Chicken, Turkey, Hens

Spicy Skillet Chicken

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings

1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso Thick 'n Chunky salsa
2 cups hot cooked rice


1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Chicken Recipes

Turkey Recipes

Cornish or other Hen recipes

"Healthified" Impossibly Easy Chicken 'n Broccoli Pie



Prep Time: 10 min
Total Time: 45 min
Makes: 6 servings

1 1/2	cups Green Giant frozen broccoli florets, thawed, drained (from 12-oz bag)
1	cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1	cup cut-up cooked chicken breast
1	medium onion, chopped (1/2 cup)
1/2	cup Bisquick Heart Smart mix
1	cup fat-free (skim) milk
1/4	teaspoon salt
1/4	teaspoon pepper
2	eggs or 1/3 cup fat-free egg product

1.	Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
2.	In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
3.	Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.

1.	Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
2.	In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
3.	Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.

1.	Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
2.	In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
3.	Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.

1.	Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
2.	In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
3.	Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.

This is a favorite recipe of my family. You use chicken with the skin on. All you need is 3-4 pounds of skin on chicken. We usually use the breast pieces and the thighs. They work the best. You also need butter and Lowry's Season Salt. Use a large baking pan. Take a piece of chicken and make a pocket between the skin and the chicken. Put a pat of butter in that pocket. Push it in far enough that it will stay. Preheat the overn to 350 degrees. Place the chicken once prepared into the pan. Shake Lowry's Season Salt over the pieces of chicken. Place the pan in the oven and cook until the chicken is cooked through. The skin turns all crispy and is sooo good! We make this a lot and we never tire of it. Enjoy!!!!

I'm glad others will be able to enjoy this recipe now too! In fact, I have some in the oven cooking right now!! Making it along with some baked potatoes. YUM!!!!!!

GRILLED CHICKEN WITH GRAPEFRUIT CLEMENTINE MARINADE

INGREDIENTS:

3/4 cup Ocean Spray Ruby Red Grapefruit Juice Drink
3 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1 teaspoon grated fresh ginger
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked pepper
1 pound boneless, skinless chicken breasts, flattened slightly (about 1/2 inch)
2 large Clementines, peeled and sectioned

DIRECTIONS:

Combine first 7 ingredients in 2-cup glass measuring cup. Whisk until blended. Place dressing in resealable food-storage plastic bag. Add chicken; seal bag and refrigerate 2 to 3 hours.

Remove chicken from marinade; place remaining marinade in 1-quart saucepan.

Preheat grill for direct medium-high heat. Place chicken on grill. Grill, turning once, 11 to 12 minutes or until browned and tender and internal temperature of chicken is 165ºF.

Meanwhile, bring reserved marinade to a boil over medium-high heat. Boil 10 to 12 minutes or until reduced by half. Remove from heat; stir in Clementine sections. Serve grilled chicken breasts with Clementine sauce spooned on top.

Chicken & Mushroom Quesadillas

Ingredients
1/4 cup unsalted butter 2 1/2 tsp. chili powder 2 cloves of garlic, minced 1 tsp. oregano 8 oz. mushrooms, sliced 1 cup chicken, cooked and shredded 2/3 cup onion, finely chopped 1/2 cup fresh cilantro, chopped 1 1/2 cup Monterey jack cheese shredded 2 tbsp. olive oil 16 corn tortillas, 5 1/2 inch

Melt the butter in a large skillet over med-high heat. Add chili powder, garlic and oregano and sauté about one minute. Add mushrooms and sauté until tender, about 10 minutes. Remove from heat and mix in the chicken, onion and cilantro. Cool for 10 minutes, and then mix in the cheese. Lightly brush oil on one side of 8 of the tortillas and place them oil side down on a baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with the remaining 8 tortillas and brush tops with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side; cut into wedges to serve.

Sometimes I like to live on the edge and have some fried chicken and hot at that. If you crave fried and hot every now and then, here's a recipe for you. I've tried and tested this one and it is very good. The guys really like this one at game time too.

Restaurant Style Buffalo Chicken Wings

Ingredients:
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings

Directions
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Southwest Chicken Pie

Ingredients

2 unbaked pie crusts

1/4 (8 ounce) package shredded Cheddar cheese

1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces

1/2 cup uncooked instant rice

1 (15 ounce) can black beans, drained

1 cup cooked corn

1 (2.25 ounce) can sliced black olives, drained

1 cup sour cream

3/4 cup prepared salsa

3/4 (8 ounce) package shredded Cheddar cheese

1 teaspoon garlic powder

1 teaspoon ground cumin

salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto thecrust, and set aside.

In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.

Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.

Allow the pie to sit for 10 minutes before serving.

Rosemary Ranch Chicken Kabobs

Ingredients

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.