Chicken Recipe

Vietnamese Chicken Rice Recipe

noreply@blogger.com (danu) — Thu, 09 Jul 2009 12:21:00 +0000

Chicken rice recipe source:
“Chateau des Reves”

Ingredients of the recipe:
Chicken thighs, washed and cut to about 1.5 inch pieces
Soy sauce
Fish sauce
Salt
Sugar
Pepper
Dash of sesame oil
Breadcrumbs
Garlic flakes, optional

Sauce:
Lime juice
Lemon juice
Garlic
Fresh Chillies
Fish Sauce
Salt
Sugar
White vinegar

Method:
Season chicken thighs with seasoning for at least 1 hour.
Coat with breadcrumbs and garlic flakes. Deep fry or roast in oven at 200C.
Mix ingredients for sauce together. Dissolve sugar either by heating mixture in a saucepan or using the microwave. Sauce is sweetish with a touch of sour and spicy. Adjust according to taste.
Serve with warm rice and omelet.

Other chicken rice recipe:
Hainanese Chicken Rice Recipe

Spanish Chicken Rice Recipe

noreply@blogger.com (danu) — Sun, 05 Jul 2009 12:16:00 +0000

Chicken rice recipe source: “ifood.tv”

Servings:
5

Preparation times:
20 minutes

Cooking times:
30 minutes

Chicken Ingredients:
1 whole chicken, cut into parts and seasoned
Season for the chicken
Salt and pepper to taste
2 tablespoons of cumin
1/2 cup extra virgin olive oil
3 tablespoons ground garlic cloves
2 tablespoons garlic salt
Season the chicken and let it marinade for 15 to 20 minutes

Rice Ingredients:
1 cup of small diced onions (yellow onions if possible)
1/2 cup of small diced green peppers (cuban cooking peppers if possible)
1/2 cup chopped cilantro
1/4 cup of small diced red peppers
1 tablespoon of chicken base (may substitute for 5 1/2 cups of chicken stock)
2 tablespoons capers
1/2 tablespoon vegetable oil
2 tablespoons paprika
Salt and pepper to taste
3 tablespoons cumin
4 cups of rice

Method:

Heat the vegetable oil, brown the chicken on each side (your not cooking, just sealing the juices in). Take the chicken out of the pot and place in bowl.

Remove 1/2 of the cooking oil. Add onion, peppers, cumin, paprika, cilantro, capers and season with salt and pepper (don't be afraid), cook for 2 minutes cleaning the bottom of the pan with your spoon. Taste the mixture and make sure its a little salty, you are gonna add a lot of water.

Add the rice and mix well, make sure all the rice gets that pretty yellow color.

Add water or stock enough to cover over 1/2 an inch over the rice, taste the water make sure it has good strong flavor, if not you may add more salt, pepper and cumin (try not to mix the rice after the water is added).
Add the chicken and make sure the rice is covered with water, if you need to add more water or stock. Raise the temp to med hi.

When the rice soaks up all the water, lower the temperature to low, mix the rice and create a dome in the center on the pot, cover and cook for 20 to 30 minutes.

Other chicken rice recipe:
Hainanese Chicken Rice Recipe

Claypot Chicken Rice Recipe (Without Claypot)

noreply@blogger.com (danu) — Wed, 01 Jul 2009 12:13:00 +0000

Chicken rice recipe source:
“Asian Recipes and Cooking”

Ingredients of the recipe:
2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms
(soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage
(sliced) - optional

Seasoning for chicken:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)

Seasoning for rice:
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt

Method:
Chop the chicken breast and chicken drumsticks into pieces.
Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
Add the rice seasoning and cooking oil into the rice and start cooking the rice.
At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
Deep fry the salted fish and set aside.
Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
Leave the rice cooker on “Stay Warm” for 15 - 20 minutes before serving.
Top the chicken rice with fried salted fish and serve immediately.

