{ bruschetta chicken bake }

I got this recipe from over at Mennonite Girls Can Cook (a great site with a nod to my ethnic background!) and I couldn’t resist because Bruschetta is one of my absolute favourite foods EVER!

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Bruschetta Chicken Bake
1 19 oz. can diced tomatoes, undrained
1 pkg. (120 g) Stove Top stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lbs. boneless, skinless chicken breasts
1 tsp basil leaves
1 cup Tex/Mex shredded cheese

Mix tomatoes, stuffing mix, garlic and basil.
(I used fresh basil...it adds a wonderful flavour.)
Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan.
Cover with stuffing mixture and sprinkle with cheese.
Bake 30 minutes at 375F...or until chicken is cooked through.
Enjoy now...or cover and refrigerate to serve later.

indian chicken

I realize this isn't authentic Indian food... it's more of a curried BBQ chicken, but nonetheless, I got this recipe from a friend and we all love it. It's got just the tiniest hint of heat but Tech Guy and the boys eat inhale it without blinking so that tells you it's pretty mild...

Indian Chicken

3/4 cup ketchup

1 cup sugar

2/3 cup vinegar

1 tsp mustard

1 tsp paprika

1 tsp salt

2 Tbsp cornstarch

1 tsp pepper

1 tsp garlic powder

1 tsp curry powder

3 Tbsp Worcestershire sauce

1 Tbsp butter

Chicken pieces (I used drumsticks and thighs)

Combine all ingredients and pour over chicken. Bake at 375* for 1 - 1 1/2 hours. Serve with Basmati rice and a choice of vegetables.

Notes:

1. I usually double the sauce recipe and serve with the rice.

2. I always skin the chicken first, healthier and the flavour is infused right into the chicken instead of the skin.

chicken stuffed manicotti

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Chicken-Stuffed Manicotti

1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breasts, cut into small pieces (see hint below)
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 tablespoons minced, fresh basil, or 1-1/2 teaspoon dried
1 tablespoon minced, fresh oregano, or 1 teaspoon dried
1/4 teaspoon black pepper
4 oz. cream cheese, cut into cubes
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups tomato-based pasta sauce
1/2 cup shredded mozzarella cheese (2 oz.)
Chopped, fresh parsley for garnish (optional)

To make filling, spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes. Be careful not to burn them. Add chicken, increase heat to medium high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes. 

While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well. Using a teaspoon, stuff shells equally with filing. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella. Cover with foil and bake at 350 degrees for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired. Makes 6 servings.

Hint: Chicken is easier to cut into small pieces if it's partially frozen.

turkey cranberry wreath

After our big Christmas dinner, I tried a recipe from Pampered Chef called Turkey Cranberry Wreath, using leftover turkey. Very yummy and festive and everyone loved it! Except Tech Guy had to pick out the cranberries. He's like that. =)

Turkey Cranberry Wreath

2 cans Pillsbury crescent rolls

1/2 c. mayo
2 Tbsp. honey Dijon mustard
1/2 tsp. course black pepper
2 cups cooked chopped turkey (or chicken)
1/2 c. thinly sliced celery
3 Tbsp. snipped fresh parsley
1/2 c. dried cranberries (Craisins work great)
4 oz. grated Swiss cheese
1/4 c. chopped walnuts
1 egg separated

Combine all ingredients except the crescent rolls, and the egg.

Separate crescent roll dough into triangles, With wide ends facing toward the center, arrange 8 triangles in a circle on a round baking stone or a pizza baking sheet. Corners of wide ends should touch, it will look like a flower. Take remaining 8 triangles and match wide end to wide ends with points facing the center of the baking stone or baking sheet. Scoop mixture onto the wide ends of the dough, making a circle. Weave dough, outside piece, inside piece, alternating all the way around to make a wreath. Take separated egg, discard or save (for later use) the egg yolk. Beat egg white lightly and brush over wreath. Bake at 350- 375°F depending on your oven for 25-30 minutes.

chicken tikka masala

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We tried out our new Indian Butter Chicken from Gourmantra and I was duly impressed but as I feared, the men in my life weren't! They do not like spicy food, so I'm alone in my love for the stuff... I think next time I'll try half the spice packet and see if that helps. But here's the recipe I promised - I've made it once and really liked it. It's spiciness is adjustable so it's more suitable for kids.

