Baked Almond Chicken



1/2 cup all-purpose flour

1/3 cup butter or margarine, melted

1 teaspoon celery salt

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon dried oregano

1/4 teaspoon pepper

6 boneless, skinless chicken breast halves

1 1/2 cups whipping cream

1/3 cup dry bread crumbs

1 tablespoon butter or margarine, melted

3/4 cup sliced almonds, toasted

Hot cooked pasta



Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings

in another bowl. Coat chicken with flour, then dip in butter mixture.

Arrange in a greased shallow 3-qt. baking dish. Pour cream around

chicken. Bake, uncovered, at 350 degrees F for 45 minutes. Combine

bread crumbs and remaining butter; sprinkle over chicken. Top with

almonds. Bake, uncovered, for 5-8 minutes or until golden brown.

Serve over pasta.



Yield: 6 servings

Chicken Breasts in Cream



4 boneless, skinless chicken breasts

1 pint Half & Half

1 - 4 ounce can sliced mushrooms

1 stick butter or oleo

2 Tablespoons lemon juice

2 Tablespoons flour

1 - 8 ounce bag Swiss or mozzarella cheese

Salt

Pepper

Paprika



Melt butter in skillet.

Roll chicken breast in mixture of flour, salt, pepper and paprika.

Brown chicken breasts in the butter. When brown, add approx. 1/2 cup water

and simmer for about 15 minutes. Remove chicken and place in 9 x 13 baking

dish.

Add flour to the remaining drippings, stirring until flour is browned and

thickened. Add Half and Half, lemon juice, & mushrooms; stir until consistency

of a cream soup. Pour over chicken breasts and bake for approx 45 minutes at

350 degrees.

Add the cheese and bake for a few more minutes until cheese is melted.

Baked Almond Chicken



1/2 cup all-purpose flour

1/3 cup butter or margarine, melted

1 teaspoon celery salt

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon dried oregano

1/4 teaspoon pepper

6 boneless, skinless chicken breast halves

1 1/2 cups whipping cream

1/3 cup dry bread crumbs

1 tablespoon butter or margarine, melted

3/4 cup sliced almonds, toasted

Hot cooked pasta



Place flour in a shallow bowl. Combine 1/3 cup butter

and seasonings in another bowl. Coat chicken with

flour, then dip in butter mixture. Arrange in a

greased shallow 3-qt. baking dish. Pour cream around

chicken. Bake, uncovered, at 350 degrees F for 45

minutes. Combine bread crumbs and remaining butter;

sprinkle over chicken. Top with almonds. Bake,

uncovered, for 5-8 minutes or until golden brown.

Serve over pasta.



Yield: 6 servings

Chicken Cutlet Parmigiana



2 eggs, lightly beaten

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons all-purpose flour

3/4 cup packaged Italian-seasoned bread crumbs

4 boneless, skinless chicken breast halves, slightly flattened

3 tablespoons vegetable oil

2 tablespoons butter

1 can (8 ounces) tomato sauce

1 1/2 cups pre-shredded mozzarella

2 tablespoons chopped parsley



Accompaniment:

3/4 pound spaghetti, cooked and tossed with tomato sauce



Mix eggs, salt and pepper in a shallow dish. Place flour in second

dish. Place crumbs in third dish.



Use fork to dip chicken breast in flour to coat both sides; shake off

excess. Dip in egg mixture.

Coat both sides with crumbs. Place on waxed paper. Repeat with

remainder.



Heat oven to 375 degrees.



Heat oil and butter in large nonstick skillet over medium heat. Add

chicken, cook 3 to 4 minutes per side or until golden and internal

temperature registers 170 degrees. Remove chicken to rimmed

baking sheet. Spoon tomato sauce over each piece, dividing equally.

Top with mozzarella.



Bake at 375 degrees for 4 to 5 minutes until cheese is melted.

Sprinkle with parsley and serve with spaghetti.

