44+ Chicken Recipes Tasty and Easy

1. Carrabba's Italian Grill Pollo Rosa Maria

Chicken Recipes Tasty and Easy


  • 4 chicken breasts split for stuffing
  • 4 slices prosciutto ham
  • 1/2 cup Fontina cheese

Lemon Butter

  • 1/2 cup clarified butter
  • 3 cloves garlic
  • 1/2 small yellow onion, diced
  • 1/4 cup white wine
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt


  • 8 ounces sliced mushrooms
  • 1/2 cup fresh sweet basil, chopped
  • Lemon Butter Recipe (above)
  • 1 lemon, juiced


Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.

Lemon Butter and Topping: In a large saut

2. Chicken Cordon Bleu Casserole

Chicken Recipes Tasty and Easy

  • 2 pounds skinless chicken breasts, cut into chunks
  • Bread crumbs
  • 1 egg mixed with 1/2 cup milk
  • 8 ounces Swiss cheese, cubed
  • 8 ounces ham, diced
  • 1 (10 ounces) can cream of chicken soup
  • 1 cup milk


Dip chicken chunks into egg and milk mixture, then into bread crumbs, coating well. Brown in a small amount of oil until golden. Place chunks in baking dish. Add Swiss cheese and ham.

Mix cream of chicken soup with milk; mix well and pour overall. Bake about 30 minutes at 350 degrees F or until tender and bubbly.

3. Orange Burgundy Chicken

Chicken Recipes Tasty and Easy

  • 1 (2 1/2 to 3 pound) frying chicken, cut up
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 1/2 cup dry red wine
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon lemon juice
  • 1 teaspoon salt


Remove skin from chicken. Rinse and place in crockpot. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on LOW for 6 to 8 hours. Serve with rice and green salad. Serves 6.

4. Carrabba's Italian Grill Chicken Bryan


  • 6 large chicken breasts
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces goat cheese, softened to room temperature

Sun-Dried Tomato Sauce

  • 2 tablespoons butter
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped yellow onion
  • 1/2 cup dry white wine
  • 1/4 cup freshly squeezed lemon juice
  • 10 tablespoons cold unsalted butter, cut into small pieces
  • 1 1/2 cups finely sliced sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper


Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saut

5. Swiss Chicken Casserole

  • 6 chicken breast halves, skinned and de-boned
  • 6 slices Swiss cheese
  • 1 can cream of chicken soup
  • 1/4 cup milk
  • 2 cups herb-seasoned stuffing mix
  • 1/4 cup butter or margarine, melted


Arrange chicken in a greased 12 x 8 x 2-inch baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350 degrees F for 50 minutes.To freeze: Prepare recipe as directed above, and place in aluminum foil-lined dish. Cover tightly and freeze.

To defrost and reheat: For a conventional oven, thaw casserole in the refrigerator; cover and reheat at 350 degrees F for 45 minutes or until thoroughly heated. For a microwave oven, cover the casserole tightly with heavy-duty plastic wrap; fold back a small corner of the wrap to allow steam to escape. Defrost at MEDIUM LOW (30% power) for 20 to 25 minutes, giving the dish a half-turn after 10 minutes. Microwave at MEDIUM-HIGH (70% power) for 10 minutes or until bubbly, giving the dish a half-turn after 5 minutes.

6. Stuffed Chicken Breasts

Yield: 6 servings

  • 6 boneless, skinless chicken breast halves, pounded
  • Stuffing of choice
  • 2 cans condensed cream of celery soup
  • Paprika


Prepare to dress. If using package mix, 1/2 of the package should be enough. (May use applesauce instead of water in dressing.) May also add 1/2 cup cut-up onion to dressing. Roll dressing up in breasts and close with wooden picks. Brown in butter or margarine in a hot skillet. When brown, cover with paprika and place in crockpot. Cover breasts with celery soup. Cook on HIGH for 5 or more hours.

7. Lemon Pasta with Chicken and Pine Nuts

  • 2/3 cup plus 1 tablespoon olive oil
  • 3/4 pound diced cooked chicken
  • 12 ounces lemon-pepper linguine or regular linguine
  • 2 cups snow peas, cut into matchstick-size strips
  • 3/4 cup pine nuts
  • 1/2 cup fresh parsley
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard


Cook pasta until tender. Drain well; transfer to a large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts, and parsley; toss to combine all ingredients.

