Chicken, Chicken, and More Chicken

[mos]

good thing it’s a versatile meat! LOL!:027:

Mediterranean chicken salad sandwich

Mexican-style butterflied chicken, refried beans, and Spanish rice

Southwestern chicken-avocado salad

Spanish rotisserie chicken with olives, peppers and paprika, leftover beans and rice

Spicy lime chicken pasta and broccoli

Sweet onion and herb grilled chicken, and veggie-rice stir fry

Mediterranean chicken salad sandwich (yep! I’m finishing how I started! LOL!)

[HSLINKS]

I like thighs they have more flavor, and easier for kids to work with.

mustard chicken
i dip chicken thighs in guldens or dark mustard, then roll in bread crumbs .. bake yumm
it doesn’t come out mustardy either, but does get a nice crust on it, without frying

stuffed chicken
thighs .. lay flat on cutting board, take knife and cut to bone, then carefully cut around the bone so you have a flat piece of chicken.

thanksgiving style:
deboned chicken
stuffing
cranberry sauce
soaked round toothpicks
flip chicken to cut open side, put in stuffing, roll and poke in toothpicks
take the canned cranberry sauce and place on top of the chicken about half way through the cooking time ..

cordon blue style: (chicken, cheese & ham)
i have the deli slice some black forest ham a little thicker than for sandwiches
swiss cheese (preslice is fine)
deboned chicken
soak some round toothpicks in water
bread crumbs
mustard, or egg
cayenne
flip to open cut side, lightly sprinkle with a little cayenne, cut the ham in 1/2 place inside the chicken then the cheese, then the other half .. roll, dip in egg (or mustard), dip in breadcrumbs, poke in toothpick to hold shape .. bake

greek stle chicken:
deboned chicken
basil
feta
spinach leaves (can use a bit of canned squish and chop)
flip to open cut side of chicken sprinkle with basil, a layer of spinach leaves (if kids are not crazy about them chiffonade them so they have less). put in feta cheese, roll and pin with toothpicks

ria

[momof5]

if i made chicken that much in a week my husband would complain he really isnt that crazy about it at all. i on the other hand love it
can i have your mediteranian chicken salad recipe

[HSLINKS]

yep my guys whine too .. I don’t serve it every meal but sometimes having a bunch of different recipes help ..

cooking chicken ethnic style helps –

I love it in Indian dishes and soups

I have found that if its mexican chicken they don’t seem to count it as chicken lol .. so making taco type meal, or add some hot sausage to it and make with corn bread etc they ignore the fact it has chicken in it ..

same thing with chinese – if we are at the restaurant they will grab chicken that is spicey etc and never even mention ewww chicken ..

oh and if its made with gravey and biscuits … i added cheese and garlic to the biscuits, then made gravey with marked down mushrooms & chicken – no complaints

ria

[rtebalt]

Mos, I want ALL of those recipes! 🙂 Pretty please! 🙂

[mos]

absolutely!

it makes a bunch, so I can get two dinners and four lunches for the week!
Mediterranean Chicken Salad
Mayonnaise
2 small garlic cloves
1/8 tsp salt
1/4 cup regular or light mayonnaise
1/4 cup regular or nonfat plain yogurt
1/2 tsp Dijon mustard
Sandwiches
2 cups shredded leftover chicken
1/2 cup quartered artichoke hearts, halved
3 tbs sliced shallots or onions
2 tbs halved Nicoise or Kalamata olives
2 tbs quarterd large pimiento-stuffed green olives
2 tbs extra-virgin olive oil
12 slices Italian bread
12 thin slices tomato
Place garlic on cutting board.

Sprinkle with salt. Mash garlic and salt using side of chef’s knife to create paste. Combine mashed garlic and salt with all remaining mayonnaise ingredients in small bowl.

Gently toss chicken, artichokes, shallots and olives in large bowl. Stir in mayonnaise mixture. Lightly brush about 1/2 tsp of the oil over each bread slice.

Top 6 slices of the bread with chicken mixture, tomatoes and remaining bread. 6 sandwiches = about 295 calories.
hope you like it!

[mos]

I just posted one above for Momof5. here’s the rest…
Mexican-Style Butterflied Chicken
2 tbs finely chopped onion
1 1/2 tbs chili powder
1 tbs ground cumin
1 tbs lime juice
1 1/2 tsp minced garlic
1 1/2 tsp ground New Mixico chilies or Hungarian paprika
1 tsp coarse salt
1 1/2 tbs olive oil, divided
1 3-lb whole chicken
8 lime wedges
Combine all ingredients except oil, chicken and limes in small bowl. Stir in 1 tbs of the oil to form wet paste.

Place chicken, breast-side down, on cutting board. With sharp kitchen scissors, cut down one side of backbone, cutting through rib cage. Cut down other side of backbone, remove and discard backbone.

Turn chicken breast-side up. Flatten with the heel of your hand. Place in glass (not metal) baking pan.

Generously rub marinade over both sides of chicken and under skin. Cover and refrigerate 8 to 24 hours. Heat grill.

Grill chicken with marinade skin-side down, covered, over medium-high heat or coals 5 minutes or until skin begins to color and grill marks form. Turn. Grill an additional 5 minutes.

Reduce heat to medium-low. Grill, covered 30 minutes or until no longer pink and internal temperature reaches 170 degrees F, basting once or twice with remaining 1/2 tbs oil. Remove chicken.

