Chicken

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August 3, 2010

Chicken Stuffed with Serrano Peppers and Cream cheese

Posted by kimlj under Bunco, Chicken, Mexican | Tags: , , , , |
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Spicy stuffed Chicken

Something really easy and really good.  Lots of flavor with no fuss

4 large boneless chicken breast

4 ounces of cream cheese

2 Serrano peppers seeded and chopped or you may use jalapeno

1/2 teaspoon of cumin

1 4 ounce can of whole green chiles

12 slices of Monterey Jack cheese

Combine cream cheese peppers and cumin in a small bowl.  Slice a pocket in each chicken breast.  Place an even amount of the cream cheese mixture in each chicken breast.  Top each piece of chicken with a sliced whole green chile, the chile should cover the piece of chicken.  Bake for about 25 minutes in a 350° oven.  Place 3 pieces of cheese on each piece of chicken and cook for about another 5 minutes.

If you really like it spicy replace the Monterey Jack for Pepper Jack!

 

July 12, 2010

Jeanne’s Plum Sauce Chicken

Posted by kimlj under Asian, Bunco, Chicken, Grilling, Tennis | Tags: , , , , |
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Jeanne's Plum Sauce Chicken

This is so good I am sure you will make it a weekly favorite. Simple, easy and delicious.

Marinate 3 pounds of boneless skinless chicken thighs or breast tenders overnight in
1 Tablespoon Sesame oil
1 Tablespoon chopped garlic
1 Tablespoon chopped ginger
2 Tablespoons soy sauce
Marinate over night

Make plum sauce:
1 cup plum jam
1/4 cup soy sauce
1 Tablespoon chopped ginger
3 cloves chopped garlic
1/2 cup honey

After marinating chicken overnight, BBQ chicken until golden brown. Do not over cook.
Place Chicken in a 9×13 glass dish cover with plum sauce and bake at 325 for 20 minutes.
Serve over rice

 

January 15, 2010

Roasted Chicken in Mole Sauce

Posted by kimlj under Chicken, Mexican | Tags: , , |
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I received this recipe from a recipe exchange and if you like Mole Sauce you are going to love this.   Thank you Sparky.

1 large whole chicken

1 large onion.

Mole Sauce

4 1/2 cups of chicken broth

3 Tablespoons olive oil

1 cup finely chopped onion

3 Tablespoons chopped garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

21/2 tablespoons chili powder

3 Tablespoons all-purpose flower

2 ounces dark chocolate, chopped (use Hershey Special Dark)

Heat the oil in a large sauce pan over medium low heat.  Add onion, garlic, oregano, cumin and cinnamon.  Cook until onion is almost tender, stirring occasionally, about 10 minutes.  Mix in chili powder and flour, and stir for about 3 minutes.  Gradually whisk in the chicken broth.  Increase heat to medium high and boil until reduced, about 35 minutes, stirring occasionally.  Remove from heat and whisk in chocolate, season with salt and pepper if needed/desired.

clean out the cavity of the chicken and place into a 8×10 oven safe dish.  Chop up the onion in large chunks and put into the chicken cavity.  Lift the skin up off the chicken but do not remove the skin, you only want to lift it up.  Pour the mole sauce under the skin and in the cavity and then on top of the chicken – totally cover it up.

Cook for 1 hour at 350°

You will have lots of extra mole sauce.  It will keep in your refrigerator for week, there is nothing perishable in it.  We eat in fajitas, or just pour over shredded chicken and serve with rice and side salad.

 

January 11, 2010

Mexican Chicken Corn Chowder

Posted by kimlj under Bunco, Chicken, Crock pot/Slow Cooker, Mexican, Soups and Stews, Tennis | Tags: , , , , , , |
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Mexican Chicken Corn Chowder

This is yet another recipe from Tennis.  Incredible easy.  I would say you could do this in a crock pot, but be sure to add the cream during the last hour or it will probably curdle.   Thank you Karen P. it is DELICIOUS  :)

3 Tablespoons of margarine or butter.  I just sprayed the pan heavily with Pam.

4 skinned and boned chicken breast cut into bite size pieces.

1 onion chopped

2 cloves of garlic minced or 2 Tablespoons of the stuff from the jar.

2 cups of half and half – I used fat-free

2 cups shredded Monterey jack cheese

2 cans cream style corn

1 can chopped chiles, undrained

1/2 teaspoon hot sauce of choice.  Clearly you can add more depending on your desired heat.

