Category Archives: POULTRY

CHICKEN TETRAZZINI WITH ROASTED RED PEPPERS

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6 oz uncooked egg noodles
3 tbs butter OR margarine
¼ cup flour
1 (14 ½ oz) can chicken broth
1 cup whipping cream
2 tbs dry sherry
2 (6 oz) cans sliced mushrooms, drained
1 (7 ½ oz) jar roasted red peppers, cut into 1/2” stirps
2 cups chopped cooked chicken
1 ts dried italian seasoning
½ cup (2 oz) grated parmesan cheese

Cook egg noodles according to package directions. Drain well.

While noodles are cooking, melt butter in a medium saucepan over medium heat. Add flour and whisk until smooth. Add chicken broth; bring to a boil over high heat. Remove from the heat. Gradually add whipping cream and sherry; stir to combine.

Combine mushrooms, red peppers and noodles in a large bowl; toss to combine. Add half the chicken broth mixture the noodle mixture. Combine remaining chicken broth mixture, chicken and italian seasoning in a large bowl.

Spoon the noodle mixture into a serving dish. Make a well in the center of the noodles and spoon in the chicken mixture. Sprinkle cheese over the top.

6 servings

CHICKEN RUSTIGO

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4 boneless skinless chicken breast halves
1 (10 oz) pkg fresh mushrooms, sliced
¾ cup chicken broth
¼ cup dry red wine OR water
3 tbs hearty deli brown mustard
2 med tomatoes, seeded and coarsely chopped
1 (14 oz) can artichoke hearts, drained and quartered
2 tsp cornstarch
2 tbs oil, divided

Season chicken with salt and pepper. Heat 1 tbs oil in a large nonstick skillet over medium-high heat heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside.

Heat remaining 1 tbs oil in same skillet until hot. Add mushrooms. Cook and stir 5 minutes or until mushrooms are tender. Stir in broth, wine and mustard. Return chicken to skillet. Add tomatoes and artichoke hearts. Heat to boiling. Reduce heat to medium-low. Cook, covered, 10 minutes or until chicken is no longer pink in the center.

Combine cornstarch with 1 tbs cold water. Stir into skillet. Heat to boiling. Cook, stirring over high heat about 1 minute or until sauce thickens. Serve with orzo pasta, if desired.

4 servings

CHICKEN AND GREEN BEAN CASSEROLE

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1 lb fresh green beans, cooked
½ pint sour cream
1 can cream of celery soup
1 box chicken stuffing (such as stove top), prepared
5 chicken breasts, cooked
1 can cream of mushroom soup
1 can cream of chicken soup

Place drained beans in the bottom of a 9”x13” casserole dish.

Cut up chicken and place on top of the green beans.

Combine soups and sour cream.

Pour over chicken.

Spread prepared stuffing over the entire mixture in the pan.

Bake at 350 degrees for 30 minutes.

WOWIE MAUI CHICKEN

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4 boneless, skinless chicken breast halves, cut into 1” cubes
2 ½ cups low-sodium, reduced-fat chicken broth
1 (14 oz) can pineapple tidbits in juice, undrained
1 ½ cups uncooked long grain white OR brown rice
¾ cup finely chopped carrots
½ cup chopped sweet red pepper
½ cup chooped green bell pepper
1/3 cup ketchup
2 tbs brown sugar
2 tbs reduced-sodium soy sauce
2 tbs white vinegar
2 cloves garlic, minced
¾ cup chopped green onions

Spray a large sauce pan with nonstick cooking spray. Add chicken. Cook over medium-high heat until no longer pink.

Add remaining ingredients except green onions. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender (if using brown rice, make sure it it the quicker-cooking variety, but NOT instant). Stir occasionally.

Stir in green onions during last 5 minutes of cooking time. Serve immediately.

4 servings

HOMEMADE CHICKEN NUGGETS

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3 cups cornflakes
1/3 cup grated parmesan cheese
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
pinch of pepper
1 lb boneless, skinless chicken breasts
¼ cup flour
2 lg eggs, beaten

Cut chicken breasts into nugget-sized pieces. Set aside.

Preheat oven to 425 degrees. Grease a cookie sheet.

Put cornflakes in a large plastic bag and crush to fine texture. Pour in to a medium-sized bowl. Add parmesan cheese, salt, onion powder, garlic powder, and pepper to cornflakes.

