Because of its versatility and affordability, I prepare chicken for dinner at least three times per week. Fortunately, my family enjoys eating “bird” and rarely complains about seeing it appear on their plates so frequently. I attribute this lack of whining in part to my vast chicken recipe collection.
The following chicken dishes are among my family’s favorites. Not only are they delicious and simple to prepare, but they taste even better the next day. If you are looking to save time in the kitchen, consider doubling the recipe so you have enough leftovers for later in the week.
PEACH CHICKEN
Ingredients:
1 tablespoon canola oil
4 skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup chicken broth
3 to 4 cups sliced peaches, fresh or frozen
2 tablespoons sliced almonds
Directions:
Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side.
Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
Top chicken with sauce and sprinkle with the toasted almonds before serving.
CHICKEN AND PASTA CASSEROLE
Ingredients:
1 (12 oz.) package spaghetti noodles, cooked al dente
2 to 3 chicken breasts, cooked and shredded
1 small onion, chopped
1 bell pepper, finely diced
2 stalks celery, finely diced
2 tablespoons butter
2 teaspoons garlic salt
1 teaspoon black pepper
1 can cream of chicken soup
1 can cream of celery soup
2 cups milk
1 cup chicken broth
1 pound Velveeta Cheese, cut into chunks
3 cups shredded cheddar cheese
1/4 cup Italian bread crumbs
Directions:
Preheat oven to 350 degrees.
In a large soup pan, melt butter. Add onion, bell pepper, celery. Season with garlic salt and pepper and cook on medium low heat until vegetables are soft. Add soups, milk, chicken, broth and Velveeta. Warm, stirring constantly until cheese melts. Then, add spaghetti.
Pour mixture into a large greased 9 by 13-inch baking dish. Sprinkle cheese and bread crumbs on top. Bake covered with foil for 40 to 45 minutes. Uncover and bake for another 10 or 15 minutes until the cheese is melted.
Remove from oven and let cool a few minutes before serving.
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