EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHICKEN BREASTS SUPREME
This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.
Provided by angelfadedblue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g
SUPREME CHICKEN
I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.
Provided by Carole McCully
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
- Sprinkle with cheese and bake 3-5 minutes more until cheese melts.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g
CHICKEN SAN REMESE
This is a really good dish from Ladies Home Journal. I've also made this with prosciutto when I wasn't able to find pancetta.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper; coat in flour. Melt butter in 12-inch nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until golden; set aside.
- Add pancetta and onion to same skillet; cook, stirring frequently until onion is golden and pancetta is crisp, 3 minutes. Add spinach and mushrooms; cook 3 minutes , until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer 7 minutes.
- Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in tortellini. Divide chicken, sauce and pasta among 4 serving plates.
Nutrition Facts : Calories 667.6, Fat 31.6, SaturatedFat 18.1, Cholesterol 181.4, Sodium 759.3, Carbohydrate 45.9, Fiber 6.3, Sugar 4.2, Protein 42.7
CHICKEN SAN REMO
This is an incredibly, delicious chicken dish. I have make it twice, once using regular fresh spinach and once with the fresh baby spinach and I highly recommend using the baby. You're gonna love this!!!!
Provided by Boca Pat
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- CHICKEN: Heat oil in skillet.
- Mix flour, salt& pepper.
- Light beat egg& water.
- Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
- Place in pan in single layer& saute to a golden brown, turning once.
- about 2 min.
- per side.
- Transfer to a baking pan just large enough to hold the chicken in a single layer.
- Tent with foil to keep warm.
- Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
- Stir in chick broth, wine and cream.
- Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
- Divide the mozzarella over the tops of each piece of chick.
- Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.
Nutrition Facts : Calories 661.6, Fat 50.1, SaturatedFat 21, Cholesterol 226, Sodium 553.6, Carbohydrate 12.7, Fiber 1.8, Sugar 1, Protein 38.1
COPYCAT OLIVE GARDEN CHICKEN SAN REMO
Make and share this Copycat Olive Garden Chicken San Remo recipe from Food.com.
Provided by Cook4_6
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pot over medium high heat.
- Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
- Add garlic, cook 2 minutes.
- Stir in tomatoes, herbs, wine and bouillon.
- Lower heat and let simmer while preparing chicken.
- Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
- Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
- As pieces brown, add to tomato-pepper sauce.
- When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
- Serve sauce over pasta.
Nutrition Facts : Calories 693.3, Fat 13.2, SaturatedFat 2.2, Cholesterol 88, Sodium 559.8, Carbohydrate 88.9, Fiber 9, Sugar 7.4, Protein 52.5
THREE CUP CHICKEN (SAN BEI JI)
This Taiwanese classic Three Cup Chicken recipe gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
Provided by Cathy Erway
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
- Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
- Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
- Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
- Stir in the basil and remove from heat. Serve immediately with the rice.
STOVE TOP EASY CHICKEN BAKE
A Stove Top Stuffing recipe I clipped from the Ladies' Home Journal. Great for those nights you need to get something put together in a matter of minutes.
Provided by shelbyrose
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Prepare a 13x9-inch baking pan by spraying it with non-stick cooking spray.
- Sprinkle 1/2 cup of the dry stuffing mix evenly over bottom of the pan; set aside.
- In a small bowl, add hot water to remaining stuffing mix; stir just until moistened; set aside.
- Place chicken pieces over dry stuffing mix in baking pan.
- In a medium bowl, combine soup, sour cream and vegetables.
- Spoon over chicken.
- Top with the prepared stuffing.
- Bake 30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 361, Fat 8.6, SaturatedFat 3.2, Cholesterol 75.5, Sodium 816.9, Carbohydrate 37.1, Fiber 7.4, Sugar 1.6, Protein 33.4
CHICKEN SAN REMO RECIPE
Provided by aaformby
Number Of Ingredients 16
Steps:
- Directions 1Heat oil in large pot over medium high heat. 2Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes. 3Add garlic, cook 2 minutes. 4Stir in tomatoes, herbs, wine and bouillon. 5Lower heat and let simmer while preparing chicken. 6Heat 1 Tablespoon olive oil in a lrage non-stick skillet. 7Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary). 8As pieces brown, add to tomato-pepper sauce. 9When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken. 10Serve sauce over pasta.
MRS. POTTER'S CHICKEN
This recipe was submitted to Ladies' Home Journal by Kate Lawler. I am posting it here for safe-keeping!
Provided by Chris Reynolds
Categories Chicken Breast
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside.
- Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside.
- Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick.
- Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.
Nutrition Facts : Calories 413.9, Fat 24.8, SaturatedFat 9.3, Cholesterol 118, Sodium 432.7, Carbohydrate 8.6, Fiber 0.3, Sugar 1.1, Protein 37.3
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