Other chicken rice recipe:
Hainanese Chicken Rice Recipe

Healthy Chicken Rice Soup Recipe

noreply@blogger.com (danu) — Sun, 28 Jun 2009 12:08:00 +0000

Chicken rice recipe source: “BC Doan”

Ingredients of the recipe:
1 piece of skinless chicken breast
4 cups of water
2 carrots
2 stalks of celery
salt
pepper
5 thinly slices of fresh ginger.
1/2 cup of uncooked rice
chopped green onion for garnish

Method:

Fill a pot with 4 cups of water. Add fresh ginger slices, 1/4 cup of uncooked rice, and chicken breast. Season with salt and pepper to taste. Let it cook for 30 minutes. Stir your chicken occasionally, and skim your broth.

Wash, peel, and chop up your carrots and celery stalks, about 1 inch thick. Add this vegetables to your soup.

Take the chicken breast out, and shred it using two forks by pulling it apart. Or you can cut it into small cubes. After you are done, add the chicken back into the soup.

When your carrots are tender, garnish your soup with chopped green onion.

Tips and Warnings:
Substitute rice for pasta if you like.
If you have chicken thigh, you can use it as well.
Scoop out ginger slices before serving.

Other chicken rice recipe:
Hainanese Chicken Rice Recipe

Cilantro Chicken and Rice Recipe

noreply@blogger.com (danu) — Wed, 24 Jun 2009 12:04:00 +0000

Chicken rice recipe source: “Mexican Recipe”

Ingredients of the recipe:
3/4 cup coarsely chopped fresh cilantro
4 ounce can of diced green chile peppers drained
1/2 cup all purpose flour
1 medium onion diced
8 skinless chicken breast halves
1 red bell pepper diced
1/4 cup olive oil
2 cups chicken broth
10 ounce package of yellow rice
4 cloves garlic minced
28 ounce can of stewed tomatoes
1/2 teaspoon pepper
15 ounce can of black beans drained and rinsed
15 ounce can of pinto beans drained and rinsed
1/4 teaspoon ground cayenne pepper
1 teaspoon salt
15 ounce can of whole kernel corn drained.

Method:
Heat olive oil in a pan. Put flour on the chicken to coat evenly and then fry the chicken in oil until it turns brown. Put the chicken aside. Add bell pepper, garlic and onion to the pan and cook for 5 minutes. Add the yellow rice, chicken broth, pinto beans, corn, black beans, stewed tomatoes, cilantro and green chile peppers. Use pepper, salt and cayenne pepper for seasoning. Boil the ingredients and move the chicken in the pan again. Move the gas knob to sim and cover the pan. Boil gently for 30 minutes an serve.

Other chicken rice recipe:
Hainanese Chicken Rice Recipe

Lean & Lite Vietnamese Chicken Rice Paper Rolls Recipe

noreply@blogger.com (danu) — Sat, 20 Jun 2009 11:57:00 +0000

Chicken rice recipe source: “New Zealand’s Favourite”

Servings:
12

Ingredients of the recipe:
1 tablespoon grated fresh ginger
1 red chilli, finely chopped
1 teaspoon oil
400g Tegel Lean & Lite Skinless Breast Fillets, sliced
Oil spray
12 medium rice paper wrappers
1 Lebanese cucumber, shredded
2 carrots, shredded
1 cup shredded lettuce
1/4 cup mint leaves
1/4 cup coriander leaves
2 spring onions, finely chopped

Dipping Sauce:
3 tablespoons Thai sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon lemon or lime juice
1 tablespoon chopped coriander

Method:

Combine the ginger, chilli and oil in a bowl. Add the chicken and mix well.

Heat a non stick frying pan over medium heat. Spray with oil spray, add the chicken and cook until the chicken is cooked through. Remove from the heat and set aside to cool.

Place a rice paper wrapper in a bowl of hot water for about 30 seconds or until it has softened enough to roll. Pat dry and place on a flat surface.

Place some of the chicken, cucumber, carrot, lettuce, mint, coriander and spring onion in a line down the centre of the rice paper wrapper, leaving about 3cm at one end. Fold up the wrapper at this end. Roll up tightly to enclose the filling, leaving the filling exposed at the top. Repeat with remaining rice paper wrappers and ingredients.

