This sounded easy enough.
Oven-Friend Chicken Recipe
2 cups buttermilk
2 tbs Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce
8 split bone-in chicken breasts (skin removed)
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp ground poultry seasoning
1/2 tsp paprika
1/8 tsp cayenne pepper
2 tbs vegetable oil
Whisk buttermilk, mustard, 2 teaspoons of salt, 1 tsp of garlic powder, 1 tsp of black pepper and hot sauce together in bowl. Add chicken. Turn to coat. Marinate one hour or overnight.
Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Coat foil with non-stick spray.
Toss corn flakes, bread crumbs, remaining garlic, black pepper, salt, poultry seasoning, paprika and cayenne in a shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Removed chicken from marinade and dredge in crumb mixture one piece at a time. Press crumbs onto all side of chicken. Bake 35 to 45 minutes.
From Cook’s Country magazine
It went well until I got to the dredging part. That breading just did not want to stick. My pieces ended up about half covered. Then some of it fell off in the oven. And what fell off burned long before the chicken was done, making my house smelly and smoky. If you make these, definitely line your baking sheets with foil. I was out of foil. I soaked and scrubbed for days to get the burned-on corn flakes off.
All that said, the chicken did taste good.
I’ve made Chicken and Dumplings before, but this is quite different from the standard recipe. For one thing this recipe is written to make two meals, one to eat now and one to freeze for later. I halved it and only made one dish. I wanted to make sure we liked it before I had an extra one stashed away in the freezer. It was yummy and worth the 1 hour and 15 minutes it took to prepare, especially if you do make the extra dish for one of those days when there just isn’t time to make dinner.
Chicken with Chive Dumplings Recipe
2 cut-up whole chickens, skin removed
3 tbs olive oil
salt and pepper
2 large stalks celery, cut into 1/4 inch slices
1 jumbo onion chopped
1 lb carrots cut into 1 inch pieces
2 3/4 cups all-purpose flour
4 tsp. baking powder
1/4 cup finely chopped chives plus additional for garnish
3 cups 2% milk
2 large eggs
3 1/2 cups chicken broth
4 cups water
1 bay leaf
1 package frozen cut green beans
Preheat oven to 450 degrees. In a large bowl toss chicken with 2 tbs of olive oil, 1/2 tsp of salt and 1/4 tsp of pepper. Arrange chicken on a jelly roll pan and bake 30 to 35 minutes.
While chicken is baking, in a 6 quart dutch oven heat remaining olive oil oven medium heat until hot. Add celery, onion, and carrots. Cook for 18 minutes or until veggies are tender. Stir occasionally.
While veggies are cooking prepare dumplings. In a medium bowl, with a fork, mix together 2 1/2 cups flour, baking powder, 1/4 cup chives and 3/4 tsp of salt. In a small bowl, mix 1 cup milk and eggs. Stir milk mixture into flour mixture just until blended.
To veggies in Dutch oven , add broth, water, bay leaf, and 1/2 teaspoon salt; heat to boiling. Drop dumpling mixture by rounded tbs in to broth. Cover, reduce heat and simmer 15 minutes.
Arrange chicken in 2 13×9 baking dishes. With slotted spoon transfer half of dumplings to each dish arranging around chicken.
In medium bowl, with whisk, mix remaining 1/4 cup of flour with 2 cups milk until blended. Stir into broth mixture in Dutch oven. Heat to boiling on high 1 minute. Stir in frozen green beans and heat through, about five minutes.
Divide sauce between dishes spooning over chicken and dumplings. Discard bay leaf. Sprinkle with remaining chives. Serve one immediately. Freeze other for later. To reheat thaw 24 hours in refrigerator. Bake loosely covered in a 350 degree oven for 45 minutes. Uncover and bake 10 to 15 minutes longer.
This recipe is from Good Housekeeping Magazine
The only adjustment I’d make to this recipe is adding in the green beans at the end. Five minutes is not long enough to cook frozen green beans if you prefer them tender and well cooked as I do. I would cook them in a separate pot and just stir them in at the end.
03/05/08
This is a simple Chicken dish with a tasty sauce that requires no sweetening beyond the flavor of the pears.
Balsamic Chicken and Pears Recipe
1 tbsp plus 1tsp of olive oil
4 small skinless, boneless chicken-breast halves
2 Bosc pears, each unpeeled, cored, and cut into 8 wedges
1 cup chicken broth
3 tbsp balsamic vinegar
2 tsp cornstarch
In a 12-inch skillet, heat 1 tbs oil on medium until hot. Add chicken and cook, turning once, 10 to 12 minutes or until juices run clear when thickest part of the chicken is cut with a knife. Transfer chicken to plate. In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until tender. In cup mix broth, vinegar, and cornstarch; add to skillet with pears. Heat to boiling on medium-high. Boil 1 minute. Return chicken and any juice on plate to skillet; heat through.
This recipe is from Good Housekeeping Magazine.
My husband and I both liked this, but more importantly my three-year-old son, after a few minutes of protest, decided he liked too!
I found this recipe in Taste of Home’s Light and Tasty magazine. It’s a classic comfort food dish made over to be healthy using ingredients low in fat, calories and sodium.
Chicken Noodle Delight Recipe
4 cups uncooked yolk-free noodles
1 can reduced-fat, reduced sodium condensed cream of chicken soup
4 ounces reduced fat cream cheese, cubed
1 cup reduced fat sour cream
1 cup plain yogurt
1/4 cup fat-free milk
3 tbs of minced fresh parsley or 1 tsp of dried parsley
1 tsp of onion powder
1/4 tsp of salt
2 cups cooked, cubed chicken breast
1 cup reduced-fat butter, melted
Cook noodles according to package directions. In a large bowl mix together soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder and salt. Stir in chicken. Drain noodles, toss with chicken mixture. Transfer to a 2 quart baking dish coated with non-stick cooking spray. Combine cracker crumbs with melted butter. Sprinkle over casserole. Bake at 35o degrees for 4o minutes of until heated through.
