Chicken Puffy Things

Chicken Puffy Things 

- aka Easy Chicken and Cheese Stuffed Crescent Rolls

Ingredients:

• 2 tubes of refrigerator crescent rolls (8 count each)
• 1-2 cups shredded cooked chicken (5 Costco frozen chicken tenders boiled & shredded)
• 1/4 cup shredded cheddar cheese 
• 1 cup of cream cheese
• 1 can condensed cream of chicken soup  - divided in half
• 1/2 can of milk (use soup can to measure)
• 1/4 package of Lipton Onion Soup Mix
• 1/2 cube of melted butter
• 1+ cups of Italian Bread Crumbs

Directions:

1. Preheat oven to 375 degrees
2. Prep 2 baking sheets with PAM
3. Stir the 1/2 of condensed soup, cream cheese, cheddar cheese, Lipton mix, and shredded chicken together
4. Heat remaining soup and milk over heat together - let slowly heat to make sauce
5. On a plate, separate crescent rolls and roll them out
6. Place a couple of spoonfuls of the chicken mixture on top of each roll
7. Roll each piece and shape into crescents
8. Dip into bowl of melted butter and then roll in bowl of bread crumbs
9. Place each crescent on baking sheet (8 per sheet)
10. Bake, uncovered for 10 to 15 minutes or until rolls are hard on the outside and look set.
11. Pour soup mixture over rolls - after baked and as you serve them
12. Serve with rice and/or veggies  

Citrus-Tarragon Chicken Ka-bobs
These were made by Michael and Kristi for Christmas Eve dinner 2015. They were delicious. 1 chicken breast made 4-5 skewers (with 5-6 pieces of chicken on each skewer). We used about 5-6 breasts for 27 skewers. We quadrupled the marinade recipe below. We marinated for a day before hand.  

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves of garlic, minced
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon of salt
1/2 teaspoon freshly ground black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes.

Add to pre-soaked wooden skewers along with your choice of veggies. We used:

Orange peppers
Red peppers
Yellow peppers
Zuccinni
Yellow onion

Marinate for a few hours.

Bake at 350 convection for 10 minutes (at the most).

Chicken Cordon Blue Roll-Ups

Ingredients

• 4 eggs
• 4 tablespoons milk
• 2 tablespoon coarse or Dijon mustard
• sea salt and fresh black pepper
• 1 cup seasoned bread crumbs
• 1 cup panko crumbs
• 1 cup all-purpose flour
• 8 chicken cutlets, ¼-inch thick or you can use chicken tenders
• 8 slices deli ham (sliced on the thick side)
• 8 slices deli Swiss cheese (sliced on the thick side)
• toothpicks
• 1 can of cream of chicken soup
• 1/2 cup of sour cream
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F. Lightly grease a large roasting pan.
2. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
3. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of Swiss cheese and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
4. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.

Serving size: 1 chicken roll-up

To Make Cordon Bleu Sauce: In a small saucepan mix together the 1 can of cream of chicken soup, 1/2 cup of sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Crispy Oven-Baked Chicken

Crispy Oven-Baked Chicken via Nicole via Mel's Kitchen Cafe

Note: If you don’t have a food processor to make fresh bread crumbs, you can try using a blender and pulsing the crumbs or try using panko bread crumbs (usually found in the Asian foods aisle). If you are using a food processor, you can also add the Parmesan cheese, salt and pepper to the bread crumbs and pulse to combine to create an even finer crumb.

Ingredients

• 8 tablespoons (1 stick) butter
• 3 garlic cloves, finely minced (see garlic tutorial here)
• 2 thick slices whole wheat bread (for about 2 cups fresh bread crumbs)
• 1/2 cup finely grated Parmesan cheese
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 4 large boneless, skinless chicken breasts

Directions

1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Set aside. Combine butter and garlic in an 8- or 10-inch skillet. Heat over medium heat until the butter has melted. Pour the butter/garlic mixture into a shallow pie plate or similar dish and cool to room temperature.
2. In the bowl of a food processor, tear the bread into large chunks, and pulse until the bread is ground into crumbs. Pour the bread crumbs into a shallow pie plate or shallow bowl and toss with the Parmesan cheese, salt and pepper.
3. Dip each chicken breast in the melted, cooled garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides. Arrange the chicken in one flat layer on the prepared baking sheet. Drizzle any of the remaining melted butter over the chicken. Bake the chicken until it is lightly browned and just cooked through, 40-50 minutes. The baking time will depend on the thickness and size of the chicken you are using. Don’t overcook or the chicken will be dry.