1/4 teaspoon salt – optional

1 teaspoon cumin

2 -3 Tablespoons of chopped fresh cilantro.

In a dutch oven melt the butter over medium heat and add chicken, onions and garlic.  Cook about 10 minutes.  Add next 7 ingredients and cook over low heat for 15 minutes.  Stir in cilantro.

I have not tried this in a slow cooker, but if I was I would place the onion in the bottom add chicken and all ingredients except the half and half and cook for 5 hours on low.   Take the chicken out and shred, return to slow cooker and add half and half and cook on low for another hour.

 

January 7, 2010

Slow Cooker Chicken Taco Soup

Posted by kimlj under Chicken, Crock pot/Slow Cooker, Mexican, Soups and Stews | Tags: , , |
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I had 2 friends share 2 different recipes for this with me in the same week.  I decided to put the 2 together and this is what I came up with.  It turned out Great.

3 whole skinless, boneless chicken breast

1 onion chopped

2 cans of chicken broth

1 15 ounce can of pinto beans

2 cans of black beans – drained and rinsed

1 10 ounce can of diced tomatoes

1 10 ounce can of rotel

2 cups of frozen corn

2 Tablespoons of Chili powder

1/4 teaspoon onion powder

1/4 – 1/2 teaspoon red pepper flakes

1/4 teaspoon oregano

1/2 teaspoon paprika

2-3 teaspoons cumin

1 teaspoon salt

1 teaspoon pepper

Place onions in the bottom of a slow cooker.  Put the chicken breast, and all remaining ingredients except frozen corn.  Cook on low for 5 hours.  Remove chicken from the soup and allow to cool long enough to handle, and shred.  Return chicken back to the soup and add the corn.  Cook for another 2 hours.  Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

 

October 23, 2009

Tequila Chicken Fettucine

Posted by kimlj under Bunco, Chicken, Italian, Pasta, Tennis, Uncategorized | Tags: , , , |
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I found this recipe in a California Pizza Kitchen Cookbook.  I have never had this dish at their resturant but I can only assume it is as good as what I make at home!  I have made my own revisions.  Hope you like it as much as my family does.

1 pound dry spinach fettucine, or mix spinach and a plain fettucine if you think all the spinach will be to overwhelming.  My favorite brand is Al Dente Pasta.  Cook pasta according to directions.

3/4 cup of fresh cilantro + 3 tablespoons for garnish

3 tablespoons minced fresh garlic

2 tablespoons minced jalapeno pepper ( seeds and veins removed for milder flavor)

4 tablespoons of unsalted butter (reserve 1 tablespoon for saute)

3/4 cup of chicken stock

3 -4 tablespoons gold tequila

2-3 tablespoons freshly squeezed lime juice

4 tablespoons soy sauce

1 1/2 pounds chicken breast diced about 3/4 inch

1/2 red onion, thinly sliced

1 red bell pepper thinly sliced

1 yellow bell pepper thinly sliced

1 orange bell pepper thinly sliced

1 green bell pepper thinly sliced

1 1/2 – 2 cups of heavy whipping cream

Cook the 3/4 cup of cilantro, garlic and jalapeno in 3 tablespoons of butter over medium heat for 4 to 5 minutes.  Add stock, tequila dn lime juice.  Bring the mixture to a boil and cook until reduced to almost a paste consistency.  Remove from pan and set aside.

Pour soy sauce over diced chicken and set aside for at least 5 minutes.  Meanwhile cook onion and peppers, with the remaining butter over medium heat for about 5 minutes.  Add Cream and boil for about 5 – 10 minutes depending on desired consistency.  Add tequila/lime paste and chicken and cook until chicken is cooked through, about 5 minutes.  When chicken is done toss with drained fettucine and sprinkle with reserved cilantro.

 

September 30, 2009

Chicken Piccata

Posted by kimlj under Chicken, Italian | Tags: , , |
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This is such an easy recipe, you will be making it all the time.  As far as I know this recipe does not usually call for Parmesan Cheese but I was thinking of my Pork Chops in Panko recipe and how good it is with the parmesan cheese in the coating and thought it would be just as good in this recipe.  If you do not like parmesan just omit it.

1 1/2 – 2 pounds of thin sliced boneless chicken brest.  You can pound your own if you want.  You will need 4 chicken breast about a 1/2 pound each sliced horizontally to make 8 thin slices.  Place them on wax paper and place another piece of wax paper on top.  Pound the chicken slices lightly. You will want the chicken about 1/4 inch thick.

