F.A.Q. F.A.Q.    Register Register    Login Login    Home Home
Members Members    Search Search
Today's Posts (OFF) | Unanswered Posts (ON)


Forum: Poultry Recipes
 Thread: Broiled Oriental Turkey Slices
root
Senior Member

Posts: 330
Registered:
February 2004

Broiled Oriental Turkey Slices Tue, 10 February 2004 19:30
1 onion
4 stalks of celery
4 roma tomatoes
4 boneless skinless chicken breast halves
salt
1 tsp olive oil
1 cup fat-skimmed chicken broth
1/2 tsp dried thyme

Mix all ingredients in a bowl or plastic bag. Cover bowl or seal bag tightly. Refrigerate at least 4 hours.

To Freeze: Freeze in freezer safe container or plastic baggie.

To Reheat: Defrost. Set oven to broil. Place turkey on rack in a broiler pan. Place broiler pan so top of turkey is 4" from heat. Broil turkey about 7 minutes, turning once.

[Updated on: Tue, 10 February 2004 19:36]

      
 Thread: Brunswick Stew
root
Senior Member

Posts: 330
Registered:
February 2004

Brunswick Stew Tue, 10 February 2004 19:34
4 - 6 chicken breasts
1 large white onion, chopped
2 cups celery, chopped
4 red potatoes, cubed
1 10 oz. package frozen butter beans
1 16 oz. package frozen white corn
1 15 oz. can diced tomatoes with juice
1/4 cup apple cider vinegar>BR> 2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. granulated chicken bouillon
1 Tbsp. marjoram
pinch of red pepper
salt and pepper to taste

Place chicken, onion, celery and salt and pepper in a large stockpot, add enough water to cover chicken and boil until chicken is cooked through. Remove chicken from the pot and place on a plate to cool. Add corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce, bouillon and red pepper to the broth. After chicken is cooled, remove skin and discard and remove meat from the bones and add to the broth. Simmer stew for a couple of hours.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot over medium heat until hot.

[Updated on: Tue, 10 February 2004 19:35]

      
 Thread: Delicious Chicken Bake
root
Senior Member

Posts: 330
Registered:
February 2004

Delicious Chicken Bake Tue, 10 February 2004 20:16
2 pounds Chicken, skinless light meat
1/4 cup Vinegar
2 tablespoons Tabasco Sauce
10 1/2 ounces Cream of Chicken Soup, condensed
1/2 cup Water
3 tablespoons Flour
1/4 cup Butter or Margarine
2 cloves Garlic -- minced

Preheat oven to 350 degrees F. Arrange chicken in casserole pan. Pour vinegar over chicken pieces, followed by Tabasco sauce. Whisk cream of mushroom soup, water and flour until smooth; pour over chicken. Saute mushrooms in butter and garlic for three minutes. Add mushroom mixture to cover chicken in casserole.

To Freeze: Freeze in freezer safe container.

To Reheat: To cook, thaw overnight in refrigerator and bake uncovered for 65 minutes or until chicken is done and gravy is has thickened.

      
 Thread: Chicken in Red Wine Vinegar Sauce
root
Senior Member

Posts: 330
Registered:
February 2004

Chicken in Red Wine Vinegar Sauce Tue, 10 February 2004 20:22
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts or all leg portions if you prefer)
Sea salt and freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crme frache or heavy cream, preferably not ultrapasteurized
Finely chopped fresh (flat-leaf) parsley for garnish

Mix salt and pepper together in a small bowl.

Heat the oil and melt the butter in a deep-sided 12-inch saut pan over medium-high heat. (If your pan isn't large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.)

Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown and the chicken is nearly cooked, about 8 minutes on each side.

Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat.

Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses -- great for a cold!!) Add the crme frache and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

Return to the platter, garnish with parsley, and serve immediately. If there is extra sauce, pass it in a small bowl.

Teacher's Tips:

1.Be sure the vinegar has boiled down enough before you add the crme frache or you'll end up with a beige, watery sauce.

2. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar.

Pork Chops in Red Wine Vinegar Sauce: can be made by following the above steps. Unless your chops are very thick, they will not take quite as long to cook as the chicken!

To Freeze: Freeze in freezer safe container.

To Reheat: Heat sauce and chicken in a covered pan until heated through and chicken is cooked through.

