Cheesy Chicken & Rice Casserole - Family Dollar. Sweet Spicy Chicken Wings - Family Dollar. Lime-Honey Glazed Chicken. Sweet & Sour Chicken with Brown Rice. Lemony Broccoli Pasta with Chicken Recipe. Wildly nutritious broccoli gets a starring role in this zingy, substantial pasta dish.
For the highest yum factor, try to get your hands on a bunch of super-freshly grown broccoli -- and don't discard the stems! Peeled and sliced, they add a sweet, mild crunch to this lightly sauced and deeply flavorful pasta. Hands-On Time: 10 minutesReady In: 30 minutes Ingredients 12 ounces dried pasta shapes (fusilli, wagon wheels, rotini, etc.) 1 pound (4 small or 2 large) skinless, boneless chicken breasts, preferably naturally raised kosher salt and freshly ground black pepper 4 tablespoons butter (divided use) 2 tablespoons olive oil 3 cloves garlic, pressed through a garlic press 1 large bunch broccoli, stems peeled, and stems and florets cut into small pieces 1 cup chicken broth juice and finely grated zest of 1 large lemon 1 cup walnuts, coarsely chopped and toasted at 350ºF for 5 minutes 1 cup freshly grated parmesan cheese, plus extra for serving Directions. Chicken and Spaghetti Parmesan Recipe.
Chicken Enchiladas Verdes. From Pam Anderson's Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, with slight variations .
I halved the recipe for the two of us, counting on some leftovers, which were fantastic for lunch. Definitely double for company. Goes great with pinto beans and Spanish rice. 2 cups diced cooked chicken 2 cups salsa verde (or a combo of salsa verde and green taco sauce!) Preheat the oven to 400 F. In a small bowl, mix together the chicken, 1/2 cup salsa verde, 1 cup of the cheese, 1/4 cup cilantro and salt and pepper to taste. Spread half of the rest of the salsa in the bottom of a 7×11 baking pan. Heat the tortillas. Spoon about 1/4 cup of the chicken mixture onto a tortilla and roll it up. Top the enchiladas with the rest of the salsa and grated Jack cheese. Take the dish out of the oven and take off the foil. Serve with the rest of the salsa verde and sour cream to add at the table. <A HREF=" Widgets</A> Chicken Sauteed with Vinegar.
I first made this with some peach vinegar I'd made.
You can use white wine vinegar or rice vinegar as well. 4 chicken thighs or other bone-in chicken pieces 4-6 Tbs butter and/or olive oil salt and pepper 1/2 cup vinegar (red wine, rice, peach! , whatever) 1/2 cup water 2 cloves garlic, minced 1 tsp dried tarragon 1 tsp dried parsley Heat the oil and/or most of the butter, saving a bit for the final step. Fried Chicken Recipe with Shortening. I don't make fried chicken often but when done right, it sure is good!
And the leftovers pack well for lunches. 1 whole chicken, cut into 8-10 pieces (wings, legs, thighs, breast halves--you can cut the breasts into quarters for smaller pieces) Soak your bone-in chicken pieces for an hour or up to a day in: Quick Chicken and Gravy — Our Life In The Kitchen. It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout.
A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook.
Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Spiced Lime Fried Chicken. Baked Garlic Parmesan Chicken Recipe. Butterflied Roast Chicken Recipe. Butterflying a whole chicken makes it cook more evenly and faster, plus it’s easier to rub some flavoring under the skin where it can really flavor the meat rather than just the skin.
First, cut the backbone off the chicken. You can use a nice sharp knife or kitchen sheers. Then flatten it with your palms a bit. If you don’t want to make a pan sauce or gravy, line a shallow roasting pan with foil for easier cleanup. Put the chicken down on the foil. Pull back the skin from each leg and thigh and season.