Chicken Teriyaki

1-2 teaspoons sesame-chili oil

1 ½ pounds chicken, sliced thinly

2 cups carrots, sliced

1 cup snow peas

water chestnuts, bamboo shoots, other vegetables as desired

For the sauce:

2 tablespoons gluten-free soy sauce

½ cup COLD water

2-3 cloves minced garlic

¼  teaspoon ginger, or more to taste

½ cup brown sugar

2 tablespoons cornstarch

Sesame seeds for garnish

Heat oil in large skillet. Add chicken and cook, stirring, over medium heat until liquid has evaporated. Add carrots, stir for a few minutes until carrots soften. Turn heat down to medium low. 

While chicken is cooking, mix sauce ingredients together in a small bowl. Stir until cornstarch is fully dissolved. Pour over contents of skillet. Add other vegetables to skillet and continue to cook until sauce is desired thickness, stirring to distribute sauce. Serve over rice and garnish with sesame seeds.

Laura

Asian Chicken with Ramen Noodles

2 packages ramen noodles
2 lb chicken breast, cut into bite-sized pieces
½ lb snow peas, ends removed, and cut into ½ slices
1 cup sliced carrots or substitute 2 cups frozen mixed vegetables
1 can sliced water chestnuts
1 cup teriyaki marinade sauce
1 tsp. sesame chili oil, plus more for stir frying
1 tbsp. garlic chili paste

Mix the marinade sauce, chili oil, and garlic paste in a large bowl. Add the chicken and marinade about 20 minutes.

Break ramen noodles inside the package into chunks, then open the package. Set aside the flavor packet.  Soak the noodles in a bowl of water while the chicken is marinating.

Heat a large skillet or wok on medium high heat. Use more chili oil as cooking oil. Pull chicken out of marinade and stir fry until cooked through. Add seasoning packets from ramen to remaining marinade, toss ramen and vegetables in marinade until coated. Add to skillet with chicken and stir fry to desired tenderness.  Serves 4.

Laura

Grilled Chicken and Penne Salad

2 whole skinless, boneless chicken breasts, halved
2 tablespoons fresh lemon juice
1 pound penne or other tubular pasta
2 large red bell peppers, cut into a 1/2-inch dice
2½ cups thinly sliced celery
1 medium red onion, chopped
1 cup walnut halves
1¼ cups pitted Kalamata olives, cut in half
1/4 cup minced fresh dill or 1 tablespoon dried
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
sea salt and freshly ground pepper
2/3 cup olive oil

Oil a ridged grill pan and heat over moderately high heat or set an oiled rack 4-6 inches over glowing coals. Grill chicken breasts for 8 to 10 minutes on each side or until they are springy to the touch, and then transfer them to a dish. Sprinkle chicken with lemon juice and let it cool. Boil the pasta until it is tender; refresh under cold water in colander, and drain.

In a large bowl, toss pasta, bell peppers, celery, onion, walnuts, olives, and dill. Remove chicken from dish, reserving the juices, and slice it thin on the diagonal. Add it to the vegetables in the bowl. Pour the juices from the dish into a bowl or large cup, and then add vinegar, mayonnaise, mustard, and salt and pepper to taste. Whisk the mixture thoroughly, and then add the olive oil in a stream, whisking until the dressing is emulsified. Add dressing to salad and toss. Add more salt and pepper if needed.  Serve immediately at room temperature or chill for later use. Serves 8 to 10.

Laura

Chicken Tortilla Casserole

1/4 cup chicken stock
1 medium green bell pepper, chopped
1 medium onion, chopped
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can condensed cream of chicken soup
2 10-ounce cans Ro-tel tomatoes
2 cups cubed, cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese

Preheat oven to 325º F. In a large saucepan, cook pepper and onion in chicken stock until tender, about 5 minutes. Add soups, Ro-tel, and chicken, stirring until well-blended. Alternately layer tortillas, soup mixture, and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.

