Chicken Salad

It's just a mixture of Romain lettuce and spinach with sliced celery and grapefruit segments. Then I did some candied walnuts (sugar and walnuts over medium heat until it dissolves). The chicken was pretty easy too. I have a pot of thyme so I put of that on it along with salt and pepper and some oil (I use grapeseed), put a lid on it and cook. I don't have a lot of experience cooking meat so I ended up over cooking it but it still tasted good. The grapefruit was my favorite part. It would have been even better with some bleu cheese on top; maybe next time.

Chicken Pot Pie

For the filling:
Chop vegetables. Like carrots, celery, potatoes and broccoli. Boil vegetables in water until soft. If you like peas, add them after the other vegetables are mostly cooked through.
Cook chicken and cube.
2 cans cream of chicken (or any cream of soup)
1/2 cup milk
1/8 tsp crushed thyme
1/8 tsp pepper
Mix all together.

For the crust:
2 cups flour
1 tsp onion salt
3/4 cup shortening
1/2 plus cup cold water

Cut shortening into flour and salt mixture. The secret to great pot pie crust is the onion salt! Add water slowly. Work dough into a ball. Divide dough in half. Roll out the dough and fit into pie plate. Trim edge. Roll out top crust. Add filling. Cover with top crust; trim and flute edges. Cut slits in top. Bake at 400 degrees for 25 minutes.

Balsamic Chicken

(From Studio5)

Ingredients:
2-3/4 cup olive oil
1 cup balsamic vinegar
salt and pepper to taste
1 tsp red pepper flakes
1 cup fresh basil, minced or 1-2 Tbl dried Italian seasoning
1 lb boneless, skinless chicken breast, cut into 1-inch strips
1 pint cherry or grape tomatoes
12 oz cooked pasta of choice
Shredded Parmesan cheese

Method:
1. Combine first 7 ingredients on large baking dish. Stir to coat chicken breast.

2. Place baking dish in oven on high broil. Broil aprox 7-10 minutes or until chicken is cooked through.

3. Toss chicken over cooked pasta; use a rubber scraper and get all the seasonings off baking dish. Sprinkle with Parmesan cheese.

Serves 4.

Chicken Breast Stuffed with Cheese, Tomato and Basil

(From Everyday Food)

Serves 4 Prep time: 25 minutes Total time: 1 hour

ingredients

4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).

2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

15 Minute Garlic Lemon Chicken

4 servings
11 min 3 min prep

4 Boneless Skinless Chicken Breast Halves
4 teaspoons flour
salt and pepper
2 teaspoons oil
1/2 cup chicken broth
1 teaspoon minced garlic
2 teaspoons lemon jucie
1 teaspoon butter

Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
Fry in hot oil 5 minutes each side. Remove chicken from pan.

To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

Skillet Chicken

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken breast halves
1 tablespoon vegetable oil

Directions:
1. In Small Batter Bowl, combine flour, salt and black pepper. Coat chicken in flour mixture, shaking off excess.
2. Heat oil in Large (10-inch) Skillet over medium heat. Add chicken; cook on one side 5-6 minutes. Turn once using Nylon Tongs. Cook an additional 5-6 minutes or until chicken is no longer pink and juices run clear.

Yield: 4 servings

©The Pampered Chef, Ltd. 2008

Easy Chicken Fajitas

1 medium red bell pepper
1 medium green bell pepper
1 large onion
1 plum tomato
1 pound boneless, skinless chicken breast halves
1 package (1-1.25 ounces) fajita seasoning mix
2 garlic cloves, pressed
1 small lime, cut in half
8 (7-8-inch) flour tortillas, warmed
Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream

Directions:
1. Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
2. Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
3. Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.
4. To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.

Yield: 4 servings

Nutrients per serving: (2 fajitas): Calories 380, Total Fat 8 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008

Cheddar Broccoli Chicken Skillet

4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/8 teaspoon paprika
1 teaspoon vegetable oil
1 3/4 cups milk
1 can (10 3/4 ounces) condensed cheddar cheese soup
2 cups fresh or frozen broccoli florets
2 cups instant long-grain white rice
1/2 cup (2 ounces) shredded cheddar cheese

Directions:
1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in Large Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
2. Add milk, soup, broccoli and remaining black pepper to skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.
3. Remove skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving.

