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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Sunday, August 5, 2012

Chicken Orzo Casserole

1 tsp. olive oil
1 lb chicken tenders, diced into bite-size pieces
1 tbsp butter
1/2 medium onion, chopped
1 cup milk
1/2 cup chicken broth
3 tbsp flour
1/2 cup shredded Mexican cheese
Salt & pepper
1 cup orzo, cooked according to package directions
1/3 cup dried bread crumbs
1/2 tsp. paprika
1 tsp. dried parsley

1. Preheat oven to 350 degrees. Prepare 9-by-9 pan with cooking spray. Set aside.

2. Cook chicken in olive oil over medium heat in skillet until chicken is no longer pink. Remove from skillet.

3. Add butter and onions to skillet. Saute for 2 minutes. Reduce heat to medium and add milk, chicken brother and flour. Cook over medium heat until thickened and bubbly. Season with salt and pepper, to taste.

4. Reduce heat to low, add Mexican cheese and stir until melted and combined. Stir in chicken and cooked orzo.

5. Pour into baking dish. Top with bread crumbs, paprika, and parsley.

6. Cook for 25-30 minutes or until hot and bubbly.



Thursday, May 24, 2012

Grilled Malibu Chicken


Bursting with flavor and gooeyness, this dish is the perfect welcome to summer!

4 boneless, skinless chicken breasts 
2 T BBQ seasoning (Try: Dry Rub)
4 T butter, melted
½ cup pineapple juice (drained from the can)
1 T mustard
1 T honey
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp garlic powder
8 slices deli ham
4 slices Swiss cheese
8 slices pineapple

Season each chicken breast with BBQ seasoning, cover and refrigerate for an hour.

Preheat grill over medium heat. In a medium bowl, combine butter, pineapple juice, mustard, honey, Worcestershire sauce, chili powder, and garlic powder; whisk until smooth and set aside.

Grill chicken and pineapple rings over direct heat until grill marks form. Brush chicken and pineapple with reserved sauce. Move pineapple away from heat and continue cooking chicken until cooked through, about 10 minutes. Continue basting chicken with sauce. Move chicken to the upper level; top with two slices of ham, one slice of cheese, and 2 grilled pineapple rings. Lower lid and allow cheese to melt, about 5 minutes. Drizzle with remaining sauce.

*Modified from Six Sister’s Stuff



Thursday, May 17, 2012

Greek Chicken Kabobs with Yogurt Dipping Sauce and Orzo with Feta


There is just something about the freshness of Greek food that screams summer to me. Surprise your friends with these THREE great dishes at your next barbecue!

Chicken: 
1-1   ½ lbs chicken tenders (or chicken breast cut into strips)
2         lemons
1 tsp dried oregano
½ tsp red pepper flakes
½ cup olive oil
4 cloves garlic, finely minced
Salt and pepper
6-8 metal or wooden skewers (if using wooden, soak in water before grilling)

In a small bowl combine the zest and juice of 2 lemons with oregano, red pepper flakes, oil, and garlic. Add chicken and marinade to a large, resealable plastic bag ; refrigerate for 30 minutes.

Preheat grill over medium heat. Thread chicken onto skewers and season with salt and pepper. Grill for 6-8 minutes, until chicken is cooked through. Serve with yogurt sauce and orzo.

Yogurt Sauce:
2 cups plain Greek yogurt
½ tsp cumin
salt and pepper
½ English cucumber, grated

In a small bowl, combine all ingredients until thoroughly combined. Refrigerate until ready to serve.

Orzo:
2 cups chicken broth
½ lb orzo
2 T butter
1 tsp dried parsley
¾ cup feta cheese

In a medium saucepan, bring broth to a boil over high heat. Add orzo and cook per package instructions. While orzo drains, add butter, parsley, and feta to the hot pan. Add orzo to pan and stir to combine. Serve with chicken skewers.

*Modified from Rachael Ray


Thursday, April 26, 2012

Crunchy Honey Mustard Chicken


All the crunch of fried chicken, without the extra calories, and a zesty sauce for a punch of flavor! 

2/3 cup light honey mustard dressing
1/8 tsp salt
1/8 tsp pepper
1 tsp dried dill
1 cup Panko breadcrumbs
3-4 boneless, skinless chicken breasts

Preheat oven to 400 degrees. Coat a shallow baking dish with cooking spray.
In a small bowl, combine dressing, salt, pepper, and dill; remove 1/3 cup and set aside.
Coat chicken in mustard sauce, then dredge in breadcrumbs; place in prepared pan.  
Bake until chicken is cooked through, about 20-25 minutes.
Drizzle remaining sauce over chicken to serve. 

