Boursin Chicken by Stephanie Miller

Boursin Chicken

Prep time: 30 minutes

Preheat oven to 350

Ingredients:

1. 6 Tbsp Boursin Cheese

2. 4 Chicken breasts

3. Italian Bread crumbs

4. 1 stick of butter

5. 1 cup White wine cooking sauce

 

Pound chicken breasts until somewhat flat (this makes all the difference). Melt butter. Dip chicken breasts into melted butter and then into italian bread crumbs. Lay flat on baking sheet and spoon 1-1/2 tbsp boursin cheese into the center and fold over. Mix 2 tbsp melted butter and 1 cup white wine cooking sauce and drizzle over all chicken breasts. Bake @ 350 degrees for 30 minutes. Serve with salad or side of your choice.

Chicken and Tortellini Salad by Susannah Wood

Chicken and tortellini salad

2 (9oz) pkgs. refrigerated cheese filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp worcestershire sauce
2 cups chopped chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh flat leaf parsley
Salt and pepper to taste

Prepare tortellini according to package directions.
Process olive oil and next four ingredients in blender until smooth.
Toss olive oil mixture with tortellini, chicken, and next three ingredients.  Add salt and pepper to taste.

Hoisin and Lime Marinated Chicken by Jackie Mewbourne

This is from Cooking Light. If you grill extra chicken and have leftovers, use
it to make a chicken stir-fried rice the next night.


1/4 cup hoisin sauce
1 tbsp grated fresh ginger (you can use dried ginger from the spice aisle, just
use less)
2 tbsp low-sodium soy sauce
1 tsp grated lime rind
2 tsp dark sesame oil
1/2 tsp salt
8 garlic gloves, minced
6 (6oz) boneless chicken breasts


Combine hoisin sauce, ginger, and next 5 ingredients (thru garlic) in a large
ziplock bag. Add chicken to bag and marinate for 2 hours or longer.
Prepare Grill
Remove chicken from bag, discard marinade. Place chicken on grill and cook
until done.


Serve with rice and veggie

Cashew Chicken by Melinda Patterson

*Cashew Chicken*


1 pound of boneless, skinless chicken breast, diced


Combine chicken in bowl with:


1 tablespoon (once around the bowl) sesame oil

2 cloves garlic, minced and mashed

2 tablespoons rice wine vinegar

a couple of shakes of crushed red pepper

black pepper, to taste


Set aside


1 tablespoon sesame oil

1 large carrot, peeled and diced into small cubes

1 red bell pepper, seeded and diced

1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped

3 heaping tablespoon-size scoops hoisin sauce (An Asian condiment, similar
to barbecue sauce, easily found in many markets in the Asian food aisle).

a couple handfuls of unsalted or lightly salted cashews

3 green onions, thnly sliced on an angle

3 or 4 cups cooked rice (white, brown, or jasmine)


Heat oil in wok or large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook
another 4-5 minutes. Toss in the bell pepper and chestnuts. Heat through
for 1 minute. Add the hoisin and toss to coat evenly. Dump chicken out
over a bed of rice and top with cashews and green onions.

Buffalo Chicken Burgers by Kathryn Good

If you (or your husbands) love Wing Dip, try this sandwich!]. Fair warning
though - it's a little spicy. Good with homemade potato chips and cold beer.
:)


If you haven't tried homemade potato chips, just thinly slice potatoes and
arrange in a single layer on a baking sheet covered with cooking spray.
Sprinkle with salt or season however you please. Bake at 400 degrees for 10
minutes. Turn chips over and cook for an additional 10 minutes or until
golden brown. Yummy.


*Buffalo Chicken Burgers*


6 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts


Salt


Pepper


Paprika


Chili powder


*
*


*Sauce:*


1/2 cup Frank's Red Hot Sauce (or use Frank's Buffalo Sauce and skip the
butter)


2 tbsp butter


Ranch dressing or blue cheese dressing


Provolone Cheese (if desired)


4 whole wheat buns


Lettuce


Onion (if desired)


Season chicken with salt, pepper, chili powder, and paprika. Drizzle with
oil. In a pan over medium-high heat put the chicken in and cook for about 5
minutes. The chicken will get nice and brown. Flip over and cook about 5
minutes on the other side, or until chicken is cooked through.


