What do I do with this chicken today?

[Darcy Baldwin]

Okay - instead of just a regular what's for dinner thread, I am doing it a little different.

I was trying to figure out what to have for dinner tomorrow night to get a head start (yeah, sometimes I need them), and I am making this

Goat Cheese/Mushroom stuffed Chicken
Ingredients

• 6 boneless, skinless chicken breasts
• 1 pound crimini mushrooms
• 2 tablespoons butter
• Kosher salt and freshly cracked black pepper
• 6 ounces softened goat cheese
• 3 tablespoons olive oil
• 1 recipe Mushroom Wine Sauce, recipe follows
• 1 recipe Sauteed Fingerling Potatoes, recipe follows
• 1/4 cup freshly chopped parsley leaves, for garnish

Directions

Special equipment: A food processor, kitchen twine
Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
Mushroom Wine Sauce:

• 1 1/2 cups dried shiitake mushrooms
• 2 cups boiling water
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1 tablespoon butter, cold
• Kosher salt and freshly cracked black pepper

Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
Sauteed Fingerling Potatoes:

• 1 1/2 pounds fingerling potatoes
• 4 tablespoons unsalted butter
• Kosher salt and freshly cracked black pepper

Special equipment: A mandoline
Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.



Give us YOUR idea of a great chicken meal for the weekend.

[mummytothree]

I haven't cooked in a while but one of the last chicken dishes I made was this and we all loved it!!!

Asian Spiced Chicken and Beans (7 Points)
1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.
1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes.
3 large carrots, diagonally sliced
2 to 3 teaspoons minced garlic, to taste
2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste
1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth
2 Tablespoons cornstarch
1/2 Teaspoon crushed red pepper
2 to 3 Tablespoons reduced sodium soy sauce
4 Cups cooked rice
Sliced green onions and tops, for garnish
Chopped peanuts for garnish

If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.

Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.

It's a Weight Watches meal that's why it has a points value!!

[jessica31876]

the best chicken I have ever had my husband takes some oak logs and puts them in a fire pit with a grill over it and cooks the chicken over the logs...basically just smoked chicken but gosh it is soooo yummy!! He can do amazing things with chicken LOL

[emmasmommy]

Boy, you guys are some cooking mofo's! I don't know if I could get that into detail!

Here's one that's a big hit in our house
6 boneless chicken breast halves
2 tbsp. oil
4 tbsp. flour
2 tbsp. butter
1 tsp. salt
Pinch pepper
3 tbsp. brandy or sherry
2 tsp. lemon juice
1 1/2 c. water
2 chicken bouillon cubes
1 (8 oz.) tub sour cream
1 can artichoke hearts

Dredge chicken breasts in flour and brown in oil in skillet. Into 9x13 casserole pan, arrange chicken and artichoke hearts.

In small saucepan, melt butter, 2 tbsp. flour, salt, pepper and stir. Add brandy, lemon juice, water and bouillon cubes. Stir until thick, then add sour cream.

[Mandy]

I love that Italian Cream Cheese Chicken recipe that is so popular but usually I will just boil a chicken in stock, then put in some Bisquick for thickness and make dumplings out of the rest, and add some of those huge fat egg noodles.
SOOOOOO yummy.

[mummytothree]

For Mandy (I think your doing WW right!?!?)

Chicken and Dumplings
7 points per serving/makes 6 servings

Ingredients:
2 tsp canola oil
1 (3.5 pound) chicken, cut into 8ths, sin removed
1/2 tsp salt
1 onion, chopped
2 small carrots, cjopped
2 small celery stalks, chopped
3 cups low sodium chicken broth
1 c frozen peas, thawed
1 2/3 cup reduced fat all purpoose baking mix
2/3 cup fat free milk
1 tbsp chopped parsley

Directions:
Heat oil in a non stick Dutch oven, then add the chicken. Sprinkle with the salt and saute till borowned, about 6 minutes.
Add onions, carrots and celery.
Saute until veggies begin to soften and brown slightly, about 6 minutes.
Add the broth; bring to a bil.
Reduce heat and simmer, covered, until the chicken is cooked through, about 35 minutes.
Stir in the peas.

Meanwhile, to prepare the dumplins, combine the baking mix. milk and parsely in a bowl until a soft dough forms.

Drop the dough, by rounded tablespoonfuls onto the simmering stew. Simmer uncovered 10 minutes.
Cover and cook until the dumplings have doubled in size and cooked through, about 10 minutes longer.

Per serving: (1 1/3 piece of chicken and 1 1/2 dumpling): 353 calories. 10 g total fat, 2g saturated fat. 74mg cholesterol. 701mg soduim. 30g total carbs. 3g dietary fiber. 32g protein. 102mg calcium.

[lizzyfizzy]

oh my gosh!! adopt me.

[Susan Bartolini]

Ok...I recently just bought a Cuisinart Electric Pressure Cooker and the thing ROCKS!!! I cooked the Chicken & Dumplings recipe in the cookbook in less than 40 minutes. No lie! It was AMAZING.



I highly recommend it if you wanna get dinners on the table FAST!

Susan

[jannylynn]

Bruschetta Chicken Bake

1 can (14 1/2 oz) diced tomatoes, undrained
1 pkg (6 oz) stuffing mix for chicken
1/2 cup water
2 gloves garlic, minced
1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 t dried basil leaves
1 cup shredded mozzarella cheese


Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic; stir until stuffing mix is moistened. Set aside.

Place chicken in 9x13 baking dish; sprinkle with basil and cheese. Top with the stuffing mixture.

Bake 30 minutes or until chicken is cooked through.
(from Kraft)

A lot of my chicken faves are here!

[aggiefamily]

Chicken Brushetta here also! But I use fresh basil and it makes a huge difference in taste. Oh- and I use stewed tomatoes and sliced mozzarella. And I don't cut up the chicken.

[jannylynn]

my freezer group never cuts it either. Too time consuming. LOL

Fresh basil is a great idea! I should have some of that in a couple months.

[Gloria]

There's a wonderful White Chicken Chili on Rachel Ray's Recipe contast....one of the finalists lives in the small town next to mine...I an't wait to make it....check it out, with other recipes as well.

http://www.usatoday.com/life/rachaelay-contest.htm

[MamaK]

Chicken Asparagus Pesto
-it is quick and easy and you can customize the flavor combo to your liking, even substituting shrimp for the chicken!

cut up the chicken and cook until no longer pink, in a skillet with some olive oil and seasoning of choice (i like garlic and pepper). remove chicken from pan to a plate.

now dump 2 pkgs (or 1 lg pkg) of frozen ravioli, your favorite flavor, into the skillet. Add 1 cup of chicken broth, cover and simmer for about 6 minutes.

Prepare the asparagus by snapping off the ends and then in half again so you've got short pieces. Add the asparagus to the pasta in the skillet. Add the cooked chicken to the skillet as well.

Stir in pesto to taste and stir until heated through. Serve with parmesan cheese.

[rachelv]

Chicken, avocado, pepperjack & green chilis on sourdough

I marinate chicken breasts in Italian dressing. BBQ them. Slice them in strips.
Next, I toast the sourdough bread a little, then butter one side and place butter side up under a broiler to toast even more.
Then I layer the bread, chicken, pepperjack cheese, avocado & diced green chilis. It's really good!

*I have to add mayo to my dh's sandwich.