of soup)
Ingredients:
鈥? pkg. frozen hasbrowns (country style - 30oz)
鈥? cup sour cream
鈥? stick margarine (4 oz)
鈥? can cream of chicken soup
鈥? T. instant minced onion (or freshly chopped onion to taste)
鈥? cups shredded sharp cheddar or colby cheese
Preparation:
Melt margarine. Place hasbrowns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hashbrowns in the bowl and mix all together well. Then put all back in the 9 x 13 pan. Bake uncovered at 350 degrees for one hour. (You may cover with crushed cornflakes if desired before cooking)
Cream Of Chicken Soup with Wild Rice
Take the recipe and others whith Cream Of Chicken Soup from here:
http://retete-culinare-diverse.ro/en/sea鈥?/a>
mix it with frozen broccoli, and/or other veggies that you like and long grain white rice(uncooked). Coat the bottom of a large pan. Cover with foil. Cook at 400 until rice is nearly done...then add 4 chicken breasts on top. Cover again and cook until chicken is done. Right before serving, add shredded cheese on top. The chicken will be SUPER moist and SUPER tasty.
Hope you like
Go to their website, lots of good stuff there.
Thanks in advanceRecipes using cream of chicken soup?
Cheezy Chicken and Rice Bake:
1/2c long grain white rice
1c water
1 10.75oz can Cream of Chicken Soup
1 boneless, skinless chicken breast.
1c grated cheddar cheese
Preheat oven to 350 degrees
In a Pyrex baking dish, combine rice, water and soup. Stir until thoroughly combined.
Place the chicken breast on top of the rice/soup mixture.
Bake in oven for about 30 minutes
Sprinkle the chicken breast with cheese and bake for another 10 minutes, or until chicken is cooked through.
This recipe is easily doubled or tripled for however much soup you have.Recipes using cream of chicken soup?
Chicken and Dumplings
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick庐 mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Copyright 2001 Television Food Network, G.P. All rights reserved
SCALLOPED POTATOES WITH CREAM OF
CHICKEN SOUP
1 (9x13 inch) pan peeled, sliced white potatoes
1 can milk
1 can cream of chicken or mushroom soup
Salt and pepper to taste
Dot with butter, and bake at 350 degrees until tender, about 45-60 minutes. One sliced onion may be mixed in with the potatoes.
~~~~~~~~~~~~~~~~~~~~
MACARONI/CHEESE WITH CREAM OF CHICKEN
SOUP CASSEROLE
1 box macaroni
1/2 lb. cheese
2 eggs
1 c. milk
1/2 stick butter
1 can cream of chicken soup
Cook macaroni and drain. Add diced cheese, eggs, soup, milk and other ingredients together. Cook at 350 degrees for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~
POT ROAST WITH CREAM OF CHICKEN SOUP
1 (4 lb.) rump roast
2 1/2 tsp. salt
1 sm. onion
2 1/2 c. water
3 tbsp. salad oil
1/4 tsp. pepper
1 can cream of chicken soup
Using Dutch oven, brown roast in hot salad oil. Brown well on all sides. Add water, salt and pepper; simmer, covered for 3 1/2 hours or until meat is almost fork tender. Add onions and soup; cook for 30 minutes. Serves 6-8.
~~~~~~~~~~~~~~~~~~~~
Hashbrown Casserole (use 1/2 a large can of soup)
Ingredients:
鈥? pkg. frozen hasbrowns (country style - 30oz)
鈥? cup sour cream
鈥? stick margarine (4 oz)
鈥? can cream of chicken soup
鈥? T. instant minced onion (or freshly chopped onion to taste)
鈥? cups shredded sharp cheddar or colby cheese
Preparation:
Melt margarine. Place hasbrowns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hashbrowns in the bowl and mix all together well. Then put all back in the 9 x 13 pan. Bake uncovered at 350 degrees for one hour. (You may cover with crushed cornflakes if desired before cooking)
Cream Of Chicken Soup with Wild Rice
Take the recipe and others whith Cream Of Chicken Soup from here:
http://retete-culinare-diverse.ro/en/sea鈥?/a>
mix it with frozen broccoli, and/or other veggies that you like and long grain white rice(uncooked). Coat the bottom of a large pan. Cover with foil. Cook at 400 until rice is nearly done...then add 4 chicken breasts on top. Cover again and cook until chicken is done. Right before serving, add shredded cheese on top. The chicken will be SUPER moist and SUPER tasty.
Hope you like
Go to their website, lots of good stuff there.
Healty Chicken recipe that can be frozen?
a friend of mine had surgery and I want to take over a dish but I need a recipe that is healthy and can be frozen so they can warm it up later. Any and all thoughts/recipes you have would be great.Healty Chicken recipe that can be frozen?
Fry 1 onion, add chopped pieces of chicken and some mushrooms, get a sauce from supermarket like Chicken chasseur and pour it over and cook in oven as per the tins instructions.When cooked it will freeze well in an airtight plastic container or even in the oven dish you used ,if it is freezer safe .Healty Chicken recipe that can be frozen?
Very simple. Boil some chicken parts in boiled water for 15 minutes, slice and add some spices on the side that the person can sprinkle on the chicken. Some mayo might be good too! Hope you friend makes a full recovery.
Fry 1 onion, add chopped pieces of chicken and some mushrooms, get a sauce from supermarket like Chicken chasseur and pour it over and cook in oven as per the tins instructions.When cooked it will freeze well in an airtight plastic container or even in the oven dish you used ,if it is freezer safe .Healty Chicken recipe that can be frozen?
Very simple. Boil some chicken parts in boiled water for 15 minutes, slice and add some spices on the side that the person can sprinkle on the chicken. Some mayo might be good too! Hope you friend makes a full recovery.
Puerto Rican or Central American chicken recipe?
I am looking for a recipe to make the typical chicken stew type dinner. It is usually made with chicken breasts (bone-in) and the recipe usually calls for this red type spice (not saffron). My son's old babysitter was from Panama and made it. I want to make it at home. THXPuerto Rican or Central American chicken recipe?
asopao de pollo (puerto rican chicken and rice stew)
Ingredients
Sofrito
8 cloves garlic
1 onion
2 tablespoons salt
1/4 pound ham (as in ham steak, trim out the fat and
skin, save the bone for cooking beans or other soups)
1 green bell pepper, seeded and roughly chopped
3 tablespoons of olive oil
Achiote paste or 1 envelope Sazon Goya with achiote (you can find
it at the Hispanic aisle in your supermarket by the
bouillon)
1 tablespoon tomato paste
1/8 teaspoon pepper
2 tablespoons oregano
2 tablespoons vinegar
Stock:
3 pounds chicken (1 whole chicken, cut in parts)
9 cups water
1 onion, cut in half
3 or 4 cloves of garlic
1 carrot
2 bay leaves
2 bouillon cubes (optional)
To assemble the asopao:
2 yautias (taro root) or small yellow potatoes
1 carrot, chopped
1 cup of rice
1 tablespoon capers
1/2 cup olives (pitted or stuffed with red bell
peppers)
6 cups chicken broth
Garnish (optional)
1 cup petit pois, cooked or asparagus spears
2 roasted red peppers
1 cup parmesan cheese
Preparation
For the sofrito:
Roughly chop the garlic, onion, ham, bell pepper and sweat them in 3 tablespoons of olive oil. Add the tomato paste, achiote paste or sazon goya, oregano, salt, pepper, and
vinegar cook for about 5 more minutes. Once cooked,
puree it in the blender or food processor.
Make the stock and cook the chicken: Cook the chicken in 9 cups of water, and the rest of the stock ingredients except the taro roots or potatoes and chopped carrot. Cook for 30 minutes. Be careful not to boil or the chicken will get stringy. Once its
cooked, take out the onions and the garlic. At this
time you can shred the chicken.
Make the asopao:
Return the chicken to the stock and add the taro root or potatoes cut in 1/2 inch pieces, the carrots, capers, olives, sofrito, and the rice (which has been previously soaking in water for 30 minutes.) Cook the asopao for about 25-30 minutes. Serve with garnishes.living nature
asopao de pollo (puerto rican chicken and rice stew)
Ingredients
Sofrito
8 cloves garlic
1 onion
2 tablespoons salt
1/4 pound ham (as in ham steak, trim out the fat and
skin, save the bone for cooking beans or other soups)
1 green bell pepper, seeded and roughly chopped
3 tablespoons of olive oil
Achiote paste or 1 envelope Sazon Goya with achiote (you can find
it at the Hispanic aisle in your supermarket by the
bouillon)
1 tablespoon tomato paste
1/8 teaspoon pepper
2 tablespoons oregano
2 tablespoons vinegar
Stock:
3 pounds chicken (1 whole chicken, cut in parts)
9 cups water
1 onion, cut in half
3 or 4 cloves of garlic
1 carrot
2 bay leaves
2 bouillon cubes (optional)
To assemble the asopao:
2 yautias (taro root) or small yellow potatoes
1 carrot, chopped
1 cup of rice
1 tablespoon capers
1/2 cup olives (pitted or stuffed with red bell
peppers)
6 cups chicken broth
Garnish (optional)
1 cup petit pois, cooked or asparagus spears
2 roasted red peppers
1 cup parmesan cheese
Preparation
For the sofrito:
Roughly chop the garlic, onion, ham, bell pepper and sweat them in 3 tablespoons of olive oil. Add the tomato paste, achiote paste or sazon goya, oregano, salt, pepper, and
vinegar cook for about 5 more minutes. Once cooked,
puree it in the blender or food processor.
Make the stock and cook the chicken: Cook the chicken in 9 cups of water, and the rest of the stock ingredients except the taro roots or potatoes and chopped carrot. Cook for 30 minutes. Be careful not to boil or the chicken will get stringy. Once its
cooked, take out the onions and the garlic. At this
time you can shred the chicken.
Make the asopao:
Return the chicken to the stock and add the taro root or potatoes cut in 1/2 inch pieces, the carrots, capers, olives, sofrito, and the rice (which has been previously soaking in water for 30 minutes.) Cook the asopao for about 25-30 minutes. Serve with garnishes.
Does anybody have the Cheesecake Factory's Chicken Marsala Recipe?
I just LOVE that dish at the restaurant and would love it if anybody could tell me how to make it. Thanks!Does anybody have the Cheesecake Factory's Chicken Marsala Recipe?
