Cream Cheese Chicken Enchilada Stuffed Peppers

Stuffed Cream Cheese Chicken Enchilada Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce. Stuffed peppers will never be the same.

These are nothing like the stuffed peppers I was raised on! Those are now obsolete. They just can’t hold a candle to the cheesy comforts found right here. In case all that cheese is too much for you to handle there’s corn and spinach too! Plus there’s the pepper itself. Vegetables. You know, to help balance out the richness.

Chicken Enchilada Peppers

The real secret is in the sauce. Without it all you have is a flavorless pile of chicken, rice, corn and spinach. The sauce is made of chicken broth, Ro-tel green chiles and tomatoes, cream cheese and sour cream. The green chiles are pretty mild. If you wanted something spicier you can add red pepper flakes or a chipotle pepper.

One of the nice things about this recipe is you can use leftover chicken or rotiserie chicken and if you happen to have leftover Chinese rice kicking around in your refrigerator like I often do you can use that too. White or brown. Otherwise you can start the rice first and prepare the other ingredients as it cooks.

Chicken Enchilada Stuffed Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers

Rating: 51

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 servings

Cream Cheese Chicken Enchilada Stuffed Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.

Ingredients:

olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)
coarse salt and fresh black pepper
1 cup corn
1 cup cooked brown or white rice
1 packed cup finely chopped fresh spinach
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
4 ounces cream cheese
1/2 cup sour cream, plus more for serving

Instructions:

  1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
  2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
  3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
  4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
  5. Preheat oven to 400 degrees F. Grease a large roasting pan.
  6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
  7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
  8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
  9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
  10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-chicken-enchilada-stuffed-peppers/

Chicken Cream Cheese Enchilada Stuffed Peppers

Baked Chicken Pizzaiola

Baked Chicken Pizzaiola

Baked chicken cutlets covered in parmesan bread crumbs and topped with pepperoni and mozzarella cheese. If pizza and chicken Parmesan fell in love and had a baby together this is what it would look like. A delicious fusion of the two classics.

It’s served with spaghetti and a quick, homemade sauce that is a cinch to throw together. To save time you can skip the homemade sauce and use your favorite jarred. Doing that easily turns it into a 30-minute meal. A meal you can make in a hurry but with such an impressive outcome everyone will think you slaved over the stove all day.

I love that.

Baked Pizzaiola Chicken

The pepperoni adds a spicy punch that kicks up the flavor a notch or two. That’s where the ‘pizza’ in the ‘pizzaiola’ comes in. Combined with the mozzarella and the tomato sauce your taste buds think you’re eating pizza, with the chicken acting as a stand-in for the crust.

If you’re craving pizza, this might not do the trick but if you’re looking to change-up your traditional chicken Parmesan routine or just need a quick dinner idea, then this is your answer.

It works like a charm.

Pepporoni Pizzaiola Chicken

Baked Chicken Pizzaiola

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 6 servings

Baked Chicken Pizzaiola

Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.

Ingredients:

Sauce {substitute 1 jar (24 ounce) premade sauce to save time}:
2 tablespoons olive oil
1 medium-ish yellow onion, diced
1/2 bell pepper, diced
4 cloves garlic, minced
1 + 1/2 teaspoons Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 can (28 ounces) crushed tomatoes
Chicken:
1/3 cup grated Parmesan cheese, plus more for serving
1/3 cup seasoned bread crumbs
6 chicken cutlets I like Bell & Evans
1 + 1/3 cups shredded mozzarella cheese
3 - 4 ounces sliced pepperoni
12 ounces spaghetti

Instructions:

    Make the sauce:
  1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add the onion, pepper, garlic and Italian seasoning. Season well with salt and pepper. Cook until tender about 10 minutes, stirring often.
  2. Mix in the crushed tomatoes, about 1 teaspoon salt and 1/4 teaspoon black pepper. Add about 1/4 cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan.
  3. Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and again at the end and season as needed.
  4. Meanwhile make the chicken:
  5. Heat oven to 400 degrees F. Lightly grease a large roasting pan or baking sheet with sides large enough to comfortably fit all the chicken.
  6. In a wide, shallow dish mix the Parmesan and bread crumbs together. Season the chicken on both sides with salt and pepper. Coat the chicken one at a time with the crumbs patting them on with your hands - the chicken will be thinly covered - some of the chicken will show through - that's ok. Place them in the baking sheet at least an inch apart.
  7. Bake 15 minutes. Meanwhile cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve 1/2 cup of the cooking water before draining.
  8. Remove the chicken from the oven and top with the pepperoni - dividing it up evenly between the chicken, then do the same with the mozzarella, piling it on top. Put them back in the oven about 5 minutes until cheese is completely melted. Chicken should measure internal temperature of 165 - 175 degrees F. If you want the cheese to be golden you can place them briefly under the broiler.
  9. Mix the sauce into the spaghetti over low heat, mixing in a little of the reserved starchy water from cooking the spaghetti. Serve with the chicken and extra Parmesan for garnish.
  10. *To make this without the spaghetti bake it in a large casserole dish. Pour the sauce into the bottom and place the chicken on top. You will need to cook it longer - anywhere from 10 - 20 minutes.

