Broccoli Chicken Potato Parmesan

(AKA Mike's new favorite)

Prep/Cook time: 20 min.

2 tbsp Veggie Oil

1 pound red potatoes, sliced 1/4 inch thick

1 package (about 10 ounces) refridgerated cooked chicken strips ( I use about three chicken breasts, cooked and cut into strips)

2 cups fresh or frozen broccoli flowerets

2 can campbells broccoli cheese soup

1/2 cup milk

1/4 tsp garlic powder

1/4 cup grated parmesan cheese

Heat oil in skillet. aldd potatoes. cover and cook over medium heat 10 min stirring occasionally.

Stir in chicken and broccoli

Mix soup, milk, and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. cover and cook over low heat 5 min or until done. (which means the potatoes are soft)

Recipe from Campbell's 1-2-3 dinner

Chicken Scampi

Chicken Scampi

2 Tbsp butter

4 chicken breast

1 can cream of chicken soup

1/4 cup water

2 tsp lemon juice

2 cloves garlic (minced) or 1/4 tsp garlic powder

4 cups hot cooked capellini or thin spaghetti

1.heat butter in skillet. Ad chicken and cook until browned

2. Add soup, water, lemon juice and garlic. Heat to a boil. Cover and cook over low heat 5 min or until done

3. Serve with pasta

makes 4 servings

from Campells 1-2-3 Cookbook

Lemon Chicken

Lemon Chicken Cutlets
Real Food Has Curves
Makes: 4 servings

4 5-oz. boneless, skinless chicken breasts
6 Tbs. unbleached all-purpose flour
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbs. unsalted butter, divided
2 Tbs. olive oil, divided
3 Tbs. chopped pitted black olives
2 tsp. grated lemon zest
1/2 c. dry white wine, dry vermouth, or reduced-sodium chicken broth
5 Tbs. lemon juice (the juice from about 2 medium lemons)

1. Place a chicken breast between 2 large sheets of plastic wrap on your work surface, then use the bottom of a heavy saucepan (of the flat side of a meat mallet if you have one) to pound the breast to about 1/4 inch thick.

2. Mix the flour, salt and pepper together on a large dinner plate.

3. Unless you have a gigantic skillet that can accommodate all the pounded breasts at once, melt 1/2 Tbs. butter with 1 Tbs. olives oil in a large skillet over medium-high heat.

4. Dredge 2 breasts in the flour mixture, coating both sides. Knock off any excess flour. Slip them into the skillet and cook until lightly browned and cook through (you can slice one open to make sure it's white inside), about 4 minutes, turning once. Transfer the breasts to a serving platter or individual plates.

5. Repeat steps 3 and 4 without cleaning the skillet until all the chicken is cooked.

6. Stir the olives and lemon zest into the skillet; cook for about 20 seconds.

7. Pour in the wine, vermouth, or broth, as well as the lemon juice. Raise the heat to high, and bring the mixture to a full, bubbling simmer, scraping the bottom of the skillet occasionally to get any flavorful brown bits up and into the sauce. Cook for about 1 minute, or until slightly reduced. Pour this wet sauce over the breasts.

Spicy Honey Chicken

Spicy Honey Chicken

 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

  

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

** Copied from Our Best Bites**

Bajio Green Chile Chicken

5 chicken breasts (I only used 4 large ones)

1/2 cup salsa

1 Tbsp cumin

1/2 cup brown sugar (more to taste)

1 4 oz. can diced green chilies

6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot.  Cook on low for 5-6 hours.  Remove chicken and shred.  Return to crock pot and cook 1 more hour.  Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

CHICKEN CASSEROLE

2 (10 oz.) pkg. frozen broccoli

2 c. cooked chicken

2 cans cream of chicken soup

1 c. mayo

1 t. lemon juice

1 t. curry powder

1/2 c. shredded cheese

1/2 c. bread crumbs

1 T. butter, melted

Steam broccoli; drain and combine with chicken in greased baking dish. Combine next 4 ingredients and pour over broccoli and chicken mixture. Sprinkle with cheese, bread crumbs and butter. Bake at 350 degrees for 25-30 minutes.

Really Good Chicken and Noodles

3 boneless, skinless chicken breasts
coarse salt and freshly ground pepper
1 T. fresh rosemary, minced
1 lemon, zested and juiced
3 T. honey
8 ounces thin spaghetti (I prefer Barilla Plus)
2 T. butter
2 cloves garlic, minced
1/4 cup real bacon bits
1/2 cup cream
1/2 cup shredded parmesan cheese
3 roma tomatoes, seeds and core removed, diced
2 T. capers (optional)

Start a pot of water boiling to cook the pasta. Spray your BBQ grill rack with nonstick spray and fire it up. Sprinkle salt, pepper and rosemary on each chicken breast and grill for 7-8 minutes on the first side. In a small bowl, mix 2 T. of freshly squeezed lemon juice and the honey together, then brush it on the tops of the chicken breasts before flipping them over. Brush the underside as well, and grill for a few more minutes until they are cooked through (actual cooking time will depend on how thick the breast is, and you could certainly pound them thinner to start with to make it go faster). Remove to a plate and cover to keep warm.

