Parmigiano Panko Herb Chicken

From Bell'alimento

4-6 Chicken breasts
Panko flakes
1.5 cups parmigiano reggiano
2 tbsp dried basil
salt and pepper
extra virgin olive oil

Pound out chicken to a 1/4" thickness.

Heat your oil on a large pan over medium-high heat.

Place panko in a dish along with parmigiano, salt, pepper, and basil. Cover chicken with panko mix. Fry until golden brown.

I served with Zippy Carrots

Comments: This was really simple and pretty good. I might bake it next time just for a healthier alternative.

Chicken with Brown Butter and Caper Sauce

2 tbsp olive oil
4 chicken breasts
salt and pepper
1.5 cups flour
4 tbsp butter
2-3 tbsp capers
2 tbsp lemon juice
1/4 white wine

Pound out chicken breasts to a 1/4'' thickness. Heat oil in a large skillet. Season chicken with salt and pepper. Cover both sides with flour.

Cook chicken until done (2-3 minutes per side). Remove from pan and keep warm.

Add butter to skillet. Melt over medium-low heat, stirring frequently. Cook about 5 minutes until butter starts to brown.

Add capers, lemon juice, and wine. Cook another 3-5 minutes. Spoon this sauce over chicken to serve.

Comments: Again, another winning dish. I love the taste of capers. This combination of flavors is one of my favorites. J isn't a huge fan, but he did enjoy it. It was very rich tasting. My one complaint about this dish is that it didn't make much. I always like a dish to provide leftover and this one didn't. Next time I will just have to double up on the recipe.

Sesame and Garlic Chicken Noodle Stir Fry

From Stolen Moments Cooking

1/2 cup tahini (check in meditteranean foods section)
1/3 cup soy sauce
1/4 cup sesame oil (asian foods section)
2 tbsp rice wine vinegar
1 tbsp minced garlic
1 tsp crushed red pepper flakes
1 lb chicken breasts
salt and pepper
1 tbsp olive oil
1 bag frozen California veggie mix (broccoli, cauliflower and carrots)
1 cup frozen peas
1 lb cooked soba noodles (I used regular spaghetti)
2 tbsp toasted sesame seeds

In a small bowl, combine tahini, soy sauce, sesame oil, rice wine vinegar, garlic, and red pepper flakes. Whisk until smooth.

Salt and pepper the chicken to taste. Cook in a large skillet with a tbsp of oil. Remove cooked chicken from skillet and add veggies (I actually used broccoli and peas and carrots. I left out the cauliflower because I don't care for it cooked. Choose veggies you like. Sugar snap peas would have been great. Baby corn, etc). Cook veggies about 10 minutes.

Once veggies are cooked add chicken back to skillet. Add cooked noodles and stir to combine.

Stir in sauce and mix well. Sprinkle with sesame seeds

Comments: This. Was. AMAZING. I love chinese food (Have you figured out yet that I like most food?). This tasted like some wonderful dish from some wonderful take out place. I was honestly impressed with myself. I was so sad when the leftovers were gone. I actually made this 2 weeks ago and I'm making it again this week. I've been craving it. I plan to add in a few more veggies this time. This is definitely a new favorite of mine.

Buffalo Chicken Spaghetti

From Cooking During Stolen Moments

1 lb spaghetti, fully cooked and drained
1 lb chicken breasts
salt and pepper
2 cups chicken stock
8 oz cream cheese
1/4 cup hot sauce (this is for a mild heat level)
1 cup ranch dressing (or bleu cheese if you prefer)

Season your chicken with salt and pepper. Place in skillet with chicken stock, bring to a boil, cover and cook 10-15 minutes (until chicken is done). Remove chicken and reserve a 1/2 cup of cooking liquid.

In a sauce pan combine the cream cheese, hot sauce, and reserved cooking liquid. Cook over meduim low heat until the cream cheese is completely melted (it took some major stirring for this to happen). While the sauce is cooking shred or cube the chicken.

Add dressing and chicken to sauce. Stir to combine. Toss with the cooked spaghetti.

Review: This was amazing. AND EASY! I told a few friends about it and I actually got mixed reviews about whether it sounded yummy or not. That made me nervous. I should have known that I shouldn't be. This really is a big favorite of mine now. C ate 2 platefuls!!!! I got 2 thumbs up from the whole family. I will definitely have this one in heavy rotation. This is not something I say often but I am actually looking forward to the leftovers for lunch tomorrow!

