Tag: chicken


Apr
2016

Cream Cheese and Chive Stuffed Chicken

categories: Main Dishes, Recipes

Cream-Cheese-and-Chive-Stuffed-Chicken

Today I am featuring a scrumptious stuffed chicken recipe that is packed with cream cheese, chives and then coated with breadcrumbs.  I love chicken  and cream cheese, which makes this recipe the perfect paring of these two delicious ingredients.  The chicken stays so moist and cooked to perfection, because it is baked in butter and its crispy coating holds in the juices.  The filling is a flavorful Philadelphia Chive and Onion Cream Cheese Spread that I have enjoyed on crackers for years.  Well, now I know it’s not just for crackers or bagels.  It makes a perfect chicken filling!   It helps make the preparation of this dish so easy on busy weeknights.  And this his recipe has only six ingredients, which adds to the time savings.   So if you want to bake an out of the ordinary chicken recipe that won’t have you slaving away in the kitchen all night, try this recipe.

cream-cheese-and-chive-stuffed-chicken-2

Here are the six ingredients you will need: 4 boneless skinless chicken breasts, 1 cup of plain bread crumbs, 1/2 cup of grated parmesan cheese, 1 teaspoon of garlic powder, 1/2 cup of melted butter, and 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread.

ingredients for stuffed chicken

Preheat your oven to 350 degrees.  Next pound the chicken breasts with a mallet to about 1/4″ thickness.  I usually put the chicken breasts between two pieces of wax paper to avoid a mess .

flattened chicken

In a bowl combine the 1 cup of plain bread crumbs, 1/2 cup of Parmesan cheese, and 1 teaspoon of garlic powder.

Ingredients-for-the-coating

Now in a separate shallow dish melt  1/2 cup of butter.

meltes butter

First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.

chicken in butter

dipping chicken in bread crumbs

Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.

Cream Cheese

 

cream cheese on chicken

Then fold over and secure with toothpicks.

chicken folded over

Place stuffed chicken in a single layer in a 9×13″ baking dish then drizzle remaining  melted butter.

butter over chicken

Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.

cooked chicken

Print
Cream Cheese and Chive Stuffed Chicken
 
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 cup of plain bread crumbs
  • ½ cup of grated parmesan cheese
  • 1 teaspoon of garlic powder
  • ½ cup of melted butter
  • 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread
Instructions
  1. Preheat your oven to 350 degrees.
  2. Next pound the chicken breasts with a mallet to about ¼" thickness. I usually put the chicken breasts between two pieces of wax paper to avoid a mess .
  3. In a bowl combine the 1 cup of plain bread crumbs, ½ cup of Parmesan cheese, and 1 teaspoon of garlic powder.
  4. Now in a separate shallow dish melt ½ cup of butter.
  5. First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.
  6. Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.
  7. Then fold over and secure with toothpicks.
  8. Place stuffed chicken in a single layer in a 9x13" baking dish then drizzle remaining melted butter.
  9. Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.

 

 

 

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Mar
2016

Chicken Pot Pie

categories: Main Dishes, Recipes

Chicken pot pie 6Chicken pot pies are one of my favorite foods with their creamy filling and buttery crust.  I remember enjoying Swanson Chicken Pot Pies in those little foil tins as a kid in the 80’s.  Everyone enjoyed their flakiness and had fun picking at the upside down pie on their plates.  Well as an adult I have never bought those pies.  I guess it’s because they look like they are half of the size they used to be and the quality of the vegetables and chicken is questionable.  Luckily I have a pot pie recipe that I have enjoyed for many years as an adult, which I am sharing with you today. This recipe is so simple that your kids can help make it on those busy weeknights.  And, it’s healthy since it’s packed full of vegetables so you can feel good about getting the kids to eat their corn, beans, carrots, peas, and green beans.  The best part of this dish is the flakey, buttery crescent roll topping that is woven over the filling.  So let’s get started on this simple weeknight meal.

chicken pot pie 4

chicken pot pie 2Start by preheating the oven to 375 degrees.  Next you will need a 1/2 cup of onion chopped into fine pieces.

onionsThen in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions.  While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.

cooking onionsNext whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.

mixing in soups and thymeThen add your cooked vegetables.

mixing in vegetablesDrain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.

mixing in chickenPour the filling into a greased 9.5 inch oven safe pie plate.

