CHICKEN & MUSHROOM RICE

CHICKEN FRIED RICE

Nanny.s Creamed Potatoes

This very simple dish may have been served for supper at a quilting bee. It made use of leftover boiled potatoes and was one my grandmother and mother often made. My mother served it once when my in-laws visited, and my mother-in-law raved about it long afterward.

Barbecued Orange Chicken

Parmesan Chicken

Chicken Ham pockets

Chicken Turnovers

Succulent Chicken Pot Pie

Chicken Sausage Holiday Wreath

Chicken and sausage with peppers and cheese in a flaky pastry crust shaped like a holiday wreath.

Sweet Justice Kung Pao Chicken

3/4 pound boneless, skinless chicken breast halves, precut for stir-frying
1 (1.94-ounce) package MAGGI TASTE OF ASIA Satay Chicken Seasoning Blend
2 tablespoons canola oil
1 tablespoon finely chopped fresh orange peel
4 whole dried chili peppers
1 cup thinly sliced lengthwise leek (white part only)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
3 tablespoons roasted peanuts

1. Combine chicken and seasoning blend in medium bowl; toss to coat. Let stand for 5 minutes.
2. Heat oil in large, nonstick wok or skillet over medium-high heat. Add orange peel and chili peppers; cook, stirring constantly, for about 30 seconds or until fragrant.
3. Add chicken to wok. Cook, stirring constantly, for 3 minutes or until browned and no longer pink in center. Add leek, carrot and celery; cook, stirring frequently, for 1 minute or until vegetables are crisp-tender. Stir in soy sauce. Transfer to serving dish. Garnish with peanuts. Serve hot.

Makes 4 servings.

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 5 mins
Cooling Time: 5 mins standing

Nutritional Information Per Serving (1/4 of recipe): Calories: 290 Calories from Fat: 120 Total Fat: 14 g Saturated Fat: 2 g Cholesterol: 50 mg Sodium: 960 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 9 g Protein: 23 g

Chicken Tetrazzini

8 ounces dry spaghetti, cooked, drained and kept warm
1/4 cup dry breadcrumbs
3 tablespoons butter or margarine - divided use
3/4 cup freshly grated Parmesan cheese
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 (14.5-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped chicken or turkey breast meat
2 (4-ounce) cans sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry

1. Preheat oven to 350°F (175°C). Lightly grease 13 x 9-inch baking dish.
2. Combine breadcrumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
3. Melt remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry.
4. Combine pasta and chicken mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping.
5. Bake for 20 to 25 minutes or until topping is lightly browned. Serve immediately.

Makes 8 servings.

Estimated Times:
Preparation Time: 20 mins
Cooking Time: 45 mins

Nutritional Information Per Serving (1/8 of recipe): Calories: 280 Calories from Fat: 100 Total Fat: 12 g Saturated Fat: 7 g Cholesterol: 60 mg Sodium: 750 mg Carbohydrates: 21 g Dietary Fiber: 2 g Sugars: 5 g Protein: 20 g

Cheese Chicken Cacciatore Manicotti

Nonstick cooking spray
1 (8-ounce) box manicotti
1 teaspoon olive oil
1 cup chopped onion
1 cup plum tomatoes (approximately 2 tomatoes), chopped
1 cup chopped green pepper
2 cloves garlic, minced
3 (4-ounce) boneless, skinless chicken breasts, cooked and diced
1 1/2 cups (6 ounces) shredded reduced-fat Mozzarella cheese
1 cup part-skim Ricotta cheese
1 large egg, lightly beaten
3/4 cup freshly grated Parmesan cheese - divided use
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (26-ounce) jar low-sodium, fat free marinara sauce

1. Preheat oven to 350°F (175°C). Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain.
2. Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened.
3. In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.
4. Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

Makes 7 servings. Yield: 2 pieces manicotti pasta plus 2/3 cup filling, per serving.
Prep time: 20 minutes
Cook time: 45 minutes

Nutritional Facts per serving: Calories 410; Total Fat 11 g; Saturated Fat 6 g; Cholesterol 95 mg; Sodium 770 mg; Calcium 50%; Protein 33 g; Carbohydrates 45 g; Dietary Fiber 4 g

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Ingredients

* 2 tablespoons onion powder
* 2 tablespoons garlic powder
* 2 tablespoons ground ginger
* 2 tablespoons ground coriander
* 1 tablespoon ground cumin
* 1 tablespoon ground cayenne
* 1 tablespoon ground turmeric
* 1 tablespoon ground white pepper
* 1 tablespoon kosher salt
* 3 (8-ounce) boneless skinless chicken breasts
* 3 tablespoons vegetable oil
* 4 pita breads, warmed on the grill
* Tomato Jam, recipe follows
* Herbed Yogurt, recipe follows

Directions

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Grilled Tomato Jam:

* 5 plum tomatoes
* 1 serrano chile
* 2 tablespoons vegetable oil, plus more for grilling
* Salt and freshly ground pepper
* 1 small Spanish onion, chopped
* 3 tablespoons balsamic vinegar
* Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Herbed Yogurt:


* 1 cup Greek yogurt
* 1/4 cup chopped fresh mint leaves
* 1/4 cup chopped fresh cilantro leaves
* Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

Chicken Breast

Ingredients

* 1/8 cup Irvine Spices Smokey Rotisserie Blend Seasoning
* 4 tablespoons finely chopped garlic
* 6 tablespoons barbeque sauce (your choice)
* 2 tablespoons olive oil
* Salt and freshly ground black pepper
* 3 pounds boneless chicken breast

Directions

Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill.