Laura

Chicken Tetrazzini

2 cups diced, cooked chicken
8 ounce thin spaghetti, cooked, drained, kept warm
1/4 cup butter
1/4 flour
1¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2½ cups chicken stock
3 tablespoon sherry
1/2 heavy cream
1/2 grated Parmesan
Optional: broccoli or mushrooms, sautéd

Melt butter in heavy saucepan; remove from heat. Blend in flour, salt, and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, chicken, spaghetti, and mushrooms/broccoli; spoon into a greased 2-quart casserole and sprinkle parm over the top. Bake at 425º F for 15-20 minutes until bubbly and brown on top. Serves 6-8.

Laura

Creamy Chicken and Chile Enchiladas

1 pound chicken breast strips
1 8-ounce package cream cheese
1 4.5-ounce can chopped green chiles (or jalapeños)
1/2 medium onion, chopped
flour tortillas
2 10-ounce cans green chile enchilada sauce
3 oz. shredded cheese

Heat oven to 400º F.  Cook chicken in a skillet over medium-high heat until thoroughly cooked. Add cream cheese, chiles, and onion.  Cook and stir over medium heat until blended.

Spoon enchilada filling into tortillas, roll up and place seam-side down in a lightly greased 13x9-inch baking dish.

Pour enchilada sauce over top, sprinkle with cheese. Bake 15-20 minutes.

Laura

Chicken Tagine

1/4 cup parsley, chopped
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 garlic cloves, chopped fine
2 chicken breast halves, without skin
2 drumsticks, without skin*
2 thighs, without skin*
1/2 cup chicken broth
1/4 cup green olives, chopped
grated lemon rind
1 tablespoon lemon juice
14½ can tomatoes, chopped
1/4 teaspoon salt

Combine first 5 ingredients and rub over chicken. Place chicken in a covered baking dish and add remaining ingredients. Cover and bake at 400º F for 1 hour or until chicken is done. Serve with couscous or rice.

*Can use all breast meat instead

Jackie

Lime-Glazed Chicken

6 half chicken breasts (or three whole)
salt and pepper
oil or cooking spray
1/3 cup chicken broth
1 lime, juiced
2 tablespoon butter
1/2 teaspoon chives, minced
1/2 teaspoon dill weed

Sprinkle both sides of the chicken with salt and pepper. Sauté chicken in oil or cooking spray approximately 5 minutes per side, until lightly browned. Cover and reduce heat to low. Cook for 15 minutes or until juices run clear. Remove chicken to heated serving platter and keep warm. To pan, add lime juice and broth; cook over low heat until bubbling. Add butter, chives, and dill weed; heat until boiling. Spoon sauce over chicken.

Sarah and Jason

Herbed Chicken Paillards

3/4 teaspoon minced fresh summer savory or 1/4 teaspoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoon minced fresh sage or 1/2 teaspoon dried
1½ teaspoon minced fresh rosemary or 1/2 teaspoon crumbled dried
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried
3 tablespoon minced fresh parsley leaves
1 teaspoon grated lemon rind
pinch ground allspice
pinch cayenne
1/3 cup olive oil
4 chicken breast halves, skinned, boned
lemon wedges

In a bowl, combine herbs, spices, and oil. Pound chicken breasts between sheet of dampened wax paper until they are 1/4 inch thick, and rub them with herb mixture. Stack breasts in a shallow dish and chill, covered, overnight. Sprinkle breasts with salt and pepper, and grill them on an oiled rack over glowing coals for 2-3 minutes per side or until they are just firm. Serve with lemon wedges. Serves 4.

