Category Archives: Chicken

Stuffed Chicken Breasts

Stuffed Chicken Breasts

6 whole chicken breasts, halved, skinned and boned
1/2 cup fresh lemon juice
8 oz. cream cheese
1/3 cup chopped green onions
1/2 t. dried tarragon
1/2 t. salt
12 slices bacon

Preheat oven to 350. Pound chicken breasts carefully between pieces of waxed paper to flatten. Dip in lemon juice. combine cream cheese, onions, tarragon and salt. Place about 2 T. of this mixture eon each piece of chicken. Roll like a jelly roll and wrap with a piece of bacon. Secure with toothpicks or skewers. Place in a buttered shallow baking dish and bake uncovered for 30 to 40 minutes. Serves 6

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

2 lbs skinless, boneless chicken breasts, cut into chunks
Bread crumbs
1 egg mixed with 1/2 c. milk
8 oz. Swiss cheese, cubed
8 oz. ham, diced
10 oz. can cream of chicken soup
1 c. milk

Dip chunks of chicken in egg/milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden.

Place browned chicken chunks in baking dish. Add cubes of Swiss cheese and small pieces of ham.

Mix cream of chicken soup with the 1 cup of miilk; mix well. Pour over all and bake at 350 for about 30 minutes.

Herbed Slow Cooker Chicken

Herbed Slow Cooker Chicken
TIME: Prep: 5 min. Cook: 4 hours
Ingredients:
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (6 ounces each)
1/2 cup chicken broth

Directions:
In a small bowl, combine the first eight ingredients; rub over chicken.
Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5
hours or until a meat thermometer reads 170°. Yield: 4 servings.

Barbados Chicken Kebabs

Barbados Chicken Kebabs

Ingredients:
4 cloves garlic
1 onion, cut into 6 wedges
2 habanero peppers, seeded
1 bunch green onions, chopped into 1 inch pieces
1 tablespoon dried thyme
1 1/2 teaspoons ground allspice
1 inch piece fresh ginger root, peeled
salt and pepper to taste
3/4 cup rum
3/8 cup dark molasses
4 limes, zested and juiced
4 boneless skinless chicken breasts, cut into 1 inch pieces

Instructions:
1. Put garlic, onion, habanero peppers, green onions, thyme,
allspice, and ginger into the bowl of a food processor, blending until smooth.
2. Season to taste with salt and pepper. Transfer mixture to a large,
non metallic bowl, and stir in rum, molasses, and lime zest and
juice. Place chicken in bowl, and turn to coat. Cover, and marinate
for 24 hours.
3. Preheat grill for high heat.
4. Remove meat from marinade, and thread onto skewers. Boil marinade
in a small saucepan for at least 3 minutes.
5. Brush grate with oil, and arrange skewers on hot grate.
6. Slowly cook the chicken until slightly charred and cooked through,
brushing with the marinade every time you turn the meat.