While the chicken is cooking, place the hot sauce and butter in a medium
saucepan over medium heat. Once the chicken is done cooking, place in sauce
and stir to completely cover chicken in sauce. If desired, place cheese on
top to melt.


Serve chicken on a bun with lettuce and onion and drizzle with ranch or blue
cheese dressing.

Chicken Mac Casserole by Jenny Lee

Chicken Mac Casserole


This one is a prepare the night before dish. :)


2 c. small shell or elbow macaroni
3 c. cubed COOKED chicken
2 cans condensed cream of mushroom soup
2 1/2 c. chicken broth (homemade or canned)
1 c. grated velveeta
1/2 c. chopped celery
1 c. chopped onion
1 sm. jar pimentos
Salt, pepper and potato chips


Put UNCOOKED macaroni in 9 x 13 inch greased pan. Add chicken evenly
over macaroni. In bowl combine broth, mushroom soup, celery, onions
and pimento (salt and pepper lightly)
Spread over chicken layer. Add grated Velveeta on top. Cover and
refrigerate overnight to allow macaroni to soak. Top with crushed
potato chips just before baking. Bake uncovered 1 hour at 350 degrees.


Happy cooking!


Jenny

Chicken Tetrazzini by Susannah Wood

1 rotisserie chicken, shredded
1/2 lb spaghetti
1 small bottle sliced green olives
1/2 lb sharp grated cheese
1 cup chopped pecans
1 pint chicken stock
1 can cream mushroom soup
6 ribs celery, chopped
1 small white onion, chopped
3 tablespoons butter
1 tablespoon worcestershire sauce
Salt and pepper to taste


Cook celery and onion in butter until tender. Add stock, worcestershire sauce, salt and pepper. Simmer 15 minutes. Add soup and cheese. Boil spaghetti and add to mixture. Let stand for one hour. Add chicken and olives. Put in 9x15 casserole. Sprinkle pecans over top. Bake 25-30 minutes at 350 until heated thoroughly.


Serve with salad and rolls

Salsa Chicken by Kimberely Delaney

Easy, peasy, lemon squeezy..........


Salsa Chicken


4 boneless chicken breasts
1 16oz. bottle of salsa (hot, medium or mild)
1 cup of shredded taco cheese


Place chicken in a greased baking dish and pour salsa over the top. Bake at
350 degrees for 30 minutes. Then sprinkle the cheese on top and bake an
additional 10 minutes until the cheese is melted and bubbly. Serve with
Mexican rice, tortilla chips and guacamole salad or any veggies you enjoy!


Kimberly D.

Mexican Chicken Casserole by Betsy Morris

My cousin sent me this recipe and it's my favorite weeknight casserole. I usually use the Campbell's Healthy Request version of the soups- don't use the fat free versions, they're way too salty in this. Also, the recipe calls for corn tortillas which are good and make it taste enchilada-ish. However, i prefer using flour tortillas, they soak up the sauce and are strangely satisfying. Oh, and I use the mild Rotel for the kids.


Mexican Chicken Casserole


1 Rotisserie Chicken


1 medium onion, chopped


3 or 4 garlic cloves, pressed


1 can cream of mushroom soup


1 can cream of chicken soup


1/2 cup chicken broth or stock


2 cans Rotel, DRAINED


1 tsp dried oregano


1 tsp ground cumin


1 tsp chili powder


3 cups grated sharp cheddar cheese or fiesta blend cheese


12 (6 inch) corn tortillas, cut into ½ inch strips


Sauté onion in olive oil until tender.


Reduce heat and add garlic, and cook for a couple minutes,
stirring constantly.


Stir in chicken broth, soups, Rotel, and spices. Let
simmer, stirring occasionally.


Preheat oven to 350.


Shred ½ the chicken into the bottom of a 13x9


Pour half the soup mixture over the top of shredded chicken


Top with 1 cup cheese


Top with ½ of the tortilla strips.


Repeat layers once.


Top with remaining 1 cup cheese.


Bake at 350 for about an 30 min until bubbly.

