Amy's Chicken

This recipe is super easy, super yummy, and it's even good for you!

Ingredients

1 cup crushed corn flakes
3-4 chicken breasts
Butter spray (can use melted butter but it isn't as healthy)

Cover the chicken breasts with butter spray (or melted butter). Roll in corn flakes until covered. Bake for 30 minutes at 350.

Chicken Tetrazzini

Ingredients

8-12 ounces (dry weight) spaghetti; broken in pieces
5 Tablespoons butter or margarine
6 Tablespoons flour
3 cups chicken or turkey broth
1 cup light cream
1 teaspoon salt
pepper
1/2 cup canned mushrooms, including juice
3 cups cooked chicken or turkey, cubed
1/2 cup fresh grated Parmesan cheese
1/2 cup cheddar cheese

Cook spaghetti in boiling salted water until just tender (do not overcook).

Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt, pepper, drained spaghetti, mushrooms and cooked chicken.

Spoon into 2 to 3 quart casserole dish. Sprinkle with cheeses. Bake in preheated oven at 350 for about about 30 minutes or until bubbly and lightly browned. Stir before serving. Great reheated.

I wish I could take credit for this recipe but it was actually given to me by my home teachers (husband and wife). She demonstrated it at an Enrichment class and absolutely everyone LOVED it!!

Fox Man's Yogurt Parmesan Chicken

6-8 boneless chicken breasts
1 cup plain or lemon yogurt
2 cups Ritz cracker crumbs
3 Tbsp grated Parmesan cheese
2 tsp garlic powder
1 tsp seasoned salt
1/4 cup melted butter (or butter spray)

Combine crumbs, Parmesan, garlic powder and seasoned salt. Lay out breasts. Coat each with yogurt. Sprinkle mixture over breasts and place in single layer in 9x13 pan. Drizzle with melted butter. Bake in preheated 350 oven, uncovered for 45 minutes.

Lemon Chicken

Warning: This lemon chicken is VERY lemony and has quite a "kick" (from the lemon pepper). I would only recommend it if you are a big fan of lemon!

Chicken breasts (as many as there are people eating)
Lemon pepper
1/2 cup lemon juice
1/4 cup water
Olive oil
cooked rice

Dice chicken (raw). Place enough olive oil in fry pan to lightly coat bottom. Add chicken. Sprinkle lemon pepper on chicken. Cook over medium high heat until outsides are almost all browned. Add lemon juice (the more juice you add, the more lemony it will taste) and sprinkle a little more lemon pepper. Cook until lemon juice boils out and chicken is done. Serve over rice.

White Chicken Chili

I couldn't get a great picture of this but it is VERY tasty
AND healthy (okay, unless you are on a low sodium diet)!!

4 cups water
1 tsp lemon pepper
2 tsp cumin (separated)
2 cubes chicken bouillon
4 chicken breasts, diced
1-2 cloves garlic (can substitute 1/2-1 tsp garlic powder)
1 onion, chopped (can substitute 2 Tbs onion flakes)
1 tsp oil
2 cans white northern beans
2 cans green chilies, chopped
1 can garbanzo beans
1 can shopeg (or white) corn
2-3 tsp lime juice

Combine the water, lemon pepper, 1 tsp cumin, bouillon and chicken and cook for 20 minutes. Saute the garlic and onion in oil (omit this step and the oil if using dehydrated garlic and onions). Combine all the ingredients (do not drain any cans before adding) and add 1 tsp cumin and lime juice and simmer for one hour (or until chili thickens). Serve with grated Monterey Jack cheese on top.

From the kitchen of Jen Miller

Easiest Chicken Pot Pie

1	cup cut-up cooked chicken
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1	can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2	cup fat-free (skim) milk
1	cup Bisquick Heart Smart® mix
1/2	cup fat-free (skim) milk
1	egg

1.	Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2.	In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3.	Bake uncovered about 30 minutes or until golden brown.

Italian Chicken- Lindsday Conover

Ingredients:
Chicken breasts (go with the number of people that you're serving, last time I did 3)
1 dry Italian dressing packet
1 T water
1 can cream of chicken
1 block cream cheese

Place chicken in crock pot, add seasoning packet and water. Cook all day on low. When done, shred chicken and add 1 can cream of chicken and the block of cream cheese. Serve over rice.

Super easy, and super good.

Chicken Parmesan Bundles- Lindsay Conover

Ingredients:

4 oz-8 oz cream cheese-softened

1 pkg. frozen chopped spinach, thawed and drained

1 1/4 C shredded mozz. cheese

6 TBS parm cheese

6 small chicken breast pounded to 1/4 inch thickness

1 egg

10 ritz crackers, crushed

Directions:

Mix cream cheese, spinach and 1 cup mozz. cheese, 3 TBS parm cheese, spread evenly onto chicken breast.  Rollup chicken breast, and secure with tooth picks.  Set aside.  Beat egg in shallow pie dish, mix 3 TBS parm cheese and cracker crumbs in separate pie plate.  Dix chicken bundles in egg then roll them in the crumb mixture.  Place chicken seam side down on greased baking dish.  Bake at 375 for 30 minutes. Serve topped with your favorite spaghetti sauce and remaining mozz. cheese.  