Whisk lemon juice and mustard in a small bowl. Add remaining 2/3 cup olive oil in a thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with dressing.

8. Seven Can Chicken Casserole

  • 2 whole chicken breasts, cooked and cut up
  • 1 (4 ounces) can mushroom, drained
  • 1 (16 ounces) can of Chinese vegetables, drained
  • 1 (8 ounces) can water chestnuts, sliced and drained
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 (13 ounces) can evaporate milk
  • 1 (16 ounces) can Chinese noodles or rice


Mix together all ingredients except noodles or rice. Bake at 350 degrees F for 45 minutes or until bubbly. Serve over noodles or rice. NOTE: Chinese noodles may be mixed with a casserole before baking if preferred.

9. Italian Chicken

  • 6 to 8 boneless, skinless chicken breasts
  • 2 tablespoons melted butter
  • 2 tablespoons or 1 small package dry Italian salad dressing mix
  • Salt and pepper
  • 1 tablespoon chopped onion
  • 1 can cream of mushroom soup
  • 6 ounces cream cheese
  • 1/2 cup water


Wash chicken and pat dry. Place in crockpot. Drizzle butter and sprinkle salt, pepper, and dry salad dressing mix on each layer. Cover and cook on LOW for 5 to 6 hours. About 45 minutes before serving, mix soup, cream cheese, water, and onion in a small saucepan. Cook and stir until smooth and bubbly. Pour over chicken. Cover and continue to cook for 30 minutes. Serve over rice or noodles.

10. Civil War Chicken

Due to the shortage of salt during the war, Southerners were compelled to use salted meat for their food.

  • 1 whole fryer or favorite chicken pieces
  • Pepper, to taste
  • 6 slices salt meat
  • 3 tablespoons flour


Split chicken down the back and place in an iron skillet with 1-inch water. Pepper to taste. Place thinly sliced salt meat evenly onto chicken pieces. Cover tightly and bake for 3 hours at 250 degrees F. Thicken gravy with flour paste. Good with rice. Yields 4 servings.

11. Arizona Chicken

Yield: 4 servings

  • 4 boneless chicken breasts
  • 1 large onion, chopped
  • 1/2 pound shredded Cheddar cheese
  • 1 can cream of chicken soup
  • 1 pinch garlic salt
  • 1 teaspoon chili powder
  • 1 small chile pepper, chopped
  • Pepper to taste
  • 1 can cream of mushroom soup
  • 1 can Ro-Tel tomatoes


Lightly brown chicken breasts. Cut into bite-size pieces. Place chicken in the bottom of the crockpot. Add onion, Cheddar cheese, and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours. Serve with tortilla chips and sour cream.

12. Chinese Chicken Casserole

  • 1 fryer, boiled, de-boned, and cut into bite-size pieces
  • 1 can mushroom soup
  • 2 cups chopped celery
  • 1 small onion, grated
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup cashew nuts
  • 1 (3 ounce) can Chinese noodles
  • 1/2 cup grated Cheddar cheese


Preheat oven to 350 degrees F. Reserve 1/2 can of noodles and 1/4 cup cheese. Mix all other ingredients together and pour into a casserole. Mix remaining noodles with cheese and sprinkle on top. Bake 30 to 40 minutes, until bubbly. Serves 6.

13. Caruso's Italian Ristorante Chicken Palermo

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona

  • 4 chicken breasts, pounded thin and dredged in flour
  • 1/2 cup oil (for frying)
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 1/2 cup chicken stock
  • 1/2 cup peas
  • 1/2 cup pepperoncini
  • 1/2 cup artichokes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil. Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more. Makes 4 servings.

14. Spicy Sour Cream Chicken

  • 4 chicken breasts
  • 1 package reduced-sodium taco seasoning
  • 1 cup salsa
  • 2 tablespoons cornstarch
  • Water
  • 1/4 cup fat-free sour cream

Spray the crockpot with cooking spray. Put in the chicken. Sprinkle with taco seasoning. Top with salsa. Cook on LOW for 6 to 8 hours. When ready to serve, remove the chicken from the pot. Place about 2 tablespoons of cornstarch in a little water. Stir well. Stir the cornstarch into the liquid. Stir in 1/4 cup fat-free sour cream. Stir well. Serves 4.

