Herbed Risotto with Chicken and Caramelized Onions

Taken from Annie's Eats

1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
3 boneless, skinless chicken breasts
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
2 cups Arborio (medium grain) rice
1 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Ground black pepper

Directions:
Add 1½ teaspoons of the olive oil to a large skillet over medium heat. Add the sliced onion and sugar, stirring to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. Remove the onions to a plate and set aside.

In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer. In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat. Season the chicken breasts with salt and pepper. Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown. Remove from the heat and transfer the chicken pieces to the saucepan with the simmering broth mixture. Let cook until an instant-read thermometer inserted into the thickest part registers 165˚ F or until cooked through (no longer pink). Remove the chicken from the broth and transfer to the plate with the onions.

Add 2 tablespoons of the butter to a Dutch oven set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat. Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add ¾ cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove the pot from the heat, cover and let stand for 5 minutes.

Meanwhile, shred the chicken into bite-sized pieces. Stir the shredded chicken and caramelized onions into the risotto with the remaining 2 tablespoons of butter, lemon juice, parsley and chives. Season with salt and pepper to taste. If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.

Chicken and Sausage Jambalaya

Taken from Confections of a Foodie Bride

1/2 cup vegetable oil
2 medium onions, chopped
2 green bell peppers, chopped
2 tsp salt
1 tsp cayenne
1lb smoked sausage, cut into 1/4 inch slices
1 tsp Tony Cachere’s
1 1/2lb chicken, cut into 1-in cubes
3 bay leaves
3 cups rice
3 cups water
3 cups chicken stock
1 cup chopped green onions

Heat the oil in a large Dutch oven over medium heat. Add the onions, bell peppers, salt and cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides to loosen any browned particles.

Season the chicken with Tony Cachere’s. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water and stock, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

Macaroni Grill's Carmella's Chicken Rigatoni

Taken from Lauren's Kitchen

Butter
8oz baby bella mushrooms
1/2 sweet onion caramelized
8 oz grilled chicken breasts (chunked)
salt and pepper
2t dried basil
4oz of Marsala wine
10 oz heavy cream
12oz rigatoni (cooked)
2oz shredded Parmesan

Melt butter in pan. Saute mushrooms, chicken, basil, caramelized onions salt and pepper. Saute for 2-3 minutes.

Add Marsala wine and cook for 1 minute.

Add heavy cream and bring to a boil for 2 minutes.

Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix.

Sprinkle with shredded Parmesan cheese.

Country Chicken Kiev

Chicken
10-12 chicken cutlets; trimmed and pounded flat
1 stick butter; melted
bread crumbs (mixed with Parmesan, oregano, garlic powder, and pepper)
1 lb imported ham; sliced
3/4 lb Swiss cheese

Sauce
1 stick butter; melted
3/4 cup scallions; diced
1/2 cup white wine

Lay cutlets flat and place ham and cheese on top. Holding together with your fingers, roll overlapping ends together underneath. Dip rolled piece into melted butter and roll in bread crumb mixture. Place rolls on baking pan. Bake at 350 for 45-60 minutes. Baste chicken with sauce while cooking.

Skillet Chicken, Broccoli, Ziti, and Asiago Cheese

Taken from America's Test Kitchen

1 pound boneless, skinless chicken breasts (or thighs) cut into 1-inch squares
salt and ground black pepper
2 tablespoons olive oil
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti
2 3/4 cups water
1 2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse (I left these out)
1/2 cup heavy cream
1/2 cup grated Asiago cheese, plus extra for serving
1 tablespoon fresh lemon juice (1/2 a lemon)

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Crock Pot Coconut Peanut Curry Chicken

Taken from Cara's Cravings: My Life in the Kitchen

Ingredients
10oz boneless, skinless chicken breast, cut into chunks
salt & pepper
1 garlic clove, minced
2 tsp minced fresh ginger
1 tbsp curry powder
1/2 tsp ground coriander
1 jalapeno pepper, minced
1 cup light coconut milk
1/2 tsp coconut extract
4 tbsp peanut butter
juice from 1/2 lime
1 large scallion, chopped
2 tbsp chopped fresh cilantro
additional lime wedges

Directions
Stir together the garlic, ginger, curry powder, coriander, jalapeno, coconut milk, peanut butter, and lime juice. Season the chicken breasts with salt and pepper and place in the crock pot. Pour the sauce mixture over, turn to coat, and cook on low for 6-8 hours. Serve over rice with chopped cilantro, scallions, and lime wedges.

Note: if you have a large crock pot that tends to overcook small portions of food, place your dinner-for-two inside an ovenproof casserole dish with a lid. This will reduce the amount of food surface area exposed to the heat and keep your food nice and moist.

