Skillet Chicken and Spinach Parmesan

Ingredients

• 6-8 small chicken cutlets or breast filets (1.5-2 lbs)
• salt and pepper
• 1 cup panko bread crumbs
• ¼ cup grated parmesan cheese
• 4 Tbls extra virgin olive oil
• 1½ cups Ragú® Old World Style® Traditional Sauce
• 2 cup chopped baby spinach
• 1 cup grated mozzarella

Instructions

1. Season chicken with salt and pepper.
2. Combine panko and parmesan cheese in a small bowl.
3. Coat the chicken with the bread crumb mixture pressing gently to adhere.
4. Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
6. Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
7. Gently lay the chicken on top.
8. Top each piece of chicken with a couple tablespoons of sauce, ¼ cup chopped spinach, and two tablespoons of mozzarella. Just spoon and sprinkle till it looks right :)
9. Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
10. Serve immediately.

For More Details About Recipe Click Here
Recipe From: momontimeout.com

chicken, skillet chicken, spinach chicken 5:48 AM No comments

Slow Grilled Mustard Chicken

Ingredients

• 2-3 pounds chicken (thighs, breasts, drumsticks, preferably bone-in)
• 1/2 cup dijon mustard
• 3 tablespoons vinegar
• 4 teaspoons Worcestershire sauce
• 1/4 teaspoon dried thyme
• 2 tablespoons light-flavored molasses

Instructions

1. Pat chicken dry and trim any extra fat.
2. In a large ziplock bag, add mustard, vinegar, Worcestershire sauce, and thyme. Add the chicken, zip, and mix it up.
3. Refrigerate for 4 hours, or up to 24. (Or a half hour if you're in a time pinch, but you didn't hear it from me.) Drain the chicken, but do not discard the marinade.
4. Preheat your grill to high heat. If you are using wood or coals, make sure you leave an area of the grill with fewer coals. After the initial sear you will be cooking the chicken over indirect heat.
5. When it's hot, place the chicken pieces over direct heat. Close the lid and grill for 3-5 minutes, or until the outside is as crisp as you want it.
6. Use tongs to flip the chicken and place over the low-heat part of the grill. I have a gas grill, so I just turn off one of the burners. (The chicken should over the half of the grill that is turned off). Reduce the heat on the other half of the grill to medium-low heat, between 250-275 degrees F.
7. Cover and cook for 30-50 minutes, depending on the thickness of your chicken. Brush with marinade 2-3 times while cooking.
8. The chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer, or you can cut it to see if the juices run clear (not pink).
9. If you want, you can quickly sear the other side of the chicken over direct high heat before serving.
10. Meanwhile, add the remaining marinade to a small pot. Add 2 tablespoons molasses. Bring to a boil, then reduce heat to low until ready to serve.
11. Serve the sauce with the grilled chicken. A little bit goes a long way.
12. I like to serve this with grilled corn, grilled peppers, watermelon, oven roasted potatoes, or a big salad.

For More Details About Recipe Click Here

chicken, clow grilled chicken, grilled chicken, mustard chicken 11:14 AM No comments

arroz con pollo (chicken with rice)

INGREDIENTS

6   small skinless bone-in chicken breast halves (about 4 pounds)
1   tablespoon dried oregano
1   tablespoon chili powder
2   teaspoons ground cumin
1/2  teaspoon salt
1/4  teaspoon freshly ground pepper
1   tablespoon vegetable oil
1  14 1/2 ounce can diced tomatoes
1   small onion, cut into 1-inch chunks
2   garlic cloves
1/2  chipotle chile (from canned chipotle in adobo sauce)
1  14  ounce can low-sodium chicken broth
1 1/2  cups instant rice
1 1/2  cups frozen peas
1   pint cherry tomatoes
1/4  cup coarsely chopped fresh cilantro lime wedges, for serving

DIRECTIONS

1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quartslow cooker.
3. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.
4. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.
5. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

chicken, main dish 12:56 AM No comments

glazed turkey steaks

INGREDIENTS

2   tablespoons orange marmalade

1   tablespoon lemon or lime juice

2   teaspoons soy sauce

1   clove garlic, minced

1/4  teaspoon curry powder

4   turkey breast tenderloin steaks (4 ounces each)

DIRECTIONS

1. For glaze, in a small bowl stir together marmalade, lemon or lime juice, soy sauce, garlic, and curry powder. Brush some of the glaze over both sides of turkey steaks.

