Chicken Recipes

[Noel]

Dijon-Corn Bread Stuffed Chicken

2 cups sliced fresh mushrooms
1/4 cup (1/2 stick) margarine or butter, divided
1-1/2 cups water
1/4 cup GREY POUPON Country Dijon Mustard, divided
1-1/4 tsp. dried thyme leaves, divided
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 broiler-fryer chicken (3-1/2 lb.)


PREHEAT oven to 375°F. Cook and stir mushrooms in 2 Tbsp. of the margarine in medium saucepan until tender. Stir in water, 3 Tbsp. of the mustard and 1/4 tsp. of the thyme. Bring to boil; remove from heat. Stir in stuffing mix. Spoon loosely into body cavity of chicken.
MELT remaining 2 Tbsp. margarine in small saucepan. Stir in remaining 1 Tbsp. mustard and remaining 1 tsp. thyme. Brush over chicken. Tie legs to tail. Twist wing tips under back. Place, breast side up, on wire rack in shallow roasting pan. Insert instant read thermometer into center of an inside thigh muscle, being careful to not touch bone with end of thermometer. Cover chicken loosely with foil.
BAKE 1 hour. Remove foil. Bake an additional 30 to 45 min. or until thermometer registers 180°F to 185°F. Cover chicken with foil. Let stand 10 min. before carving.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=56656

[Noel]

Easy Bistro Chicken

2 tsp. vegetable oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Ready to Serve Bacon, crumbled


HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes with their liquid, the dressing and tomato paste.
ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted. Serve over hot cooked MINUTE Rice, if desired.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=91432

[Noel]

Easy Cheesy Stuffed Chicken


2 Tbsp. butter or margarine
2 medium zucchini, shredded (about 2 cups)
1 medium onion, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
2 chickens (about 2-1/2 lb. each), quartered
3/4 cup KRAFT Honey Barbecue Sauce


PREHEAT oven to 400°F. Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended.
INSERT fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan.
BAKE 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake an additional 5 to 10 min. or until heated through.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=69192

[Noel]

Easy Parmesan Chicken Fingers


1/3 cup KRAFT 100% Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 lb. chicken tenders or boneless skinless chicken breasts, cut into strips
3/4 cup KRAFT Original Barbecue Sauce


PREHEAT oven to 400°F. Add cheese to coating mix in shaker bag. Moisten chicken with water. Shake off excess water.
ADD 2 or 3 chicken tenders to shaker bag; shake until evenly coated. Repeat with remaining chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with cooking spray. Discard shaker bag and any remaining coating mixture.
BAKE 12 to 14 min. or until chicken is cooked through. Serve with barbecue sauce for dipping.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=65902

[Noel]

Easy Skillet Chicken Breast Dinner

6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
2 Tbsp. oil
3 cups whole kernel corn or your favorite vegetable
1 bag (10 oz.) mixed salad greens
3/4 cup KRAFT Ranch Dressing
6 whole wheat dinner rolls


MOISTEN chicken with water; shake off excess.
SHAKE chicken, 1 or 2 pieces at a time, in shaker bag with coating mix. Discard any remaining coating mix.
HEAT oil in large skillet on medium heat. Add chicken. Cook 7 minutes on each side or until cooked through. Meanwhile, cook corn. Toss greens with dressing just before serving. Serve chicken with the corn, salad and rolls.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=54821

[Noel]

Easy Chicken & Vegetable Skillet

1/4 cup (1/2 stick) butter or margarine, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/3 cups water
1 pkg. (10 oz.) frozen mixed vegetables
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken


MELT 2 Tbsp. of the butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
ADD water, vegetables and remaining 2 Tbsp. butter to skillet; bring to boil.
STIR in stuffing mix just until moistened. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until heated through.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=54816

[Noel]

Easy Chicken Soup


1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1/4 cup chopped onion
2 tsp. oil
2 cans (14-1/2 oz. each) chicken broth
3 cups water
2 cups carrot slices
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. chopped fresh parsley
Quick & Easy Matzo Balls


COOK and stir chicken and onion in hot oil in large saucepan on medium-high heat until chicken is cooked through.
ADD broth, water, carrots and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 min. or until carrots are tender.
STIR in parsley. Serve with Quick & Easy Matzo Balls.

