Bourbon Chicken 5 Star

Ingredients

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic cloves, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Great flavor and so simple to throw together on a weary night. After reading other reviews, I decided to toss the chicken in cornstarch before frying. This really helped to thicken the sauce. I'm afraid it wouldn't be as appealing without it. Next time I might add some peanuts or cashews for added flavor and crunch.

Creamy Crock Pot Chicken

By: Wanda Pyles  

 

4 boneless, skinless chicken breasts
1 package Good Seasons Italian Dressing mix
Butter
1 can Cream of Chicken soup
1 package of cream cheese
Rice, fettuccine, or egg noodles


Place chicken breasts in crock pot on low. (Chicken can be frozen or not.)  Add dressing mix and place one pat of butter on top of each chicken breast. (You don’t need any liquid.) Cook on low for 5 to 8 hours.

Mix together one can of undiluted Cream of Chicken soup and cream cheese on stovetop on medium heat until blended. Add to chicken in crock pot and cook on high for about 20 minutes or until thoroughly heated. Serve over rice, fettuccine, or egg noodles.

Mike B’s Chicken: Simple and Stellar

By: Kate Carter 

Ingredients

Thin-cut boneless, skinless chicken breasts

Italian-style breadcrumbs

Olive oil

Directions

1. Preheat the oven to 425° F.
2. Dip both sides of the chicken breasts in olive oil, and then in breadcrumbs.
3. Place breasts in a baking dish and bake for twenty minutes. (Increase baking time to thirty minutes with thicker chicken breasts).

*According to Mike, the chicken goes best with baked potato (with lots of cheese) and steamed broccoli (with lots of parmesan cheese).

Delicious Dish – Oriental BBQ Chicken

By: Mary Rambin  

 

one of my friends’ favorite dishes I prepare because the chicken is so tender, and the sauce so unique. You wouldn’t believe it, but a little of the sauce goes a long way.

Actually, I made this in Dallas and used the leftover pineapple salsa (that I made to top halibut the night before) over cold sautéed green beans (from Whole Foods).

Ingredients:
Four s (about 1 pound)
1/2 cup Hoisin sauce
1 tablespoon sesame oil
1 tablespoon tomato paste
1/2 teaspoon ground ginger
Two cloves garlic, minced or finely chopped.

Very Simply:
1. Set oven to broil.
2. Either leave chicken as breast or cut into smaller strips.
3. Mix remaining ingredients and brush over chicken.
4. Broil on broiling pan four to six inches from heat for seven to eight minutes or until brown.
5. Turn chicken over, brush with sauce. Broil 4-5 minutes longer or until no longer pink in center.
6. Meanwhile, heat remaining sauce in a pan and bring to boil for 1 minute. Serve with chicken.
I usually double the sauce just in case.

Chicken with Basil Cream Sauce

By: Maddie Greer (View Profile)

I’ve made this many times for family and company. I have recipe cards ready because someone always asks.

Four boneless chicken breasts
4 tablespoon flour
1 tablespoon paprika
Salt/pepper to taste
1 tablespoon olive oil and 1 tablespoon butter

Combine seasonings with flour and coat chicken evenly. Heat oil and butter. Cook chicken over medium heat for four to five minutes on each side or until cooked throughout. Remove from pan. Wipe excess grease from pan.

Basil Cream Sauce
1 tablespoon butter
Two cloves minced garlic
3 tablespoon minced onion
1/2 cup chicken stock
1/2 cup heavy cream
4 tablespoon fresh lemon juice
2 tablespoon finely chopped fresh basil
Salt to taste

Combine butter, garlic, and onions in same pan. used for chicken. Cook for two minutes, stirring constantly. Add chicken stock. Cook two to three more minutes. Add the cream and fresh lemon juice. Cook until sauce thickens a little. Add fresh basil and salt.

Serve the chicken on your pretty platter and top with the cream sauce.

Herbed Chicken in Puff Pastry

What a great entrée to serve to your guests! Chicken breasts top a herbed cream cheese base before being wrapped in puff pastry sheets and baked until golden.