Toss your noodles into the boiling salted water if you haven’t already. Once they are nearly done cooking, begin making the sauce. It comes together quickly. In a large skillet, melt 2 T. butter then add the garlic. Saute and stir for 2-3 minutes, then add the bacon bits and cook for another minute. Stir in the remaining lemon juice and all of the zest, then the cream. Stir in the cooked and drained noodles, adding a tablespoon or two of the pasta water if needed to thin the sauce. Slice the chicken breasts thinly. Stir in the roma tomatoes and parmesan cheese (and capers if you so desire – I’m the only one that likes them around here, so I tossed a few on my own plate), and serve immediately with a portion of chicken breast strips on top of the pile of pasta.

Easy (and yummy) Honey Curry Chicken

6 boneless skinless chicken breasts

1/4 cup melted butter

1/2 cup honey

1/4 cup prepared mustard

1 tsp curry powder

2 Tbsp soy sauce (optional)

Split Chicken breasts and place in a 9" by 13" baking pan. Combine remaining ingredients and whisk until smooth. Pour over the chicken and bake at 375 degrees for 40-50 minutes or until tests done.

"Healthified" Chicken Pot Pie

prep time: 15 min.
Start to finish time: 1 hr. 5 min.
makes: 8 servings (1 cup a piece)

1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1-1/4 cup fat-free milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat free cream of chicken soup
1/4 cup fat free sour cream
4 boneless skinless chicken breasts, cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury refrigerated pie crust (15 oz box), softened

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375 degrees. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper, and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3. Stir in soup and sour cream. Add chicken and cooked vegetables, mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole pan. Unroll pie crust, place over hot filling. Seal edge and flut as desired. Cut slits in several places in the crust.
4. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 1o minutes before serving.

Chicken Breast Dofino

6 boneless, skinless chicken breast halves
salt & freshly ground pepper
3/4 c. flour
6 Tablespoons butter
2/3 c. chicken broth or white wine
2/3 c. freshly squeezed lemon juice
8 oz. fresh mushrooms, sliced.
6 slices Dofino or any Havarti cheese (I used swiss)

Cut the chicken breasts into two or three pieces, dpending on size and pound until about 3/8-1/2 inch thick. Season lightly with salt (preferably sea salt) and freshly ground pepper, then dust with flour. Melt butter over medium heat in a large frying pan, being careful not to burn it, and saute breasts on both sides until almost cooked through, about 3-4 minutes on each side-- you may need to do this in two batches as you do not want to overcrowd the pan while sauteing. Add chick broth or wine, lemon juice, and sliced mushrooms. Adjust breasts, so they are coated with sauce and bring to a simmer. Simmer about 10 minutes, turning chicken once, until sauce thickens a bit and breasts finish cooking. Lay one slice of cheese on each breast and place under broiler until cheese melts.

Note: A good variation for this recipe is to add 1 (14 oz) can artichoke hearts well drained and quartered, when adding the mushrooms and omit the cheese.

Honey-Glazed Chicken

1/3 cup BBQ sauce

3 tbsp Honey

3 tsp ground cummin

4 Chicken Breasts



Broil chicken 3 minutes on both sides.

baste chicken and cook for 6 minutes turning over every 2 minutes until no longer pink inside.

Creamy Italian Chicken

Chicken (I usually do about two pieces but you can definitely do more)
8 oz. package of cream cheese
1 can cream of chicken
about a 1/4 - 1/2 cup of Italian dressing

Put it all in a crockpot and cook. Serve over rice or pasta

Chicken Artichoke Fettucini

1 large onion, chopped
2 cloves garlic, chopped
3 chicken breasts, cooked and cubed
1 tsp. Olive Oil
1 cup Mayo
2 cans artichoke hearts (Cut up and drained)
2 cups Monterey Jack Cheese

Saute onion in 1 tsp. olive oil. Add one cup mayo, 2 cans artichoke hearts (cut up) and 2 cups Monterey Jack cheese. Stir together.

Cook over low heat. Don't let it boil. (Or you can bake for 20 minutes at 350 degrees.)

Serve over fettucini noodles.

Broccoli Chicken Alfredo

INGREDIENTS
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Cranberry Mustard Chicken and Rice

6 Chicken breasts

1 can (16 ounces) whole-berry cranberry sauce

1 can (8 ounces) crushed pineapple, undrained

2 Tablespoons Dijon mustard

Hot cooked rice

Place chicken in a 13in.x9in baking pan. In bowl combine cranberry sauce, pineapple, and mustard; mix well. Pour over chicken. Bake at 400 degrees for 40-50 min for thawed chicken, 60-80 min if using frozen chicken.

Serve chicken with rice.

This also makes a great crock pot recipe. I just cook on low for 6-8 hours.

Macaroni Grill Chicken Scallopini

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter
6–8 (3 ounce) chicken breasts, pounded
thin oil, for sauteing chicken butter, for sauteing chicken
1/2– 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb cappellini, cooked
chopped parsley, for garnish

1. To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
2. Bring to a boil and reduce by one-third.
3. Add cream and simmer until mixture thickens (3-4 minutes).
4. Slowly add butter until completely incorporated.
5. Season with salt and pepper.
6. Remove from heat and keep warm.
7. Cook pasta and drain.
8. Heat a small amount of oil and two tablespoons butter in a large skillet.
9. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
10. Remove chicken from pan and add to pan remaining ingredients.
11. Heat until mushrooms soften and are cooked; add chicken back to pan.
12. Place cooked pasta on each plate.
13. Add half of butter sauce to chicken mixture and toss.
14. Taste and adjust, adding more sauce if needed.
15. Place chicken mixture over pasta.
16. Garnish with parsley.
17. Alternately, mix pasta and chicken mixture together.
18. Toss with butter sauce.