Chicken with lime recipe

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

Serves 4
20 mins to prepare and 45 mins to cook
325 calories / serving

Ingredients

50ml olive oil
4 chicken thighs and 4 chicken drumsticks
2 shallots, roughly chopped
2 cloves garlic
juice of 2 limes
pared zest of 1 lime, to garnish
a few spring onion tops, finely sliced
salt
pepper

Each serving contains 325 calories, 1g sugar, 27g fat, 5.6g saturates and 1.4g salt.

Method

Pre-heat the oven to 200° C.

Place the shallot, garlic, lime juice and seasoning in a food processor; blitz until you have a paste. Rub the paste into the chicken pieces, then arrange the chicken on a lined baking tray. Bake in the oven for 30-40 minutes until the chicken is cooked through.

Remove and allow to cool for a few minutes before arranging in a metal serving bucket. Garnish with the pared lime zest and the spring onion. Serve immediately.
 
From Tesco realfood

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Fiesta Chicken Tacos with Mango and Jicama Salad
Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe 

Chicken fajita Recipe

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

Serves 2
10mins to prepare and 10mins to cook
665 calories / serving

Ingredients

1 red pepper
1 medium red onion
1 pack Tesco Make A Meal With Pulled Chicken
dried chilli flakes, to taste
a small pinch of ground cumin
1 lime
olive oil
freshly ground black pepper
4 flour tortillas

To serve
crème fraîche
guacamole
cheddar cheese
tomato salsa

Method

Heat the olive oil in a pan and add pepper and onion to cook for 6-8 minutes, and then add shredded Make A Meal With Pulled Chicken and the chilli flakes. Add a little lime, black pepper and cumin.

As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn until they are lightly chargrilled to give it a lovely colour.

Warm your tortillas up in a microwave or use a dry pan on a low heat. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

At the table, help yourselves to the chicken and vegetables straight from the hot griddle pan.

Serve with pots of crème fraîche, guacamole grated cheddar and tomato salsa.
 
From Tesco realfood

More from the Chicken Recipes Kitchen: 

Chicken with lime recipe 
Fiesta Chicken Tacos with Mango and Jicama Salad
Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari

Lemongrass chilli chicken (ga xao xa ot) recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemongrass chilli chicken (ga xao xa ot) recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemongrass chilli chicken (ga xao xa ot).

Luke Nguyen cooks up the flavours of Vietnam with this aromatic chicken stir-fry recipe. It's quick and simple enough for everyday dinners, with plenty of wow-factor for entertaining.

Serves 4
Preparation 15min
Cooking 15min
Skill level Easy

By
Luke Nguyen

Ingredients

60 ml (¼ cup) fish sauce
1½ tbsp sugar
2 lemongrass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500 g chicken thigh fillets, cut into bite-size pieces
60 ml (¼ cup) vegetable oil
250 ml (1 cup) young coconut juice
½ onion, cut into wedges
3 coriander sprigs, to garnish
jasmine rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time: 1 hour

In a mixing bowl, combine fish sauce and sugar, and mix until sugar has dissolved. Add half of the lemongrass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken, then cover and marinate it in the refrigerator for 1 hour, or overnight for a better result.

Bring a large saucepan or wok to medium heat, add oil and remaining lemongrass, garlic and chilli, and fry until fragrant and slightly brown.

Turn heat to high then add the chicken. Cook for about 2 minutes on each side, until sealing all over.

Add coconut juice and onion. Cover with a lid, then cook on medium heat for 5 minutes or until sauce has reduced by half.

Transfer to a bowl, garnish with coriander and serve with jasmine rice.

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Lemon Chicken Breasts Recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon Chicken Breastsd recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon Chicken Breasts.

Recipe courtesy of Ina Garten

SHOW: Barefoot Contessa
EPISODE: Cook Like a Pro

Total Time: 1 hr
Prep: 15 min
Inactive: 10 min
Cook: 35 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Nutritional Analysis
Per Serving

Calories 393
Total Fat 19.5 g
Saturated Fat 3 g
Protein 49 g
Total Carbohydrate 3 g
Sugar 0 g
 
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Chicken korma recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken korma recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken korma.

 Serves 6
25 mins to prepare and 40 mins to cook
750 calories / serving
Freezable

Ingredients

4 skinless chicken breasts, diced
50ml sunflower oil
2 cloves garlic, minced
1 onion, finely chopped
1 inch piece of ginger, minced
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250ml passata
4 tablespoons chicken stock
2 tablespoons ground almonds
4 tablespoons double cream
4 tablespoons plain yogurt
salt
pepper
parsley leaves, to garnish
poppadoms, to garnish

For the pilau rice
250g basmati rice, rinsed in several changes of cold water, then drained
500ml boiling water
1tbsp sunflower oil
1/2tsp turmeric
salt
pepper

Prepare the rice by heating the oil in a large saucepan over a medium-high heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.Remove from the heat and keep the lid on until ready to serve.

Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.

Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked. Stir in the cream and yogurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl with the poppadoms alongside. 

From Tesco Real Food

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Spring roasted chicken with tarragon recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spring roasted chicken with tarragon recipe. Enjoy our collection of quick & easy recipes and learn how to make Spring roasted chicken with tarragon.

 Serves 4
5 mins to prepare and 1 hr 20 mins to cook
980 calories / serving
Freezable Ingredients

1 Everyday Value whole chicken, about 1.3kg (2.9lb)
25g (1oz) Everyday Value unsalted butter, softened
1 x 30g pack fresh tarragon
a sprig of fresh thyme
200ml (7floz) Everyday Value white wine
1 x 300g bag shallots, peeled
1 bulb of Everyday Value garlic
175g Everyday Value unsmoked back bacon rashers, chopped
150g (5oz) Everyday Value peas, defrosted if frozen or blanched if fresh
Everyday Value new potatoes, to serve
Everyday Value mixed vegetables, to serve

Preheat the oven Gas 5, 190°C, 375°F. Put the chicken in a roasting tray. Smear the butter all over and season well. Put a large sprig of the tarragon and the thyme into the cavity and pour the wine around, adding a splash of water as well.

