Homemade Frozen Chicken Fingers Recipe

Photo: Homemade Frozen Chicken Fingers Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Homemade Frozen Chicken Fingers Recipe. Enjoy quick and easy chicken recipes and learn how to make Homemade Frozen Chicken Fingers. 

Total Time: 45 min
Prep: 25 min
Cook: 20 min

Yield: 6 servings
Level: Easy

Ingredients

Chicken Fingers:

2 cups corn flake cereal
2 ounces whole wheat melba toast
1/3 cup finely grated Parmesan
1 tablespoon finely chopped fresh parsley, optional
1/2 teaspoon sweet paprika
Kosher salt
2 large egg whites
2 pounds chicken tenders

Red Pepper-Basil Dipping Sauce:

1/2 cup 2-percent Greek Yogurt
2 tablespoons chopped fresh basil
2 tablespoons chopped roasted red pepper
1/2 teaspoon white wine vinegar
1 small clove garlic, grated
Kosher salt
Nonstick cooking spray

Directions

For the chicken fingers:

Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.

Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.

For the sauce:

Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.

Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

More Chicken Recipes:

Grilled Chicken With Roasted Kale Recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe

Recipe courtesy Food Network Kitchens
Copyright 2012 Television Food Network, G.P. All rights reserved.

Grilled Chicken With Roasted Kale Recipe

Photo: Grilled Chicken With Roasted Kale Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken With Roasted Kale Recipe. Enjoy quick and easy chicken recipes and learn how to make Grilled Chicken With Roasted Kale. 

Total Time: 40 min
Prep: 10 min
Cook: 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice

Directions

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.

Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.

Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine

More Chicken Recipes:

Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe
Grilled Chicken & Veggie Kabobs with Pitas Recipe

Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

Photo: Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe. Enjoy quick and easy chicken recipes and learn how to make Baked Chicken Nuggets with Cheddar Broccoli Rice. 

Recipe Serves8
Preparation Time15 min
Cooking Time15 min

Ingredients

1 1/4 cups French dressing
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 tsp. sesame oil, (optional)
1 1/2 cups finely crushed butter flavored crackers
1/3 cup sesame seeds
1 1/2 lbs. boneless, skinless chicken breasts
1 cup all-purpose flour
2 packages Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

Directions

1. Preheat oven to 375°. Spray 2 baking sheets with nonstick cooking spray; set aside.
2. Blend 1/4 cup dressing, Mayonnaise and oil in small bowl; cover and set aside.
3. Combine crushed crackers and sesame seeds. Dip chicken in flour, then remaining Dressing, then cracker mixture, coating well. Arrange chicken on prepared baking sheets in single layer. Bake 15 minutes or until chicken is thoroughly cooked. Serve with mayonnaise mixture and Knorr® Rice Sides™ - Cheddar Broccoli.

Adopted from Knorr Recipes

More Chicken Recipes:

Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe
Grilled Chicken & Veggie Kabobs with Pitas Recipe
Cowboy Chicken Casserole Recipe

Aztec Chicken & Corn Soup Recipe

Photo: Aztec Chicken & Corn Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Aztec Chicken & Corn Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Aztec Chicken & Corn Soup. 

Recipe Serves6
Preparation Time30 min
Cooking Time35 min

Ingredients

6 cups water
3 Knorr® Reduced Sodium Chicken flavored Bouillon Cubes*, crumbled
1 lb. boneless, skinless chicken thighs [or breast halves]
1 Tbsp. vegetable oil
2 cups frozen whole kernel corn, thawed and drained
2 cups zucchini
1 cup chopped Spanish onion
1 can (4 oz.) green chilies, chopped
2 Tbsp. cornmeal
2 Tbsp. chopped fresh cilantro
Juice of 1 lime

Directions

1. Bring water to a boil in large saucepot. Stir in Knorr® Reduced Sodium Chicken flavored Bouillon Cubes until dissolved. Stir in chicken. Simmer, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken, shred and reserve. Remove saucepot from heat and set aside.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat and cook corn until golden, stirring occasionally about 5 minutes. Stir in zucchini and onion and cook until onion is tender, about 5 minutes.
3. Stir vegetable mixture into saucepot. Bring to a boil. Stir in cornmeal. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
4. Puree 3 cups hot soup mixture in batches in blender or food processor until smooth. Return to saucepot. Stir in reserved chicken and heat through. Just before serving, stir in cilantro and lime juice. Garnish, if desired, with shredded cheese, toasted sliced almonds and hot pepper sauce.

