Category: Chicken

Ingredients

Original recipe (1X) yields 8 servings

• 1 (10.5 ounce) can condensed cream of chicken soup
• ½ cup sour cream
• 1 tablespoon margarine
• 1 onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken breast
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix soup and sour cream in a small bowl; set aside.
3. Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Ingredients

1/2x1x2x

Original recipe (1X) yields 4 servings

• ¼ cup all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 medium skinless, boneless chicken breast halves – pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine
• ¼ cup cooking sherry

Directions

1. Gather all ingredients.
2. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
3. Coat chicken pieces in flour mixture.
4. In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown.
5. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
6. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear
7. Serve hot and enjoy!

Ingredients

1/2x1x2x

Original recipe (1X) yields 6 servings

• 2 cups rotini pasta
• 12 ounces cooked chicken, cubed
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• ½ cup seasoned bread crumbs

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
3. Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish.
4. Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.Allrecipes / Sonia Bozzo
5. Bake in the preheated oven until cheese is melted, about 35 minutes.
6. Serve and enjoy.

Ingredients

Original recipe (1X) yields 4 servings

• 4 skinless, boneless chicken breast halves
• cayenne pepper to taste
• salt and ground black pepper to taste
• all-purpose flour for dredging
• 2 tablespoons olive oil
• 1 tablespoon capers, drained
• ½ cup white wine
• ¼ cup fresh lemon juice
• ¼ cup water
• 3 tablespoons cold unsalted butter, cut in ¼-inch slices
• 2 tablespoons chopped fresh Italian parsley

Directions

1. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.
2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.Dotdash Meredith Food Studios
3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; transfer to a plate.Dotdash Meredith Food Studios
4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.Dotdash Meredith Food Studios
5. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.Dotdash Meredith Food Studios
6. Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Ingredients

Original recipe (1X) yields 4 servings

• 1 tablespoon vegetable oil
• 2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch)
• 1 pinch fresh cracked black pepper
• salt to taste
• 4 chicken thighs

Directions

1. Heat oil in a cast-iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing mix, fresh cracked pepper, and salt onto one side of chicken thighs; flip and repeat on second side.
2. Place thighs, skin-sides down, into skillet; cook without moving to blacken skin, about 12 minutes. Flip thighs and cook until chicken is no longer pink in centers and the juices run clear, about 12 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Ingredients

Original recipe (1X) yields 4 servings

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ cup seasoned bread crumbs
• 1 cup all-purpose flour
• ½ cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves – pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Ingredients

Original recipe (1X) yields 4 servings

• 2 tablespoons peanut oil, divided
• 1 shallot, finely chopped
• ¼ white onion, chopped
• 2 tablespoons butter
• 1 tablespoon ginger garlic paste
• 2 teaspoons lemon juice
• 2 teaspoons garam masala, divided
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 cup tomato puree
• 1 cup half-and-half
• ¼ cup plain yogurt
• 1 pinch salt and ground black pepper to taste
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• ¼ teaspoon cayenne pepper, or to taste
• 1 tablespoon cornstarch
• ¼ cup water

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.Dotdash Meredith Food Studios
2. Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.Dotdash Meredith Food Studios
4. Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.Dotdash Meredith Food Studios
6. Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.Dotdash Meredith Food Studios
7. Serve over rice with naan.