Here are a few recipes that taste good. This is not the cheesecake factory one, but ones that have good reviews from users who have made them. Chicken Marsala:
http://allrecipes.com/Recipe/Chicken-Mar鈥?/a>
http://allrecipes.com/Recipe/Chicken-Mar鈥?/a>Does anybody have the Cheesecake Factory's Chicken Marsala Recipe?
My son is a cook at Cheesecake, but he is asleep right now. If I can catch him I'll ask if he knows it and get back with you.
Here are a few recipes that taste good. This is not the cheesecake factory one, but ones that have good reviews from users who have made them. Chicken Marsala:
http://allrecipes.com/Recipe/Chicken-Mar鈥?/a>
http://allrecipes.com/Recipe/Chicken-Mar鈥?/a>Does anybody have the Cheesecake Factory's Chicken Marsala Recipe?
My son is a cook at Cheesecake, but he is asleep right now. If I can catch him I'll ask if he knows it and get back with you.
Where can i find a spicey recipe of chicken majboos ?
thiz dish iz arabic dish and it iz mostly use in every bahraini's home..if u know then plz tell me the recipe or send me the link..thaning uWhere can i find a spicey recipe of chicken majboos ?
http://www.colorado.edu/studentgroups/fe鈥?/a>
This is one recipe on a whole list of recipes around the world. Scroll down to page 50 - Chicken Majboos...
Wikipedia also have one using Lamb (but it does state that whole chicken can be used).
Just Google - there is quite a number of references.Where can i find a spicey recipe of chicken majboos ?
Chicken Majboos
Ingredients:
鈥?1 liter (4 陆 cups) of water
鈥?650 gm (3 cups) Basmati Rice
鈥?3 pieces of chopped tomato
鈥?A chicken weighing 1000-1500 grams
鈥?3 onions divided into small pieces
鈥?录 cup of green minced pieces
鈥?1 green hot pepper (as desired)
鈥?2 teaspoonful crushed curcuma
鈥?1 teaspoonful of crushed cardamom
鈥?2 teaspoonful of cinnamon
鈥?1 clove of garlic + slices of ginger
鈥?Small piece of butter (around 3 table spoons)
鈥?录 cup lemon juice
鈥?3 table spoons of rose water
鈥?3 table spoons of vegetable oil
鈥?3 table spoons of salt
Preparation:
1. The chicken is cleaned well and then to be cut into two parts. Water to be boiled and left aside.
2. Each of curcuma, the mixed spices, the cumin and the cardamom are then mixed in a small dish, and one teaspoonful salt is to be added. Half of the spice mixture shall be sprayed in both pieces of the chicken.
3. Onion is browned in hot oil with one piece of pepper. Chicken pieces are then put with onion. A spoonful of cinnamon with other mixed spices is then mixed. Pan is covered to be left on the fire for 3 minutes.
4. A clove of garlic, the crushed ginger and the pieces of tomatoes are then added and mixed with the chicken pieces. To be covered and left for another 3 minutes.
5. Mixture is then sprayed with the rest amount of salt. Hot order to ripe up the chicken pieces. Add green minced coriander 5 minutes before taking the chicken off the extract.
6. Serve
http://www.colorado.edu/studentgroups/fe鈥?/a>
This is one recipe on a whole list of recipes around the world. Scroll down to page 50 - Chicken Majboos...
Wikipedia also have one using Lamb (but it does state that whole chicken can be used).
Just Google - there is quite a number of references.Where can i find a spicey recipe of chicken majboos ?
Chicken Majboos
Ingredients:
鈥?1 liter (4 陆 cups) of water
鈥?650 gm (3 cups) Basmati Rice
鈥?3 pieces of chopped tomato
鈥?A chicken weighing 1000-1500 grams
鈥?3 onions divided into small pieces
鈥?录 cup of green minced pieces
鈥?1 green hot pepper (as desired)
鈥?2 teaspoonful crushed curcuma
鈥?1 teaspoonful of crushed cardamom
鈥?2 teaspoonful of cinnamon
鈥?1 clove of garlic + slices of ginger
鈥?Small piece of butter (around 3 table spoons)
鈥?录 cup lemon juice
鈥?3 table spoons of rose water
鈥?3 table spoons of vegetable oil
鈥?3 table spoons of salt
Preparation:
1. The chicken is cleaned well and then to be cut into two parts. Water to be boiled and left aside.
2. Each of curcuma, the mixed spices, the cumin and the cardamom are then mixed in a small dish, and one teaspoonful salt is to be added. Half of the spice mixture shall be sprayed in both pieces of the chicken.
3. Onion is browned in hot oil with one piece of pepper. Chicken pieces are then put with onion. A spoonful of cinnamon with other mixed spices is then mixed. Pan is covered to be left on the fire for 3 minutes.
4. A clove of garlic, the crushed ginger and the pieces of tomatoes are then added and mixed with the chicken pieces. To be covered and left for another 3 minutes.
5. Mixture is then sprayed with the rest amount of salt. Hot order to ripe up the chicken pieces. Add green minced coriander 5 minutes before taking the chicken off the extract.
6. Serve
I want to adopt the paper wrap chicken recipe use whole chicken breast. Does any one have one. ?
Here's a recipe that I got from healthychineserecipes.com. If you plan on using chicken breast instead of the whole chicken, just make sure there is enough liquid to keep them moist
* 1 small Chicken (about 2 lbs.)
* 3 slices Cooked Ham
* 3 stalks Spring Onion*
* 2 Tbsp Chinese Wine*
* 1 Tbsp Oyster Sauce*
* 1 Tbsp Ginger Juice*
* 2 Tbsp Light Soy Sauce*
* 1 tsp Sesame Oil*
* 1/2 tsp Sugar*
* Dash of Pepper*
* 20-25 Squares of Greaseproof Paper, 6'; x 6';
Method:
1. Debone the chicken, remove skin and fat. (skip if using whole chicken breast)
2. Cut the chicken meat into large chunks.
3. Marinade with seasoning ingredients* for 30 minutes.
4. Heat oven to 400 degrees farenheit.
5. Cut ham into 1'; x 2'; slices.
6. Brush one side of the greaseproof squares with oil.
7. Place a piece of chicken and a slice of ham onto the greased side. Wrap into individual parcels.
8. Arrange the parcels onto a shallow pan and bake for 15-20 minutes.
9. Serve.
Hope this helped! Good luck!
* 1 small Chicken (about 2 lbs.)
* 3 slices Cooked Ham
* 3 stalks Spring Onion*
* 2 Tbsp Chinese Wine*
* 1 Tbsp Oyster Sauce*
* 1 Tbsp Ginger Juice*
* 2 Tbsp Light Soy Sauce*
* 1 tsp Sesame Oil*
* 1/2 tsp Sugar*
* Dash of Pepper*
* 20-25 Squares of Greaseproof Paper, 6'; x 6';
Method:
1. Debone the chicken, remove skin and fat. (skip if using whole chicken breast)
2. Cut the chicken meat into large chunks.
3. Marinade with seasoning ingredients* for 30 minutes.
4. Heat oven to 400 degrees farenheit.
5. Cut ham into 1'; x 2'; slices.
6. Brush one side of the greaseproof squares with oil.
7. Place a piece of chicken and a slice of ham onto the greased side. Wrap into individual parcels.
8. Arrange the parcels onto a shallow pan and bake for 15-20 minutes.
9. Serve.
Hope this helped! Good luck!
I need a recipe for chicken stew, please!?
I have a whole chicken weighing around 5 pounds. I have all kinds of fresh vegetables, including green beans, red potatoes and carrots. I don't like to handle raw chicken, so I just want to boil it in the pot. It's 114 degrees outside, so I don't want to turn on the oven. Is there anyone with an idea that will take about 2 hours?I need a recipe for chicken stew, please!?
Chicken Stew
1 hour | 20 min prep |
SERVES 4
Ingredients
1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)
Directions
1Heat oil in large pot, saute onions for 2 minutes.
2Add next 7 ingredients.
3Bring to a boil.
4Add potatoes, carrots, and chicken.
5Simmer until vegetables are done, about 30 minutes.
6Thicken with cornstarch if you like a thicker stewI need a recipe for chicken stew, please!?
How about Peanut Chicken Stew?
It's really tasty and it will be cooked in less than 2 hours...
1 cup Onion, coarsely chopped
1 clove Garlic, minced
1 tablespoon Vegetable Oil
2 1/2 to 3 pounds Skinless Chicken Breast, cubed
1 can (8 oz) Whole Tomatoes, cut up
1/3 cup Water
1/4 cup Chili Sauce
1 teaspoon Chili Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Ginger
1/4 teaspoon Dried Crushed Red Pepper
1/2 cup Chunky Peanut Butter
In a large pot, combine onion, garlic and oil. Cook until onions are tender.
Add chicken to the pot and continue cooking until the outsides of the chicken appear cooked.
Add tomatoes, water, chili sauce, chili powder, salt, ground ginger, and crushed red pepper. Cook on medium heat until boiling. Turn heat down.
Stir peanut butter into mixture and return to a boil. Once the stew has reached a boil, turn the heat to low and simmer the mixture for an hour.
-------
look up sancocho on the food network. it doesnt take that long and it tastes really good. it's columbian chicken stew.
Try various websites for different ways.
Chicken Stew
1 hour | 20 min prep |
SERVES 4
Ingredients
1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)
Directions
1Heat oil in large pot, saute onions for 2 minutes.
2Add next 7 ingredients.
3Bring to a boil.
4Add potatoes, carrots, and chicken.
5Simmer until vegetables are done, about 30 minutes.
6Thicken with cornstarch if you like a thicker stewI need a recipe for chicken stew, please!?
How about Peanut Chicken Stew?
It's really tasty and it will be cooked in less than 2 hours...
1 cup Onion, coarsely chopped
1 clove Garlic, minced
1 tablespoon Vegetable Oil
2 1/2 to 3 pounds Skinless Chicken Breast, cubed
1 can (8 oz) Whole Tomatoes, cut up
1/3 cup Water
1/4 cup Chili Sauce
1 teaspoon Chili Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Ginger
1/4 teaspoon Dried Crushed Red Pepper
1/2 cup Chunky Peanut Butter
In a large pot, combine onion, garlic and oil. Cook until onions are tender.
