Cajun Chicken Alfredo (Emlyn)

• 4 boneless skinless chicken breasts
• 1/4 cup butter , divided
• 2 cups half-and-half or 2 cups heavy cream
• 4 -8 ounces cream cheese
• 1/4 cup grated parmesan cheese
• 8 ounces fettuccine or 8 ounces other type pasta

Cajun Seasoning

• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper , less if desired
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• salt , to taste

Directions:

1. Prepare noodles according to package directions and set aside.
2. Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant
3. style you may prefer to leave the breasts whole or cut into strips, up to you).
4. Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
5. Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
6. For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!

For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.

Broccoli and Pasta Casserole (Shalene)

Ingredients:

½ box bow-tie pasta (or any you have on hand)
1 Box Chicken Stove Top Stuffing
1 can cream of chicken soup
½ cup sour cream
1 large can chicken
1 ½ cup broccoli (Frozen Mixed Vegetables work well too)
Milk

Directions:

Prepare Stuffing according to directions. Boil Pasta till tender. Boil broccoli till tender. Mix soup, sour cream, and chicken, add enough milk to desired consistency. Toss Broccoli, pasta, and soup mixture. Pour into a casserole dish and top with stuffing. Cover and bake for 30 minutes at 350°.

Olive Garden's Venetian Apricot Chicken (Shalene)

Ingredients
Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Procedures
1.COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
2.BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
3.COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
4.BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
5.COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
6.GRILL chicken until internal temperature reaches 165°F.
7.PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
8.TOP chicken breasts with apricot sauce and garnish with chopped parsley.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 4

Jerk Chicken Salad (Emlyn)

for more recipes, visit my website: www.pamperedchef.biz/tinafairbourn

Ingredients:
1 tablespoon Garlic Oil or olive oil to cook with Chicken
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders grilled with rub
1 medium pineapple diced, grilled with Jamaican rub
1 red bell pepper, diced
3 green onions diced
2 heads romaine lettuce shredded
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled

Dressing
2 limes (1 Tbl. zest, juice both limes)
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple / APRICOT preserves(jelly)

Coconut Curry Chicken (Emlyn)

½ lb boneless, skinless chicken breasts, cut into bite size pieces
1 Tb curry powder
¼ C canned light coconut milk
½ T canned tomato paste
1 tsp vegetable oil
1 ½ tsp minced garlic
½ small onion, chopped
¼ tsp salt

Put oil and chicken into a pan, cook on high.

When the chicken is halfway cooked mix in the tomato paste, coconut milk, curry powder, garlic, onion, and salt.

Put on lid and cook on medium until mixture bubbles and chicken is cooked.


When I made it I had put in all of the coconut milk and tomato paste to make more of a sauce. I also usually do 3 Tb of curry but I forgot to the other day. - Sarah Muller

Chicken Enchiladas (Emlyn)

Ingredients:
1 ½ C sour cream or plain yogurt
2 cans cream of chicken soup
1 7 oz can diced green chiles
1 10 oz can mild enchilada sauce
3 C chopped or shredded cooked chicken
12 corn or flour tortillas
1 ½ C shredded cheddar cheese

Directions:
In a large bowl mix sour cream, soup, chiles, and enchilada sauce.
In a 9x13 baking pan, place 1/3 mixture in bottom of baking dish, mix 1/3 in with cooked chicken, roll meat and some cheese in each tortilla, place side-by-side in dish, and cover with remaining 1/3 of mixture. Top it off with the remaining cheese.
Cover with foil and bake at 350°F for 45 minutes or until heated through.

Chicken Tikka Masala (Emlyn)

Chicken Tikka Masala

Marinade
2 Cups plain yogurt
3 cloves garlic, minced
1 inch piece ginger, minced
1-2 tsp. Garam Masala
1-2 tsp. Cayenne (more or less for heat)
salt and pepper to taste
2 tbsp. vegetable oil

Marinate one pound of chicken cut up in bite-sized pieces for 1 hour to over night. Once done marinating, grill chicken pieces until cooked through (The recipe says to cook them on skewers on the bbq. I do this step on the George Foreman grill, but I should warn you, there's a lot of run-off). Set aside.

