Category Archives: Chicken

September 19, 2010 · 10:01 pm

Italian Chicken with Pasta

My house smelled SO good while this was cooking…

Ingredients:
4 boneless, skinless chicken breasts
1/4 cup Parmesan cheese
3 tsp Italian seasoning
2 tsp garlic powder
7 oz. angel hair pasta
26 oz. jar spaghetti sauce

Instructions:
Preheat oven to 425 degrees.
Combine Parmesan, Italian seasoning and garlic powder in a small bowl and stir to combine.

Coat each chicken breast with Parmesan mixture. Place each chicken breast in casserole dish sprayed with cooking spray. Bake for 20 minutes or until cooked through.

While chicken is cooking, cook pasta according to package directions and heat up spaghetti sauce (or pasta sauce as we call it in our house).

Serve chicken over top of pasta and pour sauce over everything.

We had this with grapes and a salad.

Did I change anything? The recipe called for 3 T of Italian seasoning and 2 T of garlic powder…that seemed like A LOT to me. The original recipe also called for broiling the chicken.

What did the family think? They loved it!


from momswhothink.com

4 Comments

Filed under Chicken, Easy, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make

September 18, 2010 · 10:30 pm

Baked Mexi Chicken Wraps

These were made out of the need to get dinner on the table, but I didn’t want to go to the store in the pouring rain. The cupboard was bare since tomorrow is grocery store day and I happened to have everything I needed to make these. They turned out pretty tasty too. 🙂

Ingredients:
1 cup bottled salsa, divided
8 oz. sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast
2 T olive oil
1/2 cup onion, chopped
15 oz. can black beans, drained and rinsed
4 oz. can chopped green chilis
2 cups fresh spinach
1 tsp. cumin
1 tsp. chili powder
1 clove garlic
Cooking spray
3/4 cup cheddar cheese, shredded

Instructions:
Preheat oven to 350 degrees.

Heat olive oil in a medium skillet over medium-high heat. Add onion and cook until they begin to soften. Add black beans, green chilis, spinach, cumin, chili powder and garlic. Stir until heated through and spinach is wilted.

In a small bowl combine sour cream and 1/2 cup salsa.

Spread sour cream mixture down the center of each tortilla.

Spread chicken down the center of each tortilla and then continue with the black bean mixture.

Roll tortillas up and place seam-side down in a 11 x 7 inch baking dish coated with cooking spray.

Top with 1/2 cup salad and sprinkle with cheese.

Did I change anything? This was inspired by a recipe I found on-line, but I had to change a lot of things since I was working with only what I had on hand.

What did the family think? Sean and I loved these. They were a little on the spicy side, so the boys just picked through and ate the chicken and maybe a few beans.

inspired by a recipe from Cooking Light

Leave a Comment

Filed under Chicken, Mexican, Spicy

September 14, 2010 · 10:37 pm

Chicken Enchiladas Verdes

I have several verdes recipes on here, but we like our verdes. 🙂

Ingredients:
2 chicken breasts
16 oz. jar mild salsa verde
2 cups fresh cilantro
1 cup sour cream
1 1/2 cups canned corn
8 oz Monterey Jack cheese, grated
Salt and pepper, to taste
8 6-inch flour tortillas
Tomatoes, sour cream, salsa (for garnish)

Instructions:
Heat oven to 400° F.

Place the chicken in a medium pot, add enough water to cover chicken, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken. Place the meat in a large bowl.

In a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup sour cream.

Add the corn, ½ cup of the sauce, 1 cup of the cheese, and ½ teaspoon each salt and pepper to the chicken. Toss to combine.

Spread 1 cup of the remaining sauce in the bottom of a 9-by-13-inch baking dish.

On a separate plate, place the chicken mixture in the tortillas (about ½ cup per tortilla), roll them up and put seam-side down in the baking dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes.

Serve with tomatoes, sour cream, and salsa, if desired.

What did the family think? This was not their favorite. Hubby thought it would have been better if I had substituted black beans for the corn. I thought the corn was fine, but maybe there was a little too much of it.

from Real Simple

Leave a Comment

Filed under Chicken, Mexican

September 8, 2010 · 10:46 pm

Chicken Noodle Soup

This was a perfect dinner for the chilly and rainy weather we had today.

