Chicken Fettucini Alfredo

1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp olive oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped
Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

Chicken Parmesan

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt $
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• 2 large egg whites, lightly beaten $
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• 3/4 cup panko (Japanese breadcrumbs) $
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• 4 (6-ounce) skinless, boneless chicken breast halves $
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• 2 tablespoons olive oil, divided $
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• Cooking spray $
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• 1/2 cup jarred tomato-basil pasta sauce
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese $

Preparation

1. 1. Preheat oven to 450°.
2. 2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. 3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

King Ranch Chicken

1 chopped onion
1 can rotel
1 can cream of chicken soup
2 cups grated cheddar cheese
1 can chicken broth
2 cups cooked chicken
1 dozen corn tortillas

Saute onion.  Add rotel, soup, cheese, broth and chicken.  Layer mixture with tortillas.  (3 layers)  Cook at 350 degrees for 1 hour.  Can add a  last layer of grated cheese.

Chicken & Noodles

1 can cream of chicken soup
1/2 cup milk
1/8 tsp pepper
1/3 cup grated parnesan cheese
2 cups cubed chicken
3 cups cooked egg noodles or bowtie
chopped fresh parsley

Mix soup, milk, pepper, cheese, chicken, and noodles in saucepan.

Heat through.  Garnish with parsley.

Chicken Tetrazinni

1/2 lb spaghetti
1 clove garlic
1 tsp margarine
2 1/2 cups cream of chicken soup
1 can chicken
1/4 cup chicken broth
1/2 lb sharp cheddar
parmesan cheese

Undercook spaghetti and mix with butter.  Cook soup and broth and half the cheese.

In greased 13x9 pan put spaghetti, chicken, rest of cheese and soup mixture.  Sprinkly with parnesan.

Cook 30 min at 350 degrees.

Poppy Seed Chicken

1 chicken cooked and cubed (or 1 large can of chicken)
1 can cream of chicken soup
8 oz sour cream
2 tsp poppy seeds
1 package of ritz crackers
1/2 cup butter

Mix chicken, soup, sour cream, and poppy seeds in a bowl, spread in a 9x9 baking dish.  In a separate bowl melt butter then add crushed ritz crackers and stir well, sprinkle over top of chicken mixture.  Bake at 375 for 30 minutes.

Chicken Enchiladas

Shredded Chicken Breast
1 1/2 cans of Old El Paso Red Enchilada Sauce (Mild)
Mexican Shredded Cheese Blend
Package of Corn Tortillas
Cumin, Salt, Pepper, Chili Powder

1) Soften tortillas in a pan with hot grease, pat dry.  (Can heat in a wet paper towel in microwave to save calories.)
2) Add 1 can of sauce to shredded chicken in a bowl plus other seasonings.
3) Layer tortialls, chicken and cheese and top with a little sauce.
4) Layer again until you have an many lawers as you want.  The last layer is only tortillas and cheese and sauce.
5) Cook in over on 350  for 25-30 minutes until heated throughly and cheese is melted.

Chicken Piccata

1 1/4 lb chicken breast
2 tbsp olive oil
1 1/2 tbsp Lemon Pepper
3 cans chicken broth
1/2 onion
12 oz angel hair pasta
1 lemon
2 oz cream cheese, softened
chopped parsley and fresh parmesan

(Normally calls for capers and artichoke hearts but I leave them out.)

Cut chicken and combine with 1 tbsp olive oil and lemon pepper.  Heat the other tbsp of olive oil in skillet and add chicken mixture.

Bring broth to a boil.  Cook onion.  Combine broth, onion and pasta and cook until pasta is done.

Zest lemon to measure 1tbsp.  Juice lemon to measure 2 tbsp.  Add zest, juice, and cream cheese to skillet.  Stire until cream cheese is fully incorporated.  Add chicken.  Cook 2 mintures.

Chicken Taco Meat

Cook chicken breasts in crock pot for 6 hours with 1 cup of chicken broth, 3 tablespoons of taco seasoning.

Crockpot Italian Chicken

 

 

 

4 chicken breasts

1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.


If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.


http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Grilled Chicken Pasta in a Tomato Cream Sauce

From kevinandamanda.com

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.


Read More http://www.kevinandamanda.com/recipes/dinner/grilled-chicken-pasta-in-a-tomato-cream-sauce.html#ixzz1X8TRxWpJ

Chicken Fettucini Alfredo

From kevinandamanda.com

1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp olive oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped
Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.