Cooking Chicken for use later

One method I have found to work Beautifully for preparing Chicken for use in such things as, Enchiladas or Chicken Salad or Chicken Broccoli Casserole etc. Is the Following:

Put your chicken fresh or frozen into a crock pot.

Cover with Water (or Water and Chicken Stock, or Water and Veg. stock.)

Cook 6 hours on High or 8 hours on Low

The chicken will be so moist!! And, with the addition of Stock, nicely seasoned and yummy.

If you need your chicken done much faster you can boil on the stove for about 20 min for Chicken Tenders and longer (check for doneness) for full or half breasts.

My girls would not eat the Enchiladas I made the other night using this method, so I just pulled out 4 of the chicken Tenders (I use those most!) and put them on plates for the girls with some rice, and they had their dinner without me having to make an entirely separate meal for them!

I really prefer these methods over Microwave or baking when using Chicken in something else just to avoid the hard spots and dryness.

One Dish Chicken and Stuffing Bake

This one came from someone in San Jose! (it's probably also a Campbell's soup recipe!)

Pre-heat oven to 375

1 pkg of stove top stuffing mix for chicken

Stir: Stuffing Crumbs with packet and 1 1/2 C. hot water and 1/4 C. butter cut up and set aside

Place 4 boneless skinless chicken breast halves in a square baking dish

mix 1 can of cream of mushroom or cream of chicken soup with 1/3 Cup sour cream

Pour mixture over chicken and top all with stuffing mixture

Bake for 35 to 45 min or until chicken is done.

One Dish Chicken and Rice Bake

Campbells Soup Recipe

Pre-heat oven to 375

1 Can campbells cream of mushroom soup

1 cup Water

3/4 Cup uncooked regular white rice

1/4 t. paprika

1/4 t. pepper

4 skinless boneless chicken breast halves

in a 2 Qt. shallow baking dish combine soup, water, rice, paprika and pepper.

Place chicken on top of rice mixture and sprinkle on additional paprika and pepper.

COVER

Bake for 45 min or until done.

Crock Pot Coq au Vin

I got this recipe out of a magazine a few years ago. I wish I would have written down when and where so that I could give them credit, because they deserve it! It's soooooo good!!

FYI, for my large crock pot and equally large family I usually double this recipe.

Ingredients:

2 slices thick-cut bacon chopped

4 oz sliced mushrooms

1/2 C. frozen white pearl onions (I have substituted fresh and it works too)

2 chicken legs

2 chicken thighs (I have done this with bone in, and bone out, skin on and skin off all work)

1/4 t. Salt

1/2 C. coarsely chopped carrots

1/2 C. coarsely chopped celery

2 T. flour

1 t. thyme

1 C. dry white wine. (I substitute Chicken stock)

Proceedure:

Cook bacon in a large skillet till crisp.

(while the bacon is cooking add salt and pepper to the chicken and set aside)

with a slotted spoon remove bacon to the crock pot.

add the mushrooms and onions to the crock pot

Cook the chicken in the bacon drippings till brown on both sides and add to pot.

Add the carrots and Celery to the skillet with the drippings and cook for 4 to 5 min

until crisp tender, stirring occasionally.

Stir in Flour and Thyme and cook 2 min stirring constantly.

remove from heat and add the wine stirring to scrape up any browned bits from the bottom of the skillet.

Add all to the crock pot.

cover and cook on Low for 6 hours.

NOTES: I find that if I use skin on chicken there is too much fat in the pot and I have to scoop it out before i can eat it. So, generally, I get skinned pieces or pull it off myself. I also dislike pulling out the bones....so I get boneless and skinless....yes, I know, it sounds lazy but I have better things to do really!

This is good served with mashed potatoes or rice or noodles!

I brought home some Herbs de Provence from Paris and I usually add a teaspoon of that with the Thyme from the garden.

Pad Thai

This is from a little Thai cook book I got on sale a while ago! It turned out great!



8 ounces uncooked rice noodles, 1/8 inch wide
2 T. rice vinegar
1.5 T. fish sauce
1-2 T. lemon juice
1 T. katsup
2 t. sugar
1/4 t. red pepper flakes
1 T. peanut oil
1 boneless skinless chicken breast finely chopped (I used 2 and omitted the shrimp)
2 green onions, thinly sliced (one more reserved for garnish)
2 cloves of garlic minced
2 C. fresh bean sprouts
3 oz. small raw shrimp peeled and devained
3/4 C. shredded red cabbage
1 med. carrot shredded
3 T. chopped fresh cilantro
2 T. chopped unsalted dry roasted peanuts. (I used lightly salted it was all I could find)
lime wedges

Directions:
Place noodles in a bowl and cover with lukewarm water; let stand for 30 min or more till soft.
During this time:
Prepare all ingredients as listed above.
Mix together:
Rice vinegar
fish sauce
katsup
lemon juice
sugar
red pepper flakes
Set aside

Mix in med. bowl:
Cabbage
Carrots
Cilantro
Peanuts
Set Aside
(NOTE: I added the juice of half a lime to this salad)

When noodles are soft drain and set aside. THEN:
Heat Oil in Wok or non stick skillet over Med-High Heat.
Add:
Chicken
Green Onions
Garlic
Cook till chicken is done
Stir in Noodles and cook 1 min
Add Bean Sprouts and shrimp cook about 3 min till shrimp is pink and opaque.
Stir in Fish sauce mixture Toss to coat evenly and cook 2 min more.
Remove to a bowl and saute Lime wedges in the pan to add some color. Add reserved green onion for garnish.