Laura

Chicken Cacciatore

1 oz. dried mushrooms
4 tablespoon olive oil
4 chicken breast halves, cut into chunks
1 large onion, chopped
1/2 cup dry white wine
2 cloves garlic, minced
1 6-ounce can tomato paste
2 cups fresh tomatoes, peeled, seeded and chopped (substitute 1 28-can whole tomatoes, drained)
1/2 teaspoon allspice
freshly ground pepper
3 bay leaves
1/2 teaspoon thyme, crumbled
salt to taste

Put the mushrooms to soak for 1/2 hour in a bowl with just enough warm water to cover. Heat the oil in a large skillet and cook chicken until lightly browned on all sides. Add onion and sauté a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, tomato paste, and the tomatoes, the soaked mushrooms and their liquid (carefully strained), and the seasonings. Cover and cook slowly for 40 minutes or until done. Remove the bay leaves, taste, correct salt.

Garnish
grated rind of 1 lemon
1 clove garlic, minced
3 tablespoon minced parsley

Mix together and scatter over the top. Serve with pasta or rice.

Laura

Zesty Chicken Marinade

1/2 cup lemon juice
1/3 cup Tabasco jalapeño Sauce (or any kind of hot sauce)
2 pounds fresh chicken
1 gallon size food storage bag

Combine liquid ingredients in bag to create marinade. Mix well, place chicken in bag and seal. Marinate in fridge for 2 hours. Drain chicken and discard marinade. Grill, bake, broil, or sauté chicken until cooked.

Laura

Chicken on Wild Rice

6 whole chicken breasts, halved
2 cups wild rice, raw and rinsed
2 cups cream of celery soup (1 14.5-oz can)
2 cups cream of mushroom soup (1 14.5-oz can)
1½ cups milk mixed with the soups
1 package dry onion soup

Use a flat, greased casserole pan. Spread the uncooked rice on the bottom. Cover with the soup-milk mixture. Place chicken breasts on top and sprinkle with dry onion soup. Cover with foil and bake for 2½ hours at 325º. Makes 12 servings.

Mimi

Chicken and Broccoli

2 packages frozen chopped broccoli
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter

Cook broccoli according to package directions. Grease 11x7-inch casserole*.  Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.

*This size pan is a cake pan, so find the closest size casserole that you have.

Mimi

Chicken Enchiladas

4 cups finely chopped, cooked chicken
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese

Mix chicken with cream cheese.  Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.

Laura

Chicken Pepperoncini

3 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound grated Romano (substitute Parmesan if necessary)
2-3 cups Italian seasoned breadcrumbs
4 large chicken breasts, cut into bite-sized pieces
1/2 large onion or whole medium onion, chopped
12 oz. jar of pepperoncini
1 ¼ cup olive oil
Optional: 1 pound mushrooms, sliced

In a bowl, combine eggs, salt, pepper, and Romano. Stir in chicken. Heat 1/3 of the oil in a large, heavy skillet on medium-medium high.  Dredge chicken in breadcrumbs and fry pieces in one layer, 2 minutes per side or until browned. Put on a covered platter and keep warm. Fry rest of chicken, adding more oil as necessary. Cook onions (and mushrooms) in oil remaining in skillet over moderate heat, stirring, for 10 minutes or until softened. Slit pepperoncini with a sharp knife over the skillet, allowing the juices to fall into the skillet. Add more juice from the jar if the vegetables seem dry. Cook the pepperoncini, stirring, for 5 minutes. Stir in wine, salt and pepper to taste, and heat mixture, scraping to deglaze. Serve over chicken pieces and rice.

Laura

Shredded Chicken Nachos with Pico de Gallo

For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas

For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Emeril's Red Hot Pepper Sauce
1/4 teaspoon salt

Directions

For the Chicken:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and sauté for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.

For the Nachos:
Pico de Gallo, for serving, recipe follows

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.

Preheat the oven to 400 degrees F.

In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.

Yield: 6 servings

For the Pico de Gallo:
In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.