Add chicken to the pot and continue cooking until the outsides of the chicken appear cooked.
Add tomatoes, water, chili sauce, chili powder, salt, ground ginger, and crushed red pepper. Cook on medium heat until boiling. Turn heat down.
Stir peanut butter into mixture and return to a boil. Once the stew has reached a boil, turn the heat to low and simmer the mixture for an hour.
-------
look up sancocho on the food network. it doesnt take that long and it tastes really good. it's columbian chicken stew.
Try various websites for different ways.
Recipes for chicken curry?
I would like a resipe for chicken curry. I want to make it from scratch.
ThanksRecipes for chicken curry?
Good for you. Home made curries are infinitely better than using commercial sauces, which are laden with sugar and salt. The magic ingredient is the little bit of fresh ginger - it just gives it that little ';zing';. The individual chilli powder and spices mean that you can fine tune the heat and spiciness to your taste.
CHICKEN KORMA
Serves 2 - 3
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.Recipes for chicken curry?
This is for one person, you can just double the ingredients for 2 portions.
1 Chicken Breast diced
1 Onion
2 Garlic Gloves
Ginger (same amount as garlic)
1 Green Chilli
1 Tomato
1 tbl Tomato Paste
1 tsp Mustard Seeds
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Tumeric
1/2 tsp Chilli Powder
1/2 tsp Salt
Lemon Juice
Fresh Coriander
First finely chop onion, garlic, ginger and chilli
Heat vegetable oil in pan and add mustard seeds, fry until they start to pop. Then add onion and fry for 5 to 10 mins untill translucent.
Add garlic, ginger and chilli and fry for a further 5 mins.
Ad tomato paste, ground cumin, ground coriander, turmeric and chilli powder and fry for a minute stirring constantly so spices don鈥檛 burn.
Add chicken and fry until chicken is sealed.
Add finely chopped tomato, salt and some water to make a curry sauce consistency.
Cook on a low heat for about 45 mins stirring occasionally to stop sticking. You need to cook for a while to release all the natural sugars from the tomato to give it a less tomato type taste and more curry flavour.
Just before serving add a dash of fresh lemon juice and some chopped fresh coriander
Here's a recipe my family use for chicken saag:
Chicken breast cut into cubes
Onions
Garlic - about 4-6 cloves chopped
Ginger - about 2 inches chopped
Chillies - to taste
Salt
haldi (Tumeric)
Garam Masala
curry powder
LARGE Tin of Spinach Puree
(if tins are about size of tin of beans get two)
Butter or ghee
2-4 Onions chopped - brown these in a pan - cook them down slowly and make sure they go brown but not burnt!
Add chicken pieces and brown, once sealed add tin of spinach and salt to taste.
Meanwhile in a separate pan make the 'tarka':
Add a very big knob of butter to frying pan
Add lots of garlic - I use about six cloves but its to your taste really,
Add ginger - again to your taste
Add chopped chillies
fry for a couple of minutes
Add garam masala, curry powder and haldi - about 2-3 tsp of each
stir and cook for about 5 minutes, if it goes a bit dry add more butter or ghee
Add this mix to the chicken and spinach and stir - cook until chicken is tender and cooked through.
TIP - tins of spinach puree normally have a lot of water in them - try and get rid of as much as possible so the curry isn't too wet.
Good Luck!
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1'; (2.5 cm) piece peeled fresh ginger root
2'; (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods - seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)
Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Saut茅 chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
录 tsp ground turmeric
salt and freshly ground black pepper
100ml/3陆fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.
Easy indian curry chicken
First add 1 cup of basmati rice and 2 cups water to a rice cooker. Add peas if desired. Let cook until rice is fluffy.
Step2Cut the chicken into bite sized pieces.
Step3Spray a saucepan with Pam cooking spray.
Step4Add chopped onions and chicken, Let cook for 5 minutes.
Step5Add two tablespoons of curry paste and 1 cup of water. Mix to make sure the paste is mixed into the water. Make sure the water covers just the top of the chicken pieces. Let this boil uncovered for a 30-45 minutes. I swear by this brand and I will include a link to their products. Patak's Original Mild Curry Paste Concentrate for sauces Cliantro %26amp; Cumin. This is usually in the ethnic food aisle. The most delicious curry I have ever tasted! (Most curry pastes you buy will have a combination of: cilantro, cumin, tomato puree, chile pepper, ginger, garlic, tamarind) Buying the jar of paste just makes your life and grocery list a little easier.
Step6Chop potatoes and boil in a separate saucepan. I do this because I find chicken cooks quicker than potatoes sometimes! Once potatoes are tender add them to chicken pot. Mix so that the potatoes are covered with the sauce.
Step7Heat up some store bought Naan bread or Pita bread and welcome to India!
see this website for the worlds best currys!! yum yum yum yum!!
http://cr0.co.uk
chicken curry
http://cr0.co.uk/curry/index.php?topic=3322.msg29949;topicseen#msg29949
see pics
http://img12.imageshack.us/img12/4030/ubsctm001cl4.jpg
recipes and videos
http://www.truveotube.com/recipe/chicken鈥?/a>
Chicken %26amp; curry powder, butter and a pan. milk, rice etc.
Go to foodnetwork.com
ThanksRecipes for chicken curry?
Good for you. Home made curries are infinitely better than using commercial sauces, which are laden with sugar and salt. The magic ingredient is the little bit of fresh ginger - it just gives it that little ';zing';. The individual chilli powder and spices mean that you can fine tune the heat and spiciness to your taste.
CHICKEN KORMA
Serves 2 - 3
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.Recipes for chicken curry?
This is for one person, you can just double the ingredients for 2 portions.
1 Chicken Breast diced
1 Onion
2 Garlic Gloves
Ginger (same amount as garlic)
1 Green Chilli
1 Tomato
1 tbl Tomato Paste
1 tsp Mustard Seeds
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Tumeric
1/2 tsp Chilli Powder
1/2 tsp Salt
Lemon Juice
Fresh Coriander
First finely chop onion, garlic, ginger and chilli
Heat vegetable oil in pan and add mustard seeds, fry until they start to pop. Then add onion and fry for 5 to 10 mins untill translucent.
Add garlic, ginger and chilli and fry for a further 5 mins.
Ad tomato paste, ground cumin, ground coriander, turmeric and chilli powder and fry for a minute stirring constantly so spices don鈥檛 burn.
Add chicken and fry until chicken is sealed.
Add finely chopped tomato, salt and some water to make a curry sauce consistency.
Cook on a low heat for about 45 mins stirring occasionally to stop sticking. You need to cook for a while to release all the natural sugars from the tomato to give it a less tomato type taste and more curry flavour.
Just before serving add a dash of fresh lemon juice and some chopped fresh coriander
Here's a recipe my family use for chicken saag:
Chicken breast cut into cubes
Onions
Garlic - about 4-6 cloves chopped
Ginger - about 2 inches chopped
Chillies - to taste
Salt
haldi (Tumeric)
Garam Masala
curry powder
LARGE Tin of Spinach Puree
(if tins are about size of tin of beans get two)
Butter or ghee
2-4 Onions chopped - brown these in a pan - cook them down slowly and make sure they go brown but not burnt!
Add chicken pieces and brown, once sealed add tin of spinach and salt to taste.
Meanwhile in a separate pan make the 'tarka':
Add a very big knob of butter to frying pan
Add lots of garlic - I use about six cloves but its to your taste really,
Add ginger - again to your taste
Add chopped chillies
fry for a couple of minutes
Add garam masala, curry powder and haldi - about 2-3 tsp of each
stir and cook for about 5 minutes, if it goes a bit dry add more butter or ghee
Add this mix to the chicken and spinach and stir - cook until chicken is tender and cooked through.
TIP - tins of spinach puree normally have a lot of water in them - try and get rid of as much as possible so the curry isn't too wet.
Good Luck!
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1'; (2.5 cm) piece peeled fresh ginger root
2'; (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods - seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)
Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Saut茅 chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
录 tsp ground turmeric
salt and freshly ground black pepper
100ml/3陆fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.
Easy indian curry chicken
First add 1 cup of basmati rice and 2 cups water to a rice cooker. Add peas if desired. Let cook until rice is fluffy.
Step2Cut the chicken into bite sized pieces.
Step3Spray a saucepan with Pam cooking spray.
Step4Add chopped onions and chicken, Let cook for 5 minutes.
Step5Add two tablespoons of curry paste and 1 cup of water. Mix to make sure the paste is mixed into the water. Make sure the water covers just the top of the chicken pieces. Let this boil uncovered for a 30-45 minutes. I swear by this brand and I will include a link to their products. Patak's Original Mild Curry Paste Concentrate for sauces Cliantro %26amp; Cumin. This is usually in the ethnic food aisle. The most delicious curry I have ever tasted! (Most curry pastes you buy will have a combination of: cilantro, cumin, tomato puree, chile pepper, ginger, garlic, tamarind) Buying the jar of paste just makes your life and grocery list a little easier.
Step6Chop potatoes and boil in a separate saucepan. I do this because I find chicken cooks quicker than potatoes sometimes! Once potatoes are tender add them to chicken pot. Mix so that the potatoes are covered with the sauce.
Step7Heat up some store bought Naan bread or Pita bread and welcome to India!
see this website for the worlds best currys!! yum yum yum yum!!
http://cr0.co.uk
chicken curry
http://cr0.co.uk/curry/index.php?topic=3322.msg29949;topicseen#msg29949
see pics
http://img12.imageshack.us/img12/4030/ubsctm001cl4.jpg
recipes and videos
http://www.truveotube.com/recipe/chicken鈥?/a>
Chicken %26amp; curry powder, butter and a pan. milk, rice etc.
Go to foodnetwork.com
Easy chicken and rice recipe?
I need a VERY easy chicken and rice recipe. Isn't there one that uses rice, chicken, and cream of chicken? Anyways, my husband loves it! I just need a recipe for two. I'm not cooking for an army! Thanks!Easy chicken and rice recipe?
