Almond Chicken
Angel Hair Chicken Pasta
Baked Chicken Breast with Pecan Dressing
Boneless Buffalo Wings
Cajun Cafe's Bourbon Chicken
Cassnite's Creamy Chicken and Cheese Enchiladas
Chicken and Baby Dumplings
Chicken Fajitas
Chicken in a Sack
Chicken Saltimbocca
Grilled Chicken and Vegetables
Grilled Jalapeno Chicken
Italian Chicken Rolls
Jalapeno Chicken Strips
Kay Bird's Chicken Breasts with Mushrooms
Mesquite Chicken
Mimi's Sticky Chicken
Monterey Chicken
Monterey Chicken
Oven Fried Rice Krispies Chicken
Parmesan Chicken
Pecan-Baked Chicken
Spicey's Baked Coq Au Vin Blanc
| 1/3 | cup lemon juice |
| 3 | tablespoons Dijon mustard |
| 2 | cloves garlic, minced |
| 1 | tablespoon olive oil |
| 1/2 | teaspoon white pepper |
| 6 | skinless boneless chicken breasts |
| 1 | teaspoon olive oil |
| 2 | cups chicken broth |
| 1 | teaspoon cornstarch |
| 1 | tablespoon water |
| 3 | tablespoons orange marmalade |
| 1 | tablespoon light margarine |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/4 | teaspoon crushed red hot pepper |
| 2 | tablespoons fresh parsley, chopped |
| 1/4 | cup almonds, sliced and toasted |
Whisk together first 5 ingredients. Place in shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade.
Cook chicken in 1 teaspoon hot oil in skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet.
Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute.
Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds.
Nutrition Facts
Amount Per Serving:
Calories 417 - Calories from Fat 128
Percent Total Calories From: Fat 31%, Protein 58%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 160mg, Sodium 1013mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 61g, Vitamin A 185 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
Related Items
| 3 | boneless skinless chicken breast |
| 2 | tablespoons butter |
| 1/2 | 8 oz. package dry Italian salad dressing mix |
| 1/4 | cup white wine |
| 1/2 | 10 3/4 ounce can cond. cream of mushroom soup, -The Golden Mushroom Soup is best |
| 2 | ounces cream cheese with chives |
| 1 | 8 oz. package angel hair pasta |
| |
Directions:In large saucepan, melt butter over low heat. Addpackage of dressing. Blend in wine and mushroom soup. Blend in cream cheese and stir until smooth. Heat gently. Arrange chicken breasts in a baking dish and pour sauce over. Bake in preheated oven at 325 for 60 minutes. When the chicken is near done, boil the pasta in salt water and the drain well. Serve the chicken on top of warm angel hair pasta
Nutrition Facts
Amount Per Serving:
Calories 278 - Calories from Fat 102
Percent Total Calories From: Fat 37%, Protein 13%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 66mg, Sodium 392mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 217 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Related Items
| 5 | cups soft bread crumbs, white bread |
| 2 | cups pecan halves, chopped |
| 1/2 | cup carrot, finely chopped |
| 1/2 | cup celery, finely chopped |
| 1/2 | cup onion, finely chopped |
| 1/3 | cup chicken stock |
| 2 | tablespoons poultry seasoning |
| 1/2 | teaspoon celery salt |
| 1/2 | teaspoon coarsely ground black pepper |
| 6 | chicken breast halves, boned |
| 1/3 | cup butter |
| 1 | tablespoon lemon juice |
| paprika | |
| 4 1/2 | tablespoons butter |
| 4 1/2 | tablespoons flour |
| 2 | cups rich chicken broth |
| 1 | teaspoon lemon juice |
| 1 | tablespoon fresh parsley, finely minced |
| |
Preheat oven to 350°. Line 12 x 17-inch baking pan with foil and grease it well. In a large bowl combine bread crumbs, pecans, carrots, celery, onion, 1/3 cup chicken stock, poultry seasoning, celery slat, and pepper; the mixture will be rather crumbly.
