Baked Chicken Bundles

Sometimes, you need to spend a little more time in the kitchen preparing a special dinner for family and friends.  Those recipes that take a little extra time are well worth the effort.  Chicken Bundles is a recipe I have tried several times over the years.  This is very easy, and the best part it can be made ahead.  Your looking at about 582 calories, however, if you use an imitation butter, you can save about 30 calories.  The only thing left is a quick salad.   

                                           



Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Serves: 8

1 (5-ounce) package RICE-A-RONI Chicken Mushroom Flavor
8 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup milk
1/2 cup dry bread crumbs
1/4 cup margarine or butter, melted
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper

Heat oven to 375 F.
In large skillet prepare RICE-A-RONI as package directs. Let cool 10 minutes. 
Pound each chicken breast half to 1/4-inch thickness. 
Spoon 1/3 cup prepared RICE-A-RONI on each chicken breast half.
Roll up chicken to completely enclose filling; secure with wooden
toothpicks.
Dip chicken in milk; roll in bread crumbs.
Arrange in 13 x 9-inch glass baking dish; set aside. 
In small bowl, combine margarine, thyme and pepper; drizzle evenly over chicken. 
Bake 40 to 45 minutes or until chicken is done. 
Remove wooden toothpick before serving.

Chicken Cacciatore

The secret is out!  My chicken cacciatore recipe was given to me by a chef from Rome, Ugo, over 30 years ago.  I've been making chicken cacciatore this way for over 30 years and it comes out perfect every time. If you google for chicken cacciatore recipes, you'll get a lot of recipes that are very similar, but none of the recipes I saw told the secret to making a great chicken cacciatore.

As you all know, I'm all about quick & easy.  This meal can be made in 30 minutes (multi-tasking required).  To make it go a little faster, instead of using whole chickens just get the thighs and drumsticks.  They do not have to be boned.  The recipe will serve 10, which is about 230 calories per serving.  

Serving suggestions:  Serve over any kind of pasta or rice.

And the secret?? is in step 2.  Bake out the fat and moisture.

Amount	Unit	Ingredient	Preparation
5	Each	Chicken Thighs
5	Each	Chicken Drumsticks
3	Tablespoons	Olive Oil
1	Each	Onion	Chopped
2	Each	Bell Peppers	Chopped
3	Cloves	Garlic	Minced
1	Cup	White Wine
1	Teaspoon	Oregano
1	Teaspoon	Sweet Basil
		Salt & Pepper	To Taste
6	Each	Tomatoes	Peeled & Chopped

1.       Wash chicken pieces & pat dry with paper towels.           

2.       Bake chicken in a 350 F preheated oven for about 10 minutes or until some of the
    fat and water bakes out of the chicken

3.       Put the chicken in a colander so all the liquids can drain.

4.       Discard the liquid

5.       Heat olive oil add onion, bell pepper & garlic

6.       Add chicken to onion mixture

7.       Cook another 10 minutes stirring occasionally

8.       Add  wine,  oregano, sweet basil, salt & pepper

9.       Cook another 10 minutes

10.   Add tomatoes & cook another 10 minutes

11.   Transfer to a platter & serve

Glazed Lemon Chicken with Rice

Here we are again, a great easy to do recipe from Betty Crocker.  This can be made in under 30 minutes.  The only thing left is a salad.  Calorie count about 570, if you replace the rice with orzo pasta calories are about 550, and if you use potatoes it comes down to about 350.  (of course, you can't load the potato with lots of butter).  To make things a little easier, try the microwave rice it's done in 90 seconds & you save cleaning another pot.

1/3	Cup	Water
1	Tablespoon	Lemon Juice	From Fresh Lemons
2	Teaspoons	Cornstarch
2	Tablespoons	Honey
1	Teaspoon	Lemon Zest
1	Cup	White Rice	Uncooked Instant
1	Cup	Water
1	Teaspoon	Olive Oil
½	Lb	Chicken Breast	Cut Into 1 Inch Pieces
½	Teaspoon	Salt
3	Each	Green Onions	Cut into 1 Inch Pieces
1	Small	Orange Bell Pepper	Cut Into 1 Inch Pieces

1.  In a 2-cup measuring cup, add 1/3 cup of water, lemon juice, cornstarch, honey & lemon
     zest.  Stir until cornstarch is dissolved; set aside.
2.  Cook rice in 1 cup of water as directed on package; keep warm
3.  Meanwhile, in a 10 inch nonstick skillet, heat oil over medium-high heat.  Add chicken
     & sprinkle with salt.  Cook 2 to 3 minutes stirring frequently until chicken is brown.
     Add onions & bell pepper.  Cook about 2 to 4 minutes more stirring frequently until
     chicken is no longer pink in the center
 4.  Reduce heat to low.
5.  Stir  lemon juice mixture into chicken and stir to coat the chicken.  Cook until slightly
     thickened.