Ingredients:
1 T olive oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 garlic clove, chopped
1 cup sliced carrots
1/3 cup frozen peas
6 cups chicken broth
1 cup water
1 cup chopped celery
1/2 cup red onion, chopped
1 bay leaf
2 tsp poultry seasoning
1 cup uncooked egg noodles
Pepper, to taste

Instructions:
Heat oil in a medium skillet over medium-high heat. Fry chicken pieces and garlic in the oil until chicken is cooked through.

In a Dutch oven, heat chicken broth over medium heat. Add the carrots, peas, water, celery, onion, bay leaf and poultry seasoning. Bring to a boil and then reduce heat and let simmer for 20-25 minutes. Add the noodles and cook for about ten more minutes.

We had this with watermelon and bread and butter.

What did the family think? Hubby and I really liked it. I think it is one of the best chicken noodle soups I have ever made. Our boys aren’t huge soup fans, but they ate the chicken, some noodles and some carrots.

adapted from recipe at allrecipes.com

Leave a Comment

Filed under Chicken, Stew/Soup

September 1, 2010 · 11:17 pm

Olive Oil, Garlic and Lemon Chicken

So easy and simple!

Ingredients:
2 1/2-3 lb. fryer, cut up
1/2 cup olive oil
6 cloves garlic, coarsely chopped
Juice of 1 lemon
Salt and pepper, to taste

Instructions:
Wash chicken and pat dry. Pour olive oil in a 9″x12″ pan. Place chicken pieces in pan and turn to coat oil on all sides. Sprinkle salt and pepper on chicken. Sprinkle garlic, and lemon juice over all. Bake at 350 degrees for 45 minutes to 1 hour, basting every 15 minutes, or until chicken is tender.

We had this with watermelon and a baguette.

What did the family think? Everyone ate it so it must have been a hit. Hubby ate his with spicy German mustard and the boys ate theirs with catsup.

Did I change anything? I just used chicken breasts. Also, the recipe called for parsley. I used the parsley, but I think it would have been better without it.

Leave a Comment

Filed under Chicken, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make

August 25, 2010 · 10:37 pm

Chicken Souvlaki (Greek Chicken)

As I said in a precious posting, we went to a Greek festival this weekend. Hubby and I got the requisite gyro, but our oldest decided to get some chicken souvlaki. He liked it so much that hubby went and got some for himself. I didn’t manage to get a bite since they both wolfed theirs down, so I decided to make my own.

Ingredients:
4 chicken breasts
1/2 cup olive oil
1/2 cup lemon juice
1 T red wine vinegar
1 T garlic, chopped
1 T dried oregano
Cucumbers, red onions, tomatoes (garnish)

Instructions:
Cut chicken into bits that can be thread onto a kabob. Put chicken strips in a large mixing bowl.

Combine remaining ingredients in a medium bowl and whisk them together. Pour mixture into bowl with the chicken and stir to coat the chicken.

Place bowl in the refrigerator to marinate for eight or more hours. Stir mixture every once in a while to make sure all chicken pieces are getting marinated.

When you are ready to grill the chicken….First, drain the chicken. Then thread the chicken onto the skewers, folding each piece of chicken as you put it on the kabob so the chicken won’t spin around.

Spray the grill with non-stick spray and heat grill to medium-high.

Grill kabobs for about 15 minutes or until cooked through.

We had this with pita bread, leftover couscous salad, some watermelon and tzatziki sauce.

What did the family think? Everyone loved it!

from Kalyn’s Kitchen

Leave a Comment

Filed under Chicken, Definitely Making it Again, Everybody Ate It, Make Ahead of Time

· 8:10 pm

Greek Salad

We went to a Greek Festival this past weekend, so there are going to be several Greek recipes on MommaCooks this week. I love Greek food; it’s so fresh and simple.

Ingredients:
Dressing
1/8 cup red wine vinegar
1/4 cup olive oil
1 T dried oregano
Salt and Pepper, to taste

Whisk ingredients together in a small bowl and let stand for about an hour so the flavors have time to mingle.

Salad
1/2 cucumber, peeled and chopped
1 green pepper, chopped
2 tomatoes, cut into wedges
1/2 red onion, peeled and chopped
1 cup feta cheese, crumbled (more or less to taste)

Combine all the ingredients in a bowl, together with the dressing and toss well. Refrigerate for about an hour before serving.

Did I change anything? I left out the Kalamata olive; they’re not my favorite.

