The Cookbook


Monday, September 20, 2010

Chicken Dishes

Tortilla Chip-Crusted Chicken

1 lb. chicken breast tenders

½ tsp. salt

¼ tsp. pepper

1/3 C. flour

½ tsp. dried oregano

½ tsp. chili powder

¼ tsp. ground cumin

2 lg. eggs

2 garlic cloves, pressed

Vegetable cooking spray

2 C. crushed tortilla chips

  • Preheat oven to 425º. Sprinkle chicken with salt and pepper.
  • Stir together 1/3 cup flour and next 3 ingredients.
  • Whisk eggs just until foamy, and stir in pressed garlic
  • Place a wire rack coated with cooking spray in a 15x10” jelly-roll pan.
  • Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
  • Bake at 425º for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.

Chicken & Broccoli Casserole with Crunchy Almond Topping

1 lb. boneless, skinless chicken breast halves, baked and cut into ½“ dice (about 2 ½ cups)

2 ½ to 3 C. small broccoli florets

1 (14.5 oz.) ready to serve all natural cream of chicken or cream of mushroom soup

1/3 C. light canola mayonnaise

¼ C. almonds, very finely chopped

¼ C. Panko breadcrumbs

2 T. ground flaxseed

2 T. grated Parmesan cheese

  • Preheat the oven to 350º. Place the broccoli florets in a steamer basket and steam until crisp tender, about 3 minutes.
  • Meanwhile, in a large bowl, whisk together the soup and the mayonnaise until well combined. Add the chicken and broccoli and stir gently to combine. Place in a 2 quart baking dish and set aside.
  • To make the topping, mix together the almonds, breadcrumbs, flaxseed and Parmesan cheese. Spread evenly over the chicken mixture.
  • Bake until the mixture bubbles and the topping turns golden brown, about 20 minutes. Serve over rice pasta or noodles.

Note: To cook the chicken, place in a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Bake at 350º until the meat is cooked through and no longer pink in the center, 35 minutes.

Meal Makeover Moms, September 2010

Chicken Pot Pie Bundles

2 ½ T. extra virgin olive oil, divided

2 medium carrots, peeled and cut into ¼“ pieces (about 1 cup)

1 small onion, finely chopped (about ½ C.)

2 cloves garlic, minced

1 lb. boneless, skinless breast halves, cut into ½“ pieces

2 tsp. chopped fresh tarragon

½ tsp. salt

Pinch of black pepper

1 C. chicken broth

4 tsp. cornstarch

¾ C. frozen petite peas, thawed

¾ C. frozen corn kernels, thawed

2 T. grated Parmesan cheese

12 egg roll wraps (not the smaller wonton wrappers)

Preheat the oven to 350º.

  • Heat 1 T. of the oil in a large nonstick skillet over medium high heat. Add the carrots and onion and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add 1 more T. oil and the garlic, and cook 1 minute more. Add the chicken, tarragon, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.
  • Meanwhile, in a bowl, whisk together the chicken broth and cornstarch until well combined. Add to the skillet, along with the peas and corn, and bring to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
  • To prepare the bundles, use a nonstick muffin pan with 12 medium size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous ¼ C. of the chicken mixture into each wrapper. Sprinkle the Parmesan cheese evenly on top. Bring the corners up and over the otp of the filling, pressing and folding to seal to the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
  • Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving.

Meal Makeover Moms, September 2010

Personal Pot Pies

2 (18.6 oz.) cans chicken pot pie-style soup, Progresso

1 (10 oz.) bag frozen mixed vegetables, thawed, Green Giant

2 C chopped cooked chicken

1 (14.1 oz.) pkg. refrigerated pie crust, Pillsbury

1 lg. egg

1 T. water

  • Preheat oven to 450º. In a large bowl, combine soup, vegetables and chicken. Divide mixture evenly among 4 (8 oz.) ramekins or oven safe soup crocks.
  • Pm a lightly floured surface, roll out both pie crusts into 16” rounds. Cut each into 2 (8”) circles, discarding remaining dough. Place dough rounds on top of ramekins, and crimp edges. Using a paring knife, cut 4 slits on top of dough to allow steam to escape.
  • In a small bowl, whisk together egg and water. Brush top of each pie with egg mixture. Bake for 15 to 20 minutes., or until mixture is bubbly and crust is golden brown. Let stand for 5 minutes before serving.

Note: To make a 9” pot pie, prepare recipe as directed, placing soup mixture into a 9” pie plate. Gently place 1 pie crust on top, reserving the other pie crust for another use. Crimp edges and seal. Using a paring knife, cut 4 slits on top of dough to allow steam to escape. Brush top of pie with egg mixture. Bake as directed with egg mixture. Bake as directed.

White Chili

1 T. olive oil

1 med. onion, chopped

1 tsp. minced garlic

2 (10 oz.) bags frozen oven-roasted diced chicken breast, thawed

1 (32 oz.) carton chicken broth

2 (15.8 oz.) cans great Northern beans, rinsed and drained

1 (1.25 oz.) pkg. white chicken chili seasoning mix

1 (11 oz.) can white shoepeg corn

Garnish: sour cream, shredded Monterey Jack cheese

In a large heavy-bottomed pot, heat oil over medium-high heat; add onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until tender. Stir in chicken, broth, beans, seasoning mix and corn. Bring to boil, reduce heat to low and simmer, stirring occasionally, for 30 minutes.

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