4 Servings
Chicken American
Saute Fry Peppers Wine Chicken Pasta Garlic Main Dish American Dinner Spring Fresh
5 to 6 quarts water
16 ounces el hair pasta (or your favorite pasta)
4 tablespoons ve oil (1/4 cup)
1/2 cup -purpose flour
t, to taste
ck pepper, freshly ground, to taste
12 chicken tenderloins (or 4 boneless skinless cken breast, cut into strips)
1 green per, cut into bite-size strips
1 pepper, cut into bite-size strips
1 yellow per, cut into bite-size strips
1 onion, chopped
2 teaspoons fresh sley, minced, for garnish
mesan cheese freshly grated, for serving
-- mpi Sauce --
3 tablespoons ter
2 tablespoons yellow on, finely chopped
1/4 cup lic, minced
1 1/2 cups chablis wine (te wine)
1/2 teaspoon t
1/2 teaspoon lian seasoning
1/2 teaspoon crushed pepper
1/4 teaspoon ck pepper, fresh ground
2 teaspoons fresh sley, minced
1 cup heavy am
Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown. Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half. Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil. Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick. If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown. When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges. Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes. Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta. Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese. Makes 4 servings.
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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Swiss Party Chicken
4 Servings
Chicken Swiss
Bake Advance Freeze-It Main Dish Chicken Swiss
4 ea cken breast boneless and skinless
1 cup hrooms sliced
2 cups Monterey jack cheese ted
1 can (10 oz) Cream of Chicken and hroom soup
1/4 cup r cream
1/4 cup te wine
1/4 cup mesan grated
Preheat oven to 350? F. Place chicken in ungreased 13" x 9" baking dish. Top chicken with mushrooms. Cover with Monterey jack. In a small bowl, mix soup, sour cream, and wine. Pour mixture over chicken, spreading to cover. Bake 50 minutes. Remove from oven and sprinkle with parmesan cheese. Return to over 5-10 minutes or until chicken is cooked through.
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Chicken Swiss
Bake Advance Freeze-It Main Dish Chicken Swiss
4 ea cken breast boneless and skinless
1 cup hrooms sliced
2 cups Monterey jack cheese ted
1 can (10 oz) Cream of Chicken and hroom soup
1/4 cup r cream
1/4 cup te wine
1/4 cup mesan grated
Preheat oven to 350? F. Place chicken in ungreased 13" x 9" baking dish. Top chicken with mushrooms. Cover with Monterey jack. In a small bowl, mix soup, sour cream, and wine. Pour mixture over chicken, spreading to cover. Bake 50 minutes. Remove from oven and sprinkle with parmesan cheese. Return to over 5-10 minutes or until chicken is cooked through.
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Parmesan Chicken Breasts
6 Servings
Chicken Italian
Parmesan chicken breast Italian Parmesan chicken breast Italian Chicken
6 boneless cken breasts
2 tablespoon ter (melted)
1/2 cup mesan Cheese
1/4 cup dry breadcrumbs
1 teaspoon dried gano
1 teaspoon sley flakes
1/4 teaspoon rika
1/4 teaspoon t
1/4 teaspoon ck pepper
Heat oven to 400 F Spray 15 x 10 x 1 baking pan with cooking spray Melt butter in a pan (for dipping the chicken) Mix remaining ingredients in another pan Dip chicken in the pan of melted butter Take chicken from butter to breadcrumb mixture Place chicken in the baking pan Bake 20 to 25 minutes until chicken is tender
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Chicken Italian
Parmesan chicken breast Italian Parmesan chicken breast Italian Chicken
6 boneless cken breasts
2 tablespoon ter (melted)
1/2 cup mesan Cheese
1/4 cup dry breadcrumbs
1 teaspoon dried gano
1 teaspoon sley flakes
1/4 teaspoon rika
1/4 teaspoon t
1/4 teaspoon ck pepper
Heat oven to 400 F Spray 15 x 10 x 1 baking pan with cooking spray Melt butter in a pan (for dipping the chicken) Mix remaining ingredients in another pan Dip chicken in the pan of melted butter Take chicken from butter to breadcrumb mixture Place chicken in the baking pan Bake 20 to 25 minutes until chicken is tender
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Triple-Hot Chicken
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6 Servings
Chicken American
Summer Spring Picnics Grill Main Dish American Chicken Dinner Spicy (Hot)
2 1/2 lbs. cken drumsticks thighs or wings
3/4 cup apple er vinegar
3/4 cup granulated ar
2 tblspoons liquid hot per sauce
1 tblspoons li powder
1 tblspoons on powder
1 tblspoons lic powder
1/2 tsp enne pepper
Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot. Meanwhile, combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining for basting. Place frozen chicken on grill. Brush with basting sauce. Grill for 15 minutes (10 minutes for wings), basting often. Turn chicken over and baste again. Basting often, grill for 15 to 20 minutes more (10 to 15 minutes for wings) or until internal juices run clear. Discard leftover basting sauce. Serve chicken with reserved hot sauce.
