Corny Chicken Recipes

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CORNY CHICKEN WRAPS



Corny Chicken Wraps image

"I'm a clinical dietitian, so I like to prepare foods that are both healthy and low-fat," says Susan Alverson from Chester, South Dakota. "This zippy Tex-Mex wrap is a quick alternative to a taco or sandwich for our on-the-go family." To increase the spicy flavor, Susan suggests using a medium or hot salsa.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into strips
1/2 cup chopped green pepper
1/4 cup chopped green onions
2 teaspoons canola oil
1-1/2 cups frozen whole kernel corn, thawed
1-1/2 cups salsa
1/4 cup sliced ripe olives
1/2 teaspoon chili powder
6 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through. , Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.

Nutrition Facts : Calories 363 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 740mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CORNY CHICKEN BAKE



Corny Chicken Bake image

Glazed chicken breasts are baked with corn bread stuffing mix that's jazzed up with creamed corn, onion and celery. "My mother gave me this quick and delicious recipe after she received it from a friend," says Barbara Ramstack of Fond du Lac, Wisconsin. TIP: "The glaze recipe can be doubled for those who like a tangy taste," Barbara notes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

3 cups crushed corn bread stuffing
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard

Steps:

  • In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 535 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 1073mg sodium, Carbohydrate 67g carbohydrate (19g sugars, Fiber 4g fiber), Protein 29g protein.

CHEESY CHICKEN



Cheesy Chicken image

A delicious, quick recipe. Your family will absolutely love it! It is almost as good leftover, too - quickly heated in the microwave.

Provided by Michael Rondeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of celery soup
8 ounces shredded Cheddar cheese
1 cup croutons

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 6.7 g, Cholesterol 113.7 mg, Fat 17.4 g, Fiber 0.3 g, Protein 37.8 g, SaturatedFat 9.2 g, Sodium 751.4 mg, Sugar 1.1 g

CORNELL CHICKEN



Cornell Chicken image

This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h52m

Yield 6

Number Of Ingredients 7

2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
½ teaspoon ground black pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

Steps:

  • Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
  • Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
  • Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
  • Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 633.3 calories, Carbohydrate 1.3 g, Cholesterol 126.9 mg, Fat 53.5 g, Fiber 0.1 g, Protein 32.5 g, SaturatedFat 9.5 g, Sodium 3588.3 mg, Sugar 0.4 g

CORNY CHICKEN



Corny Chicken image

A delicious, one-pot meal that slow cooks all day, allowing you to come home to a great meal! Don't let the short ingredient list fool you - this dish is full of flavor.

Provided by NikasMommy

Categories     One Dish Meal

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb chicken breast, frozen
1 (14 3/4 ounce) can creamed corn, undrained
1 (15 ounce) can pinto beans, undrained
1 (10 ounce) can rotel, undrained
1 tablespoon cumin
1 (5 ounce) package mahatma saffron rice mix
shredded cheese
sour cream
green onion

Steps:

  • Put chicken, corn, beans, rotel and cumin in crock pot. (If you want a less spicy dinner, reduce or omit the cumin).
  • Stir well and cook on low for 6-8 hours.
  • Remove chicken, cut into bite sized pieces and return to pot.
  • Add rice, cover, and cook on high for 30 minutes or until rice is tender.
  • Serve garnished with cheese, sour cream, and green onions.

Nutrition Facts : Calories 443.5, Fat 12.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 682.1, Carbohydrate 51.4, Fiber 11, Sugar 4, Protein 35.9

CORNY CHICKEN CANNELLONI



Corny Chicken Cannelloni image

A wonderful meal for the whole family. Fantastic for a winter's night. My family drools with anticipation when I tell them that they are having this dish for tea. Thanks to my friend Rhonda for this wonderful recipe.

Provided by AussieGal Tracey

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

250 g frozen chopped spinach, leaves
1 onion, finely chopped
30 g butter
250 g ground chicken
130 g corn kernels, drained
2 tablespoons dried breadcrumbs
130 g diced red capsicums, drained
1 egg, lightly beaten
120 g instant cannelloni tubes
250 ml spaghetti sauce
140 g cream cheese spread

Steps:

  • Gently cook spinach, onion and butter in a small pan for 10 minutes.
  • Pour into a bowl and leave to cool.
  • Put mince into pan and cook, stirring for 3 minutes.
  • Mix into spinach with corn, capsicum, breadcrumbs, and eggs.
  • Turn oven to 180°C; spoon mixture into shells.
  • Spread 1/4 of cup spaghetti sauce in a shallow casserole dish.
  • Arrange shells in dish.
  • Pour remaining sauce over and dot with cheese.
  • Bake for 40 minutes, take out, leave for 5 minutes then serve.

Nutrition Facts : Calories 480, Fat 22.7, SaturatedFat 11.7, Cholesterol 166.1, Sodium 765.7, Carbohydrate 44.4, Fiber 4.3, Sugar 10.6, Protein 27.1

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