Chicken Recipes

[Chicken Milano] [Swiss Chicken Cutlets] [Grilled Chicken Sandwiches] [Mediteranean Grilled Chicken] [Sun-glazed Chicken] [Barbeque Chicken Packets] [Carabbean Jerked Chicken] [Chicken with Cream Sauce] [Deep Dish Chicken Pot Pie] [Chicken Tetrazini] [Chicken Dijon Dever] [Campbell's Cheesteak Pockets] [Campbell's Cornbread Turkey Pot Pie]

Chicken Milano

6 skinless, boneless chicken breasts (4 oz ea)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup Marinara sauce
1 cup half-and-half
1/2 cup mozzarella cheese, shredded
1/2 cup Swiss cheese, shredded
1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees farenheit. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well.

2. Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes.

3. Mix marinara sauce and half-and-half in a small bowl, reserving 2 tablespoons. Pour into baking dish. Arrange chicken in prepared dish.

4. Mix mozzarella, Swiss and Parmesan cheeses in a small bowl. Sprinkle over chicken. Top with reserved sauce. Bake, loosely covered, until cooked through, about 30 minutes. Serve with hot cooked fettuccine. Serves 6

Swiss Chicken Cutlets

2 thin slices reduced-fat Swiss cheese(about 2 oz)
4 chicken cutlets (4 oz each), 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
1/4 teaspoon dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish

1. Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
2. On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
3. In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.
4. Add broth, wine, and dried oregano to skillet. Increase to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs. Serves 4
Per serving: calories 223, carbohydrates 4 g, protein 32 g, sodium 178 mg, cholesterol 84 mg

Grilled Chicken Sandwiches

4 skinless, boneless chicken breasts (4 oz each)
1/3 cup honey
1/4 cup lemon juice
1 clove garlic, minced
4 Kaiser rolls
4 lettuce leaves
4 tomato slices
HONEY SAUCE:
4 tablespoons honey
4 tablespoons mayonnaise

1. Preheat grill. Cut chicken breasts in half; pound to a 1/4 inch thickness. Mix honey, lemon juice and garlic in a shallow baking dish. Reserve about 1/3 of the marinade.
2. Add chicken to baking dish; turn to coat. Discard marinade in dish. Grill chicken, basting with reserved marinade, for 5 minutes per side.
3. To prepare Honey Sauce, blend honey and mayonnaise in a small bowl. Combine well.
4. Split rolls into halves. Top the 4 bottom halves with lettuce, tomato and chicken. Drizzle Honey Sauce over chicken; replace tops. Serve immediately. Serves 4

Mediterranean Grilled Chicken

1 cup oil-based Italian salad dressing
1 6 oz can frozen orange juice concentrate, thawed
1/2 teaspoon salt
4 skinless, boneless, chicken breasts (4 oz each), pounded to 1/4 inch thickness

1. Preheat girll. Blend salad dressing, orange juice concentrate and salt in a medium bowl. Remove 1/3 of the marinade and reserve for basting.
2. Trim any fat from chicken; pierce with a fork. Add chicken to marinade; turn to coat.
3. Remove chicken from marinade; drain well. Discard marinade in bowl.
4. Brish grill rack with oil to prevent chicken from sticking. Grill chicken, turning and basting frequently with reserved marinade, for about 15 minutes. Serve immediately with grilled vegetables. Serves 4

Sun Glazed Chicken

4 chicken breast halves
2 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 1/4 teaspoon paprika
1 tablespoon lemon juice
1 teaspoon dried tarragon leaves
4 tablespoon melted butter

1. Rinse chicken breasts, remove excess fat. Pat dry. Place in a baking dish.
2. Combine the glaze ingredients. Brish both sides of chicken breast generously with glaze. Place skin-side up.
3. Bake at 375 degrees farenheit for 10 minutes. Brush again on both sides with glaze. Turn skin-side down.
4. Bake 10 minutes, turn again and brush with glaze.
5. Bake 5 minutes or until chicken is no longer pink. (make a small incision in thickest part of breast)
6. Serve hot from oven or at room temperature. Brush with additional glaze, if desired. Serve with thinly skiced carrot salad, corn muffins and rice if desired. Serves 4

REALLY EASY Barbeque Chicken Packets

4 Boneless Chicken Breasts (or chicken tenders for individual packets)
Your favorite barbeque sauce
1 Green Pepper
1 Red Pepper
2 Potatos
Pepper to season
Aluminum Foil
a cookie sheet

Preheat oven to 350 degrees. For indiviual packets, tear aluminum foil in sections big enough to cover each chicken breat and then some. For one large packet, place aluminum foil on the bottom of a cookie sheet. Pour some barbeque sauce into the bottom of the foil and place chicken on top of it. Peel and slice potatos, slice peppers, and add these to the chicken packet. Pepper to season and top off with another dose of barbeque sauce. Fold up individual packets and place on cookie sheet, or for the large packet, cover the top of the cookie sheet with foil. You're ready to bake! Just throw it in the oven for 1 hour and you have a tasty and EASY meal!

