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!

We are all busy, especially at this time of the year.  However, we still need to feed our families nutrious meals, usually in a hurry.  If you follow my articles, you know I believe in family dinner times and cutting back on the trips through the fast food drive-thru lanes.  This Quick and Easy Chicken Rice Dish is the perfect recipe for busy family nights.  It is table ready in less than 30 minutes but the best part is that it is a light, healthy dish.  This one quick dish has meat, grains, vegetables, and fruit juice all in one dish.  Add a salad, a prepackaged one from the grocery store is fine, and you have a decent and tasty meal for your family. 

QUICK AND EASY CHICKEN RICE DISH

This recipe is perfect when you need to get a meal on the table quickly.  Table ready in 30 minutes is hard to beat!

2 cups water

2 cups fresh asparagus cut in 1-inch pieces

1 pkg (6 oz size) long grain and wild rice mix

1/4 cup butter, divided

3/4 lb boneless, skinless chicken breasts, cut into strips

1 tsp minced garlic

1/4 tsp salt

1 med carrot, shredded

2 tbsp lemon juice

1/2 tsp grated lemon peel, optional

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet, and 2 tablespoons of the butter.  Bring to a boil; reduce heat.  Cover and simmer for 10-15 minutes until the water is absorbed.

While about mixture simmers, in a large skillet, saute the chicken, garlic, and salt in remaining butter until the juices run clear.  Add the carrot, lemon juice, and the lemon peel if desired.  Cook and stir the mixture for a couple of minutes, until heated through.  Stir into the rice mixture.  Ready to serve!

Yield:  4 servings at 247 calories, 29 g carbs, and 20 g protein each.

 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)

For a quick and easy old-fashion dinner casserole like you remember from your childhood, try this Velveeta Country Chicken Casserole.  This recipe is also a great way to use leftover chicken or turkey.  It’s quick, easy, economical and will no doubt become a family favorite.  Kids love chicken and cheese so this is a perfect casserole for sit-down family dinners.  For dessert, another vintage recipe, pineapple sheet cake.  It is also quick and easy and can be made earlier in the day, even the night before, to make getting dinner on the table quickly a real possibility.  This cake, too, is sure to become a family favorite. 

VELVEETA COUNTRY CHICKEN CASSEROLE

 1 lb Velveeta pasteurized process cheese spread, cubed1 cup milk1/2 cup Miracle Whip salad dressing2 cups chopped cooked chicken (or turkey)1 10-oz pkg frozen peas and carrots, cooked and drained5-oz spaghetti, cooked and drained1 tbsp chopped chivesIn a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.

PINEAPPLE SHEET CAKE AND FROSTING

2 1/2 cups flour2 cups sugar2 eggs2 tsp baking soda1 #2 can crushed pineapple, undrained1/2 cup nutsFrosting:8 oz pkg cream cheese1/2 stick oleo2 1/2 cups powdered sugar1/4 cup flour1 tsp vanilla

For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.

Enjoy!

Serving quick appetizers is a simple way to impress your guests. They are easy to make and don’t require much preparation time.

Treat your guests to some delicious appetizers with these easy and quick recipes.

ARTICHOKE PASTA SALAD

Ingredients

1 cup salad macaroni

6 oz marinated artichoke hearts

4 pound mushrooms, sliced

1 cup halved cherry tomatoes

1 cup med pitted ripe olives

1 tablespoon parsley

2 teaspoon dry basil

Directions

Cook macaroni according to package; drain well, rinse with cold water and

drain again. Turn into a large bowl. Add artichokes and their liquid,

mushrooms, cherry tomatoes, olives, parsley and basil; toss gently.

Cover and refrigerate for at least 4 hours. Before serving this easy recipe, season with salt and pepper to taste.

BLUE CHEESE STUFFED MUSHROOMS

Ingredients

20 lg Fresh mushrooms

2 tb Butter or margarine

1/4 c Finely chopped red pepper

1/2 c Heavy cream

1/3 c Crumbled blue cheese

1 1/2 c Cooked rice

1 tb Minced fresh basil

1/8 ts Ground white pepper

Directions

Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 F for 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil. Source: Seasonal Inspirations for Rice. Reprinted with permission from USA Rice Council. Electronic format courtesy of Karen Mintzias.