Campbell's One-Dish Chicken %26amp; Rice Bake
1 can Campbell's condensed Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet.Easy chicken and rice recipe?
brown the chicken in a pan for approximatley 10 min on each side
In a baking caserole, place the chicken.
you need 1 can of campbells mushroom soup
1 cup of milk mix milk and mushroom soup
pour it over the chicken , evenly
add 1 cup of rice, spread the rice arround in the sauce mix
add shredded cheese. 350 oven bake for 50 minutes.
here you go:
two chicken breasts (if have skin on, brown in skillet first)
1 cup rice (preferably brown)
1 can cream of chicken (or celery or mushroom) soup (the kind you dilute), mixed with 1 can low-fat milk or water
2 cups broccoli (chopped) - optional
pepper to taste
mix all ingredients except chicken breasts and place in glass oven-proof pan or dish. place chicken breasts on top. cover and back until chicken juices don't run pink. remove cover 10 minutes before done so skins get crispy.
just boil you skinless chicken, use the same water in the right amount for your rice, when cooked put them in a casserole dish with 1-can of cream of chicken soup, or cream of mushroom or cream of celery and 1/2cup of milk (you can also add 1-cup of canned or frozen veggies) and bake for 20 minutes at 350 enjoy! you will have leftovers for another meal, this also freezes well.
http://www.campbellskitchen.com/recipede鈥?/a>
It serves 4, but is great as a leftover.
CHICKEN %26amp; RICE for 4
2 whole chicken breasts, halved
2 cans cream of chicken (or mushroom or celery) soup
little less than 1/2 c. butter
1-1/4 c. Minute Rice
Combine soups %26amp; butter in a saucepan. Heat until butter is melted, and soups are smooth %26amp; combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs. Serves 4
Freezes well, so you can freeze 1/2 of it
Campbell's庐 Cheesy Chicken %26amp; Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375掳F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's庐 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Easier than that....Chicken %26amp; Rice soup!
Campbell's One-Dish Chicken %26amp; Rice Bake
1 can Campbell's condensed Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet.Easy chicken and rice recipe?
brown the chicken in a pan for approximatley 10 min on each side
In a baking caserole, place the chicken.
you need 1 can of campbells mushroom soup
1 cup of milk mix milk and mushroom soup
pour it over the chicken , evenly
add 1 cup of rice, spread the rice arround in the sauce mix
add shredded cheese. 350 oven bake for 50 minutes.
here you go:
two chicken breasts (if have skin on, brown in skillet first)
1 cup rice (preferably brown)
1 can cream of chicken (or celery or mushroom) soup (the kind you dilute), mixed with 1 can low-fat milk or water
2 cups broccoli (chopped) - optional
pepper to taste
mix all ingredients except chicken breasts and place in glass oven-proof pan or dish. place chicken breasts on top. cover and back until chicken juices don't run pink. remove cover 10 minutes before done so skins get crispy.
just boil you skinless chicken, use the same water in the right amount for your rice, when cooked put them in a casserole dish with 1-can of cream of chicken soup, or cream of mushroom or cream of celery and 1/2cup of milk (you can also add 1-cup of canned or frozen veggies) and bake for 20 minutes at 350 enjoy! you will have leftovers for another meal, this also freezes well.
http://www.campbellskitchen.com/recipede鈥?/a>
It serves 4, but is great as a leftover.
CHICKEN %26amp; RICE for 4
2 whole chicken breasts, halved
2 cans cream of chicken (or mushroom or celery) soup
little less than 1/2 c. butter
1-1/4 c. Minute Rice
Combine soups %26amp; butter in a saucepan. Heat until butter is melted, and soups are smooth %26amp; combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs. Serves 4
Freezes well, so you can freeze 1/2 of it
Campbell's庐 Cheesy Chicken %26amp; Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375掳F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's庐 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Easier than that....Chicken %26amp; Rice soup!
Chicken recipe?
I need to use some chicken before it goes bad. Any good recipes? They are chicken breasts, and I don't want anything fried.Chicken recipe?
I go tthis from my grandma before she died
Chicken recipe with angel hair pasta is made with chicken breasts, broccoli, garlic, and Parmesan cheese.
INGREDIENTS:
1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese
PREPARATION:
Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels.
Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4Chicken recipe?
Thanks!
I hope you enjoy! Report Abuse
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
____________________
Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
*********CHICKEN CACCIATORE
3 to 4 boneless, skinless chicken breast
1 jar spaghetti sauce
1 sm. can sliced olives
1 sm. onion, chopped
2 each celery stock, sliced
1 c. mushrooms, slices
1 c. carrots (optional) or any vegetable desired
1 pkg. macaroni (shells, elbow, etc.)
Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad.
******* CHICKEN CORDON BLEU IN PASTRY
1 tub 8 oz refrigerated crescent rolls
录 cup spread able chive and onion cream cheese
4 thin slices of deli ham
4 boneless skinless chicken breast halves (4 oz each)
4 slices Swiss Cheese
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of the rectangle. Place ham widthwise over the dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each end, pinch the dough together around chicken, forming points.
Bake at 375 for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.
********ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour Italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.
Basil-Grilled Chicken on a Sourdough Baguette
2 lbs. chicken breast
1/4 C. pesto sauce (see recipe below)
2 T. olive oil
1 t. salt
2 t. cracked black pepper
1/4 lb. arugula or your favorite lettuce
3 plum tomatoes sliced
1/4 lb. provolone Cheese sliced
1 1/4 C. pesto aioli (*see recipe below)
1 loaf Sourdough Baguette cut in half lengthwise
*Pesto Sauce
1 C. packed basil leaves - fresh
1 T. pine nuts or walnuts lightly toasted
1 T. parmesan cheese finely grated
2 cloves garlic cloves
1 t. salt
*Pesto Aioli
1/2 C. pesto sauce
1/2 C. mayonnaise
Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.
Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.
Assembling the Tuscan Style Sandwiches
Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
Sprinkle them with salt and pepper, mince up some garlic and onion and add to a baking dish. Add about 3/4 cup of orange juice and one teaspoon of Madras Curry Powder (put the powder in the juice and stir then add to pan) cover with foil and bake about 1 1/2 hours. remove foil last 15 mins for some color. Baste often, and if you run low on liquid add more juice or water. (I would usually put is all together and let it sit for about an hour in the fridge, then cook) You can serve this with rice and peas and corn mixed (peas and corn mixed but not with the rice). If you have no curry just omit it.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
or
PERFECT GRILLED CHICKEN
4 boneless, skinless chicken breast halves (1 lb.)
1/3 cup Kraft classic Caesar dressing
1/4 cup Kraft barbecue sauce, any flavor,
or Bull's-eye original barbecue sauce
Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking.
Pour dressing into a large resealable plastic bag.
Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate.
Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.
Brush with barbecue sauce during last few minutes of grilling time.
Prep: 5 min. total 1 hour 21 minutes (incl. marinating).
Makes 4 Servings.
or
CHICKEN TORTILLA CASSEROLE
3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes
Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.
Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.
Serves 6-8
ENJOY
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.
INGREDIENTS:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves
PREPARATION:
Line a 13x9'; pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes
Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
I go tthis from my grandma before she died
Chicken recipe with angel hair pasta is made with chicken breasts, broccoli, garlic, and Parmesan cheese.
INGREDIENTS:
1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese
PREPARATION:
Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels.
Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4Chicken recipe?
Thanks!
I hope you enjoy! Report Abuse
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
____________________
Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
*********CHICKEN CACCIATORE
3 to 4 boneless, skinless chicken breast
1 jar spaghetti sauce
1 sm. can sliced olives
1 sm. onion, chopped
2 each celery stock, sliced
1 c. mushrooms, slices
1 c. carrots (optional) or any vegetable desired
1 pkg. macaroni (shells, elbow, etc.)
Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad.
******* CHICKEN CORDON BLEU IN PASTRY
1 tub 8 oz refrigerated crescent rolls
录 cup spread able chive and onion cream cheese
4 thin slices of deli ham
4 boneless skinless chicken breast halves (4 oz each)
4 slices Swiss Cheese
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of the rectangle. Place ham widthwise over the dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each end, pinch the dough together around chicken, forming points.
Bake at 375 for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.
********ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour Italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.
Basil-Grilled Chicken on a Sourdough Baguette
2 lbs. chicken breast
1/4 C. pesto sauce (see recipe below)
2 T. olive oil
1 t. salt
2 t. cracked black pepper
1/4 lb. arugula or your favorite lettuce
3 plum tomatoes sliced
1/4 lb. provolone Cheese sliced
1 1/4 C. pesto aioli (*see recipe below)
1 loaf Sourdough Baguette cut in half lengthwise
*Pesto Sauce
1 C. packed basil leaves - fresh
1 T. pine nuts or walnuts lightly toasted
1 T. parmesan cheese finely grated
2 cloves garlic cloves
1 t. salt
*Pesto Aioli
1/2 C. pesto sauce
1/2 C. mayonnaise
Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.
Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.
Assembling the Tuscan Style Sandwiches
Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
Sprinkle them with salt and pepper, mince up some garlic and onion and add to a baking dish. Add about 3/4 cup of orange juice and one teaspoon of Madras Curry Powder (put the powder in the juice and stir then add to pan) cover with foil and bake about 1 1/2 hours. remove foil last 15 mins for some color. Baste often, and if you run low on liquid add more juice or water. (I would usually put is all together and let it sit for about an hour in the fridge, then cook) You can serve this with rice and peas and corn mixed (peas and corn mixed but not with the rice). If you have no curry just omit it.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
or
PERFECT GRILLED CHICKEN
4 boneless, skinless chicken breast halves (1 lb.)
1/3 cup Kraft classic Caesar dressing
1/4 cup Kraft barbecue sauce, any flavor,
or Bull's-eye original barbecue sauce
Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking.
Pour dressing into a large resealable plastic bag.
Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate.
Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.
Brush with barbecue sauce during last few minutes of grilling time.
Prep: 5 min. total 1 hour 21 minutes (incl. marinating).
Makes 4 Servings.
or
CHICKEN TORTILLA CASSEROLE
3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes
Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.
Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.
Serves 6-8
ENJOY
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.
INGREDIENTS:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves
PREPARATION:
Line a 13x9'; pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes
Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
Does anyone have a recipe for chicken in black pepper sauce?
My favorite chinese restaurant used to serve this, but they closed down last year. Please help me out!!!! :)Does anyone have a recipe for chicken in black pepper sauce?
For the Stir-Fry
1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrots
cooking oil
hot steamed rice
For the Sauce
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or sake
Not the one? See other Chinese Chicken with Black Pepper Sauce Recipes
%26lt; 30 mins Main Dish
Low Fat Main Dish
Chinese Main Dish
Chicken Thighs/Legs Main Dish
Spicy Main Dish
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Mix together sauce ingredients in a small bowl and set aside.
