Chicken Parmesan (or Mozzarella) Risotto April 5, 2009

I found this recipe on a website called SparkPeople.com. I used mozzarella instead of the Parmesan. It was delicious!!

3 Boneless, skinless chicken breast
Butter, unsalted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1/4 tsp
Chicken Broth, 6 cup
Olive Oil, 1 tbsp
Onions, raw, 1/2 cup, chopped
Uncle Ben’s Instant Whole Grain Brown Rice, 1.5 cup
*Kraft Mozzarella Finely shredded Part Skim cheese, 1.25 cup
Milk, nonfat, 2/3 cup
Butter, unsalted, 1/3 cup, melted

Bring stock to simmer in seperate pan for later use.
Heat butter over medium heat.
Add chicken 1/4 teaspoon of salt and all the pepper.   Cook until just done and remove from pan.
Add olive oil over low heat add onion and cook stirring until translucent.
Add rice stir until opaque.
Add 1/2 c broth and remaining salt;  cook until absorbed.  Maintain heat so the pot is bubbling gently.
Continue cooking until rice is tender around 20 minutes.
Mix milk and 1/3 cup butter.
Stir in chicken, cheese, milk and butter mixture,  and parsley.
Heat through and serve with additional mozzarella cheese for on top.
Makes 7 1 cup servings

Servings Per Recipe: 7
Amount Per Serving
Calories: 417.7
Total Fat: 21.7 g
Cholesterol: 104.3 mg
Sodium: 1,909.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 1.1 g
Protein: 40.6 g

Heart Healthy Oven-Fried Chicken March 10, 2009

I found this recipe in a little magazine I sometimes get from Walgreens pharmacy called Diabetes & You.

 

Active Time: 20 Minutes

Total: 1 hour 35 minutes (including marinating time)

4 servings

1/2 C buttermilk

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon hot sauce, sauce as Tabasco

2.5 – 3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks

1/2 C whole-wheat flour

2 tablespoons sesame seeds

1 1/2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon baking powder

1/8 teaspoon salt

Freshly ground pepper, to taste

Olive oil cooking spray

 

1.  Whisk buttermilk, mustard, garlic, and hot sauce in a shallow glass dish until well blended.  Add chicken and turn to coat.  Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.

2.  Preheat oven to 425*F.  Line a baking sheet with foil.  Set a wire rack on the baking sheet and coat it cooking spray.

3.  Whisk flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl.  Place the flour mixture in a paper bag or large sealable plastic bag.  Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat.  Shake off excess flour and place the chicken on the prepared rack.  Discard any leftover flour mixture and marinade.  Spray the chicken pieces with cooking spray.

4.  Bake the chicken until golden brown and no longer pink in the center, 40-50 minutes.**

 

**My note:  To ensure safety always cook chicken until internal temperature reaches 180*F.

Chicken and Barley soup February 19, 2009

I received this recipe from WebMD.  It looks really good!!

 

Winter Chicken & Barley Soup

Ingredients:

• 1 tablespoon olive or canola oil
• 1/2 cup chopped onion
• 1 cup chopped celery
• 2 cups sliced mushrooms (about 6 ounces)
• 1 tablespoon minced garlic
• 1 cup chopped carrots
• 1 1/2 cups chopped, cooked skinless chicken breast (about 7 ounces cooked)
• 5 cups low-sodium chicken broth
• 2/3 cup pearl barley
• 1/4 cup chopped fresh parsley (or 1 tablespoon parsley flakes)
• 1/3 slivered almonds, toasted (toast by heating over medium heat in nonstick frying pan, stirring often, until golden brown)
• Pepper to taste
• Salt to taste (optional)

Preparation:

1. Add oil to a large nonstick saucepan over medium heat. Stir in onions, celery, mushrooms, and garlic and saute until mushrooms are lightly browned (about 7 minutes).
2. Stir in carrots, chicken, and broth and bring to boil. Stir in the barley, cover the saucepan, and reduce heat to simmer. Cook for about an hour or until barley is just tender.
3. Turn off the heat and stir in parsley and almonds. Add pepper to taste and salt to taste if desired.

Yield:
6 servings

Nutritional Information:
Per serving: 246 calories, 18 g protein, 26 g carbohydrate, 9.5 g fat, 2 g saturated fat, 32 mg cholesterol, 6 g fiber, 156 mg sodium. Calories from fat: 33%.

© 2007 Elaine Magee

Rotisserie Chicken casserole December 23, 2008

You know those rotisserie chickens they sell in the store?  They are WONDERFUL!  We have started using them for a lot of dishes.  Here’s what we had tonight.

We use two chickens for our family but you can just use one.

1 family size can cream of mushroom soup

1 family size can chicken and rice soup

mushrooms, chopped and sauteed in butter.

breadcrumbs (about 1.5 cups) mixed with shredded mozzarella (about 1 cup)

Preheat oven to 350.

In a bowl, mix the soups.  Add chicken meat.  Pour into a large casserole.  Top with breadcrumb and cheese mixture.  Bake  until heated through, about 20 minutes.  How do you use the rotisserie chickens?

Chicken cakes with Creole sauce February 14, 2008

This recipe is from the magazine Southern Living.  I haven’t tried it, but it sounds delicious!!

