Chicken

Apricot-Mustard Glazed Chicken Breasts

Posted on May 26, 2009. Filed under: Chicken, Family Corner |

seleach originally posted this recipe in What’s for Dinner February 2009.

Apricot-Mustard-Glazed Chicken Breasts

1 c apricot jam

1/2 c dijon mustard

1/2 c low-sodium chicken broth

8 spilt chicken breast halves, on the bone

salt  and pepper

2 tbsp butter, cut into pieces and softened

12 dried apricots cut into thin slivers

Preheat oven to 375*. In a small saucepan, stir together jam, mustard and broth. Bring to a boil over high heat, stirring occasionally. Reduce heat to med-low and cook, stirring, until jam has dissolved, about 3 min. Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken with butter. Scatter apricots over chicken and bake, uncovered until chicken is lightly browned and cooked through about 1 hr. Turn and bast chicken often. Serve with the sauce from the dishes spooned over the top.

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Salsa Chicken

Posted on February 3, 2009. Filed under: Chicken |

Salsa Chicken – very easy! Recipe was found on McCormick’s website (though I use whatever taco seasoning I have on hand).

Ingredients:

1 package taco seasoning (or 1/4 cup if you buy in bulk)

1 pound boneless skinless chicken breasts cubed (I’ve found that we actually prefer chicken thighs for this dish – meat stays more moist and is cheaper)

2 tablespoons oil

1 can (14 1/2 ounces) diced tomatoes

1/3 cup Apricot or Peach preserves Directions:

Put taco seasoning on a plate or into plastic bag. Add chicken and toss to coat. In large skillet, heat oil over medium heat. Add chicken and saute 5-7 minutes or until done. Stir in tomatoes and preserves. Cover and simmer 10 minutes. I serve it over rice. The recipe also suggests serving it with black beans. The recipe states “makes 4 servings” but I’ve stretched it with an extra can of tomatoes and maybe a little more chicken then the recipe calls for.

Source:  Mrs Marcos

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Honey Mustard Chicken

Posted on January 26, 2009. Filed under: Chicken, Family Corner, Main Dish, Reviewed |

1/3 cup Dijon mustard

1/3 cup honey

2 tablespoons chopped dill or 1 tablespoon dried dill

1 teaspoon freshly grated orange peel

1 (2 1/2 pound)chicken…quartered

Preheat oven to 400’…Combine mustard and honey in a small bowl…Stir in dill and orange peel… Line a baking sheet with foil.Place chicken skin-side down on prepared pan.Brush sauce on top the chicken-coat well… Turn chicken over.Gently pull back skin and brush meat with sauce.Gently pull skin back over sauce… Brush skin with remaining sauce.Bake until juices run clear when thickest protion of meat is pierced with a knife.About 30 minutes…

Source:  BuddyBeanieBaby at FamilyCorner

REVIEW:  This was fabulous!  I baked it in a Pyrex dish, 9X13, lightly greased.  Also, I didn’t put any sauce under the skin on the top side.  I wouldn’t have had enough sauce to do that.  It smelled great and tasted really good too.

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Chicken Creole

Posted on January 12, 2009. Filed under: Chicken, Quick & Easy, Reviewed |

20-MINUTE CHICKEN CREOLE

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

as needed nonstick cooking spray
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 can (14 oz) tomatoes, cut up**
1 C low-sodium chili sauce
1-1/2 C green peppers, chopped (1 large)
1/2 C celery, chopped
1/4 C onion, chopped
2 cloves minced garlic
1 Tbsp fresh basil or 1 tsp dried
1 Tbsp fresh parsley or 1 tsp dried
1/4 tsp crushed red pepper
1/4 tsp salt
  1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
  2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
  3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
  4. Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.

Yield: 4 servings–Serving Size: 1-1/2 cup

Source

TO sub for 1 cup chili sauce:  1 cup tomato sauce, dash apple cider vinegar, dash EACH sugar, allspice, cayenne.  Double onion called for in recipe.

Review:  this was not all that great.  Don’t bother making it again.

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Mexican Chicken in the Crockpot

Posted on January 6, 2009. Filed under: Chicken, Family Corner, Hispanic, Reviewed, Slow-Cooker |

Mexican chicken in the crockpot

1 small pkg. (12 oz) frozen corn
1 can of black beans drained and rinsed
2 cup Salsa (Pace) divided
4 or 5 boneless, skinless chicken breast
8oz. cream cheese (lite)
1/2 cup chopped onion divided
1 bell pepper seeded and chopped & divided
optional 1 can small olives drained

In the crockpot layer 1/4 c onions beans, corn, 1c. salsa, 1/2 green pepper, (olives) chicken, onions, & peppers and last cup of salsa. Cook on high for 4 hours or until chicken is cooked. Place Cream cheese on top and allow to melt. Remove chicken breast and stir what is in the crock pot, replace chicken. Turn to low and serve anytime you’re ready. May be served with plain rice or noodles.
Source: Vrsherren @ Family Corner