Alice Springs Chicken

Marinade:
1 cup dijon mustard
1 cup honey
2 tsp vegetable oil
1 tsp lemon juice

Chicken:
2 chicken breasts
1 tbsp vegetable oil
2 cups sliced mushrooms
2 tbsp butter
salt and pepper
paprika
6 slices bacon, cooked
2 cups shredded cheese (I prefer sharp cheddar, but pick your favorite)
2 tsp parsley (I leave this out)

Combine marinade ingredients in a small bowl. Pour about half over the chicken and marinate about 2 hours. Chill remaining marinade until later.

Preheat oven to 375. Heat oil in a pan. Sear chicken 4-5 minutes per side, or until cooked through. In another small skillet, saute mushrooms in butter.

Brush each seared chicken breast with reserved marinade. Season chicken with salt, pepper, and paprika.

Stack 2 pieces of bacon, crosswise, on each chicken breast. Spoon mushrooms over each breast and sprinkle with cheese.

Bake for 7-10 minutes or until cheese is melted. Serve remaining marinade on the side.

Chicken Gyros

From Proceed With Caution

For Tzatki sauce:
32 oz yogurt (Greek yogurt works best)
1 hothouse/seedless cucumber
3-5 cloves garlic
1-2 tsp white wine vinegar
salt and pepper
lemon juice
olive oil

For Gyros:
approx 1 lb of chicken
4 cloves garlic, smashed
juice of 1 lemon
2 tsp red wine vinegar
2 tbsp olive oil
2 tbsp yogurt (again, Greek yogurt works best)
1 tbsp dried oregano
salt and pepper
sliced tomato
diced red onion
4 pitas

To make sauce:
Peel, seed and dice cucumber. Mix together yogurt, cucumber, garlic, vinegar and lemon juice. Salt to taste. Refrigerate for at least 30 minutes before serving.

To make gyros:
Whisk together garlic, lemon juice, vinegar, oil, yogurt and oregano. Add chicken and rub marinade in. Cover and refrigerate for an hour.

Preheat a pan. Sprinkle chicken with salt and pepper on both sides. Cook and the slice into strips.

Meanwhile, heat pitas (directions should be on the bag). Top pita with chicken, tzatki, tomatoes and onions.

Comments: I love gyros. Greek/Meditterranean food is probably my favorite. I've always been so scared to try gyros. For good reason, I've realized. The tzatki, which is the KEY to a good gyro, is hard to get right. Mine had a little too much vinegar in it. They were still good, but not like some of my favorite restaurants.

Cheesy Chicken Spaghetti

3-4 chicken breasts

2 cans cream of mushroom soup

1 can rotel

1 onion, chopped
tablespoon of cumin

12 oz. package spaghetti

1 cup shredded sharp cheddar
half block of velvetta, cubed

butter

Preheat oven to 350

Cook your chicken and spaghetti to your liking. Saute onion in butter.

Mix together cream of mushroom, sauted onion, cumin, chicken, and velveeta cubes.

Drain spaghetti and place in a prepared casserole dish. Pour soup mixture on top. Sprinkle shredded cheese on top. Cook at 350 for 25 minutes.

When removed from oven stir together and serve.

Comments: I love chicken spaghetti. It could be one of my favorite dishes. I like it so much it was served at my wedding. I've tried many, many chicken spaghetti recipes. This is the conglomeration of my two favorites. It comes from my friend, Meredith, and my Mother-in-law. I love how cheesy and creamy combining the two recipes have made it. J and C both love this recipe just as much as I do. I like to use the Hot Rotel to add a little spice. Other veggies could always be added to up the nutritional value.

Easy Posole Skillet

From Pampered Chef Season's Best Spring/Summer 2005

4 slices bacon, crisply cooked and crumbled
1/4 cup fresh cilantro, chopped
2 plum tomatoes, seeded and diced
1 medium zucchini, sliced
1 medium green bell pepper, seeded and diced
2 jalapeno peppers, seeded and finely chopped
1 small onion, finely chopped
3 cloves garlic, pressed
1 cup chicken broth
2 tbsp masa harina (all purpose flour can be substitued)
1 can hominy (white or golden), drained and rinsed
2 cups shredded chicken
2 cups shredded chihuahua cheese (I substituted mexican blend)

Cook bacon over medium heat until crisp. Remove, drain drippings (reserve 1 tbsp in skillet). Crumble bacon and set aside.

