Biscuit-Topped Chicken Potpie Recipe

Biscuit-Topped Chicken Potpie Recipe
Photo: Randy Mayor

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Biscuit-Topped Chicken Potpie Recipe. Enjoy quick and easy chicken recipes and learn how to make Biscuit-Topped Chicken Potpie.

Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

1 tablespoon butter
2 cups chopped leek
1/4 cup chopped shallot
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/3 cup dry white wine
1 teaspoon Dijon mustard
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups chopped roasted chicken breast
1 1/2 cups frozen mixed vegetables
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
2 tablespoons water
2/3 cup half-and-half
Cooking spray
1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
1/2 cup fat-free milk
1 large egg white, lightly beaten

Preparation

Preheat oven to 425°.

Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes.
Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

David Bonom, Cooking Light
OCTOBER 2006

More Chicken Recipes:

Thai Chicken Sauté Recipe
Chicken Skewers with Soy-Mirin Marinade Recipe
Hot Chicken and Chips Retro Recipe
Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe

Thai Chicken Sauté Recipe

Photo: Randy Mayor; Styling: Jan Gautro

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

This delicious Thai chicken dinner makes for an exotic weeknight dinner that comes together quickly. It features traditional Thai flavors like fish sauce, Sriracha, fresh ginger, coconut milk, and cilantro. Use less hot sauce for milder flavor. A squeeze of fresh lime juice before serving is the crowning touch.
Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup rice, and 1 lime wedge)

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Preparation

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

Note:

Use less hot sauce for milder flavor.

David Bonom, Cooking Light
MARCH 2007


More Chicken Recipes:

Chicken Skewers with Soy-Mirin Marinade Recipe
Hot Chicken and Chips Retro Recipe
Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe

Chicken Skewers with Soy-Mirin Marinade Recipe

Photo: Randy Mayor; Styling: Leigh Ann Ross

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Skewers with Soy-Mirin Marinade Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Skewers with Soy-Mirin Marinade.

Isaac enjoys Japanese-style grilled specialties like these chicken skewers with soy-mirin marinade. The marinade would also pair nicely with salmon. Serve with sautéed snow peas.

Yield: 4 servings (serving size: 2 skewers and 3/4 cup rice)

Ingredients

1/3 cup mirin (sweet rice wine)
1/3 cup low-sodium soy sauce
1 teaspoon dark sesame oil
1 1/2 pounds skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips $
1 large red bell pepper, cut into 8 pieces $
1 large green bell pepper, cut into 8 pieces
Cooking spray $
2 tablespoons sesame seeds, toasted
3 cups hot cooked rice

Preparation

Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.
Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.

Nutritional Information

Amount per serving
Calories: 463
Calories from fat: 17%
Fat: 8.5g
Saturated fat: 1.8g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 1.9g
Protein: 44.9g
Carbohydrate: 44.5g
Fiber: 3.1g
Cholesterol: 108mg
Iron: 4.6mg
Sodium: 814mg
Calcium: 46mg

Michael Pollan, Cooking Light
JUNE 2007 

More Chicken Recipes:

Hot Chicken and Chips Retro Recipe
Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe 

Hot Chicken and Chips Retro Recipe

Hot Chicken and Chips Retro Recipe
Randy Mayor; Cindy Barr

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

This recipe has a nostalgic appeal that harks back to the 1950s and ’60s. If you make it ahead, don’t add the potato chips until it’s time to bake the casserole, or they’ll become soggy.

To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag.

Yield: 6 servings 

Ingredients

4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)

Preparation

Preheat oven to 400°.

Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir well to combine. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Top cheese evenly with chips. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden.

Nutritional Information

Amount per serving
Calories: 321
Calories from fat: 31%
Fat: 10.9g
Saturated fat: 4.1g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 1g
Protein: 34.3g
Carbohydrate: 20.4g
Fiber: 2.6g
Cholesterol: 96mg
Iron: 11.4mg
Sodium: 606mg
Calcium: 175mg

Barbara Lauterbach, Cooking Light
NOVEMBER 2004

More Chicken Recipes:

Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe

Roast Chicken Chimichangas Recipe

Randy Mayor; Jan Gautro

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

This Mexican-inspired dish is a great way to use leftover chicken. The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings.

