Fresh chicken breast are available to local Charlotte cooks, and you can get healthier chicken now more than at any time in the past. Fresh markets and even supermarkets in the Charlotte area now stock organic and free range chicken.
You have to view the labels to get the correct chicken. Supermarkets still sell the less healthy chicken right alongside with healthy, organic chicken.
Once you have your fresh healthy organic chicken breast you’ll need some recipes for cooking them. Here are a few of my favorites:
Chicken Breast Casserole
- 4 healthy organic chicken breasts
- 1 cup rice
- 1 can cream of mushrooms soup
- 1 can cream of chicken soup
- 1 can cream of onion soup
- olive oil
Rinse the chicken breasts and pat dry. Arrange the chicken in a 9-inch baking dish greased with olive oil. Combine the rice and soups in a small bowl, mix well. Spoon mixture over and around the chicken. Bake, covered, at 350 degrees for 1 hour and 15 minutes. Serves 4.
Chicken in Beer
This one needs to be started the night before so you can marinade it.
- 1 healthy organic frying chicken, cut up.
- 1 can pineapple chunks with juice
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 cup beer
- 1 teaspoon ginger
- garlic salt to taste
- 2 tablespoons minced onion
Drain pineapple juice into a measuring cup and add enough water to make 1 cup. Set pineapple chunks aside in the refrigerator. Combine remaining ingredients except chicken with the pineapple juice and water to make a sauce. Marinate chicken refrigerated overnight in sauce.
You can bake the chicken in the oven or throw it on the grill. Either way you cook it, it’s going to comne out delicious.
Simple Homemade Chicken Soup
- 1 whole healthy organic chicken (with skin and bones)
- 2 cups carrots, diced
- 1 onion, diced
- 3 medium potatoes, diced
- 1 stalk celery, diced
- 1 can corn
- 1 tablespoon parsley
- 1 teaspoon thyme
- salt and pepper to taste
- 2 cans chicken broth
Place chicken in large soup pot and fill with chicken broth and water until chicken is covered. Bring to a boil on high heat and continue to boil for 30 minutes. Remove chicken from water/broth (reserve, this will be your soup broth) and let cool for 10 minutes.
Remove skin from chicken and remove chicken meat from the bones, discarding the bones and skin. Cut chicken into bite-sized pieces and return to the pot of water. Add onion, celery and spices and return pot to a slow boil. When broth starts to boil add corn, potatoes and carrots and continue the slow boil until the carrots and potatoes are tender.
Reduce heat and simmer one hour. Allow chicken soup to cool for 8 minutes before serving. Great with saltine crackers
For many more free local recipes see my blog A Dash of Salty