15. Chicken-Seafood-Artichoke Casserole

  • 2 (8 1/2 ounce) cans artichokes
  • 2 pounds crabmeat, cooked and cleaned
  • 4 whole chicken breasts (skinned, halved and de-boned)
  • 1 1/2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 3 cups thick white sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sherry
  • 1/4 cup grated Parmesan cheese
  • Salt
  • Pepper
  • Paprika
  • Chopped parsley


Drain and arrange artichokes in a buttered casserole. Add chicken and crabmeat. In a large skillet, saut

16. Chicken Noodle Casserole

  • 2 cups broken noodles
  • 4 cups boiling water
  • 1 teaspoon salt
  • 1 can cream of chicken soup
  • 1/4 cup almonds, chopped
  • 2 tablespoons melted butter
  • 1/2 cup evaporated milk
  • 1/8 teaspoon ground thyme
  • 1/2 pound cubed cooked chicken
  • 1/3 cup chopped green bell pepper
  • 1/2 cup bread crumbs


Preheat oven to 375 degrees F. Grease well a 6-cup baking dish. Cook noodles in boiling, salted water until tender. Put noodles in a baking dish and pour over them the mixture of soup, milk and thyme. Over noodles and soup, place a layer each of chicken pieces and almonds. Sprinkle a mixture of melted butter, green pepper, and bread crumbs over top of the casserole. Bake 20 minutes or until sauce is bubbling. Serves 4.

17. Cream Cheese Chicken

Yield: 4 servings

  • 1 frying chicken, cut up
  • 2 tablespoons melted butter or margarine
  • Salt and pepper
  • 2 tablespoons dry Italian salad dressing mix
  • 1 can cream of mushroom soup
  • 6 ounces cream cheese, cubed
  • 1/2 cup Sauterne or Sherry
  • 1 tablespoon chopped onion


Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle all over with salad dressing mix. Cover and cook on LOW for 6 to 8 hours.

About 45 minutes before done, mix soup, cream cheese, wine and onion in a small saucepan. Cook until smooth. Pour over the chicken, cover and cook an additional 45 minutes. Serve with sauce over cooked rice or noodles.

18. Carriage House Kitchen Cheesy Vegetable Soup

Source: Carriage House Kitchen - at the entrance to the San Antonio Botanical Garden, San Antonio, Texas

  • 1 tablespoon olive oil
  • 2 small onions, chopped
  • 2 quarts chicken broth
  • 1-quart heavy cream
  • 1-quart half-and-half
  • 2 pounds Velveeta cheese
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 2 cups diced fresh tomatoes
  • 1 cup diced fresh broccoli
  • 2 cups frozen mixed vegetables
  • 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • Salt, to taste

Heat olive oil in a large pot. Saut

19. Lemonade Chicken

4 to 6 servings

  • 4 to 6 pieces chicken breasts and legs
  • 1 (6 ounces) can frozen lemonade, thawed
  • 2 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


Arrange chicken pieces in a crockpot. Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. Remove chicken from crockpot, and cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.

20. Chicken and Dressing Casserole

  • 2 pounds boiled chicken
  • 1/4 cup (1/2 stick) margarine
  • 1/2 can cream of mushroom soup
  • 1/2 can cream of chicken soup
  • 1/2 (13 ounce) can evaporate or whole milk
  • 1 box cornbread stuffing mix
  • 1 1/2 cups chicken broth


Remove chicken from bone and place in 2-quart casserole. Melt margarine and add soups and milk; mix well. Pour over chicken in casserole. Mix stuffing with broth and spoon over mixture in a casserole dish. Do not stir layers together. Bake at 425 degrees F for 25 minutes or until brown.

