Archive for the ‘Green Beans’ Category

Parmesan Crescent-Topped Chicken A La King

parmesan-crescent-topped-chicken-a-la-king
Recipe & picture courtesy of Pillsbury

Prep Time: 40 Min
Total Time: 1 Hr
Makes: 8 servings

Casserole

  • 2 tablespoons butter
  • 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
  • 1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
  • 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh SteamersTM frozen cut green beans
  • 1 cup thin red bell pepper strips (1 medium)
  • 1/2 cup sliced green onions
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
  • 3/4 cup milk
  • 1/4 cup grated Parmesan cheese

Topping

  • 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
  • 1 egg white, beaten
  • 2 tablespoons grated Parmesan cheese
  1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
  2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.
  3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
  4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

**Personal Review: No Review Yet**

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Devilish Sesame Chicken with Green Beans and Scallion Rice


Recipe & picture courtesy of Rachael Ray

Serves 4

  • 3 tablespoons vegetable oil
  • 1 cup white rice
  • 2 cups chicken broth
  • Salt
  • 1/2 pound green beans
  • 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 tablespoons tamari (dark soy sauce)
  • 3 tablespoons honey
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sesame oil
  • 1 bunch scallions, finely chopped
  • 2 tablespoons sesame seeds, toasted
  1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
  2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
  3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
  4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
  5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

**Personal Review: No Review Yet**