Serve with the Cabbage Salad (I preferred it all mixed together!)

White Chicken Chili

6-7 cooked and shredded chicken tenders (I cook in olive ol and season with salt and peper)
1/2 half large onion chopped
1 16 oz. chicken broth
1 regular/large can green enchilada sauce
1 small can green chilis
1-2 limes (juice)
1 16 oz. sour cream
4-5 cans great northern beans (drained and rinsed)

Crock pot on low 6 hours
-Cook everything but the beans
-After 4 hours add the beans

OR

Cook on high 3-4 hours
-Combine everything except beans
-Add beans after 1 1/2 hours

*Enjoy with tortilla chips, shredded cheese (colby jack), and sour cream

Baked Chicken and Rice With Black Beans

Photo: William Dickey; Styling: Rose Nguyen

Ingredients

• 1 (10-oz.) package yellow rice mix (I did a 5 oz pkg to cut down on carbs and it was just enough rice)
  
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped carrot
• 1/2 cup chopped zucchini
  
• 1 tablespoon olive oil
• 2 cups cubed cooked chicken
• 1 (15-oz.) can black beans, drained
• 1 (10-oz.) can diced tomatoes and green chiles, undrained (I used a regular can of tomatoes and a small can of diced green chili's)
  
• 2 cups (8 oz.) grated Monterey Jack cheese (I used colby Jack)
  

Preparation

1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Meredith Baldwin, Lawrenceville, Illinois, Southern Living, FEBRUARY 2009

Chicken Enchiladas

Just thinking about these makes me wanna go have some!

Chicken Enchiladas:
Pre-heat oven to 425

Mix together
3 C. shredded cooked chicken
1 t. Salt
1 small can chopped green chili's
1 small can corn drained-optional
1/2 can black beans rinsed-optional
Set aside

Combine in a good sized bowl
20 Oz. can of Enchilada Sauce (I use mild, you have my permission to get the spicy stuff as long as I don't have to eat it)
small can of evaporated milk
Set this mixture near your stove.

Heat some oil in a med skillet
When it's hot, fry up 12 Corn Tortillas for a few seconds on each side.
Place each tortilla into the sauce mixture till done

When done Carefully Take the tortillas one by one out of the sauce and fill with approx. 1/4 cup of the chicken mixture. Roll and set in 9x13 pan.
Pour the remaining sauce over the rolled up tortillas in pan.
Sprinkle with 2 C. Cheddar/Monterey Jack mixture of cheese
Bake for 15 min till pan is bubbly and heated through.
Serve Hot with Spanish Rice, beans, or sour cream!

Mom's chicken Broccoli Casserole

Layer in the bottom of a 13x9 pan:

Bottom:

20 oz broccoli cooked

Middle:

3 C. cooked chicken cubed

Top:

Combine 2 cans of Cream of Chicken soup, 1 C. Mayonnaise, 1 t. Lemon Juice (fresh is best), 1 t. Curry Powder. Spread over Chicken

Top with 2 C. shredded Cheddar Cheese or a mixture of your favorite.

Mix 1/2 C. Bread crumbs with 2 T. melted butter and sprinkle over the top

Bake at 350 for 40 Min.

Serve with Rice.

Pray for leftovers....

Kent's Chicken Wings

Big package of Chicken wings!

Cut into pieces use the 2 large pieces and marinade with:

1/4 C. Soy Sauce

2 T. Worcestershire sauce

2 T. Lime juice

2 t. minced Garlic

1 t. Onion Salt

salt and pepper

Let marinade a few hours.

BBQ till done then toss in Sweet BBQ Sauce (see recipe http://janeybsrecipes.blogspot.com/search/label/Sauce)

Put back on grill for a few min to get the bbq sauce to glaze over and be really done!

Serve in a big bowl!

Bring Wet wipes to clean hands!!

Parmesan Crusted Chicken Breasts with Tomato and Basil

I LOVE this recipe. Try it some night when you can get super fresh basil and real tomatoes!

Parmesan Crusted Chicken Breasts with Tomato and Basil

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: It's Dinner, Not a Workout

Rated: 4 stars out of 5Rate itRead users' reviews (630)

• RECIPE
• COMMENTS & REVIEWS(630)

• Cook Time:

  12 min

• Level:

  Easy

• Yield:

  4 servings

Ingredients

• 
  
• Coarse salt and pepper
• 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
• 4 (6 to 8-ounce) boneless, skinless chicken breasts
• 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
• 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

To prepare chicken: Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

KUNG PAO CHICKEN-Epicurious

This Epicurious.com recipe:
KUNG PAO CHICKEN

You can view the complete recipe online at: http://www.epicurious.com/services/referral?messageKey=a64d5cecb5721ee4ec20025623ecdf28

KUNG PAO CHICKEN
dprovost 2008
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch

2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water

2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

NOTE: I use Cashews! and I tried making this without the Sherry....it just didn't taste right...so I had to buy more!

The original recipe can be viewed here: http://www.epicurious.com/recipes/member/views/KUNG-PAO-CHICKEN-1264269