Chicken & Rice
from Kris
4 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup of water
1 cup of converted rice
paprika
Put rice in bottom of crockpot/slow cooker. Cover with 2 cans of soup. Top with water. Layer the chicken breasts on top and sprinkle with paprika. Cook on low for 8 hours.
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Chicken & Stuffing Casserole
from “Casseroles,” by Christie Katona and Thomas Katona
4 whole chicken breasts
water to cover
1 dash garlic salt
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
two 10-3/4 oz. cans cream of chicken soup
1 cup milk
1 cup sour cream
8 oz. pkg. Pepperidge Farm dressing mix
In large saucepan, cover chicken with water, garlic salt, soy sauce and Worcestershire sauce. Bring to a boil. Reduce heat and simmer for 20 minutes. Let cool in broth. Heat oven to 350ºF. Spray a 3-quart casserole with nonstick cooking spray. Remove skin and bones from chicken and cut into nice large pieces. Arrange chicken pieces in casserole. Combine soup, milk and sour cream. Pout over chicken. (Can be refrigerated overnight at this point.) Sprinkle with dressing mix and bake 1 hour. Serves 12.
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Chicken Bake with Ham & Bacon
6 thin ham slices
6 chicken breasts, boned and skinned
6 slices bacon
10-3/4-oz. can cream of chicken soup
1/2 cup milk
8 oz. sour cream
Preheat oven to 350ºF. Place ham slices on chicken breasts and wrap each with a slice of bacon; secure with toothpick. Place in 9x13” baking dish. Combine soup, milk and sour cream. Pour over chicken; cover dish with foil. Bake about 60 minutes or until done. Serves 6.
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Chicken Breast Scampi
recipe by Mr. Food
2-1/2 boneless chicken breast
1/2 lb. butter or margarine
4 garlic, minced
2 scallions, minced
1 parsley, chopped
1/4 tsp. *dried dill
1/2 oregano
1/2 tsp. salt
1/2 tsp. pepper
Cut raw chicken breast into 2 oz chunks (like huge shrimp) and place in a 9x13" baking dish. Melt butter in a saucepan over low heat: add garlic, scallions, parsley, dill, oregano, salt and pepper. Cook on low heat for 2 minutes then pour the mixture over the chicken breast pieces. Bake in preheated 350ºF. oven for 10 minutes. Turn on the broiler to brown chicken for 3-4 minutes. Serve over rice or thin spaghetti, something that you'll be able to sop up the garlic sauce.
NOTE: If using fresh dill, use 1/2 tbsp.
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Chicken Breasts & Zucchini with Garlic Cream
from Gail
1/4 cup butter or margarine
6 boneless skinless chicken breasts
3 cup sliced zucchini
1/3 cup sliced green onions
Garlic Cream:
2 Tbsp. butter or margarine
1/2 tsp. minced garlic
3 Tbsp. flour
3 oz. cream cheese
10-1/2 oz. chicken broth
1/2 tsp. pepper
cooked rice
In 10" skillet melt 1/4 cup butter until sizzling; add chicken breasts. Cook over medium high heat, turning once until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring occasionally, until zucchini is crispy tender. Meanwhile, in 2-quart saucepan melt 2 Tbsp. butter until sizzling; add garlic. Cook over medium heat, stirring occasionally, for 1 minute. Add flour; continue cooking until smooth and bubbly. Add remaining garlic cream ingredients except rice. Continue cooking, stirring occasionally, until sauce is thickened. Serve zucchini and chicken over rice; pour sauce over chicken. Serves 4.
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Chicken Breasts Baked with Bacon & Cheese
2 pairs chicken breasts
salt, pepper
flour
1 egg, beaten lightly with a few drops water
fine bread crumbs
6 Tbsp. butter
4 Tbsp. olive oil
16 slices Canadian bacon
8 thin slices Fontina cheese
Bone and skin chicken breasts. Slice meat horizontally, as thin as possible, to obtain 8 wide, thin slices. Place slices between sheets of waxed paper and pound gently with side of a cleaver. Trim slices into even shapes. Combine small amount of salt and pepper with enough flour to dust chicken slices lightly. Dip slices in flour, beaten egg and then bread crumbs. Heat butter and olive oil in skillet. When fat is very hot but not brown, add chicken. Cook 3-5 minutes on each side, until golden brown. Preheat oven to 400ºF. Butter shallow baking dish. Layer 8 slices bacon, then 4 thin slices Fontina cheese. Layer chicken over the cheese. Repeat bacon and cheese layers. Bake until cheese is melted. Serves 4-6.
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Chicken Breasts Over Rice
chicken breasts
2 cups rice
1 can each cream of chicken, cream of mushroom, cream of celery
2 cups water
garlic powder, salt and pepper to taste
Mix rice, soups, water and herbs together and put into crockpot. Place chicken on top. Bake for 4 hours on high, or 6 hours on low.
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Chicken Breasts Parmesan
8 oz. tomato sauce
1 tsp. Italian seasonings
1/4 tsp. garlic salt
1/3 cup corn flake crumbs
1/4 cup Parmesan cheese
1 tsp. dried parsley
2 large boneless chicken breasts
1 egg, beaten
1/2 cup mozzarella cheese
Mix the tomato sauce, Italian seasonings and garlic salt in a 2-cup measuring bowl. Cover with wax paper. Microwave at high for 2-1/2 minutes; stir. Reduce to medium power and cook for additional 61/2 minutes, stirring once during cooking. Mix the cornflake crumbs, parmesan cheese and parsley. Dip the chicken breasts in the beaten egg and then in the crumb mixture. Place in a 10" pie plate and microwave at medium-high (70%) until chicken is tender, about 12-18 minutes, rearranging pieces after half the cooking time. DO NOT turn the chicken over. Pour sauce off chicken. Sprinkle with the mozzarella cheese, and a little extra parmesan cheese. Microwave at medium- high (70%) heat until cheese is melted.
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Chicken Breasts with Rosemary
from "1,001 Delicious Recipes for People with Diabetes"
1 Tbsp. olive oil, divided
1-1/2 tsp. balsamic vinegar
1 tsp. minced garlic
1 Tbsp. grated lemon rind
1/4 tsp. salt
1/8 tsp. pepper
4 boneless, skinless chicken breast halves (4 oz. each)
1/3 cup dry white wine or reduced-sodium chicken broth
1 tsp. finely chopped fresh, or 1/2 tsp. dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Whisk 1-1/2 tsp. olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade. Cook chicken in remaining 1-1/2 tsp. olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes. Serves 4.
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Chicken Cacciatore
from "Rival Crockpot Recipes"
1 large onion, thinly sliced
3 pounds broiler or fryer chicken, cut up
two 6 oz. cans tomato paste
4 oz. can mushrooms, sliced
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1-1/2 tsp. oregano
1/2 tsp. basil
1 tsp. celery seed, optional
1 bay leaf
1/4 cup dry white wine
Cooked pasta, spaghetti or vermicelli
Place sliced onion in bottom of crockpot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, herbs and white wine. Pour over chicken. Cover and cook on low 7 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered spaghetti or vermicelli.
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Chicken Cacciatore #2
3- to 3-1/2 lb. cut-up broiler-fryer chicken
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 medium green bell pepper
2 medium onions
14-1/2-oz. can diced tomatoes, undrained
8 oz. tomato sauce
1 cup sliced mushrooms (3 ounces)
1-1/2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1 tsp. chopped fresh or 1/4 tsp. dried basil leaves
1/2 tsp. salt
2 cloves garlic, finely chopped
grated Parmesan cheese, if desired
Coat chicken with flour. Heat oil in 12” skillet over medium-high heat. Cook chicken in oil 15-20 minutes or until brown on all sides; drain. Cut bell pepper and onions crosswise in half; cut each half into fourths. Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30-40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are Cut. Serve with cheese.
Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Omit oil and tomato sauce. Use one 4-oz. can sliced mushrooms, drained. Brown chicken as directed. Cut bell pepper and onions crosswise in half; cut each half into fourths. Place half of the chicken in 31/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. Cover and cook on low heat setting 4-6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.
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Chicken Casserole
from Kelley
4 to 6 chicken breasts
two 10-3/4 cans cream of chicken soup
1 cup sour cream
3 tsp. poppy seeds
3/4 cup margarine, melted
2 cups Ritz crackers, crushed
Cook chicken until tender. Season to taste. Mix soup, sour cream, and poppy seeds together. Pour over chicken in 13x9” baking pan. Pour crushed crackers over soup mixture. Pour melted margarine over crackers. Bake at 350ºF. for 40 minutes.
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Chicken Divan
from Michelle
broccoli florets, steamed 3 minutes
1 lb. chicken cutlets, cut into chunks
1 can cream of chicken soup
1-1/2 Tbsp. lemon juice
1/2 cup mayonnaise
pepper
cornflake crumbs
grated cheddar cheese
pepper & paprika
Spread broccoli and chicken in a 9x13" pan. Mix soup, lemon juice, mayonnaise and pepper. Pour on top of broccoli and chicken. Sprinkle with cheddar cheese. Sprinkle with corn flake crumbs. Sprinkle with pepper and paprika. Bake at 350º for about 40 minutes.
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Chicken Divan Skillet Style
1 Tbsp. margarine
4 boneless/skinless chicken breast halves
1-1/4 cups water
2 Tbsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 cup quick-cooking brown rice
9 oz pkg. frozen broccoli spears
1/2 cup shredded Cheddar cheese
Melt margarine in large skillet over medium heat. Add chicken, cook for 2-3 min. on each side, and remove from skillet. Add water, mustard, salt and pepper to skillet; boil. Stir in rice and broccoli; reduce to low heat and simmer 10 minutes, or until most of the liquid is absorbed, and chicken is done. Sprinkle with cheese, cover and stand 5 minutes.
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Chicken Divine
two 10 oz. pkgs. frozen broccoli
2 cups sliced cooked chicken (3 or 4 breasts)
two 10-1/2-oz. cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
2 cups shredded sharp cheese
1 cup soft bread crumbs
1 Tbsp. melted butter
Cook broccoli according to directions; drain. Arrange in a buttered baking dish. Layer, chicken on top. Combine soup, mayonnaise and lemon juice in a bowl. Pour over chicken and broccoli. Sprinkle with cheese. Mix crumbs with butter & sprinkle over cheese. Bake at 350ºF for 35 min. Serves 6-8.
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Chicken Fettuccine with Garlic Butter Sauce
1 box fettuccini noodles, cooked
1 bag boneless skinless chicken breasts
parmesan cheese
garlic powder
butter
broccoli
Wash chicken with luke warm water (helps get the fat off) Sprinkle parmesan cheese on both sides of the chicken breast to coat. Melt 2 sticks of butter and add enough garlic powder to get the garlic taste. Set aside. Bake the chicken at 400ºF until done. Drain the noodles; mix garlic butter in with the noodles. Cut up broccoli and add to the noodles also. Cut chicken into big chunks, mix into noodle mixture. Serves 4
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Chicken Fingers
from Quick Cooking magazine
recipe by Charlotte Baillargeon, Hinsdale, MA
6 boneless skinless chicken breast halves
1 egg, beaten
1 cup buttermilk
1 to 1-1/2 tsp. garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 tsp. salt
1 tsp. baking powder
oil for frying
Cut the chicken into 1/2" strips; place in a large resealable plastic bag. Combine egg, buttermilk and garlic powder; pour over chicken. Seal and refrigerate 2-4 hours. In another large resealable plastic bag, combine flour, bread crumbs, salt and baking powder. Drain chicken, discarding buttermilk mixture. Place chicken in the bag with the flour mixture, seal and shake to coat. In an electric skillet, heat oil to 375ºF. Fry the chicken in batches for 4-5 minutes or until golden brown. Drain on paper towels. Yield: 6 servings
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Chicken Florentine with Baby Carrots
2 whole medium chicken breasts, skinned, boned and halved lengthwise
salt and pepper
2 Tbsp. cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
2 tsp. cornstarch
1-1/4 cups milk
half of a 3-oz. pkg. cream cheese, cut up
2 Tbsp. dry white wine
1 lb. fresh spinach, stems removed
8 oz. fresh baby carrots OR 4 medium carrots, bias-cut into 1” pieces
Sprinkle chicken with salt and pepper. In large skillet, brown chicken in hot oil about 12 minutes or just until tender, turning once. Remove from skillet, reserving drippings. For sauce, cook onion and garlic in reserved drippings until tender. Stir in cornstarch. Add milk all at once. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in cheese until it melts. Remove from heat; stir in wine. Rinse spinach with water. In large saucepan, cook spinach, covered, in just the water that clings to the leaves. Reduce heat when steam forms, then cook, covered, about 3 minutes or until spinach is tender. Drain well; squeeze out extra liquid. Cook carrots in small amount of boiling water for 2-3 minutes or until crisp-tender. Drain. Arrange cooked spinach in 4 individual casserole dishes. Place chicken on spinach. Pour sauce over chicken. Add carrots. Seal, label and freeze.
