Sunday’s Chicken Dinner Recipe – Vietnamese Stir-Fried Chicken with Nuts and California Raisins

This week’s Sunday’s Chicken Dinner Recipe is – Vietnamese Stir-Fried Chicken with Nuts and California Raisins. Made using Boneless and Skinless Chicken Breasts along with Chinese Dates, California Raisins, Cashews, Walnuts, Ginkgo Nuts, and Rice Wine. There will be no leftovers for this dish! You can find this recipe at the CooksRecipes website where you'll find a huge selection of recipes for all cuisines, tastes, and diets. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Vietnamese Stir-Fried Chicken with Nuts and California Raisins
Recipe Ingredients:
Stir-Fry Sauce:
1 cup chicken stock

3/4 cup fish sauce
3/4 cup granulated sugar

Stir-Fry:
2 whole boneless, skinless chicken breast
Canola oil or peanut oil
Salt, to taste
1/2 cup Chinese dates
1/2 cup California raisins
1/2 cup cashews
1/2 cup walnuts
1/2 cup ginkgo nuts
2 tablespoons rice wine

Cooking Directions:
1 - For Stir-fry Sauce: Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to 1 month in advance.)
2 - For Stir-fry: Have all ingredients ready. Cut chicken into 3/4-inch cubes. Rub with 1 tablespoon oil to coat meat and salt to taste; set aside.
3 - Soak dates and raisins in warm water for 10 minutes; drain.
4 - Boil fresh ginkgo nuts in water until tender; then peel off the outer skin or purchase already peeled.
5 - Heat a couple tablespoons of oil in pan or wok. Add walnuts and cashews; fry until golden brown. (If the walnuts taste bitter, make a new batch. You probably overcooked them). Set aside.
6 - Add 2 tablespoons oil to preheated wok. Heat to smoking. Add chicken cubes. Sauté until lightly browned. Drain off any excess oil. Add dates, raisins and nuts. Stir in rice wine and 3 tablespoons stir-fry sauce. (You will have extra stir-fry sauce. Keep it refrigerated for future use). Cook until heated through. Serve over steamed rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 650; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 88g; Fiber: 6g; Protein: 38g; Sodium: 4380mg.

https://www.cooksrecipes.com/chicken/vietnamese_stir-fried_chicken_with_nuts_and_calif_raisins_recipe.html

Sunday’s Chicken Dinner Recipe – Cuban-Style Chicken

This week’s Sunday’s Chicken Dinner Recipe is a recipe for Cuban-Style Chicken. You'll be using Chicken Drumsticks that will be in a Seasoned Citrus Sauce. Chicken Dinner with a Cuban flair! You cam find this recipe at the CooksRecipes website which has a huge selection of recipes to please everyone! Check it out today. So Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Cuban-Style Chicken
A flavorful and economical dish made with chicken drumsticks simmered in a perfectly seasoned citrus sauce.

Recipe Ingredients:
1 small onion, quartered

5 cloves garlic
3 MAGGI Cumin Flavor Seasoning Cubes
1 teaspoon dried oregano
3/4 cup orange juice
1/4 cup lemon juice
1/4 cup plus 2 tablespoons vegetable or olive oil - divided use
10 chicken drumsticks
Hot, cooked rice
Chopped fresh cilantro or parsley

Cooking Directions:
1 - Place onion, garlic, seasoning cubes, oregano, orange juice, lemon juice and 1/4 cup oil in blender; cover. Blend until smooth.
2 - Combine chicken and sauce in plastic bag; close bag and marinate in refrigerator for about 4 hours. Remove chicken from marinade; reserve marinade.
3 - Heat remaining 2 tablespoons oil in large skillet over medium heat. Cook chicken, turning frequently, for 5 minutes or until golden. Add reserved marinade. Cook, stirring frequently, until it reaches a boil. Reduce heat to low; cover. Cook for 25 minutes or until chicken is cooked through and sauce has thickened. Serve with rice; sprinkle with cilantro.

Makes 5 (2 drumstick) servings.

https://www.cooksrecipes.com/chicken/cuban-style_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Garden Chicken

This week’s Sunday’s Chicken Dinner Recipe is – Garden Chicken. Made using Chicken Breasts, Diced Tomatoes, White Wine, Italian Tomato Paste, Asparagus, and Seasoning. A Dish sure to Make the Perfect Sunday Dinner! You can find this recipe at the CooksRecipes website which has huge selection of recipes to please everyone! Check it out today! Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Garden Chicken
Chicken breasts are quick-braised in an Italian-seasoned tomato and white wine sauce with fresh asparagus.