Chicken Scarpiello

4 boneless chicken breasts
1 package mild Italian sausage
2 sliced portobello mushrooms
1 red bell pepper, sliced thin
1 small vidalia onion, sliced
3 tablespoons olive oil
6 ounces white table wine
3 medium size garlic petals, peeled and thinly sliced
1 ounce lemon juice
3 ounces chicken stock
dash of salt and pepper
1 cup of flour
1/2 stick butter

Roast sausage in 350F oven until done. Remove and once cool, slice French sausage medallions and set aside. Slice the 1/2 stick of butter into 2 halves and melt half, reserve remainder. Add 3 tablespoons of flour and whip mixture until smooth. Set aside. Place chicken breasts in the remainder of the flour. Cover chicken breast on both sides with flour and set aside. Preheat large frying pan over medium heat, add oil, remainder of butter, mushrooms, red pepper, sliced garlic petals and onions. As mixture brown, place chicken breast in frying pan, let simmer for 2 minutes. Turn chicken over and simmer for an additional 2 minutes. Remove pan from stove top. Add sausage and white wine. Place frying pan back on stove top and reduce wine for approximately 4 minutes. Add chicken stock, salt, pepper and lemon juice. Add a tablespoon of melted butter and flour mixture to pan and lightly mix. Lower flame and cover for 20 minutes. Serve over rice or buttered noodles.

Chicken Breasts With Herb Basting Sauce



Sage and other herbs fuse into a classic basting sauce for this

simple baked chicken.



Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour

Yields: 4 servings



3 tablespoons olive oil

1 tablespoon minced onion

1 clove crushed garlic

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon ground sage

1/4 teaspoon dried marjoram

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon hot pepper sauce

4 bone-in chicken breast halves, with skin

1 1/2 tablespoons chopped fresh parsley



Preheat oven to 425 degrees F (220 degrees C).

In a bowl, prepare the basting sauce by combining olive oil, onion,

garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper

sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up

in a shallow baking dish. Cover.

Roast at 425 degrees F (220 degrees C), basting occasionally with pan

drippings, for about 35 to 45 minutes. Remove to warm platter, spoon

pan juices over, and sprinkle with fresh parsley.

Chicken with Sweet Corn and Potato Saute

Source: Rachael Ray -Express Lane Meals book



Express lane shopping list:

4 bonesless, skinless chicken breast, 6 ounces each



And make sure you have the following on hand:

salt, black pepper, lemon, baking potatoes, EVOO

Dried Thyme, Onion, Garlic, Frozen Corn kernels, Chicken stock, Butter, Flat leaf parsley



Chicken with Sweet Corn and Potato Saute

4 boneless, skinless chicken breast

salt and black pepper

Zest and juice fo 1 lemon

2 large baking potatoes, scrubbed clean or peeled, its up to you

4 tablespoons EVOO (extra virgin olive oil)_

1 tsp dried thyme, (1/2 palmful)

1 medium onion, finely chopped

2 large garlic cloves, chopped

1 10 ounce box frozen corn kernels

1 1/4 cups chicken stock

2 tablespoons unsalted butter

1/4 cup fresh flat leaf parsley, (a generous handful, chopped)



Season the chicken breasts with salt, pepper and the lemon juice. Let the chicken marinate while you get hte rest of the meal going.

Cut the potatoes into quarters lengthwise. Arange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width-- you want thin, bite size pieces

heat a nonstick large skillet over medium high heat with about 2 tbl of the EVOO, twice around the pan. Add the potatoes, in an even layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. Resist the temptation to stir the potatoes for about 2 minutes to let them brown up a little bit. Once the potatoes are brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat back a little

While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 tbl of EVOO. Add the chicken breasts and cook for 5 to 6 minutes on each side.

While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley and lemon zest, stirring until the butter is completely melted.