Chicken Tikka Masala

Marinade
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes (I would use less)
1 tsp salt
1 tsp ginger

1 1/2 lbs boneless skinless chicken breasts, cut into strips or large cubes

Sauce
1 Tbsp butter
2 Tbsp flour
2 cloves garlic, minced
1 jalepeno pepper, minced (see note below)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala spice
1/2 tsp salt
1 8-oz can tomato sauce
1 1/2 cups half-and-half
1/2 cup chopped cilantro

Combine marinade ingredients, add chicken and marinate in Ziploc bag in fridge for at least 2 hours (overnight is better).

Grill chicken until only partially cooked (it will continue to cook in the sauce; you don't want it too dry). Set chicken aside.

Melt butter in large skillet over medium heat. Add flour, then garlic and jalapeno; stir for a minute. Stir in seasonings and salt. Mix in tomato sauce and stir for one minute. Add half-and-half and simmer until sauce thickens. Add chicken and simmer for several minutes. Don't overcook.

Serve over egg noodles with cilantro sprinkled on top.

Note: I would either leave out the jalapenos or at least take the seeds out. Please use gloves when handling hot peppers!

chicken packets

In case no one's noticed yet... I could live with one kind of meat in my freezer - chicken! It's yummy, it's healthy and it doesn't make you feel like you ate 5 meals in one. For living in a community... actually province that is made up of beef farmers, it's almost a sacrilege to say you don't dig beef. But honestly? I don't. I like my prime rib at The Keg about once a year, and that's absolutely all I crave in the beef department. But chicken! And today while cruising around Amanda's gorgeous site, I came across this incredible recipe called "Chicken Packets". And you know what? I'm going to post the recipe here, just because I like to be able to find it later... but please visit her website - an experience in itself!

Chicken Packets

2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
2 tbsp butter, melted
1/3 cup Italian seasoned breadcrumbs

Preheat oven to 350*. Spray rectangular baking sheet with Pam. Mix chicken, cream cheese, and milk in a large bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together. Spoon chicken mixture into the center of 4 rectangles. Place the other 4 rectangles over the filling and pinch the edges together of seal tightly. Brush each packet with melted butter and coat with breadcrumbs. Bake at 350* for 20-25 minutes or until golden brown. Makes 4 packets.

P.S. I actually added sauteed mushrooms and it was delish! This recipe is so cool because it looks like you slaved for hours making it, but actually it's the easiest thing I've ever made! And it would be great as an appetizer if you made each packet about 1/4 the size. Enjoy!

quesadillas

Since Tech Guy (dh) comes home for lunch every day, I've racked my brain for new yet simple ideas. Pretty much what I've come up with is that lunch is usually a take on sandwiches, which may include wraps, quesadillas, burgers, burritos, etc. One of the fastest and easiest favorites is chicken quesadillas... If you're in the same rut I am, this one's for you! All measurements are approximate, I just dump and pour:

6 medium chicken breasts
2 Tbsp olive oil
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. chili powder
Salt and pepper to taste
1 can green chilies
1 1/2 cups Mozzarella cheese
6 tortillas (any flavor)

Cube chicken and fry in olive oil, add spices and cook until done. Add green chilies and heat through. Place tortillas on hot griddle, add 1/2 to 1 cup meat mixture and 1/4 cheese and fold in half. Turn when golden brown on the bottom. Cut into 3 wedges each and serve with sour cream and salsa.

cashew chicken curry

Do you like curry? I'm in love with the stuff, but as I was Googling recipes last night - it was not curry I entered, but "cashew chicken". I had cashews on hand and wanted to try something new. This is the recipe that caught my eye, mostly because the 3 C's: chicken, curry, and cashew, are all high on my list of foods I love... And, miraculously, I had all the ingredients!

