Tuscan Chicken

This is very easy and quick.

4 boneless skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, sliced

2 teaspoons dried rosemary, crushed

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

2 tablespoons olive oil

1. Flatten chicken to 1/2 in thickness. Sprinkle with salt and pepper.

2. In large skillet over medium heat cook the garlic, rosemary, sage and thyme in oil for 1 minute; stirring occasionally. Add chicken and cooke for 5-7 minutes on each side.

Serves 4. Ready in 15 minutes.

Chicken Cornbread Bake

I found this recipe in our newspaper in the kids section of the comics. It sounded good so I thought I'd try it. We both really enjoyed it and it's easy enough that I can see it making appearances in our dinner rotations. It has a Mexican/enchilada taste.

1 cup pre-shredded four-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg
1 teaspoon cumin
1/8 teaspoon pepper
1 14.75 oz cream style corn
1 8.5 oz box cornbread mix
1 4 oz chopped green chilies, drained
1 10 oz can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream

1. Preheat oven to 400 degrees.
2. Combine 1/4 cup of cheese and the next seven ingredients in a large bowl, stirring just until moist.
3. Spray 9x13 inch baking dish; pour in mixture.
4. Bake for 20-25 minutes. Pierce surface with a fork; pour enchilada sauce over top.
5. Top with chicken; sprinkle with remaining 3/4 cup cheese.
6. Bake for 15 more minutes until cheese melts.
7. Remove from oven and let stand for 5 minutes.
8. Top each serving with some sour cream.

Enchiladas with PepperJack Cheese and Green Sauce

8 corn or taco-size flour tortillas

2 cups shredded pepper jack cheese, divided

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles, drained*

1 pound cooked chicken, shredded or cut into bite sized pieces, optional

1. Preheat oven to 375 degrees for flour tortillas or 350 for corn.

2. Spread 2 tablespoons of the cheese on each tortilla and roll up. Add the chicken if using. Place the tortillas seam side down in a 9x13 inch baking dish.

3. Melt the butter in a medium saucepan; stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles. Stir in the sour cream and chiles. Cook until the mixture starts to bubble, but do not boil. Pour the mixture over the tortillas and bake for 20 minutes for flour tortillas; 15 minutes for corn.

4. Sprinkle the remaining cheese over the enchiladas and bake until cheese melts, about 5 minutes.

Serves 8

*I actually only used half of a can of chiles because that was all I had on hand. I thought the enchiladas were spicy enough with only half a can because the pepper jack add spice as well.

Lemon Chicken & Veggies

I tried this for the first time tonight and we all really enjoyed it.

1/2 cup all-purpose flour

2 tsp lemon-pepper seasoning

4 boneless skinless chicken breast halves

1 package (9 oz) hollandaise sauce mix

1 tablespoon lemon juice

4 tablespoons butter, divided

1/4 cup chicken broth

2 cups shredded carrots (I sliced my carrots into thin rounds)

1 package (9 oz) fresh baby spinach

1. In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-inch thickness. Add chicken one piece at a time, and shake to coat.

2. Prepare sauce according to package directions. Stir in lemon juice. Meanwhile in a skillet, saute chicken in 2 tablespoons butter for 4-6 minutes on each side. Remove and keep warm.

3. In the same pan, add chicken broth, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables.

Serves 4. Ready in 30 minutes.

Chicken with Mushrooms

"You can serve this over pasta or rice."

3 cups sliced mushrooms

1 garlic clove

4 skinless, boneless, chicken breast halves

2 eggs, beaten,

1 cup seasoned bread crumbs

2 tablespoons butter

6 oz mozzarella cheese, sliced

3/4 cup chicken broth

1. Preheat oven to 350 degrees.

2. In a large skillet, cook half of the mushrooms and garlic until mushrooms are soft. Then place into a 9X13 inch pan.

3. Dip chicken into beaten eggs, then roll in bread crumbs.

4. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to the pan.

