Poultry Main Dishes

Feta and bacon stuffed chicken breasts by Ericanaysha

8 tbsp EVOO
2 tsp lemon juice (I didn't put it in b/c I didn't have it and it tasted fine)
4 cloves crushed garlic
1 tbsp dried oregano
salt and pepper to taste
4 skinless, boneless, chicken breasts
4 slices of feta
4 slices bacon, fried and drained


Preheat oven to 350
In a small bowl combine Evoo, lemon, garlic, oregano, salt and pepper. Mix together. cut a pocket in each breast and stuff with cheese and bacon. Place in baking dish. Pour over the oil mixture. bake uncovered for 35 mins or until chicken reaches 175

Sour Cream Chicken Enchiladas by Flautista
I found this low-fat version at www.recipezaar.com. It's become a family favorite.

2 cups cooked and shredded chicken breasts
1 (10 3/4 ounce) can fat-free cream of chicken soup
¾ cup skim milk
1/3 cup scallions, chopped
fresh ground pepper (to taste)
1 (4 ounce) can diced green chilies
1 cup fat free sour cream
10 fat free tortillas
2 cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)


1. Heat oven to 350 degrees.
2. Bring soup, milk, scallions and pepper to boil.
3. Remove from heat.
4. Add green chilies and sour cream and set aside.
5. In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
6. Set remaining soup mixture aside.
7. Take one tortilla, spread chicken and a small amount of cheese down the middle.
8. Roll and place into pan.
9. Repeat until filling is gone.
10. Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
11. Bake uncovered for 30 minutes at 350 degrees, adding the remaining cheese during last 10 minutes of baking.

Note: I used just 6 tortillas, but they were fajita-sized. She didn't specify the size. I would say use between 6-8 tortillas for 6-8 servings.

Tuscan Garlic Chicken by Kristine

6 boneless skinless chicken breasts
1.5 C & 1 TBSP flour
1 TBSP salt
2 tsp pepper
2 tsp Italian herb seasoning
1.5 C heavy cream
1 TBSP roasted garlic, chopped
1/2 C white wine
1 red pepper, julilenne cut
1/2 lb whole leaf spinach, stemmed
1 C parmesan cheese, grated
1 lb curly or regular fettuccine

Preheat oven to 350 degrees
Mix 1 1/2 C flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 TBSP oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 minutes). Add more oil for each batch as neccessarry.

Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temp reaches 165 degrees.

Cook pasta according to package directions. Drain and set aside.

Heat 2 TBSP oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 TBSP flour, wine, spinach, and cream and bring to a boil. Sauce is done when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.

Buffalo Popcorn Chicken Bites by EightisEnough
Buffalo Popcorn Chicken Bites Recipe
Rachael Ray

Vegetable oil (1 1/2 quarts), for frying
2 1/2 cups plain pancake mix
1 1/4 cups water
8 teaspoons hot sauce, such as Tabasco
1 1/4 pounds chicken tenders or skinless, boneless chicken breast, cut into bite-size pieces
Salt
2 scallions, finely chopped
1 teaspoon coarsely ground pepper (one-third palmful)
1 cup good-quality refrigerated blue cheese dressing, such as Marie's brand
Store-bought celery sticks

1.In a deep skillet, heat 1 1/2 inches of oil over medium heat.

2. While the oil is heating, make the batter: In a wide mixing bowl, combine 2 cups of the pancake mix, the water and 6 teaspoons of hot sauce. Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of pancake mix near the stove. Line a plate with a few paper towels and keep within reach.

3. Once the oil is heated, toss the chicken pieces with the remaining 2 teaspoons of hot sauce, then toss them in the dry pancake mix, coat evenly and shake off the excess. (The dry pancake mix will help the batter stick to the chicken pieces.) Add some of the chicken to the batter (you're going to batter and fry in 3 to 4 batches) and toss with your fingers or a fork. Remove the first batch from the batter, shaking off the excess, and carefully add the chicken to the hot oil. Fry the chicken for 2 minutes on each side, flipping once, until deep golden brown. Remove the fried chicken from the oil and drain on the paper towel-lined plate, then season with salt. Repeat until all the popcorn chicken bites are fried.

4. Stir the chopped scallions and pepper into the blue cheese dressing. Serve the chicken immediately with the dressing on the side. Garnish the platter with the celery sticks.

Hugs!
Beth

Asian Chicken and Orzo Salad Recipe courtesy Paula Deen --posted by mom2two

1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 12 servings
User Rating:



Episode#: PA0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Chicken Pot Pie by mom2two

1 pkg. refrigerator Pie Crust
1 pkg. boneless, skinless chicken breast, boiled and cut into 1" cubes
1 med. onion, chopped
3/4 c. chopped raw carrots
1 can peas, drained (add last)
1 1/2 cup peeled, chopped potato
1 cup chicken broth
1/4 tsp ground pepper
1 bay leaf
1 can cream of mushroom soup, undiluted
1/2 cup sour cream
3/4 cup shredded chedder cheese
Celery salt (optional)

Preheat oven according to pie crust directions.
Boil chicken until cooked.
Place one of the pie crusts in a round Pyrex casserole dish and bake until lightly browned according to directions for temperature.
Bring onion, carrots, and potatoes to a boil in chicken broth with black pepper and bay leaf. Reduce heat and simmer for 15 minutes or until veggies are tender. Remove bay leaf. Combine veggie mixture with cooked chicken, soup, sour cream, cheese, and peas.
Once pie crust has been slightly baked, remove from oven, add pot pie mixture, cover with second pie crust.
Brush top with water and sprinkle with celery salt if desired. Cut 3 or 4 slits in top.
Bake until top crust is brown.

Mimi's Sticky Chicken posted by Flautista
©Mimi Hiller, 1985-2001

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.

Serves 4.


Source: www.cyber-kitchen.com/recipes...ky_Chicken.htm