Incredulada Enchiladas

Taken from bakin' and eggs

2 tablespoons olive oil
1 large onion, diced
1 large garlic clove, minced
2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
1 (4 ounce) can diced green chilies
1/4 cup diced jalapeno peppers (optional)
8 ounce block cream cheese, softened
Salt and pepper, to taste
12 (6 inch) flour tortillas
1 cup heavy cream
2 cups shredded Monterrey jack cheese
Cooking spray
Salsa
Sour cream

Directions:

Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.

Heat olive oil in a large skillet and saute onions until they begin to soften and become translucent. Add garlic, chilies and peppers and cook for another 2-3 minutes.

Remove from heat and stir in cream cheese and chicken. Season with salt and pepper.

Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.

Serve with salsa and sour cream.

Yield: 6-8 servings

Basil Chicken Bake

1 ½ lbs. boneless chicken
½ cup mayonnaise
¼ cup chopped fresh basil
1 cup plain bread crumbs
½ cup parmesan cheese
2 Tbls. olive oil
3 cloves garlic, minced or pressed

1. Place chicken in casserole dish
2. Chop basil and add to mayonnaise, mix, then spread onto the chicken.
3. Combine bread crumbs, parmesan cheese, garlic, oil, and salt & pepper
4. Spread on top of the mayonaissed chicken and press lightly
5. Bake at 425 degrees for 18 to 22 minutes.

Maple Rosemary Marinade

1/3 cup balsamic vinegar
1/3 cup maple syrup
1/4 cup olive oil
2 tsp salt
3 Tbsp fresh rosemary
1/2 tsp fresh ground pepper
3 garlic cloves, crushed

Combine ingredients for marinade in large ziplock. Add meat. Marinate for 1 hour- 24 hours.

Dijon-Thyme Chicken

Taken from Lauren's Kitchen

Ingredients

• 1/2 cup butter or margarine, melted (substituted Smart Balance 50/50 spread)
• 3 tablespoons Dijon mustard
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh thyme (used 1 teaspoon dried thyme)
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• bread crumbs, enough to cover all pieces

Preheat oven to 350 degrees.

In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes.

Dip chicken in butter mixture, then coat with bread crumbs.

Place in a greased baking dish.

Bake, uncovered for 30-35 minutes or until chicken juices run clear.

Chicken and Stuffing Casserole

Taken from Telly's Tasty Tidbits

4 b/s chicken breasts, cubed
1 can cream of celery soup
8 oz sour cream
1 package Stove-Top Chicken and Herb stuffing, cooked per instructions on the box
1/2 cup shredded cheddar cheese
1 cup frozen green beans

Directions

• Preheat oven to 350 and spray baking dish with non-stick cooking spray
• Place chicken in bottom of prepared dish
• In a bowl mix soup and sour cream and top on chicken
  
• Add cheese
• Top with prepared Stuffing mixture
• Bake in 350 degree oven for 30-40 minutes or until chicken is done and casserole is bubbling and golden!

Thai Cashew Chicken

Taken from A Mingling of Tastes by Julie

Slice the chicken as thinly as possible so it cooks quickly. Use a very sharp knife and cut at an angle as if you are slicing a flank steak. If you don't have dried chiles, sprinkle in some hot red pepper flakes, since you really should have at least a little heat in this dish. The Thai chili paste is irreplaceable as far as I know. Luckily, you can get it online here and probably in well-stocked markets.

Serves 4

3 tbs. canola oil, divided
1 lb boneless skinless chicken breasts, thinly sliced
salt and ground black pepper, to taste
2 1/2 tbs. Thai chili paste (Mae Pranom brand)
1/2 cup low-sodium chicken broth
1 large red bell pepper, seeded and cut into 1/2 inch pieces
1/2 large onion, cut into 1/2 inch pieces
1/4 cup oyster sauce
1 tbs. sugar
6 dried red chiles (such as chiles de arbol)
Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews)
5 scallions, cut into 1 inch pieces
Steamed Thai jasmine rice, for serving

Heat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken.

Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.

Hash and Eggs

Taken from Cara's Cravings: My Life in the Kitchen

1 medium sweet potato, peeled and cut into 1/2-inch pieces (1/2 lb)
1/4 cup reduced-fat sour cream
2 tsp maple syrup
2 tsp minced chipotle peppers in adobo sauce
1/4 chopped fresh cilantro
1 small onion, chopped
1 greed or red pepper, diced
1.5 cups diced, cooked chicken
1/2 teaspoon salt
Freshly ground pepper to taste
4 eggs

1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for about 10 minutes. Drain.
2. Transfer 1/2 of the mixture to a large bowl; mash. Stir in sour cream, maple syrup, chipotle peppers, and cilantro. Add the remaining unmashed potatoes and stir gently to mix. Set aside.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and peppers, and cook, stirring often, until softened, 2 to 3 minutes. Add chicken, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
4. Gently combine onion mixture with sweet potatoes.
5. Gently beat eggs in a separate bowl.
   
6. Turn mixture onto nonstick skillet. Pour eggs over top and cook until bottom is lightly browned, pressing down with a spatula, about 4 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 4 minutes longer.
   

