shawna's southern fried chicken salad

Ingredients

• Servings: 4
• 1/2 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 2/3 cup vegetable oil
• 1 pound skinless, boneless chicken breast halves
• 2 cups cooked white rice
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 1/2 head romaine lettuce - rinsed, dried and shredded
• 5 slices bacon
• 3 tablespoons apple vinegar
• 1 tablespoon honey
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
• pour buttermilk in a separate large bowl.
• heat the oil in a large, deep skillet over medium-high heat.
• dip the chicken in the buttermilk, then in cornmeal mixture. coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. drain on paper towels; keep warm.
• combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. place lettuce on bottom of 4 servings bowls or plates. top with rice and chicken mixture.
• prepare the dressing by placing the bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. sprinkle crumbled bacon over chicken mixture.
• pour off all but 2 tablespoons drippings. add 2 tablespoons water, vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.

Juicy Chicken Breast Marinade

Ingredients

• Servings: 6
• 6 chicken breasts
• 1 cup safflower oil
• 1/4 cup lemon juice
• 3 tablespoons minced garlic
• 3 tablespoons italian seasoning

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 6 hrs 26 mins


• pound chicken breasts on a work surface to at least 1/2-inch thickness.
• whisk safflower oil, lemon juice, garlic, and italian seasoning together in a bowl and pour into a resealable plastic bag. add chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 6 to 24 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from the marinade and shake off excess. discard the remaining marinade.
• cook chicken on preheated grill until longer pink in the center, about 3 minutes per side. transfer chicken to a plate and let sit for 10 minutes before serving.

marinated chicken and pasta salad

Ingredients

• Servings: 6
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons tomato sauce
• 2 tablespoons plum sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon sesame seeds
• 1 teaspoon chopped fresh basil
• 3 skinless, boneless chicken breast halves
• 2 cups elbow macaroni
• 2 tablespoons olive oil
• 1/2 cup low-fat mayonnaise
• 1/2 cup fat free sour cream
• 1 teaspoon coarse grained prepared mustard
• 1 tablespoon honey
• 1 tablespoon tomato sauce
• 1 teaspoon worcestershire sauce
• 1/4 cup shredded sharp cheddar cheese
• 1 avocados - peeled, pitted and sliced
• 1/2 cup cashews

Recipe

Cook Time: 15 mins Ready Time: 2 hrs 15 mins


• in a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon worcestershire sauce, sesame seeds, and basil. add chicken, and turn to coat. marinate in refrigerator for at least 1 hour.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
• heat olive oil in a skillet over medium heat. cook chicken until no longer pink, and juices run clear. drain on paper towels. allow to cool, then cut into bite-size strips.
• in a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon worcestershire sauce. mix in cooked pasta, chicken, and cheddar cheese. gently stir in sliced avocado and cashews just before serving.

chicken corn soup ii

Ingredients

• Servings: 8
• 3 (3 pound) whole chicken
• 4 cups diced celery
• 2 cups chopped onion
• 1 teaspoon salt
• 3 cups all-purpose flour
• 3 cups frozen corn
• salt to taste
• ground white pepper, to taste
• 1 tablespoon dried parsley

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• place chicken, celery and onion into a large stock pot and cover with water. bring to a boil, then simmer for 2 hours or until chicken has fallen from the bone.
• remove chicken from the pot and set aside to cool. remove 2 cups of the chicken broth and set aside to cool also. when chicken is cool enough to handle, remove and discard skin and bones. chop chicken meat and return to the stock pot.
• in a food processor, combine the flour with 1 teaspoon of salt. put the lid the processor and slowly pour chicken broth through the opening in the lid while the machine is processing, until the dough forms a ball. you may not need to use all of the reserved broth. remove dough from the food processor and set aside to rest for 20 minutes. return any unused broth to the stock pot.
• on a lightly floured surface, roll out the dough to 1/4 inch thickness. cut into thin strips and then cut the strips into pieces to form short thin noodles. bring the broth back up to a boil and add noodles and the corn. cook for another 10 minutes or until noodles are firm. add salt and pepper to taste. serve hot garnished with parsley flakes.

yummy chicken grill

Ingredients

• Servings: 12
• 3 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 cup fresh onion juice
• 4 tablespoons olive oil
• 1/4 cup lime juice
• 1/2 teaspoon powdered saffron
• 1 tablespoon salt
• 1/2 cup butter, melted
• freshly ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 8 hrs 40 mins


• in a large bowl combine fresh onion juice, olive oil, lime juice, saffron, salt and pepper. mix in the cubes of chicken. cover, and store in the refrigerator overnight.
• the next day, slide the cubes of chicken skewers for grilling. brush each side with melted butter.
• cook on the grill over medium heat until the chicken turns golden brown.

