Baked Pesto Chicken

 Use store-bought pesto and add minced garlic to it. I put salt, pepper, Italian seasoning, and onion powder on the chicken. Instead of tossing it all together, I just lay the chicken on the pan and pour the pesto onto the chicken and spread it. I use a mix of shredded mozzarella and Parmesan. 

ingredients

• 4 boneless skinless chicken breast halves
• ¹⁄₂ cup refrigerated basil pesto 
• 2 -3 plum tomatoes, sliced (optional)
• ¹⁄₂ cup mixed mozzarella and parmesan cheese, shredded

directions

• Preheat oven to 375 degrees F.
• Line baking sheet with heavy-duty foil or put in oven-proof dish.
• Place chicken in it and cover with pesto
• Bake for 40-45 minutes or until chicken is no longer pink in center. (165 F)
  
• Remove from oven; top with tomatoes and cheese.
• Bake for an additional 5-7 minutes or until cheese is melted.\

Serve with pasta and a green salad, garlic bread yummmmuy

Roasted Chicken in Crockpot

1 whole chicken (about 3 lbs)
1/2 to 1 c. chicken broth
3 garlic cloves, peeled and minced
1 plus 1/2 small onion (chopped)
1 celery stock (chopped)
1 carrot (chopped)
shakes of herb de Provence

Slice an onion and place slices on bottom of crock pot.  Add 1/2 can chicken broth, garlic, onion, celery and carrot.  Place chicken on top onions.  Sprinkle chicken with Herbs de Provence, salt and pepper.  Set crockpot to high and cook about 1 hour per pound.  Optional:  Roast in 500 degree oven for 8 to 10 minutes afterwards until skin is golden brown.  The stock left over makes a delicious gravy or a base for a soup.   Use meat thermometer to determine when it is done.

Crockpot Cranberry Chicken Recipe!

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

3.4.3177

Barbecued Turkey (Eating Your Way Through the Manti Temple Pageant)

For 5 lbs. boneless turkey breast (or chicken)
1 cup oil
2 cups Seven-up
1 c. soy sauce
1/2 T. horseradish
1/2 T. garlic powder

Marinate in a plastic container with a cover.  Combine all ingredients and stir thoroughly making sure of a good mixture.  Marinate for 18 to 24 hours in refrigerator before barbecuing.  Barbecue slowly, do not overcook or burn.  Turn frequently, dipping into barbecue sauce with each turn of the meat.  Cook until meat is white when cut with a knife. 

Denver Tea Room's chicken A La King

2 stick butter or margarine (I use only 1 stick and a little olive oil)
1 1/2 c. flour
8 cups (abt) chicken broth
1 c. half and half
1 lb. cooked, skinned chicken, diced
1 large red bell pepper, cut in 1/4 inch strips
1 large green bell pepper, cut in 1/4 inch strips
1/2 lb. sliced mushrooms, sauteed
salt and white pepper to taste
Baked puff pastry or rice

Melt butter in large saucepan.  Whisk in flour, cooking over moderate heat a few minutes.  Gradually add chicken broth, whisking and cooking until thickened.  Whisk in half and half.  Simmer over low heat about 20 minutes.  Add more chicken broth for desired consistency.  Add chicken, bell pepper, mushrooms, salt and pepper.  Cook over low heat until heated through.  Serve in pastry shells or over rice.  Serves 8

Chicken Fricasse

Recipe link at the bottom.  Adapted from Allrecipes.com

• 4 1/2 teaspoons all-purpose flour or corn starch
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 2 chicken thighs, skin removed
• 2 tablespoons butter
• 3/4 cup sliced fresh mushrooms
• 1/2 cup diced onion
• 1/4 cup diced celery
• 3/4 chicken broth
• 1/4 cup milk
• 2 teaspoons minced fresh parsley

Directions

1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add chicken broth. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
2. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.

http://allrecipes.com/recipe/chicken-fricassee-2/

Chicken Tortellini Soup Kathy Williams

9 oz. pkg frozen cut broccoli, thawed
6 c. water
3 (103/4 oz. cans condensed chicken broth
103/4 oz. can condensed cream of chicken soup
2 c. cubed cooked chicken
1 c. choped onions
1 c. sliced carrots
2 garlic cloves, minced
1/2 t. basil leaves
1/2 t. oregano leaves
7 oz. pkg cheese tortellini
grated parmesan cheese

In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots garlic, basil and oregano.  Bring to a boil.  Add tortellini; simmer, uncovered for 30 minutes.  Add broccoli;simmer for 5 to l0 mjinutes until broccoli is tender.  Serve with parmesan cheese.  Makes 10 servings.

Sprite-Soy Sauce Chicken-Elisa

Sprite Marinade Chicken
1 Cup Oil
2 Cup Sprite
1 Cup Soy Sauce
1/2 Tbsp Garlic Powder
6 Chicken Breasts

Place all of the ingredients in a ziploc and mix-up the bag.
Grill on medium heat 6-7 minutes per side.

This is my favorite marinade for chicken. I love it with pineapple and grilled peppers and onions.

