Category Archives: Chicken

Chicken, Main Dish, Make Ahead

Citrus Ginger Chicken

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Dump Recipe: Dump ingredients in a  large Zip-loc baggie and freeze.  When ready to cook, thaw out then dump it in your baking dish and pop it in the oven or slow cooker.  Doesn’t get any easier than that!

1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (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).

Chicken, Main Dish

Citrus Chicken Strips With Puree of Sweet Potatoes and Roasted Garlic

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Sweet Potatoes:
3 lg. sweet potatoes
10 cloves garlic
4 whole shallots
1/2 c. buttermilk
1/4 c. olive oil
pinch nutmeg
pinch cinnamon
salt and pepper 
Chicken:
8 chicken breast cutlets
zest and juice of 1 orange
1/4 c. olive oil
salt and pepper 
Directions for Sweet Potatoes:
Peel potatoes and cut into quarters. Toss with rest of ingredients and roast, covered, at 350 degrees for 1 hour. Let cool to room temperature. Puree in batches in a food processor. Put into bowl and serve with grilled citrus chicken. 
Directions for Chicken:
Slice the chicken in strips and marinate with orange zest, orange juice, oil, salt and pepper for 1 hour. Put onto bamboo skewers and grill 4 minutes one each side, brushing with marinade. Arrange on warm platter
 8  Servings
Beef, Chicken, Main Dish, Make Ahead, Mexican, Pork

Chimichangas

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1 lb cooked beef or cooked pork or cooked chicken (3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chili peppers
1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix
16 flour tortillas (7- or 8-inch)
16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
salsa (optional)
sour cream (optional)
Using two forks, shred cooked meat or chicken (should have about 3 cups).  In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.    Cook and stir over medium heat until heated through.    In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.   For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge.   Top with a cheese stick.    Fold in sides; roll up, starting with cheese side.   Bake, covered, in 350 degree F oven for 30 minutes.   Uncover and bake 10 minutes more or until heated through.  Serve with salsa, dairy sour cream.    
To prepare, wrap frozen chimichangas individually in foil.   Bake in a 350 degree F oven about 50 minutes or until heated through.  (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.  Bake 10 minutes more or until tortilla is crisp and brown.  Or, heat about 1/4-inch depth of oil in a skillet.   Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.   Make-Ahead Tip: To freeze, place chimichangas in freezercontainers.   Seal, label, and freeze for up to 6 months.
 8  Servings
Appetizers, Chicken

Chili’s Southwest “Eggrolls”

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3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)
1 ounce chicken, cooked and shredded
2 tablespoons black beans, canned
2 tablespoons corn, canned
1 ounce fat free cheese, shredded (your choice of kind)
1 tablespoon red chili pepper, diced
3/4 cup frozen spinach, thawed and drained Dip
2 tablespoons avocados
2 tablespoons nonfat sour cream 
1/2 teaspoon Hidden Valley Ranch dip, dry
1 tablespoon tomato, diced
 pepper
Preheat oven to 400 degrees.  Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.  Heat for 30 seconds in micro.   Warm tortillas in micro for 15 seconds.   On a clean, flat surface, lay out tortillas side-by-side.   Put 1/3 of chicken mix in the center of each tortilla.   To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.   Place all 3 rolls seam side down on a baking pan that has been sprayed.    Bake 12 minutes, flipping 1/2 way through cooking.
While eggrolls are in the oven prepare dip.   
Sauce:.   
Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.  Season to taste with pepper.   Top dip sauce with tomatoes before serving.   When eggrolls are done, allow to cool for a few minutes, then cup diagonally.
 2  Servings
Chicken, Main Dish, Slow Cooker

Chicken Stroganoff – Slow cooker

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4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can mushroom

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese, soup and mushrooms, mix together and cook on high for another 1/2 hour or until heated through and warm.