Baked Buffalo Chicken Taquitos

Ingredients

4 ounces cream cheese, softened

1/8 cup buffalo sauce

1 cup shredded Monterey jack cheese

1/8 cup blue cheese crumbles

1 can (12.5-ounce) Swanson Premium Chunk Chicken Breast in Water, drained

8 8-inch flour tortillas

coarse Kosher salt

Preparation

1

Preheat the oven to 350°F.

2

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.

3

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

4

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

http://www.foodista.com

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Chicken Fingers

Ingredients

1 pound Boneless Chicken Breasts
1 whole Egg White
1 Tablespoon Water
1-½ cup Cornflakes,crushed
2 teaspoons Parmesan Cheese
¼ teaspoons Italian Seasoning
¼ teaspoons Paprkia
1 dash Cayenne Pepper
Cooking Spray

Preparation

1. Preheat oven to 400 degrees
2. Line a baking sheet with parchment paper or line the bottom with foil and place a cookie rack on top and spray with cooking spray, set aside
3. In a shallow bowl add egg whites and water
4. In another shallow bowl add cornflakes, cheese, and seasonings, stir until combined
5. Cut chicken breasts horizontally and then cut into strips.
6. Dredge the chicken in egg whites, then dip into cornflake mixture. Place on baking sheet. Do the same for all the chicken.
7. Bake for 18 minutes or until chicken is done.
8. Serving Size: 2.5 pieces each (I got 10 tenders total)
9. Calories per serving (4 oz): 170, Fat: 2.4, Cholesterol: 66, Sodium: 215, Potassium: 13, Carbs: 9.8, Fiber: 0, Sugar: .08, Protein: 28.5

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Creamy Curry Chicken With Yellow Rice

Ingredients

2 tablespoons extra-virgin olive oil
4 wholes (2 split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
1 large onion cut into pieces
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 pinch of ground ginger
1 1/4 cups coconut milk
1 cup canned chopped tomatoes
2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
salt
2 tablespoons chopped fresh cilantro

Preparation

1. Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and sauté for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
2. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.
3. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.

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Lemon Garlic Chicken Kebab

Ingredients:Chicken
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Optional Vegetables
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
2 red bell pepper, seeded and cut into 1-inch chunks

Directions:1) To prepare chicken: In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken and stir to combine. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
2) To prepare grill, plank and skewers: Soak a cedar plank in water according to package instructions. Prepare a medium fire in a grill and heat plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.
3) To prepare vegetables: In a small bowl, whisk together 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside. Thread onion and bell pepper onto skewers, alternating pieces and dividing them equally. Remove chicken from marinade; discard marinade. Thread chicken onto separate skewers, taking care not to pack pieces too tightly.
4) To grill: Lay skewers on warm plank. Brush vegetables with olive oil-lemon juice mixture. Close lid and cook until chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer skewers to a warmed platter and serve immediately. 
Yield: 4 servings.

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Orange Glazed Fiesta Chicken

Orange Glazed Fiesta Chicken

Ingredients:
1 tablespoon freshly zested orange peel
1/2 cup fresh orange juice
2 to 3 tablespoons honey
2 tablespoons orange liqueur
1 chipotle chile (canned and packed in adobo sauce), mashed
1 teaspoon adobo sauce from canned chipotle chile
4 cloves minced garlic
1 chicken bouillon cube
1/2 teaspoon pimenton (sweet smoked Spanish paprika)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
8 bone-in, skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
Optional garnish:1 tablespoon chopped cilantro
1 tablespoon orange peel strips

Directions:1) Combine orange zest, orange juice, honey, orange liqueur, mashed chile, adobo sauce, garlic, bouillon cube and paprika in a small bowl. Mix well. Set aside.
2) Season chicken with salt and pepper. Lightly coat with flour.
3) Heat oil and butter in a large ovenproof skillet over medium heat. Add chicken thighs and saute, turning once, until both sides are brown, about 6 to 8 minutes. Pour sauce over chicken and bring to a boil. Reduce heat and simmer, covered, for 20 minutes turning and basting halfway through.
4) Meanwhile, preheat oven broiler. Transfer chicken to a broiler pan. Broil 5 inches from heating element until bubbly and lightly brown. Transfer chicken to a serving plate.
5) Rapidly boil sauce to reduce by half. Adjust seasoning. Spoon over chicken. Garnish with cilantro and orange strips, if using. 
Yield: 4 servings.

http://oneperfectbite.blogspot.com

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Glazed Lemon Chicken

Ingredients:2 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
1 large egg
1-1/2 teaspoon salt
Pinch of white pepper
2 tablespoons vegetable oil, divided use + vegetable oil for deep frying
1/2 cup + 1 tablespoon cornstarch, divided use
1/4 cup flour
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes, crushed
1/4 cup chopped green onion
1 tablespoon rice wine
1/4 cup water
1 teaspoon toasted sesame oil
Sauce
1-1/2 tablespoons soy sauce
1-1/2 tablespoons water
1/3 cup sugar
4 tablespoons rice wine vinegar
1-1/2 tablespoons lemon juice
Finely grated zest of 1 large lemon