Spicy Asian Lettuce Wraps- Mandy Schalk

Ingredients:

1 lb boneless, skinnless chicken breast

1 (1 lb package) green giant- "Create a Meal and frozen lo Mein Stir Fry Meal Starter)

2 TBS chili garlic sauce (optional)

2 TBS soy sauce

3 TBS olive oil

2 garlic cloves, minced

8 large romaine lettuce leaves

1 1/2 C grated carrots

1/3 C shopped peanuts

1/4 C chopped cilantro

House of Tsang Bangkok Peanut Sauce (for garnish)

Directions:

Pound chicken to 1/4 inch thick.  In a smal bowl, combine frozen sauce from meal starter, chili garlic sauce, and soy sauce.  Mix well.  In a medium bowl, combine chicken, 1/4 C soy sauce mixture and 2 TBS oil.  Heat 12 inch skillet over Medium heat.   Add chicken- cook for 5-6 minutes or until done.  Stir occasionally, remove chicken and cut into 1 inch pieces.  Cover to keep warm.  Heat remaining 1 TBS of oil in same skillet add 3 TBS soy sauce mixture, garlic and frozen veggies and noodles from meal starter.  Cook by directions of package. 

Sprinkle chicken with cilantro, onions and peanuts.  

To serve: spread peanut sauce in center of each lettuce leaf, top with carrots, chicken and veggie mixture.  Wrap lettuce around filling.  

Candied Chicken- Lisa Gurman

Ingredients:

3/4 C sugar

1/3 C distilled white vinegar

1/4 C ketchup

1/4 C water

1 T soy sauce

6 chicken breasts- cut into small bite size pieces

2 eggs, beaten

1 pinch garlic powder

1 small bowl of corn starch. 

1/4 C olive oil

Dip chicken pieces in beaten egg with pinch of garlic powder, then in the cornstarch bowl.  Fry in oil until lightly browned.  Combine sugar, vinegar, ketchup, water, and soy sauce over chicken.  Mix until coated and place in a 9x13 glass dish, bake at 350 for 1 hour.  Turning chicken ever 15 minutes.  Serve over bed of rice.  

This is a fabulous recipe, and I'm just wondering if you put lemon juice in the ketchup mixture if it would taste like orange chicken?  I'll have to experiment with that and let you know... 

Luau Salad- Cheesecake Factory

Ingredients:

6 C Mixed greens

3 Chk breast, grilled and sliced in thin strips

1 Red bell pepper, sliced thin

1 Yellow bell pepper, sliced thin

1 1/2 C fresh green beans, blanched and cut

1 Cucumber sliced

1/2 Red onion cut into small pieces

1 fresh mango, cut into small pieces

1 tsp salt

1/4 tsp ground black pepper

Dressing:

1 C balsamic vinaigrette

1/4 C seasoned rice vinegar

1/4 C granulated sugar

1 tsp sesame oil

Garnishes:

8 (6 inch) egg roll wraps, fried

4 oz. sweet and sour sauce

4 oz.  macadamia nuts, toasted and chopped

1 TBS sesame seeds toasted

4 oz peeled carrots

1 TBS green onion, chopped

In a large bowl, combine first list of salad ingredients, and season with a few shakes of salt and pepper.  Toss salad with whisked salad dressing.  Fry egg roll wraps, and make sure they stay as flat as possible.   After fried and cooled, brush each egg roll wrap with sweet and sour sauce.   To build salad place 1/4 of the salad mixture on large serving dish, then place 2 flat egg roll wraps on top, then more salad, then egg roll wraps.  Then finish with the rest of the garnishes on the very top of the salad.  It makes for a pretty presentation, but before eating, you'll ruin your masterpiece by smashing it all together to mix the flavors.  

Herb Chicken

Ingredients:
6 chicken breast
1/2 C butter, melted
1 C grated parmesan cheese
2 cloves garlic, minced
1/4 C fresh chopped parsley
1 C herb-seasoned stuffing mix
1/4 tsp dried sage
1/4 tsp dried thyme

In a small bowl combine all ingredients except chicken, stir until blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 degrees for about 45 minutes. Makes 6 servings.

Chicken Saltimbocca

Ingredients:
6 (3 oz) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper to taste
6 paper thin slices prosciutto
1 (10 oz) box frozen chopped spinach, thawed and squeeze out excess juices
3 TBS olive oil
1/4 C grated parmesan
1 (14oz) can low sodium chicken broth
2 TBS fresh lemon juice

Directions:
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 TBS of oil to coat. Arrange an even, thin layer of spinach atop the prosciutto and sprinkle with Parmesan. Beginning at the short tapered end, roll up each chicken breast like a jellyroll. Secure with a toothpick.

Heat the remaining 2 TBS of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper to taste. Remove the toothpicks from the chicken and into 1 inch pieces. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Note: This is so yummy served with the lemon pasta below.

Classic Chicken and Stuffing Casserole- Sherrel G

Ingredients:
6 chicken breasts- cooked and shredded
2 cans cream of chicken soup
1 cup chicken broth
1 1/2 cups sour cream
1 C cooked rice

-Combine all ingredients together in one bowl, and spread in a 9x13 pan.

Topping:
2 pkg. Stovetop Stuffing
1/4 C melted butter
1 C chicken broth

-Combine all ingredients and spread on top of chicken mixture. Bake at 350 for 25 minutes.

Note: This could easily be halved, and I recommend you do! This makes a ton of food...left overs forever!