-Chicken with Proscuitto and Balsamic
-Roast Chicken with Pesto and Potatoes
-Spiced Moroccan Chicken
-Roasted Moroccan Chicken
-Roasted Rosemary Chicken
-Green Chile-Chicken Casserole
-Chicken in Marengo Sauce
-Citrus Chicken & Salad
-Chicken & Dumplings
-Artichoke Chicken & Rice
-Chicken & Olives
-White Chicken Chili
-Curry Chicken, Apple & Yogurt
chicken evenly with the sage and season lightly with salt and pepper. Put the
flour in a shallow dish. Dredge the chicken in the flour and shake off the
In a large
sauté pan over medium heat, warm the olive oil. Working in batches,
cook the chicken until golden brown underneath, about 5 minutes. Turn the
chicken over and cook until golden brown underneath, about 5 minutes more.
Transfer to a platter.
Whisk the stock
into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the
heat to low, return the chicken to the pan and cook, basting occasionally
with the sauce, until the juices run clear when the chicken is pierced with a
knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the
sauce with salt and pepper and serve alongside.
Whisk the mustard,
vinegar, salt and pepper in a large bowl. Marinate the chicken in the
concoction for up to 2 hours.
Using a food processor,
shred the muffins, add the cheese, and butter. Dredge the chicken in the
crumbs, and place it on a oven sheet that is covered with parchment paper.
Bake at 450 for about 30 minutes.
Makes 4 servings
Preheat oven to 400°F. Stir pesto and garlic in
medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and
reserve for sauce.
Spread 1/4 cup pesto mixture over outside and 1
tablespoon inside main cavity of chicken. Place potatoes in large roasting
pan and toss with remaining pesto mixture. Push potatoes to sides of pan;
place chicken in center. Sprinkle chicken and potatoes with salt and pepper.
Roast until thermometer inserted into thickest part of chicken thigh
registers 180°F and potatoes are brown and tender, about 1 hour 20
Transfer chicken and potatoes to platter. Add broth and
reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth
to boil, scraping up browned bits. Season sauce with salt and pepper. Serve
chicken and potatoes with sauce.
Adapted from "The Mediterranean Kitchen" by
Joyce Goldstein, published in the Seattle Times
Yield: 4 servings
- To prepare the chicken: In a
small saucepan melt butter; add honey, cinnamon, turmeric and white
wine. Simmer 2 minutes.
- Place chicken on a rack in a
roasting pan; spoon about 1/3 of the honey baste over chicken. Bake in a
preheated 350-degree oven 15 minutes. Spoon another 1/3 of baste over
chicken and continue baking 15 minutes.
- Remove chicken from the oven
and spoon remaining baste over the pieces. Turn oven to broil and place
pan a couple of inches from the heating element. Broil until browned and
bubbly. Check for doneness.
- While the chicken is
cooking, start the couscous: Toast almonds in a dry skillet set over
medium heat until golden. Set aside.
- Melt butter in a medium
saucepan; add onion and garlic and saute 5 minutes. Stir in couscous,
water, cinnamon, saffron or turmeric, cayenne, salt, several grindings
of pepper and raisins. Bring to a boil, cover and set aside off of heat
10 minutes. Stir in almonds.
- Cut each chicken breast into
diagonal slices and place on a bed of the couscous.
Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over
medium-high heat. Add chicken; sauté until brown and just cooked
through, about 4 minutes per side. Using tongs, transfer chicken to plate.
Add onions and garlic to same skillet. Sauté until onions begin to
soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1
minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil
until sauce thickens enough to coat spoon, whisking occasionally, about 8
minutes. Return chicken to skillet. Simmer until heated through, about 2
minutes. Season with salt and pepper.
Transfer chicken and sauce to
platter. Sprinkle with cilantro and serve.
From "The Big Book of
Potluck" by Maryana Vollstedt
- In a medium bowl, combine
onion, garlic, broth, orange juice, pepper, coriander, cumin, cinnamon and
cloves. Place chicken in a food-grade, zip-top plastic bag and add
marinade. Seal bag, place in a pan or dish and refrigerate overnight.
Turn bag occasionally.
- Preheat oven to 350 degrees.
Lightly spray a 9-by-13-inch glass baking dish with cooking spray.
Remove chicken from bag and place in dish. Pour marinade over chicken.
Bake, uncovered, 35 minutes. Baste occasionally with marinade.
