Special Delivery Chicken

This the main course for a great meal to bring to a family who has just brought home a new baby home.

 

 

Ingredients

• 2 cups (16 ounces) sour cream
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 teaspoons poppy seeds
• 2-1/2 cups cubed cooked chicken
• 1-3/4 cups crushed butter-flavored crackers (about 36 crackers)
• 1/2 cup butter, melted

Directions

• In a large bowl, combine the sour cream, soup and poppy seeds. stir in chicken. Pour into a greased 11-in. x 7-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top.
• Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 889 calories, 64 g fat (33 g saturated fat), 225 mg cholesterol, 1,271 mg sodium, 36 g carbohydrate, 2 g fiber, 35 g protein.

Chicken Enchilada Ring

2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream

Preheat oven to 375° F.

Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.

Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.

Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.

Bake 10-14 minutes or until golden brown. The person who gave me this recipe told me 20-25 min but that was way too long and I ended up with a burnt ring.

For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.


version 2

Chicken Enchilada Ring


Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.


I make two rings and have one for the next day so it's an easy dish and everyone loves it

Citrus Garlic Chicken

Ingredients
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Directions
Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Notes: I double the recipe for the glaze because at times I've found that it wasn't enough.

Goes great with Mashed potatoes and peas

amazingly juicy chicken

Crispy Ranch Chicken

Ingredients:
Serves 4

2 cups crispy rice cereal (such as rice crispies)
1/2 cup grated Parmesan cheese
1 envelope (1oz) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken (about 5oz each)

1. Preheat oven to 350, spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.

2. Place beaten egg whites in a medium bowl. Dip each chicken in the egg whites and then in the cereal mixture to coat evenly.

3. Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Southwestern Turkey Burgers With Sweet Potato Fries

Serves 4
Calories per serving, turkey burger: 342
Calories per serving, sweet potato fries: 89

For the sweet potato fries
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime

For the turkey burger
1 1/3 pounds lean ground turkey
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
2–3 spritzes canola oil in a mister
3 ounces 50%-reduced-fat pepper-jack cheese, cut into thin slices
4 whole-wheat Kaiser rolls
Romaine lettuce leaves
Tomato, sliced
Red onion, sliced
1/2 avocado, sliced

1. For the sweet potato fries, preheat the oven to 425 degrees.

2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.

3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.


4. Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.

5. Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.

6. Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.

7. To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.

Skinny Down home Chicken pot pie

Serves 6
Calories per serving: 372

3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf
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2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing

1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.

2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.

3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.

4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.

5. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.

Buffalo Chicken Salad

Ingredients:

Serves 4
Calories per serving: 480

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon dark brown sugar
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup whole-wheat bread crumbs or Panko bread crumbs
1 teaspoon vegetable oil
1 ounce crumbled blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons nonfat or low-fat buttermilk
1/4 teaspoon black pepper.
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1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

1. Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.

2. Put the bread crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.

3. While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.

Oven baked chicken parmesan

Ingredients:

6 small boneless skinless chicken breast halves (1 1/2 pounds)

1-2 packets shake n bake Parmesan crusted seasoned coating mix

2 cups spaghetti sauce (any flavor you like)

1 1/2 cups shredded mozzarella cheese

1 tsp. dried oregano leaves

3 cups hot cooked spaghetti

4 1/2 cups hot steamed broccoli

Preheat oven to 400. Coat chicken with coating mix as directed on package.

Place in single layer in 13 x 9 inch baking pan.

Bake 20 minutes or until chicken is cooked through (170 degrees). Top evenly with the spaghetti sauce and cheese; sprinkle with oregano. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti along with broccoli.

Makes 6 servings

Nutrition facts per serving:

11g total fat, 4.5g sat. fat, 1000mg sodium, 40g Carbs, 39g protein
420 calories.

Tater tot casserole

Ingredients:
2lbs ground turkey cooked seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom soup
2 cans evaporated milk
2 cans cream of chicken soup


Brown meat and place in large casserole dish. Cover with tater tots. Mix soup & milk together. Pour over top. Bake at 350 for 1 hour.

Fiesta Taco Pie

Ingredients:

4 cups white corn torilla chips (really any torilla chips will work)
1 egg white, beaten
1 pound lean ground beef (turkey works well too!)
3/4 cup chopped onion
1 clove garlic, minced
1 can (15oz) red kidney beans, drained
1/2 cup salsa
1-2 teaspoons chilli powder (or taco seasoning)
3/4 teaspoon salt
2 cups shredded cheddar cheese
2 cups shredded iceburg lettuce
1 medium tomato, diced
Sour cream and guacamole (optional)

1. Preheat oven to 400 degrees. Coat a 10 inch glass pie plate with coooking spray. Crush torilla chips into small pieces.

2. Mix tortilla chips with egg white and press evenly into the pie plate to form a crust. bake until crisp, about 15 minutes.

3. Brown the meat (beef or turkey), onion and garlic in a medium nonstick skillet over medium high heat. Mix in the kidney beans, salsa, chili powder and salt. Simmer 10 minutes.

4. Stir 1/2 cup shredded cheddar into the meat mixture; pour the mixture into the baked crust. Top with the remaining cheddar, lettuce and tomato. Serve with Sour cream and guacamole, if desired. Extra salsa is also nice to have on the side

Chicken Breast Wellington

Ingredients:
2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10oz.) fresh spinach, rinsed
1/2 teaspoon salt
6 skinless boneless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets) thawed
1 egg white, beaten
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar


1. Preheat oven to 400 degrees. Melt butter in large skillet; add two cloves garlic and cook 30 seconds. Add spinach and salt; cook, covered, 2-3 minutes. Drain well.

2. Place Chicken breasts between sheets of plastic wrap; pound with meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Divide among breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.

3. Spread pastry sheets on lightly floured board. Cut each sheet in half, to create six 10x5 inch sheets. Place one chicken roll near end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry. Press edges to seal. Place seam sides down on ungreased jelly-roll pan.

4. Brush rolls with egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown, about 35 minutes.

5. Meanwhile puree the peppers, oil and vinegar and remaining garlic clove in blender; serve sauce with chicken.