*Also tastes great made with Knorr® Chicken flavored Bouillon Cubes! Substitute 2 Knorr® Chicken flavored Bouillon Cube cubes for the 3 Knorr® Reduced Sodium Chicken flavor Bouillon Cubes.

More from the Chicken Recipes Kitchen:

Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe
Grilled Chicken & Veggie Kabobs with Pitas Recipe
Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe

Arroz Con Pollo Verde Recipe

Photo: Arroz Con Pollo Verde Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Arroz Con Pollo Verde Recipe. Enjoy quick and easy chicken recipes and learn how to make Arroz Con Pollo Verde. 

Recipe Serves 4
Preparation Time 15 min
Cooking Time 40 min

Ingredients

4 Tbsp. Country Crock® Spread, divided
1 small onion, chopped
1 cup uncooked regular rice [or converted rice]
1 clove garlic, chopped
2 cups water
1 Tbsp. PLUS 2 tsp. Knorr® Chicken flavor Bouillon
1 cup frozen whole kernel corn
2 cups shredded cooked chicken
1 can (16 oz.) black beans, rinsed and drained
1/2 cup Mexican crema [or sour cream]
1 cup salsa verde
1 cup queso fresco cheese, divided

Directions

1. Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
2. Melt Spread in 12-inch nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, 2 minutes or rice is until golden. Stir in garlic and cook 30 seconds. Add water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender.
3. Remove skillet from heat, then stir in chicken, beans, Mexican crema and salsa verde. Spread 1/2 of the rice mixture in prepared dish; sprinkle with 1/2 cup cheese, then top with remaining rice and cheese.
4. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.

More from the Chicken Recipes Kitchen:

Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe
Grilled Chicken & Veggie Kabobs with Pitas Recipe
Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe
Chicken casserole with roast garlic mash recipe

Adopted from Knorr Recipes 

Arroz Con Pollo Recipe

Photo: Arroz Con Pollo Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Arroz Con Pollo Recipe. Enjoy quick and easy chicken recipes and learn how to make Arroz Con Pollo.

Recipe Serves6
Preparation Time15 min
Cooking Time80 min

Ingredients

2 tsp. oil
3 1/2 lbs. whole chicken, cut into 10 pieces
1 medium onion, chopped
1 medium red bell pepper, chopped
1 1/2 cups long grain rice
3 cups water
1 packet Knorr® Mi Arroz™ Red Rice Seasoning Mix
1 small bay leaf
1/2 cup sliced pimiento stuffed olives
1 cup frozen green peas, thawed
2 Tbsp. finely chopped fresh parsley leaves [or to taste]

Directions

1. Heat oil in large deep skillet and brown chicken on all sides, in batches if necessary, about 15 minutes. Remove chicken from skillet; set aside.
2. Cook onion and red pepper in drippings over medium-high heat, stirring occasionally, tender lightly golden, about 6 minutes.
3. Stir in rice and cook, stirring occasionally, until rice is golden. Stir in water, Knorr® Mi Arroz™ Red Rice Seasoning Mix and bay leaf. Bring to a boil overhigh heat. Reduce heat to low and simmer covered cook 10 minutes. Stir in olives. Arrange chicken on top of rice. Bring to a boil over high heat. Reduce heat to medium and cook covered 15 minutes.
4. Stir in peas. Cook until almost all the water is absorbed* and chicken is thouroughly cooked, about 10 minutes. Remove from heat; stir. Let stand covered 10 minutes. Arrange chicken and rice on serving platter, then sprinkle with parsley.

*For a drier rice uncover pot and cook an additional 2 or 3 minutes before allowing rice to stand, covered.

