Charlotte's Kitchen » Chicken

Chicken Enchiladas

Char — Wed, 30 Mar 2011 14:00:00 +0000

Ingredients:
1 lb. cooked and shredded chicken breast
4 sliced green onions
2 tbsp chopped cilantro
1 minced jalapeno
3 cans green enchilada sauce
8 corn tortillas
1 c reduced-fat shredded cheddar cheese
½ c salsa
½ c light sour cream
1 diced tomato
¼ c sliced black olives

Directions:
1. Preheat oven to 350 degrees. Lightly coat a 9” x 13” baking dish with cooking spray
2. Lightly coat a large skillet with cooking spray and place over a medium-high heat. Add green onion, cilantro, and jalapeno. Sauté for 2 min. Add chicken and 1 can of enchilada sauce. Cook, stirring occasionally until heated through – about 5 minutes
3. Pour the other 2 cans of enchilada sauce in a medium bowl and microwave until warm – about 2 minutes. Dip each tortilla in the heated sauce and fill with 1/8 of the chicken mixture. Roll up and place seam-side down in the baking dish
4. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until heated through and cheese is melted – about 15 minutes.
5. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa and a dollop of sour cream, tomatoes, and olives.

4 servings

Chicken Noodle Soup

Char — Mon, 28 Mar 2011 14:00:00 +0000

Ingredients:
2 tbsp. olive oil
1 chopped onion
4 carrots peeled and chopped
4 chopped celery stalks
4 bay leaves
½ tsp ground black pepper
12 c fat-free chicken broth
2 c water
2 lb. chicken breast cut into bite-size pieces
1 lb. whole wheat or no yolk noodles
2 tbsp chopped dill

Directions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 4 min.
2. Add carrots, celery, bay leaves, black pepper, chicken broth and water. Bring to a boil over high heat
3. Add chicken and bring back to coil
4. Add noodles and simmer until tender – about 8 minutes. Reduce heat to low
5. Remove bay leaves and stir in parsley and dill

8 servings

Chicken Fried Rice With Veggies

Char — Tue, 22 Mar 2011 14:00:00 +0000

Ingredients
2 cups of cooked brown rice
1 16oz bag of mixed veggies (any kind)
1 pack of chicken breast cut up
3 table spoons soy sauce
2 eggs (1 whole, 1 egg white beaten)
Cooking spray

Directions:
1. Cook brown rice according to package and set aside.
2. Cook cut up chicken breast until done and set aside.
3. Cook beaten eggs (scrambled style) and set aside.
4. Cook mixed veggies according to package.
5. Spray large skillet with cooking spray, add chicken,
eggs, and veggies. Stir and cook until heated through
well.
6. Add the 3 tablespoons of soy sauce (or according to
taste) to mixture in skillet. Cook for about 10 minutes
to make sure it is heated through.

Chicken Veggie Stir Fry

Char — Sun, 20 Mar 2011 14:00:00 +0000

Ingredients:
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced scallions
1 pound boneless, skinless, chicken breasts, sliced into strips
1 cup broccoli spears
1 cup julienne carrots
1/2 pound green beans, chopped
1/2 cup julienne red pepper
1 cup quartered button mushrooms
3 heads baby bok choy, chopped
Low sodium teriyaki sauce

Directions:
1. Heat the oil in a wok over high heat.
2. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes.
3. Add the chicken. Sauté until the edges are brown, about 3 to 4 minutes.
4. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender.
5. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness.
6. Taste and adjust seasonings. Serve immediately.

Chicken Pita Pizza

Char — Tue, 08 Mar 2011 14:00:00 +0000

Here’s a great little pita pizza that is easy to make, tastes great and best of all is healthy. Give it a try and I’m sure you’ll agree.

Ingredients
1 whole wheat pita
¼ c low fat pizza sauce
1 portion cooked chicken breast sliced
¼ red bell pepper sliced
¼ yellow bell pepper sliced
¼ small zucchini, sliced
¼ reduced-fat shredded mozzarella cheese

Directions
1. Preheat oven to 425 degrees
2. Place the pita on a baking sheet. Spoon pizza sauce evenly over the pita. Top with sliced chicken, peppers, zucchini and cheese
3. Bake for 10-12 minutes or until the cheese is melted and the pizza is heated through
4. Slice and eat!

Parmesan Chicken

Char — Wed, 02 Feb 2011 14:00:00 +0000

One of the best things about the holidays is getting to try new foods. Here’s a great recipe that we’ll be having around our house this year. It’s really simple to make and I think your whole family will love it.

Ingredients:

1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
1 tablespoon Worcestershire Sauce
3/4 cup dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Directions:

Preheat oven to 375ºF.
Mix butter, mustard and Worcestershire sauce in shallow dish until well mixed.
Mix bread crumbs and cheese in large plastic bag.
Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture.
Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Enjoy!

Lemon Chicken Scaloppini

Char — Thu, 27 Jan 2011 14:00:00 +0000

Here’s a delicious change up for Chicken Scaloppini. Your family will love the mix of zesty and savorful flavors.

