Chicken with French’s Fried Onions
Submitted by Kentuckylivin
4 boneless, skinless chicken breasts
1/2 cup melted margarine
1 tablespoon worcerstershire sauce
1 teaspoon dry mustard
1 16 ounce can French’s Fried Onion Rings
Melt margarine and then add worcestershire sauce and dry mustard
Crush the can of Onion Rings in a large ziplock bag (*start out not using the entire container, this way you can always add more and you don’t waste if you don’t use them all*)
Dip chicken into margarine mixture and then into the onions, laying them flat into a baking dish once coated
Bake at 350 degrees for 30-40 minutes.
Submitted by MiniKittenBalls
2 tbsp butter
2 large onions, thinly sliced
2 cups chopped cooked chicken
(season diced, raw chicken with 2 tsp chili powder, 1 tsp garlic powder, salt, and ¼ tsp pepper, then saute – that’s how I prepare mine. Leftover grilled chicken works well too.)
6 oz cream cheese, cubed
¼ tsp salt
¼ tsp black pepper
4 (4.5 oz) cans diced green chiles
1 small onion, chopped
2 garlic cloves, minced
2 tsp dried oregano
1 tsp ground cumin
½ tsp sugar
1 (14 ½ ounce can chicken broth)
½ cup salsa
10 (7 inch) flour tortillas
2 cups shredded cheddar cheese
Melt butter in large skillet over medium-high heat, stirring often; add sliced onions and cook 20 minutes on medium-low heat 20 minutes or until lightly caramelized. Reduce heat to low, and add chopped chicken and next 3 ingredients, stirring until combined. Set aside.
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
Add chicken broth and chile mixture to a saucepan and bring to a boil over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
Spread 1/3 of the chile mixture evenly on bottom of a lightly greased 13×9 inch baking dish.
Spoon chicken mixture evenly down center of each tortilla; roll up, and place seam-side down in prepared dish. Top with remaining chile mixture; sprinkle with cheese.
Bake at 375 for 20 to 25 minutes or until bubbly.
Note: freeze chile mixture and filled tortillas separately up to 1 month, if desired. Thaw in fridge overnight. Prepare and bake as normal.
Honey Baked Chicken
Submitted by LaurenG
1 (3 lb) fryer, cut up
1/3 cup butter, melted
1/3 cup honey
2 tablespoons prepared mustard (I like Dijon)
1 teaspoon salt
1 teaspoon curry powder
Arrange chicken, skin side up, in a shallow casserole dish.
Combine remaining ingredients and pour over chicken.
Bake at 350F for about 1 hour, until browned and tender.
Baste every 15 minutes.
I serve over rice and make a salad on the side.
Greek Lemon Chicken
Submitted by LaurenG
1 cup of onion, diced
about 5 cups unpeeled red potatoes, quartered
2-3 pounds of chicken pieces, bones in and skin on
3/4 cup of freshly squeezed lemon juice
1/2 cup olive oil
2 cloves of garlic, finely chopped
1 tsp black pepper
1 tsp salt
1.5 tsp paprika
2 tsp dried oregano
1 chicken bouillon cube
Place onions in the bottom of a large shallow baking dish.
Layer the potatoes on top of the onions.
Next, layer the chicken pieces on top of the potatoes.
Mix all other ingredients together until the bouillon is completely dissolved.
Pour lemon mixture over all.
Bake at 350 for 1-1.5 hours, or until done (you will see bubbling ‘sauce’ and chicken nicely browned and crispy on top).
Pineapple Chicken Stir Fry
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon ketchup
1/2 teaspoon ginger
1 tablespoon minced garlic
1 teaspoon cornstarch
1 lb boneless skinless chicken breasts, cut into 2 inch strips
2 tablespoons vegetable oil
1 (16 ounce) package frozen stir fry vegetables
1 (8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
hot cooked rice
Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
In large skillet, stir-fry chicken in hot oil for 5 minutes.
Add vegetables, stir-fry 4 more minutes.
Stir in pineapple and sauce, heat through.
Serve over rice
Pulled BBQ Chicken Sandwiches
Submitted by pumpkineater
3 lb. bag frozen chicken breasts
1 onion, diced
2 cups of any combo of ketchup or any kind of bbq sauce (clean out the fridge time!)
8 oz taco sauce (Not salsa)
2 Tbs. brown sugar
1 Tbs. dry mustard
2 Tbs. vinegar
2 Tbs. Worcestershire sauce
1 tsp. oregano
1 tsp. garlic powder
1 tsp. liquid smoke
(No worries if you don’t have this. It just means the BBQ won’t have that ‘smokey’ flavor to it; which I don’t actually care for anyway!)
Toss all the ingredients into the slow cooker.
Cook on high for 5-6 hours or low for 7-8.