- Coarsely chop dates and
apricots. Sprinkle around chicken, cover and continue baking until
chicken is very tender, about 30 minutes. (The chicken can be left on
the bone, or the meat can be cut into chunks and stirred back into the
sauce.) Sprinkle almonds on top and serve with rice or couscous.
From: Seattle Times, adapted from
"Dinner's Ready" by Andrew Schloss with Ken Bookman
Yield: 4 servings
- Soak the cranberries in hot
water to cover 15 minutes. Drain.
- Combine flour, salt, pepper
and a pinch of dried tarragon; set aside 2 teaspoons of this mixture.
Dredge the turkey cutlets in the flour mixture.
- In a large nonstick skillet,
heat 1 tablespoon olive oil over medium heat until hot. Saute; turkey
about 2 minutes per side, or until cooked through. (You may need to cook
the turkey in 2 batches.) Remove from the pan and keep warm.
- In the same pan, heat the
remaining tablespoon olive oil over medium heat. Add onion and garlic;
saute 5 minutes. Sprinkle with reserved flour mixture; cook 1 minute. Add
broth, cranberries and remaining tarragon; cook until lightly thickened.
Stir in the parsley if using.
- Spoon the sauce over the
turkey and serve.
Data per serving
Saturated fat 2g
Monounsaturated fat 5g
Polyunsaturated fat 1g
From "One Potato, Two
Potato" by Roy Finamore with Molly Stevens
Serves 6 to 8
- To prepare chili: Heat oil in a 6-quart pot over
medium heat. Add chorizo, breaking it up with a spatula. Continue
breaking it up as it's cooking. When browned and cooked through, remove
chorizo with a slotted spoon to a paper towel-lined plate.
- Put onion into pan and
sauté 5 minutes. Add bell peppers, garlic and jalapeño;
sauté 3 minutes. Then add chili powder, cumin and oregano. Stir
just to blend. Put chicken into the pan, stirring to coat evenly with
spices and vegetables. Season with salt and pepper. Break up tomatoes
with your fingers, adding them with their juice to the chili. Pour in
broth. Bring to a simmer and cook 20 minutes, stirring occasionally.
- Stir beans and sausage into
chili. Bring back to a simmer and continue cooking 20 minutes. Stir
occasionally. Stir in vinegar.
- To prepare biscuits: Sift flour, sugar, baking
soda, baking powder, salt and pepper into a mixing bowl. Add butter,
cutting in with your fingers or a pastry blender. Add cheese and chives,
tossing to combine. Then add sweet potato, working in lightly with your
fingers. Mix in buttermilk with a fork to make a soft dough. Turn dough
out onto a lightly floured counter and pat to a ½-inch thickness.
Cut with a 3-inch round biscuit or cookie cutter.
- Pour chili into a 3-quart
casserole dish. Lay biscuits on top and bake in a preheated 375-degree
oven about 40 minutes. Biscuits should be very brown on top and the
chili bubbling up between them. You can lift one of the biscuits to
check underside for doneness. Let set 10 minutes before serving.
Notes: I don't have a 3-quart
casserole, so I baked it in two 1 1/2-quart casseroles instead. It worked
fine, but it didn't need to cook as long. I also had some biscuit dough left
over, which I baked on a cookie sheet for about 10 minutes.
Yield: 6 servings
5 WW Points per serving
Melt margarine in a large
saucepan over medium-high heat. Add scallions and mushrooms; cook until
tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper,
broth and milk in a small bowl; mix until well blended. Add flour mixture to
saucepan; cook until mixture boils and thickens, stirring constantly, about
Add chicken, pimentos and sherry;
cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in
cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.
- 1. In a small bowl, combine
olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic.
- Marinate chicken breasts for
5 minutes in olive oil mixture. Place the chicken breasts, reserving
marinade, in a baking dish.
- Add vegetables to marinade,
and toss to coat. Place vegetables in a single layer on a foil-lined
cookie sheet coated wih cooking spray.
- Place the chicken and
vegetables in a 400 degree F (205 degree C) oven. Bake chicken for 20
minutes. Bake the vegetables for 35 minutes, or until the edges of the
vegetables brown. Serve hot, or at room temperature.
Total Fat: 20.1g
Total Carbohydrates: 22.5g
Dietary Fiber: 6.7g
From Cooking Light
Yield: 12 servings
- Preheat oven to 350 F.
