Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Canned Chicken Recipes Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Friday, 20 February 2015

Canned Chicken Recipes Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Canned Chicken Recipes Biography

source (google.com.pk)

I just love canned chicken. Whenever I shop I always buy a few cans so I never run out. I started using canned chicken back in the 1980s when food pros started focusing on the food poisoning risk of mishandled or undercooked raw chicken. I adapted and developed many recipes that use this product.
Canned chicken is an excellent choice if you are concerned about food safety; it's also a great product to use when it's really hot and you just can't stand the thought of heating up the kitchen by cooking chicken. Besides, it tastes great, there's no waste, and only 10 ounces can feed 8 people!

Purchase the dark and white meat canned chicken combination. It's cheaper and more flavorful. Drain it well before using - and that's all there is to it! Remember to substitute your own favorite ingredients, write down winning combinations, and enjoy the recipes!
Canned chicken in broth is so handy to have around, I use it often for a variety of different things. I drain the chicken and freeze the broth for future use. I use the chicken for salad mix for sandwiches and for chicken salad with greens etc, chicken fritatta and any number of other recipes; For almost any recipe that calls for cooked chicken; I have even dumped the whole can, chicken and broth into a pot, add veggies, noodles and it makes a great soup.
Ingredients
Nutrition
Servings 3-4 Units US
    canned chicken breast salad sandwich
    1 (356 g) can chicken, in broth, breast 1% fat
    4 tablespoons fat-free mayonnaise, no fat type
    1 tablespoon mustard, we like Dijon type
    3 tablespoons dried cranberries
    1⁄4 teaspoon pepper
    3 tablespoons margarine, we like becel
    6 slices whole wheat bread
    12 lettuce leaves
    fresh pineapple slice (optional)

Directions
    Canned chicken breast salad sandwich.
    Drain the chicken broth into a small freezer container and freeze for future use.
    Place the drained chicken in a small bowl; break up the pieces.
    Add to the chicken the mayonnaise, mustard, cranberries, pepper; mix well.
    Spread half a tablespoon of becel on each slice of bread.
    Spread one third of the chicken mix on 3 of the bread slices; place 3 lettuce leaves on top of the chicken mix; top each with the other three slices of bread. Slice each sandwich diagonally and diagonally again if you wish.
    Serve with slices of fresh pineapple.
    Variations.
    Serve on crackers as an appetizer.
    Serve the chicken in a salad of greens.
    Use the chicken in any recipe calling for cooked chicken.
    Use the whole can broth and chicken, put in a pot, add veggies and noodles for a great quick soup for lunch.

This grilled chicken recipe is a nice change from the usual grilled chicken. Although the recipe says to serve it over green chili sauce, I think it will also be great with rice and a green beans or brocolli. Recipe source: Coyote Cafe

Ingredients
Nutrition
Servings 4 Units US
    4 boneless chicken breasts, with skin
    salt
    pepper
    1⁄4 cup olive oil
    8 ounces goat cheese
    1 tablespoon fresh marjoram, minced
    1 garlic clove, roasted, peeled and mashed
    4 slices prosciutto (or Smithfield Ham)
    1 1⁄2 cups green chili sauce (your favorite or Green Chile Sauce) (optional)

Directions
    Make a horizontal slit in each chicken breast.
    Season chicken with salt and pepper and then marinate chicken in the olive oil for 30 minutes.
    While chicken is marinating combine cheese, marjaram and garlic until a smooth paste is formed.
    Prepare grill using mesquite or pecans.
    Remove chicken from oil and stuff with 1 slice of prosiutto or ham and 1/4 of the cheese mixture. Repeat for remaining chicken breasts.
    Grill over medium low heat until the chicken skin is crispy and brown and chicken is cooked through. (***you can also bake the chicken in a 450-degree oven or 10 minutes.***).
    Serve chicken on top of Green Chile sauce if desired.

This is a recipe for the barbecue from Coup de Pouce. Something easy that doesn't need to marinade.

Ingredients
Nutrition
Servings 4 Units US
    1 cup plain yogurt
    1⁄4 cup green onion, finely sliced
    2 teaspoons fresh mint, chopped or 1⁄2 teaspoon dried mint, crumbled
    1⁄2 teaspoon ground cumin
    1⁄4 teaspoon salt
    1⁄4 teaspoon fresh black pepper
    1 cup cucumber, seeded, chopped
    4 boneless skinless chicken breasts (1-1 1/4 lb)

Directions
    In a bowl, mix yogurt, green onions, mint, cumin, salt and 1/8 teaspoon of pepper. Pour half the sauce in a bowl and set aside. Add cucumber to the remaining sauce and stir. Set aside.
    Sprinkle the chicken breasts with remaining pepper. Set the barbecue to medium heat. Put the chicken breasts on an oiled grill of the barbecue and cook, without closing the cover, 12 to 15 minutes or until it's not pink inside. (flip them and brush with the sauce without cucumber at mid-cooking; discard remaining of this sauce). Serve with the sauce with cucumber.

Canned Chicken Recipes