Chicken Enchiladas

INGREDIENTS

4 boneless, skinless chicken breast halves

1/2 tsp. salt

1 tbsp. butter

1 medium onion, chopped

1 (8 oz.) package cream cheese, chopped

1 (4 1/2 oz.) can chopped mild green chiles, drained

8 (8 inch) flour tortillas

2 cups shredded Monterey Jack Cheese

2 cups whipping cream

DIRECTIONS

Combine chicken, salt and enough water to cover in a large saucepan. Bring to a boil over medium high heat. Boil for 20 minutes; drain. Chop chicken into 1/2 inch pieces.

Preheat oven to 350°F.

Melt butter in large skillet over medium high heat. Saute onion in hot butter until tender, about 3 minutes. Stir in chicken, cream cheese and green chiles.

Cook the mixture over medium heat, stirring continually, until cream cheese is melted, about 2 minutes.

Spoon 1/4 cup mixture onto center of each tortilla. Roll to enclose filling. Arrange seam side down in a 13×9 inch baking dish.

Sprinkle Monterey Jack on top of the enchiladas. Drizzle with whipping cream. Bake until hot and bubbly, about 25 to 35 minutes.

8 Servings

Jamaican Chicken

INGREDIENTS

1/2 cup all purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

8 skinless chicken thighs

2 tbsp. vegetable oil

2 large sweet potatoes, peeled, cut into eighths

1 cup orange juice

1/2 cup pineapple juice

1/4 tsp. each ground allspice, ground cloves, dry mustard and cayenne pepper

1 cup canned unsweetened pineapple chunks

2 bananas, cut into chunks

1/2 cup chopped peanuts

DIRECTIONS

Combine flour, salt and pepper in shallow bowl. Coat the chicken with the flour mixture.

Heat vegetable oil in large skillet over medium high heat. Cook chicken in hot oil until browned on both sides, about 5 minutes per side.

Arrange sweet potatoes around chicken in skillet, Add orange juice, pineapple juice, allspice, cloves, dry mustard and cayenne pepper to skillet. Partially cover the skillet.

Cook over medium heat, turning once, until done, about 15 minutes.

Transfer chicken and sweet potatoes with a slotted spoon to a serving dish; keep warm. Add pineapple chunks and bananas to skillet drippings and mix gently. Pour over the chicken. Sprinkle with unsalted peanuts and serve.

8 Servings

Curried Chicken Rolls

INGREDIENTS

4 boneless, skinless, chicken breast halves

1/2 tsp. salt

1/8 tsp. black pepper

1 tsp. butter

1/2 cup finely chopped onion

3/4 cup cooked rice

1/4 cup golden raisins

1 tbsp. chopped fresh parsley

1 tsp. brown sugar

1 tsp. curry powder

1/2 tsp. poultry seasoning

3/4 cup chicken broth

1 tsp. instant chicken bouillon granules

DIRECTIONS

Pound each chicken breast to 3/8 inch thickness. Sprinkle with the salt and pepper.

Melt butter in a medium skillet over medium heat. Saute onion in hot butter, stirring continually, for 3 minutes. Remove from heat. Add rice, raisins, parsley, brown sugar, curry powder and poultry seasoning to onion mixture and mix well.

Spoon equal portions of the mixture onto each chicken breast. Roll, jelly roll fashion; secure with toothpicks.

Spray a large skillet with nonstick cooking spray. Cook chicken rolls in skillet over medium heat until browned on all sides, about 15 minutes.

Combine chicken broth and bouillon in a small bowl and mix well. Pour over chicken rolls. Cook, tightly covered, until done, about 30 minutes.

4 Servings

Crispy Ranch Chicken

INGREDIENTS

1 1/2 cups cornflake crumbs

1 tsp. dried rosemary

1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 cups ranch salad dressing

3 lbs. chicken pieces

DIRECTIONS

Preheat oven to 375°F. Lightly grease a 13×9 inch baking dish.

Combine cornflake crumbs, rosemary, salt and pepper in shallow bowl and mix well.

Pour salad dressing in medium bowl. Dip the chicken pieces in the salad dressing, coating well. Dredge the coated chicken pieces in the cornflake crumb mixture.

Place chicken pieces in prepared baking dish. Bake until juices run clear when meat is pierced with a knife, about 50 to 55 minutes.

6 Servings

Chicken Parmigiana

INGREDIENTS

2 large eggs

1 tsp. salt

1/8 tsp. black pepper

6 boneless, skinless, chicken breast halves

1 cup crushed club crackers

1/2 cup vegetable oil

1 (15 oz.) can tomato sauce

1/4 tsp. dried basil

1/8 tsp. garlic powder

1 tbsp. butter

1/2 cup grated Parmesan cheese

6 slices mozzarella cheese

DIRECTIONS

Spray a 13×9 inch baking dish with nonstick cooking spray.

Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs.

Heat oil in large skillet over medium high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.

Preheat oven to 350°F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.

Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.

Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.