To get a head start, refrigerate the shaped cakes overnight, and pan-fry them right before dinner.

Ingredients

2 tablespoons butter or margarine
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chopped cooked chicken
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
 Creole Sauce
 Garnish: chopped fresh parsley

Preparation

Melt butter in a large nonstick skillet over medium heat.Add bell pepper, onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.

Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties.

Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels.

Repeat procedure with remaining 2 tablespoons oil and patties. Serve immediately with Creole Sauce. Garnish, if desired.

Yield

4 servings

writePublicationAppearance();Southern Living, FEBRUARY 2002

EASY CHICKEN PARMESAN February 1, 2008

 From the “Quick and Simple” Rss feed…

http://www.thecookingnews.com/archives/016227.php
SERVES 4

• 1 1/2 cups marinara sauce
• 4 leftover chicken breasts (or use thick slices of rotisserie chicken)
• 1/2 cup bread crumbs
• 2 tablespoons melted butter
• 1 cup shredded mozzarella cheese

Preheat broiler.Heat marinara sauce and chicken in a large ovenproof skillet until warmed through, 5-7 minutes.

In a small bowl, combine bread crumbs, melted butter and cheese; sprinkle over chicken and sauce. Place skillet under the broiler and cook until topping is melted and beginning to color, 3-5 minutes. Serve with steamed green beans or broccoli.

Chicken Enchiladas December 29, 2007

This is a favorite at Justin’s house whenever Rhonda (Justin’s mom) makes it.

2 cups cooked and shredded chicken (they use 1 whole rotisserie chicken)

3 Tbs plus .5 cup oil, divided (or you can use butter)

1 Tbs flour

.25 cup chili powder (they use New Mexican)

16 oz chicken stock

10 oz tomato puree

1 tsp dried oregano

.5 tsp ground cumin

salt

3 cups grated cheddar cheese

1 onion, chopped

corn tortillas

1 cup sour cream

.5 cup chopped green onions

garlic

cilantro

Preheat oven to 350.  Heat 3 Tbs oil.  Add flour and brown, whisking 1 minute.  Add chili powder and cook 30 seconds.  Stir in stock, tomato puree, oregano and cumin and bring to a boil.  Reduce heat and simmer 15 minutes until flavors are well-blended.  Season to taste with salt.  You can add onions, garlic and cilantro to the sauce, then strain it so it’s smooth.

Spoon some sauce into a baking dish to coat.  Combine cheese, chicken and onion for filling.  Heat remaining .5 cup oil in a skillet until hot.  Using tongs, dip in tortillas, one at a time, to soften.  Drain on paper towels.  Dip each tortilla in sauce.  On a plate, fill with a generous spoonful of filling and roll up.  Place enchiladas seam side down in baking dish.  Bake 30 minutes.  Top with sour cream, scallions, and cilantro.

Easy cheesy chicken and rice bake December 29, 2007

This is a yummy chicken and rice casserole that just screams “Comfort Food!!”   To make it easier, use 2 large cans of chicken instead of the chopped, cooked chicken.  I usually use the cans, and it’s delicious!

1.5 cups uncooked long-grain rice

.5 cup butter

1 onion, chopped

2 garlic cloves, minced

4 green onion, chopped

2 cans cream of chicken soup

3 cups chopped cooked chicken

.25 tsp salt (I don’t add salt if I use canned chicken)

.25 tsp pepper

1 cup shredded Cheddar-Colby cheese blend

.25 cup bread crumbs

Prepare rice as directed.

Melt butter in a skillet, add onions and garlic.  Saute’ 10 minutes or until tender.  Stir in chicken, soup, salt, and pepper.

Combine with rice and pour into a 9 x 13 pan.  Top with cheese and crumbs.

Bake at 350 for 25 minutes or until cheese is melted.

Chicken Stuffing Bake 2 December 26, 2007

This is another version of a quick easy dinner using chicken and stuffing.

Ingredients:

1 1/4 cup boiling water

4 Tbs butter, melted

1 box stuffing

6 chicken breasts

paprika

1 10 3/4 can condensed cream of mushroom soup

1/3 c milk

1 t dried parsley

Directions:

Mix water and butter.  Add stuffing.  Mix lightly.

Spoon stuffing along center of 3 quart baking dish.  Arrange chicken on each side and sprinkle with paprika.  Mix soup, milk, parsley.  Pour over chicken.  Bake at 400 for 30 minutes.

Country Chicken Casserole December 19, 2007

Creamy chicken, veggies, and stuffing.

Add Ingredient Add Divider

Ingredients

1 can 10.75 oz Cream of Celery

1 can 10.75 oz Cream of Potato

1 cup milk

.25 tsp dried thyme leaves, crushed

1/8 tsp black pepper

4 cups cooked cut-up veggies

2 cups cubed cooked chicken or turkey

1.5 cup water

4 Tbs butter or margarine

4 cups Pepperidge Farm Herb Seasoned stuffing

Add Cooking Step

Directions

1. Mix soups, milk, thyme, black pepper, veggies, and chicken in a 3 qt shallow baking dish.

2. Heat water and margarine to a boil in a medium saucepan over high heat. Add stuffing.  Mix lightly.  Spoon stuffing over chicken mixture.

3. Bake at 400*F for 25  minutes or until hot.

I haven’t tried this recipe yet.