Spicy Chicken And Vegetable Bundles Recipes

SPICY CHICKEN BUNDLES

Steps:

• In a large bowl, beat the cream cheese, milk, jalapenos and pepper until blended. Stir in chicken and onion. , Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 cup chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal. , Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-20 minutes or until golden brown., In a small saucepan, combine soup and milk. Cook and stir over medium heat until heated through. Serve with bundles. Freeze option: Freeze baked cooled bundles in a resealable plastic freezer bag. To use, reheat on an ungreased baking sheet in a preheated 350° until heated through. Meanwhile, prepare mushroom sauce as directed.

SPICY CHICKEN AND VEGETABLE BUNDLES

Steps:

• Combine first six ingredients on medium bowl. Set sauce aside.
• Bring broth to boil in large saucepan. Working in batches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat dry. Add beans to broth in pan; until tender, about 2 minutes. Using slotted spoon, add beans to sauce. Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over medium heat until cooked through, breaking up meat with spoon, about 3 minutes. Drain chicken; add to sauce. Season with salt. Cool. (Can be made 3 hours ahead. Cover chicken mixture and cabbage seperately; chill. Bring to room temperature before continuing.)
• Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Reapeat with remaining 11 cabbage leaves and chicken mixture.

CHICKEN VEGETABLE BUNDLES

Steps:

• heat oven to 3508°F.
• flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside.
• in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
• divide mixture evenly between each flattened chicken breast.
• roll up chicken breast.
• wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
• in a 13x9 baking pan, place chicken bundles.
• in small bowl stir together brandy and chicken broth.
• pour over chicken.
• bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
• Reserve pan juices.
• place chicken bundles on platter, keep warm.
• in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
• in a small bowl mix together sour cream and flour.
• stir into pan juice mixture.
• cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes).
• when ready serve sauce over chicken bundles.

SPICY STIR-FRIED CHICKEN AND VEGETABLES

Steps:

• Place mushrooms in a medium bowl, and cover with boiling water. Soak 10 minutes, and drain in a colander.
• Place egg white, rice-wine vinegar, salt, and cornstarch mixture in a large bowl; whisk to combine. Add chicken, cover, and refrigerate 30 minutes.
• Bring a large stockpot of water to boil. Blanch broccoli for 1 minute; remove broccoli from water, and rinse under cold running water to stop cooking. Add carrots to boiling water, and blanch 1 to 2 minutes. Drain, and rinse under cold running water to stop cooking.
• Heat a large wok over medium-high heat. Add canola oil, ginger, garlic, scallions, and red-pepper flakes. Saute 30 seconds. Add onion and bell pepper, and saute 1 minute more. Add carrots, and cook another 2 minutes. Stir in broccoli, cabbage, jalapeno, and mushrooms; cook 3 to 4 minutes, until cabbage starts to wilt. Remove chicken from marinade, and add to wok. Saute until chicken is thoroughly cooked, about 5 minutes. Stir in soy sauce, vinegar, and sesame oil, and season to taste with salt and pepper. Serve hot.