INGREDIENTS
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 2 tablespoons butter
* 1 small onion, chopped
* 1/2 green bell pepper, seeded and chopped
* 2 chicken livers, trimmed and chopped
* 2 cloves garlic, minced
* 1 teaspoon dried sage
* 1 cup chicken broth
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 cups cornbread crumbs
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup water
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
3. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
4. Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9×13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
5. Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
INGREDIENTS
* 2 sweet potatoes, peeled and cut into 2-inch pieces
* 1 tablespoon olive oil
* salt and pepper to taste
* 2 skinless, boneless chicken breast halves
* 1/2 cup balsamic vinegar
* salt and ground black pepper to taste
* 1/2 cup balsamic vinegar
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
3. Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
4. Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
5. Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.
INGREDIENTS
* 1 whole boneless, skinless chicken breast, cubed
* 2 cups wild rice, cooked
* 1/2 pound fresh asparagus
* 3 tablespoons hoisin sauce
* 4 tablespoons peanut oil
* 1 tablespoon brown sugar
DIRECTIONS
1. Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
2. Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
3. Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.
INGREDIENTS
* 2 cups flour
* 1 tablespoon dried tarragon
* 2 tablespoons salt
* 1 tablespoon ground ginger
* 2 tablespoons ground black pepper
* 1 tablespoon dry mustard powder
* 1 tablespoon dried thyme leaves
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 egg
* 1/4 cup milk
* 8 (6 ounce) skinless, boneless chicken breast halves
* 1/2 cup vegetable oil
DIRECTIONS
1. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
INGREDIENTS
* 6 skinless, boneless chicken breasts
* 2 cups cooked wild rice
* 1/2 cup roasted green chili, chopped
* 1 cup shredded Cheddar cheese
* 1/4 cup chopped green onions
* 1 teaspoon ground cumin
* salt to taste
* ground black pepper to taste
* 1 cup crushed corn flakes cereal
* 1 egg, beaten
DIRECTIONS
1. Mix together rice, chili, cheese, onion, and cumin.
2. Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
3. Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9×13 inch baking dish. Season with salt and pepper to taste.
4. Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
INGREDIENTS
* 6 skinless, boneless chicken breast halves - pounded thin
* 1 (8 ounce) bottle Italian-style salad dressing
* 8 slices of stale wheat bread, torn
* 3/4 cup grated Parmesan cheese
* 1 teaspoon chopped fresh thyme
* 1/8 teaspoon pepper
* 1 1/2 cups feta cheese, crumbled
* 1/2 cup sour cream
* 1 tablespoon vegetable oil
* 3 cloves garlic, minced
* 4 cups chopped fresh spinach
* 1 bunch green onions, chopped
* 1 cup mushrooms, sliced
* 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
DIRECTIONS
1. Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
2. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
3. In a large bowl, stir together the feta and sour cream. Set aside.
4. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and sautee until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
5. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
6. Preheat the oven to 400 degrees F (200 degrees C).
7. Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
8. Bake, uncovered, in a preheated oven for 25 minutes.
INGREDIENTS
* 8 slices bacon
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 cup crumbled blue cheese
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt
* 2 tablespoons olive oil
DIRECTIONS
1. Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
3. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
4. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
5. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1 egg
* 1/2 cup water
* 2 cups finely chopped almonds
* 1/4 cup butter
* 3 tablespoons olive oil
* 1 pound fresh mushrooms
* 1 onion, sliced into rings
* 2 cloves garlic, crushed
* 1 cup heavy cream
* 1/4 cup almond paste
* 1/2 teaspoon freshly ground nutmeg
DIRECTIONS
1. Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
2. Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9×13 inch baking dish.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
5. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
6. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
INGREDIENTS
* 2 skinless, boneless chicken breasts
* 2 tablespoons butter
* 1 tablespoon vegetable oil
* 3 tablespoons shallots, minced
* 1/3 cup chicken stock
* 1/4 cup raspberry vinegar
* 1/3 cup heavy whipping cream
* salt and pepper to taste
DIRECTIONS
1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.