REVIEW:  This looked great until I added the cream cheese.   Our verdict:  a big NO.  We had sandwiches instead.   I might consider something along this line but with cheddar/monterey jack instead of the cream cheese.  But I’m not in a big hurry to revisit this one.   01/24/09

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Petti di Pollo alla Valdostana

Posted on November 10, 2008. Filed under: Chicken, Main Dish |

Petti di Pollo alla Valdostana
(Chicken breasts with mushrooms & cheese)

4 B/S chicken breasts
3 TBSP flour
5 TBSP butter
1/4 cup extra virgin olive oil
1 12 oz. can sliced mushrooms
1/2 lb. mozzarella cheese, thinly sliced
1/2 cup white wine
1 can chicken stock, divided

Coat chicken breasts with flour. Melt 4 TBSP of the butter with the olive oil in a skillet. Add chicken and cook til golden brown on both sides.
Pour 1/4 cup chicken broth into 8 x 12 casserole dish, transfer chicken from skillet, cover with foil and bake in 350º oven for 30 minutes.
Add the mushrooms to the skillet and cook til heated. Remove chicken from oven. Using a slotted spoon, remove mushrooms from skillet and place on top of chicken breasts, topping with mozzarella cheese.
Return to oven.
Pour wine and 1/3 cup chicken stock into skillet, and bring to a boil stirring well. Simmer for 10 mins.
Stir in remaining 1 TBSP butter.
Remove chicken from oven and pour sauce from skillet all around chicken. Serve immediately.

Source:  Debbie F. at Familycorner.com

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Mexican Chicken Soup

Posted on September 30, 2008. Filed under: Chicken, Main Dish, Slow-Cooker, Soups |

This recipe was originally posted in What’s for Dinner July 2008 on FamilyCorner.com forums by futureteacher:

MEXICAN CHICKEN SOUP

1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transer for a 5-qt slow cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4 hours. Serve with cheese, sour cream and salsa. Makes about 6 servings.
Source: Taste of Home

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Easy Arroz Con Pollo

Posted on September 9, 2008. Filed under: Chicken, Main Dish |

1 tbsp olive oil
1 cup cooked chicken
1 (8 oz) box yellow rice
1/2 cup frozen peas

In a large skillet over medium heat, heat oil and coked chicken until it starts to brown. Add 1 1/2 cups water to chicken and add peas. Bring to a boil.
Add Rice packet. Reduce heat and simmer for about 25 minutes. Stir and serve. Makes 4 servings

SOURCE: cat lover at MomsMenu

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Cajun Chicken Strips

Posted on September 7, 2008. Filed under: Chicken, Main Dish, Reviewed |

3 tablespoon all-purpose flour
1 TBL poultry seasoning
2 teaspoon garlic salt (I use half garlic powder)—I used garlic powder
1 1/2 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon cayenne pepper

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips (can use boneless thighs also)
2 tablespoons butter OR margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.4-6 servings.

REVIEW: This was very tasty. It was easy to make too!

Source:  Kell at Family Corner

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Easy Chicken Puffs

Posted on September 4, 2008. Filed under: Chicken, Main Dish, Reviewed |

Easy Chicken Puffs

2 cups cooked, diced chicken (I usually grill or cook extra chicken sometime when I’m already making it for a family meal and then make a batch of puffs in the next couple of days.)

8 oz. cream cheese, at room temperature (I use the herb and chive flavored cream cheese, because it is NUMMY in the puffs, but you could use plain as well.)

1 tube of 8 refrigerated bake-and-serve crescent rolls

1/4  cup diced onion

1 Tbsp. olive or vegetable oil

4 Tbsp. seasoned dry bread crumbs

4 tsp. butter

Preparation:

Slowly cook onion in oil on stovetop, allowing it to caramelize slightly.  Stir onion and cream cheese into diced chicken.  Carefully remove roll dough from tube and divide into 4 portions of 2 triangles each.  Pat connecting seams of each pair of rolls together and stretch lightly to form 4 squares of dough.  Place 1/2 cup of chicken mixture in the center of each square, then gently pull corners up around chicken and pinch all seams together so they’re sealed tightly.

Freezing for later use:

Place four little chicken puffs seam-side down on a tray that has been lightly oiled or covered with parchment.  Place tray in freezer and allow puffs to freeze solid, then remove from tray and store in a tightly sealed container or plastic freezer bag.

Baking:

Allow puffs to thaw.  Preheat oven to temperature specified on the roll packaging and bake for 15 minute or until dough is cooked but not yet browned.  Remove from oven and place one teaspoon butter on each puff, then top the butter with a tablespoon of breadcrumbs.  Return puffs to the oven for remainder of cooking time – 5 or 10 minutes.

SOURCE

REVIEW:  I made these for dinner 09/14/2008.  TheDad and I liked them; the kids did not.  (However, Big Brother said that he would like the puffs with a different “sauce” for the chicken.)  The cream cheese was very rich.  Also, the dough is difficult to shape; it’s sort of gooey feeling when you handle it.

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