Posts tagged chicken

Spinach & Feta Stuffed Chicken


4 thinly sliced chicken breasts
~1cup spinach
4oz feta cheese
8 toothpicks

What I did:
1. pat dry and thin out chicken to desired thickness
2. place fresh spinach leaves on chicken, they should stay in place and “stick” to your dry chicken
3. crumble ¾ of your feta on top of the spinach

4. roll chicken up and close with toothpicks, 2/chicken if you are like me and need extra help keeping it all in
5. bake covered @375 for 30 mins, remove cover and top with remaining feta crumbles – bake additional 10 mins
6. serve with your choice of side

**used Fast Weeknight Favorites – page 158 as a guide in this recipe.


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Florentine Stuffed Chicken

½ cup chopped fresh mushrooms
1/3 cup diced red bell pepper
1 small garlic clove, minced
1 ½ cup packed, chopped spinach leaves
1/8 tsp salt
Dash of black pepper
¼ cup chive/onion cream cheese
1 ½ tsp flour
2 boneless/skinless chicken breasts, flattened
2 firm slices of white bread
2 tbsp parmesan cheese, grated
1 tbsp melted butter
1 egg white

1. in a skillet with olive oil cook mushrooms and garlic for ~3-4 mins, add spinach, salt and pepper and continue cooking for ~2-3mins – remove from heat and let cool on a paper towel lined plate
2. combine cream cheese and flour – mix
3. grate/chop/whatever until you have bread crumbs, mix with grated parmesan cheese, set aside
4. mix cream cheese mixture and spinach mixture together
5. pour butter over bread/cheese mixture and toss until coated
6. spread mixture over chicken breasts, roll up and brush chicken with egg whites, then roll in bread/cheese crumb mixture
7. bake at 425 for ~25-30mins

**adapted from Pampered Chef: Stoneware Inspirations – page 105

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Spinach & Chicken Lasagna Stacks

7 lasagna noodles
3 tbsp butter
1/3 cup flour
1 ¾ cup broth
1 ¼ cup whole milk
¼ pepper
½ small red pepper (cut up in ¼ in pieces)
4oz gruyere cheese (or similar) shredded (~1cup)
4 cups baby spinach leaves (or shredded adult spinach)
2 cups shredded meat of your choice (recommends chilcken)

1. cook lasagna noodles as directed (~10-12mins)
2. while noodles cook, melt butter in 3qt saucepan, whisk in flour until smooth
3. whisk in broth, milk, pepper – stir occasionally
4. add red pepper and boil for ~2mins
5. stir in cheese, meat and spinach – heat through and remove from heat
6. cut each noodle into 3 equal parts (not lengthwise, cut like you are making rectangles)
7. place one “rectangle” of a noodle on your plates, top with ¼ cup of your saucepan mixture, place another noodle on top, again top with ¼ cup of your mixture
8. you continue stacking until your preferred size… or the recipe calls for this recipe creating 4 servings, so dish out onto 4 plates (you’ll have one stack/plate) each stack should have 5 noodles – and you should end with the chicken mixture on top
9. serve and enjoy

**adapted from Fast Weeknight Favorites – page 136

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Chicken – Asparagus Strata

4 English muffins, torn into small pieces
1 cup cooked chicken (the recipe calls for ham)
10 oz fresh asparagus (the recipe calls for ½ of a 10oz frozen package – but my mom always taught me – eat asparagus FRESH)
8 oz shredded Swiss cheese (the recipe calls for 6 torn 1oz slices – but the shredded was local and on sale, and we added a bit more… if you don’t know by now we LOVE cheese)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
2 tbsp finely chopped leeks (recipe calls for reg onion, but we subbed in leeks)
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

1. place ½ of the torn English muffin in a 2 qt baking dish (we are using a square baking dish)
2. top the muffins with cooked meat, veggie of choice (recipe also said you could use broccoli) and cheese
3. place the remaining ½ of torn English muffin on top of everything
4. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
5. pour your mixture above, over your bread/meat/veggie/cheese in your baking dish
6. chill for 2 – 24 hours (isn’t that cool you can prep this the day before), then cook at 325 for 50 – 55 mins
7. check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
8. serve!!

