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Home > Taste of Home Community > Community Forums > Cook's Corner > ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*

~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*

Last post Oct 14, 2009 9:28 AM by PRCA . 408 replies.


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    • Top 10 Contributor
    Joined: Nov 2002
    Posts: 45,513
    Posted: Jun 03, 2005 7:43 AM in Cook's Corner
    Post # 1
    ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Sue, you did a great job compiling all of these, the Word document has over 125 pages!

    She offered them via e-mail and I said I would post them here as I have time. Some of them have the poster's info, some don't, I'll post them as I received them.

    Thanks, Sue!! This might take a few days!

    ~~susie.
    ☼
    False

    • Top 10 Contributor
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    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:44 AM in Cook's Corner
    Post # 2
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Posted by: M_Wolverine
    Replies: 0 Posted on: 4/13/2005 10:25:56 AM
    #T503209
    Crockpot Chicken Robusto

    4 to 8 boneless, skinless chicken breast halves
    1 bottle (8 ounces) Wishbone Robusto Italian Dressing
    1 lb. bag egg noodles
    4 oz. sour cream
    1/2 cup Parmesan cheese plus more for serving

    Place chicken breasts in Crock Pot. Pour Italian dressing over. Cover and cook on low 7 hours or high 3 1/2 hours. Remove chicken from crockpot; leave heat on. Add half the sour cream to juices and stir until dissolved.Heat through.

    Cook noodles and drain well. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles and pour the sauce over chicken. Sprinkle with Parmesan cheese to taste.
    False

    • Top 10 Contributor
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    Reply Posted: Jun 03, 2005 7:44 AM in Cook's Corner
    Post # 3
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Posted by: M_Wolverine
    Replies: 0 Posted on: 4/13/2005 10:35:17 AM
    #T503214
    Crockpot Chili and Cheese Stuffed Chicken Breasts

    4 boneless, skinned chicken breast halves, pounded thin
    3 ounces cream cheese
    3/4 cups shredded Cheddar or Monterey Jack cheese
    4 ounces green chiles
    1/2 teaspoon chili powder
    salt and pepper to taste
    1 can cream of mushroom soup
    1/2 cup hot enchilada sauce

    Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours
    False

    • Top 10 Contributor
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    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:45 AM in Cook's Corner
    Post # 4
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Carrabba's Italian Grill Pollo Rosa Maria
    Posted by Chef Chad in Houston, TX at recipegoldmine.com

    Chicken
    4 chicken breasts, split for stuffing
    4 slices prosciutto ham
    1/2 cup Fontina cheese

    Lemon Butter
    1/2 cup clarified butter
    3 cloves garlic
    1/2 small yellow onion, diced
    1/4 cup white wine
    4 tablespoons unsalted butter
    1/2 teaspoon white pepper
    1/2 teaspoon salt

    Topping
    8 ounces sliced mushrooms
    1/2 cup fresh sweet basil, chopped
    Lemon Butter Recipe (above)
    1 lemon, juiced

    Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.

    Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and sauté 1 to 2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.

    Yields 4 servings.
    False

    • Top 10 Contributor
    Joined: Nov 2002
    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:45 AM in Cook's Corner
    Post # 5
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Posted by: nataliepooh
    Replies: 0 Posted on: 4/11/2005 3:31:23 PM
    #T502419
    **************************
    Chicken Marengo
    **************************
    4 boneless, skinless chicken breasts, cut into pieces
    2 tablespoons olive oil
    2 medium onions, chopped
    1 tablespoon flour
    1/2 pound mushrooms, chopped
    1/2 cup water
    1/4 cup dry white wine
    3 tablespoons tomato paste
    1 clove garlic, crushed
    1/4 teaspoon thyme
    1 bay leaf
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon chopped parsley

    Heat oil in a large nonstick skillet over medium heat until hot.
    Add chicken and quickly brown on all sides. Add onions and cook
    until onions are slightly browned. Sprinkle with flour and cook
    for 3 minutes stirring constantly.

    Add mushrooms, water, wine, tomato paste, garlic, thyme, bay
    leaf, salt and pepper and bring to a boil. Reduce heat, cover
    and simmer gently for 15-20 minutes or until chicken is no
    longer pink. Sprinkle with parsley and serve. Can be served over
    rice or pasta (not included in nutritional analysis below).

    Makes 6 Servings
    Serving Size: 8 ounces.