The chimichanga filling uses queso fresco. If it’s not available, try shredded Monterey Jack.
Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

Ingredients

2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained $
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
Cooking spray
1/2 cup bottled green salsa

Preparation

Preheat oven to 500°.

Combine first 7 ingredients in a large bowl; toss well.

Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up.
Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Nutritional Information

Amount per serving
Calories: 380
Calories from fat: 23%
Fat: 9.7g
Saturated fat: 3.1g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.6g
Protein: 28.8g
Carbohydrate: 42.5g
Fiber: 6.5g
Cholesterol: 55mg
Iron: 3.8mg
Sodium: 728mg
Calcium: 157mg

Elaine Magee, M.P.H., R.D., Cooking Light
APRIL 2004

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Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe

Potato, Chicken, and Fresh Pea Salad Recipe

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Potato, Chicken, and Fresh Pea Salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Potato, Chicken, and Fresh Pea Salad.

Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

If sugar snap peas are a springtime favorite, but to make this anytime of year, look for 6-ounce packages of fresh, sugar snap peas in the produce section of your supermarket year-round.

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper $
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil $
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

Nutritional Information

Amount per serving
Calories: 316
Fat: 9.3g
Saturated fat: 1.7g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 1.3g
Protein: 26.4g
Carbohydrate: 29.2g
Fiber: 3.6g
Cholesterol: 60mg
Iron: 2.4mg
Sodium: 680mg
Calcium: 50mg

Mark Scarbrough, Cooking Light
APRIL 2009

More Chicken Recipes:

Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe

Chicken Strips with Blue Cheese Dressing Recipe

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

Pair this fiery entrée with cool, crunchy carrot and celery sticks.

Yield: 4 servings (serving size: about 3 chicken tenders and 2 tablespoons dressing)

Ingredients:

Chicken:
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil

Dressing:
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.

Robyn Webb, Cooking Light
MAY 2005
 
More Chicken Recipes:

Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe

Three-Cheese Chicken Penne Florentine Recipe

Photo: Three-Cheese Chicken Penne Florentine Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Three-Cheese Chicken Penne Florentine Recipe. Enjoy quick and easy chicken recipes and learn how to make Three-Cheese Chicken Penne Florentine.

Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.

Yield: 8 servings (serving size: about 1 cup) 

Ingredients

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preparation

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Note:

You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light
MARCH 2006

Nutritional Information
 
Amount per serving
Calories: 345
Calories from fat: 25%
Fat: 9.7g
Saturated fat: 5.1g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 1g
Protein: 31.7g
Carbohydrate: 32.9g
Fiber: 2.1g
Cholesterol: 56mg
Iron: 2mg
Sodium: 532mg
Calcium: 275mg 

More Chicken Recipes:

Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe 

Chicken, Mushroom, and Gruyère Quesadillas Recipe

Photo: Chicken, Mushroom, and Gruyère Quesadillas Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken, Mushroom, and Gruyère Quesadillas Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken, Mushroom, and Gruyère Quesadillas.

Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side dish for this easy summer dish.

Yield: 4 servings (serving size: 1/2 quesadilla)

Ingredients

1 teaspoon olive oil
1 cup presliced mushrooms
1/2 cup thinly sliced onion
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon bottled minced garlic
1 tablespoon sherry or red wine vinegar
2 (10-inch) fat-free flour tortillas
1 cup shredded cooked chicken breast (about 8 ounces)
1 cup arugula
1/2 cup (2 ounces) shredded Gruyère cheese
Cooking spray

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.

2. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.

3. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.

Cooking Light
JULY 2009
 
Nutritional Information
 
Amount per serving Calories: 270
Fat: 8.9g
Saturated fat: 3.7g
Monounsaturated fat: 3g
Polyunsaturated fat: 0.8g
Protein: 25.2g
Carbohydrate: 20.3g
Fiber: 3g
Cholesterol: 64mg
Iron: 1.7mg
Sodium: 391mg
Calcium: 242mg
 
More Chicken Recipes:

Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe
Chicken saag Recipe  

Easy Bistro Chicken Recipe

Photo: Easy Bistro Chicken Recipe

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

This Italian-inspired chicken dish is a one-pot meal your family is sure to love.  Serve over hot cooked macaroni or cavatappi pasta.