21. Chinese Plum Sauce

Serve this with egg rolls or brush it over chicken and ribs on the grill

  • 8 cups plums, pitted, halved (3 pounds/1.5 kg)
  • 1 cup onion, chopped
  • 1 cup water
  • 1 teaspoon ginger root, minced
  • 1 clove garlic, minced
  • 3/4 cup granulated sugar
  • 1/2 cup rice vinegar or 1/2 cup cider vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cloves


In a large heavy saucepan, bring plums, onions, water, ginger, and garlic to boil over medium heat; cover, reduce heat to low, and simmer, stirring occasionally, until plums and onions are very tender about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper, and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches the consistency of applesauce, about 45 minutes. Fill and seal jars; process in boiling water bath for 30 minutes. Makes about 4 cups

22. Carrabba's Italian Grill Veal Marsala

Source: Courtesy of Carrabba's Restaurant, Mobile, Alabama and Pensacola, Florida - WKAG-5

  • 1/2 ounces clarified butter
  • 3 pieces, 2 ounces each, veal scaloppine, pounded thin
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Flour, to dust
  • 1 ounce chicken stock
  • 3 ounces Spoodle Mushroom Marsala Sauce
  • 1 teaspoon finely chopped parsley


Heat clarified butter in a 10-inch skillet over medium heat. Sprinkle veal with salt and pepper on both sides and lightly dust with flour. When butter is hot, add the veal slices and brown on both sides for approximately 45 seconds. Pour off the fat from the pan and add the chicken stock, scraping up any residue from the bottom of the pan.

Return the pan to the stove and lower the heat. Add the mushroom marsala sauce and parsley. Cook just long enough to make a nice creamy sauce, turning and coating the veal slices. Shingle slices of veal on the hot 10-inch round and spoon sauce over veal. Serve with choice of side. Points to remember:

  1. A light dust of flour.
  2. Clarified butter must be hot in order for the veal to brown properly.
  3. Veal must be floured just before going into the pan. If it is floured too soon, the moisture in the veal will be drawn out by the flour.
  4. The veal must be started and finished in the same pan. If you put the browned veal in a clean pan, you've lost all the flavor. The de-glazing process is very important.

Servings: 1

23. Chicken-Chile Casserole

  • Cheddar cheese
  • 1 chicken
  • 1 can cream of chicken soup
  • 1 can mushroom soup
  • 1 medium onion, chopped
  • 1 dozen corn tortillas
  • 1 can dice green chiles
  • 1/2 cup chicken broth


Boil chicken, saving broth. Pick meat off bones. Brown onion in skillet. Mix cream of chicken soup, cream of mushroom soup, and green chiles.

Using a 2-quart casserole, break up 6 of the tortillas into the bottom of the casserole. Pour half of the chicken mixture over this, then a layer of Cheddar cheese, then a layer of broken up tortillas, chicken mixture, and a layer of grated Cheddar cheese. Bake at 350 degrees F for 30 minutes, covered.

24. Dippity Do's

  • 1/2 cup butter or margarine
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 cup milk


Preheat oven to 450 degrees F. Place butter or margarine in a 9 x 13-inch metal baking pan and set in the oven just until butter is melted.

In a bowl, mix together the remaining ingredients. Drop dough with a teaspoon into melted butter until the bottom of the pan is covered. Bake until golden. Serve with lots of honey. Goes well with breakfast dishes, soup, chili, or fried chicken.

25. Chicken and Cherries Jubilee

  • 2 cut-up chicken (fryers or chicken breasts - 2 1/2 to 3 pound)
  • 2 tablespoons butter
  • Salt and pepper
  • 1 (16 ounces) can Bing cherries, pitted
  • 1 cup chili sauce
  • 2 chicken bouillon cubes or 2 teaspoons chicken stock base
  • 1/4 cup pale dry sherry
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 tablespoons brandy or cognac, warmed


Wash chicken; pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockpot. Season with salt and pepper.

Pour 1/2 cup cherry juice into the frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover.Cook on LOW for 6 to 8 hours or until tender.

Remove chicken from pot and keep warm. Pour juices into a saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on a warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.

26. Chicken Tortilla Casserole

  • 2 or 3 whole chicken breasts
  • About 15 corn tortillas
  • 1 onion, chopped
  • 1 small can green chiles, chopped
  • 2 cups grated Monterey jack cheese
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can water or chicken broth
  • 1 clove garlic


Cook chicken in water until tender; remove skin; cut or shred into bite-size pieces. Mix onion, chiles, soups, water or broth, and garlic together with chicken in a saucepan. Bring to boil; then remove from heat. Cut tortillas into 1-inch pie-shaped pieces. Layer tortillas, chicken soup mixture, and cheese alternately to make 6 layers in a large casserole. Bake 45 minutes, uncovered, at 350 degrees F.