- Combine broth, chiles,
onion, sour cream, salt, cumin, pepper, soup, and garlic in large
saucepan, stirring with whisk. Bring to a boil, stirring often. Remove
- Spray 13 x 9" baking
pan with cooking spray. Spread 1 C. soup mixture in pan. Arrange 6
tortillas over soup mixture, top with 1 C. chicken and 1/2 C. cheese.
Repeat layers, ending with cheese. Spread remaining soup mixture over
cheese. Bake at 350 for 30 minutes or until bubbly.
Calories 335, Fat 10.8 g, Protein
23.9 g, Carb 34.3g, Fiber 3.2g, Chol 66 mg
NOTES: I successfully halved this
recipe with no ill effects, using an 8x8" pan. Can assemble a day ahead,
cover with foil. Bake 1 hour covered, then 30 minutes uncovered or until
Adapted from "Sauces: Classical and Contemporary Sauce Making" by
- Heat oven to 350 degrees. Either
remove skin from chicken completely, or trim excess skin and fat from
the underside of the thighs. Dredge in flour, shake off the excess and
set aside. (Reserve 1 teaspoon of the flour.)
- Heat a 10-inch skillet over
medium-high heat. Pour oil into pan. When hot, place chicken skin-side
down and brown well, about 4 minutes. Turn and cook another 4 minutes.
Transfer chicken to a small baking pan and season with salt and pepper.
Place in oven and bake 20 minutes, or until cooked through.
- Meanwhile, place skillet
back on medium-high heat. Put mushrooms, shallots and garlic into pan
and stir 1 minute. Deglaze pan with wine or broth, scraping up the brown
bits on the bottom. Whisk the reserved teaspoon flour into a little of
the juice of the tomatoes. Pour tomatoes with juices, water or broth and
flour mixture into pan and bring to a boil, stirring well. Reduce heat
and simmer 15 minutes.
- Put olives into sauce and
simmer 5 minutes. Taste and adjust seasonings if necessary. Stir in
parsley. The sauce can be spooned over the whole pieces of chicken. Or
slice the chicken from the bone, put back into the sauce and simmer
gently for a few minutes to blend the flavors.
Data per serving without skin:
Calories 318, Protein 19.19g, Fat 18.92g, Carbohydrates 14.56g, Sodium
1048mg, Saturated fat 3.37g, Monounsaturated fat 11.25g, Polyunsaturated fat
2.68g, Cholesterol 59.28mg
Put the chicken in a large
saucepan, cover with water and place over medium heat. As the water is about
to boil, skim the surface. Add the cinnamon stick and some salt, cover the
pan and cook gently for 30-40 minutes, or until the meat is very tender. Let
cool, then shred the meat into bite-size pieces. Reserve the stock.
Drain the chickpeas, add to a
saucepan, cover w/ water & heat gently just to warm through.
Toast the pita in a hot oven until
golden (about 5 min at 400F). Let cool then break into bite- size pieces.
Melt the butter in a skillet. Add
the pine nuts and cook (stir constantly) until golden brown, remove to a
double layer of paper towels to drain.
Mince the garlic and mint
together finely, incorporate into the yogurt and add salt to taste (do not
oversalt!!). Stir in 1-2 tbsp of the reserved chicken stock. Set aside.
To serve, spread the pita over
the bottom of a deep serving dish. Layer the chickpeas over the bread. Add
the chicken pieces on top, top with a layer of the seasoned yogurt. Garnish
with the radishes & spring onions, sprinkle w/ the pine nuts &
Serves 3-6 (much more filling
than you'd think...)
Preheat the oven to 400 degrees F. Rinse the chicken
with cool water, inside and out, then pat it dry with paper towels. Season
the inside of the chicken generously with salt and pepper.
Stuff the lemons halves, thyme and garlic cloves in the
cavity and place the chicken in a roasting pan fitted with a rack. Fold the
wing tips under the bird and tie the legs together with kitchen string.
Drizzle the oil all over the chicken. Use your hands or a pastry brush and
make sure the chicken has been coated with the olive oil.
Roast the chicken for one hour; pop an instant-read
thermometer into the thickest part of the thigh; if it reads 160 degrees F,
it's done. Allow the chicken to rest for 10 minutes so the juices can settle
back into the meat. Remove and discard the skin from the chicken.
Pull the chicken from the bone and shred the meat, with
your fingers or two forks. Put the shredded chicken in a large bowl and
squeeze the lemon halves that have cooked inside the bird over the meat to
In the meantime, place all the vinaigrette ingredients
in a mason jar. Season well with salt and pepper. Mix with a fork to combine,
put the cap on and shake vigorously to combine.