foglie chef doogie's d'autunno with chicken and portobella mushrooms

Ingredients

• Servings: 8
• 1 (16 ounce) package foglie d'autumn (autumn leaves) pasta
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 whole boneless, skinless chicken breast, cubed
• 2 portobello mushrooms, cut into 1/2 inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 cup chardonnay
• 1/2 cup burgundy
• 1 (32 ounce) jar spaghetti sauce

Recipe

• in a large pot bring 6 quarts of unsalted water to boil. cook pasta until al dente. drain well. place pasta back in the pot, add one tablespoon of olive oil and mix to prevent the leaves from sticking together. cover and keep warm while the sauce finishes simmering.
• warm oven-safe dinner plates in a 150 degree f(65 degree c) oven.
• meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. add the minced garlic and saute until the aromatic oils are released - about 1 minute. add the chopped onion and bell pepper and saute 3 minutes. add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. cook until the chicken is no longer pink. add the chardonnay and burgundy wines, and pasta sauce and heat until bubbling. add the portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.
• to serve, place two large serving spoonfuls of autumn leaves on each warmed plate and top with a large ladle of the chicken and portobella sauce.

Curried Chicken With Rice

Ingredients

• Servings: 4
• 2 1/2 pounds cut up chicken pieces
• 3 tablespoons olive oil
• 3 tablespoons curry powder
• 1 (12 ounce) jar chutney
• 1 red bell pepper, thinly sliced
• 1 lime, cut into wedges
• 1/8 cup chopped green onion for topping
• 1/4 cup chopped peanuts

Recipe

• rinse chicken and pat dry. in a large skillet heat oil until almost hot. add chicken, skin side down. brown chicken until lightly browned on both sides. add curry powder, chutney and red bell pepper. simmer 30 minutes over medium low heat. top chicken with lime wedges, chopped scallions and peanuts. serve immediately.

Alfredo Chicken

Ingredients

• Servings: 6
• 6 ounces spiral pasta
• 2 pounds chicken meat, cut into strips
• 1 (.7 ounce) package italian dressing mix
• 1 tablespoon garlic powder
• 1 (16 ounce) jar prepared alfredo sauce

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
• sprinkle chicken with italian dressing mix and garlic powder.
• pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. turn chicken pieces over after about 5 minutes of cooking.
• transfer chicken to a serving bowl and toss with cooked pasta. pour alfredo sauce over chicken and pasta, mix thoroughly, and serve.

Thai Shrimp, Chicken, Grapefruit, And Coconut Salad

Ingredients

• Servings: 6
• 1/2 cup fresh lime juice
• 1 1/2 tablespoons fish sauce
• 2 teaspoons white sugar
• 2 cloves garlic, crushed
• 1 red grapefruit, peeled and sectioned
• 2 cups shelled cooked tiny shrimp, thawed if frozen
• 2 cups shredded precooked chicken breast meat
• 1 1/2 cups shredded coconut meat, unsweetened
• 6 shallots, thinly sliced
• 1 teaspoon chopped red chile pepper
• 1/2 cup fresh mint leaves
• 1 1/2 tablespoons finely chopped fresh cilantro
• 1 head iceberg lettuce, shredded

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• arrange the lettuce on a large platter. layer the grapefruit mixture on top of the lettuce.

fettuccini tomato rustica i

Ingredients

• Servings: 4
• 1 cup olive oil
• 2 cloves garlic, chopped
• 10 sun-dried tomatoes, chopped
• 1 roasted red pepper, diced
• 2 teaspoons dried basil
• 8 ounces dry fettuccini noodles
• 4 grilled skinless, boneless chicken breast halves
• 1/2 cup crumbled goat cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. marinate 4 hours.
• preheat oven to 250 degrees f (120 degrees c). bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain. toss pasta with marinade until evenly coated. spread into a baking dish.
• bake in preheated oven for 1 hour. divide plates, top with grilled chicken, and sprinkle with goat cheese.

cannelloni tre sapori

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 12 ounces shredded mozzarella cheese
• 1/2 cup chopped italian flat leaf parsley
• 2 egg yolks
• filling:
• 2 tablespoons olive oil
• 2 leeks, finely chopped
• 2 teaspoons minced garlic
• 1/2 cup white
• 1 large eggplant, finely chopped
• 2 portobello mushrooms, chopped
• 1 pound ground chicken
• 2 teaspoons minced fresh rosemary
• 4 teaspoons italian seasoning
• salt and pepper to taste
• 1 pound fresh pasta sheets, cut into 4 inch squares
• 1 cup freshly grated parmesan cheese

