Recipe Exchange

June 2007:

30-minute Chicken Recipes

Chile Stuffed Chicken Breasts

Jen Perry

1 4-ounce can diced green chilies

2 cloves garlic, minced

1 T chopped fresh cilantro

2 t chili powder

½ t ground cumin

½ t salt

4 Boneless, skinless chicken breast halves

3 T flour

2 T vegetable oil

1 16-ounce can crushed tomatoes (I like to use the Mexican stewed tomatoes)

In a bowl, combine chilies, garlic, cilantro, chili powder, cumin and salt.

Cut a 1-x-2-inch slit in each chicken breast half to form a pocket. Spoon about 1 T of the filling into each pocket. Reserve remaining filling.

Lightly flour each chicken breast. In a skillet, heat oil over medium heat. Add chicken breasts, and cook until browned, about 5 minutes.

Combine tomatoes with reserved filling; mix well and spoon over chicken. Cook, covered, over medium-low heat, turning once, until chicken is cooked through and juices run clear, about 25 minutes.

Garnish and serve with sour cream, avocado, grated cheese.

Easy Chicken Casserole

Jean Rhea

 
4 Boneless Skinless chicken breasts 
4 thick slices Swiss cheese 
1 pkg. Stove Top stuffing prepared to package directions 
1/2 cup chopped celery (optional ) 
1/4 cup chopped onion (optional) 
sliced mushrooms 
1 cup dry white wine (you can use chicken broth if you like)

1 can cream of chicken soup

 
 
Spray 12X12 casserole dish. Place chicken in casserole dish. Place 1 slice 
swiss cheese over each breast. Combine dressing celery and onion,cover 
chicken and cheese. Top with mushrooms.  Blend wine and soup together and 
carefully pour over contents. Bake uncovered 350 for 60 min. 
Serves 4

Crock Pot Chicken

Kirsten Wright

6 chicken breasts

1 can cream of chicken soup 

½ can of milk

1 pkg dry Italian dressing

8oz cream cheese

Mix soup, milk and dressing well. Place chicken in crock pot and pour soup mixture over. Put cream cheese on top. Cook on LOW for 8 hours. Half way through cooking, stir well. Serve over rice or pasta.

Teriyaki ranch chicken

Jessica Bronson

 2 Tbsp Vegetable oil

6 skinless, boneless chicken breast halves

½ C teriyaki sauce

½ C ranch salad dressing

½ oz. bacon bits

Preheat oven to 350 degrees. In a large skillet, heat oil over medium high heat. Add chicken breasts and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken in a 9X13 baking dish. Brush with teriyaki sauce, then spoon on ranch dressing. Sprinkle with baking bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

ITALIAN CHICKEN & RICE OR PASTA

3-4 boneless chicken breasts (cubed, not cooked)

1 pkg Italian dressing seasoning mix

3 T butter

      Put all in crockpot and cook 2-3 hours on low until done. Add sauce.

Sauce:

1 can cream of mushroom soup

1 8oz cream cheese

2 T chopped onion

      Melt cream cheese in saucepan, add soup. Mix well and add onion. Put sauce in crockpot and cook on high for 45 minutes. Serve over rice or noodles.

Angela Harris

PERUVIAN CHICKEN DINNER

(My attempt at copying a dish I enjoyed at a Peruvian Restaurant—sorry if it’s not even close to authentic. I can’t even remember the name of the meal. We like it anyway. . .)

chicken breasts (marinated in a Teriyaki sauce)

package french fries (thick)

rice

frozen green beans

sweet onion (sliced thick)

Cook rice & french fries. Grill chicken on barbecue grill or stove. Slice chicken in small, short strips. Cook green beans. Saute onions, not too soft. Serve rice topped with fries, chicken & vegetables. Add soy sauce as desired.

Angela Harris

Skillet Chicken with Mushrooms

Dawn Christensen

Serves 4-6

4 skinless, boneless chicken breasts

(left whole or sliced into strips)

½ cup    flour

1 tsp    salt

¼tsp   pepper

3 Tbs  butter

¼ tsp   minced garlic

½ - 1 cup chopped green onions

8 – 16 oz sliced mushrooms

1 cup  chicken broth

1 can  cream of mushroom soup

1. Pound each chicken breast to about ¼ inch thickness or just slice into strips. Mix flour, salt, pepper. Coat chicken and set aside.
2. Heat a large skillet over medium-high heat; add butter. Sauté garlic, green onions and mushrooms for about 3 minutes. Remove with slotted spoon. Set aside
3. Place chicken in skillet. Cook for about 5 minutes per side or until golden brown. Add broth and soup, cook for another 5 minutes.  
4. Return mushroom mixture to skillet and reduce heat to low. Stirring occasionally, let simmer for 5 more minutes then serve.

Pollo alla diavola (Deviled Chicken)

 Sabrina Perkins

Ingredients

1/2 cup oil

grated rind and juice of 1 large lemon

2 chopped garlic cloves

2tsp red chilies

12 skinless,boneless chicken thighs

salt,pepper ,parsley

Make the marinade: mix oil, lemon, garlic, chilies, salt and pepper in a shallow dish

add the chicken cut in piece for kabob, turning them in the marinade

cover and let in the fridge for 4 hours, better if overnight

when ready to cook , prepare the BBQ or the broiler, and put the chicken on skewers

cook for 6-8 minutes turning them frequently

garnish with parsley 
enjoy

30 Minute Roasted Chicken

Donnaleah Hall

(submitted via Heather Kearl)

4 boneless/skinless chicken breast halves

2-4 Tbsp. olive oil

Salt

Pepper

Garlic salt

Onion salt

3-4 sprigs fresh rosemary- leaves only (or about ½ tsp. dried)

6 cloves garlic, crushed (not minced or it will be too garlicky!!)

1 lemon (juice and zest)

½ C chicken broth

Coat bottom of 2 qt. baking dish with olive oil. Cut each chicken breast into 3 large chucks. Place chicken in oil and bake at 450 degrees for 20 minutes. Remove from oven and season chicken with salt, pepper, garlic salt, and rosemary. Place garlic cloves throughout baking dish. Using a zester, zest ¾ of the lemon (yellow only,) and sprinkle zest over chicken. Squeeze juice from lemon over chicken. Add chicken broth and return pan to oven. Bake 5-10 more minutes until juices run clear.

Water Chestnut Chicken Casserole

Heather Kearl

This is a good way to use left-over rice

1 can water chestnuts

2 C cooked chicken

1 C chopped celery

1 C rice cooked in chicken broth

1 C mushrooms (optional)

1 tsp. dried onions

1 can Cream of Mushroom or Celery Soup

½ tsp. salt

1 tsp. lemon juice

½ C mayonnaise

Mix all ingredients together. Put in large casserole dish. Top with ¼ C butter (optional), 1/2 C sliced almonds, and Special K, corn flakes, or bread crumbs. Bake at 350 degrees for 35 minutes.

Chicken Fajitas

From: Sarah Lingwall

This recipe is yummy, easy and best of all, healthy!

2 chicken breasts

½ green bell pepper

½ red bell pepper

½ large onion

Cut chicken, peppers and onion into strips

Sauce:

2 Tbsp oil

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 Tbsp vinegar

1 teas chili powder

1 clove garlic (or about 1 teas minced garlic)

dash red pepper (however spicy you want it)

juice of 1 lime

Put all ingredients into a large skillet. Cook on medium about 10 minutes, or until chicken is cooked throughout. Serve on tortillas with sour cream, Monterey jack cheese (or cheddar), and chopped fresh cilantro. For a side serve a green salad or Spanish rice. Makes about 4 servings.