Asian Grilled Chicken

Ingredients:

3-1/2 cups Swanson® Chicken Broth 1/4 cup soy sauce 2 tablespoons vinegar 2 teaspoons sugar

2 teaspoons garlic powder 1/4 teaspoon crushed red pepper 8 skinless, boneless chicken breasts

Directions:

You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (4).

1.	Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
2.	Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
3.	Heat remaining marinade to a boil and serve with chicken. Serve with white rice and stir fry veggies.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 3/6/2010

Chicken Marsala

Serves 36

24 chicken breast
4 C butter, melted
2 C flour
6 C mushrooms, sliced
5 C Marsala wine
4 C chicken broth
3 t. salt
1 t. pepper

PROCEDURE
Pound chicken in 1/4 in thickness. Dredge chicken in flour and then saute in 1/2 cup melted butter, 2-4 minutes per side. Place chicken in a lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze.

REHEATING INSTRUCTIONS
Thaw. Bake at 450 degrees for 12-15 minutes. Sprinkle with parmesan & mozzarella cheese.

Italian Stuffed Chicken Breasts

Serves 32

20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained

tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk

Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.

Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.

Hawaiian Chicken

Cook time 1.5 Hrs
Servings 6

3-4 lbs boneless skinless chicken breasts
1/4 C melted butter
1 (20 oz) can pineapple chunks
1 can mandarin oranges
1/4 c packed brown sugar
1 tbsp cornstarch
1 tsp salt
1 tsp ground ginger
1/3 c ketchup
1/4 c cider vinegar
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp soy sauce

Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for an hour at 350 degrees or until chicken juice runs clear.

Chicken Carbonara

Serves: 8

Ingredients:
7 slices pancetta (or bacon)
1 lbs chicken strips
5 c. whipping cream
8 egg yolks
2 c. grated Parmesan cheese
2 t. parsley
2 t. basil
2 t. garlic


Procedure:
1. Heat E.V.O.O. Fry pancetta in garlic. Drain & Crumble. 
2. Saute chicken in butter & garlic.
3. In a large bowl, whisk cream, cheese, yolks. Stir in basil & parsley to blend. 
4. Heat meat in large pot. Add cream mixture. Toss over med-low until chx is heated thru. 

Reheating Instructions.
Thaw. Cook pasta (rigatoni). Drain. Toss pasta with chix over medium heat until chx is heated thru & sauce coats the pasta thickly (~4 min). DO NOT BOIL! Sprinkle with walnuts & lemon zest, if desired. Some ppl also like to add peas. Serve with salad and garlic bread.

 

Honey Mustard & Bacon Smothered Chicken Breasts

SERVES 24

 

INGREDIENTS

24 boneless, skinless chicken breast halves
2 T. garlic, salt & pepper

6 T. butter
1 lb.  bacon
¾ c. Dijon mustard
¾ c. honey
6 T. corn syrup 
6 T. mayonnaise
3 c.  shredded Colby or cheddar cheese

PROCEDURE
Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

In a large skillet over medium-high, heat butter. Season each breast with garlic, salt & pepper. Sauté approximately 5 minutes on each side or until cooked through. Place 4 breasts (or 1 per serving) in each tin.

In the same skillet over medium heat, cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon honey mustard over the meat, then dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

REHEATING INSTRUCTIONS
Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying. Bake precooked chicken until bubbly around the edges and heated through (approximately 20-25 minutes). Bake fresh chicken until done (approximately 30-40 minutes).

Sante Fe Chicken

Servings: 10

Ingredients:
Cooked & chopped chicken 3 C.
Canned corn, drained 15 oz.
Black beans, drained/rinsed 15 oz.
Black-eyed peas, drained 15 oz.
Pinto beans, drained 15 oz.
Ro-Tel tomatoes* 12 oz.
Picante sauce 15 oz.
Chili powder 1 T.
Cumin 2 t.
Shredded cheddar cheese 1 C.

*Ro-Tel is a brand of canned tomatoes with chopped chili peppers added.

Assembly Directions: In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce. Add the chili powder and cumin, stirring until evenly mixed.

Freezing Directions:  Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.

Serving Directions:  Thaw both bags. Pour the bag of chicken mixture into a spray-treated 9”x13” pan. Cover with foil and bake for 30 minutes at 350 degrees, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.

I like to serve it over brown rice.

*From 30 day gourmet website.

 

Foil-Pack Chicken & Mushroom Dinner

SERVES 40

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).
6 2/3 (6 ounce) boxes chicken stuffing mix
11 2/3 cups water, divided
40 boneless skinless chicken breast halves, about 1/2 inch thick (total weight 1.5 pounds)
26 2/3 slices smoked ham (thin)
6 2/3 cups fresh mushrooms, sliced (or canned)
6 2/3 cups frozen peas
6 2/3 (10 ounce) cans cream of mushroom soup
salt and pepper
Preheat oven to 400 F (if you are not making these ahead).
Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray.
In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time).
Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.

