Ruby Tuesday Chicken Recipes

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RUBY CHICKEN



Ruby Chicken image

Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. I got the recipe at a cranberry festival in Wisconsin. Even those who don't care for cranberries like this flavorful main dish. -Kathy Mead, Gwinn, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/4 teaspoon salt
2 bone-in chicken breast halves (8 ounces each)
1 tablespoon butter
1/2 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup orange juice
2 tablespoons chopped onion
1/2 teaspoon grated orange zest
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine flour and salt. Add the chicken; turn to coat. In a nonstick skillet, brown chicken in butter. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 517 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 448mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 2g fiber), Protein 41g protein.

RUBY TUESDAY'S BUFFALO CHICKEN WONTONS



Ruby Tuesday's Buffalo Chicken Wontons image

Fried wonton wrappers filled with Buffalo-sauced shredded chicken. Served with bleu cheese dressing and crunchy celery sticks for dipping.(Menu Description). From Copykat

Provided by Nana Lee

Categories     Chicken Breast

Time 1h

Yield 48 serving(s)

Number Of Ingredients 11

12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 lb boneless skinless chicken breast
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt
blue cheese dressing
celery (to garnish)

Steps:

  • Preheat the oven to 325ºF.
  • Place the wonton wrappers on a work surface and brush lightly with the oil.
  • Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
  • Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins.
  • Cool on a wire rack.
  • Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
  • Cook the chicken at a simmer until cooked through, about 12 minutes.
  • Cool the chicken slightly, then finely chop and shred with a fork.
  • Season with a little salt.
  • In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper.
  • Add the chicken and mix well.
  • Refrigerate until slightly chilled.
  • TO ASSEMBLE:
  • Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.
  • NOTE: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.

Nutrition Facts : Calories 22.9, Fat 0.9, SaturatedFat 0.1, Cholesterol 5.7, Sodium 66.6, Carbohydrate 1.2, Protein 2.4

RUBY TUESDAY'S WHITE CHICKEN CHILI



Ruby Tuesday's White Chicken Chili image

I love all different kinds of chili! Last year I entered this into our corporate cook-off and I won for a non-traditional chili similar to this one.

Provided by Cook4_6

Categories     Stocks

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 cups chicken stock
1 lb great northern bean (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
1 pinch salt (to taste)

Steps:

  • Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
  • Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
  • Simmer for one more hour.
  • Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.

Nutrition Facts : Calories 231.4, Fat 5.8, SaturatedFat 1.2, Cholesterol 7.2, Sodium 633.9, Carbohydrate 32.5, Fiber 7, Sugar 7.7, Protein 13.8

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