Tag Archives: chicken

Chicken Rollatini with Spinach alla Parmigiana

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Chicken Rollatini with Spinach alla Parmigiana

Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

Ingredients:

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

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Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

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(http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html)

White Cheese & Chicken Lasagna

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White Cheese & Chicken Lasagna

Ingredients

  • 9 whole Lasagna Noodles (not Oven-ready)
  • ½ cups Butter
  • 1 whole Onion, Chopped
  • 1 clove Garlic, Minced
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 2 cups Chicken Broth
  • 1-½ cup Milk
  • 4 cups Shredded Mozzarella Cheese, Divided
  • 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
  • 1 teaspoon Each, Dried Basil And Oregano
  • ½ teaspoons Ground Pepper
  • 2 cups Ricotta Cheese
  • 2 cups Cooked, Cubed Chicken
  • 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
  • 1 Tablespoon Chopped Fresh Parsley

 

Preparation Instructions

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.

Enjoy!

(http://tastykitchen.com/blog/2013/01/white-cheese-and-chicken-lasagna/)

Basil Pesto Chicken Pasta

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Basil Pesto Chicken Pasta

Ingredients

1 chicken breast
2 cups basil leaves (i’ve upgraded from handfuls to cups!)
1/3 cup freshly shaved parmesan
2 Tbs olive oil
2 large cloves garlic
2/3 cup pinenuts
1/3 cup milk
1 cup chicken stock

 

How to make Basil Pesto Chicken Pasta

 

In a mini food processor, wizz together the basil, parmesan, garlic, oil and pinenuts.

When everything is blended but still a little chunky, add the milk
and blend for a teensy bit more till it becomes a nice thin paste.

 

Cut the chicken into bite sized pieces and fry in a little oil till
sealed but not cooked through. Add the paste to the chicken coat well,
cook for about a minute to cook off the raw garlic. Season with pepper
(not salt as it’s salty enough with the parmesan). Add the chicken
stock and slowly simmer for about 15 minutes.

 

Serve with a pasta of your choice and some garlic bread

Serve with a nice big piece of garlic Turkish bread

(http://kitchenchefs.info/2012/07/20/basil-pesto-chicken-pasta/)

Copycat Panera Asian Sesame Chicken Salad

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Copycat Panera Asian Sesame Chicken Salad

Serves 4

Dressing from Art + Food + Life

Ingredients:
1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts

For the chicken marinade:
3 Tablespoons soy sauce
2 teaspoons brown sugar (or agave nectar, or honey)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

For the dressing:
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1-1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown
1/2 teaspoon salt
pepper
1/2 teaspoon sesame seeds, toasted

Salad toppings:
Chopped cilantro
11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds

Directions:

  1. For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
  2. For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
  3. Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings

(http://iowagirleats.com/2012/02/06/panera-copycat-salad-recipe/)

Olive Garden Chicken Marsala

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Olive Garden Chicken Marsala

Chicken Marsala is so easy to make, and you come of cooking like a professional chef with this dish.

 

Ingredients

 

  • 4 boneless, skinless chicken half breasts
  • 1/4 cup cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 4 tablespoons oil
  • 4 tablespoons butter
  • 1/2 teaspoons pepper
  • 1 cup sliced fresh mushrooms
  • 1 medium thinly sliced onion (optional)
  • 1/2 cup Marsala wine

 

Instructions

Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms and optional onions. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Recipe Type: Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

(Author: )

Chicken and Asparagus Stir-Fry

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Chicken and Asparagus Stir-Fry

Prep Time: 3 minutes

Cook Time: 12 minutes

15 minutes

Yield: 2-4 Servings

Ingredients

  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
  • 1 Tbsp. olive oil
  • 1 bunch asparagus, cut into bite-sized pieces
  • 4 cloves garlic, thinly sliced
  • 2 scallions, chopped
  • 2 tsp. toasted sesame oil
  • (optional) 1 tsp. toasted sesame seeds

Method

In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.

Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.

Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.

(2012 Gimme Some Oven. All rights reserved).

Orange Chicken and Vegetable Stir-Fry

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 Orange Chicken and Vegetable Stir-Fry

  • Prep Time: 15 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 25 min(s)
  • Servings: 4-6

If you’ve always wanted to make your own Chinese restaurant food at home, this recipe is a great one to add to your collection. Enjoy!

Ingredients

  • Sauce:

  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon orange zest
  • 2 large cloves garlic
  • 1 teaspoon minced ginger
  • optional sweetener like sugar, honey, agave, etc.
  • Stir-fry:

  • 1 pound chicken tender cut into cubes
  • salt and pepper
  • 3 tablespoons corn starch
  • 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
  • olive oil
  • 1/2 cup medium yellow onion, chopped

Instructions

  1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
  2. Taste the sauce and add your choice of sweetener to your liking.
  3. Blend again for a few more seconds.
  4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
  5. Rinse the skillet clean.
  6. Season the chicken with salt and pepper.
  7. Add the corn starch and massage the chicken with your hands.
  8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
  9. Transfer the vegetables to a plate lined with a paper towel.
  10. Wipe down the skillet until dry.
  11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
  12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
  13. Add the remaining vegetables and stir-fry them together for 2 minutes.
  14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
  15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
  16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

(http://www.pbs.org/parents/kitchenexplorers/2012/08/30/orange-chicken-vegetable-stir-fry/)

Oven Fried Swiss Cheese Chicken with Egg Noodles in a Creamy Sauce

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Oven Fried Swiss Cheese Chicken with Egg Noodles in a Creamy Sauce

Oven fried chicken cutlets smothered in swiss cheese and served over egg noodles in a rich, cheesy sauce. You must like swiss cheese or do not pass go. It takes center stage here playing a part in the sauce as well as being melted over the chicken.

