Soup is one of my favorite foods. I want to make a spicy chicken soup or with noodles that is thick, but not like chowder. It cant be loose like the junk in cans. If possible one that tastes similar to the spicy chicken soup at carrabas, if anyone even knows what that tastes like. Please help me find the best soup possible.Does anybody know a really good spicy chicken noodle soup recipe?
http://www.recipelink.com/mf/14/19002
http://www.cdkitchen.com/recipes/recs/22鈥?/a>
Here are some copy cat recipe links....enjoy!Does anybody know a really good spicy chicken noodle soup recipe?
1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
2 small potatoes, cubed (or cooked egg noodles or your own choic)
1 small carrot, diced
1 1/2 cups frozen corn kernels
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons Dijon mustard
1/4 tsp ground black pepper
dash cayenne or hot pepper sauce
1/8 tsp garlic powder
2 1/2 cups vegetable juice (V-8 Brand) or crushed tomatoes if you want a thicker broth
1 1/2 cups chicken broth
salt to taste
PREPARATION:
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder and brown in skillet pour vegetable juice and chicken broth over all. Cover and cook on low until tender add noodles and stir. Taste and add salt, if needed.
Serves 4 to 6.
Spicy Chicken Noodle Soup
INGREDIENTS
5 cups chicken broth
1 cup white wine
1 cup water
1 onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
4 large carrots, cut into 1 inch pieces
4 large stalks celery, cut into 1 inch pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
1/2 tablespoon dried sage
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 fresh red chile pepper, seeded and chopped
1/2 (12 ounce) package dried rice noodles
DIRECTIONS
In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
Cook soup 8 hours on low or 5 hours on high.
About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
I don't know of one, but if you add a lot of garlic, that'll kick up the flavor!
Good luck!
add lots of pepper
This dish is a colourful and quick dish to make as a starter or light snack.
Ingredients:
2 tbsp tamarind paste
4 red Thai chilis, finely chopped
2 cloves garlic, crushed
2.5 cm/1- inch piece Thai ginger, peeled and finely diced
4 tbsp. fish sauce
2 tbsp. caster sugar
8 lime leaves
1.2 litres/2 pints chicken stock
350 g boneless chicken breast
100 g carrots, thinly sliced
350g/ sweet potato, diced
100g/3 陆 oz baby corn cobs, halved
3 tbsp fresh coriander (cilantro), roughly chopped
100 g cherry tomatoes
150g/5-陆 oz flat rice noodles
Fresh coriander chopped to garnish
飩?Place the tamarind paste, Thai chillies, garlic, and Thai ginger. Fish sauce, sugar, lime leaves and stock in a hot wok and bring to the boil, stirring constantly. Reduce the heat and cook for 5 minutes.
飩?Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minuets, stirring the mixture well.
飩?Reduce the heat and add the carrots, sweet potato and corn cobs to the wok. Leave to simmer for 5 minutes.
飩?Stir the coriander (cilantro) cherry tomatoes and noodles. Leave the soup to simmer for 5 minutes or until the pasta is tender. Garnish and serve hot.
Wednesday, July 28, 2010
What is yor fav chicken recipe?
mine is huli huli chicken its hawaiian Look it up on googleWhat is yor fav chicken recipe?
Right now I am obsessing over chicken thighs baked in barbecue sauce, but I also love my Italian chicken breasts where are basically chicken breasts dipped in melted butter, then in flour, then in beaten egg then in a mixture of half Parmesan cheese and half Italian bread crumbs then baked until golden and moist. Yum! I love fried chicken too, but it's such a mess to make that I often opt for Popeye's instead! LOL!What is yor fav chicken recipe?
My favorite is Drunken Chicken which is sometimes called Beer in the Rear chicken. Usually made on the outside grill, I have also done it in the oven. There are many recipes on the web for it.
I don't remember what mine is called I just call it creamed chicken casserole. It has cut up chicken, sour cream, cream of chicken soup, pimento, onions in it. On top after i bake those together for 15 min, I place biscuits on top and put shredded cheddar on the biscuits. Bake for 10-12 minutes longer. Everyone loves this simple but tasty recipe.
ooh apricot chicken on rice - so easy - just put all chicken portions in a roasting dish, mix apricot nectar together with chicken noodle cup-a-soups sachets (maybe 2-3) and pour it on the chicken. bang into the oven for an hour on 200C and serve it on rice - yummmmm
i'll have to try that huli huli chck
Parmesan chicken, my parents made it for supper the other night and it rocked!
Right now I am obsessing over chicken thighs baked in barbecue sauce, but I also love my Italian chicken breasts where are basically chicken breasts dipped in melted butter, then in flour, then in beaten egg then in a mixture of half Parmesan cheese and half Italian bread crumbs then baked until golden and moist. Yum! I love fried chicken too, but it's such a mess to make that I often opt for Popeye's instead! LOL!What is yor fav chicken recipe?
My favorite is Drunken Chicken which is sometimes called Beer in the Rear chicken. Usually made on the outside grill, I have also done it in the oven. There are many recipes on the web for it.
I don't remember what mine is called I just call it creamed chicken casserole. It has cut up chicken, sour cream, cream of chicken soup, pimento, onions in it. On top after i bake those together for 15 min, I place biscuits on top and put shredded cheddar on the biscuits. Bake for 10-12 minutes longer. Everyone loves this simple but tasty recipe.
ooh apricot chicken on rice - so easy - just put all chicken portions in a roasting dish, mix apricot nectar together with chicken noodle cup-a-soups sachets (maybe 2-3) and pour it on the chicken. bang into the oven for an hour on 200C and serve it on rice - yummmmm
i'll have to try that huli huli chck
Parmesan chicken, my parents made it for supper the other night and it rocked!
