Roasted Chicken Breasts with Lemon and Mustard

Roasted Chicken Breasts with Lemon and Mustard

 

From Lose Weight the Smart Low-Carb Way: 200 High-Flavor Recipes and a 7-Step Plan to Stay Slim Forever, pg. 169

 

Ingredients

4 tsp. Dijon mustard

1 TBS + 1 tsp. lemon juice

1 large egg

1/2 tsp. Worcestershire sauce

2 tsp. olive oil

1/4 tsp. salt

1/4 tsp. ground black pepper

8 TBS cornmeal

4 boneless, skinless chicken breast halves (6 ounces each)

 

Directions

Place the oven rack in the top position and preheat the oven to 450ºF.

 

In a small bowl, mix 2 teaspoons of the mustard and the lemon juice.

 

In another small bowl, lightly beat the egg and stir in the Worcestershire sauce, oil, salt, pepper, and remaining 2 teaspoons mustard.  Dip the chicken into the egg mixture.  Press each piece into the cornmeal and turn to coat both sides.  Place on a platter. 

 

Refrigerate for 10 to 60 minutes to help cornmeal mixture stick.

 

Coat a baking sheet with cooking spray and preheat it on the upper rack of the oven for 5 minutes.  Arrange the breasts, thickest side down, on the sheet and cook until golden brown, 8 to 10 minutes.  Turn and cook until the juices run clear and a meat thermometer reads 170ºF, 4 to 5 minutes.  Drizzle with the lemon-mustard sauce.

 

Makes 4 servings.

 

Per serving: 271 calories, 42g protein, 9g carbohydrates, 7g fat, 1g saturated fat, 152 mg cholesterol, 408 mg sodium, 1g fiber.

Diet Exchanges: 0 milk, 0 vegetable, 0 fruit, 1/2 bread, 6 meat, 1 fat.

 

Flavor Tips

Use 5 tablespoons cornmeal with 3 tablespoons grated Parmesan or Romano cheese.  Add 1 teaspoon Dijon mustard to the egg mixture and serve the chicken with lemon wedges instead of the lemon-mustard sauce.

Oven-Fried Chicken Chimichangas

Made these for dinner last night and they were extra-yummy!  I did make a couple of changes, however.  I hate 'chopped' chicken in things like this - the texture just isn't right for me, so I put a chicken in the crock pot, sprinkled it with cumin, oregano, chili powder, salt and pepper, added a little water to the bottom and cooked it all day, shredding it when I got home.  For some reason, shredded doesn't bother me as much as the chopped.  And since my husband and older child would simply *die* on the spot if there were onions OR tomatoes in their food, I opted out of the picante sauce and instead tossed the chicken with homemade taco seasoning (which I just posted) and leftover broth from the cooking.  I had originally planned on pureeing the salsa, but was entirely too lazy to do so last night.  LOL

If you'd rather not butter the tops, I have no doubt you could brush with olive oil or even spray with butter flavored Pam if you really wanted to.  I made some homemade Rice-A-Roni (posted here) to go with it.  Very simple and tasty.

Oven-Fried Chicken Chimichangas

From: Campbell's Kitchen

Prep: 20 minutes
Bake: 25 minutes

Serves: 6

Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what?  They actually taste better this way.

Ingredients:

2/3 cup Pace® Picante Sauce

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded Cheddar cheese  (about 4 ounces)

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Fresh cilantro leaves

Directions:

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

Recipe Tips:

Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Nutrition Information

Nutritional Values per Serving

Using Pace Picante Sauce: :

Calories 341, Total Fat 17g, Saturated Fat 8g, Cholesterol 61mg, Sodium 672mg, Total Carbohydrate 28g, Dietary Fiber 3g, Protein 19g, Vitamin A 10%DV, Vitamin C 2%DV, Calcium 21%DV, Iron 14%DV

Creamy Herbed Chicken and Noodles

Last night’s dinner wasn’t too bad, although it seemed to be missing a bit of something. However, I’m going to post the recipe anyway. I might fiddle with it some more in the future and find that magical, missing element. We’ll see. I also doubled the recipe because one serving as it was written would not have filled Zan up by any means. So, even with it doubled, the main meal came to a little less than 600 calories. Not TOO bad for a dinner. If you don’t count the biscuits I made to go with it. LOL OH! And one change I will definitely make in the future – this would be so much better with shredded rotisserie chicken!