http://www.melskitchencafe.com/2011/03/crispy-oven-baked-chicken.html

Chicken Pita Grill

Feta cheese
1 medium zuchinni, halved lengthwise
1 medium red onion, cut in 1/2 inch slices
1/4 cup Italian dressing + some for marinating
4 pita rounds
2 chicken breasts
2 medium tomatoes, cut in wedges
1 Tbsp honey
Salt
Pepper

Marinate chicken in Italian dressing.  Drizzle zuchinni and onion slices with 1/8 cup of salad dressing.  Sprinkle with salt and pepper. 
Grill chicken zuchinni and onion (approx. 8 minutes for vegetables).  Remove vegetables.  Grill pita until toasty.  Grill tomatoes ntil lightly charred (approx. 2 minutes).
Mix remaining dressing into feta.  Heat feta mixture in skillet 1-2 minutes. 
Cut zuchhini into chunks.  Drizzle everything with honey.  Fill pitas with chicken, veggies and cheese.  Enjoy!

Good Seasons Italian dressing made with balsamic vinegar is extra yummy!

Chicken & Sweet Potato Pot Pies

Best Halloween Dinner ever.  To make this festive, shape the pie top to look like a jackolantern!

Ingredients
2 Tbsp olive oil
1 Lb sweet potatoes (about 3-4) cut into  1/2 inch pieces
1 large onion, chopped
salt and pepper
1/4 cup all purpose flour
2 cups chicken stock
1 small rotisserie chicken, meat shredded
1/4 cup dried parsley or 1 cup fresh flat-leaf parsley, chopped
1/8 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, beaten (optional - I don't do this part)

STEP ONE: shred chicken
STEP TWO: chop onion and sweet potatoes
STEP THREE: heat oven to 375. Pam 6 ramekins or small pie tins (3 1/2 inch round)
STEP FOUR: Heat oil in a large skillet (one that has a lid).  Cook onions and sweet potatoes - could also add celery if you want - until tender, 10 to 12 minutes.
STEP FIVE: Stir in the flour and cook for 1 minute
STEP SIX: Gradually stir in chicken stock and bring to a boil
STEP SEVEN: Add the chicken, nutmeg, and parsley
STEP EIGHT: Cut out circles out of the puff pastry that cover the top of the pie
STEP NINE: brush with beaten egg (I usually omit this step)
STEP TEN: cook until puffed and golden brown, 20 - 25 minutes

Russian Chicken

Hey all!  I know this recipe is over-used and over-appreciated at my house! Nope not at all my own.  I first learned it from Gary and Mindy when we were all going to UCLA.  I must have had it one of the times they let me crash with them.  Not sure if it was the broken engagement time or the between apartments time, or the let's go audition at UCLA time.  But none the less this was one of my first recipes pulling me out of the I can't cook realm.  It's called Apricot Chicken in the first Ivory Cookbook.

8 - 10 Chicken tenders (yah Costco!)
Jar of Apricot Preserves
Bottle of Russian Salad Dressing (I use the little wishbone one) - or you can make your own here:
http://www.food.com/recipe/homemade-russian-salad-dressing-295681
1/2 - 1 packet of lipton onion soup mix to taste (if you use the generic WalMart one only use 1/2)

STEP ONE: stir bottom four ingredients together
STEP TWO: pour over chicken tenders
STEP THREE: bake at 350 uncovered for 40 min to 1 hour (depending on if you have a too hot Kristi oven or not)

Serve with garlic sauteed green beans and wild rice.  Use the left over sauce in the pan to put over your rice.

update 4-17-13
I just read a blog that makes this in a crockpot from frozen breasts:

6 breasts (frozen)
1 cup of Apricot Preserves
1 cup of Russian Salad Dressing
1/2 packet of lipton onion soup mix
2 Tablespoons of apple cider vinegar
1 Tablespoon of dried thyme

Cook on low for 6-8 hours.