Roast for 30mins, then add the whole shallots, bacon and garlic to the tin. Roast for another 40mins, adding a splash more water if the juices in the roasting tray dry up. Lift the chicken with some tongs so the juices run from the cavity. The chicken is cooked if the juices are clear - if they're still slightly pink, cook for a further 10mins.

Stir the peas into the juices around the bird and scatter with some fresh tarragon. Allow to sit for 10mins, then remove from the roasting tin and carve.

Reduce the juices a little to make some gravy and serve with new potatoes and vegetables or salad.

Cooking tip

If you've got leftover chicken, turn it into a tasty and quick chicken salad. Shred the meat and toss it together with boiled baby new potatoes and mixed salad leaves. Just before serving, dress it with extra virgin olive oil and lemon juice or balsamic vinegar.
 
From Tesco Real Food

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Peanut chicken drumsticks with rice and cabbage recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Peanut chicken drumsticks with rice and cabbage recipe. Enjoy our collection of quick & easy recipes and learn how to make Peanut chicken drumsticks with rice and cabbage recipe.

Serves 4 | 10 mins to prepare and 40 mins to cook | 739 calories / serving

Ingredients

120g (4oz) satay sauce
30ml (2tbsp) sesame oil
1 lime, juiced
1kg (2lb) chicken drumsticks
400g (13oz) long grain rice
1 medium cabbage, cored and finely shredded
2 cloves garlic, sliced

The perfect meal to make for those chilly autumn evenings - satay chicken served with a bowl of fluffy rice and cabbage.

Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 minutes until cooked through and the juices run clear when a skewer is inserted.

Meanwhile cook the rice. Rinse it under running water, swishing until water runs clear. Drain and place in a pan with 750ml (1 1⁄4pts) water and 1⁄2 tsp salt. Bring to the boil and cook, uncovered, until water level drops below surface of the rice and small holes form, about 4-5 minutes. Turn heat to low, cover and cook for 15 minutes until the rice is tender and water absorbed.

Heat the remaining oil in a wok over a high heat and stir fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.

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Chicken & Sun-Dried Tomato Fettuccine Recipe

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

Recipe serves:4 | Prep Time:15 min | Cook Time:10 min

Ingredients

1 lb. (500 g) boneless, skinless chicken breasts
3 Tbsp. (45 mL) prepared basil pesto
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) cherry tomatoes
1/4 cup (50 mL) sun-dried tomatoes
1 package Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish, prepared according to package directions

Directions

Toss chicken with pesto in medium bowl. Cook chicken mixture in large nonstick skillet over medium-high heat, stirring frequently, until chicken is almost cooked, about 5 minutes. Stir in mushrooms and tomatoes. Cook, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Toss with Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish.  

From Knorr  

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Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spiedini of Chicken and Zucchini with Almond Salsa Verde.

Spiedini is Italian for "little skewers". These grilled kebabs are paired with a zesty sauce of herbs, nuts, citrus, and capers. For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling.

Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)

Salsa:
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Spiedini:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
2. Prepare grill to medium-high heat.
3. To prepare salsa, combine first 12 ingredients; set aside.
4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Nutritional Information
 
Amount per serving
Calories: 187
Calories from fat: 26%
Fat: 5.5g
Saturated fat: 0.9g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.1g
Protein: 28.7g
Carbohydrate: 6.3g
Fiber: 2.2g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 376mg
Calcium: 56mg

Joanne Weir, Cooking Light
JUNE 2008
 
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Ancenis chicken with potatoes recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Ancenis chicken with potatoes  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Ancenis chicken with potatoes.

Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

35ml olive oil
25g butter
1 x small free-range chicken, jointed
4 carrots, peeled and cut into thin batons
200g Charlotte potatoes, cut in half
50g almonds
250ml light chicken stock
chive stalks, to garnish
salt
pepper
 
Preparation

Pre-heat the oven to 200º C.

Drizzle some of the olive oil into the base of a roasting tray. Sit the carrots and Charlotte potatoes on top, then drizzle with the remaining olive oil. Season well.

Sit the pieces of chicken on top of the vegetables and dot with the butter. Roast for 20 minutes, then remove from the oven. Pour in the chicken stock and sprinkle the almonds into the tray. Return to the oven for 20-25 minutes until the chicken is cooked through.

Remove when ready and adjust the seasoning to taste. Spoon onto serving plates and garnish with chive stalks and black pepper before serving.

Adopted From Tesco realfood 

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Chicken and Broccoli Casserole Recipe

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

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

For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.

Ingredients

3 quarts water 

1 (12-ounce) package broccoli florets 

4 (6-ounce) skinless, boneless chicken breast halves 

1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce) 

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise 

1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted 

1 cup (4 ounces) grated fresh Parmesan cheese, divided 

Cooking spray 

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Nutritional Information

Amount per serving
Calories: 276
Calories from fat: 25%
Fat: 7.8g
Saturated fat: 3.5g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.1g
Protein: 31.1g
Carbohydrate: 18.9g
Fiber: 2.1g
Cholesterol: 66mg
Iron: 1.6mg
Sodium: 696mg
Calcium: 365mg

Elizabeth Bacon, Cooking Light
SEPTEMBER 2005

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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

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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

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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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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 

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:

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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 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
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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

More Chicken Recipes:

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 & Sun-Dried Tomato Orzo Recipe