MEXICAN LASAGNA
INGREDIENTS
Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges
DIRECTIONS
Preheat oven to 350 degrees F.What is your favorite chicken recipe?
Glad I could help, you could use colby jack, or monterey jack instead of the cheddar. Report Abuse
What is your favorite chicken recipe?
I love my mom's chicken quesadillas.
Put a little olive oil into a pan. Wait until it's hot, then add a chopped onion. Then add any veggies you like in your quesadillas, like peppers or large onion chunks. (Note; If someone in your family doesn't want veggies, take them out until that person's quesadilla is done. Then put the veggies back into the pan to heat them, and make the rest of the quesadillas.)Then add in the chicken, about 4 breasts, sliced into bite sized cubes. Keep moving the mixture until all of the chicken is while and beautiful. Then drain out the fat. After that, add one packet of taco seasoning and about a cup of water. Let it simmer until the water is almost a runny sauce texture. Then take tortillas for every person eating, times two. One at a time, cook them until crispy on both sides in a pan with olive oil in it. Add more olive oil if you need it. Then put a good amount of Mexican four cheese grated blend onto a tortilla. Add your chicken and veggies mixture, a little more cheese on top, and the second tortilla, and voila! Chicken quesadillas!
Angel Chicken Pasta (from the allrecipes website)
INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Very yummy - my very picky daughter even loves this!
when I have the time ( usually on Sunday ) this is one of my favs. Its from Dinner Impossible and spectacular. Lots of work, but so worth it
Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce
Copyright, 2007, Robert Irvine, All rights reserved
Show: Dinner: Impossible
Episode: Rush Dinner: Frat House Impossible
8 Roma plum tomatoes, halved lengthwise and seeds removed
4 bunches broccoli rabe (rapini), divided into 8 sections
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil, divided plus more for coating potatoes
2 finely diced shallots, or 1 white onion, finely diced
1 (750-ml) bottle Marsala
1 cup vegetable stock
1 tablespoon freshly chopped thyme leaves
8 (6-ounce) boneless chicken breasts, skin on
8 ounces smoked mozzarella, sliced
6 to 8 white potatoes, scrubbed and cut into chunks
1/2 cup unsalted butter (1 stick)
1/2 bunch fresh chives, chopped
To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you ';butterfly'; them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.
Cook chicken breasts in olive oil. When it is cooked, remove from pan and cut in small bite-size pieces. In a glass form (Pyrex) pour chicken pieces, mushroom soup, a can of sliced mushrooms: mix well and flatten top. Cover with crumbled crackers. Sprinkle with poppy seeds and put into pre-heated oven for 20-25 minutes.
for a cut up whole chicken...
take the skin off, top with ceasar salad dressing and bake in the oven (350 degrees about 40 minutes)
It has alot of flavor and it is so easy!
Boneless, skinless, chicken breast tender, melt a few tablespoons margarine in a bowl and dip chicken in margarine and then into cornflake crumbs. Bake for 30 minutes on 350 degrees. You can buy Kellogs cornflake crumbs on the baking isle by the shake and bake. If your store doesn't carry them you could crush up your own cornflakes but you would have to get it very fine. Better to use the box kind.
go to this website
Feta-Stuffed Chicken
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400掳 for 25 minutes or until done.
the kind that you buy not make
I love chicken cooked with rosemary.
Jamaican Curried Chicken with plantains on the side.
You need chicken (cut into pieces), a can of diced tomatoes, a diced onion, some garlic or garlic powder, jerk seasoning or cajun seasoning, vegetable oil, and Jamaican (not regular or Indian) Curry. you can add some coconut milk if you like that - it's good and makes the sauce more creamy.
Heat 2-3 tbsp of oil in a skillet, then add the diced onion, diced tomato with juices, and garlic or garlic powder. Heat them, and stir in the spices (few sprinkles of salt, pepper, jerk seasoning or cajun, and 3 heaping tablespoons of Jamaican curry). Then add the cut up chicken (about 1 - 1.5 lbs). Heat it 5 minutes, then add a cup of water or 1/2 cup water and 1/2 cup coconut milk. Heat it until chicken is cooked. Enjoy!
I use fried plantains on the side - you just get plantains, let them ripen then slice them and fry in vegetable oil or bake them.
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