Egg noodles are quite possibly one of the world’s most comforting forms of pasta. When you toss them in a sauce made of heavy cream, chicken broth, swiss and cream cheese then top them with hot, juicy oven-fried chicken you turn them into one of the most delicious creatures to ever cross your lips.

This couldn’t be more suited for bone-chillin’ days in the dead of winter when only a hearty stick-to-your ribs kind of meal will do.

If you’re looking for an oven fried chicken recipe this is your man. Good all on its own without all the bells and whistles of the sauce and cheese. Tender and juicy inside, crispy on the outside.

Ingredients

1 cup panko crumbs
1/2 cup seasoned bread crumbs
1/2 cup all-purpose flour
2 beaten eggs
4 tablespoons melted butter
3 – 4 boneless chicken breasts or cutlets
coarse salt and fresh black pepper
8 ounces egg noodles
Sauce:
1 cup heavy cream
1 cup chicken broth
2 tablespoons Dijon mustard
8 ounces good quality Swiss cheese, half shredded and half thinly sliced
4 ounces cream cheese, cut in cubes
1 tablespoon butter
1 tablespoon fresh chopped parsley

Instructions

  1. In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring often.
  2. Remove them to a wide shallow dish and mix with the seasoned bread crumbs. Add the flour to a separate wide shallow dish and the eggs to a shallow bowl.
  3. Preheat oven to 450 degrees F. Spread half the butter over the bottom of a roasting pan big enough to hold all the chicken.
  4. If using chicken breasts pound them to an even 1-inch thickness with a meat mallet, small skillet or rolling pin – place them on a cutting board and cover with saran wrap first. Season well with salt and pepper.
  5. Using tongs dredge each chicken cutlet in the flour then the egg, allowing excess to drip off then into the panko crumbs pressing them on with your fingers if needed. Place in buttered pan. Drizzle the remaining butter over them.
  6. Turn oven heat down to 400 degrees F. and bake until cooked through 12 – 25 minutes depending on their size. Internal temperature on a meat thermometer should reach 165 – 175 degrees F.
  7. Meanwhile cook the egg noodles according to package directions and make the sauce.
  8. To a medium saucepan add the cream, broth and mustard. Whisk and cook over medium heat until slightly thickened about 5 minutes. Turn heat down to low and add the shredded Swiss cheese and cream cheese, stir until melted.
  9. Drain the egg noodles and add to the sauce with a tablespoon of butter. Mix well and season with salt and pepper to taste.
  10. Once the chicken is cooked remove from oven and turn on the broiler. Cover the chicken with the sliced Swiss cheese and broil until bubbly. Serve over the egg noodles garnished with parsley.
(www.cinnamonspiceandeverythingnice.com/oven-fried-swiss-cheese-chicken-egg-noodles-creamy-sauce/#ixzz2PFyY7os2).

Slow Cooker Chicken Gyros

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Slow Cooker Chicken Gyros

Ingredients:
1 lb boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper

Directions:
Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It’s very simple and adds so much to the chicken!).

Recipe adapted from (Tide and Thyme).

Lemon Angel Hair with Chicken and Spinach

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Lemon Angel Hair with Chicken and Spinach

1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta – DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

Side note: If your pasta is cooking too quickly, just take the pot off the heat, but leave the pasta in the hot water. The pasta will continue to cook, just at a slower pace. I have to use this trick almost every time.

(http://therecipecrayonbox.blogspot.ca/2012/07/lemon-angel-hair-with-chicken-and.html)

Cajun Chicken Pasta on the Lighter Side

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Cajun Chicken Pasta on the Lighter Side

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)

Ingredients:

  • 8 ounces uncooked linguine (I used Dreamfields)
  • 1 pound chicken breast strips
  • 1-2 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced
  • 1/2 red onion, sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped
  • salt to taste
  • Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Makes 7 1/2 cups.

(http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html)

Avocado Chicken Parmigiana

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Parmigiana (a short form of Parmigiana di melanzane) is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese, tomato sauce and baked before serving. But here we are making a quick version of this “Avocado Chicken Parmigiana” where tender chicken breast schnitzel is topped with bottled tomato pasta sauce and fresh avocado together with generous amount of grated Mozzarella cheese.

You could serve this Chicken Parmigiana with some garden salad on the side together with a bowl of hot soup and bread or use the chicken as a topper to make a pasta dish. And I am sure your guest would be impressed by this dish which is so easy to prepare and yet healthy in sight as well as taste.

(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Method:-

1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colors on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Personally I love this dish because it is so easy to prepare and yet full of flavor. The tender and juicy chicken breast is infuse with the mixture of sweet and savory taste from the tomato sauce, melted cheese and buttery flavor of the avocado which makes it a great combinations. Furthermore the garden salad at the side also adds in extra texture and flavor to balance the taste.

(http://ellenaguan.blogspot.ca/2011/11/avocado-chicken-parmigiana.html)

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