PECAN-CRUSTED CHICKEN IN HONEY-MUSTARD SAUCE

2 eggs
2 Tbsp water
1 pouch Shake 'N Bake Extra Crispy Original Coating Mix
1 cup pecans, finely chopped
6 small boneless skinless chicken breasts
1/3 cup mayonnaise
1/3 cup cup honey mustard

Heat oven to 400F.
Beat eggs and water in shallow dish.  Mix coating mix and nuts in separate shallow dish.
Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast.
Place on foil-covered baking sheet.
Bake 18-20 minutes or until chicken is done.
Meanwhile, mix mayonnaise and mustard; spoon over chicken just before serving.

Serves 6.

Substitute veal or pork cutlets for the chicken, reducing baking time to 10-12 minutes or until meat is done (160F).

RHUBARB CURRY CHICKEN

Rhubarb Curry Chicken
 

Prep Time: 15 Minutes

Ready In: 2 Hours 45 Minutes
Cook Time: 1 Hour 30 Minutes

Servings: 4

"Homemade rhubarb marmalade gives curry chicken a sweet and tangy appeal. Use the leftover marmalade to spread on toast or serve with pancakes."

INGREDIENTS:
4 cups chopped rhubarb
1 large orange, peeled and chopped
2 cups white sugar
2 teaspoons grated orange zest
1/2 cup water
1 tablespoon curry powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

DIRECTIONS:
1. Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
2. Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
3. Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
4. Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
5. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.

From www.allrecipes.com

SALSA CHICKEN

4 skinless, boneless chicken breast halves
4 tsp taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp sour cream (optional)

Preheat oven to 375 F.

Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake for 25 to 35 minutes or until chicken is tender and juicy and juices run clear

Sprinkle chicken evenly with cheese and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.  
Top with sour cream if desired.
Serve.

www.allrecipes.com

SPICED CHICKEN WITH PEACH CHUTNEY

Peach Chutney
1 lb peaches, peeled and thinly sliced (4 medium)
1/2 cup packed brown sugar
1/2 cup finely chopped red onion
1/3 cup cider vinegar
1/4 cup lemon juice
1 clove garlic, minced
1 tsp chopped ginger root
1 tsp chopped green chilies

Spiced Chicken
4 tsp dried oregano
1 Tbsp minced garlic
1 Tbsp vegetable oil
3/4 tsp fennel seeds
3/4 tsp ground cinnamon
3/4 tsp chopped green chilies
4 chicken breasts

Peach Chutney: In a saucepan, bring ingredients to a boil.  Reduce heat and simmer for 5 minutes.  With slotted spoon, remove peaches and set aside.  Simmer liquid until reduced to thick syrup.  Return peaches to saucepan and return to boil.  Remove from heat.  Cool.

Spiced Chicken: Preheat BBQ or oven.  In small food processor, combine ingredients for spice mixture; process until smooth.  Life up skin from chicken but do not remove.  Spread spices on chicken and replace skin.  Let stand for 30 minutes.

BBQ on greased grill for about 35 minutes or until no longer pink inside.  Or bake on greased baking sheet in in 400F oven.  Remove skin before serving with Peach Chutney.

Serves 4

Dieticians of Canada Cook Great Food, pg 275

PORTUGESE AFRICAN CHICKEN

I made this recipe years ago, and I wanted to make something for supper tonight that involved chicken & coconut milk & tomatoes. I'm making this for supper tonight, but I'm using regular red & orange peppers instead of the hot peppers. Canadian Living tends to be very mild on herb flavouring so I will add extra seasoning to taste. Mmmm.

4 lb (1.8 kg) chicken pieces

3/4 tsp salt

3/4 tsp pepper

1/4 cup vegetable oil

1 onion, chopped

4 cloves garlic, chopped

2 Tbsp minced hot red peppers or jalapeno peppers

3 Tbsp tomato paste

2 Tbsp paprika

1/2 tsp ground ginger

1 cup coconut milk

3 Tbsp peanut butter

1/4 cup fresh coriander or parsley

Season chicken with 1/4 tsp each of the salt and pepper; set aside.

In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.

Stir in tomato paste, paprika, 2 Tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; puree until smooth. Set aside.

Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425 F oven for 30 minutes, basting twice.

Mix remaining sauce with coriander (cilantro) and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

Serves 8

www.canadianliving.com

BRUSCHETTA CHICKEN BAKE

Mom made this recipe last week for supper, so I thought I'd try it since I had Stovetop Stuffing Mix at home. I didn't think it would be really good, but it was very delicious!!! (Of course, I do use about 4 times as much herbs as Kraft recipes ask for.)

