Chicken Recipes

Chicken is a staple in most families.  It is versatile, inexpensive, healthy, and a favorite of many.  If you are looking for new ways to dress up the chicken in your family meals, here are some recipes for you.  These recipes are easy, inexpensive, and tasty.  Choose from Chickpea Chicken or Crunchy Salsa Chicken.  Both of these recipes are probably different than what you usually serve.  Be daring and try something new today.CHICKPEA CHICKEN4 not too thick boneless skinless chicken breasts1 can chickpeas, drained and rinsed1 cup low-fat chicken broth1/2 cup dried apricot halves, halved1/4 tsp cinnamon1/2 tsp salt1/4 tsp pepper2 tbsp fresh chopped parsleyPreheat oven to 425 degrees.  Combine chickpeas, broth, fruit and cinnamon in a 13×9-inch baking dish.  Arrange chicken on top of mixture and sprinkle with salt and pepper.  Spray with butter-flavored nonstick cooking spray.  Cover and bake 35-40 minutes or until chicken juices run clear.  Remove to serving platter and sprinkle with parsley.CRUNCHY SALSA CHICKEN1 cup toasted wheat germ1 tsp pumpkin pie spice1 tsp ground cumin3/4 tsp salt1/4 tsp cayenne pepper2 egg whites1 tbsp water4 skinless, boneless chicken breast halvesSALSA:3/4 cup peeled, diced orange3/4 cup mild salsa1 tbsp chopped cilantroPreheat oven to 400 degrees.Spray baking sheet with no-stick cooking spray.  In shallow dish, combine wheat germ, pie spice, cumin, salt and cayenne.  In second shallow dish, beat egg whites and water until frothy.  Dip chicken into egg white mixture and then into wheat germ mixture.  Dip and coat chicken again, coating thoroughly.  Arrange on baking sheet.  Lightly spray tops of chicken breasts with cooking spray.  Bake 18 to 20 minutes or until chicken is no longer pink in center.  Combine salsa ingredients in small bowl.  Serve chicken with salsa.Enjoy!

For an easy meal that can be ready in around thirty minutes try this Chili-Spiced Chicken.  Add some crunch, color, and a tad of citrus by adding Broccoli with Orange Cream Sauce (A good way to interest your kids in this healthy vegetable!).  Dessert is elegant but very easy.  French Vanilla Tarts with Fresh Berries and Mint make it look like you’ve really outdone yourself!  This meal is perfect for the harried housewife, busy cook, or the person who doesn’t really like to cook but wants to impress someone.  Beginning cooks will also find this meal to be one they can do easily.

CHILI-SPICED CHICKEN

8 skinless, boneless chicken breasts

2 tsp onion powder

1 tsp salt

1 1/2 tsp paprika

1/2 tsp chile powder

Cooking oil spray

Preheat oven to 350 degrees.  Combine spices in a small bowl.  Sprinkle spice mixture evenly over chicken breasts.  Heat a large non-stick skillet over medium-high heat.  Spray pan with cooking spray.  Add chicken to pan and saute about 2 minutes on each side.  Remove chicken to a shallow baking pan and bake approximately 15 minutes or until juices run clear.

BROCCOLI WITH ORANGE CREAM SAUCE

1 1/2 lbs fresh broccoli, cut into florets

6 oz fat-free cream cheese, cubed

1/4 cup fat-free milk

1/4 tsp thyme

1/4 tsp salt

1/4 tsp grated orange peel

1/4 cup unsweetened orange juice

2 tbsp chopped walnuts

Steam broccoli for 6 to 8 minutes or until crisp-tender.  Meanwhile, in a small saucepan, combine the cream cheese, milk, thyme, salt and orange peel.  Cook and stir over low heat until blended.  Stir in orange juice until combined.  Place broccoli in a serving dish; top with the orange sauce and sprinkle with nuts.

