Jens Fast And Favorite Chicken Recipes

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Jennie's Heavenly Slow Cooker Chicken image

This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Provided by Jennie Hood Flynn

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4 skinless, boneless chicken breast halves

Steps:

Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g

JEN'S FAMOUS CHICKEN

Jen's Famous Chicken image

It's a very simple and easy recipe to follow, and the first casserole I made. My friend Jen made it for me a few months ago and has been my favorite ever since.

Provided by Melina

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 boneless skinless chicken breasts
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1 cup low-fat sour cream
parmesan cheese

Steps:

(If frozen, thaw chicken breasts) Place chicken on bottom of casserole dish.
Mix soup and sour cream over chicken.
Sprinkle cheese to top.
Bake in oven 350 degrees for 45 minutes to 1 hour, until cheese is browned.
Serve.

Nutrition Facts : Calories 211.5, Fat 8.7, SaturatedFat 4.9, Cholesterol 92, Sodium 101.5, Carbohydrate 2.6, Sugar 0.1, Protein 29

JEN'S CHICKEN

Jen's Chicken image

Make and share this Jen's Chicken recipe from Food.com.

Provided by J Bowen

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 thin chicken breasts
Italian salad dressing
1/2 cup chopped onion
1 cup sliced mushrooms
1 chopped red pepper
2 tomatoes, sliced
1 1/2 cups mozzarella cheese

Steps:

Put chicken in a pan with enough salad dressing to cover chicken and cover, till done, drain.
Keep warm.
In another skillet add olive oil to pan and saute onion and mushrooms and red pepper, till tender.
Top chicken with saute mixture, top with sliced tomatoes, then top with cheese.
Put a lid on the chicken till the cheese melts, then serve.

Nutrition Facts : Calories 407.5, Fat 23.1, SaturatedFat 9.4, Cholesterol 126, Sodium 360.6, Carbohydrate 7.5, Fiber 1.9, Sugar 4.5, Protein 41.1

EASY KUNG PAO CHICKEN

Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.