CHICKEN WITH JULIENNE CHEESY POTATOES
Steps:
- Set oven to 425 degrees F. Mix dry potatoes, sauce mix, water, milk and butter in a baking dish. Place in the oven for 10 minutes.
- Brown the chicken in a sprayed fry pan. Sprinkle lightly with seasoned salt and set aside. Cut chicken into bite-sized pieces.
- Fry mushrooms and onions until tender. Boil or microwave carrots in a little water until tender.
- Remove potato casserole from oven and stir in chicken and vegetables. Cover and bake for 15 minutes. Add 1/3 cup milk or water if it is too dry. Uncover and bake 5 minutes for a crusty top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN BREASTS WITH JULIENNE VEGETABLES
Make and share this Chicken Breasts with Julienne Vegetables recipe from Food.com.
Provided by Dave C
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from chicken, if desired.
- In large skillet over medium-high heat, melt margarine.
- Brown chicken 3 minutes on each side.
- Spoon off fat.
- Stir in soup, water, thyme, celery and carrots.
- Bring to boil.
- Reduce heat to low.
- Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally.
- Serve with noodles.
CHICKEN JULIENNE
This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish.
Provided by snowgirl9
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
- Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.
Nutrition Facts : Calories 650.7 calories, Carbohydrate 14.7 g, Cholesterol 208.4 mg, Fat 53.7 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 31.6 g, Sodium 386.5 mg, Sugar 0.4 g
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
CHICKEN AND VEGETABLE WRAP
Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, main course
Time 15m
Yield Two wraps
Number Of Ingredients 12
Steps:
- In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
- Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
- Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 23 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN BREASTS WITH VEGETABLES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
- Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
- Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN BREASTS WITH VEGGIES
"This is my own spin-off of a favorite family recipe," writes Tony Lentini of Rogue River, Oregon. "I think that the vegetables are delicious baked with the chicken. They pick up the marinade flavor."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 337 calories, Fat 11g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 576mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
SKILLET CHICKEN AND VEGETABLES
Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
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