Chicken Spaghetti by Jessi Prestage

I totally forgot to send this two weeks ago when it was my week! Whoops!


This is my family's version of Chicken Spaghetti. It is easy, makes a lot, and can be modified to include more or less veggies, type of pasta, or cheese amount. Hope you enjoy!


1 chicken or 4 chicken breasts
1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes (don't drain)
Diced green bell pepper
Diced onion
Box of spaghetti


Boil chicken in large pot of salted water on medium-high (boiling on high will make the chicken tough) till cooked through. Remove chicken from water (reserve water for cooking pasta) - set aside to cool. In a saute pan, pour a bit of olive oil (or spray pam or butter), heat pan, saute the pepper and onion. Keep an eye on it to make sure it does not brown too much - you just want them softened.


Turn reserved water pot on high till the water is at a rapid boil. Pour in the pasta and cook till al dente. Drain pasta, reserving about a cup of the water.


Shred the chicken with your hands.


In the large pot, combine the pasta, cheese, soup, pepper/onion saute, reserved water, and chicken. Pour mixture into a large baking dish (or two 8x8 dishes) and bake at 350 degrees till bubbly.


I serve mine with green beans and Sister Schubert's rolls. This dish is great to reheat as leftovers or freeze half for a quick meal later in the month.

Grilled Chicken and Veggie Tortellini by Stephanie Miller

I got this recipe from Southern Living and my family really likes it. It doesn't take alot of time and involves grilling. So it is great for this time of year!

Makes 4 servings and takes about 30 minutes
Ingredients:

4 small zucchini, cut in half long ways
2 skinless, boneless chicken breasts
1 Tbsp freshly ground Italian herb seasoning
1 (19oz) frozen cheese filled tortellini (I use the refrigerated kind by the cheeses at Publix)
1 (7oz) container refridgerated reduced fat pesto
2 large tomatoes, seeded and chopped
Garnish with parmesan cheese

1. Preheat grill to 300to 350 (medium). Sprinkle zucchini and chicken with seasoning.
2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6-8 minutes on each side until tender. Grill chicken until done. Remove from grill and let stand 10 minutes.
3. Prepare tortellini according to package directions.
4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken and zucchini.
We always have a big salad and italian bread on the side. I hope everyone enjoys it!
Stephanie

Chicken, Rice, and Dried Beef by Tanna Hannold

My best friend from college, her mother, made this all the time for us and it happens to be one of Mike's favorites!

Boneless, skinless chicken breasts (as many as you desire and cut in half)
1 jar dried beef (it's in a blue jar-may have to ask grocery store staff where it is)
3-5 small cans of cream of mushroom soup (depends on number of breasts and how soupy you like)
1 cup sour cream for each can of cream of mushroom soup
Bacon, optional (to wrap the chicken in)


Lay the dried beef in the dish (I cut the dried beef in 1/4's). Spread chicken evenly out on the dried beef, wrapped in bacon, if desired. Spread mixed sour cream and soup over the chicken.


Bake at 300 for 3 hours covered. Might want to check at the end. Should be bubbly. Serve over white rice and with Sister Schubert's yeast rolls in the frozen section (so yummy!).

Hot Chicken Salad by Kimberly DeLaney

Hot Chicken Salad


A great southern favorite. I know it's another chicken recipe but this one
is oh, so good! I got it from a great friend of mine back in SC and she
made it for me once and I was hooked. Love the textures in this.


You need:


4 to 5 pounds of chicken (4 cups, cubed, cooked chicken) white meat tastes
best in this recipe
4 cups chopped celery
2 teaspoons of salt
1/2 teaspoon tarragon (optional)
1/4 cup grated Vidalia onion
1 tablespoon fresh lemon juice
2 cups of mayonnaise (lite mayo is fine)
1 cup sliced toasted almonds
1 cup crushed cornflakes
1/2 cup grated Parmesan cheese


Cut chicken into 3/4 inch cubes. Combine chicken with celery, salt,
tarragon, onion, lemon juice, mayonnaise and almonds. Allow to stand at
least one hour in refrig. Taste. Adjust salt. Spoon mixture into a
buttered shallow glass, 2 quart casserole dish. Place into oven for about
15 minutes until chill is gone. Top with cornflakes and cheese. Bake until
heated through and lightly browned.


