Here are some delicious chicken dinner recipes. Please contribute your own favorites!
lemare | May 5, 2007 at 4:21 pm
Chicken Cordon Bleu
This dinner is a favorite of IRF readers Jen and T. Russell.
8 boneless, skinless chicken breast halves
8 thin slices cooked ham
8 slices swiss cheese (1 1/2 “ long and ½” thick)
Salt and pepper to taste
Thyme and/or rosemary
¼ c. melted butter or margarine
½ c. cornflake or bread crumbs
Preheat oven to 400 degrees.
Place each chicken breast between sheets of plastic wrap and pound with a meat mallet or small skillet to about ¼” thickness.
On each ham slice, place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese, jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal with toothpicks.
Brush each roll with melted butter, and then roll in crumbs, turning to coat each roll. Place rolls in a 9 x 13 baking dish. Bake uncovered for about 30 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce if desired.
Cordon Bleu Sauce:
1 (10 ½ oz.) can of cream of chicken soup
½ c. sour cream
Juice of one lemon (about 1/3 cup)
Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups; 8 servings of ¼ cup each.
lemare | May 5, 2007 at 4:41 pm
A family favorite. Eyeball it based on number of fortunate recipients…
Boneless, skinless Chicken breast, cut up in chunks
Shredded Mozerella Cheese
Seasoned Flour (use seasoned salt and pepper in the flour)
1. Dredge the chicken breast chunks in seasoned flour
2. Stir-fry chicken until fully cooked
3. Put in casserole dish and cover with chicken broth (can make it with bouillon cubes in a pinch)
4. Cover the dish liberally with the mozzarella
5. Bake in the oven at 350 until the cheese gets golden brown (approximately 25 minutes, I believe)
Serve over rice.
lemare | May 7, 2007 at 8:43 pm
Chicken in Thai Peanut Sauce
Makes 6 servings
1 Tbsp. cooking oil
1 lb. boneless skinless chicken breasts, cut into bite-size strips
2 teaspoons curry powder
1 fresh jalapeno pepper, seeded and finely chopped
1 lb. fresh green beans, trimmed and cut into 2-inch pieces, or 3 cups frozen cut green beans
1 red pepper, cut into long thin stips
¾ c. water
1 c. bottled light unsweetened coconut milk
¾ c. chunky peanut butter
2 Tbsp. soy sauce
¼ c. snipped fresh cilantro
Hot cooked cellophane noodles or rice
1. In a large skillet heat oil over medium-high heat. Meanwhile, in a medium bowl toss chicken with curry powder and jalapeno pepper. Add to skillet; cook and stir for 2 minutes. Carefully add green beans and the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2. In a medium bowl, stir together coconut milk, peanut butter, and soy sauce. Add to the skillet. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or until chicken is no longer pink and vegetables are tender, stirring occasionally. Stir in cilantro. Serve chicken mixture over noodles or rice.
lemare | May 7, 2007 at 8:44 pm
From IRF reader, Jen.
¾ c. coarsely chopped onion
1 tsp. coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
½ c. plain low-fat yogurt
1 Tbsp. fresh lemon juice
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander seeds
½ tsp. salt
½ tsp. chili powder
Dash of ground nutmeg
4 (4 oz) skinless, boneless chicken breast halves
1. Place first 3 ingredients in a food processor, process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg), pulse 4 times or until blended.
2. Make 3 diagonal cuts ¼ inch deep across top of each chicken breast. Combine chicken and yogurt micture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
3. Prepare grill or broiler.
4. Remove chicken breast from bag, discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until chicken is done.
lemare | May 7, 2007 at 8:47 pm
1 can cream of chicken soup (or cream of mushroom)
1 8oz. package cream cheese
1 Good Seasons Italian Dressing mix dry (Zesty is best)
2 Tbsp. butter
½ c. milk
4-5 chicken breast (boneless, skinless) or equal amount of chicken tenders
Mix all except chicken in saucepan and warm til blended. Place frozen chicken pieces in a 9 x 13 pan and pour sauce over top. Bake 350 degrees for 1 hour. (Can be done in a crockpot on low for 8-10 hours) Serve over noodles or rice.
lemare | July 1, 2007 at 11:09 pm
3 Tbs. Pomegranate Glaze (http://ta-ze.com/detail.aspx?ID=112)
8 Tbs. Extra Virgin Olive Oil (my favorite: http://ta-ze.com/detail.aspx?ID=67)
2-3 Cloves Garlic, minced
1/2 tsp. Salt (I recommend sea salt)
1/4 tsp. Pepper
8 Pieces Boneless chicken
2-3 sweet potatoes, peeled and cut into chunks
8 Dried figs, soaked in hot water
1 cup baby porcini mushrooms
3/4 c. Whole almonds
Preheat oven to 375. Whisk pomegranate glaze, olive oil, garlic, salt, and pepper until combined. Pour the pomegranate mixture over chicken, sweet potatoes, mushrooms, and almonds in a baking dish.
Bake at 375 for about 45 minutes to an hour.
lemare | July 2, 2007 at 5:28 pm
From IRF Reader, Critts.
3 chicken breasts, cubed
¼ c flour
¼ c sugar
¼ c soy sauce
2 T sesame seeds
2 T vegetable oil
salt and pepper, to taste
dash of garlic
Combine flour, salt and pepper, and garlic in a bowl. Dredge chicken pieces in flour mixture. Heat oil in a frying pan and cook chicken. Combine sugar and soy sauce and heat to dissolve sugar (I usually do this in the microwave). Add soy sauce mix to the chicken (once it’s cooked). When coated, add sesame seeds. Serve over rice.
lemare | July 2, 2007 at 11:55 pm
This is from my coworker, who says it’s good and super easy.
4 boneless skinless chicken breasts
1 ½ tablespoons all-purpose flour
1 ½ tablespoons vegetable oil
1 large can pineapple chunks
1 ½ teaspoons cornstarch
1 ½ tablespoons honey
1 ½ tablespoons teriyaki sauce
¼ teaspoon pepper
Hot cooked rice
Flatten the chicken to ¼” thickness. Place four in large resealable plastic bag; add chicken and shake to coat.
In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving the juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened.
Add pineapple and chicken; heat through. Serve over rice.
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