Veggie Chicken Cheese Poppers With Berry Sauce Recipes

CHEESY CHICKEN AND VEGETABLES

Steps:

• In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
• Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
• Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

KIDS CAN MAKE: POPOVERS WITH MIXED-BERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray and set aside.
• Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup per muffin). Bake until the popovers are puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
• While the popovers are baking, bring the berries, 1/2 cup water and granulated sugar to a simmer in a small saucepan over medium heat. Cook until the berries are juicy and soft and the liquid is reduced and thickened, about 10 minutes. Remove from the heat and cover to keep warm.
• When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates and garnish with a dollop of the sauce and a dusting of confectioners' sugar if using.

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE

Steps:

• Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
• Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
• Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
• Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
• Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

EASY TO SERVE CHICKEN PARMESAN POPPERS RECIPE BY TASTY

Steps:

• Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
• Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
• Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
• Chill for 20 minutes.
• Preheat the oven to 450°F (230°C).
• Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
• Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
• Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
• Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
• Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
• Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
• Sprinkle with parsley and serve.
• Enjoy!

VEGGIE CHICKEN CHEESE POPPERS WITH BERRY SAUCE

Steps:

• In a large bowl, mix cheeses thoroughly. Add remaining ingredients except Panko. Chill for 10 minutes or so if necessary to form balls easier.
• TO BAKE: Heat oven to 425F degrees. Using the palms of your hands, roll the mixture into 1 1/2" sized balls (keep them bite-sized). Roll each ball into the panko to coat evenly.
• Place each ball on a greased baking sheet (or use parchment or a silpat). Bake for 15-20 minutes. Allow to cool for 5 minutes then transfer to a serving platter in a single layer. Serve with sauce.
• TO FRY: Place 1 cup flour, 3 eggs, and 1 1/2 cup Panko into 3 separate bowls. Roll each ball in the flour, then the egg and then the Panko. Set aside in a single layer (baking sheet works great).
• Heat a deep fryer (or large pot) filled with 2-3" of vegetable oil to 350°F Fry the poppers in batches (do not crowd them). Cook for 1-2 minutes per batch. Drain on paper towels. Serve with sauce.
• BERRY SAUCE: Heat jam and juice in a small saucepan. Simmer down to desired consistency (that of a dipping sauce). Serve sauce warm.

HERB AND CHEESE POPPERS

Steps:

• Place oven rack in center of oven and preheat oven to 500 degrees. Line 2 large rimmed baking sheets with parchment paper.
• Mix cheese and next 5 ingredients in medium bowl. Set aside.
• Prepare biscuit dough according to biscuit mix package directions.
• Transfer dough to floured work surface; sprinkle dough with additional flour to prevent sticking. Using hands, press dough into 8" square, about 1/2" thick. Sprinkle more flour on work surface as needed to prevent sticking.
• Sprinkle 1/2 cup of cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as a business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion.
• Sprinkle dough with flour to prevent sticking. Press dough out again to 8" square. Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8" square. Repeat 2 more times with dough and cheese-herb mixture. Roll out dough on floured surface to 10" square; cut into 36 small pieces.
• Place biscuits 1" apart on prepared baking sheets. Bake, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheets at least 5 minutes. If desired, cool biscuits completely, then rewarm in 400 degree oven for 3 minutes before serving.
• To do ahead: Place biscuits in single layer on baking sheets; freeze until firm. Wrap biscuits in single layer in foil, then enclose in resealable freezer bags and freeze up to 2 weeks. Place frozen biscuits 1" apart onparchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature for 20 minutes before baking.

DOUBLE-CHEESE CHICKEN AND VEGETABLES

Steps:

• In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
• Meanwhile, in 2-quart microwavable casserole, place frozen vegetables and cheese sauce. Loosely cover with microwavable plastic wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese sauce melts and vegetables are just crisp-tender.
• Stir vegetables, chicken and cheese into pasta. Cover; cook over low heat 2 to 3 minutes or until cheese is melted. Stir gently.

CHICKEN POPPERS

Steps:

• 1. Dip chicken into egg and the cornflake crumbs. Heat oil in a pan and fry chicken until golden brown.
• 2. In a separate pot combine honey, red hot sauce, and corn syrup and bring to a boil.
• 3. Bake at 350 degrees F for five minutes uncovered and turn once during baking.
• 4. Serve with fried rice if desired.

CHICKEN POPPERS

Steps:

• Flatten chicken to 1/4in thickness, cut into 1 1/2in strips.
• Spread each with 1t ham.
• Place cheese cube on the end of each strip; roll up.
• Cut bacon in half.
• Wrap each around chicken roll up.
• Secure each with a toothpick.
• In a large skillet cook roll-ups in oil until bacon is crispy about 10 minutes.
• Add the broth, salt & pepper bring to a boil.
• Reduce heat; cover and simmer for 10-15 mins or until chicken juices run clear.

CHICKEN WITH BERRY WINE SAUCE

Steps:

• In a small saucepan, combine the strawberries, raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. , Meanwhile, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Serve with berry sauce; garnish with basil.

CHICKEN POPPERS WITH DIPPING DUO

Steps:

• Place flour in zippered bag. In medium bowl, whisk together egg, seasoned salt and paprika. Cut chicken into 3/4 inch cubes, add to bowl and toss until coated.
• Remove chicken in small batches with slotted spoon; place in flour bag. Shake to coat and place chicken pieces on waxed paper. Repeat with remaining chicken.
• In large skillet over medium-high, heat 1 inch of oil to 350 degrees, about 3-5 minutes. Place half of chicken pieces in skillet and cook, turning frequently until golden, 3-4 minutes. Remove chicken with slotted spoon onto paper towels to drain.
• Add more oil if necessary and return to 350 degrees F. Repeat with remaining chicken.
• Meanwhile, in a small bowl, stir together honey mustard and sour cream. In second small bowl, combine ketchup, jam and orange zest. Place bowls on serving platter and surround with chicken poppers.