California Chicken Food

CALIFORNIA CHICKEN AND VEGETABLES

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
• Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
• Sprinkle with cheese; cover. Remove from heat; let stand 5 min.

CALIFORNIA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350'F.
• In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
• Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
• Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
• Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
• Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

CALIFORNIA CHICKEN

Steps:

• Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish., Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.

CALIFORNIA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm oil in skillet and add chicken and onion.
• Cook 15 minutes or until chicken is browned and just about done.
• Add salt and pepper to taste.
• Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
• Place in oven for 10 to 15 minutes, until cheese melts.
• Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

CALIFORNIA CHICKEN

Steps:

• Arrange chicken in square baking dish, sprinkle with lemon juice, onion flakes, basil and pepper.
• Cook on high in microwave, covered with waxed paper, for 8 1/2 to 9 1/2 minutes or till tender.
• Top chicken with 1/2 of cheese, avocado, tomato, and remaining cheese.
• Cook on high 2 1/2 to 3 minutes.
• Let stand 5 minutes before serving.

CALIFORNIA CHICKEN BURRITOS

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher, mash beans lightly. Season with salt and pepper.
• Place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave on high power until hot, about 90 seconds. Stir in salsa, chicken, and 1 1/2 cups cheddar.
• Spread one-quarter of black bean mixture down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture on beans and fold tortillas to form burritos. Transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar, and bake until cheese is bubbly, about 10 minutes. Serve.

CALIFORNIA CHICKEN SALAD

Steps:

• Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.