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Rosemary Ranch Chicken Kabob

April 18, 2011 Leave a comment

1/2 cup olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce
1 tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 tbspn white sugar, or to taste (optional)
4-5 skinless, boneless chicken breast halves – cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

(Recipe from allrecipes.com)

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Categories: Chicken, Grill

Crock Pot Santa Fe Chicken

July 22, 2010 Leave a comment

2 cans kernel corn, drained
1 can black beans, drained
1 jar chunky salsa
2-3 frozen chicken breasts
1 8oz block of cream cheese

Mix the corn and beans with 1/2 jar of salsa in bottom of crockpot.  Lay the chicken on top of this and cover with remaining salsa.  Cook on high 5-7 hours, until chicken is cooked through. Remove chicken, shred, return to crockpot along with cream cheese (cut cream cheese into smaller blocks first) let sit 5-10 minutes, return and stir until cheese is melted.  Serve over rice or in tortillas.

Chicken with Creamy Chive Sauce

June 7, 2010 Leave a comment

1/4 cup butter
1 package dry Italian seasoning
1/2 cup white wine (or chicken bullion)
1 can golden mushroom soup
4oz. cream cheese with chives and onion
2-4 chicken breast
1 package penne pasta

Add all ingredients except penne to crock pot.  Cook on low for 4-5 hours.  Cook penne, combine with sauce and chicken, serve.

Categories: Chicken, Crock Pot

Parmesan Cornflake Chicken

March 21, 2010 1 comment

1/2 cup crushed cornflakes
1/3 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed

In a shallow bowl, combine the first six ingredients.  Beat egg in another shallow bowl.  Dip chicken in egg, then roll in cornflake mixture.

Arrange chicken in a glass baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. 

Categories: Chicken

Crock Pot Chicken Cordon Bleu

November 20, 2009 Leave a comment

6 boneless, skinless chicken breast halves
1 (10.75oz) can condensed cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced swiss cheese
1 (8oz) package of dry bread stuffing mix
1/4 cup butter, melted

Mix soup and milk together in a small bowl.  Pour enough of the mixture into the crockpot to cover the bottom.  Layer chicken over soup mixture.  Cover the breasts with the remaining sauce.  Layer cheese on top of chicken/sauce. 

Add stuffing to top (smoosh down so it gets moist) about 1 hour before serving.  Drizzle butter over stuffing. 

Cook for 4-6 hours on low or 2-3 hours on high.

Categories: Chicken, Crock Pot

Slow Cooked Lemon Chicken

October 6, 2009 1 comment

6 chicken breasts
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
1-2 tbsp olive oil
1/4 cup water
3 tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley
Hot cooked rice

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in olive oil; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.

Categories: Chicken, Crock Pot

Orange-Maple Glazed Chicken

July 27, 2009 Leave a comment

1/3 cup orange juice
1/3 cup maple syrup
2 tbsp balsamic vinegar
1-1/2 tsp Dijon mustard
1 tsp salt, divided
3/4 tsp pepper, divided
1 tbsp minced fresh basil or 1 tsp dried basil
1/2 tsp grated orange peel
6 boneless skinless chicken breasts

In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with orange juice mixture.

Categories: Chicken, Grill