Place bell pepper, jalapenos, onion and garlic into skillet. Cook and stir over medium heat for 2 minutes. Add chicken broth and masa harina (flour) and cook 1 minute while stirring. Add hominy, chicken, and zucchini. Cook for 3 minutes until mixture is slightly thickened, stir occassionally.

Reduce heat to low, stir in half the cheese. Top with bacon, cilantro and remaining cheese. Cover and cook 2 minutes or until cheese is melted.

Comments: As I got into making this I started becoming very skeptical of how it was going to taste. I was pleasantly surprised by the outcome. It is perfect for summer. All the veggies tasted like summer to me. There are some hard to find ingredients. Masa Harina is a finely ground cornmeal. My grocery has a GREAT latin foods section and I couldn't even find it. Same with the chihuahue cheese. I think those would have to be found at a specialty grocer. I think the substitues worked just as well though. I also tagged this as vegetarian because I think you could take away the bacon and chicken and not miss any of the flavor. If you don't like hominy (why would you not, though?!?) I think corn would also be a good substitute.

Chicken Azteca

From Favorite Family Recipes

15 oz can black beans, drained and rinsed
1 cup frozen corn (I used mexi corn)
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp onion powder
1 cup salsa
hot sauce *optional*
4 chicken breasts
8 oz cream cheese, cubed
Spanish rice, orzo, rice, whatever you would like

Combine beans, corn, garlic, cumin and half of the salsa in the slow cooker. Arrange chicken on top.

Cover and cook on low for 4-6 hours

Remove chicken and cut into bite sized pieces. Return chicken to the crock pot and stir in cream cheese and remaining salsa. Cook on high until completely melted.

Spoon chicken and sauce over rice and sprinkle with cheese.


Comments: J was much more of a fan of this than I was. I served it over Spanish rice, and if I was to make it again I might just choose orzo or regular rice. I think it was a little too much with the Spanish rice. I also might add a little bit more cream cheese next time. I liked that element of it and would like to taste more of it. I tend to go pretty easy on judging crock pot meals just because I like to keep as many as possible in my repertoire.

Chicken with Mustard Marscapone Sauce

From Milk & Honey

3-4 chicken breasts, chopped
salt and pepper
2 tbsp olive oil
2 tbsp butter
1 small onion, chopped
1 lb mushrooms, sliced
2 tbsp minced garlic
1 cup dry Marsala wine
8 oz marscapone cheese
2 tbsp dijon mustard
parsley

Sprinkle chicken with salt and pepper. Heat oil in a skillet over high heat. Ad chicken and cook until just brown. Set aside.

Melt butter in pan and add onion to saute. Add mushrooms and garlic. Saute until juices evaporate. Add wine and simmer until reduced by half. Stir in marscapone and mustard.

Return chicken to skillet and simmer until cooked through and everything is combined well. Stir in parsley.

Serve over orzo (or rice, whatever)

Comments: I was a little concerned about J liking this dish. I knew he would eat it because he basically will eat anything. But I always like to have him enjoy the things I cook. He isn't a fan of mustard, so I was afraid the dijon would be too much for him. He loved it though. C and I were fans also. The sauce was so flavorful. The marscapone made the whole dish. It wasn't super mustard-y. I wasn't a fan of all the time spent standing over a hot skillet, but it was worth it.

Southwestern Chicken and Rice Cassrole

From Bunny's Warm Oven

1 can Cream of Chicken Soup
1 cup water
1 cup Thick and Chunky Salsa
3/4 cup uncooked long grain, white rice
1/2 tsp onion powder
1 can Mexicorn, drained
1 can black beans, rinsed and drained
4 chicken breasts
Mexican blend cheese

stir together soup, water, salsa, rice, onion powder, corn and beans in a casserole dish.

Season the chicken (I used a southwestern rub) and place on top of rice-soup mixture.

