CHICKEN FRICASSEE RECIPE | ALLRECIPES
A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
Provided by Laura Poche
Categories Chicken Thighs
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Cook Time 2 hours 0 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
- To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
- Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
- Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Nutrition Facts : Calories 336.5 calories, CarbohydrateContent 10.8 g, CholesterolContent 56.7 mg, FatContent 24.8 g, FiberContent 1.1 g, ProteinContent 17.3 g, SaturatedFatContent 4.1 g, SodiumContent 687 mg, SugarContent 0.9 g
HASSELBACK CAPRESE CHICKEN RECIPE | EATINGWELL
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.
Provided by Carolyn Casner
Categories Healthy Stuffed Chicken Breast Recipes
Total Time 50 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
- Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
- Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.
Nutrition Facts : Calories 354.9 calories, CarbohydrateContent 10 g, CholesterolContent 104.6 mg, FatContent 18.9 g, FiberContent 4.2 g, ProteinContent 37.6 g, SaturatedFatContent 5.9 g, SodiumContent 634 mg, SugarContent 3.1 g
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