1 can (540 ml) stewed tomatoes, undrained

1 pkg (120 g) Stove Top Stuffing Mix for Chicken

2 cloves garlic, minced

1.5 lb (675 g) boneless skinless chicken breasts, but into bite-size pieces

1 tsp dried basil leaves

1 cup mozzarella shredded cheese

Heat oven to 400F.

Mix tomatoes, stuffing mix and garlic just until stuffing is moistened.

Layer chicken, basil and cheese in 3 litre casserole or 13x9-inch baking dish.

Cover with stuffing mix.

Bake 30 minutes or until chicken is done.

www.Kraftcanada.com

(I used a can of 696 ml diced tomatoes, about 4 tsp basil + some pepper + some tex-mex spice & Tex-mex shredded cheese.)

ANCIENT CHINESE SECRET, HUH?

4 boneless, skinless chicken breast halves, cut into 1" cubes

1 tsp Chinese five-spice powder

1 cup trimmed and halved snow peas

1 cup thinly sliced sweet red pepper

2 cloves garlic, minced

2 tsp grated ginger root

3 cups chicken broth

1 1/2 cups uncooked long grain white rice

1/2 cup chopped green onions

2 Tbsp lime juice

2 Tbsp soy sauce

1 Tbsp honey

2 tsp sesame oil

1/4 tsp crushed red pepper flakes

1/4 tsp black pepper

Combine chicken and five-spiced powder in a large bowl. Toss or stir to coat chicken evenly with spice.

Spray a large saucepan with nonstick spray. Add chicken and cook over medium-high heat; stirring often, until no longer pink.

Add snow peas, red pepper, garlic, and ginger root. Cook and stir over medium heat for 2-3 minutes.

Add all remaining ingredients and bring to a boil. Reduce heat to medium-low. Cover and cook for 20-25 minutes, until liquid is absorbed by rice and chicken is very tender.

Makes 4 servings.

Looneyspoons by Janet & Greta Podleski.

FOIL PACKED CHICKEN DINNER

4 small boneless chicken breasts

2 tsp taco seasoning

2 cups potatoes, peeled & sliced

1/2 cup salsa

1 cup shredded cheddar cheese

1/4 cup sour cream

Preheat oven to 400F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on centre of each of 4 large sheets of heavy foil (sprayed). Top with chicken, salsa and cheese.

Bring up foil sides, double fold top & ends.

Place on 15 x 10 baking pan.

Bake for 30-35 minutes until chicken is cooked; remove from oven. Let stand for a few minutes.

Optional: serve with sour cream.

Kraft Canada recipe.

SUN-DRIED TOMATO CHICKEN

Melissa told me this recipe is good, and I'm doing her a favour by putting this recipe up for her.

2 slices low-sodium bacon, chopped

4 small boneless skinless chicken breasts (1 lb)

1/4 cup Kraft extra-virgin olive oil Sun-dried Tomato Dressing

1 tsp dried basil leaves

2 tomatoes, chopped

2 Tbsp grated Parmesan cheese

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 minutes or until chicken is done (170F), turning after 5 minutes.

Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

"What's Cooking" Autumn 2010 magazine by Kraft Foods

MEXICAN CHICKEN CASSEROLE

3/4 lb boneless skinless chicken breasts, cut into bite-sized pieces

1 tsp ground cumin

1 green pepper, chopped

1 1/2 cups salsa

1/4 of 8-oz package Philadelphia cream cheese, cubed (I used the entire block)

1 can (15 oz) no-salt-added black beans, rinsed

1 tomato, chopped

2 whole wheat tortillas (6")

1/2 cup finely shredded four cheese, divided

Heat oven to 375F.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minutes. Add peppers; cook 2 minutes, stirring occasionally. Stir in salsa; cook 2 minutes. Add cream cheese; cook 2 minutes or until melted. Stir in beans and tomatoes.

Spoon 1/3 of chicken mixture into 8" square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

Bake 20 minutes or until heated through. \sprinkle with remaining shredded cheese; bake, uncovered, 5 minutes or until melted.

www.kraftrecipes.com

Grilled Balsamic Chicken

6 skinless, boneless chicken breasts

3 sprigs fresh thyme or 1 tsp dried thyme

3 sprigs fresh rosemary or 1 tsp dried rosemary

1/4 cup balsamic vinegar

1 tsp packed brown sugar

2 Tbsp olive oil

Pierce chicken with fork. Place thyme, rosemary, vinegar and olive oil in sealable plastic bag. Knead bag to mix.