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6 Servings
Chicken American
Summer Spring Picnics Grill Main Dish American Chicken Dinner Spicy (Hot)
2 1/2 lbs. cken drumsticks thighs or wings
3/4 cup apple er vinegar
3/4 cup granulated ar
2 tblspoons liquid hot per sauce
1 tblspoons li powder
1 tblspoons on powder
1 tblspoons lic powder
1/2 tsp enne pepper
Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot. Meanwhile, combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining for basting. Place frozen chicken on grill. Brush with basting sauce. Grill for 15 minutes (10 minutes for wings), basting often. Turn chicken over and baste again. Basting often, grill for 15 to 20 minutes more (10 to 15 minutes for wings) or until internal juices run clear. Discard leftover basting sauce. Serve chicken with reserved hot sauce.
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Greek-Style Chicken
6 Servings
Chicken Uncategorized
Grill Chicken Garlic Oregano Lemon
1/2 c etable oil
2 tb on juice
2 lic cloves; minced
1/2 ts Dried gano
1/2 ts t
1/4 ts Black per
6 Boneless; skinless cken
In a medium-sized bowl, combine all the ingredients except the chicken; mix well. Add the chicken breasts, cover and marinate in the refrigerator for 3 to 5 hours, or overnight. Preheat the grill to medium-high heat. Grill the chicken for 15 to 18 minutes, or until no pink remains and the juices run clear, turning them over halfway through the grilling. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1040 by Meg Antczak and lt;meginny and at;frontiernet.net and gt; on Jan 24, 1998
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Chicken Uncategorized
Grill Chicken Garlic Oregano Lemon
1/2 c etable oil
2 tb on juice
2 lic cloves; minced
1/2 ts Dried gano
1/2 ts t
1/4 ts Black per
6 Boneless; skinless cken
In a medium-sized bowl, combine all the ingredients except the chicken; mix well. Add the chicken breasts, cover and marinate in the refrigerator for 3 to 5 hours, or overnight. Preheat the grill to medium-high heat. Grill the chicken for 15 to 18 minutes, or until no pink remains and the juices run clear, turning them over halfway through the grilling. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1040 by Meg Antczak and lt;meginny and at;frontiernet.net and gt; on Jan 24, 1998
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Chicken Stir- Fry
8 Servings
Chicken Canadian
chicken gingerroot celery Stir Fry healthy Low Fat Chicken Canadian
1 1/2 lb skinless cken breasts
2 tbs ve oil
2 tbs minced fresh gerroot
6 cups ccoli (florets and sliced spears)
1 cup thinly sliced rots
2 cup sliced ery
2 ons sliced (optional)
3/4 cup cken stock
2 tbs rry
2 ts sauce
2 ts nstarch
2 tbs water
Cut chicken into cubes. Heat Oil in wok or skillet. Add chicken with 1/2 of gingerroot; stir fry for 4 minutes. remove from wok. Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes. If necessary add a little water to prevent from sticking. Mix chicken stock, sherry and soy sauce; pour over mixture. Cover and steam for 2 minutes. Stir in onion and chicken. Mix cornstarch with water; add to vegetables and bring to boil.
