*Adapted from Campbells Easy Chicken Paprika
2-4 boneless skinless chicken breasts
1 T olive oil
1 can cream of mushroom soup (I use the reduced fat kind)
2-1/2 tsp chili powder, divided
1-1/2 tsp cumin, divided
1/2 tsp garlic salt
1/3 cup sour cream
1. Place your chicken breasts in a zip loc baggie with your oil, 1/2 tsp chili powder, 1/2 tsp cumin, and garlic salt. Massage spices into chicken and then pound chicken to even thickness.
2. Place chicken in skillet over medium heat. Cook until browned on both sides but not over done.
3. Remove chicken from skillet and add cream of mushroom and remaining spices and stir to combine. Add chicken back into mixture and cover. Cook over low heat for 15 minutes turning chicken once or twice.
4. Once chicken is cooked, remove from sauce and add sour cream. Stir until heated through and then you can either add the chicken back in or just spoon sauce over chicken and desired side such as rice or noodles.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Basil Chicken in Coconut-Curry Sauce
From Better Homes & Garden
3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
1/2 red onion, chopped
3 garlic cloves, minced (more if you plan on sleeping alone)
1 fresh jalapeno, seeded and finely diced
1 Tlb olive oil
1 regular size can unsweetened coconut milk
1 Tlb cornstarch
3 Tlb fresh basil, torn
1 tsp grated fresh ginger
Hot cooked rice
1. Place chicken in a medium bowl. In a small bowl combine curry powder, salt, black pepper, and chili powder. Sprinkle over the chicken, tossing evenly to coat. Cover and chill for 1-2 hours.
2. In a large nonstick skillet or wok, cook and stir onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove onion mixture. Add half of the chicken to the wok. Cook and stir for 3-4 or until chicken is no longer pink. Remove chicken from wok. (If needed, add more oil.) Cook remaining chicken as above, remove from wok.
3. Combine coconut milk cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
1/2 red onion, chopped
3 garlic cloves, minced (more if you plan on sleeping alone)
1 fresh jalapeno, seeded and finely diced
1 Tlb olive oil
1 regular size can unsweetened coconut milk
1 Tlb cornstarch
3 Tlb fresh basil, torn
1 tsp grated fresh ginger
Hot cooked rice
1. Place chicken in a medium bowl. In a small bowl combine curry powder, salt, black pepper, and chili powder. Sprinkle over the chicken, tossing evenly to coat. Cover and chill for 1-2 hours.
2. In a large nonstick skillet or wok, cook and stir onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove onion mixture. Add half of the chicken to the wok. Cook and stir for 3-4 or until chicken is no longer pink. Remove chicken from wok. (If needed, add more oil.) Cook remaining chicken as above, remove from wok.
3. Combine coconut milk cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
White Pizza with Chicken, Spinach, and Garlic
Adapted from "Sam the cooking guy: Just a bunch of recipes"
1 refrigerator pizza crust
1/2 Tlb olive oil, plus 1 tsp
2 boneless, skinless chicken breasts
1 tsp garlic salt
1 tsp Italian seasoning
3 cloves garlic, roughly chopped
One 10-ounce bag fresh spinach leaves
3 ounces feta cheese, crumbled
4 to 6 slices provolone cheese
1/2 cup shredded mozzarella cheese
1. Preheat oven to crust's instructions. Lightly rub or brush crust with olive oil.
2. In a zip loc baggie, add chicken, 1 tsp olive oil, garlic salt, and Italian seasoning. Shake bag to coat chicken. Pound to 1/4-1/2 inch thick. In a medium-high heat skillet, saute chicken until no longer pink. Place on cutting board to rest once cooked.
3. Heat a skillet over medium-heat, add 1/2 Tlb, then add the garlic and cook, stirring for about 30 seconds. Add the spinach and stir until wilted.
4. Slice chicken and set aside. Sprinkle the feta over the crust. Add chicken and then spread the spinach and garlic over the top. Add the slices of provolone and top with the shredded mozzarella.
