SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS
If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
- Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
- Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
- Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
- Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g
ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
- Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
- Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
- Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.
ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH
Enjoy roast chicken with new potatoes and cheesy creamed spinach for a hearty dinner the whole family will love. Serve with carrots and any veg you like
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
- Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
- Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
- Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
- Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
- Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.
Nutrition Facts : Calories 612 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
SPINACH SALAD WITH CHICKEN AND CRISPY POTATOES
Seven simple ingredients are the building blocks for this dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place chicken breasts on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and 1 teaspoon thyme. Roast until cooked through, 35 minutes. When cool enough to handle, shred chicken into pieces. In a small bowl, stir together lemon juice, shallot, garlic, 2 tablespoons oil, and remaining 1 teaspoon thyme; season dressing with salt and pepper.
- Meanwhile, in a medium pot, bring potatoes to a boil in salted water and cook until potatoes are tender when pierced with a knife, 5 to 7 minutes; drain well.
- In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the potatoes in one layer. Cook, undisturbed, until potatoes are golden brown and crisp, then flip and cook other side, 5 minutes total. Drain on paper towels. Repeat with remaining oil and remaining potatoes.
- In a large bowl, toss together chicken, potatoes, dressing, and spinach.
Nutrition Facts : Calories 280 g, Cholesterol 2 g, Fat 14 g, Fiber 4 g, Protein 17 g
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