Tuesday, April 14, 2009

panko garlic chicken

I have to admit that the crock pot dinner I started this morning...did not make it until 6pm tonight :( The chicken was about the size of a 1/2 dollar, after I opened the lid. OMG what happened?? It turned black & shrunk & was to tough to eat, so I had to throw it all away! So....thank god I had some more chicken in the fridge at this point, so I put together this recipe from Recipezaar with panko breadcrumbs. I served with chicken & broccoli rice.

~5 tablespoons butter
(I used light)
~2 cloves garlic
, minced (I used 3 cloves)
~3/4 cup panko
(I also added some italian breadcrumbs in the mix)
~1/4 cup freshly shredded parmesan cheese
(I used 1/3 reduced fat)
~1 tablespoon finely chopped fresh parsley
~salt and pepper (I added some pepper)
~1 1/4-1 1/2 lbs boneless skinless chicken breasts

In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.

Monday, April 13, 2009

dijon chicken

WOW this was soooo good! I had some chicken, and my mom gave me a Taste of Home magazine this past weekend with this recipe in it...We had all the ingredients already, so I thought I would give this a try. The sauce is a little tangy, and went perfect with the white rice ;)

~1/3 c. prepared Ranch salad dressing (I used Hidden Valley light ranch)
~1 tbsp. Dijon mustard
~2 boneless skinless breasts (or 4 thin sliced)
~2 tbsp. light butter or margerine
~3 tbsp. white wine or chicken broth
~Hot cooked pasta or white rice (I used basmati rice & substituted chicken broth for the water)

In a small bowl combine the ranch dressing & the dijon mustard; mix & set aside.
In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until chicken juices run clear. Remove chicken & keep warm (I cut in strips after it had been cooked)

Add wine to skillet; cook over medium heat for 2 minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook & stir until heated thru. I added the chicken strips back to the pan & mixed all together with the sauce. Serve over rice or pasta; sprinkle with reduced fat parmesan cheese if desired ;)

Wednesday, April 8, 2009

whole wheat tortellini in tomato cream sauce

Yum! I made this tonight, because I thought we should have a meat-free dinner. I love these little wheat tortellini's! BTW, they now have whole wheat ravioli's with chicken & prosciutto in the refrigerated section of the grocery store!

~1 (28 ounce) jar tomato pasta sauce
~1 c. half-and-half
~2 cloves garlic, pressed
~1/2 teaspoon salt (I omitted)
~1/4 tsp. black pepper
~1/8 tsp. ground nutmeg
~1 tbsp. dried basil
~1 (9 ounce) package of 100% whole wheat three cheese tortellini)

~1/8 cup freshly grated Parmesan cheese

In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for 45 to 50 minutes; do not boil.

Bring a large pot of lightly salted water to a boil. (Spray olive oil cooking spray in pot of water to prevent sticking) Add pasta and gently boil for 7 to 9 minutes or until al dente; drain.

Toss pasta with sauce and Parmesan cheese. Serve immediately ;)

Wednesday, April 1, 2009

basil chicken in coconut-curry sauce

mmmmm!!! This was different, and so good! Especially the next day for leftovers at lunch ;) I love curry...so I thought I would give this a try. I found this in my Better Homes & Gardens cook book.
~4 skinless, boneless chicken breasts (I used 4 thin sliced)
~2 tsp. curry powder
~1/2 tsp. salt
~1/2 tsp. cracked black pepper
~1/4 tsp. chili powder
~1 large red onion, chopped
~5 cloves garlic, minced
~2 fresh jalapeno peppers, seeded & finely chopped
(I omitted & used 1/2 tsp. red crushed pepper)
~1 tbsp. extra virgin olive oil
~1 13 1/2- 14 oz. can unsweetened coconut milk
(I used lite coconut milk)
~1 tbsp. corn startch
~3 tbsp. snipped fresh basil
~1 tsp. grated fresh ginger (I used the jarred kind)
~3 cups hot cooked rice (I made 1 cup uncooked)
Cut chicken pieces into 1 inch pieces. Place chicken in a med. bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili pepper. Sprinkle spice mixture over chicken & toss to coat evenly. Cover & marinate in frig for 1-2 hours. (I just placed everything in zip loc freezer bag & left for an 1/2 hour while I prepared everything else.
Coat large wok or skillet with cooking spray. Stir in onion, garlic & jalapeno's in hot oil over med-high heat for 2 minutes. Remove onion mixture & add chicken, cooking until no longer pink. (add more evoo if necessary). Remove chicken from wok (I skipped this step).
Combine cocnut milk & cornstarch. Carefully add to the wok. Cook & stir until slightly thickened & bubbly. Return chicken & onion mixture to wok. Add basil & ginger. Cook & stir about 2 minutes more or until heated thru.
Serve over hot cooked rice;)

chicken + broccoli asiago stuffed shells

I found this recipe when I googled chicken + broccoli. Chad had been complaining of heartburn from all the tomato & onion I have been cooking with lately...oops, :( I sort of messed up the recipe because I started cooking at about 8pm after the gym, and I was starving! So I wasn't paying attn...I accidently added ALL of the cheese sauce to the broccoli & chicken mixture instead of seperating it...so next time I will remember that ;)

~2 cups frozen chopped broccoli, thawed (I cooked first)
~2 cups chicken, shredded (I boiled & placed in food processor with broccoli)
~1/4 cup shredded Parmesan cheese (I used the Kraft reduced fat)
~1/4 cup six cheese Italian cheese
~21 jumbo pasta shells, cooked and drained
~Asiago Cheese Sauce (recipe below)

In a large bowl, combine the 1 cup cheese sauce, broccoli, chicken and cheeses. Spoon into pasta shells.

Pour a layer of cheese sauce in a 13X9 inch baking dish, lay stuffed pasta on top. Top with rest of cheese cause. Top with shredded italian cheese.

Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Top with parmesan cheese, and serve ;)

Asiago Cream Sauce:
~2 1/4 cups heavy cream, divided (I used fat free 1/2 & 1/2)
~1/4 cube chicken bouillon, crumbled (I used 1 tsp. granules)
~3/4 cup grated Asiago cheese
~1/2 tablespoon cornstarch
~2 tablespoons butter (I used light)

~parsley flakes

In a medium saucepan, bring 2 cups cream + butter to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, add remaining 1/4 cup cream and parsley flakes. Heat through.