Temperature: 350 degrees
Cooking time: 25-30 minutes


I usually serve with a green vegetable - usually green beans - and some type
of crusty bread.


Hope ya'll enjoy this one!


Kimberly

BBQ Quesadilla by Bryan Miller

These are great for a weeknight meal or an appetizer...from the Dinner
Doctor

1 package coleslaw mix or broccoli slaw
1/2 cup mayo
1/4 cup sweet pickle juice
1/4 cup italian or sesame salad dressing
1 t sugar
2 cups shredded, cooked chicken
1/2 cup barbeque sauce
2 cups shredded cheddar, monterey jack or a mexican blend of cheese
16 10inch flour tortillas


1. Mix together slaw mix, mayo, pickle juice, salad dressing and
sugar in a large bowl. Stir to combine. Cover the bowl with plastic
wrap and place in fridge. This can keep for up to 2 days.


2. Heat a griddle over medium-high heat. Brush with a small amount
of oil or use a dab of butter. Scatter and with of the bbq chicken,
1/4 cup slaw and 1/4 cup of cheese over a tortilla. Place it on the
griddle an cook until bottom is golden brown. Place another tortilla
on top and flip the quesadilla. Cook another 2 minutes or until
golden brown. Repeat until tortillas are gone. You can place these
in a preheated 300 degree oven while you make them to keep them warm.
Slice quesadillas into wedges and serve with sour cream.


Enjoy!!

Chicken 'n' Spinach Pasta Bake by Kami Turner

This is one of my favorites from Southern Living:


Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals.


Prep: 15 min., Bake: 1 hr.


Yield: Makes 4 to 6 servings


Ingredients


• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes (I use 2 cans instead)
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese


Preparation


1. Prepare rigatoni according to package directions.


2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.


3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.


4. Drain chopped spinach well, pressing between layers of paper towels.


5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.


6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.


I heat a jar of our favorite spaghetti sauce to top it off. Serve with salad and bread.


Alternative:


Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Chicken Parmesan by Kathryn Good

Chicken Parmesan is one of my very favorite meals and this is my favorite
version to make at home. It is a lighter version but still very yummy. I
serve it with whole wheat noodles and a veggie like green beans sauteed with
a little balsamic vinegar, olive oil and garlic.


[From Cooking Light]


- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir
Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese


Preparation


Preheat broiler.


Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8
teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each
chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter
in a large nonstick skillet over medium-high heat. Add chicken; cook 3
minutes on each side or until done. Set aside.


Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a
microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture
at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in
pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap
handle of pan with foil, and broil 2 minutes or until the cheese melts.

Chicken Bryan by Erin Birch

This is so delicious! It is a recipe that Travis likes to make for the family.


Chicken Bryan


Serves: 6


Chicken Ingredients:


- 6 large chicken breast


- 2 T of extra virgin olive oil


- ½ tsp of salt


- ½ tsp of black pepper


- 8 oz goat cheese, softened to room temperature


Sun-Dried Tomato Sauce Ingredients:


- 2 T butter


- 1 T finely chopped garlic


- 1 T finely chopped yellow onion


- ½ cup dry white wine


- ¼ cup lemon juice


- 10 T cold unsalted butter, cut into small pieces


- 1 ½ cup finely sliced sun-dried tomatoes


- ¼ cup fresh basil (do not used dried)


- ½ tsp salt


- ½ tsp white pepper


Prepare the Sun-Dried Tomato Sauce: Place butter, garlic and onion in a large skillet over medium heat and sauté' until garlic and onion are tender. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt and pepper and stir. Set aside.


Prepare the Chicken: Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken for 15-20 minutes, until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each chicken breast for the last two minutes of grilling. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.


We serve it with steamed asparagus and roasted potatoes. Enjoy!


Erin

Creamy Chicken Divan Soup by Jackie Mewbourne

Since it is going to snow this week and the highs are going to be in the 30's -
I thought this would be a great recipe to warm you up. I pull the "meat of the
soup" out and serve to the girls since they are not soup eaters just yet.


