Rotisserie Chicken Panini

Rotisserie Chicken Panini
From: TasteofHome.com

Ingredients

• 3 tablespoons mayonnaise
• 4-1/2 teaspoons grated Parmesan cheese
• 1 teaspoon lemon juice
• 1/2 teaspoon prepared pesto
• 1/4 teaspoon grated lemon peel
• Dash pepper
• 4 slices sourdough bread
• 1/4 pound sliced rotisserie chicken
• 4 slices ready-to-serve fully cooked bacon
• 2 slices smoked part-skim mozzarella cheese
• 2 slices red onion, separated into rings
• 4 slices tomato
• 2 tablespoons butter, melted

Instructions

1. In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter.
2. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Southwest Chicken Pies

Southwest Chicken Pies
From: Cuisine at Home

per serving: 535 cal; 30g fat; 40g carbs; 3g fiber; 25g protein.

For the Filling

• 1/2 cup each: diced red onion and red bell pepper
• 1/2 cup frozen corn
• 1/2 cup canned black beans; drained and rinsed
• 1 tbs minced fresh garlic
• 1 tbs ground cumin
• 1/2 tsp ground coriander
• 1 tbs veg oil
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 2 tbs flour
• 8 oz shredded rotisserie chicken
• 1 1/2 cups shredded pepper jack cheese; divided
• 1 tbs lime juice
• salt and pepper to taste

For the Crust:

• 3/4 cup all purpose flour
• 2/3 cup cornmeal
• 1 tbs minced jalapeno
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• minced zest of 1 lime
• 1 cup milk
• 1 egg
• 1/4 cup veg oil
• salsa or pico de gallo

Instructions

1. Preheat oven to 425 with a 6-cup giant-sized muffin pan or other 1 1/4 cup oven safe baking dishes inside.
2. Sweat onion, bell pepper, corn, beans, garlic, cumin, coriander in 1 tbs oil in large saute pan over medium heat, 5 min.
3. Combine broth and sour cream.
4. Whisk 2 tbs flour into vegetable mixture to coat, then whisk in sour cream mixture and cook until slightly thickened, about 5 minutes. Stir in chicken, 1 cup cheese, and lime juice; season with salt and pepper.
5. For crust: whisk together 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 tsp salt, and zest in bowl.
6. In a separate bowl, combine milk, egg and 1/4 cup oil; stir into cornmeal mixture.
7. Scoop 1/3 cup cornmeal batter into each well of hot pan; bake 5 minutes.
8. Scoop 1/2 cup filling into center of cornbread in each well; bake 20 minutes.
9. Sprinkle remaining 1/2 cup cheese evenly over tops of pies; bake until cheese melts, 5 minutes or more.
10. Let pies stand 5 min, then run a knife around edges to release. Serve with salsa.

Chicken Pot Pie Bake

Chicken Pot Pie Bake

Cuisine at Home Magazine

Per Serving: 427 cal; 22g fat; 36g carbs; 2g fiber; 20g protein

For the Crust

• 2 cups all purpose flour
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 1/2 tsp baking powder
• 1/2 tsp each: baking soda and table salt
• 1 stick cold unsalted butter, cubed
• 1 cup buttermilk

For the Filling

• 1 cup sliced carrots
• 1 pkg petite button mushrooms halved (6 oz)
• 1 cup frozen pearl onions
• 3 tbs butter
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 cup frozen green beans
• 3 tbs all purpose flour
• 2 1/2 cups milk
• 3 cups shredded rotisserie chicken (12 oz)
• 1/4 cup chopped fresh parsley
• juice of 1/2 a lemon
• salt and pepper to taste

For the Crust: 

1. Whisk together 2 cups flour, 1 tbs thyme, 1 tbs garlic, baking powder, baking soda and 1/2 tsp salt.
2. Cut in cubed cold butter until pea-sized. Stir in buttermilk just until all flour is moistened. Transfer to an 8-inch cast-iron skillet. With dampened fingers pat the dough into the bottom and partway up the sides of the skillet. Bake crust 12-15 minutes. With a spoon, press the crust down to make a well in the center.

For the Filling:

1. Saute carrots, mushrooms, and onions in 3 tbs butter in a large saute pan over medium high heat until mushrooms release their liquid and it evaporates.
2. Add 1 tbs thyme, 1 tbs garlic, and green beans; cook 2 minutes.
3. Stir in 3 tbs flour to coat vegetables; cook 2 minutes over medium heat. Whisk in milk and cook filing until slightly thickened, 8 minutes. Stir in chicken, parsley, and lemon juice, season with salt and pepper.
4. Spoon filing into crust and bake 15-20 minutes. Let pie stand 5 minutes before serving.

Mulligatawny Chicken Pot Pie

Mulligatawny Chicken Pot Pie

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4 pot pies
Total Time: 55 minutes

Ingredients:

• 2 tbs butter
• 2 tbs curry powder
• 1 tbs garlic, minced
• 1 tbs fresh ginger, minced
• 1 tbs jalapeno, seeded, minced
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 1 cup sweet potato, peeled diced
• 1/2 cup coconut milk
• 4 tsp corn starch
• 2 cups cooked chicken shredded
• 1/2 cup frozen peas
• 1/2 lb puff pastry dough (1 sheet) thawed.