Creamy Herbed Chicken and Noodles

The 1500-Calorie-A-Day Cookbook, pg. 120

6 ounces dry no-yolk egg noodles

½ pound boneless, skinless chicken breasts, cut into bite-sized pieces

½ teaspoon salt

½ cup (4 ounces) light cream cheese with herbs and garlic, such as Alouette

2 tablespoons fat-free milk

1 medium garlic clove, minced

3 medium green onions, chopped fine (1/3 cup)

1 tablespoon grated Parmesan cheese

Cook the noodles according to package directions, omitting any salt or fat.

Meanwhile, heat a medium skillet over medium heat until hot, and coat the skillet with cooking spray. Cook the chicken 4 minutes or until no longer pink in the center, stirring frequently.

Drain the noodles, return them to the pot, and add the chicken and remaining ingredients, except the Parmesan cheese. Toss until the cream cheese has melted and the mixture is well blended. Sprinkle with the Parmesan.

Calories 290; total fat 6g (saturated fat 4g); protein 22g; carbohydrates 36g; fiber 2g; cholesterol 55mg; sodium 530 mg; vitamin A 2%; vitamin C 4%; calcium 15%; iron 10%

Time Shaver Tip: To save time, you can use about 1 ¼ cups cooked chicken in place of the raw chicken, using either leftovers from a rotisserie chicken or the frozen chopped variety.

Crazy Lady’s Note: You could easily add all sorts of vegetables to this making it more filling and a one-dish meal.

East-West Barbecued Chicken

Review:  This chicken was absolutely delicious!  A bit spicy, a bit sweet and all around yummy.

East-West Barbecued Chicken

Recipe #367070

I am always looking for different recipes, but also ones that I can use up "its and bits" from my fridge. This recipe accomplishes both very well!!
by Abby Girl

35 min | 15 min prep

SERVES 4

chicken pieces
salt & freshly ground black pepper
2 teaspoons Dijon mustard
1/4 cup orange juice
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1/4 cup chili sauce
1/4 cup hoisin sauce

Place chicken in zip lock bag. Season with salt and pepper.
Place mustard in small bowl. Whisk in orange juice, oil and pepper flakes. Pour over chicken, turning chicken to coat. Let stand 20 minutes.

Combine chili sauce and hoisin sauce in small bowl.

Prepare barbecue medium-high. Grill chicken until just cooked through, about 10 minutes per side.

Brush one side with chili-sauce mixture and grill until beginning to brown, about 3 minutes. Brush second side with sauce and grill until beginning to brown. Serve hot.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

French Bistro Chicken in Balsamic Vinegar Sauce

French Bistro Chicken in Balsamic Vinegar Sauce

8 skinned, preferably boned, chicken thighs

2 1/2 cups coarsely chopped onion

1/2 cup dry white wine

1/2 cup fat-free chicken broth

3 TB tomato paste

2 TB Balsamic vinegar

1 tsp minced fresh or 1/2 tsp dried tarragon

1/2 tsp brown sugar

1/2 tsp salt

1/4 tsp red pepper

Dash of black pepper

tarragon sprigs for garnish, optional

Coat a large nonstick skillet with cooking spray and place over medium high heat until hot. Add onion; cook 5 minutes till lightly browned. Add chicken and sauté each side 3 minutes or until browned.

Combine wine and next 8 ingredients in medium bowl and stir well blended. Add to the chicken, cover, reduce heat and simmer 20 minutes. Serve with potatoes or rice.

Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy

From: Campbell's Kitchen

Prep: 10 minutes

Cook: 20 minutes

Serves: 4

1/2 cup all-purpose flour

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon ground red pepper

4 skinless, boneless chicken breast halves

1/4 cup butter

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 green onions, sliced (about 1/4 cup)

1 container (8 ounces) sour cream

Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.  Remove the chicken from the skillet.

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.

Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Nutrition Information

Using Campbell's® Condensed Cream of Chicken Soup: Calories 506, Total Fat 32g, Saturated Fat 17g, Cholesterol 135mg, Sodium 712mg, Total Carbohydrate 23g, Dietary Fiber 3g, Protein 33g, Vitamin A 36%DV, Vitamin C 5%DV, Calcium 9%DV, Iron 12%DV

Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 475, Total Fat 28g, Saturated Fat 16g, Cholesterol 135mg, Sodium 540mg, Total Carbohydrate 23g, Dietary Fiber 2g, Protein 32g, Vitamin A 37%DV, Vitamin C 5%DV, Calcium 9%DV, Iron 12%DV

Chicken Tortilla Soup

Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Citrus Chicken and Rice

Citrus Chicken and Rice

Prep Time: 5 min.
Cook Time: 35 min.