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Chicken Canadian
chicken gingerroot celery Stir Fry healthy Low Fat Chicken Canadian
1 1/2 lb skinless cken breasts
2 tbs ve oil
2 tbs minced fresh gerroot
6 cups ccoli (florets and sliced spears)
1 cup thinly sliced rots
2 cup sliced ery
2 ons sliced (optional)
3/4 cup cken stock
2 tbs rry
2 ts sauce
2 ts nstarch
2 tbs water
Cut chicken into cubes. Heat Oil in wok or skillet. Add chicken with 1/2 of gingerroot; stir fry for 4 minutes. remove from wok. Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes. If necessary add a little water to prevent from sticking. Mix chicken stock, sherry and soy sauce; pour over mixture. Cover and steam for 2 minutes. Stir in onion and chicken. Mix cornstarch with water; add to vegetables and bring to boil.
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Chicken Ginger Stir- Fry
8 Servings
Chicken Canadian
chicken gingerroot celery Stir Fry healthy Low Fat Chicken Canadian
1 1/2 lb skinless cken breasts
2 tbs ve oil
2 tbs minced fresh gerroot
6 cups ccoli (florets and sliced spears)
1 cup thinly sliced rots
2 cup sliced ery
2 ons sliced (optional)
3/4 cup cken stock
2 tbs rry
2 ts sauce
2 ts nstarch
2 tbs water
Cut chicken into cubes. Heat Oil in wok or skillet. Add chicken with 1/2 of gingerroot; stir fry for 4 minutes. remove from wok. Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes. If necessary add a little water to prevent from sticking. Mix chicken stock, sherry and soy sauce; pour over mixture. Cover and steam for 2 minutes. Stir in onion and chicken. Mix cornstarch with water; add to vegetables and bring to boil.
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Chicken Canadian
chicken gingerroot celery Stir Fry healthy Low Fat Chicken Canadian
1 1/2 lb skinless cken breasts
2 tbs ve oil
2 tbs minced fresh gerroot
6 cups ccoli (florets and sliced spears)
1 cup thinly sliced rots
2 cup sliced ery
2 ons sliced (optional)
3/4 cup cken stock
2 tbs rry
2 ts sauce
2 ts nstarch
2 tbs water
Cut chicken into cubes. Heat Oil in wok or skillet. Add chicken with 1/2 of gingerroot; stir fry for 4 minutes. remove from wok. Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes. If necessary add a little water to prevent from sticking. Mix chicken stock, sherry and soy sauce; pour over mixture. Cover and steam for 2 minutes. Stir in onion and chicken. Mix cornstarch with water; add to vegetables and bring to boil.
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Chicken Piccata By Clkaka
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4 Servings
Chicken Italian
chicken breast Capers parsely wine Italian Main Dish
4 cken breasts pounded thin
1 t
1 per to taste
1 ur as needed
1 ve oil as needed
1 cup dry te wine
1 cup cken broth
2 tablespoon ers
2 tablespoon sley chopped
1 Juice from 2 ons
2 tbsp ter
Season the chicken lightly with salt and pepper. Dredge in flour on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter. Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter. Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
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4 Servings
Chicken Italian
chicken breast Capers parsely wine Italian Main Dish
4 cken breasts pounded thin
1 t
1 per to taste
1 ur as needed
1 ve oil as needed
1 cup dry te wine
1 cup cken broth
2 tablespoon ers
2 tablespoon sley chopped
1 Juice from 2 ons
2 tbsp ter
Season the chicken lightly with salt and pepper. Dredge in flour on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter. Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter. Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
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Chicken Piccata By Clkaka
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4 Servings
Chicken Italian
chicken breast Capers parsely wine Italian Main Dish
4 cken breasts pounded thin
1 t
1 per to taste
1 ur as needed
1 ve oil as needed
1 cup dry te wine
1 cup cken broth
2 tablespoon ers
2 tablespoon sley chopped
1 Juice from 2 ons
2 tbsp ter
Season the chicken lightly with salt and pepper. Dredge in flour on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter. Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter. Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
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4 Servings
Chicken Italian
chicken breast Capers parsely wine Italian Main Dish
4 cken breasts pounded thin
1 t
1 per to taste
1 ur as needed
1 ve oil as needed
1 cup dry te wine
1 cup cken broth
2 tablespoon ers
2 tablespoon sley chopped
1 Juice from 2 ons
2 tbsp ter
Season the chicken lightly with salt and pepper. Dredge in flour on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter. Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter. Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
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BJ's Chicken Marsala
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4 Servings
Chicken Italian
Main Dish Saute Italian Chicken Dinner Summer Soy Sauce
4 cken boneless/skinless half-breasts (pounded to even thickness)
1/3 cup ur
1/2 teaspoon t
1/2 teaspoon gano
4 tablespoon ve oil
4 tablespoon ter
1 clove lic
1 cup hrooms (fresh, sliced)
1/2 cup sala wine
Italian sley
Combine flour, salt, and oregano in a shallow bowl. Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet. Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely . Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper. Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.
