Mimi’s Cyber-Cookbook Chapter Nine: Chicken and Poultry
September 11th, 2012 | 
Author: I’m going to be making pesto very soon, and this is on top of my to try list. Thank you Kimberlyn…I know it will be good!
Kimberlyn’s Chicken with Creamy Pesto Sauce
posted by kimberlyn59 03-15-111 9:24 AM
I tried a new recipe last night – and a new product. This dish is made with thenew PhiladelphiaCream for Cooking. We liked this a lot. The cream is not as tangy as cream cheese, but thick and rich tasting. This makes an amazingly quick and easy weeknight meal. I did add some salt and pepper to the chicken before cooking and we decided that we would prefer the pasta not mixed in, but just plated under the chicken and sauce. You could use whatever pasta you like – I did egg noodles this time.
Source of Recipe
philadelphiacreamcheese.com
1 tablespoon oil
10 1/2 oz. chicken fillets, cut into strips
250ml PHILADELPHIA Cream for Cooking
1/4 cup pesto sauce
14 oz. rigatoni pasta, cooked and kept warm
1/4 cup toasted pine nuts
1/4 cup shredded basil leaves
HEAT the oil in a skillet and sauté the chicken for 6-8 minutes or until cooked and well browned.
ADD the cream for cooking and pesto and stir until sauce is smooth. Simmer for 2-3 minutes. Stir in the pasta and cook a further 2 minutes or until heated through. Spoon into pasta bowls and sprinkle with pine nuts and basil.
Serves 4.
http://recipecircus.com/recipes/Kimberlyn/POULTRY/Chicken_with_Creamy_Pesto_Sauce.html
Posted in Mimi's Cyber-Cookbook
This is really good served over rice.
CHICKEN IN SHERRY CREAM SAUCE
Olive oil (a few tablespoons)
1 small onion, chopped
2-3 cloves garlic, peeled and minced
½ tsp. dried thyme
1 whole chicken breast, cut into small pieces
½ lb. fresh mushrooms, sliced
1/3 c. sherry (not cooking sherry)
½ c. heavy cream
Salt and pepper, to taste
In a large skillet over medium heat, warm oil; add onions, garlic and thyme and saute for a few minutes. Add chicken and stir 5 minutes or so, until no longer pink. Add mushrooms and sherry. Simmer about 5 minutes; pour in cream and cook until mushrooms are soft and cream has thickened a bit. Salt and pepper to taste. Serve over pasta or rice.
That sounds good Patti! How do you think it would be without the Sherry?
Made this one the first time a few weeks ago. It’s definitely a keeper at our house. Worth dirtying a few dishes.
COCONUT CURRY CHICKEN (Cooks.com)
1 1/2 cup white rice
3-¼ c. water
Sauce:
1 Tbsp. olive oil
2 tsp. curry powder
13.5oz can coconut milk
4 skinless, boneless chicken breast strips (approx 2 lbs.)
2 tsp. Chinese 5-spice powder
salt and pepper, to taste (I didn’t add the salt and it was fine)
2 Tbsp. olive oil
In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Stir in curry powder and cook for 1 minute. Add coconut milk and cook until reduced by half-about 7 minutes.
Toss together the chicken, Five-Spice powder and 1/2 teaspoon each of salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase heat to high and stir-fry chicken until just cooked through, about 6 minutes. Reduce heat to medium and stir in the Coconut Curry Sauce. Serve with rice. Makes 4-6 Servings.
EASY ORANGE CHICKEN
The chicken is moist and delicious, and the orange sauce is superb.
From Hometown Cooking: “As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn’t work as well with orange juice from concentrate.”
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder)
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice
DIRECTIONS:
1. In a large plastic bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture.
2. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 – 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
3. Pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
4. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired.
*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.
Makes 6 (small) servings (or 3 generous servings).
Edited from Hometown Cooking
I’ve made these a couple of times . They are so yummy,
Greek-Style Chicken Burgers 1 pound ground chicken, 1/3 cup fine dry bread crumbs 1 egg 2 tablespoons milk 2 tablespoons lemon juice 1/2 teaspoon each dried mint and oregano 1/4 teaspoon each salt and pepper 1 tablespoon vegetable oil two 7-inch pitas 1/4 cup light mayonnaise lettuce (if desired), thinly sliced red onions, tomatoes and cucumber Method In a medium bowl, gently mix together chicken, bread crumbs, egg, milk, 1 tablespoon lemon juice, mint, oregano, salt and pepper until well combined (mixing too vigorously will result in tough burgers).Shape into 4 patties each about 3/4 in. thick. See Note In large non-stick skillet heat oil over medium high heat. Cook patties about 8 minutes, turning once, until golden brown and no longer pink inside. Meanwhile, cut pitas in half crosswise to make four pockets. If desired, warm pitas in 300 oven 5 minutes or in microwave on high (100%) 1 minute. In a small bowl, combine mayonnaise and remaining lemon juice. Spread this mixture inside pita halves. Line with lettuce (if desired). Place patty in each pita half; tuck in slice of red onion, tomato and cucumber.
Note if you make the burgers a little bit thinner in the center they will cook to bit nice and flat.
Now how the hoobie be joobie did that happen? It was perfect when I put it in. Hmm maybe my cut and paste method is kaflooey.
ABBE, Same thing happened to my other post with the Black Bean Soup thing????? I’ve never made any Greek style things so should give this a try. Thank you!
Meryl, Thank you too….really must get to trying that one with the orange sauce… sounds great!
Patti, Coconut anything is a hit with us!
Question is will we live long enough to get all of these recipes tried that we want to!!??
More red peppers have arrived! I totally love the sauce on this! Think I posted this one from cooks.com last season too….it is so worth it IMHO… Just wanted to share
BAKED CHICKEN WITH SWEET PEPPER SAUCE
Printed from COOKS.COM
1 lb. boned chicken, skinned & halved breasts
12 sm. slices mozzarella cheese — I only used 1 slice on each breast…next time would make a double layer I think
1 egg, lightly beaten
1/2 c. Italian bread crumbs
3 tbsp. oil
Pound chicken to 1/4 inch thick, in center of each place 3 slices of cheese. Rollup, dip in egg, coat with bread crumbs. Place in oiled baking pan. Drizzle with 2 tablespoons oil. Reserve other 1 tablespoon oil. Bake 25-30 minutes at 350 degrees. (I just sprayed the pan with olive oil cooking spray)
SAUCE: (Great sauce…double or triple the recipe next time!)
1/4 c. thinly sliced scallions
1 tsp. minced garlic
1 jar roasted red peppers, finely chopped
1 c. heavy cream (used 2% milk and a little flour/water gravy thickening)
1 tsp. crushed basil leaves
Sauté scallions and garlic in remaining oil, for 1 minute, add remaining ingredients. Simmer stirring, minute, add remaining ingredients. Simmer stirring, 5-7 minutes. Serve over chicken with rice. Serves 4.
My note: Roasted the peppers (cut into strips) at 450 degrees for 12 minutes. Then placed in a covered bowl for awhile to make peeling them easier.
P.S. I’ve only ever made this with peppers I’ve roasted myself. Never used the jarred ones…