************************************************** *

Quick & Easy Matzo Balls


4 large eggs, lightly beaten
1 cup matzo meal
1/4 cup vegetable oil
1/4 cup water
1 tsp. salt
1 tsp. onion powder
1/4 tsp. garlic powder


MIX all ingredients until well blended; cover. Refrigerate 30 min.
SHAPE evenly into 18 balls, each about 1 inch in diameter, using moistened hands. Add to large pot of boiling salted water; cover.
COOK 30 min. or until matzo balls are cooked through; drain.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=70076

[Noel]

Easy Chicken Stir-Fry

3 cups cut-up stir-fry vegetables (green peppers, mushrooms, broccoli, carrots)
1 Tbsp. oil
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1/4 cup stir-fry sauce
3 cups hot cooked MINUTE White Rice


COOK and stir vegetables in hot oil in medium skillet on medium-high heat 5 minutes or until crisp-tender.
ADD chicken breast strips and sauce; cover. Cook 2 minutes or until heated through, stirring occasionally.
SERVE spooned over rice.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=53986

[Noel]

Easy Chicken Tetrazzini

2 Tbsp. butter or margarine
2 Tbsp. flour
1-3/4 cups milk
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
1 pkg. (7 oz.) spaghetti, broken, cooked and drained
1-1/2 cups chopped cooked chicken
1 can (4 oz.) mushroom pieces and stems, drained
2 Tbsp. chopped red peppers


PREHEAT oven to 350°F. Melt butter in large saucepan on low heat. Stir in flour. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended. Cook until thickened, stirring constantly. Stir in 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese; stir until mozzarella cheese is melted. Add spaghetti, chicken, mushrooms and peppers; mix lightly.
SPOON into 1-1/2-qt. baking dish.
BAKE 20 min. Top with the remaining mozzarella and Parmesan cheeses; continue baking until mozzarella cheese is melted.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=51692

[Noel]

Easy Orange-Glazed Chicken Dinner

4 boneless skinless chicken breast halves (1-1/4 lb.)
1/4 cup orange marmalade
1/3 cup SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 medium orange, cut into thin slices
2 cups hot cooked green beans
4 hearty wheat rolls


PREHEAT oven to 400°F. Spread chicken breasts with marmalade. Measure 1/3 cup coating mix; place in shallow dish. Coat both sides of chicken with the coating mix.
PLACE orange slices in 13x9-inch baking dish; top with chicken.
BAKE 25 minutes or until chicken is cooked through. Serve with green beans and rolls.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=64140

[Noel]

Barbecued Chicken

1 broiler-fryer chicken (about 3 lb.), cut up
1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
2 Tbsp. lemon juice
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder

PREHEAT grill to medium heat. Trim and discard excess fat from chicken. Mix barbecue sauce with remaining ingredients.
PLACE chicken, skin side up, on grate of grill. Grill 15 min.; turn over. Brush with half of the barbecue sauce mixture. Grill an additional 10 min.; turn over. Brush with remaining barbecue sauce mixture. Continue grilling 5 min. or until chicken is cooked through (meat thermometer inserted into the thickest part of the breast registers 180°F).

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=65101

[Kitchen Witch]

CHICKEN CREOLE WITH CHILI CREAM SAUCE

4 boneless chicken breast halves
2 tsp. Creole OR Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.) Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chilies
1 tsp. lime juice
1/4 cup sour cream
Hot cooked rice

Season chicken with Creole seasoning. Heat oil in skillet. Add chicken and cook until browned. Add soup, water, chilies and lime juice. Heat to a boil. Cook over low heat 5 min. or until done. Stir in sour cream and heat through. Serve over rice. Serves 4.

[Kitchen Witch]

CHICKEN WITH PINEAPPLE

6 - 8 chicken breasts (you may use boneless or breasts with rib meat)
1/4 cup lime juice
Salt and pepper
1/4 cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 Tbsp. lime rind, grated
1 tsp. dried oregano
2 cups fresh pineapple, finely diced (you may used canned but the flavor will suffer)
1/4 cup dark rum

Rub chicken breasts with lime juice and sprinkle with salt and pepper. Heat oil in a large skillet and brown chicken on both sides. Remove from skillet and place on paper towels to drain. Add onions and garlic to the oil and sautè. Return chicken to the skillet and add tomatoes, lime rind and oregano. Cover and simmer for about 30 minutes (boneless chicken will take less time to cook). Meanwhile place pineapple in a saucepan with the rum and simmer for 10 minutes or so until a sauce forms. If you don't want to use rum, you may use 1/2 - 1 teaspoon of rum extract or eliminate it altogether. When chicken is fully cooked, place on plates and spoon on the pineapple sauce. You can serve this dish with rice and some steamed broccoli and/or cauliflower.

[Kitchen Witch]

PECAN-CHIVE STUFFED CHICKEN THIGHS WITH BALSAMIC DRIZZLE

8 boneless, skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped pecans, plus more for garnish
1/3 cup chive-and-onion-flavored cream cheese
Olive oil to brush
1/2 cup dry bread crumbs
2 1/2 tablespoons balsamic dressing (see instructions below)
4 green onions, green part only, finely chopped

To stuff chicken pieces, open boned thighs to lie flat (deboned section facing up). Season with salt and pepper. Heat oven to 350 degrees; lightly oil a 13-by-9-inch baking dish. Stir together cup pecans and the cream cheese until well- blended.

Place a heaping tablespoon of the mixture on one side of each thigh; fold over other side to cover filling, pressing halves firmly together.