 **adapted from BHG: New Cookbook – page 238

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Bacon Wrapped Chicken

3 boneless/skinless chicken breasts (original recipe calls for 6… there aren’t that many of us)
10 oz tomato and basil Philadelphia cooking cream (the original recipe calls for onion/chive cream cheese)
Butter (cut as you go into tiny pieces)
10 bacon strips (original recipe calls for 6, 1/chicken)

1. flatten chicken (beat out those aggressions)
2. spread ~3 tbsp of cooking cream over each chicken
3. dot chicken with butter and roll up
4. wrap each chicken with bacon and place in a baking dish, seam side down
5. bake at 375 for 35-40mins, or until the juices from the chicken are clear


*adapted from 1001 Fast Easy Recipes – page 237

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Creamy Chicken & Dumplings

12 oz cooked chicken, we usually use rotisserie chicken or crock pot chicken I made for this recipe
2 tbsp butter
1 stalk celery, sliced
1 med carrot, chopped
1 med onion, chopped (recipe says wedged, but who is going to eat a whole wedge of onion..?  Well our oldest son S might, but… we’re cooking so we chopped it)
1 ¼ cup broth
1 condensed cream of mushroom w/ roasted garlic soup
1/8 tsp pepper
4.5 oz ref. biscuits (we use a bigger package so we can use the extra and bake them regularly and have as a “dipper” for the liquid that remains after we eat all the chunks out…mmmm)
1 cup froz. Peas

1. place butter, celery, carrot, onion in pot and cook for ~4 mins
2. while you are occasionally stirring the above, whisk your broth and soup together
3. pour in whisked mixture and pepper, bring to boil and then simmer covered for ~20 mins [tip – I have found simmering on our gas stove is difficult so I watch it carefully and turn it off for a few mins and then turn it back on low so it can truly simmer, low on our stove still leaves the pot at a good boil… if you come across any tips/tricks PLEASE share]
4. while you are simmering away take 4 of your large biscuits, or 5 if you want them packed in there and cut them up into quarters, or smaller if you want more “dumplings” **
5. add your cut up biscuits to your soup after the ~20mins and simmer covered another 10-15 mins… you can use a toothpick to test your dumplings, if it comes out clean your done… you can also use a sharp knife if you don’t have toothpicks we have found out [we have made this recipe a few times ;-)]
6. serve and enjoy!!


**we have also used dropped biscuits for this recipe and the difference is the dropped ones you make (mixing 1 cup biscuit mix and 1/3 cup milk) tend to SWELL a lot LARGER than the ref. biscuits… but they were NOT bad, esp if you season the biscuits you make.

*adapted from BHG: Biggest Book of Slow Cooker Recipes – page 360

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Creamy Chicken Noodle Soup*

*I have made this recipe SO many times I usually don’t use the recipe  – this is one of our favs.

2 cans of condensed cream soup
       we used cream of mushroom w/roasted garlic and cream of chicken w/ herbs
2 cups chopped chicken (1)
9-10oz frozen mixed veggies
¼ tsp pepper
1 ½ c dried egg noodles
5 cups water(2)

1. open and scoop creamed soups into 4qt crock pot
2. add in 5 cups of broth or water or a mixture like I did
3. whisk soup and liquid
4. add froz. veggies (we usually use a 12-16oz bag of mixed veggies) [tip – stir while adding so they don’t clump together]
5. add chicken
6. top with pepper and crock pot lid
7. let cook for approx 6 hours on LOW (recipe says you can do 3hours on high if you want) the last 30 mins turn your crock pot on high and add your noodles (we never measure we just add some noodles to our liking – sometimes more so it is more creamy and sometimes less if we desire more liquid)
8. serve

1 – I made homemade crock pot chicken for this recipe and this is what I did: took a ~4lb chicken and laid it on top of cut up leeks in a 6qt crock pot, then I took ¼ c of vegetable broth and poured it on top of the chicken, then I sprinkled white pepper and poultry seasoning on top and then added more leeks on top (I used 2 large leeks for this)
2 – the recipe calls for 5 cups water, but I use low sodium vegetable broth for 4 cups and then 1 cup water


*adapted from BHG: Biggest Book of Slow Cooker Recipes – page 297

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