Chicken Paella

Source: http://www.spain-recipes.com/chicken-paella.html

Chicken Paella Recipe

By Carey Published: July 30, 2012

  • Yield: 1 paella dish (6 Servings)
  • Prep: 30-45 mins
  • Cook: 30-45 mins
  • Ready In: 60 mins

Source: http://www.spain-recipes.com/chicken-paella.html

Ingredients

Instructions

  1. Heat the paella pan with an olive oil layer in the pan. Add chicken once hot and fry for 15 min until cooked and browned. Move chicken to a bowl leaving the oil in the pan.
  2. Add chopped onion & chopped garlic to pan. After 5 min, add the diced tomatoes. After another 5 min, mash the tomatoes with the spoon or skimmer so they lose their shape. Add green peppers and let sizzle for a minute. Add rice to the pan and spread it around. Make sure the rice is coated in a layer of olive oil (add oil if needed). This helps the rice maintain its shape while cooking. Add chicken and broth.
  3. In a mortar, mash a pinch of garlic, parsley and saffron with a little bit of salt. Optional is addition of ground cayenne pepper to the mixture (+/- 1/2 table spoon). Use a few spoonfuls of warm water to collect the mashed spices in a bath. Spill the mixture on the paella pan and shake the pan so it spreads throughout.
  4. After about 5 min, decorate the paella with the the peas and then push the red pepper ribbons on top. Cook until the broth is reduced by half and the rice is still firm but not done. The rice will continue to cook after being removed from the heat.
  5. Tip: Always spread out contents of the pan and fully utilize the space so everything cooks together. Shake the pan for moving contents around. Rotate the pan as needed over the heat.

Sweet Bacon Wrapped Chicken

Source: John Leffingwell

Sweet Bacon Wrapped Chicken Recipe

By Carey Published: July 29, 2012

  • Prep: 45 mins
  • Cook: 30-35 mins
  • Ready In: 1 hr 15 mins

Source: John Leffingwell

Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Cut chicken breasts into 1-inch cubes.
  3. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
  4. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
  5. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
  6. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

One Dish Chicken & Rice Bake

Source: Cambell’s soup can

One Dish Chicken & Rice Bake Recipe

By Carey Published: July 29, 2012

  • Yield: 1 casserole (4 Servings)
  • Prep: 5 mins
  • Cook: 45 mins
  • Ready In: 50 mins

Source: Cambell's soup can

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  3. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

Famous Butter Chicken

Source: http://allrecipes.com/recipe/famous-butter-chicken/

Famous Butter Chicken Recipe

By Carey Published: July 29, 2012

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 40 mins
  • Ready In: 55 mins

Source: http://allrecipes.com/recipe/famous-butter-chicken/

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
  4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Low Fat Italian-Style Chicken

Source: http://lowfatcooking.about.com/od/poultrydishes/r/italianchicken.htm

Low Fat Italian-Style Chicken Recipe

By Carey Published: July 29, 2012

  • Yield: 4 Servings
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 25 mins

Per Serving: Calories 239, Calories from Fat 49, Total Fat 5.5g (sat 2.4g), Cholesterol 108mg, Sodium 275mg, Carbohydrate 4.1g, Fiber 0.6g, Protein 43.4g

Ingredients

Instructions

  1. Preheat oven to 450 degrees F.
  2. Tear 4 sheets of foil wrap measuring 12" by 18". Place one chicken breast in the center of each foil sheet. Spoon one-fourth of the marinara sauce over each chicken piece, followed by cheese and basil. Bring up the sides of the foil and fold the top edge over twice. Seal the edges, leaving enough room for air to circulate inside.
  3. Place each packet on a large cookie sheet and bake in the oven for 20 minutes.
  4. Unseal foil packets carefully, as the steam will be extremely hot.

Chicken Fingers with Honey Sauce

Source: http://www.bhg.com/recipe/chicken/chicken-fingers-with-honey-sauce/

Chicken Fingers with Honey Sauce Recipe

By Carey Published: July 29, 2012

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 11 mins
  • Ready In: 26 mins

Servings Per Recipe 4, Calories 240, Protein (gm) 23, Carbohydrate (gm) 33, Fat, total (gm) 2, Cholesterol (mg) 49, Vitamin A (RE) 10, Vitamin C (mg) 1, Sodium (mg) 269, Calcium (DV %) 20, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Instructions

  1. Cut chicken into strips about 3 inches long and 3/4 inch wide.
  2. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
  3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree F oven for 11 to 13 minutes or until no longer pink.
  4. For the sauce (optional), in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder. Serve with chicken.