Does any one have a recipe for Chicken Empanadas that are like the ones they have at On the Border?
My husband absolutley loves them and I'd really like to surprise him by making him some.Does any one have a recipe for Chicken Empanadas that are like the ones they have at On the Border?
On the Border is my FAVORITE restaurant...I have a recipe which I have used for years that is very similar to OTB's empanadas...
FILLING: 3 tbsp. butter
1 3/4 shredded, cooked chicken
3 tbsp. chicken broth
1/4 tsp. garlic salt, pepper, cumin, chili %26amp; onion powder
1 pkg. (3 oz) cream cheese, cubed
1/2 cup (to taste) shredded mozzarella or colby jack cheese **KRAFT has a 'mexican' cheese blend that I use for this**
PASTRY: 1 1/2 cup flour
1/2 tsp salt
3 tbsp. paprika
1/2 cup cold butter
4-5 tbsp. cold water
1.) In a large skillet, melt butter; stir in chicken, broth, seasonings cream cheese and cheese- set aside.
2.) For pastry, combine flour, salt and paprika in a medium bowl; cut in butter until the mixture resembles corse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16th in thickness. Cut with a 2 1/2 in round cookie cutter (**OR use a glass, cup dipped in flour**). Reroll scraps and cut more circles.
3.) Mound a heeping tsp of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with fork to seal. Repeat with remaining filling and pastries
4.) Place empanadas on an ungreased baking sheet. Bake at 175*F for 15-20 minutes or until golden.
**These are sooooo good- they are pretty filling, but I usually prepare them for mexican-style potlucks or if I am feeling particularly hungry...I think I'll make some now, actually...Hope this answer helps!**Does any one have a recipe for Chicken Empanadas that are like the ones they have at On the Border?
I think the baking temperature given in that recipe should read 175 C, or 350 F. 175 F doesn't cook much of anything very quickly! Report Abuse
On the Border is my FAVORITE restaurant...I have a recipe which I have used for years that is very similar to OTB's empanadas...
FILLING: 3 tbsp. butter
1 3/4 shredded, cooked chicken
3 tbsp. chicken broth
1/4 tsp. garlic salt, pepper, cumin, chili %26amp; onion powder
1 pkg. (3 oz) cream cheese, cubed
1/2 cup (to taste) shredded mozzarella or colby jack cheese **KRAFT has a 'mexican' cheese blend that I use for this**
PASTRY: 1 1/2 cup flour
1/2 tsp salt
3 tbsp. paprika
1/2 cup cold butter
4-5 tbsp. cold water
1.) In a large skillet, melt butter; stir in chicken, broth, seasonings cream cheese and cheese- set aside.
2.) For pastry, combine flour, salt and paprika in a medium bowl; cut in butter until the mixture resembles corse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16th in thickness. Cut with a 2 1/2 in round cookie cutter (**OR use a glass, cup dipped in flour**). Reroll scraps and cut more circles.
3.) Mound a heeping tsp of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with fork to seal. Repeat with remaining filling and pastries
4.) Place empanadas on an ungreased baking sheet. Bake at 175*F for 15-20 minutes or until golden.
**These are sooooo good- they are pretty filling, but I usually prepare them for mexican-style potlucks or if I am feeling particularly hungry...I think I'll make some now, actually...Hope this answer helps!**Does any one have a recipe for Chicken Empanadas that are like the ones they have at On the Border?
I think the baking temperature given in that recipe should read 175 C, or 350 F. 175 F doesn't cook much of anything very quickly! Report Abuse
Wanting a great butter chicken recipe?
Well, i have searched for a good recipe but it always tastes a little off. I want to make it how they do in indian restaurants - rich, full flavour!
does anyone know of a really great recipe that can help me acheive this?
Thanks!Wanting a great butter chicken recipe?
INDIAN BUTTER CHICKEN
2-3 lbs. chicken breast, 1'; cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 cups plain yogurt
2 tablespoons butter
2 tablespoons chili powder
2 tablespoons garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon green chile pepper, chopped
2 cups tomato puree
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dry fenugreek leaves
1 cup heavy cream
Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.
Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.
Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.
To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.
Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning.
JMWanting a great butter chicken recipe?
Here's our recipe for butter chicken:
Butter Chicken
Cooking time: 20 minutes
Serves: 2
4 boneless, skinless chicken thighs
1 Tbsp vegetable oil
1 陆 medium onion, chopped
1 tsp garlic powder
1 tsp ginger powder
陆 tsp chilli powder
陆 cup sour cream
1 Tbsp tomato paste
1/3 cup cereal cream (10%)
1 Tbsp butter
salt to taste
Preparation:
1. Cut chicken into bite size pieces. Heat oil in a skillet over medium heat. Add onions and saut茅 until softened; stir in garlic, ginger and chilli powder. Add chicken and brown on all sides.
2. Blend sour cream with tomato paste and cereal cream; pour over chicken. Stir in butter. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink inside and the sauce has thickened (about 10 minutes). Season with salt and serve immediately with rice.
We've got over 200 great chicken recipes and loads of cooking and food safety tips.
Enjoy!
Marty Brett
Chicken Farmers of Canada
Hi Spider,
Sorry don't know your name.