Cut chicken into a small dice, about 1/4-inch.
Heat 1-2 cups peanut or other cooking oil in your wok.
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Remove oil from wok and discard.
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Serve at once with hot steamed rice.
HOPE THiiS HELPS`Z!!!!Does anyone have a recipe for chicken in black pepper sauce?
1 lb chicken breast meat
3 oz spinach leaves
1 tsp grated ginger
1 tsp minced garlic
1/2 tsp black pepper corn
Soup stock
Sugar
Salt
Potato starch
Dark soya
Oyster sauce
Shao Shing cooking wine
Sesame seed oil
Directions:
Preparation:
- Wash and clean chicken breast meat. Pad dry. Cut into slices
- Marinate meat with salt, starch and Shao Shing wine for 2 hrs
- Select the tender leaves from spinach stalk. Wash and pad dry
Directions:
- Place spinach leaves in a 180F deep fryer and fry for 30 sec. Take out and drain of excess oil
- Heat wok and then oil to 180F. Place chicken in hot oil and stir continuously for 1 min. Take out and drain off excess oil
- Scoop out excess oil from the heated wok and add in minced garlic, grated ginger, and chicken. Cook until chicken slices are well done
- Add in cooking wine and 2 tbsp soup stock
- Add salt, sugar, dark soya, oyster sauce, and then the potato stock to thicken the sauce
- Place chicken slices in the middle of round plate and surround the meat with fried spinach leaves
For the Stir-Fry
1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrots
cooking oil
hot steamed rice
For the Sauce
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or sake
Not the one? See other Chinese Chicken with Black Pepper Sauce Recipes
%26lt; 30 mins Main Dish
Low Fat Main Dish
Chinese Main Dish
Chicken Thighs/Legs Main Dish
Spicy Main Dish
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Mix together sauce ingredients in a small bowl and set aside.
Cut chicken into a small dice, about 1/4-inch.
Heat 1-2 cups peanut or other cooking oil in your wok.
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Remove oil from wok and discard.
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Serve at once with hot steamed rice.
HOPE THiiS HELPS`Z!!!!Does anyone have a recipe for chicken in black pepper sauce?
1 lb chicken breast meat
3 oz spinach leaves
1 tsp grated ginger
1 tsp minced garlic
1/2 tsp black pepper corn
Soup stock
Sugar
Salt
Potato starch
Dark soya
Oyster sauce
Shao Shing cooking wine
Sesame seed oil
Directions:
Preparation:
- Wash and clean chicken breast meat. Pad dry. Cut into slices
- Marinate meat with salt, starch and Shao Shing wine for 2 hrs
- Select the tender leaves from spinach stalk. Wash and pad dry
Directions:
- Place spinach leaves in a 180F deep fryer and fry for 30 sec. Take out and drain of excess oil
- Heat wok and then oil to 180F. Place chicken in hot oil and stir continuously for 1 min. Take out and drain off excess oil
- Scoop out excess oil from the heated wok and add in minced garlic, grated ginger, and chicken. Cook until chicken slices are well done
- Add in cooking wine and 2 tbsp soup stock
- Add salt, sugar, dark soya, oyster sauce, and then the potato stock to thicken the sauce
- Place chicken slices in the middle of round plate and surround the meat with fried spinach leaves
Do you have the recipe for chicken pie?
CHICKEN PIE
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.Do you have the recipe for chicken pie?
Try the following
Oriental chicken pie
6 fresh or dried shiitake mushrooms
陆 roasted or poached chicken
4 shallots, or 1 small onion
2 tbsp vegetable oil
1 tbsp plain flour
110ml/4fl oz chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoi sin or plum sauce
2 tbsp coriander leaves
500g/1lb 2oz packet frozen puff pastry
1 egg, yolk only, beaten with
1 tbsp milk
110g/4oz mange tout, julienned
Method
1. Soak the dried mushrooms in hot water for 30 minutes.
2. Heat the oven to 200C/400F/Gas 6.
3. Shred the meat from the chicken and finely chop.
4. Finely slice the shallots or onion. Drain the dried mushrooms, trim off the stalks and finely slice. Trim and finely slice the fresh mushrooms if using.
5. Heat the oil, and cook the shallots gently until soft. Sprinkle with the flour, and cook, stirring constantly, for 2 minutes, then gradually add the chicken stock, stirring.
6. Add the mushrooms and soy sauce, oyster and hoi sin sauces and simmer for 5 minutes. Remove from the heat, stir in the chicken and coriander leaves, and leave to cool.
7. Thaw the pastry, roll out, and cut into 8x15 cm squares. Plop 1 hearty tbsp of the mixture on four of the squares, top with the remaining squares, and press down around the filling. Place a large glass or small Chinese bowl over the top, and trim into a circle.
8. Brush with egg yolk, cut a small slash in the top, and bake for 20 minutes or until golden.
9. Serve with julienned mange tout on the side.
or
500g ready-made shortcrust pastry
50g Butter
2 chicken breasts, chopped into chunks
1 onion, chopped
1 garlic clove, chopped
200g chestnut mushrooms, halved
1 bunch thyme
1 splash white wine, for de-glazing
2 tbsp chopped flat-leafed parsley
500g pre-rolled, ready-made puff pastry
1 egg beaten, for glazing
4 parsley sprigs, to garnish
For the bechamel sauce
300ml milk
1 blade mace
1 slice onion
4 white peppercorns
1 bay leaf
20g butter
20g plain flour
1 tbsp wholegrain mustard
1 pinch salt and fresh ground black pepper
Method
1. Preheat the oven to 200C/gas 6. Line a pie dish with 500g of shortcrust pastry, line with baking parchment, fill with baking beans and bake blind for 20 minutes.
2. Meanwhile, make the bechamel sauce. Place the milk, mace, onion, peppercorns and bay leaf in a heavy-based saucepan and slowly bring to simmering point. Remove from direct heat and set aside to infuse for 8-10 minutes. Strain through a sieve.
3. In a separate pan, melt 20g of butter. Remove from the heat and stir in the flour. Return to the hob and cook for 1 minute. Remove from the heat again and gradually add the strained milk to the mixture.
4. Return the sauce to the heat once more, add the mustard and stir continuously until boiling. Simmer, stirring well, for 2 minutes and season with salt and freshly ground pepper.
5. Meanwhile, heat 50g of butter in a frying pan, add the chicken and fry until browned on all sides. Add the onion, garlic and mushrooms and fry until the onions have softened - about 5 minutes.
6. Add the white wine, stirring to deglaze the pan, and sprinkle in the chopped parsley.
7. Place the chicken mixture in the pastry-lined pie case and pour over the b茅chamel sauce. Cover with the puff pastry, pinching around the edges, and brush with egg wash.
8. Bake in the oven at 200C/gas 6 for 30 minutes until golden brown and serveDo you have the recipe for chicken pie?
ngredients
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ 陆oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Saut茅 in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
CHICKEN PIE
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.
MMMM---DELICIOUS! Well worth its effort!
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.Do you have the recipe for chicken pie?
Try the following
Oriental chicken pie
6 fresh or dried shiitake mushrooms
陆 roasted or poached chicken
4 shallots, or 1 small onion
2 tbsp vegetable oil
1 tbsp plain flour
110ml/4fl oz chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoi sin or plum sauce
2 tbsp coriander leaves
500g/1lb 2oz packet frozen puff pastry
1 egg, yolk only, beaten with
1 tbsp milk
110g/4oz mange tout, julienned
Method
1. Soak the dried mushrooms in hot water for 30 minutes.
2. Heat the oven to 200C/400F/Gas 6.
3. Shred the meat from the chicken and finely chop.
4. Finely slice the shallots or onion. Drain the dried mushrooms, trim off the stalks and finely slice. Trim and finely slice the fresh mushrooms if using.
5. Heat the oil, and cook the shallots gently until soft. Sprinkle with the flour, and cook, stirring constantly, for 2 minutes, then gradually add the chicken stock, stirring.
6. Add the mushrooms and soy sauce, oyster and hoi sin sauces and simmer for 5 minutes. Remove from the heat, stir in the chicken and coriander leaves, and leave to cool.
7. Thaw the pastry, roll out, and cut into 8x15 cm squares. Plop 1 hearty tbsp of the mixture on four of the squares, top with the remaining squares, and press down around the filling. Place a large glass or small Chinese bowl over the top, and trim into a circle.
8. Brush with egg yolk, cut a small slash in the top, and bake for 20 minutes or until golden.
9. Serve with julienned mange tout on the side.
or
500g ready-made shortcrust pastry
50g Butter
2 chicken breasts, chopped into chunks
1 onion, chopped
1 garlic clove, chopped
200g chestnut mushrooms, halved
1 bunch thyme
1 splash white wine, for de-glazing
2 tbsp chopped flat-leafed parsley
500g pre-rolled, ready-made puff pastry
1 egg beaten, for glazing
4 parsley sprigs, to garnish
For the bechamel sauce
300ml milk
1 blade mace
1 slice onion
4 white peppercorns
1 bay leaf
20g butter
20g plain flour
1 tbsp wholegrain mustard
1 pinch salt and fresh ground black pepper
Method
1. Preheat the oven to 200C/gas 6. Line a pie dish with 500g of shortcrust pastry, line with baking parchment, fill with baking beans and bake blind for 20 minutes.
2. Meanwhile, make the bechamel sauce. Place the milk, mace, onion, peppercorns and bay leaf in a heavy-based saucepan and slowly bring to simmering point. Remove from direct heat and set aside to infuse for 8-10 minutes. Strain through a sieve.
3. In a separate pan, melt 20g of butter. Remove from the heat and stir in the flour. Return to the hob and cook for 1 minute. Remove from the heat again and gradually add the strained milk to the mixture.
4. Return the sauce to the heat once more, add the mustard and stir continuously until boiling. Simmer, stirring well, for 2 minutes and season with salt and freshly ground pepper.
5. Meanwhile, heat 50g of butter in a frying pan, add the chicken and fry until browned on all sides. Add the onion, garlic and mushrooms and fry until the onions have softened - about 5 minutes.
