Skillet Chicken Parmesan

Ingredients:

2 cloves garlic, finely minced
28-ounce can crushed tomatoes
14.5-ounce can diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup freshly grated Parmesan cheese, divided
3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
Salt and pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone or sharp provolone cheese
Hot spaghetti noodles for serving

Directions:

In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.

In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken (they’ll continue to cook in a later step). Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.
Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.

Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.
Serve over hot spaghetti noodles, if desired.

From the kitchen of Whitney M.

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Chicken Linguine

"Really easy and quick to make plus my favorite dish right now!"

Ingredients:

1/2 pound linguine pasta

1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6 whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
6 ounces fresh spinach leaves
1/4 cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese

Directions:

Cook linguine to desired softness in boiling water on stove.

While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.

Transfer the cooked linguine into a bowl, and toss with the basil pesto. Serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

From the kitchen of Whitney M.

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Orange Cashew Chicken

Ingredients:

1 lb. boneless, skinless chicken

Salt and pepper to taste

1 cup orange juice (fresh squeezed is the best)

2 tbsp. honey

1 tbsp. cornstarch

1 cup fresh snow peas (or to taste), rinsed

1/2 cup cashews (to taste, I use about a cup)

Directions:

Cut chicken into bite size pieces, season with salt & pepper, and sauté in pan until just cooked thru. Mix orange juice, honey and cornstarch well and add to pan with chicken. Cook until sauce thickens slightly. Add Snow peas. Simmer until sauce is desired thickness (2-5 minutes.) Add cashews; allow sauce to coat and cashews to warm slightly. Serve over white rice. Enjoy!!

**I always double the OJ, honey & cornstarch cause I LOVE the sauce.

Variations:

Add broccoli, diced red or green peppers, zucchini, or really any veggie you want.

Delicious with thinly sliced and sautéed beef or shrimp

Switch from white to brown rice for healthier version

From the kitchen of Carey H.

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Honey Lime Chicken Enchiladas

Ingredients:

3-4 chicken breasts cooked and shredded

1/3 c honey

1/4 c lime juice

1 T chili powder

1 large can green enchilada sauce

shredded cheese

flour tortillas

Directions:

Combine shredded chicken, honey, lime juice, and chili powder and marinate for at least an hour. (If mixture is a little dry, add more honey and lime juice.) Fill a tortilla with the chicken mixture and desired amount of cheese, roll up, and place in a pan sprayed with cooking spray. Cover the enchiladas with the green enchilada sauce making sure all of the tortilla has some sauce on it. Add remainder of cheese on top. Heat oven to 350 and cook about 30 minutes or until heated through. This is an easy recipe to make more of and freeze for later.

From the kitchen of Whitney K.

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Barbecue Chicken Salad

Great as a main course served with yummy breadsticks. ( From the blog "Snow Delicious")

Ingredients:

1 head Romaine Lettuce
1 head iceberg Lettuce
1 can Black Beans rinsed and drained
1-2 cups corn
Jicama (cousin to the sweet potato...)
3-4 T cilantro
1 cup Monterey Jack cheese
Ranch Dressing

Toss together; then add:
*Barbecue chicken (see below)
Diced tomatoes
Green onion
*Corn tortilla strips (see below)

*Barbecue Chicken Recipe
1 1/3 T Olive Oil
1 1/3 T minced garlic
2 tsp Soy Sauce
2 tsp Salt
1/4 c sweet and spicy BBQ sauce
5 boneless skinless chicken breast
Marinade for at least 1 hour longer is better. You can cook it on the BBQ or stove top. Make sure that you coat the chicken with the remaining sauce in the bowl while on the BBQ. If you make in a pan I recommend dicing it first.

*Fried Tortilla Strips (You can also pick up a big container full from cafe rio, bajio, etc. if you want to skip this step.):
Canola Oil
12 corn tortillas
Cut 1/4 inch wide place in med-med high heated oil. Cook until crisp and barely changing color. They change fast.