4 skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Stock
3/4 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender.  Stir in the parsley.

Tip:  For a special touch, cook orange slices in a nonstick skillet  over medium-high heat until they're lightly browned. Serve over the chicken.

Serves 4.

Baked Chicken and Cheese

Have made something similar several times and enjoyed it. 

 

Baked Chicken and Cheese

8 boneless chicken breast halves

8 slices Swiss cheese

1 can condensed cream of chicken soup

1/2 cup milk

1/4 cup sour cream

1 1/2 cups herb stuffing crumbs

1/4 cup melted butter

Few mushrooms

Green pepper

Parsley

 

Place chicken breasts in buttered 9x13-inch baking dish. Top each

with a slice of cheese.

 

Mix together the soup, milk, and sour cream. Pour over chicken and

cheese. Top with herb stuffing. Drizzle melted butter over.

 

Cover with foil and bake at 350 for 30 minutes.

 

Remove foil and bake another 30 to 40 minutes.

 

Servings: 6 to 8

Roasted Chicken with Herb Butter

Roasted Chicken with Herb Butter

Serves: 6 / Preparation time: 15 minutes / Total time: 2 hours

1 whole chicken, about 4-5 pounds

BRINE

2 gallons water

1 cup kosher salt

1 cup sugar

SEASONINGS

5 tablespoons unsalted butter, softened

1 large clove garlic, pressed or crushed

2 tablespoons favorite fresh herbs (such as thyme, rosemary, parsley, tarragon), chopped

1 whole head garlic

Salt and freshly ground black pepper to taste

1 medium onion, peeled, cut in half

2 cups fat-free reduced-sodium chicken broth or more as needed

Place the chicken in a large stock pot. Pour in the water and sprinkle in the kosher salt and sugar, swishing it around to dissolve. Refrigerate for 6 hours or overnight.

Remove the chicken from the brine, discard the brine and rinse the chicken well inside and out under cold running water. Pat the chicken dry.

Preheat the oven to 350 degrees.

In a small bowl, mix the butter with the pressed garlic and fresh herbs. Remove loose papery skin from the head of garlic and cut off the top 1/4 inch to expose cloves. Season the cavity of the chicken with salt and pepper to taste and place the whole garlic and onion halves in the cavity.

Gently loosen the skin of the chicken from the breast, thigh and leg, being careful not to tear it. Rub about half of the herb butter under the skin and on the flesh of the chicken.

Rub the remaining herb butter all over the outer skin and season with salt and pepper. Loosely tie the legs together and place the chicken in a shallow roasting pan. Add chicken broth to the pan.

Roast about an hour and 10 minutes, basting occasionally with the pan juices, or until just beginning to brown. Increase the heat to 400 degrees and roast another 20-25 minutes or until the skin is nicely browned and the internal temperature of the chicken is 165 degrees.

Remove chicken from the oven and let it rest for 15 minutes before slicing and serving. If desired, make a pan sauce with the drippings. Degrease the juices and set the pan over 2 burners. Add broth or wine and bring to a boil, scraping up browned bits on the bottom of the pan. Knead together 1 tablespoon flour with 1 tablespoon softened butter. Whisk the butter and flour mixture into the pan to thicken the juices.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes skin. 434 calories (63% from fat), 30 grams fat (12 grams sat. fat), 0 grams carbohydrates, 38 grams protein, 116 mg sodium, 144 mg cholesterol, 25 mg calcium, 0 grams fiber.

Menu

Roast chicken

Redskin potatoes

Lemon-seasoned asparagus

Field greens salad

Pinot Grigio

Red Hot Fusilli

Red Hot Fusilli

Serves: 4
Serving Size: 1-cup

This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.

1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
1/4 teaspoon salt
ground red pepper or cayenne pepper to taste
8 oz. uncooked fusilli pasta (4 cups cooked)
1/2 lb. cooked (or ¾ lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)

Heat oil in a medium saucepan. Sauté garlic and parsley until golden.

Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

Cook pasta in unsalted water. Drain.

To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.

Enchilada Chicken Pizza

Enchilada Chicken Pizza

Servings: 8
Preparation Time: 20 min.
Cooking Time: 20 min.

