Herb Chicken Stew

By: Kitty Nichols
From: Foodnetwork.com

* Note: "This stew is easy to make & can be made the day before. Next time I would leave out the fennel since I don't care for fennel much. Also I just tossed a couple minced garlic cloves in for the Fire Roast Garlic juice and used regular soy sauce." 

* Serves 4-6

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
• Canola oil, to cook
• Salt and black pepper
• 2 onions, sliced
• 2 large carrots, peeled, 1/8-inch slices
• 2 ribs celery, sliced
• 3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
• 1 tablespoon dried thyme
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 tablespoon ginger powder
• 8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990
• 1 tablespoon coarse ground fennel
• 2 tablespoons naturally brewed soy sauce
• 1 quart chicken stock

Directions

In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.

PLATING: Serve in large pasta bowls with crusty bread.

Creamy Swiss Cheese Chicken Bake

printed from melskitchencafe.com

*Note: If you like extra sauce, consider increasing the sauce ingredients accordingly. Also, if you are using frozen or even partly frozen chicken breasts for this dish, there is a chance the finished dish after baking will be watery. I recommend using fresh, not frozen, chicken breasts and patting them dry prior to using.

*Serves 4-6

INGREDIENTS:

2 pounds boneless, skinless chicken breasts (about 4-6 chicken pieces)

6-8 slices Swiss cheese (about 4-6 ounces)

1/2 cup light mayonnaise

1/2 cup plain Greek yogurt

3/4 cup freshly grated Parmesan cheese, divided

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

Hot, cooked rice for serving

DIRECTIONS:

Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.

Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.

Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.