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
- 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
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
- Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
- 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
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
- Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
- 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.
- 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
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
Follow Us!