4 small boneless skinless chicken breast halves
1 Tbs oil
1/4 C chicken broth
1/4 C creamy poppyseed dressing
2 cloves garlic, minced
1/2 tsp ground ginger
1 can (15 1/2 oz) peach slices, drained
1 C peas
Cook chicken in hot oil in large covered skillet on medium high heat 5 min. on each side or until browned. Stir in dressing, broth and seasoning until well blended. Bring to simmer; cook an additional 3 min. Add peaches and peas; stir to combine. Cook 2 to 4 min or until heated through.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Saturday, January 10, 2009
Stuffed Chicken Breasts
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 C shredded Mozzarella Cheese, divided
1/4 C chopped fresh basil
1 pkg (6 oz) Stuffing mix for chicken
8 small boneless skinless chicken breast halves
1/3 C Roasted Red Pepper Italian with Parmesan Dressing
Preheat oven to 350 degrees. To prepare stuffing, combine tomatoes and their liquid, 1/2 C cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling in or meat mallet until chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time. Place pounded chicken breast, smooth side down, on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture. Place in 13x9 baking dish with seam side down. Pour dressing evenly over chicken and bake for 40 min. Sprinkle with remaining 3/4 C cheese and bake 5 min longer, or until cheese is melted and chicken is cooked through.
1 1/4 C shredded Mozzarella Cheese, divided
1/4 C chopped fresh basil
1 pkg (6 oz) Stuffing mix for chicken
8 small boneless skinless chicken breast halves
1/3 C Roasted Red Pepper Italian with Parmesan Dressing
Preheat oven to 350 degrees. To prepare stuffing, combine tomatoes and their liquid, 1/2 C cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling in or meat mallet until chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time. Place pounded chicken breast, smooth side down, on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture. Place in 13x9 baking dish with seam side down. Pour dressing evenly over chicken and bake for 40 min. Sprinkle with remaining 3/4 C cheese and bake 5 min longer, or until cheese is melted and chicken is cooked through.
Friday, January 9, 2009
Italian Chicken
Never tried, just looked good.
2 lbs boneless, skinless chicken breast halves
1 can (28 oz) whole peeled tomatoes, drained
2 pkg (8 oz each) frozen artichoke hearts, thawed
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (8 oz) presliced fresh mushrooms
1 box (1.4 oz) vegetable soup mix
1 can ( 10.75 oz)cream of chicken soup
1/3 C Italian salad dressing
Trim fat from chicken; set aside. In a 5 qt slow cooker, combine tomatoes, artichoke hearts, beans, mushrooms, and vegetable soup mix. Add chicken. In a small bowl, combine soup and salad dressing. pour over chicken. Cover and cook on low heat setting for 5 to 7 hours. Shred or cut chicken breast halves into bite size pieces and serve over cooked pasta.
2 lbs boneless, skinless chicken breast halves
1 can (28 oz) whole peeled tomatoes, drained
2 pkg (8 oz each) frozen artichoke hearts, thawed
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (8 oz) presliced fresh mushrooms
1 box (1.4 oz) vegetable soup mix
1 can ( 10.75 oz)cream of chicken soup
1/3 C Italian salad dressing
Trim fat from chicken; set aside. In a 5 qt slow cooker, combine tomatoes, artichoke hearts, beans, mushrooms, and vegetable soup mix. Add chicken. In a small bowl, combine soup and salad dressing. pour over chicken. Cover and cook on low heat setting for 5 to 7 hours. Shred or cut chicken breast halves into bite size pieces and serve over cooked pasta.
Chicken Paprika
Never tried before, but thought it looked good.
1 large onion, peeled and quartered
1 pkg (8oz) fresh sliced mushrooms
2 lbs boneless, skinless chicken thighs
salt and pepper
1 1/3 Tbs paprika, divided
1 can (10 3/4 oz) cream of mushroom with roasted garlic soup
1/2 C sour cream
In a 5 qt slow cooker, combine onion and mushrooms. Season chicken thighs with salt and pepper and one tsp paprika. Place in slow cooker on top of the veggies. In small bowl, stir together soup and remaining paprika. Pour over chicken. Cover and cook on low for 3 1/2- 4 1/2 hours. Remove chicken from cooker and keep warm. Strain and defat cooking liquid. Stir sour cream into liquid and serve hot over chicken.
1 large onion, peeled and quartered
1 pkg (8oz) fresh sliced mushrooms
2 lbs boneless, skinless chicken thighs
salt and pepper
1 1/3 Tbs paprika, divided
1 can (10 3/4 oz) cream of mushroom with roasted garlic soup
1/2 C sour cream
In a 5 qt slow cooker, combine onion and mushrooms. Season chicken thighs with salt and pepper and one tsp paprika. Place in slow cooker on top of the veggies. In small bowl, stir together soup and remaining paprika. Pour over chicken. Cover and cook on low for 3 1/2- 4 1/2 hours. Remove chicken from cooker and keep warm. Strain and defat cooking liquid. Stir sour cream into liquid and serve hot over chicken.
White Bean Chili
5 ( 10 oz) Great Northern White Beans
3-4 C. shredded cooked chicken breasts
1 Tbl. Olive oil
2 Medium onions, chopped
4 cloves garlic, minced
2 ( 4 oz) chopped mild green chilis
2 tsp cumin
1 (16 oz) carton sour cream
1 1/2 tsp oregano, crumbled
1/4 tsp Cayanne Pepper ( I leave this out)
6 C. chicken broth
1 1/2 C. monteray Jack Cheese, grated
Boil chicken in broth, then remove and shred. Set aside. In sauté pan heat oil and sauté onions then stir in spices. Add this to broth, add beans and green chilis and cook for 30 min. Add chicken, cheese and sour cream, stir until cheese and sour cream melt. Don’t Boil. This can simmer until you are ready to eat. Serve with tortilla chips or white cheddar crackers.
3-4 C. shredded cooked chicken breasts
1 Tbl. Olive oil
2 Medium onions, chopped
4 cloves garlic, minced
2 ( 4 oz) chopped mild green chilis
2 tsp cumin
1 (16 oz) carton sour cream
1 1/2 tsp oregano, crumbled
1/4 tsp Cayanne Pepper ( I leave this out)
6 C. chicken broth
1 1/2 C. monteray Jack Cheese, grated
Boil chicken in broth, then remove and shred. Set aside. In sauté pan heat oil and sauté onions then stir in spices. Add this to broth, add beans and green chilis and cook for 30 min. Add chicken, cheese and sour cream, stir until cheese and sour cream melt. Don’t Boil. This can simmer until you are ready to eat. Serve with tortilla chips or white cheddar crackers.
Busy Day Chicken
6-8 chicken breasts
6-8 slices bacon, partially cooked
1 pkg chipped beef ( I used ham)
1 pint sour cream
1 can (10 3/4 oz) cream of mushroom soup
Grease the bottom of an oblong baking pan. Wrap each chicken breast with one slice bacon. Lay chipped beef on bottom of pan under each chicken breast. Mix sour cream and soup, pour over chicken. Cover pan and refrigerate for 12-24 hours ( Not necessary but you can.) Bake at 250 degrees for 3 hours.
6-8 slices bacon, partially cooked
1 pkg chipped beef ( I used ham)
1 pint sour cream
1 can (10 3/4 oz) cream of mushroom soup
Grease the bottom of an oblong baking pan. Wrap each chicken breast with one slice bacon. Lay chipped beef on bottom of pan under each chicken breast. Mix sour cream and soup, pour over chicken. Cover pan and refrigerate for 12-24 hours ( Not necessary but you can.) Bake at 250 degrees for 3 hours.
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