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Early Spring HOWA 2011

Bobcat Pause – recipes

Recipes: chicken dinners right from the kitchen

Bell Pepper Rosemary Chicken

Bell Pepper Rosemary Chicken

Bell Pepper Rosemary Chicken

Ingredients:

  • 2 tablespoons olive oil, divided
  • ¾ pound of boneless, skinless split chicken breasts; cut into 2-inch by ?-inch strips
  • 1 red bell pepper, cut into 3-inch by ?-inch strips
  • 1 yellow bell pepper, cut into 3-inch by ?-inch strips
  • ½ green bell pepper, cut into 3-inch by ?-inch strips
  • 1 onion, cut into 3-inch by ¼-inch strips
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh rosemary
  • ½ teaspoons pepper, or to taste
  • ½ cup toasted pine nuts for garnish

Directions:

Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for about 5 minutes or until chicken is lightly browned and thoroughly cooked.

Using a slotted spoon, transfer chicken to a bowl and cover to keep warm.

Heat remaining 1 tablespoon oil in skillet. Add bell peppers and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce heat to medium; add cooked chicken, lemon juice, rosemary and pepper; stir gently for about 1 minute or until heated through. Taste and adjust seasoning Sprinkle with toasted pine nuts before serving.

Makes 4 servings

Chicken Stir Fry with Cashews and Snow Peas

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 package (14 ounces) chicken breast pieces for stir fry
  • 1 package (6 ounces) frozen snow peas, defrosted
  • 2 tablespoons chopped garlic (jarred or fresh)
  • ¾ cup roasted and salted cashews
  • ¼ teaspoon pepper
  • 1 can (8 ounces) water chestnuts, drained

Directions:

Heat oil in wok or large skillet over medium-high heat.

Add chicken strips; stir-fry over medium-high heat for 6 to 8 minutes, turning occasionally, until chicken is lightly browned and cooked through.

Add snow peas, garlic, cashews, pepper and water chestnuts; stir-fry additional 4 to 5 minutes until vegetables are crisp-tender.

Makes 4 servings

Cracker-Topped Chicken Casserole

Ingredients:

  • 2 packages (1 pound, 4 ounces each) boneless, skinless split chicken breasts
  • 2 cans (10¾ ounces each) cream of chicken soup
  • 1 carton (8 ounces) sour cream
  • ¾ teaspoon pepper
  • 60 butter snack crackers (about 1½ sleeves of crackers), coarsely crushed
  • ½ cup (1 stick) butter, melted
  • Chopped fresh parsley for garnish

Directions:

Preheat oven to 350° F. Lightly oil a 13-inch x 9-inch baking pan.

Pour water into a medium sauté pan to a level about 1½ inches deep. Bring the water to a boil over high heat. Add the chicken (it should be covered by about ½-inch water) and reduce the heat to medium. Cover and cook for about 8 to 10 minutes or until just cooked through. Drain and discard the cooking liquid. Transfer the chicken to a plate. When it is cool enough to handle, cut into 1-inch pieces.

Combine the soup, sour cream and pepper in a large bowl. Stir in the cooked chicken.

Spoon the chicken mixture into the prepared baking pan.

Stir together the butter and crackers in a small bowl. Sprinkle over the chicken mixture.

Bake for 45 to 50 minutes or until the sauce is bubbly and the crackers are golden brown. Sprinkle with parsley just before serving.

Makes 8 servings