To serve: Bake one frozen casserole, loosely covered, at 375ºF. for 50-60 minutes or until heated through. Sprinkle with paprika and garnish with small spinach leaves, if desired.
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Chicken Fricassee with Parsley Dumplings
3-lb. broiler/fryer chicken, cut up
salt, pepper
paprika
10-3/4-oz. can condensed cream of chicken soup
1 cup milk
2 cups buttermilk baking mix
2/3 cup milk
2 tsp. parsley flakes
1/4 tsp. poultry seasoning
Cut each chicken breast half into halves. Arrange pieces, skin sides up, with meatiest parts to outside edge in 12x71/2" baking dish. Sprinkle with salt and pepper. Sprinkle generously with paprika. Cover with waxed paper and microwave on high for 10 minutes. Skim off fat if necessary. Mix soup and the 1 cup milk; spoon over chicken pieces. Rotate baking dish 1/2 turn. Cover with waxed paper and microwave on high until thickest parts of chicken are done, 8-12 minutes longer. In medium bowl, combine baking mix, milk, parsley and seasoning until soft dough forms. Drop by spoonfuls around edge of dish. Microwave uncovered on high for 3 minutes; rotate dish 1/2 turn. Microwave until dumplings are no longer doughy, 3-4 additional minutes. Serves 6-7.
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Chicken-Fried Steak
from "The All New Good Housekeeping Cookbook"
3/4 cup flour
1-1/2 tsp. salt
1 tsp. paprika
1 tsp. coarsely ground black pepper
1/8 tsp. ground red pepper (cayenne)
six 6-oz. beef cubed steaks
1/2 cup vegetable oil
1/2 cup beef broth
2 cups milk
Preheat oven to 200ºF. Line jelly-roll pan with paper towels. On waxed paper, combine flour, salt, paprika, black pepper and cayenne. Reserve 3 Tbsp. seasoned flour mixture. Coat cubed steaks with remaining mixture, shaking off excess. In 12” skillet, heat oil to 375ºF. Cook steaks, two at a time, 2 minutes; turn and cook 1 minute longer. Transfer to pan to drain and place in oven. Repeat with remaining steaks, transferring each bath to jelly-roll pan in oven after cooking. Discard all but 2 Tbsp. oil from skillet. Reduce heat to medium-high. Stir in reserved flour mixture and cook, stirring, 1 minute. With wire whisk, whisk in broth until browned bits are loosened from bottom of skillet; boil 2 minutes. Place steaks on warm platter and serve with gravy. Serves 6.
Each serving with gravy: 385 calories, 38g protein, 16g carbohydrate, 18g total fat (5g saturated), 103mg cholesterol, 757mg sodium
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Chicken in Citrus Butter Sauce
4 de-boned chicken thighs, cut into bite-sized pieces
2 tsp. peanut oil
1 Tbsp. butter
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
juice of 1 lemon or 2 limes
juice and grated rind of 2 oranges
10 Tbsp. additional butter
Heat peanut oil and single tablespoon of butter skillet over medium heat. When sizzling, sauté the chicken with the rosemary and thyme until golden brown in color, about 10 minutes, making sure to turn while sautéing. Add the lime or lemon juice along with the grated rind and juice from one of the oranges.
Continue cooking, turning occasionally until cooked through, then remove the chicken pieces from pan and keep warm. Deglaze with remaining juice from 1 orange, making sure to scrape pan juices and cooking flavors together. Cut remaining butter portion into small pieces and gradually add them, a few pieces at a
time, to the orange sauce. When the sauce has thickened and has a fairly shiny glaze, remove from heat and pour over the chicken pieces that have been kept warm. Fantastic when served with steamed green beans or lightly stir-fried mixed vegetables with a rice pilaf.
TIP: Having trouble thickening your orange sauce? Just add a bit of cornstarch with a teaspoon of water to form a liquid and add it to the sauce; continue to simmer until attaining your desired consistency.
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Chicken in Tomato-Basil Cream
from www.lhj.com
1 Tbsp. butter or margarine
1/2 cup finely chopped onion
14 oz. can plum tomatoes, coarsely chopped
1/2 cup heavy or whipping cream
1/2 cup thinly sliced fresh basil leaves
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 boneless skinless chicken breast halves
Heat oven to 450ºF. Heat butter in skillet over medium heat. Add onion and cook until softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil; boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20 minutes. Makes 6 servings.
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Chicken Licken'
6 chicken breasts, can use legs, thighs, etc
3 Tbsp. butter
1 large onion, chopped
1 clove garlic, minced
1-1/2 tsp. salt
2 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. chili powder
16 oz. can tomatoes, whole
4 oz. can mushrooms, drained
1/2 cup heavy cream
spaghetti, cooked
Rinse chicken parts and pat dry. In skillet, melt butter and brown chicken quickly on both sides. Place chicken in crockpot. Stir together remaining ingredients except cream and spaghetti, pour over chicken. Cover and cook on low setting for 8-10 hours (on high setting 4-5 hours). Just before serving stir in heavy cream. Serve over hot spaghetti.
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Chicken Lickin' Good Pork Chops
recipe by Rival
6 lean pork chops, 1" thick
1/2 cup flour
1-1/2 tsp. salt
1-1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 Tbsp. oil
1 can chicken and rice soup
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6-8 hours (or on high for 3-1/2 hours).
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Chicken Limone
recipe by Lisa
6 boned and skinned chicken breast halves
2 eggs
1/4 cup milk
1 cup flour
1/4 cup butter
1/4 cup olive oil
4 Tbsp. butter
2 lemons
salt and pepper, to taste
1 Tbsp. fresh parsley, chopped
Slice breasts into very thin medallions. In large bowl, beat eggs with milk. Put flour on shallow plate. Heat 1/4 cup butter and oil in heavy skillet. At the same time, dredge chicken in flour, then dip quickly in egg wash. Sauté chicken for a few minutes on each side until golden brown. Transfer chicken to a serving platter and keep warm. Pour off any oils that remain in skillet. Add the 4 Tbsp. of butter to skillet. With wooden spoon, loosen all the particles on the bottom of pan. Raise the heat under the skillet. Squeeze the juice of one lemon into the skillet. Add salt, pepper and chopped parsley. Slice the second lemon. Overlap chicken and lemon slices on serving platter. Pour the sauce on top and serve immediately with hot buttered linguine or noodles.
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Chicken Margarita
3-1/2 lb. chicken
1 Tbsp. ground cumin
1 Tbsp. chili powder
juice of 3 limes
10 cloves garlic, chopped fine
3 Tbsp. olive oil, divided
1/2 cup tequila
1/2 cup water
1 Tbsp. chopped fresh cilantro for garnish
hot cooked rice
Remove skin from chicken; cut into parts. Combine cumin, chili powder, lime juice, garlic and 1 Tbsp. oil in bowl. Marinate chicken in mixture 20 minutes. Heat remaining oil in heavy skillet; brown chicken on all sides. Add marinade, tequila and water. Cover skillet and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken pieces onto platter. Reduce sauce over high heat until of a good coating consistency; pour over chicken. Garnish with cilantro. Serve with rice. Serves 6.
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Chicken Mozzarella
3-4 chicken breasts
3 eggs
Seasoned bread crumbs
1 small can mushrooms
2 cups grated mozarella cheese.
1 can Campbell's chicken broth
Marinate chicken breasts in beaten eggs at least 1 hour. Roll in bread crumbs and brown in butter. Place in glass 9x12 pan. Top with mushrooms and cheese. Pour broth over all. Bake, covered, at 350 for 20 minutes and uncovered for 15-20 min.
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Chicken Mozzarella #2
from Pieri
1 Tbsp. oil
2 Tbsp. grated parmesan cheese
2/3 cup Bisquick
2 tsp. Italian seasoning
1 tsp. paprika
1/4 tsp. pepper
6 large chicken breast halves
2/3 cup chili sauce
3/4 cup mozzarella cheese, shredded
Mix parmesan cheese, Bisquick, Italian dressing, paprika and pepper. Dip the chicken into mixture making sure each piece is well coated. Brush bottom of a 9x13 pan with oil and arrange chicken pieces. Bake 45 minutes at 350ºF. Turn pieces over and brush with chili sauce and sprinkle with shredded mozzarella cheese. Return to oven and bake 5 minutes longer till cheese is melted.
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Chicken Parisienne
from Pieri
1 cup dairy sour cream
1/4 cup flour
6 medium chicken breasts, or chicken parts
salt and pepper to taste
paprika to taste
1/2 cup dry white wine, optional
10 oz. can condensed cream of mushroom soup
4 oz. can sliced mushrooms, drained
Mix flour and sour cream, set aside. Sprinkle chicken breasts with salt, pepper and paprika. Place chicken breasts in crockpot. In a small bowl, mix white wine, mushroom soup and mushrooms until well combined. If you will be cooking on Low, add the sour cream mixture now. Pour mushroom mixture over chicken breasts; sprinkle with paprika. If cooking on Low, cover and cook 6 to 8 hours. If cooking on "High", cover and cook for 2 1/2 to 3 1/2 hours on, adding sour cream mixture in during the last 30 minutes. Serve over rice or noodles.
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Chicken Parmagiana
Recipe by Julee
6 boneless skinless chicken breasts
2 eggs, slightly beaten
1 tsp. salt
1/4 tsp. pepper
3/4 cup Italian bread crumbs
1/2 cup vegetable oil, for frying
15 oz. tomato sauce
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
1 Tbsp. butter
1/2 cup shredded Parmesan cheese
8 oz. Mozzarella cheese, shredded
Place each chicken breast between wax paper or plastic wrap and flatten to 1/4" with a rolling pin. Combine eggs, salt, and pepper. Dip chicken breasts into egg mixture, and roll each in breadcrumbs. Brown chicken in hot oil in large skillet; drain on paper towels. Place chicken in a lightly greased 13x9" baking dish. Drain oil from skillet. Combine tomato sauce, basil, garlic powder, and Italian seasoning in skillet. Bring to a boil, and simmer 10 minutes or until thickened. Stir in butter. Pour mixture over chicken, and sprinkle with Parmesan cheese. Cover and bake at 350ºF. for 30 minutes. Uncover and sprinkle mozzarella cheese on top. Bake 10 additional minutes.
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Chicken Parmesan
4 oz. dried fettuccine, cooked and drained
4 skinless, boneless chicken breast halves
milk
1/3 cup italian bread crumbs
1 Tbsp. olive oil
14-1/2-oz. can diced tomatoes with roasted garlic
6 oz. tomato paste
1/4 cup grated Parmesan cheese
fresh basil for garnish
Keep cooked and drained pasta warm. Dip chicken in milk, coat with crumbs. Cook in large skillet in hot oil over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm. Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Simmer 3 minutes or until heated through. Serve sauce over chicken and fettuccine. Sprinkle with cheese; garnish with basil. Serves 4.
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Chicken Parmesan #2
from Carol
6 pieces of chicken breast, pounded about 1/4" thick,( I usually take a half of a chicken breast and then cut it again, so that's it's about the size of the palm of my hand or a little bigger)
2 cups seasoned bread crumbs
water to dip breast pieces in, (Rachel Ray uses lemon juice)
cooked bow tie pasta
marinara sauce
mozzarella cheese (I use shredded)
Dip the chicken pieces in water, then in bread crumbs. Fry in oil, I use olive, until brown. Set aside. Pour Marinara sauce into pan, set chicken pieces on top. Let cook for 5 minutes. Place 2 Tbsp. of shredded mozzarella on top, cook until cheese melts. Serve over Bow Tie Pasta. Serves 6.
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Chicken Parmesan Casserole
2 cups parboiled (converted) long-grain rice
8 green onions, sliced
8 skinless, boneless chicken breast halves (2 lbs.)
1 Tbsp. cooking oil
2 cloves garlic, minced
2 tsp. dried Italian seasoning, crushed
2 Tbsp. cornstarch
4-1/2 cups milk
6 oz. cream cheese, cut up
3 cups loose-pack frozen cut broccoli
1 cup (4 oz.) grated Parmesan cheese
2/3 cup diced fully cooked ham
salt and pepper to taste
1 cup sliced almonds
Cook rice according to package directions, omitting salt. Stir in half the onions. Rinse chicken; pat dry with paper towels. Heat oil in large skillet. Cook chicken, garlic and Italian seasoning in hot oil over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning once. Remove from skillet; reserve drippings. Cook and stir remaining onions in drippings in skillet until tender. Stir in cornstarch; add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat; stir in cream cheese until nearly smooth. Remove from heat; stir in broccoli, Parmesan and ham. Preheat oven to 350ºF. Spoon rice mixture into two 2-quart square baking dishes. Arrange chicken over rice; sprinkle with salt and pepper. Spoon broccoli mixture over chicken; top with almonds. Bake, covered, about 10 minutes or until heated through. Serves 8.
