Chicken dinners
Baked
Chicken and Potatoes
OVERVIEW
Meal Type: Dinner
Serves: 10
Occasion: N/A
Prep Time: 30 minutes
Cuisine Style: American
This recipe is: Kid-friendly
Course: Main Dish
Level of Difficulty: Easy
INGREDIENTS:
1 chicken breast
4 to 6 cut up potatoes
fresh onion
butter or margarine
garlic salt
water
DIRECTIONS:
Take the peeled, rinsed and cut potatoes and put them into a roasting pan. Add
the sliced onions. Then put the pieces of chicken on top. Cut the butter into
thin slices and insert under the skin of the chicken and all around the
potatoes. Then sprinkle the garlic, salt or powder all over the food. Add water
that will almost cover the potatoes. Cover with aluminum foil and set the oven
to 350 for 2 hours or broil for 1 1/4 hours. When the chicken looks cooked and
the potatoes are soft, take the foil off and brown the skin to your desire.
Chicken Enchilada:
Mix in large bowl, 1- 10 oz. can of chicken, 2/3 c. salsa, 2/3 c
shredded cheese, 1/4 c. scallions. (you can
leave those out if you want). Pour into center of large tortillas &
roll up. Place in 9x13 pan (put folds on bottom) & pour more salsa on
top. Cook at 350 for 25 mins. Serve w/
sour cream
Parmesan Garlic Chicken:
Ingredients: 1/2 cup grated parmesan cheese. (I use it
in the can, not fresh), 1 envelope of Italian Salad Dressing Mix, 4 boneless,
skinless chicken breasts, 1/2 tsp garlic powder.
Mix cheese, garlic powder & salad dressing mix in small
bowl. Moisten chicken with water & coat w/ dry mix. Place in
shallow baking pan (I use a pie plate usually) & cook at 400 for 25 mins. uncovered.
Easy
Chicken Tetrazzini
Ingredients
1 Tbsp reduced-calorie margarine
1/2 cup scallion(s), chopped (about 5 scallions)
8 oz button mushrooms, sliced
3 Tbsp all-purpose flour
1/4 tsp garlic powder
1/8 tsp black pepper
1 cup fat-free chicken broth
1/2 cup fat-free skim milk
1/2 pound chicken breast, cooked, skinless, cubed
1/4 cup canned pimento, drained and sliced (about a 2 oz jar)
2 Tbsp sherry cooking wine
3 1/2 Tbsp grated Parmesan cheese
8 oz uncooked spaghetti, broken into thirds and cooked
Instructions
Melt margarine in a large saucepan over medium-high heat. Add scallions and
mushrooms; cook until tender, stirring, about 5 minutes. Combine flour,
garlic powder, pepper, broth and milk in a small bowl; mix until well
blended. Add flour mixture to saucepan; cook until mixture boils and
thickens, stirring constantly, about 10 minutes.
Add chicken, pimentos and sherry; cook until thoroughly heated, stirring
occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss
gently. Yields about 1 cup per serving.
Flavor Booster: Porcini mushrooms, prized in Italian cooking, will add a
woodsy taste and meaty texture to this dish. Although fresh are rare, you'll
find dried porcini in gourmet and natural food supermarkets. Measure a half
cup into a heat-proof bowl. Cover with boiling water and soak for 10
minutes. Drain and use in place of the button mushrooms.
Barbecue
Chicken Quesadillas
This is quick and easy, I also use the above in a filling for
another appetizer using egg roll wraps - I use cream cheese as the cheese in
these, roll up the barbecue chicken, (don't use corn in this case), cream
cheese, and fry in hot oil (the won ton or egg roll wrappers stuffed with the
chicken/cream cheese mixture) -- (similar to a crab Rangoon)
OVERVIEW
Meal Type: Snack
Serves: 4
Occasion: N/A
Prep Time: 30 minutes
Cuisine Style: Mexican
This recipe is: Kid-friendly
Course: Appetizer
Level of Difficulty: Easy
INGREDIENTS:
flour tortillas
minced onion
1 to 2 pounds diced chicken
barbecue sauce
4 ears of corn
1/2 pound farmers cheese
cheddar cheese
provolone cheese
DIRECTIONS:
Grill or broil chicken (can use thigh, leg, breast meats). Brush with barbecue
sauce and pull chicken meat off the bones, assemble tortillas (can make
home-made if desired) with chicken meat (may also be chopped or in bigger
pieces) with the barbecue sauce (honey barbeque is a good flavor). Slice
farmers (white cheese - a Mexican style cheese), cheddar, or any other type of
cheese, small bit of diced onion and corn kernels cut off the cob, roll and
bake in oven (can also microwave very easily.)
This
recipe is for a pie plate, but can be easily doubled & put in a 9x13
pan.
Bottom Crust:
2T firm margarine
1 C Bisquik
2 T milk
Cut margarine into baking mix until mixture resembles fine crumbs. Stir
in milk until mixture begins to form a ball & cleans the side of the
bowl. Put on bottom & up to rim of ungreased pie
plate. Bake 5 mins at
400.
Filling:
1/2 stick margarine
1/4 C bisquik
2 T chopped onion
1/8 t pepper
1 1/4 c. chicken broth (one can)
1 C frozen mixed vegetables
1 1/2 C cut up cooked chicken
Topping:
1/2 C Bisquik
1/3 C milk
1 T margarine
Heat oven to 400. Prepare bottom crust. Heat margarine in saucepan
until melted. Stir in 1/4 C baking mix, onion & pepper.
Cook stirring
constantly until mixture is bubbly. Remove from heat. Stir in broth &
vegetables. Heat to boiling, stirring constantly. Boil & stir 1 minute.
Stir in chicken & heat through. Pour chicken mixture into crust. Mix
remaining ingredients until smooth. Pour evenly over chicken mixture &
spread to edge. Bake a/b 25 minutes. Let stand 10 minutes.
** I usually boil chicken breasts on low for 3 or 4 hours so that when I
take it out the chicken pulls apart in strings. I like that better than
cubing baked chicken breasts.
Enjoy!
Cheesey
Chicken
This recipe is cholesterol city and you will feel it, but it's
so good you won't mind doing extra sit-ups for it.
OVERVIEW
Meal Type: Dinner
Serves: 4
Occasion: N/A
Prep Time: 30 minutes
Cuisine Style: American
This recipe is: Kid-friendly
Course: Main Dish
Level of Difficulty: Easy
INGREDIENTS:
1 whole chicken
2 cups of shredded colby jack cheese
1 cup of shredded parmesan cheese
1 cup of shredded kasseri cheese
1 cup of sharp cheddar cheese
1/4 cup of chicken seasoning
DIRECTIONS:
Pre-heat oven to 300 degrees. Use a glass or corningware
9x13 inch pan. Thaw chicken completely and loosen skin by running your hand
under the skin. Mix all the cheeses and chicken seasoning together in a large
mixing bowl. Stuff the cheese mixture under the skin as well as you can and as
much as you can. Sprinkle the remaining cheese over the top or breast side of
the chicken. Bake for about an hour to hour and a half depending on your stove.
Just check for pinkness with a knife. Serve with your favorite veggie and a
saucy rice or noodle dish.