Oven Barbecued Chicken
2-3 pounds boneless chicken breasts
olive oil to coat pan well
3 tablespoons butter
1 small onion, chopped
1 cup ketchup
1/3 cup roasted garlic rice vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon white pepper
- Heat oil in a large skillet
- Brown chicken on all sides
- Transfer chicken to 9×13 baking dish
- In a saucepan melt the butter and saute the onion
- Stir in the remaining the ingredients and simmer uncovered for 15 minutes
- Pour the sauce mixture over the chicken
- Bake at 350 degrees for 1 hour
- Baste periodically
Restaurant Style Chicken Nachos
(from All Recipes)
- 2 cloves garlic, crushed
- 6 green onions, sliced, white parts and tops separated
- 3 tablespoons canola oil
- 1 shredded, cooked, whole chicken breast
- salt and pepper to taste
- 1 cup salsa
- 1/2 (12 ounce) package tortilla chips
- 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
- 1/2 large tomato, diced
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
- Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Filed under Chicken, Mexican
Just found this food blog and it is a keeper! Here is a recipe I found that looks rather yummy!
(from Mommy Recipes)
Makes 16 rolls
2 C. cooked chicken, shredded or cubed
1 package cream cheese, 8 oz.
4 oz. mushrooms, drained (I left these out because my kids don’t like them)
1 t. sage or poultry seasoning
2 pkgs. Pillsbury crescent rolls
1/4 C. butter, melted
1/4-1/2 C. bread crumbs
Mix first 4 ingredients together. Put walnut size scoops on opened up crescent rolls. Roll up into balls and seal edges. Dip in melted butter, then in bread crumbs. Place on cookie sheet. (I spray cookie sheet with Pam.) Bake 350 degrees for about 20 minutes or until golden brown.
Easy Crock Pot Chicken & Stuffing
(recipe from familyrecipes.com)
4 boneless/skinless chicken breast halves
1 can cream of celery soup or cream of mushroom soup
1/3 cup milk
1 package seasoned stuffing mix with seasoning packet (we use Stove Top)
1 1/2 cups water
Salt and pepper to taste
Place chicken in crock pot. Combine soup of choice and milk and pour over chicken. Combine stuffing, seasoning packet, salt and pepper (is using) and water. Mix well. Spoon the mixture the over the chicken and soup. Cover and cook on low for 6-8 hours.
This was very, very good! I know that this is a popular recipe and has been around the blog world. I wanted it for my records. I did not make the gravy, so click on the link to find that recipe. Let me know how it comes out. 🙂
CROCKPOT 40 CLOVE GARLIC CHICKEN
-1 large broiler/fryer whole chicken (as big as your crock will fit)
-thyme, rosemary, sage, parsley
-fresh ground pepper
-40 cloves UNPEELED garlic
-2 stalks celery, washed and cut into 3 inch pieces
-baguette or french bread slices, toasted
Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.