Chicken Parmesan Pizza

Chicken Parmesan Pizza

  • Yield: Makes 4 servings
  • Total:30 Minutes

Ingredients

  • 1 (10-oz.) package frozen garlic bread loaf
  • 1/2 cup canned pizza sauce
  • 6 deli fried chicken strips
  • 1 cup (4 oz.) shredded Italian three-cheese blend
  • 2 tablespoons chopped fresh basil

Preparation

1. Preheat oven to 400°. Arrange garlic bread, buttered sides up, on a baking sheet.

2. Bake at 400° for 8 to 9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread.

3. Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil.

4. Bake at 400° for 8 to 10 minutes or until cheese melts. Serve immediately.

Recipe from Southern Living February 2010

 

Sun-Dried Tomato Chicken

Sun-Dried Tomato Chicken

  • Yield: Makes 6 servings
  • Cook time:1 Hour
  • Prep time:10 Minutes

Ingredients

  • 1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs)
  • 1 cup sun-dried tomato vinaigrette with roasted red pepper dressing
  • 1/2 teaspoon coarsely ground pepper
  • Toppings: chopped sun-dried tomatoes, sliced fresh basil

Preparation

1. Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.

2. Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.

Note: For testing purposes only, we used Good Seasons Sun Dried Tomato Vinaigrette With Roasted Red Pepper dressing.

Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.

Recipe from Southern Living March 2007

 

Roasted Chicken Salad with Garlic Toasts

Roasted Chicken Salad with Garlic Toasts

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 2 cloves garlic, peeled
  • 3 tablespoons cider vinegar or white-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup Kalamata olives, pitted and chopped
  • 8 cups mixed salad greens
  • 4 1/2-inch slices whole-wheat country bread, toasted
  • 1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)

Preparation

  1. Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
  2. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Divide the salad among 4 plates, place chicken on top and serve with the bread.

Tips & Notes

  • Ingredient Note: Store-bought rotisserie chicken is convenient and practical—but much higher in sodium than a home-roasted bird. Even the unseasoned varieties have been marinated or seasoned with salty flavorings. People with hypertension should think twice before choosing store-bought.

From EatingWell:  February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

 

Marmalade Chicken

Marmalade Chicken

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons orange marmalade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • 1 pound chicken tenders, (see Note)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 teaspoons extra-virgin olive oil, divided
  • 2 large shallots, minced
  • 1 teaspoon freshly grated orange zest

Preparation

  1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
  2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Tips & Notes

  • Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

From EatingWell:  January/February 2009

 

Grilled Chicken ‘N’ Cheese Sandwiches

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Take a normal grilled cheese from everyday to extraordinary by adding delicious chicken salad to the mix.

  • Yield: Makes 6 sandwiches
  • Cook time:6 Minutes
  • Prep time:14 Minutes

Ingredients

  • 2 cups chopped cooked chicken
  • 1/3 cup golden raisins
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup diced celery
  • 1/2 cup mayonnaise
  • 12 (3/4-ounce) Monterey Jack cheese slices
  • 12 whole wheat bread slices
  • 1/4 cup butter or margarine,softened

Preparation

Stir together first 5 ingredients. Place 1 cheese slice on each of 6 bread slices; spread evenly with chicken mixture, and top with remaining cheese and bread slices. Spread half of butter evenly on 1 side of each sandwich.

Cook sandwiches, buttered side down, in a nonstick skillet or griddle over medium heat about 3 minutes or until lightly browned. Spread remaining butter evenly on ungrilled sides; turn and cook 3 minutes or until lightly browned.

Recipe from Southern Living October 1999

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