Slow Cooker Rosemary and Red Pepper Chicken

Slow Cooker Rosemary and Red Pepper Chicken
1  small  thinly sliced onion
1  medium  red bell pepper – seeded and thinly sliced
4  cloves  minced garlic
2 teaspoons  dried rosemary
1/2  teaspoon  dried oregano
8   ounces  turkey Italian sausages – casings removed
8   boneless chicken breast halves
1/4  teaspoon  coarsely ground pepper
1/4  cup  dry vermouth
1 1/2   tablespoons  cornstarch
2 tablespoons  cold water
  salt to taste
1/4   cup  chopped fresh parsley

In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano.  Crumble sausages over onion mixture. 

Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper.  Pour in vermouth. 

Cover, and cook on Low setting for 5 to 7 hours.  Remove chicken to a warm, deep platter, and cover to keep warm.

In a small bowl, stir together cornstarch and cold water.  Stir into cooking liquid in slow cooker.  Increase heat to High, and cover. 

Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes).  Season to taste with salt.  Spoon sauce over chicken, and sprinkle with parsley.

Calories: 200;  Fat: 4.4g;  Cholesterol: 87mg;  Sodium: 457mg;  Carbs: 4.9g;  Fiber: 0.7g;  Protein: 31.9g.

Source:
Allrecipes.com

Per Serving (excluding unknown items): 24 Calories; trace Fat (4.9% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

Oven-Fried Garlic Chicken

Oven-Fried Garlic Chicken
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 4

Ingredients
2/3 cup breadcrumbs
2/3 cup grated Parmesan cheese
1/4 cup parsley, minced
1/4 cup plus 1 Tbsp. unsalted butter
3 garlic cloves, minced
2-1/4 lbs. chicken, cut up

Instructions
Preheat oven to temperature 350°F. Combine first 3 ingredients and salt and pepper to taste in a bowl. Melt butter and garlic in a saucepan over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in breadcrumb mixture to coat. Place chicken skin side up on a large foil-lined baking sheet. Mix together any remaining crumb mixture and butter and sprinkle over chicken. Bake 1 hour.
Source: chefs.com

Crusted Honey Mustard Chicken

Crusted Honey Mustard Chicken
Servings - 4
Preparation Time - 12 min
Cooking Time – 15 min

“We added a twist to these baked – not fried – chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. They’re so crisp and tasty, they’ll easily become a family favorite!”

Ingredients    2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 425°F.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place corn flake crumbs in a shallow bowl. Dip chicken breasts into dressing mixture, then corn flake crumbs. Place into shallow baking pan coated with cooking spray.

Bake until chicken is golden and no longer pink, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Crockpot Chicken Fricassee

Crockpot Chicken Fricassee

4 to 6 boneless chicken breast halves, skin removed
salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
3 tablespoons flour
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
3 to 4 carrots, cut in 2-inch pieces
2 onions, halved and thickly sliced
3 leeks, white part only, washed and chopped
1 bay leaf
1/2 cup half-and-half
1 10-ounce package frozen peas, thawed

Wash chicken breasts and pat dry. Set aside. Saute minced garlic in butter for a minute, then add flour and cook, stirring, until smooth. Pour in broth (you can use 1/4 cup of dry white wine or sherry in place of some of the broth), the thyme and tarragon, and stir until thickened. Layer in the Crock Pot the onions, carrots, chicken, then leeks; pour sauce over all. Add bay leaf. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 5 hours. If cooking on low, change to high and stir in half and half and thawed peas. Cover and continue cooking on high another 15 minutes, or until peas are heated through. Taste and adjust seasonings. Remove bay leaf before serving.
Serves 4 to 6.

Crispy fried chicken with mustard sauce

CRISPY FRIED CHICKEN (WITH MUSTARD SAUCE)
MAKES: 8 SERVINGS

SAUCE
3 tbs honey
2 tbs Dijon mustard
1 tbs white wine vinegar
CHICKEN
2 cups buttermilk
2 tbs hot pepper sauce
2 tbs Dijon mustard
1 egg
1 1/2 tsp oregano
8 thin sliced chicken breast cutlets
2 cups panko (Japanese bread crumbs)
1/2 tsp salt
1/2 tsp pepper
1 1/2 quarts vegetable oil

SAUCE: In bowl, whisk honey, mustard and vinegar until smooth, set aside.

CHICKEN: In bowl, whisk buttermilk, pepper sauce, mustard, egg, and 1 tsp oregano. Add cutlets, turn to coat with marinade. Cover with plastic wrap, refrigerate 2 hours.

In dish, toss together bread crumbs, remaining oregano, salt and pepper. Set mixture aside. In pot, heat oil. Remove cutlets from marinade. Coat each with bread crumb mixture. Add 3 cutlets to hot oil. Fry 3 min. or until lightly browned. Transfer to paper towel lined platter, keep warm. Repeat with remaining cutlets. SERVE WARM WITH HONEY MUSTARD SAUCE.*

Chicken Breasts in Creamy Creole Sauce

Chicken Breasts in Creamy Creole Sauce

1 bunch green onions (6 to 8, with most of the green part)
2 slices bacon
1 teaspoon Creole or Cajun seasoning
3 tablespoons butter
4 tablespoons flour
3/4 cup chicken broth
1 to 2 tablespoons tomato paste
4 chicken breast halves
1/4 to 1/2 cup half and half or milk

In a saucepan, melt butter over medium low heat. Add onions and bacon, cook and stir for 2 minutes. Add flour, stir and cook for 2 more minutes. Add chicken broth; cook until thick then add tomato paste. Place chicken breasts in the slow cooker/Crock Pot; add sauce mixture. Cover and cook on low for 6 to 7 hours, stirring after 3 hours. Stir in milk about 30 minutes before done. Serve over pasta or rice. Chicken breasts recipe serves 4.

Chicken and Zucchini With Garlic Cream Sauce

Chicken and Zucchini With Garlic Cream Sauce

1/4 cup butter
3 whole chicken breasts, halved
3 cups zucchini, sliced 1/8-inch thick
1/2 cup diced green onions
Garlic Cream
2 tablespoons butter
1 large clove garlic, minced
3 tablespoons flour
1 (3 oz) package of cream cheese
1 can chicken broth
1/2 tsp. pepper

Chicken:
In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.

Garlic Cream Sauce:
In 2 quart saucepan, melt 2 tablespoons butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.

This is good served on a bed of rice – layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.

Chapatis

CHAPATIS

People in India use chapatis, a flatbread, to scoop up food from their plates. To make it, they roll the dough into pancakes with special wooden dowels, but you can roll out the dough using a regular rolling pin.

2 cups whole-wheat flour
2/3 cup warm water
2 teaspoons vegetable oil
Pinch of salt

Place the flour in a large mixing bowl. Add the water, oil and salt. Mix with a fork and then with your hands. Keep mixing until you can make a ball.

Knead the dough for about 10 minutes. Let it rise for 30 minutes in the bowl, covered with a damp cloth.

Roll the ball into a 12-inch log and cut it into six chunks. Roll each chunk into a very thin pancake, about 7 inches in diameter. Don’t worry about making the dough into a perfect circle – just try to get it as thin as you can.

Heat a cast-iron skillet on medium-high. Place one chapati on the skillet and cook for 30 seconds. Use a spatula to peek under it. When the chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.

Wrap the cooked chapati in a cloth napkin while you cook the rest of them. Eat them right away with a little butter or margarine, or use as scoops for chicken curry. (The preschoolers ate them with jelly.)

Makes 6 chapatis.