Chicken Recipes?

Nancy - posted on 11/12/2012

How about Skinny Asian Peanut Noodles with Chicken! I adore all kinds of Asian noodle dishes, especially ones that includes peanut butter! In addition, I just discovered a new low calorie, low carb pasta called Nasoya Pasta Zero. Have you tried it yet? Wait until you do…It contains just 20 calories a serving instead of regular pasta at 200 and it’s fat free and gluten free! Be sure to check the healthy benefits and shopping tips below to learn more about this great new find. You’ll love this peanut sauce, too. It’s super rich tasting with just the right amount of spice. The skinny for each serving, 200 calories, 9.6 grams of fat, 5 grams fiber and 5 Weight Watchers POINTS PLUS. http://www.skinnykitchen.com/recipes/ski...

Kerry - posted on 11/12/2012

We all cook and we all enjoy making amazing meals. This new group allows you to share pictures and recipes with fellow members. It's free and I hope you help me grow our ever expanding community. We have a few contestants from both the US Masterchef (I won't name drop) as well as the 2012 Winner of the UK Masterchef onboard giving tips to people. We have recently aided a MS sufferer who needed tips on easy meals to cook due to her illness. :) We would also be honoured to have you onboard this exciting new project. The world divide's us but food unites us.



https://www.facebook.com/groups/icookedthis/

Nancy - posted on 11/11/2012

How about, Greek-Style Chicken and Roasted Potatoes, Low Calorie and Bursting with Flavor! It’s chock full of healthy ingredients and makes a beautiful presentation. The skinny for 1

serving, 288 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS. Enjoy!

http://www.skinnykitchen.com/recipes/gre...

Nancy - posted on 09/05/2012

You’ll love This Heavenly Chicken Tortilla Soup! It's so rich in intriguing flavors and full of tantalizing aromas that fill your kitchen...The skinny for 1 cup, 180 calories, 4 grams of fat and 4 Weight Watchers POINTS. De-licious!!! http://www.skinnykitchen.com/recipes/you...

Heidi - posted on 08/28/2012

Avocado Chicken Quesadillas

Ingredients

 1 tablespoon butter

 8 flour tortillas, fajita size

 1 cup Colby-Jack cheese

 1 cup Pepper-Jack cheese, shredded

 2 cups cooked chicken, diced

 1 avocado, diced sprinkled with 1 teaspoon garlic salt

 2 green onions, diced

Instructions

Heat a griddle or cast iron skillet over medium-high heat until hot. Add a little butter to the griddle and melt. Place one tortilla over melted butter, sprinkle with 1/4 cup Colby-Jack and 1/4 cup Pepper-Jack cheeses, 1/2 cup of chicken, 1/4 of the green onions, and 1/4 of the avocado; top with another tortilla. Cook until browned, using a spatula gently flip over and cook until bottom tortilla is browned. Remove to a cutting board and slice with a sharp knife or pizza cutter into 4 wedges. Repeat with remaining ingredients.

Serve with sour cream, salsa, or spicy ranch dressing.

Yield: 4 quesadillas

Heidi - posted on 08/28/2012

Bruchetta chicken bake



In a greased ( or PAM sprayed) 9x13 pan layer bite sized chopped cup chicken breasts or tenders.

Top with 1-2 cups of Mozzarella cheese.

In a bowl combine two large garden tomatoes chopped (or two cans chopped, but fresh taste better) and two cups seasoned bread cubes (For Homemade: cut up 6-8 slices of bread into cubes and season with dried oregano, basil, parsley & olive oil--mix well toast in oven for about 6 minutes till crispy)

Add a handful (1/2 cup) of fresh basil, chopped

and about 1/4 cup Olive oil

and mix until bread is wet again from the Tomatoes and Oil.

Layer on top of Cheese & chicken.

Bake at 350* for 30 minutes until chicken is cooked through.



Try not to burn your mouth as you scarf this delicious dinner down!! YUMMMM

Nancy - posted on 08/28/2012

How about, Oven Baked Skinny Shredded Barbecue Chicken Sandwiches, No Crock Pot Needed-This dreamy pulled chicken sandwich is so tender and extremely flavorful! The coleslaw is made with a skinny dressing and I'm using a 100 calorie fiber rich sandwich

thin for the bun. The skinny for 1 sandwich, only 238 calories, 4 grams of fat and 6 Weight Watchers POINTS.

http://www.skinnykitchen.com/recipes/ove...