Yield: 8 servings (serving size: 1 chickenbreast half or 1 thigh and 1 drumstick, 1/2 cup sauce, and 1 cup pasta)

Ingredients

2 tablespoons olive oil, divided
4 (6-ounce) chicken breast halves, skinned
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of ground red pepper
2 bay leaves
1 (28-ounce) can Italian-style tomatoes, undrained and chopped
8 cups hot cooked macaroni or cavatappi
Parsley sprigs (optional)

Preparation

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

Note:

You can chop the tomatoes in the can using kitchen shears.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light
JANUARY 2002
 
Nutritional Information

Amount per serving Calories: 406
Calories from fat: 18%
Fat: 8.3g
Saturated fat: 1.6g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.6g
Protein: 37.9g
Carbohydrate: 43.6g
Fiber: 3g
Cholesterol: 99mg
Iron: 4mg
Sodium: 663mg
Calcium: 79mg 

More Chicken Recipes: 

Chicken Puttanesca with Angel Hair Pasta Recipe 
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe
Chicken saag Recipe
Chicken with cannellini bean and tomato sauce recipe 

Chicken Puttanesca with Angel Hair Pasta Recipe

Photo: Chicken Puttanesca with Angel Hair Pasta Recipe

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

We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional Chicken Puttanesca.

Yield: 4 servings

Ingredients

 8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Karen Levin, Cooking Light
AUGUST 2007

More Chicken Recipes:

Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe 
Chicken saag Recipe  
Chicken with cannellini bean and tomato sauce recipe
Lime-spiced chicken with pearl barley & corn salad recipe

Chicken Breasts with Tomatoes and Olives Recipe

Photo: Chicken Breasts with Tomatoes and Olives Recipe

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

Kalamata and picholine olives add salty flavor to this 5-ingredient dish . Serve over couscous with dressed greens on the side. Consider adding other fresh veggies like red or orange bell pepper, cucumber, or scallions. This versatile dish can adapt to whatever you have on hand.

Yield: 4 servings

Ingredients

The 5 ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
20 olives, halved
1/2 cup (2 ounces) crumbled feta cheese

Preparation

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Cooking Light
SEPTEMBER 2009

More Chicken Recipes:

Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe
Chicken saag Recipe 
Chicken with cannellini bean and tomato sauce recipe
Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe

Chicken and Cashews Recipe

Photo: Chicken and Cashews Recipe

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

Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this chicken entrée with a simple rice pilaf.

Yield: 4 servings (serving size: about 3/4 cup)Ingredients

3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews

Preparation

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

David Bonom, Cooking Light
MAY 2009
 
More Chicken Recipes:

Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe
Chicken saag Recipe
Chicken with cannellini bean and tomato sauce recipe
Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe

Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe

Photo: Apricot Pineapple Chicken With
Sweet 'n Spicy Rice Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe. Enjoy quick and easy chicken recipes and learn how to make Apricot Pineapple Chicken With Sweet 'n Spicy Rice.

Servings: 4 person(s)

Prep Time: 25 min
Type of Dish: Dinner, Lunch, Main Dish
Cuisine: American

INGREDIENTS

1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
1 cup celery , diced, about 4 stalks
1 20 oz. can pineapple chunks in juice , seperate juice from chunks
1 tablespoon red pepper flakes dried and crushed
1/2 cup green onions, chopped
4 5 oz. pieces chicken breasts, boneless and skinless
2 tablespoons soy sauce
1 1/2 cups apricot pineapple marmalade
2 cups Asian Style frozen vegetable blend or steamed snow peas
2 Tbsp. butter