Chicken Zucchini Alfredo

Ingredients

* Kosher salt
* 3 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 2 zucchini, thinly sliced into half-moons
* 4 4-ounce thin skinless, boneless chicken breasts
* Freshly ground pepper
* 12 ounces fettuccine (preferably whole wheat)
* 1 tablespoon all-purpose flour
* 1 cup cold low-fat milk (1%)
* 1/2 cup evaporated nonfat milk
* 3/4 cup freshly grated parmesan cheese
* 1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Roasted Chicken Breasts with Orange, Cardamom and Turmeric

Ingredients

6 red potatoes, peeled, sliced 1/4-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, softened
1 shallot, finely minced
2 cloves garlic, finely minced
3 cardamom pods, husks removed and seeds pulverized
1 orange, zested and juiced
1 teaspoon ground turmeric
1/4 teaspoon garam masala
2 bone-in chicken breasts with skin

Directions

Preheat the oven to 500 degrees F.

In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.

In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.

Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.

Pan Seared Airline Breast

Ingredients

* 4 full chicken breasts, (ribs removed and wing intact)
* 1/2 teaspoon paprika
* 1/2 teaspoon granulated garlic
* 1 teaspoon salt
* 1 teaspoon freshly cracked black pepper
* 1 1/2 tablespoons olive oil
* 1 cup julienned yellow onion
* 1 cup trimmed julienned leeks
* 2 tablespoons roughly chopped garlic
* 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
* 1/2 cup white wine
* Pinch freshly chopped thyme leaves
* 2 tablespoons butter

Directions

Preheat oven to 350 degrees F.

Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.

To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.

When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

Chicken Siciliana

1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese - divided use
1/4 cup BUITONI Refrigerated Pesto with Basil
2 tablespoons capers
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce
1 (9-ounce) package BUITONI Refrigerated Fettuccine



1-)Preheat oven to 375°F (190°C). Line 13 x 9-inch baking pan with foil.
2-)Combine 1/4 cup cheese, pesto and capers in small bowl.
3-)Cut each chicken breast horizontally three-fourths of the way through the meat creating a pocket for stuffing, being careful to not cut all the way through. Place 2 tablespoons pesto mixture into each breast pocket. Secure with wooden picks. Place chicken in prepared baking pan. Drizzle lemon juice over chicken; sprinkle with salt and pepper. Pour sauce over chicken; sprinkle with remaining 1/4 cup cheese.
4-)Bake for 30 to 35 minutes or until chicken is no longer pink in center or reaches an internal temperature of 165°F (75°C). Remove from oven.
5-)Prepare pasta according to package directions.
6-)Remove wooden picks from chicken; cut into slices and serve over prepared pasta.

Makes 4 servings.

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 35 mins

Moroccan Roasted Chicken

1 whole chicken, about 4 pounds
1/2 preserved lemon*
3 tablespoons olive oil
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 small onion, chopped roughly
1 carrot, peeled and chopped roughly
1 cinnamon stick
1 tablespoon granulated sugar
4 cups boiling water
1 (16-ounce) bottle pomegranate juice
1 tablespoon fresh mint, chopped

1. Wash chicken and gently pull loose the skin. Set aside.
2. In food processor, combine preserved lemon, olive oil, garlic, cumin, ginger, cinnamon, allspice and cayenne pepper. Grind to smooth paste. Rub marinade under chicken skin and inside cavity. Place chicken in refrigerator and marinate at least 2 hours, or overnight.
3. Preheat oven to 500°F (260°C).
4. In large roasting pan, combine onion, carrot, cinnamon stick, sugar and boiling water. Place chicken in pan and cook in preheated oven 25 minutes. Reduce heat to 350°F (175°C) and turn chicken over; cook another 20 minutes. Turn chicken over again and cook 20 minutes; turn chicken final time and cook additional 20 minutes. Baste chicken with pan juices during each turn.
5. While chicken is cooking, place pomegranate juice in small saucepan and bring to boil over medium heat. Cook until reduced to about 1/4 cup.
6. Remove chicken to cutting board and let rest for 15 minutes. Place drippings from pan in medium saucepan; add reduced pomegranate juice and bring to a boil. Reduce heat and cook 15 minutes to thicken. Stir in mint.

Makes 6 servings.

Chicken and White Bean Chili

* 1 lb boneless skinless chicken breast, cubed into medium chunks
* 2 tbsp olive oil
* 1/2 large onion, diced
* 1 cup chicken broth
* 4 oz can green chilies, chopped
* 1 large can white kidney beans, undrained
* 1 tsp garlic powder
* 2 cloves garlic, minced
* 1 tbsp cumin
* 1/2 tsp oregano
* 1/2 tsp cilantro
* 1/8 tsp ground pepper

Heat oil in a large skillet. Saute onion and chicken breast 4-5 minutes, remove chicken and leave onion. Keep chicken warm. Add garlic to pan and cook 2 minutes, or until onions are beginning to brown. Stir in chilies and remaining spices with chicken broth. Simmer on low for 30 minutes. Stir in cooked chicken as well as undrained beans. Simmer until chicken is tender.