Main Dishes

Tuna Burgers

Summary

Yield
4 Servings
SourceFran Burkett (1973)
Prep time
10 minutes
Cooking time
5 minutes
Total time
15 minutes

Ingredients

1 cn
tuna (7-oz, flaked and drained)
1⁄2 t
paprika
1 ds
salt
1⁄4 c
celery (chopped)
1 ds
cayenne
1⁄2 c
mayonnaise
4
Hamburger buns (split and buttered)
1⁄4 c
green pepper (chopped)
1⁄4 t
pepper

Instructions

Preheat broiler. Mix all ingredients well in mixing bowl, except buns. Spread on lower half of buns and place in broiler pan. Broil 3 or 4 inches from heat for 5 minutes. Top with top half of bun.

Tuna Cakes with Creamy Egg Sauce

Summary

Yield
6 Servings
SourceHeather Phalen (1982)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

2 c
fresh bread crumbs (4 slices bread)
2 cn
tuna (6 1/2-oz cans, drained and very finely flaked)
2
eggs
2 t
Worcestershire sauce
1⁄2 t
salt
1 T
vegetable oil

Instructions

Mix bread crumbs, tuna, eggs, Worcestershire sauce and salt. Shape mixture into 6 patties. Sauté patties in oil in large skillet over medium heat until golden brown on both sides, 4 to 5 minutes. Serve with Creamy Egg Sauce.

Recipe for Creamy Egg Sauce available here.

Stuffed Chicken Breasts

Summary

Yield
6 Servings
SourceSusan Schafer (1984)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

3
chicken breasts (large, whole)
3 sli
mozzarella cheese (cut in half)
6
boiled ham (thin, sliced)
1
tomato (medium, sliced thin)
1⁄2 t
garlic salt
1⁄3 c
bread crumbs
2 T
Parmesan cheese
2 T
parsley (chopped)
4 T
butter (melted)

Instructions

Cut chicken breasts in half. Skin and debone, then pound until flat. On each chicken breast, add 1 slice each of ham, mozzarella cheese and tomato and season with garlic salt, then roll the chicken breasts into rolls and secure with picks. Once this is done, then roll the chicken breasts in a mixture of bread crumbs, Parmesan cheese and parsley. Dip each chicken breast into butter and then into the bread crumb mixture again. Place chicken into a pan and bake, covered, at 350° for 35 minutes. Uncover and bake an additional 15 minutes.

Chicken Monte Carlo

Summary

Yield
4 Servings
SourceSally Joyce (2003)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

2 pk
frozen broccoli
1 c
water (boiling)
4
chicken breasts (cooked, sliced)
 
Parmesan cheese (grated)
 
Salt and pepper
1 cn
mushrooms (sliced)
3 T
butter (melted)
 
Sauce Parisienne

Instructions

Preheat oven to 350 degrees. Cook broccoli until just tender. Drain, slice lengthwise into thin strips. Arrange sliced broccoli on bottom of buttered casserole. Salt and pepper. Pour 1/3 of Sauce Parisienne over broccoli. Sprinkle with mushrooms. Arrange sliced chicken over mushrooms and cover with remaining sauce. Sprinkle thickly with Parmesan cheese. Drizzle melted butter over cheese. Bake for 30 minutes, or until top is golden brown.

The Sauce Parisienne recipe is available here.

Parisienne Chicken

Summary

Yield
6 Servings
SourceMerle Matthews (1972)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

6
chicken breasts (up to 8)
1 cn
mushroom soup
1 c
sour cream
2⁄3 c
mushrooms (sliced)
1⁄2 c
sherry
 
salt
 
pepper
 
paprika

Instructions

Combine ingredients and pour over chicken pieces; sprinkle with paprika. Bake 1 to 1 1/2 hours at 350°.

Low-Fat Crispy Chicken Fingers & Sauce

Summary

Yield
2 Servings
SourceTracie Kreighbaum (2001)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

2
chicken breasts (skinless, boneless, totaling 12 oz)
1⁄3 c
cornflake crumbs
1⁄3 c
yellow cornmeal
1 T
Parmesan cheese (grated)
1⁄8 t
ground red pepper (optional)
1⁄3 c
all-purpose flour
 
Nonstick cooking spray
1⁄2 c
yogurt (plain, nonfat)
1 T
Dijon mustard
 
celery and carrot sticks

Instructions

Rinse chicken and pat dry with paper towels. Cut chicken into 1 x 3-inch strips. In a shallow bowl, mix cornflake crumbs, cornmeal, Parmesan cheese and red pepper. Dip each chicken strip in flour, then in water. Roll in cornflake mixture to coat. Place chicken on baking sheet sprayed with nonstick spray and bake at 375° for 20 to 25 minutes, or until tender and no longer pink. For dipping sauce, stir together yogurt and mustard. Serve chicken with dipping sauce, celery and carrots. Makes 2 to 4 servings.

