Easy Bistro Chicken

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) chicken breast halves, skinned
  • 4 chicken thighs (about 1 pound), skinned
  • 4 chicken drumsticks (about1 pound), skinned
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tablespoon sugar
  • Dash of ground red pepper
  • 2 bay leaves 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 8 cups hot cooked macaroni or cavatappi Parsley sprigs (optional)

Chicken Puttanesca with Angel Hair Pasta

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
  • 1/4 cup pitted and coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup (1 ounce) preshredded Parmesan cheese
  • Chopped fresh basil or basil sprigs (optional)

Chicken Sautéed With Apples

Ingredients

  • 4 boneless, skinless chicken-breast halves
  • 1 tablespoon olive oil
  • 1 firm apple, such as Braeburn, cored, halved, and cut into ½-inch slices
  • 1 cup apple juice
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • ½ teaspoon dried thyme leaves
  • Kosher salt and black pepper
  • 2 tablespoons Dijon mustard

Orange and Tarragon Chicken Traybake

Ingredients

  • 180g pack of full-fat cream cheese
  • 2 tbsp chopped fresh tarragon
  • Zest of ½ orange
  • 4 free-range chicken breasts
  • 4 slices of parma ham
  • 300g baby carrots
  • 200g baby leeks
  • Juice of 1 orange
  • 1 tbsp sherry vinegar
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • A little olive oil
  • New potatoes, to serve (optional)

Chicken Kiev

Ingredients

  • 1/2 cup Mixed herbs
  • 1 cup breadcrumbs
  • 3 pinches salt
  • 1/2 teaspoon parsley
  • 1 cup flour
  • 2 cup Refined oil
  • 4 chicken breasts
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 2 egg
  • 1 cup Water
  • 1 teaspoon paprika
For Filling
  • 1/2 cup butter
  • 2 cloves minced garlic
  • 1 teaspoon garlic powder
  • 2 pinches powdered black pepper

Cherry-Topped Chicken

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1/2 cup cherry preserves
  • 1/4 teaspoon ground allspice

Directions

  1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
  2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.

Super Chicken Casserole

Ingredients

  • 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 can Campbell’s® Condensed Cream of Broccoli Soup
  • 1 cup milk
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 4 ounces (about 1 cup) cooked elbow macaroni, drained
  • 2 cups cubed boneless, skinless chicken breasts, cooked or turkey
  • 1 package (10 ounces) frozen peas and carrots, cooked and drained

Directions

  1. Heat the oven to 400°F. Stir the stuffing, Parmesan cheese and butter in a medium bowl.
  2. Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish. Stir in the pasta, chicken and peas and carrots.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the stuffing mixture.
  4. Bake for 5 minutes or until the stuffing mixture is golden brown.