Yields 6 servings 3/4 cup each =126 calories, 14 g carbs, 12 g protein

MINI FRENCH VANILLA TARTS WITH FRESH BERRIES AND MINT

1 box (1.34 oz) Sugar-Free French Vanilla Pudding and Pie Fillling Mix

1 pkg Graham cracker tart shells

Fresh seasonal berries

Mint sprigs for garnish, if desired

Prepare pudding mix as directed on box.  Pour pudding into tart shells and refrigerate.  Before serving, add 3 or 4 fresh berries and a mint sprig, if desired, for garnish.

HINT:  SAVE ANY LEFTOVER CHICKEN IN THE REFRIGERATOR, SEALED IN A ZIPLOCK BAG, FOR USE LATER IN THE WEEK.  PERFECT FOR CHICKEN TACOS.

Enjoy!

Try this Alabama Chicken Cacciatore meal and win over your family to this healthful, tasty dish.  This recipe is a quick, easy, and economical menu choice.  Add Western Broccoli Salad to add some crunch to the meal.  Finish this tasty meal with a Banana Split Cake that even the diabetics can enjoy!

ALABAMA CHICKEN CACCIATORE

1 tbsp unsalted butter

2 skinless, boneless chicken breast halves

1/2 cup chopped onion

1/2 cup chopped celery

1 garlic clove, minced

1 large can Italian-style diced tomatoes

1 cup fresh, sliced mushrooms

1/4 cup chopped green bell pepper

1/2 cup fresh chopped parsley

1 tsp basil

1 tsp oregano

1/4 tsp salt

1/4 tsp black pepper

sprinkle of red pepper flakes

5 servings hot cooked brown rice

In a large skillet, melt butter.  Add chicken to skillet and cook until no longer pink in center.  Remove chicken from skillet and chop into bite-sized pieces.  Set aside.

Add onion, celery, bell pepper, mushrooms and garlic to skillet.  Saute vegetables until crisp tender.  Return to chicken to skillet and add the tomatoes and remaining ingredients.  Cover and simmer 20 minutes.

Serve over rice. 

WESTERN BROCCOLI SALAD

4 cups fresh broccoli florets

1 med tomato, chopped

1 can (16 oz) kidney beans, rinsed and drained

3/4 cup chopped red onion

1 cup shredded reduced-fat cheddar cheese

3/4 cup ranch salad dressing

Steam broccoli until crisp tender.  Drain well.  In serving bowl, toss the broccoli, tomato, beans, onion, and cheese together.  Drizzle dressing over top and toss again to coat.  Cover and keep refrigerated until serving time.

Note:  Kidney beans should be an important part of a diabetics diet.

BANANA SPLIT CAKE

Crust:  2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:  3 small pkgs sugar-free vanilla pudding mix

3 cans fat-free evaporated milk

Topping:  2 medium bananas, sliced

1 large can crushed pineapple in its own juice

1 carton sugar-free whipped toppingH

3 tbsp chopped walnuts or pecans

3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened.  Chill in the refrigerator while making the crust.  To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan.  Remove filling from refrigerator and spread over top of crust.  Add topping ingredients one at a time in the order listed.  Refrigerate until serving time.

Enjoy!

If you are tired of fixing chicken in the same old ways and want to surprise your family and/or friends with something different, this Chicken Broccoli Braid recipe is for you!  Not only does it make a pretty presentation but it is almost a meal by itself.  This one dish contains your meat, veggies, dairy, and bread all-in-one.  Just add a salad and a simple dessert, if desired, and you have your meal!

