Try something new with chicken this week.
4 skinless, boneless chicken breasts, about 6 oz. each
1 large orange
1 - 16 oz. can whole-berry cranberry sauce
2 T. flour
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. oil
lime wedges, optional
Combine the flour, salt and pepper in a plastic bag. Heat oil in a skillet. Dip the chicken in the flour mixture and then fry in the pan for 6 to 8 minutes or until golden and barely pink in the center. Place on a warm serving platter and let rest 5 minutes before serving. Meanwhile, grate peel of orange into a bowl and cut off remaining peel. Cut between membranes to release the sections and cut each in half. Add to the bowl along with the juice. Gently stir in cranberry sauce and serve over slices of chicken. Garnish with lime wedges and cilantro if desired.
Mexican Chicken Casserole
1 1/4 c. hot water
3/4 c. salsa, divided
1 T. oleo
1 - 6 oz. pkg. Stove Top dressing
6 boneless chicken breasts
1/2 c. shredded Monterey Jack cheese
Mix the water, 1/4 cup of salsa, oleo and contents of seasoning packet from the dressing. Stir in the stuffing crumbs to moisten. Place in a 9 x 13 inch pan. Arrange the chicken over the stuffing. Bake for 30 minutes at 350 degrees. Turn the chicken over and pour on the remaining salsa. Cover loosely with foil. Bake for an additional 30 minutes. Sprinkle with cheese. Return to oven until the cheese melts.
Chicken and Chard
12 to 16 oz. Swiss chard, coarsely chopped (reserve as much of the stalk as desired, chopped)
1 small onion, halved and sliced or 1/4 to 1/2 c. sliced scallions
1 to 2 cloves garlic, finely chopped
8 to 12 oz. boneless, skinless chicken breast or boneless, skinless chicken thighs
1 to 2 T. olive oil or butter
1 to 3 T. white wine tarragon vinegar (or red wine vinegar or fresh lemon juice depending on your preference)
salt and pepper to taste
Heat 1/2 tablespoon olive oil or butter in a large, non-stick skillet over medium heat. Add chicken and brown both sides until nearly cooked through. Add additional olive oil to skillet if necessary and add reserved stalk, sliced onion and garlic. Sauté until nearly softened. Add 1 tablespoon vinegar or lemon juice to skillet and quickly pile chopped chard on top of chicken mixture, adding another tablespoon of vinegar or juice over the top of the chard and cover the skillet so the chard steam cooks over the chicken mixture; about 2 minutes. Lightly stir to blend and finish with a touch of butter and salt and pepper to taste. Serve on top of brown rice, spooning the pan juices over the top.
2 c. chopped, cooked chicken
1 c. sour cream
1 1/2 c. shredded cheese, divided
1 c. salsa, divided
1 tsp. ground cumin
10 soft tortilla shells
Preheat the oven to 350 degrees. Mix the chicken, sour cream, 1 cup of cheese, 1/4 cup of salsa and cumin together until well-blended. Spoon about 1/4 cup of chicken mixture in the center of a tortilla. Roll up and place seam side down in a large baking dish. Repeat until all tortillas are filled. Top with remaining salsa. Cover with foil and bake for 30 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and bake for 5 minutes or until the cheese melts. Serve with lettuce and tomato if desired.
Chicken and Bean Tostada
2 c. cooked, cubed or shredded chicken
8 - 6 to 8 inch tortillas
1/2 Vidalia onion, chopped
2 tomatoes, seeded and chopped
2 c. shredded Mexican cheese blend
Lay 4 tortillas on a non-stick griddle that is hot. Sprinkle on 1/2 cup of cheese. Add the chicken, onions and tomatoes. Spread 1/4 of the beans on each of the 4 remaining tortillas and invert onto the stacked tortilla on the griddle making "sandwiches." Using a spatula, flip the tostadas over and heat until the cheese has melted.
Lori D. Peterson
Succulent Oven Chicken
2 to 3 lb. cut-up chicken pieces
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/4 c. butter or margarine
1 can cream of chicken soup
4 oz. can undrained mushrooms
Combine the flour, salt, pepper and paprika in a paper bag. Shake each piece of chicken in this mixture to coat well. Melt the butter in a shallow pan. Lay the chicken skin side down and bake, uncovered, for 45 to 50 minutes in a 400 degree oven. Meanwhile, combine the chicken soup and undrained mushrooms. When the chicken is browned, turn the chicken and pour the soup mixture over the top; bake an additional 15 to 20 minutes. When serving, spoon any soup mixture left in the pan over the chicken.
