INGREDIENTS
* 2 skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 clove garlic, crushed
* 1/2 cup all-purpose flour
* 1/2 cup margarine
* 1/4 cup fresh lemon juice
* 1/2 cup chopped fresh mint leaves
DIRECTIONS
1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.
INGREDIENTS
* 4 boneless, skinless chicken breast halves
* salt and pepper to taste
* 1 cup all-purpose flour
* 3 tablespoons olive oil
* 2 cups diced onion
* 1 cup diced celery
* 1 cup diced carrots
* 2 tablespoons finely chopped garlic
* 3 bay leaves
* 1 teaspoon dried thyme
* 1 cup dry white wine
* 2 (32 fluid ounce) containers chicken broth
DIRECTIONS
1. Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
2. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
3. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
4. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1/4 cup butter
* 1 lemon, juiced
* 3/4 teaspoon salt
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
DIRECTIONS
1. Preheat the oven broiler.
2. Melt the butter in a saucepan over low heat, and mix in the lemon juice, salt, paprika, oregano, garlic powder, and pepper. Arrange chicken in a shallow baking dish. Pour the sauce evenly over the chicken.
3. Cook 20 minutes in the preheated oven, turning and basting occasionally with the sauce, until chicken juices run clear.
INGREDIENTS
* 1 tablespoon vegetable oil
* 4 skinless, boneless chicken breasts
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
* 1/2 cup water
DIRECTIONS
1. Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set aside. Pour off fat.
2. Add soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.
INGREDIENTS
* 8 skinless, boneless chicken breast halves
* 2 (1 ounce) packages ranch dressing mix
* 1/4 cup dry bread crumbs
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.
3. Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Serve with rice or potatoes, if desired.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 (16 ounce) bottle Italian-style salad dressing
* 1/4 teaspoon lemon pepper
* salt to taste
DIRECTIONS
1. Rinse chicken and pat dry. Place in a shallow glass bowl and pour 1/2 bottle of salad dressing over it. Cover and refrigerate for at least 3 hours.
2. Lightly oil grill and preheat to medium high.
3. Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
INGREDIENTS
* 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
* 4 small skinless, boneless chicken breast halves
* 1 medium tomato, finely chopped
* 1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
* 1/4 cup chopped fresh basil
DIRECTIONS
1. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
2. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
3. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).
INGREDIENTS
* 8 potatoes
* 1/4 cup butter
* 2/3 cup milk
* 1 medium head roasted garlic
* 1 pound cooked, shredded chicken breast meat
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh rosemary
* 1/2 cup red bell pepper, diced
* 1 cup fresh corn kernels
* 1 cup shredded Cheddar cheese
DIRECTIONS
1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C).
3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
4. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
INGREDIENTS
* 1 (4 pound) fresh or thawed whole roasting chicken
* 2 tablespoons Kikkoman Lite Soy Sauce
* 2 teaspoons dry sherry
* 1 teaspoon vegetable oil
* 1 large clove garlic, pressed
* 1/2 teaspoon fennel seed, crushed
* 1/2 teaspoon ground ginger
* 1/4 teaspoon sugar
* 1/8 teaspoon ground cloves
DIRECTIONS
1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
3. Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
4. Remove chicken from oven and let stand 10 minutes before carving.
INGREDIENTS
* 4 tablespoons olive oil, divided
* 4 boneless skinless chicken breasts, diced
* 8 ounces crimini mushrooms, sliced
* 1/4 cup minced onion
* 1/2 cup Holland House® White Cooking Wine
* 1/4 teaspoon dried red pepper flakes (optional)
* 16 ounces sour cream (regular or reduced fat)
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon fresh ground black pepper
* 2 cups broccoli florets
* 12 ounces dry whole wheat pasta, cooked according to package directions
DIRECTIONS
1. Heat 12 inch skillet over medium high heat. Add 2 tablespoons oil and chicken; saute for 3 to 5 minutes or until chicken is done. Remove chicken and set aside.
2. To same skillet, add remaining 2 tablespoons oil, mushrooms, and onion. Cook 5 minutes, or until browned and caramelized. Return chicken to skillet. Add cooking wine, and red pepper flakes, if desired. Continue cooking until wine is reduced by half, about 3 to 4 minutes. Reduce heat to low.
3. Add sour cream, Parmesan cheese and black pepper. Stir until heated through, being careful not to boil. Cook broccoli in microwave 2 to 3 minutes until tender crisp. Place cooked pasta on dinner plates. Top each plate with broccoli and pour chicken stroganoff over top.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1 (16 ounce) bottle Italian-style salad dressing
DIRECTIONS
1. To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9×13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
INGREDIENTS
* 2 chicken breasts, cooked and deboned
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (8 ounce) container sour cream
* 1/2 cup butter
* 40 buttery round crackers
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
3. Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 (8 ounce) package cream cheese with chives
* 2 tablespoons melted butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Pound meat to between 1/4 and 1/8 inch thick.
2. Spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. Roll up, and place in a casserole dish. Drizzle melted butter over rollups.
3. Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
4. Melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.
INGREDIENTS
* 1 cup Hidden Valley® Original Ranch® Salad Dressing
* 2 tablespoons Cajun seasoning
* 4 (6 ounce) boneless chicken breasts, butterflied and pounded flat
* 16 jumbo shrimp, peeled and deveined
* 1 shallot, minced
* 1 egg
* 1 teaspoon garlic powder
DIRECTIONS
1. Mix dressing and Cajun seasoning in medium bowl. Coat chicken with mixture and set aside.
2. In small bowl, mix shrimp, shallot and egg. Lay chicken flat and place 4 shrimp along middle. Fold chicken over shrimp and seal with toothpicks. Place chicken in shallow pan and sprinkle with garlic powder. Refrigerate 1 hour.
3. Light grill using Kingsford® briquets. Place chicken on uncovered grill over high heat for 20 minutes, without turning. Carefully remove chicken and place each piece on an individual sheet of aluminum foil. Wrap tightly and place uncooked side of chicken on grill. Cook uncovered for 10 minutes more.
4. Remove toothpick, cut chicken in half and serve.
INGREDIENTS
* 1/2 pound smoked sausage, sliced thinly
* 1/2 pound fresh button mushrooms
* 3 tablespoons chopped green onion
* 1 teaspoon minced garlic
* 4 tablespoons blue cheese salad dressing, divided
* 3 skinless, boneless chicken breasts
* 1 tablespoon Cajun-style seasoning
DIRECTIONS
1. To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9×13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
4. Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
INGREDIENTS
* 1/2 cup shredded Cheddar cheese
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1/4 cup minced cilantro
* 1/4 cup diced tomatoes
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/8 teaspoon salt
* 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* toothpicks
DIRECTIONS
1. In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.
2. Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.
INGREDIENTS
* 1 1/2 cups Plain yogurt or sour cream
* 1/4 cup lemon juice
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon celery seed
* 1/2 teaspoon Hungarian sweet paprika
* 1 garlic clove, minced
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 8 skinless, boneless chicken breast halves
* 2 cups fine dry bread crumbs
DIRECTIONS
1. In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
INGREDIENTS
* 6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness
* 4 teaspoons ground coriander
* Salt
* 6 tablespoons Major Grey Chutney
* 1 lime, quartered
* 6 tablespoons frozen limeade concentrate
* 1/4 teaspoon hot red pepper flakes
* 1/4 teaspoon ground ginger
* 1 1/2 tablespoons vegetable or canola oil
* 1 (15 ounce) package broccoli slaw
* 3 medium green onions, thinly sliced
* 1 large carrot, coarsely grated
* 1/4 cup chopped fresh cilantro
DIRECTIONS
1. Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
2. While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
3. Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
4. For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.
INGREDIENTS
* 1 cup whole wheat or white flour
* 1/2 teaspoon salt
* 1/8 teaspoon white pepper, or to taste
* 1/8 teaspoon black pepper, or to taste
* 2 pounds chicken breast tenderloins or strips
* 2 tablespoons canola oil
* 2 tablespoons extra-virgin olive oil
* 2 cups chicken broth
* 2 tablespoons fresh lemon juice
* 1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
* 1/4 cup capers
* 2 tablespoons butter
* 1/4 cup chopped flat-leaf parsley
DIRECTIONS
1. Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
2. Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
3. Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
4. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
INGREDIENTS
* 1 ounce dried mushrooms (the variety of your choice)
* 4 large garlic cloves
* 1 pound portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
* 1 teaspoon dried thyme leaves
* 2 tablespoons olive oil
* 6 ounces mild goat cheese
* 1 pinch Salt and pepper, to taste
* 1/4 cup honey
* 1/4 cup balsamic vinegar
* 8 split skin-on chicken breasts (10 to 12 ounces each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
* 1 teaspoon cornstarch dissolved in
* 1 tablespoon water
DIRECTIONS
1. Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
2. In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
3. Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.
4. Mix honey and vinegar in a small bowl.
5. Adjust oven rack to lowest position and heat oven to 425 degrees.
6. Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
7. Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
8. Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.
9. Arrange a breast on each of 8 plates; drizzle with sauce, and serve.