2. Grill turkey on an uncovered grill directly over medium coals for 6 minutes. Turn and brush with remaining glaze. Grill 6 to 9 minutes more or until turkey is tender and no longer pink. Makes 4 servings.

Variation

Broiling directions: Place turkey on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 3 minutes. Turn and brush with glaze. Broil 3 to 5 minutes more or until no longer pink.

chicken, main dish, steak 9:28 AM No comments

basil-tomato chicken skillet

INGREDIENTS

1 - 1 1/4  pounds chicken breast tenderloins  
Nonstick cooking spray
1/8  teaspoon salt
1/8  teaspoon ground black pepper
1  14 1/2 ounce can no-salt-added diced tomatoes, drained
1/4  cup snipped fresh basil
1  9 - 10  ounce package prewashed spinach
2   tablespoons finely shredded Parmesan cheese

DIRECTIONS

1. Cut any large chicken tenderloins in half lengthwise. Coat an unheated 12-inch skillet with nonstick cooking spray.
2. Cook and stir chicken in hot skillet about 5 minutes or until done. Sprinkle with salt and pepper.
3. Add tomatoes and basil; heat through. Remove from heat. Add spinach; toss until wilted. Divide among 4 plates. Sprinkle with cheese. Makes 4 (about 2-cup) servings.

chicken 6:27 AM No comments

bbq chicken sandwich

INGREDIENTS

1/2  cup shredded cooked chicken
1/4  cup shredded carrots
2   tablespoons barbecue sauce
2   teaspoons light ranch dressing
1   small whole-wheat sandwich bun
1   leaf romaine lettuce

DIRECTIONS

1. Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

chicken, sandwich 6:22 AM No comments

chicken tortellini toss

INGREDIENTS

2  9  ounces refrigerated cheese tortellini
4   cups broccoli and/or cauliflower florets
1  14 1/2 ounce can diced tomatoes with Italian herbs
1/2 10  ounce jar dried tomato pesto (1/2 cup)
1  9  ounce frozen roasted or grilled chicken breast strips, thawed 
Shaved Parmesan (optional)

DIRECTIONS

1. In 4-quart Dutch oven cook tortellini according to package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to Dutch oven. Stir in undrained tomatoes, tomato pesto, and chicken. Cook, stirring occasionally, just until heated through. Garnish with Parmesan cheese. Makes 4 servings.

chicken 6:19 AM No comments

chicken fiesta nachos

INGREDIENTS

1  10  ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1  16  ounce can Rosarita® Traditional Refried Beans
1  6  ounce bag corn tortilla chips
1   cup shredded cooked rotisserie chicken
1   cup shredded cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
1/4  cup sliced green onions
1  2 1/4 ounce can sliced ripe olives, drained 
Sour cream and guacamole, optional

DIRECTIONS

1. Preheat oven to 400 degrees F. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining drained tomatoes and reserved liquid with beans in medium bowl.
2. Arrange chips in large shallow baking dish. Top with bean-tomato mixture and chicken; sprinkle with cheese.
3. Bake 5 minutes or until cheese melts. Top with reserved tomatoes, green onions, and olives. Garnish with sour cream and guacamole, if desired. Serve immediately.

Cook's Tips:

1. Make nachos without the chicken for a meatless version, or replace the chicken with seasoned ground beef.

chicken, taco 6:08 AM No comments

chicken spiedini

INGREDIENTS

1 1/4  pounds chicken breast tenderloins
2/3  cup bottled sweet Italian salad dressing or bottled Italian salad dressing
3/4  cup seasoned fine dry bread crumbs
3/4  cup halved fresh mushrooms
2   cloves garlic, minced
1   tablespoon butter
1/4  cup coarsely chopped prosciutto
3/4  cup shredded provel cheese or mozzarella cheese (3 ounces)
1   lemon, quartered

DIRECTIONS

1. Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
2. Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.