Glazed Chicken and Vegetables

1  2 1/2 pound whole broiler-fryer chicken or turkey
cooking oil
2 medium potatoes, peeled and quartered
6 carrots, bias-sliced 1/2 inch thick
1/2 c. honey
1/4 c. prepared mustard
2 T. butter
2 T. finely chopped onion
2 t. curry powder
1/2 t. garlic salt
1/4 t. crushed red pepper
1/4 t. ground ginger
2 medium apples, cored
Rub oil and salt on it
Bake at 325 degrees

1.  Rinse chicken; pat dry.  Skewer neck skin to back.  Tie legs to tail.  Twist wing tips under back.  Place breast side up on a rack in a shallow roasting pan.  Brush with oil or rub with oil.  If desired, insert a meat thermometer into center of an inside high muscle.  Roast, uncovered, in a 375 degree oven for 1 hour.
2.  Meanwhile, cook vegetables in boiling water for 20 to 25 minutes or till nearly tender; drain.
3.  For glaze, in a saucepan combine honey and the next 7 ingredients.  Bring to boil, stirring constantly.  Remove from heat; set glaze aside.
4.  Discard fat in roasting pan.  Cut apples into wedges.  Arrange potatoes, carrots, and apples around chicken in pan.  Spoon glaze over poultry, vegetables, and apples.  Roast for 15 to 20 minutes more or till chicken is no longer pink and meat thermometer registers 180 degrees to 185 degrees.  Serves 6.

Thai Chicken Peanut Noodles

1 lb. whole wheat thin spaghetti noodles
2 T. sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
1/2 c. smooth peanut butter
1/4 c. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 scant t. crushed red pepper flakes
1 c. hot water
2 T. extra virgin olive oil
1/2 c. finely chopped white onion
1/2 c. finely chopped red or orange bell pepper
2 1/2 to 3 c. cooked, shredded chicken breast
1/4 c. finely chopped cilantro leaves or parsley
1/2 t. salt, or to taste
1/4 c. dry roasted peanuts, chopped
2 T. sesame seeds (just sprinkle some on top)

Cook the chicken.  Set water to boil and cook noodles according to package directions.  Prepare the sauce in food processor as follows:
Place garlic and ginger in food processor until well chopped.  Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes.  Pulse until well combined and slowly add hot water.  Set aside.

Place olive oil in hot skillet over medium heat.  Saute onion and bell pepper for 5 minutes or until softened.  Stir in cooked chicken breasts (shredded), cilantro, and salt.  Stir until heated through.  Add sauce and chicken mixture to noodles.  Toss to coat and garnish with peanuts and sesame seeds, if desired.

Chicken Salad for Croissants

4 chicken breasts--shredded
4 celery stalks--finely chopped (2 is enough)
1 T. Catalyna dressing
1 1/2 t. onion salt
2 T. vinegar
1 c. mayonnaise

Soak chicken in salt water ovenright before cooking.  Cook chicken with onion salt and bay leaves.  Mix cooled and shredded chicken breasts with chopped celery, Catalyna dressing, onion salt, vinegar, and 1 cup mayo.  Serve on croissants.

Peanut Noodles with Shredded Chicken and Vegetables

1 pound boneless, skinless chicken breasts
1/2 c. smooth natural peanut butter
2 T. reduced-sodium soy sauce
2 t. minced garlic
1 1/2 t. chile-garlic sauce
1 t. minced fresh ginger
8 oz. whole-wheat spaghetti
1 bag fresh vegetable medley

Put a large pot of water on to boil for cooking pasta.

Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil.  Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.  Transfer the chicken to a cutting board.  When cool enough to handle, shred into bite-size strips. 

Whisk peanut butter, soy sauce, garlic, Chile-garlic sauce and ginger in a large bowl.

Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.  Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.  Drain, reserving 1 cup of the cooking liquid.  Rinse the pasta and vegetables with cool water to refresh.  Stir the reserve cooking liquid into the peanut sauce, add the pasta, vegetables and chicken; toss well to coat.  Serve warm or chilled. 

Marinated Turkey

Marinate overnight
1 can 7-up
1 1/2 c. soy sauce
1 1/2 c. oil
2 t. horseradish
2 t. garlic
Cut-up turkey breast or chicken breast

Sauce
1 c. mayo
2 T. sweet, sour mustard
1/2 c. sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)

Apricot-Dijon-Glazed Chicken

8 chicken thighs (coarse salt and freshly ground pepper)
1 jar (12 oz) apricot jam
2 T. honey
2 T. Dijon mustard

1.  Preheat oven to 425 degrees.  Rinse chicken thighs, pat dry, and transfer to a baking dish.  Season well with salt and pepper, set aside.
2.  Bring jam, honey, and mustard to a boil in a small saucepan over medium heat.  Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes.  Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

Chicken meatballs-Elisa

Zesty Chicken Meatballs-Sunny Anderson

Ingredients
1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or smoked paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig (I used dried)
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
2 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Directions
In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired. (I served over orzo pasta)

Chicken Enchiladas --Mary

1 c. chopped onion

½ c. chopped bell pepper

2 t. butter

Sauté until tender.

