1-2-3 Chicken Cacciatore

Ingredients

• 2 tablespoons olive oil
• 2 pounds chicken legs and thighs
• 1 (26 ounce) jar Ragu® Chunky Pasta Sauce

Directions

1. Heat oil in 12-inch skillet over medium-high heat and brown chicken. Stir in pasta sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 45 minutes or until chicken is thoroughly cooked.

Holly's Chicken Cordon Bleu Casserole

Ingredients

• 4 cups cornflake crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup butter, melted
• 10 cooked skinless, boneless chicken breast halves - cut into strips
• salt and ground black pepper to taste
• 6 cups shredded Swiss cheese
• 1 pound cooked ham, diced
• 1/2 pound sliced fresh mushrooms
• 1 bunch green onions, sliced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 2 tablespoons butter, melted (optional)

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
3. Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired.
4. Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

Chicken Papadoris

Ingredients

• 1/4 cup pine nuts
• 1/4 cup butter
• 2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground cumin
• 1 teaspoon curry powder
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
2. Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
3. Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
4. In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.

Lemon Chicken Piccata

Ingredients

• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil, or as needed
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced Italian (flat-leaf) parsley

Directions

1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Japanese-Style Deep Fried Chicken

Ingredients

• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger root
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/8 teaspoon chicken bouillon granules
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
• 3 tablespoons potato starch
• 1 tablespoon rice flour
• oil for frying

Directions

1. In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
2. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
3. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Stephanie's Best Casserole

Ingredients

• 1 (16 ounce) package rigatoni pasta
• 1 tablespoon olive oil
• 3 boneless skinless chicken breast halves, chopped
• salt and pepper to taste
• 1 (26 ounce) jar spaghetti sauce with mushrooms
• 2 cups broccoli rabe, trimmed and chopped
• 1 (8 ounce) package shredded mozzarella cheese
• 1 cup shredded Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil, and cook rigatoni pasta for 8 to 10 minutes, until al dente. Drain, and set aside.
2. Heat the olive oil in a skillet over medium heat. Season the chicken with salt and pepper, and cook in the skillet 20 minutes, or until no longer pink and juices run clear.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 10 inch casserole dish.
4. In the prepared casserole dish, mix the cooked pasta, cooked chicken, spaghetti sauce, broccoli rabe, and mozzarella cheese. Top with Cheddar cheese.
5. Bake 25 minutes in the preheated oven, until bubbly and lightly brown.

Carol's Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 6 skinless, boneless chicken breast halves - chopped
• 1 cup chopped onion
• 1 1/2 cups chicken broth
• 1 (4 ounce) can chopped green chile peppers
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cilantro
• 1/8 teaspoon crushed red pepper
• 2 (19 ounce) cans cannellini beans, drained and rinsed
• 2 green onions, chopped
• 3/4 cup shredded Monterey Jack cheese

Directions

1. Heat oil in a large pot over medium high heat. Add chicken and onion and saute for 4 to 5 minutes. Stir in broth, chile peppers, garlic powder, cumin, oregano, cilantro and red pepper. Reduce heat to low and simmer for 15 minutes.
2. Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve.

Quick and Easy Mexican Beef Chili

Ingredients

• 4 cups Kitchen Basics® Unsalted Beef Stock
• 3 small red onions, diced
• 3 fresh jalapeno peppers, sliced
• 4 cloves garlic, chopped
• 4 cups kernel corn
• 2 (28 ounce) cans crushed tomatoes
• 1 pound 97% lean ground beef
• 2 (16 ounce) cans kidney beans, drained
• 3 tablespoons chili powder
• 1/2 cup shredded Monterey Jack cheese

Directions

1. Heat a large saucepan over medium heat. Brown beef with onion and jalapenos. (reserve some fresh jalapeno slices and red onion for garnish. Add garlic, tomatoes, beans, chili powder, corn and Kitchen Basics Unsalted Beef Stock. Lower the heat and simmer for 30 minutes.
2. Season to taste with salt and pepper. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Garnish with peppers & onion. Serve hot.

Footnotes

(For a healthier version of this recipe substitute ground turkey and use Kitchen Basics Chicken Or Turkey Stock in place of Beef Stock.)