Chicken On The Run Recipes

CHICKEN RUNDOWN

Steps:

• In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
• Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.

CHICKEN ON THE RUN

Steps:

• Rub salt and pepper into the chicken pieces and then place them into a casserole dish.
• Pour over the apricots and their juice.
• Sprinkle the dried soup mix over the chicken and apricots.
• Drizzle the wine over the top.
• Bake at 375 F (190 C ) for 1 hour 15 minutes.

CHICKEN CREOLE ON THE RUN

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 2 to 3 minutes, or until barely pink in the center, stirring frequently. Transfer to a plate.
• In the same skillet, stir together the tomatoes with liquid, broth, bell pepper, okra, bay leaves, sugar, Worcestershire sauce, thyme, and hot-pepper sauce. Bring to a boil over medium-high heat, about 2 minutes. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender and the mixture has thickened slightly, breaking up any large pieces of tomato near the end of cooking. Remove from the heat. Discard the bay leaves.
• Stir in the parsley, salt, remaining 2 teaspoons oil, and chicken with any accumulated juices. If time allows, cover and let stand for 15 minutes so the flavors blend thoroughly.
• nutrition information
• (Per Serving)
• Calories: 176
• Total Fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.5g
• Cholesterol: 49mg
• Sodium: 394mg
• Carbohydrates: 11g
• Fiber: 3g
• Sugars: 7g
• Protein: 22g
• Dietary Exchanges
• 2 Vegetable
• 2 1/2 Lean Meat