Recipe Swap: Poultry

gobble gobble!

Super Easy Chicken Parm (for people who think they cant cook!)

If you think you can't cook, this is the recipe for you! I used to make regular chicken parm but this is so quick and easy with no effort required and no cleanup that I've switched to this kind. It comes out amazing every time

Ingredients:

frozen breaded chicken cutlets (I prefer the kind from Trader Joes, but Tyson makes good ones too)
your favorite sauce
shredded cheese (mozz or italian blend)
italian seasoning/spices
red pepper flakes (if you like them)

I bake mine in the toaster oven because we have a really nice one but you could bake it in the oven too.

I cover the tray with aluminum foil, and then spread some sauce, coat the chicken cutlets on each side with sauce, pour some more sauce on top, sprinkle shredded cheese on top, and season. then i bake it at 375 for 17 minutes or until the cheese is melted, the sauce is bubbly and the chicken is soft and can be cut with a fork.

i'd say prep time is 2 minutes, and it can be out on the table in less than 20. if i make it for dinner i boil water and make pasta with it.

it's sooo good, and comes out so soft -- and even DH can make it!

Chicken Cordon Bleu

very easy to make!

took thin chicken breasts (i bought the thin cut kind, but you can also pound them out) and put a layer of deli swiss, then a layer of deli ham, then another layer of swiss, rolled them up dusted them lightly with flour, then brushed them with egg on all sides, and coated in a mixture of seasoned breadcrumbs with a spoonful of oil mixed in to promote browning.

then i sprayed a glass baking dish and put them in, cooked for 20-25 min on 350.

to make the sauce i combined equal parts of chicken broth and heavy cream and seasoning and let it simmer until it thickened, and then spooned half of it on top of the chicken when it had about 3 minutes to go.

then i sliced it into pinwheels when it was done and spooned the rest of the sauce over it.

mmmm sooo good!

Re: Recipe Swap: Poultry

Taco Chicken

3-4 Chicken cutlets
Fat Free Yogurt
1 1/2 cups panko bread crumbs,
1 packet of taco seasoning

In a big bowl mix the panko and the taco seasoning (somtimes I add a little more spicy seasonsing, if you like).

Smear ff yogurt on the chicken cutlet and dredge int he bread crumb mixture.

You can either bake them as is a pyrex dish sprayed with Pam, or pan fry quick or put them on the George Forman.

I usually serve with black beans, rice, shredded cheese, salsa and sour cream.

Re: Recipe Swap: Poultry

Spinach& Ricotta Chicken roll-ups

3 or 4 chicken breasts, pounded thin
1 box of frozen spinach, thawed
1 container of ricotta cheese

Mix together the ricotta and the spinach in a bowl. Spoon about a tablespoon of the mixture into the center of a piece of chicken breast and roll the outter edges over the cheese mixture. Do this for each piece of chicken.

Place the chicken rolls, with the wrapped side down, in a pan and cook at 350 for 30 minutes.

Re: Recipe Swap: Poultry

Easier Chicken Marsala

Ingredients:

1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1/2 cup Marsala wine
1 beef bullon cube

Directions:
-In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.

-Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.

-Pour marsala wine over the chicken and add beef bullon cube. Cover skillet and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear

Re: Recipe Swap: Poultry

Chicken Francese
Ingredients:
4 skinless, boneless, chicken breasts (about 1.5 lbs)
All-purpose flour, for dredging
Kosher salt & freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Instructions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts w/ a flat meat mallet, until they are about 1/4 inch thick.

Put some flour in a shallow platter and season w/ a fair amount of salt and pepper, mix w/ a fork to distribute evenly.

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.

Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlers to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan an cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce sauce slightly.

Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Re: Recipe Swap: Poultry

Artichoke & Sun-dried Tomato Chicken
Ingredients
-4 skinless, boneless chicken breast halves
-salt & pepper to taste
-1 (14.5 ounce) can diced tomatoes with green peppers and onions
-2 teaspoons olive oil
-1/4 cup sun dried tomato pesto
-1 (14 ounce) can artichoke hearts in water, drained and quartered

Directions
-Season both sides of chicken breasts with salt & pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside

-Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto & artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer 5 to 10 minutes, or until chicken is cooked through.