Effortless Chicken and Asparagus Dinner
1 lb. boneless, skinless chicken breast halves
2 T. vegetable or olive oil
1 - 10 3/4 oz. can cream of chicken soup
1 1/3 c. milk
2 c. Minute rice, uncooked
1 lb. thin asparagus spears, cut into 2-inch pieces
salt and pepper to taste
Parmesan cheese, grated - optional
Italian seasoning - optional
Sauté the chicken in oil in a large skillet on medium heat until cooked through; about 3 minutes per side. Remove from skillet and set aside. Add the soup and milk to skillet; bring to a boil. Stir in the rice and asparagus. Top with chicken; cover. Cook on low heat for 5 minutes. Sprinkle with cheese just before serving if desired.
1 can cream of celery soup, undiluted
1 can cream of chicken soup, undiluted
1 pkg. onion soup mix
1 soup can dry white wine
1 c. wild rice, well-washed
3 chicken breasts - boneless, skinless and split
Mix the soups, wine and rice. Let stand several hours. Arrange the chicken breasts on top of the mixture in oven-proof casserole; cover. Place in a 350 degree oven for 1 hour. After 1 hour, remove cover and stir the gravy. Cook for an additional hour. Makes 6 servings.
2 tsp. crushed garlic
1/4 c. olive oil
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat the oven to 425 degrees. Warm the garlic and olive oil on the stove top to blend the flavors. Place the chicken breasts in a pan and brown for 2 minutes on each side. In a separate dish, combine the bread crumbs and Parmesan. Dip the chicken into the bread crumb mixture. Place in a shallow baking dish. Drizzle the remaining olive oil and garlic mixture over the chicken. Bake in the preheated oven for 30 to 35 minutes or until no longer pink and the juices run clear.
2 - 10 oz. pkg. broccoli cuts or spears
3 c. cooked cubed chicken
1 c. mayonnaise
1 T. lemon juice
1 c. cheddar cheese, grated
1/2 c. buttered bread crumbs
Grease a 9 x 13 inch pan. Line the bottom of the pan with the broccoli. Top with the chicken. Mix the mayonnaise with the lemon juice and pour over the chicken. Top with cheese and sprinkle bread crumbs over all. Bake at 350 degrees for 30 to 45 minutes.
Chicken Hotdish with Almond Gravy
1 1/2 c. diced celery
1/2 c. chopped onion
1 1/2 c. chicken broth
1/2 lb. rolled crackers
1/2 pint heavy cream
1 can cream of mushroom soup
2 to 3 c. chicken broth
1 can cream of mushroom soup
1/2 lb. blanched almonds
Broil the chicken until tender. Cut into small pieces. Boil the celery, onion and broth for 10 minutes. Add the diced chicken and crackers, cream and soup. Bake for 1 hour at 300 degrees. Lower temperature and bake for 2 hours. Combine gravy ingredients and thicken gravy with cornstarch. Serve over hotdish.
Mrs. Anita Storlie
Enchilada Chicken Salad
6 oz. boneless, skinless chicken breasts
1/2 c. shredded Colby Jack cheese
1/3 c. enchilada sauce
1 large tomato
1 to 2 c. lettuce
1/8 c. thinly sliced green onions
Cook the chicken breast any way you prefer. When cooked, place in an oven safe bowl and add the enchilada sauce and cheese. Broil in your oven until the cheese is melted and starting to crisp. Remove from oven and add rest of the ingredients.
1 pkg. boneless chicken, cut into cubes
1 pkg. chicken stuffing, prepared
2 cans cream of mushroom soup
1 bag Cheddar cheese, shredded
1/3 c. sour cream
1/4 c. milk
Mix the soup, sour cream and milk in a greased 13 x 9 inch pan. Mix in the chicken, top with 1/2 of the stuffing mix and then the cheese and remaining stuffing. Bake at 375 to 400 degrees for 30 minutes or until the chicken is done.
Aimee's Chicken Broccoli Wrap
2 cans of chicken
4 oz. of frozen broccoli or more if desired
2 cans crescent rolls
1 c. shredded cheddar cheese
1/2 red bell pepper, chopped
1/2 c. real mayonnaise
salt and pepper to taste
garlic powder, optional
Spray one pizza pan with cooking spray or cover lightly with olive oil. Flatten one can of crescent rolls into the pan. Mix together the mayonnaise, red pepper, broccoli, cheese and chicken. Add seasoning to taste. Spread mixture evenly on top of crescent roll crust. Flatten second container of rolls. Place on top of mixture and pinch the edges together. Bake at 350 degrees until golden brown.