Shred the meat and stir it all up.
Serve on buns.
Chicken and Biscuits Casserole
Submitted by BettyMFCrocker
4 cups Shredded Chicken (I Use One Large Rotisserie Chicken)
1 stick Butter, Divided
3 cloves Minced Garlic
1 whole Small Red Or Yellow Onion, Finely Chopped
3 stalks Celery, Medium Sliced
2 Tablespoons Flour
1 can (14 Oz. Can) Chicken Broth
1 can (10.75 Oz. Can) Cream Of Chicken Soup
1 pinch Salt And Pepper, to taste
2 cups Bisquick Mix
1 cup Shredded Cheddar (sharp And/or Mild)
? cups Milk
Preheat oven to 400 degrees.
Melt half of the butter with minced garlic; saute for 1 minute. Set aside.
Place the shredded chicken into a casserole dish.
In a saute pan, melt the remaining butter. Saute celery and onions for approximately 4 minutes.
Lower the heat, add flour, and then chicken broth. Simmer for 2 or 3 minutes.
Take off heat and add cream of chicken soup, add salt and pepper to taste.
Pour over shredded chicken and mix in well.
In a bowl, mix Bisquick mix, milk and shredded cheese. Drop this by rounded spoonfuls onto the chicken.
Baste the biscuits with the previously-made garlic butter and cook in the oven for 22-25 minutes.
Source: Pioneer Woman’s Tasty Kitchen
Submitted by Gia
1 large onion, chopped very fine (I usually use about half onion)
2 T. butter
2 c. shredded cooked chicken (about 4-5 breasts)
1/2 c. chopped pimientos (4 oz jar)
1 (4 oz) can chopped green chiles, drained
6 oz. cream cheese, very soft (I use whole block)
1 t. cilantro
1/2 t. salt
1/2 t. pepper
1 c. shredded Monterey Jack cheese
10-12 flour tortillas (soft taco size Mission brand)
1 c. whipping cream (can omit, but bake covered most of the time, if so)
1 c. shredded Monterey Jack (again)
For filling: Saute onions in butter in skillet over med heat til cooked.
Add chicken, pimientos, green chiles, cream cheese, cilantro, salt, pepper, and 1 c. Monterey Jack cheese.
Cook over low heat until mixes well and cheese melts.
Soften tortillas in oiled skillet (or don’t if not enough time).
Spoon large spoonful of chicken mixture onto the tortilla and roll up to enclose.
Arrange seam-side down in a greased 9X13 dish. (May need an 8X8 for a few extra) Pour the whipping cream over the tortillas.
(if I know we won’t need them all, I freeze the rolled up enchiladas without the whipping cream and use for another meal later).
Preheat oven to 375.
Bake 20 minutes, then sprinkle remaining MJ cheese and bake until cheese melts.
Top with sour cream and salsa to serve.
Slow Cooker Cilantro Lime Chicken
submitted by lanumslately
4 large boneless/skinless chicken breasts
1 jar of your favorite salsa
1 packet low-sodium taco seasoning
juice of 1 lime
1/3 to 1/2 cup chopped fresh cilantro
Put all ingredients into crockpot and cook on low for 6-8 hours. Shred with fork before serving. Serve with your favorite taco fixings–sour cream, black beans, lettuce, tortillas, etc
Baked Pesto Chicken
submitted by ashbashbaby
4 boneless skinless chicken breast halves
1/2 cup basil pesto (I buy from refrigerated section in grocery store)
2 -3 plum tomatoes, sliced
1/2 cup mozzarella cheese, shredded
Preheat oven to 400 degrees F.
Line baking sheet with heavy-duty foil.
Place chicken and pesto in medium bowl; toss to coat.
Place chicken on prepared baking sheet.
Bake for 20-25 minutes or until chicken is no longer pink in center.
Remove from oven; top with tomatoes and cheese.
Bake for an additional 3-5 minutes or until cheese is melted.
I serve this over pasta or rice along with a garden salad.
Peri Peri African Chicken
submitted by fabootay
2Tbs hot chili powder ( you can use less if you like I usually do like a tsp of cayenne, and the rest plain chili powder)
1c. fresh lemon juice
3 cloves of garlic minced
1 1/2 tsp chopped ginger
1 1/2 tsp salt
4 bone in chicken breast halves
In a non metal bowl, mix, paprika, chili powder, lemon juice, garlic, ginger, and salt. Rub chicken with the mixture, place in the dish and marinate for 3 hours. Prehaet grill at medium heat. Place chicken on the grill, and toss the marinade ( I actually make a little extra and put it aside so that I can brush a little on during cooking) Cook for about 30-45 minutes turning occasionally until the skin is slightly charred and the juices run clear.