Nancy - posted on 08/23/2012

I hope you'll try-Super Yummy, Southwest Chicken Burgers on Top of Low Fat Cornbread! Forget the bun…this burger and cornbread creation is amazing. If you haven't tried it yet, boy are you in for a delicious treat! The skinny for each burger, 314 calories, 6 grams of fat and 9 Weight Watchers POINTS PLUS.

http://www.skinnykitchen.com/recipes/sup...

Jamie - posted on 08/14/2012

My family loves this one..

Cook 3 or 4 chicken breast in over. Cut in cubes.

In a large bowl add 1 pack of cream cheese and about a tablespoon on taco seasoning. (add more to taste)
stir in chicken, then spoon the mixer into soft taco shells.
Cook at 350 for about 20minutes

OPTIONAL add salsa and cheese to the top of the chicken taco. Can add before or after you bake.

ENJOY

Kisha - posted on 08/08/2012

You sound just like me only problem is my husband is not to fond of chicken so i have to be creative soooo This is by far my fav chicken recipe that the whole family loves:
Easy Chicken Bake
~HERES WHAT U NEED~
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
~MAKE IT~
Heat oven to 400ºF. Prepare stuffing as directed on package.
Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
Bake 30 min. or until chicken is done. baking time vary depending on stove i have a gass stove and it usually takes about 45 mins for the chicken to get all the way done!

Im also lookin for some different, easy, creative ideas for dinner weather it be for chicken or fish doenst matter just need something new!! :)

Nancy - posted on 08/02/2012

Here's a terrific appetizer or main course meal using ground chicken-Low Carb Chicken Lettuce Wraps…Just like In Your Favorite Asian Restaurant. Everybody loves this recipe!!!
http://www.skinnykitchen.com/recipes/chi...

Delishhh - posted on 08/02/2012

Chicken Rotisserie is on of my favorites!! http://delishhh.com/2012/07/23/rotisseri...

Connie - posted on 07/31/2012

Tried and True Family Favorite! My niece begs for this every time she visits and it only takes about 20-25 minutes. Hope you enjoy!


Chicken Fajitas:

Ingredients:
-2 Tbsp olive oil
-3 boneless, skinless chicken breast halves
-1/2 cup water
-2 lrg onions
-3 bell peppers(doesn't matter what color, I like yellow)
-2 cloves of garlic
-5 1/2 Tbsp fajita seasoning
-12 flour tortillas(fajita size)

Prep:
-Slice chicken into strips
-Sliver the onions and bell peppers
-Mince the garlic

-Heat 1 Tbsp oil in a large skillet over medium-high heat
-When hot, add chicken strips and cook, stirring a couple of times, for about 5 minutes, until almost cooked through
-Add water and 1/2 of fajita seasoning, cook until done
-Place chicken to side in a covered dish
-Heat remaining 1 tablespoon oil in skillet
-Add peppers and onions and cook without stirring, until tender, about 3 to 4 minutes
-Stir & add garlic and remaining fajita seasoning, cook about 2 minutes
-Stir vegetables and chicken together
-Cover tortillas in slightly damp paper towels and warm in microwave

Serve chicken and veggie mix on tortillas with salsa and sour cream on side.

Also, to make your own fajita seasoning, just mix together:
1 Tbsp cornstarch
1 tsp salt
2 Tbsp chili powder
1/2 tsp ground cumin
1 tsp chicken bouillon
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp ground black pepper

Nancy - posted on 07/28/2012

For a super rich tasting chicken and pasta dish, you might want to try, Cajun Chicken Linguine Alfredo, Skinnyfied! http://www.skinnykitchen.com/recipes/caj...

Nancy - posted on 07/28/2012

Here's one of my favorites, Greek-Style Chicken and Roasted Potatoes, Low Calorie and Bursting with Flavor. It’s chock full of healthy ingredients thanks to using lean chicken breasts, nutritious Greek salad salsa, tossing in a tasty reduced-fat salad dressing and topping with fat-free feta cheese. The skinny for 1 serving is 288 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS. Everyone loves it! http://www.skinnykitchen.com/recipes/gre...