Light Fettuccine with Sweet Peppers and Blackened Chicken

Ingredients

• 12 ounces dry whole wheat fettuccine pasta or other pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced (or 1 tablespoon of crushed garlic)
• 3/4 teaspoon cayenne pepper (or 3/4 t paprika & 1/4 t chili powder)
• 1 cup reduced fat sour cream (I used fat free)
• 3/4 cup chicken broth (I used fat free)
• 3/4 cup grated Parmesan cheese
• OPTION: when I doubled it - I mixed with some alfredo sauce I already had
• Cracked pepper to taste

BLACKENED CHICKEN

2 boneless, skinless chicken breasts

2 t paprika

1 t ground cumin

1 t dried thyme

1 t salt

1/2 t pepper

1/2 t onion powder

Directions for the pasta and sauce

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until soft; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Directions for the chicken

   1. Heat oven to 350 and spray a baking dish with cooking spray

   2. pound the chicken breast until quite thin (around 1/4 inch thick)

   3. Mix all of the spice ingredients together thoroughly.  Coat both sides of the chicken breasts with spices

   4. Heat a non-stick skillet over medium high heat.

   5. Brown chicken breasts on both sides (45-60 seconds per side)

   6. Place chicken in prepared baking pan and bake in oven for 5 to 10 minutes

   7. Remove from oven and slice chicken into stripes.

   8.  Serve with Light Fettuccine with Sweet Peppers

Chicken Enchiladas

from the kitchen of Heather Peterson

4-5 chicken breasts
1 can La Victoria green enchilada sauce
1 can cream of mushroom soup
small container of sour cream
1 can diced green chiles

Combine all ingredients in a crockpot and let cook all day. 

Add mushrooms (optional)
Add cheese (pepperjack, colby or cheddar)

Put a small amount of sauce in bottom of 13x9 pan.  Fill tortillas with chicken mixture.  Roll and put in pan.  Smother with remaining sauce.  Sprinkle cheese on top.  Bake at 350 degrees for 20 minutes.

Chicken Pineapple Curry

Adapted from the Enlightened Cook

Ingredients:

1 T canola oil
3 (6 oz) skinless, boneless chicken breast halves cut into 1-inch pieces
1/2 t salt
2 cups green bell peppers strips (about one large)
OPTIONAL:
Potato chunks
Carrot chunks
Onion chunks
Green Chili's

2 T fresh lime juice
2 T soy sauce
2 - 4 T red curry paste
1 t sugar
1 (14 ounce) can light coconut milk
1 can of pineapple chunks (save juice)
3 cups hot cooked long-grain rice
Lime wedges (optional)

STEP ONE: heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.
STEP TWO: Add bell pepper (and other optional veggies) to pan; saute 4 minutes; stirring occasionally.
STEP THREE: Simmer chicken mixture in the pan.
STEP FOUR: In a sauce pan, combine juice, soy sauce, curry paste, pineapple juice and sugar in a small bowl, stirring with a whisk.
STEP FIVE: Add juice mixture and coconut milk to  sauce pan; bring to a boil.
STEP SIX: Cook 12 minutes or until slightly thick.
STEP SEVEN: Add sauce pan to chicken mixture and add pineapple; cook for 2 minutes or let simmer until ready to eat

Serve over rice.

Mia's Panko Chicken

Ingredients:
Defrosted Chicken Tenders (I do about 8)
1 egg1/2 cup soy, almond or skim milk

2 cups Panko Flakes
3/4 cup flour seasoned with garlic salt, pepper and herbs

olive oil (enough to fry chicken)

STEP ONE: heat oil on the stove & mix egg and milk

STEP TWO: bread chicken tenders in egg/milk + flour + egg/milk + panko

STEP THREE: fry in oil

STEP FOUR: drizzle sauce (see below) and eat with mixed greens& mashed potatoes or rice

Sauce/Salad Dressing

1/2 part balsamic

1/2 part olive oil

1 TBS. agave necter
1 TBS. stone ground mustard (got mine at Harmons)

(I do this different every time and I always make too much! If someone figures out good amounts let me know)