CHICKEN ‘N’ BROCCOLI BRAID

2 cups cooked chicken breast, cubed

1 cup chopped fresh broccoli

1 cup shredded reduced-fat cheddar cheese

1/2 cup chopped red bell pepper

2 tsp dill

2 garlic cloves, minced

1/4 tsp salt

1/4 cup reduced-fat mayonnaise

1/4 cup reduced-fat plain yogurt

2 tubes refrigerated reduced-fat crescent rolls

1 egg white, lightly beaten

1 tbsp slivered plain almonds

Preheat oven to 375 degrees.   In a large mixing bowl, combine chicken, broccoli, cheese, red pepper, dill, garlic and salt.  Stir in mayonnaise and yogurt.  Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle.  Seal seams and perforations.  Place chicken mixture down the center third of the dough.  On each long side, cut dough 3-inches toward the center and about 1 1/2-inch intervals, forming strips.  Bring one strip from each side of filling and pinch ends together to seal.  Repeat the process until reaching the end.  Pinch ends of loaf on both ends to seal in the mixture.  Brush top with egg white and sprinkle almonds over the top.  Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.

1/8 of this recipe has 28 g carbs and 19 g protein.

Serve with a salad and you have a meal!

Enjoy!

Most of us today are watching our budgets and groceries are one of the areas where prices have risen quite a lot.  Yet we still want to feed our families healthy, nutrious meals and entertain our friends with festive dishes.  Here is a chicken meal that will fill the bill.  It is economical to make, goes from prep to table in an hour, and makes quite an impressive presentation.  And best of all, it is delicious.  Try it and I’m sure it will find a permanent home in your recipe files.

CHICKEN WELLINGTON

4 boneless, skinless chicken breast halves

1 tbsp olive oil

2 tbsp butter, softened, divided

1 tsp dried crushed rosemary

1/2 tsp rubbed sage

1/4 tsp salt

1/4 tsp fresh ground black pepper

2 pkgs (15 oz ea) refrigerated pie pastry

1 egg, lightly beaten

Sauce:

1 1/4 tsp chicken bouillon granules

1 1/4 cups hot water

2 tbsp butter

3 tbsp all-purpose flour

2 tbsp chicken broth

Flatten chicken to 1/4-inch thickness.  In a large shillet, cook chicken in oil and 1 tablespoon butter for 4 to 5 minutes on each side until juices run clear.

Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter.  Unroll pastry sheets and cut each into a 9-in square.  Place a chicken breast half on each square.  Spread the butter mixture over the chicken.  Fold the pastry over the chicken cutting off any excess pastry.  Pinch the seams to seal.  Place on a greased baking sheet; brush with the egg.  Bake at 450 degrees for 18 to 20 minutes or until a golden brown color.  Remove from oven and let stand for 10 minutes before serving. 

Meanwhile, make sauce.  Dissolve bouillon in hot water.  In a small saucepan, melt butter; stir in flour until smooth.  Gradually stir in bouillon and broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over the chicken.

Enjoy!

One of the smartest things the busy cook can do is to make double portions and freeze one for later.  This chicken pot pie recipe is designed with that idea in mind.  Make one of the pies in an aluminum or other freezable pie pan, pop it in the freezer and you have dinner for another busy day.  This takes no extra time during the initial preparations and will come in very handy later.  There is no need to buy expensive “quick” meals when you can make your own.  This is not only a “busy cook” idea but also a great way to cut back on your food budget.

ONE NOW, ONE LATER CHICKEN POTPIES

1 cup cooked chicken, cubed

4 cups frozen mixed vegetables, thawed

1 can (18.5 oz) ready-to-serve creamy chicken soup

1 can (18.5 oz) ready-to-serve cream of potato soup

1 pkg (15 oz) refrigerated pie pastry

Preheat oven to 400 degrees.

In a large mixing bowl, combine the chicken, vegetables, and soups.  Pour half the mixture into a nine-inch pie plate; repeat with the other half in another pie plate.  Roll out the pastry to fit the tops of the pies.  Cut “breathing” slits in the pastry sheets.  Fit pastry over the tops of the filling.  Trim and seal edges.  Bake at 400 degrees for 25 to 30 minutes or until golden brown.