Yield: 4 servings
©The Pampered Chef, Ltd. 2008

Chicken Salad Supreme

1 recipe Classic Party Dip
4 cups chopped cooked chicken
1/4 cup sliced celery
1/4 cup sliced green onions

Directions:
1. Combine dip, chicken, celery and green onions in large bowl.
2. Mix well; cover and refrigerate 1 hour. Serve over crisp salad greens or on sandwich bread.

©The Pampered Chef, Ltd. 2008

Chicken Cordon Bleu

I got the Recipe from Good Housekeeping Light & Healthy Cook Book

Here is the Recipe:

Prep: 10 minutes Cook: 15 minutes

1 Teaspoon Margarine or Butter

4 Small skinless, boneless chicken breast halves(1 pound)

1/2 cup fat-free chicken broth

2 Tablespoons balsamic vinegar

1/8 teaspoon coarsely ground black pepper

4 thin slices cooked ham (2 ounces)

4 thin slices part-skim mozzarella cheese (2 ounces)

1 bag (5 to 6 ounces) prewashed baby spinach

In nostick 12-inch skillet, melt mararine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer.

Increase heat to medium-high. Stir in broth, vinegar, and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes.

Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce. Makes 4 main-dish servings.

Each Serving: About 210 calories ( 26 percent calories from fat.) 34g protein, 5g carbohydrate, 6g total fat ( 3g saturated), 82mg cholesterol, 560mg sodium.

Italian Crock Pot Chicken

4 to 6 boneless, skinless chicken breasts
1 can (10 3/4 oz.) Cream of Chicken Soup (I also add a can of COM soup)
1 pkg (8 oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
I also add about 3/4 c. of milk to thin it out a bit.

Combine Soups, cream cheese (milk) and dressing mix. Pour over chicken in Crock pot and cook all day on low-heat. Server over noodles or rice.

Pronto Saucy Chicken Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

4 boneless skinless chicken breast halves (1 lb.)

1 cup chopped onions (about 1 medium),

1 cup chopped green peppers (about 1 medium),

1/2 cup KRAFT Sun-Dried Tomato Dressing, divided,

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Hawaiian Haystacks

I'm always pleasently surprised how good this actually is.

For the sauce, sautee together:
¼ cup Green Onions
½ cup Green Peppers
1 Garlic Clove
2 tsp Curry

Then whip the following together and add to the sautee:
2 Tbsp Flour
1 cup Milk
1 cup Chicken Broth
Ginger (fresh or powder)
1 Tbsp Lemmon
Add 1 Lb Chicken breast, cut and cooked

Put it over rice and top with chow mein noodles, cellery, green onions, sliced almonds or chashews, coconut, cheese, tomatoes, pineapple, mandarin oranges, raisins, boiled eggs, green/red peppers, etc...

-OR-

For a quick sauce (but not quite as yummy), mix together 2 (10 ¾ oz) cans cream of chicken soup and 1 cup chicken broth or water

Oven BBQ Chicken Breasts

Prep Time: 5 min

Total Time: 30 min

Makes: 6 servings

6 boneless skinless chicken breast halves (about 2 lb.)
1 cup KRAFT Original Barbecue Sauce

PLACE chicken in 13x9-inch baking dish.
POUR barbecue sauce over chicken.
BAKE at 375°F, uncovered, for 25 minutes or until cooked through.

KRAFT KITCHENS TIPS
Use Your Grill Place chicken on greased grill over medium coals. Grill chicken 7 to 8 minutes on each side or until cooked through, brushing frequently with barbecue sauce.

Honey-Lime Chicken

1/2 cup GREY POUPON Savory Honey Mustard
2 Tbsp. lime juice
2 cloves garlic, minced
1 Tbsp. soy sauce
1 tsp. grated lime peel (optional)
4 small boneless skinless chicken breast halves (1 lb.)

MIX mustard, lime juice, garlic, soy sauce and lime peel until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.

GRILL or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture.

SERVE with reserved 1/2 cup mustard mixture.

KRAFT KITCHENS TIPS
Marinated Honey-Lime Chicken Prepare mustard mixture as directed, increasing soy sauce to 2 Tbsp. Pour 1/4 cup of the mustard mixture over chicken; cover. Refrigerate 1 to 4 hours to marinate. Remove chicken from marinade; discard marinade. Cook chicken as directed. Heat reserved mustard mixture; serve with cooked chicken.

Keeping It Safe
Use a visual test to ensure boneless chicken breasts are thoroughly cooked. Cut small slit in the thickest part of each chicken piece. If meat is totally white with no pink color, it is safe to eat.