Crazy for Chicken! - KCBD NewsChannel 11 Lubbock

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Crazy for Chicken!

Cheesy Chicken Roll-ups Cheesy Chicken Roll-ups
Chicken Parmesan with Rotini Chicken Parmesan with Rotini
Chicken Parmesan Bundles Chicken Parmesan Bundles
Chicken Pesto Pizza Chicken Pesto Pizza
Pulled Chicken Sandwiches Pulled Chicken Sandwiches
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15-Minute Marinated Chicken
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Acapulco Chicken
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Aimee's Quick Chicken
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
Bake at 400 degrees F (200 degrees C) for 30 minutes.

Artichoke and Sun-dried Tomato Chicken
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Bruschetta Chicken Bake
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg.  (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water 2 cloves  garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp.  dried basil leaves
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

Cheesy Chicken Roll-ups  
8 Taco Bell Home Originals Flour Tortillas
1/2 cup  Taco Bell Home Originals Thick 'N Chunky Salsa
2 cups shredded cooked chicken
1 cup Kraft Shredded Colby & Monterey Jack Cheese
2 cups shredded lettuce
1 large tomato, chopped

Preheat oven to 350°F. Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito-style. Arrange tortillas, seam sides down, in 8-inch square baking dish. Sprinkle with cheese. Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomato.

Chicken Parmesan Bundles
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. Kraft 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 Ritz Crackers, crushed (about 1/2 cup)
1-1/2 cups  spaghetti sauce, heated

Preheat oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
Beat egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
Bake 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Chicken Parmesan with Rotini
3 cups whole wheat rotini pasta
10 Ritz Reduced Fat Crackers, crushed (about 1/2 cup crumbs)
3 Tbsp. Kraft 100% Grated Parmesan Cheese
1 tsp. dried oregano leaves
1 egg white
4 small  boneless skinless chicken breast halves (1 lb.)
2 cups tomato-basil spaghetti sauce, divided
1 cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese

Cook pasta in large saucepan as directed on package. Meanwhile, combine cracker crumbs, Parmesan cheese and oregano in pie plate. Lightly beat egg white in separate pie plate. Dip chicken in egg white, then roll in crumb mixture until evenly coated. Set aside.
Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF). Spoon 1 cup of the spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet with lid. Reduce heat to low; simmer 3 min. or until sauce is hot and cheese is melted.
Meanwhile, drain pasta; return to pan. Add remaining 1 cup spaghetti sauce; toss to coat. Cook on medium heat 2 min. or until heated through, stirring occasionally. Spoon onto serving plates; top with the chicken.

Chicken Pesto Pizza
1/2 cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
1/2 cup shredded fontina cheese

Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Citrus Chicken and Rice
4 skinless, boneless chicken breasts
1 3/4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
1/2 cup orange juice
1 medium onion, chopped
1 cup (uncooked) regular long-grain white rice
3 tablespoons chopped fresh parsley
Orange slices

Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside. Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover. Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.

Dinnertime Quesadillas  
2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions
1/2 cup drained canned black beans, rinsed
1 cup Taco Bell Home Originals Thick 'N Chunky Salsa
1 cup Kraft Mexican Style Shredded Four Cheese
8 Taco Bell Home Originals Flour Tortillas

Layer chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla. Fold tortillas in half to enclose filling. Cook one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.

Easy Garlic Chicken
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

One-Dish Chicken Skillet
1-1/2 cups hot water
1/4 cup  (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup Breakstone's or Knudsen Sour Cream

Mix hot water, butter and stuffing mix; set aside. Spray nonstick skillet with cooking spray. Add chicken; cook on medium heat 5 min. on each side. Mix soup and sour cream; pour over chicken. Top with the prepared stuffing. Reduce heat to low; cover. Cook 10 min. or until chicken is cooked through.

Pulled Chicken Sandwiches  
1 lb. boneless skinless chicken thighs
1 onion, sliced
1/2 cup Kraft Original Barbecue Sauce
1/4 cup  water
1 Tbsp. brown sugar
1 French bread baguette, 16 to 20-inches long (about 10 oz.)
4 Kraft Singles

Cook chicken and onions in skillet on medium-high heat 8 min., stirring occasionally. Add barbecue sauce, water and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 min. or until chicken is cooked through (165ºF). Remove chicken from skillet. Shred chicken with fork or chop into small pieces. Return to skillet; stir until evenly coated with sauce. Cut baguette crosswise into four pieces. Cut each piece lengthwise in half. Fill with chicken mixture and singles.

Quick & Easy Mexican Chicken
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin

Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes). Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice or buttered noodles.

Quick Chicken & Wine
4 skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
1/2 cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
1/2 cup white wine
4 tablespoons butter

Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
Reduce heat and add wine. Cover and simmer over low heat for 20 minutes.

Spinach-Stuffed Chicken Breasts  
1-1/2 cups water
6 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.
Bake 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

Sweet-and-Spicy Chicken Stir-Fry
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. oil
3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
1 clove garlic, minced
1/4 cup Kraft Catalina Dressing
2 Tbsp. hoisin sauce
1/4 tsp. crushed red pepper

Cook and stir chicken in hot oil in large skillet on high heat 3 min. Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned. Stir in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.

Sources: allrecipes.com & kraftfoods.com

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