Ingredients:

• 1/2 Lbs. boneless, skinless chicken breast, cut into 1-0/1 inch strips
• 1 cup enchilada sauce
• 1 bread shell pizza crust
• 1/2 cup green bell pepper\cooked, thinly sliced
• 1/2 cup red bell pepper\cooked, thinly sliced
• 1/2 cup onion\cooked, thinly sliced
• 2 Tbs. sliced ripe olives
• 2 oz. cotija or feta cheese
• 2 oz. shredded Monterey Jack cheese

Cooking Directions:

Preheat oven to 450° F. Combine chicken and enchilada sauce in a heavy nonstick skillet over medium high heat. Cook 8-10 minutes, or until chicken is cooked throughout. Place bread shell on a large baking sheet. Spoon enchilada chicken mixture evenly over bread shell. Top with remaining ingredients. Bake 10-15 minutes, or until cheese is melted.

Per Serving: calories 208, fat 6.8g, calories from fat 29%, protein 14.3g, cholesterol 35.7mg, dietary fiber 1.1g

Quick & Easy Chicken, Broccoli & Brown Rice

Recipe courtesy of Campbell’s Soups

Prep: 5 minutes

Cook: 20 minutes

Makes: 4 servings

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 can (10 3/4 oz) Campbell’s Condensed Cream of Chicken Soup

1 1/2 cups water

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/2 cups uncooked instant brown rice

2 cups fresh or frozen broccoli flowerets

Heat oil in 10” skillet over medium-high heat.  Add chicken and cook until well browned on both sides.  Remove chicken from skillet.

Stir soup, water, paprika and black pepper in skillet.  Heat to a boil.

Stir rice and broccoli in skillet.  Reduce heat to low.  Return chicken to skillet.  Sprinkle additional paprika and black pepper over chicken.  Cover and cook 5 minutes or until chicken is cooked through and rice is tender.

Applebee’s Chicken Cheese Tortilla Soup

Applebee's Chicken Cheese Tortilla Soup

1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbsp vegetable oil
4 cups chicken broth
15 oz. can tomato puree (see note)
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce - optional
1/4 cup chopped green pepper - optional
1 Tbsp. minced jalapeño pepper - optional
1 tsp. chili powder - optional
1/4 tsp. black pepper - optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
chopped cilantro - optional, for garnish

Sauté garlic and onions in oil in large pan or Dutch oven until soft.
Add next 10 ingredients to pot, bring to a boil, reduce heat, and
simmer 20 minutes.

Whisk flour/water mixture into soup.

Bring to a boil, reduce heat, and simmer for 5 minutes.

Add chicken and simmer for 5 minutes.

Add cream, sour cream, and cheese; stir until cheese is melted.

Deep-fry tortilla strips in 350F degree oil OR spray with non-stick
cooking spray and bake in a 400 degree oven until crisp.

Sprinkle with salt if desired.

Pour soup into bowls, pile tortilla strips into a "haystack" shape on
top of the soup, garnish with cilantro.

Note: I use an 8 oz can tomato sauce and add another a can full of
chicken broth to rinse the can and make up the difference

Corn 'N' Chicken Bake

Corn 'n' Chicken Bake

6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole-kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup (see Options)
1/3 cup milk
1 tablespoon chopped fresh parsley

Preheat the oven to 375°F. Coat a 9" x 13" baking dish with
nonstick cooking spray.

Place the chicken breast halves in a single layer in the baking
dish; season with the garlic powder, salt, and pepper.

In a large bowl, combine the stuffing mix, corn, water, and melted
butter; mix well and spoon over the chicken.

In the same bowl, combine the soup, milk, and parsley; mix well.
Pour over the stuffing mixture then cover with aluminum foil.

Bake for 35 minutes then uncover and bake for 8 to 10 more
minutes, or until no pink remains in the chicken and the stuffing is
golden.

Apple Stuffed Chicken Breast

Apple Stuffed Chicken Breast     

(Notes following are from a review on Allrecipes.com.  Her suggestions make sense and are how I prepared the meal)    

Submitted By: Behr
Photo By: Allrecipes
Prep Time: 15 Minutes
Cook Time: 25 Minutes    Ready In: 40 Minutes
Servings: 4

"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."

