Lu's Recipe Extravaganza

New From RecipeLu

Italian Chicken Bake Parmesan Herb Chicken chicken Cacciatore Chicken Dijonaise
Chevre stuffed Chicken Breasts Tex-Mex Chicken Salad Spicy Chicken Burgers Crispy Mustard Chicken
Sweet and Tangy Chicken Chicken Fajitas Chicken Florentine One Dish Chicken Bake
Chicken Breasts Marsala Herbed Chicken Kebabs Marinated Chicken Breasts Chicken Tetrazzini

Italian Chicken Breast Bake

6 chicken breast, halves skinned & deboned
1 egg, beaten
3 Tbs. oil
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. garlic powder
1 can spaghetti sauce or home made
6 slices Mozarella cheese

  1. Combine Bread crumbs, parmesan cheese and seasonings.
  2. Dip chicken breasts in egg, and then coat with bread crumb mixture.
  3. Brown coasted chicken in a frying pan with the oil.
  4. Place chicken in a casserole dish, spoon spaghetti sauce over top. Cover and bake for 25 minutes.
  5. Place one slice of mozzarellla on each chicken breast and bake for another 5 minutes until cheese melts.

Serving Suggestions & Notes:
This is a quick & simple meal perfect for a week night when you've gotten home late.

Recipe serves: 4

Parmesan Herb Chicken

4 chicken breast, halves skinned & deboned
1/4 cup seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 tsp. oregano
1/8 tsp. tarragon
1/8 tsp. thyme
Pepper to taste
1 egg
1 Tbs. water

  1. Combine all dry ingredients in a shallow bowl.
  2. Lightly beat egg and water together in a separate shallow bowl.
  3. Dip chicken breasts in egg mixture, then in breadcrumbs mixture, coating well.
  4. Place chicken on a lightly greased rack in a baking dish and bake for 30 minutes or until chicken is tender and no longer pink in the middle.

Chicken Cacciatore

1 3-pound whole chicken
1/2 cup all-purpose flour
black pepper
cayenne pepper
1/4 cup olive oil
1 medium onion, sliced thinly
1 clove garlic, minced
1 large bell pepper, sliced thinly
1 1 lb. can Italian plum tomatoes, coarsely chopped
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
4 ounces mushrooms,sliced

  1. Cut chicken into serving-size pieces. Season flour with salt, pepper, and cayenne. Dredge chicken in seasoned flour to coat.
  2. In a Dutch oven sauté onions, garlic, and bell pepper in olive oil until limp. Remove from pan. Brown chicken in same olive oil.
  3. Add cooked onion mixture and remaining ingredients to pot. Simmer over medium low heat until chicken is cooked through, 30-40 minutes.

Chicken Dijonaise

2 tablespoons butter
1 tablespoon oil 1 chicken, cut up 2 tablespoons flour 1 cup chicken broth 1/2 cup dry white wine 2 tablespoons Dijon mustard 1/2 cup heavy cream

  1. In a large frying pan, melt butter in oil over medium heat. Add chicken and brown all over, about 10 minutes.

  2. Stir flour into pan juices. Cook, stirring, for 1 minute without browning. Stir in chicken broth and white wine. Cover and simmer for 15 -20 minutes, until chicken is tender. Remove chicken to a serving platter and cover with foil to keep warm.

  3. Whisk mustard and cream into pan juices. Simmer for 3 minutes and serve over chicken.

Chevre and Sun Dried Tomato Chicken Breasts

4 ounces chevre cheese
6 ounces sun-dried tomato pesto
4 whole skinless boneless chicken breast halves
1/2 teaspoon garlic powder, to taste

  1. Preheat oven to 300°F.

  2. In a small bowl stir together sundried tomato pesto, goat cheese, and pepper to taste until combined well.

  3. Pat chicken dry and season with garlic powder, salt and pepper.

  4. Form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breasts in the same manner.

  5. Divide filling between pockets and spread evenly with a finger. Close pocket and pinch edges to seal a bit.

  6. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, about 2 minutes. Turn chicken over and brown about 2 minutes more.

  7. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

Tex Mex Chicken Salad

4 Cups cooked chicken, shredded
2 Cups Sharp Cheddar cheese, shredded
16 ounce Can red kidney beans, rinsed and drained
1 Medium onion, chopped
1/2 Cup olives, sliced
2 Tablespoons sweet red pepper, diced
2 Tablespoons green pepper, diced
1 Can chopped green chiles, drained
1/2 cup canned corn, well drained
1 Package taco seasoning mix
1/2 Cup sour cream
1/2 Cup mayonnaise
1/2 cup tomato salsa
***Topping*** 2 Medium avocados, peeled and chopped
shredded lettuce
2 Medium tomatoes, chopped
corn chips

  1. Combine all salad ingredients in a large bowl. Mix well to combine.

  2. Cover and chill. At serving time, toss in avocado.

  3. Arrange lettuce on 8 individual serving plates; spoon about 1 cup chicken mixture onto each.

  4. Top with chopped tomato and chips.

This recipe will yield 8 servings.