More from the Chicken Recipes Kitchen: 

Alfredo Broccoli with Chicken Recipe 
Grilled Chicken & Veggie Kabobs with Pitas Recipe

Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe
Chicken casserole with roast garlic mash recipe
Cheesy Chicken Monterey Recipe 

Alfredo Broccoli with Chicken Recipe

Photo: Alfredo Broccoli with Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Alfredo Broccoli with Chicken Recipe. Enjoy quick and easy chicken recipes and learn how to make Alfredo Broccoli with Chicken.

Incredibly rich and creamy, Alfredo sauce made with Knorr® Italian Sides transforms broccoli and chicken in a snap. This is a one-pot delight that won’t disappoint. Recipe Serves 2
Preparation Time 10 min
Cooking Time 15 min

Ingredients

1/2 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium tomato, chopped
1 1/2 cups water
1/2 cup milk
1 package Knorr® Pasta Sides™ - Alfredo Broccoli

Directinos

1. Season chicken, if desired, with salt and pepper. Melt Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
2. Add tomato into same skillet and cook, stirring occasionally, 2 minutes or until tender. Add water and milk. Bring to a boil over high heat. Stir in Knorr® Italian Sides™ - Alfredo Broccoli and continue boiling over medium heat, stirring occasionally, 8 minutes or until pasta is tender. Stir in chicken; heat through.

More from the Chicken Recipes Kitchen:

Grilled Chicken & Veggie Kabobs with Pitas Recipe
Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe
Chicken casserole with roast garlic mash recipe
Cheesy Chicken Monterey Recipe 
Basque chicken fricassee recipe 

Grilled Chicken & Veggie Kabobs with Pitas Recipe

Photo: Grilled Chicken & Veggie Kabobs with Pitas Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken & Veggie Kabobs with Pitas Recipe. Enjoy quick and easy chicken recipes and learn how to make Grilled Chicken & Veggie Kabobs with Pitas Recipe.

These chicken kabobs aren't just tasty. They're festive-looking, too, threaded with colorful veggies like beets, carrots and red peppers.

prep: 40 min
total: 40 min
6 servings

What You Need
 
2  fresh red beets (1 lb.), peeled, quartered
2 large  carrots (3/4 lb.), peeled, diagonally cut into 2-inch pieces
3/4 cup  KRAFT Balsamic Vinaigrette Dressing
3 Tbsp.  honey
1/4 cup  KRAFT Real Mayo Mayonnaise
6  boneless skinless chicken thighs (about 1-1/2 lb.)
2  red peppers, cut into 2-inch pieces
6  pita breads (4 inch)
 
Make It

HEAT grill to medium-high heat.

PLACE beets in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 6 min. or until crisp-tender. Remove from bowl; set aside. Add carrots to same bowl; cover with waxed paper. Microwave 3 min. or until crisp-tender.

MEANWHILE, mix dressing and honey until blended. Remove 1/4 cup dressing mixture; mix with mayo, set aside. Toss chicken with 3 Tbsp. of the remaining dressing mixture.

THREAD each chicken thigh onto 2 skewers. Thread beets, carrots and peppers alternately onto additional skewers.

GRILL chicken and vegetables 15 min. or until chicken is done (165ºF), turning and brushing all skewers with remaining dressing mixture for the last 5 min. and adding pitas to the grill for the last 3 min.

SERVE chicken and vegetables with pitas and the reserved mayo mixture.

Kraft Kitchens Tips

Note
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.

Shortcut
Substitute 3/4 lb. baby carrots for the cut large carrots.

