Find Recipes Instantly! (Type the Recipe name or any Ingredient) Zippy Pineapple Baked Chicken 4 chicken breasts 2 TBSP butter, melted salt pepper GLAZE: 3/4 cup crushed pineapple, drained 1 cup packed lt. brown sugar 1/4 cup lemon juice 2 TBSP prepared mustard 1 tsp. soy sauce Preheat oven to 375. In ungreased 9 inch square baking dish, place chicken pieces. Brush with melted butter and sprinkle with salt & pepper. Bake 30 minutes. Prepare glaze & pour over chicken. Return to oven & bake 30 to 45 minutes, basting til golden brown & tender. GLAZE: Combine all ingredients & mix well. Crunchy No-Fry Chicken 3/4 cup crushed corn flakes 1/2 tsp. garlic powder 1/8 tsp. black pepper 1/8 tsp. ground red pepper 4 boneless chicken breast halves 1/4 cup chicken broth Mix first 4 ingredients together. Dip chicken into broth and coat with Corn Flake mixture. Place chicken on baking sheet. Bake at 400° F. for 20 minutes or until chicken is done. Serves four. Brown Rice And Chicken Have left-over chicken and a couple of cups of brown rice? Great! Make dinner! 3-4 boneless chicken breasts; cooked, diced 1/4 cup green onions; chopped 2 stalks celery; chopped 2 cups cooked brown rice *1/4 cup dry white wine 2 cup chicken broth Combine all ingredients in crockpot. Salt and pepper to taste. Cover and cook on LOW for 6-8 hours. *May substitute an additional 1/4 cup of chicken broth. Pot Roast Chicken Makes 4 - 6 servings 3 medium onions, peeled and quartered 8 stalks of celery, washed and cut in thirds 8 medium carrots, peeled and cut in thirds 1 1/2 tsp. dried rosemary 1 1/2 tsp. dried thyme 1 1/2 tsp. dried parsley 1 1/2 tsp. dried sage 1 1/2 tsp. dried oregano 2 tsp. black pepper from the shaker 1 tsp. salt 2 Tbsp. oil 3 pound whole chicken, washed inside and out 1 pound small red potatoes 15 ounce can chicken broth 2 Tbsp. flour 3/4 cup water Preparation time: 15 minutes Cooking time: 1 1/2 hours In a Dutch oven that you can use in your oven, brown together the onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper, salt, and oil. This will take 5 to 8 minutes over medium heat. With a slotted spoon, remove all the ingredients and place in a bowl, except the drippings. Leave them in the Dutch oven. Set the bowl aside. Add the chicken to the Dutch oven. Brown it on all sides, then place it ON ITS BACK in the Dutch oven. This will take about another 5 - 8 minutes. Return all the vegetables and herbs to the Dutch oven. Add the potatoes which you have washed, but not peeled, and the chicken broth. Cover the Dutch oven. Bake at 400 degrees for an hour and a half. When the chicken is tender, remove it to a platter and cut into serving pieces. Surround the chicken with the vegetables and herbs. Add the flour to the 3/4 cup water and blend. Stir into the drippings left in the Dutch oven, stirring constantly over medium heat until drippings have thickened enough for gravy.Serve! Chicken and Rice 3 whole medium chicken breasts skinned and halved lengthwise 3/4 cup frozen orange juice concentrate, thawed 1/2 cup thinly sliced celery 1/2 cup chopped onion 2 cloves garlic, diced 2 teaspoons instant chicken bouillon granules 1/2 teaspoon dried thyme, crushed 1-1/3 cups long grain rice (uncooked) Paprika Fresh parsley Salt & pepper to taste Rinse chicken; pat dry with paper towels. In a medium saucepan combine thawed concentrate, celery, onion, garlic, bouillon granules, thyme, 2 cups water, and dash pepper. Bring to boiling. Transfer to a 3-quart rectangular baking dish. Stir in uncooked rice. Add chicken pieces. Sprinkle lightly with salt, paprika, and additional pepper. Cover and bake in a 350 degree oven for about 1 hour or until chicken is tender and no longer pink and rice is tender. Sprinkle with fresh parsley before serving. Makes 6 servings. NUTRITION FACTS PER SERVING: 309 cal., 21 g pro., 49 g carbo., 3 g