Libie - posted on 07/25/2012

Hi all you mom's out there! I'm a student doing research about how Mom's buy fast food for their children and trying to make improvements in the industry. If you guys have a minute to spare to take my survey (and perhaps pass it along to your friends :) ) that would be awesome! Thanks so much!
:)

https://docs.google.com/a/macalester.edu/spreadsheet/viewform?fromEmail=true&formkey=dENycVJCV0hoNXI5dmExRU1uR1paLXc6MQ

Patty - posted on 07/24/2012

dry your skinless chicken with a paper towel and then coast it heavily with mayo..then make a coating of "the end of the bag of potato chips" or crush a cup of potato chips ..1/2 c flour..season salt and garlic powder or use 1 tsp dry ranch drssing ..coat mayo ..bake in oven abot 20 minutes ...

Shauna - posted on 07/24/2012

Avocado Chicken Pitas

4 Servings
Prep/Total Time: 30 min.



Ingredients

4 whole pita breads
2 tablespoons olive oil
1 medium ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
3/4 pound rotisserie chicken, cut into strips
1 medium tomato, chopped
2 cups (8 ounces) shredded Monterey Jack cheese

Directions

Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until browned and crisp.
Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese.
Bake for 5-6 minutes or until cheese is melted. Yield: 4 servings.

Shauna - posted on 07/24/2012

Breaded Ranch Chicken

8 Servings
Prep: 10 min.
Bake: 45 min.


Ingredients

1/2 cup butter, melted
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (4 ounces each)

Directions

Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.

Shauna - posted on 07/24/2012

Chicken Piccata

yield: Makes 4 servings

Ingredients

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley

Preparation

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Melissa - posted on 07/20/2012

I found this recipe on pinterest a while ago and ever since it has been a family favorite of ours! And, it is such a hit that all of my friends who have tried it have started making it as well and it's SUPER easy!!

Bacon Ranch Crockpot Chicken:
3 boneless chicken breasts
1 pkg ranch dressing mix
1 container of sour cream (16oz)
1 16oz box pasta (I use rigatoni or penne but you can use any kind you want)
1 can of cream of chicken soup undiluted
1 tsp garlic powder (or you can used fresh minced garlic if you like)
6 strips of crispy bacon, crumbled up

We are a family of 3 and there is a lot leftover which we eat for lunches the next day or I'm sure you could freeze it - so I would say it is around 8 servings.

1. Cook up your bacon until crispy and then crumble it up.
2. Place the frozen/raw chicken breasts in the crockpot.
3. In a bowl, mix the sour cream, ranch mix, cream of chicken (add no water), bacon, and garlic and then pour it on top of your chicken breasts.
4. Cook on high for 3.5 hours (maybe a little longer if breasts are frozen)
5. Start boiling your pasta
6. While your pasta is cooking, take 2 forks and shred your chicken up and then serve it over your pasta
That's it! It is super easy and VERY yummy!
I have also made it without the bacon if I didn't have it on hand and it's still delicious :)

Monjay - posted on 07/13/2012

My favorite thing to do with chicken is baking it...My girls eat with their eyes first, so I add bright colored things to them which adds to the flavor as well. I love spinach and asparagus, one of my girls is not a fan of it BUT... I have found that if I use the green stuff and colorful veggies (peppers tomatoes etc) as the the bottom of the dish, then add like their favorite fruits to the dish. canned with light syrup are ok but I prefer fresh. the flavors blend wonderfully and also drizzle a little honey over the chicken in its final stages it makes a great color/crust on the chicken. it looks like a really awesome salad going into the oven but it comes out...u can smell and see how beautiful it is... tasting it... smh yes yes yes!!! lol (my daughters are 8 and 18) lol

Lauren - posted on 07/02/2012

Hi Megan! I really like these recipes:
1. http://www.oatmealwithafork.com/2012/06/...
2. http://www.oatmealwithafork.com/2012/06/...

