TUSCAN-STYLE CHICKEN
I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette. -Mary Watkins, Little Elm, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives., Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.
Nutrition Facts :
CHEESY CHICKEN & BROCCOLI HAND PIES
Steps:
- Preheat oven to 400°F.
- Line 2 sheet trays with parchment paper. In a large bowl, add chicken, broccoli, green onion, VELVEETA, hot sauce, honey, and pepper and toss until combined.
- On a lightly floured work surface, roll out 1 pie crust until it's about 1/2" thick. Using a 4"-biscuit cutter, cut out 10 rounds from each crust, re-rolling the scraps if necessary. Spoon a heaping tablespoon of the filling onto one side of each circle, then fold it in half to create a semi-circle.
- Press down around the edges of the pies with your finger, then press down with a fork along the edges to seal. Repeat with the remaining pie crust and filling. Lightly brush with egg wash and place on sheet trays, leaving about 1" in between each.
- Using a paring knife, slice 3 vents in the top of each hand pie. Sprinkle with everything bagel seasoning and bake for 15 to 20 min. until puffed and golden. Remove from oven, let cool for 3 to 5 min. and serve warm or at room temperature.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE
Frozen broccoli provides a simple addition to this impossibly easy chicken pie - a cheesy flavorful dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 500 mg
TUSCAN ITALIAN CHICKEN WITH PENNE & BROCCOLI
Take your palate to Italy with a Tuscan Italian Chicken with Penne & Broccoli dish. This Tuscan Italian Chicken with Penne & Broccoli takes 25 minutes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook 7 min. on each side or until done (165ºF). Top with shredded cheese. Remove from heat, cover to keep warm.
- Drain pasta mixture; set aside. Add dressing and broth to saucepan; cook 1 min., stirring occasionally. Return pasta mixture to saucepan with Parmesan and crushed pepper; mix lightly. Serve with chicken.
Nutrition Facts : Calories 470, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 40 g
TUSCAN CHICKEN AND BROCCOLI HAND PIES
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 °. Soften pie crust according to package directions. Cook broccoli as directed on the bag. In a medium bowl, add the cream cheese, sundried tomatoes, chicken, and cooked broccoli. Mix well. Cut each pie crust into 4 equal wedges. Spoon about 1/2 cup of the chicken mixture onto one of the wedges of pie dough and top with another wedge on top. Press the edges together and crimp the edges up. Cut a couple 1-inch slices in the top to help vent the steam. Repeat with the remaining pie dough making 8 pies total. Place the hand pies on a baking sheet and bake for 15-20 minutes or until they are golden brown.
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- Preheat your oven to 425ºF and line a baking sheet with parchment paper. Set it aside while you prepare the hand pies.
- In a small bowl, combine all of your seasonings except the red pepper flakes and kosher salt. Stir it together to make a blend, and add that to your chicken. Stir well to make sure all the chicken is seasoned. Set that aside too.
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