KITTENCAL'S CHICKEN SALAD
This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl toss together chicken with celery, onions and cranberries.
- In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
- Cover and chill for a minumum of 4-24 hours.
- Just before serving mix in grape halves then season with black pepper.
- POACHING CHICKEN-------.
- Place the chicken breasts in a saucepan.
- Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
- Lightly simmer over low heat for about 15 minutes.
- Remove from heat and let sit in the water for about 10 minutes.
- Cool and chop.
Nutrition Facts : Calories 389.1, Fat 19.9, SaturatedFat 5.8, Cholesterol 129.3, Sodium 577.7, Carbohydrate 19, Fiber 2.1, Sugar 11.3, Protein 33.6
OVEN BAKED ONION RANCH CHICKEN TENDERS
This recipe is almost identical to Kittencal's Easy and Delicious Ranch-Parmesan Chicken (Recipe #200296). I used all the same spices. I had chicken tenders left after I used up all of the seasoned breading from her recipe (because I wasn't using the size she stated in the recipe) so I mixed more using Frenches Brand French Fried Onions instead of the parmesan cheese and everyone loved them. She had the option of using less spices and you can do that with this one if you want, but we liked it with the full teaspoon of spices. Also due to the onions being fried, I left the butter off of the Onion Ranch batch because there was enough fat from the onions to brown nicely. As Kittencal said, you can marinate your chicken in the ranch dressing 2 -24 hours (highly recommend it because it was wonderful). I marinated mine for 18 hours. Prep time does not include marinating, but is longer than Kittencal's because of the smaller, more numerous pieces taking longer to coat.
Provided by SwoR8193
Categories Chicken Breast
Time 29m
Yield 20-30 chicken tenders, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400° F with rack in lowest position.
- Lightly grease a 13 x 9-inch or larger foil lined baking sheet.
- Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs. I used an absorbant paper towel to crush them to remove some of the excess oil.
- Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together.
- Dip the chicken into the ranch to coat and allow excess to drip off.
- Coat in the onion and panko mixture.
- Place in a single layer on the greased baking sheet. Do not use a smaller baking sheet to prevent soggy chicken coating.
- Bake uncovered for 7 minutes turn and cook until done. Usually another 7 to 10 minutes depending on the size of the tenderloins. This will take longer if you use full size chicken breast.
Nutrition Facts : Calories 593.4, Fat 34.7, SaturatedFat 5.7, Cholesterol 115, Sodium 882.9, Carbohydrate 22.9, Fiber 1.6, Sugar 4.2, Protein 43.9
KITTENCAL'S CHICKEN PARMESAN (LOW-FAT AND DELICIOUS!)
Use you own favorite meatless marinara sauce for this, I use my recipe#136292 --- if you are serving the chicken with pasta you may want to keep some extra sauce warm on top of the stove --- to save some time the chicken may be made up to step#9 cooled and refrigerated until ready to continue with the recipe which makes this the perfect dish to serve at a dinner party :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F (oven rack set to lowest position).
- Spray a 13 x 9-inch baking pan with non-stick cooking spray.
- Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
- In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
- Place the flour in another shallow bowl or on a plate.
- Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
- Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
- Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
- Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
- Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
- If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
- Top with about 1/4 to 1/3 cup Parmesan cheese.
- Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
- TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.
Nutrition Facts : Calories 281.4, Fat 7.3, SaturatedFat 2.6, Cholesterol 113.8, Sodium 409.1, Carbohydrate 19.2, Fiber 1.1, Sugar 1.3, Protein 32.6
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