Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry

Ingredients:

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli flowerets
• 2 teaspoons cornstarch

Instructions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Pan Fried Chicken Recipe with Cauliflower in a Mustard Lemon Sauce

 photo: southernfriedchickenrecipe.com

Pan Fried Chicken Recipe with Cauliflower in a Mustard Lemon Sauce

Ingredients:

• 8 chicken breast minute steaks, 3 ½ oz each
• 1 cauliflower, about 1 ¾ lbs, trimmed
• 1 garlic clove, thinly sliced
• ¼ cup slivered almonds, toasted
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon wholegrain or Dijon mustard
• 3 oz unsalted butter, chopped
• 2 tablespoons olive oil
• 1 lemon cut into 6 wedges

Instructions:

Preheat the oven to 390 degrees F.

Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.

Roast for 20 minutes or until golden.

Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.

Transfer to a plate and cover to keep warm.

Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.

Bring to a simmer then season to taste and remove from the heat.

Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.

(Serves 4)


Source: southernfriedchickenrecipe.com

Pan Fried Chicken with Cauliflower in a Mustard Lemon Sauce

Pan Fried Chicken with Cauliflower in a Mustard Lemon Sauce

This pan-fried chicken recipe combines the flavors of succulent chicken, tasty cauliflower and a mustard and lemon sauce. Pan fried chicken pieces are used in many different fried chicken recipes and chicken minute steaks, which you can get from most supermarkets, are used in this chicken recipe.

In this recipe, the cauliflower is baked and the chicken is pan fried, in order to cook everything as quickly as possible and to give the cauliflower a nice texture. Chicken can be cooked in many different ways and pan-frying is a great way to cook small pieces of chicken because you can use whichever kind of oil or butter you like and add other flavors.

Ingredients:

• 8 chicken breast minute steaks, 3 ½ oz each
• 1 cauliflower, about 1 ¾ lbs, trimmed
• 1 garlic clove, thinly sliced
• ¼ cup slivered almonds, toasted
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon wholegrain or Dijon mustard
• 3 oz unsalted butter, chopped
• 2 tablespoons olive oil
• 1 lemon cut into 6 wedges

Instructions:

Preheat the oven to 390 degrees F.

Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.

Roast for 20 minutes or until golden.

Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.

Transfer to a plate and cover to keep warm.

Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.

Bring to a simmer then season to taste and remove from the heat.

Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.

(Serves 4)



source: http://www.squidoo.com/southern-fried-chicken-recipes

Chicken Mozzarella Roll-Ups

photo: rightathome.com

Chicken Mozzarella Roll-Ups


Ingredients:

• 4 small (4 ounces each) boneless, skinless chicken breasts
• 12 large, fresh basil leaves, rinsed and patted dry
• 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
• 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
• 1 1/2 cups canned, plain tomato sauce

Instructions:

step 1 Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is 1/4-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.

step 2 Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

step 3 Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.

step 4 Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.

step 5 Sprinkle the remaining 4 Tablespoons of shredded mozzarella (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.

step 6 Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately.

notes:

To avoid tearing the chicken breasts, don’t pound the meat too vigorously.

If you are looking to avoid unnecessary calories, check the label on the can of tomato sauce to make sure there is no added sugar.

To save time on baking day, you can prepare the recipe ahead of time through step 2. Chicken rolls can be covered with Saran™ Premium Wrap, refrigerated and baked the next day. Or place them in Ziploc® Brand Freezer Bags and freeze for up to two weeks.

Aluminum pans are “reactive”—they’re affected by or affect acidic foods like tomato sauce and can actually discolor or change the flavor of the food. So use a roasting pan made of oven-safe glass or one with an enamel, nonstick or stainless steel surface.


original recipe: http://www.rightathome.com/Food/Recipes/Pages/ChickenMozzarellaRollUps.aspx

Garlic-Lime Chicken

 photo: randomanderson.wordpress.com

Garlic-Lime Chicken



Ingredients:

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Instructions:

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.


original recipe: http://randomanderson.wordpress.com/2009/07/01/garlic-lime-chicken/

Homemade Chicken Egg Rolls

photo:food-pusher.blogspot.com

Homemade Chicken Egg Rolls

original recipe: http://food-pusher.blogspot.com/2010/08/egg-rolls.html

Ingredients:

• 3-4 chicken breasts, cooked & shredded or finely diced
• 1/2-3/4 head green cabbage, finely shredded (can purchase pre-shredded cabbage)
• 2-3 cups broccoli, finely chopped
• 2-3 cups cauliflower, finely chopped
• 2-3 green onions, thinly sliced
• 1-2 cups carrots, shredded
• 1 cup potato, peeled & shredded
• soy sauce, about 2 tablespoons, or to taste
• black pepper, to taste
• 1-2 packages egg roll wrappers
• vegetable oil for frying
• 1 egg, beaten & mixed with 1 tablespoon water

Instructions:

Mix cut veggies in a large bowl. Heat a large skillet & spray with Pam. Stir fry the veggies in two batches, adding the soy sauce and pepper just as the cabbage starts to wilt. Cook veggies until just underdone to your taste, as they will cook more when you fry the egg rolls. Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling. Heat oil, about 1-1 1/2 inches deep, in a frying pan. Lay out a wrapper, brush egg mixture on two adjacent edges, spoon as much as you can fit (3-4 tablespoons) into a wrapper, and roll according to package instructions. Fry egg rolls 4-5 at a time, turning as they get to a golden brown color. Remove to paper towels, or a wire rack to drain & cool. Enjoy.