5. Bake in preheated oven for 30-35 minutes, or until chicken is cooked.

Creamier option: You can mix a can of cream of mushroom soup with the broth, and mushrooms. Pour over the chicken and mushrooms in pan. Put cheese on top of everything.

Serves 4. Ready in 45 minutes.

Chicken Fajita Quesadillas

"I found this recipe on the Mission tortilla website and really like it."

10 flour tortillas, 10-inch

2 or 3 chicken breasts, depending on their size

1 packet Fajita seasoning

1 tablespoon oil

1 green bell pepper diced

1 red bell pepper diced

1 yellow onion diced

about 2 cups shredded Cheddar cheese

about 2 cups shredded Monterey Jack cheese

1. Cut chicken into small pieces. Combine with the fajita seasoning and mix throughly.

2. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes.

3. Stir in green and red bell peppers, and onion. Slowly cook for 10 minutes, or until the vegetables are tender.

4. Layer half of each tortilla with Cheddar cheese and chicken mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly.

5. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted.

6. Cut each quesadilla into 3 wedges and serve.

Serves 5 (two each). Ready in 20 minutes.

Aunt Karen’s Chicken (Poppyseed Chicken)

“I grew up calling this dish ‘Aunt Karen’s Chicken’ because she gave this recipe to my mom. Most people call it Poppyseed Chicken.”

1 (10 3/4 oz) can cream of chicken soup

1 1/2 cups sour cream

2 cups cooked and cubed chicken

1 sleeve of Ritz crackers, crushed

1/2 cup butter or margarine, melted

1 tablespoon Poppyseeds

1. Heat oven to 350°.

2. Mix soup and sour cream. Add chicken. Pour into 9x13 pan.

3. Mix crackers with butter and Poppyseeds. Spread over chicken mixture.

4. Bake uncovered for 30 minutes. 

Ready in 40 minutes. Serves 6 to 8.

Loyal’s Chicken (Russian Chicken)

“We grew up calling this dish ‘Loyal’s Chicken’ because it’s our neighbor Loyal’s favorite meal. Other people call it Russian Chicken. You can also add pineapple, or chopped red or green peppers, or cook it in the microwave.”

chicken breasts, cut into 1/2 in thick strips

1 jar apricot or pineapple jam

1 envelope onion soup mix

1 regular jar Russian salad dressing

1. Mix salad dressing, soup, and jam. 

2. Put chicken in 9x13 pan. Cover with sauce and bake at 350° for 1 hour. Serve with rice or mashed potatoes.

Ready in 1 hour 10 minutes. 

Honey-Pecan Chicken

amount of chicken breasts needed

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

2 tablespoons butter

1/2 teaspoon garlic

1/4 cup + 2 tablespoons honey

1/4 cup chopped pecans

1. Flatten chicken to 1/2 inch thick. Sprinkle with salt, pepper,  and cayenne. 

2. In a non-stick skillet brown chicken in butter, then add the garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side. Drizzle honey over chicken, sprinkle with pecans. Cook 2-3 minutes or until heated through.

Ready in 20 minutes. 

Brown Sugar Chicken

2 pounds chicken 

1 cup brown sugar

2/3 cup vinegar

1/4 cup lemon lime soda

2-3 tablespoons garlic

2 tablespoons soy sauce

1 teaspoon pepper

1. Mix and pour over chicken in the crock pot. Cook on low 2-3 hours.

Ready in 3 hours. Serves 4-6.

Chicken Spaghetti

“This is a Southern casserole dish.”

4-6 chicken breasts, cooked, cut into bite-size pieces

1 chopped bell pepper

1 onion chopped

1 can each cream of chicken and mushroom soup

1 can ro-tel tomatoes with green chilies

1 can stewed tomatoes

1 (16 oz) package spaghetti, cooked

cheddar cheese

1. Preheat oven to 350°.

2. Saute onion and pepper with chicken. Add soups and tomatoes. Cook on low until bubbling, then stir in chicken and spaghetti.

