#3918 - Spicy Chicken Bites

(by Shirley McNevich)

2 tsp. canola oil + 1 cup canola oil
3-4 garlic cloves (chopped)
3 TBSP chopped green onions
1 cup pineapple juice
2 TBSP chili sauce
2 TBSP white vinegar
4 TBSP white sugar
1 tsp. soy sauce
2 TBSP water
1/2 tsp. cornstarch + 1/3 cup cornstarch
2 boneless/skinless chicken breasts (cut into bite sized pieces)

Cover two dinner plates with paper towels--set aside. Salt/pepper both chicken breasts, then cut them into bite sized pieces. In a bowl add the chicken pieces and the 1/3 cup cornstarch--toss to coat. In a saucepan over medium heat add 2 tsp. canola oil. When the oil is hot add the chopped garlic and the chopped green onions--cook/stir for 30 seconds. Add the pineapple juice, chili sauce, white vinegar, white sugar and soy sauce--cook/stir for 1 minute. Dissolve the 1/2 tsp. cornstarch in the 2 TBSP water, then add it to the saucepan--stir. Keep stirring and bring mixture to a boil. Once boiling, turn heat back to simmer and simmer until mixture is thickened (like syrup). While the sauce is thickening in a skillet over medium heat add the 1 cup canola oil. When the oil is hot add the dusted chicken pieces--cook/stir on all sides until chicken is browned on the outside and no longer pink inside. Drain the chicken on the paper towel covered plates. In a bowl add the drained chicken pieces, and drizzle the sauce over the chicken--toss to coat. Serve the chicken with cooked rice.

#3891 - Teriyaki Chicken

(by Shirley McNevich)

2 TBSP cornstarch
2 TBSP cold water
1 cup white sugar
1 cup low sodium soy sauce (if you use regular soy sauce, it may taste too salty)
1/2 cup cider vinegar
2 minced garlic cloves
1 tsp. ground ginger
1/2 tsp. fresh ground black pepper
4-6 boneless/skinless chicken breasts

In a saucepan over low heat add cornstarch, cold water, white sugar, low sodium soy sauce, cider vinegar, minced garlic, ground ginger and fresh ground black pepper--simmer/stir until mixture thickens. Pour some of the sauce into a greased 9 x 13 glass baking dish, then place the chicken breasts into the sauce. Pour remaining sauce over the tops of the chicken breasts. Cover the dish with foil. Bake at 400 degrees for 30 minutes, remove from oven, remove the foil, flip the chicken breasts, return the dish to the oven and bake UNcovered 30 minutes longer or until chicken is done.

#3863 - Tomato and Vinegar Chicken

(by Shirley McNevich)

3.5lbs. boneless/skinless chicken breasts
salt
fresh ground black pepper
2 TBSP canola oil
6 TBSP butter
8 garlic cloves (peeled and minced)
1 large onion (chopped)
1 cup cider vinegar
1 TBSP tomato paste (more if necessary)
2 cups chicken broth
1 TBSP fresh chopped parsley

Salt/pepper both sides of each chicken breast (to your taste). Cut each chicken breast into 4 pieces. In a large skillet over medium heat add the canola oil and 2 TBSP butter--cook/stir until melted and hot. Add about half of the chicken pieces--cook on both sides until chicken is almost done. Repeat with any remaining chicken. When all chicken has been cooked and removed from skillet, pour off all but a TBSP or two of the fat, then add the chopped onions and minced garlic to the remaining fat. Cook/stir until until onions and garlic are soft. Add the cider vinegar and 1 cup of the chicken broth--cook/stir for 5 minutes, then add the tomato paste--stir well. Add the other cup of chicken broth--stir. Add all of the cooked chicken pieces. Turn heat back to simmer--simmer mixture for 15-20 minutes or until chicken is completely done. Remove the chicken from the sauce and place it on a serving plate. Add the other 4 TBSP of butter and the chopped parsley to the sauce--cook/stir until sauce is thickened. Taste the sauce--if needed add more tomato paste and stir well. Serve chicken drizzled in the sauce. Note: if you want more bite, add more cider vinegar than listed but you may have to cook sauce longer until it thickens.

