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Chicken with Artichokes
Number of Servings: 4
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 chicken breasts, boneless, skinless, halved 1/4 C olive oil 1/2 C mayo 1 can artichoke hearts, chopped 1/2 C Parmesan cheese chopped fresh or dried parsley
Directions: Preheat oven to 350 degrees. Heat oil in skillet and sear breasts on both sides until browned and partially cooked. Place chicken in baking dish. Mix the remaining ingredients and spread evenly over chicken. Bake 20 minutes.
Warm Spinach and Chicken Sausage Salad
Number of Servings: 4
Added By: Debbie
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet 440
Ingredients: 2 tbsp extra-virgin olive oil 4 fully cooked chicken sausages sliced into 1/2-inch pieces 4 med. portobello mushroom caps, cut into 1-inch wedges 7 scallions (white and green parts), roughly chopped 1/4 cup sherry or red-wine vinegar 3 large bunches fresh spinach, washed, or 2 (6-oz) bags of prewashed spinach 4 oz goat cheese, crumbled Salt and pepper
Directions: Heat 1 tbsp. oil in large (12-inch) skillet and toss in sausages and mushrooms. Cook over medium heat, stirring occasionally until mushrooms and sausage are cooked through, 8 to 10 minutes. Season with salt and pepper. Add scallions and sherry. Cook until sherry has reduced, about 3 minutes. Arrange spinach in serving bowl. Pour contents of skillet over spinach and add last tbsp. of oil. Season with salt and pepper. Toss well and sprinkle with goat cheese.
Comments: This is an easy recipe to halve for two or increase for larger parties. Feta cheese also works well as a substitute for goat cheese.
Mediterranean Chicken
Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 4 chicken breast cutlets 1/3 C flour 2 garlic cloves, chopped 1 T olive oil 1/4 C capers 4 oz black olives, halved 1/2 C diced tomatoes with juice 1 C chicken broth 1 C white wine 1/8 C parsley
Directions: Heat oil and cook garlic until soft. Dredge chicken in flour and cook 5 minutes each side, browning well. Remove from pan and keep warm. Add all remaining ingredients (except parsley) and cook on high for 5 minutes. Return chicken to pan and, when bubbling, reduce heat to medium. Cook without a lid and without turning for 15 minutes. Liquid will be reduced. Sprinkle with parsley and serve.
Comments: This is delicious with couscous or pasta. Resist the temptation to stir during the final 15 minutes of cooking!
Italian Chicken
Number of Servings: 2
Added By: Paul A Jones
My Yacht Name: Gratitude
Yacht Manufacturer: Island Packet
Ingredients: 3 skinless chicken thighs cut open from the inside to flatten 3 cloves of garlic sliced and chopped coarsely 2 T olive oil Italian Bread Crumbs 1 lemon juiced few slices lemon rind Italian Seasoning 3 T white wine 3 T water 1 package fresh spinach
Directions: chop garlic, saute in olive oil in non-stick skillet
Bread chicken thighs with bread crumbs and brown each side in skillet.
Add lemon juice, lemon rind,wine, Italian seasoning and water, cover and reduce heat to low.
Simmer until chicken is done about 20 minutes turning once.
Add spinach and cover again for about 5 minutes.
Serve over rice.
Comments: Same basic recipe works fine with chicken breasts, shrimp, scallops. Cook time would be less. Also substitute fresh green beans or other vegetable for spinach, can add a few cherry tomatoes.
Moroccan Chicken Salad
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 lb. cold cooked chicken 1/4 C plain or Greek yogurt 1/4 C hummus 1 T mayo   Moroccan spice harissa  1/2 C roasted red peppers 3/4 C raisins 
Directions: Mix together hummus, yogurt and mayo. Add harissa to taste. Blend with chicken. Stir in raisins and red peppers. Chill for at least one hour. I serve it with pita bread, extra harissa at the table, kale salad and fruit.