I know what you are saying. Even I feel very disappointed when I am trying to make a particular recipe and it doesn't come out well.
With butter chicken, there are 2 ways to make it at home. One is to make tandoori chicken 1st and then the curry, which is a lengthy process. Second is to make a curry with the normal chicken on the bone to give it a restaurant flavor by smoking the curry.
I am giving you the link to my recipe. Believe me this recipe has never failed me or any of my friends.
Hope you like it too.
Here is it http://www.creative-cooking-corner.com/b鈥?/a>
All the best to you.
Butter Chicken / Murgh Makhani
Ingredients:
Chicken - 1.5 lbs, boneless skinless thighs
Lemon Juice - 1 tbsp
Red Chili Powder - to taste
Salt - to taste
Yogurt - 1/2 cup
Ginger %26amp; Garlic Paste - 4 tsp
Tandoori Masala - 2 tsp
Unsalted Butter - 1.5 tbsp
Garam Masala - 1 tsp
Big Cardamom - 1
Green Cardamom - 2
Cinnamon Stick - 1鈥?pc.
Bay Leaf - 1
Tomatoes - 3 large, pureed
Sugar - 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) - 1 tbsp
Green Chili - to taste, finely chopped
Heavy Whipping Cream - 1 cup or to taste
Cilantro - 3 sprigs, finely chopped
Method:
1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl (or large Ziplock bag) add the following - Lemon Juice, 2 tsps of Ginger %26amp; Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.
Tips:
1. Don鈥檛 have access to a broiler dish? - no problem鈥se metal skewers or wooden ones(soaked) or just barbeque them on the grill.
2. Great alternatives to making this dish everyday and not feeling guilty about it -
* Use Chicken Breast instead of Chicken Thighs, but make sure you baste the Chicken Breasts while broiling or they will dry up.
* Use Oil instead of Butter.
* Substitutes for Heavy Whipping Cream - Half and Half, Evaporated Milk, Lactaid, Milk or Milk Powder (so you can control the water).
I found a wonderful youtube video that walks you through this wonderful recipe step by step, by a chef from the middle east. Check it out!
It doesn't get much better than Kali's Table.
Easy too, just open the jar.
http://www.kalistable.com/
More recipes to the left of featured recipe. http://allrecipes.com/Recipe/Makhani-Chi鈥?/a>
does anyone know of a really great recipe that can help me acheive this?
Thanks!Wanting a great butter chicken recipe?
INDIAN BUTTER CHICKEN
2-3 lbs. chicken breast, 1'; cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 cups plain yogurt
2 tablespoons butter
2 tablespoons chili powder
2 tablespoons garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon green chile pepper, chopped
2 cups tomato puree
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dry fenugreek leaves
1 cup heavy cream
Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.
Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.
Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.
To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.
Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning.
JMWanting a great butter chicken recipe?
Here's our recipe for butter chicken:
Butter Chicken
Cooking time: 20 minutes
Serves: 2
4 boneless, skinless chicken thighs
1 Tbsp vegetable oil
1 陆 medium onion, chopped
1 tsp garlic powder
1 tsp ginger powder
陆 tsp chilli powder
陆 cup sour cream
1 Tbsp tomato paste
1/3 cup cereal cream (10%)
1 Tbsp butter
salt to taste
Preparation:
1. Cut chicken into bite size pieces. Heat oil in a skillet over medium heat. Add onions and saut茅 until softened; stir in garlic, ginger and chilli powder. Add chicken and brown on all sides.
2. Blend sour cream with tomato paste and cereal cream; pour over chicken. Stir in butter. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink inside and the sauce has thickened (about 10 minutes). Season with salt and serve immediately with rice.
We've got over 200 great chicken recipes and loads of cooking and food safety tips.
Enjoy!
Marty Brett
Chicken Farmers of Canada
Hi Spider,
Sorry don't know your name.
I know what you are saying. Even I feel very disappointed when I am trying to make a particular recipe and it doesn't come out well.
With butter chicken, there are 2 ways to make it at home. One is to make tandoori chicken 1st and then the curry, which is a lengthy process. Second is to make a curry with the normal chicken on the bone to give it a restaurant flavor by smoking the curry.
I am giving you the link to my recipe. Believe me this recipe has never failed me or any of my friends.
Hope you like it too.
Here is it http://www.creative-cooking-corner.com/b鈥?/a>
All the best to you.
Butter Chicken / Murgh Makhani
Ingredients:
Chicken - 1.5 lbs, boneless skinless thighs
Lemon Juice - 1 tbsp
Red Chili Powder - to taste
Salt - to taste
Yogurt - 1/2 cup
Ginger %26amp; Garlic Paste - 4 tsp
Tandoori Masala - 2 tsp
Unsalted Butter - 1.5 tbsp
Garam Masala - 1 tsp
Big Cardamom - 1
Green Cardamom - 2
Cinnamon Stick - 1鈥?pc.
Bay Leaf - 1
Tomatoes - 3 large, pureed
Sugar - 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) - 1 tbsp
Green Chili - to taste, finely chopped
Heavy Whipping Cream - 1 cup or to taste
Cilantro - 3 sprigs, finely chopped
Method:
1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl (or large Ziplock bag) add the following - Lemon Juice, 2 tsps of Ginger %26amp; Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.
Tips:
1. Don鈥檛 have access to a broiler dish? - no problem鈥se metal skewers or wooden ones(soaked) or just barbeque them on the grill.
