My mistake! In the last post, I said you could find the recipe for Apricot Chicken under the chicken tab. But when I double-checked, it wasn't there! I know I've posted this darn recipe before, but apparently I forgot to put it under the tabs. So, here it is! And now it will be under the chicken tab!
Apricot Honey Chicken (from Taste of Home)
4 boneless skinless chicken breast halves
1 Tbsp. oil
3 Tbsp. apricot preserves
2 Tbsp. orange juice
4 tsp. honey
In a large skillet, cook chicken in oil over medium heat for 7-9 min on each side (or until juices run clear). Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 min. or until heated through.
*I like to double the sauce so that it is not so dry on top of rice.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, July 28, 2011
Tuesday, June 14, 2011
Chicken Supreme
Here are two variations of the same recipe...one for the crockpot and one for stove-top. Both recipes are from the "Meals for a Month" cookbook (Linda Larsen), which means they freeze well.
Crockpot Version:
4 slices bacon
1 onion, chopped
2 cloves garlic, chopped
1/2 c. apple juice
6 boneless chicken breasts
2 c. baby carrots
1 c. shredded or cubed cheese (gouda, muenster, or cheddar)
1 can condensed cream of mushroom soup
1/2 c. evaporated milk (or whole milk)
1 10 oz. package couscous (or rice)
1. Cook bacon until crisp. Remove bacon from pan, drain on paper towels.
2. Cook onion and garlic in remaining bacon drippings 2-3 minutes.
3. Add apple juice, milk, and soup to pan. Stir to combine.
4. Place soup mixture, chicken, and carrots into crockpot. Cook on low for 7-8 hours. Top with bacon and cheese and let melt.
5. Cook couscous (or rice) according to package directions. Serve chicken mixture over the couscous (or rice).
*If freezing for later use: Cook the bacon, then remove to drain. Cook the garlic and onion in the drippings. Add apple juice and chicken to pan, but do not cook. Stir to combine. Pour all into ziplock bag. Attach a bag with carrots, and a bag with the cooked bacon and shredded cheese. Keep together in the freezer with cooking instructions. Reserve soup and couscous in pantry. Reserve milk in refrigerator. When ready to cook, thaw in fridge overnight and then follow above instructions.
Stove-Top Recipe:
This recipe uses the same basic ingredients as the crockpot recipe, except it is reduced to 4 chicken breasts and their is no apple juice used.
1. Cook bacon until crisp, remove from pan to drain on papertowels.
2. Add chicken to drippings, cooking 2-3 minutes on each side.
3. Add onion and garlic to skillet, cooking 4-5 minutes. Add soup and milk, stir to blend.
4. Simmer until chicken is thoroughly cooked.
5. Add bacon and cheese, cover and cook until cheese is melted.
6. Serve over hot cooked rice or couscous.
*Freezing Instructions: Follow directions to step 4. Chill chicken and soup mixture. Place in ziplock bag. Attach separate bag with cooked bacon and shredded cheese. When ready to use: thaw in fridge overnight. Reheat chicken and sauce in pan, until hot. Add bacon and cheese, cover and cook until cheese is melted. Serve over hot cooked rice or couscous.
Crockpot Version:
4 slices bacon
1 onion, chopped
2 cloves garlic, chopped
1/2 c. apple juice
6 boneless chicken breasts
2 c. baby carrots
1 c. shredded or cubed cheese (gouda, muenster, or cheddar)
1 can condensed cream of mushroom soup
1/2 c. evaporated milk (or whole milk)
1 10 oz. package couscous (or rice)
1. Cook bacon until crisp. Remove bacon from pan, drain on paper towels.
2. Cook onion and garlic in remaining bacon drippings 2-3 minutes.
3. Add apple juice, milk, and soup to pan. Stir to combine.
4. Place soup mixture, chicken, and carrots into crockpot. Cook on low for 7-8 hours. Top with bacon and cheese and let melt.
5. Cook couscous (or rice) according to package directions. Serve chicken mixture over the couscous (or rice).
*If freezing for later use: Cook the bacon, then remove to drain. Cook the garlic and onion in the drippings. Add apple juice and chicken to pan, but do not cook. Stir to combine. Pour all into ziplock bag. Attach a bag with carrots, and a bag with the cooked bacon and shredded cheese. Keep together in the freezer with cooking instructions. Reserve soup and couscous in pantry. Reserve milk in refrigerator. When ready to cook, thaw in fridge overnight and then follow above instructions.
Stove-Top Recipe:
This recipe uses the same basic ingredients as the crockpot recipe, except it is reduced to 4 chicken breasts and their is no apple juice used.