1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 egg

1 tablespoon water

Ground black pepper (optional)

4 skinless, boneless chicken breast halves (about 1 pound)

2 tablespoons butter

1 container (4 ounces) garlic & herb spreadable cheese

1/4 cup chopped fresh parsley

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.

Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.

This dish was very good. I did not have herbed cheese, so i mixed cream chesse with garlic powder, mozerella cheese, sauted onions and spinach. I also wrapped them up with fresh spinach and a peice of bacon. My family loved them!"


I did not have the garlic herb cheese, so I made it and it turned out great! Cream cheese, minced garlic, dried onion, Italian dressing seasoning and mixed! It was amazing! I also seasoned the chicken with garlic salt and pepper. I omitted the parsley."

"Needs a little salt and pepper. I too put chopped onion in the pan will browning my breast. :-)"

"OMG, this recipe was awesome! I made a few modifications. After heating the butter, I added my marinadee chicken and minced onions. I omitted the parsley. This recipe really made me look good!!!!"

"Love this recipe! Easy to make. As a slight modification, I use torn rotissere chicken and add sliced mushrooms to the torn chicken. After stuffed pastry is baked, I like to pour half a cup of Cream of Mushroom soup over each pocket to add a bit of moistness. My guests always enjoy and think it's so gourmet!"

Instead of puff pastry, I used Pillsbury Recipe Secrets solid sheet of crescent roll dough, and followed the recipe as written. It turned out GREAT, and the Pillsbury dough is MUCH easier to deal with than puff pastry."


"Very yummy. I also added a slice of pre-cooked bacon to each wrap. That was a great addition."

"This recipe was very easy to make. I made this as a main dish. Instead of butter, I used olive oil. I seasoned the chicken with seasoned salt, garlic and onion powder. I also sprinkled Italian style shredded cheese with the garlic & herb spreadable cheese."

Angel Chicken (Crock Pot)

This will soon be one of your family's favorite meals....... yum!


1 1/2 lb boneless, skinless chicken breasts

1/4 cup butter

1 0.7 oz pkg. dry Italian salad dressing mix

1 10 1/4 oz can cream of mushroom soup

1/4 cup chicken broth

1/2 of 8 0z tub of cream cheese with chives and onion



Hot, cooked angel hair pasta



Place chicken in crock pot. In medium saucepan, melt butter. Stir in dressing mix. Stir in soup, broth, and cream cheese until combined. Pour over chicken. Cover and cook on low heat for 4-6 hours. Serve over hot cooked pasta. Makes about 6 servings.

Creamy Gourmet Chicken Cajun Pasta for Two

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1 -2 cup heavy whipping cream or half and half
 2 tablespoons chopped sun-dried tomatoes or cherry tomatoes cut in half
1/4 teaspoon salt
 1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese


Place chicken. a couple TBSP of Flour  and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.

Perfect Grilled Bonelss Skinless Chicken Breasts Halves

1/2 cup KRAFT Sun-Dried Tomato Dressing

4 small  boneless skinless chicken breast halves (1 lb.)

PREHEAT grill to medium heat. Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken 5 to 7 min. on each side or until cooked through (165°F).

Substitute

Prepare as directed, using Kraft Zesty Italian Dressing.

GRILL

Set the timer in the kitchen for 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.

 

Use Your Oven

Grill runs out of gas unexpectedly or it starts to rain? That's easy. Just place the chicken on a baking sheet and bake at 400°F for 20 min. or until cooked through (165°F).

Grilled Chicken on a Stick

4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick

Salt and pepper

24 (10-inch) bamboo skewers, soaked in water for 30 minutes

3 tablespoons peanut or vegetable oil

2 tablespoons barbecue sauce

1 1/4 cups plain dried bread crumbs

Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.

Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.

Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill.

Serve with the dipping sauce of your choice. Serves 6 to 8.

Skillet Chicken Stew

This is a wonderful one dish recipe -comfort food.  Serve with some hot crusty bread .

