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What is your favorite Chicken breast (skinned and boned) recipe? I usually only use breasts when...
- Thread starter elaine
- Start date
Easy Orange Chicken (Also posted in T&T)
EASY ORANGE CHICKEN
"As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate."
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (I used 1/4 teaspoon - next time will use a little more)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)
DIRECTIONS:
1. In a large ziplock bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
2. Pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a light orange flavoring).
*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.
Makes 6 (small) servings (or 3 generous servings).
Edited from Hometown Cooking
EASY ORANGE CHICKEN
"As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate."
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (I used 1/4 teaspoon - next time will use a little more)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)
DIRECTIONS:
1. In a large ziplock bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
2. Pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a light orange flavoring).
*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.
Makes 6 (small) servings (or 3 generous servings).
Edited from Hometown Cooking
Oven Glazed Caribbean Chicken
OVEN GLAZED CARIBBEAN CHICKEN
(I cut down the sugar and salt, and added oil instead of butter to the glaze. (I added the oil after boiling the other ingredients). I served the chicken with some lime wedges - it was even better with the extra lime juice.
INGREDIENTS:
1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used more, about 16 coarse grinds)
DIRECTIONS:
1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
2. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I used broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler.
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.
(I served this with brown rice, green beans, and some lime wedges, and garnished the rice with sliced scallions).
SERVES 4
http://www.recipezaar.com/142274
OVEN GLAZED CARIBBEAN CHICKEN
(I cut down the sugar and salt, and added oil instead of butter to the glaze. (I added the oil after boiling the other ingredients). I served the chicken with some lime wedges - it was even better with the extra lime juice.
INGREDIENTS:
1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used more, about 16 coarse grinds)
DIRECTIONS:
1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
2. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I used broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler.
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.
(I served this with brown rice, green beans, and some lime wedges, and garnished the rice with sliced scallions).
SERVES 4
http://www.recipezaar.com/142274
Southwestern Chicken Skillet
SOUTHWESTERN CHICKEN SKILLET
(I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free. Next time I'll make a lot more salsa/mustard sauce).
INGREDIENTS:
1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder in the coating instead)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)
DIRECTIONS:
1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).
4 servings.
Edited from Recipezaar
http://www.recipezaar.com/223623
SOUTHWESTERN CHICKEN SKILLET
(I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free. Next time I'll make a lot more salsa/mustard sauce).
INGREDIENTS:
1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder in the coating instead)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)
DIRECTIONS:
1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).
4 servings.
Edited from Recipezaar
http://www.recipezaar.com/223623
Chicken Gyros with Yogurt-Dill Sauce
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
INGREDIENTS:
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
DIRECTIONS:
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
INGREDIENTS:
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
DIRECTIONS:
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
Chicken Souvlaki Salad
CHICKEN SOUVLAKI SALAD
(Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately).
INGREDIENTS:
1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
DIRECTIONS:
Preheat grill or broiler.
Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.
Serve with pita bread wedges.
Makes 4 servings of 2 cups each.
Edited from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741
CHICKEN SOUVLAKI SALAD
(Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately).
INGREDIENTS:
1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
DIRECTIONS:
Preheat grill or broiler.
Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.
Serve with pita bread wedges.
Makes 4 servings of 2 cups each.
Edited from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741
7 C's Chicken
7 C's Chicken
serves 8
Ingredients:
8 skinned and boned chicken breast halves
1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
3 tsp. ground cloves
½ cup currants
cognac
1/2 pint heavy cream
cashews
Advance Preparation:
cover currants with cognac and steep for several hours or overnight .
rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
saute in butter over medium heat.
Final Preparation:
if chicken has had time to cool, return to skillet and reheat in butter.
pour currants and cognac over chicken - flame.
pour heavy cream over chicken and heat over low heat to keep cream from boiling.
garnish with cashews.
serve over orzo or other small pasta such as stelle.
http://www.eat.at/swap/forum16/1_7_Cs_Chicken
7 C's Chicken
serves 8
Ingredients:
8 skinned and boned chicken breast halves
1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
3 tsp. ground cloves
½ cup currants
cognac
1/2 pint heavy cream
cashews
Advance Preparation:
cover currants with cognac and steep for several hours or overnight .
rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
saute in butter over medium heat.
Final Preparation:
if chicken has had time to cool, return to skillet and reheat in butter.
pour currants and cognac over chicken - flame.
pour heavy cream over chicken and heat over low heat to keep cream from boiling.
garnish with cashews.
serve over orzo or other small pasta such as stelle.
http://www.eat.at/swap/forum16/1_7_Cs_Chicken
This sauce is also used with salmon in this recipe:
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60738
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60738
Slight variation that I've made and make often - w/walnuts and a couple of tweaks for low-carb
1 cup walnuts
1/4 cup Dijon mustard
2 tablespoons chopped fresh tarragon (2 tsp dried)
4 skinless boneless chicken breast halves
salt and pepper to taste
---
1+ tablespoons extra virgin olive oil
Mustard-Cream Sauce (recipe below)
Preheat oven to 400°F. Grind nuts in processor and transfer to shallow baking dish.