1. Cook bacon until crisp, remove from pan to drain on papertowels.
2. Add chicken to drippings, cooking 2-3 minutes on each side.
3. Add onion and garlic to skillet, cooking 4-5 minutes. Add soup and milk, stir to blend.
4. Simmer until chicken is thoroughly cooked.
5. Add bacon and cheese, cover and cook until cheese is melted.
6. Serve over hot cooked rice or couscous.
*Freezing Instructions: Follow directions to step 4. Chill chicken and soup mixture. Place in ziplock bag. Attach separate bag with cooked bacon and shredded cheese. When ready to use: thaw in fridge overnight. Reheat chicken and sauce in pan, until hot. Add bacon and cheese, cover and cook until cheese is melted. Serve over hot cooked rice or couscous.
Tuesday, April 5, 2011
Chicken Bruschetta
Chicken Bruschetta: (from the Kraft magazines) Combine 1 can diced tomatoes, 1 box Stovetop Stuffing mix (6 oz.), 1/2 c. water, and 2 cloves garlic in a medium bowl. Place 1 1/2 lb. diced chicken breasts in a 13x9 baking dish. Sprinkle chicken with 1 tsp. basil and 1 cup shredded mozzarella. Top with stuffing mixture and bake 30 min at 400 degrees.
Tuesday, March 8, 2011
Crunchy Pan-Fried Chicken
Crunchy Pan-Fried Chicken
1/2 c. self-rising cornmeal mix (or add 1/2 tsp. baking powder and a pinch of salt to regular cornmeal)
1/2 c. seasoned fine dry breadcrumbs
1/2 tsp. pepper
4 chicken breasts
1 large egg
1/4 c. vegetable oil
Combine first 3 ingredients in a shallow dish. Dip chicken in egg, and dredge in cornmeal mixture. Cook chicken in hot oil in a large skillet, turning only 1-2 times, until chicken is done.
1/2 c. self-rising cornmeal mix (or add 1/2 tsp. baking powder and a pinch of salt to regular cornmeal)
1/2 c. seasoned fine dry breadcrumbs
1/2 tsp. pepper
4 chicken breasts
1 large egg
1/4 c. vegetable oil
Combine first 3 ingredients in a shallow dish. Dip chicken in egg, and dredge in cornmeal mixture. Cook chicken in hot oil in a large skillet, turning only 1-2 times, until chicken is done.
Tuesday, February 8, 2011
Honey BBQ Chicken Tenders
Honey BBQ Chicken Tenders
(recipe from Busy Mom's Slow Cooker Cook Book)
2 lbs chicken breast tenders (or 2 lbs cut-up chicken breasts)
1 1/2 c. bottled bbq sauce
1/4 c. honey
2 tsp. mustard
1 1/2 tsp. worcestershire sauce
Mix sauce, pour over chicken in crock pot. Cover and cook on low heat for 4-5 hours or high heat for 2-2 1/2 hours.
***This recipe works equally well in a baking dish in the oven. Cover baking dish with foil to keep juices in, bake at 350 degrees for 30-40 min.
(recipe from Busy Mom's Slow Cooker Cook Book)
2 lbs chicken breast tenders (or 2 lbs cut-up chicken breasts)
1 1/2 c. bottled bbq sauce
1/4 c. honey
2 tsp. mustard
1 1/2 tsp. worcestershire sauce
Mix sauce, pour over chicken in crock pot. Cover and cook on low heat for 4-5 hours or high heat for 2-2 1/2 hours.
***This recipe works equally well in a baking dish in the oven. Cover baking dish with foil to keep juices in, bake at 350 degrees for 30-40 min.
Friday, November 5, 2010
Creamed Chicken and Biscuits
Creamed Chicken and Biscuits (adapted from a Southern Living recipe)
1/2 c. each diced onion, celery, and sliced mushrooms (I will omit the mushrooms)
1. Saute in a teaspoon of butter or oil until tender. Meanwhile, add 1 bag of frozen peas and carrots to a pot of boiling water (can use mixed veggies, instead, if desired).
1 Can Cream of Chicken soup, 1/2 c. milk, 1/4 tsp. tarragon (I'll use thyme and poulty seasoning, instead)
2. Add to the onion and celery. Mix well, simmer for a few minutes.
1 c. cheddar cheese, 2 1/2 c. cooked chicken (leftovers or rotisserie work well), salt and pepper.