Put in large bowl and add:

2 c. chopped, cooked chicken

1 - 4 oz. can mild green chilies

Sliced ripe olives

Chopped pimento

1 c. grated cheddar cheese

Heat in Dutch oven or large pan:

1 can cream of chicken soup

1 can Cream of Mushroom Soup

¾ c. milk

1 c. chicken stock

12 – 6” flour tortillas

Add l cup of the soup mixture to the chicken mix.  Dip each tortilla in soup just to moisten and fill with 2 T. chicken mixture.  Roll up and layer in glass baking dish (sprayed with cooking oil).  Pour remaining sauce over layered tortillas and sprinkle with l cup grated cheddar cheese.

Bake at 350 degrees for 30 minutes uncovered.

I usually make l l/2 of this recipe but use at least 4 cups of chicken and bake in 2 pans.  It is delicious!  I make them early in the day or even the day before and let it sit out a bit before I put it in the oven.

Chicken Cacciatore

Our Best Bites   http://www.ourbestbites.com/2009/02/chicken-cacciatore/

1 lb. chicken breasts or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces

1/4 c. white flour

1 tsp. Kosher salt

1 tsp. freshly ground black pepper

1/2 c. olive oil

1 onion, roughly chopped

5-6 cloves garlic, peeled and either crushed or halved

1 6-oz. can tomato paste

1 c. white wine, white cooking wine, or apple or white grape juice. I'll be honest with y'all, it tastes a whole lot better with wine. Just sayin'.

1 1/2 c. chicken broth

1/4 tsp. thyme

1/4 tsp. marjoram

1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)

1 bay leaf

1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don't have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp. salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil, lest you start a grease fire. I am NOT speaking from ANY kind of firsthand experience here... ;)

While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.
Serves 6-8.

FREEZER MEAL INSTRUCTIONS:

Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a freezer-safe container and cover with sauce. When ready to eat, place frozen mixture in your slow cooker and cook on high for 4-5 hours. You can either cut the mushrooms and peppers ahead of time and freeze them separately from the chicken and sauce or you can just plan to have those in your fridge when you're ready to make this.

Easy Chicken Parmesan (stove top)

4 boneless, skinless chicken breast halves
1/2 c. Italian breadcrumbs
1 egg, beaten
4 t. butter
2-3 c. spaghetti sauce
4 slices mozzarella cheese
1 T. grated Parmesan cheese

Directions:
1.  Pound chicken to flatten or purchase the thin cut
2.  Salt and pepper the chicken
3.  Dip chicken in egg; then in bread crumbs
4.  Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done
5.  Remove chicken from skillet
6.  To skillet add spaghetti sauce
7.  Heat thoroughly
8.  Add chicken
9.  Place slices of mozzarella on top of chicken
10.  Sprinkle with Parmesan
11.  Cover and cook until cheese is melted and all is done
12.  Serve with a side of spaghetti.

Chicken Parmigiana (oven)

4 boneless, skinless chicken breast halves
2-3 c. spaghetti sauce or classic tomato sauce
1 egg + 1 T. milk or 1/3 c. milk
1/2 c. Italian-style dry bread crumbs
1/4 c. canola oil, butter, or olive oil
4 slices mozzarella cheese or 2 c. grated mozzarella cheese
2 T. grated Parmesan cheese
2 T. chopped fresh parsley, optional (Easy to grow in your backyard or on a deck)

1. Heat oven to 375 degrees.
2.  Pound chicken to flatten (put between two pieces of parchment, wax paper, etc. and pound)
3.  Salt and pepper the chicken
4.  Dip chicken in egg mixture, then in bread crumbs
5.  Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil about 10 minutes, turning once until chicken is golden brown.
6.  Spread 1- 1 1/2  cup(s) of the spaghetti sauce in a 13 x 9 x 2 inches. Arrange the chicken on sauce. Place slices of mozzarella cheese on top of each chicken breast. Cover with 1 c. spaghetti sauce. Top with Parmesan.
7.  Cover and bake 20 minutes or until hot and bubbly. Uncover and bake about 10 minutes longer or until cheese is lightly browned.
8.  Serve over cooked spaghetti (whole wheat is delicious). Sprinkle with parsley, if desired.  (Parsley is very fun to grow on a patio or in the garden.  It comes back year after year.)

Chicken, Italian flare

Ingredients--
4 boneless, skinless chicken breasts
2 eggs, beaten
1 cup Parmesan cheese
1 c. Italian bread crumbs
½ T. garlic powder
¼  t. salt
¼-½ t. ground pepper
¼ c. Italian Salad Dressing – (Wishbone Robusto Italian is one good choice)
4 t. butter

Method--

1.  Wash chicken, pat dry
2.  Whisk cheese, bread crumbs, garlic powder, salt, and pepper in pie plate
3.  Dip chicken into eggs
4.  Dredge with crumb mixture
5.  Put on greased baking sheet
6.  Drizzle with salad dressing
7.  Place pat of butter on each chicken breast
8.  Bake 350 -- for 45-50 min.