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Chicken Recipes
chicken can get boring, but with just a can of soup and some other basic ingredients you can jazz it up.....if you like these recipes, I'll post more.
Sauce up your chicken....
easy- stock up on Campbell's soups
Santa Fe Chicken Prep/Cook Time: 30 minutes
you'll need: 4 boneless, skinless CHICKEN BREASTS
2 Tbsp. all-purpose FLOUR
1 Tbsp. CHILI POWDER
2 Tbsp. veg. OIL
1 can Campbell's Condensed FIESTA TOMATO SOUP- (10oz)
(remember-add soup right from can-don't dilute)
1 LARGE red or green PEPPER - cut in strips
1 Cup CORN NIBLETS
1/4 Cup shredded CHEDDAR or MONTEREY JACK CHEESE
4 cups - COOKED RICE
First - Mix the FLOUR with the CHILI POWDER.
Coat CHICKEN with FLOUR MIXTURE.
Next - Heat the OIL in a large skillet over MEDIUM heat
ADD the COATED CHICKEN and cook until browned on both
sides. Set the Chicken aside. DRAIN fat from skillet.
Then - Into the skillet pour the Fiesta SOUP, PEPPER SLICES and
CORN. Heat to a BOIL.
Now- REDUCE Heat to LOW.
ADD cooked CHICKEN and cover.
SIMMER about 5 minutes more.
Sprinkle the CHEESE over the CHICKEN.
Serve with rice.
Cal=2148g Protein=156g Carbs=284g Fat= 36
Skillet Orange Chicken & Rice
prep/cook time: 30 minutes
you'll need: 4 boneless, skinless CHICKEN BREAST halves
1 tbsp veg. oil
1 can (10 oz) Cambell's CONDENSED CHICKEN BROTH
(from can - don't dilute)
3/4 cup ORANGE JUICE
1 medium ONION, chopped
1 cup uncooked regular LONG GRAIN RICE
1 1/2 cups fresh or frozen GREEN BEANS
1 tsp. of grated orange peel (optional)
1 tbs dried parsley flakes(optional)
First - Heat oil at MED-HIGH in large skillet. Add CHICKEN and cook until browned on both sides. Remove chicken and set aside.
Next - Into the skillet : pour ORANGE JUICE, CHICKEN BROTH and
ONION. Heat to a boil.
Then - Stir in RICE, BEANS and ORANGE PEEL. Reduce heat to LOW.
Now - ADD the COOKED CHICKEN BREASTS into the skillet and cover.
SIMMER for about 10 min. until rice has absorbed most of the l
liquid and add PARSLEY.
Now Serve.
Cal= 1564g Protein=144 g Carbs=184g Fat=24g
Sauce up your chicken....
easy- stock up on Campbell's soups
Santa Fe Chicken Prep/Cook Time: 30 minutes
you'll need: 4 boneless, skinless CHICKEN BREASTS
2 Tbsp. all-purpose FLOUR
1 Tbsp. CHILI POWDER
2 Tbsp. veg. OIL
1 can Campbell's Condensed FIESTA TOMATO SOUP- (10oz)
(remember-add soup right from can-don't dilute)
1 LARGE red or green PEPPER - cut in strips
1 Cup CORN NIBLETS
1/4 Cup shredded CHEDDAR or MONTEREY JACK CHEESE
4 cups - COOKED RICE
First - Mix the FLOUR with the CHILI POWDER.
Coat CHICKEN with FLOUR MIXTURE.
Next - Heat the OIL in a large skillet over MEDIUM heat
ADD the COATED CHICKEN and cook until browned on both
sides. Set the Chicken aside. DRAIN fat from skillet.
Then - Into the skillet pour the Fiesta SOUP, PEPPER SLICES and
CORN. Heat to a BOIL.
Now- REDUCE Heat to LOW.
ADD cooked CHICKEN and cover.
SIMMER about 5 minutes more.
Sprinkle the CHEESE over the CHICKEN.
Serve with rice.
Cal=2148g Protein=156g Carbs=284g Fat= 36
Skillet Orange Chicken & Rice
prep/cook time: 30 minutes
you'll need: 4 boneless, skinless CHICKEN BREAST halves
1 tbsp veg. oil
1 can (10 oz) Cambell's CONDENSED CHICKEN BROTH
(from can - don't dilute)
3/4 cup ORANGE JUICE
1 medium ONION, chopped
1 cup uncooked regular LONG GRAIN RICE
1 1/2 cups fresh or frozen GREEN BEANS
1 tsp. of grated orange peel (optional)
1 tbs dried parsley flakes(optional)
First - Heat oil at MED-HIGH in large skillet. Add CHICKEN and cook until browned on both sides. Remove chicken and set aside.
Next - Into the skillet : pour ORANGE JUICE, CHICKEN BROTH and
ONION. Heat to a boil.
Then - Stir in RICE, BEANS and ORANGE PEEL. Reduce heat to LOW.
Now - ADD the COOKED CHICKEN BREASTS into the skillet and cover.
SIMMER for about 10 min. until rice has absorbed most of the l
liquid and add PARSLEY.
Now Serve.
Cal= 1564g Protein=144 g Carbs=184g Fat=24g