6 ingredients or less recipes for July 19

This week we’re sharing some chicken recipes from our Six Ingredients or Less recipes.

Curry Chicken

3 to 4 boneless, skinless chicken breasts, cut into bite-size pieces

1 small onion, coarsely chopped

4 T. butter

2 large tomatoes, coarsely chopped

1 tsp. curry powder or to taste

white or brown rice

Melt butter in a large skillet. Stir in a curry powder, onion and salt and pepper. Add chicken pieces and simmer for 30 minutes, stirring occasionally. Add tomatoes and simmer for an additional 15 to 30 minutes or until it makes a sauce. Serve over rice.

Karen Siegfried

Duluth

At Home Kentucky Fried Chicken

2 fryer chickens, cut-up

3 c. self-rising flour

2 envelopes of Lipton tomato cup-a-soup powder

1 tsp. seasoned salt

1 T. paprika, optional

2 pkgs. Good Season Italian dressing mix

1/4 lb. margarine

Combine the flour, soup, seasoned salt, dressing mix and paprika together. Shake the mixture to combine thoroughly. Spray two 9 x 13 inch pans with cooking spray. Run the fryers under cold water; drain well. Shake the pieces one at a time in the flour mixture. Place skin side up on the pans. Melt margarine and apply in small amounts evenly over the chicken. Bake, uncovered, at 350 degrees for 1 hour or until golden brown and tender.

Virginia M. Davidson

Duluth

Dylan’s Chicken Swedish Meatballs

1 pkg. ground chicken

1 Swedish meatball seasoning and sauce mix

1 pkg. egg noodles, cooked

1/3 c. water

2 c. milk

2 T. olive oil

Mix the chicken, water and seasoning mix. Shape into meatballs. In a skillet, heat olive oil and fry the meatballs until cooked. Mix in the milk and simmer until it thickens. Serve over egg noodles.

Tanya Lowney

Superior

Chicken Divan

2 chicken fryers, cooked and deboned

4 - 10 to 12 oz. pkgs. frozen broccoli, cooked

4 cans cream of chicken soup

1 c. Miracle Whip (not mayonnaise)

2 T. curry powder or to taste

2 c. crushed potato chips, optional

Cook the broccoli as directed on the packages; drain and place in the bottom of a 9 x 13 inch pan. Layer the chicken pieces on top. Mix the soup, Miracle Whip and curry powder together and pour over the chicken and broccoli. Bake at 350 degrees for 45 minutes or until the sides of the pan are bubbly. Add the potato chips 10 minutes prior to end of cooking time if desired. Serves 6 to 8.

Jacqui Whelan

Duluth

Cranberry Chicken

6 chicken breasts

1 - 16 oz. can whole cranberries

1 pkg. dry onion soup mix

8 oz. jar of Russian salad dressing

Arrange the chicken in a 9 x 13 inch baking pan. Mix together the cranberries, onion soup mix and dressing. Pour over the chicken. Bake at 350 degrees for 1 hour.

Kathleen Kamphaus

Duluth

Sun-dried Tomato Chicken

1 pkg. chicken breasts

1/2 to 3/4 c. mayonnaise

1/2 jar of sun-dried tomatoes packed in olive oil

2 cloves garlic

1/2 c. grated Parmesan cheese

1/3 c. Italian breadcrumbs

salt and pepper

Preheat the oven to 375 degrees. Rinse the chicken breasts and place in a shallow baking dish and add a dash of salt and pepper. Mix the mayonnaise, Parmesan and chopped sun-dried tomatoes in a small bowl. Cover the chicken with the mixture. Place the garlic cloves in the dish with the chicken. Sprinkle the whole thing with breadcrumbs. Cook for 30 minutes or until the chicken is fully cooked. Serve with risotto.