Carabbean Jerked Chicken

2 tablespoons dry Carabbean jerk seasoning blend
2 tablespoons soy sauce
2 tablespoons Hellmann's real Mayonnaise
4 boneless, skinless chicken breast halves, (about 1 pound)
Non stick cooking spray

1. In a 13 x 9 x 2-inch baking dish combine, seasoning, soy sauce, and mayonnaise. Add chicken, turning to coat. Cover; refrigerate for 30 minutes or overnight, turning once.
2. Before igniting grill or broiler, spray rack with cooking spray.
3. Grill or broil chicken, 4 to 5 inches from heat, 10 to 12 minutes just until cooked through. Makes 4 servings

Chicken with Cream Sauce

1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 teaspoon salt
1 small bay leaf
1/2 teaspoon thyme
water
Sauce: 4 tablespoons butter
1 cup chicken stock
1/8 teaspoon pepper
1/2 cup cream
1/2 cup flour
1/2 teaspoon salt
1/4 cup chopped parsley

Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hours

Melt 4 tablespoons of butter in a medium saucepan. Stir in flour and cook over low heat for several min. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

Deep-Dish Chicken Pot Pie

1 (10 ounce) package frozen mixed peas, carrots and potatoes
1 small onion, chopped
2 cups chopped cooked chicken (leftover turkey is ok too)
1 (10 ounce) can cream of potato soup (I use low fat)
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked (9 inch)deep dish pie shells

Preheat oven to 375 degrees farenheit. Combine thawed mixed vegetables and onion in a bowl; mix well.

Add chicken, soup, milk and poultry seasoning to bowl; mix well. Add broth; mix well. Line a deep dish pie shell. Spoon mixture into prepared pie plate (to keep pie crust from becoming soggy, brush the bottom crust with egg whites before adding the filling).

Place remaining pie shell over chicken mixture. Press to seal top and bottom pastry together. Trim off excess pastry.

Crimp edge. Pierce top pastry in several places with a sharp knife to vent. Bake for 55 minutes or until golden brown. Serves 6

Chicken Tetrazini

2 Chicken Breast Meat, Cooked, Stewed
4 tbsp Parmesan Cheese, Grated
1/2 cup Fluid Cream; Half and Half, Cream And Milk
2 Chicken Broth Soup Cubes
1 cup Water
1 1/2 cups Skim Milk
1/4 cup White Flour
1/4 cup Soft Margarine With Salt
8 ozs Macaroni, Cooked

Melt margarine , blend in flour until smooth. Stir in milk, water, and bouillon. Cook over medium heat. Stir. Let sauce thicken and boil. Add fluid cream and parmesan cheese. Add cooked macaroni and chicken (cut into bite size pieces). Bake 425 degrees for 15 minutes. Yield: 6 Servings

Nutrition Facts

Amount Per 6 Servings
|Calories 1810 |Calories from Fat 720 |Total Fat 80 g |Saturated Fat 24 g |Cholesterol 361 mg |Sodium 3776 mg |Total Carbohydrate 114 g |Dietary Fiber 4 g |Protein 150 g |Vitamin A 68 % |Vitamin C 8 % |Calcium 120 % |Iron 65 %
*Percent Daily Values are based on a 2,000 calorie diet.
Note: 302 calories, 13 gm. fat, 60 mg. cholesterol per serving.

Chicken Dijon Dever

1/2 tsp Onion Powder
4 Chicken Breast, Meat
2 cup White Rice, Long-Grain, Prepared
1/2 tsp Spice Time Lemon Pepper Seasoning
2 tbsp Skim Milk
1/4 cup Koop`s Dijon mustard

Mix 1/4 cup dijon mustard and 2 tbsp skim milk. Set aside. Sprinkle 4 chicken breast with lemon pepper and onion powder. Brown chicken in a scant amount of water in a non stick skillet. Coat chicken with mustard sauce and place on a baking dish. Bake 15-20 minutes (or until pinkness is gone) in 400 degree oven. Serve over hot cooked rice. Yield: 4 Servings

Nutrition Facts

Amount Per 4 Servings
|Calories 1374 |Calories from Fat 111 |Total Fat 12 g |Saturated Fat 3 g |Cholesterol 548 mg |Sodium 700 mg |Total Carbohydrate 72 g |Dietary Fiber 2 g |Protein 226 g |Vitamin A 5% |Vitamin C 20% |Calcium 21% |Iron 89%

*Percent Daily Values are based on a 2,000 calorie diet.

Note: 344 calories, 3 gm. fat, 137 mg. cholesterol per serving.

Campbell's Cheesteak Pockets
Cook Time 15

1 tbsp. vegetable oil
1 medium onion, sliced
1 pkg. (14 oz.) frozen beef or chicken sandwich steaks, separated into 8 portions
1 can Campbell's Cheddar Cheese Soup
1 jar (about 4 1/2 oz.) sliced mushrooms, drained
4 pita breads (6") cut in half, forming two pockets

HEAT oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned. Pour off fat. ADD soup and mushrooms and heat through. Spoon meat mixture into pita pockets. Serves 4.

Kitchen Clip: The Cheesesteak sandwich originated in South Philadelphia in the late 1920s and gained tremendous popularity among the Italian immigrants who settled in the area. Its popularity has spread to a point today where you can find Cheesesteaks served in eateries across the country and celebrated on numerous Web sites.

Campbell's Cornbread Turkey Pot Pie

1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 can (about 8 oz.) whole kernel corn, drained
2 cups cubed cooked turkey or chicken
1 pkg. (8 1/2 oz.) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese

PREHEAT oven to 400°F. Mix soup, corn and chicken in 9" pie plate.

MIX muffin mix, milk and egg. Pour over chicken mixture. Bake for 30 min. or until golden. Sprinkle with cheese. Serves 4.

Shopping List:

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken or 98% Fat Free Cream of Chicken Soup
Cooked turkey or chicken
Milk
Eggs
Shredded cheddar cheese (2 oz.)
1 pkg. (8 1/2 oz.) corn muffin mix
1 can (about 8 oz.) whole kernel corn

Kitchen Clip:
Packaged shredded cheese is a true time-saving convenience. But if you prefer to grate your own, remember that hard cheeses, such as Cheddar or Swiss, are easier to grate when cold. If grating with a food processor, first spray the blade or disk with nonstick vegetable cooking spray for easier clean-up.

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