    ***********************
    Nutrients per Serving
    ***********************
    Calories: 256
    Total fat: 7 grams (25% of calories)
    Saturated fat: 1 gram
    Cholesterol: 91 mg
    Sodium: 349 mg
    Carbohydrate: 8 grams (13% of calories)
    Protein: 38 grams (62% of calories)
    Dietary fiber: 2 grams
    False

    • Top 10 Contributor
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    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:46 AM in Cook's Corner
    Post # 6
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Momma's Chicken Rolls

    serves 4

    4 Boneless Skinless Chicken breasts; pounded thin
    4 Oz Cream cheese; Softened
    Garlic powder to taste
    Parsley just sprinkle
    Chives to your likin'
    16 Slices Bacon

    Spread a layer of cream cheese on
    the inside of the chicken breast.
    Season to taste with the garlic,parsley and chives

    Roll up, starting with the small end.
    Wrap 2 slices of bacon around the rolled chicken breast, secure with toothpick or skewer.

    Bake 40 minutes in a 350 degree oven.

    Broil 5 minutes to brown bacon.

    Great with rice and vegetables!
    False

    • Top 10 Contributor
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    Reply Posted: Jun 03, 2005 7:48 AM in Cook's Corner
    Post # 7
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Submitted by: BCWEBB
    "Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables." Original recipe yield: 4 servings.

    INGREDIENTS:
    4 boneless, skinless chicken breast halves
    1 (8 ounce) package sliced fresh mushrooms
    2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
    4 ounces sliced Havarti cheese with dill
    Italian dressing
    Greek seasoning (optional)
    1 tablespoon butter
    1 tablespoon white cooking wine
    1 tablespoon Worcestershire sauce
    1/2 teaspoon garlic salt
    salt

    DIRECTIONS:
    Preheat oven to 400 degrees F (200 degrees C).
    Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
    Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
    Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
    Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
    Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
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    • Top 10 Contributor
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    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:48 AM in Cook's Corner
    Post # 8
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Chicken Tarragon

    1) 1 lb boneless skinless chicken breasts,cubed
    1/2 tsp salt
    1/4 tsp pepper
    1 lb asparagus, cut into 1" pieces

    2) 1/2-3/4 cup white wine
    1TBS dried or fresh tarragon leaves

    3) 3 cups cooked rice(cooked in chicken broth)

    Heat 1 TBS oil in large skillet over medium high heat. Add #1, cook until chicken is cooked, add #2, simmer 1 minute, add #3, heat thoroughly.

    Enjoy!
    False

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    Reply Posted: Jun 03, 2005 7:49 AM in Cook's Corner
    Post # 9
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    EASY CHICKEN CACCIATORE
    Light and Tasty TOH

    3 Tablespoons ap flour
    1 1/2 teaspoons italian seasoning
    6 bonless skinless chicken breast halves
    2 teaspoons olive oil, divided
    1/2 cup chopped onion
    1/2 lb sliced fresh mushrooms
    1 cup sliced zucchini
    2 cans (14 1/2 oz each) italian stewed tomatoes
    1 can (6 oz) tomato paste
    1 teaspoon salt
    8 oz uncooked spagetti

    In a large resealable plastic bag combine flour & italian seasoning. Add chicken, seal & shake to coat. In a large nonstick skillet coated w/nonstick cooking spray cook chicken in 1 tsp of oil 4-5 mins on each side or until browned. Remove chicken & keep warm.
    In same skillet cook onion in remaining oil for 2 mins. Add mushrooms, zucchini cook until onion is tender. Stir in tomatoes, past & salt. Bring to a boil. Return chicken to skillet. Reduce heat; cover & simmer 10-14 mins or until chicken juices run clear. Cook pasta according to package , drain. Serve chicken & tomato mixture over pasta.

    Yummy!!! and good for you too!
    False

    • Top 10 Contributor
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    Reply Posted: Jun 03, 2005 7:49 AM in Cook's Corner
    Post # 10
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Posted by: nataliepooh
    Replies: 15 Posted on: 2/10/2005 6:41:13 PM
    #T474918
    oh this is so wonderful. The whole family loved it. If you like asparagus, you MUST try this. We spooned the delicious sauce over rice. The recipe is from the TOH Recipe Book, 2nd Edition (p. 68).

    Saucy Chicken and Asparagus

    1-1/2 lb. fresh asparagus spears, halved
    4 bnls, sknls chicken breast halves
    2 Tbs. cooking oil
    1/2 tsp. salt
    1/4 tsp. pepper
    1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted (cr. of mushroom soup would be just as great)
    1/2 cup mayonnaise
    1 tsp. lemon juice
    1/2 tsp. curry powder
    1 cup (4 oz.) shredded cheddar cheese

    If desired, partially cook the asparagus; drain (I didn't do this and it came out perfect). Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 degrees for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yield: 4 servings.
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    Reply Posted: Jun 03, 2005 7:50 AM in Cook's Corner
    Post # 11
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    ELEGANT GARLIC CHICKEN FOR TWO
    (from Tyson Holly Farms, chicken)
    prep: 15 mins, cook: 35 mins, serves: 2

    2 boneless, skinless chicken breasts
    2 tablespoons butter
    1 clove garlic, minced
    1 medium onion, sliced
    2 whole cloves
    1 bay leaf, broken in half
    salt and pepper to taste
    1 cup white wine
    1/2 cup sour cream

