Slow Cooker Recipes - Chicken Continental

Slow Cooker Recipes - Chicken Continental

INGREDIENTS:
. 2 (8 ounce) jars dried beef
. 6 skinless, boneless chicken breast halves
. 1 cup sour cream
. 1 (10.75 ounce) can condensed cream of mushroom soup
. 1/4 cup all-purpose flour

DIRECTIONS:
1. Lightly grease slow cooker ad line with dried beef. Place 2 to 3 chicken breasts in slow cooker. Combine sour cream, soup and flour in a medium bowl amd mix together; pour 1/2 of mixture over chicken. Top with some dried beef, add the remaining chicken breasts and pour in the remaining mixture.

Top with the rest of the dried beef.

2. Cook in slow cooker on Low for 8 hours, or on High for 4 hours.


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Chicken and Winter Squash Chowder

Chicken and Winter Squash Chowder

1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
2 tablespoons tomato paste
1 cup winter squash, diced
2 tablespoons unbleached flour
1/3 cup brandy
1 cup skinned chicken breast, cooked, diced
2 cups chicken stock
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh marjoram or 1 teaspoon dried
2 cups winter greens, chopped (kale, chard, mustard)
Salt and white pepper to taste

Saute chicken until lightly brown in a large sauce pan
lightly sprayed with vegetable oil. Add carrot, celery,
onion, squash, oregano and marjoram. When vegetables
start to brown, add tomato paste, stir and sprinkle flour
over the top. Continue to saute so that the flour browns
slightly. Add stock and brandy, bring to a simmer and
cook 20-30 minutes. Toss in chopped greens just before
serving. Season with salt and white pepper.

Chicken Recipes - Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
1/3 cup each rice wine or dry sherry, soy sauce, cashews
1/4 cup each cornstarch, hoisin sauce
1 tbsp. fresh ginger, grated
1 can (6 oz.) water chestnuts
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
Directions
Heat oil in skillet or wok. Cook chicken until no longer pink
and set aside in a bowl. Add onion and celery to skillet and cook
until crisp-tender. Combine rice wine or sherry, soy sauce,
cornstarch and ginger together; stir until cornstarch dissolves.
Return chicken to celery and onion in skillet; add water chestnuts and
sauce. Cook until sauce starts to thicken. Add Chinese cabbage and
bean sprouts; cook for 1 - 2 minutes; do not overcook because cabbage
will become mushy. Stir in hoisin sauce and cashews and serve over
hot rice or noodles.
Makes 4-6 servings.

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Chicken Recipes

Chicken Recieps - Southwestern Chicken Salad

Southwestern Chicken Salad


3 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon fajita seasoning mix or taco seasoning
4 1/2 cups assorted, torn lettuce
2 tomatoes - cut in wedges
1/2 cucumber, peeled and slices
4 chopped green onions
1 diced avocado
1 cup corn, thawed
1 cup black beans
1/4 cup chopped cilantro
ranch dressing (I add salsa to taste)

Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside.

While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.

Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste. Serve immediately.

Calories 336; Fat 12.8g; Cholesterol 51mg; Sodium 86mg; Potassium 1050mg; Carbohydrate 30.8g; Fiber 10.1g; Sugars 4.5g ; Protein 28.2g.

Chicken Biriyani

Chicken Biriyani

4 tablespoons butter
1 large onion, chopped
Coarse salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 (3-inch) cinnamon stick
1 tablespoon minced fresh ginger
1 1/2 cups basmati rice
3 cups chicken stock
1 (3- to 4-pound) chicken, cut up and trimmed of excess fat; skin
removed if desired
1/4 cup slivered blanched almonds, optional

1. Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.

2. Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.

3. Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than 1/2 cup boiling water, and cook until done.

4. Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.

Note: Cardamom seeds can be eaten, but cloves should be removed after cooking.

Chicken Marengo Chicken Recipes

Chicken Marengo

Chicken Recipes

12 ounces Fresh Mushrooms
2 tablespoons Vegetable Oil
3 tablespoons Chicken Parts
2 (16 ounce) c Whole Tomatoes -- broken up
1/2 cup Dry White Wine or Apple Juice
1 1/4 teaspoons Salt
1 pinch Ground Black Pepper
1 clove Garlic -- crushed
2 tablespoons Flour
1/4 cup Water
1/2 teaspoon Grated Lemon Rind
1 teaspoon Parsley -- chopped

Rinse, pat dry and slice mushrooms (makes about 4 cups). In large skillet heat oil until hot; add mushrooms and saute until golden, about 5 minutes. Remove with a slotted spoon and set aside.

Add chicken; brown on all sides; drain off drippings. Add tomatoes, wine, salt, black pepper, garlic and reserved mushrooms. Bring to a boil; reduce heat and simmer, covered, until chicken is tender, 45 to 50 minutes.

Combine flour, water and lemon rind. Add to skillet; cook and stir until thickened, about
2 minutes. Sprinkle with parsley.



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Chicken Breast Recipes - Grilled Tandoori Chicken Chicken Recipes - Recipes for Chicken

Grilled Tandoori Chicken - 9g Carbs, 1g Fiber

Serves: 4
Preparation time: 30 minutes
Cooking time: 10 minutes

16 bamboo skewers
1 lb boneless, skinless chicken breasts

For the tandoori marinade:
1 tsp paprika
1 tsp turmeric
1/4 cup fresh lemon juice
1/2 cup non-fat, plain yogurt
2 large cloves garlic
1 Tbsp grated, fresh ginger root
1/2 tsp ground coriander seeds
1/2 tsp ground cumin
1/4 tsp cayenne pepper

For the yogurt sauce:
1/2 cup non-fat, plain yogurt
1 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 Tbsp chopped cilantro leaves

1. Soak the skewers in water for at least 30 minutes or overnight.

2. Mix all of the ingredients for the marinade together and
set aside.

3. Cut the chicken into 16 1-inch strips. Add the chicken to
the marinade and coat it well. Cover and refrigerate for
20 minutes.

4. Meanwhile, preheat the grill and make the sauce. Combine
all of the ingredients for the yogurt sauce, spoon it into
a serving bowl and let stand at room temperature while you
cook the chicken.

5. Skewer each piece of chicken with one of the skewers.
Place the chicken on the grill and cook for about 2 minutes
on each side, until the chicken is cooked through. Serve
the chicken with the yogurt sauce.

Serving size: 4 skewers
Nutrition Facts:
165 Calories, 2g Total Fat, 0g Saturated Fat, 29g Protein,
9g Total Carbs, 1g Dietary Fiber, 227mg Sodium,
9% Calories from Fat, 70% Calories from Protein,
21% Calories from Carbs

Chicken Breast Recipes - Grilled Tandoori Chicken Chicken Recipes - Recipes for Chicken