1-1/2 lb. potatoes (about 3), cut into thin wedges (I use both regular potatoes and sweet potatoes)
1/4 cup KRAFT Zesty Italian Dressing (I use low fat)
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning
HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.
CHICKEN CORDON BLEU by Michelle Miskin 4 skinless, boneless chicken breast halves
1/4 tsp salt
1/8 tsp ground black pepper
6 slices Swiss cheese
4 slices cooked ham (2 slices for each rolled chicken if using thin slices)
1/2 cup seasoned bread crumbs
1 can cream of chicken soup
1/2 cup sour cream
1 tbsp of lemon juice
Preheat oven to 350 degrees. Coat a 7x11 baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place cheese and ham on top of each chicken breast. Roll up each breast, and coat in egg and dip in bread crumbs. Secure with a toothpick and place in baking dish. Place a pat of butter on top of each chicken roll. Bake for 30 minutes. Remove from oven, and place 1/2 cheese slice on top of each roll. Return to oven for 3 to 5 minutes, or until cheese has melted. Heat sauce ingredients. Remove toothpicks, and serve on top of rice with sauce.
Broiled Orange-Chili Chicken Breasts by Dani Lindquist
1. Sprinkle chicken breasts with salt and pepper. In a large, re-sealable, plastic bag mix orange juice, chili powder, orange rind, garlic and cayenne pepper. Add chicken breasts. Toss to coat. Refrigerate 6 to 8 hours.
2. Heat broiler. Position broiler rack 6-inches from the heat source. Broil chicken 12 to 15 minutes, turning halfway through cooking time, just until cooked through.
In a saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger. Stir until slightly thickened. Stir into bouillon mixture. In large skillet, brown chicken in oil. Add bouillon mixture. Add mushrooms, onions and green pepper. Simmer uncovered to desired crispness. Add cashews before serving. Place hot cooked rice onto platter. If you like more sauce, double sauce.
CHICKEN CASSEROLE by Peni Floyd
4 Chicken Breasts (cut in ½. 8 per pan)
Swiss cheese- grated
Mix: 2 cans of cream of chicken soup
¼ cup milk
Mix: ½ cup butter
Stove top stuffing
½ cup water
Layer chicken, cover with cheese, layer soup mixture and then stuffing mixture. Bake at 350 for 55 to 60 minutes uncovered.
CHICKEN DIVAN by Peni Floyd
1 lg. pkg. broccoli cooked
4 chicken breasts (boiled) cooked
Layer broccoli in 9x13 casserole dish then add broken up chicken mix.
1 cup mayonnaise (not miracle whip)
2 cans cream of chicken soup
1 Tbsp lemon juice
Sprinkle some poultry seasoning or curry. Spread over chicken top with grated cheese and bread crumbs. Bake at 350 until done.
CHICKEN ROLL UPS by Alyce Dansie via Stephanie Hart
8 chicken breasts (boil in salt water for 1½ hours) (1½ Tbsp salt to water)
Bone and chop finely
2 3oz pkg. Philly cream cheese or 1 8 oz pkg.
1¼ lbs fresh mushrooms (or only a few or 1 8oz can) (opt.)
½ tsp black pepper
Mix. Make batch of hot roll recipe that has eggs and is really light.
(4H recipe) Take dough and roll as for taco (round) –really thin. Cut in triangles like crescent rolls. Put 1 heaping tablespoon of chicken mixture in center. Roll up and pinch sides. Dip in butter then bread crumbs (Mom’s old fashion bread crumbs. Crushed bread).
Sprinkle dried parsley on top for color. Place closely on cookie sheet. Let rise at least one hour. Bake at 350 for 20 min. Can freeze. (Cook 1 hr. if frozen.) Thicken chicken broth and make gravy. Pour gravy over and garnish, parsley. Serve with rice casserole, Raspberry Jell-O and 7 layer green salad.
