Chicken Bundles

these babies are awesome. each one is small, but so filling! i made about sixteen, and we've been eating leftovers for lunch all week. enjoy!

2 c cooked chicken

4 green onions, chopped

2 (3 oz.) cream cheese

2 Tbsp. melted butter

1/2 tsp. salt and pepper

8 pillsbury croissants

Pepperridge Farm stuffing (herb flavoring)

Sauce:1 can cream of chicken soup1/2 can milk or water. 

Mix together chicken, onions, cream cheese, butter, salt, and pepper. Pat out croissant roll. Place about 1/2 cup of chicken mixture on roll and wrap it up, sealing all edges. Place roll in additional melted butter and then cover with stuffing. Place in baking sheet and bake at 350 degrees for 25 minutes or until golden brown. Top with sauce.


*stolen from my awesome maja *

Creamy Chicken Enchiladas with Green Cilantro Sauce

i made these for dinner tonight. they were double yummmm.

especially because travis tends to only spit mexican food into his napkin like a two year old, but he gobbled these right up. miracles happen!

Ingredients

1 large onion minced (very fine)

2 packages of cream cheese (16 ounces)

1 lb. container of sour cream

3 cups grated cheese

1 can of olives

10 flour tortillas (medium, about 8 inches)

4 cups of chicken cooked and chopped

3 T. milk

Cilantro Green Chili Sauce:

2 cans of green chilies

1 bunch of cilantro

1 lime

½ c. olive oil

The chicken can be chicken breasts of chicken off the bone whichever you prefer. Sometimes I use leftover baked chicken or you can grill, boil, or bake chicken breasts.

In a large sauce pan heat up a little bit of olive oil, or butter, to sauté the minced onion; cook for about 5 minutes or until translucent. Take off heat and add cream cheese. Add sour cream and whisk until there are no more lumps, or close to none. Add salt and pepper to taste and remove about 1/3 of the mixture and set aside (it will be poured on top later). To the large amount of the cream mixture add the olives, chopped, the cut up chicken, and 1 ½ cups of the shredded cheese.

In a 9x13 pan start to assemble the enchiladas. I use a 1 cup measuring cup to spoon the chicken mixture into each tortilla (each tortillas will need about 1 cup of the mixture). Spread it lengthwise on the tortilla and roll up, place fold side down in the pan. If on your last 2 it looks as though you’ll have less or more than 1 cup of the filling for each just try to split it evenly among the two.

Add a few tablespoons of milk to the 1/3 of the cream mixture that you set aside. Pour that mixture over the top of the enchiladas and spread evenly. Bake at 375 for about 40 minutes. The edges should all begin to bubble when it is done. When this happens, add the other 1 ½ cups of shredded cheese to the top of the enchiladas and bake another 5 minutes. Let sit for a few minutes before serving.

While the enchiladas are baking puree the chilies, cilantro, olive oil, and juice from 1 lime, in a blender or food processor until completely smooth. This will be the sauce to go over the enchiladas, just a small amount. I usually save some cilantro to sprinkle on each serving as well

grilled ginger salmon

1/2 cup olive oil
1/2 cup soy sauce
1-2 tbsp freshly grated ginger
4 cloves garlic, crushed
3 tbsp sesame seeds (optional)
2-3 lbs. salmon (chicken could be substituted)
1/2 cup chicken broth
1 tbsp Dijon mustard
1 tsp black pepper
1/2 cup chopped green onions

Combine all marinade ingredients. Place salmon in large zip-lock bag and pour in marinade. Squeeze out air and seal. Marinate refrigerated for 4-8 hours.
Remove salmon is cooked, basting frequently with reserved marinade.

cranberry chicken

4 chicken breasts
1 cup dried cranberries
2 tbsp oil
2 cups apply juice
1 onion, thin slices

Pound chicken breasts lightly. Soak cranberries in 2 cups juice to reconstute; set aside. Saute chicken until browned. Add onions, saute briefly. Add cranberries and their liquid. Salt and pepper to taste. Cook on medium about 20 minutes, until chicken is done and sauce is reduced. Season with sage or cinnamon!

kick ace chicken

4-5 boneless chicken breasts
1 jar (8oz) apricot preserves
1 bottle (8 oz) Catalina dressing
1 package (1 1/4) dry onion soup mix

Place chicken breasts in 9x13 inch oven proof pan. Combine remaining ingredients. Spoon over chicken. Bake covered at 350 degrees for about 1 hour. Remove cover the last 15 minutes to brown. Serves 4.

sweet & sour chicken

1 lb chicken, cut into 1 inch cubes
1 egg
4 tbsp salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1 inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple chunks, drained

Beat egg in a small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heaat about 2 tbsps of the oil in a wok or electric frying pan over medium high heat. When oil is hot, add meat and cook half at a time and stir fry until browned. Remove meat and set aside; discard pan drippings.
Heat remaining 2 tbsp oil. When oil is hot, add onion, green pepper and garlic, and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet-Sour sauce and cook, stirring, until sauce boils and thickens slightly.
Stir  in pineapple and chicken and cook just until heated through. Makes 4 servings.

sweet & sour sauce
3/4 cup water
1 tbsp ketchup
1/4 cup sugar
few drops tabasco
1 tbsp cornstarch
1 tbsp soy sauce
1/4 cup red wine vinegar

chicken corbin bleu

4 skinned, boneless half chicken breasts
4 slices swiss cheese
4 thin slices deli ham
1/2 tsp dried sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp pepper
3/4-1 cup cornflake crumbs
4 tsp grated Parmesean Cheese
1/4 cup butter or margarine, melted

Preheat oven to 375 degrees. Cut each chicken breat horizantally (do not cut all of the way through). Open each chicken breast and place between two layers of plastic wrap, pound lightly with a meat mallet to even out.
Combine the sage, thyme, rosemary, salt and pepper. Lay out each chicken breast and sprinkle with seasoning, then layer with ham and cheese. Roll up jelly roll style, folding up sides of chicken (toothpicks can be used to secure if necessary).
Combine coornflake crumbs and Parmesean cheese. Dip chicken in melted butter, then roll in crumbs. Repeat with each chicken roll. Bake in a 9x13 inch pan at 375 degrees for 40-45 minutes. Remove to a serving platter. Serves 6.