I liked this dish a lot. I did think it needed more salt to really bring out the flavors. Next time I’ll either add more salt or not use reduced sodium soup. The magazine claims that this has 432 calories per 1 cup serving. That’s not bad when you consider it’s loaded with both cream cheese and sour cream.
02/13/08
I make this dish quite often for my family. It’s very simple, very quick. Not authentic Mexican, but its really good. This recipe can be found on the back of a can of Old El Paso Enchilada Sauce.
Chicken Enchilada Recipe
1 pound of chicken cooked and cubed or shredded
2 10 oz. cans of Old El Paso Enchilada Sauce
2 Cups of Cheddar Cheese
8 Large Tortilla Shells
Lettuce, tomatoes, sour cream and extra cheese for garnish.
Preheat oven to 350 degrees. In a large skillet mix together the chicken, 1 can of enchilada sauce and 1 cup of cheese. Heat until cheese is melted and blended into the sauce. Coat a 9×13 baking dish with non-stick cooking spray. Spread some of the remaining sauce in the bottom of dish, just enough to cover. Divide chicken mixture between the tortilla shells and roll up. Place in dish seam side down. Pour the rest of the sauce over the enchiladas. Sprinkle on the remaining cup of cheese. Bake for 15 t0 20 minutes.
I use boneless, skinless chicken breast to make preparing the chicken really quick. This is also a good way to use up left overs from a store-bought rotisserie chicken or an oven roasted whole chicken. I’ve used leftover Thanksgiving turkey as well. You can also use ground beef.
02/01/08
I wanted to make some kind of light and healthy chicken sandwich. I’ve had a few different versions of Chicken Cesars at restaurants and delis and loved them, so I decided to try and make my own.
I started out with a recipe for Cesar dressing from my Fanny Farmer cook book. I chose it because it didn’t call for raw eggs like a lot of others that I found. I added a few more ingredients to ratchet up the flavor.
Chicken Cesar Pita Recipe
1/2 Cup Extra Virgin Olive Oil
2 Cloves of Garlic
1/4 Cup Grated Parmesan Cheese
1 tbs of sugar
1 tsp to 1 tbs of Lemon Juice (to taste)
Salt and Pepper to taste
4 deli slices of Honey Smoked Ham or 6 strips of cooked Bacon
4 to 6 Chicken Breasts cooked and cubed
5 to 10 leaves of Iceberg Lettuce chopped or shredded
Pita Pockets or Large Tortillas
Blend garlic cloves and EVOO in a blender or food processor until well combined. Add the Parmesan cheese and sugar and continue blending. Add the lemon juice to taste. (I almost forgot the lemon juice. The tartness of the lemon really made a difference in the flavor.) I also added a few dashes of salt and pepper to taste to the dressing. After blending in the lemon juice, salt and pepper, pour dressing into a medium size mixing bowl. Stir in the ham, chicken and lettuce. (I used deli sliced ham because it was low in fat, but I think bacon might taste even better. ) Stuff pita pockets with mixture or roll-up in tortilla shells. I added tomatoes to my sandwich. You could also add some sweet onions.
This makes enough to stuff about 10 pita pockets. The EVOO in the dressing is a good way to incorporate some healthy oil into your diet. The Parmesan cheese and deli ham are low in fat. I used whole wheat pitas to get some whole grains on the menu. My husband who won’t go with me to Panera Bread, because he doesn’t like these kinds of sandwiches, ate two, so I think it was a success.
01/21/08
Well tonight was my first attempt at making a lighter, healthier dinner. I found several new recipes to try. The first, Papaya Chicken. I love chicken and I love papaya. It sounded good– in theory.
Papaya Chicken Recipe
4 chicken breast halves, skinned
2 tbsp Dijon mustard
2 papayas
1/4 cup fresh lemon juice
1/2 cup orange juice
1/2 tsp salt
Peel and remove seeds of papayas; reserve 1 tsp of the papaya seeds. Slice one papaya lengthwise in 1/2-inch slices; reserve. Chop remaining papaya and place in blender, add orange juice, mustard and reserved papaya seeds. Blend until seeds are finely chopped, about 1 minute.
Place nonstick frypan on medium high temperature and spray with vegetable cooking spray. Add chicken and cook, turning, about 10 minutes or until brown. Pour lemon juice over chicken and sprinkle with salt. Spoon blended papaya over chicken, reduce heat to low, cover and cook about 25 minutes, turning and spooning with sauce after 15 minutes.
Add reserved papaya slices and cook 5 minutes more, covered. Turn off heat and let sit 5 minutes.
I found this recipe here http://www.free-gourmet-recipes.com/lacichick23.shtml .
First I had to figure out how to peel a papaya. Easy, actually. I used a veggie peeler. It worked great. It was easy to prepare this entree and not that labor intensive. The dish smelled great, then when was it was almost done cooking I tasted the sauce. It was so sour. Way too much lemon juice. So probably undoing all the healthy attributes, I added four tablespoons of brown sugar. Much better. However, I think it still had too much lemon juice in it. The lemon overpowered the papaya, which was the flavor I like and wanted to taste. It wasn’t horrible. We ate it, but it wasn’t the great meal I imagined it to be. Oh, well. One good thing, it was easy to resist a second helping.
