I am so glad you could come celebrate Anna's birthday with us. Just in case you want to relive the night, here is a super complicated recipe for the tasty meal we ate:
Place three boneless skinless chicken breasts in a crock pot, cover with your favorite salsa. Cook on low for 6-8 hours (or on high for about 2-2 1/2). Shred the chicken. Enjoy with your favorite fixings.
Variation: cut a pork tenderloin into three shorter hunks. cover with green salsa and proceed as above.
Happy cooking!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, February 19, 2010
Monday, March 16, 2009
Sun Dried Tomato Stuffed Chicken Breast
MmmmMmmmm GOOD! I found this weight watchers recipe last week and decided to try it out for our Sunday dinner. Let me tell you, this recipe will be a frequent visitor at our house! We LOVED it. Hope you do, too. If not, call us and we'll eat your leftovers! I served this along with what i could find in the fridge.....zucchini and brown rice.
POINTS® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Moderate
You can stuff chicken breasts with whatever's fresh in your pantry or fridge: herbs, veggies, flavorful cheeses, capers and spices.
You can stuff chicken breasts with whatever's fresh in your pantry or fridge: herbs, veggies, flavorful cheeses, capers and spices.
Ingredients
2 tbsp sun-dried tomatoes, without oil, minced
2 oz soft-type goat cheese
1 tsp thyme, chopped
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
2 tbsp sun-dried tomatoes, without oil, minced
2 oz soft-type goat cheese
1 tsp thyme, chopped
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 tbsp all-purpose flour
1 cup(s) wine, dry, white---Substitute with white grape juice, apple cider, apple juice, vegetable stock, or water. (I used chicken broth)
1 tbsp cornstarch
1 cup fat-free chicken broth
1 tbsp canned tomato paste
1 tbsp parsley, chopped
1/8 tsp black pepper, or to taste
1 tbsp all-purpose flour
1 cup(s) wine, dry, white---Substitute with white grape juice, apple cider, apple juice, vegetable stock, or water. (I used chicken broth)
1 tbsp cornstarch
1 cup fat-free chicken broth
1 tbsp canned tomato paste
1 tbsp parsley, chopped
Instructions
In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.
Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.
Stuff each chicken breast with 1/4 of the cheese mixture.
Season with salt and pepper and dust with flour.
Spray a large nonstick skillet with olive oil cooking spray and warm over high heat.
Spray a large nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and brown well.
Remove and set aside.
Add white wine (or substitute) to pan and boil until almost all evaporated.
Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth.
Add white wine (or substitute) to pan and boil until almost all evaporated.
Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth.
Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine (or substitute).
Return chicken breasts to pan.
Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes.
Baste occasionally with sauce.
ENJOY!
Monday, October 13, 2008
ANNIVERSARY CHICKEN
3 chicken breasts6-8 Tbsp of teriyaki sauce
1/2 C ranch salad dressing
1 C shredded cheddar cheese
3 green onions chopped
1/2 of 3oz can of real bacon bits
1 Tbsp chopped parsley
Heat oil over medium heat and saute chicken until lightly browned on each side. Place in a pan. Brush with teriyaki sauce. Spoon on ranch. Sprinkle with onions, bacon, and parsley. Top with cheese. Bake at 350 for 25-35 min until cooked through.
Thursday, September 4, 2008
hawaiian haystack or chicken sundae
OR Chicken on a haystack! SO EASY
amounts of the following filled my family.
4 Chicken breast
1 can of Cream of Chicken
3 cups of Rice
toppings
(one or all of these)
1 can Pineapple (tidbits/crushed)
almonds
1 stalk celery
1/2 tomato
1 pkg. ramen noodle (crushed) or chow mein
Cook your chicken and cut up into bite size pieces.
Cook your rice
Heat up Cream of Chicken soup as instructed on can
Start with a bed of rice, top with chicken and Soup....this is yum by itself.
But top with some of the other stuff and it's even better.
It's YUM-O and Super EASY!
Monday, August 25, 2008
Enchiladas de Pollo (autentico)
2 whole chicken breasts ¼ cup cilantro leaves
Water ¾ cup heavy cream
½ small onion 1 egg
2 bay leaves salt
8 peppercorns (or ¼ cup lard (Crisco)
One pimiento) guacamole
8 corn tortillas
1 medium onion, chopped Parmesan cheese shredded (1 cup)
4 oz. Monterey Jack cheese, Radishes sliced
1 cup dairy sour cream
1 (4-oz.) can green chilies olives
1 (13-oz.) can tomatillos, drained or
1-¾ cups drained canned tomatoes
Directions
Put chicken, onion, bay leaves peppercorns and salt in a large pot or dutch over and cover with water. Bring to boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken and mix with chopped onion, Parmesan cheese and one cup shredded Monterey Jack cheese. Add salt if needed. Set aside. Combine in a blender green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat lard or Crisco in a fry pan. Using tongs, carefully place tortillas one at a time in the hot lard. Leave in lard for three seconds and turn over for three more seconds. Drain. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down in a cake pan or baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with shredded Cheddar and or Monterey Jack cheese. Bake 20 minutes or until heated and bubbly. For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of Guacamole over the sour cream. Garnish with radish slices. Place a couple of olives on the whole. Makes 8 muy rica enchiladas. Buen provecho!
Water ¾ cup heavy cream
½ small onion 1 egg
2 bay leaves salt
8 peppercorns (or ¼ cup lard (Crisco)
One pimiento) guacamole
8 corn tortillas
1 medium onion, chopped Parmesan cheese shredded (1 cup)
4 oz. Monterey Jack cheese, Radishes sliced
1 cup dairy sour cream
1 (4-oz.) can green chilies olives
1 (13-oz.) can tomatillos, drained or
1-¾ cups drained canned tomatoes
Directions
Put chicken, onion, bay leaves peppercorns and salt in a large pot or dutch over and cover with water. Bring to boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken and mix with chopped onion, Parmesan cheese and one cup shredded Monterey Jack cheese. Add salt if needed. Set aside. Combine in a blender green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat lard or Crisco in a fry pan. Using tongs, carefully place tortillas one at a time in the hot lard. Leave in lard for three seconds and turn over for three more seconds. Drain. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down in a cake pan or baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with shredded Cheddar and or Monterey Jack cheese. Bake 20 minutes or until heated and bubbly. For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of Guacamole over the sour cream. Garnish with radish slices. Place a couple of olives on the whole. Makes 8 muy rica enchiladas. Buen provecho!
CHICKEN DIVINE
2 c. chicken, cooked & cubed
16 oz. frozen broccoli, thawed
1 onion, chopped
1 can cream of chicken soup
2 Tbs. milk
2 Tbs. lemon juice
1 tsp. curry powder
yellow cheese, french fried onions
Saute onion if you like, then stir it up with the chicken and broccoli. Mix together the soup, milk, lemon juice, curry powder and salt and pepper to taste (1/2 tsp. or so). Pour over chicken/broccoli. Top with cheese and bake at 350* for 30 min. or until bubbly. Top with french fried onions and return to oven for 5 min.
16 oz. frozen broccoli, thawed
1 onion, chopped
1 can cream of chicken soup
2 Tbs. milk
2 Tbs. lemon juice
1 tsp. curry powder
yellow cheese, french fried onions
Saute onion if you like, then stir it up with the chicken and broccoli. Mix together the soup, milk, lemon juice, curry powder and salt and pepper to taste (1/2 tsp. or so). Pour over chicken/broccoli. Top with cheese and bake at 350* for 30 min. or until bubbly. Top with french fried onions and return to oven for 5 min.
CHICKEN BARLEY STEW
1 tsp. oil1 c. chopped onion
2 c. (or 1 can) chicken broth
2 c. water
1/2 c. quick-cook barley
2 tsp. chili powder
2-3 c. frozen corn, green beans, peas
2 c. shredded chicken
1 can diced tomatoes
1 Tb. dried parsley or cilantro
Saute onion in oil 5 min. Add broth and water, bring to a boil. Stir in barley and chili powder. Simmer 5 min. and add veggies. Anything is really fine here. I use some frozen, some canned (never canned peas--they are icky). Cover and simmer 5 min. until barley is tender. Stir in chicken (or beef or turkey, cooked) and tomatoes (spicy ones are good). Add parsley now. Heat through and serve.
CASHEW CHICKEN
1/2 c. ketchup
2 T. soy sauce
1/2 t. salt
1 T. worcestershire sauce
3 T. sugar
1 1/2 t. sesame oil
1/4 t. cayenne pepper
1/2 c. chicken broth
2 T. cornstarch
1/2 t. sugar
1/2 t. salt
3 whole chicken breasts (as in 6 halves) cut to bite size pieces
1/4 c. cooking oil (peanut works good)
2 T. grated or minced gingerroot
1 T. minced garlic
1 onion, chopped
1 can water chestnuts, drained and chopped a bit
1 can bamboo shoots, drained and sliced
1 1/2 c. cashews
Combine ketchup, soy sauce, salt, worcestershire, sugar, sesame oil, cayenne, and broth in a bowl.
In another bowl, combine cornstarch, sugar and salt and toss chicken pieces in this.
Heat cooking oil in a wok or frying pan to a high heat and add chicken mixture, ginger, garlic and onion. When chicken is cooked through, add chestnuts and bamboo shoots, and ketchup mixture and cook until it comes to a boil. Add cashews. Serve on rice.
2 T. soy sauce
1/2 t. salt
1 T. worcestershire sauce
3 T. sugar
1 1/2 t. sesame oil
1/4 t. cayenne pepper
1/2 c. chicken broth
2 T. cornstarch
1/2 t. sugar
1/2 t. salt
3 whole chicken breasts (as in 6 halves) cut to bite size pieces
1/4 c. cooking oil (peanut works good)
2 T. grated or minced gingerroot
1 T. minced garlic
1 onion, chopped
1 can water chestnuts, drained and chopped a bit
1 can bamboo shoots, drained and sliced
1 1/2 c. cashews
Combine ketchup, soy sauce, salt, worcestershire, sugar, sesame oil, cayenne, and broth in a bowl.
In another bowl, combine cornstarch, sugar and salt and toss chicken pieces in this.
Heat cooking oil in a wok or frying pan to a high heat and add chicken mixture, ginger, garlic and onion. When chicken is cooked through, add chestnuts and bamboo shoots, and ketchup mixture and cook until it comes to a boil. Add cashews. Serve on rice.
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