6. Add the white wine, stirring to deglaze the pan, and sprinkle in the chopped parsley.
7. Place the chicken mixture in the pastry-lined pie case and pour over the b茅chamel sauce. Cover with the puff pastry, pinching around the edges, and brush with egg wash.
8. Bake in the oven at 200C/gas 6 for 30 minutes until golden brown and serveDo you have the recipe for chicken pie?
ngredients
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ 陆oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Saut茅 in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
CHICKEN PIE
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.
MMMM---DELICIOUS! Well worth its effort!
Anyone have a good Kung Pow Chicken Recipe?
Alfredo's Authentic Kung Pao Chicken Recipe
Ingredients:
* 12 ounces chicken breasts without skin -- boneless
* 1 tablespoon sherry -- * see note
* 1 teaspoon cornstarch
* 1/4 cup water
* 1/4 cup soy sauce, low sodium
* 4 teaspoons cornstarch
* 1 tablespoon sugar
* 1 teaspoon rice wine vinegar
* 5 dashes hot pepper sauce -- ** see note
* 1 tablespoon cooking oil
* 2 teaspoons ginger root -- minced
* 2 cloves garlic -- minced
* 1 cup green onions -- cut in 1/2'; pieces
* 1/2 cup peanuts
* 2 cups hot cooked rice
Directions:
Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.
Per Serving: 379 Calories; 14g Fat (32.3% calories from fat); 24g Protein; 39g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 674mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES : * I use cream sherry for a slightly sweeter taste. ** I like Tiger Sauce brand pepper sauce.
This recipe for Kung Pao Chicken with a POW serves/makes 4.Anyone have a good Kung Pow Chicken Recipe?
wish I did, good question, When made right that stuff ROCKS!Anyone have a good Kung Pow Chicken Recipe?
First find the nearest cat... then skin it, then....
Sorry had to
Kung Pao Chicken
Prep time: 30 min
Serves: 3-4
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry (or sake)
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
RECIPE METHOD
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts.
KUNG POW CHICKEN
Sesame oil really adds to this Kung Pao Chicken recipe. Not for the faint of heart!
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 egg white
4 teaspoons cornstarch
1 teaspoon chinese chili paste with garlic
2 tablespoons soy sauce
1 teaspoon dry sherry
1 teaspoon red wine vinegar
1/4 cup chicken broth
1 teaspoon oriental sesame oil
3 tablespoons vegetable oil
1/2 cup unsalted peanuts
4 green onions, chopped into 1/2-inch pieces
2 garlic cloves, minced
1/2-1 teaspoon crushed red pepper flakes
4 servings Change size or US/metric
Change to: servings US Metric
20 minutes 10 mins prep
In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
GOOD LUCK!!!!
KUNG PAO CHICKEN
Prep time: 10 Minutes
Marinating time: 15 Minutes
Cooking time: About 10 Minutes
1 TBSP each dry sherry and cornstarch
1/2 tsp salt
1/8 tsp white pepper
1 1/2 pounds boneless, skinless, chicken breasts cut in 1/2-inch cubes
1/4 c cooking oil (divided uses)
4 to 6 small dried hot red chiles
1/2 c salted peanuts
1 teaspoon each minced garlic and grated fresh ginger
1 green onions (including tops), cut into 1 1/2-inch lengths
Cooking sauce:
Stir together 2 TBSP soy sauce, 1 TBSP each white wine vinegar and dry sherry, 3 TBSP chicken broth or water, and 2 TBSP each sugar and cornstarch.
In a bowl, stir together sherry, cornstarch, salt, and white pepper. Add chicken and stir to coat, then stir in 1 TBSP of the oil and let marinate for 15 minutes. Meanwhile, prepare cooking sauce and set aside.
Place wok over medium heat; when wok is hot, add 1 TBSP of the oil. When oil is hot, add chiles and peanuts and stir until chiles just begin to char. (If chiles become completely black, discard them. Remove peanuts from wok and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from wok; set aside.
Pour 1 TBSP more oil into wok and increase heat to high. When oil begins to heat, add garlic and ginger and stir once, then add half the chicken mixture. Stir-fry until meat is no longer pink in center; cut to test (about 3 minutes). Remove from wok and set aside. Repeat to cook remaining chicken, adding remaining 1 TBSP oil.
Return all chicken to wok; add peanuts, chiles, and onions. Stir cooking sauce and pour into wok; stir until sauce boils and thickens.
Makes 4 servings.
This is the most authentic home-made Kung Pao I've tried. The number of chiles you use is up to you, just know the peanuts really do get HOT when they take on the oils released from the chiles in the first cooking step!
Cheers
KUNG POW CHICKEN
3/4 lb. chicken, cubed
1/4 tsp. salt
1 tbsp. cornstarch
1 egg white
1/2 c. peanut oil
1 c. peanuts
1 can water chestnuts
1/4 c. chopped onion
2 sm. garlic cloves, chopped
1 or 2 tsp. szechuan sauce
4 tbsp. soy sauce
3 tbsp. sherry
1 tbsp. red wine vinegar
1 tbsp. sugar
1/4 c. chicken broth
1 1/2 tbsp. cornstarch
Prepare chicken by mixing with the first three ingredients (salt, cornstarch, egg white) refrigerate for 20 minutes.
Cook in a wok. Heat oil, add chicken in batches and cook. Remove chicken and add peanuts for 30 seconds. Drain peanuts.
Put chicken in wok, add onion, all spices and the peanuts. Mix chicken broth and cornstarch together, add to mixture. Serve over rice.
Ingredients:
* 12 ounces chicken breasts without skin -- boneless
* 1 tablespoon sherry -- * see note
* 1 teaspoon cornstarch
* 1/4 cup water
* 1/4 cup soy sauce, low sodium
* 4 teaspoons cornstarch
* 1 tablespoon sugar
* 1 teaspoon rice wine vinegar
* 5 dashes hot pepper sauce -- ** see note
* 1 tablespoon cooking oil
* 2 teaspoons ginger root -- minced
* 2 cloves garlic -- minced
* 1 cup green onions -- cut in 1/2'; pieces
* 1/2 cup peanuts
* 2 cups hot cooked rice
Directions:
Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.
Per Serving: 379 Calories; 14g Fat (32.3% calories from fat); 24g Protein; 39g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 674mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES : * I use cream sherry for a slightly sweeter taste. ** I like Tiger Sauce brand pepper sauce.
This recipe for Kung Pao Chicken with a POW serves/makes 4.Anyone have a good Kung Pow Chicken Recipe?
wish I did, good question, When made right that stuff ROCKS!Anyone have a good Kung Pow Chicken Recipe?
First find the nearest cat... then skin it, then....
Sorry had to
Kung Pao Chicken
Prep time: 30 min
Serves: 3-4
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry (or sake)
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
RECIPE METHOD
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts.
KUNG POW CHICKEN
Sesame oil really adds to this Kung Pao Chicken recipe. Not for the faint of heart!
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 egg white
4 teaspoons cornstarch
1 teaspoon chinese chili paste with garlic
2 tablespoons soy sauce
1 teaspoon dry sherry
1 teaspoon red wine vinegar
1/4 cup chicken broth
1 teaspoon oriental sesame oil
3 tablespoons vegetable oil
1/2 cup unsalted peanuts
4 green onions, chopped into 1/2-inch pieces
2 garlic cloves, minced
1/2-1 teaspoon crushed red pepper flakes
4 servings Change size or US/metric
Change to: servings US Metric
20 minutes 10 mins prep
In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
GOOD LUCK!!!!
KUNG PAO CHICKEN
Prep time: 10 Minutes
Marinating time: 15 Minutes
Cooking time: About 10 Minutes
1 TBSP each dry sherry and cornstarch
1/2 tsp salt
1/8 tsp white pepper
1 1/2 pounds boneless, skinless, chicken breasts cut in 1/2-inch cubes
1/4 c cooking oil (divided uses)
4 to 6 small dried hot red chiles
1/2 c salted peanuts
1 teaspoon each minced garlic and grated fresh ginger
1 green onions (including tops), cut into 1 1/2-inch lengths
Cooking sauce:
Stir together 2 TBSP soy sauce, 1 TBSP each white wine vinegar and dry sherry, 3 TBSP chicken broth or water, and 2 TBSP each sugar and cornstarch.
In a bowl, stir together sherry, cornstarch, salt, and white pepper. Add chicken and stir to coat, then stir in 1 TBSP of the oil and let marinate for 15 minutes. Meanwhile, prepare cooking sauce and set aside.
Place wok over medium heat; when wok is hot, add 1 TBSP of the oil. When oil is hot, add chiles and peanuts and stir until chiles just begin to char. (If chiles become completely black, discard them. Remove peanuts from wok and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from wok; set aside.
Pour 1 TBSP more oil into wok and increase heat to high. When oil begins to heat, add garlic and ginger and stir once, then add half the chicken mixture. Stir-fry until meat is no longer pink in center; cut to test (about 3 minutes). Remove from wok and set aside. Repeat to cook remaining chicken, adding remaining 1 TBSP oil.
Return all chicken to wok; add peanuts, chiles, and onions. Stir cooking sauce and pour into wok; stir until sauce boils and thickens.
Makes 4 servings.
This is the most authentic home-made Kung Pao I've tried. The number of chiles you use is up to you, just know the peanuts really do get HOT when they take on the oils released from the chiles in the first cooking step!
Cheers
KUNG POW CHICKEN
3/4 lb. chicken, cubed
1/4 tsp. salt
1 tbsp. cornstarch
1 egg white
1/2 c. peanut oil
1 c. peanuts
1 can water chestnuts
1/4 c. chopped onion
2 sm. garlic cloves, chopped
1 or 2 tsp. szechuan sauce
4 tbsp. soy sauce
3 tbsp. sherry
1 tbsp. red wine vinegar
1 tbsp. sugar
1/4 c. chicken broth
1 1/2 tbsp. cornstarch
Prepare chicken by mixing with the first three ingredients (salt, cornstarch, egg white) refrigerate for 20 minutes.
Cook in a wok. Heat oil, add chicken in batches and cook. Remove chicken and add peanuts for 30 seconds. Drain peanuts.
Put chicken in wok, add onion, all spices and the peanuts. Mix chicken broth and cornstarch together, add to mixture. Serve over rice.
Whats something good i can make with boneless chicken breast for dinner?plz no campbells recipes.thanks?
cook and cut into pieces. Add buffalo sauce. Place on hoagie with some cheese.
