Baked Caribbean Chicken

Makes 4 servings

Prep Time:10 min
Baking Time:24 min - 25 min

Ingredients
2 - Tablespoons No Salt Caribbean Citrus Seasoning Blend
4 - boneless, skinless chicken breasts
2 - Tablespoons red onion cut into 1/4 inch slices
2 - teaspoons fresh ginger, cleaned and chopped fine
1 - garlic clove, chopped fine
cooking spray

Directions

Preheat oven to 350° F. Spray 9 x 9 x 2 inch baking pan with cooking spray.

1) Toss chicken breasts, onion, ginger and garlic with Caribbean Citrus Seasoning Blend.

2) Place vegetables and chicken, smooth side down, in baking pan. Top loosely with foil.

3) Place in oven for 15 minutes. Remove foil. Turn right side up and continue to cook for 10 minutes or until juices run clear.

4) Remove from oven and cover lightly with foil to rest. Spoon vegetables over chicken and serve.

Baked Baja Chicken Breasts with Oranges & Jalapeno

Baked Baja Chicken Breasts with Oranges & Jalapeno

Makes 4 servings

Prep Time:25 min
Baking Time:30 min - 35 min

Ingredients
3/4 cup fresh orange juice
1/3 cup chopped red onion
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
2 Tbsp. No Salt Fiesta Lime Seasoning Blend
1/2 teaspoon grated lime zest
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
2 oranges, cut into wedges
1 lime, cut into wedges

Directions
1) In a blender, combine the orange juice, red onion, jalapeno, garlic, No Salt Fiesta Lime Seasoning Blend, and lime zest. Puree until blended.

2) Coat a shallow baking dish with cooking spray. Place chicken in prepared pan and pour orange juice mixture over top. Cover with plastic and marinate for at least 15 minutes and up to 24 hours (refrigerate chicken if marinating longer than 1 hour).

Preheat oven to 375ºF.

1) Bake chicken 30 to 35 minutes, until cooked through. Serve chicken with extra marinade spooned over top and orange and lime wedges on the side.

Lemon Chicken Bake

Makes 6 Servings

Prep Time:10 min
Baking Time:30 min - 35 min

Ingredients:
6 - (4 oz) boneless skinless chicken breast halves
1/3 - cup all-purpose flour
2 - Tablespoon No Salt Lemon Pepper Seasoning Blend
1 - Tablespoon unsalted margarine
1 - medium fresh lemon, zested and juiced
1 - cup low sodium chicken stock
1 - Tablespoon brown sugar

Directions:
Preheat oven to 375°F.
1) Pat chicken breasts dry. Place flour and Mrs. Lemon Pepper Seasoning Blend in a plate and mix thoroughly. Dredge chicken breasts in flour mixture.

2) Heat margarine in a large skillet and add chicken. Brown chicken on both sides but do not cook through. Transfer chicken to large casserole dish.

3) In a bowl, mix zest and juice from one lemon, chicken stock and brown sugar. Pour over chicken.

4) Place in oven and bake for 30-35 minutes or until chicken breasts are cooked through.

Chicken 'n Rice Bake

Makes 4 servings

Prep Time: 10 min.
Baking Time: 1 hr.

Ingredients:
2 cups frozen broccoli cuts
2 cups water
1/2 cup sliced water chestnuts
1 (6-ounce) package wild & white rice mix
4 (5 ounces each) boneless skinless chicken breasts
1 cup sour cream
1 tablespoon Dijon-style mustard
1/4 cup sliced almonds
1 tablespoon butter, melted

Directions

Preheat oven to 350°F.

In a 8-inch square baking dish, combine broccoli, water, water chestnuts and rice mix. Arrange chicken breasts on top. Cover with foil and bake for 50 minutes or until most of liquid is absorbed.

Remove chicken breasts. Stir to move center rice to edges, if necessary.

Replace chicken breasts on rice.

In a small bowl, combine sour cream and mustard. Spread evenly over chicken breasts.

In a small bowl, combine almonds and butter. Sprinkle over sour cream mixture.

Continue baking for 10 to 15 minutes or until topping is lightly browned.

Bourbon-Peach Glazed Baked Chicken

Makes 4 servings

Prep Time: 15 min.
Baking Time: 1 hr: 15 min. to 1 hr: 45 min.

Chicken

• 1 (3 1/2 to 4-pound) whole frying chicken

Glaze

• 1/2 cup peach preserves
• 2 Tablespoons butter
• 2 Tablespoons bourbon or orange juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preheat oven to 375°F. Place chicken, breast-side up, on rack in roasting pan.

Glaze

1. In a 1-quart saucepan, you want to combine peach preserves, butter, bourbon or orange juice, Worcestershire sauce, dry mustard, slat, and pepper.
2. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.