Brandy - posted on 06/25/2012

I have one that is so good.I am an eye baller though.I never measure.I am guesstimating here~
Dijon Chicken
Chicken Breasts (4 or double the recipe for more chicken)
1 Can of Cream of Celery Soup (I use more cause my family really likes the gravy it makes)
1-2 Tbsp of Dijon Mustard (Regular,not the honey kind)
1/2 soup can of water
Salt and Pepper to taste (I use Sea Salt for healthier options)
Olive Oil for browning Chicken

Salt and Pepper the Chicken
Put Chicken in a pan with oil to brown on both sides
Add Can of Cream of Celery Soup,Dijon Mustard,Can of Water and Salt and Pepper.Mix well.Let simmer for a few minutes.Assemble Chicken on the plate pour Dijon gravy over the Chicken.Good for also pouring over Homemade Mashed Potatoes as well.ENJOY!

Renee' - posted on 06/19/2012

ive had this from food network the Neelys its really good

Jenna - posted on 09/29/2009

One that everyone likes in my house is to marinate the chicken in lemon juice, salt/pepper, garlic let it sit for an hour and then fry it in a litte olive oil

Carrie - posted on 09/21/2009

I found a mango salso at my grocery store on sale and tried it on chicken. I wrapped each separately in foil and covered them with the salsa. I put the pouches on the bbq and just before they were cooked I added mozza cheese for a little pizazz and served with my daughters fav rice...basmati!

Michelle - posted on 09/11/2009

Another favorite of my family is Chicken marinated or soaked overnight or at least an hour in chicken broth and Mrs. Dash garlic and herb. Take out when thru marinating and grill with corn on the cob brushed with Mrs Dash mixed with butter. Tastes incredible and is very simple to make.

Michelle - posted on 09/11/2009

I have a gluten allergy so I make chicken breasts cut into strips, roll them in corn meal milk and egg white mixed into batter. then I mash up corn flakes with parsley, sage, salt, pepper, and cayenne pepper. I dip the batter dipped chicken into the corn flakes, then place then on a cookie pan with 1/4 " of olive oil and bake it for 40 minutes. I take it out and put it on a bed of broccolli. My family loves it better than the store or restaurant fried chicken and it is healthier and better tasting too!

Eugenia - posted on 09/11/2009

If you have never made manicotti it is really good and easy as long as no one in the hope is lactose intolerant
1 pd. boneless Chicken cut into small strips
1 (10 oz.) pkg. frozen, chopped spinach
1 (32 oz.) jar spaghetti sauce
1 c. water
1 egg
1 (16 oz.) carton ricotta cheese
2 (8 oz.) pkgs. shredded Mozzarella cheese
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. manicotti (14 shells), uncooked

Preheat oven to 350 degrees. Grease a 13"x9"x2" baking dish.

Cook spinach according to package directions. Drain well and squeeze dry; set aside.

Place 1 cup of sauce in bottom of dish. Stir in water; set aside.

In medium bowl beat egg. Raw chicken and Stir in Ricotta cheese, 2 cups of Mozzarella, spinach, salt and pepper until well blended. Using a table knife, fill manicotti shells with spinach mixture. Arrange in dish. Spoon remaining sauce over shells to coat completely. Cover tightly with foil.

Bake for 1 1/4 hours or until shells are very tender when pierced with a fork. Sprinkle with remaining 2 cups Mozzarella and bake 3 to 5 minutes longer or until cheese melts.

Betty - posted on 09/11/2009

CHICKEN QUESADILLAS!
My new favorite.
Because when I make them myself I can put enough cheese in them.

Just get some chicken and your favorite mexican cheese and whatever else you want to throw in there (my recipie calls for mushrooms & spinach).
Cook the chicken and mushrooms or whatever you got. add some mexican spices if you want.
Put all the goodies in a tortilla fold it over and set it back in the pan you just used (Med heat.)
flip after a couple minutes and cook the other side.

yum.

Brittany - posted on 09/11/2009

Grilled chicken with lemon juice and pepers are really good..
I also like to take chicken and boil it cut it up in chunks then put sweet and sour sauce in the crock pot with chicken and had rice let it cook for about 2 hours on medium its really yummy.

Heather - posted on 09/10/2009

I make chicken tenders... I take chicken breast and cut into slices.. Soak them in Honey mustard for about 2 hrs(can be less if you dont have time to wait) and put on a pan in the oven on 350 til done..

You can not taste the honey mustard at all.. My husband and sister hate honey mustard but love this.. My boys absolutely love this.