*Modified from Weight Watchers


Wednesday, April 18, 2012

Chicken Vegetable Risotto

1 pound chicken thighs, cooked and chopped
1/2 medium onion
1/2 cup chopped green pepper (I used frozen chopped bell peppers)
2 cups broccoli cuts
1 1/2 cups arborio rice
3 cups chicken broth
salt
pepper
parmesan cheese

1. Saute onion, green pepper, and broccoli until tender. Add rice to saucepan and cook for 3-4 minutes, stirring frequently. Heat chicken broth to boiling; add 1 cup of broth to rice. Cook and stir constantly until liquid is absorbed. Continue adding 1/2 cup broth at a time, stirring constantly until absorbed. Add chicken and cook until hot. Season with salt and pepper. Sprinkle with parmesan cheese.

Recipe from 1,001 Low Fat Recipes



Monday, April 16, 2012

Balsamic Pasta Salad with Chicken

As a main course or side dish, this rich pasta is sure to please your family or a whole crowd!

1 pkg penne pasta, boiled per package directions 
½ cup olive oil
¼ cup balsamic vinegar
¼ cup minced basil
2 T brown sugar
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
2-3 boneless, skinless chicken breasts, cooked (Try broiling)
¼ cup grated parmesan

Prepare pasta per package instructions; drain and place in large bowl. Cover and refrigerate 1-2 hours, until chilled.

In a small bowl, whisk together olive oil, vinegar, basil, sugar, salt, pepper, and garlic powder; pour over pasta and stir to coat. Cut cooked chicken into bite-sized cubes and add to pasta(Tip: This is a good way to use up leftover chicken, but if you don’t have any on hand, try broiling raw, seasoned chicken breasts for 8-9 minutes per side). Stir in parmesan. Chill until ready to serve.

*Inspired by Life with Lissy


Monday, April 2, 2012

Crockpot Honey-Sesame Chicken

Craving some flavor? Try this simple Crockpot meal that’s bursting with taste and tempered with the perfect amount of spice. It’ll lure your family to the kitchen with heavenly smells.

1 lb. boneless, skinless chicken thighs 
Salt and pepper
1 cup honey
½ cup soy sauce
¼ cup ketchup
1 T canola oil
1 T sesame oil
3 cloves garlic, minced
½ tsp onion powder
¼ tsp red pepper flakes
2 T cornstarch
2 T water
Sesame seeds

Trim chicken thighs and place in the bottom of a large slow cooker; season both sides with salt and pepper. In a bowl, whisk together honey, soy sauce, ketchup, oils, garlic, onion powder, and red pepper flakes. Pour over the chicken and turn to coat. Cover and cook on low for 4-5 hours.

Remove chicken from the pot and shred with two forks. Combine cornstarch with water and stir into the hot liquid. Return shredded chicken to the pot, stir into thickened sauce, and and sprinkle with sesame seeds. Serve over rice and garnish with additional sesame seeds.

*Recipe modified from Table for Two


Monday, March 26, 2012

Crockpot Chicken Cordon Bleu

I am a big fan of this traditional French dish, but I don’t love the time and effort it requires – especially on a weeknight. This Crockpot variation had all the same flavors with a fraction of the work!

1 can cream of chicken soup 
1 cup skim milk
¼ tsp pepper
3-4 boneless, skinless chicken breasts
6-8 slices deli ham
3-6 slices Swiss cheese
1 cup herbed dry stuffing mix
3 T butter, melted

In a small bowl, whisk together soup, milk, and pepper. Pour about 1/3 of the mixture in the bottom of the Crockpot. Layer the chicken breasts over the mixture and cover with slices of ham, followed by cheese. Pour the remaining soup mixture over the layers, ensuring that it coats completely. Sprinkle the stuffing on top and drizzle the butter over the stuffing. Cover and cook on low 4-6 hours. Delicious served over egg noodles.

*Recipe modified from Chef in Training


Thursday, March 8, 2012

Crockpot Chicken Parmesan

Chicken parm is one of my all-time favorite Italian dishes, but it can be a bit time consuming to make. This Crockpot version is easy, tasty, and hands-off!