Chicken

1. Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
2. Loosely cover chicken with aluminum foil. Continue baking for 30 to 45 minutes, basting occasionally, until chicken is no longer pink.
3. Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan.
4. Cook over medium-high heat for 1 to 2 minutes, until mixture comes to a boil. Serve with chicken.

Oven-Fried Picnic Chicken

Makes 8 servings

Prep Time: 10 min.
Baking Time: 45 to 50 min.

Ingredients:
2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup corn flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

Directions:
Preheat oven to 400ºF.
1) Into shallow glass or plastic bowl, pour buttermilk. Add chicken and turn to coat. Let stand for 5 minutes.
2) Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin.
3) Add Bisquick mix and dressing mix (dry) to cereal in bag.
4) Remove chicken from buttermilk and discard buttermilk. Add chicken to cereal mixture. Seal bag and shake to coat.
5) Place chicken on cookie sheet. Spray with cooking spray.
6) Bake for 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Alan’s Kitchen Tip
Bake it the night before, then pack it up for a picnic in the park the next day!

Chicken and Biscuit

Makes 4 to 6 Servings
Prep Time: 10 min.
Baking Time: 25 to 28 min.

Ingredients:1 can (10-3/4 oz.) cream of mushroom soup
1/3 cup milk
2 Tbsp. flour
2 cups frozen mixed vegetables, thawed
1/2 cup chopped onions
1 tsp. seasoned salt
1/2 tsp. garlic powder
1-1/2 cups cooked chicken, diced
1 pkg. "JIFFY" Buttermilk Biscuit Mix
1/2 cup milk
1 egg, lightly beaten

Directions:
Preheat oven to 400°F. and grease an 8" square pan.
1) In a large bowl, mix soup and 1/3 cup milk together. Slowly add in flour.
2) Stir in mixed vegetables, onions, seasoned salt, garlic powder and chicken. Pour into prepared pan.
In a medium bowl, mix biscuit mix, 1/2 cup milk and egg. Pour over vegetable mixture. Bake for 25 to 28 minutes.

Apricot Barbecue Baked Chicken

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 1 hr.
Total Time: 1 hr. 10 min.
Ingredients:1 whole Fresh Young Chicken
Salt (to taste)
Pepper (to taste)
1/2 cup apricot preserves
1/4 cup ketchup
2 Tablespoons mustard
1 Tablespoon vinegar
1 Tablespoon horseradish
1 teaspoon cinnamon

Directions:Preheat oven to 350°F. 1) Remove giblets from chicken (discard or save for another use if desired).
2) Sprinkle chicken inside and out with salt and pepper to taste.
3) Truss chicken by tying string around drumsticks. Fold wing tips under wings and tuck wings under back.
4) Spray shallow baking pan with nonstick cooking spray. Place chicken in pan with breast side up.
5) In a mixing bowl, combine apricot preserves, ketchup, mustard, vinegar, horseradish, and cinnamon. Mix well.
6) Reserve two-thirds of sauce and use remaining third to baste chicken during baking.
7) Place chicken in oven and bake for 1 hour, basting with sauce several times during last 30 minutes, or until chicken is done (internal temp 180°F).
8) Remove chicken to warm platter. Let stand 10 minutes before carving.
9) Heat reserved barbecue sauce to serve with chicken.

Molasses-Pepper Glazed Chicken & Squash

Makes 6 servings
Prep Time: 20 min.
Baking Time: 55 to 60 min.

Ingredients:
Chicken2 pounds (4 cups) butternut squash, peeled, cut into 2-inch pieces
2 Tablespoons butter, melted
1/2 teaspoon salt
6 chicken leg quarters, skinned* (about 7 ounces each)
Glaze1/3 cup molasses
3 Tablespoons soy sauce
1 1/2 teaspoons coarse ground pepper
1 teaspoon ground ginger

Directions:Preheat oven to 375°F. 1) Toss together squash, butter and salt in 15x10x1-inch jelly-roll pan.
2) Place chicken in pan, meat-side down.
3) Bake for 35 minutes or until chicken begins to brown. Turn chicken. Stir squash mixture.
4) Meanwhile to make the glaze, in small bowl, stir together molasses, soy sauce, pepper, and ginger.
5) Drizzle chicken and squash with glaze. Continue baking for 20 to 25 minutes or until chicken is no longer pink and squash is tender.
6) Remove chicken and squash to serving platter. Spoon pan juices over chicken.
*Substitute 6 split chicken breasts.

Chicken, Vegetables and Twist Pasta

Makes 6 servings
Prep Time:15 min.
Cooking Time 11 to 17 min.

Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables4 Tablespoons Fresh Buttery Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese

Directions1) Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
2) Meanwhile, melt 3 tablespoons Fresh Buttery Spread in 10-inch skillet until sizzling and add garlic, chicken and thyme.
3) Cook over medium-high heat for 5 to 8 minutes, stirring constantly, until chicken is no longer pink.
4) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
5) Stir in cooked fusilli, remaining Fresh Buttery Spread and Parmesan cheese.

Grilled Chicken Breast with Zesty Peanut Sauce

Makes: 8 Servings
Prep Time: 20 min.
Marinate: 1 hr.
Cooking Time: 16 min.
Grilling Time: 8 to 12 min.

Ingredients:8 large boneless, skinless chicken breast halves
MARINADE
1 tablespoon brown sugar
2 tablespoons Extra Crunchy Peanut Butter
1/4 cup Pure Canola Oil
1/2 cup soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
PEANUT SAUCE
1 cup Extra Crunchy Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons finely minced fresh gingeroot
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish

Directions:

1) Wash, trim and pound chicken to flatten to a consistent thickness.

2) In a small bowl, mix brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt to make marinade.
3) Place chicken in a shallow dish (or food storage bag). Cover with marinade.
4) Marinate 1 hour at room temperature or as long as overnight in refrigerator.
When ready to cook: heat grill.
5) In a heavy saucepan, combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne to make peanut sauce.
6) Cook over medium heat, stirring constantly, about 15 minutes or until thickened.
7) Whisk in chicken stock and cream. Cook 1 minute more, whisking. (Keep warm while grilling chicken.)
8) Remove chicken from marinade and place on hot grill. Grill for 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
9) Spoon peanut sauce over hot chicken and sprinkle with cilantro.

Chicken-Vegetable Pot Pies

Makes 6 pot pies
Prep Time: 15 min.
Cooking Time: 50 min.
Baking Time: 1 hr.

Ingredients:
12 oz Chicken Breast halves
2 1/2 cups Water
2 Medium Baking potatoes, peeled and cut into 1/2″ cubes
1/2 cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
1 package (10 oz) frozen Mixed Vegetables
2 Tablespoon Unsalted Margarine
2 Tablespoon Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
1 can (4 oz) sliced Mushrooms, drained
CRUST
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Tablespoon Plus 1 1/2 teaspoon Margarine
1/2 cup Nonfat Buttermilk

Directions:
1) Combine chicken and water in a large saucepan. Bring to a boil.
2) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
3) Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
4) Add potatoes, celery, and bouillon powder to broth and bring to a boil.
5) Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
6) Stir in mixed vegetables. Set aside.
7) Melt 2 Tablespoon margarine in a heavy saucepan over low heat.
8) Add 2 Tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly.
9) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
10) Remove from heat; stir in poultry seasoning.
11) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
12) Spoon into individual baking dishes that have been coated with Pam.
Preheat oven to 350-degrees F.
13) CRUST: In a small bowl, combine 1 cup flour, baking powder, and salt.
14) Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
15) Spoon biscuit dough into 6 portions over chicken mixture.
16) Place in oven and bake for 1 hour or until biscuits are golden.

Chicken Breast with Sherry-Sour Cream Sauce

Makes 4 servings
Prep Time: 20 min.
Baking Time: 1 hr.

Ingredients:
1 Tablespoon butter or margarine
4 boned and skinned chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, thinly sliced into rings
1 can (10 3/4-ounce) cream of chicken soup
1/3 cup evaporated fat-free milk
1/3 cup dry sherry wine
1/2 cup fat-free sour cream

Chicken Recipe Directions:
Preheat oven to 325-degrees F. and butter a 7x11-inch or a 9x9-inch baking pan.
1) In a large skillet, melt butter. Fry chicken over medium heat until brown on both sides.
2) Sprinkle with salt and pepper. Remove chicken and place in baking pan.
3) Add onions to skillet and cook until tender. Arrange onion rings on top of chicken.
4) In a small bowl, combine soup, milk, and sherry. Pour over chicken.
5) Cover and bake for 1 hours. Check occasionally and add water or milk if it is getting too dry.
6) Remove chicken and place in large serving bowl. Stir sour cream into sauce.
7) Heat briefly but do not boil. Pour over chicken.

Kitchen Tip:
Serve with rice, noodles, or mashed potatoes.

Chicken Breast with Apricot Curry Sauce

Makes 4 servings
Prep Time: 15 min.
Baking Time: 40 min.

Ingredients:
6 ounces apricot preserves
2 Tablespoons Dijon mustard
1/2 teaspoon curry powder
2 Tablespoons water
4 boned and skinned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper

Chicken Recipe Direction:
Preheat oven to 350-degrees. Grease a 7x11-inch baking pan.
1) In a small saucepan, heat apricot preserves, mustard, and curry powder until mixture comes to a boil.
2) Thin with water. Remove from heat and set aside.
3) Place chicken in baking pan. Sprinkle with salt and pepper.
4) Bake 20 minutes.
5) Spoon sauce on top and bake another 20 minutes or until chicken is completely done.