Or grill, slice thin and make fajitas or enchiladasWhats something good i can make with boneless chicken breast for dinner?plz no campbells recipes.thanks?
';Peppered Chicken Breasts'; - 4 servings
4 boneless, skinless chicken breast halves
2 tsp. olive oil
2 tsp. pepper
1/4 tsp. salt
MUSTARD SAUCE:
2 tsp. cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions (scallions)
2 tsp. Dijon mustard
Snipped chives for garnish
Rub chicken with oil; sprinkle with pepper and salt. Place in greased 11x7x2'; baking dish. Bake, uncovered, at 425* for 15-20 minutes or until juices run clear.
Meanwhile, in small bowl, combine cornstarch and sour cream until smooth; set aside. In small saucepan, combine broth, grape juice and onions. Bring to boil; cook 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in sour cream mixture.
Bring to boil; cook and stir 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken; sprinkle with chives.Whats something good i can make with boneless chicken breast for dinner?plz no campbells recipes.thanks?
Grilled chicken breasts with pepper jack cheese and pico de gallo
I just put garlic and butter in a frying pan and then a bunch of salt and pepper on the chicken. fry it up....it's really fast and easy and delicious.
I like to grill the chicken breast with BBQ sauce on my George Foreman Grill. I will also cut it up and use it in a ready made stir fry or just fry it up as a tender. I also make chicken spaghetti or make chili.
Throw it on the grill/broiler, cook until it's almost done, spread pesto on the chicken and let it cook for anther minute or two, add parmesan cheese, melt, and serve with rice or pasta. Delicious!
I take a cream of mushroom soup and dice up some tomatoes. Cook the chicken and then pour the mushroom soup and tomatoes over it with some cheese. Stick it in the oven until cheese is melted and voila! It's really delicious.
This is my quick version of Chicken Marsala.
Chicken Marsala
What you need:
Chicken breasts – boneless/skinless, pounded to an even thickness (1/3” thick?)
Flour, to coat/dredge the chicken, seasoned with some salt and pepper
Butter (approx 3 tablespoons)
Olive Oil (Just to add to the butter to keep it from smoking/burning)
Mushrooms (1 package of sliced mushrooms)
Marsala wine (1/2 – 3/4 cup)
Italian (flat-leaf) parsley
Steps:
Dredge the chicken breasts in the seasoned flour.
Heat the butter/oil in a skillet.
Cook the chicken on both sides; then, remove to a warm plate.
Put the mushrooms in the pan to sauté, and then add the wine.
Cook for about five minutes and let the sauce reduce a little bit.
Add the chicken back to the pan and cover the chicken with sauce.
Sprinkle the chicken with chopped parsley when you serve it.
Serve with fettuccine or linguine noodles on the side, with a small amount of butter and parsley too.
I also do a chicken breast stuffed with sundried tomatoes, fresh basil, and roasted pine nuts. Cut a slit in a thick breast, put a few leaves of fresh basil, a few sundried tomatoes, and a sprinkling of roasted pine nuts. Dredge in seasoned flour, and cook in olive oil. It helps to cover the pan so the thick breast cooks more thoroughly. When the chicken is nearly cooked through, add 1/2 cup of chicken stock and 1/4 cup of balsamic vinegar to the pan. continue cooking until the chicken is cooked through. Remove the chicken from the pan and let the sauce reduce until it gets a little bit thick. Serve the sauce over the chicken. I like to sprinkle some freshly chopped Italian parsley on it, too.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
chicken breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.
Bruschetta 'n Cheese-Stuffed Chicken Breasts
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.
----I MADE IT AND IT TASTES REALLY GOOD!!
I often cube boneless skinless chicken breasts and add them to tomato or alfredo sauce with pasta. Grilled chicken breasts are also excellent on top of salads. You could roast them in the oven with some barbecue sauce--serve with a side of butter noodles and a green salad.recipes cream
Or grill, slice thin and make fajitas or enchiladasWhats something good i can make with boneless chicken breast for dinner?plz no campbells recipes.thanks?
';Peppered Chicken Breasts'; - 4 servings
4 boneless, skinless chicken breast halves
2 tsp. olive oil
2 tsp. pepper
1/4 tsp. salt
MUSTARD SAUCE:
2 tsp. cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions (scallions)
2 tsp. Dijon mustard
Snipped chives for garnish
Rub chicken with oil; sprinkle with pepper and salt. Place in greased 11x7x2'; baking dish. Bake, uncovered, at 425* for 15-20 minutes or until juices run clear.
Meanwhile, in small bowl, combine cornstarch and sour cream until smooth; set aside. In small saucepan, combine broth, grape juice and onions. Bring to boil; cook 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in sour cream mixture.
Bring to boil; cook and stir 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken; sprinkle with chives.Whats something good i can make with boneless chicken breast for dinner?plz no campbells recipes.thanks?
Grilled chicken breasts with pepper jack cheese and pico de gallo
I just put garlic and butter in a frying pan and then a bunch of salt and pepper on the chicken. fry it up....it's really fast and easy and delicious.
I like to grill the chicken breast with BBQ sauce on my George Foreman Grill. I will also cut it up and use it in a ready made stir fry or just fry it up as a tender. I also make chicken spaghetti or make chili.
Throw it on the grill/broiler, cook until it's almost done, spread pesto on the chicken and let it cook for anther minute or two, add parmesan cheese, melt, and serve with rice or pasta. Delicious!
I take a cream of mushroom soup and dice up some tomatoes. Cook the chicken and then pour the mushroom soup and tomatoes over it with some cheese. Stick it in the oven until cheese is melted and voila! It's really delicious.
This is my quick version of Chicken Marsala.
Chicken Marsala
What you need:
Chicken breasts – boneless/skinless, pounded to an even thickness (1/3” thick?)
Flour, to coat/dredge the chicken, seasoned with some salt and pepper
Butter (approx 3 tablespoons)
Olive Oil (Just to add to the butter to keep it from smoking/burning)
Mushrooms (1 package of sliced mushrooms)
Marsala wine (1/2 – 3/4 cup)
Italian (flat-leaf) parsley
Steps:
Dredge the chicken breasts in the seasoned flour.
Heat the butter/oil in a skillet.
Cook the chicken on both sides; then, remove to a warm plate.
Put the mushrooms in the pan to sauté, and then add the wine.
Cook for about five minutes and let the sauce reduce a little bit.
Add the chicken back to the pan and cover the chicken with sauce.
Sprinkle the chicken with chopped parsley when you serve it.
Serve with fettuccine or linguine noodles on the side, with a small amount of butter and parsley too.
I also do a chicken breast stuffed with sundried tomatoes, fresh basil, and roasted pine nuts. Cut a slit in a thick breast, put a few leaves of fresh basil, a few sundried tomatoes, and a sprinkling of roasted pine nuts. Dredge in seasoned flour, and cook in olive oil. It helps to cover the pan so the thick breast cooks more thoroughly. When the chicken is nearly cooked through, add 1/2 cup of chicken stock and 1/4 cup of balsamic vinegar to the pan. continue cooking until the chicken is cooked through. Remove the chicken from the pan and let the sauce reduce until it gets a little bit thick. Serve the sauce over the chicken. I like to sprinkle some freshly chopped Italian parsley on it, too.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
chicken breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.
Bruschetta 'n Cheese-Stuffed Chicken Breasts
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.
----I MADE IT AND IT TASTES REALLY GOOD!!
I often cube boneless skinless chicken breasts and add them to tomato or alfredo sauce with pasta. Grilled chicken breasts are also excellent on top of salads. You could roast them in the oven with some barbecue sauce--serve with a side of butter noodles and a green salad.
What is a good recipe for chicken wings?
Buffalo
Ingredients:
24 Chicken wings
1/2 cup Melted butter
6 tablespoons Hot pepper sauce
1/4 teaspoon Cayenne pepper
4 tablespoons Soy sauce
1 cup Brown sugar
6 cloves Garlic, minced
Preheat oven to 400 degrees F.
Place wings in a baking pan.
In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic.
Brush wings with the sauce.
Bake for 40 to 45 minutes or until cooked through, basting frequently.
Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.
Cajun Buffalo Wings Recipe
3 pounds Chicken Wings
1 Bottle Bbq Sauce
1 1/2 teaspoon red cayenne pepper
1/4 teaspoon salt
2 teaspoons black pepper
1/2 teaspoon garlic flakes -- minced
1 teaspoon onion flakes -- minced
3 tablespoons worcestershire sauce
2 tablespoons Jalapeno Sauce
1 tablespoon tabasco sauce
1 tablespoon Cajun Seasoning
Place all ingredients in crockpot. Heat on low for 4-5 hours. Drain wings on rack over thick paper towels. Place on broiler pan, broil for 4-5 minutes until slightly crispy. Serve with reserved sauce from crockpot.
Easy Teriyaki Wings Recipe
/4 cup ketchup
1/4 teaspoon garlic powder
2 tablespoons brown sugar
1/4 cup oil
1/4 cup soy sauce
1/4 cup lemon juice
2 pounds chicken wing
Remove wing tips from chicken and cut apart at joint.
Combine remaining ingredients. Marinate chicken in shallow non-reactive baking dish overnight, or for at least 8 hours, turning occasionally.
Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40-45 minutes, basting occasionally with marinade, until well browned and tender.
CHINESE CHICKEN WINGS
24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)
Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.
Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.
Preheat oil to 360-365 degrees in a heavy bottom pan.
Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.
Fry until golden brown. Drain on paper towels.What is a good recipe for chicken wings?
cheap asian marinade at the grocery then grill, comes out great.
Just be sure to leave it on the grill for long enough raw chicken is not tasty.What is a good recipe for chicken wings?
Maple Syrup Chicken Wings [barbecue]
Comments: Excellent served along with garlic bread, or a sour cream dip.
If desired, mix together all marinade ingredients one day ahead of time and leave chicken wings to marinate overnight, refrigerated.
Servings: 4
8 to 12 chicken wings, rinsed then patted dried
2 tablespoons [30 mL] tarragon vinegar
4 tablespoons [60 mL] maple syrup
2 tablespoons [30 mL] oil
1 teaspoon [5 mL] soy sauce
1 teaspoon [5 mL] dry mustard
2 garlic cloves, crushed then chopped
A few drops lemon juice
Salt and pepper, to taste
Oil, to brush the barbecue rack
Oil barbecue rack; preheat barbecue.