Mix mustard and tarragon in medium bowl; spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet and repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary.
Cover and bake chicken until cooked through, about 7 minutes. Spoon mustard-cream Sauce over chicken and serve immediately. Serves 4.
Mustard Cream Sauce:
1/2 cup dry white wine
1/4 cup chopped onion
3/4 cup lowfat or fat-free yogurt
1 Tbsp flour
2 tablespoons Dijon mustard
2 tsp dried tarragon
Boil white wine and onions in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes, stirring occasionally. Reduce heat to medium.
Combine yogurt and flour in a separate bowl and whisk. Add to pan with onions, and simmer until reduced a little, about 2 minutes. Add mustard and tarragon. Simmer 2 minutes to blend flavors, seasoning sauce to taste with salt and pepper.
1 cup walnuts
1/4 cup Dijon mustard
2 tablespoons chopped fresh tarragon (2 tsp dried)
4 skinless boneless chicken breast halves
salt and pepper to taste
---
1+ tablespoons extra virgin olive oil
Mustard-Cream Sauce (recipe below)
Preheat oven to 400°F. Grind nuts in processor and transfer to shallow baking dish.
Mix mustard and tarragon in medium bowl; spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet and repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary.
Cover and bake chicken until cooked through, about 7 minutes. Spoon mustard-cream Sauce over chicken and serve immediately. Serves 4.
Mustard Cream Sauce:
1/2 cup dry white wine
1/4 cup chopped onion
3/4 cup lowfat or fat-free yogurt
1 Tbsp flour
2 tablespoons Dijon mustard
2 tsp dried tarragon
Boil white wine and onions in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes, stirring occasionally. Reduce heat to medium.
Combine yogurt and flour in a separate bowl and whisk. Add to pan with onions, and simmer until reduced a little, about 2 minutes. Add mustard and tarragon. Simmer 2 minutes to blend flavors, seasoning sauce to taste with salt and pepper.
Honey Sesame Chicken w/ Sun-Bird seasoning mix
Honey Sesame Chicken
1 1/2 lbs. bonless, skinless chicken, cut into chunks
1/4 cup soy sauce
1/4 cup cornstarch
1 pkg. Sun-Bird Honey Sesame Chicken seasoning mix
1/4 cup + 2 Tbsp. water, divided*
1/2 cup brown sugar, (white ok substitute)
1 8-oz. can crushed pineapple
1/2 cup salted cashews, optional
Combine soy sauce, cornstarch and 2 Tbs. water; blend well.
Add chicken and marinate 5 minutes
Heat 2 Tbs. oil in large skillet or wok; remove chicken from marinade and stir-fry until golden and cooked through.
Blend seasoning, 1 Tbs. oil and 1/4 cup water. Add subar and blend. Add to chicken.
Add pineapple and cook, stirring constantly until thickened.
Add cashews.
Serve with cooked rice.
*I add an extra 1/2 cup water to make more sauce and serve over brown rice.
Honey Sesame Chicken
1 1/2 lbs. bonless, skinless chicken, cut into chunks
1/4 cup soy sauce
1/4 cup cornstarch
1 pkg. Sun-Bird Honey Sesame Chicken seasoning mix
1/4 cup + 2 Tbsp. water, divided*
1/2 cup brown sugar, (white ok substitute)
1 8-oz. can crushed pineapple
1/2 cup salted cashews, optional
Combine soy sauce, cornstarch and 2 Tbs. water; blend well.
Add chicken and marinate 5 minutes
Heat 2 Tbs. oil in large skillet or wok; remove chicken from marinade and stir-fry until golden and cooked through.
Blend seasoning, 1 Tbs. oil and 1/4 cup water. Add subar and blend. Add to chicken.
Add pineapple and cook, stirring constantly until thickened.
Add cashews.
Serve with cooked rice.
*I add an extra 1/2 cup water to make more sauce and serve over brown rice.
elaine, I put this in 'Great Threads' so we can all find it easily.
http://eat.at/swap/forum/index.php?action=display&forumid=38&msgid=104
http://eat.at/swap/forum/index.php?action=display&forumid=38&msgid=104
Darcy's Chicken Casserole
Darcy's Chicken Casserole
1 box Uncle Bens Long Grain and Wild Rice mix
1 cup chopped green onions
1 8 oz pkg sliced brown mushrooms (or can use jarred sliced mushrooms
4 cups chopped chicken breast - I poach in chicken broth
Slivered almonds
Cook rice according to package substituting chicken broth for water.
If using fresh mushrooms, saute in a little butter til all liquid is evaporated.
Make white sauce
3 tab butter
3 tab flour
1 1/2 cups milk
Melt butter, add flour ang cook for a few minutes. Slowly whisk in milk. Stir til smooth and cook til slightly thickened. Season with salt and pepper.
Mix together with rice, chicken, mushrooms & green onions. Put in casserole dish, top with almonds .
