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Pecan Chicken Tenders

29 Sep

Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.
Yield: Makes 6 to 8 servings


  • 1  cup  pecan halves
  • 1 1/2  cups  all-purpose baking mix
  • 1  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1  (18.4-oz.) package boneless, skinless chicken breast tenderloins
  • 2  large eggs
  • 1/2  cup  buttermilk
  • Vegetable cooking spray
  • Garnish: green onion curls


Place pecans in a single layer in a shallow pan.
Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.

Rosemary Chicken Salad Sandwiches

23 Sep


  • 3  cups  chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3  cup  chopped green onions
  • 1/4  cup  chopped smoked almonds
  • 1/4  cup  plain fat-free yogurt
  • 1/4  cup  light mayonnaise
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  Dijon mustard
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 10  slices whole-grain bread


Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

Chicken and Biscuits Casserole

15 Sep


    • 2 cups cubed cooked chicken
    • 10 oz. cooked broccoli
    • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    • 1/4 cup chopped onion
    • 1/4 cup sour cream
    • 1/2 cup shredded Cheddar cheese
    • 1 1/2 tsp. Worcestershire sauce
    • 1 dash curry powder
    • 8 oz. refrigerated biscuits
    • 1/4 sour cream (for topping)
    • 1 egg (for topping)
    • 1 tsp. celery seed (for topping)
    • 1/2 tsp. salt (for topping)


PREHEAT oven to 375 degrees.
COMBINE first 9 ingredients and pour into a lightly greased 1 1/2 quart casserole dish.
BAKE for 20-25 minutes, or until hot and bubbly.
SPRINKLE top of hot mixture with cheese.
CUT biscuits into halves and arrange over the top.
MIX sour cream, egg, celery seed, and salt to make topping; sprinkle over top of biscuits.
RETURN to oven, and continue baking 25-30 minutes, until biscuits are cooked and browned.

White Chicken Chili

14 Sep

A delicious chicken chili for the slow cooker, made with chicken, beans, and other ingredients.


1 lb chicken, cut up into small chunks (I like to use boneless breasts for their “ease” and lower fat content)
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannellini), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, optional or ‘to taste’ (depending on how much heat you like!)


In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don’t want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.

Mediterranean Stuffed Chicken Breasts

10 Sep


Yield: 8 servings (serving size: 1 stuffed chicken breast half)


1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts


Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Chicken Soft Tacos

9 Sep

Prep Time: 10 minutesCook Time: 5 minutesYield: Serves 4Cost per Serving: $2.32


  • 1  small red onion
  • 1  large tomato
  • 1  avocado
  • 1  pound  precooked boneless, skinless chicken breast
  • 1/4  teaspoon  chili powder
  • 1/4  teaspoon  garlic powder
  • 1  tablespoon  olive oil
  • 4  6- to 8-inch flour tortillas
  • 1/4  cup  low-fat shredded Cheddar
  • 1/2  cup  salsa


Dice onion, tomato and avocado; toss together in a bowl. Cut chicken into strips. Sprinkle chicken with chili powder and garlic powder. Warm olive oil in a large skillet and sauté chicken until heated through, about 2 minutes. Remove chicken from skillet and divide among tortillas. Top chicken with onion mixture, Cheddar and salsa. Serve immediately.

Easy Cheesy Slow Cooker Chicken

5 Sep


6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup


Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours.

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