Tag Archives: chicken

Barbecue Bacon Chicken Foil Packs

Barbecue Bacon Chicken Foil Packs

Ingredients:

1 1/4 lb. Yukon gold potatoes, cut in 3/4-inch chunks
2 teaspoons oil
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (6 oz each)
1 1/2 teaspoons barbecue seasoning
4 slices cooked bacon, halved crosswise
1 cup shredded Cheddar cheese (4 oz)
1/4 cup barbecue sauce
2 green onions, sliced

Directions:

1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2. Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.
3. Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.
4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5. Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.

Makes 4 Servings

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients:

2 tablespoons canola or olive oil, divided
2 cups chopped white or yellow onion
2 cloves garlic, minced
1 cup thinly sliced green onions
1 teaspoon dried oregano
1/4 cup fresh cilantro, finely chopped
2 cups skinless roasted chicken breast meat
1 cup bottled roasted red peppers, chopped
1 (4.5 ounce) can chopped green chilies, drained

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Crock Pot Italian Chicken

Crock Pot Italian Chicken

 

A Delicious Crock Pot Italian Chicken Recipe Ready In About 6 Hours.

Ingredients:

4 chicken breasts (boneless, skinless preferred)
2 Tablespoons olive oil
½ teaspoon each, salt and freshly ground pepper
1 medium onion, diced
1 (16 ounce) can, diced tomatoes
1 Tablespoon oregano
1 teaspoon sugar

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Biggest Loser Pecan Crusted Chicken

Biggest Loser Pecan Crusted Chicken

A delicious and healthy pecan crusted chicken recipe from the Biggest Loser cookbook.

Ingredients:

1 large egg white
2 tablespoons minced toasted pecans
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon salt
2 small 1/4 pound boneless, skinless chicken breasts
low-fat honey mustard salad dressing or
Dijon mustard to taste

Directions:

Preheat the oven to 350°F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a small, shallow bowl, beat the egg white with a fork.
In a small bowl, combine the pecans, parsley, and salt.

Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere.

Place the breast, nut side up, on the prepared baking sheet.
Repeat with the second breast and place on the baking sheet, not touching the other breast.

Bake for 20 minutes or until no longer pink. Let stand 5
minutes. Serve with honey mustard dressing or Dijon mustard
for dipping, if desired.

Makes 2 servings

Per serving: 183 calories, 28 g protein, 1 g carbohydrates, 7 g fat, 66 mg cholesterol,
379 mg sodium

Panera Bread Chicken And Dumplings

Panera Bread Chicken And Dumplings

This Is A Great Copycat Recipe For Panera Bread Chicken And Dumplings.

Ingredients:

1 large onion, cut into 1 inch dice
4 ribs celery, cut into 1/4 inch slices
4 medium carrots, peeled and cut into ¼ inch slices
1 large whole garlic clove, peeled
4 large sprigs fresh thyme
2 tablespoons extra virgin olive oil
3 quarts water
salt and freshly ground black pepper, to taste
1 large (about 5 pounds) chicken, quartered, or 5 pounds chicken legs and thighs
1 loaf Country White Bread, crusts removed and cut into 1/2 inch cubes
3 cups cold water
3 large eggs, beaten
paprika, to taste

Directions:

In a large stockpot or dutch oven over medium heat, sweat the onion, celery, carrots, garlic, and thyme in the oil for 7 to 10 minutes. Add the 3 quarts of water and season with salt and pepper. Add the chicken, bring to a simmer, and continue simmering 25 to 35 minutes, or until the chicken is cooked through. Remove chicken from the pot while the broth continues to simmer and pull all of the meat off the bones. Return the meat to the pot while preparing the dumplings.

Soak the bread in the cold water for 1 minute. Squeeze as much water out of the bread as possible. In a medium bowl, work the eggs, paprika, and salt and pepper into the bread to form a dough. Skim the fat off of the top of the broth with a spoon. Add the dumpling dough, one spoonful at a time, into the simmering soup. Cook 2 to 3 minutes, or until the dumplings float. Adjust seasoning and serve.

Makes 6 Servings

Crock Pot Cashew Chicken (Weight Watchers)

Crock Pot Cashew Chicken

Delicious And Healthy Crock Pot Cashew Chicken That Is Weight Watchers Friendly.

Ingredients:

1 10.75-oz. can condensed golden mushroom soup
3 Tbsp. soy sauce
1 tsp. ground ginger
1-1/2 pounds chicken tenders
1 16-oz. pkg. frozen broccoli stir-fry vegetable blend
1 4-oz. can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice (optional)

Directions:

1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.

Makes 6 servings

Nutrition Information:
Calories 256, Fat 8 g, Carbs 13 g, Fiber 3 g, Protein 31 g