3. Transfer to a lightly greased baking dish. Top with cheddar cheese. Bake for 20-30 minutes. 

Ready in 45 minutes. Serves 8.

Grilled Chicken Sandwiches

1/4 cup Dijon mustard

2 tablespoons honey

1 teaspoon dried oregano

1/8 teaspoon cayenne

amount of chicken breasts needed

Mix and brush on chicken. Grill until no longer pink. Serve with lettuce, tomato, and cheese on hamburger buns.

Ready in 30 minutes. 

Homemade Chicken Noodle Soup

“This was one of my favorite dishes my mom used to make.”

2 teaspoon soup base, or 2 bouillon cubes

3 cups chicken stock

2 cups chopped celery

3/4 cup chopped onion

2 cans (10 3/4 oz  ) cream of chicken soup

1/2 cup milk

2 cups cooked chicken

about 4 cups cooked egg noodles

salt and pepper to taste

1. Heat chicken soup base and stock together. Add carrots, celery, and onion. Simmer until vegetables are tender. 

2. Add cream of chicken soup and milk, cooked chicken and noodles. Simmer on low for 30 minutes. Add salt and pepper to taste.

Ready in 40 minutes. Serves 8 to 10.

Chicken Fingers with Tropical Peanut Butter Sauce

"Kids will love this."

2 1/2 tablespoons oil

3/4 cup all-purpose flour

1 1/2 teaspoon garlic salt, divided

1/4 teaspoon red pepper flakes

1/2 ground black pepper

1 large egg plus 2 large egg whites

2 tablespoons cold water

1 cup dried bread crumbs

1 pound boneless, skinless chicken breasts, sliced into strips

1. Preheat oven to 400°. Pour oil into 9X13 baking dish.

2. In a shallow bowl, combine flour, 1/2 teaspoon garlic salt, and the peppers.

3. In a second shallow bowl, whisk the egg and egg whites with the cold water.

4. In a third shallow bowl, mix the breadcrumbs with 1/2 teaspoon garlic salt. Season the chicken with the remaining 1/2 teaspoon garlic salt.

5. Dip the chicken into the flour mixture, then into the egg mixture, then roll in the crumb mixture.

6. Place the chicken in the baking dish and turn to coat with the oil.

7. Bake for 22-25 minutes, rotating after 15 minutes. Serve with Tropical Peanut Butter Sauce.

For dipping sauce:

1/4 cup creamy peanut butter

1/4 cup apricot fruit jam

1/4 cup orange juice, or other tropical fruit juice

1/4 teaspoon orange peel

1. Mix all ingredients in a sauce pan. Place over medium-high heat, stirring until the mixture just starts to bubble. Remove from heat.

Ready in 40 minutes. Serves 4.

Bombay Chicken

“A friend gave me this recipe and I love to make it. It's just like a dish at an Indian restaurant. Don’t let the ingredient list scare you, it’s mostly things you already have in your kitchen.”

1/3 cup butter, divided

8 boneless, skinless chicken breast halves, but into 2 inch pieces

1 cup chopped onion

1 tsp chopped garlic

2 tsp salt

1 tablespoon ginger powder

1/4 tsp chili powder

1/4 tsp cayenne

1 can (14.5 oz) diced tomatoes

1/2 cup chicken broth

1/2 cup cashews, roughly chopped

1/2 cup flaked coconut

1 cup half and half

2 tablespoons cornstarch

cooked rice

1/4 cup thinly sliced green onions for garnish

1. In heavy, deep skillet, melt half of the butter over medium heat. Brown chicken, and remaining butter as necessary, about 3 minutes per side. Remove chicken to plate, reserving butter.

2. In same skillet, cook onion and garlic over medium heat for 5 minutes. Return chicken to skillet and add salt, ginger, chili powder, cayenne, tomatoes, and chicken broth. Stir gently and cover and cook 15 minutes. Add cashews and coconut. Cover, reduced heat to low and cook until chicken is no longer pink, about 10 minutes.

