Glazed Cornish Hens

4 Tbsp. apricot preserves **

2 Tbsp. balsamic vinegar

2 Tbsp. soy sauce

4 tsp. Dijon mustard

Salt and pepper

1/2 cup chicken broth

2 fresh or frozen (thawed) Cornish hens

Mix preserves, vinegar, soy sauce and Dijon mustard together in a small bowl until well blended. Set aside.

Remove package (containing neck, etc.) inside of each Cornish hen and discard. Rinse hens thoroughly and pat dry. With poultry shears or a sharp knife, split birds in half through the breast bone and back.

Place hen halves in greased baking dish with the bone sides down.

Stir sauce again until mixed thoroughly.

With basting brush, brush about 1/3 of the sauce on the hens. Sprinkle with desired amount of salt and pepper.

Pour chicken broth in bottom of baking dish - being careful not to rinse off basting sauce.

Roast at 450 degrees for 10 minutes. Brush with half of the remaining sauce. (If needed, add a little more chicken broth or water to bottom of roasting pan.)

Roast 10 more minutes. Brush with remaining glaze, adding about 2 Tbsp. water if the pan starts to get too brown.

Roast about 10 minutes longer or until a meat thermometer inserted into the thigh registers 180 degrees F.

Remove from oven and let stand for about 5 minutes.

** I have also used grape jelly and seedless raspberry jam and they were equally good in sauce. Can also use to glaze chicken pieces.

Southern Pecan Chicken

1 cup Bisquick

1/2 cup finely chopped pecans (I use food processor)

1 teaspoon paprika

1/2 teaspoon salt

1 teaspoon Creole seasoning

4 chicken breasts

1/2 cup buttermilk

1/2 cup melted butter

Place Bisquick, paprika, salt and creole seasoning in medium mixing bowl.

Add finely chopped pecans to dry ingredients.

Combine all dry ingredients well.

Pour buttermilk into small bowl. Dip chicken breasts in buttermilk.

Remove chicken breasts from buttermilk and roll in the pecan coating mixture.

 
Place chicken breasts in baking dish. 

Pour melted butter over top of coated chicken breasts.

Bake at 350 degrees for approximately 50 minutes or until chicken tests done with meat thermometer.

Chicken and Spinach Enchiladas

1 (10 oz.) package of chopped spinach, thawed

2 (10 oz.) cans of enchilada sauce

1 (16 oz.) jar of medium salsa, divided

1 (8 oz.) package of cream cheese

2 1/2 cups of shredded roasted chicken**

8 (8-9 inch) flour tortillas

1 (8 oz.) package of Mexican Four Cheese Blend

Combine both cans of enchilada sauce with 1/4 cup of salsa.

Place cream cheese in microwave-safe bowl and microwave on HIGH for approximately 1 minute until the cheese is soft.

Add thawed and drained spinach to softened cream cheese.

(Note: I drain spinach, squeeze out excess water and then press between paper towels to drain thoroughly.)

Add shredded chicken and remaining salsa and stir until well blended.

** I used the white meat only of a rotisserie chicken from my local grocery store deli.

Place about 1/3 cup of chicken spinach mixture across the center of each flour tortilla.

Roll up the tortillas.

Place rolled tortillas, seam side down, in a lightly greased 13" x 9" x 2" baking dish.

Pour enchilada sauce mixture over the top of rolled tortillas.

Sprinkle shredded cheese over top of tortillas.

Bake at 350 degrees for approximately 30 minutes until cheese is melted and mixture is bubbly. Remove from oven and let stand for 5 minutes.

Serve with desired toppings - shredded lettuce, sour cream, guacomole, ripe olives, etc.

* If you want the dish to be spicier, you may substitute hot salsa for the medium. (-;

Chicken Chili

With the weatherman predicting record low temperatures this weekend, I thought you all could use a little comfort food to warm you inside and out! This is what my family will be having tonight on a cold Friday evening.

It's another one of my family's favorites!

You absolutely MUST try this with the Mississippi Cornbread in my previous post!

1 chicken, cooked and shredded, or equivalent

2 Tablespoons oil

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes 

1 can Rotel tomatoes  **

16 oz. chunky salsa

16 oz. can black beans, drained (can use pinto beans or chili beans, if preferred)

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 Tablespoon sugar

1 teaspoon salt

Chop onion and green pepper.

Finely chop garlic.

Saute green pepper, onion and garlic in oil until tender.

Add stewed tomatoes and Rotel tomatoes.

Add all remaining ingredients and stir until well combined.

Bring to a boil and then cover and turn on Low. Simmer for at least 20 minutes.

Stir well prior to serving.

Top with grated cheese, sliced green onions, sour cream, ripe olives or avocados.

My family also loves it served atop corn chips.

**Note: Can use 2 (14.5 oz.) cans of stewed tomatoes and omit Rotel tomatoes, if preferred.

Chicken Breasts Supreme

This dish is probably my family's all-time favorite dish. We all absolutely LOVE it! My husband said today that, for him, his favorite is a toss-up between Chicken Breasts Supreme and what he calls "Spaghetti Roast".

I know that many people have their own adaptation of this recipe, but I decided to post it anyway because I don't think that ANYONE should be deprived of this goodness!

This is also the perfect Sunday dish because it can literally cook on Low for the entire time that you are gone to church and will have your house smelling so yummy when you return. With some rice, baby lima beans and yeast rolls, you are good to go!


6 boneless skinless chicken breasts

6 strips of bacon

1 package of thin sliced beef lunch meat **

1 pint sour cream

2 cans cream of mushroom soup

Spray a 9" x 13" baking dish with cooking spray. Line bottom of baking dish with thin sliced beef.

Wrap one slice of bacon around each chicken breast.

Lay bacon-wrapped chicken breasts in baking dish.

Place cream of mushroom soup and sour cream in medium bowl.

Combine soup and sour cream thoroughly.

Pour sour cream mixture over chicken.

Bake uncovered for 3 hours at 250 - 300 degrees.

(I usually set mine between 265 - 275 degrees and it is perfect when we come in from church.)

Pictures don't actually do this dish justice. There is no way to describe the goodness of the flavors that the beef and bacon give to this dish. The gravy is absolutely delicious and my family devours it.

** Note: You can substitute dried beef, if you prefer, but it is a little too salty for our liking. We prefer the thin sliced beef lunchmeat.