Chicken Parmesan

From Great American Recipes Easy Everyday Cooking.

Ingredients:

1 egg

1/4 cup seasoned bread crumbs

4 skinless, boneless chicken breasts

1/4 cup (1/2 stick) butter

1 1/2 cups prepared pasta sauce with mushrooms

1/2 cup shredded mozzarella cheese

2 tablespoons chopped fresh parsley, plus extra to garnish

1 tablespoon grated Parmesan Cheese

Easy Step - by - Step

1. Place the egg in a shallow bowl and beat lightly.  Spread the bread crumbs on a plate.  Dip each chicken breast in the beaten egg, then in the bread crumbs to coat.

2. Melt the butter in a large skillet over medium heat.  Add the breaded chicken and fry until browned, about 3 minutes on each side.

3.  Spoon the pasta sauce over the chicken.  Cover and reduce heat to low.  Cook for 10 minutes.

4. Sprinkle the chicken with mozzarella, parsley and Parmesan.  Cook until the mozzarella is melted and the chicken is cooked through, about 5 minutes longer.  Garnish with remaining parsley and serve hot.



 



Serving suggestion from the author:

Garlic bread and a mixed green salad go perfect with this quick chicken dish.  Or you can use pasta like Penne and cook according to package directions.  Drain and toss with olive oil or pasta sauce.

Pancit Canton

There are lots of versions for this.  This recipe is from Squidoo

The hubby and the kids loves this dish.  I like it because it does not take long to cook and it includes meat and veggies all in one.  I just wish I could buy fresh shrimp here.  Our shrimps from grocery are so frozen, no natural shrimp juices oozes out of them when you cook them.  At least it still gives the color and texture to the dish.

Pancit canton is a filipino asian traditional food. We love to prepare this dish for special occasions like birthdays, christmas, new year or whatever red letter day there is marked on the calendar. Our old folks believed eating pancit canton would give us long life, as what the chinese have taught them. You may call it funny but this has been a tradition and belief for more than a hundred years. When the chinese traded their jade, jars and silk with the spices and vegetables.  They have also taught the filipinos how to eat pancit.

Ingredients:

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons fish soy sauce

3 cloves garlic crushed

1 red onion sliced

1 red bell pepper sliced

1 lb pancit canton

1 cup pork cut into strips

1 cup boneless breast cut into strips

1 cup shrimp peeled

1/2 cup black mushroom (optional) soak this i warm water for 30 minutes then slice

1 cup cabbage shredded

1 cup green beans sliced

1 carrot sliced into strips

1/2 teaspoon ground peppercorn

2 cups chicken broth

3 stems green onions

1-2 calamansi or lemon cut into wedges

My kids don't like red bell peppers so I skip that.  I also don't use fish sauce and instead of green beans I use snow peas.  I added one more carrots since the kids loves carrots.

Directions:

1. Heat the skillet then pour the vegetable oil.

2. When oil is heated saute garlic and onion until light brown then add the red bell pepper.

3. Add sliced pork and chicken cook until brown.

4. Then add the shrimp.

5. Add the chicken broth and bring to boil.

6. Add the carrots, green beans, cabbage and black mushrooms then bring to boil for five minutes or until vegetables are tender but crisp.

7. Pour the soy sauce and remove the vegetable from the skillet leaving the broth.

8. Place the noodles into the skillet and bring to boil.

9. Add back the vegetable and mix.

10. Add the fish soy sauce then sprinkle the peppercorn and a dash of salt.

11. Remove from heat then place it in a bowl or plate and sprinkle with green

onions and calamansi /lemon wedges. It's ready to serve. Enjoy!!!

note: Squeeze the lemon wedges before eating.

Chicken Stew

From Betty Crocker Slow Cooker Recipes

Ingredients:
3 Medium potatoes (about 1 pound), cut into 1 1/2 inch cubes
2 cups baby-cut carrots
1 package (8 ounces) fresh whole mushrooms, cut in half
12 boneless, skinless chicken thighs (about 2 1/2 pounds)
1/2 teaspoon salt
1 teaspoon instant chopped onion
1/4 teaspoon garlic powder
1 tablespoon tomato paste
1 jar (15 ounces) roasted chicken gravy
1/2 cup dry white wine or water

Directions:
1. Toss potatoes, carrots and mushrooms in 3 1/2 to 4 quart slow cooker.  Arrange chicken on top.  Sprinkle salt, onion, and garlic powder over chicken.  Stir tomato paste into jar of gravy.  Pour gravy mixture and wine over all.

2. Cover and cook on low heat setting 8 to 10 hours or until vegetables are tender.

Enjoy!!!

Filipino Chicken Empanada/ Chicken Puffs

Chicken Empanada is a favorite snack and party fare that is served hot or cold.  This is from pinoyrecipe.  My hubby and kids just love this...  I served it for lunch and everybody requested to have the same for dinner.

Makes 20 puffs Preparation time: 1 hour Cooking time: 20 mins

Chicken Empanada Ingredients:

Crust

• 300 g (2 1/2 cups) flour, plus extra for dusting
•3 tablespoons sugar
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•65 g (1/3 cup) chilled solid vegetable shortening
•125 g(1/2 cup) butter
•6-7 tablespoons iced water
•1 egg, lightly beaten
•1 tablespoon water

•To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.

•Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.
•Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator

Filling

•1 tablespoon oil
•1 tablespoon butter
•1/2 medium onion, minced
•3-4 cloves garlic, minced
•450 g (1 lb) chicken breast or thigh meat, deboned and cubed
•1 small potato, diced
•1 small carrot, diced
•250 ml (1 cup) water or chicken broth
•100 g (1 cup) green peas (thawed, if frozen)
•100 g (1/2 cup) raisins (optional), I like empanada with raisins so with the hubby and kids
•2 teaspoons salt
•1/2 teaspoon pepper

1. To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.
2. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.
3. Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.

Final Steps:
1. Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl. 
2. Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles. 

3. Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.



1st try in 2010

4. Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.

5. Bake puffs in preheated oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.

Baked Chicken with Butter and Cream

This is from cooks

1/2 cup flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup butter
1/2 cup non fat dry milk
2 1/2 - 3 pound fryer cut up or breast or thighs

Combine flour, salt and paprika.  Dip chicken in water.  Coat with flour mixture.  Place chicken skin side down in 9 x 13 x 2 pan.  Slice butter thinly over chicken.  Bake, uncovered 30 minutes at 350 degrees.  Mix dry milk with 1 1/2 cups hot water and pour oven and around chicken.  Return to oven and bake 1 1/4 hours longer or until tender.  Remove to hot platter.

Hot Chicken Salad Casserole

This recipe is a success! Everybody loves it.  From Great American Home Baking.

1/2 cup slivered almonds
3 cups cubed cooked chicken
1 cup sliced celery
1 cup shredded Cheddar cheese
1/4 cup chopped green onions
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup slightly crushed potato chips

1. Preheat oven to 350 degrees.  Spray a 1 1/2 quart baking dish with nonstick cooking spray

2. Place the almonds on an ungreased baking sheet.  Bake, stirring occasionally, until toasted and golden, 8-12 minutes.  Remove from oven and allow to cool.

3. Meanwhile, combine the chicken, celery, cheese, onions and eggs in a medium bowl.  Add the toasted almonds. Mix well.

4. Combine the mayonnaise, lemon juice, salt and pepper in a small bowl.  Stir until well blended.  Add to the chicken mixture and mix well.

5. Spoon the chicken mixture into the prepared baking dish.  Sprinkle evenly with potato chips.  Bake until heated through, 25-30 minutes.

Very good for leftover chicken breast, can also use canned chunk chicken or for a great rotisserie flavor, use a roasted chicken and chop the meat.

Garlic Chicken with Italian Beans

Everybody here loves this recipe from Betty Crocker Slow Cooker. 

Ingredients:

8 large thighs and drumsticks (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
1 medium bulb garlic, separated into cloves and peeled (about 15 cloves)
1 can (14 1/2 ounces) diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2 cup chicken broth
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
Basil pesto, if desired

Directions:

1. Sprinkle chicken with salt and pepper.  Heat oil in 12 inch skillet over medium-high heat.  Cook chicken in oil over medium-high heat until brown on all sides; drain.

2. Place chicken and garlic in 3 1/2 to 4 quart low cooker.  Pour tomatoes and broth over chicken.

3.Cover and cook on low heat setting 7 to 8 hours or until chicken is no longer pink when centers of thickest pieces are cut.

4. Remove chicken from cooker; keep warm.  Skim fat from surface of juices in cooker.  Stir in beans; cover on low heat setting about 15 minutes or until heated through.  Serve chicken with beans and pesto.

Serve Italian inspired dish with chunks of crusty Iltalian bread, and provide small bowls of olive oil for dipping.  Add steamed broccoli spears for a tasty and colorful meal.

Chicken Marsala

The Book "Bet Me" is my inspiration for this recipe.  They just kept on mentioning this dish and I just have to try and see.  I got the Chicken Marsala recipe from squidoo.  There are lots of other versions but this is the simplest I found.  I served it with steamed broccoli.

1/4 cup all purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves, pounded 1/4 inch thick    

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms
1/2 cup marsala wine
1/4 cup cooking sherry

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.  Coat chicken pieces in flour mixture.

2.  In a large skillet, melt butter in oil over medium heat.  Place chicken in the pan and lightly brown. 

Turn over chicken pieces and add mushrooms.  Pour in wine and sherry. 

Cover skillet, simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear.

Creamy Chicken Alfredo

From Easy to Bake-Easy to Make

Ingredients

1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves
1/2 teaspoon salt
2 tablespoons and 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 1/2 cup whipping cream
1/3 cup Parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh Parsley

1. Preheat oven to 375 degrees.  Place flour in a shallow dish or pie plate.  Sprinkle chicken with salt;  coat with flour.  Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot.  Add chicken; cook, turning once, until golden, 2-4 minutes per side.  Remove chicken from skillet; place in a 13x9 inch baking dish.

2. Heat remaining olive oil in same skillet over medium heat until hot.  Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes.  Increase heat to medium-high; add whipping cream, Parmesan and pepper.  Cook until sauce is bubbly and slightly thickened, 2-3 minutes.  Spoon sauce over chicken in dish.

3.  Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes.  Sprinkle with parsley.