Balsamic Poached Chicken (with review)

Ok, I'll admit I'm a little scared of cooking chicken in balsamic vinegar, but the picture in Real Simple looked so good I have to try it! I'll update later with a review of how it turned out.

**Update**
This chicken was really, really good. It came out kind of sweet, and once we got the sauce to thicken (which took WAY longer than 10 min) that really added a lot of flavor. I expected the sauce to caramelize a lot more than it did, and almost make kind of a glaze, but it definitely did not. Also, it needs salt and pepper like woah. But the basic idea is quite tasty! This recipe is definitely a keeper.

Ingredients
1 14.5-ounce can low-sodium chicken broth
1 cup balsamic vinegar
1 1/2 pound chicken

Directions
In a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.
Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
Thickly slice the chicken and divide among individual plates. Drizzle with the balsamic mixture.

From Real Simple

Chicken Cordon Bleu

Ingredients:
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices ham
4 slices Swiss Cheese
Cooking spray

Directions:

Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of ham and 1 slice of Swiss Cheese. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

From http://www.cookinglight.com/

Chicken Tikka Masala

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

BW3's Sauces

Parmesan Garlic

* 1/2 cup butter, melted
* 1 teaspoon garlic powder
* 1/2 teaspoon onion salt
* 1/4 teaspoon black pepper, freshly ground
* 1/2 cup parmesan cheese, grated

Spicy Garlic

* 1 Cup Frank’s cayenne pepper sauce
* 1/3 Cup vegetable oil
* 1 Teaspoon granulated sugar
* 1 Teaspoon garlic powder
* ½ teaspoon course ground black pepper
* ½ teaspoon cayenne pepper
* ½ teaspoon Worcestershire sauce

Medium Wing Sauce

* 1 cup Frank’s cayenne pepper sauce
* 1/3 cup vegetable oil
* 1 teaspoon granulated sugar
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon Worcestershire sauce
* 1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

* 1 Cup Franks cayenne pepper sauce
* 1/3 Cup vegetable oil
* 1 Teaspoon granulated sugar
* 1 ½ teaspoon cayenne pepper
* ½ teaspoon garlic powder
* ½ teaspoon Worcestershire sauce
* 1/8 Teaspoon coarse ground black pepper
* 2 Teaspoons water
* 2 Teaspoons cornstarch

Blazin’

* 6 fresh habanero peppers (with seeds)
* 5 lemon drop peppers (or other small hot pepper)
* 8 jalapenos (with seeds)
* 2-3 garlic cloves
* 2 cups white vinegar
* 1/4 teaspoon ground oregano
* 1/4 teaspoon ground cumin
* 1/2 teaspoon onion powder
* 1/2 teaspoon mustard powder
* fresh ground black pepper
* salt

Mango Habanero

* 2 cups Mango Nectar (found in your local grocery store)
* Any habenero hot sauce. I recommend El Yucatan. The amount is
up to you, depending on how spicy you like your wings.
* 1 Tbsp corn syrup. (sugar works too)
* 1/4 cup Frank’s cayenne pepper sauce
* 1/3 cup melted butter

Asian Zing

* 2 teaspoons cornstarch
* 4 teaspoons rice wine vinegar
* 1/2 cup corn syrup
* 1/3 cup sugar
* 1/4 cup chili-garlic sauce (sriracha!)
* 1 tablespoon soy sauce
* 1 teaspoon lemon juice
* 1/4 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder

Carribean Jerk

* Tablespoons margarine
* 2 Tablespoons minced onion (white and light green parts only)
* 1 Cup water
* 3/4 Cup ketchup
* 1/2 Cup plus 2 tablespoons dark brown sugar
* 1/4 Cup apple cider vinegar
* 2 Tablespoons white distilled vinegar
* 2 Tablespoons Frank’s cayenne pepper sauce
* 2 Teaspoons ground black pepper
* 2 Teaspoons Worcestershire sauce
* 2 Teaspoons lemon juice
* 1-1/2 Teaspoons cayenne pepper
* 1 Teaspoon dried parsley flakes
* 1 Teaspoon cornstarch
* 1/2 Teaspoon salt
* 1/2 Teaspoon garlic powder
* 1/2 Teaspoon dried thyme
* 1/4 Teaspoon onion powder
* 1/8 Teaspoon ground clove
* 1/8 Teaspoon ground nutmeg
* 1/8 Teaspoon ground allspice
* 1/8 Teaspoon rubbed sage

