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Anne mc erlean's chicken recipes
 

Anne mc erlean's chicken recipes

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    Anne mc erlean's chicken recipes Anne mc erlean's chicken recipes Document Transcript

    • I’ve got the chicken, now what do I do? White Chicken Chili 1 tablespoon vegetable oil 1 med onion, chopped 3 cloves garlic, minced 1 4 oz can chopped green chili peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 14.5 oz chicken broth 2 cups cooked, chopped chicken breast 2 15 oz cans white beans 1 can cream of chicken soup Add-ons: Shredded Monterey Jack Cheese, Tortilla Chips, Avocado, Sour Cream, Jalapenos Heat oil in large saucepan over med to low heat. Slowly cook onion until tender. Mix in garlic, green chili peppers, cumin, oregano, and cayenne pepper. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in chicken broth, cream of chicken soup, chicken and white beans. Simmer 15 minutes, stirring occasionally. Serve with add-ons. Buffalo Chicken Pasta Bake 1 16 oz box Penne Pasta, cooked and drained 3 boneless, skinless chicken Buffalo Hot Sauce 3/4 - 1 cup Ranch Dressing (or Blue Cheese Dressing) 1 - 2 cups shredded cheese (Cheddar, Colby or Jack Cheese) Preheat oven to 350 degrees. Spray a deep baking dish with nonstick spray. Mix together hot sauce and ranch dressing. In separate bowl mix chicken, pasta and cheese. Pour sauce over all and mix well. Pour everything into prepared baking dish. Sprinkle with more cheese, if desired. Bake 20 - 25 minutes until bubbly.
    • Prepared Chicken with Great Rub 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 - 1/2 teaspoon paprika Enough for about 2 pounds of chicken. Preheat oven to 375 degrees. Spray jelly roll pan with nonstick spray. Rub each piece of chicken with spice rub on both sides. Place in pan and bake. After 15 minutes, flip over and bake for additional 15 - 20 minutes. Check for doneness if chicken pieces are thick. Remove from oven when done, place on a plate and if desired, drizzle with juices in pan, will add additional flavor and moisture. Cool in fridge for about 30 minutes. Chop up chicken and bag and use or freeze up to 3 months. Great for soups, casseroles, salads, etc. Garlic Lime Chicken 6 - 8 Bone-In Chicken Thighs or Boneless Chicken Breasts 1 cup Low Sodium Soy Sauce 1/2 cup Lime Juice 2 Tablespoons Worcestershire Sauce 4 garlic cloves, minced 1 teaspoon dry mustard 1 teaspoon ground pepper 2 tablespoons corn starch Clean and trim chicken. Split between 2 - 1 gallon freezer Ziploc bags (or more if desired). Mix wet ingredients and seasonings and pour over chicken in bags. Seal, label and freeze flat. Cook in crockpot on low for 8 hours or high for 4 hours.
    • Café Rio Crockpot Chicken 4 - 6 chicken breasts 1/2 small bottle of Zesty Italian Dressing 1 packet Dry Ranch Dressing (3 tablespoons) 1/2 cup water 1/2 tablespoon minced garlic 1/2 tablespoon chili powder 1/2 tablespoon ground cumin Combine all ingredients in a gallon ziplock freezer bag. Once closed, squeeze/shake bag to mix. Label and freeze flat. Cook in crockpot on low for 4 - 6 hours. Sweet BBQ Chicken 4 - 6 chicken breasts 12 oz favorite BBQ sauce 1/2 cup brown sugar 1/4 cup vinegar 1/8 teaspoon cayenne pepper 1 teaspoon garlic powder Rub chicken with cayenne pepper and set aside for about 15 minutes. (not sure but my sister says this helps spice to cling) Add all other ingredients to gallon ziplock freezer bag and squeeze/shake to combine. Add chicken and label and freeze flat. Cook in crockpot on low for 4 - 6 hours. Chicken Marinade 1/4 cup Extra Virgin Olive Oil 1/2 cup Low Sodium Soy Sauce 1 teaspoon minced garlic 3 tablespoon brown sugar 1 tablespoon parsley flakes 1 1/2 tablespoon McCormick "Montreal Chicken Seasoning" Whisk together. Add chicken Marinate for at least 1 hour. Bake or grill chicken. Can be frozen, then cooked.