Tikka Masala Sauce
3 cloves garlic, minced
1 inch piece ginger, minced
1 medium/large onion, diced
32 oz (the big one) can tomato sauce
2 tsp. garam masala
1-2 tsp. Cayenne (more or less for heat)
1 tsp. cumin
salt and pepper to taste
1 cup cream
fresh cilantro for garnish

In a large sauce pan sauté garlic, ginger and onion in a little oil until onion is softened. Add tomato sauce and seasonings, simmer for 10 minutes. Add cooked chicken and cream, simmer one minute. Serve over rice with cilantro garnish. Tasty!

Warning: Your house will smell like Indian food for a couple days, but it's totally worth it, and nothing a little air freshener and some open windows can't fix!

Super Yummy BBQ Chicken Sandwiches (Emlyn)

boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste
1/2 teaspoon garlic powder

Throw everything in a crock pot and cook on low for 3-4 hours or highfor 2-3 hours. Shred the chicken with a fork and let it simmer in thecrock pot for another 15 mins. Serve warm on hamburger buns for agreat sandwich that is sure to please anyone.
From Laura Crist

Chicken N Biscuit (Ronnett)

Ingredients:
8 oz. cream cheese
8 oz. sour cream
2 cups of shredded chicken
2 pkg of 8 cresant rolls
Italian Seasoning
Garlic Salt
Onera Seasoning (meat seasoning find by the meat department) Basil Parsley Flakes Your favorite seasonings

Directions:
Boil chicken and shred (I usually just pull apart using two forks). Mix sour cream and cream cheese. Add chicken and mix well. Add seasonings to taste. You can use any seasonings you like. I listed the ones I use, but you can use anything. Mix well. Put spoonful of mix into center of crescent roll and wrap roll around. Bake this at whatever the crescent roll requires. This makes approximately 16 servings.

Chicken Piccata (Mom)

Ingredients:
4 chicken breast halves, boned, skinned
1 egg
3 Tbsp lemon juice, divided
¼ cup flour
⅛ tsp garlic powder
⅛ tsp paprika
¼ cup butter
2 tsp chicken bouillon
½ cup boiling water

Directions:
Beat egg with 1 Tbsp lemon juice. Combine flour, garlic powder, and paprika. Dip chicken in egg then in four mixture. Brown chicken in a large skillet with ¼ cup butter. Dissolve bouillon in water add lemon juice. Add liquid to skillet. Cover and simmer 20 minutes or until tender. Garnish as desired.

Chicken with Lemon-Basil Sauce (Shalene)

Ingredients:
3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or
1 tablespoon dried

Directions:
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.

Spoon sauce over chicken and serve.

Makes 4 servings.

Jerk Chicken with Mango Salsa (Emlyn)

Jerk Chicken

3 lbs chicken thighs
Jamaican jerk rub
3 cups pineapple juice
Juice from 3 limes
Half bunch of Cilantro
Small can crushed pineapple

Rub chicken with spices. Place in slow cooker and cover with pineapple juice, lime juice, cilantro and pineapple. Cook in Crock-Pot on low for 4 hours. Serve with rice or over salad and with Mango Salsa.

Mango Salsa

1 mango diced
1 tomato seeded and diced
Half bunch of cilantro
Juice from 1 lime
Half a red onion diced
3 tablespoons crushed pineapple
dash of salt
1 jalapeno seeded and diced

Combine and let mingle in refrigerator for 30 minutes.

Katie Couric's Lemon Chicken (Emlyn)

4 boneless,skinless chicken breasts
3 tbsp flour
3 tbsp butter
2 tbsp olive oil
1 3/4 c. chicken broth
1/4 c. fresh lemon juice
salt & pepper
Cooked basmati Rice

Pound breasts to 1/2" thick (I didn't). Dredge in flour with salt and pepper mixed in. Saute' in oils until done. Remove. Stir flour into drippings. Add broth and lemon juice. Cook to thicken. Return chicken to pan to heat through. Serve over rice.

I don't like all the oils so next time I'm going to try 1 1/2 tbsp cornstarch dissolved in 1/4 cup broth to thicken it. I'll just brown it in a bit of olive oil. But it was good. One good sized lemon should give enough juice.