Spicy Chicken Burgers

1 pound skinless boneless chicken breast, cut into 1" pieces
1/4 cup onion, minced
1 clove garlic, minced
1 large egg, lightly beaten
1/3 cup bread crumbs, seasoned
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon red pepper
1/2 teaspoon curry powder
1/4 teaspoon black pepper
3 tablespoons flour
2 teaspoons vegetable oil
1/4 teaspoon paprika

  1. Place half the chicken in a food processor, pulse 6 times or until chicken is coarsely ground. Spoon into a large bowl and repeat with remaining chicken.

  2. Add onion, garlic, and egg.

  3. Combine bread crumbs and next 6 ingredients; add chicken mixture, stirring well. Shape mixture into patties.

  4. Dredge in flour and place on a microwave safe dish. Cook on medium-high for 6 minutes. Turn over once.

  5. Fry patties in oil for 10 minutes or until golden brown. Can be frozen before frying.

Crispy Mustard Chicken

2 tablespoons low-fat mayonnaise
2 tablespoons whole grain mustard
1/3 cup seasoned dry bread crumbs
1/2 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper
16 ounces skinless boneless chicken breast halves (4 oz each), pounded

  1. Combine mayonnaise and mustard in a small bowl; stir well. Combine breadcrumbs, thyme, salt and pepper in a shallow bowl or plate.

  2. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture.

  3. Place chicken in a 10x6x2" baking dish that has been coated with Pam.

  4. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is crisp and tender.

This recipe serves 4

Sweet & Tangy Chicken

6 slices bacon
8 skinless boneless chicken thighs
flour -- for dredging
1/3 cup honey
3 tablespoons dijon mustard
1 teaspoon curry powder
ground cayenne

  1. Cook the bacon in a skillet over medium heat until crisp, about 5-8 minutes.Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, crumble and set aside.
  2. Preheat the oven to 350 degrees Dredge the chicken pieces in flour (season to taste, shake off excess.
  3. Place skillet with the reserved bacon drippings over low heat; add the chicken pieces and cook until browned on all sides, about 10 minutes. Transfer chicken to a medium casserole (8X8) and bake chicken uncovered for 30 minutes.
  4. In a small bowl combine the honey, mustard, curry powder, salt and cayenne to taste. Drizzle honey mixutre over the chicken and bake another 15 minutes. Top with bacon just before serving.

Excellent served with rice. Serves 3-4

Chickent Fajitas

1 onion, sliced
1 red pepper, sliced
4 skinless boneless chicken breast halves
1 Tablespoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
1 clove garlic, crushed
3 drops hot sauce
1 Tablespoon fresh lime juice
1 avocado, sliced
1 tomato, cut in wedges
fresh coriander leaves
8 flour tortillas, warmed

  1. Slice the onion and pepper into 1/4 inch strips. Slice the chicken into 1/4 inch strips.
  2. Heat 2 teaspoons of oil in a large frying pan set over medium heat. When the oil is hot, add the chicken. Sprinkle with the chili powder, cumin, oregano, pepper and salt. Stir frequently until light golden brown and slightly firm about 5 minutes. Place on a plate and keep warm.
  3. Reduce heat to medium low. Add remaining teaspoon of oil to the pan. Add the garlic, onion, and red pepper. Stir frequently until softened, about 5 minutes. Return the chicken to the pan. Stir in the hot sauce and lime juice, cook until chicken is hot. Pour the chicken/pepper mixture into a large heated serving bowl.
  4. Garnish the chicken with the avocado, tomato and cilantro sprigs. Serve with warm flour tortillas.

Chicken Florentine

* Exported from MasterCook * 1/2 pound fresh spinach, stems removed & washed
4 tablespoons butter
1 whole large onion -- cut into rings
2 whole chicken breasts -- cut into 2" pieces
6 ounces mushrooms, sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 pinch garlic powder
4 ounces sharp cheddar cheese, grated

  1. Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and sauté onions until golden.

  2. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Sauté mushrooms in remaining butter and remove to plate with chicken.

