Home » Posts tagged 'Chicken' (Page 8)
2 (2 – 2.5 lb size) broiler fryers, quartered
1 lg green pepper, cut into 1″ squares
4 medium potatoes, pared and quartered
1 garlic clove, crushed
1/3 cup oil
1 tsp oregano
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
~Preheat oven to 350
~Lightly grease large shallow baking dish
~Wash chicken; pat dry with paper towels
~In baking dish, arrange chicken pieces, green peppers and potatoesin single layer
~Combine garlic, oil and oregano; mix well. Drizzle over chicken and vegetables
~Combine salt, pepper and paprika; mix well; sprinkle over chicken
~Bake uncovered and baste frequently with pan juices, 1 hour or until chicken is done and potatoes are soft
~Increase oven temperature to 400 and bake an additional 10 – 15 minutes to brown chicken
1 package refrigerated pizza crust
1/2 medium onion, chopped
1 jalapeno pepper, seeded & chopped*
2 cups (8 oz) Co-Jack cheese, divided
2 cups chicken breasts, diced and cooked
1/2 cup green taco sauce
2 garlic cloves, pressed
1/2 cup grape tomatoes, sliced (optional)
1/2 c loosely packed fresh cilantro (optional)
~Preheat oven to 425
~Lightly grease cookie sheet
~Unroll pizza dough onto cookie sheet, stretching and pressing lightly to cover entire pan; bake for 12 – 14 minutes or until golden brown – set aside
~Combine onion, jalapeno, 1/2 cup cheese, chicken, taco sauce and garlic; mix well
~Sprinkle 1 cup of cheese evenly onto baked crust
~Spread chicken mixture evenly over cheese
~Top with remaining cheese
~Bake 6 – 7 minutes or until cheese is melted and crust is golden brown
~If desired sprinkle tomatoes & cilantro over pizza
~Serve immediately
*Always wear gloves when seeding jalapeno peppers and avoid touching your face.
For a spicier version do not seed peppers prior to chopping
Recipe from The Pampered Chef
1 box (9 oz) uncooked lasagna noodles
2 eggs
1 container (15 oz) Ricotta cheese
8 oz fresh mozzarella cheese (ungrated)
8 oz grated mozzarella cheese
1/2 c Parmesan cheese
1 pckg (8 oz) fresh sliced mushrooms, rinsed
Fresh spinach, rinsed and chopped
1 lb (or more) chicken, boiled and chopped
2 jars (26 oz each) spaghetti sauce – choice*
~Preheat oven to 375
~In medium bowl combine eggs, ricotta, grated mozzarella and the Parmesan cheese
~Spread 1 cup of spaghetti sauce on bottom of baking pan
~Layer 4 uncooked sheets noodles, 1/3 cheese mixture, half of the chicken, half of the mushrooms, and enough spinach to lightly cover the mushrooms, half of the fresh mozzarella (sliced) and 1 cup of sauce
~Layer 4 uncooked sheets, 1/3 cheese mixture and 1.5 cups sauce
~Layer 4 uncooked sheets, remaining ricotta, chicken, mushrooms, spinach and 1 cup of sauce
~Layer 4 uncooked sheets, remaining sauce and remaining fresh mozzarella slices
~Cover with foil and bake 50 – 60 minutes, uncover and continue to cook until cheese is fully melted (about 5 – 8 minutes)
~Let stand 15 minutes before cutting
**When layering lasagna, slightly overlap the sheets. Lasagna will expand to the edges during baking. Spread fillings to edges to seal in and cook the lasagna during baking.
*If using 2 different sauces, pour both into a bowl and combine thoroughly before beginning assembly