3. In small bowl combine half and half and cornstarch. Slowly stir into chi ken mix. Heat to boiling, stirrring constantly. Reduce heat to low and simmer 5 minutes. Serve over cooked rice and garnish with green onions.

Ready in 30 minutes. Serves 4-6.

Favorite Chicken Enchiladas

“I got this recipes from a friend and we LOVE it! It’s not your traditional enchiladas. This is another recipe where the rotisserie chicken comes in handy.”

2 cups cooked, diced chicken

2 tablespoons butter

1 medium onion, chopped

2 gloves garlic, minced

1 (14.5 oz) can crushed tomatoes

1 small can tomato sauce

1 small can diced green chilies

1 teaspoon sugar

1 teaspoon ground cumin

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon oregano

8 grain tortillas

3 cups Monterey Jack cheese, grated

1/2 cup cheddar cheese, grated

3/4 sour cream

1. Saute onion and garlic in butter. Add crushed tomatoes, tomato suace, green chilies, sugar and spices. Bring to a boil and simmer for 20 minutes.

2. Spoon some of the sauce over the tortillas one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese, saving 1 cup or topping. Roll up and place seam down in a greased 9X13 pan.

3. Blend sour cream with the rest of the sauce and pour over the top. Sprinkle with remaining cheese.

4. Bake at 350° for 40 minutes.

Ready in 1 hour. Makes 8 enchiladas.

**UPDATE: I didn't have diced green chilis so I used green enchilada sauce instead. I actually liked the enchilada sauce better. I probably used 2-3 tablespoons.

Chicken and Rice

“So easy! It makes a great stand-by dinner.”

1 family size box Rice a Roni, chicken flavor

2 cans of chicken

1-2 carrots grated

1 cup frozen peas

1. Fix rice according to directions on box.

2. When adding the water to the rice, add chicken, carrots, and peas.

Ready in about 25 minutes. Serves 4-6.

Sweet n’ Spicy Chicken

1 lb boneless, skinless chicken, cut into cubes

2 tablespoons taco seasoning

2 tablespoons oil

11 oz jar chunky salsa

1/2 cup peach or apricot jam

2 cups rice, cooked

1. Place chicken in Ziploc bag; add taco seasoning and toss to coat. In skillet, brown chicken in oil.

2. Combine salsa with jam; stir into skillet and bring to a boil. 

3. Reduce heat, cover and simmer 2-3 minutes or until meat juices run clear. Serve over rice.

Ready in 20 minutes. Serves 4.

Chicken Enchilada Casserole

1 pound chicken, cut into small pieces

1 onion, chopped

2 tablespoons olive oil

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream

1 (4-ounce) can diced green chilies

2 cups grated Colby Jack or Cheddar cheese

1 (15-ounce) package flour tortillas

1. Saute onion with olive oil in large frying pan over medium heat.  Add chicken and cook thoroughly.

2. Stir in soup, sour cream and chilies.

3. Stack tortillas and cut with a sharp knife into thin strips.

4. In a greased 9" x 13" glass baking dish, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. 

5. Bake for 30 minutes at 350 degrees.

Chicken Pillows

“A childhood favorite.”

2 packages reduced-fat crescent rolls

1 small package reduced-fat cream cheese (can also use sour cream with chives)

2 tablespoons chives, dried or fresh, chopped

1/2 stick melted butter

2 cups cooked chicken, or canned chicken

2/3 cup Italian bread crumbs

1. Mix cream cheese, chives and chicken in a bowl. 

2. Open crescent rolls into triangles, flatten, and scoop chicken mixture onto each crescent. Roll each roll up.

3. Dip roll in melted butter and roll in bread crumbs. Put on baking sheet.

4. Bake at 325° for 20-30 minutes, or until golden brown.

Ready in about 35 minutes. Makes 16 pillows.