Chicken Recipes

Recipe by: Cathy Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired. Ingredients 30 M 4 servings 684cals 1 tablespoon vegetable oil  1 onion, chopped  3 cloves garlic, crushed  1 (4 ounce) can diced jalapeno peppers  1 (4 ounce) can chopped green chile peppers  2 teaspoons ground cumin  1 teaspoon dried oregano  1 teaspoon ground cayenne pepper  2 (14.5 ounce) cans chicken broth  3 cups chopped cooked chicken breast  3 (15 ounce) cans white beans  1 cup shredded Monterey Jack cheese Directions Prep 10 m Cook 20 m Ready in 30h Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white

Recipe by: Teresa Shields  This super-quick chicken stir-fry has plenty of garlic, ginger, and crunchy vegetables. Toss it with a lightly sweetened soy sauce, and dinner’s ready! To make weeknight stir-fries even easier, make a big batch of brown rice on the weekends. "A stir fry recipe I developed to satisfy a family of garlic lovers". Ingredients 4 servings 337cals 2 tablespoons peanut oil  6 cloves garlic, minced  1 teaspoon grated fresh ginger  1 bunch green onions, chopped  1 teaspoon salt  1 pound boneless skinless chicken breasts, cut into strips  2 onions, thinly sliced  1 cup sliced cabbage  1 red bell pepper, thinly sliced  2 cups sugar snap peas  1 cup chicken broth  2 tablespoons soy sauce  2 tablespoons white sugar  2 tablespoons cornstarch Directi ons Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes tr

Recipe by: Shanon This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary. Ingredients 21 m 6 servings 280cals 1 head romaine lettuce, chopped  1 (15 ounce) can black beans, rinsed and drained  1 (15 ounce) can sweet corn, drained  1 red bell pepper, chopped  1 cup peeled, shredded jicama  1 cup shredded carrots  4 scallions, thinly sliced  1/4 cup chopped fresh basil  1/4 cup chopped fresh cilantro  3 limes, divided  1 (6 ounce) package cooked chicken breast strips (such as Foster Farms®)  2 tablespoons barbeque sauce  1 avocado - peeled, pitted, and cubed Directions Prep 20m  Cook 1h   Ready in 21m Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly. Combine chicken and ba

Recipe by: Taseia Armstrong Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips. Ingredients 6 servings 257cals 2 1/2 teaspoons vegetable oil  6 (6 inch) corn tortillas, cut into 1/2 inch strips  3 cups chicken broth  1/2 teaspoon ground cumin  1/2 teaspoon chili powder  1/2 teaspoon dried oregano  1 (15 ounce) can black beans, rinsed and drained  1 (15 ounce) can whole kernel corn, drained  2 skinless, boneless chicken breast halves, cut into bite size pieces  1/2 cup salsa  1/2 cup chopped fresh cilantro Directions Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa

Recipe by: Robyn Webb  Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes. Ingredients 6 servings 222cals 2 teaspoons olive oil  2 tablespoons white wine  6 skinless, boneless chicken breast halves  3 cloves garlic, minced  1/2 cup diced onion  3 cups tomatoes, chopped  1/2 cup white wine  2 teaspoons chopped fresh thyme  1 tablespoon chopped fresh basil  1/2 cup kalamata olives  1/4 cup chopped fresh parsley  salt and pepper to taste Directions 1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside. 2. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add

Recipe by: Chef John  My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking. Ingredients 25 m 2servings 715cals 1/3 cup chicken broth  1 tablespoon oyster sauce  1 tablespoon soy sauce, or as needed  2 teaspoons fish sauce  1 teaspoon white sugar  1 teaspoon brown sugar  2 tablespoons vegetable oil  1 pound skinless, boneless chicken thighs, coarsely chopped  1/4 cup sliced shallots  4 cloves garlic, minced  2 tablespoons minced Thai chilies, Serrano, or other hot pepper  1 cup very thinly sliced fresh basil leaves  2 cups hot cooked rice Dire ctions Prep 15m Cook 10m Ready in 25m 1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until we

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat Recipe by: Chris Bellers  Ingredients 1 h 20 m 6servings 328cals 2 tablespoons ghee (clarified butter)  1 onion, finely chopped  4 cloves garlic, minced  1 tablespoon ground cumin  1 teaspoon salt  1 teaspoon ground ginger  1 teaspoon cayenne pepper  1/2 teaspoon ground cinnamon  1/4 teaspoon ground turmeric  1 (14 ounce) can tomato sauce  1 cup heavy whipping cream  2 teaspoons paprika  1 tablespoon white sugar  1 tablespoon vegetable oil  4 skinless, boneless chicken breast halves, cut into bite-size pieces  1/2 teaspoon curry powder  1/2 teaspoon salt, or to taste (optional)  1 teaspoon white sugar

This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too." Recipe by: Dianna Brown-Brenny Ingredients 6 h 5 m 4servings 149cals 1 (1.25 ounce) package dry taco seasoning mix  1 cup chicken broth  1 pound skinless, boneless chicken breasts Directions Prep 5 m Cook 6 h Ready in 6h 5 m 1. Mix chicken broth and taco seasoning in a bowl. 2. Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken. 3. Cover and cook on Low for 6 to 8 hours. Shred chicken to serve. Footnotes Easy Cleanup Try using a liner in your slow cooker for easier cleanup. source: www.allrecipes.com

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust. Recipe by: Chef John  Ingredients 1 h 4servings 471cals 4 skinless, boneless chicken breast halves  salt and freshly ground black pepper to taste  2 eggs  1 cup panko bread crumbs, or more as needed  1/2 cup grated Parmesan cheese  2 tablespoons all-purpose flour, or more if needed  1 cup olive oil for frying  1/2 cup prepared tomato sauce  1/4 cup fresh mozzarella, cut into small cubes  1/4 cup chopped fresh basil  1/2 cup grated provolone cheese  1/4 cup grated Parmesan cheese  1 tablespoon olive oil Directions Prep 25 m Cook 20 m Ready in 1h 1. Preheat an oven to 450 degrees F (230 degrees C). 2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken th