Crispy Baked Chicken Fingers

Source: Annie's Eats

Ingredients
2 1/2 cups panko breadcrumbs
2 tbsp. vegetable oil
½ cup all-purpose flour
1 tsp. garlic powder
1 tsp. salt
1 tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
Cooking spray
4 large boneless, skinless chicken breasts, cut into ¾-inch wide strips

Preheat oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.

In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.

Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet.
Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.

Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.

Stuffed Chicken Breasts

Ingredients:
2 chicken breasts, pounded very thin
1 cup of cheese, I used a mozzarella and cheddar blend
6 strips of bacon
2 tablespoons bbq sauce
seasoning

Season pounded chicken breasts on both sides. Put 1/2 cup cheese on one side and fold over, sealing closed with toothpicks. Repeat with other chicken breast. Wrap the slices of bacon around the chicken breast. Then I rolled them up tightly in wax paper and put in the fridge overnight, but that's optional.
When ready to cook, season lightly on the outside and place on a pan lined with aluminum foil and sprayed with no stick cooking spray.
Put 1 tablespoon bbq sauce on each chicken breast and back at 375 for 20-25 minutes, or until done throughout.

Lemon Chicken

Adapted from: Barefoot Contessa

Ingredients:
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (I used chicken broth)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine (I didn't have any wine, so I used chicken broth), lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices over pasta!

White Chicken Enchiladas

These were so delicious! And surprisingly, they heat up well. The only thing I will do differently next time is add more cheese to the top before baking.




White Chicken Enchiladas
Adapted from: Pioneer Woman

Ingredients:

• 2-½ cups Cooked, Shredded Chicken
• 1 tablespoon vegetable oil
  
• 2 cups water with one chicken bouillon cube
  
• 12 flour Tortillas
• 1 whole Large Onion, Diced
• 2 whole 4 Oz Cans Whole Green Chilies, Diced
• 1/2 of a Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• 1 cup Monterey Jack/Chedder blend, shredded
  
• Salt And Pepper, to taste

Heat vegetable oill in skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, one can of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other can of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated Monterrey Jack cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.

Pan Sauteed Lemon Chicken and Potato Bundles

This dinner was so yummy and easy! I found both recipes on blogs that I read often.

Potato Bundles
Source: Pioneer Woman Cooks

Ingredients:
6 whole Russet Potatoes
½ whole Yellow Onion, Diced
1 stick Butter
½ cups Heavy Cream
Kosher Salt To Taste
Paprika To Taste
Freshly Ground Black Pepper, To Taste
2 Tablespoons Minced Parsley

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter. Splash on cream. Then sprinkle on salt, paprika, and black pepper. Sprinkle minced parsley over the top.

Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve bundles right on the dinner plate. Serves 8.

Pan Sauteed Lemon Chicken
Source: Elly Says Opa

2 Tbsp. olive oil
2 fat cloves garlic, peeled and slightly smashed (I omitted this)
1 lemon, halved
1 egg
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese (I used both)
1/2 tsp. chopped rosemary (I used parsley and basil)
2 chicken breast halves, pounded to about 1/3 – 1/2″ thickness

Heat a nonstick skillet over medium-low heat and add the oil. Once the oil is hot, add the garlic and cook, stirring occasionally, until golden brown and soft, about 7 minutes. Remove the garlic with a slotted spoon, and keep the oil in the pan. (I omitted the garlic)

Zest half the lemon into a dish or bowl, and to it add the breadcrumbs, cheese, rosemary, and salt and pepper to taste.

Crush the browned garlic cloves and whisk in a separate shallow bowl/dish along with the egg and juice from half the lemon.

Season the chicken with salt and pepper. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.

Heat the garlic oil over medium heat and once hot, add the chicken. Cook until done, about 2.5 minutes per side. Serve with slices or wedges of the remaining half lemon.

Chicken Pasta Primavera

Ingredients:

2 chicken breasts, grilled and sliced
1 container of sliced mushrooms
1 head of broccoli crowns
1 purple onion, sliced
2 garlic gloves, diced
Parmesan cheese
1/4 cup olive oil
1 teaspoon chopped basil
salt and pepper
Rotini pasta, cooked and drained

Heat olive oil in a large pot, add broccoli and cook for a few minutes. Add onion and mushrooms, season well with salt and pepper. Once veggies become soft, add garlic and basil. Add cooked pasta, toss. Add sliced chicken and top with Parmesan cheese.

Fried Chicken

Homemade fried chicken is one of my favorite meals. I don't make it often because we try not to eat too much fried food. I like using bread flour, I find it to be crispier than regular flour.

4 boneless, skinless chicken breasts, pounded even
1 1/2 cups bread flour
1 egg
1 cup of milk
seasonings to taste
oil for frying

Season the bread flour as you like, I used Tony's Chacheres, garlic powder and fresh parsley.
Beat the egg and milk together, also seasoning as you like.
Dip chicken in egg mixture, then in flour, making sure to coat evenly.
Fry in heated oil until brown on each side. Drain on paper towels.

Chicken Parmesean

This was so good and so easy to make. It was actually my first time making Chicken Parmesean and I was surprised at how quick it was.

INGREDIENTS:

3 boneless, skinless chicken breasts, pounded thin

2 cups italian style bread crumbs

1/2 cup parmesean cheese (grated)

4 tablespoons melted butter

seasonings to taste

marinara sauce

mozarella cheese

linguine noodles, cooked and drained

DIRECTIONS:

Preheat oven to 400. Line a baking sheet with foil and spray well. Mix bread crumbs, parmesean cheese and seasonings together and set aside. Dip chicken in melted butter, then in bread crumb mixture, shaking off any excess. Place on baking sheet. Cook 15 minutes, then turn over. Continue to cook until chicken is done and add a small bit of marinara sauce and top with cheese. Put back in oven for a few minutes until cheese is melted and browned.

Serve with pasta.

Chicken and Veggie Pasta

This was an interesting creation made with leftover veggies from our grill-out last night and the three chicken breasts I had in the freezer. It was pretty good.

3 boneless, skinless chicken breasts, cubed

1/4 cup olive oil

parsley

salt

pepper

red pepper flakes

1 pound of vermicelli pasta, cooked and drained
2 cups of cooked broccoli (I roasted it in the oven at 450 for 15 minutes)
leftover roasted zucchini, squash and mushrooms


Season chicken with parsley, salt, pepper and red pepper flakes. Saute in olive until nice and browned. Add veggies. I roasted the broccoli in the oven for a few minutes to keep it somewhat firm, I hate mushy broccoli. Last night we grilled zucchini, squash and mushrooms, so I threw the leftovers in there as well. I drained out a little bit of the olive oil, didn't want it to be too oily.
I just let this simmer for a little while until the veggies were heated.

I served over cooked pasta with a little bit of the lemon butter sauce I made a few weeks ago (and froze) to go along with my Shrimp Portofino.

Smothered Chicken

4 boneless, skinless chicken breasts

1 small onion, diced

1 tablespoon vegetable oil

1 teaspoon dark roux

1/2 teaspoon sugar

desired seasonings

Season chicken as desired and sprinkle with a little bit of sugar on each side. Coat non-stick skillet (could also use a cast iron pot or dutch oven) with vegetable oil. Cook chicken until really browned on each side. I let the pan run out of water several times and add just a little bit of water and turn the chicken.

Remove the chicken and add onions, let them cook down a few minutes. Add about a cup of water and the dark roux. Slowly simmer until roux has dissolved. Add chicken back and enough water to cover the chicken about halfway up. Let simmer until chicken gets tender, you may have to add a little more seasoning.

I served over white rice with green beans. So simple, but so yummy! This is the way my mom used to make it, so I don't have a "recipe".

Italian Breaded Chicken Over Fettucine Alfredo

Italian Breaded Chicken

4 boneless skinless chicken breasts
1 cup of seasoned Italian bread crumbs
1 packed of dry zesty Italian dressing mix
1/2 cup of grated parmesean cheese
salt and pepper to taste
1/2 stick of melted butter

Mix together all ingredients except for butter. Pound down chicken until thin and coat with butter, then bread crumb mix. I sauteed in olive oil, but you can also bake them on a greased sheet at 375 for about 25-30 minutes.

Fettucine Alfredo (Olive Garden)

This recipe was given to me when I got married in a recipe box, and I've also seen it online. It's tastes exactly like Olive Garden's sauce and is so easy to make.

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream (I used half and half and added a little cornstarch to thicken it up)
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese
1 lb fettuccine, prepared as directed
I also threw in a handful of grated romano cheese

In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.

Chicken Fajitas

This is one of our favorite meals. For starters, it's just one pot, so less dishes to wash. I have never used any kind of seasonings aside from salt and pepper and lemon pepper. I just rely on the onions and bell peppers to give the chicken a lot of flavor.

4 boneless, skinless chicken breasts cut into slices
1 large bell pepper, cut into slices
2 medium onions, cut into slices
olive oil
salt and pepper
lemon pepper
1 lemon
flour tortillas (I have used wheat before)
shredded cheese
any additional desired toppings

Heat a non-stick skillet (I have also used my electric skillet for this) and coat the bottom with olive oil. Season the chicken well with salt and pepper and a little bit of lemon pepper. Cook until browned. Add onions and bell pepper. (I have also added mushrooms when I have some on hand.)


Let cook down until chicken and veggies are brown and cooked throughout, add a little bit of fresh squeezed lemon juice. Heat tortillas for 20 seconds in microwave. Serve chicken and veggies in rolled up tortilla with toppings of your choice!