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Tag Archives: chicken breasts

Chicken & Pasta Toss with Sun-Dried Tomatoes

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I wasn’t a real big fan of this dish. I think it was the sun-dried tomatoes that didn’t good to me. Maybe I’ll swap those out if I try this dish again.

Ingredients:

1 pkg. (16 oz.) bow tie pasta, uncooked
4 cups  broccoli florets
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup  Italian dressing
1 cup sun-dried tomatoes in olive oil, cut into strips
1/2 cup  Grated Parmesan Cheese
Directions:

1. COOK pasta as directed on pkg., adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

2. MEANWHILE, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 min. or until chicken is cooked through, stirring frequently.

3. DRAIN pasta mixture; place in large bowl. Add chicken and all remaining ingredients; mix lightly.

Serves 8.

Adapted from here.

 

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Easy Teriyaki Chicken and Brown Rice

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I loved this dish! So easy and so delicious! The only change is that I added the entire bottle of teriyaki sauce! I’m not sure why 1/3 cup didn’t cut it, but I kept adding the sauce until it had the taste I wanted, and by the time I was done, the entire bottle was gone!

Ingredients:

1 Tbsp. oil
1 lb.  boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1/3 cup  teriyaki sauce
1/2 tsp. garlic powder
2 cups  instant brown rice, uncooked
2 cups frozen broccoli florets
1/3 cup salted peanuts
Directions:

1. HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.

2. ADD next 3 ingredients; stir. Bring to boil.

3. STIR in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

Serves 4.

Apple-Walnut Chicken Bake

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I had such high hopes for this dish. I was a little disappointed in the outcome, but I think it had more to do with the chicken I used. I did not have any boneless, skinless chicken breasts. I ended up using bone-in, skin-on chicken breasts instead. While the dish turned out fine, the increased cooking time took a toll on the stuffing mixture. Next time, I will have the right chicken!

Ingredients:

1 pkg. (6 oz.) Stuffing Mix for Chicken
1 large  apple, chopped
1 cup Walnut Pieces, toasted
1/2 cup  raisins
1/2 cup Honey Dijon Dressing, divided
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup Shredded Cheddar Cheese
Directions:

1. HEAT oven to 375ºF.

2. PREPARE stuffing in large saucepan as directed on package. Add apples, nuts, raisins and 1/4 cup dressing; mix lightly.

3. SPOON into 13×9-inch baking dish; top with chicken. Brush chicken with remaining dressing. Cover loosely with foil.

4. BAKE 35 min. Top chicken with cheese; bake 10 to 15 min. or until chicken is done (165ºF).

 

Serves 6.

 

Herbed Tomatoes, Chicken and Rice

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I loved this dish! It was so simple to prepare and the chicken came out so moist and tender. Delicious!

Ingredients:

1/4 cup Light House Italian Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can  (28 oz.) diced tomatoes, undrained
1 cup water
2 cups  instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1   fresh tomato, chopped
2 Tbsp. chopped cilantro
Directions:

1. HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

2. ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

3. COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

 

Serves 4.

 

Lemon Chicken with Grapes

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This recipe had some unique flavor and texture combinations. I’m still not sure how I feel about this dish. It wasn’t bad at all. It was just . . . different!

Ingredients:

1/2 cup Zesty Italian Dressing
8   bone-in chicken breasts (2-1/2 lb.)
3/4 cup milk
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
Zest and juice of 2 lemons
2 cups  seedless green grapes, halved
2 Tbsp. chopped fresh parsley
Directions:

1. HEAT dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.

2. TRANSFER chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in zest and grapes.

3. SPOON sauce over chicken; top with parsley.

Serves 8.

Roasted Chicken Breasts with Corn and Tomatoes

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At first, I wasn’t feeling this dish. But once it came out of the oven and it was all ready, I sat down to eat, and I was pleasantly surprised. It was delicious! So delicious, I didn’t even  have time for any pictures!

Ingredients:

2 cans (28 oz. each) stewed tomatoes, undrained
2 cans  (15-1/4 oz. each) corn, drained
2 large onions, cut into wedges
1/2 cup  Zesty Italian Dressing, divided
10 bone-in chicken breasts (3 lb.)
1 pkg.  (8 oz.) Shredded Sharp Cheddar Cheese
2 Tbsp. chopped cilantro
Directions:

1. PREHEAT oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans. Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat. Top tomato mixture in each pan with 5 of the chicken breasts.

2. BAKE 45 min. or until chicken is cooked through (165ºF).

3. TRANSFER chicken to serving platter; cover to keep warm. Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended. Serve with the chicken.

Serves 10.

Adapted from here.

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