Ingredients:

• 2 1/2 pound chicken breasts (pounded thin)
• 2 ounce olive oil
• 8 ounce sliced mushrooms
• 2 lemons, halved
• 4 ounce heavy whipping cream
• 4 artichokes
• 4 teaspoon parsley
• 12 ounce lemon sauce
• 20 ounce angel hair pasta
• 8 tablespoon fried pancetta
• 1 tablespoon fresh lemon juice
• 4 tablespoon fried capers
• 1 quart Chablis
• 3 teaspoon butter
• 1 quart whipping cream
• 1 tablespoon thyme
• salt and pepper, to taste

Chicken Directions

1. Heat a sauté pan to medium heat.
2. Add oil and heat.
3. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink).
4. Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute.
5. When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds).
6. Add cream to pan and stir to incorporate. Bring to a boil.
7. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds.
8. Remove pan from heat.
9. Add parsley and stir to incorporate.
10. Add lemon sauce and stir to incorporate.
11. Don’t put the pan back on the stove!

Sauce Directions:

1. Boil the Chablis to reduce to 2 cups.
2. Reduce heat and add the lemon juice and butter. Slowly melt the butter.
3. Add whipping cream and simmer on low heat until thickened.
4. Add spices and cool to room temperatures.

To Serve:

1. In large serving dish, twirl pasta into a nest.
2. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken.
3. Sprinkle pancetta and capers over the entire dish.
4. Garnish with chopped parsley.

Chicken Marsala

Char — Wed, 19 Jan 2011 14:00:00 +0000

If you are like I was, you haven’t had Chicken Marsala anywhere but at a restaurant. Well with this recipe you can have this delicious dish at home. It’s very easy to make and your family is going to love it.

Ingredients

• olive oil, to taste
• 4 thin chicken breast cutlets
• 2 ounce low salt bacon, cut into 1/4 inch pieces
• 1/2 cup all purpose flour
• coarse salt
• freshly ground pepper, to taste
• 1/2 cup dry Marsala wine
• 3 tablespoon heavy cream

Directions:

1. Coat a large skillet lightly with olive oil and set over medium-high heat.
2. Add bacon and cook until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
3. Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
4. Heat pan with bacon fat over medium-high heat. Add more olive oil if necessary to make approximately 2 tablespoons.
5. When fat is hot, shake excess flour off cutlets and place in the pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets.
6. Pour excess fat from pan.
7. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan.
8. Cook Marsala until it is reduced by one quarter.
9. Stir in cream and simmer until you get a nicely thickened sauce.
10. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.
11. Serve with the sauce over the top, with a sprinkling of parsley.

Chicken Paprikash

Char — Wed, 10 Nov 2010 12:18:29 +0000

Did you know that paprika is Hungarian for “Pepper”? It’s actually made by grinding dried red chiles. Unlike Cayanne Pepper, it’s made from mild sweet peppers. A few years ago I discovered Spanish Paprika and have to tell you that there is a real difference in the flavor it brings to food over regular paprika. Either one will work great in this Chicken Paprikash recipe.

Ingredients:

1 Tablespoon Onion Liquid Spice (if you can’t find onion you can use regular)
2 medium green bell peppers, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 large onion, sliced
12 ounces uncooked extra-wide curly egg noodles (no-yolk if desired)
2 Tablespoons all-purpose flour
2 1/2 Tablespoons Spanish Paprika (regular may be substituted)
1/2 teaspoon garlic powder
1 pound skinless, boneless chicken breasts, cut into 2-inch chunks
1 Cup water
2 1/2 Tablespoons chicken soup base
1/2 teaspoon pepper
1/2 to 3/4 Cup reduced-fat sour cream

Directions:

Saute peppers and onion in onion liquid spice, in a large skillet, until crisp-tender, stirring occasionally.
Remove to a bowl leaving liquid in skillet.
Prepare noodles according to package directions.
In a zip-top bag, combine flour, paprika, and garlic powder. Mix well.
Add chicken chunks and shake to coat.
In the skillet you used for the peppers and onion, add the chicken and any remaining flour mixture.
Cook chicken 1 to 2 minutes per side, or until they just begin to brown.
Add water, soup base and pepper; mix well.
Heat to boiling, reduce heat and simmer 8 to 10 minutes.
Stir in the sour cream and reserved pepper mixture.
Drain noodles and put on serving platter.
Spoon Paprikash mixture over the noodles.

Makes 6 servings that are going to make you want to go out and buy a Hungarian Cookbook.

Oven Rubbed Chicken Breasts

Char — Thu, 15 Jul 2010 00:07:20 +0000

It’s 97 degrees out which in my mind is way to hot to be cooking outside on the grill. So what do you do when you want barbecued chicken but it’s to hot out to grill? Just make it in the oven instead. This rubbed chicken recipe can be cooked on a grill or just as easily made in your oven.

Ingredients
1 Tablespoon brown sugar (packed)
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
4 boneless skinless chicken breasts
1/2 cup barbecue sauce

Directions
Preheat oven to 350°F
In small bowl, mix brown sugar, paprika, cumin, garlic powder and chili powder.
Rub both sides of chicken with seasoning mixture.
Place chicken on a rack in cake pan
Bake 25 minutes until the inner temperature reaches 170°F. Juice of chicken will be clear when center of thickest part is cut.
In microwave, heat the barbecue sauce and serve on the side.