CHICKEN WITH PEPPER CHEESE SAUCE
A cheesy, creamy pasta dish that has just a bit of a bite. Reduce the jalapeno according to how spicy you like it. This goes great with garlic toast.
Provided by JLILLY19
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
- Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
- Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
- Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 51.5 g, Cholesterol 61 mg, Fat 16.9 g, Fiber 3 g, Protein 28.2 g, SaturatedFat 7.5 g, Sodium 181.3 mg, Sugar 4.8 g
ROASTED CHICKEN WITH CHEESY, CREAMY SAUCE.
You could hear the lunch bell ring from all the way over at the barn. Dong! Dong! Dong! "It's time for lunch!" Jerry shouted. He jumped down off the tractor and headed for the old pickup truck. "Whata we having?" yelled Bubba. Dennis smiled, "We having that lip smacking good chicken with that sauce!" Everyone piled into the back of the truck and made their way to the table, it was piled high with tasty chicken, sauce in a gravy ladle and some nice red tomatoes. Hurry up and pass that down here...Granddad boldly nodded. Feel free to add the sauce to potatoes or vegetables as suggested by Jen T who must be a genius! Thanks, Jen! But most of all *enjoy* and gather around the table and rest a spell.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees or 176 Celsius.
- Using a bowl, roll chicken breasts thinly with mayonnaise.
- Put corn flake crumbs in a zip-loc bag. with salt, pepper, garlic powder, paprika, and red pepper (if using).
- Throw chicken (covered with mayo) in corn flake mixture.
- Spray a baking pan with cooking spray, and place chicken in sprayed pan.
- Bake for 25 to 35 minutes (if larger chicken breast adjust for longer cooking time). Internal temp of chicken must be 180 degrees or 83 Celsius.
- Easy Sauce: In medium sauce pan whisk milk into mayonnaise, and warm over medium heat, stirring occasionally.
- Add cheese, thyme, pepper, and optional Tabasco sauce. Adjust seasoning to taste, stirring until cheese is melted.
- Heat until thickened slightly, (about 3 minutes).
- Serve chicken on platter with sauce in gravy boat.
Nutrition Facts : Calories 208.9, Fat 6.6, SaturatedFat 2.9, Cholesterol 87.2, Sodium 827.8, Carbohydrate 7.8, Fiber 0.3, Sugar 0.8, Protein 28.3
CHEESY CHICKEN PEPPER PASTA
A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!
Provided by Heidi Waun
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
- In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
- Pour sauce over hot pasta; serve.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 48.6 g, Cholesterol 122.8 mg, Fat 35.2 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 19.8 g, Sodium 504.2 mg, Sugar 6.6 g
CHEESY CHICKEN WITH CREAMY GARLIC PEPPERCORN SAUCE
Chicken breasts stuffed with cheese with a creamy garlic peppercorn sauce to top it off. Great recipe I got from my brothers girlfriend who is a chef.
Provided by jdm--x
Categories Chicken Breast
Time 1h15m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Take your chicken breasts, cut using your knife on a slant so that you have butterfly wings/pockets. Do this for each individual chicken breast.
- Wrap in tinfoil and cook for 30mins in oven.
- Carefully unwrap chicken breasts and stuff pockets with a little cheese then cook for a further 10mins or until cheese is melted.
- For the sauce, grind lots of black pepper into a medium sized pot with 6-7cubes of unsalted butter (The more butter the better). Melt butter on a low heat.
- Add in crushed garlic and mushrooms (optional) Cook for a couple of mins until mushrooms are soft.
- Making sure your still cooking on a low heat, add 1 cup of chicken stock.
- Simmer for 5mins then add some of your cornflour mix until at the right consistency (Not too watery but not too thick).
- Add some of the double cream until you feel its nice and creamy. If your sauce has gone a bit watery, add some more of the cornflour mix to get the right consistency again. This might take a while to get right but you will know yourself.
- Serve your chicken with a slice of bacon on top then drizzle the sauce on top of the chicken. I usually serve this dish with some potato wedges to make a nice, filling meal.
Nutrition Facts : Calories 173.2, Fat 5.3, SaturatedFat 1.6, Cholesterol 53.2, Sodium 230.1, Carbohydrate 8.4, Fiber 0.1, Sugar 1.3, Protein 21.2
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