NOTE:  If you want, you can put one of the pies in an aluminum or other freezer-proof pie pan.  Before baking, cover pie well and freeze for up to three months.  To cook the frozen pie remove from the freezer 30 minutes before baking.  Do NOT completely thaw.  Cover the edges of the crust loosely with aluminum foil.  Place pie on a baking sheet and bake at 425 degrees for 30 minutes.  Reduce heat to 350 degrees and remove the foil.  Bake 60 to 65 minutes more until golden brown.

Enjoy! (twice)

Chicken has always been a favorite American food.  It is also one of our healthiest meats.  If you are looking for new ways to serve chicken to your family and friends, give these recipes a try.  The Marinated Gourmet Baked Chicken will serve ten making it great for a crowd or large family.  The Chicken Divan is always a good choice and might be a good way to get your children to eat broccoli.MARINATED GOURMET BAKED CHICKEN10 boneless, skinless chicken breasts halves2 cups sour cream1 tbsp Worcestershire sauce2 tsps salt1 1/4 tsps paprika1 1/4 cups fine bread crumbsbutter, meltedPlace chicken in a shallow baking dish; set aside.  Combine the sour cream, Worcestershire sauce, salt and paprika.  Pour mixture over the chicken and turn chicken breasts to coat.  Cover the dish and refrigerate overnight.  The next day, coat the chicken breasts, one at a time, in the bread crumbs being sure to coat both sides.  Butter a baking pan and place the chicken pieces in the pan.  Cover and chill 1 1/2 hours or longer.  Bake, uncovered, at 325 degrees for 1 1/4 hours or until golden and tender.  Baste with melted butter occasionally during baking.Yield: 10 servings.

CHICKEN DIVAN8 skinless, boneless chicken breast halves1 pkg (10-oz) frozen chopped broccoliVegetable oil cooking spray1/4 can cream of chicken soup, undiluted1/4 can cream of potato soup, undiluted1/2 cup milk1 1/2 tsp lemon juice2 tbsp grated Parmesan cheesePut chicken in a large saucepan with enough water to cover.  Bring chicken to a boil, reduce the heat and simmer for about 20 minutes or until chicken is no longer pink; drain well.  Chop chicken and set aside.Cook broccoli according to the package directions, omitting the salt and the butter; drain well. Spray a 2-quart baking dish with nonstick vegetable oil spray and put broccoli in bottom of dish.  Place the chopped chicken over the broccoli.  In a small mixing bowl, combine the cream of chicken soup, cream of potato soup, milk, and lemon juice.  Sprinkle the Parmesan cheese over the top.  Bake in a 350 degree oven for approximately 25 minutes or until heated through.Enjoy!

These recipes use chicken for quick and easy main courses.  Try the Quick and Easy Chicken Enchiladas early in the week and the Mexican-Style Chicken and Rice Wraps later in the week.  Two quick and easy meal ideas.MEXICAN STYLE CHICKEN AND RICE WRAPS1 tbsp canola oil1 lb boneless skinless chicken2 cups water1 cup chunky salsa (heat to suit your taste)1 pkg (1 1/4-oz) Taco Seasoning2 cups minute rice, uncookedFlour tortillasShredded cheddar cheeseCut chicken into 1/4-inch thick strips. Heat the oil in a large skillet, add chicken and cook until lightly browned. Add the water, salsa and taco seasoning. Stir to mix and heat to boiling. Stir in the rice. Cover and cook over low heat for 5 minutes. Spoon mixture into warmed tortillas. Top with cheese. Wrap tortilla around filling tucking in one end to enclose the filling. QUICK AND EASY CHEESY CHICKEN ENCHILADAS1 jar (12-oz) chunky salsa2 cups (8-oz) cubed Velveeta cheese3 cups chopped cooked chicken4 8-inch flour tortillas1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped1/3 cup shredded cheddar cheese

In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.Enjoy!

