Heavenly Chicken Oamc Recipes

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HEAVENLY CHICKEN



Heavenly Chicken image

This chicken goes by a lot of names, but we chose Heavenly Chicken because it's just so perfect! Super moist and tender thanks to the sour cream, and loaded with rich, buttery flavor thanks to the butter drizzle and crispy Ritz crackers.

Provided by Karly Campbell

Categories     Main Course

Time 40m

Number Of Ingredients 8

4 boneless, skinless chicken breasts
1 cup sour cream
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 ½ cups crushed Ritz crackers
2 tablespoons melted butter
parsley (for garnish)

Steps:

  • Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick spray.
  • Pound the chicken breasts to an even thickness.
  • Add the sour cream, garlic powder, onion powder, and paprika to a shallow dish and stir well to combine.
  • Add the Ritz crackers to a second shallow dish.
  • Dredge each piece of chicken first in the sour cream and then the cracker crumbs, pressing the crumbs into the chicken to coat.
  • Place chicken in prepared baking dish and drizzle with the melted butter.
  • Bake for 30 minutes or until chicken reaches 165 degrees.
  • Let chicken rest for 3-4 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 chicken breast, Calories 491 kcal, Carbohydrate 15 g, Protein 51 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 182 mg, Sodium 514 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g

HEAVENLY CHICKEN OAMC



Heavenly Chicken OAMC image

Make and share this Heavenly Chicken OAMC recipe from Food.com.

Provided by Loves2Teach

Categories     Poultry

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach
1/2 cup sliced scallion
2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup milk
1 cup soda cracker crumbs
1 cup grated parmesan cheese
8 boneless skinless chicken breast halves (about 3 lbs)
1 cup cooked cubed ham

Steps:

  • In a small saucepan, cook spinach according to package directions; drain well.
  • In a medium sauce pan, make a white sauce; saute scallions in the margarine over low heat until tender. Stir in flour, adding milk all at once. Cook over low heat, stirring constantly until bubbly. Boil and stir 1 minute more until smooth and thickened.
  • Combine cracker crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly. Arrange breast halves in a 13x9x2 inch baking dish. Seal leftover crumb mixture in a 1 qt bag (I save some to the side instead).
  • Stir spinach and ham into white sauce, spoon sauce over chicken breasts. Allow to cool and cover baking dish with foil, attaching bag of crumb mixture to side of dish. Freeze until needed.
  • To prepare for serving, thaw dish and bake covered in a preheated 350 oven for 60-75 minutes. Uncover and sprinkle top with crumb mixture. Bake for 10 minutes more.

Nutrition Facts : Calories 285.6, Fat 12, SaturatedFat 4.5, Cholesterol 99.9, Sodium 688.6, Carbohydrate 6.7, Fiber 1.3, Sugar 0.5, Protein 36.6

CHICKEN WITH PEANUT SAUCE (SWIMMING RAMA) - OAMC



Chicken With Peanut Sauce (Swimming Rama) - OAMC image

This comes from a oamc book called "Fix, Freeze, Feast" and is really delicious! Its one of my favorite Thai type dishes and I usually serve it on top of fresh spinach leaves (for me) and on steamed rice (for DH & kiddos) . This is meant as a OAMC dish so it uses a large package of chicken such as you would purchase at a warehouse store. This makes 3 entrees and each entree serves 4-6 people.

Provided by JillAZ

Categories     Chicken Breast

Time 35m

Yield 12-18 serving(s)

Number Of Ingredients 6

6 lbs boneless skinless chicken breasts
42 ounces coconut milk
1/4 cup fish sauce
2 tablespoons red curry paste
1 tablespoon honey
1 1/2 cups dry roasted peanuts, finely ground

Steps:

  • Rinse chicken breasts and cut into 1" pieces.
  • Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
  • Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
  • Remove from the heat and stir in the ground peanuts.
  • Allow to cool.
  • If freezing:.
  • Divide evenly among 3 gallon sized freezer bags.
  • Seal, pushing out as much air as possible.
  • Label and freeze.
  • To serve:.
  • Thaw in refrigerator.
  • Place chicken mixture into a large skillet and bring to a simmer over medium heat.
  • Do not boil - the sauce will curdle!
  • To serve:.
  • Serve over fresh baby spinach leaves or over steamed rice.

Nutrition Facts : Calories 802.2, Fat 36.9, SaturatedFat 19.3, Cholesterol 145.3, Sodium 1002.6, Carbohydrate 62.9, Fiber 2.5, Sugar 56.2, Protein 56.4

HEAVENLY CHICKEN



Heavenly Chicken image

I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.

