Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Chicken chickpea curry

• 2 onions
• 4 cloves of garlic
• 1 thumb-sized piece of ginger
• 2 yellow peppers
• 1 cube chicken stock
• 1-2 fresh red chillies
• ½ a bunch of fresh coriander
• 1 teaspoon runny honey
• 1 level teaspoon ground tumeric
• 2 teaspoons curry powder
• 8 higher-welfare chicken drumsticks
• olive oil
• 1 x 400 g tin of chickpeas
• 1 teaspoon tomato purée
• 320 g basmati rice
• 1 lemon

• Optional:

• fat-free natural yoghurt, to serve

Method

'Pukka' is an Indian word for the real deal or authenticity, hence the name of this dish. It's not because I'm a cocky Essex boy, nor, as some not-so-nice journalists once said, because of my annoying 'estuary accent' (whatever that means). Anyway, this curry is delicious – the meat falls off the bone, it's great value and it looks phenomenal.

Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.

Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Casablanca Chutney Chicken

• 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces

• 1 can (14-1/2 ounces) chicken broth

• 1/3 cup finely chopped onion

• 1/3 cup chopped sweet red pepper

• 1/3 cup chopped carrot

• 1/3 cup chopped dried apricots

• 1/3 cup chopped dried figs

• 1/3 cup golden raisins

• 2 tablespoons orange marmalade

• 1 tablespoon mustard seed

• 2 garlic cloves, minced

• 1/2 teaspoon curry powder

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh mint

• 1 tablespoon lemon juice

• 4 tablespoons chopped pistachios

  
  
  
  

  Directions

  1. In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 7-8 hours or until chicken is tender.
  2. Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios. Yield: 4 servings.

  
  

Sweet potato and chicken pie

Ingredients

Specials

.                             350g sweet potato, peeled and chopped

.                             350g potato, peeled and chopped

.                             2 teaspoons olive oil

.                             650g chicken thigh fillets, sliced

.                             2 tablespoons cornflour

.                             1 onion, sliced

.                             2 garlic cloves, crushed

.                             1 red capsicum, sliced

.                             1 teaspoon paprika

.                             500ml salt-reduced chicken stock

.                             100g green beans, trimmed, cut into 3cm lengths

.                             2 tablespoons chopped parsley

.                  

.                 Step 1
Cook sweet potato and potatoes in a large saucepan of boiling water for 20-25 mins, until tender. Drain and mash until smooth. Preheat oven to 180C (160C fan-forced).

.                 Step 2
Heat 1/2 the oil in a non-stick frying pan on medium high heat. Combine chicken with corn flour and toss to coat. Cook chicken in batches for 1 min each side, until golden. Remove from frying pan. Heat remaining oil, add onions and garlic and cook for 2-3 mins, until softened. Add capsicum, paprika and stock and return chickento the frying pan. Bring to the boil, reduce heat and simmer for 15 mins, until slightly thickened. Stir in beans and parsley and cook for a further 5 mins, until tender.

Step 3
Spoon chicken mixture into 4 x 1-cup capacity ovenproof dishes and top with potato mash. Place on a tray and bake for 15 mins, until golden and bubbling.

 

Crispy Cheddar Chicken!

Dip Chicken breasts into three pans - Milk, Shredded Cheese, and Crushed Ritz Crackers. Then place in a pan, cover with foil and bake for 35 minutes at 400 - So crispy and delicious!! 

Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan over medium/high heat. Serve over chicken...obviously

Caramelized baked chicken legs

2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Directions:

1
Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3
Pour over the chicken.
4
Bake in preheated oven for one hour, or until sauce is caramelized.
5
Could also use wings or pork ribs

Read more: http://www.food.com/recipe/caramelized-baked-chicken-legs-wings-145038?oc=linkback

Easy Chicken Pot Pie

1 (397 g) package puff pastry, thawed and rolled for top
1/4 cup butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
salt and pepper, to taste
1 cup chicken broth
3/4 cup light cream or 3/4 cup milk
2 3/4 cups cooked chicken (cut up) or 2 3/4 cups cooked turkey (cut up)
1 1/2 cups mixed vegetables
Directions:

1
Thaw pastry according to package directions.
2
Heat butter in large saucepan. Cook onion in butter until tender-crisp.
3
Add flour and seasonings, mixing until smooth.
4
Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
5
Stir in chicken and vegetables.
6
Cool slightly. Spoon into baking dish.
7
Place rolled out puff pastry on top and make slits for steam to escape.
8
You can brush with egg white. (opt.).
9
Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.

Sweet & Spicy Bacon Chicken

Ingredients 

Chicken Breast Strips 

Garlic Powder 

Chili Powder 

Bacon 

Brown Sugar 

Directions

Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min

Big chicken and potato roast

Big Chicken & Potato Roast

Ingredients

800 ml water
1 chicken stock cube
1 large onion, quartered
2 large carrots, scraped
2 large celery sticks
4 – 6 whole garlic cloves
1 bay leaf
6 whole cloves
6 chicken thighs
6 chicken drumsticks
750 g frozen potato wedges
180 ml olive oil
90 ml sage leaves, finely chopped
2 – 3 garlic cloves, finely chopped
salt and freshly-milled black pepper
lemon juice
whole sage leaves to garnish

Method

Bring the water to the boil and add the stock cube, onion, carrots, celery, garlic, bay leaf and cloves. Cook until the vegetables are tender: about 15 minutes. Add the chicken and continue to cook a further 15 minutes. Remove the chicken pieces and drain well. Also drain and reserve the stock.

Place the chicken and potatoes in a large baking tray. Whisk together the olive oil, sage and garlic and pour over the chicken and potatoes. Season to taste and toss lightly. Bake in a preheated oven at 190º C for 45 minutes, or until the potatoes are cooked and crisp and the chicken has browned nicely.