For busy cooks everywhere, here are a couple of delicious, quick, and easy chicken entrees that are sure to please your family and friends.  Choose Quick and Easy Pecan Chicken Breasts or Grilled Lemon Garlic Chicken.  I’ll bet you’ll really want to try both. Both of these recipes need to marinate overnight.  Spend a few minutes before bedtime or while preparing dinner the night before to put the chicken in the marinade and refrigerate.  The next day when you are ready to make dinner, your chicken will cook in only minutes.QUICK AND EASY PECAN CHICKEN BREASTS4 (about 1 1/4 lb total) boneless, skinless chicken breasts1/2 cup creamy Italian dressing1/2 cup fresh bread crumbs1/2 cup finely chopped pecans1/4 cup butterPlace chicken in a ziptop plastic bag and pour the dressing over the chicken. Marinate in the refrigerator from 1 hour to overnight. Drain and discard marinade.In a shallow bowl or pie plate, combine the bread crumbs and chopped pecans. Dredge the chicken breasts through the crumb mixture pressing to coat well.In a large skillet, over medium heat, melt the butter. Add chicken to skillet and cook 5 to 6 minutes on each side or until tender and cooked through. GRILLED LEMON GARLIC CHICKENThis chicken marinates overnight. It is in the quick fix recipes category because the marinade preparation only takes minutes and the chicken grills quickly the next day.

8 skinless boneless chicken breastsjuice of two lemonszest of 1 lemon1/4 cup canola oil8 garlic cloves, finely minced1 tsp thyme1 tbsp fresh parsley, chopped1 tbsp fresh chives, chopped1 tsp oregano1/2 tsp salt1/2 tsp fresh ground black pepperRinse chicken breasts and pat dry. In a large glass baking dish, combine the lemon juice, lemon zest, canola oil, garlic, thyme, parsley, chives, oregano, salt and pepper; add chicken and cover. Refrigerate overnight.Remove chicken from refrigerator, drain and discard the marinade. Grill chicken until cooked through. Garnish with parsley sprigs and lemon slices, if desired. Enjoy!

It really isn’t hard to get a quick and healthy meal on the table in a matter of minutes. You can feed your family an inexpensive, nutritious meal in about a half hour. Here are a couple of chicken entrees to get you started. Try the Quick and Easy Chicken Parmesan that is table ready in a matter of minutes. If you prefer mushrooms, try the Sauteed Chicken with Mushrooms. Both of these recipes are also perfect for diabetics.

QUICK FIX CHICKEN PARMESAN

4 skinless, boneless chicken breast halves 2 cans (14.5 oz ea) Italian-style stewed tomatoes 2 tbsps cornstarch 1/2 tsp basil 1/4 tsp oregano 1/4 tsp hot pepper sauce, optional 1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Place chicken in an oblong baking dish. Bake, covered, for 15 minutes at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.

SAUTEED CHICKEN WITH MUSHROOMS

4 skinless, boneless chicken breasts 1/3 cup flour 1 tsp salt 1/4 tsp fresh ground black pepper 3 tbsps butter 1/4 tsp minced garlic 1 cup sliced green onions 8-oz fresh mushrooms, sliced* 3/4 cup chicken broth 1 can (10-oz) cream of mushroom soup

Pound each chicken breast to 1/4-inch thickness. Mix flour, salt, and pepper together in a shallow bowl. Coat chicken well with the flour mixture and set in refrigerator while preparing the onions and mushrooms.

Heat the butter over medium-high heat in a large skillet. Add the garlic, onions, and mushrooms and saute for about 3 minutes. Remove vegetables with a slotted spoon. Get chicken from the refrigerator and add to the skillet. Cook the chicken for about 5 minutes each side. Add broth and soup to the skillet. Cook, stirring often, for about 5 minutes. Return the mushroom mixture to the skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately while hot.

*You may substitute 1 cup canned mushrooms that have been drained.

Serve this chicken dish with some hot buttered noodles or rice.

Enjoy!