      
 Thread: Chicken Tortilla Soup
root
Senior Member

Posts: 330
Registered:
February 2004

Chicken Tortilla Soup Tue, 10 February 2004 20:29
1 tsp olive oil
1 c chopped onion
2 garlic cloves, minced
2 c shredded chicken breast
1 c frozen corn
1/4 c dry white wine
1 tsp cumin
1-1/2 tsp worcestershire sauce
1/2 tsp chili powder
2 (14.25 oz) can no salt added chicken broth, fat free
1 14.5 oz can diced peeled tomatoes undrained
1 10.75 oz can consensed reduced-fat reduced sodium tomato soup undiluted
1-1/4 c of crushed salted baked tortilla chips
1/2 c fat free sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute for 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a biol. Reduce heat and simmer 1 hour.

To Freeze: Ladle soup into family sized portions, into freezer containers.

To Reheat: Reheat from defrosted or frozen, in a covered pot. Ladle into bowls and top with tortilla chips and sour cream.

      
 Thread: Cream Cheese Crockpot Chicken
root
Senior Member

Posts: 330
Registered:
February 2004

Cream Cheese Crockpot Chicken Tue, 10 February 2004 20:34
4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy

To Freeze: To freeze this dish for later use, place cooled, finished chicken into a large baking pan or oven-proof bowl, then pour finished sauce over chicken. Cool, and freeze

To Reheat: . To re-heat, thaw overnight in refrigerator and then bake at 350 degrees F for 45 minutes to 1 hour.

      
 Thread: Grilled Chicken Wraps
root
Senior Member

Posts: 330
Registered:
February 2004

Grilled Chicken Wraps Tue, 10 February 2004 20:44
6 skinless, boneless chicken breast halves
4 link sausages
2 jalapeno peppers, seeded, minced
3/4 c chopped onion
3 cloves garlic, chopped
1 tsp cajun seasoning
12 slices bacon

Slit open each chicken breast. Cut each sausage link in half, lengthwise, then cut to the length of the chicken breast. Place halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion, garlic and seal chicken with toothpicks.

Season outside of each chicken breast with Cajun spices/seasonings. Wrap each breast with 2 slices of bacon and secure with toothpicks.

To Freeze: Freeze in a freezer safe container.

To Reheat: Thaw overnight and then grill (preferably on a BBQ) over medium until done, about 30 minutes each side.

      
 Thread: Italian Style Chicken Wings
root
Senior Member

Posts: 330
Registered:
February 2004

Italian Style Chicken Wings Tue, 10 February 2004 21:19
2-1/2 pounds chicken wings
2 tablespoons olive oil
3 cloves garlic, crushed
1/4 teaspoon oregano
1 teaspoon parsley flakes
1/4 cup grated Parmigiano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar

Cut wings at each joint; discard tips. Place other joints in shallow baking pan; sprinkle with olive oil, garlic, oregano, parsley flakes Parmigiano cheese, salt and pepper. Place in 350 degrees F oven for about 22 minutes.

To Freeze: Freeze in oven ready container

To Reheat: Defrost. Bake for another 22 minutes. Remove from oven, pour vinegar over chicken and place under broiler about 4 minutes on each side.

      
 Thread: Mother's Souvlakia
root
Senior Member

Posts: 330
Registered:
February 2004

Mother's Souvlakia Tue, 10 February 2004 21:37
Marinade
1/2 c thinly sliced onion
2 Tbsp olive oil
1-1/2 tsp fresh lemon juice
1-1/2 tsp finely chopped fresh parsley
1/4 tsp dried oregano
1 bay leaf
1 lb skinless, boneless chicken, cut to bite sized pieces

Skewers
1/2 red onion, cut into 8 1" pieces
1/2 large green bell pepper, cut into 8 1" pieces
8 button mushrooms
8 large cherry tomatoes
1/4 tsp salt
1/4 tsp black pepper

To prepare marinade, combine first 6 ingredients in large zip-top plastic bag; add chicken. Seal and marniate in fridge 3 hours; turn occasionally.

Remove chicken from bag, discard marinade. Thread 4 chicken pieces, red onion and bell pepper alternately. Sprinkle with salt and pepper.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Rub grill with cut potato to prevent sticking. Grill 12 minutes or until chicken is done, turning once.

      
 Thread: Pan Sauce Chicken
root
Senior Member

Posts: 330
Registered:
February 2004

Pan Sauce Chicken Tue, 10 February 2004 22:09
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs

Season chicken breasts with salt, pepper and seasoning salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.

Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.

Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices. Place in freezer container.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Place in covered skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

      
 Thread: Provencal Chicken and Garlic, Cooked in Rose Wine
root
Senior Member

Posts: 330
Registered:
February 2004

Provencal Chicken and Garlic, Cooked in Rose Wine Tue, 10 February 2004 22:15
1 (2-1/2 pound) chicken, cut into 8 pieces
1 tablespoon olive oil
8 shallots, finely minced
24 garlic cloves, unpeeled
1/4 cup Cognac
2 cups dry rose, preferably from Bandol or Provence
2 rosemary sprigs
2 thyme sprigs
Salt and freshly ground pepper
Chopped fresh parsley for garnish

Remove the skin from as many pieces of chicken as possible (the wings are difficult).

Heat the olive oil over medium-low heat in a large non-stick skillet and add the shallots and garlic. Cook, stirring, until the shallots begin to color. Add the chicken pieces and raise the heat to medium. Cook, turning the chicken, for about 5 minutes, and add the Cognac. Continue cooking, stirring, until the Cognac evaporates. Add the rose, rosemary, thyme, and salt and pepper to taste and bring to a simmer. Reduce heat and simmer 10 to 15 minutes, stirring and turning the chicken pieces from time to time.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Simmer for 10-15 minutes or until chicken is cooked through. Remove the chicken from the pan and place on a platter. If any liquid remains, turn up the heat, bring to a boil, and pour over the chicken (reduce by half if there is as much as a cup left). Garnish with chopped fresh parsley and serve.

      
 Thread: Shepherd's Pie
root
Senior Member

Posts: 330
Registered:
February 2004

Shepherd's Pie Tue, 10 February 2004 22:25
1 1/2 lbs lean ground beef or ground turkey
1/2 c finely chopped parsley
2 Tbsp Dijon mustard
2 Tbsp flour
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/2 c fat skimmed beef broth
1/2 c dry sherry, dry white wine, or more beef broth
6 c packed peeled hot cooked potatoes
2 to 3 Tbsp butter
1/2 c room temp cream cheese (light)
1/2 c shredded swiss or parmesan cheese

Brown Onion Gravy
2 c finely chopped onion
2 Tbsp butter
2 tsp sugar
3 Tbsp flour
3 c fat skimmed beef broth

In a bowl, combine ground beef, parsley, mustard, flour, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup beef broth. Blend well with a fork.

Make the brown gravy: Peel and finely chop 2 onions (8 oz. each). In a 4- to 5-quart pan over medium-high heat, stir onions in 2 tablespoons butter until richly browned, 13 to 15 minutes. Add 2 teaspoons sugar and stir for 2 minutes. Add 3 tablespoons all-purpose flour and stir until browned, 1 to 2 minutes. Remove from heat and stir in 3 cups fat-skimmed beef broth. Return to high heat and stir until boiling.

In a 4- to 5-quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape beef mixture into 1-inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center (cut to test), 10 to 12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.

Boil gravy over high heat, stirring often, until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper. Remove from heat and return meatballs and any accumulated juice to gravy; mix gently.

Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 to 3 tablespoons butter and the cream cheese until smooth. If desired, add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Beat in the Gruyère cheese and add salt and pepper to taste.

Butter a shallow 3 1/2- to 4-quart casserole. Spread two-thirds of the potato mixture evenly over bottom and up sides. Spoon meatball-gravy mixture into the center. Spoon remaining potato mixture decoratively around edge of meatball mixture, or spoon it into a pastry bag with a 1-inch star or round tip and pipe around the edge.

To Freeze: Freeze in a tin pie plate. Cover with 2 layers of foil.

To Reheat: Bake pie in a 400° oven until gravy is bubbling and potatoes are browned, 30 to 35 minutes or 90 or so minutes from frozen.

      
 Thread: Sour Cream Chicken
root
Senior Member

Posts: 330
Registered:
February 2004

Sour Cream Chicken Tue, 10 February 2004 22:38
6 chicken breasts
8 oz sour cream
1 can mushroom soup
1 pkg onion soup mix
salt and pepper to taste
spices to taste

Combine all ingredients into a crockpot and simmer until chicken is fully cooked. Add seasonings and spices to taste.

To Freeze: Separate into family sized servings into freezer containers.

To Reheat: Defrosted or from frozen, reheat in a covered pan over medium heat.

      
 Thread: Sunday Chicken
root
Senior Member

Posts: 330
Registered:
February 2004

Sunday Chicken Tue, 10 February 2004 22:42
3 pounds cut up chicken
Paprika, Salt, Pepper
10-oz cream of celery soup
1/2 cup white wine or chicken broth

Rinse chicken in water. Pat dry. Sprinkle with paprika, salt, pepper. Combine soup and wine. Combine the chicken and soup/wine mix... Cover and cook.

