Category Archives: POULTRY

CHICKEN STUFFED WITH SUN-DRIED TOMATOES

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6 boneless, skinless chicken breast halves
salt and pepper to taste
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped, oil reserved
4 tbs basil oil OR olive oil
1/3 cup chopped onion
1 cup seasoned bread crumbs
2 tsp dried oregano
1/4 cup minced fresh parsley
6 tbs crumbled feta cheese
1 cup shredded mozzarella cheese
2 tbs butter

pound the chicken breasts to a 1/2″ thickness. season with salt and pepper. in a small saucepan over medium heat, heat 1 tbs of the tomato oil and 1 tbs of the basil or olive oil. add the onion and saute 5 minutes. stir in the sun-dried tomatoes, bread crumbs, oregano, parsley, and feta cheese. cool and mix in the mozzarella. spread the mixture over the chicken. fold in the 2 short sides of the chicken so that they overlap. tie kitchen string firmly around the 2 open ends of the roll. saute the chicken in the remaining basil or olive oil and the butter until golden brown, about 10 minutes on each side. serve hot.

serves 4-6

STOVETOP CHICKEN WITH SPANISH RICE

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2 tbs olive oil
2 1/2 lbs chicken parts
1 med onion, thinly sliced
1 lg green bell pepper, cut into thin strips
2 cloves garlic, minced
1 cup rice
1 (16 oz) can no-salt-added whole tomatoes
1 3/4 cup chicken broth (preferably reduced-sodium)
1 bay leaf
2 tsp paprika
1/4 tsp black pepper
1/2 cup pitted black OR pimiento-stuffed green olives

in a flameproof casserole or dutch oven, warm 1 tbs of the oil over medium-high heat. add the chicken and cook until browned all over, about 10 minutes. transfer the chicken to a plate and set aside.

add the remaining 1 tbs oil to the casserole. add the onion, bell pepper, and garlic, and cook, stirring frequently, until the onion is translucent, about 5 minutes.

add the rice and cook, stirring constantly to coat with the oil, for 2 minutes. add the tomatoes, broth, bay leaf, paprika, and black pepper, and break up the tomatoes with the back of a spoon.

return the chicken to the pan. bring the mixture to a boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the chicken is cooked through, about 20 minutes.

remove and discard the bay leaf. stir in the olives and serve the chicken and rice hot.

serves 4

CHICKEN BURRITOS

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1 cup chicken broth

1 can cream of chicken soup
1 can cream of mushroom soup
3/4 cup chopped onion
3/4 cup chopped celery
1 (7 oz) can mushrooms
2 1/2-3 cups chopped chicken
8-10 flour tortillas
mozzarella cheese, shredded

cook onions & celery in 1 cup chicken broth until soft. in a saucepan, add soups, mushrooms, chicken & cooked veggies. heat on medium temperature. spoon 2-3 tbs into the center of each tortilla. sprinkle a little cheese over mixture. fold both sides over. turn upside down into baking dish, layering until finished. pour remaining mixture on top and sprinkle with more cheese. bake at 350 degrees for 35 minutes.

STUFFED CHICKEN POCKETS

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6 boneless, skinless chicken breast halves
2 tbs olive oil
1 tsp minced garlic
2 minced green onions (scallions)
2 cups halved cherry tomatoes
1 cup cooked quinoa
1 (16 oz) jar marinated artichoke hearts, drained & quartered
3/4 cup slivered red bell pepper
1/3 cup chopped fresh rosemary
3/4 cup grated parmesan cheese
salt and pepper to taste
3/4 cup dry white wine

preheat the oven to 375 degrees. pound the chicken to 1/2″ thickness. over medium-high heat, heat the olive oil and saute the garlic, green onions, and tomatoes for 2 minutes. stir in the quinoa, artichoke hearts, red pepper, and rosemary, and saute 5 minutes. stir in the cheese, season with salt and pepper, and spread the stuffing evenly over the chicken breasts, leaving a 1/2″ border, and fold them over crosswise. use wooden toothpicks to stitch the edges closed. place the pockets in large squares of aluminum foil, top each with 2 tbs of wine and seal the foil loosely. bake for 30-40 minutes, or until done.