I like to serve this with either pita, or naan, riata, couscous, or pilaf and a salad…a nice mango salsa, or chutney makes a nice cooling component, and compliments the ginger well.
submitted by fabootay
12 corn tortilla, cut into 6ths, and fried or baked to make chips OR 8-12 loosely packed cups, depending on thickness, thick homemade style corn totilla chips.*
1 (28oz) can whole tomatoes in juice, drained OR 1-1/2 lbs (3 medium-large round or9-12 plum) ripe tomatoes
2-3 canned chipotle chiles in adobo
1-1/2 Tbs vegetable oil
1 large white onion, sliced 1/4 inch thick
3 garlic cloves, finely chopped
2-1/2 c. chicken broth, vegetable broth, or water, plus a little extra if needed
about 1/3 c. homemade crema, store bought Mexican crema, creme fraiche, or sour cream that has been thinned with a bit of milk
1-1/2 c. coarsly shredded chicken, preferably grilled, roasted, or rotisserie cooked
1/4 c. grated Mexican queso anejo, or other dry grating cheeses such as Romano, or Parmesan (I prefer queso fresco, though it’s not a dry cheese)
2 c. sliced red Swiss chard leaves (optional)
1/2 c. chopped fresh cilantro, or 3 Tbs roughly chopped epazote if you can find it, though both can be left out entirely.
Make the chips, or measure out the store bought chips.
If using canned tomatoes, place them in a blender.
If using fresh tomatoes spread them onto a baking sheet, and place 4 inches below a very hot broiler. Roast until splotchy black, and thoroughly soft, about 6 minutes per side. Cool. Peel (collecting the juices as you do, so you’ll want to peel them over a bowl), and for round tomatoes cut out the hard cores. Transfer to a blender, juices, and all. Add the chipotles to the blender, seeds and all, and blend the chilies and tomatoes to a slightly coarse puree, one that retains a little texture. you should have about 2-1/4 cups puree.
Set a medium (4-5 quart) pot, or Dutch oven over medium heat, and add the oil. Add half the onion, and cook stirring regularly until golden, aout 7 minutes. Add the garlic, and stir for another minute, then raise the heat to medium high. Add the tomato puree, and stir nearly constantly for 4-5 minutes until the mixture thickens some what. Stir in the broth or water, and season with salt (add less salt if your chips are salted).
Set out the remaining onion, crema (or it’s substitute) chicken, and cheese. Put the pot over medium high heat until the brothy sauce boils. Stir in the chard (if using) the epazote (if using cilantro set aside to add it later) and the tortilla chips, stir to coat the chips well. Let return to a rolling boil, cover and turn off the heat, and let stand for 5 minutes (no longer).
Uncover the pot and check that the chips have softened nicely, they should be a little chewy, but definately not mushy. (If they are too chewy, stir in a few tablespoons more broth, cover, and set over medium heat for a couple minutes more) Sprinkle with cilantro (if using). Spoon onto plates, drizzle with some of the crema (or it’s substitute), and sprinkle on some of the remaining onion, and chicken, and dust generously with the cheese.
*Note* I strongly suggest making your own tortilla chips for this unless you can find some really good thick tortilla chips at the store, the general stre varieties (Tostitios, Tia Maria etc..) are to thin, and will turn to mush when cooked. The brothy sauce can be completed 3-4 days ahead of time, store in the refrigerator, covered.
Also I like to do this as an oven baked casserole type dish. You would blend your tomatoes as normal, and brown your onion as usual, and cook the sauce as intructed. I then add the chicken and cilantro (if using), and stir to coat everything , scoop the chips into a 9×13 baking dish, you may have to press down on them, crushing them just a little to get them to fit. Ladle the sauce over the chips. Gently press the chips into the sauce to ensure they’re evenly coated (though a few may continue to stick out). Spread the cheese evenly over the top (for this use a melting cheese like, Chihuahua, quesadilla, asadero, or even Montery Jack or chedder if you like) and bake at 400, for about 15-20 minutes or until lightly browned on top, and bubbling around the edges. Serve with the onion, and crema (or it’s substitute) and a little more cilantro if you like.
Grilled Chicken and Shrimp Kebabs with Lemon and Garlic
submitted by StuffedAnimalSmallGroup
24 uncooked large shrimp, unpeeled, deveined (thawed if frozen)
12 chicken tenders
1/3 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 garlic cloves, minced
2/3 cup olive oil
Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 metal skewers; place on another rimmed baking sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl; slowly whisk in oil. Season marinade with salt and pepper. Pour marinade over skewers, dividing equally.
Prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side. Grill shrimp until pink on outside and opaque in center, about 4 minutes per side. Remove kebabs from grill. Serve with Tomato-Avocado Salsa and Chipotle Aioli .