#3860 - Crab Stuffed Chicken Breasts

(by Shirley McNevich)

6 boneless/skinless chicken breasts
6 slices deli ham
8oz. lump crab meat
1/4 cup chopped onions
1/4 cup mayo
1/4 tsp. Old Bay
a few dashes of Worcestershire sauce (to your taste)
3oz. fresh grated Parmesan cheese
3oz. Italian bread crumbs
salt
pepper

In a bowl add crab meat, chopped onions, mayo, Old Bay and Worcestershire sauce--mix carefully so lumps in crab meat stay together. Salt/pepper both sides of each chicken breast to your taste. Make a long cut sideways into each chicken breast to make a pocket. Stuff each chicken breast with the crab mixture. Grease a 9 x 13 glass baking dish. Spread the ham slices over the bottom of the baking dish. Place the stuffed chicken breasts over the ham. In a bowl add the Parmesan cheese and bread crumbs--stir to mix. Spread the crumb mixture evenly over the tops of each chicken breast. Bake at 350 degrees 30-40 minutes or until chicken is done and crab mixture is hot.

#3859 - Parmesan Garlic Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 TBSP butter
1 TBSP canola oil
3 garlic cloves (chopped)
1 TBSP flour
1 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
2oz. Philadelphia cream cheese (softened)

In a bowl add oregano, basil, salt and pepper--stir to mix. Season both sides of each chicken breast with the oregano mixture. Cook or grill chicken breasts. While chicken breasts are cooking, in a saucepan over medium heat add the butter and canola oil--stir until melted. Add the chopped garlic--cook/stir for 2 minutes. Add the flour--whisk to mix. Add the heavy whipping cream and the chicken broth--cook/stir until thickened. Add the grated Parmesan cheese and the softened cream cheese--cook/stir until all cheese is melted. When chicken breasts are no longer pink inside, place chicken breasts on plates and drizzle the sauce over the chicken breasts.

#3830 - French Onion Chicken

(by Sue [Boardman] Crotts - friend)

6-8 boneless/skinless chicken breasts
1 envelope Knorr's French onion soup
1 - 8oz. bottle French salad dressing (orange in color)
1 - 14oz. can Ocean spray whole cranberry sauce
salt
pepper

Salt/pepper both sides of each chicken breast and place them in a greased glass baking dish. In a bowl add the French dressing, whole cranberry sauce and French onion soup mix--mix well. Spread the mixture evenly over the chicken breasts. Bake at 350 degrees for 1 hour.

#3813 - Chicken Bacon Spaghetti

(by Shirley McNevich)

1lb. raw spaghetti
1 TBSP olive oil
1lb. boneless/skinless chicken breasts
salt
pepper
6-8 slices bacon
2 cloves garlic (minced)
2 cups diced tomatoes
3 cups baby spinach
1/2 cup heavy cream
1/3 cup fresh grated Parmesan cheese

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE and save 1 cup of the pasta water. In a Dutch oven over medium heat add the olive oil--add the bacon and cook until bacon is crispy. Place the bacon on paper towels but leave the drippings in the Dutch oven. Salt/pepper both sides of the chicken--place it in the bacon drippings and cook chicken on both sides until no longer pink inside. Remove chicken, place it on a cutting board and cut it into bite sized pieces. Add the minced garlic, diced tomatoes and baby spinach to the Dutch oven (and add salt/pepper to your taste). Add the heavy cream, grated Parmesan cheese and the reserved 1 cup pasta water--stir to mix and turn heat back to simmer and let the mixture simmer until mixture thickens (while stirring). Turn heat back to medium and add the drained pasta to the sauce mixture--toss to coat/stir until hot. Crumble the bacon. Add the crumbled bacon and chicken pieces to the spaghetti mixture--toss to coat/stir until hot enough to serve.