Cashew Chicken Curry

1 Tbsp. unsalted butter
1 large onion, diced
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1 – 3 tablespoons curry powder
1/2 - 1 teaspoon cumin
1/4 - 1/2 teaspoon cayenne pepper
1 tsp. kosher salt
1 lb. chicken breasts, cut in bite-size pieces
29 oz. canned diced tomato
1 lb. carrots, diced
8 oz. sliced mushrooms
1/4 cup chopped fresh cilantro
1/4 cup ground cashews
1 cup nonfat yogurt
1/2 cup light coconut milk
8 oz. frozen peas

Melt the butter in a Dutch oven on medium-high. Add the onion, garlic and ginger and cook until soft. Stir in the next 4 ingredients (curry through salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.) Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over basmati rice.

chicken vegetable soup

It's a cold, rainy day here, so for lunch I'm making this deliciously low-fat recipe from my mother-in-law. She made it for us when she was out last time and it really is a new favorite of ours. You can also find it in the February/March 2004 issue of Taste of Home:

Chicken Vegetable Soup

1 lb. boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp. Italian seasoning
1 garlic clove, minced
1/4 tsp. paprika
4 small red potatoes, cut into 1" cubes
3 small carrots, cut into 1/2" pieces
5 celery ribs, cut into 1/2" pieces
1 medium onion, cut into wedges
2 Tbsp. chopped celery leaves
2 Tbsp. flour
2 Tbsp. minced fresh parsley
1 1/2 tsp. lemon juice

In a large saucepan combine chicken, 1 3/4 cups broth, Italian seasoning, garlic and paprika. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion and celery leaves. Bring to boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine flour and remaining 1/4 cup broth until smooth; add to pan. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Serves 4.

spicy chicken fettuccine in peanut sauce

This recipe originally comes from a Southern Living magazine - I got it from a good friend who came from Florida and we've enjoyed it many times. It's gourmet enough for dh and I, but the peanut butter flavor is a definite "go" with my boys every time as well.

Spicy Chicken Fettuccine in Peanut Sauce

2-3 carrots, peeled
1/3 cup peanut butter
2 Tbsp. honey
1 Tbsp. fresh chopped ginger
1 Tbsp. soy sauce
1-2 tsp. crushed red pepper*
1 clove garlic, minced
1 16-oz. can chicken broth
1 lb. chicken breast
5 cups cooked fettuccine
6 Tbsp. green onion
6 Tbsp. peanuts

Shave carrots lengthwise into thin strips using a potato peeler; set aside. Combine peanut butter, honey, ginger, soy sauce, pepper, garlic and 1/3 cup broth. Stir with whisk until smooth; set aside. Place chicken in saucepan with remaining 1 cup broth. Boil for 4 minutes; let sit for 20 minutes. Remove and cut into 2" pieces. Toss carrots, sauce, chicken and noodles. Place in 6 large bowls. Top each with 1 Tbsp. each green onion and peanuts. Serves 6. Low calorie and delicious!

*Note: I use only about 1/4 tsp. cayenne pepper since Tech Guy and the boys do not like it too spicy - that amount gives it just enough bite to notice, but not enough to burn your mouth! Enjoy...

chicken fingers with dipping sauce

This is a great hit with the boys and dh too... Good with homemade Mac 'n Cheese!

Chicken Fingers

6 boneless skinless chicken breasts
1 pkg. dry Italian dressing mix
2 pkgs. Ritz crackers
1/4 cup butter or margarine
1 1/2 cups mayonnaise

Crush crackers. Add butter and dressing mix. Cut chicken into strips and coat with mayonnaise. Roll in crackers crumb mixture. Bake 20 minutes at 400F or until done.


Honey Mustard Sauce for Chicken Fingers

1 cup mayonnaise
1/2 cup Miracle Whip
1/3 cup mustard
1/3 cup sugar
1/3 cup honey
1-2 Tbsp. Dijon mustard, optional

Mix well and serve with hot chicken fingers.

gourmet chicken pizza

Tonight was one of those nights (ever get one?) when menu inspiration will not come... It seems like all we've eaten lately is pizza or Mexican & I'm pretty sick of both. But I had a pizza crust thawed and cooked chicken at the ready so I used trusty Allrecipes and found this incredible recipe for Gourmet Chicken Pizza. It was different enough from the regular tomato-sauce-based pizzas and yet not too out there as far as flavor goes... so yeah, big hit with the guys!

Gourmet Chicken Pizza

1 (10 ounce) can refrigerated pizza crust
2 skinless boneless chicken breast halves
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.