Creamy Chicken Divan Soup - from Southern Living.


* 2 tablespoons butter
* 1 medium-size sweet onion, chopped
* 1 garlic clove, chopped
* 1/4 teaspoon dried crushed red pepper
* 1 (48-oz.) container chicken broth
* 2 (12-oz.) packages fresh broccoli florets (about 12 cups)
* 1 (8-oz.) package cream cheese, cut into cubes (I use low-fat cream cheese
here)
* 4 cups chopped cooked chicken (get a rotisserie chicken for a quick fix)
* 2 cups cooked white rice (optional) - I added this to make it a little more
hearty and filling
* 1 (8-oz.) block sharp Cheddar cheese, shredded (you can also use reduced fat
cheese)
* Salt and pepper to taste
* Toasted slivered almonds (optional)
Preparation
1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to
6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes. Stir
in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium,
and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.
2. Process mixture with a handheld blender until smooth. Add chicken, rice, and
shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is
melted. Season with salt and pepper to taste. Serve immediately with almonds, if
desired.
Note: If you don't have a handheld immersion blender, let mixture cool slightly;
process mixture, in batches, in a regular blender until smooth, stopping to
scrape down sides as needed. Return mixture to Dutch oven, and proceed as
directed.
Serve with side salad or steamed veggie and roll.

Chicken Cobbler Casserole by Bryan Miller

This is one of my all-time favorite casseroles from Southern Living.
I usually bake the chicken and then shred it. It tastes better than
boiled chicken. It also doubles or triples very easily. All you need
is something green and you have a great meal!

CHICKEN COBBLER CASSEROLE


Prep Time: 10 minutes
Cook Time: 25 minutes
Bake: 15 minutes
Yield: Makes 4 servings


Ingredients
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken
Preparation
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.


Sauté onions in remaining 2 tablespoons butter in a large skillet over
medium-high heat 15 minutes or until golden brown. Add mushrooms, and
sauté 5 minutes.


Stir in wine and next 3 ingredients; cook, stirring constantly, 5
minutes or until bubbly. Spoon mixture into a lightly greased 9-inch
square baking dish; top evenly with bread mixture.


Bake at 400° for 15 minutes or until golden brown.

Roman Chicken by Betsy Morris

This is a great recipe from Giada De Laurentiis. I like to make it
when we have house guests because it is hard to mess up and seems a little fancy.
It is great made the day before, and then just add the capers and parsley where
you reheat. Don't be afraid of the prosciutto (salt-cured Italian ham)- it really makes this dish. It's usually with the imported cheeses in the deli of most grocery stores, I've found it at Wal-Mart. You can substitute bacon though =) I usually serve with pasta or roasted potatoes.
Roman-Style Chicken


Ingredients


6 skinless chicken breasts (recipe calls for bone-in, which
end up super moist... I usually use boneless for convenience)


1/2 teaspoon salt, plus 1 teaspoon


1/2 teaspoon freshly ground black pepper, plus 1 teaspoon


1/4 cup olive oil


1 red bell pepper, sliced


1 yellow bell pepper, sliced


3 ounces prosciutto, chopped


2 cloves garlic, chopped


1 (15-ounce) can diced tomatoes


1/2 cup white wine


1 tablespoon fresh thyme leaves


1 teaspoon fresh oregano leaves


1/2 cup chicken stock (I usually add more to have extra sauce)


2 tablespoons capers


1/4 cup chopped fresh flat-leaf parsley leaves


Directions


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon
pepper. In a heavy, large skillet, heat the olive oil over medium heat. When
the oil is hot, cook the chicken until browned on both sides. Remove from the
pan and set aside.


Keeping the same pan over medium heat, add the peppers and
prosciutto and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine,
and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the
pan. Return the chicken to the pan, add the stock, and bring the mixture to a
boil. Reduce the heat and simmer, covered, until the chicken is cooked through,
about 20 minutes.


If serving immediately, add the capers and the parsley. Stir
to combine and serve. If making ahead of time, transfer the chicken and sauce
to a storage container, cool, and refrigerate. The next day, reheat the chicken
to a simmer over medium heat. Stir in the capers and the parsley and serve.