2. Great alternatives to making this dish everyday and not feeling guilty about it -
* Use Chicken Breast instead of Chicken Thighs, but make sure you baste the Chicken Breasts while broiling or they will dry up.
* Use Oil instead of Butter.
* Substitutes for Heavy Whipping Cream - Half and Half, Evaporated Milk, Lactaid, Milk or Milk Powder (so you can control the water).
I found a wonderful youtube video that walks you through this wonderful recipe step by step, by a chef from the middle east. Check it out!
It doesn't get much better than Kali's Table.
Easy too, just open the jar.
http://www.kalistable.com/
More recipes to the left of featured recipe. http://allrecipes.com/Recipe/Makhani-Chi鈥?/a>
Do you know a good recipe for chicken salad?
I went to a baby shower today and they had the BEST chicken salad I have ever had! It was kinda dry, had small pieces of apple in it, and was served on lettuce leaves. There were no onions or celery that I could see or taste. Any recipe ideas like this?Do you know a good recipe for chicken salad?
Mix together:
One (13 oz.) can chunk chicken breast in water, drained well.
About one-half apple, diced
Several seedless, green grapes, quartered
Some chopped cashews
A bit of chopped onion
Mayo
Season w/Lawry's seasoning salt
It's best to make this well ahead of time
(even the night before), so the flavors meld.
Also, if you're using cooked chicken (rather than canned),
you may need to adjust the seasoning.
Chunky Chicken Salad
* 1 - 1陆 lb. boneless, skinless chicken breast halves
* Lemon Pepper
* 陆 cup Granny Smith apples, chopped small
* 陆 cup walnuts, chopped small
* 陆 cup grated Cheddar cheese
* 1 cup mayonnaise
* 1 tbsp. plus 2 tsp. sour cream
Lightly season the chicken breasts with lemon pepper, grill or bake until fully cooked.
While the chicken cooks, chop the celery, apples and walnuts, combine in a large bowl.
Chop the chicken, also very small and combine with the other chopped ingredients.
Add the cheese, mayonnaise and sour cream, mix thoroughly.
Chill until ready to serve.Do you know a good recipe for chicken salad?
Chicken Salad With Apples and Cranberries
3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
2 to 3 tablespoons finely chopped red onion
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
lettuce leaves
Preparation:
Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.
In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.
RED APPLE CHICKEN SALAD
1 pkg. chicken breast boiled
1 apple, finely chopped
1-2 pieces celery, finely chopped
Salt and pepper to taste
Salad dressing
Cook chicken breast until tender. You can add onion and celery to season chicken while cooking.
Debone and refrigerate.
Chop fine with chopper or knife. Mix chicken, finely chopped apple and celery and seasonings. Mix well. Add enough salad dressing to consistency needed. Serve on lettuce leaf, in sandwiches, or in baked pastry tarts. Keeps well in refrigerator.
~~~~~~~~~~~~~~~~~~~~~~~
APPLE-CHICKEN SALAD
MARINADE:
1/4 c. frozen apple juice concentrate, thawed
2 tbsp. salad oil
2 tbsp. soy sauce
1 tbsp. white wine vinegar
1 tsp. dried savory, crushed
4 med. skinless, boneless chicken breast halves (12 oz.)
Place chicken breasts in a plastic bag in a shallow dish. In a small bowl combine marinade. Pour marinade over chicken, close bag. Refrigerate about 4 hours, turning once. Remove chicken, reserving marinade. Pat chicken dry with paper towels.
Place chicken on a rack of an unheated broiler pan. Broil about 4'; to 6'; from heat for 8 to 10 minutes or until tender, brushing occasionally with reserved marinade. Or grill chicken on an uncovered grill directly over medium hot coals for 20 to 25 minutes or until tender, turning once. Remove from heat, cut chicken into strips. Cover and chill 2 to 24 hours.
SALAD DRESSING:
3/4 c. mayo or salad dressing
1/4 c. apple juice concentrate
1/4 tsp. salt
1/4 tsp. pepper
In a small bowl combine mayo or salad dressing, apple juice concentrate, salt and pepper.
SALAD:
3 c. torn Romaine lettuce
2 c. torn red leaf lettuce
1/2 c. broken pecans or walnuts
1/3 c. red onion, cut into rings
2 med. apples, cored %26amp; sliced
In a large bowl combine lettuce, nuts and onion. Divide salad greens among 4 dinner plates. Arrange chicken and apples over salad greens. Drizzle with salad dressing mixture. Makes 4 main dish salads.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
chicken cut any way cooked,
margine organes cut
apples cut small
walnuts
and lettue
with a light dresing like italaian.
hope this helps
oh and a recipe for this kinda salad dressing
mangine organes jucie with balsamic pinch of salt and lightt sugarr reallly really good the best:]
I'm not a big chicken salad fan but here are a few of the recipies on the website below...
Lemony Chicken Salad
Chicken salad with yummy grapes and fresh veggies, what a healthy treat.
Barbeque Chicken Wrap with Cumin Crusted Chicken, Artichokes and Avocado Salad
Chicken is combined with artichoke hearts, pepper-jack cheese, salad greens, lime juice, celery salt, tomatoes, avocado and cilantro.
Cranberry-Spinach Bowl
Baby spinach leaves, tomatoes, sliced mushrooms, dried cranberries, and strips of chicken are combined and tossed with prepared raspberry vinaigrette dressing and cr...
Deb's Chicken Salad
Cubes of seasoned cooked chicken are tossed with torn lettuce, tomato, onion, shredded cheese, and bacon bits.
