Place your chicken recipes here.

To Main Recipe Exchange Page

Poppy Seed Chicken

4 chicken breasts-cooked and chopped
1 8oz tub of Sour cream
1 can cream of chicken soup
2 tablespoons poppy seed
1 stick of butter--melted
1 sleeve Ritz crackers--crushed

Combine first 4 ingredients, place in a 9x13 pan. Mix butter and crackers and place on top of chicken mixture. Bake for 30 minutes on 350 degrees.

"Lovely Legs"

1 packet Continental French Onion soup
3 tbspn honey
1/2 - 3/4 cup white wine
1 Kg chicken legs.

Place chicken legs in a microwave proof dish. Mix together soup mix, wine, and honey and pour over chicken legs. Cover with glad wrap, poke little holes in the glad wrap, and then cook:

On high for 10 minutes then on medium for 20 minutes.

Absolutely delicious. Even my boyfriend who hates microwave cooking loved it.

Here is one that I decided to make on a whim last summer:

4 mid-sized boneless/skinless chicken breast (not real thick).
8 pieces of bacon (you can use turkey bacon or beef bacon if for some reason you don't like pork bacon).
1/2 cup of Mozzarella cheese.

Heat oven to 350 degrees (make sure it is good and hot before chicken in placed in the oven).

Get shallow baking dish and lightly (very lightly) coat with olive oil.

Place ckicken breast in a shallow baking dish (I use the foil throw-a-ways).

Season chicken (depends on what seasonings one likes).

Cook chicken breasts for 45 minutes (longer (until cooked thru), if breasts are on the thick side).

While chicken is in the oven cooking, the bacon can be cooked.

Once bacon is cooked be sure to drain/strain all the grease. What I do is I use a paper plate, with some paper towels on it...place the cooked bacon in between the paper towels to blot off any excess grease/fat.

Shred mozzarella cheese (or you can purchase mozzarella cheese that is already shredded (pre-packaged)).

When chicken is done, lay chicken breast on plate, top with bacon (crumble it), and mozzarella cheese. You can also top with fresh basil, sage, and chives if desired.

The chicken can be made in a coventional oven.

I use my George Foreman Grill...I love it! I make all of my meat dishes on the grill...cuts fat and cooks chicken, steaks, pork in about 9 minutes! And you have the lovely "grill" marks that set the dish off.

Side note: Beef, pork, and turkey can be substituted in place of chicken as well.


----------
Agnes (JTJ)

My brother who is a professional chef for many years just sent me this YouTube link for Asian Chicken Stir Fry

He lives on Vancouver Island, and now has a TV show shown on a local station, called (I think) The Frantic Chef. He does all his wonderfully delicious recipes in five minutes. If you want to see more recipes, do a YouTube search for "5 Minute Gourmet".

Yummy video Mags. Is that your brother? He is a veeery fast chopper!

Recently tried out an easy new chicken recipe which I found in a magazine. My kids gave this top marks and gobbled up every bite. DH and I liked it too. Always thrilled to find a new recipe which doesn't require coaxing each bite into reluctant little mouths. Only 206 calories per serving too! Sounds sweet but is actually not really, more of a savoury flavour. Don't substitute the pure maple with an imitation though. I made it with thighs, will try breast next time. Might try adding a little roasted garlic as I believe garlic makes everything good.


Rosemary Maple Chicken
1 tbsp butter
4 skinless, boneless chicken breasts or 8 thighs
1 cup chicken broth
1 tsp crumbled rosemary leaves
1/2 tsp coarsely ground black peppercorns
2 tbsp pure maple syrup


Melt butter in large frying pan over med-high heat. Add chicken and saute until golden, 3 to 4 min per side. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom. Sprinkle with rosemary, pepper, and generous pinches of salt (unless your broth is salted). Bring to a boil, stirring occasionally.


Reduce heat to med-low. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 min. Remove to a plate and cover with foil to keep warm. Add maple syrup to pan juices. Increase heat to high. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, from 6 to 8 min. Pour over chicken. Marvellous with mashed potatoes and green beans.


Makes 4 servings, each serving contains:
31 g. protein
5 g fat
7 g carbs
327 mg sodium (don't know how they measured those precision pinches)
0.2 g fibre
22 mg calcium
206 calories

Quote:

---

Is that your brother? He is a veeery fast chopper!

---

Yes, and he still has all his fingers intact!

Your recipe sounds good, I'm going to try it this week. Luckily I have maple syrup, my son brought me some his last visit, bless him!

(I'm betting the magazine you gleaned this recipe from was Canadian Living? I love that magazine, they have the best recipes !)

I suspect that if I chopped as fast as fast as your brother I would end up adding a little unwanted extra protein to my meals (eeeew, sorry), lol.

The magazine with the chicken recipe was a back issue of Chatelaine at the dentist's office. Found lots of good ones in Canadian Living though, you are right.

Loved those noodles! I usually use chow mien noodles for that kind of thing, but I think I'll give those a try just because I liked the way they cooked.

Mom, I just tried your chicken recipe for lunch - it was very yummy! I didn't have chicken broth, so I used orange juice, and I coated the chicken legs with flour. I also went a little heavy on the syrup

For those that don't have maple syrup, brown sugar could be used with almost the same results, I'd imagine.

Thanks for posting Mom, I will be making this again.

Yum! Orange juice sounds like a tasty idea. Very creative Mags. But I am very snooty about my maple syrup. I accept no substitutes. So happy your son brought you some!

4 Chicken Breasts
4 slices of bacon
1 small container sour cream
1 can cream of chicken soup

Cook bacon and wrap around chicken breats. Put chicken breasts, sour cream and cream of chicken soup in a slow cooker and cook for 7 hours.

Easy and delicious

Since we are in the midst of the Holidays, I thought we could share some of our favorite recipes. I see friends posting and 'pinning' on Facebook - how about we share some of those yummies here as well?