50 min


SERVES 4

• 1/3 cup flour

• 1 1/2 lbs boneless skinless chicken breasts

• salt and pepper

• 3 tablespoons butter

• 1 clove minced garlic

• a little sage, crushed rosemary, and thyme

• 1 medium onion, sliced

• 3 medium potatoes, peeled and cubed

• 3 carrots, sliced

• 1 (14 ounce) can chicken broth

• 3 tablespoons flour

• 1 cup frozen peas or corn

1. Cut chicken into bite size pieces, about 1".

2. Salt and pepper chicken and dredge in flour.

3. In a large skillet, melt the butter and brown chicken.

4. Add onion and garlic and cook until softened.

5. Stir in potatoes and carrots.

6. Add flour and stir, then add broth and bring to a boil.

7. Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.

8. Stir in peas and heat through.

Chicken Pasta Salad

Garden spiral pasta tossed with seasoned bite-sized chunks of chicken breast and fresh veggies


8 servings

16 ounces garden spiral pasta, cooked according to package instructions

1 cup thinly sliced carrots

1 cup (total) cauliflower chopped, zucchini chopped
1 cup broccoli florets, cut into bite-sized pieces

1/2 onion, finely chopped (optional)

16 ounces boneless skinless chicken breast

1 tablespoon oil

1/2 teaspoon garlic powder

1/2 teaspoon pepper

4 ounces Ranch salad dressing

8-10 ounces Italian salad dressing

salt, to taste

Cut chicken breast into small, bite-sized pieces. Saute in oil until fully cooked. Drain excess liquid and season with garlic powder and pepper.

 In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken. Add Ranch and Italian salad dressings and stir to coat. Add an additional 1-2 teaspoons of water if mixture is too dry.* add salt to taste. Chill until ready to serve!

This chicken pasta salad will keep in the fridge for a few days. As it is stored, the pasta will absorb more of the moisture; just add a little water if mixture gets too dry.

Marinated Smothered Chicken Breasts

From the Old Warehouse Restaurant at Roscoe Village - Coshocton, OH
(Roscoe Village is a very nice side trip if you are passing through Ohio)

1 cup olive oil
1 tsp fresh garlic, minced
1/4 tsp Italian Seasoning
1/4 tsp. Onion Powder
salt and pepper to taste
4 chicken breasts boned
1 large onion, chopped
4 oz. mushrooms, sliced
2 TBSP butter
8 slices provolone cheese

In a large bowl, combine first 6 ingredients. Marinate chicken in this solution for at least 6 hours, preferably, overnight. 

Remove chicken and discard marinade -  grill to 165 degrees,

Saute onions and mushrooms in butter about 5 minutes until soft

Top each chicken breast with sauteed veg mixture and top with two slices of provolone cheese, place under broiler until cheese bubbles. 

Serves 4

Chicken Cigars

1 12oz. boneless skinless chicken breast cut into 1in. cubes
1/2 med red onion roughly chopped
2 cloves garlic
1 small carrot peeled and roughly chopped
1 med. celery stalk roughly chopped
1/3 cup Italian parsley chopped
3/4 tsp dried oregano
3/4 tsp dried basil
3/4 tsp kosher salt
1/2 tsp red pepper flakes
1 tbs white wine
black pepper to taste

8 sheets Athens phyllo dough (thawed)
Olive oil spray
Pesto sauce


Preheat oven to 350 degrees F

Place all ingredients except the phyllo dough sheets in a food processor. Pulse until all ingredients are combined and semi smooth. On a non stick baking sheet place one Athens Phyllo sheet, spray with olive oil and fold length wise. Spray folded sheet once more with olive oil. Evenly spoon 2 tbs of filling at one end of the sheet. Fold over the sides 1/2 in. and roll into cigar shape. Place on non stick baking sheet. Repeat to make a total of 8 chicken and phyllo roll-ups.
Place into the oven and bake for 30 minutes or until golden brown.
Let cigars cool cut in to 4 pieces per roll and dip in your favorite pesto sauce.