Chicken Salad (Emlyn)

4 boneless, skinless chicken breasts, cooked and cubed
1 20 oz can pineapple, drained. reserve juice
3 cups (green or red or mixture) grapes, halved
3 green onions, thinly sliced (about 1/8 cup)
3 celery stalks, chopped (1 cup)

Toss together and add dressing:
1 1/2 cups mayo (1/2 bottle)
1/4 cup (3 tablespoons) sugar
1/3 cup of the reserved pineapple juice

Refrigerate long enough to chill all and combine flavors. Serve with chinese chow mein crunch noodles to sprinkle on top, or fill croissants with a piece of lettuce for sandwiches.

Moroccan-Spiced Chicken Tagine (Shalene)

I made this recipe last night and it was really good. Everyone ate it. Brian and Garrett even had thirds!


Kathy Lee, Valley Center, Calif.
If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use.

3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup chopped red onion
1 medium-sized zucchini, shredded
1/3 cup drained and chopped sun-dried tomatoes
2 1/2 cups chicken broth
1 can (15 1/2 ounces) garbanzo beans, rinsed and drained
3 tablespoons golden raisins
1 1/2 teaspoons ground cumin
1 teaspoon crumbled saffron threads
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 cup uncooked couscous (or 1 ½ cup instant rice)
3 tablespoons chopped fresh cilantro leaves, for garnish

1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous or rice, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous or rice with a fork. Serve sprinkled with cilantro. Per serving (based on 6): 380 calories, 50g carbohydrates, 23g protein, 10g fat, 45mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Makes 6 to 8 servings.

Balsamic Orange Chicken Breasts (Emlyn)

Hmmmmm this one is so good!!!!
4 skinned, boned (4 ounce) chicken breast halves
1/4 t salt
1/4 t pepper
1/4 c flour
1 T margarine ( I use Pam)
2/3 c canned no-salt added chicken broth
1 1/2 t cornstarch
1/4 c low-sugar marmalade
4 T balsamic vinegar
Orange slices (optional)
1) Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2 in. thickness, suing a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour. (I was in a hurry last night and cut chicken in strips and cooked them in a pan)
2) Melt margarine (or spray with Pam) in a large nonstick skillet over medium-hight heat. Add chicken, and cook 8-10 minutes or until done, turning once. Remove chicken from skillet; keep warm.
3) Meanwhile, combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet; cook stirring constantly until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken turning to coat. Cook 1-2 additional minutes or until thouroghly heated. Garnish with orange slices if desired.- 4 servings
You may use 1/2 c of marmalade and 1 1/2 T of balsamic vinegar instead- but we really like the balsamic flavor. This is great with rice on the side.

If there are any weight watchers in the crowd, this is worth 4 points per breast!!

Apricot Catalina Chicken (Emlyn)

Prep Time:
10 min
Total Time:
55 min
Makes:
6 servings
What You Need
2 tsp. oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)
Make It PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.

MIX dressing, jam and soup mix in small bowl. Pour over chicken.

BAKE 45 min. or until chicken is cooked through.

Strawberry Chicken Salad (Emlyn)

Strawberry Chicken Salad

2-3 boneless skinless chicken breasts
strawberry jam
About 1/2 head green leaf lettuce, shredded
1 Cup sugared walnuts*
1 Cup sliced strawberries
1 avocado, diced
Raspberry viniagrette or other dressing of your choice (Poppyseed is good with it)

Cut chicken into cubes and pan-cook until lightly brown, add enough strawberry jam
to coat and "candy" the chicken. Toss all ingredients together and serve with dressing.

*There's a recipe for sugared walnuts in the Better Homes red and white checkered cookbook;
just egg whites and sugar and cinnamon and nutmeg; then bake.

Chicken Enchiladas (Jai)

Boneless chicken (cooked and shredded)
1 small can green chiles (diced)
16 oz sour cream
1 can of cream of chicken
1 can of enchilada sauce (may need 2 cans)
Tortillas
Cheese
1 can of refried beans (optional)

Turn oven on to 375. In a bowl mix chiles,sour cream, cream of chicken.
Add in cooked chicken. Pour half of enchilada sauce in bottom of large baking pan.
Put about a teaspoon full of refried beans on the tortilla.(spread slightly) Put a scoop of chicken mixture on top of refried beans. Roll tortillas, place in the baking pan.
Pour rest of enchilada sauce on top of tortillas. Then sprinkle generously with CHEESE! Bake for 30-60 min.