3 Tablespoons grated Parmesan cheese

1/2 cup of flour

5 Tablespoons butter

5 Tablespoons of olive oil.  By mixing olive oil with the butter it will keep the butter from burning

1/2 cup of dry white wine or chicken stock

3-4 Tablespoons of lemon juice

1/4 cup capers

1/4 cup fresh chopped parsley

Mix together the dry ingredients in a shallow dish. Salt and Pepper to taste.   Dredge chicken thoroughly in the flour mixture, until well coated.  If you are messy like me you will find a pie plate works better than a plate.  It will keep the flour where it belongs, not all over the counter!

Heat the olive oil and 3 Tablespoons of butter in a large skillet on medium high heat.  Add 2 – 3 pieces of the chicken and cook about 3 minuets on each side.  Finish cooking all chicken in this manner. You may need to add more olive oil and butter to the pan depending on how much you have to cook.   I place the chicken on a plate and cover with foil and place in oven to keep warm

Add wine, lemon juice and capers to the pan, scraping the bottom of the pan to get the yummy brown bits up from the bottom.  Reduce the sauce by about 1/2 and whisk in the butter till melted.

Plate the chicken and pour sauce over the top.  Sprinkle with parsley if desired.

 

August 27, 2009

Chicken Salad with Pecans and Dried Cherries

Posted by kimlj under Appetizers, Bunco, Chicken, Salad | Tags: , , , , |
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Chicken Salad

Chicken Salad with Pecans and Dried Cherries

Every time I go to Costco I make this salad because I love their chickens.  You can have this as a sandwich or serve it as an appetizer with crackers of choice.  I like Ritz.

1 Rotisserie Chicken or you and bake/roast your own.  About 4 pounds.  Diced/shredded

2 stalks of celery  finely diced

2 Fuji apples diced

6 – 8 Green onions diced.  About 1/2 – 3/4 cup depending on taste

5 – 6 Tablespoons of dried cherries

1 cup of pecans 1/2 length wise

For the dressing:

1/2 cup of Mayonnaise

2 – 3 Tablespoons sour cream

1/4 cup cider vinegar

1 Tablespoon chopped fresh oregano

Mix the dressing together in a small bowl before mixing with the rest of the ingredients.

 

May 20, 2009

Chicken Breast with Prosciutto and Cheese

Posted by kimlj under Bunco, Chicken, Italian | Tags: , , |
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Chicken Breast with Prosciutto and Cheese

This is such an easy dish to make.  I make the chicken ahead of time put it in the refrigerator and then while the oven is heating I finish the rest and am done!

Preheat oven to 350°.

1 1/2 – 2 pounds of thin sliced boneless chicken brest.  You can pound your own if you want.  You will need 4 chicken breast about a 1/2 pound each sliced horizontally to make 8 thin slices.  Place them on wax paper and place another piece of wax paper on top.  Pound the chicken slices lightly.

Salt

Fresh ground black pepper

Flour about 1/2 to 3/4 cup

3 Tablespoons of butter

2 tablespoons of oil – I use olive oil

8 thin slices of prosciutto

8 thin slices of  Fontina or Bel Paese chees

4 teaspoons fresh grated parmesan cheese

2-4 tablespoons chicken stock.  You can use fresh, canned or I  have even used a bullion cube.

Season the chicken slices with salt and pepper then dip them in flour and shake f any excess.  In a 10-12 in skillet, melt the butter with the oil over moderate heat.  Brown the chicken to a light golden color.  Do not overcook them.

Transfer the chicken breast to a 9 x 13 baking dish(I line mine with tin foil for easy clean up).  Place a slice of prosciutto and then a slice of chees on eash piece of chicken.  Sprinkle them with the grated parmesan cheese and bribble the chicken stock over them.  Bake uncovered in the middle of the ove for about 10 minutes, or until the cheese is melted and lightly browned.

 

February 20, 2009

Crock Pot Chicken with Black Beans

Posted by kimlj under Chicken, Crock pot/Slow Cooker | Tags: , , |
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By far one of the easiest meals ever.  You can add what ever else comes to mind to change it up some.

3 – 4 fresh or frozen chicken breast

2 cans of black beans

1 24 ounce jar of salsa

Place chicken, black beans and salsa in a crock pot and cook on high for 6-8 hours.  Shred the chicken and serve over rice.  Amazingly delicious.  Personally I just eat it topped with a little sour cream and shredded cheese, no rice.

 

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