Curried Chicken Spread Filling
This multi-purpose filling combines cooked chicken, hard-cooked eggs, chutney, cream cheese, %26amp; mayo, and is seasoned with Worcestershire %26amp; curry powder.
My Favorite Chicken Salad
This chicken salad brings all of the best qualities of every other chicken salad together into one.
Hawaiian Rainbow Salad with Pineapple Chicken
Try this salad for fresh, tropical flavor--mixed greens with chicken and papaya in a creamy fruit flavored dressing.
Grilled Calypso Chicken and Black Bean Salad
Mixed salad greens are topped with strips of grilled chicken. A colorful mixture of canned black beans, diced mango, cilantro, red bell pepper, and onion ...
Sharlene's Chicken Salad
Fried chicken strips are chopped and tossed with broccoli slaw and salad mixes, and cooked ramen noodles in an oil-vinegar-sugar dressing.
Asian Style Salad
A blend of romaine lettuce with carrots, almonds, chow mein noodles, and cabbage--topped with crispy breaded chicken strips.
Supreme Asian Chicken Salad
Ramen noodles are baked, then combined with shredded napa cabbage, green onion, mandarin oranges, sunflower seeds, almonds and cashews.
Orange-Balsamic Chicken Salad
Already prepared chicken makes this salad a breeze to prepare. The homemade vinaigrette adds a personal touch that tops the salad nicely.
Ronnie's Chicken n' Chips Salad
Grilled chicken breast mixed with lettuce, tomato, and a light Italian dressing plus potato chips for a nice bit of crunch.
Dilly Chicken Salad
This quick-to-fix salad for two combines chicken, celery and golden raisins in a low-fat dressing with yogurt, cream cheese %26amp; dill.
Honolulu-Style Chicken Salad
This chicken salad has mandarin oranges, pineappe, teriyaki sauce and white sesame seeds.聽 Serve this over bok choy or crisp romaine.
Curry Chicken Salad
This chicken salad, with grapes, raisins, celery, almonds and coconut, is great on its own or sandwiched in between split cream puffs for a tea ...
Fruity Asian Salad
Chicken in teriyaki marinade is cooked, then tossed with salad greens, mandarin oranges, chow mein noodles, dried cranberries and Asian dressing.
Chutney Chicken Salad
Cubed, cooked chicken is mixed with yogurt, curry powder and chutney, served on a bed of lettuce topped with sliced almonds.
Barbecue Ranch Chicken Salad
A healthy salad loaded with fresh veggies, grilled chicken breasts, tortilla crisps and a barbecue flavored ranch dressing.
Almond Cantaloupe Chicken Salad
This chilled chicken salad recipe is made from a celery, green onion and mayonnaise mixture and is made extra-special with the addition of cantaloupe, grapes, ...
Savory Chicken and Bacon Picnic Potato Salad
This hearty potato salad has the protein of chicken and eggs, with the added flavors of bacon, cheese and plenty of seasonings.
Spinach Chicken Salad with Cranberries
Cubes of cooked chicken are combined with fresh spinach, toasted almonds, and dried sweetened cranberries, and tossed with a vinegar and oil dressing.
Hawiian Chicken Salad
Chicken is combined with celery, pineapple, banana, mandarin oranges and almonds, in a curry and mayonnaise mixture served on lettuce leaves.
Cranberried Chicken Salad Croissants
This recipe for chicken salad makes enough for 12 croissant sandwiches. It combines shredded chicken with dried cranberries, celery, almonds %26amp; seasonings.
Fit to be Thai'd Chicken Salad
Rice sticks are usually sold in coiled nests packaged in cellophane. Look for them with other Asian ingredients in your supermarket.ink refills
Mix together:
One (13 oz.) can chunk chicken breast in water, drained well.
About one-half apple, diced
Several seedless, green grapes, quartered
Some chopped cashews
A bit of chopped onion
Mayo
Season w/Lawry's seasoning salt
It's best to make this well ahead of time
(even the night before), so the flavors meld.
Also, if you're using cooked chicken (rather than canned),
you may need to adjust the seasoning.
Chunky Chicken Salad
* 1 - 1陆 lb. boneless, skinless chicken breast halves
* Lemon Pepper
* 陆 cup Granny Smith apples, chopped small
* 陆 cup walnuts, chopped small
* 陆 cup grated Cheddar cheese
* 1 cup mayonnaise
* 1 tbsp. plus 2 tsp. sour cream
Lightly season the chicken breasts with lemon pepper, grill or bake until fully cooked.
While the chicken cooks, chop the celery, apples and walnuts, combine in a large bowl.
Chop the chicken, also very small and combine with the other chopped ingredients.
Add the cheese, mayonnaise and sour cream, mix thoroughly.
Chill until ready to serve.Do you know a good recipe for chicken salad?
Chicken Salad With Apples and Cranberries
3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
2 to 3 tablespoons finely chopped red onion
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
lettuce leaves
Preparation:
Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.
In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.
RED APPLE CHICKEN SALAD
1 pkg. chicken breast boiled
1 apple, finely chopped
1-2 pieces celery, finely chopped
Salt and pepper to taste
Salad dressing
Cook chicken breast until tender. You can add onion and celery to season chicken while cooking.
Debone and refrigerate.
Chop fine with chopper or knife. Mix chicken, finely chopped apple and celery and seasonings. Mix well. Add enough salad dressing to consistency needed. Serve on lettuce leaf, in sandwiches, or in baked pastry tarts. Keeps well in refrigerator.