Recipe Ingredients:

2 tablespoons olive oil
6 boneless, skinless chicken breast halves
1 3/4 cups (14.5-ounce can) recipe-ready diced tomatoes, undrained (1 3/4 cups)
1 cup chicken broth or dry white wine
1 (6-ounce) can Italian tomato paste (2/3 cup)
2 tablespoons chopped fresh flat-leaf parsley or 1 teaspoon dried parsley, crushed
1/4 teaspoon salt
1 pound fresh asparagus, stemmed and cut into 2-inch pieces

Cooking Directions:
1 - Heat olive oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until browned. Push chicken to side of skillet.
2 - Add tomatoes with juice, broth, tomato paste, parsley, and salt to skillet; stir. Add asparagus; spoon sauce over chicken and asparagus. Bring to a boil. Reduce heat to low; cover. Cook for 20 to 25 minutes or until chicken is no longer pink in center.

Makes 6 servings.

https://www.cooksrecipes.com/chicken/garden_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Golden Tuscan Chicken

This week’s Sunday’s Chicken Dinner Recipe is – Golden Tuscan Chicken. You'll be using Boneless and Skinless Chicken Breasts along with Thyme, Oregano, Cauliflower, Prosciutto, Pine Nuts, Green Beans, Olives, and Seasoning. You can find this recipe at the CooksRecipes website along with all the other many delicious recipes! So check it out today. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Golden Tuscan Chicken

Recipe Ingredients:
4 (6-ounce) boneless, skinless chicken breasts
1 tablespoon chopped thyme
1 tablespoon chopped oregano
3/4 teaspoon kosher salt
2 tablespoons olive oil
12 ounces (4 cups) cauliflowerets, quartered and blanched
1 ounce sliced prosciutto, chopped
2 tablespoons pine nuts
3 cloves garlic, thinly sliced
6 ounces green beans, trimmed and blanched
1 cup olives, whole, pitted
1 tablespoon lemon juice
1/4 teaspoon ground black pepper

Cooking Directions:
1 - Season chicken breasts with 2 teaspoon of thyme and oregano and 1/2 teaspoon of salt.
2 - Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat. Place chicken breasts in pan and brown for 2 to 3 minutes. Flip over and brown for 2 more minutes. Transfer chicken to a high sided baking sheet and cook in a 450°F (230°C) oven for 8 minutes or until cooked through.

3 - While chicken is roasting, heat remaining oil in sauté pan over medium-high heat. Add cauliflower and cook for 2 to 3 minutes until golden, stirring occasionally. Turn heat down to medium-low, add prosciutto, pine nuts and garlic and continue cooking for 1 to 2 minutes. Toss in green beans, olives, lemon juice and pepper. Cover and cook for 2 minutes until heated through.
4 - Place 5 to 6 ounces of vegetable mixture onto each serving plate. Top with chicken and serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/golden_tuscan_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Sweet 'n' Smoky Oven Barbecued Chicken

This week’s Sunday’s Chicken Dinner Recipe is – Sweet 'n' Smoky Oven Barbecued Chicken. Broiler-Fryer Chicken with a Sweet 'n' Smoky Oven Barbecue Sauce! Fillthat Sunday Dinner Table with this delicipus Chicken Recipe. Includes the recipe for the BBQ Sauce also. The recipe is from the CooksRecipes website which has a huge selection of recipes tp please all tastes, diets, and cuisines so check it out today! Enjoy and 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Sweet 'n' Smoky Oven Barbecued Chicken

Recipe Ingredients:
1 broiler-fryer chicken, cut in serving pieces

1/2 cup water
1 teaspoon hickory smoked salt
1 large onion sliced
1/4 teaspoon ground black pepper

Barbecue Sauce:
1/2 cup ketchup
1/2 cup vegetable oil
1/2 cup maple syrup
2 tablespoons prepared mustard
1/4 cup white distilled or cider vinegar

Cooking Directions:
1 - Place chicken skin side up, in baking pan. Pour water around chicken. Tuck onion slices in and around the chicken. Sprinkle with hickory smoked salt and pepper.
2 - Bake chicken, uncovered, for 30 minutes in 375°F (190°C) oven.
3 - Combine ingredients for barbecue sauce and pour over chicken, bake 30 minutes longer.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/sweet_%27n_smoky_oven_barbecued_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Chicken Pepper Skillet

This week’s Sunday’s Chicken Dinner Recipe is – Chicken Pepper Skillet. Chicken Breasts, Jalapeño and Bell Pepper are 3 of the ingredients that make up this week's recipe. The recipe comes from one of my favorite Recipe Sites, the CooksRecipes website. The Cooks site has a fantastic selection of recipes to please all tastes, diets, and cuisines, so be sure to check it out! Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Chicken Pepper Skillet
Diabetic-friendly, spicy low-fat, low-sugar chicken, jalapeño and bell pepper stir-fry.

