Contest-Winning Chicken with Mushroom Sauce
2 teaspoons cornstarch 1/2 cup fat-free milk 4 boneless skinless chicken breast halves (4 ounces each) 1 tablespoon olive oil 1 tablespoon butter 1/2 pound sliced fresh mushrooms 1/2 medium onion, thinly sliced 1/4 cup sherry or chicken broth 1/2 teaspoon salt 1/8 teaspoon pepper Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan. In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Yield: 4 servings.
Chicken Enchilada Bake
4-1/2 cups shredded rotisserie chicken 1 can (28 ounces) green enchilada sauce 1-1/4 cups (10 ounces) sour cream 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces 4 cups shredded Monterey Jack cheese Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers. Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.
Hearty Chipotle Chicken Soup
1 large onion, chopped 1 tablespoon canola oil 4 garlic cloves, minced 4 cups reduced-sodium chicken broth 2 cans (15 ounces each) pinto beans, rinsed and drained 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained 3 cups frozen corn 2 chipotle peppers in adobo sauce, seeded and minced 2 teaspoons adobo sauce 1 teaspoon ground cumin 1/4 teaspoon pepper 2 cups cubed cooked chicken breast 1/2 cup fat-free sour cream 1/4 cup minced fresh cilantro In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro. Yield: 8 servings (3-1/4 quarts).
Saucy Garlic Chicken
4 whole garlic bulbs 2 tablespoons olive oil, divided 1 package (9 ounces) fresh baby spinach 3/4 teaspoon salt, divided 1/2 teaspoon coarsely ground pepper, divided 6 boneless skinless chicken breast halves (6 ounces each) 6 tablespoons butter, cubed 6 tablespoons all-purpose flour 3 cups 2% milk 2-1/2 cups grated Parmesan cheese, divided 1/8 teaspoon nutmeg Hot cooked pasta Chopped tomato and minced fresh parsley, optional Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken. Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°. Yield: 6 servings.
Bacon & Rosemary Chicken
4 boneless skinless chicken breast halves (5 ounces each) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup all-purpose flour 5 bacon strips, chopped 1 tablespoon butter 4 garlic cloves, thinly sliced 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1/8 teaspoon crushed red pepper flakes 1 cup reduced-sodium chicken broth 2 tablespoons lemon juice Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm. Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through. Yield: 4 servings.
Chicken Florentine Meatballs
2 large eggs, lightly beaten 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/2 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1 tablespoon dried minced onion 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1 pound ground chicken 1 medium spaghetti squash SAUCE: 1/2 pound sliced fresh mushrooms 2 teaspoons olive oil 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 2 tablespoons minced fresh parsley 1 garlic clove, minced 1 teaspoon dried oregano 1 teaspoon dried basil In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender. For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through. When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6 servings.
Mexican Skillet Rice
1 large egg, beaten 1 pound chicken tenderloins, chopped 1 small onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 2 cups cooked jasmine or long grain rice 1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) Mexicorn, drained 1 jar (7 ounces) roasted sweet red peppers, drained and sliced 1 jar (8 ounces) taco sauce 2 green onions, chopped 1/4 cup minced fresh cilantro In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside. In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro. Yield: 6 servings.
Slow-Cooked Moroccan Chicken
4 medium carrots, sliced 2 large onions, halved and sliced 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed 1/2 teaspoon salt 1/2 cup chopped dried apricots 1/2 cup raisins 1 can (14-1/2 ounces) reduced-sodium chicken broth 1/4 cup tomato paste 2 tablespoons all-purpose flour 2 tablespoons lemon juice 2 garlic cloves, minced 1-1/2 teaspoons ground ginger 1-1/2 teaspoons ground cumin 1 teaspoon ground cinnamon 3/4 teaspoon pepper Hot cooked couscous Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker. Cook, covered, on low 6-7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.
Contest-Winning Chicken Wild Rice Casserole
1 small onion, chopped 1/3 cup butter 1/3 cup all-purpose flour 1-1/2 teaspoons salt 1/2 teaspoon pepper 1 can (14-1/2 ounces) chicken broth 1 cup half-and-half cream 4 cups cubed cooked chicken 4 cups cooked wild rice 2 jars (4-1/2 ounces each) sliced mushrooms, drained 1 jar (4 ounces) diced pimientos, drained 1 tablespoon minced fresh parsley 1/3 cup slivered almonds In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6-8 servings.
Chicken Skewers with Sweet & Spicy Marmalade
1 pound boneless skinless chicken breasts 1/4 cup olive oil 1/4 cup reduced-sodium soy sauce 2 garlic cloves, minced 1/8 teaspoon pepper SAUCE: 2 teaspoons butter 2 tablespoons chopped seeded jalapeno pepper 1 teaspoon minced fresh gingerroot 3/4 cup orange marmalade 1 tablespoon lime juice 1 tablespoon thawed orange juice concentrate 1/4 teaspoon salt Preheat broiler. Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce. Yield: 8 servings (1 cup sauce)