Ingredients
- Servings: 8
- 2 1/2 lbs broiler-fryer chickens
- 1 tablespoon salt
- 1/8 teaspoon pepper
- 1 (10 ounce) can condensed cream of chicken soup
- 2 teaspoons dried parsley flakes
- 1 cup onion (onions to be whole onions, drained, (16 ozs))
- 3 cups rice, hot cooked
Recipe
- 1 cut chicken into pieces; cut each breast half into halves.
- 2 arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches.
- 3 sprinkle with salt and pepper.
- 4 cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes.
- 5 remove chicken from dish; reserve juices.
- 6 stir soup and parsley flakes into chicken juices.
- 7 arrange chicken in dish, coating with soup mixture.
- 8 add onions.
- 9 cover loosely and microwave unti hot, 7 to 9 minutes.
- 10 serve with rice.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- 2 cups shredded cooked chicken
- 1 (10 ounce) package frozen chopped spinach
- 1 (10 ounce) package shredded cheese
- 1 (8 ounce) can rotel
- 2 (8 ounce) cans enchilada sauce
- 20 corn tortillas
Recipe
- 1 preheat oven to 350 degrees.
- 2 in a small skillet, saute tortillas lightly in oil. this prevents cracking while baking.
- 3 let cool slightly on paper-towel covered plate to drain some oil.
- 4 in microwave, steam spinach. drain well. squeeze all the water out.
- 5 in a mixing bowl, mix chicken, spinach, rotel, half the cheese (or less, depending on your taste), and enough of the enchilada sauce to stick together but not run, 1/2 to 1 can.
- 6 in a casserole or baking dish pour a little enchilada sauce on the bottom to prevent sticking.
- 7 take about 2 tbsp of filling and roll it up in a tortilla. place in baking dish with fold down.
- 8 continue rolling enchiladas until you run out of filling or tortillas or space in the dish. make sure the enchiladas are touching each other.
- 9 pour the rest of the enchilada sauce over the top, and sprinkle cheese on top of that.
- 10 bake in 350 degree oven for thirty minutes, or until bubbly.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 2 skinless chicken breasts
- 1/3 cup lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1/3 cup fresh mint, chopped
- 1 medium onion, chopped
- 1 (425 g) can crushed tomatoes
- 1 kg english spinach
- 2 turkish bread (44cm)
- 200 g reduced fat feta cheese
Recipe
- 1 combine chicken with lemon juice, oil, garlic and half the mint in a bowl.
- 2 marinate chicken for at least 3 hours.
- 3 remove chicken from the marinade and keep the marinade.
- 4 cook chicken in a non-stick pan until browned on both sides.
- 5 do not overcook, it can still be a bit pink in the middle.
- 6 remove the breasts and cut into 1cm slices.
- 7 heat reserved marinade in same pan.
- 8 add the onion and cook until soft.
- 9 add undrained tomatoes and simmer uncovered for 10 minutes until thickened and saucy.
- 10 boil, steam or microwave the spinach until wilted and squeeze out excess liquid.
- 11 top the turkish breads evenly with tomato sauce mixture, spinach, chicken, crumbled feta and remaining mint.
- 12 bake in hot oven about 20 minutes until lightly browned and hot.
- 13 cut each bread into 3 pieces to serve 6 or into small squares or slices to make fingerfood.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- 2 cups shredded cooked chicken
- 1 (10 ounce) package frozen chopped spinach
- 1 (10 ounce) package shredded cheese
- 1 (8 ounce) can rotel
- 2 (8 ounce) cans enchilada sauce
- 20 corn tortillas
Recipe
- 1 preheat oven to 350 degrees.
- 2 in a small skillet, saute tortillas lightly in oil. this prevents cracking while baking.
- 3 let cool slightly on paper-towel covered plate to drain some oil.
- 4 in microwave, steam spinach. drain well. squeeze all the water out.
- 5 in a mixing bowl, mix chicken, spinach, rotel, half the cheese (or less, depending on your taste), and enough of the enchilada sauce to stick together but not run, 1/2 to 1 can.
- 6 in a casserole or baking dish pour a little enchilada sauce on the bottom to prevent sticking.
- 7 take about 2 tbsp of filling and roll it up in a tortilla. place in baking dish with fold down.
- 8 continue rolling enchiladas until you run out of filling or tortillas or space in the dish. make sure the enchiladas are touching each other.
- 9 pour the rest of the enchilada sauce over the top, and sprinkle cheese on top of that.
- 10 bake in 350 degree oven for thirty minutes, or until bubbly.
