Monday, January 21, 2008

From the Kitchen: Shredded Chicken, How Do I Love Thee?

Let me count the ways... Oh, I'm too lazy to list them all, but here are two great recipes that use shredded chicken. When I am planning to shred chicken, I simmer boneless skinless chicken breasts for an hour or so and then let them sit in the pot until I'm ready to deal with them. Then I just throw all of the cooked chicken breasts in a bowl and go at them with two forks for a couple minutes and *voila!* juicy shredded chicken.


Chicken and Cheese Crescent Chimichangas

Ingredients:
· ½ cup chopped onion
· 2 garlic cloves, minced
· 3 tbsp oil
· 2 ½ cups shredded cooked chicken
· 2 8 oz cans Pillsbury crescent rolls
· ½ cup salsa
· 2 cups (8 oz) shredded cheese

Directions:
In a large skillet sauté onion and garlic until onion is tender. Add chicken; cook over low heat until thoroughly heated through, stirring occasionally .Remove from heat. Add 1 cup cheese to chicken mixture and mix evenly. Separate dough into 8 rectangles, pressing the seam to seal. Spread 2 tsp salsa onto each rectangle to within ½ inch of edge. Put heaping 1/3 cup of chicken mixture onto each rectangle and roll up the sides to seal in the chicken. Place seam-side down on greased cookie sheet. Bake at 350 for 16-20 minutes or until golden brown. Remove from oven and sprinkle with 2 tbsp remaining cheese. Return to oven for 1-2 more minutes.

Alternative:
Use 1/8 of a bread machine dough recipe for each chimichanga, patting dough thin before adding salsa. May require a few more minutes of cooking time, but this seals better and cooks up more bready than the crescent rolls.

Savory Dill Chicken Salad

Ingredients:
· Small bunch green onions, chopped (or 1/4 cup chopped onion)
· 1/2 cup finely chopped celery, if you like it
· 2 tbsps fresh dill, chopped (or 1 tbsp dried dill weed)
· 1/2 cup sour cream
· 1/2 cup mayonaise
· 2 cups shredded cooked chicken

Directions:
Mix all ingredients while chicken is still warm. Refrigerate until cold. Serve on bread or lettuce.

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