For a charcoal grill:

1. Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or till chicken is tender and no longer pink (170 degree F), turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
2. Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto; cook and stir 2 minutes more.
3. Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving. Makes 4 servings.

Variation
Oven Directions: Arrange skewers in a 15x10x1-inch baking pan. Bake in a 375 degree F oven about 15 minutes or till chicken is no longer pink (170 degree F).

chicken, main dish 6:04 AM No comments

lemon chicken

INGREDIENTS

4   skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
1/4  cup fat-free milk
2/3  cup fine dry bread crumbs
2   teaspoons adobo seasoning*
2   tablespoons margarine or cooking oil
1 3/4  cups water
1   clove garlic, minced
1   lemon, halved crosswise
1   tablespoon snipped fresh parsley 
Shredded lemon peel (optional)

DIRECTIONS

1. Split chicken breast halves in half horizontally. Place milk in a shallow bowl. In a shallow dish, combine bread crumbs and adobo seasoning. Dip chicken pieces into milk, allowing excess to drip off. Dip chicken pieces into crumb mixture, turning to coat evenly.
2. In a very large nonstick skillet, heat margarine or cooking oil over medium heat. Add chicken; cook about 5 minutes or until browned, turning occasionally.
3. Add the water and garlic to skillet. Squeeze juice from one of the lemon halves over chicken. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce is thickened, stirring occasionally. Cut the remaining lemon half in half and then into slices.
4. Sprinkle chicken with parsley and, if desired, lemon peel. Serve with the lemon slices. Makes 4 servings.

Tip
*Test Kitchen Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.

chicken, main dish 5:58 AM No comments

chicken curry

INGREDIENTS

3   tablespoons all-purpose flour
3   tablespoons curry powder
1 1/2  teaspoons ground cumin
1   teaspoon salt
1 1/2  pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2   cups peeled and chopped potatoes
1 1/2  cups bias-sliced carrots
1   cup coarsely chopped cooking apple
3/4  cup chopped onion
2   cloves garlic, minced
1   jalapeno pepper, seeded and finely chopped
1   teaspoon instant chicken bouillon granules
1/2  cup water
1  13 1/2 ounce can unsweetened coconut milk 
Hot cooked rice 
Raisins
Chopped peanuts

DIRECTIONS

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

chicken, main dish 5:52 AM No comments

Chicken and Broccoli Skillet Stir-Fry

INGREDIENTS

1 1/2 tablespoons sesame oil
2 tablespoons chopped fresh garlic (or to taste)
1/4 teaspoon dried red pepper flakes (or to taste)
4 cups broccoli florets
6 tablespoons chicken broth, divided
1 tablespoon sesame oil
salt and pepper
1 1/2 lbs boneless skinless chicken breasts (cut into thin slices)
5 green onions, chopped
1/4 cup hoisin sauce (can use more)
3 tablespoons oyster sauce (can use more)
sesame seeds

DIRECTIONS

1.In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
2.Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
3.Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
4.Add in 1 tablespoon more sesame oil to the skillet.
5.Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
6.Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
7.Transfer to a platter or large bowl and sprinkle with sesame seeds.
8.Serve with cooked rice.
9.Delicious!

chicken 8:42 AM No comments

assyrian chicken stew

INGREDIENTS

3   tablespoons all-purpose flour
1/4  teaspoon salt
1/8  teaspoon pepper
8   chicken drumsticks and/or thighs, skinned
1   tablespoon cooking oil
1   large onion, coarsely chopped
3 - 4   cloves garlic, minced
2   teaspoons dried basil, crushed, or other dried herb, crushed
1/4 - 1/2  teaspoon crushed red pepper
1 1/2  cups chicken broth or one 14-ounce can chicken broth
1  14 1/2 ounce can diced tomatoes
12   ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
3   medium carrots, cut into 1-inch pieces
4   medium potatoes (1-1/2 pounds), cut into 1-inch pieces