CHINA SAM’S CHICKEN WINGS

Ingredients

1/4 c Lite Teriyaki Marinade

1/4 c Oriental BBQ Sauce, Kikkoman

1/4 c Lee Kum Kee, (oyster sauce)

1 tb Brown sugar

12 md Chicken wings, whole

1 ts Oriental Season, Amyway

1 ts Hot and Spicy Stir Fry Season

1 ts Soy, Kikkoman

Directions

Separate drumette from rest of wing. Place on broiler pan skin side down. Season with Oriental Seasoning and Hot and Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. This fried chicken recipe is great as an appetizer or side dish with fried rice. Try with a glass of plum wine. Originally from Miss BeHavin’s Haven, 1993.

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!

Chicken is economical, easy to prepare, and healthy, making it one of the most often prepared items in our kitchens.   If you are tired of serving chicken the same old ways, check out this recipe for a new idea in your family meal planning.  This recipe for Chicken Pies in a Rice Crust is a great way to serve chicken.CHICKEN PIES WITH A RICE CRUSTRice Crust:1 cup raw brown Basmati rice2 cups chicken stock1/3 cup chopped pecans or almonds2 tbsp chopped chives or green onion tops, finely chopped2 tbsp toasted sesame seedsSalt and pepper to taste2 egg whitesWash rice.  In a large saucepan with a lid, bring the chicken stock to a boil.  Stir rice into boiling stock and bring back to a boil.  Lower heat to simmer, add lid to pan and cook 45 minutes, until rice is tender and stock is absorbed.  Preheat oven to 375 degrees.  Cool rice to lukewarm and add pecans, chives, sesame seeds, salt, pepper, and egg whites.  Pat onto the bottom and sides of 4 individual quiche dishes to form crusts.  Bake in a 350 degree oven for 10 minutes.Chicken Filling:4 large skinless, boneless chicken breasts1 tbsp olive or canola oil1/2 tsp salt1/4 tsp fresh ground black pepper1 cup water8 tbsp Worcestershire sauce1 tbsp Dijon mustard2 garlic cloves, crushedCut chicken into small chunks.  In a large frying pan, heat oil.  Add chicken and cook to a golden brown.  Season with salt and pepper.  Remove chicken from pan and allow to drain on paper toweling.  Wipe any excess oil from the pan.  Return pan to heat and deglaze with water and Worcestershire sauce.  Add mustard and garlic; bring to a boil.  Lower heat to simmer, add chicken back to pan and cook for 5 minutes.  Fill the rice crusts with the chicken mixture.Yield is 4 servings at 490 calories, 45 g carbs, and 37 g protein each making this a good chicken and rice dish for diabetics.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!

Chicken has been a family favorite and a cook’s standby since our earliest days.  And sometimes it is just hard to improve on the old fashion recipes grandma used.  Here are two chicken recipes from my vintage recipe collection.  Baked Chicken Breasts is a chicken rice dish.  Add a salad or a vegetable side and you have a meal.  This dish goes together quickly and bakes for 2 hours.  Put it in the oven and forget about dinner until a few minutes before it is done.  Miz Rowena’s casserole is a perfect way for diabetics to enjoy macaroni and cheese.BAKED CHICKEN BREASTS8 chicken breastssalt to tastepepper to taste1 can cream of celery soup1 can cream of mushroom soup1 1/4 cups milk2 cups instant rice1/2 envelope of dry onion soup mixPreheat oven to 325 degrees.Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours. MIZ ROWENA’S CHICKEN & MACARONI CASSEROLEThis recipe is from an old Southern Indiana newspaper clipping.2 to 3 cups cubed chicken (or turkey) that’s been cooked2 cups uncooked elbow macaroni1 can cream of chicken soup, undiluted1 can cream of mushroom soup, undiluted2 cups milk1/2 lb Velveeta cheese, cubed1/2 cup diced onion4 hard-boiled eggs, optionalMix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour.Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients. Enjoy!