3. Stir into simmering soup mix. Pour into lightly greased casserole dish.
1 can jumbo biscuits
4. Top with biscuits and bake in preheated oven (use temperature on side of biscuit can). Bake until biscuits are done (10-15 min). Biscuits will bake better when starting with hot soup mix (in other words, if making the soup mixture ahead, it should be heated before baking).
1/2 c. each diced onion, celery, and sliced mushrooms (I will omit the mushrooms)
1. Saute in a teaspoon of butter or oil until tender. Meanwhile, add 1 bag of frozen peas and carrots to a pot of boiling water (can use mixed veggies, instead, if desired).
1 Can Cream of Chicken soup, 1/2 c. milk, 1/4 tsp. tarragon (I'll use thyme and poulty seasoning, instead)
2. Add to the onion and celery. Mix well, simmer for a few minutes.
1 c. cheddar cheese, 2 1/2 c. cooked chicken (leftovers or rotisserie work well), salt and pepper.
3. Stir into simmering soup mix. Pour into lightly greased casserole dish.
1 can jumbo biscuits
4. Top with biscuits and bake in preheated oven (use temperature on side of biscuit can). Bake until biscuits are done (10-15 min). Biscuits will bake better when starting with hot soup mix (in other words, if making the soup mixture ahead, it should be heated before baking).
Tuesday, October 19, 2010
Old Fashioned Chicken Potpie
Usually I use the Southern Living Recipe for this dish, but a friend of mine gave me this recipe that calls for cream cheese in the crust. That one ingredient really changes the flavor, but in a good way. It adds a little zing to the crust. But if you do not like the flavor of cream cheese, you might want to stick to the Southern Living Recipe.
Amy's Old-Fashioned Chicken Pot Pie
Crust:
8 oz. cream cheese, softened
2 1/4 c. flour
3/4 c. butter, softened
1. Mix the ingredients in a bowl until a smooth dough develops. Knead a few times. Separate the dough into two balls (one using 3/4 of the dough, and one using 1/4 of the dough). Roll the larger ball into a rectangle (or shape that will fit down sides and bottom of 8x8 sized casserole dish). Set the small ball of dough aside until filling is made.
Filling:
3 Tbsp. butter
1/4 c. flour
2 c. chicken stock (preferably from cooking off a chicken) or 2 c. water seasoned with 3 Tbsp. chicken bouillon
2 c. frozen mixed vegetables, thawed
2 c. cooked chicken, cut into bite-sized pieces
salt and pepper to taste
parsley to taste
1. Melt butter in large pot over medium heat. Add flour, stirring with a whisk until completely combined. Continue stirring a few minutes. Add chicken stock slowly, whisking to combine the butter/flour into the stock. Add the veggies and cook until tender. The stock will be thickened. Do not cook at too high of a temperature, or you will scorch your filling!!
2. Pour filling into prepared bottom crust. Roll out the remaining dough ball into an 8x8 square. Fit the dough on top of the filling, pinch crust closed around top of casserole to seal. Prick holes in top of crust to vent air while baking. Bake at 350 degrees for 45 min.
5-6 servings
Amy's Old-Fashioned Chicken Pot Pie
Crust:
8 oz. cream cheese, softened
2 1/4 c. flour
3/4 c. butter, softened
1. Mix the ingredients in a bowl until a smooth dough develops. Knead a few times. Separate the dough into two balls (one using 3/4 of the dough, and one using 1/4 of the dough). Roll the larger ball into a rectangle (or shape that will fit down sides and bottom of 8x8 sized casserole dish). Set the small ball of dough aside until filling is made.
Filling:
3 Tbsp. butter
1/4 c. flour
2 c. chicken stock (preferably from cooking off a chicken) or 2 c. water seasoned with 3 Tbsp. chicken bouillon
2 c. frozen mixed vegetables, thawed
2 c. cooked chicken, cut into bite-sized pieces
salt and pepper to taste
parsley to taste
1. Melt butter in large pot over medium heat. Add flour, stirring with a whisk until completely combined. Continue stirring a few minutes. Add chicken stock slowly, whisking to combine the butter/flour into the stock. Add the veggies and cook until tender. The stock will be thickened. Do not cook at too high of a temperature, or you will scorch your filling!!
2. Pour filling into prepared bottom crust. Roll out the remaining dough ball into an 8x8 square. Fit the dough on top of the filling, pinch crust closed around top of casserole to seal. Prick holes in top of crust to vent air while baking. Bake at 350 degrees for 45 min.
5-6 servings
Ranch Turkey (Chicken) Pasta Dinner
This is a Taste of Home recipe. It calls for leftover turkey or chicken, so it should be a quick dinner. I'm going to use chicken, but it might be good to keep in mind for leftover turkey since Thanksgiving is coming up.