Baked Garlic Parmesan Chicken

photo: http://allrecipes.com

Baked Garlic Parmesan Chicken

original recipe: http://allrecipes.com/Recipe/Baked-Garlic-Parmesan-Chicken/Detail.aspx

Ingredients:

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Chicken Mozzarella Roll-​Ups

 photo: http://www.rightathome.com

Chicken Mozzarella Roll-​Ups

original recipe: http://www.rightathome.com/Food/Recipes/Pages/ChickenMozzarellaRollUps.aspx

Ingredients:

• 4 small (4 ounces each) boneless, skinless chicken breasts
• 12 large, fresh basil leaves, rinsed and patted dry
• 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
• 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
• 1 1/2 cups canned, plain tomato sauce

Instructions:

step 1: Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is 1/4-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.

step 2: Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

step 3: Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.

step 4: Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.

step 5: Sprinkle the remaining 4 Tablespoons of shredded mozzarella (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.

step 6: Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately.

Slow Cooker Orange Rosemary Chicken

 photo: http://www.pauladeen.com

Slow Cooker Orange Rosemary Chicken

original recipe: http://www.pauladeen.com/recipes/recipe_view/slow_cooker_orange_rosemary_chicken/

Ingredients:

• 1 (3-4 pound) roasting chicken
• 2/3 cup chicken broth
• 2 oranges, quartered, divided
• 1 medium onion, quartered
• 4 tablespoons butter, softened
• 2 oranges, zested
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup orange marmalade
• 2 rosemary sprigs, more for garnish
• 1 head of garlic
• 3 orange slices

Instructions:

In the bottom of slow cooker, add chicken broth, 4 orange quarters and onion. In a small mixing bowl, stir together butter, orange zest, chopped rosemary, salt, pepper and marmalade.

Pat chicken dry and liberally salt and pepper the cavity. Place remaining orange quarters, rosemary sprigs, and garlic inside the cavity. Using your fingers, loosen the skin from the meat. Place half of butter mixture underneath the skin. Rub remaining butter on the outside of the chicken. Place chicken on top of orange quarters and lay three orange slices on top of the bird. Cover and cook on low for 8 to 10 hours, or until juices run clear.

Roast Chicken with Rosemary

photo: http://allrecipes.com

Roast Chicken with Rosemary

original recipe: http://allrecipes.com/Recipe/Roast-Chicken-with-Rosemary/Detail.aspx

Ingredients:

• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Slow Cooker Chicken and Dumplings

photo: http://allrecipes.com

Slow Cooker Chicken and Dumplings

original recipe: http://allrecipes.com/recipe/slow-cooker-chicken-and-dumplings/

Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Instructions:

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Cream Cheese, Garlic, and Chive Stuffed Chicken

photo: http://allrecipes.com

Cream Cheese, Garlic, and Chive Stuffed Chicken

original recipe: http://allrecipes.com/Recipe/Cream-Cheese-Garlic-and-Chive-Stuffed-Chicken/Detail.aspx

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons dried chives
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves, butterflied
• 4 slices turkey bacon
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
3. Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
4. Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

Pesto Chicken Tart

 photo: http://www.thekitchn.com

Pesto Chicken Tart

original recipe: http://www.thekitchn.com/weeknight-recipe-pesto-chicken-tart-recipes-from-the-kitchn-174334

Ingredients:

• 1 sheet frozen puff pastry
• 1 small head of peeled garlic cloves (optional)
• 3 heaping tablespoons basil pesto, homemade or store bought
• 1 scant cup cooked, diced chicken breast
• 1/2 cup shredded mozzarella
• 2 tablespoons grated Parmesan
• Kosher salt and freshly ground black pepper

Instructions:

Preheat oven to 400°F. Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. If using garlic, place cloves on a baking sheet and cook in the oven until soft and light golden brown, 10-15 minutes. Allow the cloves to cool and then chop finely.

Unfold the puff pastry onto a parchment-lined baking sheet, pressing and pinching to close any holes in the seams. Using a fork, prick the dough all over—including the edges—to prevent it from puffing during baking.

