Tag Archives: chicken

Jalapeno Chicken Breasts


Makes 6 Servings

Ingredients

6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 ounce package reduced-fat cream cheese, softened and cut into cubes
2 slices turkey bacon, crisp-cooked, drained, and crumbled (optional)

Directions

Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.
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Crock Pot Creamy Ranch Chicken

Ingredients

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
1/2 cup milk
fresh chopped parsley (optional)

Directions

Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.

In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.

Top each serving with fresh chopped parsley, if desired.
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Chicken Cakes


Yield: 8-10 servings

Ingredients

1 pound boneless skinless chicken breast
1 pound boneless skinless chicken thighs
3 tablespoons butter
1 cup small diced red, yellow or orange bell pepper, but not green
1 cup small dice onions
1 pinch red pepper flakes (optional)
1 teaspoon poultry seasoning such as Bells
2 tablespoons fresh garlic, minced fine
1/2 cup crushed Ritz crackers
1/2 cup mayonnaise
1/4 cup fresh Italian flat leaf parsley chopped fine
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 shakes Tabasco sauce (optional)
1/2 cup seasoned bread crumbs
2 whole eggs, beaten
1 tablespoon Dijon mustard
2 tablespoons oil for frying, divided
2 tablespoons butter for frying, divided

Directions

Place breast meat and thigh meat in a food processor and process until the meat is ground down to about pea sized pieces. Try not to over process. Divide the mixture in half.

In a large sauté pan, melt butter and over medium heat, sauté peppers, onions, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute.

Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely.

In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine.

Add raw chicken and cooled mixture from sauté pan and mix.

Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes

Heat a large grill pan over medium heat and add half the oil and half the butter. Once melted, place half the chicken cakes into the pan. Fry for about 3-4 minutes per side.

Since we are dealing with raw chicken, I inserted a probe thermometer into the side of one of the cooked cakes to make sure it was at least 150 degrees F before removing to a platter. Repeat for second batch.

Alternatively, if you have two grill pans you can cook all at once.
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Southern Smothered Chicken

Ingredients

1 lbs chicken I used legs, and thighs
1 1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
1 tsp celery seed
1 tbsp onion powder
1 tsp poultry seasoning
1 tbsp garlic powder
1 tsp smoked paprika
1/4 cup vegetable oil
2 cups chicken broth
1 cup whole milk
2 tsp minced garlic
1 medium sized onion chopped

Directions

Start off by making sure that all of the chicken is nice and clean.

Pour 1 1/2 cup flour into a large bowl, and add in seasonings: garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.

Coat the chicken with the seasoned flour, and make sure you coat all surfaces.

Reserve the seasoned flour

Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.

Start adding in the chicken, but be sure to not over crowd the pan (use a pan big enough to hold all of the chicken).

Cook the chicken until it is golden brown (DO NOT worry about cooking the chicken until done, because we will cook it some more).

Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.

Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.

Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.

Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren’t any lumps.

Let the gravy cook for about 2 minutes (still on medium heat), then pour in 1 cup of milk into the pan.

Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.

Make sure all of the chicken is coated with the creamy gravy.

Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.

Once done serve the chicken with rice or mashed potatoes.
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Bruschetta Chicken Bake


Makes 6 Equal Servings (1 Cup Per Serving)

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup 2% milk shredded mozzarella cheese

Directions

Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

Layer chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.

Top with stuffing. Bake 30 min. or until chicken is done.
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Creamy Chicken Penne


Makes 6 Servings

Ingredients

8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese, cubed
1 teaspoon oregano leaves
1 teaspoon rosemary leaves, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 1/2 cups chopped cooked chicken breast
2 tablespoons grated Parmesan or Asiago cheese

Directions

Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.

Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.

Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.
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Crock Pot Chicken Parmesan


Serves 4

Ingredients

2 tsp. olive oil
4 skinless, boneless chicken breasts (about 3 oz.) each
1 1/4 cups crushed tomatoes
2 large cloves garlic, crushed
1 tsp. Sugar
Pinch of celery seeds
2 tbs. dry red wine
1/2 cup shredded mozzarella cheese
2 tbs. grated Parmesan cheese

Directions

Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and saute, stirring occasionally, until lightly browned, about 10 min.

Combine the chicken and next 5 ingredients in the crock pot.

Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170 degrees – approximately 6-8 hrs.

Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir.

Cook until the cheeses are melted, about 15 min.
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