Category Archives: Chicken

Chicken, Salads

Crispy Chicken Cutlets Milanese

September 24, 2011 Sharon Leave a comment

1 egg, beaten

1 cup bread crumbs, Progressive Panko Crispy Italian Style

1 tablespoon grated Parmesan cheese

4 chicken breasts, cutlets

3 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon salt and pepper

4 cups salad greens

1 (15 oz.) can white beans, (cannellini), rinsed

1 cup tomatoes, grape, halved

Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then into crumbs to coat. Heat 1 tablespoon oil in a large nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove. Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl. Add remaining ingredients and toss to mix and coat. Serve cutlets with salad mixture. Serve with lemon wedges.

4 Servings

Chicken, Main Dish, Make Ahead

Creole Dump Chicken

September 24, 2011 Sharon Leave a comment

1 1/2 Pounds Chicken Pieces

1 Tablespoon Olive Oil

1/4 cup Chopped Onion

1/4 cup Bell Pepper

1 Clove Minced Garlic

14 oz can Whole Tomatoes (Chopped and undrained)

2 Teaspoons Worcestershire

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Dried Basil

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Pepper Sauce (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

6 Servings

Casseroles, Chicken, Main Dish, Make Ahead

Creamy Chicken Lasagna

September 24, 2011 Sharon Leave a comment

3 skinless, boneless chicken breast halves

6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 cup hot water

1 (8 ounce) package cream cheese, softened

2 cups shredded mozzarella cheese

1 (26 ounce) jar spaghetti sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.

Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

Spread 1/3 of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven.

16 Servings

Casseroles, Chicken, Main Dish, Mexican

Creamy Chicken Enchilada Casserole

September 24, 2011 Sharon Leave a comment

2 large onions, thinly sliced

2 cups cooked chicken, chopped

1/2 cup roasted red peppers, chopped

6 ounces cream cheese, cubed

2 tablespoons butter

1 package flour tortillas

1 large can green enchilada sauce

8 ounces Monterey jack cheese, grated

Salt to taste

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9×13″ baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

Makes approximately 12 enchiladas.

Chicken, Main Dish, Pasta

Creamy Cajun Chicken Pasta

September 24, 2011 Sharon Leave a comment

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 onion

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

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 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.

2 Servings