The chicken pockets recipe I posted a few years ago now (wow time goes fast!) has been popular and I know it has lent itself to a lot of variations - Lee told me about a Mediterranean version that she really should post (ahem ahem!)
This version was a good way to use up cooked chicken and brown rice and since its a leftovers recipe measurements aren't exactly exact!
First sautee chopped onions (I used half a large onion), garlic (I used 3 cloves), and a generous amount of spinach in a saucepan until spinach shrinks and onions are at least a little tender.
Add chicken (we had a little more than two breasts' worth)
With pan still on low heat add about 4 oz of cream cheese (the cream cheese goes farther if it can melt and coat everything)
add 1 tsp of dill and pepper to taste.
Just at the end mix in cooked brown rice (I think I used about 2/3 a cup)
Unwrap crescent rolls and form two crescent rolls into a square. Spoon chicken mixture into the middle of each square, bring corners to the top and pinch to make a pocket.
Cook @ 350 for about 15 minutes.
I only had one tube of crescent rolls, so I made four pockets and had quite a bit extra, but I plan to make chicken salad wraps with it tomorrow. It is quite delicious!!!
~Ashley
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Curry Chicken
Great curry recipe that has the right combinations of flavor and spice. Great over rice (obviously).
Ingredients
3 onions (or dried onions to taste)
¼ cup olive oil
1 tsp ground cinnamon
1 bay leaf
2 cloves crushed garlic
¼ tsp ground ginger
1 tsp paprika
3 tbsp curry powder
½ tsp white sugar
1 pinch salt
1 tbsp tomato paste
1 (3 lb) whole chicken, skin removed and cut into pieces
Water to cover
½ lemon, juiced
½ tsp cayenne pepper
Directions
1. Fry onions in olive oil until browned. Add cinnamon and bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 min till mixture becomes a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done – about 20 minutes
3. Just before serving, add the lemon juice and cayenne pepper. Simmer for 5 more minutes.
4. Optional: If you like your sauce thicker, after the 20 minute simmer remove about ½ cup of the liquid with a measuring cup and put it into a jar with 2-3 tbsp of flour. Shake till dissolved then add and stir into the pot.
Servings: 6
sef
Ingredients
3 onions (or dried onions to taste)
¼ cup olive oil
1 tsp ground cinnamon
1 bay leaf
2 cloves crushed garlic
¼ tsp ground ginger
1 tsp paprika
3 tbsp curry powder
½ tsp white sugar
1 pinch salt
1 tbsp tomato paste
1 (3 lb) whole chicken, skin removed and cut into pieces
Water to cover
½ lemon, juiced
½ tsp cayenne pepper
Directions
1. Fry onions in olive oil until browned. Add cinnamon and bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 min till mixture becomes a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done – about 20 minutes
3. Just before serving, add the lemon juice and cayenne pepper. Simmer for 5 more minutes.
4. Optional: If you like your sauce thicker, after the 20 minute simmer remove about ½ cup of the liquid with a measuring cup and put it into a jar with 2-3 tbsp of flour. Shake till dissolved then add and stir into the pot.
Servings: 6
sef
Cranberry Dijon Chicken
This is Ashley posting here - I haven't been very active on this blog over the last couple years . . . mostly because grad school budgets are hardly conducive to gourmet cooking . . . unless you consider scrambled eggs gourmet.
But now I'm back in the world of paychecks and trying to re-discover the joys of cooking (and eating) well. This weekend I felt like something different and holiday-ish so I experimented and, half to my surprise, it ended up being DELICIOUS!
Ingredients:
Marinade:
1/2 cup cranberry juice (I used the 100% juice kind that's sweetened with other fruit juices - I actually think a real unsweetened cranberrry juice would be even better.)
2 tbs dijon mustard
1 tsp nutmeg
1 tsp salt
1/2 cup fresh cranberries
Other Ingredients
4 chicken breasts
flour
nutmeg
olive oil
white wine
cranberry juice (in addition to marinade)
black pepper
candied walnuts
Combine all ingredients and marinate the chicken overnight. Save fresh cranberries from the marinade.