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
* 3 ounces cream cheese, softened
* 2 tablespoons minced onion
* 2 tablespoons chopped fresh parsley
* 1 teaspoon chopped fresh dill
* 1 teaspoon minced garlic
* 1/8 teaspoon lemon pepper
* 4 ounces fresh Dungeness crabmeat
* 4 skinless, boneless chicken breasts
* 1 cup all-purpose flour
* 2 eggs, beaten
* 3 cups fresh bread crumbs
* 2 tablespoons butter
* 2 tablespoons vegetable oil
DIRECTIONS
1. In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
2. Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
3. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
INGREDIENTS
* 1 tablespoon butter
* 1/2 cup finely diced acorn squash
* 1 green bell pepper, diced
* 1 small onion, finely diced
* 1 stalk celery, chopped
* salt and pepper to taste
* 4 skinless, boneless chicken breasts
* 2 ounces shredded Cheddar cheese
* 2 cups all-purpose flour for coating
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.
3. Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
4. Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
INGREDIENTS
* 1 1/2 cups water
* 1 cup uncooked basmati rice, rinsed and drained
* 3/4 pound plums, pitted and chopped
* 1/2 medium red onion, minced
* 3 habanero peppers, seeded and minced
* 3 tablespoons minced fresh cilantro
* 1 teaspoon sugar
* 3/4 pound boneless, skinless chicken breasts
* 2 teaspoons fresh rosemary, minced
* salt and pepper to taste
* 2 teaspoons vegetable oil
DIRECTIONS
1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
3. Meanwhile, season chicken with fresh rosemary, salt, and pepper.
4. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.
INGREDIENTS
* 2 tablespoons fresh lemon juice
* 3/4 cup butter
* 2 cloves garlic, crushed
* 1/4 teaspoon dried basil
* 1 teaspoon chopped pimento
* 1 cup chopped pecans
* 1 1/2 cups chopped fresh broccoli florets
* 1 small onion, minced
* 1/2 cup sour cream
* 1 (3 ounce) package cream cheese
* 8 skinless, boneless chicken breast halves
* 1 egg, beaten
* 1 cup dry bread crumbs
* 1/2 cup chopped pecans
* 1 tablespoon vegetable oil
DIRECTIONS
1. To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
2. Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9×13 inch baking dish.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
INGREDIENTS
* 10 skinless, boneless chicken breast halves
* 2 cups dry bread crumbs
* 2 tablespoons all-purpose flour
* 1 tablespoon dried oregano
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 1 tablespoon vegetable oil
* 1 1/2 cups packed brown sugar
* 1/4 cup prepared mustard
* 1/2 cup ketchup
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1/4 cup grated onion
* 1/2 teaspoon salt
* 3/4 cup water
* 10 pineapple rings
DIRECTIONS
1. Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9×13 inch baking dishes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
4. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
INGREDIENTS
* 4 boneless, skinless chicken breast halves
* 1 teaspoon lemon pepper
* 1 teaspoon salt
* 1 teaspoon dried dill weed
* 1 teaspoon garlic powder
* 3 tablespoons butter
* 1/2 cup whipping cream
* 2 tablespoons capers, drained and rinsed
DIRECTIONS
1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
INGREDIENTS
* 3 tablespoons unsalted butter, divided
* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves - pounded thin
* salt and pepper to taste
* 2 shallots, chopped
* 1 clove garlic, minced
* 1/3 cup dry white wine
* 1/2 cup chicken broth
DIRECTIONS
1. Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
2. Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
INGREDIENTS
* 1 tablespoon olive oil
* 3 skinless, boneless chicken breast halves
* 1 tablespoon ground black pepper, or to taste
* 3 tablespoons onion powder, or to taste
* 1 (28 ounce) can chopped stewed tomatoes, 1/2 the liquid reserved
* 1 (14 ounce) can chicken broth
* 1 (10 ounce) package frozen mixed vegetables
* 1/4 cup water
DIRECTIONS
1. Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
2. While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.
INGREDIENTS
* 1 tablespoon olive oil
* 2 (6 ounce) skinless, boneless chicken breast halves
* Salt and pepper to taste
* 2 pieces cornbread, crumbled
* 2 slices cooked bacon, crumbled
* 2 tablespoons minced celery
* 2 tablespoons minced onion
* 2 tablespoons butter, melted
* 1/4 cup chicken stock
* 1/3 cup chicken stock
* 1/3 cup plum jam
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
3. Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
4. Bake in preheated oven for 25 minutes.
5. While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
6. Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1 pinch ground black pepper
* 3 tablespoons butter
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 1/2 cup water
* 2 tablespoons brown sugar
* 2 tablespoons distilled white vinegar
* 2 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 2 teaspoons chili powder
* 1 teaspoon mustard powder
* 1/2 teaspoon celery seed
* 1 clove garlic, minced
* 1/8 teaspoon hot pepper sauce
DIRECTIONS
1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
