Honey-Mustard Chicken Salad Napoleons

Honey-Mustard Chicken Salad Napoleons

Serves: 6

Ingredients:
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
2 cups chopped cooked chicken
1/2 cup chopped pecans
4 green onions, sliced
1/2 small red pepper, chopped (optional)
1 cup honey mustard salad dressing

Directions:
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Cut into 3 strips along
fold marks. Cut each strip into 2 rectangles. Place on baking sheet.
Bake 15 min. or until golden. Let cool.

COMBINE chicken, pecans, onions, pepper and dressing.

SPLIT each pastry into 2 layers, making 12 layers in all. Divide
chicken mixture among 6 bottom layers and top with top layers.

Chicken Parmesan Pasta Salad

Chicken Parmesan Pasta Salad

Ingredients

1 package Betty Crocker® Suddenly Salad® Caesar pasta salad mix
1/4 cup mayonnaise or salad dressing
1/4 cup milk
2 cups cubed cooked chicken or turkey
1 medium cucumber, coarsely chopped (1 cup)
1 medium tomato, seeded and coarsely chopped (3/4 cup)

Directions

1 . Cook and drain pasta mix as directed on package. Rinse with cold water until chilled; drain.

2 . In large bowl, stir together seasoning mix (from salad mix), mayonnaise and milk. Stir in pasta and remaining ingredients. Toss with croutons and Parmesan Topping (from salad mix). Serve immediately, or cover and refrigerate up to 2 hours before serving.

CHICKEN - GREEN BEAN CASSEROLE

CHICKEN - GREEN BEAN CASSEROLE

1/2 c. milk
2 cans chop suey vegetables
4 c. cubed cooked chicken
2 pkgs. frozen green beans* (French style)
1 1/2 c. grated Cheddar cheese (about 1/2 lb.)
1 can French fried onions

Blend soup and milk. Drain chop suey vegetables. Fold in all other ingredients except French fried onions. Place in buttered casserole 13x 9 x 2. Bake at 350 degrees for 45 minutes. Top with French fried onions and bake 10 minutes more.

*Pre-cook green beans.

HAWAIIAN CHICKEN SALAD

HAWAIIAN CHICKEN SALAD
Serving Size : 6

3 Whole chicken breasts
- skinned and boned
1 1/2 c Sour cream
1/2 c Chutney, finely chopped
1 t Curry powder (more to taste)
1/4 ts Ground ginger
1/4 c Toasted shredded coconut
3 Cantaloupes
-Small honeydew melons
-Large papayas
4 c Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

Chicken Divan

Chicken Divan

3/4 cup milk
3 ounces cream cheese, cubed
1/2 teaspoon Worcestershire sauce
1 cup broccoli florets, cooked, drained
3/4 cup shredded sharp Cheddar cheese
2 boneless, skinless chicken breasts,
cooked (large size)

Preheat oven to 350 degrees F. Heat milk and cream cheese cubes over low heat, stir until smooth. Stir in the Worcestershire sauce. Place broccoli in a 10 x 6-inch baking dish. Top with 1/2 cup of Cheddar cheese, break chicken into pieces and pour cream cheese sauce. Cover with foil. Bake for 25 minutes. Remove from oven and sprinkle the remaining 1/4 cup Cheddar cheese and bake until Cheddar cheese is melted - approximately 5 minutes.

Chicken Breast in Herb Mustard Cream Sauce

Chicken Breast in Herb Mustard Cream Sauce
Serves 2.

1 boneless chicken breast, cut in half
1 to 2 tablespoons balsamic vinegar
1 tablespoon white wine
1/2 cup heavy cream
1 tablespoon herbed Dijon mustard

Sauté chicken breast halves in a little olive oil until golden brown and cooked throughout. Remove to a warm plate. Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar,scraping the pan and reducing the liquid until thick and syrupy. Add the heavy cream and boil vigorously, continuously scraping the pan with
a wooden spoon, until the cream is thick and reduced by about half its original volume.
Remove from heat, stir in the mustard, and spoon over the chicken.

Avocado Glazed Chicken Breast

Avocado Glazed Chicken Breast
Serves 2.