1.    

Curried Apricot Chicken

This is a recipe worth keeping.  It doesn't take much time to prepare, and the results are amazing.  It's not really low cal, (about 430) but every once in a while why not cheat....just a little

 

Amount	Measurement	Ingredient	Preparation
4	5 oz	Chicken Breast	Skinless / Boneless
2	Tablespoons	Olive Oil
½	Cup	Onions	Diced
¾	Cup	Mixed Dried Fruit
¾	Cup	Water
2	Teaspoons	Curry Powder
1	Teaspoon	Lemon Juice
½	Teaspoon	Salt
¼	Teaspoon	Pepper
½	Cup	Apricot Preserves	Low Sugar
1	Tablespoon	Parsley	Minced
2	Tablespoons	Almonds	Sliced & Toasted

   1.  Coat a large skillet with no-stick coating spray; heat over medium-high heat. Cook chicken in hot skillet until golden brown on both sides, about 4 minutes. Remove from skillet.

2.    Heat oil over medium heat in same skillet.

3.    Add onion & cook 5 minutes or until tender

4.    Stir in fruit, water curry powder, lemon juice salt & pepper.  Bring to a boil.  Reduce heat to low.  Return chicken to skillet

5.    Cover & simmer 20 minutes or until internal temperature of chicken reaches 165F

6.    Arrange chicken breasts over rice on serving platter

7.    Stir apricot preserves and parsley into sauce, heat through

8.    Spoon over chicken

9.    Sprinkle almonds on top

Chicken Primavera

It doesn't get much easier than this.  A great recipe from Minute Rice and it's all in one.  This is a meal in less than 30 Min's.  I used mixed vegetables instead of the peas & broccoli and it came out great.  You can keep the chicken breast whole, or cut them into small bit size pieces.  All you need is a salad and your ready to go. The recipe serves 4, and the best part; about 206 calories with only 2 grams of saturated fat.  If you remove the Parmesan cheese, only about 183 calories with only 1 gram of saturated fat. 

Amount	Measurement	Ingredient	Preparation
¾	Lb	Chicken Breast	Boned & Skinned
1	Ea	Onion	Chopped
1	Tablespoon	Olive Oil
1	Cup	Broccoli	Frozen
1	Cup	Peas	Frozen
1	Ea	Carrot	Julienned
13 ¾	Oz	Chicken Broth
½	Teaspoon	Basil
1 ½	Cup	Rice	Instant
¼	Cup	Parmesan	Cheese

1.      Cook & stir chicken & onion in hot oil in large skillet til chicken is browned.

2.      Add broccoli, peas, carrot, broth, basil & pepper; bring to boil. 

3.      Stir in rice.  Return to boil.  Reduce heat; cover. 

4.      Simmer 5 min. Remove from heat.  Let stand 5 min.  Stir in cheese

Chicken, It's Whats for Dinner

There are probably more ways to cook chicken then any other protein.  I love this recipe because I can get a whole meal ready in 30 mins.    The feta cheese is salty, so in most cases you won't need to add salt.  You do want to salt the water for the fettuccine.  You can also sneak some vegetables in with the chicken.  Just make a salad & it's dinner.                             

    Chicken Breasts w/Feta Cheese Sauce


Serving Size  : 4    Preparation Time :0:30
Categories    : Chicken

  Amount  Measure       Ingredient Preparation Method
   
  2      5 oz            Chicken Breast
  1      teaspoon      Margarine
  1      teaspoon      Flour
  1/3  12 ounce      Evaporated Milk
  1/4  cup               Feta Cheese

First put a pot of salted water for the pasta,  Then coat a large non stick skllet with cooking spray; place over medium heat until hot.  Add chicken, and cook 7 min. on each side or until done; set aside, and keep warm.  Melt margarine in a small saucepan over med heat; add flour.  Cook 1 min. stirring constantly with a wire whisk.  Gradually add milk, stirring constantly.  Stir in chives.  Reduce heat to med low, and cook 3 min or until thickened and bubbly, stirring constantly.  Add cheese, and stir until cheese melts.  Spoon over chicken.  Serve over fetuccine