Re: Recipe Swap: Poultry

Chicken Pot Pie

INGREDIENTS
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts


DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

*paint bottom pie shell with egg white and bake for 5 minutes, add onion salt, garlic and pepper to raw chicken and add onion salt & garlic to flour, salt, pepper and celery seed mixture

Re: Recipe Swap: Poultry

Mexican Stuffed Peppers

Ingredients:
-1 lb chopped chicken
-taco seasoning powder
-8 oz jar of taco sauce
-black beans (about 3/4 cup)
-1/2 cup long grain rice
-1 cup water
-taco cheese (separated)
-6 peppers (any color)

Directions:
-cut the tops off of the peppers and scoop out all the seeds, rinse inside & outside of each pepper

-Preheat oven to 350

-mix the rice & the water, bring to a boil, then lower heat, cover & simmer for 20 minutes

-cook chicken according to directions on the taco mix packet, drain water when chicken is done cooking

-pour enough water in the bottom of a 9x13 baking dish to coat the bottom of the dish (about 1/2 inch deep)

-mix the rice, chopped chicken, beans, taco sauce & 2 small handfuls of the taco cheese (depending on how cheesy you want your peppers) in a mixing bowl.

-generously scoop chicken mixture into the 6 peppers, cover baking dish with tin foil, bake for 1 hour.

Optional: 5 minutes before done baking, uncover and sprinkle extra taco cheese on top of the peppers

Re: Recipe Swap: Poultry

Turkey Pumpkin Chili

INGREDIENTS:
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell
pepper
1/2 cup chopped yellow bell
pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black
pepper
1 dash salt
1/2 cup shredded Cheddar
cheese
1/2 cup sour cream

DIRECTIONS:
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Re: Recipe Swap: Poultry

Chicken and Cashews in Lettuce cups

3 tbl of low sodium soy sauce
3 tbl of honey
2 tbl of canola oil
1 and 1/2 lbs of bonless skinless chicken breats ut into small pieces
pepper
2 cloves garlic chopped
1 tbl grated ginger
1 bunch scallions sliced
1 8 oz can of water chestnuts(drained)
1/4 cup of roasted unsalted cashews
1 small head of Boston or Bibb lettuce , leaves seperated

Combine the soy sauce and honey in a small bowl.

Heat oil in skillet over medium heat
Season chicken with 1/2 tsp pepper untill begins to brown

Lower heat and stir in garlic and ginger, add scallions and cook for 1 min. Stir in water chestnuts and half the soy sauce misture and cook until chicken is cooked through, about 4 min's . Remove from heat and sprinkle with cashews

Divide the lettuce leaves among individual plates and spoon chicken mixture into lettuce"cup". Drizzle remaing soy sauce mixture over leaves.

Re: Recipe Swap: Poultry

Cilantro Chicken

1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
Salt and pepper
1 tablespoon olive oil


If you want to make fajitas:
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
Salt and pepper
Cayenne
10 flour tortillas


Flatten chicken breasts and place in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for at least 30 minutes. In a grill pan, outdoor grill or large skillet heat oil over medium and add chicken.
Grill the chicken on each side for 4-5 minutes.

If you like fajita style: serve slice chicken into even strips. Serve hot with flour wraps, onions and peppers, grated jack cheese, salsa and sour cream.

Re: Recipe Swap: Poultry

Easy Garlic Broiled Chicken

Ingredients
-1/2 cup butter
-2 teaspoons minced garlic
-2 tablespoons soy sauce
-1/4 teaspoon black pepper
-1 tablespoon dried parsley
-6 boneless chicken thighs, with skin
-dried parsley, to taste

Directions

-Preheat the oven broiler. Lightly grease a baking pan.

-In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.

-Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.

-Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Re: Recipe Swap: Poultry

Grilled Chicken Marinade
(For 1 lb of boneless, skinless chicken breasts)

1/3 cup olive oil
2 tbsp white wine
1 tbsp lemon juice
1 tbsp minced garlic
1 tsp dried oregano
1 tsp salt
freshly ground pepper
cooking spray

Combine all ingredients in jar and shake well to mix. Pour marinade over chicken in ziplock bag and marinate overnight.