Place eggs in a separate small bowl.

Place flour in a separate small bowl.

To bread chicken, coat chicken pieces in flour, shaking off excess. Dip in the egg, coat in cornflake mixture.

Arrange chicken on prepared baking sheet and bake until golden brown, about 12-15 minutes.

SLOW COOKER CREAMY ITALIAN CHICKEN

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2 lbs boneless, skinless chicken breasts

1 pkg good seasons Italian dressing mix

1/2 cup water

1 (8 oz) pkg low-fat cream cheese

1 can 98% fat-free cream of chicken soup

place chicken in crockpot.

mix together Italian dressing mix and water. pour over chicken.

cover and cook on HIGH for 4 hours or LOW for 8 hours.

mix together cream cheese and soup in a separate bowl.

carefully remove chicken from crockpot to plate.

pour cream cheese/soup mixture into crockpot and mix together with dressing in bottom.

return chicken to crockpot and mix gently to shred the chicken.

cook on LOW until heated through.

serve with rice or noodles.

CHICKEN SALTIMBOCCA

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6 (3 oz) chicken cutlets, pounded to evenly flat

salt and freshly ground black pepper

6 paper-thin slices prosciutto

1 (10 oz) box frozen chopped spinach, thawed

3 tbs olive oil

1/4 cup grated parmesan cheese

1 (14 oz) can low-sodium chicken broth

2 tbs freshly squeezed lemon juice

place the chicken cutlets flat on the work surface. sprinkle the chicken with salt and pepper. lay 1 slice of prosciutto atop each chicken cutlet.

squeeze the frozen spinach to remove the excess water. season the spinach with salt and pepper. in a small bowl, toss the spinach with 1 tbs of oil to coat.

arrange an even, thin layer of spinach atop the prosciutto slices. sprinkle the parmesan evenly over each. beginning at the short end, roll up each chicken cutlet like a jelly roll. secure with a toothpick.

heat the remaining 2 tbs of oil in a heavy large skillet over high heat. add the chicken and cook just until golden brown, about 2 minutes per side. add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. bring the liquid to a boil. reduce the heat to medium. cover and simmer until the chicken is just cooked through, about 8-10 minutes. transfer the chicken to a platter. simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. season the cooking liquid with salt and pepper to taste. remove toothpicks from the chicken. drizzle the reduced cooking liquid over the chicken and serve immediately.

6 servings

GARLIC FRIED CHICKEN

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2 tsp garlic powder, or to taste
1 tsp ground black pepper
1 tsp salt
1 tsp paprika
1/2 cup seasoned bread crumbs
1 cup flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves, pounded thin
1 cup oil, for frying, or as needed

in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. in a separate dish, whisk together the milk and egg.

heat the oil in an electric skillet set to 350 degrees. dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. remove from the oil with a slotted spatula, and serve.

4 servings

SLOW COOKER CHICKEN COURDON BLEU

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6 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced swiss cheese
1 (8 oz) pkg herbed dry bread stuffing mix
1/4 cup butter, melted

mix together the cream of chicken soup and milk in a small bowl. pour enough of the soup into a slow cooker to cover the bottom. lay chicken breasts over the sauce. cover with slices of ham and then swiss cheese. pour the remaining soup over the layers, stirring to distribute between layers. sprinkle the stuffing mix on top, and drizzle butter over stuffing mix. cover and cook on LOW for 4-6 hours, or 2-3 hours on HIGH.

PIZZA-FLAVORED CHICKEN STRIPS

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4 boneless, skinless chicken breasts, cut into strips
2 cups extreme-flavor pizza fish-shaped crackers, finely crushed
1 cup buttermilk
1 egg
spaghetti sauce for dipping

preheat oven to 400 degrees or heat oil to medium. beat egg and add buttermilk; mix. add chicken strips. finely crush little fish-shaped crackers.

let buttermilk mixture drain from chicken strips and coat with cracker crumbs. place on a greased cookie sheet. bake for 8-10 minutes, or until brown; flip over. cook an additional 8-10 minutes. OR heat 1/4″-1/2″ of oil in a skillet to medium. add chicken strips and reduce heat once they start to cook. turn when brown. they are done when browned on both sides and firm to the touch.

heat spaghetti sauce to dip chicken strips in.