On a plate (or in a freezer bag) combine 1/2 cup of flour and another 2 tsp of nutmeg. Lightly coat marinated chicken breasts with flour mixture. Slowly pan fry the chicken breasts in 2 Tbs olive oil. Don't worry if there is some burning/sticking of the flour coating.
When chicken is cooked remove from pan (I don't know how long exactly this will take - it will depend on the size of the chicken breasts).
De-glaze the pan using 1/2 cup white wine and 1/4 cup cranberry juice. Add cranberries from the marinade and simmer for 5 minutes. As the cranberries cook crush them with a fork into the sauce.
Return chicken to the cranberry/wine mixture. Allow chicken to simmer as the sauce thickens. Add a mixture of flour and nutmeg 1 Tbs at a time to thicken sauce into a gravy. Remove from pan. Serve chicken breasts topped with sauce and candied walnuts.
I don't have a camera at the moment, or I'd share pictures, but it is an attractive dish with the red of the berries (and candied walnuts are always pretty).
I didn't try this because I was just cooking for myself, but a festive serving suggestion would be to serve the chicken over a bed of white rice topped with cooked spinach. I think it would taste good with the sauce and you'd have all your Christmas colours :D
But now I'm back in the world of paychecks and trying to re-discover the joys of cooking (and eating) well. This weekend I felt like something different and holiday-ish so I experimented and, half to my surprise, it ended up being DELICIOUS!
Ingredients:
Marinade:
1/2 cup cranberry juice (I used the 100% juice kind that's sweetened with other fruit juices - I actually think a real unsweetened cranberrry juice would be even better.)
2 tbs dijon mustard
1 tsp nutmeg
1 tsp salt
1/2 cup fresh cranberries
Other Ingredients
4 chicken breasts
flour
nutmeg
olive oil
white wine
cranberry juice (in addition to marinade)
black pepper
candied walnuts
Combine all ingredients and marinate the chicken overnight. Save fresh cranberries from the marinade.
On a plate (or in a freezer bag) combine 1/2 cup of flour and another 2 tsp of nutmeg. Lightly coat marinated chicken breasts with flour mixture. Slowly pan fry the chicken breasts in 2 Tbs olive oil. Don't worry if there is some burning/sticking of the flour coating.
When chicken is cooked remove from pan (I don't know how long exactly this will take - it will depend on the size of the chicken breasts).
De-glaze the pan using 1/2 cup white wine and 1/4 cup cranberry juice. Add cranberries from the marinade and simmer for 5 minutes. As the cranberries cook crush them with a fork into the sauce.
Return chicken to the cranberry/wine mixture. Allow chicken to simmer as the sauce thickens. Add a mixture of flour and nutmeg 1 Tbs at a time to thicken sauce into a gravy. Remove from pan. Serve chicken breasts topped with sauce and candied walnuts.
I don't have a camera at the moment, or I'd share pictures, but it is an attractive dish with the red of the berries (and candied walnuts are always pretty).
I didn't try this because I was just cooking for myself, but a festive serving suggestion would be to serve the chicken over a bed of white rice topped with cooked spinach. I think it would taste good with the sauce and you'd have all your Christmas colours :D
Hot & Spicy Chicken Bites
Great over a salad or rice. Very fast and good for you!
Ingredients:
2 Boneless chicken breasts - cut into bite sized pieces
1/2 cup chopped sweet red pepper
1/2 tsp hot pepper sauce
1 tsp chili powder
1 tsp garlic poweder
1/2 tsp salt
1 tblsp lime (or lemon) juice
Directions:
1. Cook chicken in skillet
2. Sprinkle with seasonings (sans lime/lemon)
3. Add peppers when half way cooked
4. Top with lime/lemon juice when done
Ingredients:
2 Boneless chicken breasts - cut into bite sized pieces
1/2 cup chopped sweet red pepper
1/2 tsp hot pepper sauce
1 tsp chili powder
1 tsp garlic poweder
1/2 tsp salt
1 tblsp lime (or lemon) juice
Directions:
1. Cook chicken in skillet
2. Sprinkle with seasonings (sans lime/lemon)
3. Add peppers when half way cooked
4. Top with lime/lemon juice when done
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