#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3794 - Chopped Ham and Chicken

(by Shirley McNevich)

1 - 10.75oz can Campbell's cream of chicken soup
1/2 cup Breakstone's sour cream
1lb. boneless/skinless chicken breasts
3oz. thin sliced deli smoked ham (chopped into bite sized pieces)
1 tsp. parsley flakes
salt
pepper

In a bowl add cream of chicken soup and sour cream--stir well. Salt and pepper both sides of the chicken, then cut the chicken into 1 1/2" wide strips. Grease a 9 x 13 glass baking dish. Place the chicken strips in the baking dish so they are close but NOT touching. Arrange the chopped ham pieces evenly over the tops of the chicken pieces. Carefully spoon the soup mixture over all of the chicken/ham. Bake UNcovered at 325 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle the parsley flakes evenly over the top.

#3761 - Baked Chicken and Onions

(by Shirley McNevich)

2 TBSP butter
2 sweet onions (peeled, sliced and rings separated)
a few garlic cloves (sliced thin)
1/4 cup A1 steak sauce (the thick and hearty variety)
2 TBSP Domino's dark brown sugar (packed)
4 boneless/skinless chicken breasts
salt
pepper
2 TBSP Dijon mustard
fresh grated Parmesan cheese

Salt and pepper both sides of each chicken breast and place them in a greased glass baking dish. In a large skillet over medium heat add butter--melt. Add sliced onions and cover the skillet--stir them every 3 minutes until they've cooked a total of 9 minutes. Add sliced garlic--keep cooking/stirring for around 10 minutes or until onions are a nice caramel brown color. Add the brown sugar and 3 TBSP of the A1 sauce--cook/stir until incorporated. Remove from heat. In a bowl add the remaining A1 sauce and the dijon mustard--stir to mix. Spread the mustard mixture evenly over each chicken breast. Use tongs to spread the onion mixture over the chicken breasts. Bake at 400 degrees 30-40 minutes or until chicken is no longer pink inside. Remove from oven and sprinkle fresh grated Parmesan cheese over the chicken breasts.

#3742 - Townhouse Chicken

(by Shirley McNevich)

2 eggs
1 cup crushed Keebler Townhouse butter crackers
1/2 tsp. garlic salt
2 tsp. Italian seasoning
fresh ground black pepper
salt
4 boneless/skinless chicken breasts
1/4 cup butter (cut into small pieces)

In one bowl add the eggs--beat. In a separate bowl add crushed butter crackers, garlic salt, Italian seasoning and some fresh ground black pepper (your choice of amount)--stir to mix. Salt both sides of each chicken breast (to your taste). Dip each chicken breast into the egg mixture, then coat both sides of the chicken breasts in the cracker mixture. Place them in a greased 9 x 13 glass baking dish. Place the butter pieces around (but NOT on top of) the chicken breasts. Bake at 375 degrees 30 minutes or until chicken is done. When you take them out of the oven you can drizzle a spoonful of the melted butter over each chicken breast. Note: for a crispier coating, double the eggs and double the cracker mixture. When finished coating each chicken breast, dip them back into the egg mixture and cracker mixture a second time (and slightly increase cooking time).

#3728 - Fried Buttermilk Chicken Bites

(by Shirley McNevich)

1 1/2 lbs. boneless/skinless chicken breasts
2 cups buttermilk
2 TBSP of your favorite hot sauce
2 1/2 cups flour
2 tsp. cayenne pepper
2 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. fresh ground black pepper
canola oil

Cut the chicken into bite sized pieces. In a large bowl add buttermilk and hot sauce--stir. Add chicken pieces--stir to coat, then cover the bowl with Saran wrap and refrigerate overnight. The next day mix flour, cayenne pepper, paprika, garlic powder, salt and black pepper in a bowl--stir to mix. Line a cookie sheet with wax paper. Take one chicken piece from the buttermilk, coat it in the flour mixture, dip it again in the buttermilk and coat it again in the flour mixture. Place the coated chicken piece on the wax paper. Repeat with all chicken pieces. Fill a cast iron skillet 1 1/2" deep with canola oil. Heat the oil over medium heat until hot enough for frying. Fry the chicken pieces (a few at at time) on both sides until golden brown, then place on paper towels to soak up extra oil.