total fat (1 g sat. fat), 45 mg cholesterol, 1 g dietary fiber, 370 mg sodium. Daily value: 63% vit. C, 16% folate, 25% thiamine, 43% niacin, 18% iron, 14% potassium. Chicken Cacciatore 1 1/2 pounds boneless, skinless chicken pieces Salt and freshly ground black pepper 2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes 2 portobello mushroom caps, julienned (“baby bellas” are great too) 4 cloves garlic, minced 3/4 cup beef broth 1 (28-ounces) can crushed tomatoes 1/2 cup flat-leaf parsley, chopped 1 pound wide egg noodles, cooked to al dente Heat a large nonstick skillet over medium high heat. Add half of the olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining olive oil. Add crushed pepper, mushrooms, and garlic. Season with salt. Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with fresh bread and grated cheese. Chicken Fingers Ingredients: 1 pound boneless, skinned chicken breasts 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups fine breadcrumbs or cornmeal 1/4 cup Romano or Parmesan cheese, grated fine pinch of paprika or cayenne pepper 1 teaspoon dried oregano or basil 2 eggs, beaten Preheat oven to 400 degrees. Line 2 baking sheets with foil. Cut the chicken into 1/2 inch thick slices. Combine salt, pepper, breadcrumbs, cheese, and herbs in a plastic bag. Shake well. Dip chicken in beaten egg and then roll in crumb mixture. Place chicken on foil-covered baking sheets and bake in 400 degree oven for 10 minutes. Serve warm or at room temperature with Ranch dressing, ketchup, or the sauce of your choice. Hot Lemon Chicken Makes 4 servings Ingredients: 4 skinless, boneless chicken breasts, cut into ½- inch strips 2 white onions, thinly sliced ½ teaspoon cayenne pepper ½ cup fresh lemon juice 4 teaspoons Vegetable Broth Place the chicken in a large bowl and cover with the onions. In a small bowl, combine the lemon juice and cayenne pepper and pour over the onions. Cover and marinate in the refrigerator for at least 6 hours. Place the onions and marinade in a skillet over medium heat, add the vegetable broth, and sauté for 5 minutes or until the onions are soft. Add the chicken and continue to sauté for 10 minutes, or until the chicken is cooked. Caribbean Chicken Salad with Peanuts Chutney Dressing ½ cup peanuts ½ cup mayonnaise ¼ cup chutney 2 Tbs sugar 2 Tbs raspberry vinegar 1 tsp curry powder Salad 1 head romaine lettuce, torn in pieces ½ cup sliced green onions 1 cup shredded grilled chicken 1 papaya, halved, seeded, peeled and sliced 1 cup raspberries ½ cup peanuts 1. In a blender or food processor combine peanuts, mayonnaise, chutney, sugar, vinegar and curry powder; blend until smooth. Set aside. 2. Toss lettuce with green onions and divide among serving plates. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with dressing. Servings: 4 Preparation time: 15 minutes Cooking time: 10 minutes Nutrition Facts Serving size: 1/4 of a recipe Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author. Recipe Type Main Dish, Poultry, Salad Recipe Source: Nestlé Shredded Chicken Salad Makes 8 servings Ingredients: 2 tablespoons soy sauce 2 rice wine vinegar 16 oz shredded, cooked chicken breast 4 scallions 1 lb Chinese cabbage (bok choy), shredded 2 cups cooked brown rice 1 oz chopped dry-roasted cashews ½ cup chopped fresh cilantro 1 8 oz can sliced water chestnuts, drained ½ cup low-fat chicken broth 1 tablespoon sesame oil ¼ teaspoon dry mustard Instructions Combine the soy sauce and vinegar and marinate the shredded chicken in the mixture for 30 minutes. Slice the scallions lengthwise, at an angle. Place the shredded cabbage in a large serving bowl and top it with the chicken, scallion, rice, cashews, cilantro, and water chestnuts. Combine the remaining ingredients to make the dressing and pour it over the salad. Toss well to coat the pieces evenly and serve.