PINEAPPLE ORANGE CHICKEN /W RICE
I started to make pineapple chicken the other day and ended up with something very different. This dish has a good orange sweet flavor with a hint of pineapple and fills the house with a nice orange smell while cooking. I used crushed pineapple, but I think the tidbits below would be better. Cooking time does not include the cooking of the rice
Provided by John W Wenzelburger
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-Cook the rice, any method you like.
- Preheat oven to 350 deg.
- In a 3 Qt Dutch oven or other oven safe pan with cover.
- Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
- Add Chicken and Sauté until partially cooked.
- Add Pineapple/w juice, Orange and zest, mix.
- Add cooked Rice and mix well again.
- Add wine and lime, mix.
- Cover and place in oven for 20 minute.
- If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.
Nutrition Facts : Calories 602.6, Fat 19.5, SaturatedFat 5.1, Cholesterol 109, Sodium 113.4, Carbohydrate 60.4, Fiber 3.2, Sugar 18.9, Protein 39.6
PARSLEY PARMESAN CHICKEN (OAMC)
Having this chicken in the freezer precooked makes a nice dinner when time is short but you still want a nice sit down dinner. Recipe is for three meals. Time to make does not include marinading.
Provided by Chef Buggsy Mate
Categories Chicken Breast
Time 1h40m
Yield 3 meals, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- ASSEMBLY DIRECTIONS:.
- Pour salad dressing in a large bowl.
- Add the chicken parts to the dressing, coating well.
- Cover and chill about 4 hours, or overnight.
- Turn the chicken in the dressing occasionally.
- Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken.
- Bake at 350 degree oven for one hour, or until thickest piece is done.
- FREEZING AND COOKING DIRECTIONS:.
- Remove from oven and cool.
- Put baked chicken pieces into a freezer bag.
- Lable and freeze.
- TO SERVE:.
- Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.
ORANGE PINE NUT CHICKEN (OAMC)
Light and simple, this recipe is well suited for company or just a cozy dinner for the family. Can be doubled or tripled for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.
Provided by Rottmom
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except chicken together in a medium bowl.
- Place chicken breasts in a freezer bag, and pour marinade over chicken.
- Freeze.
- Serving Day:.
- Thaw completely in refrigerator (about 24 hrs).
- Remove chicken from freezer bag, reserving marinade.
- Grill chicken over medium heat, until chicken is tender and no longer pink.
- While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
- In a small saucepan, combine the reserved marinade and 1 T honey. Bring to a full boil and continue boiling or 2 minutes.
- Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.
SPINACH AND PINE NUT STUFFED CHICKEN (DIABETIC FRIENDLY)
From the American Diabetes Assn. Posted for safe-keeping. Chef's Tip: For added flavor, bring 1 cup of balsamic vinegar to a boil and cook until it's reduced by half. Drizzle a little of the vinegar over each chicken breast after it has been sliced.
Provided by Treewoman
Categories Chicken Breast
Time 45m
Yield 415 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.
- Place one chicken breast on a cutting board and cover with plastic wrap. Pound meat with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat this process for the other 3 breasts. Set aside.
- In a medium bowl, combine toasted pine nuts, Parmesan cheese, spinach and garlic. Spread 3 T of this mixture on one side of pounded chicken breast. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining 3 chicken breasts.
- Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.
- Coat a glass or metal baking dish with cooking spray and place chicken in dish seam side down. Bake for 30 minutes or until chicken is done.
- To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.
HONEY NUT CHICKEN
Receipe from Rachel Ray's 30 Minute Meals. My DH loved it, and it made wonderful sandwiches the next day. Wonderful flavor with a little bit of a kick.
Provided by Jen Andrews
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
- Pour nutty-breading onto a plate.
- Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
- Pour flour out on a plastic board or plate.
- Dust both sides of the chicken with flour.
- Dip the chicken into the egg mixture and then coat with the nutty-breading.
- Preheat a nonstick skillet over mediume high heat.
- Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
- Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
- Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
- (longer for thicker chicken breasts).
ROQUEFORT BLUE CHEESE CHICKEN - OAMC
This is a wonderful company comes to dinner pull out of the freezer dinner. Good for cooking for now too!
Provided by TishT
Categories Chicken Breast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken breasts with salt and pepper.
- Brown in skillet on both sides in butter.
- Mix together sour cream, cheese and garlic.
- Arrange in shallow baking dish.
- Pour over cheese mixture over chicken.
- Freeze.
- To serve, defrost and bake at 350°F for 45 minutes.
- Good served with buttered egg noodles!
Nutrition Facts : Calories 808.7, Fat 66.4, SaturatedFat 37.1, Cholesterol 224.9, Sodium 1260, Carbohydrate 6.5, Sugar 0.2, Protein 46.3
SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
- Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
- To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g
ORANGE-PINE NUT CHICKEN BREASTS
Number Of Ingredients 14
Steps:
- TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour, turning once. Remove the chicken breasts from the bag, reserving the marinade. Pat the chicken dry with paper towels and brush or spray both sides of the breasts with olive oil. Grill over Direct Medium heat until firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. MEANWHILE, PREPARE THE SAUCE: In a small sauté pan combine the reserved marinade, honey, and toasted pine nuts. Bring to a boil and boil for 1 full minute. Spoon the sauce over the grilled chicken. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
CHICKEN TETRAZZINI OAMC
Basic Chicken Tetrazzine recipe for OAMC. I store it in a freezer bag and put in baking dish once thawed to save space in the freezer. From Once A Month Cooking
Provided by e_lizard_owen
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Break spaghetti in half and cook as directed on package until al dente; drain.
- Sauté onions in margarine until transparent, about 10 minutes.
- Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
- Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.
Nutrition Facts : Calories 280.8, Fat 15.7, SaturatedFat 8.6, Cholesterol 37.4, Sodium 574, Carbohydrate 21.3, Fiber 1.1, Sugar 2.4, Protein 13.7
MANDARIN ORANGE CHICKEN - OAMC
This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.
Provided by bunkie68
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute mushrooms in oil over high head, stirring constantly.
- Sprinkle flour over mushrooms, stirring quickly to combine.
- Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes.
- Bring to a boil, stirring constantly.
- Reduce heat, add chicken, and simmer 3 to 4 minutes. Cool and freeze in a 4-cup container.
- To prepare, thaw chicken mixture and cook rice according to package directions.
- Heat chicken mixture in a saucepan until bubbly; stir in drained mandarin oranges and heat through.
- Serve over hot cooked rice.
- Suggested sides: apple spinach salad.
Nutrition Facts : Calories 499.3, Fat 14.9, SaturatedFat 3.7, Cholesterol 72.9, Sodium 559.2, Carbohydrate 60.9, Fiber 2.9, Sugar 19.6, Protein 30
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