Spicy Chili Chocolate Sauce

Ingredients
1 C Heinz Chili sauce
2 T Chipotle hot sauce
2 chipotle peppers in adobo with sauce to taste
1 T juice from canned jalapenos
Diced jalapenos, to taste
2 T cocoa powder (I use Hershey’s Special Dark)
Other spices to taste: chili powder, red pepper flakes, paprika, cumin

Directions:
Mix together in a small bowl and enjoy! I primarily use this to make chicken wings.

Baked Chicken Nuggets

Ingredients
Chicken breasts, cut into bite size pieces
1/2 cup flour
2 eggs
2 T mayonnaise
1 cup bread crumbs
Spices, to taste

Directions
Preheat oven to 350 degrees

Put flour into a large ziplock bag. Add chicken pieces and toss to coat.

In a large bowl, mix together egg and mayonnaise, adding salt, pepper, and other spices to taste. Add flour coated chicken to bowl and coat with egg mixture.

Dump flour out of ziplock bag and add bread crumbs, again seasoning to taste. Remove chicken pieces from egg mixture and add to bread crumbs. Again toss to coat.

Line baking sheet with foil and put a cooling rack on top. Spread chicken on rack, making sure that none of the pieces touch. Cook 25 minutes or until chicken is done.

I primarily toss these with sauce to make boneless chicken wings.

Chipotle Lime Chicken Tacos

Ingredients
1 large roasted chicken (about 4-6 lbs), butchered
2 Tbsp olive oil
1/2 c. lime juice
1/2 c. honey
1/2 c. cilantro
2 chipotle chiles in adobo
2 large, mild dried peppers
1/2 onion, chopped
3 Tbsp Dijon mustard
1 Tbsp tomato paste
3 garlic cloves, minced
1 tsp cumin, ground
1/2 tsp allspice, ground
1/2 tsp salt
1 c. water
1/2 c. red wine

Directions:
-Preheat oven to 250 degrees.
-Remove chicken from package, wash and pat dry.
-Season chicken pieces well with garlic salt and pepper.
-In large dutch oven over medium heat, add olive oil and bring up to almost smoking.
-Place chicken pieces, skin side down into pan and cook until browned, about 5 minutes.
-Flip chicken pieces and brown on remaining side, about 4 minutes.
-Remove chicken from pan and set aside.
-Repeat with remaining chicken pieces.
-Meanwhile, in blender or bowl of food processor, combine all remaining ingredients except for water and wine and blend until completely smooth.
-When all chicken pieces are browned, remove chicken from pan and deglaze pan with wine, scraping browned bits from bottom.
-Add blended chipotle lime sauce and water into pan and stir to combine.
-Remove all skin from chicken pieces, discarding skin and fat, and place skinless chicken pieces into pan and cover.
-Place in the oven and cook until chicken is very tender and will fall off the bone when pricked with a fork, about 3 - 3 1/2 hours.
-Remove from oven and carefully remove chicken from pan, placing in serving bowl, and discarding all bones.
-Place pan over medium high heat and let sauce reduce and thicken, about 10 minutes.
-Meanwhile, shred chicken pieces with fork and double check for small bones.
-When sauce is reduced, pour over chicken, toss to combine and serve with tortillas and toppings.