Chicken Crescent Pockets

Taken from yum.

6 oz. cream cheese, softened
2 tbsp butter, softened
3 cups cubed cooked chicken
1 tbsp chopped fresh chives (or onion)
1/2 tsp salt
fresh ground pepper to taste
1 tbsp milk
1 tbsp ranch dressing
2 (8 oz) cans refrigerated crescent rolls
2 tbsp melted margarine or butter
2 tbsp freshly grated Parmesan

Heat oven to 350 degrees. In medium bowl, combine cream cheese and butter; beat until smooth. Add chicken, chives, salt, pepper, milk and ranch. Mix well.
Separate dough into rectangles mound chicken mixture onto dough. For regular sized pockets, place chicken on one half of dough and fold remaining dough over top. Pinching edges to seal. For jumbo pockets, cover one rectangle with mixture and top with another, pinching edges to seal. Brush tops with melted butter, sprinkle with salt and Parmesan. Bake for 15-20 minutes.

Citi's Chicken

Taken from Good Things Catered

Ingredients:

6 chicken thighs
6 chicken drumsticks
1 egg
1 c. yogurt
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don't use alch.)
2 tsp salt (I love Lawry's garlic salt for this)
2 tsp freshly ground pepper
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano

Directions:

• Clean and pat dry chicken pieces.
• Place chicken into a large freezer bag.
• In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
• Pour mixture over chicken and seal bag.
• Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.-Marinade chicken at least one hour and up to 24.
• Preheat even to 400 degrees.
• In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
• Remove from bowl of food processor and place in a shallow dish or wide bottomed bowl.
• Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
• Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
• Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
• Repeat with all pieces of chicken.-Reduce oven temperature to 350 degrees and place baking sheet in oven.-Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

Chicken Tikka Masala

From the Clay Oven in Irvine, CA

Masala
3 Tbsp olive oil
2 cups chopped onion
1 1/2 tsp cumin seeds
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp ground coriander
3 cups chopped tomatoes (about 3 medium)

Heat oil in heavy large saucepan over medium-high heat. Add onions and cumin seeds and saute until onions are golden, about 12 minutes. Add garlic and ginger; stir 1 minute. Add coriander; stir 15 seconds. Add tomatoes; reduce heat to medium and simmer until chunky sauce forms, about 6 minutes. Season to taste with salt and pepper.

Chicken Tikka
1/4 cup plus 1 Tbsp olive oil plus additional for brushing
2 Tbsp fresh lemon juice, divided
1 tsp salt, divided
3/4 tsp cayenne pepper , divided
1/2 tsp dry mustard powder, divided
2 lbs skinless boneless chicken breast halves, cut into 1 1/2 inch cubes
1 cup plain nonfat yogurt
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp garam masala


Whisk 1/4 cup olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/2 tsp cayenne, and 1/4 tsp dry mustard in large bowl. Add chicken cubes; toss to coat. Cover and chill 30 minutes, tossing occasionally.

Whisk next four ingredients with 1 Tbsp olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp cayenne, 1/4 tsp dry mustard in large bowl. Add chicken mixture; toss. Cover and chill 3 hours, tossing occasionally.

Preheat oven to 375. Thread chicken pieces onto 6 metal skewers, dividing equally. Brush grill pan with oil; heat over medium-high heat. Working in batches, if necessary, grill chicken with marinade still clinging until dark brown, about 2 minutes side. Transfer to rimmed baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes.

Rewarm onion-tomato masala. Divide sauce among plate. Place one skewer on each plate.

Chicken Ritz

Taken from A Little of This, A Dash of That

Ingredients:
4 boneless skinless chicken breasts--fat trimmed
1 1/2 sleeves of Ritz crackers crunched up
1 stick of melted butter
Italian Seasoning
Parmesan Cheese
Garlic Salt


Pre-heat oven to 350.

Melt butter in a bowl large enough to place your chicken breasts in.

Combine crunched up Ritz crackers, spices, Parmesan cheese and garlic salt on a plate. Adjust to taste

Dip each chicken breast in the melted butter, then coat with the Ritz cracker mixture. Place in a casserole dish. Once finished dipping all your chicken, pour some of the remaining butter over top of the chicken. I also sprinkle some extra cheese over top. Bake in preheated oven uncovered for approximately 40 minutes.

Chicken Cordon Bleu

Taken from allrecipes.com

INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Garlic and Citrus Chicken

Taken from Giada De Laurentiis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twinePosition the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Taken from AmbersKitchen

Bourbon Chicken

(Source: RecipeZaar.com)

Ingredients:
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

My modifications:

-I only used 2 chicken breasts because that is all I had thawed. But I kept all the sauce ingredients the same as the original recipe so I would have plenty of sauce for my rice.

- I ended up using a slurry (cornstarch and water) to help thicken the sauce because I preferred it to be a thicker consistency.