Buffalo-Style Chicken Fingers

Love wings but not the mess of preparing and cooking them? Substitute this neat-to-eat chicken breast version, which can be made ahead, frozen, and reheated.

Ingredients:

•  1   cup crushed corn flakes
•  1   tablespoon finely snipped parsley
•  1/4  teaspoon salt
•  1   pound skinless, boneless chicken breasts
•  1/3  cup bottled blue cheese salad dressing
•  2   teaspoons water
•  1 - 2   teaspoons bottled hot pepper sauce
•  Celery sticks
•  Bottled blue cheese salad dressing

   

  Directions:

   

  1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

  2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.

   

  Make Ahead Tip Make Ahead Tip Place frozen strips in a freezer container. Cover and freeze up to 1 month.

   

  Source: bhg.com

Chicken Pad Thai

Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavor and texture.

Ingredients:

1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) ketchup
1/4 cup (50 mL) fish sauce
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tsp (5 mL) hot pepper sauce
4 tsp (18 mL) vegetable oil
2 eggs, lightly beaten
1 lb (454 gr) boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves of garlic, minced
1 tbsp (15 mL) minced ginger root
2 cups (500 mL) bean sprouts
2 green onions, sliced
1/4 cup (50 mL) chopped unsalted peanuts

Directions:

In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

Servings: 4

Source:  cbc.ca/bestrecipes

Cashew Chicken Stir-Fry

Soy sauce, oyster sauce, and chili paste make a flavorful sauce for this chicken and vegetable meal. Poblano chile peppers give the dish a little heat.

Ingredients:

• 12   ounces skinless, boneless chicken breast halves
• 1   tablespoon soy sauce
•  Dash ground white pepper
• 3   tablespoons water
• 2   tablespoons organic granulated sugar or sugar
• 2   tablespoons soy sauce
• 2   tablespoons oyster sauce
• 2  2  teaspoons red chili paste
• 2   tablespoons canola oil or cooking oil
• 1   small red onion, halved lengthwise and thinly sliced
• 6   green onions, bias-sliced into 2-inch pieces
• 4   cloves garlic, minced
• 1  8  ounce can sliced water chestnuts, drained
• 1 - 2   large dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
• 1   cup lightly salted roasted cashews
• 2   cups hot cooked jasmine, basmati or white rice

   

  Directions:

   

  1.Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.

   

  For sauce:

  
  

  1. In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.

  2. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.

  3. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.

   

  Source: bhg

Weight Watchers Mexican Chicken Breasts

Ingredients:

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup light sour cream

Directions:

1. Place chicken breasts and taco seasoning in a sealable plastic bag, shake to coat well.
2. Spray casserole dish with Pam.
3. Place breasts in casserole.
4. Bake 30 minutes at 375 degrees.
5. Top with salsa about 5 minutes before breasts are done.
6. Top with sour cream before serving.

1 Breast is 4 Points