1 T olive oil 
1 egg, beaten
½ cup herbed stuffing mix
½ cup parmesan cheese
2-4 boneless, skinless chicken breasts
Salt and pepper
½ cup-1 cup shredded mozzarella cheese
1 jar spaghetti sauce or 2 cups Almost-From-ScratchTomato Sauce

Pour olive oil in the bottom of a large Crockpot. In a small bowl, lightly beat egg. Combine stuffing mix and parmesan on a plate. Season the chicken with salt and pepper. Dip both sides of the chicken breasts in egg, and then dredge in stuffing mixture. Place chicken in the bottom of the Crockpot. Top with mozzarella and then with sauce. Cover and cook on low, 4-6 hours.

*Recipe modified from Chef in Training


Monday, March 5, 2012

Key West Chicken Kabobs

Ready for the fresh flavors of a springtime barbecue? Try this light marinade to pump up the smoky flavor of grilled chicken. Cilantro-Lime Rice is the perfect side to enhance the citrusy flavor.

3 T soy sauce 
2 T honey
1 T vegetable oil
Juice of 1 lime
3 cloves garlic, minced
3-4 boneless, skinless chicken breasts, cubed

In a small, bowl, whisk together marinade ingredients. Add chicken to a large, resealable plastic bag; pour in marinade and toss until chicken is evening coated. Seal and refrigerate 3-6 hours.

Preheat grill over medium heat. Thread chicken onto skewers. (Tip: If using metal skewers, spray with cooking spray to prevent sticking. If using wooden skewers, soak in water for about 10 minutes prior to avoid fires.) Grill 4-6 minutes per side, until chicken is cooked through. Remove from grill and allow to rest 5-10 minutes before serving. 

*Recipe from Grocery Budget 101


Thursday, March 1, 2012

Diane Sauce

Kick up your next grill night, without adding a lot of extra calories, by adding this flavorful sauce to steak or chicken.

1 can beef broth, reduced sodium 
1 ½ T Worcestershire sauce
2 T coarse ground mustard
2 T flour
Zest of 1 lemon

Whisk all ingredients together until smooth. In a small saucepan, bring sauce to a boil over medium heat, stirring occasionally. Continue boiling until sauce thickens. Pour over grilled steak or chicken.


Baked Chicken Taquitos

When I first ran across the original recipe for this dish on Hungry Girl, I couldn’t help but think, “Canned chicken? You’ve got to be kidding me!” Somehow though, it just worked – and it was 98% fat free. This is a great lighter version of a fried classic and is perfect for a main dish or appetizer.

1 (large) can chunk white chicken in water, drained 
½ cup green salsa (Try World Table’s Salsa Verde)
10-12 corn tortillas
1/3 cup fat-free cheddar cheese, shredded
½ tsp. dry taco seasoning (Try Homemade Taco Seasoning)
Fat free sour cream for dipping (optional)
Taco sauce for dipping (optional)

In a medium bowl, combine chicken and salsa; mix thoroughly to combine, shredding chicken in the process. Cover and refrigerate 15 minutes.

Preheat oven to 350 degrees. Drain any excess liquid from chicken and stir in cheese and taco seasoning. Cover tortillas with a damp paper towel and microwave for 60-80 seconds, until pliable. Spoon about 2-3 T. of chicken mixture into the center of a tortilla. Spread chicken length-wise and roll into a tight cigar shape; secure with a toothpick. Repeat with remaining tortillas. Line rolled taquitos on a cookie sheet in a single layer. Bake 14-16 minutes, until tortillas are crispy. Serve with sour cream and/or taco sauce for dipping.

*Recipe modified from Hungry Girl


Friday, February 17, 2012

Chicken and Broccoli

This recipe is from Betty Crocker and it is very simple and helps satisfy a Chinese food craving!


2 teaspoons canola oil                                           
1 lb boneless skinless chicken breasts, cut into 1-inch pieces                                           
1 teaspoon finely chopped ginger root  
2 cups fresh broccoli florets                                   
1 cup reduced-sodium chicken broth (from 32-oz carton)                                     
1/8 teaspoon crushed red pepper flakes
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch                                                                                           Notice the lack of veggies on Fly Boy's plate!
1 teaspoon sugar
2 medium green onions, sliced ( I omitted)
3 cups hot cooked  rice 

Brown chicken and ginger root in the canola oil. Add half of a cup of the broth and the broccoli and cook until chicken is done. In a separate bowl mix together the rest of the broth, red pepper, soy sauce, vinegar ,cornstarch and sugar. Add this mixture to the chicken and broccoli and stir until thick. Add green onions with the sauce, if desired. Serve with hot rice.