Faith - posted on 09/10/2009

Megan, you might check out my website, www.faithfuldinners.com for a variety of chicken and seafood recipes, as well as soups, salads, sides, and snacks. All the recipes are easy to prepare, with families in mind. If your family likes chicken, I bet they would love the Italian Chicken Rigatoni...even the pickiest of eaters enjoy this dish! You can find the recipe on the Sample Menu. Let me know what you think!

Amber - posted on 08/27/2009

Faux Chicken Carbonara:
-3 strips bacon
-1-2 cups cooked chicken (I just use whatever leftover chicken I've got -- breaded or not, marinated or not, it really doesn't matter.)
-1 cup heavy cream, but you can lighten it up if you want.
-1/4 cup parmesan cheese (out of the can, nothing fancy)
-veggies (the amount and type are of your choosing, I like frozen broccoli & peas, with fresh garlic, onions, mushrooms and red peppers)
-Pasta (slightly less than a pound)
-dried herbs (oregano, basil, parsley, garlic salt, pepper)

Get the water for your pasta going. Meanwhile, dice up your bacon and fry it until crisp in a skillet. Remove the bacon with a slotted spoon, leaving the drippings behind. To the drippings, add all of your veggies -- fresh and frozen. Turn the heat to medium and put a lid on the skillet, cooking until the veggies are done. Add the cooked, diced chicken and the dried seasonings. Heat for a couple minutes. Add your heavy cream and your parmesan cheese. If you add more cream you'll have to add more cheese. Simmer until the mixture begins to thicken. If your sauce seems thin, add more cheese to thicken. Add back in the bacon and turn the heat off. Drain your pasta, and mix with the sauce.

Total cooking time is less than half an hour. The best part is that this can (and should) be made with leftover chicken. I've even used leftover buttered pasta instead of cooking a new batch of pasta. You really can't mess this up, the sauce is so savory that no matter what you put in this, it's going to taste good. Add your favorite veggie combinations for a different taste each time.

Jessica - posted on 08/27/2009

This recipe is healthy and easy to make!



SUMMER HARVEST CHICKEN-POTATO SALAD

-4 medium red potatoes (1 lb) cut into 3/4 in cubes

-1/2 lb. fresh green beans, trimmed, cut into 1-in pieces (about 2 cups)

-1/2 cup of nonfat plain yogurt

-1/3 cup of fat-free ranch salad dressing

-1 tbsp prepared horseradish sauce

-1/4 tsp salt

-dash of pepper

-2 cups cubed cooked chicken breast

-2/3 cup thinly sliced celery



1. In a large saucepan, bring 6 cups lightly salted watre to a boil. Add potatoes. Return to a boil. Reduce heat; simmer 5 minutes. Add green beans; cook an additional 8 to 12 minutes or until potatoes and beans are crisp-tender.

2. In a small bowl, combine yogurt, salad dressing, horseradish, salt & pepper; blend well. Set aside.

3. Drain potatoes and green beans; rinse with cold water. Drain well. Place in large servbing bowl. Add chicken and celery. Pour dressing over salad; toss gently to coat. Cover and refrigerate until ready to serve.

Jessica - posted on 08/21/2009

Did you try the chicken broccoli recipe? I was just wondering if you liked it?

Brittani - posted on 08/19/2009

stir fry added with chicken is really good and u can add any sauce even spicy its good.

Jean - posted on 08/15/2009

This is an old weight watcher recipe; Chicken Terragon
Spray a large skillet with non stick spray.
pour 3/4 cup of water into pan with 3/4 tsp of chicken boullon, and 3/4 tsp of terragon
bring to a boil. Add 3 or 4 boneless skinless chicken breasts
As it cooks the water is boiled off and the chicken becomes browned.
This does not need salt but I do add pepper. this can be used in a casserole as well. enjoy.

Chris - posted on 08/15/2009

Crock-Italian-Chicken (Easy)

4-6 Boneless Chicken Breast
Dry Italian Salad Dressing Packet
1/2 to 1 Cup of Chicken Broth

Place Frozen Chicken Breast in Crock-Pot.
Pour Chicken Broth over Chicken.
Then Pour Dry Italian Dressing over the Chicken.

Cook on High for 5 Hours.

We shred the chicken and put it over couscous. Add Shredded Parmesan cheese. Don't forget to make your favorite veggie with this dinner.