To make croutons: Pre-heat oven to 225 degrees F. In a bowl combine the
cubed bread, dried oregano, dried basil, garlic powder, olive oil, and season
with salt and pepper. Toss well. Place the bread cubes on foil-lined baking
sheet. Bake in 225 degree F oven for 1 hour or until crisp and light golden,
stirring occasionally so all sides toast. Cool. This will make about two to
three cups. Store in plastic bags secured with tie; will keep about 1 month.
To serve: Place the romaine hearts, mint and tomatoes on a large platter and
top with the shredded chicken and croutons. Drizzle with 1/2 of the dressing,
serve the remaining dressing on the side. Let everyone serve themselves.
My great-grandma used to make this dish for family
dinners when I was little. I liked it a lot, which was surprising since I
didn't like anything that had more than 2 ingredients!
- Shred beef, and spread into the bottom of a
greased 8 inch square baking dish.
- Wrap each chicken breast with 1 strip of bacon,
and lay on top of beef.
- Mix together undiluted soup and sour cream. Pour
- Bake at 350 degrees F (175 degrees C) for 45
minutes to 1 hour.
From Cooking Light
Yield: 4 servings (serving size: 1 chicken breast half)
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle
chicken with salt and pepper.
Place flour in a shallow bowl. Combine mustard and egg
in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic
in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat;
shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture.
Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb
Heat oil in a large ovenproof nonstick skillet over
medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned.
Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for
10 minutes or until chicken is done. Serve with lemon wedges, if desired.
NUTRITION PER SERVING
CALORIES 328(22% from fat); FAT 8.1g (sat 1.9g,mono 3.8g,poly 1.3g); PROTEIN
45.3g; CHOLESTEROL 153mg; CALCIUM 85mg; SODIUM 636mg; FIBER 0.7g; IRON 2.6mg;
Notes: I used egg substitute instead of an egg, added
some sage and rosemary to the fresh herbs, and defintely think the lemon
squeezed over the dish makes a huge positive difference, so don't forget
Source: Betty Crocker's Slow Cooker Meals
Yield: 4 servings
In 3 to 5 quart crockpot, mix all ingredients except
chicken. Add chicken and stir to coat. Cover crockpot and cok on LOW for 8-9
hours or until chicken is thoroughly cooked and no longer pink in center. Sprinkle
with chopped peanuts and serve with hot cooked rice.
Calories: 410, Fat: 25 grams, Sodium: 550 mg, Vitamin
C: 10% DV
Notes: This was the easiest recipe ever and tasted great! I used medium Pace
Chunky Salsa but next time I'll use something spicier, because I thought it
could be hotter.
Source: Betty Crocker's New Slow Cooker Meals
Yield: 4 servings
The secret to perfect dumplings is to not overmix the
batter and to drop the batter onto very hot, bubbling liquid. That way the
dumplings begin cooking immediately and don't get soggy.
In a 3-4 quart crockpot, mix potato and carrots. In
medium bowl, combine chicken broth, flour and spices and blend well until
smooth. Pour over vegetables in crockpot. Add chicken. Cover crockpot. Cook
on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in
center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are
In small bowl, combine baking mix and milk and mix just
until combined. Do not overmix. Drop by tablespoons onto hot chicken mixture
in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are
cooked through, are fluffy, and a toothpick inserted in center comes out
Calories: 550, Fat: 19 grams, Sodium: 1800 mg, Vitamin
A: 100% DV
Source: Betty Crocker's Casseroles and One Dish Meals
Yield: 4 servings
Serve this savory chicken over hot rice with additional
chutney and some chopped peanuts on the side.
Combine chicken and onions in a 3-4 quart crockpot. In
medium bowl, combine chutney, water, cornstarch, curry powder, salt and
pepper, and mix well. If there are any large pieces in the chutney, remove
them, chop into smaller pieces and return to the sauce. Pour over chicken and
onions in the crockpot. Cover crockpot. Cook on LOW for 5-1/2 to 7-1/2 hours until
chicken is thoroughly cooked and no longer pink in center. Turn crockpot to
high and add red bell pepper and sugar snap peas. Cover crockpot and cook for
30 minutes until vegetables are tender.
