ABC (All 'Bout Chicken) Recipes

by Michele Cheplic | More from this Blogger

24 Apr 2009 05:29 AM

It's all about the chicken in our home. The versatile meat is affordable, easy to prepare, and best of all (for me, anyway) loved by my young (and periodically picky) daughter.

The following simple chicken recipes are ideal for busy home cooks who don't have a ton of time to spend in the kitchen, but still want to serve up a healthy meal:

CHICKEN NOODLE BAKE

Ingredients:

1 cup diced onion

1 cup diced celery

4 tablespoons, divided

Salt and pepper

2 cans (10 3/4-ounce) cream of chicken soup

2 cups milk

1/4 teaspoon ground black pepper

1 cup sour cream

1/2 cup dry white wine

3 cups cubed cooked chicken

1 (16-ounce) bag egg noodles, cooked and drained

1/2 cup dried Italian breadcrumbs

1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

In a large pan, saute onions and celery in 2 tablespoons butter, until veggies are soft. Season with salt and pepper. Stir in soup, milk, wine, sour cream and pepper. Mix until smooth. Add chicken and noodles.

Pour mixture into greased 9 by 13-inch baking dish. Melt remaining 2 tablespoons butter. Stir in breadcrumbs. Sprinkle mixture on top of noodles. Sprinkle Parmesan cheese on top of breadcrumbs. Bake for 30 to 45 minutes.

Serves 6.

ROASTED BALSAMIC CHICKEN AND VEGETABLES

Ingredients:

4 boneless chicken breasts

1 1/4 cup balsamic vinaigrette, divided

2 garlic cloves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon oregano

Quartered potatoes

Chopped onions, carrots and assorted vegetables

Directions:

Marinate chicken in 1/4 cup of balsamic vinaigrette and garlic for 2 hours or overnight.

When ready to bake, preheat oven to 425 degrees.

Place the chicken in a roasting pan with potatoes, onions and other vegetables. Drizzle remaining balsamic vinaigrette on top of chicken and veggies. Season with salt, pepper and oregano.

Roast for 35 to 50 minutes until the chicken is done and veggies are tender.

CLASSIC CHICKEN MOLE

Ingredients:

4 tablespoons olive oil, divided

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

2 cups diced tomatoes, drained

1 bell pepper, chopped

1 to 2 chipotle peppers, roughly chopped

2 cups chicken broth

1 tablespoon peanut butter

2 ounces bittersweet chocolate, chopped

4 to 6 boneless chicken breasts

Fresh chopped cilantro

Directions:

Preheat oven to 325 degrees.

Heat 2 tablespoons of oil in a pan over medium heat. Add onion and saute until soft. Add garlic and spices. Add tomatoes, peppers, chipotles, broth, peanut butter and chocolate. Simmer for 10 minutes. Puree sauce in blender until smooth.

In a large Dutch oven or skillet, brown chicken in remaining oil for a few minutes on each side. Pour sauce over chicken. Cover with foil and bake chicken for 1 hour.

Garnish with cilantro and serve with rice or tortillas.

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Ready, Set, Grill-CHICKEN

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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