My friends and I love this and it is soooooooo Easy!!

Chris

Tamarock - posted on 08/14/2009

I make Chicken Flautas all the time and they are really good. all you have to do is boil chicken..any kind until u can shred it into little pieces. Season it with Adobo seasoning and mix some shredded cheese in it. roll the chicken in some corn tortillas and deep fry them for a few minutes. Serve with lettuce, tomaotes, and sour cream...guacamole if u like it...my family loves it and its pretty easy to make

Danielle - posted on 08/13/2009

I just made this one. Take boneless skinless chicken breasts, Pound them thin, put some brocolli or spinach or whatever vegies you like with a small piece of cheese. You can also put a piece of ham or procutto in it to. Take the sides put them together with toothpick (just remember to take them out after they are cooked) You can then bread the chicken or leave it alone. Put them in a pan cover with cream of musroom soup and presto you have some good for you chicken.

Arifah A - posted on 08/13/2009

yummy yum ladies!!!

Chris - posted on 08/13/2009

Here are a couple ways to use cooked chicken. . .



Lemon Herb Chicken Ring

2 cups cooked chicken, chopped

½ cup diced red bell pepper

1 lemon

3 tablespoons chopped fresh parsley, divided

2 garlic cloves, pressed

1 cup (4 oz) shredded mozzarella cheese

½ cup mayonnaise

1 teaspoon Pantry Italian Seasoning Mix

½ cup (2 oz) Parmesan cheese, divided

2 packages crescent rolls



Preheat oven to 375F. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon to measure 1 teaspoon of zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.



Add 2 tablespoons of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to the batter bowl; mix using Small Mix ‘N Scraper. Grate Parmesan cheese using Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.



Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on the Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of stone.) Roll wide ends of dough toward center to create a 5-ionch opening.



Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center of ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with remaining lemon slices and parsley.





Chicken Broccoli Braid

2 boneless skinless chicken breast, cooked and chopped

2 teaspoons All-Purpose Dill Mix

1 cup broccoli, chopped

¼ teaspoon salt

½ cup red pepper, chopped

2 packages refrigerated crescent rolls

1 cup (4 oz) sharp Cheddar cheese, shredded

1 egg white, lightly beaten

1 garlic clove

2 tablespoons slivered almonds

½ cup mayonnaise



Preheat oven to 375F. Chop chicken, broccoli, and red pepper using Food Chopper; place in Classic Batter Bowl. Press garlic over vegetable mixture using Garlic Press. Add mayonnaise, Dill Mix, and salt; mix well.



Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to edges of Baking Stone, sealing perforations. On longest sides of Baking Stone, cut dough into strips 11/2 – inches apart, 3 inches deep using Pizza Cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends up to form a rim at end of braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Andrea - posted on 08/13/2009

Hi Megan, I make a dish called Chicken Applewood, its a smooth sauce so my 5yr old loves it.

You need 2 peppers, 2 cups of chicken stock, 4 tablespoons of tomato puree, 1 carton double cream, 1 pack of applewood cheese, a couple of dashes of cayenne pepper (optional) and a dollop of butter.

Chargrill the peppers to remove the skin and cut into small pieces. Melt the butter in a pan and add the peppers allow to soften for a few minutes then add the chicken stock and simmer for 5 minutes.
Put the mixture into a blender then add back to the the pan but put it through a sieve to remove any bits missed.
Add the tomato puree once its dissolved add the cream. Grate the cheese then add to the sauce to melt.
For the chicken, i like to cook mine in a large saucepan. I cut the chicken breasts into about 5 pieces and then cook slowly, asda do an italian mixed spice which I use for a little extra flavour.
Then just serve with chips or mash.
There is usually alot of sauce left over, I freeze this in small containers. When you go to use it I find its best to defrost in the micro and blitz it in the blender again then reheat, ive tried only reheating and found the oil from the cheese separates but with re blending it's like it freshly made.
Enjoy.

Heather - posted on 08/13/2009

Italian Baked Chicken and Pastina



1 cup pastina pasta (or any small pasta)

2 tablespoons olive oil

1/2 cup cubed chicken breast (1-inch cubes)

1/2 cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

1 (14.5-ounce) can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.



Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.



Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.



