Category: Chicken

Slow Cooker Chicken Tacos

Serves: 6

Source: Kitchen Matters

Ingredients

  • 2 pounds of boneless, skinless chicken (breasts or thighs or a combination of 2 breasts and 3 thighs)
  • 1 teaspoon of chilli powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of chipotle powder
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 4 cloves of garlic, finely chopped
  • 1/2 cup of prepared salsa

Instructions

  1. Place chicken in slow cooker and sprinkle with chilli powder, cumin, chipotle powder, salt and pepper. Add garlic and salsa and rub around to combine.
  2. Cover and cook on high for 4 hours or on low for 6 to 7 hours.
  3. Shred chicken with 2 forks in slow cooker and moisten the chicken with cooking juices.
  4. Serve with taco shells, fresh corn tortillas, salsa, guacamole, lettuce and shredded cheese.

Almond Crusted Chicken Strips

Serves: 5

Source: Heart Healthy Recipes

Ingredients:

  • 1 egg white
  • 1 tablespoon of water
  • 1/4 cup whole wheat flour
  • 1/2 cup Panko crumbs
  • 1/3 cup almond meal
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne (optional)
  • 1/4 teaspoon pepper
  • 10 chicken breast tenderloins (1 pound)

Instructions:

  1. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
  2. Combine egg white and water in a shallow dish. Place flour in a second shallow dish. Combine panko, almond meal, paprika, garlic powder, salt, pepper and cayenne in a third shallow dish. One piece at a time, dip chicken in the flour, then in the egg, then in the crumb mixture to coat. Arrange on the prepared baking sheet.
  3. Bake the chicken, flipping the pieces halfway through, until golden brown and registers 165°F on an instant-read thermometer, 18 to 20 minutes .

Lasagna Quinoa Bake

Serves: 4 – 6 servings

Source: Adapted from “Domesticate Me” Food Blog

Ingredients:

  • 1 cup uncooked quinoa, rinsed and drained
  • 1 1/2 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 6 – 8 cremini mushrooms, stems removed and finely chopped
  • 1 pound ground chicken **
  • 5 ounces baby spinach
  • 1 28-ounce can crushed tomatoes
  • 8 basil leaves, finely chopped (plus extra for serving)
  • 1 teaspoon salt
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon granulated sugar
  • 1/2 cup ricotta cheese
  • 1 1/2 cups grated mozzarella cheese
  • 1/4 grated Parmesan
  • 1/4 cup whole-wheat Panko breadcrumbs

Instructions:

  1. In a small pot, bring the quinoa and 1 1/2 cups water to a boil. Turn the heat to low, cover, and cook for 14 minutes or until all the liquid has been absorbed. Let the quinoa rest, covered for 5 minutes, then fluff with a fork.
  2. Meanwhile, pre-heat the oven to 375 degrees.
  3. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and mushrooms. Cook for 5 minutes until onions are translucent and mushrooms are tender.
  4. Add the ground chicken and cook for 6-7 minutes, stirring and breaking up the meat with a spatula or wooden spoon, until no longer pink.
  5. Add the spinach and cook for 2 minutes, stirring constantly, until wilted.
  6. Stir in the tomatoes, basil, salt, crushed red pepper, oregano and sugar. Simmer for 10 minutes until thickened. (If sauce is too runny, the quinoa bake won’t set properly)
  7. Fold the quinoa, ricotta, and 1/2 cup grated mozzarella into the sauce and mix until well combined.
  8. Transfer the quinoa mixture to a medium baking dish (9 x 13″) and smooth the top. Sprinkle the remaining grated mozzarella over the top. Then add the Parmesan and Panko. Bake for 30-35 minutes until the top is lightly browned and the cheese is bubbling. (If the top isn’t browning as much as you’d like, just pop it under the broiler for a minute or so)
  9. Let your lasagna quinoa bake cool for 5 minutes before serving. Feel free to garnish with extra basil and crushed red pepper if you’d like.

** For a vegetarian version, use tofu in place of the ground chicken. To make ground tofu, wrap extra-firm tofu in paper towels and place a heavy object on top, for about 30 minutes, in order to release some of the water. Cut up into small cubes (can squeeze out extra liquid at this stage by wrapping cubes in paper towel and squeezing with hands), and break a part using spatula in the heated skillet as per instructions in step 4.