filling in the pie plateNow get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.

smoothing out lines in rollsCut the crescent roll dough into 1 inch strips.cutting rolls in stripsPlace the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.

rolls on top of pot pieBake the pie for 15-20 minutes or until golden brown in a 375 degree oven.  Let it sit for 5 minutes and then serve.  This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.

pot pie 1

Print
Chicken Pot Pie

Ingredients

  • 1/2 cup of finely chopped onions
  • 1 (16 oz.) package of frozen mixed vegetable (classic mix of: corn, carrots, peas, and green beans)
  • 2 tablespoons of butter
  • 1 (10 1/2) ounce can cream of chicken soup
  • 1 (10 1/2) ounce can of cream of mushroom soup
  • 1 cup of milk
  • 1/2 teaspoon dried thyme leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (9.75) ounce can of cooked white chicken breast or 1 1/2 cups of cooked chicken
  • 1 (8 ounce) package refrigerated crescent rolls

Instructions

  1. Start by preheating the oven to 375 degrees. Next you will need a 1/2 cup of onion chopped into fine pieces.
  2. Then in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions. While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.
  3. Next whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
  4. Then add your cooked vegetables.
  5. Drain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.
  6. Pour the filling into a greased 9.5 inch oven safe pie plate.
  7. Now get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.
  8. Cut the crescent roll dough into 1 inch strips.
  9. Place the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.
  10. Bake the pie for 15-20 minutes or until golden brown in a 375 degree oven. Let it sit for 5 minutes and then serve. This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.
https://www.cookingupcottage.com/2016/03/01/chicken-pot-pie/

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May
2015

Easy Chicken Nachos

categories: Appetizers, Recipes

chicken nachos 2Happy Cinco de Mayo!  Today I am featuring a very special recipe that is a must for your Cinco de Mayo party. It is a cheesy nacho dish featuring chicken, red beans, and peperoncini peppers. Plus you can’t forget about the onions and tomatoes.

Chicken Nachos 1This dish is so easy and you can put it together so quickly that you will have time to enjoy your party. And feel free to add some of your favorite toppings that I may have left out .

Start by rinsing the chicken breasts and then chopping them into bite sized pieces.

chickenThen cook chicken in a pan with 1 tablespoon of butter until it is no longer pink and temps at 165 degrees on a meat thermometer.  Then mix 1/2 tsp. chili powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. paprika, 1/2 tsp. cumin, 1/4 tsp. pepper, and 1/2 tsp. salt into 2/3 of a cup of water.

spicesPour the spices in the pan with the cooked chicken and simmer for 3-4 minutes or until the sauce has thickened up.

cooked chickenNow get out a 9″x13″ baking dish and add one layer of tortilla chips.  

chip layerThen add 1/2 of the chicken on top of the chips.

chicken layerAdd 1 cup of cheese.

cheese layerAdd 1/2 of the onions and tomatoes.

onions and tomatoes

Rinse and add 1/2 of the (15 oz.) can of red beans.

rinsed beansAdd 1/4 of a cup of sliced Peperoncini peppers.

pepper layer Bake the nachos for 7-10 minutes in a 350 degree oven.

finished nachoesNow you are ready to serve this nacho dish at your party and when the plate is finished you will have enough ingredients to make a fresh batch.  Happy Cinco de Mayo!

Print
Easy Chicken Nachos

Ingredients

  • 1 bag of your favorite tortilla chips
  • 1 lb. boneless skinless chicken breasts
  • 1 tablespoon butter
  • 2/3 of a cup of water
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 teaspoon oregano
  • 1/4 tsp. paprika
  • 1/2 teaspoon cumin
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 2 cups of shredded cheddar cheese (1 cup for each batch of nachos)
  • 1 (15 oz.) can red beans ( 1/2 can for each batch of nachos)
  • 1/2 cup sliced peperoncini peppers (1/4 cup for each batch of nachos)
  • 1 small onion chopped
  • 1 tomato chopped