NOTE: 2 tablespoons of hot sauce may be added if desired.

27. Apple Stuffed Chicken Breasts

  • 4 boneless chicken breasts
  • 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 3 scallions, finely chopped
  • 1 apple, peeled and chopped
  • Pepper to taste
  • Salt to taste
  • 1/2 teaspoon thyme
  • 1/3 cup Parmesan cheese
  • 2 tablespoons olive oil


Cut a small pocket into the thickest part of each chicken breast and set it aside. Fry bacon until crisp. Drain on a paper towel. Add garlic and scallions to the bacon drippings; saut

28. White Chicken Chili

  • 6 skinless chicken thighs (1 1/2 pounds)
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (14 1/2 ounce) can chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • 2 (16 ounce) cans of great northern beans, rinsed and drained
  • 1 (15 ounces) can white shoepeg corn or regular whole kernel corn, drained
  • 3 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro


Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and Tabasco sauce in a 3 1/2- to 6-quart crockpot. Add chicken. Cover and cook on LOW for 4 to 5 hours or until chicken is tender.

Remove chicken. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to crockpot. Stir in beans, corn, lime juice, and cilantro. Cover and cook on LOW for 15 to 20 minutes or until beans and corn are hot. Yields 8 servings.

29. Southwest Chicken Sandwiches

Yields: 4

  • 4 boneless chicken breasts
  • 1 package fajita seasoning mix
  • 1 cup chunky salsa
  • 1/4 cup water
  • 1 large buns
  • 4 slices Monterey jack cheese
  • Red onion
  • Avocado
  • Salsa


In a small bowl, combine fajita seasoning, 1 cup salsa, and water; pour into a large zip-type bag and add chicken. Marinate in the refrigerator for at least 2 hours.

Heat grill for medium coals. Remove chicken from bag and reserve marinade. Grill chicken, basting with marinade, for 5 to 7 minutes on each side or until chicken is done. Place on buns and top with cheese, avocado, onion, and salsa.

30. Pineapple Chicken

  • 3 split, skinned, and boned chicken breasts
  • Pepper
  • Paprika
  • 1 (20 ounces) can unsweeten pineapple tidbits, undrained
  • 2 tablespoons Dijon-style mustard
  • Soy sauce


Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Yields 6 servings.

31. Taco Chip Chicken Wings

  • 1 (9 to 12 piece) package chicken drumettes
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 1/2 to 2 cups crushed tortilla chip crumbs

Preheat oven to 350 degrees F. Rinse chicken pieces and pat dry. In a shallow dish or bowl, mix together the taco seasoning mix and tortilla chip crumbs.

Roll chicken pieces in chip mixture and place coated chicken in a lightly greased 13 x 9-inch baking dish. Bake for 20 minutes. Turn chicken pieces and bake another 15 to 20 minutes. Makes 2 to 4 servings.

32. Chicken Fajitas with Cowpoke Barbecue Sauce

Makes 4 servings.

  • 1 cup Cowpoke Barbecue Sauce, divided
  • Nonstick cooking spray
  • 10 ounces boneless skinless chicken breasts cut lengthwise into 1 x 1/2-inch pieces
  • 2 green or red bell peppers, thinly sliced
  • 1 cup sliced onion
  • 2 cups tomato wedges
  • 4 (6-inch) warm flour tortillas


Prepare Cowpoke Barbecue Sauce. Spray a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with 1/4 cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until the chicken is browned. Add peppers and onion. Cook and stir for 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.

Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue Sauce. Garnish with cilantro, if desired.

Cowpoke Barbecue Sauce

Makes 2 cups.

  • 1 teaspoon vegetable oil
  • 3/4 cup chopped green onions
  • 3 cloves garlic, finely chopped
  • 1 (14 1/2 ounce) can crushed tomatoes
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 teaspoons chili sauce
  • Dash Worcestershire sauce

Heat oil in a large nonstick saucepan over medium heat until hot. Add onions and garlic. Cook and stir for 5 minutes or until onions are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cook 15 minutes, stirring occasionally.

