Chicken
- Sunday, July 14, 2019Chicken Cordon Bleu4 skinless, boneless chicken breast halves 6 slices swiss cheese 4 slices cooked ham ¼ tsp salt ⅛ tsp black ground pepper ½ C seasoned breadcrumbs Preheat oven to 350°. Coat a 9x13 baking dish with nonstick cooking spray. Pound chicken breasts to ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place ½ cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
- Tuesday, May 14, 2024Blackened ChickenIngredients½ tsp paprika¼ tsp cayenne pepper¼ tsp ground cumin¼ tsp dried thyme⅛ tsp onion powder⅛ tsp ground white pepper⅛ tsp salt2 skinless, boneless chicken breast halves cooking sprayInstructionsPreheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.Heat a cast iron skillet over high heat until it is smoking hot, about 3 to 5 minutes.While the skillet is heating, mix paprika, cayenne, cumin, thyme, onion powder, white pepper, and salt together in a small bowl. Spray chicken breasts on both sides with cooking spray, then coat evenly with spice mixture.Place chicken in the hot pan and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer chicken to the prepared baking sheet.Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Thursday, December 05, 2019Sauce for Chicken Cordon Bleu2 T butter2 T all purpose flour1 C milk1 tsp Garlic Powder1 chicken flavored Bouillon cube, crushed1 T Dijon mustard1 tsp Worcestershire sauce½ C grated ParmesanMelt the butter in a medium saucepan over medium heat. Whisk in the flour, and continue to whisk constantly for about 1–2 minutes. Slowly pour in the milk, then stir in the garlic powder and chicken boullion, whisking constantly over medium heat until it begins to simmer and thicken – about 5 minutes. Remove from heat and stir in the mustard, worcestershire sauce, and parmesan until well combined and the cheese has melted.
- Wednesday, May 29, 2019Chicken Penne Pasta1 lb penne pasta ½ C fresh parmesan ½ C mascarpone ½ C havarti 8 oz spinach, coarsely chopped 1 tsp minced fresh rosemary 4 oz prosciutto 2 tsp butter2 C heavy whipping cream 2 chicken breastsButter 9x13 baking dish. Cook pasta for 5 minutes in boiling water. Drain, mix in large bowl with cheeses, spinach, and rosemary. Transfer to baking dish. Dot with butter and prosciutto. Pour cream over. Bake for 15-20 minutes at 425° until bubbly.Meanwhile, brush chicken with oil and grill for 4 minutes on each side. Let stand for 5 minutes. Slice diagonally and fan out over pasta. Sprinkle with fresh parmesan and serve.
- Thursday, April 14, 2022Cracker Barrel Chicken Tenderoins1 lb chicken breast tenders½ C Italian Dressing1 tsp fresh lime juice1 ½ tsp honeyMix dressing, lime juice, and honey together. Pour over chicken tenders, making sure all tenders are covered; marinate for 1 hour. Braise tenders in a non-stick pan or grill to lightly golden in color but not dry.
- Tuesday, November 20, 2018Lemon Chicken4 lg chicken breasts halved (or 4 small chicken breasts) ¼ C all-purpose flour ½ tsp salt ½ tsp black pepper ½ tsp garlic powder ¼ C butter 1 lemon sliced Cut chicken into bite sized pieces. Place flour, salt, pepper, and garlic powder in a large ziplock bag. Shake to mix. Add chicken and shake once more to coat chicken. Melt butter in a large heavy-duty pan on medium-high heat. Add floured chicken breasts and lemon slices, and cook for 3-4 minutes per side or until lightly browned.