More from the Chicken Recipes Kitchen:

Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe 
Chicken casserole with roast garlic mash recipe
Cheesy Chicken Monterey Recipe 
Basque chicken fricassee recipe
Marinated Chicken Breasts

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Chicken Pot Pie with Cheese Straw Crust Recipe

Photo: Chicken Pot Pie with Cheese Straw Crust Recipe

Recipe courtesy Paula Deen
SHOW: Paula's Best Dishes
EPISODE: Reinventing Southern Favorites

Total Time: 3 hr
Prep: 1 hr
Inactive: 15 min
Cook: 1 hr 45 min

Yield: 8 to 10 servings
Level: Intermediate

Ingredients

Chicken:
One 4-pound whole chicken, split
2 cups coarsely chopped carrots
4 celery stalks, coarsely chopped
1 large onion, coarsely chopped
6 sprigs fresh thyme
1 bay leaf
1 tablespoon salt
1 tablespoon ground pepper
1 stick butter
Pastry:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup vegetable shortening
Ice water
Paula's Cheese Straw:
2 cups shredded sharp Cheddar, at room temperature
1 stick butter, at room temperature
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups all-purpose flour, plus more for dusting
Filling and Topping:
2 cups frozen peas
4 peeled carrots, sliced and cooked
1/4 stick butter, cut into little squares
Salt and ground pepper

Directions

For the chicken: Add the chicken, carrots, celery, onions, thyme sprigs, bay leaf, salt and pepper to a large pot. Add water to cover and bring to a boil. Reduce the heat to low and simmer gently until the chicken is cooked through, about 45 minutes.

Remove the chicken from the pot to a baking sheet and set aside until cool. Shred the meat; discard the skin and bones. Remove the vegetables from the pot and discard. Stir in the butter to the remaining broth and let melt.

For the pastry: Whisk together the flour, salt and baking powder. Cut in the shortening with a pastry blender until the size of coarse cornmeal. Sprinkle in 1 to 2 tablespoons of ice water and toss with a fork; repeat until the dough is moistened. Add some flour to your work surface and knead the dough gently with your hands to make into a ball of dough. Form into 2 balls and roll out with a floured rolling pin until 1/8-inch thick. Cut into long 1/2-inch-wide strips.

For the cheese straw: Add the cheese, butter, salt and cayenne to a large bowl and beat with a hand mixer until mixed together. Add the flour and continue with the hand mixer until a smooth dough is formed. Roll out on floured work surface until 1/4-inch thick, and then cut into long 1/2-inch-wide strips.

To layer the pot pie: Preheat the oven to 350 degrees F. Add one layer of dough strips to the bottom of a 4-quart rectangular casserole dish. Add a layer of peas, carrots and chicken, and then another layer of pastry strips, peas, carrots and chicken. Repeat until you reach the top of the casserole dish. Top with a lattice crust of cheese straws. Pour in the warm broth to just below the top of the casserole dish (you will have leftover broth). Top with the butter squares and sprinkle with salt and pepper.

Bake for 1 hour and 15 minutes. Cool for 15 minutes before serving.

Chicken and Rice Casserole Recipe

Photo: Chicken and Rice Casserole Recipe

Recipe courtesy Paula Deen
SHOW: Paula's Party
EPISODE: Paula to the Rescue

Total Time: 40 min
Prep: 10 min
Cook: 30 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Cowboy Chicken Casserole Recipe

Photo: Cowboy Chicken Casserole Recipe

Recipe courtesy Emeril Lagasse,
SHOW: Emeril Live
EPISODE: Casseroles for Every Occasion

Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 50 min
Cook: 1 hr 20 min

Yield: 8 to 10 servings
Level: Intermediate

Ingredients

2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Directions

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.

Yield: 1/2 cup

Chicken casserole with roast garlic mash recipe

Photo: Chicken casserole with roast garlic mash recipe

Takes: 20 mins to prepare and 1 hr 45 mins to cook
serves: 4

Ingredients

1 bulb of garlic
olive oil
8 shallots, peeled and sliced
120g button mushrooms, halved
8 skinless chicken thighs and drumsticks
1/3 bottle red wine
3 sprigs of thyme
400ml chicken stock
dash of Worcestershire sauce
1tbsp cornflour
400g potatoes, peeled and cubed
50ml semi-skimmed milk

Method

Preheat the oven to 200.C/180.C fan/ Gas 6. Slice the top off the garlic bulb, place onto a baking tray and drizzle with oil, then roast for 20 minutes.

