Peanutbutterandjellychickenforoamc Recipes

PEANUT BUTTER CHICKEN

Peanut Butter Chicken image

Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.

Provided by BLUESP

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 medium onion, sliced
7 fresh mushrooms, sliced
⅛ teaspoon red pepper flakes
1 (14.5 ounce) can diced tomatoes with juice
¾ cup chicken stock
¾ cup smooth peanut butter
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g

PEANUT BUTTER AND JELLY BARS

Peanut Butter and Jelly Bars image

Provided by Ina Garten

Categories dessert

Time 1h55m

Yield 24 bars

Number Of Ingredients 10

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Steps:

Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PEANUT BUTTER AND JELLY CHICKEN FOR OAMC

Peanut Butter and Jelly Chicken for Oamc image

I'm trying to find kid friendly recipes for my picky little girl. What's better than peanut butter and jelly! A few ingredients available in most family kitchens and we have an easy meal to pull out of the freezer.

Provided by TishT

Categories Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast, cut into 1 pieces (cooked)
12 ounces apricot jam
1/4 cup creamy peanut butter
1/3 cup orange juice
1/3 cup apple juice
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons salt
2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground cumin

Steps:

Combine all ingredients except chicken in a bowl and mix until smooth.
Add chicken and mix.
Pour into 1 gallon freezer bag and lay flat to freeze.
To reheat Preheat oven to 350°F Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes.
Serve over hot rice.

Nutrition Facts : Calories 469.4, Fat 11.6, SaturatedFat 2.4, Cholesterol 72.6, Sodium 1407.2, Carbohydrate 66.8, Fiber 2, Sugar 43.9, Protein 29.4

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