The Recipe Finder - Online Cooking Magazine » CHICKEN and POULTRY

Back to School Recipe: Healthy Chicken Salad Wrap

admin — Tue, 01 Sep 2009 21:44:05 +0000

It’s back to school time and this yummy wrap is the perfect healthy recipe to put in your child’s lunch box!

2 – 3 medium flour tortillas
2 cooked organic chicken breasts, diced
¼ cup red and yellow bell peppers, diced
1 celery stalk, diced
1 tbsp light organic mayonnaise
1 tbsp plain organic yogurt
¼ cup organic cheddar cheese, sliced into Julienne style strips
Salt and pepper to taste

Add chicken, cheese, mayonnaise, yogurt, bell peppers and celery into a bowl and mix well. Add salt and pepper. Warm tortilla slightly to make it easier to fill. Place ½ – 1 cup of chicken filling on top of the tortilla and wrap.

Chicken Breast Baguette Salad

admin — Tue, 30 Jun 2009 05:00:04 +0000

1 large chicken breast, cut into bite-sizes pieces
Half a baguette, cut into bite-size pieces
1 large tomato, cut into bite-size pieces
Olive oil
Handful of arugula or other lettuce leaves
½ packet feta cheese, cut into cubes
Salt and pepper to taste

Preheat the oven to 375F.

Put the chicken pieces, baguette and tomato pieces in a roasting dish and drizzle with a good amount of olive oil. Season with salt and pepper and bake in the oven for about 15 minutes or until the chicken pieces are no longer pink.

Divide the lettuce leaves on two dinner plates and place the warm chicken and tomato salad on top. Sprinkle with feta cheese and enjoy!

Sweet and Sour Grilled Chicken

admin — Mon, 29 Jun 2009 15:36:06 +0000

2 boneless and skinless chicken breasts, cut in half
4 tbsp olive oil
2 tbsp balsamic vinegar
Juice of ½ lime
Juice of ½ lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
Chopped Parsley to garnish

In a large shallow bowl, add garlic, lemon and lime juices, sugar, mustard, honey, salt, pepper and vinegar and whisk thoroughly. Add the olive oil and whisk again.

Set two portions of the marinade aside for later. Add the chicken halves to the bowl and coat each side with the marinade.

Heat up the grill and add the chicken. Grill for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces with one portion of the reserved marinade occasionally.

Sprinkle with the chopped parsley and serve with the rest of marinade for dipping.

Mom’s Favorite Chicken Salad Recipe

admin — Wed, 13 May 2009 00:00:24 +0000

1/3 cup red wine vinegar
1/4 cup minced fresh basil
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, Cubed
1 pound fresh green beans, broken in half
2 plum tomatoes, Chopped

Place 2 teaspoons of oil in a large skillet. Add the chicken and cook over medium heat until when pierced with a fork juice runs clear about 10 minutes. Remove from skillet and allow draining on a paper towel. In a large saucepan place green beans and enough water to just cover the beans. Bring to a boil. Reduce heat to low, cover the saucepan and allow the beans to simmer about 10 minutes or until just beginning to tender. Drain well. Place the vinegar, basil, 1 tablespoon of oil, sugar and salt in a large mixing bowl. Blend the ingredients together well. Add the cooked chicken, green beans and tomatoes. Mix well to be sure the chicken, beans and tomatoes are covered completely. Cover the bowl and refrigerate salad at least 2 hours. When ready to serve stir a couple of times to make sure everything is mixed together well after sitting.

Chicken and Avocado Croissant Sandwhich

admin — Wed, 06 May 2009 16:39:47 +0000

1/2 avocado
1 tbsp sour cream
1 tsp lemon juice
2 large croissants, halved
2 T mayonnaise
1/2 cup cooked chicken breast, shredded

Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.

Spread on halved croissants on one side with mayonnaise and the other slice with the avocado mixture. Place the chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado.

Creamy Broccoli Stuffed Chicken

admin — Mon, 27 Apr 2009 05:00:10 +0000

1 16oz package chicken flavored stuffing mix
1 cup water
6 boneless skinless chicken breasts
1 10oz package frozen chopped broccoli, thawed and drained
1 10 3/4oz can fat-free condensed cream of chicken soup
1/2 cup fat free milk
1 teaspoon paprika
2 tablespoons Parmesan cheese

Preheat oven to 400 degrees F. Combine stuffing mix and water in a large bowl. Allow to stand for 5 minutes. While the stuffing stands, using a meat tenderizer, pound chicken breast until they are approximately 1/4 inch thick. Add broccoli and cream of chicken soup to stuffing mixture and lightly stir. Spoon stuffing mixture onto chicken, leaving approximately 1/2 of chicken edges uncovered. Roll each breast up, starting at the short end. Place chicken in a 9X13 inch baking dish with the seam side down. Repeat with each chicken breast until all have been added to pan. Sprinkle chicken with paprika and cheese. Bake uncovered for approximately 30 minutes or until chicken is cooked completely.