In the prepared pan, form the dressing into 6 oval mounds, approximately 4" by 2 1/2".
Place a chicken breast on top of each mound tucking any escaping dressing under the chicken. In a small saucepan, melt the butter and lemon juice together, brush each breast liberally wit the mixture, using it all up.Sprinkle the breast with paprika.
Cover the pan with foil and bake for 45 minutes, the uncover and bake until the breast are browned on top, about 10 minutes longer.
Meanwhile, prepare the gravy. In a medium saucepan melt the butter. Add the flour and cook over medium-low heat for 2 minutes; do not allow the roux to brown. Add the broth all at once, increase the heat to medium, and continue cooking whisking and stirring for 5 minutes. Add the lemon juice and parsley. Keep warm until ready to serve. Place a mound of chicken and dressing on each plate and pass the gravy separately.
Nutrition Facts
Amount Per Serving:
Calories 980 - Calories from Fat 499
Percent Total Calories From: Fat 51%, Protein 18%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 17g, Cholesterol 134mg, Sodium 1583mg, Total Carbohydrate 77g, Dietary Fiber 4g, Sugars 0g, Protein 43g, Vitamin A 3620 units, Vitamin C 6 units, Calcium 0 units, Iron 6 units
Related Items
| 3 | pounds skinless boneless chicken breasts, cut into strips |
| 1 | 6 oz. jar Louisiana-style hot sauce |
| 1 | lemon |
| 1 | stick butter |
| 1 | package zesty italian dressing, (dry) |
Saute chicken tenders in skillet with butter until done(do not overcook). In seperate bowl(large enough to marinate chicken), pour in hot sauce, italian dressing, and squeeze in lemon juice. Marinate chicken tenders all night. To reheat cover baking sheet with aluminum foil sprayed with PAM, place chicken on cookie sheet and bake for 25-35 minutes at 400° or until golden in color. Serve with broccoli, cauliflower, carrots, and blue cheese and/or ranch for dipping.
Nutrition Facts
Amount Per Serving:
Calories 305 - Calories from Fat 76
Percent Total Calories From: Fat 25%, Protein 74%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 160mg, Sodium 174mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 113 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
Related Items
| 1 | pound chicken breast, cut in bite sized chunks |
| 4 | ounces soy sauce |
| 1/2 | cup brown sugar |
| 1/2 | teaspoon garlic powder |
| 1 | teaspoon Powdered ginger |
| 2 | tablespoons dried minced onion |
| 1/2 | cup Jim Beam Bourbon Whiskey |
| 2 | tablespoons white wine |
| |
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Nutrition Facts
Amount Per Serving:
Calories 1007 - Calories from Fat 255
Percent Total Calories From: Fat 25%, Protein 45%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 8g, Cholesterol 305mg, Sodium 6770mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 114g, Vitamin A 336 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units
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| 4 | boneless skinless chicken breast, halves |
| 3 | tablespoons olive oil |
| 3 | cups Monterey Jack cheese, shredded |
| 1/2 | cup chopped onion |
| 10 | flour tortillas |
| 1/4 | cup butter or margarine |
| 1/4 | cup flour |
| 2 | cups chicken broth |
| 1 | cup sour cream |
| 1 | 4 oz. can chopped green chilies, drained |
Rinse chicken and pat dry; cut into thin slices.
Saute chicken in the olive oil in a skillet until brown; drain. Combine the chicken, cheese and onion in a bowl; mix well.
Spoon the chicken mixture into the center of each tortilla; roll the tortilla to enclose the filling. Place the enchiladas seam side dow in a 9x13 baking dish.
Heat the butter in a saucepan until melted. Stir in the flour until blended. Add the chicken broth; mix well.
Cook until thickened, sirring constantly. Stir in the sour cream and chilies. Spoon the sauce over the enchiladas.
Bake at 350 degrees for 20 minutes until bubbly.
Serves 5
I used leftover shredded chicken, from roasted chicken tonight. But usually, I cook the breasts like directed.