To prepare the dipping sauce, combine all ingredients. Serve with the dipping sauce.

Other chicken rice recipe:
Hainanese Chicken Rice Recipe

Hainanese Chicken Rice Recipe

noreply@blogger.com (danu) — Tue, 16 Jun 2009 11:47:00 +0000

Chicken rice recipe source: “Chicken Rice Recipe Depot”

Hainanese Chicken

Ingredients of the recipe:
1 chicken
7 cloves garlic
5 slices ginger
1 teaspoon salt
water
1 tablespoon sesame oil
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
3 cloves garlic (chopped)

Method:
Stuff the garlic and ginger into the chicken.
Place the chicken into a large pot and cover with water.
Bring to a boil, reduce the heat and simmer for 20 minutes.
Plunge the chicken into ice water until no longer hot, about 15 minutes. (Retain the water that the chicken was cooked in.)
Mix the sesame oil, soy sauce, sugar and garlic and brush onto the chicken.
Cut the chicken into pieces.

Chicken Rice

Ingredients of the recipe:
1 teaspoon oil
2 cloves garlic (peeled and smashed)
4 slices ginger
1 cup long grained rice
2 cups broth from cooking chicken

Method:
Heat the oil in a pan.
Add the garlic and ginger and saute until fragrant.
Add the rice and broth and bring to a boil.
Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.

Chicken Soup

Ingredients of the recipe:
all but 2 tablespoons the remaining chicken broth
the bones from the chicken
lettuce or cabbage
green onions

Method:
Simmer the bones in the broth for an hour.
Strain the solids from the broth.
Serve with lettuce.

Chicken Rice Chili Sauce

Ingredients of the recipe:
4 tablespoons chili sauce
1 inch ginger
4 cloves garlic
1 lime (juice)
2 tablespoons of chicken broth

Method:
Puree everything in a food processor.

Ginger Sauce

Ingredients of the recipe:
ginger
sesame oil
salt

Method:
Puree the ginger and season with sesame oil and salt.

Chicken Parmesan

noreply@blogger.com (danu) — Mon, 25 May 2009 09:58:00 +0000

Servings
2

Ingredients
1 cup Italian-seasoned breadcrumbs
2 tablespoons all-purpose flour
1/2 teaspoon ground red pepper
2 skinned and boned chicken breasts
2 egg whites, lightly beaten
1 tablespoon olive oil
tomato sauce
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preparation
Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture. Repeat procedure with remaining chicken breast.

Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done. Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses. Bake at 350° for 20 minutes or until cheeses melt.

Source: Southern Living

Other Recipe:
Pan-roasted Chicken with Asparagus and Shiitakes

Back To Chicken Parmesan Recipe

Chicken Parmesan

noreply@blogger.com (danu) — Sun, 24 May 2009 11:30:00 +0000

Servings
4

Ingredients
2 1/2-ounce packages low-fat baked breaded chicken-breast tenderloins or cutlets
1 teaspoon dried oregano
1 1/2 cups jarred marinara sauce
4 tablespoons freshly grated parmesan
Freshly ground black pepper

Preparation
Preheat oven to 425° F. Place the chicken in a shallow roasting pan or a 9 by 13 inch cake pan. Sprinkle with the oregano, then pour on the sauce. Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted. Season with pepper to taste. Serve with mixed greens dressed with a vinaigrette.

Nutritional Information
Calories: 345 (25% from fat)
Fat: 10g (sat 3g)
Protein: 32mg
Carbohydrate: 33g
Fiber: 1g
Cholesterol: 84mg
Iron: 1mg
Sodium: 1840mg
Calcium: 87mg

Source: Real Simple

Other Recipe:
Grilled Chicken Parmesan

Back To Chicken Parmesan Recipe

Chicken Parmesan

noreply@blogger.com (danu) — Sat, 23 May 2009 11:30:00 +0000

Servings
4

Ingredients
1/4 cup flour for dusting
Salt and pepper
1 1/3 pounds thin chicken cutlets
1 1/2 tablespoons extra-virgin olive oil
1/2 cup dry red or white wine
1 1/2 cups tomato sauce
4 ounces part-skim mozzarella, coarsely shredded
2 tablespoons chopped parsley
1 tablespoon finely grated Parmesan cheese for serving

Preparation

Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken, shake to coat, transfer to a plate. Repeat.

Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once, transfer to a plate. Repeat with remaining oil and chicken.

Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes.

Transfer chicken to plates, sprinkle with Parmesan and serve.

Nutritional Information
Calories: 354
Fat: 12g (sat 4g)
Protein: 44g
Carbohydrate: 11g
Fiber: 2g
Cholesterol: 103mg
Sodium: 674mg

Source: All You

Other Recipe:
Skillet Chicken Parmesan

Back To Chicken Parmesan Recipe

Champion Chicken Parmesan

noreply@blogger.com (danu) — Fri, 22 May 2009 11:13:00 +0000

Servings
4

Serving Size
1 chicken breast half
1 cup sauce
1/4 cup cheese
3/4 cup pasta

Ingredients

Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced

Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl, cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken, cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Nutritional Information
Calories: 559 (26% from fat)
Fat: 15.9g (sat 5.6g, mono 6.3g, poly 2g)
Protein: 46.3g
Carbohydrate: 58.1g
Fiber: 6.4g
Cholesterol: 93mg
Iron: 6.1mg
Sodium: 792mg
Calcium: 359mg

Source: Cooking Light

Immune-boosting Chicken Soup

noreply@blogger.com (danu) — Fri, 22 May 2009 06:02:00 +0000

Number of Servings:

Ingredients:

4 tablespoons olive oil

1 whole stewing or roasting chicken (about 1.75 kg), cut into eighths, neck and giblet reserved, liver discarded

6 large carrots, cut into slices

6 parsnips (about 875 g), cut into bite-size chunks

4 medium onions, cut into bite-size chunks

4 sticks celery, cut into bite-size chunks

1 turnip (about 500 g), peeled and cut into bite-size chunks

10 cups water

3 whole peppercorns

1/4 cup loosely packed coriander leaves, plus 1 tablespoon chopped coriander

1/4 cup loosely packed parsley leaves

2 tablespoons curry powder

4 cloves garlic, minced

2 teaspoons cayenne pepper flakes

1 tablespoon chopped fresh ginger

1 teaspoon salt

1 cup frozen peas

4 green onions, thinly sliced

2 tablespoons fresh lime juice (about 2 limes)

Method:

Heat 2 tablespoons olive oil in a large stock pot over medium heat. Add the chicken, neck and giblets and cook for about 15 minutes, or until browned. Remove with a slotted spoon and set aside.

Drain all but 2 tablespoons of the remaining drippings. Add half of the carrots, parsnips, onions, celery and turnip. Cook for 15 minutes. Add the chicken, water, peppercorns and half of the coriander and parsley. Cover and bring mixture to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer for one hour, or until chicken is cooked through.

Cool the chicken in the stock. When the chicken is cool enough to handle, remove and discard the skin. Tear the chicken meat from the bones and discard the bones. Shred the chicken meat and set aside.

Strain the stock through a colander and discard the solids. Rinse the stock pot and return the strained stock to the pot. Cover and refrigerate for 8 hours, or overnight.

In a large frying pan or saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add remaining carrots, parsnips, onions, celery, turnip, curry powder, garlic, cayenne pepper, ginger and salt. Cover and cook, stirring occasionally, for 15 minutes, or until the vegetables are crisp-tender.

Meanwhile, skim off any congealed fat from the stock. Cover and bring the stock to the boil. Add cooked vegetables, chicken pieces and peas. Cover and simmer for 10 minutes, or until the vegetables are tender. Stir in remaining coriander, green onions and lime juice. Remove from the heat and serve.

Source: Reader's Digest, Australia

Rosemary Grilled Chicken Thighs

noreply@blogger.com (danu) — Wed, 20 May 2009 11:51:00 +0000

Servings
4 to 6

Ingredients
1 garlic clove, pressed
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1 teaspoon chopped fresh rosemary*
1/2 teaspoon pepper
1 1/2 pounds skinned and boned chicken thighs**
1/2 lemon
Sautéed Garlic Spinach
Two-Cheese Grits

Preparation

Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.

Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.

Note
* Fresh thyme, cilantro, or oregano may be substituted.
** 1 1/2 lb. skinned and boned chicken breasts may be substituted.

Rosemary Grilled Pork Tenderloin
Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.

Sautéed Garlic Spinach
Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.

Two-Cheese Grits
Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.

Honey Mustard Sauce
Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.

Source: Southern Living

Campbell's® Chicken & Broccoli Alfredo

noreply@blogger.com (danu) — Tue, 19 May 2009 11:46:00 +0000

Servings
4

Ingredients
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Preparation

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture into the skillet. Heat, stirring occasionally, until the mixture is hot and bubbling. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Shrimp & Broccoli Alfredo
Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed in Step 2 until the shrimp are cooked through.
Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the skillet in Step 3.

Indian-Inspired Tip
Omit the Parmesan cheese. Substitute 1 cup uncooked basmati rice for the linguine. Prepare as directed above. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet in Step 3. Sprinkle with toasted slivered almonds, if desired.
Asian-Inspired Tip
Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in to the skillet with the chicken in Step 2.

Source: Campbell's Kitchen

Pan-roasted Chicken with Asparagus and Shiitakes

noreply@blogger.com (danu) — Mon, 18 May 2009 11:41:00 +0000

Servings
4

Ingredients
2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1 cup reduced-sodium chicken stock
3 sprigs thyme, plus chopped thyme for garnish
8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound slender asparagus, trimmed
1/4 cup freshly and finely shredded parmesan

Preparation

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender (see Notes). Transfer chicken to a plate.

Season asparagus-shiitake-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.

Nutritional Information
Calories: 355 (25% from fat)
Protein: 58g
Fat: 9.8g (sat 1.7)
Carbohydrate: 8.3g
Fiber: 1.8g
Sodium: 582mg
Cholesterol: 132mg

Source: Sunset

Grilled Chicken Parmesan

noreply@blogger.com (danu) — Sun, 17 May 2009 11:36:00 +0000

Servings
4

Ingredients
1 medium eggplant cut into 1/4-inch-thick rounds
4 tomatoes cut into 1/2-inch-thick rounds
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
2 ounces parmesan, thinly sliced

Preparation
Heat grill to medium. Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil. Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly. Brush the chicken with the remaining oil and season with the remaining salt and pepper. Grill until cooked through, about 6 minutes per side. Transfer to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.

Tip
When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.

Nutritional Information
Calories: 423.33 (52% from fat)
Fat: 24.79g (sat 5.76g)
Protein: 36.78mg
Carbohydrate: 14.57g
Fiber: 6.55g
Cholesterol: 90.79mg
Iron: 2.08mg
Sodium: 575.83mg
Calcium: 200.71mg

Source: Real Simple

Skillet Chicken Parmesan

noreply@blogger.com (danu) — Sat, 16 May 2009 11:31:00 +0000

Servings
4

Ingredients
4 boneless, skinless chicken breast halves (1 lb)
1/4 cup panko or other plain bread crumbs
1/4 cup grated Parmesan
1/2 teaspoon dried basil or 1 1/2 tsp. fresh basil, chopped
Salt and pepper
2 tablespoons vegetable oil
1/2 cup all-purpose flour
1 cup tomato sauce
1 1/2 cups grated mozzarella

Preparation

Place chicken between sheets of waxed paper and pound with a rolling pin or flat side of a meat mallet to 1/4-inch thickness (see Tip Strip on page 104). Toast bread crumbs in a dry, ovenproof skillet over medium heat until golden, shaking pan occasionally to stir, 2 to 3 minutes. Transfer bread crumbs to a bowl and let cool. Stir in Parmesan and basil and set aside. Sprinkle chicken with salt and pepper and dredge both sides in flour. Warm oil in skillet over medium-high heat and cook chicken until brown and cooked through, turning once, about 3 minutes per side.