Chicken and Broccoli

Serves: 6

Source: ?

Ingredients:

  • 2 bunches fresh broccoli or 1 10- oz frozen
  • 3 cups sliced chicken (6 – 8 pieces breast cooked and deboned)

Sauce

  • 2 cups cream of chicken soup (condensed)
  • 1 cup mayonnaise or salad dressing
  • 1 tsp lemon juice
  • 1/2 tsp curry powder

Topping

  • 3/4 cup shredded sharp cheddar cheese
  • 1 cup buttered bread crumbs
  • parmesan cheese to sprinkle on top

Instructions:

  1. Cook broccoli until tender and arrange on bottom of 11″ x 7 1/2″ pan
  2. Place chicken on top of broccoli
  3. Pour sauce over chicken and broccoli
  4. Sprinkle cheddar cheese on top, then buttered bread crumbs and parmesan cheese
  5. Bake for 25 – 30 min @ 350F

Continental Chicken

Serves: 4 – 12

Source: Company’s Coming

Ingredients:

  • Boneless, skinless chicken breast halves.  The number depends on the size of casserole dish or slow cooker you have
  • 1 can whole cranberry sauce – 1 1/4 cup (300ml) – I use the whole tin
  • 1 envelope dry onion soup mix.  Mix the contents of the envelope and use 1/2 of the 1.4 oz envelope
  • 1/2 (125 ml) cup French salad dressing
  • 1 Tbsp (15 ml) granulated sugar (optional)
  • 1/8 Tsp (.5ml) ground pepper

Instructions for baking:

  1. Rinse chicken breasts and put them in an ungreased casserole dish
  2. Mix the 5 ingredients in a bowl and then spoon them on top of the chicken
  3. Cover the dish and bake in the oven at 325 degrees (160C) for 1.5 to 2 hours

Instructions for slow cooker:

  1. Arrange chicken in slow cooker
  2. Mix the 5 ingredients in a bowl and then spoon them on top of the chicken
  3. Cover and cook on Low for 8 – 10 hours or on High for 4 – 5 hours

Serving suggestion

Serve with rice as the sauce gives the rice a nice flavour and seasonal vegetables

Chicken Mandalay

Serves: 4

Source: Susan Goulin

Ingredients:

  • 2 lbs boneless chicken breast, cut in cubes
  • 3 Tbsp flour
  • 1 Tbsp curry powder
  • 4 Tbsp vegetable oil
  • 1 Tsp salt

Sauce

  • 2 Medium onions, chopped
  • 2 Tbsp butter
  • 2 cups apricot baby food
  • 1/2 Tsp salt
  • 2 Tbsp curry powder
  • 8 Tsp vinegar
  • 4 Tbsp honey

Instructions:

  1. Mix dry ingredients with chicken in a Ziploc bag and shake to coat the chicken
  2. Brown the chickem in the oil
  3. Place in a large covered casserole dish
  4. Combine sauce ingredients in a small saucepan and bring to a boil.  Simmer for 5 minutes
  5. Pour over the chicken in the casserole
  6. Bake covered @ 350 degrees for 30 minutes

Serving suggestions:

Serve alongside rice and green beans or broccoli and naan bread.

San Marzano Chicken with Oregano and Basil

Serves: 4

Source: Michael Smith

Ingredients

  • 2 large boneless chicken breasts
  • 1 splash vegetable oil
  • 1 unit onion, chopped
  • 1 head garlic cloves, thinly sliced
  • 1 unit 28-oz can of San Marzano tomatoes
  • 2 tablespoons dried oregano
  • 2 unit bay leaves
  • 1 pinch salt
  • 1 unit large bunch of fresh basil, chopped
  • 1 unit 454g box of Farfalle pasta (or your favourite), cooked and drained

Instructions:

  1. Bring a large pot of water to the boil for pasta.
  2. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to lightly film the bottom of the pan. Add the chicken breasts; searing the first side until its golden brown and crusty, 4 to 5 minutes. Flip the breasts and sear the other side. Continue searing until equally golden brown and delicious. Add a splash more oil if you think the pan needs it. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pans temperature is high enough.
  3. Reduce the heat to medium and remove the chicken breasts, placing them on a plate. Add the onion and garlic to the pan. Sauté for a few moments. Add the tomatoes, dried oregano and bay leaves. Adjust your heat to bring the works to a slow, steady simmer, not a rapid boil.
  4. Return the chicken to the pan, cover tightly and simmer until the meat is cooked through and delicious, 10 to 15 minutes. Turn the breasts once, allowing the tomato flavours to fully permeate from all sides.
  5. Meanwhile cook the pasta. Cut the chicken into large chunks and toss with the sauce, pasta and basil.

