Spring Dijon Chicken Oamc Recipes

SPRING DIJON CHICKEN

Steps:

• Spray 9x13 pan with cooking spray.
• Combine pasta, asparagus, chicken, mushrooms, onion, lemon juice, salt, and pepper into a large bowl.
• Combine milk, wine, alfredo sauce, and mustard into another bowl, stir til smooth.
• Add to the chicken and pasta mixture and toss to coat. Pour into baking dish. cover with foil and freeze.
• to serve: thaw, bake in 350 degree oven covered for about 45 minutes.

CARIBBEAN DUMP CHICKEN - OAMC

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
• Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag.
• Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
• Place the bag in the refrigerator to thaw.
• Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

HERB-WINE "DUMP" CHICKEN (OAMC)

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
• For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
• On the grill: cook over medium heat until juices run clear.

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

SWEET CIDER BBQ CHICKEN (OAMC)

Steps:

• Place chicken breasts in gallon sized Ziploc bag, add marinade ingredients (ginger, bay leaf, apple juice, apple cider vinegar, onion flakes) and freeze.
• On a separate bag, mix ingredients for sauce (brown sugar, chili powder, salt, pepper, Dijon mustard, chili sauce, soy sauce, apple cider vinegar). Freeze.
• Thaw chicken and sauce.
• Remove chicken from marinade & discard marinade.
• Heat large frying pan with 2 teaspoons oil over high heat.
• Brown chicken for 2-3 minutes per side.
• Add sauce, reduce heat to low, and simmer, uncovered, for 5-7 minutes.