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Archive for the ‘Chicken’ Category

I can’t tell you how long I’ve had this recipe sitting around in my folder. I’m talking years. Maybe 12 years! I’m not kidding. It would get shuffled around, put in the “maybe” pile, removed, added back, over and over again until finally it made its way to the top of the heap and I actually cooked it! Oh. My. Goodness. I was crazy not to try it sooner. Delicious, and super simple to boot. So, break out your honey and enjoy some chicken!

Ingredients

1 to 2 pounds boneless chicken breasts
1 egg yolk
1/4 cup honey
1 tablespoon melted butter
2 tablespoons soy sauce
2 tablespoons lemon juice
salt, pepper, and garlic powder (about 1/4 to 1/2 teaspoon each depending on your tastes)

Directions

Preheat oven to 300 degrees. Place chicken breasts in a single layer in a greased, shallow pan or baking dish. Set aside.

In a small bowl, beat egg yolk slightly. Add melted butter, soy sauce, lemon juice, honey, salt, pepper and garlic powder. Stir to blend.

Pour sauce over chicken, turning pieces to coat well. Bake at 300 degrees for one hour, removing from oven once or twice during baking to turn pieces and baste.

Notes

  • One of the beauties of this recipe (beyond its wonderful taste of course) is that you can cook for a crowd or cook for yourself! The sauce will cover up to two pounds of chicken (maybe even more!) so make as much or as little as you need!
  • I use thin-sliced breasts, but they are not required. I just happen to prefer them to the thicker cuts.
  • A print-friendly version of this recipe can be found here.

Many thanks to my food photographer!
Connect with White Pine Photo: Website | Photo Blog | Facebook | Twitter


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Everyone has a favorite teriyaki recipe. If you’re still searching for yours, this one is quick and simple!

Ingredients

1/4 cup Italian salad dressing, any variety (even low fat!)
1 pound boneless chicken breasts, cut into chunks or strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups frozen broccoli florets
1-1/2 cups quick-cooking rice (uncooked)

Directions

In a large, non-stick skillet, heat Italian dressing over medium-high heat. Add chicken. Cook, stirring occasionally, about 10 minutes or until cooked through (the length of time will depend on how small you cut your chicken chunks!)

Add water, teriyaki sauce and garlic powder to chicken. Stir, then heat until boiling. Add broccoli florets and rice. Cover and cook on low heat for 5 minutes. Remove from heat and let stand, covered, five more minutes. Fluff and serve!

Notes

  • I will up the broccoli to three cups next time, I thought it needed more.
  • If you’re out of teriyaki sauce you can make a reasonable substitute by combining soy sauce, vinegar, sugar, garlic powder and onion powder. It won’t be exactly the same, but you’ll be able to concoct something tasty!
  • I used a combination of white and brown rice, just because that’s what I had on hand. Either will work.
  • A printer-friendly version of this recipe can be found here.

Many thanks to my food photographer!
Connect with White Pine Photo: Website | Photo Blog | Facebook | Twitter


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I’m a big fan of caramelized onions, a big fan of chicken, a big fan of quesadillas, and a really big fan of recipes you can modify to suit the tastes of you and your family. So this is a winner for me!

Ingredients

1 large onion
1-2 tablespoons butter
salt and pepper
water
1-1/2 to 2 cups shredded cooked chicken (I use a rotisserie chicken from the grocery store, or you can poach your own)
1 cup or more shredded cheese (any variety)
8 flour tortillas (medium size, about 10″ in diameter)

Picture Directions
(for a printable version of this recipe, click here)

Finely chop the onions

In a large frypan, melt butter and add onions. Season with salt and pepper (about 1/4 teaspoon each, more or less to taste).

Cook the onions over medium heat until they begin to brown. Add a teaspoon or two of water to the pan and stir to incorporate the tasty bits from the bottom of the pan.

Continue cooking for about 20-30 minutes total, adding water every once in awhile, until onions are very soft and well-browned.

Chop the chicken finely

Add the chicken to the onions and heat through.

Place four tortillas on baking sheets. Divide chicken/onion mixture between the tortillas.

Add about 1/4 cup shredded cheese to each

…then top with another tortilla. Bake in a 350 oven until tortillas are warmed through and cheese is melted.

Cut into wedges and serve.

Notes

  • There are almost too many variations to mention. Add some bell peppers (chopped) to the pan while frying the onions. Or, for an extra kick, try some jalapenos! Have some leftover broccoli? Chop it up and add it to the frypan. Or, try some minced garlic! Maybe add some tomato slices between the chicken and the cheese. Really you could add anything you’d like.
  • Serve with salsa, or sour cream, or both. Or, as is.
  • These reheat well in the microwave. They also freeze very well.
  • A printable version of this recipe can be found here

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I’ve rarely met a Chicken Divan recipe I didn’t like, no matter how simple or difficult. This is really simple and what’s more, you can carry it in your hand to eat it! So I named it “Hand Divan!”

