Other recipes to help prevent serving yawn-worthy chicken
Chili and Cheese-Stuffed Chicken Breasts
8 chicken breasts, boned & skinned
1 cup shredded Jack cheese
1 cup shredded cheddar cheese
1 4-ounce can sliced black olives, drained
1 7-ounce can chopped green chilies
1 small onion, peeled & minced
wooden toothpicks for securing bundles
1/4 cup butter, melted
1/2 pound tortilla chips, crushed (place in plastic bag and crush with rolling pin)
Salsa, for optional garnish
Sour cream, for optional garnish
Step 1: Preheat oven to 350 degrees. Place chicken breasts between layers of plastic wrap or waxed paper. Lightly pound chicken breasts with mallet, meat pounder or heavy pot. Try to pound chicken breasts to a uniform thickness. Set aside.
Step 2: In a large bowl, stir cheeses, olives, green chilies and onion. Place approximately 1/2 cup of cheese mixture on each chicken breast; roll up and tuck under ends to completely enclose filling. Secure each breast with wooden toothpick.
Step 3: Dip each chicken bundle into melted butter and roll in crushed tortilla chips to completely cover. Place chicken bundles in 8-inch-by-12-inch baking dish. Top with additional crushed tortilla chips; cover with aluminum foil and bake for 35 minutes.
Source: www.cooks.com
Honey Mustard Chicken
3 boneless, skinless chicken breast halves, cut into strips
1 cup honey
1/4 cup mustard
1 tsp. curry powder
1/2 stick butter or margarine, melted
Step 1: Melt butter in pan. Mix in mustard, honey and curry powder. Place chicken strips in mixture, making sure they are coated liberally.
Step 2: Place coated strips in baking dish and cook in 350 degree oven for 30-45 minutes. Stir the sauce occasionally, making sure to keep the chicken strips coated.
Source: www.recipeland.com
Hawaiian Chicken
6 chicken breast halves with skin and bones
1/2 cup vegetable or canola oil
1 large onion, cut in half and sliced very thin
4 celery stalks, sliced thin on an angle
1 Tbs. mild curry powder
1 20-ounce can crushed pineapple
sea salt, to taste
freshly cracked pepper, to taste
1 Tbs. cornstarch
1 14.5-ounce can of chicken broth
Step 1: Fry chicken breasts in a large pan with oil until cooked, about 30 minutes. Remove from pan and remove all but 2 Tbsp. of the oil.
Step 2: Add the curry powder to the oil and cook for 1 minute on medium heat. Add onions and celery, cooking until the celery is soft. Add pineapple, broth and a small amount of salt and pepper, if desired.
Step 3: Simmer for 2 minutes and add chicken back into the pan. Cook, simmering for 35-45 minutes with pan covered. Remove chicken.
Step 4: Make a loose paste with cornstarch and a small amount of water. Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick. Pour over chicken. Serve with rice or couscous.
Source: www.recipezaar.com