**This would also be a great grilling item if weather permits!**

White Chili

2 lbs northern beans
1 1/2 cups diced onion
1 TBS Veg. oil
1 TBS ground oregano
2 tsp ground cumin
1/4 tsp Ginger
1 1/2 tsp season salt
1/2 tsp Cayenne pepper or red pepper flakes
4 1/2 quarts chicken broth
2 garlic cloves minced
8 bnls chicken breast halves
1 can sweet corn
1 c heavy cream
2 4oz cans chopped green chilies
Shredded cheddar or Jack for Topping

Place beans in saucepan, cover w/water & bring to a boil for 2 min. Remove from heat & let soak 1 hr. drain & rinse
In soup pan saute onion & oil til tender. Combine seasonings & divide. add half seasonings to onions for 1 min then add beans, broth, garlic & corn. simmer for 2 hrs.
Coat chicken in remaining seasonings & bake @ 350 until juices run clear. Add chicken, chilies & cream to beans. Simmer for 1 1/2 hrs.
Top each bowl with cheese when serving.

Hearty Jambalaya

Serves 8  

1 lb polish sausage, cut into ½ inch slices 

1 lb boneless/skinless chx breasts, cubed 

1 large onion, chopped 

½ c chopped celery 

½ c chopped green pepper 

4 garlic cloves, minced 

2 T butter 

1 can (14.5 oz) diced tomato’s, undrained 

1 can (6 oz) tomato paste 

½ t hot pepper sauce 

¼ to ½ t cayenne pepper 

1/8 t garlic powder 

1/8 t white pepper 

1/8 t pepper 

1/2 lb  uncooked med. shrimp

In a dutch oven or large saucepan , saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomato’s, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink. 

Stir in the shrimp. Cover and simmer for 4 minutes or until shrimp turn pink. 

Cool and pour into CAF tins. Cover with plastic wrap and the tin lid with the silver side down. 

Can freeze up to 2 months. 

Thaw, warm and serve over rice. 

Chicken Cordon Bleu w/ Gruyere Cheese Sauce

Gruyere Cheese Sauce
olive oil
1 medium onion minced
3/4 c butter
1 c all-purpose flour
10 c milk
2 c shredded gruyere cheese
2 c shredded parm cheese
salt & pepper to taste

saute onions till tender. remove from pan and set aside. in same pan, melt butter over medium heat. stir in flour and cook 3-5 min. slowly add milk, stirring constantly until well blended. whisk over med. heat till thickened. remove from heat. add shredded cheeses, stirring till melted. stir in onions. season with salt & pepper. set aside.

48 boneless skinless chicken breast halves
48 slices ham or pastrami
48 slices swiss cheese
2 c butter, melted

pound the hell out of the chicken boobies till 1/8 in thickness. place slice of ham and slice of swiss on the middle of each breast and roll them up. brush with butter. bake until cooked through (30-40 min) @ 350˚. cool. place 4 rolls in each tin. pour sauce over the chicken breasts.

This recipe is a bitch, but well worth it. I will do it because I love you all.

Thaw. bake @ 350 for 30 min.

Southwest Chicken Stew--slow cooker meal

1.5 lbs. b-less/s-less chix breast cut up
1 T chili powder (I can adjust this for you)
1 t cumin
3/4 t salt
1 red pepper cut up
1 green pepper cut up
3/4 c chopped onion
3 cloves garlic
1 can chili beans in spicy sauce (I can use mild sauce)
1 can chili-style stewed tomatoes
3/4 cup salsa

Place chicken in cooker. Add chili powder, cumin, and salt. Stir to coat. Add red and green peppers, onion, garlic, beans, tomatoes, and salsa. Mix well. Cover and cook LOW 5 hours. (I have cooked this all day while at school and it is fine.) If you prefer a thicker stew, you can add a little corn starch about 30 minutes -1 hour before serving. Mix well and allow it to come back up to heat and it will thicken.

Easy Chicken & Dumplings

Serves 6
prep time 30 min.

Ingredients:
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Directions: In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).

Chicken with Raspberry Sauce

Serves: 6

Ingredients:
1/2 c. rasp. preserves (fruit only type)
1/2 c. frzn pineapple juice concentrate, thawed
1/2 c. soy sauce
2 T. rice wine vinegar
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic powder
1/4 c. fresh rasp. mashed
6 bnls-sknls chix breasts

Procedure:
Combine preserves, juice, soy sauce, vinegar, spices & mashed rasp. Place rasp. mixture together with chix breast in a tin. Freeze.