Yield: 1 cup

Recipe courtesy Emeril Lagasse, 2006

Ed and Rhonda

Chicken Marsala

2 tsp. Minced Garlic

2 tsp. Minced Onions

2 tsp. Marjoram Leaves

1 tsp.  Ground Black Pepper

2 tsp. Basil Leaves

1 ½ tsp. Parsley Flakes

 2 tsp. salt 

2/3 cup of flour 

1 cup of chicken broth 

¾ cup Marsala wine

4 tbsp. olive oil

4 tbsp. butter, divided

6 thinly slices boneless skinless chicken breast about 1 ¼ lbs. 

1 pkg. (8 oz.) sliced mushrooms (I use the larger pkg. of mushrooms

Directions:

Mix flour, minced garlic, marjoram, minces onions, salt and pepper in shallow dish. Reserve 2 tbsp. or 3 tbsp. mixture of flour.  Coat chicken with remaining flour mixture. 

Heat 3 tbsp. of butter and oil in large nonstick skillet on medium high heat. Cook chicken pieces until golden brown. Remove from the skillet.  Keep warm.  Add mushrooms to skillet: cook and stir 5 minutes or until tender. 

Mix broth and reserved flour mixture.  Add to skillet along with whine.  Bring to boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened.  Spoon sauce over chicken to serve.  Sprinkle with parsley. 

We serve this with rice. 

Ed and Rhonda

Garlic Lime Chicken Fajitas

1 tsp. Minced Garlic

1 tsp. Minced Onion

¾ tsp. Ground Cumin

¾ Oregano Leaves

½ tsp Cilantro Leaves

½ tsp Ground Black Pepper

½ tsp. salt

½ cup EACH lime and orange juice 

1 ½ lbs. boneless skinless chicken breast, cut into thin strips

1/2 red bell pepper, yellow bell pepper, and orange bell pepper, cut into thin strips. (You could use one green and a red bell pepper)

1 medium onion, thinly sliced

2 tsps. Olive oil

8 flour tortillas (8 inches) 

Directions:

Mix juices, oil, all the spices and salt in a small bowl.  Reserve ¼ cup of marinade.  Place the mixture and chicken in a large resalable plastic bag or glass dish to marinade.  Refrigerate 30 minutes or longer for extra flavor. 

Cook chicken in a large heated skillet on medium-high heat until chicken is lightly browned.  Remove from skillet.  Add bell peppers, onions and reserved marinade:  cook and stir for 5 minutes or until tender.  Return chicken to skillet.  Cook another 2-3 minutes.  

Spoon chicken mixture into warmed tortillas.  Serve with assorted topping, if desired. 

Edwin

Herbed Artichoke Chicken

1 ½ pounds skinless, boneless chicken breasts

1 can (14 oz) diced tomatoes, drained

1 can (14 oz) artichoke hearts in water, drained and sliced into halves if necessary

1 small onion, chopped

½ cup pitted kalamata olives, sliced

1 cup chicken broth

¼ cup dry white wine

1 tablespoon quick-cooking tapioca

1 tablespoon fresh Italian parsley, chopped

1 teaspoon dried sweet basil

1 teaspoon dried thyme leaves

½ teaspoon salt

½ teaspoon freshly ground black pepper

Optional: 1 teaspoon curry powder

Combine chicken and the rest of the ingredients in a slow cooker.  Cover and cook on LOW for 6-8 hours or on HIGH for 3 ½ to 4 hours, or until done.  Serves 6.

I serve it with egg noodles, and crusty, garlicky Italian bread.

Laura

Chicken with Rice

This is a variation of a hearty and filling casserole that Dorrie makes.

1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice

Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender.  Add sour cream, wine, Velveeta, salt, pepper, and soup.  Use the empty soup can to add water, 2 cans worth, or as needed.  Cut chicken breasts into bite-sized pieces and add to pot.  Alternative:  Leave the chicken breasts whole and shred them after cooking.  Add the rice and simmer until chicken is springy to the touch, cooked through.  If using Minute Rice, you may need to add more water as the rice absorbs it.

Laura