Another protein staple is chicken, here is a collection of cracking recipes for you to try
Simply Lemon Baked Chicken
1 (4 pound) whole chicken
2 tablespoons salt
1 lemon, halved
1 tablespoon paprika
1 cup water
Preheat oven to 300 degrees F (150 degrees C).
Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9×13 inch baking dish. Pour a little water over chicken to prevent drying.
Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.
Mediterranean Crusted Chicken
1/2 cup heavy whipping cream
1 cup crushed saltine crackers
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 tablespoon garlic powder
salt and pepper to taste
2 pounds skinless chicken thighs
1/4 cup olive oil
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9×13 baking dish and cover with foil.
Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
Easy Creamy Peppercorn Chicken
6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water
Preheat oven to 400 degrees F (205 degrees C).
Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
Homemade Chicken Soup
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)
Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Baked Chicken and Cheese Risotto
1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 pound skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice
Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
Bake at 400 degrees F. for 35 min. Stir.
Bake for 10 min. or until hot and rice is done. Let stand 5 min.
3 cloves garlic, crushed
3 small onions, minced
1 slice fresh ginger root
5 tablespoons curry powder
5 tablespoons water
2 tablespoons olive oil
1 cup yogurt
1 cup coconut milk
1 cup milk
1 cup water
2 large potatoes, cubed
1 (4 pound) whole chicken, cut into 8 pieces
salt to taste
In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Grilled Chicken with Salsa Barbecue Sauce
1 cup salsa 3 limes, juiced
1 tablespoon Worcestershire sauce
1/4 cup orange juice
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup corn syrup
1 tablespoon dried oregano
1/4 cup vegetable oil
1 tablespoon fresh chopped cilantro, for garnish
1 (2 to 3 pound) whole chicken, cut into parts
In a medium saucepan, combine salsa, lime juice, Worcestershire sauce, orange juice, vinegar, brown sugar, corn syrup, oregano, and oil. Simmer over low heat for 45 to 60 minutes.
Remove sauce from heat, and add cilantro.
Use sauce to baste chicken during the last 20 minutes of grilling, reserving about 1/2 cup of the sauce to baste the cooked pieces just before serving.
Easy Chicken Alfredo
1 pound uncooked linguine
2 boneless chicken breast halves, cooked and cubed
1 (4.5 ounce) can sliced mushrooms
1 (16 ounce) jar Alfredo-style pasta sauce
1 (10 ounce) package frozen mixed vegetables
1/3 cup milk
In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.
Quick Chicken Enchiladas
1 (10.75 ounce) can condensed nacho cheese soup
1/2 cup milk
3 cups cooked, diced chicken meat
1/2 cup salsa
1 (4 ounce) can diced green chiles
10 (8 inch) flour tortillas
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, mix together cheese soup and milk.
In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soupmilk mix on top.
Bake for 30 minutes.
Chinese Chicken Salad
1/4 cup rice vinegar
1 tablespoon sugar
3 tablespoons Kikkoman Soy Sauce
2 tablespoons vegetable oil 1 teaspoon Oriental sesame oil 1 (16 ounce) package mixed salad greens, washed and drained 1/4 cup chopped fresh cilantro or parsley 2 medium-size cooked chicken breast halves, skinned, boned and shredded
Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.
Add salad mixture and cilantro, tossing to coat all pieces.
Add chicken; toss to combine. Serve immediately.
Curried Chicken Meatballs
1 1/2 pounds ground chicken
1/2 cup bread crumbs
1 cup green onions, finely chopped
1 teaspoon salt
3 tablespoons vegetable oil
1 (341 ml) bottle VH® Yellow Curry Sauce (or similar brand)
1/4 cup water
In a large bowl mix together chicken, bread crumbs, onions and salt until well combined. With wet hands form mixture into meatballs.
In a large saucepan heat oil over medium. Fry meatballs until golden on all sides, about 15 minutes (they do not need to be completely cooked at this point).
Add VH® Yellow Curry Sauce and water to pan, cover and simmer over low heat for 15 minutes. Remove lid, if sauce is too thin remove meatballs and boil sauce for a few minutes until thickened.
Serve with rice or noodles.
Oven Fried Parmesan Chicken
1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
Preheat oven to 350 degrees F (175 degrees C).
In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces into a lightly greased 9×13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
1 teaspoon cornstarch
1 (6 ounce) can pineapple juice, divided
1 tablespoon prepared mustard
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
3/4 pound boneless, skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
2 teaspoons canola oil
1/2 cup thinly sliced green onions
1/2 cup golden raisins
2 medium firm bananas, sliced
Hot cooked rice
In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and red pepper flakes; set aside. Sprinkle chicken with salt. In a large non-stick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm.
Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired
Chicken and Vegetable Stir-Fry
2 tablespoons cornstarch
1 3/4 cups SwansonВ® Chicken Broth
1 tablespoon low-sodium soy sauce
1 pound skinless, boneless chicken breast, cut into strips
5 cups cut-up vegetables*
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder or crushed fresh garlic
4 cups hot cooked rice, cooked without salt
Mix cornstarch, broth and soy.
Spray nonstick skillet with vegetable cooking spray and heat 1 minute. Add chicken and stir-fry until browned. Remove chicken.
Add vegetables, ginger and garlic powder and stir-fry until tendercrisp.
Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice
Easy Slow Cooker Chicken
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup white rice
Cut chicken breasts into large chunks.
Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
Garlic Chicken Kabobs
8 cloves garlic, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
GARLIC DIPPING SAUCE:
4 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons olive oil
1 cup reduced-fat plain yogurt
Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.