    In medium frying pan, lightly brown garlic in butter over medium heat, about 2
    minutes. Add chicken and cook, turning, about 10 minutes or until brown on all
    sides. Place onion slices on bottom of pan under chicken; add cloves and bay leaf.
    Sprinkle chicken with salt and pepper: pour wine over all. Cover, reduce heat to
    low and simmer about 20 minutes or until chicken is done. Remove chicken to
    serving plates and keep warm. Discard bay leaf. Add sour cream to pan drippings
    and cook, stirring, about 2 minutes until warm, but not boiling. Spoon over
    chicken. Good over rice or noodles.
    (I like my onions more well done, so I pre-cook in butter at the beginning and re-
    move to a plate, then add back in after browning chicken)
    False

    • Top 10 Contributor
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    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:51 AM in Cook's Corner
    Post # 12
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Artichoke Chicken
    I just had to pass this along. I found a recipe in QC July/Aug. issue for artichoke chicken. We had it Saturday, and my children loved it. This will definitely be a keeper in our house. Try it, and let me know what you think.

    Here is the recipe:

    1 can (14 ounces) water-packed artichokes hearts, well drained and chopped
    3/4 cup grated Parmesan cheese
    3/4 mayonnaise (do not use reduced fat, or fat free)
    Dash garlic powder
    4 boneless skinless chicken breast halves.

    In a bowl, combine the artichokes, chese, mayonnaise,and garlic powder. Place chicken in a greased 11 inch
    7 inch x 2 inch baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 for 30-35 minutes or until chicken juices run clear. Yeilds 4 serving.
    False

    • Top 10 Contributor
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    Reply Posted: Jun 03, 2005 7:51 AM in Cook's Corner
    Post # 13
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Posted by: Cubbybear
    Posted on: 10/29/2003 1:05:49 PM
    #R2401612
    Chicken Cacciatore

    1 cup mushrooms, sliced
    1 cup tomato sauce
    1 (16-ounce) can whole plum tomatoes
    1/2 cup white wine (or cooking wine)
    1/4 teaspoon basil
    1/4 teaspoon oregano
    1 bay leaf
    2 teaspoon minced garlic
    1 onion, chopped
    4 half chicken breasts, skinned, boned
    2 tablespoons fat-free chicken broth

    In a large skillet, heat the chicken broth. Add the chicken, onion, and garlic, and brown. Add the remaining ingredients except mushrooms. Bring to a boil, cover and simmer for approximately 30 minutes. Add the mushrooms, cook for10 additional minutes. Remove the chicken from pan; boil down sauce until slightly thickened. Serve over cooked rice.
    False

    • Top 10 Contributor
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    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:51 AM in Cook's Corner
    Post # 14
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*
    Posted by: rayt721
    Posted on: 10/29/2003 12:11:57 PM
    #R2401325
    CHICKEN SCAMPI

    1 lb. boneless chicken breast
    Flour
    1 stick unsalted butter
    1/4 cup oil about
    4 Tbsp. additional butter
    3 - 4 garlic cloves, minced finely
    1/2 cup chicken broth (homemade or canned)
    2 Tbsp. dried parsley ( fresh is best if you have it around)
    1/2 lb. fresh sm. mushrooms sliced, optional
    A splash of white wine if desired
    Salt and freshly ground pepper to taste
    1/2 tsp. red pepper flakes, if desired

    Cut chicken in strips (1/2 inch-1 inch). Dredge in flour. Melt the stick of butter and oil together. Saute the garlic - then add the chicken and mushrooms
    and saute until lightly browned. Remove from pan. Combine rest of butter, chicken broth and parsley. Heat until butter melts. Add chicken, mushrooms and optional ingredients and simmer about 15 minutes until chicken is done.
    Freezes well. Serve over rice or noodles.
    False

    • Top 10 Contributor
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    Posts: 45,513
    Reply Posted: Jun 03, 2005 7:52 AM in Cook's Corner
    Post # 15
    RE: ~*~*BB CHICKEN RECIPES, compiled by TXSue ! ~*~*

    Raspberry balsamic Chicken:


    1 tsp. olive oil
    1/2 cup chopped onion
    1/2 tsp. thyme
    salt and pepper to taste
    1 boneless,skinless chicken breast
    1/3 cup seedless raspberry preserves
    2 Tbsp. balsamic vinegar

    Heat oil over med. high heat.Add onion and saute 5 min.(I took mine out cause the chicken was so big I thought they would brown)Sprinkle the thyme,salt and pepper over the chickewn.Add to the skillet and cook till done.Remove the chciken.Reduce heat to med. and add the preserves and vinegar,stirring till prserves melt. Spoon over chicken.
    P.S.Other flavors of preserves will work with this recipe. Depo!!!
    False