Thursday, January 23, 2020

Three Ingredient Orange Chicken Sauce


This is my version of a simple orange sauce recipe found online.



Three Ingredient Orange Chicken Sauce

4 T. Head Country Barbecue Sauce
4 T. Orange Marmalade
1- 1 ½ tsp. soy sauce
Juice of ½ an orange
Chicken Tenders
1 egg white, beaten
Corn Starch
Salt and Pepper

Combine equal amounts of barbecue sauce and marmalade.  Stir in Soy sauce.
Heat in microwave until hot.  Put in food processor and blend until smooth if you prefer not to have chunks of orange peel in the sauce.  Add in orange juice.

Cut chicken tenders into pieces.  Dip in egg white.
Place corn starch into a plastic bag.  Add chicken pieces and shake to coat.
Spritz with oil and cook in air fryer at 400° until lightly browned.
Toss with sauce and serve over rice.

I used one package of chicken tenders and this made plenty of sauce to coat the chicken after it was cooked.  By preparing 1 cup of dry rice I had enough for my dinner and the take out container for my lunch at the office.


Saturday, January 4, 2020

Cheese Sauce - Pepper Jack Cheese

This makes a good cheese dip or sauce for chicken enchiladas.



CHEESE SAUCE – PEPPER JACK

¼ cup Kendale Farms Cream of Chicken soup
¼ cup Daisy Sour Cream
¾ cup grated Braum’s Pepper Jack cheese

Combine soup and sour cream.  Heat in microwave until hot.
Stir well and add cheese.  Heat thoroughly.

Makes a good dip or sauce for chicken enchiladas.

Sunday, November 17, 2019

Four Cheese Bacon Stuffed Smothered Chicken Casserole

This recipe came from a food blog.  It looked interesting but the person that wrote the recipe had the instructions so convoluted that I had to literally watch the video to determine how to assemble the dish.  Then I rewrote the ingredients list and instructions to make the process clearer.

Since I cook for just myself, I used one package of chicken tenders in place of the breasts. If you use breasts, they need to be thin.

I used a one quart casserole dish and made two layers with the stuffing mixture spread on top of the bottom layer rather than rolling them.  I used mozzarella and medium cheddar cheeses. 

The package of chicken tenders had eight in it.  I put the soup mixture in the bottom of the dish then placed four tenders on top.  I spread the chicken stuffing mixture on top of the bottom layer of tenders then put the other four on top of that.  


 


Four Cheese Bacon Stuffed Smothered Chicken Casserole

2 T. olive oil
1 tsp. butter
¼ red bell pepper, chopped
½ onion, chopped
½ can cream of chicken or mushroom soup
¼ c. water
½ c. grated Mozzarella cheese

Saute onion and pepper in oil and butter. 
Stir in soup and water. 
Spread in bottom of baking dish.

Stuffing for chicken:

8 oz. cream cheese
1 T. onion, minced
1 T. Italian seasoning
1 T. garlic powder
1 tsp. pepper
2 tsp. lemon juice
6 slices of bacon, cooked and chopped
Mix in bowl and spoon 2 T. on each chicken breast. 
Roll up and secure with toothpick.
Dip each breast in 1 beaten egg and coat with Italian Bread Crumbs.
Brown in oil. 
Place in baking dish, pressing each breast down into the pepper mixture.  Spoon some of the mixture over the chicken breasts.
Top with ½ cup grated cheddar and ½ cup grated Monterey Jack cheese.

Bake at 350° for 25 minutes.

Top with 6 additional slices of cooked chopped bacon.  Bake for 5 minutes.