Baked Chicken With Herbs

• 2 tbsp lemon juice
• 1 tsp vegetable oil
• 1/2 tsp minced garlic
• 1/2 tsp dried parsley
• 1/2 tsp salt
• pinch of pepper
• 2 skinless chicken breasts

1. In a baking dish, combine lemon juice, oil, garlic, parsley, salt and pepper.
2. Place chicken on top of herb mixture.
3. Bake, covered, at 375°F for 20 minutes.
4. Turn chicken and bake for another 30 minutes, uncovered, basting it twice.

Serves 2.

___________

Southwestern Chicken

• 3 skinless bone-in chicken breasts
• 1/2 cup hot salsa
• 1/4 cup white wine
• 1-1/2 tbsp olive oil

1. Place chicken in oven proof pan.
2. Stir together the salsa, wine and olive oil.
3. Pour the salsa mixture over the chicken.
4. Bake, uncovered, at 375°F, until chicken feels firm to the touch, about 45 minutes. Baste every 15 minutes to keep the chicken moist.

Serves 6.

Occasionally the chef goes out, and I have to make my own supper. Oh, the suffering! Usually I end up having a tossed salad with a can of tuna, or whatever is left over from the night before. Sometime though, I want a bit more, but don’t want to make a big mess. Cooking in foil pouches is a great solution!

Here’s a recipe that I’ve tried a few times, with excellent results. You can use fish or cooked ham instead of chicken, and whatever vegetables and liquid you prefer. For more than one person this works well too — each person can make a pouch with their own favourites, so everyone’s happy!

Even children enjoy this, when they get to create their own meal. Adults will have to open the pouches though, to prevent steam burns.

Chicken And Vegetable Pouches

1. For each serving, make a pouch, using heavy duty foil, or a double thickness of regular foil.
2. Into the pouch, add:
   1/3 cup instant rice,
   4 oz chicken breast,
   1/2 cup sliced vegetables (e.g. carrots, zucchini and mushrooms), and
   1/3 cup chicken broth.
3. Sprinkle with a pinch each of basil and oregano, or a dash of Italian dressing.
4. Double fold the pouch, to seal the contents.
5. Place all the pouches on a baking sheet, and bake at 450°F for 15 minutes.

Open the pouches carefully, because the ingredients will be steaming hot!

_________________________________________

You can find more information on the gluten free section of my Excel tips website.

Instead of chicken breasts, you could use thighs if you prefer dark meat. If you don’t have white wine, apple juice would be a good substitute.

The recipe is from The 250 Best 4-Ingredient Recipes by Margaret Howard, which is packed with quick and easy meal ideas.

Cranberry Chicken Breasts With Mushrooms

• 4 skinless, boneless chicken breasts
• Salt and freshly ground black pepper
• 1-1/2 cups sliced mushrooms
• 1/2 cup dry white wine
• 1/4 cup dried cranberries

1. Rinse chicken and wipe with paper towel.
2. Sprinkle chicken lightly with salt and pepper.
3. Spray a large nonstick skillet lightly sprayed with cooking spray.
4. Sauté chicken on medium-high for 5 minutes on each side or until browned.
5. Remove chicken and set aside.
6. Add mushrooms to skillet. Cook for 5 minutes or until mushrooms are browned.
7. Return chicken to skillet, and add wine and cranberries.
8. Cover and cook on medium-high heat for 10 minutes or until meat is no longer pink inside.
9. Serve with pan juices. If pan juices are too thin, stir a small amount of cornstarch into cold water, then stir into the hot liquid. Cook and stir until mixture thickens.

Serves 4.
_________________________________________

You can find more information on the gluten free cooking section of my Excel tips and tutorials website.

This recipe is adapted from the April 24, 1984 issue of Woman’s Day magazine.

Chili-Chicken Casserole

• 4 oz tortilla chips, slightly crushed
• 1 lb boneless chicken breast, cut in 1″ cubes
• 1 small onion, diced
• 1 clove garlic, minced
• 2 tbsp oil
• 1 can (15 oz) tomato sauce
• 1 can (17 oz) whole kernel corn, drained and rinsed
• 1 can (15-1/2 oz) red kidney beans, drained and rinsed
• 1/2 cup each sliced ripe and green olives
• 3 tbsp chili powder, or to taste
• 1/4 crushed red pepper, or to taste
• 1 tsp black pepper, or to taste
• 1 tbsp each basil and chopped parsley
• 1 cup each shredded Monterey Jack and Cheddar cheese

1. Line bottom of 13×9×2-inch baking dish with chips; set aside.
2. In large skillet over medium heat sauté chicken, onion and garlic in oil until chicken is opaque.
3. Stir in remaining ingredients, except cheeses, until blended.
4. Pour over chips; top with cheeses.
5. Bake in preheated 350°F oven 30 minutes or until heated through and cheeses melt.

_________________________________________

You can find more information on the gluten free section of my Excel tips website.
Makes 6 servings

Chicken And Vegetable Pouches

1. For each serving, make a pouch, using heavy duty foil, or a double thickness of regular foil.
2. Into the pouch, add:
   1/3 cup instant rice,
   4 oz chicken breast,
   1/2 cup sliced vegetables (e.g. carrots, zucchini and mushrooms), and
   1/3 cup chicken broth.
3. Sprinkle with a pinch each of basil and oregano, or a dash of Italian dressing.
4. Double fold the pouch, to seal the contents.
5. Place all the pouches on a baking sheet, and bake at 450°F for 15 minutes.

Open the pouches carefully, because the ingredients will be steaming hot!

_________________________________________

You can find more information on the gluten free section of my Excel tips website.