Nutrients per serving: Calories 310; % calories from fat 18%; Total Fat 6 g; Sat. Fat 1 g; Protein 20 g; Carbohydrates 47 g; Cholesterol 36 mg; Sodium 736 mg; Dietary Fiber 4 g Dietary exchanges: 1 1/2 Starch; 2 Meat; 2 1/2 Vegetable

33. Cowpoke Barbecue Sauce

  • 1/4 cup butter
  • 1 medium onion, chipped
  • 1/2 cup celery, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 1/2 cup cranberry juice
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 cup sour cream
  • Wide egg noodles

Melt butter in skillet and saut

34. Oven Ranch Chicken

  • 1/3 cup bread crumbs
  • 1 (.04 ounce) package buttermilk ranch salad dressing mix
  • 1/3 cup light (or fat-free) sour cream
  • 4 boneless skinless chicken breasts


Heat oven to 375 degrees F. Spray cookie sheet with nonstick cooking spray. In a shallow dish or pie plate, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow bowl.

Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken on sprayed cookie sheet. Bake for 30 to 35 minutes.

35. Chicken Supreme

This was a favorite of President Jimmy Carter's mother.

  • 4 deboned chicken breasts
  • Cardamom
  • Chervil
  • Salt and pepper
  • 1 egg
  • 1/4 cup milk
  • Fine bread crumbs
  • Butter or margarine
  • 2-ounce brandy
  • 4 tablespoons Burgundy
  • 2 cups chicken stock


Season chicken breasts with cardamom, chervil, salt, and pepper. Beat egg and milk together. Dip chicken breasts into the egg mixture, then into bread crumbs. Brown chicken on both sides in butter until tender. Place chicken in a baking dish large enough to hold it in one layer. Pour the following over chicken: brandy, Burgundy, and chicken stock. Bake at 350 degrees F until tender and done.

36. Chicken Mozzarella

  • 1 tablespoon vegetable oil
  • 2 tablespoons grated Parmesan cheese
  • 2/3 cup Bisquick baking mix
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 6 large chicken breasts, halved
  • 2/3 cup chili sauce
  • 3/4 cup shredded mozzarella cheese


Heat oven to 425 degrees F. Brush bottom of 9 x 13-inch pan with oil. Mix next five ingredients. Dredge chicken through the mix. Arrange chicken, skin side down in the pan. Bake for 45 minutes. Turn chicken. Spread chili sauce over chicken. Sprinkle with Mozzarella. Bake for 5 minutes more or until cheese melts.

37. Chili-Orange Chicken

Yield: 6 servings

  • 2 pounds boneless chicken thighs
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons grated orange peel
  • 1 tablespoon dried and ground chiles
  • 1 tablespoon cocoa
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1/3 cup orange juice
  • 1/4 cup cream sherry
  • Salt
  • Orange slices
  • Xanthan gum or other thickeners


Rinse chicken, pat dry, and cut into 1 1/2-inch chunk. In a 3-quart or larger crockpot, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).

Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or another thickener. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices. Makes 6 servings.

Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 6 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19 mg Sodium; 0 mg Cholesterol

38. Apricot Chicken

1 (3 pounds) chicken (or chicken pieces)
1/3 cup oil
1 envelope French onion soup mix
1/4 cup flour
1 1/2 cups water
15 ounces apricot nectar (3 small cans)
2 chicken bouillon cubes
Salt and pepper
1/2 cup sour cream


Cut chicken into serving-size pieces. Heat oil in the pan. Add chicken pieces. Cook, turning occasionally until chicken is well browned on all sides. Remove chicken and reserve pan drippings. Place chicken in an ovenproof dish. Add dry French onion soup mix and flour to the pan. Stir until flour is golden brown. Remove pan from heat. Add water, apricot nectar, crumbled bouillon cubes, salt, and pepper. Mix until smooth. Return to heat and stir until sauce boils and thickens. Stir in sour cream. Pour sauce over chicken. Bake, covered, in a moderate oven for 45 to 55 minutes or until chicken is tender. Serves 4.