Comments: Recipes for harrissa can be found on-line. I made mine from 1 t ground cumin, 1 t ginger, 1 t salt, 3/4 t black pepper, 3/4 t cinnamon, 1/4 t cloves. Optional additions: 1/2 t cayenne, 1/2 t allspice, 1/2 t coriander.
Chicken Enchiladas
Number of Servings: 8
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 8 flour tortillas 2 cans green or red enchilada sauce 4 C cooked shredded dark and white chicken 16 oz. light sour cream, 1/2 C set aside 16 oz. sharp cheddar cheese, grated coarsely, 1/2 C set aside
Directions: Pre-heat oven to 350. Spread a thin layer of sauce in the bottom of a 9 x 13 pan. Mix together chicken, sour cream and cheese. Add salt and pepper to taste. Fill each tortilla, roll up and place in pan. Pour remaining sauce over enchiladas and sprinkle with 1/2 C cheese. Bake for 30 minutes, til cheese is melted and sauce is bubbly. Serve topped with sour cream.
Comments: This is traditional birthday dinner for Hayden, at home or on the boat. Note: the enchiladas are delicious cold the day after baking. Enjoy!
One Dish Chicken Pot Pie
Number of Servings: 4
Added By: Carol Abel
My Yacht Name: Pepromenon
Yacht Manufacturer: Island Packet
Ingredients: Bake and Rise Batter-  3/4 cup flour  1 envelope Rapid Rise yeast  2 tsp parsley flakes  2 tsp sugar  1/4 tsp salt  1/2 cup very warm milk  1 T corn oil  1 egg   Chicken Filling  1 can chicken gravy (Can also use gravy mix and water)  1 T minced onion  1 can mixed vegetables or 1 small bag frozen, thawed  1 cup cooked and diced chicken  
Directions: Mix batter ingredients together in greased 8x8 baking dish. In a bowl, combine gravy, minced onion, vegetables and chicken. Spoon over batter. Bake by placing in cold oven.  Set temp to 350.  Bake for 30-45 minutes.    
Comments: Great 1 dish meal!
Cheez-It Chicken
Number of Servings: 4
Added By: Frankie
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 box of Cheez-Its (any flavor) 4 boneless, skinless chicken breasts 1/2-3/4 cup of mayonnaise
Directions: Preheat oven to 350 degrees. Cut chicken breasts into 1-inch strips. Pour mayonnaise into a bowl, and dip each piece of chicken into the mayonnaise, coating all sides thoroughly. Dip each coated piece into the Cheez-It crumbs, completely covering each side. Place the strips onto a lined/greased cookie sheet. Bake for 25 minutes. Cheese-It crumbs: Pour Cheez-Its into a gallon sized plastic bag. With a rolling pin, crush the Cheez-Its down until they resemble breadcrumbs in size. Place them in a bowl or plate for dipping.
Comments: A fun, tasty variation of breaded chicken! Note: Instead of mayo, 2 beaten eggs may be used.
Moroccan Chicken Stew
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 3 - 4 T oil 8 - 12 boneless, skinless chicken thighs 1 large red onion, chopped 2 T chopped garlic 1/2 T turmeric 1 t coriander 1 t paprika 1 t cinnamon 2 t grated lemon zest 1 T flour 3 C low sodium chicken broth 1 can low sodium tomato soup 3 T honey 1 can small white beans or chickpeas 3/4 C raisins roasted slivered almonds for topping Couscous or rice
Directions: 1. Heat oil in a large saucepan, season chicken with salt and pepper and brown well on both sides. Transfer to a plate. 2. Saute onions and garlic for about 5 minutes. Add cumin, turmeric, coriander, paprika and cinnamon and stir for 1 minute. 3. Stir in broth, honey, soup, lemon zest and flour. 4. Add browned chicken and simmer covered for about 15 minutes. 5. Add raisins and beans or chickpeas and cook uncovered for about 15 minutes. Add extra broth if needed. 6. Serve with rice or couscous and slivered almonds.
Comments: This is one of those meals that tastes better on the second day. Enjoy!
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