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Old 09-17-2007, 03:31 PM   #1
Brandi
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Default Your favourite chicken recipes.

I found this online a few weeks ago and had it for lunch, was very nice!!

Cajun Chicken Sandwich with Creamy Cucumber Slaw

6 boneless, skinless chicken breast halves
6 tablespoons Cajun seasoning
1 tablespoon olive oil
6 Kaiser rolls, toasted
Creamy Cucumber Slaw (recipe follows)

1. Sprinkle chicken with Cajun seasoning, coating well.
2. In large frypan over medium low heat, place olive oil. Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender.
3. Place 1 chicken breast half on each roll; top with Creamy Cucumber

Slaw.

Makes 6 servings.

Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cup sliced green onions, 1/4 cup thinly sliced radishes and 2 tablespoons minced fresh parsley. In blender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard and 1/4 teaspoon salt. Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix together cabbage mixture and cucumber mixture


Share your favourtie chicken recipes.
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Old 09-17-2007, 04:02 PM   #2
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Default

Here is a couple I like to do:

A simple, but tasty chicken and rice dish. For this you will need:

skinless, boneless chicken (I used 10 chicken thighs)
2 heaping teaspoons of minced garlic
1/2 small onion, diced
2 cups chicken stock (tho in this case I used turkey stock)
2 tablespoons paprika
salt and pepper
1 cup uncooked rice
1 large container of sour cream (again, in this case I used plain, whole milk yogurt)
2 tsp oil

Cube the chicken into small bite sized pieces. Take a big pot and put on burner over medium high heat. When the pan gets hot, add oil. When oil is shimmery, add chicken and stir it to brown. Add onions and garlic. Because the chicken is browning en mass, it will create juices and cook in that, it won't "brown" but this is what we want (as opposed to cooking the chicken a few pieces at a time and not getting the juices and getting that nice golden brown goodness on the outside). When the chicken is coooked on all sides add the chicken stock. Season with paprika, salt and pepper and let simmer for about 10-15 minutes.

After 15 minutes, bring pot to boil and add 1 cup of uncooked rice. Let boil a couple minutes then turn heat down to low and put a lid on the pot. Let it cook for 20 minutes covered. Don't remove the lid.

When the 20 minutes are up, add the container of sour cream (or yogurt) and let it heat thru. You can make a slurry of 1 tablespoon flour and water or use water and corn starch to thicken it.

This recipes made LOTS. Plenty for 2nds and leftovers for lunch.

------
Ranch Chicken Wraps

An easy and tasty dinner that serves 3-4 people or one with lots of leftovers. You will need:

boneless, skinless chicken (either 8 thighs or 3-4 breast halves)
1 packet ranch seasoning
flour tortillas (2 per serving, these are filling)
cheese (shredded mozzarella, crumbled feta or whatever your favorite white cheese is)
diced avocado (optional)
diced tomatoes (optional)

Cut the chicken up into small bite sized pieces and toss with ranch seasoning packet. Place in a baking pan and bake at 350F for about 30-35 minutes or until the largest bit is heated to 160F. Pull out pan and cover with foil to allow the chicken to rest and finish coming up to temp of 165F.

Place tortillas on a plate and heat in microwave for 30-60 seconds. Take one tortilla and place some of the chicken in it, sprinkle with cheese and any optional ingredient ad then fold in the sides and then roll to make a burrito. It is easy to overfill so be careful.

Simply plate the chicken wraps and serve.
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Old 09-17-2007, 04:38 PM   #3
Brandi
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Default

Serve these as a hearty appetizer or for lunch or dinner. Garnish with guacamole and sour cream.


Chicken Salsa Biscuit Wraps

2 teaspoons vegetable oil
1/4 cup diced onion
1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
1 1/2 cups shredded cheddar cheese
1 1/3 cups shredded, cooked chicken
2 (12-ounce) refrigerated biscuit dough tubes

Preheat oven to 350F. Lightly grease baking sheet.
Heat oil in medium skillet. Add onion; cook until tender. Add salsa and cheese; cook over low heat until cheese is melted. Stir in chicken.
Roll each biscuit into 4-inch circle. Place chicken mixture down center of each biscuit; fold two opposite edges over filling. Secure biscuits shut using wooden picks.

Bake for 15 minutes.

Makes 20 biscuit wraps.
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