Heat a grill pan coated with cooking spray over medium-high heat. Grill chicken breasts about 5 minutes on each side, or until no longer pink in center.

Serves 3-4

Can also use on shrimp!!!

Re: Recipe Swap: Poultry

Made this last night and it was excellant easy and only used one pot

Chicken Thighs with White Beans and Tomatoes

6 bacon slices (1/4 lb total), cut into 1-inch pieces
4 large chicken thighs with skin and bone (1 1/2 lb total)
2 medium onions, chopped (1 1/2 cups)
1 (14- to 16-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained


Put oven rack in middle position and preheat oven to 350°F.

Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.

While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.

Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Re: Recipe Swap: Poultry

My friend gave me this recipe, so I will call it :
Weisler Chicken

Take a whole cut-up chicken, pour some italian salad dressing over it, whatever brand. Sprinkle with bread crumbs. I used whole wheat bread crumbs, but you can use whatever.

Bake at 350 until done.

Soooo easy and sooo good.

Re: Recipe Swap: Poultry

Chicken & Veggie Casserole

Rotisserie Chicken, shredded into bite sized pieces
Frozen carrots, corn, peas
(or any froz veggies you have)
1 can Cream of Chicken soup
Shredded Chedder cheese

Place cooked chicken, veggies and soup in a square baking dish and top with the shredded cheese. Cook at 350 until soup and cheese are bubbly - approx 20 min.
This was a last minute, what can I throw together with leftovers meal and it came out really well!

Re: Recipe Swap: Poultry

Sautéed Chicken with Tomato Relish and Spinach

This is from Martha Stewart’s Everyday Food newest issue. I really enjoyed this dish and it was easy to make.

1 can (14.5 ounces) diced tomatoes in juice, drained
½ cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon jarred capers, drained (I left out)
Coarse salt and ground pepper
4 boneless, skinless chicken breast
2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry

In a bowl, stir together tomatoes, parsley, 1-tablespoon oil, lemon juice and capers. Season tomato relish with salt and pepper.
Working with one piece at a time, lay chicken flat. Cover with plastic wrap: lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until ¼ inch thick.
In a large nonstick skillet, heat 1-tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
To skillet, add spinach: season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach. (I actually put the chicken back into the skillet and sautéed with the spinach).

Re: Recipe Swap: Poultry

Re: Recipe Swap: Poultry

Re: Recipe Swap: Poultry

Chicken and Summer Vegetable Tostada (from Cooking Light)

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese ( I use 2% milk Mexican)

Preheat broiler. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook for 2 minutes.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.

I modify this dish by cooking the chicken in a grill pan first. I also use red salsa that I make from scratch. In addition, I also use 2% cheese, frozen corn and whole wheat wraps.

Re: Recipe Swap: Poultry

Chicken Cordon Bleu

Chicken Cutlets
proscuitto
swiss cheese
breadcrumbs
egg

Dip chicken cutlets in egg, breadcrumbs, fold prosucuitto & swiss cheese into chicken and close w/toothpick.

Fry in olive oil. Make sure chicken is cook through.

Serve w/rice and gravy....so yummy

Re: Recipe Swap: Poultry

Honey-glazed Chicken - so easy and SO delicious!!! I hate bone chicken and I ate a whole drumstick.


1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
1/2 teaspoon salt
1 broiler/fryer chicken (3 to 4 pounds), cut up (I bought the Perdue pack already cut up)

In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. (I used a 9x13 Pyrex and didn't grease it).

Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture.

I basted every 20 minutes, then again when there was 10 mins left, then again when I took it out of the oven.

I basted using the remaining butter, and also the drippings in the pan.

The result was SUPER moist delicious chicken. Just a hint of sweetness. I served with box stuffing and buttered egg noodles.

This was SO easy and tasty!!!


eta: from Taste of Home

Message edited 6/1/2009 11:26:25 AM.

Re: Recipe Swap: Poultry