Maggie Cahill

Duluth

Chip Chicken Lollipops

4 skinless, boneless chicken breast halves, cut into 1/2 inch cubes

1 egg

2 T. milk

2 c. crushed potato chips

lollipop sticks from a craft store

Preheat the oven to 350 degrees. Grease a baking sheet. Crush the potato chips on a plate. In a large bowl, whisk together the egg and milk. Dip the chicken cubes into the egg mixture and then coat well with potato chips. Spread the nuggets onto the baking sheet. Bake for 10 minutes; turn over and bake for an additional 10 minutes or until golden brown. Remove baking sheet from oven; insert lollipop stick into each nugget. Dip in your favorite dipping sauce.

Cheryl Campbell

Duluth

Tangy Chicken and Salsa

1 c. salsa

2 T. lime juice

2 T. brown mustard

2 T. sugar

chicken breasts

shredded cheese

Mix the salsa, lime juice, brown mustard and sugar. Place the chicken breasts, one per person, on a baking sheet lined with foil and sprayed with cooking oil. Spoon the mixture over the top. Bake at 350 degrees until each breast reads 165 degrees with a meat thermometer. Sprinkle with shredded cheese five minutes before serving.

Terry Drake

Duluth

Rice Pilaf Chicken Hotdish

1 box rice pilaf side dish mix

1/4 Vidalia onion, chopped

2 large carrots, chopped

2 c. cooked chicken, cubed

2 T. butter

2 c. water

Sauté the onion and carrots in butter in a large skillet until the onion is translucent. Add in the dry rice blend from the box and continue heating and stirring until the rice is golden. Add in the seasoning packet from the box mix and stir. Add in water; stir. Cook for 15 minutes or until most of the water has been absorbed by the rice. Stir in the chicken. Continue cooking until all the water has been absorbed. Serves 4.

Lori D. Peterson

Cloquet

Tanya’s Chicken Spiedini’s

1 pkg. chicken breasts, with the thicker parts pounded down a bit

1 small ball of fresh mozzarella, cut into 2-inch squares

1 small block of Parmesan, cut into 1-inch squares

3 c. Italian bread crumbs

1 large sweet onion, sliced thickly lengthwise

1 egg, beaten

4 to 5 T. oil

Preheat the oven to 350 degrees. In a large skillet, add oil and heat over medium/high heat. In the center of the chicken, place 1 mozzarella and 1 Parmesan square; wrap and seal with a toothpick. Add onions. Dip chicken in egg and then into breadcrumbs. Fry until golden brown. Bake for 10 to 15 minutes or until the chicken is done. Serve with spaghetti.

Tanya Lowney

Superior

Savory Chicken Dinner

2 envelopes of Lipton savory herb and garlic soup mix

1/4 c. extra virgin olive oil

1 c. water

44 oz. boneless, skinless chicken breasts

2 1/2 lbs. small red potatoes, quartered

2 large onions, sliced into small wedges

In 2 large resealable bags, combine the soup mix, olive oil and water. Add all the remaining ingredients, then seal the bags and toss to coat. Transfer to a greased large oval roaster. Bake at 400 degrees for 1 hour 15 minutes, uncovered, stirring vegetables occasionally. Chicken is done when the juices run clear.

Katy Keranen

Two Harbors

B's Honey Yogurt Chicken

4 to 6 boneless, skinless chicken breasts

1 pkg. Ritz crackers

dried cranberries

1 to 2 eggs

2 T. honey

1/4 c. plain or vanilla yogurt

In a small bowl, mix together honey and yogurt until well blended. Set the mixture aside. Crush the crackers into fine crumbs and dump onto a plate. In a small bowl, whisk eggs until well beaten. Immerse chicken breasts into egg mixture making sure both sides are covered. Dip into cracker crumb mixture, making sure both sides are covered with crumbs. Fry the chicken in either olive oil or butter until fully cooked and the juices run clear. After fully-cooked, place on plates and spoon 1-1/2 tablespoons of the honey yogurt mixture onto the chicken. Sprinkle dried cranberries over the top of the chicken. Serve immediately.

Rebecca Osterlund

Duluth

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