RECIPES


Chicken dinners right from the kitchen Bell Pepper


Cracker-Topped Chicken Casserole


2 packages (1 pound, 4 ounces each) boneless, skinless split chicken breasts


2 cans (10¾ ounces each) cream of chicken soup


1 carton (8 ounces) sour cream ¾ teaspoon pepper 60 butter snack crackers


(about 1½ sleeves of crackers), coarsely crushed


½ cup (1 stick) butter, melted Chopped fresh parsley for garnish


1. Preheat oven to 350 degrees F. Lightly oil a 13-inch x 9-inch baking pan.


2. Pour water into medium sauté pan to a level about 1½ inches deep. Bring the water to a boil over high heat. Add the chicken (it should be covered by about ½-inch water) and reduce the heat to medium. Cover and cook for about 8 to 10 minutes or until just cooked through. Drain and discard the cooking liquid. Transfer the chicken to a plate. When it is cool enough to handle, cut into 1-inch pieces.


3. Combine the soup, sour cream, and pepper in a large bowl. Stir in the cooked chicken.


4. Spoon the chicken mixture into the prepared baking pan.


5. Stir together the butter and crackers in a small bowl. Sprinkle over the chicken mixture.


6. Bake for 45 to 50 minutes or until the sauce is bubbly and the crackers are golden brown. Sprinkle with parsley just before serving.


Makes 8 servings


Chicken Stir Fry with Cashews and Snow Peas


1 tablespoon vegetable oil


1 package (14 ounces) chicken breast pieces for stir fry


1 package (6 ounces) frozen snow peas, defrosted


2 tablespoons chopped garlic (jarred or fresh)


¾ cup roasted and salted cashews ¼ teaspoon pepper


1 can (8 ounces) water chestnuts, drained


1. Heat oil in wok or large skillet over medium-high heat.


2. Add chicken strips; stir-fry over medium-high heat for 6 to 8 minutes, turning occasionally, until chicken is lightly browned and cooked through.


3. Add snow peas, garlic, cashews, pepper and water chestnuts; stir- fry additional 4 to 5 minutes until vegetables are crisp-tender.


Makes 4 servings Rosemary Chicken


2 tablespoons olive oil, divided ¾ pound of boneless, skinless split chicken breasts; cut into 2-inch by ⅜-inch strips


1 red bell pepper, cut into 3-inch by ⅜-inch strips


1 yellow bell pepper, cut into 3-inch by ⅜-inch strips


½ green bell pepper, cut into 3-inch by ⅜-inch strips


1 onion, cut into 3-inch by ¼-inch strips


¼ cup fresh lemon juice 2 teaspoons minced fresh rosemary ½ teaspoons pepper, or to taste ½ cup toasted pine nuts for garnish


1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for about 5 minutes or until chicken is lightly browned and thoroughly cooked.


2. Using a slotted spoon, transfer chicken to a bowl and cover to keep warm.


Kitchen Tips Cooking with chicken


• Avoid freezing chicken whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.


• Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.


• Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.


EARLY SPRING 2011 | WorkSaver Homeowner with Acreage 23


3. Heat remaining 1 tablespoon oil in skillet. Add bell peppers and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce heat to medium; add cooked chicken, lemon juice, rosemary and pepper; stir gently for about 1 minute or until heated through. Taste and adjust seasoning. Sprinkle with toasted pine nuts before serving.


Makes 4 servings


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24