6 Servings

Classic Chicken Parmesan

INGREDIENTS

1/2 cup seasoned bread crumbs

1 tsp. dried basil

1 tsp. dried oregano

1/2 cup milk

6 boneless, skinless, chicken breast halves

1 tbsp. olive oil

1/2 cup Parmesan cheese, grated

1 (26 oz.) jar marinara sauce

1 1/2 cups mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350°F. Lightly grease a 13×9 inch baking dish. Combine bread crumbs, basil and oregano in small bowl. Place milk in shallow bowl. Dip chicken in milk. Dredge chicken in bread crumb mixture.

Heat olive oil in large skillet over medium high heat until hot. Add chicken and cook until browned, about 2 to 3 minutes on each side.

Place chicken in prepared baking dish. Sprinkle chicken with Parmesan. Pour marinara sauce over chicken and top with mozzarella. Bake, covered, until chicken is no longer pink in center and thermometer reads 180°F, about 45 minutes.

6 Servings

Apple Roasted Turkey

INGREDIENTS

3 tbsp. vegetable oil, divided

1 medium onion, chopped

1 1/4 cups chicken broth

1 (8 oz.) package corn bread stuffing mix

1 large Granny Smith apple, diced

3/4 tsp. dried sage, divided

3/4 tsp. dried thyme, divided

1 (1 1/2 lb.) boneless turkey breast

1 tsp. paprika

1/4 tsp. black pepper

DIRECTIONS

Preheat oven to 450°F. Grease a 1 1/2 quart baking dish; set aside. Heat 2 tsp. oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add broth; bring to a simmer. Stir in stuffing mix, apple, 1/4 tsp. sage and 1/4 tsp. thyme. Place stuffing in the prepared baking dish and set aside.

Grease shallow roasting pan. Place turkey in pan, skin side up; brush with remaining oil. Sprinkle with paprika, pepper and the remaining sage and thyme.

Roast turkey for 15 minutes. Reduce oven temperature to 350°F. Place stuffing in oven alongside turkey; continue to roast until thermometer reads 170°F, about 35 minutes.

Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. Remove stuffing from oven; cover to keep warm. Carve turkey into thin slices; serve with corn bread stuffing.

6 Servings

Macadamia Nut Chicken

INGREDIENTS

6 boneless, skinless, chicken breast halves

1/2 tsp. salt

1/8 tsp. black pepper

3/4 cup finely ground unsalted macadamia nuts

1/2 cup all purpose flour

2 tbsp. butter, melted

1 1/2 cups whipping cream

DIRECTIONS

Spray a 13×9 inch baking dish with nonstick cooking spray. Sprinkle chicken with salt and pepper. Arrange in prepared baking dish.

Combine macadamia nuts and flour in a small bowl. Sprinkle on top of chicken. Pour 1/6 of the butter on each piece of chicken. Pour whipping cream on top. Chill, covered, for 1 hour.

Preheat oven to 400°F.

Bake, uncovered, for 15 minutes. Reduce oven temperature to 350°F.

Bake, covered, until thermometer reads 180°F, about 20 minutes. Remove chicken to serving plate. Stir the drippings and serve as sauce with the chicken.

6 Servings

Artichoke Turkey Casserole

INGREDIENTS

1/2 cup each chopped carrot and red bell pepper

1/4 cup green onions, sliced

3 tbsp. water

1 (9 oz.) package frozen artichoke hearts, thawed, rinsed

1 1/2 cups chopped cooked turkey

1 (10 3/4 oz.) can cream of chicken soup

1 cup cooked wild rice

2/3 cup milk

1/2 cup mozzarella cheese, shredded

2 tbsp. bacon bits

1/4 cup Parmesan cheese, grated

DIRECTIONS

Preheat oven to 350°F.

Combine carrot, bell pepper, green onions and water in large skillet. Cook over medium high heat, stirring continually, until crisp tender, about 3 minutes. Remove from heat.

Chop the artichokes. Add artichokes, turkey, soup, wild rice, milk, mozzarella and bacon bits to the carrot mixture and mix well.

Spoon mixture into a 2 quart baking dish. Sprinkle with the Parmesan.

Bake covered, for 20 minutes. Bake, uncovered, until bubbly, about 20 minutes.

6 Servings

Grilled Chicken With Pasta

INGREDIENTS

8 oz. fettuccine

4 boneless, skinless, chicken breast halves

3 tbsp. olive oil

1 each medium red, green and yellow bell peppers, cut in strips

1 medium onion, cut in 8 wedges

1/2 tsp. dried rosemary

1/3 cup chicken broth

1/4 tsp. black pepper

2 tbsp. Parmesan cheese, grated

DIRECTIONS

Preheat the grill to medium.

Cook pasta according to package directions; drain well. Keep warm.

Grill the chicken 6 inches from heat until thermometer reads 180°F, about 8 minutes per side.

Heat olive oil in a large skillet over medium high heat. Saute bell peppers and onion in hot oil, stirring continually, until tender, about 4 minutes.

Add rosemary to onion mixture. Stir in broth. Cook, stirring continually, until heated through, about 3 minutes.

Divide pasta evenly among 4 individual serving plates. Place grilled chicken on top of pasta. Spoon pepper and onion mixture on top of chicken and pasta. Sprinkle with black pepper and Parmesan.

4 Servings