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January 7, 2013
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Rocky Mountain Recipes 1-7-13


Chicken Nuggets

Diane Klein • Loveland, Colo.

2 lbs. Skinless Chicken Breasts, cut into chunks

1 Tbsp. Honey

1 Egg White, lightly beaten

1 c. Corn Flakes

1/2 t. Salt

Dipping Sauce:

1/2 c. Mayonnaise

1/4 c. Dijon Mustard

2 Tbsp. Honey

Preheat oven to 400 degrees. Spray a large baking sheet. In a large bowl, mix 1 tablespoon honey and egg whites. Add chicken and stir to coat. Transfer chicken to a colander and set over a large bowl. On a sheet of waxed paper, combine cornflakes and salt. Dip chicken into the crumbs, one at a time, then place on the baking sheet. Spray top of chicken lightly with nonstick cooking spray. Bake for 8 to 10 minutes or until chicken is thoroughly cooked. Mix dipping sauce ingredients together. Serve dipping sauce with chicken.

Swiss Chicken Casserole

Joyce Ramey • Greeley, Colo.

6 Boneless Chicken Breasts

6 slices Swiss Cheese

1 can Cream of Mushroom Soup

1/4 c. Milk

2 c. Herb Stuffing Mix

1/2 c. Butter, melted

Spray crock-pot slow cooker with cooking spray. Arrange the chicken breasts in the stoneware. Top with the cheese, layering the cheese if necessary. Combine the soup and milk and stir well. Spoon the soup and milk mixtures over the cheese and sprinkle with the stuffing mix. Cover. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Chicken Pitas

Iola Egle • Bella Vista, Ark.

1 (10 oz) pkg. Frozen Broccoli Florets, cooked and drained

2 c. Chicken, cooked and shredded

4 oz. Cheddar Cheese, shredded

1 Onion, chopped

1/4 c. Mayonnaise

2 Tbsp. Prepared Mustard

1/2 t. Salt

1/8 t. Pepper

4 Pita Breads, halved

4 Bacon Strips, cooked and crumbled

In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine mayonnaise, mustard, salt and pepper. Pour over the broccoli mixture and toss to cat. Spoon 3/4 cup into each pita half. Top with bacon. Makes 4 servings.

Make Ahead Chicken

Sharon Raasch • Imperial, Neb.

2 c. Chicken, cooked and cut into cubes

1 (9 oz) pkg. Frozen Mixed Vegetables, thawed and drained

2 c. Elbow Macaroni, uncooked

1 c. Cheddar Cheese, shredded

1 (10-3/4 oz) can Cream of Mushroom Soup

2 c. Water

1 c. Milk

1/2 t. Curry Powder

1 c. Cornflake Crumbs

3 Tbsp. Butter, melted

In a large bowl, combine all ingredients except cornflake crumbs and butter. Mix well. Place in an 8-inch square baking dish and cover tightly with aluminium foil. Refrigerate 6 to 8 hours or overnight. Before serving, preheat oven to 350 degrees. In a small bowl, combine cornflake crumbs and butter. Mix well. Stir chicken mixture, then sprinkle crumb topping evenly over top. Bake 45 to 50 minutes until golden.

Turkey Black Bean Chili

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Safflower Oil or Olive Oil

1 Onion, chopped

1 Yellow or Orange Bell Pepper, chopped

1 Poblano Chile, chopped

2 Garlic Cloves, minced

1 lb. Ground Turkey

2 (28 oz) cans Diced Tomatoes

2 (15 oz) cans Black Beans, rinsed and drained

3 Tbsp. Tomato Paste

3 Tbsp. Chili Powder

2 t. Ground Cumin

1-1/2 t. Agave Nectar or 2 t. Sugar

Juice of 1 Lime

Kosher Salt, optional

Shredded Cheddar Cheese and Chopped Cilantro, optional

Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high and cook, stirring often and breaking meat into chunks, until it’s no longer pink, 4 to 5 minutes. Stir in tomatoes, beans, tomato paste, chili powder, cumin and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt, and serve with cheese and cilantro.

Buttermilk Fried Chicken Tenders

Marcey Dyer • Pierce, Colo.

2-3 lbs. Boneless, Skinless Chicken Breasts

2 c. Flour

1-1/2 t. Celery Salt

3/4 t. Black Pepper

1-1/2 c. Buttermilk

Preheat oil to 375 degrees. Slice chicken breasts into strips. Combine dry ingredients in a large bowl. Place buttermilk in a separate bowl. Dip chicken tender in buttermilk, then coat with flour. Dip and coat again. Fry until golden brown, 2 to 4 minutes. Serve with honey mustard sauce.




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The Fence Post Updated Oct 17, 2013 09:49AM Published Feb 4, 2013 11:01AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.