From Good Things Catered

Slow Cooker Chicken Chili

Ingredients
2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Omitted sweet potato, add can of corn and 2 cans water

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Crockpot Creamy Chicken and Ranch Potatoes

Ingredients
10 ounce can Campbell's 98% Fat-Free Cream Of Chicken Soup -- undiluted
1/4 cup fat-free sour cream
4 boneless skinless chicken breast -- uncooked, frozen
1/2 package Hidden Valley Ranch Dressing Mix
1 tablespoon minced onion -- dry
24 ounces Ore-Ida Potatoes O'Brien -- frozen

Directions
Combine potatoes, sour cream, soup, minced onions, and dressing mix. In a 3.5 to 4 quart slow cooker. Layer 1/3 of potato mixture, 2 chicken breasts, 1/3 of potatoes, 2 chicken breasts, and remaining potatoes. Cover. Cook on LOW for 6-7 hours.

Herb Roasted Chicken and Potatoes

Ingredients;
4-6 boneless chicken breast halves, or a whole chicken
8 petite red potatoes, quartered
1 10 oz. can Cream of Chicken soup
1/4 c. water
1 tsp. garlic powder
1 tsp. sage
1 tsp. thyme
Salt & pepper

Directions
Preheat over to 375 F. Salt and pepper chicken and potatoes. Place chicken and potatoes in pan.

In a small bowl mix soup, water, garlic powder, sage, and thyme. Pour into pan. Roast until chicken and potatoes are done.

Coconut Chicken with Pineapple

INGREDIENTS
1 tbsp fresh lime juice
1 tbsp hot pepper sauce
1 14 oz can light coconut milk
1 lb (16 oz) boneless, skinless chicken breast (shrimp also works well here!)
¾ cup bread crumbs
½ cup flaked sweetened coconut
½ tsp salt
¼ tsp ground pepper

PINA COLADA/PINEAPPLE DIP
3 oz crushed pineapple
3 oz fat free sour cream
4 oz pina colada mix (no alcohol)

INSTRUCTIONS
Preheat oven to 400*F

Combine first 3 ingredients in a large zip-top plastic bag Add chicken to bag and seal. Marinate in fridge 1½ hours - turn bag occasionally.

Combine bread crumbs, coconut, salt, and pepper in a bowl. Remove chicken from marinade; discard remaining marinade. Dredge chicken, 1 pc at a time into bread crumb mixture Place chicken on a sprayed baking sheet. Coat top of chicken with cooking spray. Bake for 30 minutes or until done

Creole Chicken Pasta

Ingredients: 3 T. all purpose flour
2 t. creole seasoning, divided
1 lb. boneless, skinless chicken, cut into strips
Cooking spray
2 t. hot pepper oil (or olive oil)
1 medium onion, cut into strips or diced
1 t. minced garlic
1 (9oz.) pkg. of fettuccini or noodle of choice
1 c. fat free half-and-half or fat free evaporated milk
Optional: 1 medium-sized green pepper (or you can mix green, red, and yellow)

Instructions: Combine flour and 1 ½ t. creole seasoning in a large zip-loc bag. Add chicken and shake to coat.

Coat a large nonstick skillet with cooking spray. Place over med-high heat til hot. Add chicken, onion, pepper, and garlic. Cook 8-10 minutes or until chicken is done and vegetables are tender, stirring occasionally. While chicken mixture cooks, cook noodles according to the package directions (omitting salt and fat); drain well.

Combine remaining ½ t. creole seasoning and half and half. Add to chicken mixture in skillet, scraping the bottom to deglaze. Cook 1 minute or until sauce is slightly thickened Toss with cooked fettuccine; serve immediately.

Add mushrooms and chicken stock!

Chicken Fiesta Soup

Ingredients:
2 cans of mexicorn
5 cans of beans- black, pinto, white kidney
1 jar of salsa
2 cans of chicken
1 big thing (box) of chicken stock
spices – a packet of taco seasoning, some chili powder, some garlic, red pepper, cumin, and a little tobasco, but much like the beans whatever suits your fancy is fine
8 oz velveeta lite

Instructions:
I usually at least drain the corn and beans, but if you really don’t like the sauce they come in, you could rinse them. Also, cut up the Velveeta so it melts better. Throw it all in the crock pot and cook it for about 4 hours.