Reheating Instructions:
Thaw. Bake at 350 for 30-40 minutes. Garnish with fresh 1/4 c. raspberries. Serve with white rice.

Chicken Parisienne

8 Servings

Ingredients
*8 boneless skinless chicken breasts
*salt & pepper to taste
*paprika to taste

*poultry seasoning
*1 c. dry white wine (Oliver Soft White)
*1 (10.75 oz) cans condensed cream of mushroom soup
*1 (4.5 oz) cans sliced mushrooms, drained
*1 cup sour cream
*1/4 cup all-purpose flour


Directions
1. Sprinkle chicken breasts lightly with salt, pepper, paprika & poultry seasoning to taste. Place in slow cooker.
2. In a mixing bowl, combine wine, soup & mushrooms.
3. In another bowl, mix together sour cream and flour.
4. Stir together the sour cream mixture and the wine mixture.
5. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
6. Cover and cook on LOW for 6 to 8 hours.

7.  Serve over noodles.

Chicken Broccoli Rice Bake

20 lbs Chicken Breast (cooked and cut)
10 pkgs Chicken Flavored Rice Mix
10 pkgs frozen Broccoli
6 lbs shredded Cheddar Cheese
20 cans Cream of Chicken Soup
3 (32 oz) jars Mayonnaise
approx 1/4 c. Lemon Juice
2/3 c. Curry Powder (optional)
2 1/2 c. Milk

Spread slightly undercooked rice in the bottom of baking dish. Mix sauce ingredients together (soup, mayo, lemon juice, curry powder and milk). Spread 1/3 of sauce over rice. Layer the broccoli and spread 1/3 of the sauce on top. Evenly spread chicken on top of the sauce and add remaining sauce on top. Top w/ cheese. Freeze.

Serving Day Instructions: Thaw completely and bake at 375 for 45-55 minutes. Before baking top with crushed crackers and a dab of butter.

Dave's Swamp Blues Barbeque Chicken

I have no idea who Dave is.

15 lbs boneless skinless chicken boobies
5 tsp vegetable oil
2 c chopped onion
6 c ketchup (I am already in love!)
1 c water
1/2--3/4 c bourbon
5 tbsp lime juice
2 tbsp smoked paprika
2 1/2 tbsp brown sugar
5 tbsp jerk seasoning (will have to find my ex boyfriend for this ingredient)

Heat oil in large saucepan over medium heat. Add onion until soft--about 2-3 min. Add ketchup, water, bourbon, lime juice, paprike, brown sugar, and jerk seasoning. Reduce heat, simmer for 30 minutes, stirring frequently. Cool sauce.
While sauce is cooling, rinse and trim chicken. Divide cooled sauce evenly over chicken.
THE CHICKEN IS NOT PRECOOKED. REMEMBER THAT WHEN FIXING DINNER!

Serve with rice, french fried potatoes, a can of beer, WHATEVER!!!

Stir-Fry Chicken/Broccoli w/ Orange Sauce

Cook time - 30 min - reheat
Servings - 8

INGREDIENTS
1 tablespoon and 1 teaspoon sesame oil
1 tablespoon and 1 teaspoon canola oil
6 cups broccoli florets, bite-size
4 Lg Chicken Breast sliced or cubed
1 Lg sweet onion
1 Lg or 2 Sm red or yellow bell pepper sliced
2 cups sliced or chopped water chestnuts, drained
2 cups orange juice
1/4 cup cornstarch
1/4 cup light soy sauce

Serve over white or freid rice

Hawaiian Chicken

Cook time 1.5 Hrs
Servings 6

3-4 lbs Boneless Skinless Chicken Breasts
1/4 C Melted Butter
1 (20 oz) Can Pineapple Chunks
1 Can Mandarin Oranges
1/4 C packed Brown Sugar
1 Tbl Cornstarch
1 tsp Salt
1 tsp Ground Ginger
1/3 C Ketchup
1/4 C Cider Vinegar
1 tsp Chili Powder
1 tsp Worcestershire Sauce
1 tsp Soy Sauce

Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for 1.5 hrs or until chicken juice runs clear.

Chicken Divan

Makes 8 servings

Ingredients
* 1 package frozen chopped broccoli, cooked
* 2 lbs cubed cooked chicken breasts
* 1 can cream of chicken soup
* 1/2 cup mayonnaise
* 2 cup mozz cheese


Instructions
1. Mix everything together with 1 cup mozz cheese.
2. Top with remaining cheese.
3. Cook 30-45 min. at 350