From the kitchen of Marianne K.

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Chicken Cordon Bleu

Ingredients:
4 boneless chicken breasts
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
4 thin slices of ham
4 strips of white cheese (1/2" thick and 1" long - I just use a half slice of provolone)
1/2 cup butter, melted

Directions:
Line 9" x 13" baking pan with foil
2. Place chicken breasts, one at a time, between two sheets of wax paper or in a plastic Ziploc (I used Ziploc). Gently pound with flat side of meat tenderizer until each is about 1/4" thick (I just use a rolling pin and pound away. Works awesome).
3. Combine bread crumbs and parmesan Cheese. Set aside. (I don't like breaded chicken, so I only use the parmesan cheese).
4. On each flattened chicken breast, lay a slice of thin ham.
5. Place a strip of cheese on top of ham. Roll up the chicken breast to enclose the ham and cheese as tightly as possible.
6. Dip each rolled chicken breast in melted butter and roll in bread crumbs/parmesan mixture until evenly coated. (I just place my chicken in the pan and pour the butter over and then sprinkle with parmesan cheese. It's easier and less messy).
7. Place, seam side down, on prepared pan. Drizzle with remaining melted butter. Cover and refrigerate for at least 4 hours or until next day.
Freezes well (increase baking time about 15 minutes if frozen).
8. Preheat oven to 425 degrees
9. Bake uncovered 25 minutes or until chicken is no longer pink when lightly slashed. Serve with Mornay Sauce.

Mornay sauce: (makes 1 1/2 cups - I always double this because we like lots of sauce)
2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup chicken broth
3/4 cup half n half
1/4 cup parmesan cheese, freshly grated

Directions:
1. In small saucepan, melt butter. Stir in flour.
2. Using whisk, stir in chicken broth and half n half milk. Bring to a gentle boil. Cook on medium heat, stirring continuously until thickened, about 2 minutes.
3. Add parmesan cheese. Simmer 2 minutes

This goes great with asparagus and chicken flavored rice. The mornay sauce tastes good on everything!

From the kitchen of Tiffany N.

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Lime Chicken Fajitas

Had these for dinner last night - YUMMY!! Leftovers make a great pasta dish the next day.

Ingredients:

1 lb chicken pieces, sliced into strips

Marinade - see below

1 onion, sliced

1 red pepper (or any color), sliced into strips

Tortilla shells (see hint below)

Cheese, grated

Avocado/guacamole

Sour cream

Salsa

Marinade:

1/3 - 1/2 C. lime juice - fresh or bottled

1-2 tbsp. honey

1-2 clove fresh garlic, minced fine

2 tsp. cumin

Fresh cilantro to taste, chopped (I use a small handful)

Pinch red pepper flakes - optional, for heat

1/8 C. vegetable oil

Salt and pepper to taste

Directions:

Whisk marinade ingredients in a small bowl, and then pour over chicken in glass dish or Ziploc bag. While meat is marinating, chop up other ingredients and get skillet/pan ready. Heat pan on medium high until pan is hot. Add chicken, all the marinade, onion, and pepper. Stir/toss often to cook chicken through - this should only take 10-15 minutes with chicken that is sliced small. While cooking, the marinade should thicken to create a nice glaze/sauce for the meat and veggies. Once done, assemble fajitas as desired.

Chef preferences:

I also love to add black beans or prepared Spanish rice.

Fresh cilantro leaves

Squirt of fresh lime adds a nice flavor to the fajita.

Hint: To warm up flour shells, put 3-4 in a packet of tin foil and place in 300-350 degree oven while meat is cooking (10-15 minutes). If you need more shells, do as many as desired, but just try to keep 3-4 per packet. If your shells are dry to begin with, add a few drops of water to help moisten.

From the kitchen of Carey H.

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Chicken Tacos

This recipe is sooo easy and so delicious!

