Best Chicken Macarthur Another Version Recipes

THE MACARTHUR (ARTICHOKE, FETA & CHICKEN PASTA)

Steps:

• preheat oven to 400 degrees.
• in a pot bring salted water to a boil, add 2 tbs olive oil & cook pasta til aldente, rinse & set aside.
• heat the olive oil in a large skillet over med-high heat.
• add onion & garlic & saute for 3 minutes, then add mushrooms & cook for 5 minutes or until mushrooms are soft.
• generously salt & pepper the chicken.
• move some of the veggies aside, add the chicken to skillet & cook for 10 minutes stirring often but only flipping once.
• add the artichokes, spices, white wine & balsamic vinegar.
• put cooked pasta in a casserole dish, cover with the chicken & veggies, sprinkle on the diced tomato & spread the feta cheese on top.
• cover loosely & cook in the oven til cheese melts & chicken is cooked through (approximately 15 minutes).

STUFFED CHICKEN THIGHS (ANOTHER VERSION)

Steps:

• Rinse and pat dry chicken.
• Combine the chorizo and parsley.
• Stuff the thighs with equal portions of mixture. Fold thighs around stuffing. Secure with toothpicks or kitchen string.
• Dredge in 2 T. of the flour.
• Shake off excess.
• Melt butter in a large skillet on med-high heat.
• Add chicken and saute' until golden brown on all sides. Remove chicken and set aside.
• Add onion and garlic to skillet. Cook until onion is soft.
• Add remaining flour to skillet. Cook over medium heat, stirring until mixture is light brown and smooth.
• Gradually stir in the juice from the tomatoes and water.
• Cook until mixture has thickened.
• Add tomatoes and green pepper to skillet.
• Top with the chicken thighs.
• Simmer, covered, for 30 minutes.
• Uncover, discard toothpicks or kithen string. (Needlenose pliers work great to remove toothpicks. Have a pair just for work in the kitchen).
• Top each chicken thigh with a slice of swiss cheese. Let simmer, uncovered, for another 10 minutes, or so, to let cheese melt.
• Yummy served over rice or noodles.

MOM'S CHICKEN CACCIATORE

Steps:

• Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
• Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
• Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

CHICKEN BERRY SALAD, ANOTHER VERSION

Steps:

• In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
• In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.