Preheat broiler to high. Remove skillet from heat and spoon tomato sauce over chicken. Sprinkle with bread crumb mixture and broil 1 minute until just toasted. Sprinkle with mozzarella; broil until cheese is golden and bubbling, 1 to 2 minutes longer, and serve.

Nutritional Information
Calories: 427
Fat: 19g (sat 8g)
Protein: 42g
Carbohydrate: 22g
Fiber: 2g
Cholesterol: 92mg
Sodium: 021mg

Source: All You

Herbed Chicken Parmesan

noreply@blogger.com (danu) — Fri, 15 May 2009 11:01:00 +0000

Servings
4

Ingredients
1/3 cup or 1 1/2 ounces grated fresh parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup or 1 1/2 ounces shredded provolone cheese

Method
Preheat broiler. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Nutritional Information
Calories: 308 (30% from fat)
Fat: 10.4g (sat 5.7g, mono 3g, poly 0.6g)
Protein: 35.9g
Carbohydrate: 16.2g
Fiber: 1.8g
Cholesterol: 88mg
Iron: 2.3mg
Sodium: 808mg
Calcium: 249mg

Source: Cooking Light

Ginger Chicken Soup With Vegetables

noreply@blogger.com (danu) — Sun, 12 Apr 2009 05:43:00 +0000

Number of Servings:

Ingredients:

2 tablespoons olive oil

1 5-inch piece fresh ginger, minced (3 tablespoons)

3 garlic cloves, minced

1 small red onion, thinly sliced

2 medium parsnips, peeled and chopped (1 1/2 cups)

1 medium turnip, peeled and chopped (1 1/2 cups)

2 medium carrots, peeled and chopped (1 1/2 cups)

2 celery stalks, thinly sliced (2 cups)

2 32-ounce boxes low-sodium chicken broth (8 cups)

1/2 teaspoon kosher salt

1/2 rotisserie chicken, meat shredded (2 cups)

1/3 cup frozen peas, thawed

3 scallions, trimmed and sliced

Method:

In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, celery, broth, and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes. Add the chicken, cover, and cook for 5 minutes. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute.

Quick Tip:

Use a paring knife to cut fruits and vegetables.

Source: Real Simple

Chicken Noodle Soup

noreply@blogger.com (danu) — Sun, 05 Apr 2009 07:08:00 +0000

Number of Servings:
8

Ingredients:

3 lb Chicken pieces
1/4 teaspoon Rosemary
6 c Hot water, divided
1/4 teaspoon Pepper
2 x Lg stalks Celery, thin slice
1 teaspoon Salt, (opt.)
1 c Med Carrots, thin sliced
1/2 c Thin Egg Noodles
1/2 teaspoon Dried Basil

Method:

In a 5-qt Casserole combine chicken, 4 cups Hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until Chicken falls easily from the bone, stirring twice during cooking. Remove Chicken from the bones. Discard bones and skin. Dice Meat and return to caserole. Add 2 cups Hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 Low Fat Meat.

Source: Free Recipes

Cider-Baked Chicken and Sausage

noreply@blogger.com (danu) — Wed, 01 Apr 2009 12:24:00 +0000

Photo Credit : The U.S. Apple Association

Number of servings
7

Preparation time
15 minutes (not including marinating)

Total time
1 hour, 20 minutes

Ingredients
1 large onion, cut into eighths
1 large lemon, sliced into rounds
2 cups apple cider
1/4 cup olive oil
1/4 cup chopped fresh sage, plus more for garnish
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken legs
4 chicken thighs
1 12-ounce package chicken-apple sausage
2 large apples, each sliced into eighths
1 pound small, red skinned potatoes, halved

Method
Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 9 ingredients into the zip-top bag, combining well. Add the chicken and chicken-apple sausage to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours. Preheat oven to 450 degrees. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the sausages, apples, and potatoes around the chicken. Cook for 1 hour and 15 minutes, turning sausages about halfway through to cook evenly. Arrange chicken, sausages, and potatoes on a platter and sprinkle with chopped fresh sage.

