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GREAT Recipes!!

GREAT Recipes!!

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Published by Muhammed Sherally

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Published by: Muhammed Sherally on Feb 15, 2011
Copyright:Attribution Non-commercial


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Mozzarella Chicken Marsala
1 cup all-purpose flour 
1 tablespoon Creole-style seasoning
6 skinless, boneless chicken breast halves
oil for frying
1 cup sliced fresh mushrooms
3 large onions, thinly sliced
1 (14 ounce) can chicken broth
1 cup Marsala wine
1 (16 ounce) package shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1.Place flour into a resealable plastic bag and sprinkle with seasoning. Place 1 chicken breast at a time into bag, seal and shake to coat. Remove each breast, let sit for about 5minutes, then place in bag, seal and shake again to coat well.2.Heat oil in a large skillet over medium high heat. Add chicken and fry until golden brownand juices run clear. Transfer chicken to a 9x13 inch baking dish.3.Preheat oven to 350 degrees F (175 degrees C).4.In same skillet saute mushrooms and onions in pan drippings; cook, stirring, until slightlytender. Stir in broth and wine, reduce heat to medium low and simmer for 10 minutes,stirring occasionally. Pour over chicken, cover baking dish and bake in preheated ovenfor 30 minutes.5.Mix together mozzarella and Parmesan cheeses and sprinkle mixture over chicken.Increase oven temperature to 450 degrees F (230 degrees C) and bake until cheese ismelted and golden brown, 5 to 7 minutes.
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature,ingredient density, and the specific type of oil used.
Fresh Chicken Salad with Baby Greens (for 4)
2 tablespoons extra virgin olive oil, divided
2 skinless, boneless chicken breast halves
1/4 cup pesto sauce
3 cups mixed baby greens
1 medium red bell pepper, sliced
1 small cucumber, sliced
1/4 red onion, thinly sliced
1 tablespoon balsamic vinegar 
1 tablespoon honey
salt and pepper to taste
1.Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in theskillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet andshred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce isheated through.2.Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzlewith remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss,and serve.
Holiday Chicken Salad
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper 
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
1.In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend indried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mixwell. Season with black pepper to taste. Chill 1 hour.
Baja Grilled Chicken Wrap
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder 
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
1.Heat grill to medium heat.2.Combine first 7 ingredients.3.Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.4.Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turningoccasionally. Serve with salsa and sour cream.
Chicken Salad Pitas
1 1/2 cups cubed cooked chicken
1 medium carrot, julienned
1/2 cup julienned cucumber 
1/4 cup sliced radishes
1/4 cup sliced ripe olives

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