Spicy Chicken And Vegetable Bundles Recipes

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SPICY CHICKEN AND VEGETABLE STIR-FRY



Spicy Chicken and Vegetable Stir-Fry image

With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

2 cups uncooked instant rice
1 bag (12 oz) frozen Asian style vegetable medley
1 package (10 oz) refrigerated grilled chicken breast strips
1/2 cup spicy stir-fry sauce
1/3 cup chopped dry-roasted peanuts

Steps:

  • Cook rice as directed on package. Meanwhile, in microwavable bowl, microwave vegetables uncovered on High 5 to 6 minutes.
  • Heat 12-inch skillet over medium-high heat. Add vegetables, chicken and stir-fry sauce; cook and stir until hot.
  • Serve chicken mixture over cooked rice. Sprinkle with peanuts. Garnish with chopped green onion, if desired.

Nutrition Facts : Calories 450, Carbohydrate 59 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 0 g

CHICKEN VEGETABLE BUNDLES



Chicken Vegetable Bundles image

I have not made this recipe yet, but the photo from my Land-O-Lakes cookbook looks delicious. It also looks time consuming so prepping ahead sounds like a good idea. If you try this please let me know. Hope you enjoy.

Provided by daisygrl64

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 skinless chicken breasts (cut in half)
2 medium carrots (cut into 4 x 1/8 x 1/8-inch strips)
1 medium zucchini (cut into 4 x 1/8 x 1/8-inch strips)
6 slices bacon
3 tablespoons butter, melted (or margarine)
1/2 teaspoon salt
1/4 teaspoon rosemary, crushed
1/4 teaspoon black pepper
1/4 cup brandy or 1/4 cup chicken broth
1/4 cup chicken broth
1/4 cup pan dripping (or chicken broth)
1/2 cup sour cream
1 tablespoon all-purpose flour

Steps:

  • heat oven to 3508°F.
  • flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside.
  • in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
  • divide mixture evenly between each flattened chicken breast.
  • roll up chicken breast.
  • wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
  • in a 13x9 baking pan, place chicken bundles.
  • in small bowl stir together brandy and chicken broth.
  • pour over chicken.
  • bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
  • Reserve pan juices.
  • place chicken bundles on platter, keep warm.
  • in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
  • in a small bowl mix together sour cream and flour.
  • stir into pan juice mixture.
  • cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes).
  • when ready serve sauce over chicken bundles.

Nutrition Facts : Calories 372.9, Fat 21.6, SaturatedFat 10, Cholesterol 107.5, Sodium 559.6, Carbohydrate 5.1, Fiber 1, Sugar 1.6, Protein 31.5

SPICY CHICKEN AND VEGETABLE BUNDLES



Spicy Chicken and Vegetable Bundles image

Categories     Chicken     Vegetable     Appetizer     Low Fat     Green Bean     Summer     Cabbage     Jalapeño     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1/3 cup (generous) finely chopped green onions
1/4 cup plus 2 tablespons chopped fresh cilantro
1/4 cup fresh lime juice
3 large garlic cloves, minced
2 tablespoons minced seeded red jalepeño chilies
2 tablespoons hoisin sauce
1 14 1/2-ounce can low-salt chicken broth
12 large green cabbage leaves, thick ribs trimmed
4 ounces thin green beans, ends trimmed, thinly sliced diagonally
1/2 pound ground chicken (white meat only)

Steps:

  • Combine first six ingredients on medium bowl. Set sauce aside.
  • Bring broth to boil in large saucepan. Working in batches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat dry. Add beans to broth in pan; until tender, about 2 minutes. Using slotted spoon, add beans to sauce. Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over medium heat until cooked through, breaking up meat with spoon, about 3 minutes. Drain chicken; add to sauce. Season with salt. Cool. (Can be made 3 hours ahead. Cover chicken mixture and cabbage seperately; chill. Bring to room temperature before continuing.)
  • Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Reapeat with remaining 11 cabbage leaves and chicken mixture.

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