Cover with foil and bake at 375 for 45 minutes or until chicken is well cooked

Sprinkle with cheese and allow to melt before serving

Comments: This was SOOOO good. I actually put off making this because I wasn't excited about it. I was afraid it was going to be bland and no fun. But there was great flavor. It was colorful (thats important to C). The best part though: SO SIMPLE. This will definitely be a dish we have in heavy rotation.

Tequila Lime Chicken with TexMex ChicmiChop

From Sweetnicks

marinade:
1/2 cup tequila (USE A GOOD ONE!)
juice of 4 limes
1 tbsp hot sauce
1/4 cup vegetable oil

1 lb chicken
salt and pepper

ChimiChop:
Cilantro
1 red onion, finely chopped
2 jalapenos, seeded and chopped
3 tbsp red wine vinegar
1/3 cup olive oil

In a large bowl combine ingredients for marinade. Add chicken and marinate at least 1 hour in the fridge.

Shake excess marinade off and season chicken with salt and pepper. Grill or roast in a 400 degree oven for about 40 minutes.

While cooking, stir together ChimiChop ingredients. Season with salt and pepper. Serve on top of cooked chicken.

Comments: This was REALLY flavorful. Definitely make sure you use a tequila you would actually consider drinking, especially if you will be marinating overnight or for several hours. I made a mango salsa couscous to serve this on top of. The sweet of the mango really went well with the spice of the chimichop and the sour of the lime. This was really easy and I didn't even have to do most of the work since I made J throw the chicken on the grill. Next time I might roast it in the oven just to try the difference.

Chicken Parmesan Pasta Bake

From ZOE

1 lb ground chicken
1 onion, diced
4 cloves garlic, minced
12 oz tomato paste
1 cup water
1 cup milk
4 tbsp chicken broth
1/2 tbsp oregano
1/2 tbsp thyme
8 oz spiral pasta (or whatever you have/like)
2 cups mozzarella
1 tbsp bread crumbs

Heat a pan over medium heat with olive oil. Cook diced onion until softened. Mix in minced garlic.

Place chicken in pan and cook until no longer pink.

Pour in tomato paste, milk, water, and broth, Stir together. Mix in thyme and oregano.

While sauce is simmering boil water and cook pasta until al dente.

Prep dish. Layer half of pasta, half of cheese, and half of sauce mixture. Repeat.

Sprinkle with breadcrumbs

Bake at 325 for 25 minutes

Comments: I don't do a lot of measuring when it comes to spices. I can usually judge pretty well and make adjustments according to our (aka: my) tastes. I missed it on this one. I definitely did not put in enough oregano or thyme. Otherwise this dish would have been wonderful. Next time I make it I will definitely adjust my spices. I also will probably use a different cheese, possibly an Italian blend. The leftovers on this have been really great also.

Ham and Cheese Chicken Rolls

From Full Bellies, Happy Kids

4 Chicken breasts
4 slices of cheese (I used pepperjack, the original calls for swiss. You can substitute anything)
4 thinly sliced pieces of ham
1 tsp paprika
6 tbsp breadcrumbs
2 tbsp parmesan
1/4 tsp garlic salt
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter

Preheat oven to 350 degrees

Pound each chicken breast to a 1/4" thickness (I usually place the breasts into freezer bags for this to cut down on the mess)

Layer the cheese and ham onto each chicken breast. Roll each breast to enclose the filling and secure with a toothpick.

Mix together dry ingredients. Dip the chicken rolls in butter and roll in the crumb mixture.

Place rolls seam down in a baking dish and bake for 25 minutes.

Comments: This is just a super easy version of chicken cordon bleu, which is a favorite of mine. It got the approval from every member of the family. Remember to remove the toothpicks before serving, or at least warn everyone. J swears I am trying to kill him by hiding toothpicks in things.

Marsala Chicken Casserole

From Living The Road Less Traveled

2 tbsp butter
10 oz fresh, sliced mushrooms
1.5 tbsp flour
1/2 cup Marsala or white wine
1/2 cup heavy cream
2 tbsp flat leaf parsley
salt and pepper
1 cup long grain rice
2 cups chopped/shredded chicken
2 tbsp parmesan cheese

Preheat oven to 350 degrees

In a large skillet, heat butter over medium high heat until just melted. Saute mushrooms in butter about 5 minutes..

