Sour Cream Chicken Enchiladas Recipe
Ingredients
1. Cooked, minced chicken (3 c.)
2. Green Chile sauce (4 c.)
3. shredded cheese (1 pound)
4. sour cream (1-2 c.)
5. minced onion (1-2 c.)
6. corn tortillas (12)
7. salt (to taste)
Green Chile sauce:-
1. Flour (1 tbsp.)
2. chopped green chile (1 c.)
3. water (1 c.)
4. minced onion (1/2 c.)
5. minced garlic (1 clove)
6. olive oil (1/2 c.)
7. salt (according to taste)
Method of preparation:-
For Green Chile Sauce:-
1. Take a heavy saucepan. Put oil in it and then saute garlic and onion in it.
2. Blend the flour, add water and green chile in the sauce pan and mix it well. Add salt and then boil it over low heat for about 5 minutes. Now the green chile sauce gets ready.
For chicken:-
1. Take corn tortillas, heat on griddle or in microwave. Cover these with towel to keep them warm. Mix a cup of Chile sauce with minced chicken in a bowl. Pour ¼ c. of this mixture on each of these tortillas and roll up.
2. Now take a baking dish, place tortilla rolls on it with seam side down. Now cover it with shredded cheese and add onion if desired. Pour the remaining sauce over enchiladas and bake it in oven at 350 degrees for about 20 minutes.
3. Take the dish off from the oven and top with sour cream and again place it in the oven to bake it for about 10 minutes, until it gets hot. Serve it immediately.
No. of servings-4-6
Golden Chicken Risotto Recipe
Ingredients
1. Skinless, boneless- chicken breast, diced (3)
2. risotto rice (12 oz.)
3. can sweet corn (7 oz.)
4. toasted unsalted peanut (1/2 c.)
5. grated parmesan cheese (1/2 c.)
6. strands of saffron’s (a few)
7. yellow (bell) pepper diced (1 large)
8. thinly sliced leek (1 medium)
9. butter or margarine (1 tbsp.)
10. sunflower oil (2 tbsp.)
11. salt and pepper (according to taste)
12. chicken stock {1.5 litres (2 3/4 pints) 6 1/4 cups}
Method of preparation
1. Take a large sauce pan.Heat the butter and sunflower oil in it. Fry the leek and bell pepper for about 1 minute and then add chicken in it.
2. Cook it until the chicken gets golden brown.Now mix the risotto rice and cook for 2-3 minutes.Now mix saffron strands and salt and pepper according to taste in it.
3. Add chicken stock, cover the pan and cook over low heat for about 20 minutes until the rice gets tender the liquid has been absorbed.Stir it occasionally while cooking.
4. Mix the sweet corn, peanuts and parmesan cheese in it and then add season in it with salt and pepper to taste. Serve it warm.
5. Risotto can be frozen for up to 1 month before adding the parmesan cheese.But one thing should be remembered that reheat this frozen risotto thoroughly as it contains chicken before serving.
No. of servings-4
Barbecued Italian Chicken Recipe
Ingredients
1. Chicken (3lbor1.5kg)
2. olive oil (2/3c)
3. red chili, chopped finely (1small)
4. rosemary (2sprigs)
5. grated rind of lemon (1)
6. lemon juice (4tbsp)
Method of preparation:-
1. Split the chicken and trim the excess fats. Now cover this split chicken in plastic wrap and pound it as flat as possible with rolling pin.
2. Take a small bowl, put olive oil in it and then mix rosemary sprigs, chilly, lemon rind and juice in it.
3. Take a large dish, place chicken on it and then pour over the marinade, turn the sides of the chicken to coat it. Cover the dish and keep the chicken to marinade for 2 hours.
4. Now cook the chicken over a hot barbecue for about 30 minutes until the skin is golden and crispy. Turn it regularly while cooking. When it gets cooked serve it with salad
Number of servings 4 to 6
Italian Lemon Chicken Recipe
Ingredients
1. Lemons (2)
2. chicken cut into serving pieces (3 to 4 pound)
3. minced garlic (2cloves)
4. Chopped fresh herbs such as thyme, rosemary, parsley, basil (5tbsp)
5. dry white wine (1c)
6. extra virgin olive oil (2tbsp)
7. salt and pepper (according to taste)
Method of preparation:-
1. Take a large bowl. Grate the zest of the lemon in it. The lemon should be large enough to hold all the chicken pieces and then squeezed lemon juice from the lemon.
