1) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
2) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
3) Cut slits into the chicken breasts about 1cm apart - about 75% of the way down is what you should aim for.
4) Stuff all of the spinach and ricotta mixture into the slits.
5) Season the chicken with salt and pepper.
6) Grate the cheddar and sprinkle it generously on top.
7) Shake a good bit of ground paprika over the chicken to add some colour and flavour.
8) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.
9) Enjoy it! :)
1) Heat oil in a large skillet.
2) Add chicken pieces and cook until lightly browned.
3) Remove chicken.
4) Add remaining ingredients, heating over medium. Heat until well mixed and dissolved.
5) Add chicken and bring to a hard boil.
6) Reduce heat and simmer for 20 minutes. Meanwhile, boil 1 cup of white, long-grain rice and place it in equal parts over plates.
7) Serve the chicken over hot rice and ENJOY.
Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
1) Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2) Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3) Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4) Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!
1) Place chicken and Cajun seasoning (2 teasoons) in a bowl and toss to coat.
2) In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.
3) Reduce heat, add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4) Pour over hot linguine and toss with Parmesan cheese.
Note: If you can't find Cajun Seasoning Mix, you can make it by yourself. You will need 2 teaspoons salt, 2 teaspoons garlic powder, 2.5 teaspoons paprika, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1.25 teaspoons dried oregano, 1.25 teaspoons dried thyme, 0.5 teaspoons red pepper flakes (optional).
1) Place all the ingredients in a saucepan over a high heat.
2) Bring to the boil, then reduce to a simmer for about 20 minutes.
3) Remove any scum that rises to the surface.
4) Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
5) Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
1) Preheat oven to 350°F.
2) Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3) In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
4) In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
5) Dip chicken in butter mixture; then in crumb mixture.
6) Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
7) Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).
Notes: Garlic lovers could use more minced garlic cloves or garlic powder.
Using mozzarella cheese at the end is only optional, you can as well use any amount shredded cheddar cheese.
1) Mix chicken, salsa, cumin, oregano, cheese and chopped onions.
2) Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3) Fold opposite sides over filling.
4) Roll up from bottom and place seam-side down on a baking sheet.
5) Brush with melted margarine.
6) Bake at 400°F for 25 minutes or until golden.
7) Garnish with additional cheese and green onion and serve salsa on the side.
1) In a small bowl, combine the spices.
2) Remove any giblets from chicken and clean chicken.
3) Rub spice mixture onto the chicken.
4) Place in resealable plastic bag and refrigerate overnight.
5) When ready to cook, put chopped onion in bottom of crock pot.
6) Add chicken. No liquid is needed, the chicken will make its own juices.
1) Preheat oven to 400°F.
2) Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3) Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4) Combine broth and half and half.
5) Gradually stir into vegetable mixture.
6) Cook over medium heat stirring constantly until thickened and bubbly.
7) Stir in salt and pepper; add chicken and stir well.
8) Pour into shallow 2 quart casserole dish and top with pie shells.
9) Cut slits to allow steam to escape.
10) Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
1) Dice the chicken breasts, chop the onion and chilies.
2) In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
3) Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
4) Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
5) Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
6) Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
7) Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
1) Combine the seasonings and coat chicken breasts.
2) In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
3) Pour the cream into the skillet and lower the heat. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
4) When butter is melted place chicken breasts on four plates and top with the sauce.
1) Cut the chicken into pieces. Save the broth for later on.
2) Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
3) Cook on low for 4-6 hours.
4) Melt 2 tablespoons butter in a sauce pan and saute
chopped onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
5) Add this mixture to crock pot and cook on low for an additional hour.