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4 Servings
Chicken Italian
Main Dish Saute Italian Chicken Dinner Summer Soy Sauce
4 cken boneless/skinless half-breasts (pounded to even thickness)
1/3 cup ur
1/2 teaspoon t
1/2 teaspoon gano
4 tablespoon ve oil
4 tablespoon ter
1 clove lic
1 cup hrooms (fresh, sliced)
1/2 cup sala wine
Italian sley
Combine flour, salt, and oregano in a shallow bowl. Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet. Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely . Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper. Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.
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Cola Chicken
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4 Servings
Chicken American
Main Dish Advance Slow cook Low Fat Budget American Chicken Dinner Weight Watchers Fall Salty
4 each cken boneless, skinless, up to 6 breasts if small
1 can t cola
1 cup chup
Place chicken breasts into a skillet or dutch oven. Pour cola and ketchup over the chicken and bring to a boil. Cook, covered over medium heat until chicken is done (approximately one hour). Raise heat and cook uncovered until sauce thickens. This might take awhile, so keep a close eye on it. Or dump everything into a crockpot and cook until done (about 3 hours or so).
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4 Servings
Chicken American
Main Dish Advance Slow cook Low Fat Budget American Chicken Dinner Weight Watchers Fall Salty
4 each cken boneless, skinless, up to 6 breasts if small
1 can t cola
1 cup chup
Place chicken breasts into a skillet or dutch oven. Pour cola and ketchup over the chicken and bring to a boil. Cook, covered over medium heat until chicken is done (approximately one hour). Raise heat and cook uncovered until sauce thickens. This might take awhile, so keep a close eye on it. Or dump everything into a crockpot and cook until done (about 3 hours or so).
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Crispy Baked Chicken Fingers
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6 Servings
Chicken American
Kid Friendly Superbowl Picnics Bake Side Dish Sandwiches Main Dish Hors dOeuvres Appetizers Chicken American
4 cup ad crumbs Japanese Panko
1 tablespoon t
1 tablespoon per
3 tablespoons ve oil
4 each cken breast halves 7 to 8 ounces each
1 cup ur all-purpose
3 large s beaten
1 teaspoon on mustard
1.Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature. 2. Cut Chicken into Finger sized strips. 3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. 4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minutes on wire rack before serving.
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6 Servings
Chicken American
Kid Friendly Superbowl Picnics Bake Side Dish Sandwiches Main Dish Hors dOeuvres Appetizers Chicken American
4 cup ad crumbs Japanese Panko
1 tablespoon t
1 tablespoon per
3 tablespoons ve oil
4 each cken breast halves 7 to 8 ounces each
1 cup ur all-purpose
3 large s beaten
1 teaspoon on mustard
1.Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature. 2. Cut Chicken into Finger sized strips. 3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. 4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minutes on wire rack before serving.
