TASTY CHICKEN RECIPE by Rajmohan P R (e book reading free .TXT) 📕

Introduction

     Cookery series from my side. Try tasty recipe now.

 

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Cheese Chicken Enchiladas

 Cheese Chicken Enchiladas

 

1 tablespoon vegetable oil 2 skinless, boneless chicken breast halves - boiled and shredded 1/2 cup chopped onion 1 (7 ounce) can chopped green chile peppers 1 (1 ounce) package taco seasoning mix 1/2 cup sour cream 2 cups cottage cheese 1 teaspoon salt 1 pinch ground black pepper 12 (6 inch) corn tortillas 2 cups shredded Monterey Jack cheese 1 (10 ounce) can red enchilada sauce Add all ingredients to list

Directions

 

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. Preheat oven to 350 degrees F (175 degrees C). To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

 

Chicken Divan Lasagna

 

Chicken Divan Lasagna

 

8 lasagna noodles 4 skinless, boneless chicken breast halves 1 pinch seasoned salt, or to taste 1 pinch ground black pepper, or to taste 8 ounces shredded Swiss cheese 1 (8 ounce) package frozen broccoli cuts, thawed and drained 2 (10.5 ounce) cans cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 10 fluid ounces chicken broth 2 teaspoons crushed dried rosemary Add all ingredients to list

 

Directions

 

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Spray a skillet with cooking spray, and place over medium heat. Sprinkle chicken breasts with seasoned salt and pepper, and place in the skillet. Cover and cook until the meat is barely pink, 5 to 8 minutes, then turn the chicken over and cook, covered, until the chicken is cooked through, an additional 5 to 8 minutes. Remove chicken, and cool in refrigerator about 20 minutes. Cut cooled chicken into bite-size cubes. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. In a bowl, mix the shredded Swiss cheese, broccoli, and chicken together. In another bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until well combined. Sprinkle the crushed rosemary over the soup mixture. To assemble, spread 1/3 of the soup mixture over the bottom of the prepared baking dish, and lay 4 lasagna noodles over the soup, overlapping the noodles slightly. Top the noodles with half the chicken-broccoli mixture. Spoon 1/3 of the soup mixture over the chicken and broccoli, then top with the remaining lasagna noodles. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover the dish with foil. Chicken Cordon Bleu

 Chicken Cordon Bleu

 

1 cup milk 1 cup dry bread crumbs 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness salt and pepper to taste 6 slices cooked ham 6 slices Swiss cheese 2 tablespoons vegetable oil 1 (10.5 ounce) can condensed cream of chicken soup 1/2 cup heavy cream Add all ingredients to list

 

Directions

 

Preheat oven to 350 degrees F (175 degrees C). Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

 

Chicken Breasts Stuffed with Perfection

Chicken Breasts Stuffed with Perfection

 

6 skinless, boneless chicken breast halves - pounded thin 1 (8 ounce) bottle Italian-style salad dressing 8 slices of stale wheat bread, torn 3/4 cup grated Parmesan cheese 1 teaspoon chopped fresh thyme 1/8 teaspoon pepper 1 1/2 cups feta cheese, crumbled 1/2 cup sour cream 1 tablespoon vegetable oil 3 cloves garlic, minced 4 cups chopped fresh spinach 1 bunch green onions, chopped 1 cup mushrooms, sliced 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped Add all ingredients to list

 

Directions

 

Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside. In a large bowl, stir together the feta and sour cream. Set aside. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts. Bake, uncovered, in a preheated oven for 25 minutes.

 

 

Chicken Parmesan

Chicken Parmesan

 

4 skinless, boneless chicken breast halves salt and freshly ground black pepper to taste 2 eggs 4 cups panko bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons all-purpose flour, or more if needed 1 cup olive oil for frying 1/2 cup prepared tomato sauce 1/4 cup fresh mozzarella, cut into small cubes 1/4 cup chopped fresh basil 1/2 cup grated provolone cheese 1/4 cup grated Parmesan cheese 1 tablespoon olive oil Add all ingredients to list

 

Directions

 

Preheat an oven to 450 degrees F (230 degrees C). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven. Place chicken in a baking dish and top