Directions:
1) In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil. Mix well. Stir in chicken pieces.
2) In medium bowl, stir together flour and 1/2 cup cornstarch. Add chicken pieces, tossing to coat.
3) Heat oil for deep frying in a wok or deep fryer to 375 degrees F.
4) Add chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove chicken from oil with tongs and drain on paper towels.
5) Clean wok and heat for 15 seconds over high heat. Lower to medium high and add reserved 1 tablespoon oil.
6) Add ginger and garlic and stir try until fragrant, about 10 seconds.
7) Add red pepper flakes and green onions, then the rice wine, stirring for a few seconds.
8) Add lemon sauce and bring to a boil. Add cooked chicken, stirring until well incorporated.
9) Stir reserved 1 tablespoon of cornstarch into 1/4 cup water and add to chicken. Heat until sauce has thickened.
10) Remove from heat and stir in sesame oil. Serve immediately. 

Yield: 4 servings.

http://oneperfectbite.blogspot.com

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Chinese Chicken with Cashews

Chinese Chicken with Cashews...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons sherry or shaoxing wine
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoons sugar
1/2 teaspoon salt
3/4 pound uncooked chicken breasts or thighs, cut into 1-inch cubes
2 tablespoons vegetable oil
2 teaspoons garlic, minced
2 teaspoons ginger, minced
3/4 cup celery, trimmed and cut in 1/2-inch dice
1 cup dry roasted salted cashews
3 tablespoons green onions, chopped

Directions:
1) Combine sherry, water, soy sauce, cornstarch, sugar, salt and pepper in a medium bowl. Stir until ingredients are well mixed and form a smooth sauce. Set aside.
2) Heat wok or skillet over high heat. When pan is hot, add oil and swirl to coat pan. Add garlic and ginger and stir-fry until shiny and fragrant, about 30 seconds. Add chicken in a single layer and cook without stirring for about 30 seconds. Toss chicken and stir-fry until chicken changes color, about 1 minute longer.
3) Add celery and stir-fry until it is bright green and chicken is cooked through, about 1 to 2 minutes longer. Add sherry mixture and toss well. Cook until slightly thickened.
4) Add cashews and green onions. Toss to thoroughly combine with chicken and celery. Serve immediately. 

Yield:4 servings.

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Orange Phoenix Chicken with Grilled Bok Choy

Ingredients:6 boneless, skinless split chicken breasts
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
.
Orange Sauce:1/4 cup peanut oil
1 tablespoon toasted sesame oil
1/3 cup frozen orange juice concentrate
1 tablespoon fresh orange zest
1 tablespoon orange liqueur
1 cup sweet chili sauce (Thai-style)
1 1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
.
8 heads baby bok choy, rinsed and drained
1 tablespoon peanut oil
2 tablespoons soy sauce
1 tablespoon toasted sesame
.
Fresh cilantro, chopped, to garnish

Directions:1) Place chicken on plate and pierce both sides with fork at 1/4-inch intervals. Season with salt and pepper. Set aside.
2) To make orange sauce, place peanut oil in 2-cup measuring cup. Add remaining ingredients and beat with whisk until well combined. Divide sauce, reserving half sauce for serving and half for basting chicken while grilling. Brush some of grilling sauce on both sides of chicken.
3) Preheat grill and lightly coat grill rack with oil or cooking spray.
4) Split each head of bok choy in half lengthwise. Place on baking sheet and drizzle with peanut oil and soy sauce. Season lightly with salt and pepper. Set aside.
5) Place chicken on prepared grill about 4 to 6 inches from heat source. Grill about 7 minutes, turn and generously brush cooked side with reserved basting sauce. Cook another 4 to 6 minutes, turn and brush with sauce. Grill a few minutes longer until chicken reaches 160 degrees F on meat thermometer and sauce is set. Remove chicken from grill, place on platter, and discard any remaining basting sauce. Tent chicken with foil to keep warm.
6) Place bok choy on grill and sear just until bright green and wilted, about 4 minutes. Place on platter and drizzle with 1 tablespoon sesame oil.
7) To serve, place chicken and bok choy on serving platter and drizzle with reserved orange sauce. Garnish with a sprinkling of chopped cilantro, if desired. Yield: 6 servings.

Recipe courtesy of Pilgrim's Kitchen - Recipes

This recipe is being linked to Designs By Gollum - Foodie Friday

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Shrimp Fritters: Easy & Tasty!

1 lb peeled & deveined cooked shrimp, tails removed
1 egg
6 green onions, thinly sliced
1/4 c all-purpose flour
3 tsp. seafood seasoning blend (We used Old Bay)

1 lime
1/3 c mayo
1 T honey
1 head romaine, sliced crosswise

1. Coarsely chop shrimp and remove tails. In bowl, beat egg; add shrimp, onion, flour, & 1 t seasoning.

2. In large skillet, heat ¼ c cooking oil over med-high heat. In 1/3 c portions, drop the shrimp mixture in hot oil; flatten w/ spatula. Cook for 3 min on each side until heated through. Move to paper towels and keep warm. Cook remaining shrimp mixture.

