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  1. Wednesday, January 31, 2007

    Zucchini & Chicken Salad

    Zucchini & Chicken Salad
     
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    From Adrianne Campbell
    Author:
    Recipe type: Side Dish
    Ingredients
    • ¼ cup plus 1 tablespoon olive oil
    • ¼ cup fresh lemon juice
    • Salt and pepper
    • 1¼ pounds zucchini, thinly sliced
    • 1 pound boneless, skinless chicken breasts
    • 1 bunch (about 8 ounces) chopped spinach
    • ½ red onion, thinly sliced
    • ¾ cup chopped & toasted pecans
    • ¼ cup grated Parmesan cheese
    • ¼ cup chopped fresh mint
    Instructions
    1. In a large bowl, whisk together ¼ cup olive oil, lemon juice, and salt and pepper to taste. Add zucchini; toss to coat, and let marinate while cooking chicken.
    2. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thinly.
    3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
    Notes
    This recipe can also be made using leftover or store-bought roasted chicken. To save time, I usually just bake some frozen chicken breasts earlier in the day or the night before and then chop it. I also toast the pecans to bring out the flavor. It makes A LOT of salad”¦ great if you have company over. Otherwise, just make half of it and make the other half another night.

    onion web

    Posted by Jane Wallin at 10:22 pm   No Comments
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  2. Chicken Parmesan

    Chicken Parmesan
     
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    No measurements because this is an OLD recipe before I started writing recipes...I adjust amounts based on the amount of people. One day I promise to re-write the recipe with measurements, but for now this is a guide!
    Author:
    Recipe type: Main Dish, Chicken
    Cuisine: Italian
    Ingredients
    • Boneless/Skinless Chicken Breasts
    • Egg, beaten
    • Italian flavored bread crumbs OR plain breadcrumbs mixed with garlic powder, paprika, dried parsley, dried oregano, dried basil, salt, pepper
    • Fresh Parmesan Cheese
    • Fresh Mozzarella, optional
    Instructions
    1. Preheat oven to 350º F.
    2. Either pound chicken think or cut into thin strips.
    3. Add grated fresh parmesan cheese to the breadcrumbs.
    4. Dip chicken pieces in egg, then coat in breading.
    5. Place on a greased baking pan or silpat-lined baking pan.
    6. Bake probably around 10 minutes but I am really not sure on the time - cook until they are cooked all the way through but don't overcook so they remain tender. Since the chicken is so thin they cook pretty quickly!
    7. Place slices of fresh mozzarella cheses on each chicken pieces near the end of baking if desired.

     

    Posted by Jane Wallin at 10:22 pm   5 Comments
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  3. Chicken Fajita Marinade

    Chicken Fajita Marinade
     
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    From Sue Nelson
    Author:
    Recipe type: Sauce, Poultry
    Ingredients
    • ¼ C lime juice
    • 1 tsp honey
    • ¼ tsp oregano
    • 1 tsp chili powder
    • 2-3 garlic cloves pressed
    • ½ tsp salt
    • ground pepper
    • ¼ C light olive oil
    Instructions
    1. Enough marinade for 2 pounds of chicken breasts. Marinate chicken for several hours. Grill then serve with tortillas, grilled onions and green peppers.

     

     

    Posted by Jane Wallin at 10:22 pm   2 Comments
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  4. Lemon Crusted Chicken

    Lemon Crusted Chicken
     
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    From Liz, TWFD Reader
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • 2 Boneless, skinless chicken breasts
    • Dipping Mixture:
    • Blend:
    • 2 egg whites
    • 2 teaspoon cornstarch
    • Juice of ½ lemon
    • For the Crusting Mixture:
    • Combine:
    • 1 cup course bread crumbs
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • Zest of one lemon, minced
    • Saute chicken in:
    • 3 tablespoon olive oil
    Instructions
    1. Preheat oven to 450Ëš. Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
    2. This makes a very moist and flavorful chicken.

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  5. Chicken A La King

    Chicken A La King
     
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    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • ½ C butter
    • 1 green bell pepper, chopped
    • 3 oz. fresh mushrooms, chopped
    • ½ C flour
    • ½ t salt
    • ¼ t pepper
    • 1½ C milk
    • 1¼ C chicken broth
    • 2 C cooked chicken
    • 1 4-oz jar pimentos (I only use 2 oz)
    Instructions
    1. Serve over cooked rice, puff pastry or egg noodles
    2. Melt butter, saute mushrooms and peppers until pepper cooked but still a bit crisp. Stir in flour, salt and pepper – cook over medium heat for a bit. Remove from heat and add broth and milk. Bring to a boil, then cook at boiling for 1 min. Stir in chicken and pimentos.
    3. (once you add the milk and broth and bring to a boil, it thickens pretty quickly – thicken it until it’s a bit thinner than you want it, then stop cooking it – it will continue to thicken more)

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  6. Creamy Chicken Enchiladas

    Creamy Chicken Enchiladas
     
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    These are delectable!
    Author:
    Recipe type: Main Dish, Chicken
    Cuisine: Mexican
    Ingredients
    • 2 cups chicken, cooked & shredded
    • 2 tablespoon olive oil
    • 1 clove garlic crushed
    • 8 oz tomato sauce
    • ¼ teaspoon salt
    • 3 cup heavy cream
    • 5 bouillon cubes – chicken
    • ⅓ cup olive oil
    • 12-18 tortillas (I usually end up making 8 enchiladas in a 9×13 dish – I believe the medium sized tortillas, about 8-9”³ in diameter)
    • 1½ cups monterey jack grated cheese
    • 1 large onion
    • ¼ teaspoon sugar
    Instructions
    1. Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream – don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften – drain on paper towl. Dip tortilla in cream mixture – place on flat surface – put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

    creamy chicken enchiladas web

    Posted by Jane Wallin at 10:22 pm   17 Comments
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