Calories: 550, Fat: 9 grams, Sodium: 500 mg, Vitamin C:
Mix flour with salt and pepper in shallow dish. Coat
chicken pieces in this mixture. Shake off excess and brown in olive oil in a
nonstick skillet over medium high heat. Remove chicken and place in a 3-4
Mix the vinegar, catsup, brown sugar and lemonade
concentrate in small bowl and pour over the chicken. Cover and cook on HIGH
for 3-4 hours. When ready to serve, remove the chicken to a warm platter and
cover. Combine cornstarch and water in small bowl, mix well and stir into the
sauce. Cook on HIGH for 20-30 minutes until thickened. Serve with chicken and
hot rice. 4 servings
Calories: 220, Fat: 3 grams, Sodium: 511 mg
Crockpot Chicken Chili
2 cups great northern dried beans, soaked overnight
3 cups boiling water
1 cup chopped onion
2 garlic cloves, minced
2 to 3 canned jalapeno peppers, chopped (pickled is fine)
1 tablespoon ground cumin
1 teaspoon chili powder
1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
2 small zucchini or summer squash, cubed
1 can (12 to 15 ounces) whole kernel corn, drained
1/2 cup sour cream
2 1/4 teaspoons salt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro, and some for garnish, if desired
1 tomato, chopped, for garnish, or halved cherry tomatoes
sour cream for garnish
Combine beans and boiling water in slow-cooker. Let stand while preparing
other ingredients. Add chopped onion, minced garlic, jalapeno pepper, cumin
and chili powder to the crockpot. Place chicken on top. Add cubed squash to
the pot. Cover and cook on low heat for 7 to 8 hours or until beans are
tender. Stir in corn, sour cream, salt, lime juice and chopped cilantro.
Spoon into bowls. Garnish with a spoonful of sour cream, chopped tomato and
chopped fresh cilantro, if desired.
Serves 4 to 6
Mix flour, curry powder, garlic powder, salt, and
pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry)
and toss to coat. Brown quickly in hot vegetable oil over medium high heat.
Transfer to Crock Pot. Mix remaining ingredients and spoon over chicken.
Cover and cook on low for 6 to 8 hours. Serve with rice.
In a large skillet over medium heat, heat the olive
oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the
flour mixture then brown in the hot oil. Transfer chicken to the slow
cooker/Crock Pot. In the hot skillet, saute bell pepper, scallions, and
mushrooms for about 2 minutes; add chicken broth and soup, stirring to
combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and
cook for 5 to 6 hours on low.
Serves 4 to 6
Rinse chicken pieces and pat dry. Lightly season with
salt and pepper. Combine all ingredients, except chicken, in Crock Pot, stir
well. Add chicken, stirring to coat well, make sure all chicken is coated.
Cover and cook on low for 7 to 9 hours.
Place chicken in bottom of slow cooker/Crock Pot.
Combine remaining ingredients (except rice) & add to slow cooker/Crock
Pot. Cook on high 4 to 5 hours or on low 7-8 hours. Cook rice according to
package direction. Spoon Creole mixture over hot cooked rice.
In a 4 or 6 quart crockery cooker combine the chicken,
onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.
Now here is the important part if you don't want mushy chili... Add the bell
peppers and jalapeno peppers (if using) no earlier than the last hour or hour
and a half before serving.
Top each serving with shredded Monterey jack cheese and or broken tortilla
chips if desired.
Makes about 6 servings
Copyright 2003, Kathy Casey Food Studios
Published in the Seattle Times
- In a large bowl whisk together the apple juice,
cornstarch and flour until smooth. Then whisk in the curry powder,
cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.
- Add the chicken to the marinade and stir to
combine. Place the mixture in the slow cooker and add in the following
order: onion, celery, currants or raisins, apples and bell pepper.
Cover, set cooker to high and cook for about 7 to 8 hours.
- Garnish with the fresh herbs. Serve with rice or
In Italy, spirited chicken dishes like this one are known
as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as
fettuccine or linguine.
- 1. In a 5 to 6 quart slow cooker, combine onion,
bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion
mixture. Rinse chicken and pat dry; arrange in a single layer over
sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low
setting for 5 to 7 hours, or until chicken is tender and cooked through
- Transfer chicken to a warm, deep platter, and
cover to keep warm.
- In a small bowl, stir together cornstarch and cold
water. Stir into cooking liquid in slow cooker. Increase heat to High,
and cover. Cook, stirring 2 to3 times, until sauce is thickened (about
10 more minutes). Season to taste with salt. Spoon sauce over chicken,
and sprinkle with parsley.
Total Fat: 4.4g
Total Carbohydrates: 4.9g
Dietary Fiber: 0.7g