Category Archives: Chicken

Chicken, Main Dish

Bennigan’s Smothered Chicken

September 18, 2011 Sharon Leave a comment

4 boneless, skinless chicken breasts, thawed

1 cup sliced onions

1 cup sliced mushrooms

1 teaspoon hickory smoke flavor

3 tablespoons butter or margarine

4 to 8 slices provolone cheese

4 slices cooked bacon

For Marinade:

1 teaspoon basil leaves

1 tablespoon garlic powder

3 tablespoons hickory smoke flavoring

1/4 cup white cooking wine

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vinegar

In a medium mixing bowl, combine the basil, garlic, 3 tablespoons smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir well to blend. This will be the chicken marinade. Transfer the chicken marinade to a medium sized Ziploc or plastic bag. Add the chicken breasts to the bag and seal. Marinate the chicken by shaking the bag to mix and coat the chicken. Allow the chicken to soak and marinate for at least two hours, shaking occasionally.

While chicken is marinating, slice onions and mushrooms and cook the bacon. Saute mushrooms and onions in butter and hickory smoke flavor for about 3 to 5 minutes, or until onions are transparent but not brown, and mushrooms are tender.

After two hours, remove chicken from marinade, and grill for about 10 minutes. Take care not to overcook chicken. While the chicken is grilling, preheat the oven to a high broil.

After the chicken is done grilling, remove from the grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, and then some sautéed onions and mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbling. Serve immediately from oven.

Makes 4 servings.

Oven instructions:

If you don’t have a grill, preheat the oven to broil. Broil the chicken, 5 to 7 inches from the broiler, for about 10 minutes. Watch the chicken to prevent burning. About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from the oven, top with cheese and mushroom/onion mixture. Then broil for 2-3 minutes more. Serve immediately from oven.

4 Servings

Chicken, Main Dish, Pizza

BBQ Chicken Pizza

September 17, 2011 Sharon Leave a comment

pizza crust

1 cup barbecue sauce, Sonny’s Sweet Sauce or Bull’s-eye Mesquite work well

1 cup cooked chicken, finely shredded

2 slices cooked bacon, crumbled

1 onion, thinly sliced and sautéed

1/4 cup red bell peppers, chopped and sautéed, (optional)

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, smoked

Top pizza crust with the barbecue sauce, and remaining ingredients in order listed. Bake in 400 degree oven until cheese is bubbly, about 10 minutes.

4 Servings

Chicken, Main Dish

Apricot-Lemon Chicken

September 17, 2011 Sharon Leave a comment

Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish.

1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind

Combine first 3 ingredients in a small bowl; rub mixture over chicken.
Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

4 Servings

Casseroles, Chicken, Main Dish, Rice

Chicken Divan Rice Casserole

September 12, 2011 Sharon Leave a comment

3 cups cooked white rice

2 (10 oz.) packages frozen chopped broccoli, thawed

3 cups cooked chicken

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 3/4 ounce) can cream of chicken soup

1 cup mayonnaise

3/4 cup milk

1 tablespoon lemon juice

2 teaspoons curry powder

Heat oven to 350º F. Coat a 12 x 7 1/2 x 2 inch baking dish with nonstick cooking spray. Spoon rice into prepared baking dish and spread evenly. Scatter about three-quarters of the broccoli over the rice. Chop the chicken and layer on top of the broccoli. In a large bowl, whisk together the soup, mayonnaise, milk, lemon juice and curry powder until blended and smooth. Pour evenly over casserole. Sprinkle remaining broccoli over top. Bake at 350 º F covered for 30 minutes. Uncover and bake another 15 minutes.

(I just mixed up everything and put it into the baking dish. Turned out fine and was very delicious!)

8 Servings

Chicken, Italian, Slow Cooker, Soups

Chicken Minestrone with Pesto

September 12, 2011 Sharon Leave a comment

1 28 oz. can tomatoes in puree, undrained

4 cups chicken broth

1 pound chicken thighs, skinless, boneless, cut in 1 inch cubes

1 baking potato, peeled and diced

1/2 cup onions, chopped

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/4 teaspoon pepper

1 16 oz. can white beans, (cannellini) rinsed

1 zucchini, diced ( about 6 ounces)

1 cup frozen green beans, thawed

1/3 cup pesto, refrigerated, prepared, basil

Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.

Stir in cannellini beans, zucchini and green beans. Cover and cook on high for 15 minutes, or until zucchini is tender. Spoon into bowls; top with pesto.

8 Servings