Serve the chicken whole or sliced on top of the sweet corn nd potato saute'

Makes 4 servings

Chicken Breasts with Sour Cream and Jalapenos

Source: Great Meals in Minutes, Mexican Menus



Servings: 8



1 fresh jalapeno or 1 (4 ounce can diced chiles)

1/4 pound Monterey jack cheese

2 tablespoons chopped cilantro

1/2 cup sour cream

4 whole boneless chicken breasts

Freshly ground pepper

1 tablespoon melted butter

1 tablespoon vegetable oil



Pound chicken breast to 1/4 to 1/2 inch thickness.



If using fresh jalapeno, wash and pat dry; seed and remove ribs, if

desired. If using canned green chilies, rinse, seed and pat dry. Chop

chile. Shred enough cheese to measure 1/4 cup.



In small bowl, combine cheese with chile, chopped cilantro and sour

cream. Set aside.



Preheat broiler. Line broiler tray with aluminum foil and set aside.

Sprinkle both sides of chicken breasts with salt and pepper to taste.



Combine butter and oil in large heavy-gauge skillet over medium-high

heat. Saute chicken breasts, 2 at a time, about 5 minutes per side,

or until brown. Transfer to broiler tray. Top each chicken breast

with a generous spoonful of sour-cream mixture. Broil 4 to 5 inches

from heating element about 5 minutes, or until topping bubbles.

Transfer to platter and serve immediately.

Honey 'n' Spice Chicken Kabobs



1 can drained pineapple chunks

1 medium green pepper

1/2 cup Heinz 57 Sauce

1/4 cup honey

4 skinless boneless chicken breast halves



Blanch green pepper in boiling water 1 minute; drain. Cut each chicken

breast into 4 pieces. Alternately thread chicken, green pepper and

pineapple onto skewers. Combine 57 Sauce and honey. Brush kabobs with

57 Sauce mixture. Broil, about 6 inches from heat source, 12 to 14

minutes, turning and brushing with 57 Sauce mixture once.



Makes 4 servings.

Pretzel Encrusted Chicken
Serves 6

1/2 lb. Hard Pretzels, crushed
1/2 cup Canola Oil
1/2 cup Cranberry Mustard (whole grain or any flavor mustard will do)
2 Tablespoons Dijon mustard
1/4 cup water
3 Tablespoons Red wine vinegar
6 large chicken breasts (flattened to 1/4 - 1/2 inch)

Preheat oven to 400 degrees F

Crush pretzels until coarsely ground with fine crumbs (in a baggie and
rolling pin or in a food processor). In a separate bowl, combine the oil, mustards, water and vinegar.
Whisk to thoroughly mix. Pour half into large flat bowl. Reserve 2nd
half.

Coat the chicken in the mustard mixture then dredge them in the pretzel
crumbs, covering completely.

Place the coated breasts on a wire rack on a rimmed baking sheet.

Bake the breasts in the top 1/3 of the oven for 20-25 minutes or until
a thermometer inserted in the thickest part of the breast reads 165
degrees F. Serve warm with the additional sauce drizzled over the
breasts. 

Wild Mushroom Chicken Balsamico

 



Prep: 10 minutes

Cook: 30 minutes



Serves:4



3 tsp. olive oil OR vegetable oil

4 skinless, boneless chicken breasts (about 1 lb.)

12 oz. assorted wild mushrooms (portobello, shiitake, oyster and/or crimini), sliced (about 3 cups)

1 medium zucchini, sliced (about 1 1/2 cups)

1 medium onion, cut into wedges

2 cloves garlic, minced

2 cups Prego Marinara Italian Sauce

1/4 cup balsamic vinegar

Freshly ground black pepper



HEAT 1 tsp. oil in large nonstick skillet over medium-high heat. Add chicken and cook 10 min. or until browned. Remove chicken.



HEAT remaining oil over medium heat. Add mushrooms, zucchini and onion and cook until tender. Add garlic and cook 1 min.



ADD pasta sauce and vinegar. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 10 min. or until chicken is no longer pink. Serve with black pepper.



Source: Campbell's Kitchen