DIRECTIONS

1. Combine flour, salt, and pepper in a shallow dish. Coat chicken pieces with flour mixture. Brown chicken in hot oil in a 4- or 5-quart Dutch oven, turning once. Remove chicken.
2. Add onions and garlic to pan and cook until tender. Add basil or other dried herb and red pepper; cook and stir 1 minute more. Carefully stir in broth and undrained tomatoes. Add browned chicken, green beans, and carrots; bring to boiling. Reduce heat, cover, and simmer for 15 minutes. Stir in potatoes; cover and simmer 20 minutes more or until vegetables and chicken are tender. Makes 4 to 6 servings.

chicken, stew 1:57 AM No comments

chicken mole empanadas

INGREDIENTS

Dough:

2 1/2  cups all-purpose flour
3/4  cup yellow cornmeal
2   tablespoons sugar
1   teaspoon salt
1/2  cup (1 stick) cold unsalted butter
1   egg

Filling:

1   medium onion, chopped
1   green pepper, seeded and chopped
2   cloves garlic, sliced
1   tablespoon ancho chile powder
1   small zucchini, trimmed and chopped
1   jalapeno pepper, seeded and chopped
1   pound ground chicken
2   tablespoons tomato paste
1   ounce unsweetened chocolate, chopped
1/4  cup sugar
1/2  teaspoon salt
1   tablespoon fresh lime juice
1   egg, mixed with 2 tablespoons water

DIRECTIONS

Dough:

1. In a food processor, combine flour, cornmeal, sugar and salt. Pulse to blend. Cut up butter; add to processor. Pulse until incorporated. Add egg and 1/2 cup water; pulse until dough begins to hold together. Gather dough into a disk; refrigerate at least 1 hour.

Filling:

1. Coat a large nonstick pot with nonstick cooking spray. Heat over medium heat, and add onion, green pepper, garlic and chile powder. Cook 5 minutes. Add zucchini and jalapeno; cook another 3 minutes, adding a little water if too dry. Stir in chicken, breaking apart with a spoon. Cook 6 minutes, until chicken is no longer pink. Stir in tomato paste, chocolate, sugar and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Let cool.
2. Heat oven to 400 degrees F. Divide dough into 12 equal pieces. Roll one piece into a 6-inch circle. Repeat with remaining dough, for a total of 12 circles. Transfer dough circles to two nonstick baking sheets. Place 1/3 cup filling on one half of a dough round, then brush edge with water. Fold over to enclose filling. Press edge together, then crimp with a fork. Repeat with all dough rounds and filling. Brush empanadas with egg-water mixture.
3. Bake at 400 degrees F for 18 minutes or until light brown around edges. Transfer to a platter. Serve warm.

Note:

1. You can assemble and freeze these before baking. When ready to bake, do not thaw; transfer still frozen to baking sheet and increase baking time to 25 minutes.

chicken, main dish 1:24 AM No comments

mexican-style chicken

INGREDIENTS

2  10 3/4 ounce can reduced-sodium condensed cream of chicken soup
1  10  ounce can diced tomatoes with green chiles, undrained
3/4  cup chopped green sweet pepper
1/2  cup chopped onion
1 1/2  teaspoons chili powder
1/4  teaspoon black pepper
12  6 - 7  inches corn tortillas, cut into thin, bite-size strips
3   cups cubed cooked chicken*
1  8  ounce package (2 cups) shredded cheddar cheese 
Tomato slices (optional) 
Sliced green onions (optional)

DIRECTIONS

1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

Tip
To Tote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.

