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| Balsamic Chicken with Mushrooms Via Bake at Midnite |
What's for dinner? Some days that's a tough question to answer. Chicken is a popular entree item, but are you tired of your usual recipes? Well, we've found some great chicken recipes to switch things up a bit. Try them out and see what you think! Enjoy!
Balsamic Chicken with Mushrooms
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Author: Judith Hannemann
Serves: 4
Ingredients:
4 thin sliced boneless skinless chicken breasts (see Notes)
3 tbs olive oil
8 oz baby bella (crimini) mushrooms, sliced in half (see Notes)
1/2 tsp salt
1/8 tsp pepper
3/4 cup chicken stock (see Notes)
1/4 cup balsamic vinegar
1 small bay leaf
1/4 tsp thyme
6 cloves garlic, crushed
2 tbs butter
Instructions:
Heat a large skillet over medium-high heat.
Mix the salt and pepper and sprinkle on chicken.
Add the olive oil and when oil shimmers, place chicken in the pan.
Brown the chicken well on one side; remove to a plate.
In the same pan, add the mushrooms and sear over high heat, stirring often.
Add the chicken stock, balsamic vinegar, bay leaf, thyme and garlic to the pan; stir to combine.
Place the chicken, unbrowned side down, in the pan. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
Remove cooked chicken to a plate and keep it warm. Remove the garlic and bay leaf; discard both.
Place butter in the pan and stir until melted.
Turn the heat up to medium-high and reduce the sauce 50%. This should take about 5-7 minutes.
Return the chicken to the pan to heat through.
Serve over pasta.
Notes:
I use 1 tsp of Better Than Bouillon chicken flavor dissolved in 3/4 cup water. This makes an excellent rich stock.
If you have regular boneless, skinless chicken breasts, you can cut them in half like you are going to butterfly them, but cut all the way through, then pound them down to 1/4-inch thickness.
Regular white mushrooms may be used in place of the baby bellas
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| Greek Chicken with Tomato and Rice Salad Via Country Living |
Greek Chicken with Tomato and Rice Salad
Total time: 40 min
Prep: 20 min
Author: Marian Cooper Cairns
Yield: 4 servings
Ingredients:
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. chopped fresh thyme
1 1/2 tsp. Greek seasoning
5 tbsp. olive oil
3 clove garlic
4 boneless, skinless chicken breasts
1/3 c. dry white wine
1 c. royal rice blend
1 c. halved grape tomatoes
3 small baby cucumbers
3 scallions
1 c. fresh flat-leafed parsley
1/4 c. sliced fresh mint
2 oz. crumbled feta cheese
Directions:
Preheat oven to 400 degrees F.
Combine lemon zest, thyme, Greek seasoning, 2 tablespoons oil, and 2 minced garlic cloves in a bowl. Rub on chicken. Pour wine into an 11- by 7-inch baking dish and top with chicken. Bake until the internal temperature reaches 165 degrees F, 28 to 30 minutes. Allow chicken to rest for 5 minutes before slicing.
Meanwhile, prepare rice according to package directions. Transfer rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining 3 tablespoons oil, and remaining clove garlic.
Serve rice warm or at room temperature topped with chicken.
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| Baked Spicy Chicken Via Betty Crocker |
Baked Spicy Chicken
Ingredients:
2 cups bite-size round tortilla chips, crushed (1 cup)
1 teaspoon dried oregano leaves
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 egg
2 tablespoons milk
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed if desired
2 tablespoons butter or margarine, melted
Directions:
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In shallow bowl, mix crushed chips, oregano, paprika, thyme, seasoned salt, garlic powder and red pepper. In another shallow bowl, beat egg and milk.
Coat chicken pieces lightly with egg mixture, then coat lightly with crumb mixture. Place in pan, skin sides up. Sprinkle with any remaining crumb mixture. Drizzle with melted butter.
Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
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