~~~~~~~~~~~~~~~~~~~~~~~
APPLE-CHICKEN SALAD
MARINADE:
1/4 c. frozen apple juice concentrate, thawed
2 tbsp. salad oil
2 tbsp. soy sauce
1 tbsp. white wine vinegar
1 tsp. dried savory, crushed
4 med. skinless, boneless chicken breast halves (12 oz.)
Place chicken breasts in a plastic bag in a shallow dish. In a small bowl combine marinade. Pour marinade over chicken, close bag. Refrigerate about 4 hours, turning once. Remove chicken, reserving marinade. Pat chicken dry with paper towels.
Place chicken on a rack of an unheated broiler pan. Broil about 4'; to 6'; from heat for 8 to 10 minutes or until tender, brushing occasionally with reserved marinade. Or grill chicken on an uncovered grill directly over medium hot coals for 20 to 25 minutes or until tender, turning once. Remove from heat, cut chicken into strips. Cover and chill 2 to 24 hours.
SALAD DRESSING:
3/4 c. mayo or salad dressing
1/4 c. apple juice concentrate
1/4 tsp. salt
1/4 tsp. pepper
In a small bowl combine mayo or salad dressing, apple juice concentrate, salt and pepper.
SALAD:
3 c. torn Romaine lettuce
2 c. torn red leaf lettuce
1/2 c. broken pecans or walnuts
1/3 c. red onion, cut into rings
2 med. apples, cored %26amp; sliced
In a large bowl combine lettuce, nuts and onion. Divide salad greens among 4 dinner plates. Arrange chicken and apples over salad greens. Drizzle with salad dressing mixture. Makes 4 main dish salads.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
chicken cut any way cooked,
margine organes cut
apples cut small
walnuts
and lettue
with a light dresing like italaian.
hope this helps
oh and a recipe for this kinda salad dressing
mangine organes jucie with balsamic pinch of salt and lightt sugarr reallly really good the best:]
I'm not a big chicken salad fan but here are a few of the recipies on the website below...
Lemony Chicken Salad
Chicken salad with yummy grapes and fresh veggies, what a healthy treat.
Barbeque Chicken Wrap with Cumin Crusted Chicken, Artichokes and Avocado Salad
Chicken is combined with artichoke hearts, pepper-jack cheese, salad greens, lime juice, celery salt, tomatoes, avocado and cilantro.
Cranberry-Spinach Bowl
Baby spinach leaves, tomatoes, sliced mushrooms, dried cranberries, and strips of chicken are combined and tossed with prepared raspberry vinaigrette dressing and cr...
Deb's Chicken Salad
Cubes of seasoned cooked chicken are tossed with torn lettuce, tomato, onion, shredded cheese, and bacon bits.
Curried Chicken Spread Filling
This multi-purpose filling combines cooked chicken, hard-cooked eggs, chutney, cream cheese, %26amp; mayo, and is seasoned with Worcestershire %26amp; curry powder.
My Favorite Chicken Salad
This chicken salad brings all of the best qualities of every other chicken salad together into one.
Hawaiian Rainbow Salad with Pineapple Chicken
Try this salad for fresh, tropical flavor--mixed greens with chicken and papaya in a creamy fruit flavored dressing.
Grilled Calypso Chicken and Black Bean Salad
Mixed salad greens are topped with strips of grilled chicken. A colorful mixture of canned black beans, diced mango, cilantro, red bell pepper, and onion ...
Sharlene's Chicken Salad
Fried chicken strips are chopped and tossed with broccoli slaw and salad mixes, and cooked ramen noodles in an oil-vinegar-sugar dressing.
Asian Style Salad
A blend of romaine lettuce with carrots, almonds, chow mein noodles, and cabbage--topped with crispy breaded chicken strips.
Supreme Asian Chicken Salad
Ramen noodles are baked, then combined with shredded napa cabbage, green onion, mandarin oranges, sunflower seeds, almonds and cashews.
Orange-Balsamic Chicken Salad
Already prepared chicken makes this salad a breeze to prepare. The homemade vinaigrette adds a personal touch that tops the salad nicely.
Ronnie's Chicken n' Chips Salad
Grilled chicken breast mixed with lettuce, tomato, and a light Italian dressing plus potato chips for a nice bit of crunch.
Dilly Chicken Salad
This quick-to-fix salad for two combines chicken, celery and golden raisins in a low-fat dressing with yogurt, cream cheese %26amp; dill.
Honolulu-Style Chicken Salad
This chicken salad has mandarin oranges, pineappe, teriyaki sauce and white sesame seeds.聽 Serve this over bok choy or crisp romaine.
Curry Chicken Salad
This chicken salad, with grapes, raisins, celery, almonds and coconut, is great on its own or sandwiched in between split cream puffs for a tea ...
Fruity Asian Salad
Chicken in teriyaki marinade is cooked, then tossed with salad greens, mandarin oranges, chow mein noodles, dried cranberries and Asian dressing.
Chutney Chicken Salad
Cubed, cooked chicken is mixed with yogurt, curry powder and chutney, served on a bed of lettuce topped with sliced almonds.
Barbecue Ranch Chicken Salad
A healthy salad loaded with fresh veggies, grilled chicken breasts, tortilla crisps and a barbecue flavored ranch dressing.
Almond Cantaloupe Chicken Salad
This chilled chicken salad recipe is made from a celery, green onion and mayonnaise mixture and is made extra-special with the addition of cantaloupe, grapes, ...
Savory Chicken and Bacon Picnic Potato Salad
This hearty potato salad has the protein of chicken and eggs, with the added flavors of bacon, cheese and plenty of seasonings.
Spinach Chicken Salad with Cranberries
Cubes of cooked chicken are combined with fresh spinach, toasted almonds, and dried sweetened cranberries, and tossed with a vinegar and oil dressing.
Hawiian Chicken Salad
Chicken is combined with celery, pineapple, banana, mandarin oranges and almonds, in a curry and mayonnaise mixture served on lettuce leaves.
Cranberried Chicken Salad Croissants
This recipe for chicken salad makes enough for 12 croissant sandwiches. It combines shredded chicken with dried cranberries, celery, almonds %26amp; seasonings.
Fit to be Thai'd Chicken Salad
Rice sticks are usually sold in coiled nests packaged in cellophane. Look for them with other Asian ingredients in your supermarket.
Looking for a chicken and cheese recipe?
I'm cooking for my bf, and I want to do a dish that we have at our local mexican restaurant. It involves chicken, queso, and rice, but I would like to go by a recipe. Anybody know what I'm talking about?Looking for a chicken and cheese recipe?
1 1/2 lbs tomatillos
4 cloves garlic
1 large jalapeno, stemmed and diced
1/4 cup packed cilantro
1 cup shredded monterey jack pepper cheese
1/2 cup shredded extra-sharp cheddar cheese
1 scallion, diced small
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups shredded cooked chicken
1/2 cup mexican farmer cheese
8 cups tortilla chips
salt and pepper
%26lt; 30 mins One-Dish Meal
Southwestern U.S. One-Dish Meal
Chicken One-Dish Meal
Potluck One-Dish Meal
preheat oven to 450 in a food processor/blender, puree the tomatillos, garlic, jalepeno, and cilantro until smooth in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
season with salt and pepper in a bowl, toss the chicken with 1/2 of the puree mixute, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions toss chips with remaining puree.
in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
top with remaining cheese.
bake unitl cheese on top is golden.Looking for a chicken and cheese recipe?
Try this one....
Chilaquiles con Pollo y Queso:
Chilaquiles with Chicken and Cheese
Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning ';poor man's food';, chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as the one given for Huevos al Alba帽il, below, is also very good.
Ingredients:
20 medium-size corn tortillas
1/2 cup vegetable oil, or as needed
6 ancho chiles, seeded, deveined and soaked in hot water until soft
4 roma tomatoes, roasted and peeled
2 large cloves garlic, peeled
1/2 medium white onion, peeled
1/2 - 1 cup chicken broth, or as needed
1 1/2 cups shredded Oaxaca, jack, gouda or Chihuahua cheese
1 chicken breast, poached and shredded
thinly sliced onion
1 cup Mexican crema, creme fraiche or sour cream (crema acida)
Preparation:
Cut the tortillas into strips or wedges. In a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. Remove and drain on paper towels.
Place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. Add salt to taste.
Place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.
Distribute the shredded cheese and chicken over the chilaquiles. Garnish with onion rings and serve with crema.
Serves 6-8.
Sounds like Chilaquilles. Sorry, no recipe, but maybe you can google the title for a recipe.
pick the one in front of me
';Cambells, cheesy chicken and rice casserole.. POSSIBILITIES!!!';
1 1/2 lbs tomatillos
4 cloves garlic
1 large jalapeno, stemmed and diced
1/4 cup packed cilantro
1 cup shredded monterey jack pepper cheese
1/2 cup shredded extra-sharp cheddar cheese
1 scallion, diced small
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups shredded cooked chicken
1/2 cup mexican farmer cheese
8 cups tortilla chips
salt and pepper
%26lt; 30 mins One-Dish Meal
Southwestern U.S. One-Dish Meal
Chicken One-Dish Meal
Potluck One-Dish Meal
preheat oven to 450 in a food processor/blender, puree the tomatillos, garlic, jalepeno, and cilantro until smooth in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
season with salt and pepper in a bowl, toss the chicken with 1/2 of the puree mixute, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions toss chips with remaining puree.
in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
top with remaining cheese.
bake unitl cheese on top is golden.Looking for a chicken and cheese recipe?
Try this one....
Chilaquiles con Pollo y Queso:
Chilaquiles with Chicken and Cheese
Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning ';poor man's food';, chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as the one given for Huevos al Alba帽il, below, is also very good.
Ingredients:
20 medium-size corn tortillas
1/2 cup vegetable oil, or as needed
6 ancho chiles, seeded, deveined and soaked in hot water until soft
4 roma tomatoes, roasted and peeled
2 large cloves garlic, peeled
1/2 medium white onion, peeled
1/2 - 1 cup chicken broth, or as needed
1 1/2 cups shredded Oaxaca, jack, gouda or Chihuahua cheese
1 chicken breast, poached and shredded
thinly sliced onion
1 cup Mexican crema, creme fraiche or sour cream (crema acida)
Preparation:
Cut the tortillas into strips or wedges. In a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. Remove and drain on paper towels.
Place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. Add salt to taste.
Place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.
Distribute the shredded cheese and chicken over the chilaquiles. Garnish with onion rings and serve with crema.
Serves 6-8.
Sounds like Chilaquilles. Sorry, no recipe, but maybe you can google the title for a recipe.
pick the one in front of me
';Cambells, cheesy chicken and rice casserole.. POSSIBILITIES!!!';
Whats a good EASY and pretty cheap chicken recipe?
we also want it to be pretty basic
because its going to go with stuffing and garlic mashed potatos.Whats a good EASY and pretty cheap chicken recipe?