1/4 cup all-purpose flour
Vegetable oil
1/4 teaspoon salt
1 teaspoon tarragon
1 teaspoon pepper
1 teaspoon basil
1 large whole chicken breast, boned, halved (skin on)
2/3 cup white wine
1 tablespoon sweet butter
1 egg, beaten
1 small ripe California avocado

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat.
Heat a thin layer of oil in skillet. Sauté chicken skin side down until golden. Turn and sauté other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation. Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy. Place halved avocado cut side down and slice. Press down on avocado
with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.

Chicken In Wine, In No Time

Chicken In Wine, In No Time

1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2-3 pounds chicken, cut in strips
1/4 cup oil
1 package dry onion soup mix
1 cup dry white wine
water

Combine first 3 ingredients in bag. Shake chicken to coat. Brown
chicken well in oil in skillet. Sprinkle with soup mix, pour in
wine. Add a little water. Cover, simmer 45 or until tender.

Now go play with the kids.

Servings: 4

Herbed Chicken in Pastry

Herbed Chicken in Pastry

Serves: 4

Ingredients:
4 boneless chicken breast halves
2 tbsp. butter OR margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) Alouette® Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley

Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water.
Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.

CHICKEN TACOS

CHICKEN TACOS
1 box (4.7 oz) Old El Paso® Stand 'N Stuff™ taco shells
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 package (1.25 oz) Old El Paso® taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions
Additional ranch dressing, if desired

1 . Heat taco shells in oven as directed on box.
2 . Meanwhile, in medium microwavable bowl, place chicken. Sprinkle
with taco seasoning mix; toss gently to coat. Microwave uncovered on
High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3 . Spoon warm chicken mixture into heated taco shells. Top with
lettuce, tomato, cheese and onions. Drizzle with additional dressing.

Hawaiian Grilled Chicken

Hawaiian Grilled Chicken

1/3 c. white wine vinegar
2 small red bell peppers, halved and
2 small onions, halved
2 small zucchinis, halved lengthwise
2 small Yellow squash, halved lengthwise
1/2 med. size ripe pineapple **
2 Broiler-fryers, split (2 to 2 1/2 Lb each)
3 T. Dried rosemary
1/4 c. coarse grain mustard seed

** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on.
In a small bowl, combine vinegar, mustard, and rosemary.
Brush chicken on both sides with 2 tablespoons of the marinade.
Let stand 30 minutes or refrigerate at least 1 hour or overnight.
If refrigerated overnight, remove 30 minutes before grilling.

Place chicken on grill about 6 inches from low-glowing coals.
Grill, turning and basting with reserved marinade, 30 to 50 minutes, or until juices run clear when pierced with a knife. About 10 minutes before chicken is done, place pineapple and vegetables on grill; brush with marinade.

Cook 3 to 4 minutes; turn. Brush with marinade; heat 5 minutes longer or until hot.

Orange Honey Chicken

Orange Honey Chicken

1-1/2 cups vegetable juice
2 tbs lemon juice
4 tsp honey
1/2 tsp grated orange peel
1/4 tsp garlic powder
1/8 tsp black pepper
2-1/2 to 3-lb broiler-fryer, cut-up

In 12x8 inch baking dish, stir together vegetable juice, lemon juice, honey, peel, garlic powder and pepper. Place chicken in marinade, turning to coat. Cover; refrigerate at least 2 hours, turning pieces occasionally.

Remove chicken from marinade, reserving marinade. Place chicken on grill; grill 6 inches from heat 35 minutes or until fork-tender, basting chicken with marinade and tuning occasionally with tongs.

Makes 6 servings.

Succulent Parmesan Chicken

Succulent Parmesan Chicken

1 lb boneless, skinless chicken breasts
1 cup mayo
1/2 cup shredded Parmesan
Dash of Oregano

Preheat oven to 375. Place 1 lb boneless chicken breasts in baking a dish.. Mix mayo and Parmesan together in a separate bowl. Spoon over chicken, add a dash of oregano and bake approx 30-40 minutes. (Check for doneness)

Slowcooker Cheesy Chicken

Slowcooker Cheesy Chicken

6 boneless chicken breasts
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon garlic powder, or to taste
2 cans (10.75-oz. ea.) condensed cream of chicken soup
1 can (10.75-oz.) condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix the undiluted soups together and pour over chicken in a slowcooker or crockpot.
Cook on LOW all day (6 to 8 hours.) Serve over rice or noodles.

Dilled Sour Cream Chicken

Dilled Sour Cream Chicken

8 to 10 skinless chicken pieces (I used boneless chicken breasts)
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked

Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle
with pepper.

Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms.
Pour over chicken. Sprinkle with paprika. Bake uncovered at 350
degrees F for 1 hour or until chicken is tender.

Serve over egg noodles if desired.

Makes 4 to 6 servings.

Chicken recipe

Chicken recipe

frozen boneless chicken breast (4 or 5)
2 cans Campbell Condensed cream of Chicken Soup
3 cans Campbell Condensed Fiesta Cheese Soup
Garlic Salt

Put it all in the crockpot and cook for 5 to 7 hours.

Chicken Wellington

Chicken Wellington

Thaw Time: 30 minutes
Prep Time: 25 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes

Serves: 4

Ingredients:
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
4 boneless chicken breast halves
1/2 tsp. dried thyme leaves, crushed
2 tbsp. butter OR margarine
3/4 cup sliced mushrooms
1 medium onion, finely chopped
1 tbsp. chopped fresh parsley
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. Dijon mustard

Directions:
THAW pastry sheet at room temperature 30 min. Mix egg and water.
Preheat oven to 400°F.

SPRINKLE chicken with thyme. Season with salt and pepper if desired.
Melt 1 tbsp. butter in skillet. Add chicken and cook until browned.
Remove chicken from skillet. Cover and refrigerate 15 min. or up to
24 hr.

ADD remaining butter to skillet. Add mushrooms and onion and cook
until tender and liquid is evaporated. Stir in parsley.

MIX cream cheese and mustard. Unfold pastry on lightly floured
surface. Roll into 14" square and cut into 4 (7") squares. Spoon
about 1 tbsp. mushroom mixture on each square. Top with chicken.
Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges
of squares with egg mixture. Fold each corner to center on top of
chicken and seal edges. Place seam-side down on baking sheet. Brush
with egg mixture.

Southwestern Style Cornish Game Hens

Southwestern Style Cornish Game Hens

1/2 cup
Fresh Lime Juice
1/4 cup Olive Oil, Extra Virgin
1 tablespoon Minced Garlic
2 teaspoon Cumin, Ground
3 tablespoon Cilantro, Chopped
1 tablespoon Mesquite Meal
3 each Cornish Game Hens
Salt and Pepper to taste

Lime wedges and cilantro sprigs for garnishing

Combine lime juice, olive oil, garlic, cumin, cilantro
and mesquite meal in a large bowl and mix well. Remove
giblets from the birds, set aside for another use, and
wash the birds. Place the birds into the marinade
coating the birds then place them into the refrigerator
for 2 hours turning the birds after 1 hour. After
removing them from the refrigerator salt and pepper the
cavities.

Preheat oven to 350 degrees F. Place the birds on
their backs and cover them baking for 1 1/2 to 1 3/4
hours. Every 15 minutes or so baste with the marinade.

CHICKEN POT PIE

CHICKEN POT PIE

Warm your belly with this traditional favorite. The fillo dough not only adds a unique texture, but also contains less fat than pie crust or puff pastry.

Ingredients
1 (2-1/2 lb.) chicken, quartered
2 quarts water
1 tablespoon plus 1 teaspoon salt, divided
2 cups medium diced carrots
2 cups medium diced celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons flour
1 cup frozen peas, thawed
1 teaspoon chopped fresh basil
1-1/2 teaspoons ground black pepper
1/4 cup sour cream
15 sheets Athens or Apollo fillo dough, thawed
1/2 cup butter, meltedPlace chicken, water and 1 tablespoon salt in 4-quart stock pot. Bring to a boil over high heat; reduce heat to low and simmer chicken until tender, about 60 minutes. Remove chicken, reserving broth. Cool chicken; dice to make 2 cups meat. Strain chicken broth into fresh pan.

Simmer carrots, celery and onion in strained chicken broth until tender. Strain the vegetables, reserving the stock. Over high heat, reduce stock in volume to 2 cups, then strain and reserve the stock.

In small saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; mix well. Cook 1 minute, then whisk in 2 cups reserved broth. Bring to a boil, stirring constantly; simmer 2 to 3 minutes, or until thickened slightly. Remove from heat and cool slightly.

In large bowl, mix chicken, cooked vegetables and thawed peas. Pour thickened chicken broth over chicken and vegetable mixture. Season with basil, remaining 1 teaspoon salt and pepper. Cool completely; stir in sour cream.