Original recipe from: Betty Crocker

Thursday, February 16, 2012

Garlic & Herb Chicken with Lemon-Dill Couscous

Simplicity is the name of the game in this flavorful, elegant, and inexpensive meal.

Chicken: 
2-3 boneless, skinless chicken breasts
½ cup grated parmesan cheese
1 envelope garlic & herb salad dressing mix

Couscous:
1 box couscous
3 ¼ T. lemon juice
½ tsp. dill weed

In a large, resealable plastic bag, combine parmesan and dressing mix. Add chicken to the bag and toss to coat. Place chicken in a greased 8-in. square baking dish and bake, uncovered, at 400 degrees for 20-25 minutes.

Meanwhile, cook couscous according to package directions, omitting the oil or butter. Before covering the couscous, add lemon juice and dill. Cover and remove from heat; let stand 5 minutes. Fluff with a fork. Serve chicken atop a bed of couscous.


Wednesday, February 15, 2012

Chicken Artichoke Lasagna

I saw this recipe on Pinterest and since the husband and I are both lovers of lasagna, I wanted to give it a try. I changed the recipe up a bit from the original and it was a hit at our house. 

 2 cups cooked chicken, shredded
1 green bell pepper, chopped
1/2 medium onion, chopped
1 can diced tomatoes, drained
1 can artichoke hearts, drained & chopped
12 oz. fat free cream cheese, softened
3/4 cup milk
2 cups montery jack cheese, shredded (divided)
2 tsp. dried basil
salt & pepper, to taste
12 lasagna noodles, cooked according to package directions
dried basil

1.  Heat oven to 350 degrees. In medium saucepan, saute green peppers and onion until tender. In medium bowl, combine shredded chicken, peppers & onion mixture, tomatoes, artichoke hearts, and 1 cup of the montery jack cheese. Salt & pepper to taste.

2. In small bowl, combine cream cheese, milk and basil. Beat with whisk until combined and smooth. Add 3/4 of to chicken mixture.

3. Pour remaining 1/4 of cream cheese and milk into bottom of 9 by 13 pan. Top with 3 lasagna noodles. Cover with 1/3 of chicken mixture and then top with noodles. Repeat two more times, ending with noodles. Top with remaining montery jack cheese and sprinkle with basil.

4. Cover and bake for 30-35 minutes until heated through. Cut and serve.

Recipe adapted from allrecipes.com





Monday, February 6, 2012

Chicken and Rice Noodles with Spicy Peanut Sauce

I am a Thai food fanatic. Since I’ve been working on becoming a bit more calorie-conscious, I was thrilled to find the inspiration for a lighter version of my favorite peanut sauce.  This dish was bursting with spicy flavor – I didn’t even miss the extra calories!

Sauce: 
1 can (14-oz) far free chicken broth
5 T peanut butter
1 T Sriracha chili sauce
2 T honey
2 T soy sauce
1 inch fresh ginger, finely minced
2 cloves garlic, finely minced

Chicken:
1-2 boneless, skinless chicken breasts, cut into bite-sized chunks
Salt and pepper
1 T Sriracha chili sauce
Juice of ½ lime
5 cloves garlic, finely minced
1 inch fresh ginger, finely minced
1 T soy sauce
½ T sesame oil

1 pkg rice noodles
¼ cup shredded carrots
Juice of ½ lime
2 T cilantro

Whisk together sauce ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until sauce is well blended and smooth, about 5-10 minutes.

In a large colander, rinse rice noodles with cold water. Set aside and let soften at least 5 minutes.

Meanwhile, toss chicken with salt and pepper, Sriracha, lime juice, garlic, ginger, and soy sauce. Heat sesame oil over high heat in a wok or large skillet. Add chicken and sauté until chicken is browned and cooked through, about 3 minutes. Remove chicken from pan and set aside.

Add noodles to pan and toss with peanut sauce. Add carrots and chicken and toss to combine. Remove from heat and sprinkle with lime juice and cilantro.

*Recipe modified from Skinnytaste


Thursday, February 2, 2012

Rosemary-Garlic Cornish Game Hens

Preparing an unfamiliar dish can be intimidating, but these juicy hens are a great, easy substitute to get you out of the chicken rut. Elegant enough for a special occasion, simple enough for a weeknight.

3-4 Cornish game hens 
1 lemon, zested and quartered
2 tsp. rosemary
3 T. olive oil
12-15 garlic cloves
½ cup white wine
½ cup chicken broth
Salt and pepper to taste
¼ cup water
2 T. flour

Preheat oven to 450 degrees. Clean and drain hens and place in a large roasting pan; rub with 1 T. olive oil and season with salt, pepper, lemon zest, and rosemary. Place a lemon wedge inside the cavity of each hen. Remove peel from garlic cloves and arrange around hens. Roast, uncovered, for 25 minutes.