Nutrition Facts
Amount Per Serving:
Calories 793 - Calories from Fat 485
Percent Total Calories From: Fat 61%, Protein 14%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 25g, Cholesterol 104mg, Sodium 1666mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 1609 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
Related Items
| 4 | skinless boneless chicken breasts, poached |
| 1 1/4 | cups all-purpose flour, sifted |
| 3 | cups chicken stock |
| 1/2 | cup onion, coarsely chopped onion |
| 1 | cup carrot, sliced |
| 1 | cup leek, sliced, white part only |
| 1 1/2 | cups mushrooms, quartered |
| 2 | teaspoons baking powder |
| 1/4 | cup parsely, chopped |
| 1/2 | teaspoon poultry seasoning |
| 1/2 | cup milk |
Shred chicken into pieces.
In small screw top jar, mix 1/4 cup flour with 1/2 cup of the strained, defatted stock. Shake to combine. Set aside.
Reheat remaining 2 1/2 cups stock and add onion, carrots, leeks, and mushrooms.
Cover and cook over medium heat until vegetables are tender, about 15 minutes.
Stir in flour/stock mixture. Bring to boil and simmer, stirring until mixture thickens. Keep warm.
In medium bowl combine remaining 1 cup flour with baking powder, parsley, poultry seasoning and milk, stirring just enough to moisten ingredients.
Return chicken to stock and heat through gently.
Using a wet teaspoon, take up the dumpling mixture and drop by small spoonfuls into boiling broth; reduce heat, cover tightly and simmer gently for 15 minutes, without lifting lid.
Nutrition Facts
Amount Per Serving:
Calories 516 - Calories from Fat 83
Percent Total Calories From: Fat 16%, Protein 51%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 165mg, Sodium 1441mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 66g, Vitamin A 7872 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units
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| 1 | tablespoon vegetable oil |
| 1 | onion, slivered |
| 1 | green bell pepper, slivered |
| 1 | pound boneless skinless chicken breast, thinly sliced |
| 1 | tablespoon vegetable oil |
| 1 | package Lawry's Chicken Fajitas Mix |
| 1/3 | cup water |
| 1 | tomato, cut into thin wedges |
| 8 | tablespoons sour cream |
| 8 | tablespoons salsa |
| 8 | tablespoons guacamole |
| 8 | flour tortillas |
| |
In large skillet, heat 1 Tablespoon oil, saute` onion and bell pepper until tender, about 5 minutes. Remove from skillet and set aside.
In same skillet, saute` chicken in additional oil about 5 to 8 minutes. Add Lawry's and water; blend well. Bring to boil, reduce heat and simmer, uncovered, 3 to 5 minutes.
Return vegetables to skillet. Heat 2 minutes. Add tomato.
Place 1/2 cup of the filling onto each of 8 tortillas and fold. Serve with Salsa, sour cream, and guacamole.
Nutrition Facts
Amount Per Serving:
Calories 226 - Calories from Fat 99
Percent Total Calories From: Fat 44%, Protein 10%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 6mg, Sodium 223mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 305 units, Vitamin C 16 units, Calcium 0 units, Iron 0 units
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| 1 | whole chicken, washed and drained |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 1 | teaspoon onion salt |
| 1 | teaspoon celery salt |
| 1 | teaspoon garlic salt |
Mix spices together. Rub the chicken inside and out with spice mixture. Put in brown paper sack. Fold ends and staple closed. Place in shallow pan or cookie sheets, with sides. Bake at 400° for 2 hours.
Nutrition Facts
Amount Per Serving:
Calories 452 - Calories from Fat 235
Percent Total Calories From: Fat 52%, Protein 47%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 7g, Cholesterol 210mg, Sodium 1166mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 1265 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
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| 4 | skinless boneless chicken breasts |
| 2 | tablespoons clarified butter |
| flour, to dust | |
| 1 | tablespoon unsalted butter |
| 1/3 | cup dry white wine |
| 4 | slices prosciutto, thinly sliced (paper thin) |
| 4 | slices provolone cheese, thinly sliced |
| 1 1/2 | cups chicken stock |
| 12 | sage leaves |
| 1 | teaspoon arrowroot |
| 1 | tablespoon water |
| black pepper, freshly ground over finished dish | |
| |
Using a mallet or broad side of a kitchen cleaver, pound the thick end of each breast piece to a uniform thickness. This will ensure even cooking of the meat.