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Sindhi Chicken Curry
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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour
1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped
1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g
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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour
1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped
1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g
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Chicken Quiche
12 Servings
chicken french
chicken french
2 table spoon oil
2 cken breast cubed
4 table spoon urt
1 table spoon egar
1/2 tea spoon t or according to taste
1/2 tea spoon ck pepper or according to taste
3 clove lic minced
2 table spoon ter
2 en onions chopped
1 big onion chopped
1 1/2 cup French ns chopped
10 to 12 il leaves chopped
6 s lightly beaten
1 cup double am
2 cups shredded ddar cheese
1 tea spoon te pepper
2 cups ur
1/2 tea spoon t
1/2 tea spoon ing powder
3/4 cup ter cold; cubed
1/4 cup cold water
1 tea spoon egar
For pastry,Mix all dry ingredients in a blade mixer, add butter, pulse the mixer until look like coarse meal.Now mix vinegar and water add to the dough little by little, stop mixing when dough comes together. Take the dough out on lightly floured surface. Pat the dough and shape into one inch thick circle, wrap in cling foil. Let it rest in refrigerator for 24 hour or at least one hour.Take out pastry dough from refrigerator on floured surface. Roll into a big circle and transfer to 12 inch quiche dish, crimp edges . At this point you have to keep your dish into freezer for at least half an hour (this step will reduce the problem of pastry shrinkage).Filling,Beat yogurt and add vinegar, salt and pepper, chicken, and garlic. Take 2 table spoon oil in a pan add marinated chicken fry for 2 minute. Now cover the pan with lid and let it cook for more 10 min on low heat . Stop cooking when it looks dry. In another pan put butter and fry chopped red onion, green onion, beans and basil with pinch of seasoning (salt and pepper).In a big bowl beat 6 eggs and 1 cup cream, stir 1 cup cheddar cheese in it. Season with salt and white Pepper. Preheat oven at 180 c. Blind bake pastry shell for 15 min. Blind bake is(line pastry shell with aluminum foil and fill with any kind of beans, after use you can preserve them for further use ). Next 15 minute bake the shell without beans. Now shell is ready for filling. Put chicken and vegetable in the shell and pour mixture of eggs and cream on it. Spread remaining cheese on the top. Put it again in the oven for 45 minute.
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chicken french
chicken french
2 table spoon oil
2 cken breast cubed
4 table spoon urt
1 table spoon egar
1/2 tea spoon t or according to taste
1/2 tea spoon ck pepper or according to taste
3 clove lic minced
2 table spoon ter
2 en onions chopped
1 big onion chopped
1 1/2 cup French ns chopped
10 to 12 il leaves chopped
6 s lightly beaten
1 cup double am
2 cups shredded ddar cheese
1 tea spoon te pepper
2 cups ur
1/2 tea spoon t
1/2 tea spoon ing powder
3/4 cup ter cold; cubed
1/4 cup cold water
1 tea spoon egar
For pastry,Mix all dry ingredients in a blade mixer, add butter, pulse the mixer until look like coarse meal.Now mix vinegar and water add to the dough little by little, stop mixing when dough comes together. Take the dough out on lightly floured surface. Pat the dough and shape into one inch thick circle, wrap in cling foil. Let it rest in refrigerator for 24 hour or at least one hour.Take out pastry dough from refrigerator on floured surface. Roll into a big circle and transfer to 12 inch quiche dish, crimp edges . At this point you have to keep your dish into freezer for at least half an hour (this step will reduce the problem of pastry shrinkage).Filling,Beat yogurt and add vinegar, salt and pepper, chicken, and garlic. Take 2 table spoon oil in a pan add marinated chicken fry for 2 minute. Now cover the pan with lid and let it cook for more 10 min on low heat . Stop cooking when it looks dry. In another pan put butter and fry chopped red onion, green onion, beans and basil with pinch of seasoning (salt and pepper).In a big bowl beat 6 eggs and 1 cup cream, stir 1 cup cheddar cheese in it. Season with salt and white Pepper. Preheat oven at 180 c. Blind bake pastry shell for 15 min. Blind bake is(line pastry shell with aluminum foil and fill with any kind of beans, after use you can preserve them for further use ). Next 15 minute bake the shell without beans. Now shell is ready for filling. Put chicken and vegetable in the shell and pour mixture of eggs and cream on it. Spread remaining cheese on the top. Put it again in the oven for 45 minute.
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Southwest Chicken Skillet
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4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory
1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional
Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.
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4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory
1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional
Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.
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Grilled Roast Chicken
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5 Servings
Chicken BBQ
Main Dish Grill Roast Summer BBQ Chicken Dinner Winter Light Spicy (Hot)
1 ea Large Whole er
-- Rub Ingredients--
5 tablespoon wn sugar
5 tablespoon rika
2 tablespoon soned salt
2 tablespoon li powder
1 tablespoon lic powder
1 tablespoon in
1 teaspoon per
1 teaspoon pepper
Wash Chicken inside and out. Mix all the rub ingredients well. Place 2 tablespoons of rub inside bird and shake to distribute rub. Rub the outside with more of the seasoning. Let stand 1 hour. Place charcoal on sides of grill and a drip pan made of foil down the middle. When coals are hot place chicken in middle of grill. Cover and leave for 1 hour and 15 min. Try not to open grill often becasue this lets the heat out and increases the cook time . Open vents on grill to maximum for highest heat. Test chicken in the middle of breast. I like to take the chicken off the grill when it reaches 175 and cover with foil for 15 min. The chicken will continue to cook and will reach 185 which is considered done during the rest time. This prevents the breast meat from drying out.