Reduce oven temperature to 350 degrees. In a small bowl, whisk together wine, broth, and remaining olive oil. Pour over hens and roast an additional 25 minutes, until juices run clear. Baste every 10 minutes.

Remove hens from oven and tent with foil to keep warm. Add pan juices to a saucepan and bring to a boil. Whisk together water and flour until smooth; add to the saucepan. Boil until gravy is thickened. Pour over hens to serve.


Monday, January 30, 2012

Whole Wheat Rotini in Lemon-Cream Sauce with Grilled Balsamic Chicken

A few years ago, my husband surprised me with a stovetop grill pan and I absolutely fell in love. It is perfect for chilly winter days or for grilling a quick dinner without the hassle of setting up the outdoor grill. (Or when we accidently run out of propane/charcoal) This lighter version of a creamy sauce was the perfect complement to the zesty flavor of the chicken and was easy to whip up for a quick weeknight dinner.

2 boneless, skinless chicken breasts, trimmed 
¼ balsamic vinaigrette

½ lb whole wheat rotini (1/2 box)
1 ½ T light margarine
1/3 cup flour
1 ½ cups skim milk
1/3 cup white wine
Juice of 1 lemon
1 tsp garlic powder
1 tsp salt
½ tsp pepper
Parmesan cheese

Place chicken breasts in a large, resealable plastic bag; add vinaigrette and toss to combine. Refrigerate and marinade at least 4 hours.

Preheat indoor grill over medium heat (or outdoor grill if weather permits). Place marinated chicken on grill and discard remaining marinade. Grill about 8 minutes per side, until cooked through.

Meanwhile, prepare pasta per package directions.

Add margarine to a saucepan to melt over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk, wine, lemon juice, garlic powder, salt and pepper. Stir constantly and bring to a boil over medium heat until sauce thickens.

Slice chicken thinly and serve atop pasta and sauce. Sprinkle with parmesan cheese.

*Recipe modified from Foodista


Thursday, January 26, 2012

Honey-Lime Chicken

Take advantage of a sunny day to try out the tasty freshness of this grilled chicken. It is great on its own, atop a green salad, or even paired with Cilantro-Lime Rice.

1-2 lbs. boneless, skinless chicken breasts 

Marinade:
¼ cup extra-virgin olive oil
¼ cup fresh lime juice (2 limes), plus zest
2 T. honey
½ tsp. cayenne
1 tsp. salt
1 tsp. pepper

In a large, resealable plastic bag combine all marinade ingredients; seal the bag and shake to combine. Add the chicken to the bag; shake to coat and refrigerate overnight or at least 3 hours.

Preheat grill over medium heat. Grill chicken for 5-7 minutes per side, until cooked through. Serve with Cilantro-Lime Rice.

*Recipe from The Enchanted Cook


Monday, January 23, 2012

Baked Coconut Chicken with Pineapple Rice

Over the past few weeks I have been experimenting with making yummy food that is better for you. I, like so many, have fallen into the “food is only good if it’s loaded with calories” trap. But, I have news: Healthy food can taste great! I wish I could shout it from the rooftops for all to hear, but for now, I’ll just share my experiments here, with you, and hope that you enjoy them too. A good place to start? This island-flavored meal with fewer than 350 calories per serving.

Chicken: 
1 lb chicken tenders
½ cup Panko bread crumbs
¼ cup shredded coconut
½ tsp paprika
½ tsp garlic powder
2 egg whites
Cooking spray

Rice:
1 cup rice, cooked per package directions
1/8 cup crushed pineapple

Sauce:
2 T olive oil
2 T honey
2 T white vinegar
1 T orange marmalade
2 tsp Dijon mustard

Preheat oven to 375 degrees. Combine bread crumbs, coconut, paprika, and garlic powder. In a separate dish, lightly beat egg whites. Dip chicken tenders in egg white, and then dredge in bread crumb mixture until evenly coated. Place tenders on a lightly sprayed cookie sheet and spray the top of each tender with cooking spray. Bake for 30 minutes, turning halfway through.

Meanwhile, prepare rice per package directions, substituting ¼ cup of the cooking liquid with juice from the pineapple. When rice is steamed, mix in pineapple.

Whisk together sauce ingredients. Serve chicken over rice with sauce.

*Inspired by Skinnytaste