I also add some more garlic, cause I love it. You can add any Italian seasonings to it to help with flavor or just leave it as is. It's very easy to make and tasty too!

Arifah A - posted on 08/12/2009

Sprinkle salt & pepper and mabey a bit of paprika & any kind of all porpose seasoning if you can't find that then just simple seasonings.Saute` 2 chicken breast for 4mins on each side, then add 1 of the small bottle of Tostitos Salsa then a heeping amount of cheddar cheese and bake for about 2-3 mins. serve with fahita's! hope you like it!

Kasia - posted on 08/12/2009

My two years old favorite chicken recipe.

I take around 5-6 drumbsticks, spice them up in Watkins Chicken Spices and some Spanish paprika-be generous. If you don't have Watkins spices, just use seasoning salt, paprika and other spices you may like. I turn the heat up on the frying pan, coat the bottom very lightly with olive oil and brown the drumbsticks on each side on pretty high heat so they get color. I then reduce heat to low, the lowest setting it will go, cover tighly and let them braise for about an hour and a half. They are done when they easily break when pulled with a fork. Serve with mashed potatoes or rice. If you want to make a sauce, mix 1 tablespoon of flour in 1/8 cup or so (I eye ball it) cold water, add to the pan drippings after removing chicken. This will thicken up the sauce. Spice up with more spices if the sauce is not flavorable enough. I then mix 1 tablespoon of sour cream with about 1/8 cup of cold water till it's pretty liquidy. I pour some of the sauce into the sour cream mixture, mix and then return to the pan. This will prevent the cream from curding. Turn up the heat a bit until it boils for about a minute and you are done. If you love dill, chop up some fresh dill and throw it in after you turn off the sauce. Serve suace with chicken or over potatoes. My 2 years and 5 month old daughter loves this chicken and she likes dipping the pieces in the sauce. It takes a while to make but most of the time it's off braising while you do other things.

I usually serve it with green beens:

Emma's favorite green beans.

Amount does not matter.

Trim young green beans and boil for 10 minutes in small amount of water until they are covered. Take out and drain. Add a bit of olive oil- a tablespoon or so, heat the oil and return the beans into the pan. Stir fry for 30 seconds and add 1-2 tablespoons of Soy sauce. No salt or other spices needed, the soy sauce does the trick and we use low sodium soy sauce to reduce salt content. Stir fru for 1 minute and serve immediately.

Janice - posted on 08/12/2009

I HAVE SOMETHING THAT IS GREAT TO FIX AND EAT, IT ISN'T CHICKEN [EVEN THOUGH I LOVE CHICKEN] THIS IS CALLED "CAVITIAN"



4 CUPS OF EGG NOODLES COOKED

1/2 LB. SAUSAGE

1/2 LB HAMBURGER

1 1/2 OZ. ONION DICED

1/4 GREEN PEPPER DICED

PEPPRONI [A WHOLE PACKAGE]

GARLIC SALT

2 SMALL JAR'S OF RAGUE SAUCE

MOTERELLA CHEESE



BROWN SAUSAGE AND HAMBURGER;

SA;T TO TASTE,, GARLIC SALT.

ADD.... GREEN PEPPERS AND ONIONS, [DRAIN] HAMBURGER AND ADD, AND ADD PEPPRONI & NOODLES.

MIX IN GLASS BAKEING DISH, AND COVER THE TOP WITH MOTERELLA CHEESE.

BAKE AT 375* TILL CHEESE MELTS..............



IT'S A GREAT DISH AND EVEN JUST AS GOOD WARMED OVER..

TRY IS AND LET ME KNOW WHAT YOU THINK.

Tricia - posted on 08/12/2009

I like to do Creamy Chicken and Potatoes in the Crockpot:



I lay 4 frozen chicken breats in the crock pot.

I quarter or cube several red potatoes and throw them on top of chicken.

In a bowl I mix one can cream of mushroom soup and one can cream of chicken soup and I add about 1/2 cup of sour cream. Mix well and pour over the chicken and potatoes.

I cook on High for 4 hours or on Low all day.

The sauce seeps into the potatoes and chicken and everything is so tender it just falls apart.

My 3 boys (ages 5, 4, 2 love this dish). And it only takes me about 5 minutes to throw it together.



Tricia