Easy Chicken Fajitas

 https://chefsavvy.com/easy-chicken-fajitas/

Very Good Chicken Parmesan

Delicious Chicken Parmesan

• 4 skinless, boneless chicken breast halves

• salt and freshly ground black pepper to taste

• 2 large eggs 

• 1 cup panko bread crumbs, or more as needed

• ¾ cup grated Parmesan cheese, divided

• 2 tablespoons all-purpose flour, or more if needed

• ½ cup olive oil for frying, or as needed

• ½ cup prepared tomato sauce

• ¼ cup fresh mozzarella, cut into small cubes

• ¼ cup chopped fresh basil

• ½ cup grated provolone cheese

• 2 teaspoons olive oil

Directions

1. Gather the ingredients. Preheat an oven to 450 degrees F (230 degrees C).

   Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides.  Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
   
   Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
   
   Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

3. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chef's Notes

Use high-quality prepared tomato sauce for a better result. You may substitute pesto or dried Italian herbs of your choice for basil or omit entirely.

Hawaiin Chicken Sheet Pan Incredients

 Hawaiian Chicken Sheet Pan Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced

1/2 cup pineapple chunks, drained

1/4 cup teriyaki sauce

1/4 cup honey

1/4 cup soy sauce...

Chicken Breasts

 

Savory Baked Chicken Breasts  Lion House from LDS Living

· 1 cup sour cream

· 2 tablespoons lemon juice

· 8 boneless, skinless chicken breast halves

· 1 teaspoon salt

· 1 teaspoon seasoned salt

· 1½ teaspoons paprika

· 1½ teaspoons sage

· 1½ teaspoons garlic salt

· ½ teaspoon black pepper

· 3 cups fine bread crumbs

· ½ cup butter or margarine, melted

Note: Start this dish early in the day or the night before serving so chicken has time to soak up flavors from simple marinade.

At least 4 hours before baking, combine sour cream and lemon juice in small bowl. Place chicken breasts in separate shallow bowl and pour mixture over chicken. Cover and refrigerate. When ready to bake, preheat oven to 325° F and grease 9×13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake additional 30 minutes until brown.

Mel's Chicken Pot Pie (Biscuit or Pie Crust Top) (on her blog)

Mel's Chicken or turkey Pot Pie 

Wonton Black Bean Chicken Cup

 

INGREDIENTS

• 1 lb ground chicken
• 24  wonton wrappers
• 4T taco seasoning
• 1 cup black beans (drained and rinsed)
• 1 cup salsa (I like to use medium chunky)
• 12 teaspoon salsa con  queso
• 4 oz reduced fat mexican cheese

INSTRUCTIONS

1. Preheat an oven to 375 degrees. Spray a muffin tin with nonstick spray and place 1 wonton wrapper in each container (12 total). Set aside
2. In a large skillet, heat the pan to medium heat. Add in the ground chicken and brown.
3. Once browned turn off the heat and mix in the taco seasoning, salsa, and black beans.
4. Place 1 teaspoon of the salsa con queso in each of the wonton wrappers, then add a layer of chicken bean mixture (use only half of the mixture). Sprinkle about half of the cheese on each of the tacos. Add 1 more wonton wrapper to each, followed by the remaining taco mixture and then the remainder of cheese
5. Bake the taco wontons for 18-20 minutes, or until the edges are golden brown. Let cool for 3-5 minutes before serving. Let cool completely before storing in an airtight container.

NUTRITION INFORMATION:

Lola's Layered Chicken

8 chicken thighs or 4 chicken breasts
Put Swiss cheese slices on each piece and cover with 1 or 1 1/2 cans of Cream of Mushroom Soup.  Sprinkle over 1 pkg. stove-top stuffing.  Sprinkle the seasoning mix over that.  Drizzle l cup milk around edges ad corners.  Dot with butter.  Cover with foil and bake 1 1/2 hours at 350 degrees.