Bush lightly with olive oil and sprinkle with bread crumbs. Place stuffed chicken pieces on sheet and bake 30 minutes (thighs will separate slightly at cut end). Cool on sheet 5 minutes.

With knife, cut through opening in each stuffed thigh to make two filled halves.

Sprinkle each half with pecans to garnish, then drizzle each with teaspoon balsamic dressing. Top generously with green onion and serve.

Makes 16 small, appetizer-style servings.

Note: Balsamic Dressing is balsamic vinegar that has been reduced to a thickened sweet-tart syrup. It can be found among other vinegars in supermarkets. If unavailable, you can make it by boiling balsamic vinegar until reduced by half; allow to cool before using.

[Kitchen Witch]

POLLO ALMENDRADO VERDE
(Chicken in Green Almond Sauce)

2 Tbsp olive oil
3 - 4 lbs chicken pieces
1 large onion, finely chopped
2 - 3 cloves garlic, finely chopped
1 cup chicken stock
1/2 cup orange juice
1/2 cup dry sherry (optional)
Salt and freshly ground pepper to taste
1 cup blanched almonds
1 10-oz can tomatillos (Mexican green tomatoes)
1/2 cup chopped cilantro (coriander leaves)

Heat the oil in a skillet over moderate heat and brown the chicken pieces lightly on all sides. Transfer to chicken to a large heat-proof casserole with a lid. Sautè the onion and garlic in the same skillet until tender but not brown. Add to the casserole along with the chicken stock, orange juice, optional sherry, salt, and pepper. Cover and simmer over very low heat until the chicken is tender, about 1 hour. Meanwhile, combine the almonds, the tomatillos with their liquid, and the cilantro in an electric blender or food processor and process until smooth. Add the sauce to the casserole
and simmer uncovered for about 5 minutes, until the sauce has thickened to the consistency of heavy cream. Serves 4 to 6.

[Kitchen Witch]

FRENCH ONION CHICKEN BREAST
(Serves 4 or 5)

Chicken breasts, 4 or 5
Salt and pepper, to taste
French onion soup, 1 can

Preheat oven to 400°. Wash chicken breasts and pat dry. Sprinkle with salt and pepper to taste. Arrange in 9 x 13 baking dish. Pour onion soup over chicken breasts. Cover with foil. Bake at 400 for 30 to 35 minutes. Uncover and bake another 10 minutes.

[Kitchen Witch]

SKILLET HERB-ROASTED CHICKEN

You will need for this recipes:
4 skinless, boneless chicken breast halves
Cooked rice

In shallow dish, combine and mix well:
2 tablespoons flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme

Coat chicken lightly with flour mixture.

Over high heat, in skillet, melt:
2 tablespoons margarine - add prepared chicken; cook 10 minutes or until browned on both sides.

Push chicken to one side of pan and add:
1 can (10 3/4 oz.) cream of chicken soup
1/2 cup water - stirring to loosen browned bits in bottom of skillet.

Reduce heat to low; cover; simmer 5 minutes or until chicken is cooked through and fork tender.

Serve over hot cooked rice.

[sassysatin]

BACON CHICKEN
This is easy and delicious and takes minutes to make.


Prep time:15min
Cook time: 25 min

6 slices bacon
1 Tbsp. butter
1 Tbs. olive oil
6 bonless, skinless chicken breasts
1 oinion, chopped
3 cloves garlic, minced
1/2 tsp. pepper
1-1/2 cups shredded cheddar cheese

Cook bacon in 12" skillet until crisp,about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12 x 8 baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper and coooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 for 12 - 15 minutes until cheese is melted. Serves 6

I pound my breasts first so they cook quicker and put the bacon over each breasts then cover with the chesse. Any way you do it, it's gonna be fansastic.

There is no better exercise for the heart than reaching down and lifting people up.

[Kimba13]

My version of Chicken Parmagiana ....

This version is delicious and light - not heavy with a lot of sauce!!

Breaded chicken cutlets
Tomato Slices (thin)
Mozzerella (sliced - not too thick) (I used Polly-O)
Tomato Sauce - not a heavy sauce ... (I use a marinara sauce)

1. Bread chicken cutlets and fry until cooked
2. Line a cookie sheet / baking pan with a thin layer of sauce
3. Lie cooked, cheicken cutlets in pan
4. Place tomato slices on top of chicken - enough slices to cover chicken - slices do not have to be overlapping and do not have to completely cover cutlet
5. Place Mozzerella slices on top of tomato slices - enough to almost cover cutlet entirely
6. Bake in oven until cheese is melted
7. While cutlets are baking .... Lie thin layer of tomato sauce on serving platter
8. Lie cooked parmagiana on serving platter, garnish with parsley and buon appetito!!!

[nancykrem]

Chicken and Mushroom Burgers

Prep time: 10 minutes
Cooking time: 10 to 12 minutes

Ingredients:

1 lb lean ground chicken
1 c finely chopped mushrooms (about 5 or 6 )