Recipe Ingredients:
1 tablespoon vegetable oil
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch strips

2 garlic cloves, finely minced
3 bell peppers (red green and yellow) cut into thin strips
2 medium onions, sliced
1 teaspoon ground cumin
1 1/2 teaspoon dried oregano leaves
2 teaspoons chopped fresh jalapeño peppers
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Freshly ground black pepper to taste

Cooking Directions:
1 - In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
2 - Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
3 - Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg

https://www.cooksrecipes.com/diabetic/chicken-pepper-skillet-diabetic-recipe.html

Sunday’s Chicken Dinner Recipe – Creamy Baked Chicken with Artichokes and Mushrooms

This week’s Sunday’s Chicken Dinner Recipe is – Creamy Baked Chicken with Artichokes and Mushrooms. T o make this delicious and healthy dish you'll need; Skinless Chicken Breasts, Spices, Artichokes, and Cremini Mushrooms. The recipe is from the Diabetes Self Management website. At the  Diabetes Self Management site you'll find a fantastic selection of Diabetic Friendly recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Creamy Baked Chicken with Artichokes and Mushrooms

Ingredients
6 boneless skinless chicken breasts (about 4 ounces each)

1 1/2 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) artichokes packed in water, drained
1 tablespoon butter
1 package (8 ounces) sliced cremini mushrooms
2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup fat-free half-and-half

Directions
1 - Preheat oven to 375°F.
2 - Place chicken in 13X9-inch baking dish. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.
3 - Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.
4 - Bake 30 minutes or until no longer pink.

Serving Suggestion: Serve with a steamed green vegetable such as asparagus, broccoli, or green beans.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 14 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Sodium: 425 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-baked-chicken-artichokes-mushrooms/

Sunday’s Chicken Dinner Recipe – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

This week’s Sunday’s Chicken Dinner Recipe – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics. Chicken Breasts, Asparagus, and Cheddar Cheese make up this week's recipe. It's from the Diabetes Self Management website which has a fantastic selection of Diabetic Friendly Recipes along with Diabetes Management Tips. Check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

Ingredients
20 asparagus spears (about 2 bunches)

2 cups fat-free reduced-sodium chicken broth
1 medium red bell pepper, chopped
1/2 teaspoon roasted crushed garlic
1 teaspoon dried parsley
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1/4 pound each)
4 tablespoons shredded reduced-fat Cheddar cheese
4 tablespoons corn relish (optional)

Directions
1 - Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.

2 - While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.

3 - Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.

4 - Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.

* Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.

Yield: 4 servings.

Serving size: 1 stuffed chicken breast.

Nutrition Facts Per Serving:

Calories: 189 calories, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/asparagus-cheddar-stuffed-chicken-breasts/

Sunday’s Chicken Dinner Recipe – Greek Lemon Chicken

This week’s Sunday’s Chicken Dinner Recipe is a  Greek Lemon Chicken. Made using Boneless and Skinless Chicken Breasts. With Seasonings of; Lemon Juice, Lemon Peel, Dried Oregano, Garlic, Salt, and Pepper. Rice or Orzo would go great with this Chicken! The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes and Diabetes Management tips. Check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Greek Lemon Chicken
Ingredients
4 boneless skinless chicken breasts (about 1/4 pound)

2 tablespoons lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon grated lemon peel
1 teaspoon dried oregano
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray
1 lemon, cut into wedges (optional)
Baby spinach leaves (optional)

Directions
1 - Place chicken in large resealable food storage bag. Add lemon juice, olive oil, lemon peel, oregano, garlic, salt, and pepper. Seal bag. Shake to coat chicken. Marinate in refrigerator at least 30 minutes or up to 8 hours.

2 - Spray large nonstick skillet with nonstick cooking spray; heat over medium heat. Remove chicken from marinade; discard marinade. Add chicken to skillet; cook 3 minutes. Turn chicken. Reduce heat to medium-low. Cook 7 minutes or until no longer pink in center.

3 - Remove from heat. Serve with lemon wedges and spinach leaves, if desired.

Yield: 4 servings.
Serving size: 1 breast.

Nutrition Facts Per Serving:

Calories: 132 calories, Carbohydrates: 3 g, Protein: 27 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 74 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/greek-lemon-chicken/