QUICKIE CHICKIE OLE
This is a fast, easy and flavorful chicken entree. I use McCormicks brand of chipotle chili powder. The ingredients as listed produce a mild flavored dish. Add more chipotle and use a hot salsa for a spicier dish.
Provided by Junebug
Categories Chicken
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Sprinkle chicken breast with chipotle powder.
- Bake about 15 minutes.
- Top with picante sauce.
- When almost done (about 10-15 minutes) sprinkle with cheese and top with green onions.
- Return to oven until cheese melts, about 3-5 minutes.
Nutrition Facts : Calories 202, Fat 6, SaturatedFat 3.1, Cholesterol 81, Sodium 547.5, Carbohydrate 4.5, Fiber 1.3, Sugar 2.1, Protein 31.8
QUICKIE CHICKIE
Quick, easy & good. This was oriinally a Kraft recipe called "Muskoka Chicken". I played with it a little but it is still very close to their recipe If you want to cook even faster pound the breasts before putting them in the marinade and then pan fry - watch they don't burn. Marinade time not included in the cook time
Provided by Bergy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredoents, except chicken in a large zip lock bag or dish large enough to hold the chicken in one layer.
- Put chicken in the marinade and refrigerate
- Turn to coat chicken evenly a couple of times.
- Marinate at least 1 hour but better yet overnight.
- Remove from the marinade and BBQ over medium heat until cooked through apprx 25 minutes or do in the oven either under the broiler or center oven 350 apprx 25 minutes.
- Cooking time depends on the size of the breasts.
Nutrition Facts : Calories 147.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.4, Carbohydrate 4, Fiber 0.1, Sugar 2.6, Protein 27.6
EASY CHICKEN QUICHE
Turn leftover chicken into this simple and gourmet chicken savory quiche. Shredded chicken, green onions, garlic, and Gouda cheese combine to make a perfect quick and easy dinner.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
- Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
- Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
- Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
- Bake in the preheated oven until set and golden, about 25 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 17.4 g, Cholesterol 180.2 mg, Fat 41.4 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 20.5 g, Sodium 727.1 mg, Sugar 1.4 g
QUICKIE CHICKEN MINESTRONE
This is a hearty soup, but it's not heavy or greasy. I use chicken breasts for quick cooking, but you could extend the cooking time and sub in chicken thighs too. For added protein, I sometimes stir in some cooked white beans or chickpeas. If you have leftover cooked chicken, you can also build the soup and stir in the chicken at the last minute. Letting the soup cool slightly before eating can be key. We let steak and bread rest before eating them, so give your soup a few minutes to rest before digging in as well.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.
- Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.
- Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.
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