5. Bake according to crust's instructions.
1 refrigerator pizza crust
1/2 Tlb olive oil, plus 1 tsp
2 boneless, skinless chicken breasts
1 tsp garlic salt
1 tsp Italian seasoning
3 cloves garlic, roughly chopped
One 10-ounce bag fresh spinach leaves
3 ounces feta cheese, crumbled
4 to 6 slices provolone cheese
1/2 cup shredded mozzarella cheese
1. Preheat oven to crust's instructions. Lightly rub or brush crust with olive oil.
2. In a zip loc baggie, add chicken, 1 tsp olive oil, garlic salt, and Italian seasoning. Shake bag to coat chicken. Pound to 1/4-1/2 inch thick. In a medium-high heat skillet, saute chicken until no longer pink. Place on cutting board to rest once cooked.
3. Heat a skillet over medium-heat, add 1/2 Tlb, then add the garlic and cook, stirring for about 30 seconds. Add the spinach and stir until wilted.
4. Slice chicken and set aside. Sprinkle the feta over the crust. Add chicken and then spread the spinach and garlic over the top. Add the slices of provolone and top with the shredded mozzarella.
5. Bake according to crust's instructions.
Easy Italian Chicken
2 boneless, skinless chicken breasts
1 T Italian Dressing (from the packet to make salad dressing)
Juice from 1/2 of a fresh lime
1 t salt
1 T olive/canola oil
1. Place all ingredients in a zip loc bag.
2. Squish (very informative and descriptive term, I know) around until the chicken is coated.
3. Grill, saute, or bake until done.
Seriously...that easy.
1 T Italian Dressing (from the packet to make salad dressing)
Juice from 1/2 of a fresh lime
1 t salt
1 T olive/canola oil
1. Place all ingredients in a zip loc bag.
2. Squish (very informative and descriptive term, I know) around until the chicken is coated.
3. Grill, saute, or bake until done.
Seriously...that easy.
Chicken Spaghetti
Adapted from The Pioneer Woman Cooks (her cookbook)
2 boneless, skinless chicken breasts
1 can chicken broth (low sodium)
2 cups water
2 teaspoons seasoned salt, divided
1/3-1/2 box spaghetti noodles, broken in half
1/2 small onion
2-3 stalks celery
1 small can mushrooms, drained
1 can cream of mushroom soup
1-1/2 cups grated cheddar cheese
1/2 cup milk
Ground pepper, to taste
Cayenne pepper, to taste
1. Preheat the oven to 350 degrees.
2. Boil chicken breasts in chicken broth, water, and 1 teaspoon seasoned salt. Once chicken is cooked through, let cool and then shred. Set aside.
3. Cook spaghetti according to package.
3. Cut up onion and celery.
4. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 1 cup cheddar cheese. Then add your vegetables, drained mushrooms, seasoned salt, pepper, and cayenne.
5. Add chicken and milk and stir ingrediants together until combine. Taste and season if necessary.
6. Pour the mixture into a baking pan and top with 1/2 cup cheddar cheese. Bake for 35-45 minutes, until bubbly.
2 boneless, skinless chicken breasts
1 can chicken broth (low sodium)
2 cups water
2 teaspoons seasoned salt, divided
1/3-1/2 box spaghetti noodles, broken in half
1/2 small onion
2-3 stalks celery
1 small can mushrooms, drained
1 can cream of mushroom soup
1-1/2 cups grated cheddar cheese
1/2 cup milk
Ground pepper, to taste
Cayenne pepper, to taste
1. Preheat the oven to 350 degrees.
2. Boil chicken breasts in chicken broth, water, and 1 teaspoon seasoned salt. Once chicken is cooked through, let cool and then shred. Set aside.
3. Cook spaghetti according to package.
3. Cut up onion and celery.
4. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 1 cup cheddar cheese. Then add your vegetables, drained mushrooms, seasoned salt, pepper, and cayenne.
5. Add chicken and milk and stir ingrediants together until combine. Taste and season if necessary.
6. Pour the mixture into a baking pan and top with 1/2 cup cheddar cheese. Bake for 35-45 minutes, until bubbly.
Chicken Enchiladas
This recipe makes enough for dinner and leftovers. If you are only feeding two, you can half the order and bake in a 9x9 pan instead!