Easy Peasy Sweet Tostadas

admin — Wed, 15 Apr 2009 06:00:59 +0000

4 small flour tortillas
Olive oil
4 tbsp mango chutney
1 cup cooked, shredded turkey
1 cup cheddar, grated
1 T. white onion, finely chopped

Preheat your oven to 400°F.

Brush each tortilla with olive oil. Arrange them with oil side down on a large baking tray. Cover the tortillas with mango chutney, then turkey, cheese and onions.

Put them in the preheated oven until crispy (about 8 minutes).

Chicken Fried Rice

admin — Tue, 14 Apr 2009 06:00:58 +0000

4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
1tsp. of olive oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts

In a large wok or frying pan, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute.

How To Prepare The Perfect Garlic Lemon Chicken

admin — Fri, 10 Apr 2009 23:51:55 +0000

If you want to prepare the perfect garlic lemon chicken then you should try this recipe. This is one of the easiest and best recipes around for creating delicious garlic lemon chicken.

Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish. You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. You will also need 10 cloves of minced garlic, 4 tablespoons of margarine, 3 large lemons, 1 teaspoon of dried oregano, salt, pepper, and parsley.

You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze the lemons and reserve the juice. Sprinkle about one half of the garlic over the chicken and dab ½ of the margarine on various spots on the chicken. Pour ½ of the juice from the lemons on your chicken, and season with the oregano, salt, and pepper. Broil for about 15 minutes, remember to baste quite often. Remove and turn the chicken, add the remaining of the ingredients just like you did before broiling for the first time. Now you will need to broil your chicken again for another 15 minutes. Remember, to baste your chicken so it does not burn. If the chicken starts to become too crispy, you can change from broil to bake and bake at 350 degrees until the chicken is completely done. Remove the chicken from the oven and pour the remaining sauce from the baking dish over your chicken and serve.

Everyone will absolutely love this garlic chicken dish. Serving suggestions would be whipped potatoes and a garden salad.

About The Author: Anita is author of Steaks, Seafood and Barbecue guide Steak-Guides.com.
hansd@netresearch.nl

Roasted Turkey with Chestnut Stuffing Homemade Gravy

admin — Fri, 10 Apr 2009 23:34:50 +0000

Stuffing:

1/2 cup whole chestnuts or dried
2 Tablespoons olive oil
1 onion, peeled and minced
2 celery ribs, chopped
3 cloves garlic, peeled and crushed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cooking apple, peeled, cored and thinly sliced
1 egg, lightly beaten
5 cups stale bread, cubed
1 1/4 cups chicken broth
1/4 cup butter, melted
Olive oil
Sea Salt
Pepper
1-10 lb. turkey

Gravy:

2 carrots, roughly chopped
1 onion, diced
2 celery stalks, roughly chopped
Corn flour
Chicken stock
Butter

The Night Before: If possible, the previous night, or at least one hour before cooking, prepare your turkey. Remove any giblets and rise well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.

The Next Morning:

Preparing the Stuffing: To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 375F oven. Let cool for 10 minutes and then peel and chop.

Do not turn oven off as it will need to be preheated for cooking the turkey.

In a large pot over low heat, heat the olive oil then add onions and celery. Saute for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for a further 3 to 5 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.

Preparing the Turkey: Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, fold the skin under and secure in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.

Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.

Bake, uncovered, at 375F for the first 30 minutes, then baste and reduce oven temperature to 325F. Continue basting turkey every 25 to 30 minutes. The cooking time should be approximately 20 minutes per pound of turkey, which would be about 3.5 hours for a 10b turkey. To check if the turkey is cooked pierce the thigh bone, juices should run clear without any pink. Also use a meat thermometer on the thickest part of the thigh. The temperature should show 180F. Turkey should be golden and crispy on the outside too.

Remove the turkey from roasting tray and reserve juices for gravy.

Tip: For extra added safety, I like to remove the stuffing from turkey once turkey is cooked and bake on a separate dish for approximately 10 extra minutes.

For the Gravy: Mash the vegetables in the roasting tray, then push all ingredients through a sieve. Discard any remaining vegetables or fat. Place the sieved liquid in a saucepan and simmer over low heat. If you don’t have enough liquid then add 1 cup or more (depending on how much gravy you need) of chicken stock; You can also add a couple of tablespoons of butter.

In a small bowl add two tablespoons of corn flour and mix with cold water (about ½ cup) until all lumps dissolve. Slowly add a little of this mixture (tablespoon by tablespoon) to the saucepan, stirring well after each addition and allowing time for gravy to thicken. Keep adding corn flour/water mixture until gravy thickens.

Tip: You can also add a couple of tablespoons of red wine to the gravy or Madeira for a richer taste. The alcohol will dissolve during the cooking process and children will be able to have the gravy.