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• melt butter in a saucepan over medium heat. stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
• heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. pour in white , and allow to cook until evaporated. mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. season with rosemary, italian seasoning, salt, and pepper; mix until evenly blended and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
• preheat oven to 350 degrees f (175 degrees c).
• spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. assemble the cannelloni by placing a small amount of filling a pasta square, then rolling it into a firm cylinder. place the cannelloni into the baking dish as you make them. pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. sprinkle with parmesan cheese.
• bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. the cannelloni will be ready when the filling reaches 165 degrees f (75 degrees c).

darn good chicken

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup honey, warmed slightly
• 1/2 cup prepared mustard
• 1/2 teaspoon ground nutmeg

Recipe

• in a small bowl combine the warm honey, mustard and nutmeg and mix until well blended. smear the chicken pieces, coating well. refrigerated and let sit for 1/2 hour.
• preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. you can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

soy sauce chicken

Ingredients

• Servings: 8
• 1 cup white sugar
• 1 cup soy sauce
• 1 cup water
• 1/4 cup minced garlic
• 1/4 cup minced fresh ginger
• 5 pounds bone-in chicken thighs with skin
• 1/4 cup chopped green onions

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 55 mins


• combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. place chicken in stock pot and bring to a boil. using tongs, turn chicken in pot every 5 minutes.
• boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). sauce mixture will turn into a rich, brown glaze. remove pot from heat and let cool 10 minutes.
• place chicken on a platter and sprinkle with chopped green onions.

spicy southern chicken and tuna biscuit

Ingredients

• Servings: 16
• 2 (16.3 ounce) cans refrigerated biscuit dough (such as pillsbury®)
• 2 skinless, boneless chicken breast halves
• 3 (6 ounce) cans tuna (such as chicken of the sea®), drained
• 1/4 cup mayonnaise (such as best foods®)
• 1/8 teaspoon whole grain mustard
• 1 teaspoon ground white pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1 head lettuce, leaves rinsed and dried

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c).
• place biscuit dough on a baking sheet, about 1 to 2 inches apart. bake in the preheated oven until golden brown, about 11 to 15 minutes. remove from oven and allow the biscuits to cool.
• heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the chicken from the skillet and dice into 1/2 inch cubes.
• mix tuna, mayonnaise, and mustard in a bowl until combined. stir in white pepper, cayenne pepper, paprika, and cumin. reserve 1/4 of the tuna mixture in a separate bowl. combine the remaining 3/4 portion of the tuna mixture with the chicken. split each biscuit in half and place over a bed of lettuce leaves. divide chicken and tuna mixture on top of each biscuit half. use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.

Chili Chicken I

Ingredients

• Servings: 4
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 pound butter
• 2 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 3 teaspoons chili powder
• 1/2 cup lemon juice
• 1/4 teaspoon lemon zest
• 3 teaspoons worcestershire sauce
• 1 (29 ounce) can peach halves, drained

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• melt butter or margarine in a large saucepan. add garlic, pepper, chili powder, lemon juice, lemon rind and worcestershire sauce. mix well. place chicken in a lightly greased 9x13 inch baking dish. pour butter/margarine mixture over chicken, cover dish and bake in the preheated oven for 45 minutes or until thick parts of chicken are tender and juices run clear.
• arrange peach halves around chicken and spoon a little sauce over the peaches. broil for 5 minutes and serve.

chicken karhaai

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1 (4 pound) whole chicken, cut into 16 pieces
• 1/4 cup diced fresh tomato
• 3 tablespoons ginger paste
• 2 serrano chile peppers, or to taste (optional)
• 2 teaspoons black peppercorns, coarsely crushed
• 1/2 teaspoon salt
• 1/2 cup water

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat oil over medium-high heat in a large pan. lightly brown the chicken on all sides in the oil. turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. cover, and simmer for 15 minutes.
• pour in the water and turn the pieces of chicken over. cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

Avocado Mango Salsa

Ingredients

• Servings: 8
• 1 avocado - peeled, pitted and diced
• 1 lime, juiced
• 1 mango - peeled, seeded and diced
• 1 small red onion, chopped
• 1 habanero pepper, seeded and chopped
• 1 tablespoon chopped fresh cilantro
• salt to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place the avocado in a serving bowl, and mix with the lime juice. mix in the mango, onion, habanero pepper, cilantro and salt.

chicken cacciatore rice bowl

Ingredients

• Servings: 6
• salt and ground black pepper to taste
• 1/2 cup all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• olive oil
• 1 large red bell pepper, seeded and chopped
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 3/4 cup dry white
• 3/4 cup chicken broth
• 1 (24 ounce) jar ragu® old world style® traditional sauce
• 6 cups cooked brown rice