#3657 - Shredded Chicken Dip

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
salt
pepper
1 - 8oz. Philadelphia cream cheese (softened)
4oz. mayo
4oz. Breakstone's sour cream
8oz. shredded cheddar cheese
1 - 4oz. can diced green chile peppers (drained)
1 jalapeno pepper (diced)

Salt and pepper both sides of chicken. Line a glass baking dish with foil and spray it with Pam. Place the chicken on the foil. Bake at 350 degrees until chicken is fully cooked. Cool chicken completely. Into a large bowl use two forks to shred the chicken. Add the cream cheese, mayo, sour cream, shredded cheddar cheese, drained/diced green chile peppers and diced jalapeno peppers--stir well to mix. Spread the mixture into a greased glass baking dish or casserole. Bake at 350 degrees 30-35 minutes or until edges are browned and mixture is hot. Serve hot with good quality crackers.

#3604 - Chicken Bites

(by Shirley McNevich)

canola oil
1lb. boneless/skinless chicken breasts
salt
pepper
1 cup Panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. paprika
1/2 cup flour
2 beaten eggs
2 TBSP chopped fresh parsley OR dried parsley flakes

Salt and pepper both sides of the chicken breasts, then cut each breast into 1" square chunks. In a bowl add Panko breadcrumbs, Parmesan cheese, garlic powder, chopped parsley and paprika--stir to mix. Add more salt and pepper (if you wish)--stir to mix. In a separate bowl add the beaten eggs. Place the flour in a separate bowl. Add 1/4" of canola oil to a cast iron skillet--heat the oil over medium heat until it's hot enough for frying. Dredge the chicken pieces in the flour, then dip into the eggs, then coat well in the Panko mixture (press hard). Repeat with all chicken pieces. Place a few at a time into the hot oil and cook until browned and crispy. Place them on paper towels to drain. Repeat with all chicken pieces.

#3595 - Quick and Easy Chicken

(by Shirley McNevich)

1 bottle of your favorite Italian salad dressing
4 boneless/skinless chicken breasts
1-2 cups 4C Italian breadcrumbs
grated Parmesan cheese
garlic salt
salt
pepper
cheese slices (optional)

Poke the chicken breasts a few times with a fork (both sides). Salt and pepper each side of each chicken breast. Place chicken breasts in a Ziploc bag. Pour enough Italian dressing into the bag to cover the chicken breasts, then squeeze out any air and zip the bag closed. Place the bag in the refrigerator for 3 or more hours. In a bowl add the breadcrumbs. Add some Parmesan cheese and garlic salt (your choice of amount) to the breadcrumbs--stir to mix. Grease a glass baking dish. Remove one chicken breast from the bag at a time and generously dip it into the breadcrumb mixture (both sides) until well coated. Place the coated chicken breast in the greased baking dish. Repeat with all chicken breasts. Bake uncovered at 350 degrees 35-45 minutes or until fully cooked. Optional--when chicken is done add a slice of cheese to the top of each chicken piece, return to oven and bake just until cheese is melted.

#3497 - Crispy Baked Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
4 TBSP Dijon mustard (less if you wish)
1/4 cup Carnation evaporated milk
1/4 cup Italian style bread crumbs
shredded Parmesan cheese
salt
pepper

Place foil in a 9 x 13 baking dish and spray the foil with Pam. Salt and pepper each side of each chicken breast to your taste. In a bowl add evaporated milk and Dijon mustard--stir to mix. Place the Italian bread crumbs and Parmesan cheese in a second bowl--stir to mix. Dip both sides of each chicken piece in the milk mixture, then into the bread crumbs, then place on the greased foil. Bake at 475 degrees for 20-25 minutes or until chicken is done.

