Cranberry-Stuffed Chicken Breasts Dorchester Hotel/London

Cranberry-Stuffed Chicken Breasts Dorchester Hotel/London

4 whole chicken breasts, skinned, boned and split

1/2 c. whole berry cranberry sauce

salt and pepper

1/2 c. flour

2 eggs well beaten

1/2 c. flaked coconut, finely chopped

1 c. dry bread crumbs

1/2 c. clarified butter

Pound chicken breast until 1/2 inch thick. Top each breast with 1 T. cranberry sauce. Turn on sides and roll, enclosing cranberry sauce. Sprinkle rolls with salt and pepper. Dip rolls into flour, then into eggs, and then into coconut mixed with crumbs. Place rolls in a shallow baking dish that has been greased with some of the clarified butter. Spoon remaining butter over rolls. Bake at 350 degrees for 35-40 minutes or until golden brown.

Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken

4-5 boneless, skinless chicken breasts

salt and pepper to taste

1 can cream of mushroom soup

1/2 c water

2 T butter melted

2 T dry Italian dressing mix

2 packages (3 oz each) cream cheese cut in cubes

1 T onion chopped

Rinse and dry chicken. Brush with butter. Sprinkle with salt and pepper. Place in crockpot. Sprinkle with dry salad mix. Add 1/2 c water to crockpot. Cover and cook on low 4-5 hours. About 3/4 hour before serving, mix soup, cream cheese. water and onion in a small sauce pan.  Cook until smooth. Pour over chicken in pot. Cover and cook for 30 min. Serve over rice. 

Chicken and Rice

Chicken and Rice

2-3 Chicken Breast
1 can of Cream of Chicken Soup
2 1/2 Tbsp. dried onions
1 Tbsp. parsley
1 tsp. Salt
1/8 tsp. Thyme
1/2 tsp. celery flakes
1 2/3 cups water
2 cups Minute Rice

Brown Chicken. Place all other ingredients in a pot and bring to a boil. Place 2 c. minute rice in 12*9 baking dish and stir in soup mix. Add the chicken on top and sprinkle with paprika. Cover with foil and bake for 30 minutes @ 350 degrees.

Creamy Italian Crock-pot Chicken

Creamy Italian Crock-pot Chicken

2 cans of Cream of Chicken Soup
1 8oz Package of cream Cheese
3/4 cup of water
1 Package Dry Italian Dressing Mix
3-4 Chicken Breast

Place chicken in Crock pot and sprinkle with half of the Italian dressing.
Mix soup, cream cheese and water and pour on top of the chicken. Sprinkle with the remaining Dressing mix. Cover and cook on low for 5-6 hours or high for 3-4 hours. Remove and shred chicken. Return chicken to crock pot until ready to serve over rice or noodles.

Chicken Casesar Salad Wrap

8 Tbsp. mayonnaise
2 cloves garlic minced
1 tsp. anchovy paste
1 tsp Worcestershire sauce
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1/4 cup extra-virgin oil
Add all ingredients in blender, mix thoroughly to create a dressing.

Place:
4 cups shredded romaine lettuce
2 cups rotisserie chicken
1/2 cup grated parmesan cheese
1 cup diced tomatoes
In a large bowl and mix together.  Toss with the dressing

Divide to be put into 4 (8") Garden Spianch & Vegetables Tortillas or one of your favorite wrap.

Spicy Honey Chicken

(adapted from Our Best Bites)

1-2 lbs boneless, skinless chicken tenders, breasts, or thighs
2 teaspoons vegetable oil

Rub:
2 teaspoons granulated garlic
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder or smoked paprika

Glaze:
1/2 cup honey
1 tablespoon vinegar

Combine the rub spices in a bowl and mix well. (Note: I didn't have all the exact ingredients, so I threw in what I had.)

Pat chicken dry and place in a plastic bag, then drizzle with vegetable oil and work it around. Dump in rub and work it around until the chicken is thoroughly coated. Grill the chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey and vinegar in the microwave and stir well. Reserve 2T honey glaze for later. Take the rest of the glaze and brush it on the chicken (both sides) in the final moments of grilling.

Serve over rice or on sandwiches. Top with reserved glaze just before serving.

Quick Chick and Noodle Soup

Recipe courtesy of Rachael Ray
2 Tbsp extra-virgin olive oil
2 medium carrots, peeled, chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced
1/2 lb wide egg noodles
A handful fresh parsley, chopped
 A handful fresh dill, chopped

Place a large pot over moderate heat and add extra-virgin olive oil.  Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.  Add stock to the pot and raise flame to bring liquid to a boil.  Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.  Cook chicken 2 minutes and add noodles.  Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.  This is a thick soup.  Add up to 2 cups of water if you like chicken soup with lots of broth.

(Note: If you are serving immediately, and don't plan to have left-overs, then the wide egg noodles work well.  Otherwise, they become quite "thirsty" and will soak up all of your broth.  A good hearty noodle is preferred; Amish noodles are the best, but hard to find in the West.)

Chicken Roll-Ups

1  8oz package cream cheese
4 Tbsp melted butter
1/8 tsp pepper
2-3 cups chicken, cooked, cubed
1/2 cups bread crumbs
2 -3 cans cresent rolls
1/2 cup (1 cube) butter
chicken gravy

Combine cream cheese, 4 Tbsp butter, pepper and chicken.  Separate rolls.  Put chicken mixture in widest part of roll dough, fold the dough up around it, and pinch the edges together to seal.  Dip in melted butter, then roll in bread crumbs.  Bake on ungreased cookie sheet @ 375 degrees for 15 minutes.  Top with chicken gravy to serve. 
(This also works great with turkey left-over from Thanksgiving -- especially if you have left-over turkey gravy to top it off with!  I usually skip the dipping in butter and bread crumbs, just to save calories; I also usually throw some veggies into the chicken mixture.)

Road Trip Chicken Salad

I used to always make this chicken salad before we'd take a road trip. I'd put it in a container and bring along some Wheat Thins and eat a salad-topped cracker every 300 yards.

Road Trip Chicken Salad

2 cups cooked, shredded chicken
1 cup mayonaise
1 cup sour cream or plain yogurt
1 tablespoon lemon pepper
2 teaspoons salt
2 tablespoons dill (use less if using fresh dill)
1 cup red grapes, halved
1 medium apple, cored and diced
1/2 cup dried cranberries
1 stalk celery, diced
3/4 cup cashews, chopped

Directions
Prepare all ingredients and then combine them together in a mixing bowl with a large spoon. Chill for about an hour before serving to set flavors. Serve on fresh croissants or simple crackers. Keeps in refrigerator 2-3 days.