Chicken Recipes

Instead of using my time wisely I am posting recipes. Please comment if you use a recipe and what you thought. I love to hear variations!

This a good way to liven up boring old chicken

Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
Corn starch
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme

Directions
1.Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2.Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3.Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Add a little cornstarch if you want to thicken the sauce up and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Had this at friends house for a play date. What a great idea!! And it seemed very fancy indeed.

Nikki’s Chicken & Broccoli Braid
Great lunch dish or shower item. Fancy and Yummy!

• 2 Cups cooked chicken, chopped
• 1 cup broccoli, chopped
• ½ cup of red bell pepper, chopped
• 1 garlic clove, pressed
• 1 cup of sharp cheddar cheese, shredded
• ½ cup of mayonnaise
• 2 tsps pampered chef dill mix
• ¼ tsp salt
• 2 packages refrigerated crescent rolls
• 1 egg white, lightly beaten
• 2 Tbls slivered almonds

1. Preheat oven to 375.
2. Add prepared chicken, broccoli and pepper to large mixing bowl. Press garlic over vegetable mixture.
3. Add cheese, mayonnaise, dill mix and salt. Mix well.
4. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of cookie pan. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of pan, cut dough into strips of 1 ½ inches apart, 3 inches deep. (There will be 6 inches in the center for the filling.)
5. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
6. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.

Chicken Parmesan

• 2 eggs, beaten
• 1 cup grated Parmesan cheese
• 7 ounces seasoned bread crumbs
• 6 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 12 ounces pasta sauce (see my homemade recipe)
• 6 slices Monterey Jack cheese (mozzerella would work too)
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted. Serve over pasta of your choice.

Chicken Spaghetti Bake, Korba style
• 4 chicken breasts, boiled and cubed
• Pound of spaghetti
• 1/4 cup chopped pimento peppers ( I didn’t use these)
• green bell pepper, chopped
• small chopped onion
• 3 cloves of minced garlic
• Large head of broccoli, steamed and chopped
• Fresh mushrooms, sliced
• 1 can of cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup white wine (chicken broth may be substituted
• 2 cups shredded Cheddar cheese
• salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Put uncooked spaghetti in a large pot of salted boiling water. Boil for 8 to 10 minutes or until pasta is al dente. Drain.
3. Meanwhile, sauté bell pepper, onion, garlic and mushrooms. Also, steam broccoli in covered pan for about 5 minutes.
4. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes. (All of your cheese is already added so you may only need to bake for 30 minutes).

Chicken Pot Pie

• 1 recipe pastry for a 9 inch double crust pie
• 4 boneless, skinless chicken breast halves
• 1/2 cup chopped onion
• 1 teaspoon poultry seasoning
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups frozen mixed vegetables, thawed
• 1 cup sliced fresh mushrooms
• salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
5. Bake in preheated oven for 50 minutes, until pastry is golden brown.