Preheat oven to 350°.
Heat a heavy skillet over medium heat and add half of the clarified butter. While the butter is heating, dust 2 of the chicken pieces in flour and shake off any excess.
Brown the chicken quickly on both sides over medium-high heat, about 2 minutes each side. Repeat with the remaining breast, using more clarified butter if needed.
When the chicken pieces are browned, add the butter. When the butter is an nut brown color, add white wine and turn off heat.
Place the breast on a ovenproof platter and top each with a slice of proscuitto, 3 sage leaves, and a slice of provolone cheese. Place the platter in the oven.
Bake for 15 minutes, or until the cheese begins to melt and brown.
Add stock to the butter and wine in the skillet. Reheat on high. Scrape up the brown bits that have stuck to the skillet during cooking. Reduce the liquid to 1/2 cup, about 4 minutes. Add the arrowroot. The mixture will take on a sauce like consistency.
Remove the platter from the oven. Top the meat with the sauce and freshly ground black pepper.
Serve immediately.
Nutrition Facts
Amount Per Serving:
Calories 451 - Calories from Fat 160
Percent Total Calories From: Fat 36%, Protein 58%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 8g, Cholesterol 193mg, Sodium 1074mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 66g, Vitamin A 566 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
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| 2 | zucchini |
| 2 | yellow squash |
| 2 | red bell peppers |
| 2 | large sweet onions |
| 1 | 8 oz. bottle Italian dressing |
| 1 | 8 oz. bottle sweet and sour dressing |
| 1/2 | cup dry white wine, or chicken broth |
| 1/4 | cup soy sauce |
| 2 | pounds boneless skinless chicken breast |
| |
Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell peppersinto 2-inch pieces, and cut onions into small wedges.
Combine Italian dressing and next 3 ingredients; reserve 1/2 cup mixture to use later in the week. Chill.
Place chicken in a shallow dish or zip-top plastic bag; add 1 3/4 cups dressing mixture, turning to coat. Cover or seal; chill 4 to 8 hours.
Place vegetables in a bowl; add remaining 1/2 cup dressing mixture, tossing to coat. Cover and chill 2 hours.
Drain vegetables, reserving marinade in bowl. Arrange vegetables in a grill basket.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until tender. Return half of vegetables to bowl, and toss with reserved marinade; keep warm. Cover and chill remaining vegetables.
Drain chicken; discard marinade.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until done. Serve 4 pieces with warm vegetables.
Cover and chill remaining chicken. Yield: 4 servings. Prep: 10 min., Chill: 4 hrs., Grill: 40 min.