Layer 9 fillo sheets, brushing each sheet with melted butter. Do not butter top sheet. Cut fillo to line bottom and sides of 9-inch pie pan. Spread chicken mixture over dough. Top with 6 fillo sheets, brushing each sheet with melted butter. Cut to cover pie pan. Butter top and edges. Pierce top layer with fork several times to vent.

Bake in preheated 375°F oven for 10 minutes; lower oven temperature to 350°F and continue baking for 40 minutes or until golden brown. Let stand 5 minutes. Serve hot.
Serves 6
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.

Low Calorie Roast Chicken and Gravy

Low Calorie Roast Chicken and Gravy

2 carrots
2 stalks celery
1 large onion
1 small can tomatoes
2 cloves garlic
Roasting chicken

Chop vegetables, put in roasting pan,
pour tomatoes over, season chicken and
place on top of vegetables.
Roast until done.
Remove chicken to plate.
Skim off fat from vegetables,to make gravy,
put veg in blender and blend until smooth.
Carve chicken and serve with vegetable
gravy.

Chciken Recipes - chicken and dumplings

chicken and dumplings

Chicken Recipes

6 chicken breasts
1/4 teaspoon itialian seasoning
garlic and pepper seasoning
worcestershire sauce
soy sauce
chopped onion
about 5 cups water


put chicken into the water
cooked until chicken is tender
debone chicken then put in the spices
cook about another 1 hour and 30 minutes
then put in dumplings cook again until
dumplings are cooked


dumpling recipe

2 cups flour
2 teaspoons baking powder
2 tablespoons shortning
1 cup of milk

mix flour baking powder cut the shortning
in then add milk and mix then drop by spoonful
into boiling chicken mixture and let cook until
dumplings are done

Chciekne Recipes Mailing List

Chicken Recipes - Melba Toast Chicken

Chicken Recipes - Melba Toast Chicken




1/4 cup vegetable oil
1 box (about 5 ounces) plain Melba Toast (place in a heavy-duty
freezer bag and pound with a blunt, heavy object to a medium fine
texture)
2 large eggs
1 tablespoon Dijon mustard (or equivalent spicy mustard)
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon cayenne (optional)
4 chicken leg quarters (separate into drumsticks and thighs, remove
skin and pat dry with paper towels)

Adjust oven rack to upper-middle position and pre-heat oven to 400
degrees. Line sheet pan with foil and set large flat wire rack over
sheet pan.
Drizzle vegetable oil over Melba toast crumbs in a shallow dish or
pie plate. Toss well to coat.
With a fork, mix eggs, mustard, thyme, salt, pepper, oregano, garlic
powder and optional cayenne in a second shallow dish or pie plate.
Working one piece of chicken at a time, coat both sides with egg
mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken,
press to coat. Turn chicken over and repeat on other side. Gently
shake off excess and place on rack.
Bake until chicken is a deep nutty brown and juices run clear, about
40 minutes.

Chicken Tamale Pie

Chicken Tamale Pie

Ingredients
8 1/2 oz Corn muffin mix
1 c Cheddar or Monterey Jack;
-shredded
1 1/2 c Chicken or turkey; cooked
-shredded
10 3/4 oz Cream of chicken soup
4 oz Chiles, green; chopped
1 c Corn, whole kernel
1/2 c Scallions; chopped
1 Garlic clove; minced
1 ts Chili powder



Instructions-
1. Prepare muffin mix as directed on package, adding 1/2 cup
of the cheese with the mix. Set aside. (Do not bake.)

2. Cook and stir chicken, soup, chilies, scallions, garlic and chili powder
in a large saucepan until heated through.

3. Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup
mixture over muffin mixture to within 1/2" of the edge. Bake at 350 degrees for
25 minutes or until cornbread is golden. Top with cheese.

Mexican Chicken Casserole

Mexican Chicken Casserole

Ingredients:
4 boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can rotel tomatoes
1 jar con queso cheese or cheese whiz
1 bag chili cheese fritos chips
1 small onion

Preparation:

Boil chicken, cool and cut in pieces on bottom
of casserole dish.

Melt cheese and pour over chicken.

Dice onions and put over cheese.

Mix soups and tomatoes together. Pour half in
casserole dish.

Crush frito chips and mix with second half of soup
mixture. Add this to the casserole dish.

Bake at 375 for 20-30 minutes or until chips start
to brown.