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 
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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

More Chicken Recipes:

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
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