Chicken -- Sheila

 Brown cut up chicken in flour until done.  Put in oven at 325 degrees for 1/2 hour.  Make sauce

1/2 c. brown sugar
1/2 c. white sugar
1/2 c. soy sauce
3-4 chopped garlic cloves
diced green onion
1 t. sesame seeds
2 T. sesame oil

Asian chicken -- Dip chicken in eggs and panko bread crumbs.  Fry

Sauce:  1/2 c. soy sauce
1/3 c. sugar
1/4 t. garlic powder
1 pkg onion soup mix
Cook in oven 1/2 hour at 325 degrees

Candied Chicken -- Sheila

Bake 1 1/2 hour for 350 degrees

Flour and brown chicken and put into baking dish.   Cover with sauce:

1 c. brown sugar
1/4 c. mustard
1/2 c. catsup
1 T. Worcestershire
1/4 c. onion, chopped
garlic
1/2 t. salt
3/4 c. water

Cover with tinfoil and uncover the last 15 minutes
Serve with baked potatoes (This was Sheila's Aunt, Aunt Bessie from Springville.

Onion, Garlic, Chicken

Ingredients: 3 chicken breasts 3 garlic cloves 1 shallot 170 ml (1/2 cup) chicken broth or warm water 170ml (1/2 cup) heavy cream handful of Parsley juice of half a lemon 2 tbsp butter 2 tbsp olive oil 1/2 tsp Nutmeg Season with salt and black pepper to taste

 

Oriental Chicken Salad

 

Chicken Salad (can put in croissants or on lettuce)

INGREDIENTS 2 large boneless ,skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups (for the best texture, avoid canned chicken) 1 cup chopped celery 1 1/2 cups halved seedless red grapes 3 green onions ,chopped 1 cup mayonnaise (for a healthier choice use Avocado Oil Mayonnaise) 1/2 cup sour cream 1 tablespoon lemon juice 1 teaspoon prepared yellow mustard 2 tablespoons chopped fresh parsley 1/2 teaspoon dried dill weed 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper INSTRUCTIONS Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine. In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad. Cover and chill in the fridge for at least 4 hours before serving. Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

Sesame Chick

Hawaiian Sesame Chicken INGREDIENTS: 4 boneless, skinless chicken breasts (or 2 pint jars of canned chicken) ½ c ketchup (you can make your own with tomato powder) ½ tsp Worcestershire sauce 1 tsp mustard ½ c crushed pineapple with juice ½ c brown sugar 1/2 c diced onion (I always use my dehydrated onions) 2 cloves garlic, minced 1/2 tsp red pepper flakes (optional) Sesame Seeds DIRECTIONS: Place chicken into slow cooker (or bust out your wonder oven)! Mix the rest of the ingredients together, except for the Sesame seeds, and pour over the chicken. Cook on Low for 3 to 4 hours (or bake at 350 for 45 minutes). Remove chicken and cut into bite-size pieces. Return chicken to pot and mix with sauce. Sprinkle with Sesame Seeds (optional). Serve over rice.

Baked Pesto Chicken

 Use store-bought pesto and add minced garlic to it. I put salt, pepper, Italian seasoning, and onion powder on the chicken. Instead of tossing it all together, I just lay the chicken on the pan and pour the pesto onto the chicken and spread it. I use a mix of shredded mozzarella and Parmesan. 

ingredients

• 4 boneless skinless chicken breast halves
• ¹⁄₂ cup refrigerated basil pesto 
• 2 -3 plum tomatoes, sliced (optional)
• ¹⁄₂ cup mixed mozzarella and parmesan cheese, shredded

directions

• Preheat oven to 375 degrees F.
• Line baking sheet with heavy-duty foil or put in oven-proof dish.
• Place chicken in it and cover with pesto
• Bake for 40-45 minutes or until chicken is no longer pink in center. (165 F)
  
• Remove from oven; top with tomatoes and cheese.
• Bake for an additional 5-7 minutes or until cheese is melted.\

Serve with pasta and a green salad, garlic bread yummmmuy

Marinate for Chicken and Barbeque

Author: Melissa Stadler, Modern Honeyhttps://www.bbqhangout.com/blogs/start-grilling/how-to-cook-shish-kabobs-on-a-gas-grillr Thighs

• 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
• 1 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 
  
• Garnish:
• Fresh Parsley

Instructions

1. In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
2. Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
3. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
4. Preheat grill to medium heat. Brush grill with oil to prevent sticking.
5. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
6. Remove chicken from grill and let rest for 5 minutes.

