My Recipe Collection

Roasted Chicken and Cheese Panini

Total time: 8 minutes

1 whole wheat sub roll (6 oz), sliced lengthwise
1 1/4 cup sliced boneless, skinless roasted or rotisserie chicken breast
1/2 cup sliced roasted red peppers
2 slices Gruyère cheese (2 oz)
6 fresh basil leaves
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat broiler. Place rolls cut side down on foil-lined baking sheet. Broil 30 seconds to crisp bread. Remove from broiler.

Turn rolls over so cut side is up. Distribute chicken evenly on one half of roll and top with redd peppers. Place cheese on other half. Return to broiler 1 minute or until cheese is melted. Remove and place basil leaves on top. Close sandwich and press down. Cut in half and serve immediately.

Makes 2 sandwiches.

Cheesy Chicken and Rice Casserole
by Campbell’s

Prep: 5 min
Bake: 45 min

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
~~~~~~~~~~~~~~~~~~~~~~~~~
1. Stir the soup, water, rice, vegetables, onion powder and pepper in a 12×8″ shallow dish.

2. Top with chicken. Sprinkle with additional pepper. Cover.

3. Bake at 375°F for 45 min. or until done. Top with cheese. Makes 4 servings.

Mexican Fiesta: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for cheddar.

Touchdown Chicken Fajitas
by Andrea Cunningham

4 skinless, boneless chicken breast halves
1/2 cup Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise
1 small red onion, cut into 1/2-inch slices
1 cup chopped, peeled jicama
15 oz canned black beans, rinsed and drained
1 large tomato, chopped
1 medium avocado, halved, seeded, peeled, and chopped
1/2 cup snipped fresh cilantro
8 10-inch flour tortillas, warmed
16 oz jar salsa
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Place chicken in plastic bag set in a shallow dish. For marinade, combine dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken; reserve marinade. Brush marinade over peppers and onion. In a large bowl toss together jicama, black beans, tomato, avocado, and cilantro; set aside.

2. For a charcoal grill, place chicken, peppers, and onion on rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170°F) and vegetables are crisp-tender, turning once halfway through grilling (allow 12 to 15 minutes for chicken and 8 to 10 minutes for vegetables).

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto tortillas. Top with bean mixture and salsa. Top with shredded cheese and dairy sour cream, if desired. Roll up. Makes 8 servings.

Red-Pepper Chicken

Make Creamy Red-Pepper Sauce omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Make 6 servings.

Chicken and Vegetable Tacos

The trick to keeping your tacos from braking is to not overstuff them. Two or three strips of chicken and two tablespoons of vegetables per taco are plenty.

Prep time: 15 minutes
Cooking time: about 15 minutes

4 teaspoons vegetable oil, divided
1 small onion, diced
1 cup sliced mushrooms
1 garlic clove, pressed
2 plum tomatoes
2 medium zucchini, diced
1 cup whole-kernel corn, drained
2 tablespoons chopped cilantro
1/4 cup heavy cream
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
3 boneless, skinless chicken breast halves
1/4 teaspoon chili powder
12 taco shells
~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat oven to 375°F. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook until translucent, 5 minutes. Stir in mushrooms and garlic, 2 minutes.

2. Puree tomatoes in a food processor until almost smooth, add to skillet with zucchini, corn, cilantro, cream, 1/2 teaspoon salt and pepper. Cook, stirring frequently, until zucchini is tender crisp, about 5 minutes more.

3. Meanwhile, heat remaining oil in a large nonstick skillet over medium heat. Sprinkle chicken with remaining salt and chili powder. Cook, turning once, until chicken is just cooked through, 5 to 7 minutes. Slice. Fill tacos. Makes 4 to 6 servings.

Skillet Chicken
by Pampered Chef

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken breast halves
1 tablespoon vegetable oil

Assemble ingredients prior to recipe preparation.

1. In Small Batter Bowl, combine flour, salt and black pepper. Coat chicken in flour mixture, shaking off excess.

2. Heat oil in Large (10-in.) Skillet over medium heat. Add chicken, cook on one side 5-6 minutes. Turn once using Nylon Tongs.

3. Cook an additional 5-6 minutes or until chicken is no longer pink and juices run clear.

Yield: 4 servings

Red Pepper Chicken Pilaf

2 tablespoons butter
2 tablespoons vegetable oil
2 red bell peppers, sliced
2 garlic cloves, chopped
4 boneless, skinless chicken breast halves
salt and pepper
all-purpose flour
1 cup chicken broth
1/4 cup white cooking wine
2 tablespoons fresh chopped parsley
hot cooked rice
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Melt butter and oil in large skillet over medium-high heat. Add peppers and garlic and saute until peppers are tender, about 10 minutes. Remove peppers from skillet and transfer to bowl.

Season chicken with salt and pepper. Lightly and evenly coat chicken with flour. Place chicken in skillet and saute until light brown, about 4 minutes per side. Remove chicken from skillet. Place peppers back in skillet, adding broth and cooking wine. Turn heat to high and cook for about 5 minutes until liquid resembles sauce texture. As sauce thickens scrape up browned bits. Return chicken to skillet and cook to 170°F and until it is no longer pink in the center.

Season to taste with salt and pepper. Place chicken and peppers on platter, sprinkling with fresh parsley. Serve over rice. Optional: May cut chicken into 1″ pieces rather than serving whole breast half.

Cream of Chicken and Vegetable Soup
Makes 6 servings.

1/4 cup butter or margarine
1/4 cup all-purpose flour
12 oz evaporated milk
16 oz frozen, mixed vegetables, prepared according to package directions
2 (about 8 oz total) boneless, skinless chicken breast halves, cooked and cubed
14.5 oz chicken broth
1/4 teaspoon onion salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through

Chicken Balsamic

4 boneless, skinless chicken breast halves
3 teaspoons oil
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed
1 teaspoon dried Italian seasoning (oregano, thyme, basil)

______________________

Set chicken in a shallow bowl. Add the combined vinegar, chicken stock, sugar, garlic and seasoning. Allow chicken to marinate 10 minutes on each side. Remove chicken and set marinade aside.

Briefly heat the oil in a large skillet over medium-high heat. Add the marinated chicken breasts. Cook each chicken breast 4 minutes each side (or until done). Add the marinade to the skillet and continue cooking for an additional 3 - 4 minutes while turning the chicken breasts until they are cooked through.

Serves 4.

Cashew Chicken

3/4 C orange juice
1/3 C honey
1/4 C soy sauce
1 T cornstarch
1 t ground ginger
1 t garlic powder
1/2 t pepper
2T vegetable oil
4 green onions, chopped
2 large carrots, chopped
2 stalks of celery, chopped
4 boneless chicken breasts cut into chunks
1 C cashews

In a bowl, combine juice, honey, soy sauce, cornstarch, and seasonings. In a large skillet, heat 1T oil and stir fry vegetables until tender. In the same skillet, push vegetables aside, heat more oil and stir fry chicken. When the chicken is done, combine with vegetables, add sauce, and cashews and heat until thick and bubbly.