Pineapple Expression with Chicken

This recipe is identical to the Pineapple Pork recipe but with chicken.  I may try this with fish next time

PINEAPPLE CHICKEN

• 2-4 chicken breasts
• 1/2 cup of brown sugar
• 1 - 8 ounce can of pineapple chunks

Add chicken breasts to the crock pot.  Cover the chicken breasts with the brown sugar.  Pour pineapple chunks and juice on to to the chicken.  Set on HIGH for 3-4 hours or until tender.  Enjoy!

That is a Wrap

Photo Credit

Wraps are popular these days.  This is one that is very easy to make.

SANTA FE CHICKEN WRAP

• 4 large (8 or 9 inch) flour tortillas
• 2 cups shredded lettuce
• 1 package (10 oz.) Perdue Short Cuts  original roasted carved chicken breast
• 1/3 cup bottled Ranch salad dressing
• 1 jar (7 oz.) roasted red peppers, drained and coarsely chopped

On each tortilla, evenly layer lettuce and chicken.  Drizzle with Ranch dressing and layer peppers on top.  Roll tortilla and wrap one end with aluminum foil to secure.

Don't Waffle on This

If you are looking for a simple dinner involving some leftover waffles, you will like this recipe.

CHICKEN AND WAFFLES

• Frozen waffles (you can make your own)
• Fried chicken tenders
• Chicken gravy 
• Maple syrup

Prepare the ingredients as stated depending on what you are using.  Place the chicken on top of the waffle.  As you heat up the chicken gravy you can add a little bit of the maple syrup into the gravy.  Pour the gravy on top of the chicken and waffle.  This gravy gave it a nice taste to it.  Enjoy!

Creamy Chicken

Photo Credit

This quick dinner is offered by the CAMPBELL SOUP COMPANY.

CREAMY CHICKEN AND RICE DINNER

• 1 tablespoon vegetable oil
• 4 boneless chicken breast halves
• 1 can (10-3/4 oz.) CAMPBELL’S CREAM OF MUSHROOM SOUP
• 1-1/2 cups water
• ¼ teaspoon each of paprika and pepper
• 1-1/2 cups uncooked rice
• 2 cups fresh or frozen broccoli flowerets

Heat oil in skillet.  Add chicken and cook until browned.  Remove chicken.  Add soup, water, paprika, and pepper. Heat to a boil.  Stir in rice and broccoli.  Top with chicken.  Season chicken with additional paprika and pepper.  Cover and cook over low heat 5 minutes or until done.

Sweet and Sassy

Photo Credit

This is a JENNY CRAIG recipe.

SWEET AND SOUR CHICKEN

• ½ cup pineapple-orange marmalade
• 1 tablespoon orange-honey mustard
• 1 tablespoon low-sodium soy sauce
• ½ teaspoon salt
• ½ teaspoon minced garlic
• 8 small chicken thighs, skinned
• Vegetable cooking spray
• 2 cups cooked long-grain rice (cooked without salt or fat)
• 1 teaspoon orange rind

Combine the first 5 ingredients in a small saucepan.  Cook over low heat until marmalade melts; remove from heat and set aside. 

Place chicken in a 13x9 inch baking dish coated with cooking spray.  Bake, uncovered, at 450 degrees for 10 minutes.  Pour marmalade mixture over chicken; cover and bake at 350 degrees for 30 to 35 minutes or until chicken is done.

Combine rice and orange rind.  Spoon ½ cup rice mixture onto each serving plate.  Place 2 chicken thighs over rice on each plate; spoon marmalade mixture in baking dish evenly over chicken.

Fajitas, Fajitas

Photo Credit

This is a simple recipe for the Mexican favorite.

CHICKEN FAJITAS

• 6 boneless, skinless, chicken breasts
• 1 bottle (8 oz.) Italian dressing
• 12 flour tortillas
• Shredded lettuce
• Chopped tomatoes
• Chopped green onions
• Guacamole
• Hot sauce or mild taco sauce

Marinate chicken breasts in Italian dressing for 2 hours.  Salt and pepper and place on hot grill.  Cook approximately 5 minutes on each side.  Slice chicken lengthwise into thin strips.  Place 2 or 3 strips in a warm flour tortilla.  Garnish with a choice of shredded lettuce, tomatoes, green onions, guacamole, and sauce.

Nutty Chicken

Photo Credit

A simple yet delicious version of the Chinese favorite.

EASY CASHEW CHICKEN

• ½ head of cabbage, thinly sliced
• 1 medium onion, chopped
• 2 cooked chicken breasts, chopped
• 6 oz. cashew nuts
• Oil
• Soy sauce
• Garlic powder or garlic salt

Sauté cabbage and onion in a small amount of oil until crisp tender.  Add soy sauce.  Remove to a plate.  Sauté the chicken.  Add cashews and more soy sauce if needed.  Serve on top of cabbage.  Sprinkle top with garlic powder.  May serve with rice.

Low and Slow - Chicken

Photo Credit

The following chicken recipe comes from the Fix-It and Forget-It series of cookbooks by Phyllis Pellman Good.  The particular book is called "5-Ingredient Favorites" which contains recipes to be made in the crock pot.  I hope you like it.

HONEY MUSTARD CHICKEN

• 8 boneless, skinless chicken breast halves
• 1 1/2 cups honey mustard dressing
• 1/2 cup water

Spray the inside of the crock pot with a non-stick cooking spray.  Cut the chicken into approximately 2 inch pieces.  Place in the crock pot.  In a separate bowl, mix together the dressing and water.  Pour over chicken pieces.  Cover and cook on High 3-4 hours, or on Low 6-7 hours.  Enjoy!