Ranch Turkey Pasta Dinner
2 1/2 c. uncooked penne pasta
6-8 Tbsp. butter, cubed
1 envelope ranch salad dressing mix
1 c. frozen peas and carrots, thawed (would be good with broccoli, calliflower, and carrot medley)
3 c. cubed, cooked turkey (or chicken)
1. Cook pasta according to directions, adding the peas and carrots near end of cooking time. Meanwhile, in a large skillet, melt butter. Stir in salad dressing; mix until smooth. Drain pasta and veggies; add to skillet. Stir in meat; cook 3-4 min or until heated through.
4 servings
Ranch Turkey Pasta Dinner
2 1/2 c. uncooked penne pasta
6-8 Tbsp. butter, cubed
1 envelope ranch salad dressing mix
1 c. frozen peas and carrots, thawed (would be good with broccoli, calliflower, and carrot medley)
3 c. cubed, cooked turkey (or chicken)
1. Cook pasta according to directions, adding the peas and carrots near end of cooking time. Meanwhile, in a large skillet, melt butter. Stir in salad dressing; mix until smooth. Drain pasta and veggies; add to skillet. Stir in meat; cook 3-4 min or until heated through.
4 servings
Saturday, September 18, 2010
Homemade Chicken and Dumplins'
1. Cook a whole chicken in boiling water until meat starts to separate from the bone. Remove chicken from water, cool, and pick meat from bones. Strain broth to ensure no tiny bones remain.
2. Add onion, celery, salt/pepper, poultry seasoning, and parsley to broth (to taste). Bring to a boil and then add a bag of frozen peas and carrots. After veggies are tender, reduce heat of broth.
3. Add two cans of cream of chicken soup or one can cream of chicken and one can cream of mushroom soup. This will make your broth very creamy. Add picked chicken (that has been cut into bite-size pieces). You could also use canned chicken or cut-up chicken breasts if you don't want to go through cooking a whole chicken. But you will want to start with canned chicken broth so that the soup has a better flavor. Bring soup mixture to a low boil (you don't want to scorch the soup!).
4. Using the directions from side of Bisquick or Jiffy Mix box, mix up a batch of dumpling dough. For Jiffy Mix: 2 c. Jiffy Mix and 2/3 c. milk. Drop the dough onto the boiling stew, cover tightly with lid (no peeking or your dumplins will fall and be tough!). Cook for 12-15 min. Dumplins should be light and fluffy sitting on top of your stew.
5. If you have a lot of leftover stew after the dumplins are long gone (as happens in my family), the stew makes a great base for chicken noodle soup. Just add enough linguine noodles (broken into small noodles) to cook in the leftover soup. Makes a great "leftover" lunch for next day!
2. Add onion, celery, salt/pepper, poultry seasoning, and parsley to broth (to taste). Bring to a boil and then add a bag of frozen peas and carrots. After veggies are tender, reduce heat of broth.
3. Add two cans of cream of chicken soup or one can cream of chicken and one can cream of mushroom soup. This will make your broth very creamy. Add picked chicken (that has been cut into bite-size pieces). You could also use canned chicken or cut-up chicken breasts if you don't want to go through cooking a whole chicken. But you will want to start with canned chicken broth so that the soup has a better flavor. Bring soup mixture to a low boil (you don't want to scorch the soup!).
4. Using the directions from side of Bisquick or Jiffy Mix box, mix up a batch of dumpling dough. For Jiffy Mix: 2 c. Jiffy Mix and 2/3 c. milk. Drop the dough onto the boiling stew, cover tightly with lid (no peeking or your dumplins will fall and be tough!). Cook for 12-15 min. Dumplins should be light and fluffy sitting on top of your stew.
5. If you have a lot of leftover stew after the dumplins are long gone (as happens in my family), the stew makes a great base for chicken noodle soup. Just add enough linguine noodles (broken into small noodles) to cook in the leftover soup. Makes a great "leftover" lunch for next day!
Wednesday, April 28, 2010
Cheesy Chicken Supreme
Serves 4
4 slices bacon
4 boneless, skinless chicken breasts (I cut into bite-size pieces for faster cooking)
1 onion, chopped
2 cloves garlic, chopped
1 10oz can condensed mushroom soup
1/2 c. milk
1 c. shredded Havarti cheese (I substitute cheddar)
1 6oz pkg couscous ( I substitue rice or orzo)
1. In large skillet, cook bacon until crisp; remove from pan and drain on paper towels. Add chicken to drippings in skillet; cook 2-3 min on each side.