Cover loosely with foil. Let stand 10 minutes before carving. Serve with lime wedges.

4 servings = about 360 calories.

Southwestern Chicken-Avocado Salad
1 tsp chicken or steak seasoning blend
1/2 tsp ground cumin
1 lb boneless skinless chicken breast halves
8 tbs light olive oil vinaigrette, divided
1/4 cup chopped cilantro
1 tbs lime juice
6 cups mixed salad greens
1/3 cup thinly sliced red onion
1 avocado, diced
1 Anaheim chile, veins and seeds removed, thinly sliced
1/2 cup light or fat-free sour cream
1 lime, quartered, if desired
Combine seasoning blend and cumin in small bowl.

Sprinkle over both sides of chicken, pressing gently to adhere. Heat 2 tbs of the vinaigrette in medium skillet over medium heat until hot. Cook chicken 7 to 10 minutes or until no longer pink in center, turning once.

Remove chicken. Cover loosely with foil. Let stand 5 minutes before thinly slicing.

Whisk remaining 6 tbs vinaigrette, cilantro and lime juice in smal bowl. Arrange greens, onion, avocado and chile on serving plates. Drizzle with dressing.

Arrange chicken over salad. Top with sour cream. Serve with lim wedges, if using.

4 servings = about 290 calories.

Spanish Rotisserie Chicken with Olives, Peppers and Paprika
1 deli rotisserie chicken
1 red and/or green bell pepper
1 slice red onion
1 cup pimiento-stuffed green olives
1/4 cup julienned oil-packed sun-dried tomatoes
2 tsp oil from sun-dried tomatoes
2 tsp paprika
1/2 tsp dried marjoram
1/4 cup slivered almonds
Heat oven to 500 degrees F. Cut up chicken. Place in 13 X 9-inch baking pan.

Bake 7 minutes. Meanwhile, cut peppers into 3/4-inch pieces. Corsely chop onion.

Toss in medium bowl with all remaining ingredients except almonds. Distribute pepper mixture around chicken sprinkle with almonds. Bake 8 minutes or until internal temperature of chicken reaches 165 degrees F.

4 servings = about 505 calories.

Spicy Lime Chicken Pasta
4 oz thin whole wheat spaghetti
3 tbs light soy sauce
2 tbs lime juice
1 tbs sugar
1 tsp grated lime peel
1/4 to 1/2 tsp crushed red pepper 2 tsp canola oil, divided
12 oz bonless skinless chicken breast halves, cut into thin strips
1 red or yellow bell pepper, thinly sliced
1 onion, thinly sliced
3 oz fresh snow peas
1/4 cup toasted slivered almonds
Break spaghetti in half.

Cook according to package directions, omitting any salt or fat. Meanwhile, combine soy sauce, lime juice, sugar, lime peel and crushed red pepper in small bowl. Heat large nonstick skillet over medium-high heat until hot.

Add 1 tsp or the oil. Heat until hot. Cook chicken 2 to 3 minutes or until no longer pink in center, stirring constantly.

Remove chicken. Heat remaining 1 tsp oil in same skillet until hot. Cook bell pepper and onion 2 to 3 minutes or until crisp-tender, stirring constantly.

Add snow peas. Cook 1 minute, stirring constantly. Add spaghetti, chickenand 1 tbs of the soy sauce mixure.

Toss until well-blended. Remove from heat. Top with remaining soy sauce mixture.

Sprinkle with almonds. 4 servings = about 320 calories.

Sweet Onion and Herb Grilled Chicken
Marinade
1 large sweet onion, chopped
1 cup lightly packed fresh basil leaves
1/2 cup lightly packed coarsely chopped fresh Italian parsley
3 tbs olive oil
2 tbs sherry vinegar
2 tbs minced garlic
Chicken
1 1/4 lb boneless skinless chicken breast halves
1 lb boneless skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1/3 cup chopped fresh basil
Blen onion and 2 tbs water in blender until smooth, adding additional 1 tbs water if necessary.

Strain through fine strainer into small bowl, pressing with spatula to extract juices. Discard pulp. Return juice to blender, along with all remaining marinade ingredients.

Blend until smooth. Reserve 1/4 cup of the marinade. Cover and refrigerate.

Pour remaining marinade in large resealable plastic bag. Add chicken, turning to coat. Refrigerate 6 to 8 hours or overnight, turning occasionally.

Heat grill. Remove chicken from marinade. Discard marinade.

Sprinkle chicken with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Sprinkle chicken with chopped basil.

Serve with reserved marinade. 6 servings = about 280 calories

well, there you have it! lol! since most of you cook for more than one person, i posted the full-size recipe from when i was married and dd was at home.

except for the rotisserie chicken (leftovers to the freezer for recycling in one way or another), i cut the recipes in half and have dinners and lunches. hope you like them!!!

[rtebalt]

Oh Wow! These sound sooooo delicious!!!! Thanks so much!

I can’t wait to try them all! (Hubbie just bought a 10lb bag of frozen chicken breasts at Sams. 🙂 Now I’ve got some new recipes to try! This thread is definitely going into favorites!

[mos]

just remember to buy my book (where I’ll thank all my buddies for trying and approving the recipes on the first page)! LOL! just kidding!

I’ll probably work out some deal with Liss for everyone here;-) I can’t give out all of my secrets;-)

[Author]

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