INGREDIENTS:
1 (10.75 ounce) can
condensed cream of
mushroom soup, undiluted
1 cup milk
1 (6 ounce) package stuffing
mix
2 cups cubed cooked chicken
breast
2 cups fresh broccoli florets,
cooked
2 celery ribs, finely chopped
1 1/2 cups shredded Swiss
cheese, divided
DIRECTIONS:
1. In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375 degrees F for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.Whats a good EASY and pretty cheap chicken recipe?
To me, the Herbs with this chicken would compliment your stuffing and potatoes very well. Obviously, I would omit the rice at the end and serve this chicken over your stuffing and beside your vegetable choice.I rarely suggest a menu that uses a soup but soup is on sale everywhere right now so it should help the pocket book as well. Hope you enjoy this recipe and your dinner!
Skillet Herb Roasted Chicken
INGREDIENTS
2 tablespoons all-purpose flour
1/4 teaspoon ground dried sage leaves
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breasts
2 tablespoons butter
1 (10.75 ounce) can Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
4 cups hot cooked rice
DIRECTIONS
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water. Heat through. Serve over chicken with rice.
Marinade chicken in Italian dressing for 20 minutes before placing in pan- cook over medium heat until done.
Bread chicken in flour- then eggs- then seasoned flour or bread crumbs- bake in 350* oven for 25- 30 minutes (depends on thickness of chicken- you can always do a cut test- to check doneness of thickest part)
or dip chicken in melted butter and bread in a blend of 1 cup bread crumbs, 1/2 cup Parmesan (jarred is fine) 1 tsp salt, 1 tsp thyme, 1 tsp basil- then bake at 350* for 25- 30 minutes.
Get the best whole chicken you can afford: open range, no antibiotics, organic, and just rinse it well. Skin if you want low fat. Salt and pepper the inside and outside. Stuff the interior cavities with garlic, onions, sliced lemons or oranges, and fresh sage.
Put on a rack in a roasting pan (so it doesn't sit in its own juices).
Roast in a pre heated oven for an hour. Check internal temp. for 175 degrees F. If the skin browns, cover with an aluminum foil tent until cooked. Allow to stand for 15 minutes before slicing to serve. Discard the stuffing items.
If you have boneless chicken breast you could make parmesan breaded baked chicken. You just take your chicken breast that have been trimmed, and coat them in flour then dredge then in a egg and milk mixture and them coat them in bread crumbs and them in parmesan cheese. Bake in 350 degree oven for 30-45 minutes or until chicken runs clear. Yummy!!!! When I make these for my family a use evaporated milk and egg instead of regular milk I find it makes a better coating.
because its going to go with stuffing and garlic mashed potatos.Whats a good EASY and pretty cheap chicken recipe?
INGREDIENTS:
1 (10.75 ounce) can
condensed cream of
mushroom soup, undiluted
1 cup milk
1 (6 ounce) package stuffing
mix
2 cups cubed cooked chicken
breast
2 cups fresh broccoli florets,
cooked
2 celery ribs, finely chopped
1 1/2 cups shredded Swiss
cheese, divided
DIRECTIONS:
1. In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375 degrees F for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.Whats a good EASY and pretty cheap chicken recipe?
To me, the Herbs with this chicken would compliment your stuffing and potatoes very well. Obviously, I would omit the rice at the end and serve this chicken over your stuffing and beside your vegetable choice.I rarely suggest a menu that uses a soup but soup is on sale everywhere right now so it should help the pocket book as well. Hope you enjoy this recipe and your dinner!
Skillet Herb Roasted Chicken
INGREDIENTS
2 tablespoons all-purpose flour
1/4 teaspoon ground dried sage leaves
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breasts
2 tablespoons butter
1 (10.75 ounce) can Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
4 cups hot cooked rice
DIRECTIONS
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water. Heat through. Serve over chicken with rice.
Marinade chicken in Italian dressing for 20 minutes before placing in pan- cook over medium heat until done.
Bread chicken in flour- then eggs- then seasoned flour or bread crumbs- bake in 350* oven for 25- 30 minutes (depends on thickness of chicken- you can always do a cut test- to check doneness of thickest part)
or dip chicken in melted butter and bread in a blend of 1 cup bread crumbs, 1/2 cup Parmesan (jarred is fine) 1 tsp salt, 1 tsp thyme, 1 tsp basil- then bake at 350* for 25- 30 minutes.
Get the best whole chicken you can afford: open range, no antibiotics, organic, and just rinse it well. Skin if you want low fat. Salt and pepper the inside and outside. Stuff the interior cavities with garlic, onions, sliced lemons or oranges, and fresh sage.
Put on a rack in a roasting pan (so it doesn't sit in its own juices).
Roast in a pre heated oven for an hour. Check internal temp. for 175 degrees F. If the skin browns, cover with an aluminum foil tent until cooked. Allow to stand for 15 minutes before slicing to serve. Discard the stuffing items.
If you have boneless chicken breast you could make parmesan breaded baked chicken. You just take your chicken breast that have been trimmed, and coat them in flour then dredge then in a egg and milk mixture and them coat them in bread crumbs and them in parmesan cheese. Bake in 350 degree oven for 30-45 minutes or until chicken runs clear. Yummy!!!! When I make these for my family a use evaporated milk and egg instead of regular milk I find it makes a better coating.
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