2. Take wine in a bowl, mix ¼ cup of olive oil, garlic, herbs, salt and pepper. Now add chicken pieces in it. Turn the sides of the chicken to coat well in the marinade. Keep it in refrigerator for several hours.
3. Preheat the oven to 350 degrees. Take a frying pan. Heat remaining 2 tablespoon of olive oil in it. Drain the chicken pieces from the marinade and then saute it in the frying pan over medium heat for about5 to 7 minutes until it gets golden and crispy on all sides.
4. Take a large baking dish and place the chicken in single layer on the dish. Pour the marinade into the frying pan and boil it. Pour this hot marinade over the chicken pieces in the baking dish.
5. Place the dish in oven and bake it for 25 to 30 minutes. After baking when chicken gets ready then place the chicken on the serving dish and pour the pan juices over the chicken.
Number of servings 8
Spinach Stuffed Chicken Breast Recipe
Ingredients
1. Whole boneless chicken breast halves (4)
2. Italian salad dressing (2tbsp)
3. fresh bread crumbs (1c)
4. chopped spinach, cooked and squeezed (1package)
5. pepper (1/3tsp)
6. parmesan cheese (1/4c)
7. dried basil leaves (1tsp)
Method of preparation:-
1. Take a blender, blend basil, Parmesan cheese, and pepper in it until it gets blended to make (1/4c) of salad dressing.
2. Take a medium size bowl, mix spinach and bread crumbs. Mix it thoroughly. Place chicken breast half on the cutting board and make a deep cut of about 3 inches long to form a pocket. Stuff this pocket with spinach mixture.
3. Take a shallow baking sheet and lined it with aluminum foil. Place chicken on it and brush it with2 tablespoon of dressing. Broil or grill it for about 8 minutes until chicken gets ready. Turn once during broiling.
Number of servings 8
Olive Garden Chicken Con Broccoli Recipe
Ingredients
1. Chicken breast (1lb)
2. grated parmesan cheese (2tsp)
3. ground black pepper (to taste)
4. salt (to taste)
5. broccoli florets (1c)
6. cornstarch (2tsp)
7. minced garlic (2tsp)
8. butter (2tsp)
9. heavy whipping cream (1c)
10. dry orecchiette pasta (4 oz)
11. olive oil (2tsp)
Spice mixture—
1. Dried basil, parsley and rosemary (1to 2 tsp)
2. red pepper flakes (1/2tsp)
3. salt and pepper (according to taste)
Method of preparation:-
1.Take a bowl, mix all the ingredients of spice mixture and apply on the chicken breast. Take a pan, put olive oil in it and then cook chicken in it until it gets golden brown and keep it aside.
2. Take a large pot, boil salted water in it and cook pasta in it. Drain the pasta and then again put in the pot.
3. Take a saucepan. Add butter or margarine. Saute garlic in it until it gets caramelize. Then add cream and cornstarch, cook over medium heat until it gets thicken to sauce and then add to the pasta. Reduce the heat and cook it.
4. Stir chicken and broccoli into the pasta. Now take off the pasta and chicken from heat. Sprinkle the parmesan cheese and season it with salt and pepper according to the taste and then serve it.
Number of servings 4
Italian Chicken Roll Ups Recipe
Ingredients
1. Boneless skinless chicken halves (8)
2. seasoned bread crumbs (2/3c)
3. milk (1/2c)
4. fresh minced parsley (1/4c)
5. grated parmesan cheese (1/2c)
Method of preparation:-
1. First take chicken and flatten it to ¼ inch of thickness. Place half slice of cheese and a slice of ham on each piece of chicken. Now roll up the chicken from short side and tuck both the ends and then secure it with tooth pick.
2. Take a bowl, mix parsley, bread crumbs and grated cheese in it. Take another bowl, pour milk in it. Dip the chicken rolls first in milk and then in bread crumb mixture.
3. Take a greased baking sheet with seam side down on it. Sprits the chicken with non stick cooking sprays. Place the baking sheet in oven and bake it for about 25 minutes at 450 degrees or until the juices run clear. Take off the tooth picks before servings.
Number of servings 8