  3. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened.
  4. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Serve with with buttered parslied egg noodles, rice or mashed potatoes as it makes a lot of creamy delicious gravy.

One Dish Chicken Bake

1 pkg. Stuffing Mix for Chicken (6 oz.)
1 1/2 cups hot water
1/4 cup butter or margarine (1/2 stick) cut up
4 boneless skinless chicken breast halves
1 can cream of mushroom soup
1/3 cup sour cream

  1. Mix contents of Vegetable/Seasoning packet, hot water and butter in large bowl until butter is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.
  2. Place chicken in 12x8-inch baking dish or 2-quart casserole.
  3. Mix soup and sour cream; pour over chicken. Top with stuffing.
  4. Bake at 375° for 35 minutes or until chicken is cooked through.

Chicken Breasts with Marsala

4 skinless boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup butter or margarine, melted
1/2 cup sliced mushrooms
1/4 cup marsala wine
1/8 cup chicken broth
1/4 cup shredded fontina or mozzarella cheese
1/4 cup grated parmesan cheese

  1. Place chicken between 2 sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Dredge chicken lightly with flour. Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown.
  2. Place chicken in a lightly greased 13- x 9- x 2-inch baking dish, overlapping edges. Repeat procedure with remaining chicken, adding 2 tablespoons butter. Reserve drippings.
  3. Sauté mushrooms in remaining 1/4 cup butter. Sprinkle evenly over chicken.
  4. Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Spoon sauce evenly over chicken. Bake at 400°F for 10 minutes.
  5. Combine cheeses, and sprinkle over chicken. Bake an additional 5 minutes.

This dish is easy to prepare and tastes delicious. It makes an excellent company meal.

Herbed Chicken Kebabs

MARINADE 3/8 cup olive oil
3/8 cup lemon juice
3 cloves garlic, crushed
1 1/2 teaspoons dried thyme
pinch salt
pinch white pepper
pinch sugar
6 large skinless boneless chicken breast halves, sliced 1 1/2" thick
3 zucchini, cut in 1/4" slices
3 sweet pepper, cut into 1" pieces

  1. In a medium bowl combine all marinade ingredients.
  2. Place chicken slices in marinade. Place a piece of plastic wrap on the surface and let marinate for 30 minutes in the refrigerator.
  3. Oil and preheat grill. Remove chicken from marinade and thread onto skewers, alternating with pieces of zucchini and sweet pepper.
  4. Generously brush kebabs with marinade and BBQ with lid closed for about 10 minutes or until no longer pink.

Marinated Chicken Breasts

2 pounds skinless boneless chicken breasts
1/4 cup Balsamic or wine vinegar
1/4 cup Vegetable oil
1 Tablespoon Dijon mustard
1 teaspoon Dried thyme
1/4 teaspoon Pepper

  1. Slice chicken crosswise into 1/2 inch thick strips. Divide between 2 freezer bags.
  2. Whisk together vinegar, oil, mustard, thyme and pepper; pour half into each bag. Seal and turn to coat chicken. (Chicken can be frozen for up to 2 months; thaw in refrigerator.)

Serving Ideas : Ideas for Marinated Chicken Breasts:
Brown chicken strips. Add your favourite vinaigrette and warm through. Toss with garden vegetables and cooked pasta for a whole-meal salad.

Leave whole to marinate. Grill or broil to serve with vegetables or in sandwiches and salads.

Chicken Tetrazzini

1 Pound spaghetti
3 Tablespoons vegetable oil
1 1/2 Pounds skinless boneless chicken breast halves, cut in strips
1/2 Pound mushrooms, thinly sliced
3 Tablespoons butter
3 Tablespoons all-purpose flour
2 Cups chicken broth
1 Cup evaporated milk
2 Tablespoons sherry
1/4 Teaspoon freshly grated nutmeg
Salt and pepper to taste
1/2 Cup grated Parmesan cheese

  1. Preheat the broiler. Lightly coat a 9 x 13 inch baking pan with nonstick spray. Cook the pasta according to package instructions.
  2. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the chicken and cook 5 to 6 minutes.Set aside.
  3. Add the remaining oil to the saucepan. Add the mushrooms and cook 3 to 5 minutes, until soft. Set aside with the chicken.
  4. Add the butter and flour to the saucepan and stir, until blond and pasty. Whisk in the broth until smooth.
  5. Add the cream, sherry, nutmeg and salt and pepper. Cook 3 to 5 minutes, until the sauce is thick. Add the chicken, mushrooms and cooked spaghetti and stir well.
  6. Pour the mixture into the pan. Top with the Parmesan and broil until the cheese is brown.

This recipe serves 4-6




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