Chicken In A Garden Recipes

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CHICKEN IN A GARDEN

Here's the perfect recipe for someone on a weight-reduction diet. Low calorie, low fat, low carb. I am listing the spices I usually use with it, but you can play around and add whatever appeals to you. Great recipe to empty out your vegetable drawer when you need to use up some vegs. The same friend that gave me the Chicken Elia recipe (#104990) gave me this one. I usually serve it over rice.

Provided by Barb Witherspoon

Categories     Chicken Breast

Time 55m

Yield 1 serving(s)

Number Of Ingredients 6



Chicken in a Garden image

Steps:

  • Place chicken breast on large square of tin foil.
  • Place onion on top of chicken.
  • Place vegetables on top of onion slice.
  • Pour on Kitchen Bouquet.
  • Sprinkle with parsley, salt, and pepper.
  • Seal tin foil around chicken and vegetables.
  • Bake at 350 degrees for 45 minutes, add about 15 minutes if the chicken is frozen.

Nutrition Facts : Calories 141.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 139.7, Carbohydrate 1.6, Fiber 0.4, Sugar 0.6, Protein 25.3

1 boneless skinless chicken breast (can be frozen, just add baking time)
1 slice onion
1 -1 1/2 cup of chopped vegetables, your choice
1/2 teaspoon Kitchen Bouquet
1 teaspoon parsley flakes or 1 teaspoon fresh parsley
salt and pepper, to taste

CHICKEN IN THE GARDEN

Enjoy this comforting casserole with rice, noodles or biscuits. It's easy to prepare and mouth- watering, too.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9



Chicken in the Garden image

Steps:

  • Place broccoli and mixed vegetables in a greased 2-qt. baking dish. Top with chicken. Combine the soup, milk, mayonnaise and curry; pour over top., Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with rice, noodles or biscuits.

Nutrition Facts : Calories 442 calories, Fat 28g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 695mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

3 cups frozen chopped broccoli, thawed and drained
1 package (10 ounces) frozen mixed vegetables, thawed and drained
3 cups cubed cooked chicken or turkey
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1/2 cup mayonnaise
1/2 teaspoon curry powder
1 cup shredded cheddar cheese
Hot cooked rice, noodles or biscuits

PERFECT ROAST CHICKEN

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11



Perfect Roast Chicken image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

GARDEN CHICKEN

This colorful, delicious casserole is not only flavor packed, but it is also a sight to behold. You can't beat this boutiful dish for family or company.

Provided by weekend cooker

Categories     Chicken Breast

Time 1h

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 15



Garden Chicken image

Steps:

  • In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
  • With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
  • In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
  • Over medium high heat, gradually add broth, stirring constantly, until thick.
  • Stir in cream and heat thoroughly.
  • In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
  • Transfer to a greased 9x13 inch casserole dish.
  • Cover and bake at 350 degrees for 30 minutes.
  • Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

4 boneless skinless chicken breast halves, cut into strips
1 teaspoon minced garlic
5 tablespoons butter
1 small yellow squash, julienned
1 small zucchini, julienned
1 red sweet bell pepper, julienned
4 tablespoons flour
1 teaspoon seasoning salt
1/2 teaspoon salt (optional)
1/2 teaspoon seasoned pepper
2 teaspoons pesto sauce mix
1 (14 ounce) can chicken broth
1 cup half-and-half cream
1 (8 ounce) package angel hair pasta, cooked al dente, drained
1/3 cup shredded parmesan cheese

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