Arrange cleaned dried chicken wings into a bowl.
Pour in tarragon vinegar and maple syrup; salt, pepper, and mix well.
Then well mix in oil, soy sauce, dry mustard, crushed garlic and lemon juice.
Leave to marinate for 1 hour, refrigerated.
Barbecue chicken wings over hot barbecue rack cover down for 5 to 6 minutes.
Uncover and barbecue chicken wings for 15 to 20 minutes longer, brushing chicken wings with marinade every once in a while.
Chicken wings are done when meat separates easily from bones.
Try these : Shrimp Paste Chicken
Ingredients A:
1 kg mid-joint wings (washed, drained dry)
Ingredients B: (marinade)
2 tbsp fine shrimp sauce
1 tbsp sesame oil
陆 tsp pepper
1 tbsp hua tiao wine
1 tbsp sugar
1 tbsp honey
1 tbsp corn flour
Ingredients C:
1 egg white
Ingredients D:
200g tapioca flour
Method
1. Mixed Ingredients A and Ingredients B evenly and marinate for 1-2 hours
2. Add egg white and mixed till well combine
3. Coat every wing evenly with tapioca flour
4. Fry till golden with medium heat
I like mine sweet, so I use Original Flavor Bone Suckin' Sauce.
Preheat oven to 350.
5 pounds of chicken wings, rinsed
Sprinkle them with salt and pepper
Bake them in the oven for about 10 minutes.
Mix 1 stick of butter (melted) and half a jar of Bone Suckin' Sauce
Pour it over the wings and bake until the wings are done, about 10-15 minutes.
If you prefer using fried wings, you can fry them first, then coat them in the sauce/butter mixture and bake for 5 minutes.
And if you prefer hot wings, Bone Suckin' Sauce makes a Hot formula and a mustard-based formula.
Caramelized Chicken Wings
3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees.
Place chicken in a 9x13-inch baking dish.
Mix the oil, soy sauce,ketchup,honey,garlic,salt and pepper and pour over the chicken.
Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized.
i would just order KFC.
here it is..
Key Lime Barbecue Chicken Wings Recipe
Key lime juice gives a delightful tang to marinated baked chicken wings. Serve as an appetizer or entree. This recipe is designed for the Crock-Pot BBQ-Pit庐 , but oven method instructions are also included. You can also use this recipe on a standard outdoor barbecue. Try the marinade and sauce on other cuts of chicken as well as pork.
INGREDIENTS:
1 cup ketchup
1/4 cup fresh key lime juice or Persian lime juice
2 Tbsp liquid smoke
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsp brown sugar, packed
1 tsp hot pepper sauce, or to taste
1 tsp granulated garlic powder
1/4 cup minced sweet onion
4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces
PREPARATION:
Marinade:
In a small bowl, combine ketchup, key lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.
Stir until well-combined. (Yields about 1-1/2 cups of marinade.)
Place chicken wing pieces into a large freezer zip-top bag. Pour in the marinade, squeeze out the air, and seal. Turn bag over and over until chicken wings are coated with the marinade. Refrigerate at least two hours or overnight.
Spray the well of the Crock-Pot BBQ-Pit庐 with cooking oil spray. Place roasting rack in well. Remove chicken wing pieces from marinade, reserving marinade, and place in a single layer on the roasting rack. Set the Crock-Pot BBQ-Pit庐 temperature control to High. Cook 2 to 2-1/2 hours.
While chicken wings are cooking, bring reserved marinade to a boil in a small saucepan. Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender.
Yield: 8 appetizer or 3 entree servings
Oven-bake Method:
Marinate per above instructions. Preheat oven to 325 F. Place wings on a baking rack nestled inside a baking pan. Bake about 1-1/2 hours, basting with boiled marinade sauce during the last half hour.
Ingredients:
24 Chicken wings
1/2 cup Melted butter
6 tablespoons Hot pepper sauce
1/4 teaspoon Cayenne pepper
4 tablespoons Soy sauce
1 cup Brown sugar
6 cloves Garlic, minced
Preheat oven to 400 degrees F.
Place wings in a baking pan.
In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic.
Brush wings with the sauce.
Bake for 40 to 45 minutes or until cooked through, basting frequently.
Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.
Cajun Buffalo Wings Recipe
3 pounds Chicken Wings
1 Bottle Bbq Sauce
1 1/2 teaspoon red cayenne pepper
1/4 teaspoon salt
2 teaspoons black pepper
1/2 teaspoon garlic flakes -- minced
1 teaspoon onion flakes -- minced
3 tablespoons worcestershire sauce
2 tablespoons Jalapeno Sauce
1 tablespoon tabasco sauce
1 tablespoon Cajun Seasoning
Place all ingredients in crockpot. Heat on low for 4-5 hours. Drain wings on rack over thick paper towels. Place on broiler pan, broil for 4-5 minutes until slightly crispy. Serve with reserved sauce from crockpot.
Easy Teriyaki Wings Recipe
/4 cup ketchup
1/4 teaspoon garlic powder
2 tablespoons brown sugar
1/4 cup oil
1/4 cup soy sauce
1/4 cup lemon juice
2 pounds chicken wing
Remove wing tips from chicken and cut apart at joint.
Combine remaining ingredients. Marinate chicken in shallow non-reactive baking dish overnight, or for at least 8 hours, turning occasionally.
Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40-45 minutes, basting occasionally with marinade, until well browned and tender.
CHINESE CHICKEN WINGS
24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)
Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.
Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.
Preheat oil to 360-365 degrees in a heavy bottom pan.
Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.
Fry until golden brown. Drain on paper towels.What is a good recipe for chicken wings?
cheap asian marinade at the grocery then grill, comes out great.
Just be sure to leave it on the grill for long enough raw chicken is not tasty.What is a good recipe for chicken wings?
Maple Syrup Chicken Wings [barbecue]
Comments: Excellent served along with garlic bread, or a sour cream dip.
If desired, mix together all marinade ingredients one day ahead of time and leave chicken wings to marinate overnight, refrigerated.
Servings: 4
8 to 12 chicken wings, rinsed then patted dried
2 tablespoons [30 mL] tarragon vinegar
4 tablespoons [60 mL] maple syrup
2 tablespoons [30 mL] oil
1 teaspoon [5 mL] soy sauce
1 teaspoon [5 mL] dry mustard
2 garlic cloves, crushed then chopped
A few drops lemon juice
Salt and pepper, to taste
Oil, to brush the barbecue rack
Oil barbecue rack; preheat barbecue.
Arrange cleaned dried chicken wings into a bowl.
Pour in tarragon vinegar and maple syrup; salt, pepper, and mix well.
Then well mix in oil, soy sauce, dry mustard, crushed garlic and lemon juice.
Leave to marinate for 1 hour, refrigerated.
Barbecue chicken wings over hot barbecue rack cover down for 5 to 6 minutes.
Uncover and barbecue chicken wings for 15 to 20 minutes longer, brushing chicken wings with marinade every once in a while.
Chicken wings are done when meat separates easily from bones.
Try these : Shrimp Paste Chicken
Ingredients A:
1 kg mid-joint wings (washed, drained dry)
Ingredients B: (marinade)
2 tbsp fine shrimp sauce
1 tbsp sesame oil
陆 tsp pepper
1 tbsp hua tiao wine
1 tbsp sugar
1 tbsp honey
1 tbsp corn flour
Ingredients C:
1 egg white
Ingredients D:
200g tapioca flour
Method
1. Mixed Ingredients A and Ingredients B evenly and marinate for 1-2 hours
2. Add egg white and mixed till well combine
3. Coat every wing evenly with tapioca flour
4. Fry till golden with medium heat
I like mine sweet, so I use Original Flavor Bone Suckin' Sauce.
Preheat oven to 350.
5 pounds of chicken wings, rinsed
Sprinkle them with salt and pepper
Bake them in the oven for about 10 minutes.
Mix 1 stick of butter (melted) and half a jar of Bone Suckin' Sauce
Pour it over the wings and bake until the wings are done, about 10-15 minutes.
If you prefer using fried wings, you can fry them first, then coat them in the sauce/butter mixture and bake for 5 minutes.
And if you prefer hot wings, Bone Suckin' Sauce makes a Hot formula and a mustard-based formula.
Caramelized Chicken Wings
3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees.
Place chicken in a 9x13-inch baking dish.
Mix the oil, soy sauce,ketchup,honey,garlic,salt and pepper and pour over the chicken.
Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized.
i would just order KFC.
here it is..
Key Lime Barbecue Chicken Wings Recipe
Key lime juice gives a delightful tang to marinated baked chicken wings. Serve as an appetizer or entree. This recipe is designed for the Crock-Pot BBQ-Pit庐 , but oven method instructions are also included. You can also use this recipe on a standard outdoor barbecue. Try the marinade and sauce on other cuts of chicken as well as pork.
INGREDIENTS:
1 cup ketchup
1/4 cup fresh key lime juice or Persian lime juice
2 Tbsp liquid smoke
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsp brown sugar, packed
1 tsp hot pepper sauce, or to taste
1 tsp granulated garlic powder
1/4 cup minced sweet onion
4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces
PREPARATION:
Marinade:
In a small bowl, combine ketchup, key lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.
Stir until well-combined. (Yields about 1-1/2 cups of marinade.)
Place chicken wing pieces into a large freezer zip-top bag. Pour in the marinade, squeeze out the air, and seal. Turn bag over and over until chicken wings are coated with the marinade. Refrigerate at least two hours or overnight.
Spray the well of the Crock-Pot BBQ-Pit庐 with cooking oil spray. Place roasting rack in well. Remove chicken wing pieces from marinade, reserving marinade, and place in a single layer on the roasting rack. Set the Crock-Pot BBQ-Pit庐 temperature control to High. Cook 2 to 2-1/2 hours.
While chicken wings are cooking, bring reserved marinade to a boil in a small saucepan. Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender.
Yield: 8 appetizer or 3 entree servings
Oven-bake Method:
Marinate per above instructions. Preheat oven to 325 F. Place wings on a baking rack nestled inside a baking pan. Bake about 1-1/2 hours, basting with boiled marinade sauce during the last half hour.
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