Nancys Yummy Chicken Recipes
NANCY'S CHICKEN IN PUFF PASTRY
Chicken breasts with herbed cream cheese, wrapped in puff pastry and baked. A very easy but delicious dish, good for company! This recipe is derived from a dish my mother-in-law makes.
Provided by BURKH007
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
- Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
- Bake for 12 to 15 minutes, until golden brown.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.4 g, Cholesterol 118.6 mg, Fat 37.8 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 16.9 g, Sodium 556.8 mg, Sugar 4 g
YUMMY CHICKEN
This is a recipe I had at a church supper and I was very impressed. The flavour was wonderful, it stayed hot, and it tasted good served with either rice or potatoes.
Provided by Jan S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Pound the chicken breast halves flat and to about 1/2 inch thick. Cut the flattened chicken breasts into several large pieces.
- Place the flour, salt, and pepper into a plastic bag, and drop the chicken pieces into the bag. Shake gently to coat the chicken thoroughly with flour mixture.
- Preheat an oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
- Heat the olive oil and butter in a large skillet over medium heat, and brown the coated chicken pieces on each side until golden brown, about 5 minutes per side. Place the chicken pieces into the prepared baking dish, leaving the oil and butter in the skillet. Cook and stir the mushrooms, green onions, and garlic in the hot skillet until the mushrooms give up their juice and start to brown, about 10 minutes. Spread the cooked vegetables over the chicken pieces.
- Pour the apple juice, lemon juice, and sugar into the skillet, stir to dissolve the sugar, and bring the mixture to a boil. Pour the sauce over the chicken and vegetables, cover the baking dish with foil, and bake in the preheated oven until the sauce has reduced and the chicken has absorbed the sauce, about 1 hour.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 11.9 g, Cholesterol 64.9 mg, Fat 7.5 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 2.1 g, Sodium 355.2 mg, Sugar 4 g
NANCY ANDRETTI'S CREAMY CHICKEN AND DUMPLINGS
This was on the Betty Crocker web site. It said they RACE to the table! Haven't tried this yet, but I think it looks yummy.
Provided by MizzNezz
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk, peas, carrots, chicken and soup to boiling.
- Mix biscuit mix and milk to make a soft dough.
- Drop,gently, by 8 spoonfuls on top of soup.
- Cook, uncovered, on low for 10 minutes.
- Cover and cook 10 minutes more.
Nutrition Facts : Calories 291.6, Fat 13.6, SaturatedFat 4.9, Cholesterol 16.3, Sodium 939.4, Carbohydrate 34.1, Fiber 1.9, Sugar 6.4, Protein 8.4
NANCY'S CHICKEN TORTILLA SOUP
I developed this recipe after trying many varieties of Tortilla Soups in numerous Mexican restaurants around town (Austin, TX). I just couldn't find what I was looking for, so I made this up myself. It is my most requested dish from family and friends. I always make a batch when someone is under the weather and it has replaced chicken noodle as our ultimate comfort soup. Hope you enjoy!
Provided by PleasantNancy
Categories Chicken Breast
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Place chicken pieces is large heavy bottom stock pot and add enough water to cover chicken. Add poultry seasoning, chicken boullion cube, salt, and pepper. Bring to boil and cook until chicken is tender and falls off the bone.
- Remove chicken and let cool. Skim fat from chicken broth that rises to top of pot and discard (optional).
- Return broth to a low simmer and add chopped veggies, can diced of tomatoes and green chiles, chili powder, cumin and sugar.
- Remove cooled chicken from the bone, coarsely chop or shred, and add to broth. Add more salt and pepper to taste and let simmer for about 1 hour.
- Add cilantro and stir to mix.
- To serve: Place a hand full of crumbled tortilla chips in bottom of individual serving bowl, ladle soup over tortillas, top with shredded cheese and avocado slices. Garnish with tortilla chips placed around the bowl and fresh cilantro sprig. Enjoy the comforting flavors of this delicious soup!
Nutrition Facts : Calories 725, Fat 46.2, SaturatedFat 12.3, Cholesterol 136.8, Sodium 1242.2, Carbohydrate 41.7, Fiber 6, Sugar 3.8, Protein 37.7
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