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• mix together a large pinch of salt and pepper with the flour in a large bowl. add the chicken pieces and toss until evenly coated with flour mixture.
• heat olive oil in a large skillet over medium-high heat. cook chicken for about 4 minutes, turning well so each side is evenly browned. remove to a plate. in the same skillet, saute the pepper, onion, and garlic until the onion is soft and translucent, about 5 minutes. add and chicken broth; simmer until it is reduced by half. finally, pour in the tomato sauce and add the browned chicken pieces. simmer for 5 minutes, or until thickened.
• divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. serve hot.

Smoky Bbq Wings

Ingredients

• Servings: 4
• 3 1/2 pounds chicken wings
• 2 cups ketchup
• 1/4 cup olive oil
• 1/4 cup orange juice
• 1/4 cup tabasco® brand chipotle pepper sauce
• 4 cloves garlic, grated
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 4 hrs


• remove tips from chicken wings and discard. combine remaining ingredients in a bowl and stir until smooth, and divide the mixture in half.
• put the chicken and half of the sauce in a resealable plastic bag, shake to coat well and place in the refrigerator from 3 hours to overnight. reserve the remaining sauce in the refrigerator until ready to serve with wings.
• preheat oven to 350 degrees f. remove the chicken from the marinade and place skin side down, in a shallow baking dish. discard marinade.
• bake for 50 minutes, flipping over half way through baking. increase heat to broil and broil wings until crisped, about 3 minutes. serve immediately with reserved dipping sauce.

Montana Grilled Chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup lemon juice
• 1/4 cup light italian-style salad dressing
• 1 clove garlic, minced

Recipe

• mix lemon juice, dressing, and garlic thoroughly in a covered container large enough to hold all the chicken.
• wash and pat dry chicken parts. place in container with marinade, and mix to completely coat. cover. place in refrigerator overnight, turning a couple of times to coat. must marinate for at least 3 hours.
• drain chicken. grill over medium heat till juices run clear.

Honey-balsamic Chicken

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup honey
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 pounds bone-in chicken thighs, or more to taste
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 2 hrs 45 mins


• beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• season chicken thighs with salt and black pepper; add to marinade in plastic bag. squeeze bag to remove air and seal. marinate chicken in refrigerator for 2 to 8 hours.
• preheat oven to 375 degrees f (190 degrees c).
• pour chicken and marinade into a baking dish.
• bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

italian chicken

Ingredients

• Servings: 4
• 2 pounds skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3/4 cup dry white
• 1 cup cherry tomatoes
• 1/4 cup pimento-stuffed green olives
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 55 mins Ready Time: 1 hr


• season chicken with salt and pepper.
• in a skillet or saute pan, saute minced garlic in olive oil over medium heat. add sliced breast meat, and brown.
• reduce heat to low. add , cover, and simmer for 35 minutes.
• add olives, and let simmer for 10 minutes more. when ready to serve, add cherry tomatoes for a minute or two. they should not get mushy or split open, just get warm. serve immediately.

chicken mushroom dijon

Ingredients

• Servings: 4
• 1/2 cup milk
• 1/3 cup all-purpose flour
• 4 skinless, boneless chicken breast halves, pounded to an even thickness
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 2 cups thinly sliced mushrooms
• 2 tablespoons dry white (optional)
• 1 1/2 cups prepared chicken gravy
• 1 cup half-and-half
• 1 1/2 tablespoons dijon mustard
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• pour milk into a wide, shallow bowl. spread flour into a separate wide, shallow bowl. dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• heat oil in skillet over medium-high heat. fry chicken in hot oil until golden brown, about 3 minutes per side. remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• melt butter in the skillet. saute mushrooms in hot butter until softened, about 2 minutes. pour white over the mushrooms. stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. bring the liquid to a simmer and cook for 2 minutes.
• return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

karen's slow cooker pizza chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into bite size pieces
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, sliced
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 bay leaf
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• place chicken, onion, bell pepper and celery in a slow cooker. in a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. mix well and pour mixture over chicken and vegetables in slow cooker. stir to coat and add bay leaf.
• cook on low setting for 8 hours, until chicken and vegetables are tender.

Honey Flaked Chicken

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 4 cups cornflakes cereal
• 1/2 cup honey
• 1/4 cup milk
• 4 boneless, skinless chicken breast halves

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• place the flour in a small bowl and the cornflakes in a medium bowl. in a separate small bowl, mix the honey and milk. dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
• arrange chicken in the prepared baking dish. bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.