Heat a splash of oil in a large saucepan and fry the shallots. After 5 minutes, add the mushrooms and cook for another 3-5 minutes until golden.

Meanwhile, heat a drizzle of oil in a large frying pan. Season the chicken and brown on all sides. Add the chicken to the saucepan with the shallots and mushrooms. Pour in the wine and cook for 5 minutes, before adding the thyme and stock. Bring to the boil then simmer for 45 minutes to an hour.

Add the Worcestershire sauce and then mix the cornflour with a little water and whisk into the casserole and cook for another 5 minutes.

To make the mash, boil the potatoes for 20 minutes then drain. Take the garlic and squeeze the cooked insides into the potatoes then mash with a glug of olive oil and the milk. Season to taste. Serve with the casserole.

Basque chicken fricassee recipe

Photo: Basque chicken fricassee recipe

Takes: 15 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

 50ml olive oil
50g ham, chopped
4 chicken legs
50g ham, chopped
2 red peppers, chopped
2 large plum tomatoes, chopped
1 medium onion, finely sliced
50g whole green olives
50ml sherry
600ml chicken stock
salt
pepper

Method

In a large heatproof casserole dish, heat the olive oil over a medium-high heat and sear the chicken legs until golden all over. Remove and drain to one side on a plate lined with kitchen paper. Add the onion to the dish and fry for 4-5 minutes, stirring occasionally. Add the chopped pepper and ham and cook for a further 2-3 minutes.

Deglaze the pan with the sherry, stirring the base and sides well to dissolve any residue. Add the chicken legs back to the dish along with the tomato and olives and cover with the chicken stock. Bring to the boil, then reduce to a simmer.

Cover the dish and lower to a simmer, cooking the chicken gently for 25-35 minutes until cooked and tender. Adjust the seasoning once the chicken is cooked, then spoon into serving bowls.

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Recipe

Photo: Grilled Chicken Paillard with Lemon and Black
Pepper and Arugula-Tomato Salad Recipe

Total Time: 45 min
Prep: 10 min
Inactive: 30 min
Cook: 5 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

SERVES: 4; Calories: 292; Total Fat: 17 grams; Saturated Fat: 3 gram2; Protein: 27 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 2 grams; Cholesterol: 73 milligrams; Sodium: 152 milligrams

Recipe courtesy Bobby Flay

SHOW: Boy Meets Grill
EPISODE: French Bistro Grilling

Hearty Italian Chicken and Vegetable Soup Recipe

Photo: Hearty Italian Chicken and Vegetable Soup Recipe

Total Time: 45 min
Prep: 20 min
Cook: 25 min

Yield: 6 servings
Level: Easy

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Directions

1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.

2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving, 2 1/3 cups

Calories 261; Total Fat 6g (Sat Fat 1.5g, Mono Fat 3g, Poly Fat 1g); Protein 31g;

Carb 23g; Fiber 4g; Cholesterol 54mg; Sodium 402mg

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Recipe courtesy of Food Network Kitchens

From Food Network Kitchens

Marinated Chicken Breasts Recipe

Photo: Marinated Chicken Breasts Recipe

Total Time: 8 hr 15 min
Prep: 5 min
Inactive: 8 hr
Cook: 10 min

Yield: 4 servings
Level: Easy

Ingredients

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Directions

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Copyright 2003 Television Food Network, G.P. All rights reserved

Per serving: Calories: 327; Total Fat: 16 grams; Saturated Fat: 2.5 grams; Protein: 40 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 99 milligrams; Sodium: 291 milligrams

Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
SHOW: How to Boil Water
EPISODE: Your Freezer, Your Friend

BBQ Glazed Chicken Thighs Recipe

Photo: BBQ Glazed Chicken Thighs Recipe

Tender, juicy chicken thighs get a sweet and sticky glaze made with apricot jam and BBQ sauce in this easy weeknight recipe.

prep: 10 min
total: 40 min
4 servings

Ingredients

1/2 cup  apricot jam
1/4 cup  KRAFT Original Barbecue Sauce
1/2 tsp.  garlic powder
1 small  onion, finely chopped
8 small  boneless skinless chicken thighs (1 lb.)