Ingredients

1 tablespoon butter
1/2 cup frozen broccoli, thawed
1-1/2 teaspoons milk
1/2 cup cooked chicken
1 can crescent rolls
1 cup shredded cheese (any variety)
1 egg
1 tablespoon water
coarse salt

Directions

Chop the cooked chicken finely.

Chop the broccoli finely.

Preheat oven to 425 degrees. In a small saucepan, melt butter over medium heat. Add broccoli and milk. Cook a few minutes until broccoli is heated through. Stir in chicken and remove from heat.

Separate crescent rolls into four rectangles, pressing perforations together. (Or, use the crescent roll solid sheet and cut into four pieces.) Add about 1/4 cup broccoli/chicken mixture to each crescent rectangle.

Add about 1/4 cup shredded cheese to each crescent. They will look impossible to close, but don’t worry, they’ll stretch! Fold crescents over filling, press the edges together to seal, and place onto an ungreased cookie sheet.

In a small bowl, add water to beaten egg to make a wash. Brush each crescent with egg wash, the sprinkle with a bit of course salt. Bake at 425 degrees for 10-12 minutes. Cool slightly before serving, especially if you plan to actually use your hands. 🙂

Notes

  • A print-friendly version of this recipe can be found here.

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Well, the title isn’t completely honest! The noodles aren’t cooked in the crockpot, but the chicken is. The sauce is yummy and cooking doesn’t get any easier than this!

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can cheddar cheese soup
1/4 teaspoon garlic powder
1 pound egg noodles, cooked until tender

Directions

Cut chicken breasts with kitchen shears into bite-sized chunks, and place in crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook 6-8 hours on low. Serve with sauce over noodles.

Notes

  • I use low-fat cream of chicken soup exclusively with no ill-effects.
  • I’ve played around with the seasonings on this a bit. As written it seems to need salt and pepper. But if I season the chicken beforehand it’s too salty. Be sure the cooking water for your noodles is well-salted.
  • Try serving over rice instead of noodles if you prefer.
  • My better half adds hot sauce!
  • A print-friendly version of this recipe can be found here.

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I’m always looking for simple chicken recipes that don’t taste like the “same old thing.” These are great, the mayonnaise holds in the moisture and gives them a nice flavor. Super simple too!

Ingredients

Boneless, skinless chicken breasts
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 to 3/4 cups bread crumbs
Spices to taste (if bread crumbs aren’t pre-seasoned)

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil and set aside. Pound chicken lightly between two sheets of plastic wrap or wax paper to even out the thickness.

In a large zip-top plastic bag, combine mayonnaise, parmesan cheese and garlic powder. Add chicken breasts and seal the bag. Work the bag around in order to ensure chicken is well-coated with mayonnaise mixture. In a shallow dish, combine bread crumbs with spices (see notes.) Remove chicken from bag, coat with bread crumbs, and place on baking sheet.

Bake for 20-25 minutes or until juices run clear when chicken is pierced with a fork.

Notes

  • I’ve made this recipe with as few as two and as many as six chicken breasts. The mayonnaise mixture goes a long way, I’ve never had to make more even if I’ve increased the amount of chicken.
  • I buy thinly-sliced chicken breasts when they are on sale and use them instead of pounding thicker pieces. This recipe also works very well with chicken tenders.
  • I use fat-free mayonnaise or Miracle Whip with great results!
  • If your bread crumbs aren’t seasoned, add spices to taste. I usually use some salt, pepper, garlic powder, onion powder, and poultry seasoning. But anything you like will work: parsley, Italian seasoning, sage, thyme, or anything else you might like. Be liberal.
  • A print-friendly version of this recipe can be found here.

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It was 92 here today, 95 tomorrow, 91 the next day. Who wants a hot lunch? Not me! There is nothing simpler than this tasty salad which combines the sweet and the savory. Enjoy!

Ingredients

Cooked chicken, chopped (if you don’t have any leftover chicken, here’s how to poach it!)
Grapes (use green, red, or purple, whichever you like best!)
Plain yogurt
Salt
Pepper

Directions

Combine equal parts chicken and grapes in a bowl. (You can cut the grapes in half if they are large.) Add yogurt and stir gently to combine. The quantities are completely to taste, but to give you an idea, I had about a cup apiece of chicken and grapes, and I ended up using about 1/2 cup of yogurt. Add salt and fresh ground pepper to taste (I used about 1/4 teaspoon salt and 1/2 teaspoon pepper.) This can be served on top of  lettuce (or you can eat it right out of the bowl!)

A print-friendly version of this recipe can be found here.

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