serves 4-6

EASY BAKED CHICKEN

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1 (1/2 oz) pkg butter buds
3/4 cup tomato juice
2 tbs cider OR red wine vinegar
1 tbs soy sauce
1 tsp ground ginger
1 clove garlic, minced
1/2 tsp dried oregano
1 (3 lb) broiler-fryer chicken, cut up & skin removed

prepare butter grandules according to pkg directions. stir in tomato juice, vinegar, soy sauce, ginger, garlic & oregano. place chicken in a resealable plastic bag. add marinade; seal & refrigerate 8 hours or overnight. place chicken and marinade in a 13″x9″x2″ baking pan coated with pam. bake,uncovered, at 375 degrees for 1 hours or until juices run clear, spooning marinade over chicken several times.

6 servings

THE AMAZING CHICKEN AND GARLIC RECIPE

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2 tbs olive oil
6 lg boneless, skinless chicken breast halves
3 lg head garlic (about 40 cloves), unpeeled and broken apart
2 tbs fresh thyme leaves OR 1 tbs dried
2 cups dry white wine
1 cup chicken broth
salt and pepper to taste

preheat the oven to 350 degrees.

over medium-high heat, warm the olive oil in an ovenproof casserole, and saute the chicken on both sides until golden, about 5 minutes total. turn off the heat. remove the chicken. spread the garlic cloves over the bottom of the casserole, sprinkle with thyme, and arrange the chicken on top. pour in the wine and broth, and season with salt and pepper. bake for 30 minutes. place the chicken into 6 soup plates. mash the garlic cloves in the broth and ladle over the chicken. serve hot with chunks of a baguette or italian bread for dipping.

serves 4-6

CARIBBEAN CHICKEN

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2 tbs cornstarch
1/2 tsp black pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lbs total)
2 tbs vegetable oil
1 med onion, coarsely chopped
3 cloves garlic, minced
1 (8 oz) can juice-packed crushed pineapple
1/4 tsp sugar
3-5 drops hot pepper sauce, to taste
1 med green bell pepper, coarsely chopped
1 med red OR yellow bell pepper, slivered
2 tbs fresh lime juice
4 tsp grated orange zesst
1 1/2 tsp grated lime zest
1/2 tsp salt
3 tbs chopped cilantro

in a shallow bowl, combine the cornstarch & black pepper. lightly dredge the chicken breasts in the seasoned cornstarch.

in a lg skillet, warm 1 tbs of the oil over medium-high heat. add the chicken adn brown all over, about 5 minutes per side. transfer the chicken to a plate and cover loosely with foil to keep warm.

add the remaining 1 tbs of the oil to the skillet. add the onion, garlic, pineapple, sugar, and hot pepper sauce. bring the mixture to a boil, reduce the heat to low, cover, and simmer for 10 minutes.

return the pineapple mixture to a boil over medium-high heat. stir in the bell peppers lime juice, orange zest, lime zest, and salt. return the chicken (and any juices that have collected on the plate) to the skillet. heat until the chicken is just cooked through, about 3 minutes.

stir in the cilantro. divide the chicken and sauce among 4 plates and serve hot.

serves 4

GRILLED CHICKEN WITH MOZZARELLA AND PASTA

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3/4 cup roasted garlic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta

heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.

serves 4-6

SLOW COOKER CHICKEN CACCIATORE

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1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese

coat chicken with flour. in a 12″ skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.

cut bell pepper and onions crosswise in half; cut each half into fourths.

in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.

cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.

6 servings

SLOW COOKER BUFFALO CHICKEN WRAPS

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2 lbs boneless, skinless chicken thighs
1/2 tsp salt
3/4 cup buffalo wing sauce (from a 12 oz jar)
3/4 cup ranch dressing
1 (11.5 oz) pkg flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

in a 1 1/2 qt slow cooker, place chicken; sprinkle with salt.

cover; cook 6-7 hours on LOW.

with a slotted spoon, remove chicken from slow cooker & place on a cutting board; discard liquid in slow cooker. in slow cooker, mix buffalo wing sauce & 1/4 cup of the ranch dressing. with two forks, shred chicken. return chicken to slow cooker; stir gently to mix with sauce.

to serve, spread each tortilla with 1 tbs remaining ranch dressing; top each with about 1/2 cup chicken mixture & about 1/3 cup lettuce. roll up tortilla; secure with toothpicks.

8 servings