2. Add onion and garlic to skillet; cook and stir for 4-5 min, until crisp-tender. Add soup and milk; stir to blend. Simmer until chicken is throughly cooked. Chill chicken mixture in refrigerator or ice-water bath. (Do not refrigerate if serving immediately. Add bacon and cheese, cover and cook for 4-5 min till cheese is melted)
3. Crumble bacon and place in zipper-lock bag. Place cheese in zipper-lock bag. Place chilled chicken and sauce in zipper-lock bag. Place all bags inside larger bag; label and freeze. Reserve couscous or rice in pantry.
4. To thaw and reheat: Thaw overnight in fridge. Place chicken mixture in skillet and heat for about 10 min, until hot. Add bacon and cheese to skillet; cover and cook on low heat for 5-6 min, until chicken is thoroughly heated. Serve over hot cooked couscous, rice, or orzo).
*from Meals for a Month (Larsen)
4 slices bacon
4 boneless, skinless chicken breasts (I cut into bite-size pieces for faster cooking)
1 onion, chopped
2 cloves garlic, chopped
1 10oz can condensed mushroom soup
1/2 c. milk
1 c. shredded Havarti cheese (I substitute cheddar)
1 6oz pkg couscous ( I substitue rice or orzo)
1. In large skillet, cook bacon until crisp; remove from pan and drain on paper towels. Add chicken to drippings in skillet; cook 2-3 min on each side.
2. Add onion and garlic to skillet; cook and stir for 4-5 min, until crisp-tender. Add soup and milk; stir to blend. Simmer until chicken is throughly cooked. Chill chicken mixture in refrigerator or ice-water bath. (Do not refrigerate if serving immediately. Add bacon and cheese, cover and cook for 4-5 min till cheese is melted)
3. Crumble bacon and place in zipper-lock bag. Place cheese in zipper-lock bag. Place chilled chicken and sauce in zipper-lock bag. Place all bags inside larger bag; label and freeze. Reserve couscous or rice in pantry.
4. To thaw and reheat: Thaw overnight in fridge. Place chicken mixture in skillet and heat for about 10 min, until hot. Add bacon and cheese to skillet; cover and cook on low heat for 5-6 min, until chicken is thoroughly heated. Serve over hot cooked couscous, rice, or orzo).
*from Meals for a Month (Larsen)
Sticky Chicken
makes about 1 1/2 cups of marinade/sauce
1/2 c. balsamic vinegar
1/2 c. honey
1 c. heinz ketchup
4 cloves garlic, minced (I use a little less)
1 Tbsp. olive oil (I have used vegetable and canola too)
1 Tbsp. chopped fresh rosemary ( or 1 tsp. dried)
1 tsp. grated lemon zest (I have substituted lemon juice)
1 tsp. black pepper
1. Place vinegar and honey in a small saucepan set over medium-high heat. Bring to a boil. Simmer for 5 min. Stir in ketchup, garlic, oil, and rosemary: reduce heat to med-low and simmer for 2 min.
2. Stir in lemon zest and pepper. Cool completely (unless using immediately as a sauce).
3. Coat chicken pieces (or chicken breasts) in marinade. Place in ziplock bag and freeze for later use. If using immediately, coat chicken and then grill or bake.
4. To thaw, thaw in bag overnight in fridge. Remove from bag and grill or bake. Delicious!!
*marinade can also keep in fridge for up to 1 week
*recipe from back of Heinz ketchup bottle (originally called Honey-Balsamic Chicken Glaze)
1/2 c. balsamic vinegar
1/2 c. honey
1 c. heinz ketchup
4 cloves garlic, minced (I use a little less)
1 Tbsp. olive oil (I have used vegetable and canola too)
1 Tbsp. chopped fresh rosemary ( or 1 tsp. dried)
1 tsp. grated lemon zest (I have substituted lemon juice)
1 tsp. black pepper
1. Place vinegar and honey in a small saucepan set over medium-high heat. Bring to a boil. Simmer for 5 min. Stir in ketchup, garlic, oil, and rosemary: reduce heat to med-low and simmer for 2 min.
2. Stir in lemon zest and pepper. Cool completely (unless using immediately as a sauce).
3. Coat chicken pieces (or chicken breasts) in marinade. Place in ziplock bag and freeze for later use. If using immediately, coat chicken and then grill or bake.
4. To thaw, thaw in bag overnight in fridge. Remove from bag and grill or bake. Delicious!!
*marinade can also keep in fridge for up to 1 week
*recipe from back of Heinz ketchup bottle (originally called Honey-Balsamic Chicken Glaze)
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