Crispy Onion Chicken

½ Cup butter, melted
1 Tbsp Worchester Sauce
1 tsp ground mustard
½ tsp garlic salt
¼ tsp pepper
1 can (6 oz) cheddar French-fired onion rings, crushed
4 boneless skinless chicken breasts

IN a shallow bowl, combine butter, Worchester sauce, mustard, garlic salt & pepper. Place 1/2 cup of onions in another bowl. Dip chicken in butter mixture, then in coat with onions.

Place in 9 inch square baking pan, top with remaining onions and drizzle with remaining butter mixture.

Bake uncovered at 350 for 30-35 minutes

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Chicken Cordon Bleu – Stove Top

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

(Instead of toothpicks use dry Spaghetti noodles, they will cook and if you forget to remove them it does not matter)

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Chicken & Mushrooms in Garlic White Wine Sauce

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package sliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

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ASIAN CHICKEN SALAD

2 tblsps seasoned rice vinegar
1 tblsp low-sodium soy sauce
1 tblsp dark sesame oil
1 tsp bottled ground fresh ginger (such as Spice World)
1 tsp honey
6 cups gourmet salad greens
2 cups chopped cooked chicken
1 cup matchstick-cut carrots
1 cup snow peas, trimmed and cut lengthwise into thin strips
2 tblsp sliced almonds, toasted

1. Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.

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Chicken Paprikash

1 tablespoon canola oil
1 pound chicken breast tenders, cut into 1-inch strips
1 cup chopped onion
1 cup thinly sliced red bell pepper (about 1 medium)
1 1/2 teaspoons bottled minced garlic
1/4 cup whipping cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.

Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.

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CHICKEN PUTTANESCA with Angel Hair Pasta

8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
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Soft Chicken Tacos

1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1 lb. skinless, boneless chicken thighs
Cooking spray
12 (6-inch) white corn tortillas
1-½ cups thinly sliced green cabbage
¼ cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)

Prepare grill.
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.

Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

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Stacked Chicken Enchiladas

2 Boneless, skinless chicken breast halves
3 Tblsp Olive oil; more as needed
Kosher salt and freshly ground pepper
12 Small corn tortillas
Green Chili Sauce
6 oz Grated Monterey Jack cheese
Chopped Fresh Cilantro (optional)

1. Heat a gas grill to medium high heat or build a medium hot charcoal fire. Coat the chicken with olive oil and season generously with salt and pepper. Grill Chicken breasts until just cooked through, 4 to 5 minutes per side. When cool enough to handle, slice into thin strips. Heat over to 450F

2. In a small skillet, 3 tablespoons oil over medium-high heat until very hot (dip edge or tortilla in to check; it should sizzle right away). Using Tongs, set a tortilla in the hot oil and cook until soft and lightly brown on each side, 15 to 20 seconds. Transfer to paper towels to cool and drain. If pan gets dry and another tablespoon oil.

3. In a baking dish large enough to accommodate four separate stacks of tortillas, ladle a thin layer of sauce. Lay for tortillas in the dish and ladle about ½ cup of sauce over them. Divide ½ the chicken among the first layer of tortillas and top with another 1/2 cup of sauce and 1/3 the cheese. Stack on another four tortillas, and top with rest of chicken, then more sauce and another third of cheese. Finish with a third tortilla layer, and top with remaining sauce and cheese. Bake until the sauce has thickened somewhat about 20 minutes.

4. The edges of the top tortilla will turn golden, but if they look like they’re drying out or are burning spoon some sauce over them. Let rest for 5 to 10 minutes before serving. To serve, transfer each stack with a spatula to a dinner plate. Spoon any sauce left in the baking dish over the stacks and sprinkle with chopped cilantro.

4 Servings

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Chicken Cordon Bleu Burgers

4 servings
1 tsp Olive oil
4 slices Canadian Bacon
2 lbs Ground chicken breast
2 tsp Sweet paprika
2 tsp Poultry seasoning
2 tsp Grill seasoning
1 Shallot, finely chopped
4 slices Swiss cheese
2/3 cup mayonnaise
3 Tbsp Dijon mustard
2 Tbsp Freshly chopped tarragon leaves
4 buns Split & toasted
8 leaves Lettuce
1 Vine ripe tomato

1. Preheat grill pan, nonstick griddle, large nonstick skillet or tabletop electric grill to medium high heat.

2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges. 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

3. Combine chicken, paprika, poultry seasoning, grill seasoning, shallots. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, ¾ to 1 inch thick. Drizzle patties with oil and place on hot grill or pan. Cook 5 minutes on each side, until chicken is cooked through.

4. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes

5 Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu Burgers on bun bottoms and top with lettuce and tomato. Put bun of muffin top in place.

Serve with fries or chips

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Chicken with Orange & Thyme

1 Fry Chicken ( 3 to 4 pounds)
2 Tablespoons, Olive Oil
3 Oranges, juiced
4 Sprigs fresh tyme
Lemon or white wine
Salt & Pepper

Heat a heavy-bottom, stainless steel pan over high heat. Season chicken with salt and pepper, Place in pan with olive oil, skin side down first. Brown well on both sides and drain off any excess fat. Turn the heat to low and pour orange juice over the top. Tuck the thyme sprigs between chicken pieces and cover. Cook at low simmer for 15 minutes. Remove lid and turn the heat back to high. Reduce the liquid to glaze the chicken. Turn to coat all sides. Finish with a squeeze of lemon or white wine

Serve with Chardonnay

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