Adapted from Old El Paso
1 lb boneless, skinless chicken breasts
1 T olive oil
1 tsp chili powder
1 tsp cumin
1 package (8 oz) softened cream cheese OR 1 cup sour cream
1 can (4.5 oz) green chilies, chopped
8-12 corn tortillas
2 cans green chili enchilada sauce
Shredded colby-jack cheese
1. Heat oven to 400 degrees. Spray 13x9 inch baking dish with cooking spray.
2. Like usual, throw your chicken, oil and spices in a zip-loc baggie. Coat chicken and pound until they are all an even thickness. Then in a non-stick skillet, cook chicken over medium-high heat until chicken is no longer pink.
3. Shred or slice chicken. Mix with sour cream (or cream cheese) and green chilies.
4. Heat 1 inch of vegetable oil in a large skillet over high heat. Once oil is hot (test by dropping water in, if it sizzles you are ready!) with tongs QUICKLY dip one corn tortilla into the oil. Dont leave it in more than 3-5 seconds or you will have tortillas chips. Quickly transfer it to a plate lined with a paper towel to catch excess oil.
5. This part can be tricky so BE CAREFUL. Add a spoonful of your chicken mixture to your tortilla. Sprinkle with cheese. CAREFULLY because it is still hot, roll your tortilla and place in your baking dish, seem side down. You may want to create a little assembly line for yourself if it makes it easier. Continue with the next tortilla until chicken mixture and/or tortillas are gone.
6. Cover enchiladas with sauce. You dont want to drown them but you want enough to cover. Sprinkle with cheese.
7. Bake 15-20 minutes until hot and cheese is melted.
Adapted from Old El Paso
1 lb boneless, skinless chicken breasts
1 T olive oil
1 tsp chili powder
1 tsp cumin
1 package (8 oz) softened cream cheese OR 1 cup sour cream
1 can (4.5 oz) green chilies, chopped
8-12 corn tortillas
2 cans green chili enchilada sauce
Shredded colby-jack cheese
1. Heat oven to 400 degrees. Spray 13x9 inch baking dish with cooking spray.
2. Like usual, throw your chicken, oil and spices in a zip-loc baggie. Coat chicken and pound until they are all an even thickness. Then in a non-stick skillet, cook chicken over medium-high heat until chicken is no longer pink.
3. Shred or slice chicken. Mix with sour cream (or cream cheese) and green chilies.
4. Heat 1 inch of vegetable oil in a large skillet over high heat. Once oil is hot (test by dropping water in, if it sizzles you are ready!) with tongs QUICKLY dip one corn tortilla into the oil. Dont leave it in more than 3-5 seconds or you will have tortillas chips. Quickly transfer it to a plate lined with a paper towel to catch excess oil.
5. This part can be tricky so BE CAREFUL. Add a spoonful of your chicken mixture to your tortilla. Sprinkle with cheese. CAREFULLY because it is still hot, roll your tortilla and place in your baking dish, seem side down. You may want to create a little assembly line for yourself if it makes it easier. Continue with the next tortilla until chicken mixture and/or tortillas are gone.
6. Cover enchiladas with sauce. You dont want to drown them but you want enough to cover. Sprinkle with cheese.
7. Bake 15-20 minutes until hot and cheese is melted.
Chicken Ciabatta Sandwiches
This recipe is SUPER easy but does require your attention when broiler. This is not one to put in the oven and walk away...unless you want your ciabatta burned and let's be honest...no one likes a burned ciabatta!
What you need:
Season chicken in your zip-loc baggie and then saute until no longer pink. Slice into smaller pieces if desired.
Slice roll in half.
Top each half with marinara sauce.
Then with one slice of cheese.
Place under the broiler for maybe a minute. Just enough time for the cheese to slightly melt.
Add tomatoes and chicken, and top each half with one slice of cheese.
Place under broiler again until cheese is melted.
Combine halves and slice.