CHICKEN VERACRUZ by Lee Hurst
4 chicken breasts
1 cup red salsa
1 cup green salsa
¼ cup water
½ cup real lemon juice concentrate
2 Tbsp lime juice
1 taco seasoning mix
corn or flour tortillas
dash of Worcestershire sauce
2 cloves of garlic
Place chicken in large skillet with tight lid. Add water, lemon juice, lime juice. Cook on medium heat for 35 minutes. Then add red and green salsa and Worcestershire sauce. Mix over chicken and cook 15 minutes more on medium low. On tortillas, spread a thin layer of sour cream. Place on baking sheet in 350 oven for two minutes. Take out and place chicken mixture on top. Add shredded cheese and olives. Wrap tortilla and serve. Can also serve on yellow rice.
12 eggs, boiled and peeled
Boil chicken breasts in 3 quarts water till tender. Remove chicken, cool, de-bone, and break or cut into large pieces. Add bouillon and carrots to water. Boil for ten minutes. Add the rest of the vegetables and boil no more than ten minutes more. Add chickpeas or garbanzos. Add Tumeric until you get a yellow color and a mild taste (1 to 2 Tbsp.) To prepare the semolina, put the water, bouillon and butter in pan. Bring to a boil. Add the semolina and return to a boil, cover, and simmer for three minutes. Turn off heat and let stand for twenty minutes. Serve couscous over a bed of semolina in bowl. Place one hard-boiled, peeled egg on top.
CREAM CHEESE CHICKEN by Alda Allan
8 chicken breasts (or equivalent amount of fingers)
4 oz Cream Cheese
1 can cream of chicken soup
1 pkg Italian seasoning mix (.67 oz) (Note: Maybe try ¾ of a package)
1 tbsp butter
1/2 pt. sour cream (add before serving)
Place chicken, cream cheese, soup, and seasoning mix in crock pot. Cook on low for 8 hours, or until tender. Add sour cream just before serving. Serve over rice or noodles.
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 Tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crock pot and cook on low for an additional hour.
Sauté Onions in oil. When clear, remove from pan. Mix spices in vinegar and set aside. Combine onions and spices in pan and simmer for ten minutes. Combine four cups of water with bouillon and add to mixture. Add the chicken and cook about forty-five minutes until chicken is tender. Add potatoes if desired and serve with rice. Serves six.
EASY TERIYAKI CHICKEN
2-3 lbs. skinless chicken pieces
20 oz. can pineapple chunks
dash of ground ginger
1 cup teriyaki sauce
Place chicken in slow cooker. Pour remaining ingredients over chicken. Cover and cook on low 6-8 hours.
FRIED CHICKEN By Lee Hurst
2 lbs. chicken
1 cup flour
½ tsp salt
½ tsp sage
½ tsp pepper
½ tsp garlic salt
1 pkg. onion soup mix
Soak chicken in buttermilk for one hour. Mix flour and spices in plastic bag. Shake cut up chicken in bag. Brown in 1/8 inch oil on both sides. Pour a package of dried onion soup mix over it. Add ½ cup cream. Cover and steam for one hour.
Beat egg with a little milk. Dip chicken in eggs, then in flour, in eggs again, and then in bread crumbs. Salt and pepper. Brown in frying pan. Put spaghetti sauce in bottom of baking dish, add chicken (being careful not to pack the chicken too tightly), and cover with spaghetti sauce. Bake at 450 for 20-25 minutes. Reduce to 350 degrees. Cover each piece of chicken with a slice of cheese. Continue baking for 5 more minutes. Serve over spaghetti noodles or rice.
Jerk: this method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians place it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to flavor. But first, the carcass was 'jerked' with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spiced, but moist and tender.
Seed and finely chop Scotch Bonnet Pepper. Trim Chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic and sugar. With a Wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. It is best if marinated overnight. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping. Note: Scotch Bonnet peppers, known as 'Habaneros' are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
Cut chicken in 1 inch pieces. Spray wok or skillet with Pam. Stir fry garlic and ginger for 15 seconds. Add zucchini and onions. Stir fry two minutes and remove veggies. Put in oil. Stir fry chicken until no longer pink. Push to the side of the pan. Stir in sauce in center of pan. Cook and stir until bubbly. Add veggies. Cook and stir two more minutes, until heated through. Fold in oranges. Serve immediately over rice. (Weight watchers, 6 points. Four servings, 296 calories, 36 mg cal, 1 g fiber, 14 % iron, 6g fat, 39 carbs, 2 oz protein)