What did the family think? Hubby and I loved this; it’s a perfect summer salad. The boys liked the feta.

from Wickedfood Cooking

Leave a Comment

Filed under Chicken, Make Ahead of Time, Salad, Side Dish, Vegetarian

August 17, 2010 · 10:53 pm

Layered Black Bean and Chicken Enchiladas

Ingredients:
2 cups diced chicken breast
1/2 tsp ground cumin
1/2 tsp ground coriander
2 T chopped fresh cilantro
15 oz can black beans, rinsed and drained
4.5 oz can diced green chile peppers, drained
10 oz can red OR green enchilada sauce
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
8 oz sour cream

Instructions:
Preheat oven to 375 degrees.

Heat a large skillet over medium heat and spray with cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl and stir in cilantro, black beans and chiles.

Spread half of the enchilada sauce in the bottom of a 11 x 7-inch casserole dish. Place four tortillas over the sauce, layering if necessary. Spoon half of the chicken mixture over the tortillas and sprinkle half of the cheese over the chicken. Spread half of the sour cream on top of the cheese.

Spoon the remaining enchilada sauce over the sour cream. Make another layer of tortillas. Add the remaining chicken. Cover with aluminum foil and bake for 30 minutes.

Remove the cover. Sprinkle with cheese and dollop remaining sour cream over top. Continue cooking uncovered four about 5 minutes or until cheese melts. Remove from oven and let set for ten minuted before serving.

Did I change anything? No, but I think if I made it again I would add a little chopped onion.

What did the family think? Hubby and I really liked it. Our oldest ate it without too much complaint although he said it was too spicy, but to him anything that has more flavor that mac and cheese is considered spicy. Our youngest ate it after much duress.

from AllRecipes

Leave a Comment

Filed under Chicken, Definitely Making it Again, Mexican

August 9, 2010 · 10:05 pm

Broiled Broccoli

Super easy way to get some greens…

Ingredients:
3 cups broccoli, cut into small pieces
2 T olive oil
1 T water
1 clove garlic, minced
1/4 tsp. salt

Instructions:
Preheat oven to 500 degrees.

Toss the broccoli with olive oil, water and garlic.

Roast 5 to 7 minutes, turning occasionally, until somewhat browned.

Remove from oven and toss with salt.

We had this dish with Chili-Rubbed Salmon, grapes and bread and butter.

Did I change anything? I added the garlic.

What did the family think? Hubby and I liked it, our oldest was so-so on it and our youngest probably didn’t even touch it.

from Real Simple

1 Comment

Filed under Chicken, Salad, Side Dish, Six Ingredients or Less

August 5, 2010 · 11:18 pm

Apricot Chicken

It’s apricot season!

Ingredients:
1 1/2 lbs. fresh apricots, pitted and roughly chopped
1/4 cup sugar
2 T cider vinegar
2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
Salt
4 T olive oil
1/2 onion, chopped
2 cups chicken broth
1 T chopped, fresh rosemary
1 tspn. cinnamon
2 tspn. Tabasco or other hot sauce

Instructions:
Place the chopped apricots in a bowl. Stir in the sugar and the vinegar. Let sit while the chicken cooks.

In a large and deep saute pan, heat 2 T olive oil over medium-high heat. Place chicken in pan…as it is cooking, sprinkle with salt. When the chicken is cooked through, remove from heat and place in a bowl. Set aside.

Add the remaining oil to the pan and saute the onion. Once the onions have browned, add the chicken broth to the pan and turn the heat down to medium.

Put about 2/3 of the apricots in a blender along with about 1/4 cup water and blend. Pour blended apricots into the pan with the broth.

Add the cinnamon, rosemary and Tabasco. Bring to a low simmer for about 10 minutes.

Put the chicken and remaining apricots in the pan and simmer for ten minutes.

Serve over rice.

Did I change anything? I didn’t change anything, but if I made this again, I would leave out the onions and the rosemary, especially the rosemary. It just didn’t go with the apricots at all. I did not add Tabasco since I didn’t have any, so I added crushed red chili peppers instead.

What did the family think? Hubby ate it, but would probably be really happy if I didn’t make it again. Our oldest liked the chicken, but not the apricots and our youngest…well, you know the story on that one. It wasn’t my favorite dish either, but I think if you take out the rosemary and the onion it would be much better. I don’t usually add recipes to MommaCooks that no one likes, but I think this one has promise.

Leave a Comment

Filed under Chicken