2 chicken breasts
1 Roma tomato
3 cloves of garlic
1 1/2 c. white wine
1 1/2 c. heavy cream
1 tbsp. basil
Salt & Pepper
1 1/2 c. Parmesan cheese
Boil chicken breasts in separate pan until done, then cut into chunks. In saucepan, combine garlic, cream, wine and spices and cook over low to medium heat. Once it begins to bubble, reduce heat to low and simmer. Slowly add cheese and continuously stir, then add in diced tomato. Mix in chicken and let simmer for three to five minutes.
Toss over some angel hair pasta and that’s it!
5.5 oz can coconut milk
1 tbsp. curry paste
1 boneless chicken breast
1 tbsp. fish oil
1 tbsp. brown sugar
1/4 c. bamboo shoot
1/4 c. peas
1/4 c. chicken stock
Curry sauce or red pepper sauce for spice
Cook coconut milk and curry paste over medium heat for five minutes. Add chicken, fish oil, brown sugar, bamboo shoots, peas and stock. Stir well and then add in desired spice. Simmer for ten minutes.
1 package bow tie pasta
1/3 cup chopped green onion
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
1/3 cup vegetable oil
2 tablespoons white sugar
1/2 teaspoon ground ginger
3 cups shredded chicken
Salt and pepper to taste.
Heat a skillet and cook stirring frequently until lightly toasted.
Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and salt n pepper.
Pour dressing over pasta and chicken and green onions.
2-4 chicken breasts
Pesto Sauce
Mozzarella Cheese
Bread Crumbs
Butter
Salt & Pepper
Preheat oven to 375 degrees.
Melt butter, take chicken breasts roll in butter, then bread crumbs and place in greased baking pan. Once chicken is done, make a slice down the middle but not all the way through on any sides. Spoon in pesto sauce then top with mozzarella cheese and put back in oven for five minutes or until cheese is melted.
In picture, chicken served with black eyed peas, fresh steamed broccoli, and ciabatta roll.
Preheat oven to 350 degrees.
My sister was in love with this dish growing up, I didn’t like it for several reasons but then again, I am the pickiest eater. Everyone else seems to love it too, so it must just be me being a brat. At least I admit it. ; )
3-4 chicken breast cooked and cut up
1-bag or fresh broccoli
Cook the broccoli about 1/2 way and then set aside
1 can of cream of broccoli or cream of chicken soup
In a large bowl mix chicken soup, 3/4 cup mayo, salt and pepper, and some lemon juice mix. Put in a dish and cover top with cheese.
Cook for 20 minutes and then add some bread crumbs and cook for ten more minutes.
Brown cut chicken (breasts work well) and cut into small pieces. Place in pot.
Add 4-6 cups of water.
Add chopped onion, garlic, and celery.
Add chicken bouillon to taste (4-5 tsp) or replace 1 cup water with chicken broth.
Add carrots and other veggies. Just before serving add macaroni.
Sprinkle with grated cheese.
Preheat oven to 400
3 or 4 chicken breasts pounded and flattened. I usually put the breasts between two pieces of plastic wrap and pound the crap out of them with the flat side of a mallet until they’re nearly see-through. Once flattened to 2-3x original size, season well with season-all (like Lawrys). Set aside.
Brown together:
5-6 ozs spicy Italian sausage,
½ cup diced onion
A clove or two of minced garlic
Crushed red pepper (the amount depends on your heat preference. I probably use 2 teaspoons)
Add to sausage mixture:
1 cup dry stuffing mix (any flavor will work, but chicken flavor does probably make the most sense)
½ c hot water
Let this sit a minute or two to allow the stuffing to absorb the water.
Then add:
2 cups of frozen chopped spinach, thawed, with excess water squeezed out
¼ cup sour cream
½ cup shredded mozzarella cheese
Divide the mixture between the chicken breasts. Roll the chicken tightly around the stuffing, overlapping the ends. You can use toothpicks to weave through the ends to hold the seam together. Place the chicken rolls in a non-stick cake pan. If the toothpicks give you trouble, forget the toothpicks and just put the chicken rolls seam-side down in the pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered for another 10 minutes, or until the internal temperature reaches 150-ish degrees.
Preheat Oven to 375
1/2 c. bread crumbs
2 tbsp. parmesan cheese
1 tsp. basil
1 tsp. oregano
1/2 tsp. garlic powder
2/3 c. melted butter
1/4 c. white wine
1/4 c. onion
1/4 c. parsley
Combine first five ingredients and coat chicken. (Roll breasts in butter and then coat with mixture. For a healthier option, you can use skim milk in place of butter). Spray baking pan and put chicken breasts in oven. Bake for 50-60 minutes.
In separate pan, saute onion in butter, add wine and parsley. Cook until onion is tender. In the last five minutes of the chicken cooking, pull out and add onion topping.
The smell this creates is wonderful!