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Chicken Piccata
from Southern Living magazine
6 chicken breast halves, skinned and boned
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter, or margarine
1/4 cup lemon juice
1 lemon, thinly sliced
2 Tbsp. chopped fresh parsley
additional parsley, optional
Place each piece of chicken between 2 sheets of waxed paper, and flatten to 1/4" thickness, using a meat mallet or rolling pin. Combine flour, salt and pepper; dredge chicken in flour mixture. Melt butter in a large skillet over medium heat. Add chicken, and cook 3-4 minutes on each side or until golden brown. Remove chicken, and drain on paper towels; keep warm. Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly heated. Pour lemon mixture over chicken, and sprinkle with parsley. Garnish with additional parsley sprigs, if desired.
NOTE: For a thicker sauce, more like a lemon "gravy", I do this: Follow recipe but after browning chicken and removing, add a little flour to pan drippings, brown until thickened just right, then add about 1 chicken bouillon cube that has been dissolved in about 1/2 cup hot water. Cook until right consistency then add lemon juice. Pour over chicken.
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Chicken Pomodoro
from "Cuisine at Home"
4 chicken cutlets
2 Tbsp. vegetable oil
1/4 cup vodka
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/2 cup chopped tomatoes
2 Tbsp. heavy cream
1/3 can minced scallions
Season cutlets with salt and pepper, then dust with flour. Sauté cutlets in oil. (2-3 min on one side. Flip the cutlets over and sauté the other side 1-2 min. with the pan covered) Transfer to a platter; pour off fat from pan. Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate. Finish the sauce with tomatoes and cream. Heat through, then pour over the cutlets. Garnish with scallions.
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Chicken Potato Bake
from Quick Cooking magazine
1 broiler/fryer chicken (about 3 pounds), cut up
1 lb. red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing
1 Tbsp. Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese
Place chicken in a greased 13x9" baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. Cover and bake at 400º for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear. Yield: 4 servings.
Julee’s Notes: I followed the basic recipe, but used 4 boneless skinless breasts instead. Since I used skinless chicken, I dipped each piece in egg white, then tossed in seasoned flour to give it a coating. I also used a lot less Italian seasoning than the recipe called for...1 Tbsp. was waaaay too much for only 4 pieces of chicken. Oh, and I used homemade Italian Salad Dressing rather than bottled.
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Chicken Potato Roast
2-1/2 to 3 lb. broiler-fryer chicken
1 medium apple, quartered
1 medium onion, quartered
2 large cloves garlic, quartered
8 medium potatoes
1/2 cup butter, melted
1 tsp. dried thyme leaves
1 tsp. paprika
1/2 tsp. salt
Fold wings of chicken across back with tips touching. Place apple, onion and garlic in body cavity. Tie drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Cut potatoes crosswise into 1/4" slices, about 3/4 of the way through. Place on rack around chicken. Mix remaining ingredients; brush over chicken and potatoes. Roast uncovered at 375ºF, brushing chicken and potatoes with butter mixture every 30 minutes, until thickest parts of chicken are done and potatoes are tender, 1-3/4 2 hours. Serves 7.
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Chicken Stuffing Bake
from Pieri
1 package of instant stuffing mix, chicken flavored
6 skinless, boneless chicken breasts
1 can condensed cream of chicken soup
1/3 cup milk
1 tsp. chopped fresh or dried parsley
paprika for garnish
Preheat oven to 400ºF. Prepare stuffing mix according to package but do NOT let it stand as directed. In 2 quart baking dish spoon stuffing down center of dish. Leave space on both sides of stuffing to arrange chicken parts. Arrange 3 chicken breasts on each side, overlapping if necessary. In small bowl, combine soup and milk. Stir in parsley. Pour over chicken. Cover with foil, bake 15 minutes. Uncover bake 10 minutes or more until chicken is no longer pink. To serve stir sauce at edges and spoon over chicken. Sprinkle with paprika.
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Chicken Tetrazzini
from the What's for Dinner? message board
1 can cream of mushroom soup
3 cups diced cooked chicken
2 cup chicken stock
1/2 cup chopped onion
1/2 cup white wine
1/2 lb. sliced mushrooms
8 oz. cooked spaghetti
Combine all ingredients in crockpot, except spaghetti. Stir well. Cook on high 1 hour, then on low 6 -8 hours. Serve over spaghetti, sprinkle with grated parmesan cheese.
