Sunday, November 27, 2011

Chicken recipes part 2

Crockpot chicken sour cream enchilada casserole

1tablespoon Vegetable oil
1 large yellow onion, chopped
one 24 to 32 ounce can green chile enchilada sauce
1 dozen soft corn tortillas, each one cut into 4 strips
... 2 and one half to 3 cups cooked boneless, skinless chicken, cut into 1 inch pieces
4 cups shredded monterey jack cheese
2 cups sour cream
In a large skillet sauté the onions.
Pour about one half of the enchilada sauce into the slow cooker, tilt to spread it around. In layers add one-quarter of the tortilla strips, one-quarter of the remaining sauce, one-third of the sautéed onion, one-third of the chicken, and one quarter of the cheese. Repeat the layers two more times, ending with the cheese.
Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on HIGH for 2 hours or LOW for 4 hours.

Crockpot Hawaiian BBQ Chicken
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice

Grilled Chicken Bruschetta
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz part skim mozzarella, diced
1.25 lbs (8 thin sliced) chicken cutlets
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve

3 chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
1 can corn
1 cup salsa

Place chicken in a crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; shred and return to crock pot. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with desired toppings. (I like it with sour cream, cheese, avacodo, and lettuce.)

Linguine with Creamy Chicken Primavera   
6 oz. uncooked linguine or fettuccine
1 lb. chicken breast strips for stir-frying
1 cup sliced fresh mushrooms
1 cup fresh baby carrots, quartered lengthwise
1/2 medium red bell pepper, cut into thin bite-sized strips
1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
1 (16-oz.) jar Alfredo pasta sauce
1/4 cup dry white wine or milk
 3 tablespoons chopped fresh basil
1 Cook linguine as directed on package. Drain; cover to keep warm.
 2 Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until chicken is lightly browned and no longer pink in center, stirring frequently.
 3 Add mushrooms, carrots, bell pepper, sugar snap peas and 1/2 cup water to skillet. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; return chicken and vegetables to skillet.
 4 Stir in Alfredo sauce, wine and basil. Cook 2 to 4 minutes or until mixture is thoroughly heated, stirring occasionally. Serve chicken mixture over linguine. If desired, sprinkle with shredded fresh Parmesan cheese.

Malibu Chicken Sandwiches
4 boneless skinless chicken breasts, pounded to 1/2 inch thick
1/2 cup flour, seasoned with salt, pepper and garlic powder
1 cup breadcrumbs
2 eggs + 2 T. water, blended
8 slices thinly sliced ham
4 slices Swiss cheese (I used Monterey Cheese because that's what I had)

Pound 4 chicken breasts until 1/2 inch thick and cut into two pieces, this will make eight breasts for eight sandwiches. Beat eggs and water together in a shallow dish. Place breadcrumbs and flour in separate bowls. Dip the chicken in the flour, then the egg, and then the breadcrumbs. Place on a greased cookie sheet.
Bake at 375 degrees until golden brown and cooked through. Place 2 slices of ham and 1 slice of cheese on top of each chicken breast. Turn oven to broil and broil for 2-3 minutes to heat the ham and melt the cheese. Make sure to watch the whole time so it doesn't burn. Place one of the chicken breast/ham/cheese on a bun and garnish with lettuce, mayonnaise and honey mustard. Serve warm.


1 lb chicken, cooked & shredded (or diced)
1 can black beans
1 box Mexican Rice-a-Roni
1 can green enchilada sauce
Shredded Cheese

Directions:  Cook your chicken (or use a rotisserie chicken), heat up with the enchilada sauce.  Cook the rice, heat up the beans in the microwave, and pile everything on a warmed tortilla.  Wrap up to make burrito.  Smother with extra sauce (optional) and/or sour cream, tomatoes, etc.  Or, just eat it plain!  It's good and easy, either way.

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