Thousand Island Chicken Food

BAKED CHICKEN REUBEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
• Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

THOUSAND ISLAND DRESSING

Steps:

• Combine all of the ingredients in a small bowl. Stir well.
• Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

GRILLED THOUSAND ISLAND CHICKEN SALAD

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min.
• Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
• Cover 4 salad plates with greens; top with chicken, cucumbers, eggs and cheese. Drizzle with remaining dressing just before serving.

LIGHT THOUSAND ISLAND DRESSING

Steps:

• Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING

Steps:

• First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
• To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
• For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
• In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
• When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

THOUSAND ISLAND DRESSING

Steps:

• Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

POLYNESIAN CHICKEN (4 INGREDIENTS)

Steps:

• Arrange chicken thighs in greased 9 x 13 inch pan.
• Combine remaining 3 ingredients in small bowl. Pour over chicken. Bake, covered, in 350ºF (175ºC) oven for about 1 1/2 hours, turning chicken halfway through cooking time, until no longer pink inside. Remove cover for last 15 minutes to thicken sauce if desired.
• **For OAMC: place all ingredients into a large ziploc bag. Label and Freeze. TO serve: Defrost overnight, dump ingredients into baking pan and cook until done, about 1 1/2 hours.**.
• I think this would also work in a crockpot as well.

1000 ISLAND DRESSING

Steps:

• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

ISLAND CHICKEN - MMMM... DELICIOUS!

Steps:

• Preheat oven to 350 degrees F.
• 1. Cover the inside of a large baking casserole dish with low fat, non-stick spray. Rinse and pat dry the chicken breasts. Lay them side by side in the casserole dish. Set aside.
• 3. Place Kraft Thousand Island Dressing, jam, and onion soup in your blender. Blend, adding milk as needed, to achieve a smooth, consistency. Pour this blended sauce over each of your chicken breasts. (Optional: Sprinkle pecans on top.) Cover.
• 3. Place on a middle rack in your heated oven. Bake covered for 45 minutes. Uncover and bake for another 15 to 20 minutes, until chicken is well-cooked and browned.

THOUSAND ISLAND CHICKEN

Steps:

• Combine all marinade ingredients together.
• Place drumsticks in a shallow dish and pour over marinade, chill for at least 30 minutes.
• Cook drumsticks on oiled aluminium foil on a BBQ grill, brushing frequently with marinade for approx 40 mins or until cooked through.
• Heat any remaining marinade and serve with chicken.

CASSIE'S WISHY CHICKEN

Steps:

• Place the sectioned chicken parts in a shallow, nonporous dish so that the pieces fit snugly.
• In a separate, nonporous small bowl, combine the lemon juice, salt, paprika, ground black pepper, garlic and thousand island dressing. Mix well, pour over the chicken and add water to cover.
• Cover and refrigerate, allowing the chicken to marinate for 8 hours.
• Prepare an outdoor grill for indirect heat and lightly oil grate.
• Grill chicken over indirect heat for about 50 minutes, or until temperature reaches 180 degrees F (80 degrees C). Discard any excess marinade.

THOUSAND ISLAND COLE SLAW WITH CHICKEN

Steps:

• Remove chicken meat from bones and shred or slice.
• Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Add coleslaw mix and stir to coat.
• Transfer to a shallow serving dish and top with chicken.

CHICKEN AND SAUERKRAUT = REUBEN

Steps:

• Preheat grill on medium heat!
• Rinse the chicken breast very well under cold water, pat dry.Mix all the ingredients in a small bowl, season both sides of the breast with all the spices. Grill for 10-15 minutes or until juices begin to run clear, remove from grill.
• In a 3-4 QT casserole dish, make a layer of kraut on the bottom of the dish,about 1-11/2 inch deep. Put the chicken breast on top of the kraut.Add the rest of the kraut on top of the chicken breast. Depending on how much you like the taste of the thousand island dressing, spread it across the top layer of the kraut.Bake for 45-60 minutes covered.
• The last 10 minutes of cooking, layer the cheese on top of the thousand island dressing.Remove lid, return to oven. Bake until the swiss cheese starts to turn a little golden in color.Remove and let rest for 5-10 minutes. Serve hot.

THOUSAND ISLAND CHICKEN

Steps:

• Mix Thousand Island dressing, onion soup mix, and apricot preserves in a large bowl mixing well.
• Let chicken and mixture marinate for 1 hour.
• Preheat oven to 375, and bake for 45 minutes.

THOUSAND ISLAND CHICKEN

Steps:

• 1. Mix Thousand Island dressing, onion soup mix and apricot preserve in a large bowl mixing well.
• 2. Add chicken to mixture and marinade for an hour or more. This can be done overnight.
• 3. Preheat oven to 375 degrees and bake for 45 minutes or until well done. Note: A lowfat salad dressing may be substituted and it taste just as good.

THOUSAND ISLAND SLAW WITH CHICKEN

Steps:

• Remove chicken meat from bones and shoured or slice.
• Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.