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5 Servings
Chicken BBQ
Main Dish Grill Roast Summer BBQ Chicken Dinner Winter Light Spicy (Hot)
1 ea Large Whole er
-- Rub Ingredients--
5 tablespoon wn sugar
5 tablespoon rika
2 tablespoon soned salt
2 tablespoon li powder
1 tablespoon lic powder
1 tablespoon in
1 teaspoon per
1 teaspoon pepper
Wash Chicken inside and out. Mix all the rub ingredients well. Place 2 tablespoons of rub inside bird and shake to distribute rub. Rub the outside with more of the seasoning. Let stand 1 hour. Place charcoal on sides of grill and a drip pan made of foil down the middle. When coals are hot place chicken in middle of grill. Cover and leave for 1 hour and 15 min. Try not to open grill often becasue this lets the heat out and increases the cook time . Open vents on grill to maximum for highest heat. Test chicken in the middle of breast. I like to take the chicken off the grill when it reaches 175 and cover with foil for 15 min. The chicken will continue to cook and will reach 185 which is considered done during the rest time. This prevents the breast meat from drying out.
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Creamy Chicken Casserole
6 Servings
Chicken American
Bake Chicken Soup Main Dish American
2 cups cken cooked and chopped
2 cups e cooked
10 3/4 cans am of mushroom soup
1/3 cup Miracle p Light
3 ea Egg hard-led, chopped
1/4 cup on finely chopped
1/4 teaspoon t
1 cup n flakes
1 tablespoon ter melted
PREP TIME: 25 min TOTAL TIME: 1 hr 5 min SERVING SIZE: 1 cup each Preheat oven to 350? F. Cook the rice according to package directions. Cook the eggs until hard boiled and then chop. Also cook the chicken until no longer pink; chop up. Mix chicken, soup, rice, Miracle Whip, eggs, onion and salt together. Melt the butter and add the corn flakes to combine. Spoon the chicken mixture into a 1 1/2 quart baking dish; top with the cornflake mixture and bake for 35 - 40 minutes or until heated through. SUBSTITUTE: Chopped cooked turkey may be used in place of chicken.
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Chicken American
Bake Chicken Soup Main Dish American
2 cups cken cooked and chopped
2 cups e cooked
10 3/4 cans am of mushroom soup
1/3 cup Miracle p Light
3 ea Egg hard-led, chopped
1/4 cup on finely chopped
1/4 teaspoon t
1 cup n flakes
1 tablespoon ter melted
PREP TIME: 25 min TOTAL TIME: 1 hr 5 min SERVING SIZE: 1 cup each Preheat oven to 350? F. Cook the rice according to package directions. Cook the eggs until hard boiled and then chop. Also cook the chicken until no longer pink; chop up. Mix chicken, soup, rice, Miracle Whip, eggs, onion and salt together. Melt the butter and add the corn flakes to combine. Spoon the chicken mixture into a 1 1/2 quart baking dish; top with the cornflake mixture and bake for 35 - 40 minutes or until heated through. SUBSTITUTE: Chopped cooked turkey may be used in place of chicken.