Place chicken in the bag. Squeeze out the air and seal bag. Knead chicken in bag to distribute marinade around the chicken. Marinate in refrigerator (overnight to maximize flavour).

Preheat grill. Remove thyme and rosemary sprigs from bag and place on coals. Brush grill rack with vegetable oil. remove chicken from bag and place on grill over medium-hot coals.

Grill for 5 minutes on each side or until juices run clear when pierced with a fork.

From "Easy Everyday Cooking"

CHICKEN SATE WRAPS

Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.

Cooking spray

1/2 cup matchstick-cut carrots

1/3 cup chopped green onions

2/3 cup light coconut milk

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

3 Tbsp creamy peanut butter

1 tsp curry powder

1/8 tsp ground red pepper

2 cups shredded cooked chicken breast

4 (8") flour tortillas

1 1/2 cups packaged angel hair slaw

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 1 minute. Stir in coconut milk and next 5 ingredients (through red pepper); cook 30 seconds, stirring constantly. Add chicken, and cook 1 minute, stirring to coat. Remove from heat; cool.

Warm tortillas according to package directions.

Spoon about 1/2 cup chicken mixture down centre of each tortilla; top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.

Yield: 4 servings (1 wrap/serving)

Per serving: 321 calories

Cooking Light's "Superfast Weeknight Dinners," 2005, pg 67

FIVE-SPICE CHICKEN BREASTS

Five spices - equal parts ground cinnamon, cloves, fennel seeds, star anise and peppercorns - make up five-spice powder, which deliciously spices up chicken.

4 chicken breasts

3 green onions, minced

2 cloves garlic, minced

2 Tbsp packed brown sugar

2 Tbsp fish sauce

2 Tbsp soy sauce

2 Tbsp dry sherry

1/2 tsp five-spice powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp chili paste

2 Tbsp chopped fresh coriander

In shallow glass dish, arrange chicken in single lay. In small bowl, whisk together onions, garlic, sugar, fish sauce, soy sauce, sherry, five-spice powder, salt, pepper and chili paste; pour over chicken, turning to coat. Cover and marinate in fridge for 2 hours.

Place chicken on greased grill over medium-high heat; brush with any marinade. close lid and grill, turning once, until no longer pink inside, 25-30 minutes. Garnish with coriander.

Makes 4 servings.

Per serving: 211 calories

Canadian Living "BBQ Best," Summer 2006, pg 44

FRENCH BASIL CHICKEN

1 Tbsp olive oil

2 onions, finely chopped

4 cloves garlic, minced

1 tsp herbes de Provence

1/2 tsp salt, or to taste

1/2 tsp cracked black peppercorns

1 Tbsp all-purpose flour

1/2 cup dry white wine

1 cup chicken stock

1 can (398 ml/14 oz) diced tomatoes, including juice

1 can (398 mml/14 oz)) artichoke hearts, drained, rinsed and quartered

3 lb skinless bone-in chicken thighs (about 12 thighs)

2 cups diced red bell pepper

1/2 cup finely chopped fresh basil leaves

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, herbes de Provence, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and cook, stirring, for 1 minute. Add chicken stock and tomatoes with juice and bring to a boil. Stir in artichoke hearts and remove from heat.

Arrange chicken pieces evenly over the bottom of slow cook stoneware and cover with tomato mixture. Cover and cook on Low for 6 hours or on High for 3 hour, until juices run clear when chicken is pierced with a fork. Stir in red pepper and basil. Cover and cook on High for 30 minutes, or until pepper is tender.

Makes 6 to 8 servings

The Healthy Slow Cooker by Judith Finlayson, page 94

Easy Chicken Pot Pie

Ingredients:

1 2/3 cup frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz.) cream of chicken soup
1 cup Bisquick Original baking mix
1/2 cup milk
1 egg

Directions:

Heat oven to 400 degrees. Mix vegetables, chicken, and soup in ungreased 9" pie plate. Stir in remaining ingredients with a fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown.

Serves: 6

I've been using this recipe for years, but every time I improvise differently. You can add onions and garlic to your cooked chicken, and occasionally I will add some curry or another favourite seasoning.

CHICKEN WITH ORANGE MUSTARD SAUCE

Grainy mustard adds a bit of texture to the sauce, but you can use Dijon.

Garnish with orange wedges and serve with peas and short pasta, such as orzo.