Sprinkle with flour and stir for about a minute

Stir in wine and cream. Simmer, stirring occasionally, until slightly thickened. About 3 minutes.

Stir in 2 cups of water, parsley, 1 tsp salt, and 1/2 tsp pepper.

In a casserole dish, spread (uncooked) rice in an even layer. Top with chicken. Pour the mushroom gravy on top. Cover with foil and bake for 35 minutes.

Sprinkle with parmesan to serve

Comments: I love chicken marsala, so this was any easy way to serve it. I had very high hopes for this dish. I was a little disappointed by it though. It didn't have the flavor I hoped it would. It was good and I will likely serve it again, but it was just slightly bland for my tastes.

Artichoke Chicken

From Kelly's Recipes



15 oz can artichoke hearts, drained and chopped
3/4 cup parmesan cheese
3/4 Mayonnaise
1 tbsp garlic salt
4 boneless, skinless chicken breasts

Preheat oven to 375 degrees

Mix together all ingredients excluding chicken

Place chicken in a greased baking dish. Cover chicken with artichoke mixture.

Bake for 30-45 minutes.

I served it with orzo (its my go to side)

Review: J really enjoyed this dish. I am very so-so about it. I love artichokes. I may have over salted the mixture or the orzo. It just seemed too salty for my taste. C wasn't a huge fan, but its also a pretty beige dish. She requires a little more color in her food. It was super easy, so we might have it again.

Sour Cream Chicken Enchiladas

From $5 Dinners

16 oz sour cream
1 can diced green chilies
1 cup chicken broth
1.5 cups shredded chicken
1/2 tsp garlic powder
salt and pepper to taste
Flour tortillas
1-2 cups shredded Mexican blend cheese

Preheat oven to 350.

In a large skillet, whisk together sour cream, green chilies and 1 cup of chicken broth. If the sauce is not to the consistency you'd like, add more broth. Stir in garlic powder, salt, and pepper.

Reserve 1 cup sauce

Add in chicken and mix in well. Allow to simmer for 10 minutes.

Spoon chicken mix into tortillas. Place seam down in baking dish.

Pour remaining sauce over enchiladas.

Sprinkle with cheese and bake for 15 to 20 minutes.

Serve with Black Bean and Corn Salad

Review: I was not super impressed with this. J tried to talk me into it but saying that sour cream enchiladas usually are fairly bland. I don't do bland. I've already thought through ways to spice it up a little next time. I might drain a can of Rotel and use it in place of green chilies. I also just boiled my chicken before shredding it. Next time I will season it and cook it up in a skillet. It was a good dish, just a little bland for my taste.

Tex-Mex Chicken and Rice Skillet

Taken from The Pampered Chef 29 Minutes to Dinner Cookbook



1 tsp AND 1 tbsp vegetable oil
1 can Mexican style corn
1 lb boneless, skinless chicken breast
1 tbsp Southwestern seasoning mix (I used a Southwestern rub, but taco seasoning can be substituted)
2 cups uncooked Instant white rice
2 cup chicken broth
1.5 cups salsa verde
2 tbsp fresh cilantro (I used about 1 tbsp dried)
1 cup shredded Mexican cheese blend



Add 1 tsp of oil to a skillet; heat over medium high heat 1-3 minutes or until shimmering. Meanwhile, drain corn and pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side.



Remove corn from skillet and set aside

As the corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix. After corn is finished, add chicken to skillet. Cook over medium high heat 5-7 minutes or until the center of chicken is no longer pink. Remove chicken from skillet and set aside.

Add remaining 1 tbsp of oil to skillet. Add rice; stir until well coated with oil.



Add broth and salsa



Bring to a simmer over medium high heat. Cover skillet and reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.

To serve, spoon chicken over rice mixture. Sprinkle with cheese and corn. Cover and let stand 5 minutes or until cheese is melted. Sprinkle with cilantro



Review: This is not a new recipe. Its one I've made several times and its a favorite. Its so quick and so easy. It has tons of flavor. My suggestion is make sure the seasoning you use on the chicken is one you really enjoy. It seems like its the strongest flavor. I use Adams Reserve Southwestern Rub. I'm not sure if its just a Texas thing or not, but it has a great flavor. This also make plenty for a family. The 2 of us and Cady only ate a quarter of it tonight. And the leftovers are awesome!