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Chicken with Lemon Sauce
3 whole chicken breasts, boned, skinned and halved
1/3 cup butter
2 Tbsp. olive oil
salt, pepper
1-1/2 cups unbleached flour
4 Tbsp. butter
juice of 1/2 lemon
4 Tbsp. fresh parsley, chopped
Wash and dry chicken breasts. Pound them flat with a mallet. Melt 1/3 cup butter and the olive oil in large pan. Put flour in plastic bag, drop chicken breasts in to coat. Regulate the heat to moderately high and place chicken breasts in pan. Cook about 3 minutes on each side. When done, salt and pepper them. Transfer to a large platter and put in 250ºF oven to keep warm while you make the sauce. To make sauce: In same skillet, melt 4 Tbsp. butter, scraping up the brown bits in the pan. Remove from the heat and add 4 Tbsp. finely chopped parsley and the juice from 1/2 lemon. Pour the hot sauce over the chicken.
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Chicken with Paprika & Potatoes
from Cooking Light magazine
1/2 tsp. salt, divided
1-1/2 tsp. paprika
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
four 4-oz skinless, boneless chicken thighs
3 cups thinly sliced red potatoes (about 1 pound)
3/4 cup chopped green bell pepper
1/2 cup chopped onion
2 tsp. olive oil
1 garlic clove, finely chopped
1/3 cup fat-free, less-sodium chicken broth
Combine 1/2 tsp. salt, paprika, Worcestershire, dried thyme and black pepper. Rub over chicken. Combine 1/4 tsp. salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done.
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Cider-Braised Pork Medallions
3 Tbsp. flour
black pepper
1/4 tsp. salt
15 oz. boneless pork tenderloin, cut into twelve 1" medallions
2 tsp. vegetable oil
1/2 cup apple cider
1 Tbsp. cider vinegar
1 tsp. grated lemon zest
In gallon-size ziploc bag, combine flour, 1/2 tsp. pepper and the salt; add 2 or 3 pork medallions. Seal bag; shake to coat. Transfer pork to plate; repeat with remaining medallions. In large nonstick skillet, heat oil; add pork. Cook over high heat, turning once, 1-2 minutes on each side, until lightly browned. Reduce heat to low; add cider. Simmer, covered, 20 minutes, until pork is cooked through and tender. With slotted spoon, transfer pork to large platter; set aside and keep warm. Add vinegar and lemon zest to cider. Increase heat to high; bring liquid to a boil. Cook, stirring occasionally, 5 minutes, until slightly thickened; season with pepper to taste. Just before serving, pour cider mixture over pork. Serves 4.
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Citrus-Simmered Steak
from Carrie
2 lb. round steak
1/2 cup drained mushrooms and stems
1 medium onion sliced
2 Tbsp. catsup
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 cup water
1 Tbsp. cornstarch
Cut round steak into pieces to fit in the crockpot. Put the steak in the pot. Mix together all other ingredients and pour over the steak. Cover and cook on high for about 4 hours or until the meat is done.
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Classic Roast Chicken
1 stalk celery
3-1/2 lb. roasting chicken
1/2 tsp. dried thyme
1/2 tsp. salt
1 Tbsp. butter, divided
1 onion, quartered
Preheat oven to 475ºF. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp. butter, sliced celery and onion. Rub outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place breast side-down on rack in roasting pan. Add enough water to cover bottom of pan. Roast 10 minutes. Reduce temperature to 375ºF. Roast 20 minutes longer. Turn breast side-up. Roast until chicken is browned, about 30 minutes longer. Serves 4.
Variation: Substitute a whole boned turkey breast for the chicken if you prefer white meat.
NOTE: Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 Tbsp. flour for each cup of pan juices and a small amount of water into the roasting pan. Cook over medium-high heat, stirring continually, until thickened.
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Coffee Pot Roast
from Carrie
2-3 lb. pot roast
4 carrots, peeled and diced
2 cups potatoes, peeled and diced
1 cup canned diced tomatoes
1 cup brewed black coffee
1 cup water
Place diced vegetables in crockpot. Add beef. Add all other ingredients including salt and pepper to taste. Cover; cook on Low 8-10 hours.
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