#3430 - Chicken Slider Sandwiches

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1 bottle McCormick's Perfect Pinch spice mix (Cajun style)
1lb. bacon
1 bottle of your favorite BBQ sauce
8 slices of any kind of deli cheese
sliced tomatoes (halved)
lettuce
16 slider rolls

Cut the bacon slices in half and fry the bacon in a cast iron skillet until done but not too crispy--drain the bacon on paper towels but leave the bacon grease in the skillet. Salt and pepper both sides of each chicken breast, then slice each chicken breast in half lengthwise (through the middle) so you have thinner breast pieces. Afterward, slice each chicken piece in half. You should end up with 16 chicken pieces. Slice each piece of deli cheese into 4 equal pieces. Sprinkle the cajun seasoning over each chicken piece (to your taste) and place them in the skillet with the bacon grease--cook over medium heat until bottoms are browned, the flip them and continue cooking until chicken is done. Place some cooked bacon on top of each chicken piece (while chicken is still in the skillet) and place two squares of cheese on top of the bacon/chicken pieces. Hold a lid on the skillet just until the cheese starts to melt. Use a spatula to remove the chicken pieces and place them on the slider rolls. Drizzle a little BBQ sauce over each sandwich. Top with lettuce and tomato.

#3428 - Buttermilk Chicken Strips

(by Shirley McNevich)

3lbs. boneless/skinless chicken breasts
buttermilk
3 cups flour
3 tsp. Lawry's seasoning salt
canola oil
salt
pepper

Salt and pepper both sides of each chicken breast. If the chicken breasts are thick, slice them in half sideways (from one side to the other through the middle), then cut all of the chicken into strips. In a glass bowl add the chicken strips--pour buttermilk over the chicken strips until the chicken strips are covered. Cover the bowl and let them sit for 1 hour. In a bowl add the flour and Lawry's seasoning salt--stir to mix. Add 1/4 cup of buttermilk to the flour mixture--stir with a fork. Add a little more buttermilk at a time and stir until the batter is the consistency of pancake batter. In a cast iron skillet over medium heat add an inch or so of canola oil--heat oil until hot. Remove one chicken strip at a time from the buttermilk and dip/coat it in the batter mixture, then place it in the hot oil. Repeat with more chicken strips (but don't let them touch each other). When the bottoms are browned and crispy, flip the chicken strips until the other sides are browned and crispy. Set them on paper towels to soak up extra oil. Continue with remaining chicken strips.

#3408 - Baked Chicken Penne Pasta

(by Shirley McNevich)

24oz. raw penne pasta
2 TBSP olive oil
2lbs. boneless/skinless chicken breasts
salt/pepper (for the chicken)
12oz. frozen broccoli (thawed and drained)
32oz. Alfredo sauce
2 cups shredded mozzarella cheese

Cook the penne pasta according to box directions, then drain the pasta and put the drained pasta back in the pot. Salt and pepper both sides of the chicken, then cut the chicken into bite sized pieces. In a skillet over medium heat add the olive oil and the chicken pieces--cook/stir until chicken is done. Add the chicken pieces and drained broccoli to the drained pasta. Add the Alfredo sauce to the pasta mixture--stir to mix. Spread the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle the mozzarella cheese all over the top. Bake at 350 degrees for 20-25 minutes or until mixture is hot and cheese is melted.

#3407 - Chicken Pot Pie Casserole

(by Shirley McNevich)

1 TBSP olive oil
1lb. boneless/skinless chicken breasts (more if you wish)
1 cup chopped onions
1 cup frozen mixed vegetables (thawed--more if you wish)
1/2 cup Breakstone's sour cream
12oz. chicken gravy
2 TBSP cornstarch
1/4 tsp. pepper
1 - 12oz. tube Pillsbury Grands biscuits
5-6 slices bacon
fresh grated Parmesan cheese
salt/pepper to your taste (for the chicken)

Fry the bacon, drain it on paper towels to soak up the grease, then crumble the bacon. Salt and pepper both sides of chicken breasts to your taste, then cut the chicken breasts into bite sized pieces. In a skillet over medium heat add the olive oil, chicken breasts and chopped onions--cook/stir until chicken is done. In a bowl add sour cream, gravy, cornstarch, 1/4 tsp. pepper and thawed mixed vegetables--stir to mix. Pour the gravy mixture into the skillet with the chicken--cook/stir until mixture is hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Open the biscuit can and place the raw biscuits in a single layer over the top of the chicken mixture. Generously sprinkle grated Parmesan cheese all over the top. Bake at 350 degrees for 15-20 minutes or until biscuits are done. Sprinkle crumbled bacon all over the top before serving.