3 skinless, boneless chicken breast halves
1/2 cup distilled white vinegar
1 cup olive oil
1 clove crushed garlic
1 (12 ounce) package manicotti pasta
6 tablespoons butter
2 cups heavy whipping cream
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 1/2 cups grated Parmesan cheese
1 teaspoon salt
1 pint part-skim ricotta cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese
In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9×13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
1 (10 ounce) bag mixed salad greens
1/4 cup raspberry vinaigrette
1/4 cup walnut pieces
2 tablespoons dried tart cherries
4 ounces goat cheese, sliced
1/4 pound cooked chicken breast strips
Toss the salad greens, raspberry vinaigrette, walnut pieces, and dried cherries together in a large bowl. Divide the salad into individual salad bowls or plates. Garnish each salad with two slices of goat cheese and a few strips of chicken breast.
6 skinless, boneless chicken breast halves
6 tablespoons butter, divided
1 envelope dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/4 cup sherry wine
Preheat oven to 300 degrees F (150 degrees C), and grease a 7×11 inch baking dish.
Pound the chicken breasts with a meat mallet until flattened. Place 1 tablespoon of butter on each breast, and sprinkle with Italian dressing mix. Roll up the breasts, secure them with toothpicks, and place in the baking dish.
Whisk together the cream of chicken soup, sour cream, and sherry in a bowl until smooth, and pour over the chicken rolls.
Bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.
1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup cooked broccoli flowerets or cauliflowerets
1 cup cooked sliced carrot
1 cup cooked cut green beans
2 (4.5 ounce) cans Swanson?(r) Premium Chunk Chicken Breast in Water, drained
dash ground black pepper
1 (2.8 ounce) can French’s?(r) French Fried Onions
1/4 cup cooked red pepper strips (optional)
Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole. Bake at 350 degrees F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
Sprinkle the remaining onions over the chicken mixture. Bake for 5 minutes or until the onions are golden brown.
1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 cloves crushed garlic
3 tablespoons chopped fresh dill
1 pound skinless, boneless chicken breast halves – cooked
1/4 cup crumbled feta cheese
1/2 cup red bell pepper, chopped
Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight.
Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!
1/2 pound skinless, boneless chicken breast halves – cut into strips
1/4 cup chopped onion
1 medium carrot, thinly sliced
1 garlic clove, minced
1 tablespoon butter
1 teaspoon cornstarch
3/4 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
3/4 cup uncooked instant rice
1/3 cup frozen peas
In a skillet, cook first four ingredients in butter. Combine cornstarch, broth, lemon juice and salt if desired until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from the heat; cover and let stand 5 minutes. Fluff with a fork.
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves – cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
1 medium red bell pepper, chopped
1 1/2 cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
1/4 teaspoon ground cayenne pepper
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 cups chopped dry roasted peanuts
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
4 cooked, boneless chicken breast halves, shredded
1/3 cup prepared Ranch salad dressing
1 1/2 tablespoons chopped fresh dill
1 cup cashews
1 avocado – peeled, pitted and diced
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted
In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.
2 slices whole wheat bread
2 tablespoons butter, softened
1 tablespoon sour cream
2 slices Swiss cheese
1 thick slice deli cooked chicken breast meat
1 slice deli ham
Spread butter or margarine on the outsides of the bread slices. Spread sour cream on the insides of the bread slices. Then layer sandwich as follows: Bread slice, cheese slice, chicken, ham, 2nd cheese slice, 2nd bread slice.
In a small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.