Mouthwatering Monday~Chicken
When it comes to food, chicken is my favorite topic. I had to narrow it down, so to keep it easy I chose my favorite crock pot recipe of all.
Chicken Parmasean
6 to 8 boneless chicken breast halves
salt, pepper and Italian seasoning
2 cups spaghetti sauce (I just use a jar of my favorite Ragu of the day)
garlic (clove or powder) - I use a tsp or more of chopped garlic
1 cup shredded Mozzarella cheese - I use more, and even add slices
Parmesan cheese, grated
Preparation
Heat oil in a skillet over medium heat. Brown chicken with a sprinkling of salt, pepper and Italian seasoning. Mix spaghetti sauce, and garlic in crockpot. Put chicken in sauce and cook for 5 to 6 hours, until tender. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350° oven until bubbly and cheese is melted. Serve chicken with sauce alone, or over pasta, spaghetti squash, or rice.
Also, sometimes I just add the mozzarella into the crock pot after it has cooked about 5-6 hours and cook it for 3 more hours.
Chicken Parmasean
Ingredients:
2 tablespoons vegetable oil6 to 8 boneless chicken breast halves
salt, pepper and Italian seasoning
2 cups spaghetti sauce (I just use a jar of my favorite Ragu of the day)
garlic (clove or powder) - I use a tsp or more of chopped garlic
1 cup shredded Mozzarella cheese - I use more, and even add slices
Parmesan cheese, grated
Preparation
Heat oil in a skillet over medium heat. Brown chicken with a sprinkling of salt, pepper and Italian seasoning. Mix spaghetti sauce, and garlic in crockpot. Put chicken in sauce and cook for 5 to 6 hours, until tender. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350° oven until bubbly and cheese is melted. Serve chicken with sauce alone, or over pasta, spaghetti squash, or rice.
Also, sometimes I just add the mozzarella into the crock pot after it has cooked about 5-6 hours and cook it for 3 more hours.
GOD BLESS AMERICA!!!!!
North Carolina Style BBQ
1 bag Chicken Leg Quarters, (pull off the skin and excess fat)
Bake on 325 degrees for 45 minutes or so (till done). Pour off the drippings (save for chicken broth if you want). Return to oven for another 10 minutes. (this will help the chicken to absorb the sauce)
Debone chicken and chop. (I use kitchen sissors for this) Can be done in a food processor if you are careful and do not chop too fine.
Sauce:
2 cups of Apple Cider Vinegar (brown)
1/2 stick of butter
2 teaspoons of Crushed Red Pepper (or to taste, this will be medium)
Bring to a boil and simmer for 5 minutes. Pour over chopped chicken. Makes a great sandwich with a spoon of coleslaw.
Freezes well.
This will taste like a pulled pork bbq sandwich. Most folks think this is pork. I just smile! I know chicken is better for you than pork!
Of course if you do not care for the vinegar based bbq sauce use your own favorite.
1 bag Chicken Leg Quarters, (pull off the skin and excess fat)
Bake on 325 degrees for 45 minutes or so (till done). Pour off the drippings (save for chicken broth if you want). Return to oven for another 10 minutes. (this will help the chicken to absorb the sauce)
Debone chicken and chop. (I use kitchen sissors for this) Can be done in a food processor if you are careful and do not chop too fine.
Sauce:
2 cups of Apple Cider Vinegar (brown)
1/2 stick of butter
2 teaspoons of Crushed Red Pepper (or to taste, this will be medium)
Bring to a boil and simmer for 5 minutes. Pour over chopped chicken. Makes a great sandwich with a spoon of coleslaw.
Freezes well.
This will taste like a pulled pork bbq sandwich. Most folks think this is pork. I just smile! I know chicken is better for you than pork!
Of course if you do not care for the vinegar based bbq sauce use your own favorite.
Vera LapBand 8/12/2008
Finally.... I have recipe to share....
Chicken Salad
2 cups of chicken breast meat (chopped)
½ of a small red onion, chopped
2 stalks of celery, chopped (take off strings)
Small apple (I used Granny Smith) peeled, seeded, and chopped
½ c. fresh blueberries
¼ c. chopped almonds
¾ c. low fat mayo (I used ½ greek yogurt)
Salt and pepper to taste
Combine the chichen, chopped ingredents and blueberries with mayo/yogurt mixure. Its best if refrigated overnight. The blueberries make a nice change to chicken salad.
Helen
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