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Jims Chicken Marsala
2 Servings
Chicken Italian
Chicken Italian
2 boneless skinless cken breasts
4 large portobello hrooms
5 cloves of lic
1 large on
1 cup ur
1 cup sala wine
2 Tbs heavy am
1 on
1 tsp per
1 tsp t
1 Tbs il
1 pound penne ta
2 Tbs ter
2 Tbs ra virgin olive oil
cut chicken into strips.season flour with salt and pepper then coat chicken strips with seasoned flour. saute chiken in butter till golden then remove. In same skillet add olive oil minced onion roughly chopped garlic and sliced portobellos saute till musrooms are tender. do not allow garlic to brown this will make it bitter. add marsala wine and deglaze pan then add juice of 1/2 lemon.stir in heavy cream add basil bring to a simmer and add chicken allow to reduce by 1/3 in the meantime boil salted water for pasta cook til al dente serve chicken and sause over pasta
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Chicken Italian
Chicken Italian
2 boneless skinless cken breasts
4 large portobello hrooms
5 cloves of lic
1 large on
1 cup ur
1 cup sala wine
2 Tbs heavy am
1 on
1 tsp per
1 tsp t
1 Tbs il
1 pound penne ta
2 Tbs ter
2 Tbs ra virgin olive oil
cut chicken into strips.season flour with salt and pepper then coat chicken strips with seasoned flour. saute chiken in butter till golden then remove. In same skillet add olive oil minced onion roughly chopped garlic and sliced portobellos saute till musrooms are tender. do not allow garlic to brown this will make it bitter. add marsala wine and deglaze pan then add juice of 1/2 lemon.stir in heavy cream add basil bring to a simmer and add chicken allow to reduce by 1/3 in the meantime boil salted water for pasta cook til al dente serve chicken and sause over pasta
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Chicken Parmesan Spaghetti
A simple-to-make pasta dish with bite-sized pieces of popcorn chicken and a rich, creamy, cheesy sauce.
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Chicken tender hoagie
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4 Servings
Chicken American
chicken breast onions bell peppers cheese french bread Chicken
4 cken breast (or according to your needs)
1 or 2 ons (whatever size you like)
1 or 2 l peppers (whatever size you like)
1 shredded cheese
1 french bread loaf (or whatever you prefer)
Here's the deal. I never put down my seasonings because I want you to make it the way you like it. 1. Wash your chicken. 2. Cut chicken breast into half inch strips long ways and put them in a bowl. 3. Cut your onion in half on the ends. Lay the onion flat and cut it on the sides as thick as you want them and put in a bowl. 4. Cut the bell pepper the thickness you like put them in the bowl with the onions. 5. Rinse onions and bell pepper. 6. Pour enough oil to coat the bottom of your skillet and let it get hot. 7. Put your seasoning on your meat, onions and bell peppers. 8. Once your skillet is hot sautee the onions and bell peppers. Don't put them all in the skillet if you have a bunch. 9. After you get your onions and bell peppers sauteed put your bread in the oven and let it toast for about 5 or 7 minutes then take it out. 10. Once you have sauteed all of your onions and bell peppers put some chicken in the skillet and stir it around so it won't stick. 11. Add more oil if needed. 12. When you turn your chicken over add some onions and bell peppers. Continue until you are done. 13. Take your bread plate it and put some cheese on the bottom bun. Then add your chicken, onions, bell peppers, more cheese on top and close the bread top. 14. Now enjoy!
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4 Servings
Chicken American
chicken breast onions bell peppers cheese french bread Chicken
4 cken breast (or according to your needs)
1 or 2 ons (whatever size you like)
1 or 2 l peppers (whatever size you like)
1 shredded cheese
1 french bread loaf (or whatever you prefer)
Here's the deal. I never put down my seasonings because I want you to make it the way you like it. 1. Wash your chicken. 2. Cut chicken breast into half inch strips long ways and put them in a bowl. 3. Cut your onion in half on the ends. Lay the onion flat and cut it on the sides as thick as you want them and put in a bowl. 4. Cut the bell pepper the thickness you like put them in the bowl with the onions. 5. Rinse onions and bell pepper. 6. Pour enough oil to coat the bottom of your skillet and let it get hot. 7. Put your seasoning on your meat, onions and bell peppers. 8. Once your skillet is hot sautee the onions and bell peppers. Don't put them all in the skillet if you have a bunch. 9. After you get your onions and bell peppers sauteed put your bread in the oven and let it toast for about 5 or 7 minutes then take it out. 10. Once you have sauteed all of your onions and bell peppers put some chicken in the skillet and stir it around so it won't stick. 11. Add more oil if needed. 12. When you turn your chicken over add some onions and bell peppers. Continue until you are done. 13. Take your bread plate it and put some cheese on the bottom bun. Then add your chicken, onions, bell peppers, more cheese on top and close the bread top. 14. Now enjoy!
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