Preparation

HEAT oven to 375ºF.

MIX first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.

PLACE chicken in single layer in 8-inch square baking dish; cover with sauce.

BAKE 25 to 30 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked long-grain rice and steamed green beans.

Adopted from Craft Recipes

Cheesy Chicken Monterey Recipe

Photo: Cheesy Chicken Monterey Recipe

A bed of rice looks even more appetizing when topped with chicken and shredded cheese—this easy Chicken Monterey recipe is a great way to turn Knorr® Rice Sides™ Chicken Flavor into a fantastic meal.

Recipe Serves4
Preparation Time10 min
Cooking Time10 min

Ingredients

1 package Knorr® Rice Sides™ - Chicken flavor
1 can (11 oz.) corn, drained
1 can (11 oz.) black beans, rinsed and drained
1 can (4 oz.) green chilies, undrained
1 lb. boneless, skinless chicken breasts, thinly sliced
1 cup shredded Monterey Jack cheese

Directions

1. Prepare Knorr® Rice Sides™ - Chicken flavor according to package directions. Stir in corn, beans and chilies.
2. Meanwhile, heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes.
3. Arrange Rice mixture on serving platter, then top with chicken and cheese.

Tip: Leftovers? For a great next day lunch, make Cheesy Chicken Monterey Burritos by wrapping the recipe in tortillas. Cost per recipe*: $11.28 Cost per serving*: $2.82 *Based on average retail prices at national supermarkets.

Savory Chicken & Rice Recipe

Photo: Savory Chicken & Rice Recipe

Recipe Serves8
Preparation Time5 min
Cooking Time30 min

Ingredients

6 chicken legs with thighs, separated into drumsticks and thighs, skin removed if desired
4 cups water
2 packages Knorr® Fiesta Sides™ - Spanish Rice
2 cups frozen peas and carrots
1/2 cup green olives with pimento, chopped

Directions

1. Pat chicken dry and season with salt and pepper. Heat a large deep nonstick skillet over medium heat and cook chicken, turning occasionally, 20 minutes or until browned and almost cooked through.
2. Remove chicken and set aside. Add water to same skillet and bring to a boil over high heat. Stir in Knorr® Fiesta Sides™ - Spanish Rice. Return chicken to skillet; cover and cook 2 minutes. Reduce heat to a simmer, scatter peas and carrots over rice and cook 5 minutes or until rice is tender and chicken is thoroughly cooked.
3. Sprinkle with olives; cover and let stand 2 minutes.

TIP: Chicken skin has a lot of fat in it, removing it lowers the fat content of the dish.
Cost per recipe: $8.20* Cost per serving: $1.05* *Based on average retail prices at national supermarkets.

Asiago Crusted Chicken with Tomato & Basil Recipe

Photo: Asiago Crusted Chicken with Tomato & Basil Recipe

A quick & easy chicken dish made even more irresistible thanks to a fresh tomato and basil garnish.

Recipe Serves4
Preparation Time15 min
Cooking Time15 min

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb.)
1 cup shredded Asiago cheese (about 4 oz.)
1 Tbsp. olive oil
1 cup finely chopped onion
2 tomatoes, chopped
1/2 cup dry white wine
1 1/2 cups water
1 tub Knorr® Homestyle Stock - Chicken
2 Tbsp. fresh basil leaves

Directions

1. Lightly moisten chicken with water. Firmly press cheese onto both sides of chicken.
2. Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken 4 minutes, without disturbing or turning to allowing cheese to melt. Turn and cook until chicken is thoroughly cooked, about 2 minutes. Remove chicken from skillet; keep warm.
3. Cook onion and tomato in same skillet, stirring occasionally, until onion is tender, about 3 minutes. Stir in wine, then reduce heat to medium-low and simmer 2 minutes. Stir in water Knorr® Homestyle Stock - Chicken until Stock is dissolved. Return to a simmer and cook 2 minutes. Stir in basil and serve, if desired, with hot angel hair pasta.