Chicken Dance Part V

CRANBERRY CHICKEN


• 4-6 chicken breast halves, bone in with skin

• 1 can OCEAN SPRAY cranberries (whole berry)

• 1 package dry onion soup mix

• 1 bottle (8 oz.) creamy French dressing

• 1 handful of raisins

Mix the cranberry sauce, soup mix, dressing, and raisins. Pour over chicken and marinate for at least 1 hour. Bake in a 400 degree oven for 20 minutes to ½ hour on each side. Great served with Rice Pilaf.



CHICKEN POT ROAST

• 1 chicken (3.5-4 lbs.), cut up

• Salt and freshly ground black pepper to taste

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 cups diced carrots

• 1 large onion, halved and slivered

• 2 tablespoons minced garlic

• 1 teaspoon dried tarragon

Preheat oven to 350 degrees. Season the chicken generously with salt and pepper. Melt the butter with the oil in a large, heavy oven-proof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce skin. Remove to a plate.

Reduce heat to medium low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. May sprinkle with chopped parsley. Serve immediately over hot buttered noodles.

Chicken Dance Part IV

CHICKEN WITH ORZO


• Nonstick cooking spray

• 1 and ½ cup orzo (8 oz.)

• 2 cups shredded fresh spinach, packed

• ¼ cup crumbled feta cheese

• 1 teaspoon finely shredded lemon peel

• 1 hot rotisserie chicken, torn into serving size pieces

• 1 tomato, cut in wedges

• Another ¼ cup crumbled feta cheese

Spray a 2 quart rectangular baking dish with nonstick coating. Prepare orzo according to package directions-drain. Return orzo to pan and add spinach, ¼ cup feta cheese, and lemon peel-mix.

Spread orzo mixture in baking dish. Arrange chicken and tomatoes on top. Sprinkle with second ¼ cup feta cheese. Bake, uncovered, in a 450 degree oven until heated through.

CHICKEN PARMESAN

Coat thin chicken cutlets with bread crumbs, an egg mixture (1 egg beaten with 2 tablespoons vegetable oil), and more bread crumbs. Fry in more oil on both sides until brown. Place in a 9”x13” baking dish covered with marinara sauce. Place more marinara on top of the chicken. Place shredded mozzarella and Parmesan cheeses over all. Bake at 350 degrees for ½ hour. Serve with pasta and more sauce.

Chicken Dance Part III

HONEY MUSTARD BAKED CHICKEN


• 1 chicken (3 pound), cut up

• 1 stick butter or margarine, melted

• ½ cup honey

• ¼ cup Dijon mustard

• ½ teaspoon salt

• ¼ teaspoon freshly ground pepper

Preheat oven to 350 degrees. Place chicken pieces in a 9”x13” baking pan. Combine butter, honey, mustard, salt, and pepper. Spread over chicken. Bake for 1 hour, basting with the pan juices every 15 minutes, until chicken is tender and golden brown.



TEXAS TWO-STEP CHICKEN PICANTE

• 1 and ½ cups PACE PICANTE SAUCE (mild, medium, or hot)

• 3 tablespoons packed light brown sugar

• 1 tablespoon Dijon mustard

• 4 boneless, skinless chicken breasts

• 3 cups hot cooked rice

Mix picante sauce, sugar, and mustard. Place chicken in 2-quart shallow baking dish. Pour picante sauce mixture over chicken. Bake at 400 degrees for 20 minutes, or until chicken is done. Serve with rice.

Chicken Dance Part II

CHICKEN AND RICE


• 1 cut up chicken

• 1 stick margarine or butter

• 1 cup long grain dry rice

• 1 package dry onion soup mix

• 2 and ½ cups water

Preheat oven to 350 degrees. Place margarine or butter in a 9”x13” baking pan and put in the oven to melt while it is preheating. When melted, roll pieces of chicken in the butter and arrange in the pan. Salt and pepper to taste. Pour dry rice, water, and onion soup mix over chicken in that order. Cover and bake 1 and ½ hours.



CHICKEN RICE PACKAGES

• 4 chicken breasts, skin on and bone in

• 4 onion slices

• 1 cup instant rice

• KITCHEN BOUQUET

• 1 can mushroom soup

• 3 tablespoons chopped fresh parsley (half that amount if using dried parsley)

• 2 teaspoons melted butter or margarine

• 1 dash salt and pepper

Cut 4 squares of foil and grease. Place onion slice, ¼ cup dry rice, and chicken breast (skin side up), on each piece of foil, in that order. Brush with KITCHEN BOUQUET. Mix soup, parsley, butter, salt, and pepper together and place on top of each package. Seal foil and bake at 400 degrees for 1 hour.

Chicken Dance

All this week, I will be posting some easy turkey and chicken recipes from my mother, Ann Randall.   These recipes are quick and easy.  Enjoy!


BAKED TURKEY TOSTADAS


• 2 cups cubed cooked turkey

• ¾ cup chunky salsa

• 1 can (4.5 oz.) refrigerated buttermilk biscuits

• Yellow cornmeal

• Shredded cheddar cheese

• Shredded lettuce

• Sour cream

Preheat oven to 400 degrees. Combine turkey and salsa in a bowl; set aside. Separate dough into 6 biscuits. On a surface sprinkled with cornmeal, roll each biscuit into a 4-inch circle. Turn biscuit over to coat both sides. Place biscuits on a greased baking sheet. Spoon turkey mixture on biscuits. Bake 10-12 minutes. Top with cheese, lettuce, and sour cream.



HONEY CHICKEN

• 3 pounds chicken pieces, skinned

• ¼ cup butter

• ½ cup honey

• ¼ cup prepared mustard

• 1 teaspoon salt

• 1 teaspoon curry powder

Melt butter in a baking dish. Mix honey, mustard, and seasonings. Roll chicken in mixture making sure all pieces are coated. Bake in same baking dish at 375 degrees for 1 hour.