Provided by kimberlynewport

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup scallion, sliced
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
2 cups skim milk
1 cup cracker crumb
1 cup parmesan cheese, grated
8 boneless chicken breast halves, skinned
2 (10 ounce) packages frozen chopped spinach, cooked according to package directions and well-drained
1 cup cooked cubed ham

Steps:

  • In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
  • Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
  • Arrange the breast halves in a greased 13 x 9-inch baking dish.
  • Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
  • Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.

Nutrition Facts : Calories 416.3, Fat 17.9, SaturatedFat 8.3, Cholesterol 109.8, Sodium 395.5, Carbohydrate 22.1, Fiber 2.8, Sugar 0.9, Protein 41.2

BACON WRAPPED CHICKEN (OAMC)



Bacon Wrapped Chicken (Oamc) image

This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!

Provided by TishT

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 5

12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter
salt
12 slices bacon

Steps:

  • Flatten chicken to 1/2" thickness.
  • Spread 3 tablespoons cream cheese over each chicken piece.
  • Dot with butter and sprinkle with salt; roll up.
  • Wrap each with a bacon strip.
  • Place, seam side down, in a greased pan.
  • Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
  • Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
  • If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
  • To cook from frozen state, thaw before cooking and follow directions above.

Nutrition Facts : Calories 317.6, Fat 21.5, SaturatedFat 10.4, Cholesterol 127.7, Sodium 342, Carbohydrate 1.6, Sugar 1.2, Protein 28.2

MANDARIN ORANGE CHICKEN - OAMC



Mandarin Orange Chicken - OAMC image

This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.

Provided by bunkie68

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chicken breast, boneless, skinless, cooked and cubed
1 tablespoon vegetable oil
2 cups fresh mushrooms, sliced
2 teaspoons all-purpose flour
1 cup water
0.5 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup thinly sliced green onion, bulbs
2 chicken bouillon cubes
1 (11 ounce) can mandarin oranges, drained
1 cup long-grain rice, uncooked

Steps:

  • Saute mushrooms in oil over high head, stirring constantly.
  • Sprinkle flour over mushrooms, stirring quickly to combine.
  • Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes.
  • Bring to a boil, stirring constantly.
  • Reduce heat, add chicken, and simmer 3 to 4 minutes. Cool and freeze in a 4-cup container.
  • To prepare, thaw chicken mixture and cook rice according to package directions.
  • Heat chicken mixture in a saucepan until bubbly; stir in drained mandarin oranges and heat through.
  • Serve over hot cooked rice.
  • Suggested sides: apple spinach salad.

Nutrition Facts : Calories 499.3, Fat 14.9, SaturatedFat 3.7, Cholesterol 72.9, Sodium 559.2, Carbohydrate 60.9, Fiber 2.9, Sugar 19.6, Protein 30

SWEET SALSA DUMP CHICKEN - OAMC



Sweet Salsa Dump Chicken - OAMC image

The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

Provided by TishT

Categories     Chicken

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

Steps:

  • For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
  • Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
  • For freezing: Place all ingredients into a 1 Gallon freezer bag.
  • Lay flat in freezer.
  • To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
  • Place the Bag on a refrigerator shelf to thaw.
  • Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

JUST-LIKE-THANKSGIVING-CHICKEN (OAMC DUMP)



Just-Like-Thanksgiving-Chicken (Oamc Dump) image

Every time I make this, my husband swears it smells and tastes like Thanksgiving dinner. I suppose it could be made with Turkey cutletts to be even closer, but I've always used chicken.

Provided by gourmetmomma

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 frozen boneless skinless chicken breasts
2 apples, peeled and sliced
2 sweet potatoes, peeled and sliced
1 onion, sliced thinly
1/4 cup maple syrup
1 tablespoon poultry seasoning
1/4 cup chopped pecans
1/4 cup dried cranberries (craisins)
4 tablespoons butter

Steps:

  • TO MAKE IN A PAN:
  • Place the chicken breasts (still frozen) on the bottom of the pan.
  • Layer the apples, sweet potatoes, and onion on top.
  • Sprinkle on the nuts and craisins.
  • Place one pat of butter on each breast.
  • Mix the maple syrup and poultry seasoning together and drizzle on top.
  • TO MAKE IN A BAG:
  • Put everything except the maple syrup, poultry seasoning, and butter into a ziplock bag.
  • Melt the butter and combine with poultry seasoning and maple syrup.
  • Put these in a little bowl and freeze separately (in the bag).
  • When ready to cook, dump the bag out and then pour the (thawed) syrup butter mix on top.
  • To cook: Thaw. Cook covered in a 350 oven for 30-45 minutes. I confess I normally skip the thaw step and put it in the oven.

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