Teriyaki Chicken and Vegetables

Ingredients


12 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Tenderloins
1 tablespoon vegetable oil
2-1/2 cups small raw broccoli florets, about 8 ounces
2/3 cup water
1 15-ounce can baby corn or straw mushrooms, drained
2/3 cup bottled thick sweet and sour sauce
1/3 cup cashews or peanuts
4 cups hot cooked rice

Instructions

1. Wash hands. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minutes. Pat dry. Wash hands.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cover and cook, turning occasionally, 10 to 12 minutes or until browned and done (internal temp 170°F). Remove chicken to plate; cover and keep warm.
3. Add broccoli and water to skillet; cover immediately and cook 3 minutes over medium heat. Add chicken (and any accumulated juices), corn and sweet and sour sauce to skillet. Heat thoroughly. Stir in cashews.

Sweet and Savory Chicken Rice Bowl

Ingredients

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2 pounds skinless, boneless chicken breast, cut into bite-size pieces
1 tablespoon minced garlic
1/2 cup Kraft hickory smoked barbecue sauce
3 tablespoon light brown sugar
2 tablespoon Kikkoman soy sauce
cooked Jasmine rice

Instructions

1. In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
2. Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
3. Remove from heat and serve over top cooked Jasmine rice in a bowl.
4. (optional) Garnish with parsley flakes.

Recipe and photo courtesy Heather Batts of TheDomesticDiva.org.

Lebanese chicken and rice (riz ala’ dajaj)

Ingredients

1cinnamon stick
2 tsp salt, or to taste
500g  chicken breast fillets
40 g butter
1brown onion, finely chopped
350 g coarse lamb mince
300 g(1½ cups) long-grain rice, washed and drained
½ tsp black pepper
½ tspLebanese mixed spices (see Note)
2 tbsp olive oil
½ cup flaked/slivered almonds
½ cuppine nuts
½ tsp ground cinnamon
Lebanese salad, to serve

Instructions

Place the cinnamon stick, 1 teaspoon salt and 1 litre (4 cups) water in a medium-size saucepan and bring to the boil. Reduce the heat, add the chicken and simmer gently for 7 minutes. Remove from the heat and leave the chicken to poach in the water for a further 7–10 minutes until cooked through. Drain, reserving the stock. When cool enough to handle, coarsely shred the chicken.

Preheat the oven to 180˚C.

To make the rice, place a large saucepan over medium heat. Add the butter and onion and cook for 5 minutes until the onion softens. Add the lamb mince and cook, stirring regularly, for 10 minutes until the lamb just starts to brown. Stir in the rice, black pepper, mixed spices and the remaining teaspoon of salt and cook for 2 minutes, tossing to coat the rice. Add 625 ml (2½ cups) of the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.

Meanwhile, arrange the pine nuts and almonds on two separate oven trays. Transfer to the oven and cook the almonds for 6–8 minutes and the pine nuts for 3–5 minutes until lightly golden. Set aside.

To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with almonds and pine nuts and sprinkle over the cinnamon. Serve with salad.

Homemade Cheesy Chicken Enchiladas

One thing I do know how to cook without using a cookbook is homemade cheesy chicken enchiladas. I have been making this for quite some time now and its like second nature when making it. Yes, I love Mexican foods and can never get enough of it.

I always have two pots on the stove when making this. In one pot, I put my queso white cheese, 1/2 cup of sour cream, and one 8oz package of cream cheese into the pot. I stir it around until everything is melted and in a creamy state. I then add lime juice to the cheese mixture and chili powder. If I were to actually measure I would say about three Tbl spoons full of chili powder, but since I don't actually measure what I put in, I just use my best judgement and taste it while cooking.

While the cheese is cooking in the other pot I have my chicken already cut up into 2 inch pieces and cooking in another pot. I normally only cut up 2 large boneless and skinless chicken breast.  I cook the chicken in butter and season it with some lime juice and season salt. I will cook it until it is no longer pink on the inside. Once done I will drain off any excess butter and set it to the side.

After I get the cheese the way I want it to taste, I will then add some of the cheese mixture to the chicken, leaving some of the cheese by itself. I will then mix the chicken and cheese together, mixing well. Once done I then grab more tortilla and start adding the chicken and cheese mixture and rolling it up. I will do this until all of the chicken is used.

Once done with rolling the chicken and cheese mixture, I will then add the rest of the cheese sauce on top of the rolled product. I make sure to spread it evenly. Afterwards, I add shredded cheese on top of that and place it in the oven that is set to 350 degrees. I will let cook in the oven for 15 minutes. The cheese on top should be melted and the enchilada should have a brown tint to it.

I like to top mine with tomatoes and eat it with hot sauce. I always have leftovers, so I can eat some the next day. This is something that my son Alex loves to eat as well. This is a winner in my house.

Easy After Work BBQ Chicken

This is a great recipe to make when it is raining outside. The BBQ sauce is easy to make and taste better than store bought.

Ingredients

1 (3 1/2-pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper
2 cups bottled sauce or Easy BBQ Sauce, recipe follows

Directions

1. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
2. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.
3. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.
4. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce.

Easy BBQ Sauce:

3/4 cup ketchup
1/4 cup plus 2 tablespoons packed dark brown sugar
3 tablespoons white wine vinegar
2 tablespoons minced onion
2 tablespoons Dijon mustard
1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped scallions (white and light green parts)
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons freshly squeezed lime juice
Lime wedges, for serving

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.




Yield: 1 cups




Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_491433_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Parmesan-Dijon Chicken

Ingredients

1/4 cup butter or margarine, melted

2 tablespoons Dijon mustard

3/4 cup Progresso® dry bread crumbs (any flavor)

1/4 cup grated Parmesan cheese

6 boneless skinless chicken breast halves (1 3/4 pounds)

Directions

1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in a bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in an ungreased rectangular pan, 13x9x2 inches.

3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Chicken Crescent Rolls

Another easy recipe that doesn't take long to prepare. It is also a hit with the kids.

2 cans of low-fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat-free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in the center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.