This recipe is made for a Crock Pot.. should you cook on low for 8 hrs or high for 4.... In a reg pot, cook until chicken is done.

The above makes 6 servings.

To Freeze: Place into freezer containers.

To Reheat: Reheat in a covered pot either from frozen or from defrosted.

      
 Thread: Swiss Chicken
root
Senior Member

Posts: 330
Registered:
February 2004

Swiss Chicken Tue, 10 February 2004 22:50
4 chicken breasts
1/3 c white wine
1 can cream of chicken soup
1 c seasoned bread crumbs
swiss cheese
butter or margarine

Mix cream of chicken soup and white wine in a freezable baking dish. Place chicken in sauce and cover with slices of swiss cheese. Freeze.

To Freeze: Cover with foil and freeze.

To Reheat:Thaw in refrigerator and then top with bread crumbs and drizzle with melted butter. Bake in oven at 350 for 1 hour or until chicken is no longer pink and juices run clear.

      
 Thread: Tarragon Chicken
root
Senior Member

Posts: 330
Registered:
February 2004

Tarragon Chicken Tue, 10 February 2004 22:51
6 Boneless, skinless chicken breasts
4 tbsp. Butter, divided
1 tbsp. Olive oil
2 tbsp. Finely chopped shallots
1 tsp. Minced garlic
3/4 cup Beef or veal stock
3/4 cup Chicken stock
1/2 cup Dry white wine
1 tbsp. Fresh chopped tarragon or 1 tsp dried
1 tbsp. Chopped parsley
1/4 tsp. Pepper
Salt to taste

Trim the chicken breasts and pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat.

Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown.

Remove from pan and keep warm. Pour grease out of the pan and add the remaining butter. Add shallots and garlic and saut, stir constantly for 3 minutes.

Add the stocks and wine and reduce by half. Add the tarragon, parsley, pepper and salt to taste.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in a covered pan until heated through.

      
 Thread: Turkey Chop Suey
root
Senior Member

Posts: 330
Registered:
February 2004

Turkey Chop Suey Tue, 10 February 2004 22:55
6 ounces leftover turkey meat, shredded or sliced thin (chicken meat can also be used)
2 cups assorted cooked vegetables
1/2 tsp. garlic, minced
1 tbsp. ginger, minced
3 scallions, sliced
4 oz. bean sprouts
2 tbsp. vegetable oil
Sauce
1/2 tsp. teaspoon sugar
1 tbsp. soy sauce
1/2 tbsp. Chinese rice wine or dry sherry
1/4 cup chicken stock
1 tbsp. cornstarch dissolved in 1 tbsp. cold water
a few drops sesame oil

Combine all the ingredients for the sauce in a bowl, set aside.

In a wok or large sauce pan, heat the vegetable oil. Add the garlic and ginger and sauté for 10 seconds.

Add the vegetables and sauté for 2 minutes. Add the turkey (or chicken, if using) and stir-fry for another 3 minutes.

Add the sauce to the pan. Let it come up to a boil and cook for 2 minutes. Add the scallions and bean sprouts.

Sprinkle the sesame oil around and toss one more time.

To Freeze: Freeze in a freezer safe container

To Reheat: Reheat in the microwave or in a covred pot. Do not overcook. Serve on its own or with rice or noodles.

      
 Thread: Turkey Chili
root
Senior Member

Posts: 330
Registered:
February 2004

Turkey Chili Sun, 13 June 2004 16:27
1 tablespoon vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup low –fat sour cream
1 cup shredded non-fat Cheddar cheese

Heat 1 tablespoon of the beef broth in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

Pour in the rest of beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

While chili is still cooking, heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

In the same skillet, heat the remaining 1/2 tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

To Freeze: Freeze in freezer safe container, put chutney into a zip top baggie.

To Reheat: Reheat in a covered pot until heated through. adjust the consistency with water as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

[Updated on: Sun, 13 June 2004 17:23]

      
 Thread: Creole Skewers with Mustard Butter
root
Senior Member

Posts: 330
Registered:
February 2004

Creole Skewers with Mustard Butter Sun, 31 October 2004 21:43
Click here to view the recipe.

Please do not post comments here, click the link above to view the recipe and submit posts.

      
 Thread: Lisa's Adobo
root
Senior Member

Posts: 330
Registered:
February 2004

Lisa's Adobo Fri, 12 June 2009 16:34
Please see recipe under Pork. Click here.
      