Chicken Cordon Bleu

Summary

Yield
6 Servings
SourceJan Mell (1999)
Prep time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes

Ingredients

6
chicken breasts (skinned and boned)
8 oz
Swiss cheese slices
8 oz
ham (sliced, cooked)
3 T
flour (all-purpose)
1 t
paprika
6 T
butter (or margarine)
1⁄2 c
dry white wine
1
chicken-flavored bouillon cube (or env. or 1 tsp. chicken-flavored stock base)
1 T
cornstarch
1 c
heavy cream (or whipping cream)

Instructions

Flatten chicken breasts. Fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika and coat chicken pieces with the mixture. In a skillet over medium heat, melt butter or margarine and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low. Cover and simmer 30 minutes, or until fork-tender. Remove toothpicks. In a cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.

Nutty Chicken

Summary

Yield
4 Servings
SourceKay Jones (1996)
Prep time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes

Ingredients

5
chicken breasts (split, boneless, skinless)
1⁄2 c
buttermilk (can use half & half)
1
egg (fork-beaten)
1⁄2 c
flour
3⁄4 c
pecans (chopped)
 
salt
 
paprika
 
white pepper
6 T
butter (or margarine, not light, melted)

Instructions

Beat buttermilk lightly with egg. Mix dry ingredients in shallow pan. Dip chicken in buttermilk mixture, then roll in flour-nut mix. Allow to sit 15 minutes. Then put in casserole dish. Bake at 350 degrees for 45 minutes. Serves 4 to 6 people. Serve hot or cold.

Tuna Loaf with Cucumber Sauce

Summary

Yield
8 Servings
SourceJohn Brooks-Barr (1996)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 c
milk
3
eggs (slightly beaten)
18
saltine crackers (finely crushed)
1 c
celery (finely chopped)
3 pk
tuna (6 1/2- to 7-oz cans, drained)
2 T
onion (grated)
1⁄4 t
pepper
3⁄4 t
salt
2
cucumbers (medium, peeled, seeded and chopped)
 
water
2 1⁄2 T
butter (or margarine)
2 1⁄2 T
flour (all-purpose)
1 t
salt
1 1⁄2 t
grated lemon peel
1 t
lemon juice
2
egg yolks
 
parsley (chopped, for garnish)
 
cucumber (slices, for garnish)

Instructions

Preheat oven to 350°. In a large bowl, combine milk, eggs and crackers; let stand 5 minutes, stirring often. Stir in celery, tuna, onion, pepper and salt. Pour tuna mixture into well-greased 10 x 5 x 3-inch loaf pan. Bake tuna loaf for 1 hour, or until knife inserted in center comes out clean. Cool slightly. About 15 minutes before serving, prepare Cucumber Sauce. In 2-quart saucepan, simmer cucumbers in 1 cup water until tender-crisp. Drain. Add water to liquid to make 1/4 cups; set aside. In same saucepan over medium heat, melt butter or margarine; add flour. Stir until smooth. Slowly add reserved liquid. Cook, stirring, until thickened. Add salt, lemon peel, juice and cooked cucumber; cook just until boiling. In small bowl, beat egg yolks slightly; stir in some hot liquid. Slowly add mixture to pan. Cook, stirring, until thickened (do not boil). Loosen loaf from pan; invert onto platter. Pour on some sauce; garnish. Pass remaining sauce.

Salmon Quiche

Summary

Yield
6 Servings
SourceSusan Lense (2003)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1 cn
salmon (or fresh equivalent)
1
pie crust (9- to 10-inch)
1⁄2
frozen peas (up to 2/3 c)
2
eggs (up to 3 eggs)
1⁄2 t
dried dill
1⁄2 c
sour cream (lowfat or nonfat, if desired)
1⁄2
plain yogurt (up to 2/3 c)
1⁄2 pk
Monterey Jack cheese (grated)
1
green onions (up to 2, chopped)
 
tomato slices (optional)
 
green pepper slices (optional)
 
black olives (optional)

Instructions

Preheat oven to 350°. Prepare pie crust and set aside. Don’t precook. In a mixing bowl, add sour cream, yogurt, eggs and salmon. (Canned salmon should be drained and deboned.) Add about half the grated cheese. Mix in frozen peas, green onion and dill. Pour mixture into pie crust. Layer tomato slices, green pepper slices, and black olives as decorative items on top if desired and cover with remaining cheese. Bake until mixture does not cling to a knife. The quiche rises a little, but generally flattens as you cool. For a more moist quiche, add more sour cream and yogurt. It is fun to create designs on the top using sliced vegetables. Be creative.

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