2 mini/individual ciabatta loaves (or however many you will need for each person to have their own)
4 -6 boneless, skinless chicken tenders
1 tsp olive oil
4 slices mozzarella cheese
4 slices provolone cheese
1/2 cup marinara sauce
1 roma tomato, sliced thinly
1 tsp Italian seasoning, plus a sprinkle
Salt
Pepper
1. Preheat the broil setting on your oven.
2. Combine chicken tenders, oil, 1 tsp Italian seasoning, and salt and pepper to taste in a zip-loc baggie. Shake to coat and pound chicken to help cook evenly. Saute in medium saucepan until chicken is no longer pink. Slice into thinner pieces if desired.
3. Slice ciabatta roll in half and brush with marinara. Top each half with 1 slice of mozzarella cheese. Place under broiler just until cheese is melted.
4. Remove from oven and top one half with tomato slices and the other half with chicken. Add 1 slices of provolone cheese to each half. Brush again with marinara if desired and place until broiler until cheese is melty and delicious. Remove from oven and sprinkle with Italian seasoning.
5. Combine halves and cut into triangles.
Pasta with Chicken, broccoli and sun-dried tomatoes
Recipe from Jamie DeLuna
Pinch of salt
Fresh Broccoli, crowns only
1/2 box linguini
1 lb chicken breasts, cut into cubes
1 T olive oil
1 T margarine
3 cloves garlic, minced
1 (12 oz) can fat-free evaporated milk
1 cup 2% milk (Jamie suggested half & half)
Minced sun-dried tomatoes
2 tsp corn starch
2/3 cup grated Parmesan cheese
1. Bring water to a boil in a large pot. Add salt, broccoli and pasta, stirring occasionally.
2. Saute chicken in margarine and olive oil for about 7 minutes or until chicken is no longer pink. Salt and pepper chicken to taste.
3. Add garlic and saute another minute. Add milks and sun-dried tomatoes and stir to blend. Combine corn starch with 1 T cold water. Bring sauce to a light boil and add corn starch. Stir to blend. Add cheese and simmer about 2-3 minutes.
4. Drain broccoli and linguini and put back into pot. Pour chicken mixture over the noodles and combine. Serve immediately.
Pinch of salt
Fresh Broccoli, crowns only
1/2 box linguini
1 lb chicken breasts, cut into cubes
1 T olive oil
1 T margarine
3 cloves garlic, minced
1 (12 oz) can fat-free evaporated milk
1 cup 2% milk (Jamie suggested half & half)
Minced sun-dried tomatoes
2 tsp corn starch
2/3 cup grated Parmesan cheese
1. Bring water to a boil in a large pot. Add salt, broccoli and pasta, stirring occasionally.
2. Saute chicken in margarine and olive oil for about 7 minutes or until chicken is no longer pink. Salt and pepper chicken to taste.
3. Add garlic and saute another minute. Add milks and sun-dried tomatoes and stir to blend. Combine corn starch with 1 T cold water. Bring sauce to a light boil and add corn starch. Stir to blend. Add cheese and simmer about 2-3 minutes.
4. Drain broccoli and linguini and put back into pot. Pour chicken mixture over the noodles and combine. Serve immediately.
Crockpot Chicken Tacos
Adapted from What Megan's Making
What you need:
2-3 (I used 3 because I was feeding 3 people) boneless, skinless chicken breasts
1 can cream of chicken (or cream of mushroom) soup
1 cup store bought salsa
1 can black beans, rinsed and drained
1 pkg taco seasoning
1 cup sour cream
1 tsp chili powder
1 tsp cumin (because let's be honest...it makes everything better)
fresh cilantro, chopped
1. Place chicken, soup, salsa, and black beans in the slow cooker. Sprinkle taco seasoning over everything. Cook on low for 5-6 hours.
2. Shred chicken. Stir in spices, sour cream, and fresh cilantro (to taste) until everything is combined.
3. Serve in corn tortillas with diced tomatoes and guacamole.
What you need:
2-3 (I used 3 because I was feeding 3 people) boneless, skinless chicken breasts
1 can cream of chicken (or cream of mushroom) soup
1 cup store bought salsa
1 can black beans, rinsed and drained
1 pkg taco seasoning
1 cup sour cream
1 tsp chili powder
1 tsp cumin (because let's be honest...it makes everything better)
fresh cilantro, chopped
1. Place chicken, soup, salsa, and black beans in the slow cooker. Sprinkle taco seasoning over everything. Cook on low for 5-6 hours.