 Thread: Oven-Fried Parmesan Chicken Strips
root
Senior Member

Posts: 330
Registered:
February 2004

Oven-Fried Parmesan Chicken Strips Wed, 18 November 2009 12:23
1/3 cup reduced-fat baking mix
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Old Bay seasoning
1/8 teaspoon black pepper
2 pounds chicken breast strips

Place baking mix and next 3 ingredients in a large zip-top plastic bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish.

To Freeze: Freeze in freezer safe container.

To Reheat: Bake frozen strips on a hot (pre-heat the pan) cooking sprayed jelly-roll pan at 425° for 35 minutes, turning after 25 minutes.

[Updated on: Wed, 18 November 2009 12:23]

      
 Thread: Food Network Chicken Divan
root
Senior Member

Posts: 330
Registered:
February 2004

Food Network Chicken Divan Wed, 18 November 2009 12:29
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of chicken soup
1 cup light mayonnaise
1 cup light sour cream
1 cup grated 2% sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

To Freeze: Freeze in freezer safe baking container.

To Reheat: Bake at 350 degrees for about 30 to 45 minutes defrosted or for 1.5 hours from frozen.

[Updated on: Wed, 18 November 2009 12:30]

      
 Thread: Campbell's Kitchen Creamy Chicken Enchiladas
root
Senior Member

Posts: 330
Registered:
February 2004

Campbell's Kitchen Creamy Chicken Enchiladas Mon, 10 May 2010 21:33
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

To Freeze: Freeze in freezer safe container.

To Reheat: Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

[Updated on: Mon, 10 May 2010 21:33]

      
 Thread: Parsley Parmesan Chicken
root
Senior Member

Posts: 330
Registered:
February 2004

Parsley Parmesan Chicken Tue, 06 July 2010 14:19
2 lbs chicken, or 6 pieces
1/4 cup Italian salad dressing
½ cup grated parmesan cheese
1/3 cup dry bread crumbs
2 Tbsp parsley flakes
½ tsp paprika
½ tsp salt
¼ tsp pepper

1. Pour salad dressing into a large bowl. Add the chicken to the dressing, coating well. Cover and chill 4 hours or overnight. Turn chicken in the dressing occasionally. Combine remaining ingredients into a shallow bowl. Roll chicken one piece at a time in the crumbs, then place on a greased cookie sheet

To Freeze: Place cooled baked pieces into a freezer bag. Freeze excess dressing separately.

To Serve: Place chicken onto cookie sheet or 9X13 baking pan. Spoon excess dressing over chicken. Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.

      
 Thread: Chicken Tetrazzini
root
Senior Member

Posts: 330
Registered:
February 2004

Chicken Tetrazzini Tue, 06 July 2010 14:25
42 oz. Canned cream of chicken soup
2 T lemon juice
½ cup diced green pepper
4 cups dry spaghetti, broken into 1” pieces
4 cups cooked diced chicken
8 oz. mushrooms
1 cup parmesan cheese, grated
¼ tsp salt & pepper (optional)

Combine soup & lemon juice. Saute green pepper, and add to sauce. Break spaghetti into 1” pieces, and boil in salted water ½ the recommended time. Drain spaghetti. Mix spaghetti, chicken, & mushrooms into sauce.

To Freeze: Place mixture into oven & freezer safe baking pan. Sprinkle parmesan cheese over the top. Cover, label, and freeze.

To Serve: Thaw completely. Bake at 350 for 45-60 minutes, or until thoroughly heated. *Frozen casserole may be baked for 1 ½ hours at 350. Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.

      
 Thread: Baked Chicken with Dijon and Lime
root
Senior Member

Posts: 330
Registered:
February 2004

Baked Chicken with Dijon and Lime Sun, 17 July 2011 14:42
8 small chicken thighs, skin removed
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley

1. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat oven to 400 degrees. Spray a large baking pan with a little Pam to prevent sticking. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

      
 Thread: Chicken Rollatini Stuffed with Zucchini and Mozzarella
root
Senior Member

Posts: 330
Registered:
February 2004

Chicken Rollatini Stuffed with Zucchini and Mozzarella Wed, 21 September 2011 15:28
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Wash and dry cutlets, season with salt and pepper. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray. .

To Freeze: Freeze in freezer safe container.

To Reheat: Bake at 475 for 25-30 minutes from defrosted Broil for a few minutes to get the breadcrumbs golden.

      


Current Time: Mon Jul 13 20:31:52 PDT 2020

13 MySQL queries took 0.04256010055542 seconds
Total time taken to generate the page: 0.064439058303833 seconds
.:: Contact :: Home ::.

Powered by: FUDforum 2.1.1
Copyright ©2001,2002 Advanced Internet Designs Inc.