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home : news : news April 28, 2017

3/9/2017 4:19:00 PM
Short-on-time dinner recipes

We all know what chicken is do we not?  So it’s chicken recipes, specifically preparing chicken using a cream soup as one of the ingredients. First I’ll give you a bit of information concerning the fat content of skin-on or skin-off when baking or cooking chicken.

Question: Is there a difference in the fat content if cooked with or without the skin? “According to the latest information from the U. S. Department of Agriculture the fat content is the same with or without the skin. A membrane between the chicken skin and the meat prevents the fat from entering the meat. The advantage of cooking with the skin on is the final product will be moister. Just remember, remove the skin before eating as it adds about 5 grams of fat to a 3-oz chicken breast.” H-m-m-m….interesting information. I usually remove the skin first before preparing it and I agree, the chicken is moister before cooking or baking. Have you ever prepared a turkey removing the skin before it’s baked? Nope!
On to preparing chicken.
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SKILLET HERB CHICKEN
1/4 t. each, ground sage and dried thyme leaves, crushed
4 medium size skinless, boneless chicken breasts or 8 skinless thighs
Vegetable cooking spray
1 can reduced cream of chicken soup or regular chicken soup
1/2 c. water
4 c. cooked rice (1-1/2 c. uncooked)

Combine sage and thyme; sprinkle chicken with seasoning mixture.  Spray skillet; heat over medium heat about 20 seconds (don’t let it burn). Cook  chicken 15 minutes or until chicken is done (don’t over-cook as the meat will get tough). Remove and keep warm.  In a saucepan combine soup and water; heat until warm…don’t boil). Add to chicken. Reduce heat to low; heat through.  Serve with rice on the side.  Makes 4 servings.

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CREAMY LEMON CHICKEN
4 large chicken breasts (about 1 lb.)
1 T. olive oil
1 can cream of mushroom soup

1/4 c. water
1 T. lemon juice
1/8 t. pepper
Chopped fresh parsley for garnish, optional
Hot cooked rice, optional

In a 10-in. skillet over medium heat, in hot oil; cook chicken until browned on both sides, about 10 minutes on each side; set aside.  Meanwhile, in a small bowl, combine soup, water, lemon juice and pepper. Stir into skillet. Return chicken to skillet.  Spoon soup mixture over chicken pieces; reduce heat to low. Sprinkle cheese over chicken pieces. Cover, simmer 4 – 5 minutes or until chicken is fork-tender and cheese is melted. Top with cilantro and    Makes 4 servings.

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CREAMY CHICKEN
ENCHILADAS
12-(6-inch) flour tortillas
2-1/2 c. chopped cooked chicken
1 can cream of chicken soup, undiluted
1 c. sour cream, divided
1-1/2 c. shredded cheddar cheese; divided
1/4 c. chopped cilantro or parsley, divided
1-1/2 c. salsa

Line a 9 x 13-inch baking pan with 18-inches non-stick heavy duty foil (Reynolds Wrap) or 18-inches heavy duty foil, greased or sprayed to prevents sticking. In a medium bowl, combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 c. chicken mixture down center of each tortilla; roll up. Place seam-sides down in foiled pan. Top with salsa and remaining cheese (3/4 c. ). Cover with additional foil.  Bake at 350 degrees for 15 minutes; remove foil. Continue baking until cheese is melted.  Top with cilantro and remaining 1/2 c. sour cream.  Makes 4 servings.

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This recipe does not have a cream soup in the ingredients but it is so easy and quick to prepare, besides being tasty.

CRUNCHY ONION CHICKEN
1-1/3 c. French’s Original or French Fried Onions
4 boneless, skinless chicken breasts (about 1 lb.)
1 egg beaten
1/2 t. flour

Crush onions in plastic bag with rolling pin or hands. Combine egg and flour, whisking until smooth. Turn into to a shallow dish or small pan. Dip chicken into egg  mixture. Coat with crumbs; press firmly to adhere.  Place chicken on baking sheet.  Bake at 400 degrees for 20 minutes or until no longer pink in center. Makes 4 servings.
Note:  The recipes that call for cooked rice  (Herb chicken and Lemon chicken) be brown or wild rice. Cooking time will vary so be sure to follow pkg. directions.  We prefer wild or brown rice…more nutrition. When crushing onions, if you don’t have a rolling pin you can use a jar to roll and crush them. It works well for crushing crackers as well. You can  substitute 4 boneless or bone-in pork chops cut 1/2 –inch thick, prepared and baked same as chicken.

Thought for the Day: You’re only here for a short visit. Don’t hurry, don’t worry, and stop to smell the roses along the way.



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