Notes:

Adapted from America's Test Kitchen Quick Family Cookbook

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-chicken-pizzaiola/

Chinese Cashew Chicken

Chinese Cashew Chicken

Pan-fried chicken, snow peas and cashews in a ginger-garlic sauce served over rice noodles.

I wouldn’t touch Chinese food, not even with a ten foot pole until I was in my early twenties. Even then it was a slow progression that started with fried rice. It was safe to eat because the picky eater in me could see and recognize everything in it and easily pick out anything I didn’t like.

You might say it was my gateway to Chinese food.

I would happily eat my fried rice declaring out loud for the world to hear that I liked Chinese food now. Soon after, a now forgotten boyfriend introduced me to lemon chicken and those deep-fried delights called crab rangoons followed by wonton soup and dumplings.

The greatest discoveries of all time I made on my own. . .Singapore noodles and pad Thai. I love you like there’s no tomorrow. {Technically these may not truly be “Chinese” but my favorite Chinese restaurant makes them. . .}.

Chicken with Cashews

In the same way it took me a while to come around to eating Chinese food it’s been the same with making it. I’m slowly building up a collection of trusted recipes. I can make sesame chicken {and sesame tofu} by heart and whip up a bowl of sesame peanut noodles with my eyes closed.

Cashew chicken is my latest acquisition. Seriously – so easy you can make this in the same amount of time it takes to order and pick up take-out. The chicken is briefly marinated in ginger and sherry {or white wine} while you prep the other ingredients. You can get the rice or noodles cooking, toast your cashews and whisk together one of the quickest, tastiest sauces on earth – chicken broth, soy sauce, rice vinegar, garlic, brown sugar and red pepper flakes that are totally optional but highly recommended for adding a zingy kick.

You cook the chicken first in a small amount of oil followed by the snow peas then they’re joined together with the sauce and less than five minutes later the entire shebang is on the table. Homemade Chinese food is served.

And I like it.

Cashew Chicken with Snowpeas

Chinese Cashew Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4 - 5 servings

Chinese Cashew Chicken

Pan-fried chicken, snow peas and cashews in a ginger-garlic sauce served over rice noodles.

Ingredients:

1 + 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry or white wine
1 tablespoon fresh ginger, minced or grated on a micro-plane
3 + 1/2 teaspoons cornstarch, divided
coarse salt & fresh black pepper
1/2 cup low-sodium chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1/8 teaspoon red pepper flakes (or more), optional
2 tablespoons plus 2 teaspoons vegetable oil, divided
4 garlic cloves, minced
2/3 cup unsalted cashews, toasted
2 big handfuls of fresh snow peas, cut in half or thinly sliced {I like them whole}
cooked rice noodles, brown or white rice, for serving

Instructions:

  1. Add the chicken to a large bowl and season with salt and pepper. Add the sherry, ginger and 1 + 1/2 teaspoons of the cornstarch, toss and coat the chicken well. Refrigerate 30 minutes.
  2. In a separate bowl whisk the broth, soy sauce, vinegar, sugar, red pepper flakes and remaining 2 teaspoons cornstarch together. Set aside.
  3. Heat 1 tablespoon of the oil over medium-high heat in a wok or large, non-stick skillet. Add half the chicken and cook, turning to brown on all sides, until chicken is cooked through. Remove to plate. Add another tablespoon oil to skillet and cook remaining chicken. Remove to a plate.
  4. Add the remaining 2 teaspoons oil to the pan with the garlic, cashews and snow peas. Stir often, cooking the snow peas to your desired tenderness.
  5. Whisk the sauce and pour into the skillet. Add the chicken and toss, cook until the sauce thickens. stirring often 2 - 3 minutes. Serve over rice.

Notes:

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chinese-cashew-chicken/

Lemon Garlic Chicken and Rice

Lemon Garlic Chicken & Rice

Skillet chicken with a lemon-infused garlic broth accented by fresh oregano. It’s perfect served with rice to help sop up the fragrant juices.

This comes together in a snap. Onion and whole garlic cloves are sautéed before chicken cutlets, chicken broth and an entire lemon is thrown into the mix. A 12-minute simmer and dinner is served…. 

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Chicken Cordon Bleu with Creamy Mustard Sauce

Cheater's Chicken Cordon Bleu

Oven-fried chicken cutlets topped with ham and Swiss cheese with a creamy, three-ingredient mustard sauce. Chicken cordon bleu. . . cheater-style.

I say this is for cheaters because traditionally cordon bleu has ham and Swiss stuffed inside the chicken. I’m not the only one cheating. I ate in a fancy inn-style restaurant recently where the chef made chicken cordon bleu just like this with the ham and Swiss piled on top. A rather lazy move if you ask me. … 

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Cranberry Apple Chicken Salad w/ Honey Mustard Dressing

Cranberry Apple Walnut Chicken Salad

Romaine salad with chicken, apples, dried cranberries and walnuts in a honey-mustard dressing.

It has all the elements I like in a satisfying salad including a full array of competing flavors and textures that all meld together in a completely delicious way.

Every bite reminds me that fall is here to stay awhile and makes me smile wider and wider.… 

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