3. Shred 2 t peel from lime. Cut lime in half. Juice ½ into bowl. Stir in peel, mayo, remaining seasoning, and honey. Cut remaining lime half in wedges. Serve fritters w romaine, mayo mixture, and lime wedges.

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Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake

• 8 oz uncooked rigatoni
• 1 T olive oil
• 1 c chopped onion
• 1 (10 oz) pack frozen spinach, thawed
• 3 c cubed, cooked chicken breasts
• 1 (14 oz) can Italian-style diced tomatoes, undrained
• 1 (8 oz) container Philadelphia chive & onion cream cheese
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

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Easy Weeknight Chicken Pot Pie Turnovers

• 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
• 1 1/2 cups Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)
• 1 1/2 cups chopped deli rotisserie chicken
• 1/2 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 egg, beaten, if desired

Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.

Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.

Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

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Beef and Broccoli

Beef and Broccoli

(serves four)

Here's another quick cook meal for a busy weekday or busier weekend supper.

1 1/2 pounds of brocolli, (cleaned and cut into 1 1/2 inch florets)

1 1/2 pounds striploin steak (ask for it thick cut to 1 1/2 inches)

salt and pepper to season

2 cloves minced garlic

2 tbsp peanut oil

1/4 tsp freshly ground nutmeg

1/2 tsp chinese five spice powder

1/2 tsp fresh grated ginger

4 tbsp hoisin sauce

2 tbsp oyster sauce

2/3 cup beef stock

Cornstarch Slurry ( 1 tbsp cornstarch dissolved in 3 tbsp cold water)

Steam the brocolli florets for only about 3 to 4 minutes. Drop the steamed florets into a big bowl of ice water to stop th e cooking action. Drain the florets from the cold water and set aside.

Slice the beef accross the grain in thin slices. Heat the peanut oil in a wok at the highest heat. Lightly season the beef strips with salt and pepper and cook the beef strips in small batches for only a couple of minutes in the wok. Set aside.

Saute the minced garlic in the wok for a minute before adding the freshly ground nutmeg, chinese five spice powder, fresh grated ginger , hoisin sauce, oyster sauce and beef stock. Simmer together for a few minutes before adding enough of the cornstarch slurry to thicken the sauce. Taste the sauce and do a final seasoning with salt and pepper if necessary. Add:

1 tsp toasted sesame oil

Toss the cooked beef strips and brocolli back into the sauce and toss together over high heat only for a minute until the brocolli is heated through. Serve over rice or chinese noodles. Toasted cashews make a nice garnish too.

nlrockrecipes.com

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Baked-Eggplant Parmesan

Ingredients

Olive oil, for baking sheets

• 2 large eggs
• 3/4 cup plain dry breadcrumbs
• 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
• 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
• 1 1/2 cups shredded mozzarella

Directions

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

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Creamy Grilled Chicken Piccata

ChickenJuice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

ChickenCombine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

PastaWhile chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

http://www.plainchicken.com

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Baked Penne

1/2 lb. extra-lean ground beef or Italian Sausage
1/2 cup chopped onions 
1/2 cup green peppers (I left this out b/c I don't like green peppers)
1 jar(24 oz.) spaghetti sauce
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350°F. 

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.

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Parmesan Chicken Bake

Parmesan Chicken Bake
(adapted from Food.com)
6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

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4 Ingredient Italian Chicken

Ingredients

1 stick butter (may substitute margarine for lighter option)
3-4 chicken breasts
1 package Italian Seasonings Salad Dressing Mix
Juice from 2 lemons

1. Melt 1 stick of butter in pan.
2. Layer on chicken breasts (or chicken tenders if you prefer!)
3. Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
4. Add juice of 2 lemons.
5. Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.

This recipe can be done in crock pot! For chicken breast:  Cook on Hi: 4-5 hours, on Low:  6-8 hours.  When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.

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Chicken Rollups

Chicken Crescent Roll Casserole
adapted from Recipezaar.com

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

http://www.recipezaar.com/Kittencals-Chicken-or-Turkey-Crescent-Roll-Casserole-78814

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Italian Chicken

The preparation of this Italian dish is very similar to it's mexican version, meaning, it's very simple to prepare. Throw everything in the dish, cook your noodles, and serve. {The noodles I used really are GREEN!}

Core and chop about 4-5 roma tomatoes. {I'm sorry if you're a "tomater-hater"... you're probably disgusted by all my recipes!} Just know you're reeeeally missing out!

Thinly slice two cloves of garlic.

Drain a small jar of artichoke hearts.

Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.

Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done. 

Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

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Chicken Fried Chicken

4 skinned and boned chicken breasts
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.

Country Gravy1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks too oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens too much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.

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