INSTRUCTIONS

1. In a 2 ½ quart sauce pan with tight fitting lid, add butter and melt over medium high heat. Add celery and sauté until soft, about two minutes. Add rice and sauté one minute more. Add 1-¼ cups water and juice ONLY from pineapple pan. Cover, bring to a boil and reduce heat to simmer. Let simmer for 20 minutes or until liquid is absorbed. Stir in crushed red bell pepper and green onions and set aside until ready to serve with chicken.
2. To prepare chicken, spray large sauté pan with non stick cooking spray. Add chicken and cook for three to four minutes on each side. While chicken is cooking, mix pineapple chunks, marmalade and soy sauce and add mixture to sauté pan with chicken. Cook an additional three to four minutes or until chicken is fully cooked glazed with sauce.
3. Steam vegetables and serve with rice and chicken.

Adopted from Uncle Ben's Recipes

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Chicken with cannellini bean and tomato sauce recipe

Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe

Chicken saag Recipe

Photo: Chicken saag Recipe

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

This dish combines chicken with spinach. The end result is a tasty, nutritious and healthy dish.
To Prep 0:25
To Cook 0:25
INGREDIENTS 11
DIFFICULTY EASY

SERVINGS 4

Ingredients

1 1/2 tablespoons vegetable oil
1 medium brown onion, chopped
1 garlic clove, finely chopped
2cm piece fresh ginger, peeled, finely chopped
1 teaspoon paprika
1 teaspoon ground turmeric
150g baby spinach
1 cup chicken stock
500g chicken thigh fillets, trimmed, cut into 3cm pieces
1/2 cup plain yoghurt
Steamed basmati rice and chapati bread, to serve

Method

Step 1 Heat 2 teaspoons oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ginger, paprika and turmeric. Cook, stirring, for 1 minute or until fragrant. Add spinach and stock. Cook for 5 minutes or until spinach has wilted. Set aside for 10 minutes or until cooled slightly. Process until almost smooth.

Step 2 Heat remaining oil in pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until golden and just cooked through. Reduce heat to medium-low.

Step 3 Add spinach mixture to pan. Season with salt. Cook, stirring occasionally, for 5 minutes or until simmering. Remove from heat. Stir in yoghurt. Serve with rice and bread.

Notes

Chapati is an Indian-style flatbread available from the supermarket.

Nutrition

Energy 1163kJ
Fat saturated 4.00g
Fat Total 16.00g
Carbohydrate sugars 6.00g
Carbohydrate Total 7.00g
Dietary Fibre 2.00g
Protein 26.00g
Cholesterol 104.00mg
Sodium 364.72mg

All nutrition values are per serve.

Super Food Ideas - August 2009 , Page 55
Recipe by Abi Ulgiati

Photography by Mark O'Meara and Steve Brown

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Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
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Chicken & Sun-Dried Tomato Orzo Recipe

Chicken with cannellini bean and tomato sauce recipe

Photo: Chicken with cannellini bean and tomato sauce recipe

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

A budget-busting pantry staple, fibre-packed cannellini beans get a kick from salty capers and fiery chilli.
To Cook 0:30
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

Olive oil spray
1 small red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon crushed red chilli
1 x 400g can no-added-salt chopped tomatoes
1 x 400g can no-added-salt cannellini beans, rinsed, drained
2 teaspoons salted baby capers, rinsed, drained, coarsely chopped
2 tablespoons chopped fresh continental parsley
2 (about 250g each) chicken breast fillets, halved horizontally
Steamed green round beans, to serve

Method

Step 1 Heat a saucepan over medium-low heat. Spray with olive oil spray to grease. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 1 minute or until aromatic.

Step 2 Add the tomato. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add the cannellini beans and capers, and simmer for 5 minutes or until the mixture thickens slightly. Season with pepper. Stir in half the parsley.

Step 3 Meanwhile, heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add the chicken and cook for 2-3 minutes each side or until golden and cooked through.

Step 4 Divide the chicken among serving plates. Top with the cannellini bean mixture and remaining parsley. Serve with steamed green beans.

