Chicken Lettuce Wraps
Ingredients:
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
• 3/4 cup chopped fresh mushrooms
• 1 can (8 ounces) water chestnuts, drained and diced
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 cups shredded carrots
• 1/2 cup julienned green onions
• 12 Bibb or Boston lettuce leaves
• 1/3 cup sliced almonds, toasted
Directions:
In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken juices run clear. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Chicken and Pork Egg Rolls
Ingredients:
• 1 medium head cabbage, shredded
• 3 celery ribs, chopped
• 1 can (8 ounces) bamboo shoots, drained and chopped
• 1 can (8 ounces) sliced water chestnuts, drained and chopped
• 5 green onions, chopped
• 1 to 2 garlic cloves, minced
• 2 tablespoons canola oil
• 2-1/4 cups diced cooked chicken breasts
• 2 cups diced cooked pork
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 packages (16 ounces each) egg roll wrappers
• 1 egg, lightly beaten
• Additional oil for deep-fat frying
• SAUCE:
• 1-1/2 cups unsweetened pineapple juice
• 3/4 cup cider vinegar
• 1/2 cup Domino® or C&H® Pure Cane Dark Brown Sugar
• 1 tablespoon soy sauce
• 1/8 to 1/4 teaspoon white pepper
• 3 tablespoons cornstarch
• 2 tablespoons cold water
Directions:
In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts, onions and garlic in oil until crisp-tender. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls.
Chicken Penne Casserole
Ingredients:
• 1-1/2 cups uncooked penne pasta
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup each chopped onion, green pepper and sweet red pepper
• 1-1/2 teaspoons minced garlic
• 1 teaspoon each dried basil, oregano and parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 tablespoons tomato paste
• 3/4 cup chicken broth
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Romano cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink.
In a blender, combine tomatoes and tomato paste; cover and process until blended. Add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2 qt. baking dish. Sprinkle with half of the mozzarella and Romano cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Chicken Salad Cups
Ingredients:
• 1 package (15 ounces) refrigerated pie pastry
• 2 cups cubed cooked chicken
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/2 cup slivered almonds
• 1/2 cup chopped celery
• 1/2 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• TOPPING:
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup shredded cheddar cheese
Directions:
Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack.
In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.
Corn Tortilla Chicken Lasagna
Ingredients:
• 36 corn tortillas (6 inches)
• 6 cups cubed cooked chicken breast
• 2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
• 3 jars (16 ounces each) salsa
• 3 cups (24 ounces) sour cream
• 3 large green peppers, chopped
• 3 cans (3.8 ounces each) sliced ripe olives, drained
• 3 cups (12 ounces) shredded Monterey Jack cheese
• 3 cups (12 ounces) shredded cheddar cheese
Directions:
In each of two greased 13-in. x 9-in. baking dishes, arrange six tortillas. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice.
Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Lime Chicken Chili
Ingredients:
• 1 medium onion, chopped
• 1 each medium sweet yellow, red and green pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 tablespoon all-purpose flour
• 1 tablespoon baking cocoa
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon garlic pepper blend
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1/4 cup lime juice
• 1 teaspoon grated lime peel
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 2 flour tortillas (8 inches), cut into 1/4-inch strips
• 6 tablespoons reduced-fat sour cream
Directions:
In a large saucepan, saute the onion, peppers and garlic in oil for 7-8 minutes or until crisp-tender. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink.
Stir in the flour, cocoa and seasonings. Add tomatoes, lime juice and lime peel. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through.
Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.
Tangy Chicken Sandwiches
Ingredients:
• 3/4 cup Louisiana-style hot sauce
• 1/3 cup Domino® or C&H® Pure Cane Dark Brown Sugar
• 3 tablespoons butter
• 4-1/2 teaspoons cider vinegar
• 3/4 teaspoon Mexican seasoning
• 2 boneless skinless chicken breast halves (5 ounces each)
• 2 tablespoons crumbled blue cheese
• 2 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons shredded Parmesan cheese
• 1-1/2 teaspoons minced chives
• 3/4 teaspoon lemon juice
• 1/4 teaspoon balsamic vinegar
• 1/8 teaspoon minced garlic
• 1/8 teaspoon pepper
• 2 onion rolls, split and toasted
• 2 cooked bacon strips
• 2 slices Colby cheese (3/4 ounce each)
• 2 lettuce leaves
• 2 slices tomato
• 2 slices red onion
Directions:
In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting.
Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.
Chicken Bacon Bites
Ingredients:
• 12 bacon strips, halved
• 10 ounces boneless skinless chicken breasts, cut into 24 cubes
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup orange marmalade
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
Directions:
Place bacon on a broiler rack. Broil 4 in. from the heat for 1-2 minutes on each side or until partially cooked; cool.
Wrap a piece of bacon around a chicken cube and water chestnut slice; secure with a toothpick. In a large resealable plastic bag, combine the marmalade, soy sauce, garlic and ginger. Add wrapped chicken; seal and carefully turn to coat. Refrigerate for 2 hours.
Drain and discard marinade. Broil chicken for 3-4 minutes on each side or until juices run clear and bacon is crisp. Serve warm.
Chicken Fingers with Lemon Sauce
Ingredients:
• 1 jar (10 ounces) lemon curd
• 1/4 cup chicken broth
• 1/2 teaspoon soy sauce
• 1/4 teaspoon ground ginger
• 1 cup buttermilk
• 1 tablespoon grated lemon peel
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1-1/4 pounds boneless skinless chicken breasts, cut into strips
• Vegetable oil for frying
Directions:
In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
In an electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.
Italian Herb and Cheese Crusted Chicken Rolls
Ingredients:
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese
• 1/2 teaspoon McCormick® Italian Seasoning
• 8 thinly sliced boneless skinless chicken breast halves (about 2 pounds)
• 2 tablespoons Crisco® Light Olive Oil
• 2/3 cup McCormick® Italian Herb and Cheese Crusting Blend
Directions:
In a medium bowl, combine tomatoes, cheese and Italian seasoning. Place 2 tablespoons tomato mixture in the center of each slice of chicken. Roll up chicken to enclose filling. Secure with a toothpick if necessary. Brush with oil. Coat chicken with crusting blend.
Place chicken rolls, seam-side down, in a foil-lined shallow baking pan. Discard any remaining crusting blend. Bake at 375° for 30 minutes or until no longer pink.
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