INGREDIENTS:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter    1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for
garnish

DIRECTIONS:
1.    Combine apple, cheese, and bread crumbs. Set aside.
2.    Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3.    Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4.    Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com    Printed from Allrecipes.com 1/24/2009

It's a good base recipe, but after reading the reviews, I knew it needed kicking up a notch. So I did the following: For the stuffing, I used red delicious apples, about 3/4 C, 3 T crumbs, and 1/4 C sharp cheddar, shredded. It smelled bland. So I added about 3-4 T brown sugar, and somewhere around 1 t cinnamon. Then, I added a few dashes of my personal spice blend (which is seasoned salt, garlic powder, onion powder, pepper, oregano, basil and a dash of thyme), and it STILL needed something. McCormick Curry Powder! A couple of dashes and it was exactly what I wanted. The smell can only be described as odd and complex. I browned them in olive oil instead of butter. Doubled liquids, I used herbed chicken bouillon in place of water, and the wine was Turning Leaf Chardonnay, 2003 Reserve. I had a handful of apple chunks and slices left over, so in the last 10 minutes of simmering, I threw these into the sauce to cook, and added a couple T of brown sugar. I removed the chicken to plates when it was done, placed the cooked apple slices on top, stirred the sauce over high heat, adding a bit more brown sugar, and the sugar began to caramelize, thickening it nicely without the need for flour. I served with baby carrots and garlic bread. The sauce was an EXCELLENT complement to the carrots, and the chicken was the perfect balance of sweet and savory. If you try this method, make SURE to use McCormick curry powder! I will definitely be making this again ... MY way!

Chicken Mozzarella

CHICKEN MOZZARELLA

1 tablespoon vegetable oil
2 tablespoons grated Parmesan cheese
2/3 cup Bisquick baking mix
2 teaspoons Italian seasoning
1 teaspoon paprika
¼ teaspoon pepper
6 Large chicken breasts, halved, skinless
2/3 cup chili sauce
¾ cup shredded Mozzarella cheese

Heat oven to 425°. Brush bottom of 9 x 13 inch pan with oil. Mix next five ingredients. Dredge chicken through mix. Arrange chicken, skin side down in pan. Bake for 45 minutes. Turn chicken. Spread chili sauce over chicken. Sprinkle with Mozzarella. Bake for 5 minutes more or until cheese melts.

Romano Chicken

Romano Chicken

Submitted By: sal

Photo By: Lynn

Prep Time: 15 Minutes

Cook Time: 4 Minutes

Ready In: 20 Minutes

Servings: 6

"Rollups of chicken, Swiss and Parmesan cheeses, ham and herbs - breaded and quickly cooked in the microwave."

4 skinless, boneless chicken breast halves -

pounded to 1/4 inch thickness

1/4 pound Swiss cheese, sliced

1/4 pound ham, sliced thin

2 tablespoons grated Parmesan cheese

1 1/2 teaspoons paprika

1/2 teaspoon garlic salt

1/2 teaspoon dried tarragon

1/2 teaspoon dried basil leaves

1 tablespoon butter, melted

1/3 cup dry bread crumbs

1. Place chicken breasts on a pan. Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat.

2. Drizzle with melted butter and cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 1/15/2009

South-of-the-Border Chicken Bake

South-Of-The-Border Chicken Bake
1 c  sour cream
1/2 c  ricotta cheese (or creamed cottage cheese)
8 oz cream cheese,softened
3 c  coarsely chopped cooked chicken,(about 3 boneless/skinless breasts)
3 c  rice,Cooked
1 1/2 c  Monterey jack cheese -Shredded
1 can cream of chicken soup (10 -3/4 oz.)
1 can chopped green chilies,(4-oz.) drained
2    tomatoes,coarsely chopped
1/2 c  pitted black olives,drained
1/2 t  salt
1/4 t  garlic powder
1 c  coarsely corn (or tortilla) chip,Crushed

Blend together sour cream, ricotta cheese and cream cheese until smooth. Add remaining ingredients, except corn chips, to cheese mixture.

Pour into ungreased shallow 3 qt. baking dish. Sprinkle with corn chips. Bake in preheated 350 degree oven for 25 to 30 minutes.
Makes 8-10 servings.

Cheesecake Factory Louisiana Chicken Pasta

Cheesecake Factory Louisiana Chicken Pasta

Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1-1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushroom (sliced)

Melt butter in large skillet over medium heat.  Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.

Add garlic and crushed red pepper to skillet and saute 3 minutes.
Add whipping cream and chicken stock.

Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate.

Season sauce to taste with salt and pepper. Reduce heat to low,
simmer; sauce will reduce and thicken.

Wash and drain chicken breasts. Pound until very thin (the thinner the chicken breasts the better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium high
temperature until golden crisp and cooked through. Add more oil as needed. Remove and drain chicken; keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

Serves 5 to 7