Notes

Shopping tip: Look for a jar of crushed red chilli (also known as chopped fresh chilli) in the herb and spice aisle at Woolworths.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Nutrition

Energy 864kJ
Fat saturated 1.00g
Fat Total 2.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 10.00g
Dietary Fibre 5.00g
Protein 33.00g
Cholesterol 74.00mg
Sodium 140.05mg

All nutrition values are per serve.

Australian Good Taste - March 2009 , Page 43
Recipe by Chrissy Freer

Photography by Mark O'Meara  

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Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
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Homemade Frozen Chicken Fingers Recipe

Lime-spiced chicken with pearl barley & corn salad recipe

Photo: Lime-spiced chicken with pearl barley & corn salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lime-spiced chicken with pearl barley & corn salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Lime-spiced chicken with pearl barley & corn salad.

To Prep 0:10
To Cook 0:35
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4 

Ingredients

60ml (1/4 cup) fresh lime juice
2 teaspoons paprika
1 garlic clove, crushed
2 x 200g single chicken breast fillets
220g (1 cup) pearl barley
Olive oil spray
285g (1 1/2 cups) fresh corn kernels (see note)
1 small red capsicum, halved, deseeded, finely chopped
4 shallots, ends trimmed, thinly sliced
1/2 cup fresh continental parsley leaves

Method

Step 1 Combine the lime juice, paprika and garlic in a jug. Place the chicken in a shallow glass or ceramic dish. Add half the lime juice mixture to the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 20 minutes to marinate.

Step 2 Meanwhile, cook the barley in a large saucepan of boiling water for 20 minutes or until tender. Rinse under cold running water. Drain. Transfer to a large bowl.

Step 3 Heat a non-stick frying pan over high heat. Spray with olive oil spray. Add the corn and cook, stirring occasionally, for 2 minutes. Add the capsicum and shallot and cook, stirring, for 1 minute or until the corn is light golden. Add the corn mixture, parsley and remaining lime juice mixture to the barley. Taste and season with pepper. Stir until well combined.

Step 4 Wipe the pan clean with paper towel. Place over medium-high heat. Spray with olive oil spray. Drain the chicken from the marinade. Cook for 4 minutes each side or until cooked through. Set aside to cool slightly.

Step 5 Thinly slice the chicken. Divide the barley mixture among serving bowls. Top with the chicken to serve.

Notes

You'll need to buy 2 large corncobs for this recipe.

Nutrition

Energy 1664kJ
Fat saturated 1.00g
Fat Total 4.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 52.00g
Dietary Fibre 14.00g
Protein 30.00g
Cholesterol 59.00mg
Sodium 53.55mg

All nutrition values are per serve.

Australian Good Taste - February 2009 , Page 42
Recipe by Chrissy Freer

Photography by Mark O'Meara

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Grilled Chicken With Roasted Kale Recipe

Chicken Goujons with Chilli Dip Recipe

Photo: Chicken Goujons with Chilli Dip Recipe

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

Serves: 2, On the table in: Up to 15 Minutes 

Ingredients

80g breadcrumbs
2 skinless chicken breasts
3 tbsp plain flour
1 medium egg
2 tbsp olive oil
2 tbsp Sacla' Fiery Chilli Pesto
1 tbsp mayonnaise

Instructions

Slice 2 skinless chicken breasts into long thin strips.

Put chicken strips in to a bowl with 3 tbsp plain flour and toss to coat.

Beat 1 medium egg in a shallow bowl.

Dip each chicken strip into the egg, then into the crumbs to coat.

Heat 2 tbsp olive oil in a large frying pan and fry the chicken (you may need to do this in batches) for 8-10 min, turning halfway, until chicken is golden and cooked through.

Meanwhile, in a small bowl, stir together 2 tbsp Sacla' Fiery Chilli Pesto with 1 tbsp mayonnaise to make a dipping sauce. Serve with the chicken.

Photography by Nato Weldon 

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Healthy chicken and vegetable sausage rolls recipe

Photo: Healthy chicken and vegetable sausage rolls recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Healthy chicken and vegetable sausage rolls recipe. Enjoy quick and easy chicken recipes and learn how to make Healthy chicken and vegetable sausage rolls recipe.