Meanwhile, strain the cooking liquids and discard the vegetables. Skim the fat off the reserved stock and place the stock in a saucepan. Bring to a boil and cook on high until the stock has reduced and become thick and glossy. Remove from the heat and add a splash of lemon juice.

Transfer chicken and potatoes to a serving platter. Season to taste and serve with the sauce on the side.

Serves 6 – 8

Beer can chicken

INGREDIENTS

• 1 4-pound whole chicken
• 2 Tbsp olive oil or other vegetable oil
• 1 opened, half-full can of beer, room temperature
• 1 Tbsp kosher salt
• 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
• 1 Tbsp black pepper

1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Drunken Chicken

DESCRIPTION:

In this Chilean favorite, a whole chicken bastes in white wine and its own juices as it gently simmers.

INGREDIENTS:

1 whole chicken (4 1/2 to 5 lb.) 
2 tsp. salt 
1/2 tsp. cayenne pepper
2 tbsp. fresh lime or lemon juice 
3 tbsp. olive oil 
1 medium onion, cut into quarters 
6 to 8 small potatoes (or 2 medium potatoes), peeled and cut into quarters 
1 cup dry or semidry white wine

PREPARATION:

1. Trim excess fat, rinse the chicken thoroughly, drain well, and pat dry. Gently separate the skin from the meat with your fingers, leaving the skin intact. Use a knife tip to pierce the chicken flesh several times on all sides. Combine salt, cayenne, lime or lemon juice, and 2 tablespoons of the olive oil. Rub this mixture all over the chicken and beneath the skin. Stuff the cavity with the quartered onion and marinate at room temperature for 20 minutes.

2. In a Dutch oven, heat the remaining 1 tablespoon oil. Add the chicken and any remaining marinade. Cover and cook over medium-low heat for 1 1/2 hours, checking to be sure it's not sticking to the bottom of the pot. If it is, use a large spoon to carefully tilt the chicken at an angle and separate it from the pot bottom.

3. Add the potatoes, pressing them to the side and bottom of the pot. Cover and continue to cook for another 25 minutes. Add the wine and cook uncovered for another 30 minutes, spooning the juices over the chicken to baste it.

Chickpea chicken curry

Chickpea-chicken curry

1. Warm 1 Tbsp olive oil in a large sauté pan over medium heat. Sauté 1 chopped onion, 1 Tbsp curry powder, 2 cloves minced garlic, 2 tsp minced ginger, and a seeded, diced jalapeño pepper.

2. Add 1 (14.5-oz) can diced tomatoes and their juices, 1 (15-oz) can drained, rinsed chickpeas, and the breast meat from a rotisserie chicken, shredded. Simmer, stirring occasionally, 10 to 15 minutes, until fragrant. Makes 4 servings.

3. Serve over brown basmati rice (keep it to ½ cup per serving) and top with a dollop of low-fat yogurt and chopped fresh cilantro.

Tasty chicken/turkey

4 cups sugar
3 cups salt
3 bulbs garlic, halved
2 Lemons, Sliced
1/4 cup whole peppercorns
1/4 cup coriander seeds
Large bunch rosemary

All all ingredients to one liter (4 1/2 cups) of water and cook over medium heat until salt and sugar have dissolved.

Once you have your brine, pour the mixture, along with eight additional liters (34 cups) and chicken/turkey into your brine container. Cover and refrigerate between 16 to 24 hrs.

Pat dry

Pre-Heat oven to 425

Lemon herb compound butter:
2 sticks unsalted butter
zest of one whole lemon
sprigs rosemary and thyme

chop herbs and combine with zest and butter and mix until soft and combined.

Place vegetables (Celery, Carrots, Garlic, Onion, Potatoes, Leeks) in a roasting pan
oil and salt and pepper vegetables liberally.

add aromatics in cavity of chicken (Garlic, Celery, Carrot, Onion, Rosemary, Thyme, Lemon)

butter skin and meat of chicken with compound butter.

place chicken upside down on the bed of vegetables and cook on 425 for 25 mins

then place chicken right-side up cook on 425 for 25 mins then lower heat to 400 and cook for 45 mins or until the internal temp of chicken reaches 180 degrees.

Sweet soy chicken

8 boneless, skinless chicken thighs – wash and pat dry with paper towels

3 stalks green onions – wash, trim off roots, and cut into two-inch long pieces; slice tops into small pieces and save for garnishing

Thumb-sized piece of ginger – peel and slice lengthwise

1/2 cucumber – peel, score with fork and slice

1 and 1/2  cups sweet soy sauce (if not available, make your own: pour 1½  cups dark soy sauce into small saucepan; add 1 ½  cup sugar, and stir over very low heat until sugar is melted)

2 tbsp dark soy sauce

1/2 cup water

1 tsp sesame oil

(Note: Feel free to adjust the sauce to suit your tastes; if you like it less sweet, add more dark soy sauce.)

Pour sweet, dark soy sauce in a pot with water and sesame oil. Add ginger and onions.

Bring sauce to a simmer over low heat and add chicken thighs.

Ladle sauce over chicken, ensuring it's completely covered.

Cover with lid and steam for 15 minutes, ensuring chicken is covered in sauce.

Check if cooked and serve with green onions and cucumbers.

Pour sweet soy sauce, dark soy sauce, water, and sesame oil into a pot. Add green onions and ginger.

Sweet corn chicken soup

With the last days of winter upon us, this soup has been a Taste member favourite over the last couple of months, so, if you haven't already, give it a try!

Ingredients (serves 4)

• 1L (4 cups) chicken consomme
• 2 (about 200g each) single chicken breast fillets
• 1 tbs light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbs cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

Method

1. Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.