Nutrition Facts
Amount Per Serving:
Calories 48 - Calories from Fat 2
Percent Total Calories From: Fat 5%, Protein 16%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 690mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1745 units, Vitamin C 56 units, Calcium 0 units, Iron 1 units
Related Items
| 6 | boneless skinless chicken breast halves |
| 1/2 | cup lime juice, freshly squeezed |
| 1/4 | cup honey |
| 2 | tablespoons fresh cilantro |
| 3 | jalapeno peppers, unseeded and sliced |
| 2 | tablespoons soy sauce |
| 3 | cloves garlic, chopped |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| |
Place chicken in a 13- x 9- x 2-inch dish and set aside. Combine lime juice and remaining ingredients in container of an electric blender; process until smooth. Reserve 1/4 cup marinade, and pour remaining amount over chicken, turning to coat. Cover and refrigerate reserved marinade and chicken 8 hours. Prepare charcoal fire in one end of grill; let burn 15 to 20 minutes or until flames disappear. Place a pan of water opposite the coals. Drain chicken, and place on food rack over pan of water; cook, with grill lid closed, 30 minutes. Turn chicken, and brush with reserved marinade; cook an additional 25 to 30 minutes or until done. Yield: 6 servings
Nutrition Facts
Amount Per Serving:
Calories 71 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 6%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 443mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2430 units, Vitamin C 61 units, Calcium 0 units, Iron 1 units
Related Items
| vegetable oil spray | |
| 4 | boneless skinless chicken, pounded to 1/4 inch thick |
| 1 | cup mushroom, chopped |
| 2 | slices Provolone |
| 1/2 | teaspoon Italian seasoning |
| 1/3 | cup Italian Style bread crumbs |
| 1/4 | cup milk |
| 1 | cup spaghetti sauce |
| 2 | tablespoons Parmesan, grated |
Preheat oven to 425 degrees F. Spray 8 x 8-inch baking dish with vegetable oil cooking spray, set aside. Place each chicken breast on a square of plastic wrap. Put a layer of mushrooms and ½ a slice of cheese on each breast. Using the plastic wrap for better control, roll each chicken breast and secure with a toothpick. Discard the plastic wrap. In a shallow bowl combine Italian seasoning and breadcrumbs, set aside. Pour nonfat milk in a small bowl. Moisten each roll with milk and drudge through breadcrumb mixture. Place each seam side down in baking dish. Bake uncovered for 30 minutes. Remove from oven. Pour ¼ cup sauce and sprinkle ¼ of the Parmesan cheese over each roll. Bake for an additional 5-10 minutes. Remove toothpicks and serve.
Nutrition Facts
Amount Per Serving:
Calories 77 - Calories from Fat 38
Percent Total Calories From: Fat 49%, Protein 10%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 400mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 629 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
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| 2 | pounds skinless boneless chicken breasts, cut into strips |
| 1 | cup Parmesan cheese |
| 1 | cup Italian bread crumbs |
| 2 | tablespoons jalapenos, diced-the canned type |
| 1/4 | cup juice of jalapeno |
| 2 | tablespoons butter, melted, more if needed |
Compine parmesan, crumbs, and diced jalapenos. Dip chicken strips in melted butter and then coat with crumb mixture. Place on cookie sheet that has been sprayed with cooking spray. Pour jalapeno juice over strips. Bake at 350° for 20-25 minutes
Nutrition Facts
Amount Per Serving:
Calories 549 - Calories from Fat 189
Percent Total Calories From: Fat 34%, Protein 51%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 191mg, Sodium 1048mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 70g, Vitamin A 670 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
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| 2 | skinless boneless chicken breasts |
| 4 | eggs, well beaten |
| 1 | cup dry bread crumbs |
| 1/2 | cup butter |
| 6 | large mushrooms, thinly sliced |
| 6 | tablespoons grated Parmesan cheese |
| 1/2 | cup chicken broth |
| 1 | lemon |
Cut up breast in thin slices. Immerse in well beaten eggs for at least one hour. Remove and roll gently in bread or cornflake crumbs. Heat butter in casserole but don't brown. Fry in skillet, chicken slices in butter until golden brown on one side. Turn over, cover with mushrooms. Sprinkle cheese on top of mushrooms. Place casserole in preheated oven at 350° and cook for 30 minutes, basting occasionally with stock. Before serving, squeeze lemon juice over top of casserole. Garnish with parsley and lemon slices.
Notes: can be made the morning ahead and baked at night. Serve with rice pilaf.
Nutrition Facts
Amount Per Serving:
Calories 595 - Calories from Fat 322
Percent Total Calories From: Fat 54%, Protein 30%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 19g, Cholesterol 364mg, Sodium 911mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 44g, Vitamin A 1281 units, Vitamin C 10 units, Calcium 0 units, Iron 4 units
Related Items
| 4 | Boneless Chicken Breast Flattened |
| 1 | 16 oz. can pineapple, chunks |
| 1 | pound mushroom, sliced and sauteed in butter |
| 1 | pound honey baked ham, deli thinly slice |
| 4 | slices Monterey Jack cheese, thick |
| 1 | 12 ounce Mesquite Cooking sauce and Marinade |
| |
In a large skillet pour in the jar of pineapples with juices and add chicken breast. Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices. Arange breast in a large casserole. Pour mesquite marinade over all the breasts. Evenly divide first mushrooms and then ham onto the top each breast.
