Recipe Exchange: Chicken

shawnana

Okay, ladies... Let's hear your favorite chicken recipes!  I'll update the blog when I get home!

What do you want to see next week? 

Tayrusso

How about Italian or Mexican?

Jillian*CBK*RJK

Indian Yellow Curry Chicken

 

Ingredients
3 tablespoons olive oil1 small onion, chopped2 cloves garlic, minced3 tablespoons curry powder1 teaspoon ground cinnamon1 teaspoon paprika1 bay leaf1/2 teaspoon grated fresh ginger root1/2 teaspoon white sugarsalt to taste2 skinless, boneless chicken breast halves - cut into bite-size pieces1 tablespoon tomato paste1 cup plain yogurt3/4 cup coconut milk1/2 lemon, juiced1/2 teaspoon cayenne pepperDirections
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.  Idea(s) for future exchanges are fish and shell fish.  

cnj050607

Parmesan chicken cutlets

• 1/4 cup parmesan cheese, grated
• 2 tablespoons dried Italian seasoned breadcrumbs
• 1/8 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 4 boneless skinless chicken breasts (about 1 pound)

Directions

1. Preheat oven to 400 degrees.
   
2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4. Arrange on nonstick baking sheet.
5. Bake until chicken is cooked through, 20-25 minutes.

cnj050607

Crockpot Chicken Chili

Ingredients

• 12 ounces boneless skinless chicken breasts, diced

   

• 1 (1 3/8 ounce) envelope chili seasoning mix
• 1 quart canned tomato
• 15 ounces canned corn, undrained
• 15 ounces canned kidney beans, drained
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1/2 cup salsa

   

Directions

1. In sprayed, nonstick skillet, sear chicken.
2. Add to crock pot with remaining ingredients.
3. Cook on LOW for 6 to 8 hours.

kristie2422

Easy Mushroom Chicken

-2 chicken breasts (or more if you have a hungry DH like me!)

- 1 small can cream of mushroom soup

- 1 small can cream of chicken soup

- 1/2 c dry stovetop stuffing

- swiss cheese

- butter (as necessary)

- 1/2 cup white wine (optional) - can also be used for drinking while preparing dish.

- fresh mushrooms

Preheat oven to 350. Mix both cans of soup and wine (if using) in a bowl. Place chicken breasts in a small casserole dish. Place one slice of swiss cheese on each breast. Pour soup mixture over chicken and allow the extra to sit in the dish - this can be used as extra "sauce" when serving. Pour dry stuffing mix on top of chicken and then add small dollops of butter. If you are using fresh mushrooms, put these on top ass well. Bake for 50 - 60 minutes and then serve.Sometimes I will add some broccoli to the dish with about 20 minutes left to cook.

It may sound weird, but it is super yummy and the one dish that I always make when I have no idea what to do for dinner.

 

homespunmetier

Gluten Free Chicken and Artichoke Enchilada Bake Recipe

 

For the sauce:

 

2 cups chicken broth

2-3 tablespoons sweet rice flour

A good dash of cumin, to taste

A good dash of hot pepper, smoky chipotle or cayenne, to taste

1 cup chopped fire roasted green chiles- mild or hot, to taste

 

For the enchiladas:

 

10 corn tortillas

Olive oil

2-2 1/2 cups hand torn cooked chicken pieces

1 10-oz. package frozen artichoke hearts, cooked, drained

4 cloves garlic, minced

Juice from 1 big juicy lime

1/2 - 1 teaspoon cumin, to taste

1/2 teaspoon Old Bay Seasoning or chili powder

Sea salt and ground pepper, to taste

4 oz. Cheddar or Jack cheese, shredded

 

Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.

 

Make your sauce by heating the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.

 

Make your filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat.

 

Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.

 

Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.

 

Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.

 

Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.

 

Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.

 

Sprinkle the remaining shredded cheese on top.

 

Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.

 

Serves 4.