Instructions

  1. Start by rinsing the chicken breasts and then chopping them into bite sized pieces.
  2. Then cook chicken in a pan with 1 tablespoon of butter until it is no longer pink and temps at 165 degrees on a meat thermometer.
  3. Then mix 1/2 tsp. chilli powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. paprika, 1/2 tsp. cumin, 1/4 tsp. pepper, and 1/2 tsp. salt into 2/3 of a cup of water.
  4. Pour the spices in the pan with the cooked chicken and simmer for 3-4 minutes or until the sauce has thickened up.
  5. Then add 1/2 of the chicken on top of the chips.
  6. Now get out a 9"x13" baking dish and add one layer of tortilla chips.
  7. Add 1 cup of cheese.
  8. Rinse and add 1/2 of the (15 oz.) can of red beans.
  9. Add 1/4 of a cup of sliced Peperoncini peppers.
  10. Bake the nachos for 7-10 minutes in a 350 degree oven.
  11. This recipe makes two batches of nachos.
https://www.cookingupcottage.com/2015/05/05/easy-chicken-nachos/

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Apr
2015

Cheesy Chicken Avocado Melt

categories: Main Dishes, Recipes


Cheesy Chicken Avocado meltsWho can ever say no to anything involving avocado?  I can’t and when I found this recipe in my cookbook (The Treasury of Creative Cooking) I knew I was onboard.  This chicken breast recipe features a crispy, cornmeal breading.  And when you add the cheese, sour cream, tomatoes, onions, and most importantly the avocado, the flavors go through the roof.  I have never used cornmeal before to bread my chicken.  Boy, was I surprised!  The cornmeal gives the exterior of the chicken a great crunchy texture and keeps the interior of the chicken moist.  A nice change from what I usually use… Rice Krispies in my Easy Rice Krispies Chicken. 

chicken avocado melt 1So if you are an avocado lover like me, you need to try this recipe.  

So let’s get started by rinsing and patting dry the boneless skinless chicken breasts.

chicken

Pound the chicken breasts between two pieces of plastic wrap to a 1/4-inch thickness.

pounded chicken

 

pounded chicken breastsCombine 2 tablespoons cornstarch, 1 teaspoon cumin and 1 teaspoon garlic salt in a bowl.

spices

 Dip chicken in spices covering each piece.

chicken coated with breading

 Combine the egg and water in a bowl and dip the chicken in the mixture.

chicken dipped in egg

Now cover the chicken with the remaining 1/3 cup of yellow cornmeal.

chicken in second dipping in the batterHeat the chicken in a pan with 3 tablespoons of vegetable oil over medium heat.  Cooking around 2 minutes per side.

chicken fryingRemove chicken and arrange it in a shallow baking pan. Sprinkle the chicken with 1 1/2 cups of shredded Mexican blend or Monterey Jack cheese.

chicken with cheese on itBake for 15 minutes or until the chicken reaches a temperature of 165 degrees on a meat thermometer.  Transfer the chicken to a serving platter and top with sour cream, sliced avocado, green onions, and tomatoes.

 

Print
Cheesy Chicken Avocado Melt

Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 2 tablespoons cornstarch (for the spice mixture)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 beaten egg
  • 1 tablespoon water
  • 1/3 cup of yellow cornmeal
  • 3 tablespoons vegetable oil
  • 1 ripe avocado peeled and sliced
  • 1 1/2 cups of shredded Monterey Jack cheese or Mexican blend cheese
  • 1/2 cup sour cream
  • 1/4 cup green onions diced
  • 1 tomato diced

Instructions

  1. Start by rinsing and patting dry the boneless skinless chicken breasts. Pound the chicken breasts between two pieces of plastic wrap to a 1/4-inch thickness. Combine 2 tablespoons cornstarch, 1 teaspoon cumin and 1 teaspoon garlic salt in a bowl. Dip chicken in spices covering each piece. Combine the egg and water in a bowl and dip the chicken in the mixture. Now cover the chicken with the remaining 1/3 cup of yellow cornmeal. Heat the chicken in a pan with 3 tablespoons of vegetable oil over medium heat. Cooking around 2 minutes per side. Remove chicken and arrange it in a shallow baking pan. Sprinkle the chicken with 1 1/2 cups of shredded Mexican blend or Monterey Jack cheese. Bake for 15 minutes or until the chicken reaches a temperature of 165 degrees on a meat thermometer. Transfer the chicken to a serving platter and top with sour cream, sliced avocado, green onions, and tomatoes.
https://www.cookingupcottage.com/2015/04/09/cheesy-chicken-avocado-melt/

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