Top each breast with a thick slice of Monterey Jack cheese. Bake in oven at 350 degrees about 10 min. or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Nutrition Facts
Amount Per Serving:
Calories 238 - Calories from Fat 76
Percent Total Calories From: Fat 32%, Protein 35%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 48mg, Sodium 1204mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 36 units, Vitamin C 40 units, Calcium 0 units, Iron 3 units
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| 1 1/4 | teaspoons salt |
| 1 | teaspoon paprika |
| 3/4 | teaspoon cayenne |
| 1/2 | teaspoon onion powder |
| 3/4 | teaspoon thyme |
| 1/2 | teaspoon white pepper |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon black pepper |
| 1 | whole chicken, (about 3.5 pounds) |
| 1 | cup onion, chopped |
| |
Combine all spices in small bowl. Rinse chicken, inside and out, and drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable bag, seal and refrigerate over night. When read to roast, stuff cavity with onions. Place chicken, breast side down, in roasting pan. Roast uncovered at 250° for 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Nutrition Facts
Amount Per Serving:
Calories 469 - Calories from Fat 236
Percent Total Calories From: Fat 50%, Protein 45%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 7g, Cholesterol 210mg, Sodium 884mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 1744 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units
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| 1 | boneless skinless chicken breast |
| 2 | teaspoons Barbeque Sauce, (she recommends Bull's Eye) |
| 2 | slices bacon, fried crisp |
| 1/4 | cup colby jack cheese |
| |
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave.
Sprinkle with a small amount of cold chopped tomatoes and chives.
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 71
Percent Total Calories From: Fat 78%, Protein 21%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 14mg, Sodium 257mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
Related Items
| 1 | boneless skinless chicken breast |
| 2 | teaspoons Barbeque Sauce, (she recommends Bull's Eye) |
| 2 | slices bacon, fried crisp |
| 1/4 | cup colby jack cheese |
| |
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave.
Sprinkle with a small amount of cold chopped tomatoes and chives.
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 71
Percent Total Calories From: Fat 78%, Protein 21%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 14mg, Sodium 257mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
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| 8 | Skinless, (or 6 skinless thighs and 4 breast boneless chicken breasts |
| halves) | |
| 4 | cups Rice Krispies |
| 2 | teaspoons cumin |
| 1 1/2 | teaspoons granulated garlic |
| 2 | tablespoons paprika |
| 3/4 | cup fresh parmesan cheese, grated |
| salt and pepper | |
| 2 | eggs |
| 6 | ounces andouille sausage, chopped |
| 1 | cup fat free plain yogurt |
| chopped parsley | |
| 1 | teaspoon cumin |
| |
Directions
1. Saute andouille sausage and drain on paper towels to remove excess fat.Roughly crush Rice Krispies in plastic bag with rolling pin.
2. Put Rice Krispies in large flat bowl and add cumin, garlic, paprika, parmesan cheese, salt and pepper to taste. Stir in parmesan cheese and cooled andouille sausage.
3.In another flat dish, beat the eggs. Dip chicken in eggs, then in dry mixture, pressing to coat. Put chicken on baking sheet that has been sprayed with Pam. Bake in 350 degree oven for 30 minutes. Garnish with chopped fresh parsley and grape tomatoes.
Sauce:
Add 1 teaspoon cumin and 1 tablespoon chopped parsley to 1 cup fat free yogurt. Serve sauce on the side.