39. Chicken with Peanut Sauce

  • 2 skinless boneless chicken breast halves
  • 1/4 teaspoon ground pepper
  • Salt, to taste
  • 1 tablespoon butter or margarine
  • 1/4 cup chopped red pepper
  • 1/4 cup peanut butter
  • 1/2 cup water
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 green onion
  • 2 or 3 garlic cloves, chopped

Sprinkle chicken with salt and pepper. Brown chicken in melted butter in a skillet. When chicken is browned, add the remaining ingredients. Cook uncovered over medium heat until sauce has thickened and chicken is no longer pink 25 to 30 minutes. Serve over rice. Serves two.

40. Baked Chicken and Prosciutto

Source: Milwaukee-Journal Sentinel

  • 4 skinless boneless chicken breasts
  • 1/4 cup low-calorie Italian salad dressing
  • 2 slices prosciutto, halved

Marinate chicken breasts in Italian dressing overnight; covered and chill. Preheat oven to 400 degrees F. Coat baking dish with nonstick spray. Arrange breasts in a single layer, cover with prosciutto and bake for 10 to 12 minutes, until juices run clear. Serving size: 4

Per serving: 202 calories, 3 g fat, 0 fiber

41. Jamaican Jerk Wings

  • 1 pound butter
  • 8 ounces Jamaican jerk spice
  • 1/2 ounce Tabasco Sauce
  • 8 ounces tomato juice
  • 8 ounces unbleached flour
  • 5 pounds fresh chicken wings
  • Oil (for frying)


Melt the butter in a 2-quart saucepot over low heat. Add the jerk spice, Tabasco sauce, and tomato juice. Blend well and set aside.

Rinse the wings under cold running water and pat dry with paper towels. Dust the wings with the flour and deep fry in a heavy pot or skillet in about 2 inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately. Makes 40 to 50 wings.

42. Creamy Braised Chicken

Source: bakeryshoppe

My sister sent me this recipe. It sounds wonderful and will try it out for mother's day.

  • 1/2 pound pearl onions
  • 1 cup thinly sliced onion
  • 1/2 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 1 tablespoon plus 2 teaspoons butter
  • 6 boneless skinless chicken breast halves
  • 1 cup Chardonnay or other white wine
  • 1 1/3 cups chicken broth
  • 1 tablespoon parsley
  • 1 teaspoon salt or to taste
  • 1 teaspoon dried thyme
  • 1/8 teaspoon freshly ground pepper
  • 1 bay leaf
  • 3 tablespoons flour
  • 1/2 cup half-and-half or evaporated milk
  • 1/2 pound fresh mushrooms, quartered


in a large pot, bring 6 cups of water to a boil. Add pearl onions and boil for 3 minutes. Drain and rinse in cold water, peel, and set aside. In the same pan, saute

43. Poppy Seed Chicken

  • 4 whole boneless, skinless chicken breasts
  • 1 (8 ounces) container sour cream
  • 1 can cream of chicken soup
  • 1 roll Ritz crackers, crushed
  • 1/2 cup butter
  • 2 tablespoons poppy seeds

Preheat oven to 350 degrees F. Poach chicken breasts in water until tender and done; cut into pieces. Place into a 13 x 9-inch pan.

Mix sour cream and soup together; pour over chicken. Mix crackers and poppy seeds and sprinkle over chicken and soup mixture. Pour melted butter overtopping. Bake for 30 minutes or until bubbly. Makes 6 servings.

44. Spanish Chicken

  • 8 to 10 pieces washed chicken
  • 1 small can of tomato paste
  • 1 can beer
  • 1 large jar green olives with pimientos

Place washed chicken parts in the bottom of the crockpot. Pour an entire jar of olives, including juice, over chicken. In a separate bowl, mix beer and tomato paste together. Pour into crockpot. Cook for several hours on LOW heat. Serve over hot rice, using the juice for gravy. Serves 6 to 8.

45. Raspberry Delight

2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
3/4 cup butter or margarine, softened

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth. Press into an ungreased 13 x 9-inch baking pan. Bake at 300 degrees F for 20 to 25 minutes or until set (crust will not brown). Cool.

8 ounces cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping

In a mixing bowl, beat cream cheese, confectioners' sugar, vanilla extract and salt until smooth. Fold in whipped topping. Spread over crust.

1 large box raspberry gelatin
2 cup boiling water
2 (10 ounce) package sweetened frozen raspberries
Whipped topping and fresh mint (optional)

Dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to chicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with whipped topping and mint if desired.

Yields 12 to 16 servings.

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