* 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
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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 *
Chicken Artichoke Casserole
Recipe By :Barbara
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
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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 *
Chicken Caesar Salad Pizza
Recipe By

lanet Hollywood, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Turkey Pizza
Amount Measure Ingredient -- Preparation Method
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2 chicken breasts
2 garlic cloves -- minced
1/4 cup Parmesan cheese -- grated
1 small onion -- chopped
1 red bell pepper -- chopped
1 cup mozzarella cheese -- shredded
Refrigerated pizza dough
1/2 head romaine lettuce -- shredded
2 tomatoes -- diced
Prepared Caesar salad dressing
Croutons -- optional
Cook chicken and chop into 1-inch pieces.
Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender. Add chicken pieces and continue cooking for another minute.
Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing. Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses.
Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.
While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired.
* Exported from MasterCook *
Chicken Enchilada Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Foreign
Amount Measure Ingredient -- Preparation Method
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6 chicken breasts
2 cups sliced fresh mushrooms
1 1/4 cups chopped onion -- (1 medium)
1/2 cup chopped green bell pepper
2 tablespoons minced jalapeno pepper
4 ounces chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato -- chopped
1/4 cup sour cream
Cook chicken and dice. Set aside.
Saute mushrooms, onion, green pepper and jalapeno pepper until tender.
Remove skillet from heat . Stir in chicken and green chiles. Set aside.
Combine milk and flour in a small saucepan. Gradually stir in water. Place on medium heat. Cook and stir until thick and bubbly. Stir in chili powder, salt, cumin and pepper. Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels and then in foil.
Bake at 350 degrees for 10 minutes.
Arrange half of the tortillas in a 12x8" dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture.
Cover and bake at 350 degrees for 25 minutes.
Uncover and sprinkle with cheese. Let stand 10 minutes.
Top each serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.
* Exported from MasterCook *
Chicken, Ham and Pecan Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Salads
Amount Measure Ingredient -- Preparation Method
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12 ounces poached, skinned and boned chicken breasts -- torn in shreds *
4 ounces fully cooked ham -- cut in thin strips
Green Onion Dressing
6 tablespoons red wine vinegar
3/4 teaspoon salt
3/4 teaspoon Dijon mustard
3 drops hot pepper sauce
1 cup olive oil
1/3 cup thinly sliced green onions
Boston Lettuce Leaves
3/4 cup pecan halves, lightly toasted -- cut lengthwise into thirds
Freshly coarse-ground black pepper
Put chicken, ham and 1/3 cup dressing in a medium bowl. Toss to mix, adding more dressing if necessary to coat well. Line a serving platter with lettuce leaves. Mound salad on top and sprinkle with pecans and a grinding of black pepper.
Serve with remaining dressing on the side.
Green Onion Dressing: In a small bowl whisk together vinegar, salt, mustard and hot pepper sauce until blended. gradually whisk in oil and then green onions.
* To poach chicken: Put in a large skillet. Add water, chicken broth or wine to a depth of 1/2" (about 1 cup). Bring to a boil. Cover and simmer for 12-15 minutes. Cool in broth.
* Exported from MasterCook *
International Intrigue (Chicken)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey
Amount Measure Ingredient -- Preparation Method
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Basic Recipe
4 boneless, skinless chicken breast halves
Marinade
1/2 cup water
Garnish
M A R I N A D E S
HERB LEMON PEPPER
1/4 cup chopped scallions
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 tablespoon honey
1 teaspoon dried tarragon
1 teaspoon lemon pepper
1 teaspoon salt
TEX-MEX
1/4 cup tomato-based chili sauce OR catsup
4 ounces chopped green chiles
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce
Fresh cilantro -- garnish
BARBECUE
1/3 cup tomato-based chili sauce OR catsup
2 tablespoons packed brown sugar
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 teaspoons cider vinegar
1/2 teaspoon spicy brown mustard
1/2 teaspoon ground ginger
1/2 teaspoon bottled liquid smoke -- optional
HERBED ITALIAN
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon white wine Worcestershire sauce (?)
1 teaspoon Italian herb seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion -- quartered
1 clove garlic
2 tablespoons grated Parmesan cheese
ASIAN STYLE
1/4 cup soy sauce
3 tablespoons dry sherry OR water
1 tablespoon honey
2 teaspoons grated fresh gingerroot
1/2 teaspoon minced garlic
Thinly sliced scallions -- garnish
BASIC RECIPE: Place chicken in a large, preferably nonstick, pan. Pour marinade evenly over chicken breasts. Pour water directly into skillet all at once. Cover, bring to a boil over med-high heat and boil 5-7 minutes. Turn chicken over, reduce heat to medium and gently boil uncovered 7-8 minutes until chicken is no longer pink at center (cut a small slit in thickest part to find out). Marinade will boil down to a thickened sauce. If there's not enough to spoon over each serving, stir 2-3 tablespoons into what's left in pan. Spoon sauce over chicken. Add garnish.
HERB LEMON PEPPER: Mix all ingredients together. Use as directed.
TEX-MEX: Mix all ingredients together. Use as directed.
BARBECUE: Mix all ingredients together. Use as directed.
HERBED ITALIAN: Process all ingredients except Parmesan in a blender or food processor until smooth. Use as directed.
ASIAN STYLE: Mix all ingredients together. Use as directed.
* 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
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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
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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.
*I use chicken breasts
* Exported from MasterCook *
Taco Bell Grilled Chicken Burrito
Recipe By :Top Secret Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign
Amount Measure Ingredient -- Preparation Method
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Marinade
1/2 cup water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon black pepper
1/4 teaspoon chili powder
2 boneless chicken breasts
1 cup cooked rice
1/2 cup enchilada sauce
1/2 teaspoon salt
4 12" flour tortillas
1/3 cup shredded Cheddar cheese
1/3 cup shredded Monterey jack cheese
green onion -- sliced
In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and marinade overnight.
Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minutes per side, or until done. Slice the chicken into bite-size chunks.
Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 seconds in the microwave.
Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding.
Spread 1/4 of the rice over the chicken.
Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste.
Fold up. You may want to heat up each burrito in the microwave for 20-30 seconds to help the cheese melt.
NOTES : I also spoon a little more enchilada sauce over chicken mixture.
This is soooo good. Tastes like the real Taco Bell ones

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