Chicken mince, lots of vegies and fresh herbs make these sausage rolls something special.

To Prep 0:45
To Cook 0:25
INGREDIENTS 11
DIFFICULTY EASY
MAKES 60 

Ingredients

1 cup (70g) fresh wholemeal breadcrumbs
500g chicken breast mince
1 egg, plus 1 extra lightly beaten egg
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tablespoon sesame seeds
Tomato or sweet chilli or sauce, to serve

Method

Step 1 Preheat the oven to 200°C and line 2 baking sheets with baking paper.

Step 2 Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.

Step 3 Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

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Chicken Tacos with Charred Tomatoes Recipe

Photo: Chicken Tacos with Charred Tomatoes Recipe

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

Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from "everyday" to "ta-da!" Serve the tacos with reduced-fat sour cream.

Servings: 2 servings
Prep: 35 mins
Total: 35 mins

Ingredients

2   plum tomatoes, cored
8 ounces  boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon  salt
1/8 teaspoon  freshly ground pepper
2 teaspoons  canola oil, divided
1/2 cup  finely chopped white onion
1 clove  garlic, minced
1   small jalapeno pepper, seeded and minced
2 teaspoons  lime juice, plus lime wedges for garnish
2 teaspoons  chopped fresh cilantro
2   scallions, chopped
6   small corn tortillas, heated (see Tip)

Directions

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
 
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
 
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tip:
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition Facts
Calories 297, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 415 mg, Carbohydrate 27 g, Fiber 2 g, Protein 27 g, Potassium 463 mg. Daily Values: Vitamin A 20%, Vitamin C 30%. Exchanges: Starch 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

From: EatingWell

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Thai Chicken Pizza Recipe

Photo:  Thai Chicken Pizza Recipe

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

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Servings: 6 servings
Prep: 35 mins
Total: 35 mins

Ingredients

20 ounces  prepared whole-wheat pizza dough, (see Shopping Tip)
1/4 cup  smooth natural peanut butter
3 tablespoons  water
2 teaspoons  reduced-sodium soy sauce
2 teaspoons  rice vinegar
2 teaspoons  minced fresh ginger
1 clove  garlic, minced
1 teaspoon  canola oil
8 ounces  boneless, skinless chicken breast, trimmed and diced
1   red bell pepper, diced
4   scallions, thinly sliced
2/3 cup  shredded part-skim mozzarella cheese

Directions

1. Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
 
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
 
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
 
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Tip:
Shopping Tip: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.

Nutrition Facts
Calories 355, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 29 mg, Sodium 447 mg, Carbohydrate 42 g, Fiber 3 g, Protein 20 g, Potassium 151 mg. Daily Values: Vitamin A 15%, Vitamin C 45%. Exchanges: Starch 3,High-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet

From: EatingWell

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Chicken & Sun-Dried Tomato Orzo Recipe

Photo: Chicken & Sun-Dried Tomato Orzo Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & Sun-Dried Tomato Orzo Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken & Sun-Dried Tomato Orzo.  


Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini.

Servings: 4 servings
Prep: 30 mins
Total: 30 mins

Ingredients

8 ounces  orzo, preferably whole-wheat
1 cup  water
1/2 cup  chopped sun-dried tomatoes, (not oil-packed), divided
1   plum tomato, diced
1 clove  garlic, peeled
3 teaspoons  chopped fresh marjoram, divided
1 tablespoon  red-wine vinegar
2 teaspoons plus 1 tablespoon  extra-virgin olive oil, divided
4   boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 9-ounce package  frozen artichoke hearts, thawed
1/2 cup  finely shredded Romano cheese, divided

Directions

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
 
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
 
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
 
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
 
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Nutrition Facts
Calories 457, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 68 mg, Sodium 372 mg, Carbohydrate 54 g, Fiber 10 g, Protein 36 g, Potassium 546 mg. Daily Values: Vitamin C 15%, Calcium 15%, Iron 25%. Exchanges: Starch 3,Vegetable 1,Lean Meat 3,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet 

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Arroz Con Pollo Recipe