PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS - 4
INGREDIENTS
* 4 (4 ounce) boneless skinless chicken breast halves
* 1 cup Italian salad dressing
* 2 tablespoons grated Parmesan cheese
* 1/4 teaspoon salt
* Minced fresh parsley
DIRECTIONS
1. Place chicken in a greased 9-in. square baking dish.
2. Drizzle with salad dressing; sprinkle with Parmesan cheese and salt if desired.
3. Bake, uncovered, at 375 degrees F for 20-25 minutes or until chicken juices run clear.
4. Sprinkle with parsley.
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Simple Italian Chicken 
Tags: chicken, Italian
17.Aug.08 
Chicken and Other Poultry 
Comments (0)
PREP TIME 15 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 15 Min
SERVINGS - 8
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 pound ground turkey
* 2 (10.75 ounce) cans low sodium tomato soup
* 2 (15 ounce) cans kidney beans, drained
* 1 (15 ounce) can black beans, drained
* 1/2 medium onion, chopped
* 2 tablespoons chili powder
* 1 teaspoon red pepper flakes
* 1/2 tablespoon garlic powder
* 1/2 tablespoon ground cumin
* 1 pinch ground black pepper
* 1 pinch ground allspice
* salt to taste
DIRECTIONS
1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown and drain.
2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
3. Cover, and cook 8 hours on Low or 4 hours on High.
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Slow Cooked Turkey Chilli
Tags: chilli, turkey
16.Aug.08 Chicken and Other Poultry, Soups, Stews, and Chili Comments (0)
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 1 Hr
SERVINGS - 6
INGREDIENTS
* 1 pound skinless, boneless chicken breast halves
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 3 slices bread, cut into 1/2 inch cubes
* butter flavored cooking spray
* 1 teaspoon garlic salt
* 1 teaspoon dried parsley
* 1/2 pound bacon
* 1 large head romaine lettuce leaves, torn into bite size pieces
* 1 (8 ounce) bottle bottled Caesar salad dressing
* freshly grated Parmesan cheese to taste
* salt and black pepper to taste
* 1 (10 ounce) package (6-inch) pocket pita bread, halved
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
3. Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
4. Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
5. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
6. Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.
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Chicken Caesar Pitas
Tags: chicken
01.Aug.08 Chicken and Other Poultry Comments (0)
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS - 4
INGREDIENTS
* 1 (16 ounce) package penne pasta
* 1 1/2 tablespoons butter
* 1/2 cup chopped red onion
* 2 cloves garlic, minced
* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 (14 ounce) can artichoke hearts in water
* 1 tomato, chopped
* 1/2 cup crumbled feta cheese
* 3 tablespoons chopped fresh parsley
* 2 tablespoons lemon juice
* 1 teaspoon dried oregano
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
4. Season with salt and ground black pepper. Serve warm.
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Greek Penne & Chicken
Tags: greek penne and chicken
29.Jul.08 Chicken and Other Poultry, Foods by Country Comments (0)
PREP TIME - 25 Min
COOK TIME - 4 Hrs
READY IN - 4 Hrs 45 Min
SERVINGS - 16
INGREDIENTS
* 3/4 cup olive oil
* 3 tablespoons minced garlic
* 2 tablespoons chopped fresh rosemary
* 1 tablespoon chopped fresh basil
* 1 tablespoon Italian seasoning
* 1 teaspoon ground black pepper
* salt to taste
* 1 (12 pound) whole turkey
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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Rosemary Roasted Turkey
Tags: rosemary, turkey
20.Jul.08 Chicken and Other Poultry Comments (0)