Nutrition Facts
Amount Per Serving:
Calories 38 - Calories from Fat 20
Percent Total Calories From: Fat 52%, Protein 27%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 71mg, Sodium 217mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1512 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
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| 1/2 | cup Dijon mustard |
| 1 | cup fresh bread crumbs |
| 1 | cup grated Parmesan cheese |
| 3 | pounds meaty chicken pieces |
| 4 | tablespoons white wine |
| |
Thin mustard with white wine. Combine breadcrumbs and cheese. Dip chicken in mustard mixture and roll in crumb mixture. Bake chicken on greased sheet at 375 for 45 minutes. This is a dish we have enjoyed often. It is elegant in its simplicity and cries out for variation. For example, you can experiment with different varieties of mustard or you can also use Italian breadcrumbs. This chicken is also delicious served cold.
Nutrition Facts
Amount Per Serving:
Calories 718 - Calories from Fat 265
Percent Total Calories From: Fat 37%, Protein 50%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 11g, Cholesterol 248mg, Sodium 1625mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 89g, Vitamin A 312 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units
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| 2 | cups buttermilk |
| 4 | eggs |
| 2 | tablespoons fresh lemon juice |
| 1 | tablespoon salt |
| 2 | teaspoons ground red pepper |
| 2 | cloves garlic, finely chopped |
| 2 | whole chickens, (3 1/2 lbs. each) cut into 8 pieces and skin removed). |
| 2 | cups seasoned bread crumbs |
| 1 1/2 | cups chopped pecans |
| 1/2 | teaspoon black pepper |
| 6 | tablespoons butter, melted |
Whisk buttermilk, eggs, lemon juice, 2 t, salt, 1 1/2 t. red pepper, and the garlic in a large bowl. Add chicken; cover and refrigerate for at least 30 minutes or as long as overnight.
Heat oven to 400°.
Process bread crumbs and pecans in food processor until nuts are finely ground. Transfer to large bowl; stir in remaining 1 t. salt, remaining 1/2 red pepper, and pepper. Remove the chicken from marinade with tongs, letting excess marinade drip off. Roll chicken pieces in crumb mixture to coat. Arrange in single layer in two 13x9x2-inch baking pans. Drizzle with butter.
Bake in 400° oven for 40 to 45 minutes or instant-read meat thermometer inserted in chicken parts without touching bone registers 170°. Transfer chicken to paper toweling to drain. Serve warm or chilled.
****I use boneless skinless chicken breast strips, about 4 pounds, as as substitute for the whole chickens, and then I reduce the baking time.
Nutrition Facts
Amount Per Serving:
Calories 685 - Calories from Fat 350
Percent Total Calories From: Fat 51%, Protein 36%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 14g, Cholesterol 343mg, Sodium 1397mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 61g, Vitamin A 2161 units, Vitamin C 4 units, Calcium 0 units, Iron 5 units
Related Items
| 4 | boneless skinless chicken breast halves |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 2 | tablespoons flour |
| 2 | tablespoons butter, divided |
| 1/2 | teaspoon onion powder |
| 1/8 | teaspoon garlic powder |
| 1/8 | teaspoon dried thyme |
| 1/8 | teaspoon lemon pepper |
| 4 | ounces mushrooms, sliced |
| 4 | ounces pearl onions |
| 1/4 | cup white wine |
| 1 | tablespoon fresh parsley, chopped |
Preheat oven to 350°. Season chicken on both sides with salt and pepper, dredge in flour; set aside. Melt half of the butter in a large skillet over medium-heat; add seasonings. Add chicken to skillet and lightly brown on both sides, about 4 minutes. Place in a baking dish.
Melt remaining butter in skillet and saute mushrooms and pearl onions are golden, about 4 minutes; add to baking dish with chicken. Pour white wine into same skillet and deglaze, scraping up any bits. Add to chicken and mushrooms. Bake, uncovered, for 50 to 60 minutes or until thoroughly cooked. Sprinkle with parsley. Serve
Nutrition Facts
Amount Per Serving:
Calories 98 - Calories from Fat 54
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 379mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 268 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
Related Items
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