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 

More Chicken Recipes:

Homemade Frozen Chicken Fingers Recipe
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

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