Brush the pesto in a thin layer over the dough. Scatter the roasted garlic across the pesto. Toss the chicken with a tablespoon of olive oil and a generous sprinkling of salt and pepper. Layer the chicken on the tart, followed by the mozzarella and the Parmesan. Season with kosher salt and pepper.

Bake until the the cheese is melted and light golden brown, approximately 15-25 minutes (start checking early). Remove the tart from the baking sheet and let cool on a wire rack for 5 minutes. Cut into squares and serve immediately.

Note: You can easily sub pizza or flat bread dough in this recipe, or any other bread base you can think of. Also, I scattered some diced tomatoes on one of my slices for some extra color (see last photo); feel free to do the same if you have some ripe ones lying around.

Makes dinner for 2, appetizers for 4

Chicken and Roasted Garlic Lasagna

photo: http://www.fortheloveofcooking.net

Chicken and Roasted Garlic Lasagna

original recipe: http://www.fortheloveofcooking.net/2009/10/chicken-and-roasted-garlic-lasagna.html

Chicken Mixture:

• 2 cups roasted chicken, shredded
• 2 bulbs of roasted garlic
• 1/4 sweet yellow onion, diced finely
• 5-6 baby bell peppers, diced finely (I used red & yellow)
• 6-7 fresh basil leaves, chopped
• Dried oregano, to taste
• Sea salt and freshly cracked pepper, to taste

Prepare the roasted garlic.

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.

Other Ingredients:

• 1 (32 ounce) container ricotta cheese (I used part skim fat)
• 1 egg
• 5-6 fresh basil leaves, chopped
• Dried Oregano, to taste
• Fresh nutmeg, grated, to taste
• 1/2 cup + 3 tbsp of Parmesan cheese (divided)
• 9 whole wheat lasagna noodles, cooked per instructions
• Mozzarella cheese, shredded
• Roasted Garlic and Basil Marinara

Preheat oven to 375 degrees.

Coat a large 9×13 baking dish with cooking spray.In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.

Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.

Orange Chicken and Vegetable Stir-Fry

 photo: www.pbs.org

Orange Chicken and Vegetable Stir-Fry



Ingredients:

Sauce:

• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon orange zest
• 2 large cloves garlic
• 1 teaspoon minced ginger
• optional sweetener like sugar, honey, agave, etc.

Stir-fry:

• 1 pound chicken tender cut into cubes
• salt and pepper
• 3 tablespoons corn starch
• 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
• olive oil
• 1/2 cup medium yellow onion, chopped

Instructions:

1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
2. Taste the sauce and add your choice of sweetener to your liking.
3. Blend again for a few more seconds.
4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
5. Rinse the skillet clean.
6. Season the chicken with salt and pepper.
7. Add the corn starch and massage the chicken with your hands.
8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
9. Transfer the vegetables to a plate lined with a paper towel.
10. Wipe down the skillet until dry.
11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
13. Add the remaining vegetables and stir-fry them together for 2 minutes.
14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

original recipe: http://www.pbs.org/parents/kitchenexplorers/2012/08/30/orange-chicken-vegetable-stir-fry/

Spicy Chicken Rigatoni

 photo: http://www.tastebook.com

Spicy Chicken Rigatoni

original recipe: http://www.tastebook.com/recipes/2423433-Spicy-Chicken-Rigatoni?full_recipe=true

Ingredients:

• 1/4 cup oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 6 oz chicken, sliced
• 3/4 cup. Marinara sauce
• 1/2 cup Alfredo sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)

Instructions:

In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.


NOTES

Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.

Easy Honey Mustard Mozzarella Chicken

 photo: allrecipes.com

Easy Honey Mustard Mozzarella Chicken


Ingredients:

• 4 skinless, boneless chicken breast halves
• 3/4 cup honey
• 1/2 cup prepared mustard
• lemon pepper to taste
• 4 slices bacon, cut in half
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

original recipe: http://allrecipes.com/Recipe/Easy-Honey-Mustard-Mozzarella-Chicken/Detail.aspx

Baked Garlic Brown Sugar Chicken

 photo: www.food.com

Baked Garlic Brown Sugar Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Instructions:

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

original recipe: http://www.food.com/recipe/easy-garlic-chicken-5478

Melt in Your Mouth Chicken Breast

 photo credit: http://www.food.com

 Melt in Your Mouth Chicken Breast

original recipe: http://www.food.com/recipe/melt-in-your-mouth-chicken-breast-37336

Ingredients:

• 4 boneless chicken breast halves
• 1 cup mayonnaise
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

Instructions:

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

Cream Cheese, Garlic, and Chive Stuffed Chicken

 photo: http://allrecipes.com

 Cream Cheese, Garlic, and Chive Stuffed Chicken

original recipe: http://allrecipes.com/Recipe/Cream-Cheese-Garlic-and-Chive-Stuffed-Chicken/Detail.aspx

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons dried chives
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves, butterflied
• 4 slices turkey bacon
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
3. Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
4. Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.