CHEDDAR CHICKEN SPIRALS
My granddaughters just love this chicken dish. I try to make it every time they come to visit. Lucky for me, it goes together quick as a wink in the microwave.-Miriam Christophel, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, milk, salt and basil. Stir in the vegetables, chicken and 1 cup cheese. Drain pasta; stir into vegetable mixture. , Transfer to a greased 1-1/2-qt. microwave-safe dish. Sprinkle with remaining cheese. Cover and microwave on high for 4-5 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 633 calories, Fat 39g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 789mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD
Half chicken pot pie, half tamale pie, this slow-cooker chicken and cornbread dinner is a whole lot of delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
- In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
- Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.
Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g
SPICY IDAHO POTATO AND CHICKEN CROQUETTES
Russell C Skall, Corporate Chef at Fleming's Prime Steakhouse & Wine Bar, in Tampa, Fl makes these and I found this recipe to be wonderful! It is from the Idaho Potato site. The reason I found these so intriguing is that they contain yucca! Haven't allowed for cooling times.
Provided by Manami
Categories Chicken Breast
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 41
Steps:
- MAKE YUCCA & POTATOES:.
- Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
- Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
- Drain well; cool.
- Remove center vein and any uncooked yucca.
- In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
- Boil until tender; drain well; reserve.
- In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
- In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
- SPICY CHICKEN STUFFING & RED PEPPER SAUCE:.
- Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
- Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
- Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
- Add tomato paste; cook 1 minute to incorporate.
- Transfer to small bowl; cool.
- ROASTED RED PEPPER SAUCE: (Make this first).
- Over an open flame, char red pepper until blackened.
- Place in bowl; cover with plastic wrap.
- When cool, remove skin and seeds; puree in food processor; reserve.
- In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
- Add 1/2 of red pepper puree; cook 2-3 minutes,.
- Add wine and lime juice; cook until reduced by half, 2 minutes.
- Add cream, reduce to half, 1-2 minutes longer.
- Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
- Strain sauce into container.
- Add white pepper and remaining red-pepper puree.
- MAKE THE CROQUETTES:
- Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
- Blend to dough consistency, about 1 minute.
- Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
- Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
- Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
- Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
- In small bowl, beat eggs with 1 tablespoon water.
- Place breadcrumbs in another bowl.
- Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
- Place on paper-lined sheet pan.
- In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
- Fry croquettes until golden brown, about 3 minutes.
- Drain well on paper towels; season lightly with salt and pepper.
- Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
- Enjoy!
Nutrition Facts : Calories 842.2, Fat 48.9, SaturatedFat 27.6, Cholesterol 231.3, Sodium 2726.3, Carbohydrate 83.3, Fiber 6.4, Sugar 6.1, Protein 17.2
CHICKEN BREASTS WITH SPICY CHEDDAR SAUCE
I think this was one of the first "real" dinners I made. My husband states that I could open a restaurant and only serve this...so at least one compliment! Alter the heat with more or less jalepenos and Tabasco.
Provided by lazy gourmet
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Lightly oil a baking pan.
- Place the green pepper, a quarter of the jalepeno, and the garlic in a pan and toss gently to coat with oil and push the vegetables to the side of the pan.
- Add chicken and turn the chicken to coat with oil.
- Place the vegetables on the chicken and bake 30 minutes.
- While chicken is cooking, melt the butter in a sauce pan.
- Add the flour and cook 2-3 minutes until lightly browned, then add the milk and cook over medium heat until thickened.
- Add the cheese and turn off the heat.
- Add the rest of the jalepeno and the Tabasco and stir well.
- Let cool until chicken has finished baking.
- Drain fat off the chicken, and pour the cheese sauce over the chicken and vegetables, and bake 30 more minutes.
Nutrition Facts : Calories 498.3, Fat 32, SaturatedFat 15.6, Cholesterol 150.5, Sodium 353.9, Carbohydrate 10.1, Fiber 0.8, Sugar 1.1, Protein 41.2
SPICY CHEDDAR CHICKEN & POTATOES
Chicken breasts turn out tender and flavorful in this easy weeknight dish made with bacon, shredded cheddar and frozen diced potatoes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet. Mix seasonings until blended; sprinkle over chicken. Cook 6 to 7 min. on each side or until chicken is done (165ºF). Remove from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.
- Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 1 g, Protein 35 g
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