Bake at 350 til heated, about 20-30 minutes
salt and pepper
Darcy's Chicken Casserole
1 box Uncle Bens Long Grain and Wild Rice mix
1 cup chopped green onions
1 8 oz pkg sliced brown mushrooms (or can use jarred sliced mushrooms
4 cups chopped chicken breast - I poach in chicken broth
Slivered almonds
Cook rice according to package substituting chicken broth for water.
If using fresh mushrooms, saute in a little butter til all liquid is evaporated.
Make white sauce
3 tab butter
3 tab flour
1 1/2 cups milk
Melt butter, add flour ang cook for a few minutes. Slowly whisk in milk. Stir til smooth and cook til slightly thickened. Season with salt and pepper.
Mix together with rice, chicken, mushrooms & green onions. Put in casserole dish, top with almonds .
Bake at 350 til heated, about 20-30 minutes
salt and pepper
luisa_calif
Well-known member
Me Three! It makes lots of sauce which is great over linguini.
Croissant Breakfast Casserole from Deb in MI - fabulous!!
Croissant Breakfast Casserole ~ by MarieAlice
Posted by Deb in MI
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
Croissant Breakfast Casserole ~ by MarieAlice
Posted by Deb in MI
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
Chile Rellenos Casserole from Orchid -another one of my standbys my notes in brackets
I made the 9x13, so will put the amounts I did in brackets - it certainly is a forgiving recipe! I cut it into 21 pieces as we also had muffins and breads. As the main breakfast dish, I would say it easily made 12 main-dish servings.
Chile Rellenos Casserole
From orchid
Serving Size: 8 (12)
2 lg. can Whole green chiles (3 cans)
1 Pound Cheddar Cheese,Shredded **
1/2 Pound Monterey Jack Cheese,Shredded **
** (2 lb bag shredded Mexican 4-cheese blend)
5 Eggs, beaten (8 eggs)
1 Tablespoon Flour, heaping (1-1/2 Tbl. heaping)
1/2 Teaspoon Cumin (3/4 tsp. cumin seed, crushed)
1/2 Teaspoon Salt (3/4 tsp.)
1 lg. can Evaporated Milk,Whole (1 can + 2/3 cup)
Tomato Sauce (half an 8-oz. can)
Remove seeds from peppers and drain on paper towels.
Grease 9 x 13 casserole dish and line with chiles. Spread cheeses on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes (45 min) or until set. (cover with foil for last 15 min. if browning too much). Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.
cheezz notes: I mixed up the egg/flour/milk/spices the night before, and cleaned the chiles. So it went together very fast the next morning.
I made the 9x13, so will put the amounts I did in brackets - it certainly is a forgiving recipe! I cut it into 21 pieces as we also had muffins and breads. As the main breakfast dish, I would say it easily made 12 main-dish servings.
Chile Rellenos Casserole
From orchid
Serving Size: 8 (12)
2 lg. can Whole green chiles (3 cans)
1 Pound Cheddar Cheese,Shredded **
1/2 Pound Monterey Jack Cheese,Shredded **
** (2 lb bag shredded Mexican 4-cheese blend)
5 Eggs, beaten (8 eggs)
1 Tablespoon Flour, heaping (1-1/2 Tbl. heaping)
1/2 Teaspoon Cumin (3/4 tsp. cumin seed, crushed)
1/2 Teaspoon Salt (3/4 tsp.)
1 lg. can Evaporated Milk,Whole (1 can + 2/3 cup)
Tomato Sauce (half an 8-oz. can)
Remove seeds from peppers and drain on paper towels.
Grease 9 x 13 casserole dish and line with chiles. Spread cheeses on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes (45 min) or until set. (cover with foil for last 15 min. if browning too much). Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.
cheezz notes: I mixed up the egg/flour/milk/spices the night before, and cleaned the chiles. So it went together very fast the next morning.
Neighbor Dorothy's Heavenly Caramel Cake
Neighbor Dorothy’s Heavenly Caramel Cake
From “Can’t Wait to get to Heaven” by Fannie Flagg
Preheat oven to 350 deg.
1-1/4 cups cake flour (sift before measuring)
1 cup brown sugar (resift flour with the brown sugar)
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 tsp. salt
1-3/4 tsp. baking powder
1 tsp. vanilla
Beat for 3 min. Bake in greased pan for 1/2 hour. Frost with Caramel Frosting.
Caramel Frosting
2 Tbl. cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. vanilla
1/4 cup butter, softened
1/4 cup shortening
3/4 tsp. salt
Mix flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.
Neighbor Dorothy’s Heavenly Caramel Cake
From “Can’t Wait to get to Heaven” by Fannie Flagg
Preheat oven to 350 deg.
1-1/4 cups cake flour (sift before measuring)
1 cup brown sugar (resift flour with the brown sugar)
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 tsp. salt
1-3/4 tsp. baking powder
1 tsp. vanilla
Beat for 3 min. Bake in greased pan for 1/2 hour. Frost with Caramel Frosting.
Caramel Frosting
2 Tbl. cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. vanilla
1/4 cup butter, softened
1/4 cup shortening
3/4 tsp. salt
Mix flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.