I stew my chicken for enchiladas in water with onions, garlic and celery....the meat shreds very easily and tastes great.
here are some of our favorite chicken recipes (I use chicken a lot)
* Exported from MasterCook *
Applebee's® Chicken Fajita Rollup
Recipe By :topsecretrecipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle pepper -- OR
1 1/2 teaspoons ground cayenne pepper
2 teaspoons hickory smoke flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 chicken breast fillets
Mexi-ranch Dipping Sauce
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chile pepper
3/4 teaspoon paprika
1/2 teaspoon sugar
1/4 teaspoon salt
1 pinch dried dill weed
1 pinch cumin
1 pinch cayenne pepper
Pico de Gallo
2 medium tomatoes -- diced
1/3 cup diced red onion
1 jalapeno -- seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 cups shredded iceberg lettuce
The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl.
Stir well until the sugar has dissolved.
Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.
The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well..
When you're ready to make your roll-ups, preheat your grill to medium/high heat.
Grill the chicken breast for 4 to 7 minutes per side or until done.
Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan.
When the cheese begins to melt, remove the tortilla from the pan.
Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo.
Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom.
Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.
* Exported from MasterCook *
Casserole Chicken Cordon Bleu
Recipe By :Sheila Exner
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli florets
2 cups stuffing mix
4 chicken breast halves
4 slices Swiss cheese
4 slices ham
2 cans chicken gravy
Stream broccoli.
Moisten stuffing mix.
Combine broccoli and stuffing. (Do not steam broccoli more than 2 minutes.)
Put chicken breasts in baking dish. Sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix.
Cover and microwave on med.-high (70 percent) for 15 minutes, rotating dish three times. Uncover, top with chicken gravy. Microwave on high to heat.
* Exported from MasterCook *
Chicken & Peanut Noodles
Recipe By :Family Circle
Serving Size : 6 Preparation Time :0:00
Categories : Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon peanut oil
1 pound boneless, skinless chicken breasts -- 1/4" thick slices
3 cloves garlic -- minced
3/4 cup creamy peanut butter
2 cups water
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon crushed red pepper flakes
2 packages chicken flavored ramen noodles, reserving
1 packet seasoning -- (3 ounces each)
1 pound mixed pepper strips
3 scallions -- thinly sliced
unsalted peanuts -- optional
Heat oil in large skillet.
Add chicken and garlic. Stir-fry 3 minutes, until just cooked through. Remove from heat. Remove chicken from skillet.
Spoon peanut butter into skillet. Whisk in water, vinegar, soy, pepper flakes and 1 seasoning packet from ramen.
Bring to boiling.
Add needles, breaking up slightly.
Add chicken. Cover. Simmer 4 minutes, stirring to separate noodles.
Place pepper strips on top. Cover. Simmer 3 minutes.
Stir to combine. Sprinkle with scallions--and peanuts, if desired.
* Exported from MasterCook *
Chicken Artichoke Casserole
Recipe By :Barbara
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chicken broth
4 cooked chicken breasts -- shredded
1 can artichoke hearts
6 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
3/4 cup half and half
1/2 cup Parmesan cheese
2 tablespoons sherry
1/4 pound mushrooms
pepper -- to taste
Saute mushrooms first.
Melt butter and add flour, salt and pepper. Stir until bubbly. Add sauteed mushrooms. Remove from heat.
Stir in 3/4 cup chicken broth. Slowly add half and half.
Put back on low heat and stir until thickened. Add cheese and sherry.
Remove from heat. Stir in chicken.
Bake 350 degrees for 30-45 minutes, until hot.
Serve over rice or noodles.
* Exported from MasterCook *
Lattice-Top Chicken
Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed cream of potato soup
1 cup milk
1/2 teaspoon seasoned salt
2 cups cubed cooked chicken
16 ounces frozen broccoli, carrots and cauliflower
1 cup shredded cheddar cheese
1 can french fried onions
1 package refrigerated crescent rolls
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions.
Place in 8x12" baking dish.
Bake, covered, at 375 degrees for 20 minutes.
Unwrap crescent rolls. Separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips.
Place strips on casserole to form lattice top.
Bake, uncovered, 15 minutes longer.
Top lattice with remaining cheese and onions. Bake uncovered, 3-5 minutes.
* Exported from MasterCook *
Panda Express Mandarin Chicken
Recipe By :topsecretrecipes
Serving Size : 2 Preparation Time :0:00
Categories : Chicken/Turkey Foreign
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.
Preheat your grill on high for the chicken.
When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots.
When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve.
Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated.
Serve with steamed white rice.