2. Shred chicken. Stir in spices, sour cream, and fresh cilantro (to taste) until everything is combined.
3. Serve in corn tortillas with diced tomatoes and guacamole.
Chicken Stirfry
Adapted from Everyday Food
2 Tablespoons honey
1 Tablespoon rice vinegar
1-2 Tablespoon soy sauce
2 boneless, skinless chicken breasts, sliced into thin strips
3 Tablespoons peeled and minced fresh ginger
1 garlic clove, minced
Stirfry vegetables (we are using the pre-packaged vegetables found in the produce section; broccoli, carrots, and snow peas)
1. In a small bowl, wisk together honey, vinegar, and soy sauce. Heat a large skillet or wok over medium to high until hot. Add 1 tablespoon vegetable oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
2. Add 1 tablespoon vegetable oil (if needed) to skillet and add ginger and garlic. Stir until fragrant, about 30 seconds.
3. Add vegetable blend and stir 2 minutes. Add soy mixture and bring to a boil.
4. Return chick to skillet and toss until sauce thickens and chicken cooks through, about 3 minutes.
2 Tablespoons honey
1 Tablespoon rice vinegar
1-2 Tablespoon soy sauce
2 boneless, skinless chicken breasts, sliced into thin strips
3 Tablespoons peeled and minced fresh ginger
1 garlic clove, minced
Stirfry vegetables (we are using the pre-packaged vegetables found in the produce section; broccoli, carrots, and snow peas)
1. In a small bowl, wisk together honey, vinegar, and soy sauce. Heat a large skillet or wok over medium to high until hot. Add 1 tablespoon vegetable oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
2. Add 1 tablespoon vegetable oil (if needed) to skillet and add ginger and garlic. Stir until fragrant, about 30 seconds.
3. Add vegetable blend and stir 2 minutes. Add soy mixture and bring to a boil.
4. Return chick to skillet and toss until sauce thickens and chicken cooks through, about 3 minutes.
BBQ Chicken
2 boneless, skinless chicken breasts
1 Tablespoon olive oil
1-2 teaspoons BBQ seasoning
BBQ sauce, use your favorite! We use Stubb's Original.
1. Place cleaned and trimmed chicken breasts in a gallon size zip loc baggie. Add olive oil and coat chicken breast. Add BBQ seasoning and toss until chicken is coated.
2. Heat skillet over medium heat. Place chicken in skillet and cook roughly 5-8 minutes. Flip and cook the other side from roughly 5-8 minutes or until no longer pink.
3. Place 1/4-1/2 cup BBQ sauce in a small bowl. Using a heat-safe pastry brush or a spoon, smear BBQ sauce on chicken breast and cook 2 minutes. Flip chicken and repeat. Flip chicken and repeat on both sides one more time and cook until chicken is cooked through.
4. Let chicken rest 5 minutes before serving.
Serve with extra sauce if desire.
1 Tablespoon olive oil
1-2 teaspoons BBQ seasoning
BBQ sauce, use your favorite! We use Stubb's Original.
1. Place cleaned and trimmed chicken breasts in a gallon size zip loc baggie. Add olive oil and coat chicken breast. Add BBQ seasoning and toss until chicken is coated.
2. Heat skillet over medium heat. Place chicken in skillet and cook roughly 5-8 minutes. Flip and cook the other side from roughly 5-8 minutes or until no longer pink.
3. Place 1/4-1/2 cup BBQ sauce in a small bowl. Using a heat-safe pastry brush or a spoon, smear BBQ sauce on chicken breast and cook 2 minutes. Flip chicken and repeat. Flip chicken and repeat on both sides one more time and cook until chicken is cooked through.
4. Let chicken rest 5 minutes before serving.
Serve with extra sauce if desire.
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