Source: Courtesy of the U.S. Apple Association

Baked Pecan Chicken Breasts

noreply@blogger.com (danu) — Tue, 24 Mar 2009 11:44:00 +0000

Ingredients
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 teaspoons salt
3/4 cup ground pecans
2 whole eggs
2 tablespoons milk
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper, course ground fresh

Method
Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with honey, then add beaten edds, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through.

Source : A Life’s Pursuit March 2008

Oven Baked Chicken Dijon

noreply@blogger.com (danu) — Fri, 20 Mar 2009 11:47:00 +0000

Ingredients
7 to 8 chicken tenderloins or 4 chicken breasts
1/4 cup low fat or fat free sour cream
1 tablespoon Dijon mustard
1 egg, beaten
3 tablespoons cilantro, chopped
1 1/2 cups panko
1/2 teaspoon salt

Method
Mix the sour cream, egg, Dijon mustard, salt, and 2 tablespoons cilantro in a large bowl. Let chicken marinate in this mixture for 15 minutes. Preheat oven to 375 degrees F. Take the chicken from the mixture and coat both sides in panko. Bake for 40 to 50 minutes or until juices run clear. Garnish with remaining cilantro.

Source : Made Healthier

Crispy Baked Chicken

noreply@blogger.com (danu) — Tue, 17 Mar 2009 13:06:00 +0000

Recipe by: the Editors of Publications International, Ltd

Number of servings
6

Ingredients
8 ounces (1 cup) fat-free French onion dip
1/2 cup fat-free (skim) milk
1 cup cornflake crumbs
1/2 cup wheat germ
6 skinless chicken breasts or thighs (about 1-1/2 pounds)

Method
Preheat oven to 350°F. Spray shallow baking pan with nonstick cooking spray. Place dip in shallow bowl; stir until smooth. Add milk, 1 tablespoon at a time, until pourable consistency is reached. Combine cornflake crumbs and wheat germ on plate. Dip chicken pieces in milk mixture, then roll in cornflake mixture. Place chicken in single layer in prepared pan. Bake 45 to 50 minutes or until juices run clear when chicken is pierced with fork and chicken is no longer pink near bone.

Nutritional Information
Serving Size: 1 Crispy Baked Chicken breast
Fiber : 1 g
Carbohydrate : 22 g
Cholesterol : 66 mg
Saturated Fat : <1 g
Total Fat : 2 g
Calories from Fat : 8 %
Calories : 253
Protein : 35 g
Sodium : 437 mg

Dietary Exchange
Meat : 3
Starch : 1-1/2
Source : How Staff Works

Oven-Baked Chicken Parmesan

noreply@blogger.com (danu) — Mon, 23 Feb 2009 12:50:00 +0000

Number of servings
6

Preparation time
5 minutes

Total time
30 minutes

Ingredients
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkt.Shake 'n Bake Chicken Coating Mix
2 cups spaghetti sauce
1-1/2 cups Kraft Shredded Mozzarella Cheese
1/4 cup Kraft Grated Parmesan Cheese
1 teaspoon dried oregano leaves

Method
Heat oven to 400°F. Coat chicken with coating mix as directed on package; place in 13x9-inch pan. Bake 20 minutes or until chicken is done (165°F). Top with remaining ingredients; bake 5 minutes or until mozzarella is melted.

Note
For a meal under 500 Calories. Serve each chicken breast with 1/2 cup hot cooked spaghetti and 3/4 cup hot steamed broccoli. This meal is 420 calories.

Variations
Prepare as directed, using one of the following flavor options.
Cheesy BBQ Chicken
Omit Parmesan and substitute 1 cup Kraft Barbecue Sauce for the spaghetti sauce and Kraft Shredded Cheddar Cheese for the mozzarella. Sprinkle with sliced green onions or Oscar Mayer Real Bacon Bits.
Mexican Baked Chicken
Omit Parmesan and substitute 1 jar (16 oz.) Taco Bell® Home Originals® Thick 'N Chunky Salsa for the spaghetti sauce and Kraft Mexican Style Shredded Cheese for the mozzarella.

Source : Kraft Food