1 Tbsp vegetable oil

8 chicken thighs, skinned

1 onion, chopped

2 cloves garlic, minced

1/2 tsp dried dillweed

1/4 each salt and pepper

2/3 cup chicken stock

1/2 tsp grated orange rind

1/3 cup orange juice

2 Tbsp grainy mustard

2 tsp cornstarch

2 Tbsp minced fresh parsley

In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.

Drain fat from pan.

Add onion garlic, dill, salt and pepper to pan; fry over medium heat until softened, about 5 minutes.

Add stock, orange rind and juice and mustard; bring to boil, stirring and scraping up any brown bits.

Return chicken and any juices to pan; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.

Whisk cornstarch with 1 Tbsp water; whisk into pan and simmer until thickened, about 1 minute.

Stir in parsley.

Serves 4

Per serving: 236 calories

Slow-Cooker Chicken with Orange Mustard Sauce:

Do not remove skin.

After browning chicken, transfer to slow cooker.

Continue with recipe, scraping stock mixture into slow cooker.

Cover and cook on low for 4 hours.

Skim off any fat.

Whisk 1/4 cup water with 2 Tbsp cornstarch and stir into slow cooker; cover and cook on high until thickened, about 10 minutes.

Remove skin if desired.

Stir in parsley.

Canadian Living's "Best Chicken," Spring 2008, page 11

SESAME HOISIN CHICKEN

SESAME HOISIN CHICKEN

In bag, combine:

1/4 cup all-purpose flour

1/4 tsp pepper

Add:

8 skinless chicken thighs &/or drumsticks or 4 chicken breasts

Shake to coat.

Reserve remaining flour mixture.

In skillet, heat:

2 Tbsp vegetable oil

over medium-high heat; brown chicken, about 10 minutes.

Remove to plate; set aside.

Drain off any fat.

Add to pan:

1 onion, chopped

4 cloves garlic, minced

Fry over medium heat for 3 minutes.

Add:

2 carrots, sliced

1/4 tsp ground ginger

Cook until vegetables are tender, 1-5 minutes.

Add reserved flour mixture.

Add:

1 cup chicken stock

2 Tbsp hoisin sauce

2 Tbsp soy sauce

1/4 tsp sesame oil

Bring to boil.

Return chicken to pan; reduce heat, cover and simmer, stirring occasionally and turning chicken once, until juices run clear when chicken is pierced, about 35 minutes.

Serve sprinkled with garnish:

1 Tbsp sesame seeds, toasted

Makes 4 servings.

Canadian Living’s “Best Chicken,” Spring 2008, page 13

Slow Cooker Tex Mex Chicken

Another hit I made while Dad & Mom were here.  Super easy... just let it sit and cook in the crockpot and serve over rice... delicious!

Slow-Cooker Tex-Mex Chicken

prep time 15 min
total time 6 hr 15 min
makes 4 servings what you need!

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1   each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese make it!

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese.

White Cheese Chicken Lasagna

Mom and I made this one when they came for a visit.  Lots of prep but it was SOOOO delicious.  I'm not usually a ricotta fan but this was to die for.




White Cheese Chicken Lasagna

Prep Time: 25 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 12

"Thick with an abundance of mozzarella, Parmesan and ricotta cheeses, this chicken and spinach lasagna could make you forget all about the tomato kind!"

INGREDIENTS:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese,
divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for
topping

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

ORDER OF LAYERS:  (I found it easier to write this out)
sauce
noodles
ricotta
chicken
noodles
sauce
spinach
mozza cheese
parm cheese
noodles
sauce
parsley
parm cheese

Shake & Bake Chicken

1 cup flour
2 tsp cornstarch
2 tsp paprika
2 tsp onion powder
2 tsp salt
2 tsp sugar
10 tsp vegetable oil
3 1/2 tsp poultry seasoning
2 tsp dry parsley
2 cup bread crumbs
1/2 cup milk

1. Combine dry ingredients together. Add oil and mix well. Put in ziploc bag and freeze before use.
2. Clean chicken under water, dip complete chicken in milk and coat with shake and bake.
3. Put chicken on greased tray or parchment paper.
4. Cook 350 for 45 min - 1 hr.

I crushed my homemade bread crumbs made with various seasonings, crushed a box of unsalted premium crackers rather than adding all these seasoning which I didn't have on hand. I definitely suggest paprika as it gives a very nice coloring to the shake and bake. It worked like a charm and tasted yummy!