Directions:

1. Preheat oven to 400 degrees; thaw puff pastry according to package directions. Line a baking sheet with foil.
2. Saute onion, curry powder, garlic, ginger, jalapeno, and pepper flakes in 2 tbs butter in a large pot over medium heat for 3 minutes. Stir in broth and sweet potato, increase heat to medium-high, and simmer until sweet potato is tender, 6-7 minutes.
3. Whisk coconut milk and cornstarch together in a dish, then stir into pot. Bring to a boil and simmer to thicken. 
4. Off heat stir in chicken and peas. Divide mixture evenly among 4 oven proof baking dishes and arrange on the prepared baking sheet. 
5. Roll pastry on a lightly floured surface to make a 12" square. Cut dough into 4 squares and drape over the dishes, trimming any overhang. Brush tops with 1 tbs butter and bake until pastry is golden and filling is bubbly, 25 minutes.

Chicken & Spinach Enchiladas

Chicken & Spinach Enchiladas

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 8 enchiladas
Total Time: 60 minutes

Ingredients for the sauce:

• 1/4 cup olive oil
• 8 dried New Mexico chiles, stems removed, seeded, torn
• 2 cups onion, chopped
• 6 cloves garlic, smashed
• 3 cups tomatoes, chopped
• 2 cups chicken broth
• 1 tsp sugar

Ingredients for the enchiladas:

• 2 tbs olive oil
• 1 bag fresh spinach leaves (9 oz)
• 1 1/2 cups cooked chicken shredded
• 1 cup frozen corn kernels
• 2 cups monterey Jack cheese, shredded, divided
• 1/2 cup heavy cream
• 8 6-inch flour tortillas
• 1/2 cup scallions, sliced (green part only)

Directions:

1. Preheat oven to 400 degrees; coat a 3-quart baking dish with non-stick spray.
2. Saute chiles, onion, and garlic for the sauce in 1/4 cup oil in a saute pan over medium-high heat. Cook until chiles and onion soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, and salt, and bring to a boil. Reduce heat to medium and and simmer 15 minutes. Cool briefly, then puree in a blender.
3. Saute spinach for the enchiladas in 2 tbs oil in a large nonstick skillet over medium-high heat until wilted, 1 minute. Add chicken, corn, 1 cup cheese, and cream. Simmer 3-5 minutes and season with salt.
4. To assemble, pour 1/2 cup sauce in the prepared dish; fill each tortilla with 1/3 cup filling and roll. Place enchiladas in the dish, seam side down, then top with 1-2 cups of sauce, leaving edges dry. Sprinkle with remaining cheese. Bake 15-20 minutes, or until cheese is melted and tortillas begin to brown on the edges.
5. Garnish with scallions. Warm remaining sauce and serve with enchiladas.

Chicken-Vegetable Soup

Chicken-Vegetable Soup with Ranch & Dill

From: Cuisine at Home. Issuse No. 99
Makes 4 servings (8 cups)
Total Time: 25 minutes
Nutrition: 464 cal; 11g fat; 24g carb; 2g fiber; 28g protein

Ingredients:

• 3 tbs butter
• 1 cup diced onion
• 1 tbs minced garlic
• 3 tbs all-purpose flour
• 1 pkg powdered ranch dressing seasoning (1 oz)
• 5 cups chicken broth
• 1 pkg frozen asparagus stir-fry or frozen vegetable medley (14.4 oz)
• 2 cups shredded rotisserie chicken 
• 2 tbs chopped fresh dill

Directions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.
3. Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season with pepper.

Red Curry Soup

Red Curry Soup

From: Cuisine at Home, Issue No. 80
Makes: 4 servings
Nutrition: per serving - 373 calories; 25g fat; 49mg chol; 513mg sodium; 16g carbs; 2g fiber; 23g protein

Ingredients:

• 12 oz boneless, skinless chicken breast halves
• Salt and black pepper
• 1 tbs vegetable oil
• 2 cups water
• 1 can coconut milk (13.5 oz)
• 3-4 tsp purchased red curry paste
• 1 tbs fish sauce
• 1 cup thinly sliced green bell pepper
• 2 oz rice stick noodles, broken
• Additional vegetables such as peas, carrots, leeks, onion, red pepper

Instructions:

1. Season chicken with salt and pepper; cut into bite-sized pieces.
2. Heat oil in a saucepan over medium-high. Add chicken to the pan and saute until browned, 4-5 minutes, stirring occasionally.
3. Add water and coconut milk; bring to a boil. Stir in curry paste and fish sauce; simmer 2-3 minutes. 
4. Add vegetables (add longer cooking ones first, cover pan and simmer) Add noodles when vegetables are almost done. Simmer soup until noodles are softened, 3-4 minutes.

Chicken Cacciatore Soup

Chicken Cacciatore Soup

From: Cuisine at Home, Issue No. 44
Makes 7-8 cups
Total Time: 40 minutes

My family has taken to packing the leftovers, drained of broth, into pizza dough with mozzarella cheese to make the BEST Calzone ever!

Ingredients:

• 3 tbs olive oil
• 2 oz pancetta or bacon, diced
• 1 lb boneless, skinless chicken breasts, seasoned, sliced
• 1 cup yellow onion
• 8 oz button mushrooms, quartered
• 2 tbs chopped fresh basil
• 2 tsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup dry red wine 
• 1 tbs balsamic vinegar
• 3 cups chicken broth
• 1 can (14.5 oz) whole tomatoes, chopped
• 1/2 cup roasted red peppers, drained, diced
• 1/2 cup kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil

Instructions:

1. Saute pacnetta in oil in a stock-pot over medium heat until crisp. Add chicken and saute 8-10 minutes to brown and cook through. Transfer to a plate.
2. Saute onion and mushrooms for 5 minutes, or until onion becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
3. Deglaze with wine and vinegar. Cook until liquid has evaporated.
4. Stir in broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes. Add reserved chicken and simmer 5 minutes to heat through.
5. Combine olives and basil for the garnish while soup simmers.
6. Serve over polenta if desired and top with olive-basil garnish.