Kitchen Tips:
Instead of baking the chicken, it can be crowned in a skillet, then topped with sauce. Partially cover pan and simmer for 15minute or until chicken is completely done.

Chicken and Pea Pods

Makes 4 servings

Prep Time: 15 min.
Cooking Time: 15 min.

Ingredients:
1/2 teaspoon ginger
2 teaspoons sugar
2 Tablespoons cornstarch
1/2 cup water
1/2 cup water
1/4 cup soy sauce
1/4 cup dry sherry wine
2 Tablespoons vegetable oil
1/4 cup blanched almonds
4 boned and skinned chicken breast halves, cut in 1/2-inch cubes
1 clove garlic, minced
10 ounces frozen pea pods
Salt (to taste)
Pepper (to taste)

Cooking Directions:
1) In a small bowl, combine ginger, sugar, cornstarch, water, soy sauce, and sherry. Set aside.
2) In a heavy medium skillet or wok, heat oil over medium heat.
3) Add almonds and fry until lightly browned. Remove from pan and set aside.
4) Add chicken to the pan and cook until meat is cooked through.
5) Add garlic and cook 1 minute. Pour sauce in pan and cook, stirring constantly, until sauce thickens.
6) Add pea pods and cook until tender.
7) Add additional water if sauce becomes too thick.
8) Add salt and pepper to taste.
9) Serve over rice and top with almonds.

Chicken A-La-King

Makes 6 servings

Prep Time: 19 min.
Cooking Time: 20 min.

Ingredients:
3 Tablespoons butter or margarine
3 boned and skinned chicken breasts, cut in 1-inch pieces
1 small onion, finely chopped
1/2 pound fresh mushrooms, sliced
1/2 medium red pepper, diced
1/4 cup all-purpose flour
1 cup low-fat chicken broth
1 1/2 cups evaporated fat-free milk
1/4 teaspoon white pepper
1/4 cup chopped parsley
Salt (to taste)
Pepper (to taste)

Cooking Directions:
1) In a large heavy saucepan, melt butter. Cook chicken over medium heat until brown on the outside and completely cooked in the inside.
2) Add onion and cook until clear.
3) Add mushrooms and peppers. Cook until tender.
4) Combine flour and broth in a bowl. Add to saucepan with the evaporated milk.
5) Brink to a boil, stirring constantly until it thickens.
6) Add additional broth if mixture is too thick or additional flour mixed in broth if it is too thin.
7) Add white pepper and parsley.
8) Adjust seasoning with salt and pepper.
9) Serve on toasted bread, rice, noodles, or puff pastry shells.

Kitchen Tip:
Fat-fee half-and-half may be used instead of the evaporated milk.

Baked Chicken Parmesan

Makes 4 servings

Prep Time: 10 min.
Baking Time: 50 min.

Ingredients:
1/3 cup bead crumbs
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
4 Tablespoons butter or margarine
1/4 teaspoon garlic powder
1 Tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
4 boned and skinned chicken breast halves

Cooking Directions:
Preheat oven to 350-degrees F. and butter a 9x9-inch or 7x11-inch baking pan.
1) In a shallow owl, combine bread crumbs, Parmesan cheese, and parsley.
2) In a small saucepan, melt butter.
3) Stir in garlic powder, mustard, and Worcestershire sauce.
4) Dip chicken breast in butter mixture and then in crumbs. Place in baking pan.
5) Bake for 45 to 50 minutes or until brown on the outside and fully done in the middle.

Apple Cranberry Topped Chicken Breasts

Makes 6 servings

Prep Time: 15 min.
Cooking Time: 20 min.

Ingredients:
1/2 Tablespoon vegetable oil
6 boned and skinned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce
15 ounces canned whole cranberry sauce
1 large apple, peeled, cored, and chopped
1/2 cup golden raisins
1/2 teaspoon cumin
1/2 cup chopped pecans

Cooking Directions:
1) In a large nonstick skillet, heat oil over medium heat.
2) Add chicken and fry until brown on all sides and completely done in the middle.
3) Sprinkle with salt and pepper.
4) While chicken is cooking, in a small saucepan, blend cranberry sauce, apples, raisins, and cumin. Bring to a boil.
5) Reduce heat and simmer for 5 minutes or until chicken is ready.
6) Thin sauce with water if desired. Stirs in pecans.
7) When ready to serve, place chick on plates and spoon cranberry sauce on top.
8) Serve any remaining sauce on the side.

Kitchen Tip:
If wanted, the chicken breasts can be pounded before frying.