Sweet and Spicy Cashew Chicken

Serves: 4 Servings

Source: Canadian Living February 2011

Serves: 4 Servings
Source: Canadian Living February 2011

Ingredients:

  • 1/2cup cup (125 mL) sodium-reduced chicken broth
  • 3 tbsp tbsp(45 mL) oyster sauce
  • 1tbsp tbsp(15 mL) granulated sugar
  • 1 tbsp tbsp(15 mL) cornstarch
  • 1 tbsp tbsp(15 mL) white vinegar
  • 2 tbsp tbsp(25 mL) vegetable oil
  • 1 lb lb(454 g) boneless skinless chicken breasts, cut in chunks
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp(1 mL) pepper
  • 1 sweet red sweet red peppers, chopped
  • yellow pepper chopped
  • 1 cup snow peas
  • 1 cup chopped broccoli
  • 1 tsp Thai chili paste or sambal oelek
  • 1/2 cup(125 mL)roasted unsalted cashews

Instructions:

  1. Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside.
  2. In wok, heat half of the oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate. Add remaining oil to wok; stir-fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute.
  3. Add cornstarch mixture; stir-fry for 1 minute. Add cashews and stir-fry for 1 minute.

Crispy Herbed Chicken & Seasoning Flour

Serves: 2/3 cup Seasoning Flour – Use 1 tbsp of seasoning flour for 2 chicken breasts.

Source: Anne Lindsay – Smart Cooking

Serves: 2/3 cup Seasoning Flour – Use 1 tbsp of seasoning flour for 2 chicken breasts.
Source: Anne Lindsay – Smart Cooking

Ingredients:

  • 1/2 cup flour
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 2 tsp. dried thyme leaves
  • 1 tsp. each oregano, rosemary, and paprika
  • 1/2 tsp. ground pepper

Instructions:

  1. Mix flour, herbs, and salt and pepper, Store covered at room temperature.
  2. Preheat oven to 375°
  3. Place 2 or 3 skinless chicken breasts in a lightly greased roasting pan. Using a small sieve or spoon sprinkle chicken breasts with 1 tbsp. of seasoned flour. Pour 1/3 cup of water or chicken stock down the side of the pan, not directly over the chicken.
  4. Bake chicken for 40 to 50 minutes basting occasionally. Reduce cooking time by 10 minutes if using boneless chichen.

Asian Chicken Chili

Serves: 8-10

Source: The Best of HeartSmart Cooking by Bonnie Stern

Serves: 8-10
Source: The Best of HeartSmart Cooking by Bonnie Stern

Ingredients:

  • 1 tbsp vegetable oil
  • 2 tbsp finely chopped ginger root
  • 6 green onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 sweet red peppers, seeded and diced
  • 2 tsp hot Asian chili paste, or to taste
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 28-oz can plum tomatoes, drained and pureed
  • 2 19-oz cans red kidney beans, rinsed and drained
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp dark sesame oil
  • 1/2 cup chopped fresh cilantro or parsley

Instructions:

  1. Heat vegetable oil in a large, deep non-stick skillet or wok on medium heat. Add ginger, green onions and garlic and cook gently for 30 seconds, or until fragrant. Add red peppers and chili paste and cook for a few minutes.
  2. Pat chicken dry and add chicken to skillet. Cook, stirring constantly, for about 5 minutes, until chicken pieces are white on outside.
  3. Add tomatoes and bring to a boil. Reduce heat and simmer gently for 30 minutes, or until mixture is quite thick and almost all juices have evaporated.
  4. Stir in beans, soy sauce and rice wine. Cook for 10 minutes.
  5. Stir in sesame oil and cilantro. Taste and adjust seasonings if necessary.