2 lbs skinless chicken breast halves
3/4 tsp salt -- divided
1/2 tsp fresh ground pepper -- divided
1/2 tsp paprika -- divided
2 tsp olive oil
1 large green pepper, chopped
3/4 cup chopped onions
1 1/2 tsp garlic, minced
1 cup long grain rice
14.5 ounces chicken broth, defatted (1 can)
1/3 cup dry white wine
1/8 tsp saffron (optional, or use turmeric)
16 ounces stewed tomatoes, or 14.5 oz. can
1 TBS chopped parsley, fresh
DIRECTIONS:
Cut each breast in 2 pieces. Combine 1/4 tsp each salt, pepper, and paprika. Rub over chicken.
Heat oil over high heat. Add chicken and cook until golden on all sides, 10 minutes. Remove chicken.
Add green pepper, onions, and garlic to skillet. Cook, stirring until vegetables are tender.
Add rice. Cook, stirring until rice is opaque, 1 to 2 minutes.
Stir in broth, white wine, 1/2 tsp salt, 1/4 tsp each paprika and pepper, and the saffron (or turmeric) powder. Bring to boil over high heat. Reduce heat to low, cover, and simmer 15 minutes.
Stir in chicken and stewed tomatoes with their liquid. Return to boil, breaking up tomatoes with a spoon.
Cover and simmer 20 minutes more, stirring once, until chicken and rice are tender and liquid is absorbed.
Stir in parsley. Spoon onto warm platter.
COMMENTS:
I have not tried this recipe. My notes say it came from the Ladies' Home Journal, Jan. 1995.
1 can tomatoes, 15 ounces
1 1/2 cups low sodium chicken broth
3 lbs chicken, skinned and cut up
1 tsp canola oil
1 large onion, chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, minced
1 cup long-grain rice
1 tsp oregano
1/4 tsp ground cumin
1/4 tsp pepper
1 bay leaf
10 ounces frozen peas, thawed
salt, to taste
1/4 cup green onions, thinly sliced
DIRECTIONS:
Drain liquid from tomatoes into glass measure and add enough broth to make 2 cups liquid.
Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium high heat. Add several pieces of chicken (do not crowd pan) and 2 TBS of water. Cook turning as needed, until chicken is browned on all sides, about 10 minutes.
Add more water, 1 TBS at a time, if pan appears dry. Repeat to brown remaining chicken, setting pieces aside as they are browned. Discard all but 1 tsp of the drippings.
Add chopped onion, bell pepper, and garlic to pan. Cook, stirring until onion is soft, about 5 minutes. Stir in tomatoes (break them up with a spoon), broth mixture, rice, oregano, cumin, pepper, and bay leaf. Bring to a boil.
Return chicken to the pan. Reduce heat, cover, and simmer until meat near thigh bone is no longer pink, about 45 minutes. Cut to test. Add more broth as needed to prevent sticking. Stir in peas, season with salt to taste. Just before serving, garnish with green onions.
COMMENTS:
I have not tried this recipe. My notes say it came from the Sunset Low-Fat Mexican Cookbook
1/4 cup firmly packed brown sugar
1/4 cup vinegar
15 ounces pineapple chunks in juice
1 cup onions, cut into thin rings
2 skinless, boneless chicken breasts
2 TBS cornstarch
1 TBS soy sauce
1 cup green pepper, cut into strips
1 TBS oil
DIRECTIONS:
Cut chicken into thin strips.
In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper, and onion, and set aside.
Heat oil in wok. Add chicken and stir fry just until tender and chicken has turned white.
Add pineapple and vegetable mixture. Stir until well-mixed.
4 whole chicken breasts, deboned
1 tsp salt
1 tsp black pepper,ground
1/4 cup all-purpose flour
1 tsp garlic powder
1/2 cup dried bread crumbs
4 slices low-fat swiss cheese
1 egg (or egg substitute)
4 slices low-fat boiled ham
1 TBS dried parsley
1/2 cup bread crumbs
1/2 TBS chives, chopped
1/2 tsp tarragon
DIRECTIONS:
Preheat the oven to 375 degrees F.
Place the deboned chicken breasts between two sheets of waxed paper or plastic wrap. Use a meat mallet to flatten the breasts. Sprinkle with salt and pepper.
Combine the chives, parsley and tarragon in a bowl.
Shred the ham slices and dice the swiss cheese slices.
Add the shredded ham, diced swiss cheese and the first measure of bread crumbs to the bowl. Mix thoroughly.
Place the chicken breasts meat side down on a work surface. Divide the the stuffing mixture evenly between the breasts. Fold the breasts over (taco style). Use toothpicks to hold the edges together.
Beat the egg in a wide, flat pan.
Place the flour and second measure of bread crumbs in shallow pans.
Roll the stuffed breasts in the flour.
Dip the breasts in the beaten egg.
Coat the breasts with the second measure of bread crumbs.
Bake for 1 hour in a baking dish sprayed lightly with non-stick cooking spray. Remove the toothpicks. Serve hot.
COMMENTS:
I have not tried this recipe and am unsure of its source.
1 TBS olive oil
-- (or use nonstick cooking spray)
2 large onions, chopped
4 cloves garlic, minced or pressed
2 chickens, cut up, skin removed
2 TBS flour for dredging
2 cups dry, red wine
3 cups fresh tiny button mushrooms, whole (or cut up larger mushrooms)
1/4 cup snipped basil leaves
-- (or 2 TBS dry basil)
2-3 bay leaves
3 cups canned, crushed tomatoes, undrained
DIRECTIONS:
Sauté onions and garlic in olive oil in a heavy pot in which you can later cook the rest. Use medium heat, and cook until soft and transparent, about 6-8 minutes. Make sure garlic does not burn!
Add the chicken, wine, mushrooms, basil, and bay leaves, and cook, covered, over medium heat for about half a hour.
Add the tomatoes and cook covered another 30 minutes, making sure the sauce is not sticking to the bottom.
1 Tbs chicken broth (more if needed)
1 small onion, chopped
3 lbs skinless chicken breasts or thighs (about 8)
SAUCE:
2/3 cup ketchup
1/3 cup brown sugar
1 1/2 Tbs cider vinegar
1 tsp dry mustard
2 cups fresh or frozen cranberries (or 1 can cranberry sauce)
DIRECTIONS:
Saute the onion 8 to 10 minutes in the chicken broth. Add more broth if necessary.
Place the chicken in one layer in a baking pan. Pour onion mixture over chicken and bake for 25 minutes at 375 degrees F.
Pour sauce mixture over top and bake an additional 20 minutes.
A recipe personally tested by Yours Truly.
COMMENTS: I came across this recipe on the jewish-food listserv. The original recipe called for butter instead of chicken broth to saute. The person who submitted the recipe, sdkerman@hevanet.com , suggests that you increase the amount of sauce by 50% if you like a lot of sauce on your entrees.
Questions? Comments? Typos? *EEEK!!!*
Email: Carla Moore
Perfectionist Extraordinaire®
CRANBERRY CHICKEN
