Category Archives: Chicken

Chicken Stuffing Casserole

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Yield: 8 servings

Chicken Stuffing Casserole

Chicken Stuffing Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 cups chicken, cooked, diced
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cans cream of mushroom condensed soup
  • 2 cups chicken broth
  • 1/2 cup butter, melted
  • 8 oz. cornbread stuffing

Instructions

  1. Sauté onion and celery until softened.
  2. Mix butter with dressing mix.
  3. Add all other ingredients and mix well.
  4. Place in 2 - 2.5 qt. casserole and bake at 350 degrees for 30 min.
© Laurie
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Chicken Scampi & Linguine

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Yield: 6 servings

Chicken Scampi & Linguine

Chicken Scampi & Linguine
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 lb. linguine
  • 2 chicken breasts, whole
  • 1/4 cup butter
  • 1/4 cup oil
  • 2 garlic cloves, minced
  • 2 bunches broccoli, chopped
  • 1 red pepper, large, cut into 1" pcs.
  • 1 tsp salt
  • 2 lemons, juice of
  • parmesan cheese

Instructions

  1. Put water on for the linguine.
  2. Bone chicken and cut into 1" pcs.
  3. Heat butter & oil in wok or large skillet and saute chicken until golden, adding garlic in at the end of the chicken cooking and saute 1 minute.
  4. When water comes to a boil, cook linguine and drain; keep in strainer.
  5. Add broccoli and red pepper. Cook to desired doneness, crisp-tender.
  6. Season with salt and pepper, sprinkle with lemon juice and cook 2 min.
  7. Arrange pasta on plate and add vegetable meat mixture on top.
  8. Serve with parmesan cheese.
© Laurie
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Kung Pao Chicken

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Yield: 4 servings

Kung Pao Chicken

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1# skinless boneless chicken breasts, cut into 1/4" cubes (about 2 cups)
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon dry sherry
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon sesame oil
  • 2-4 dried chiles, seeds removed
  • 3 tablespoons safflower or peanut oil
  • 1/2 teaspoon Szechuan peppercorns, toasted and ground
  • 1 garlic clove, peeled and sliced
  • 1 scallion cut into 1 1/2" pieces
  • 2 tablespoons thinly sliced scallions
  • 2 slices unpeeled gingerroot, 1x1/8" each
  • 1/2 cup unsalted blanched peanuts, toasted, or unsalted dry roasted peanuts

Instructions

  2. Place the chicken in a bowl. Add 1 tablespoon of the soy sauce, salt, and cornstarch and mix well. Set aside. Mix the remaining 2 tablespoons of soy sauce together in a small bowl with the sherry, sugar, vinegar, and sesame seed oil. Set aside.
  3. Pour the cooking oil into a cold wok and add the chiles. Heat the pan over medium high heat and stir the peppers until they turn dark brown. Add the peppercorns, garlic, scallion pieces and ginger and stir a moment. Mix up the chicken again and pour it into the pan. Stir briskly.
  4. After stirring for about 1 minute, add the soy sauce mixture, the peanuts, and the thinly sliced scallions. Turn the heat up to hight and stir for about 30 seconds until well mixed. Remove the chicken and ginger, if desired.
© Laurie
Cuisine: Chinese

 

Chicken Teriyaki

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Yield: 4

Chicken Teriyaki

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 1/3 cup sherry
  • 1 whole broiler fryer chicken
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instructions

  2. In small sealable bag, mix soy sauce, honey and sherry. Add chicken to bag and marinate in refrigerator 1-2 hours, turning chicken after half the time.
  3. To microwave, place chicken in covered casserole breast side up. Microwave at MED-HIGH for 35-40 minutes.
  4. Teriyaki sauce: In 1 qt glass measuring cup, stir together 2 tablespoons water and 1 tablespoon cornstarch. Drain cooking juices into cup and microwave at HIGH 2-3 minutes, until thick and clear, stirring after 1 minute. Pour sauce over chicken just before serving.
© Laurie
Cuisine: Japanese

 

Chicken Potpies

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Yield: 8

Chicken Potpies

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

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 or same amount for small dishes

Instructions

  2. Preheat oven to 425 degrees F (220 degrees C.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
© Laurie

 

Chicken Breasts with Balsamic Vinegar & Garlic

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Yield: 4

Chicken Breasts with Balsamic Vinegar & Garlic

Chicken Breasts with Balsamic Vinegar & Garlic
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter

Instructions

  2. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  3. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  4. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1102Total Fat 53gSaturated Fat 14gCholesterol 379mgSodium 1080mgCarbohydrates 38gSugar 8gProtein 120g
© Laurie

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Tamale Chicken Potpies

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Yield: 4

Tamale Chicken Potpies

Tamale Chicken Potpies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 12 oz. ground chicken
  • 1 tblsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt, divided
  • 1 cup chopped zucchini
  • 3/4 cup fresh corn kernels
  • 1- 10oz can diced tomatoes and green chiles, undrained
  • 1- 8oz. can unsalted tomato sauce
  • cooking spray
  • 1/2 cup coarsely ground yellow cornmeal
  • 1 1/2 cups water, divided
  • 3 oz. Monterey Jack cheese, shredded and divided (abt. 3/4 cup)

Instructions

  2. Preheat oven to 400.
  3. Heat a large skillet over medium high heat. Add oil to pan; swirl to coat. Add onion; saute 3 mins. Add chicken; cook 3 min, stirring to crumble. Stir in cumin, chili powder, and 1/4 tsp. salt; cook 1 min. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 min, stirring occasionally. Divide chicken mixture evenly among 4 (10 oz) ramekins coated with cooking spray. Place ramekins on a jelly roll pan.
  4. Place remaining 1/4 tsp. salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 min or until thickened, stirring frequently. Stir in 2 oz cheese.Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with ramaining 1 oz. cheese. Bake at 400 degrees for 15 min or until light golden brown.
© Laurie
Cuisine: Mexican

 

Hoisin Chicken Sliders

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Yield: 4

Hoisin Chicken Sliders

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • Nonstick cooking spray
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon minced ginger
  • 1/4 cup orange juice
  • 1 pound boneless, skinless chicken thighs, cut into 3-inch pieces
  • 1 Persian cucumber, thinly sliced
  • 8 small Hawaiian sweet rolls (such as King's Hawaiian)
  • 1 cup sliced radishes

Instructions

  2. Coat the inside of a slow cooker with cooking spray. Combine cornstarch and soy sauce in cooker until cornstarch is dissolved; add vinegar, honey, hoisin sauce, ginger and orange juice. Add chicken and cook on low 8 hours.
  3. Transfer chicken to cutting board, shred and return to sauce. Place cucumber on bottom half of each roll; top with chicken mixture, radishes and other half of roll.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 386Total Fat 3gSaturated Fat 1gCholesterol 2mgSodium 2483mgCarbohydrates 84gSugar 59gProtein 8g
© Laurie

Hawaiian Chicken Kabobs

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Yield: 3

Hawaiian Chicken Kabobs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon and 1/4 teaspoon soy sauce
  • 1 tablespoon and 1/4 teaspoon brown sugar
  • 2-1/4 teaspoons sherry
  • 1 teaspoon sesame oil
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 3 skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 3/8 (20 ounce) can pineapple chunks, drained
  • 1 onion, cut into chunks
  • 1 red bell pepper, chunked
  • skewers

Instructions

  2. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  3. Preheat grill to medium-high heat.
  4. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
© Laurie
Cuisine: American

 

Chicken with Mango Salsa

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Yield: 4

Chicken with Mango Salsa

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1/2 can(s) beans, black, 8 ounces, rinsed and drained
  • 1 mango(es), ripe, peeled, and finely chopped
  • 3 tablespoon onion(s), red, chopped
  • 3 tablespoon lime juice, fresh
  • 2 tablespoon cilantro, fresh, chopped
  • 1/2 pepper(s), jalapeno, finely chopped (optional
  • 4 chicken breast halves, boneless, skinless
  • 2 teaspoon lime peel, grated
  • 2 tablespoon lime juice, fresh
  • 2 teaspoon oil, canola
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, black ground

Instructions

  2. To make the salsa: In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeño (if using). Set aside while grilling the chicken.
  3. To make the chicken: Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes.
  4. Meanwhile, preheat the grill or broiler. If using the broiler, coat a broiler-pan rack with cooking spray.
  5. Place the chicken on the grill rack or broiler pan. Cook 4" from the heat, turning once, until the chicken is no longer pink in the thickest part, 10 to 12 minutes.
  6. Serve the chicken with the salsa. If desired, slice the chicken into strips to serve.
© Laurie