Ingredients:
1/4 cup diet coke
1/2 tsp Worcestershire sauce
Italian Dressing
Chicken
Taco shells/tortillas
Taco dressings

Directions:
Cut up as chicken either into strips or cubes. (I usually do two to three breasts for Zac and I. If you do a lot of chicken, you may want to double the ingredients.) Put chicken in a gallon-size Ziploc bag. Add enough Italian dressing to cover the chicken. Add the diet coke and the Worcestershire sauce. Shake the bag to mix the ingredients and coat the chicken. Place the bag in the fridge for at least 15 minutes to marinade. The longer you let it marinade, the better it is, but even after 15 minutes it tastes delicious! Pour the contents of the bag into a skillet and cook the chicken. Once the chicken is cooked, assemble your tacos however you want. (I love using the uncooked tortillas because they are easier to manipulate and are warm from cooking them.) And voila! You have an easy, delicious dinner!

Enjoy!

From the kitchen of Shelley T.

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Macaroni Grill Ritz Chicken

Ingredients:

1 Rotisserie Chicken (I usually get the Costco one)
1 Can Cream of onion soup (only at Target)
1 Can Cream of mushroom soup
1 Cup Sour Cream
1 Pack Original Ritz crackers
1/4 Cup melted butter
1lb Pasta of your choice

Directions:

*Mix the first 4 ingredients together.
Pour into a greased 8x8 dish
Add smashed Ritz crackers over the top
Sprinkle with poppy seeds (optional)
Drizzle 1/4 Cup butter on top

Bake at 425 for 35-40 min.
Salt to taste!!
Serve over pasta. (even better the next day)

From the kitchen of Marianne K.

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Bruschetta Chicken - a.k.a. Shaunna Chicken

I thought I'd start things off by sharing a recipe I learned from my aunt. When Ronnie and I were first married, my aunt was kind enough to invite us over often to eat dinner with their little family. Because Ronnie never knew what I was talking about when I was referring to the recipe, we started calling it "Shaunna Chicken" because it was the chicken my aunt, Shaunna, made for us a few times. Needless to say, it is one of our favorites.

We didn't have a grill for a while when we were first married, so we altered the recipe to the following because we did have an oven!

You will need:

-1 lb. boneless, skinless chicken breasts

-16-oz. bottle of Kraft Sun-Dried Tomato Vinaigrette dressing

-1 2-cup pkg. Mozzarella cheese
-Tomatoes - I would say like 4 normal sized tomatoes if you do 1 lb. chicken (a few more if you use Roma tomatoes)

-1 lb. box of Penne noodles

The night before you are going to make it (or in the morning the day of), cut up the chicken into about four pieces - or however you prefer. I do this because it cooks a little faster and then the pieces are a good serving size. Then put your chicken into a big Ziploc bag and squirt some of the salad dressing inside; just enough to marinate. Don't use a lot, because the rest of it will be used to actually cook with and eat.

Time to cook! The next day...

1. Preheat your oven to 375.

2. Start cooking your noodles because they take a while to boil and cook.

3. Put the chicken in a baking dish (I use a square 9x9 ish pan. But whatever works) and cook for 20 minutes. Then flip the chicken over and cook for another 20 minutes. While the chicken is cooking, make the following mixture:

-Cut up all of your tomatoes into small pieces; just like bite-sized. Put them into a big bowl.

-Squirt the rest of your dressing in the bowl and pour almost all of the cheese into it too. Then mix it all together.

4. When the chicken is done cooking on its second side (or just before that point), take it out of the oven and pour the mixture over the chicken. Then I add the rest of the Mozzarella cheese on the top of it.

5. Put it back in the oven for like 10-15 minutes or until the cheese is melted on the top.

Serve it with the penne noodles and the chicken/cheese/dressing mixture on top. An easy side is garlic bread or cheese bread.

Hope you all enjoy!

From the kitchen of Angie W.

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