 

Sandra's Chicken Marsala and Fresh Green Beans

Chicken Marsala, 4/10/2019

Ingredients

Chicken:

·        1/2 cup all-purpose flour (plain flour)

·        ½ to 1 teaspoon salt (less if you use salted butter)

·        1 teaspoon garlic powder

·        1 tsp. onion powder

·        1/2 teaspoon black pepper

·        2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*

·        2 tablespoons olive oil, divided

·        4 tablespoons butter, divided

Marsala Sauce:

·        1 tablespoon butter as needed

·        8 ounces brown or Cremini mushrooms, sliced

·        4-5 cloves garlic, minced

·        3/4 cup dry Marsala wine  (Buy it in the vinegar aisle.)

·        1 1/4 cup low-sodium chicken broth (or stock)

·        3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**

·        2 tablespoons fresh chopped parsley  (I used dried)

Instructions

1.   Mix the flour, salt, garlic & onion powders and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

2.   Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. 

Repeat the same with the remaining 2 chicken breasts.

3.   In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and saute for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

4.   Add the garlic and cook until fragrant, about 1 minute. (I used bottled roasted garlic.)

5.   Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).  (You can use some of the flour mixture left from dredging and some broth or water to make a past to further thicken sauce, if desired.

6.   Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

7.   Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

GREEN BEANS:  Wash & trim fresh green beans. Heat sesame or vegetable oil & some butter in a pan until butter is melted and pan is hot.  Sauté chopped onions until starting to be clear.  Add beans and stir fry. When tender-crisp, add minced garlic & stir to combine.  (If desired, add a little water and cover to steam—The beans cook faster.) When beans are desired doneness, add just a little teriachi sauce and stir.  I used the brand that has sesame seeds. This is really a Chinese dish, but we’re not fussy with semantics.

Chicken Tortellini Soup

1 1/4 c. chopped carrots
1 c. chopped onion
4 garlic cloves, minced
6 cups chicken broth
1 c. water
1 1/2 c. chopped cabbage
2 T. tomato paste
1 tsp dried basil
1/2 t. dried oregano
1/2 t. salt
diced zucchini if in season
2 breasts chicken (cooked and diced) or 2 cans of Kirkland premium chunk chicken breast
1 pkg tortellini (your choice)

Put olive oil in a large pan and heat.  Saute the onions, carrots, and celery over low heat until softened and flavorful (about 10 minutes) and add garlic and saute a bit longer.  Add broth, cabbage, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat and simmer covered about 15 minutes.  Stir in chicken, zucchini if adding, and cook for about 5 more minutes.  Add more broth or water and bouillon if needed.   Cook tortellini in a separate pan of water and add to soup.   Enjoy!!  Serve hot with your choice of cheese.  (Add Better Than Bouillon if you want more flavor)

Roasted Chicken in Crockpot

1 whole chicken (about 3 lbs)
1/2 to 1 c. chicken broth
3 garlic cloves, peeled and minced
1 plus 1/2 small onion (chopped)
1 celery stock (chopped)
1 carrot (chopped)
shakes of herb de Provence

Slice an onion and place slices on bottom of crock pot.  Add 1/2 can chicken broth, garlic, onion, celery and carrot.  Place chicken on top onions.  Sprinkle chicken with Herbs de Provence, salt and pepper.  Set crockpot to high and cook about 1 hour per pound.  Optional:  Roast in 500 degree oven for 8 to 10 minutes afterwards until skin is golden brown.  The stock left over makes a delicious gravy or a base for a soup.   Use meat thermometer to determine when it is done.

Cranberry Chicken (crockpot)

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless chicken breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

Crockpot Cranberry Chicken Recipe!

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

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