Note
* About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken

Variation
For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

chicken, main dish, mexıcan 7:41 AM No comments

mexican quesadillas

INGREDIENTS

4   tablespoons Pure Wesson® Corn Oil, divided
3/4  pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1  10  ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1   tablespoon chopped fresh cilantro
6  8  inches flour tortillas
1 1/2  cups shredded pepper Jack cheese
1/2  medium avocado, pitted, peeled, chopped 
Lime wedges, pico de gallo, and sour cream, optional

DIRECTIONS

1. Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat until hot. Add half of the chicken. Cook and stir 3 to 5 minutes or until liquid evaporates and chicken browns. Remove from skillet; set aside. Repeat with 1 more tablespoon of the oil and the remaining chicken.
2. Place all chicken into skillet; stir in drained tomatoes and cilantro. Heat through. Place chicken mixture in medium bowl. Wipe skillet clean.
3. Place tortillas on flat surface. Spread equal amounts of chicken mixture on 1/2 of each tortilla. Top chicken mixture with cheese, then avocado pieces. Fold other half of each tortilla over filling.
4. Brush the top of each quesadilla with oil. Heat skillet over medium-high heat about 1 minute. Place oiled side of tortilla down into skillet. Brush exposed side of tortilla with oil.
5. Cook each quesadilla about 1 minute per side or until cheese melts and tortilla is slightly crisp. Serve with lime, pico de gallo, and sour cream, if desired.

appetizers, chicken, mexıcan 2:02 AM No comments

mexican chicken minestrone

INGREDIENTS

12   ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1   teaspoon chili powder
2   cloves garlic, minced
1   tablespoon vegetable oil
2  14  ounce cans low-sodium chicken broth
1  15  ounce can black beans, rinsed
1   cup frozen corn
1   cup dried pipette or elbow macaroni
1  14  ounce can Mexican-style stewed tomatoes, cut up 
Cilantro sprigs

DIRECTIONS

1. In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
2. Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.
3. Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.

chicken, mexıcan, soup 1:53 AM No comments

Amazing Chicken Marinade

INGREDIENTS

1/4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves

DIRECTIONS

1.In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
2.Then whisk in olive oil and pepper.
3.Place chicken in the mixture.
4.Cover and marinate chicken in the fridge 8 hours or overnight.
5.Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
6.Discard marinade.
7.Lightly oil your grill or broiler pan.
8.Grill or broil about 10 minutes per side.

chicken, main dish 9:59 AM No comments

ginger-chicken kabobs

INGREDIENTS

1   pound skinless, boneless chicken-breast halves, cut into 1-inch pieces2   tablespoons 
finely chopped cilantro
1   tablespoon grated ginger
2   cloves garlic, minced
1   teaspoon vegetable oil
1/2  teaspoon ground coriander
1/2  teaspoon ground cumin
1/4  teaspoon salt
1/8  teaspoon ground nutmeg
1   cup fresh pineapple cubes
1   red or green pepper, cut into 1-inch pieces

DIRECTIONS

1. Place chicken in a large resealable plastic bag. Add cilantro, ginger, garlic, oil, coriander, cumin, salt, and nutmeg to bag. Seal bag and set in a shallow dish. Turn and press bag to coat chicken. Chill for at least 2 hours or up to 6 hours.
2. Heat grill or broiler. On eight 10- to 12-inch skewers, skewer chicken, pineapple and sweet pepper, leaving a 1/4-inch space between pieces.
3. Place kabobs on the rack of an uncovered grill directly over medium heat. Grill for 8 to 12 minutes, turning occasionally to brown evenly. To broil, place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes, turning occasionally to brown evenly.

chicken, kabob, main dish 4:50 AM No comments

jerk chicken & rice

INGREDIENTS

1   cup long-grain, parboiled rice
2   cups reduced-sodium chicken broth
4   teaspoons jerk seasoning
1   can (15 ounces) red kidney beans, drained and rinsed
1 1/2  pounds boneless, skinless chicken breasts

DIRECTIONS

1.Heat oven to 450 degree F. Coat a baking dish with nonstick cooking spray.
2. Cook rice following package directions, about 25 minutes, replacing water with the broth and adding 1 teaspoon of the jerk seasoning. Gently stir in kidney beans during the last 5 minutes of cooking.
3. Meanwhile, cut the chicken into 1-inch pieces and toss with remaining 3 teaspoons of jerk seasoning. Place in prepared pan and bake at 450 degree F for 15 minutes or until internal temperature reaches 160 degree F on an instant-read thermometer, turning once halfway through.
4. Serve the chicken with the rice and beans on the side.

chicken, main dish 4:47 AM No comments