Chicken Parmigiana

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Ingredients

 

 

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

 
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

 
3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Chicken with Bacon, Mushrooms & Cheese

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Ingredients

Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10?12 mushrooms)
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley

Balsamic Bruschetta Chicken

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Ingredients

 

2 large chicken breasts
1/4 cup balsamic vinegar
1/2 Tbsp olive oil
1/4 tsp minced garlic
a pinch salt & pepper

 

 

Bruschetta Topping:

 

4 medium roma tomatoes
1/2 medium sweet onion (vidalia)
1 tsp minced garlic $0.07
2 Tbsp balsamic vinegar
1 Tbsp olive oil
to taste salt & pepper
1 cup shredded mozzarella

 

 

 

 

Directions

 

1. Trim the excess fat from the chicken breasts and cut each piece into two. Cover the chicken with plastic wrap and pound the pieces down to one inch in thickness (use a rolling pin or heavy pan to pound).

 

 

2. Place the chicken pieces in a container or zip top bag along with 1/4 cup balsamic vinegar, 1/2 Tbsp olive oil, 1/4 tsp minced garlic (or one clove if using fresh), and a healthy pinch of salt and pepper. Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.

 

 

3. Prepare the bruschetta topping. Finely dice the onion and tomatoes. Combine them in a bowl with the minced garlic, balsamic vinegar, and olive oil. Stir well, taste, and add salt and pepper to your liking (I like generous salt in this mix, about 1/2 tsp).

 

 

4. Grill the chicken until cooked through (I used my countertop grill, it only took 5 minutes). Turn the oven on to broil and adjust the rack so that is about 6 inches below the heating element.

 

 

5. Place the grilled chicken pieces on a baking sheet covered with foil. Top each piece of chicken with about 1/4 cup of the tomato bruschetta topping and about 1/4 cup of shredded cheese. It’s okay if some falls off, you can scoop it onto your plate along with the chicken. Place the baking sheet in the oven under the broiler. Cook just until the cheese is fully melted (5-10 minutes). Serve hot!

Sesame Orange Chicken

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Ingredients:

2 boneless skinless chicken breasts (cut into 1 inch cubes)
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce
¼ cup ketchup
¼ cup honey
2 teaspoons sugar
2 tablespoons white vinegar
½ cup water
2 tablespoons cornstarch
1 teaspoon sesame oil
the juice of ½ orange
1 teaspoon orange zest
sprinkle of garlic powder
sesame seeds

Directions

1. Heat oil in a deep fryer to 325 degrees. In large bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

2. Dip chicken pieces into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown).

3. In a bowl whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil, orange juice, orange zest, and sesame seeds. Pour into a wok and cook until the sauce is thickened and bubbly. Mix in a bowl with the fried chicken pieces.

Slow Cooker Orange Chicken

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Ingredients:

 

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon balsamic vinegar
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tbl. brown sugar

 

 

 

 

Directions

 

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

 

 

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn’t need to be fully cooked since it’s going in the crock pot.

 

 

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

 

 

Cook on low for 5-6 hours or on high for 2-3.

 

 

Serve over rice and even add veggies if you want a healthier meal.

Grilled Chicken with Butter

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Ingredients:

Serves 4

Butter chicken marinade
1 onion, quartered
3 garlic cloves
3cm (1.18 inches) piece of ginger, sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika (I used a smoked one)
2 tsp turmeric
1 tsp chilli powder
1 tsp ground cinnamon
1 tin peeled/cherry tomatoes
2 cups Greek yoghurt
juice of 1/2 lemon
2 tsp salt
1/2 cup melted butter

Poppy Seed Chicken

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Ingredients:
5 cups chicken breasts, cooked and cubed
1 cup sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce
1 tsp celery salt
1 tsp minced garlic
1 T lemon juice
1/4 tsp pepper

Broccoli Chicken Roli


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Ingredients:

2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent rolls

 

 

 

Directions

1. In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet.

4. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you’re finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.

5. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.

Crockpot Sesame Chicken

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Ingredients:

2 1bs. skinless, boneless chicken thighs.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds

 

 

 

Directions

Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl and pour over chicken.Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 – 6.

Sesame Chicken Wonton Cups

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Ingredients:
Makes 24 cups. Active Time: 45 minutes. Total Time: 1 hour 40 minutes. To make ahead: Can be prepared through step 3 up to 6 hours in advance.

8 ounces boneless, skinless chicken breast

cooking spray

24 wonton wrappers, about 6 oz.

2 tablespoons tahini

2 tablespoons soy sauce or tamari sauce

2 tablespoons maple syrup

2 tablespoons mayonnaise

½ cup thinly sliced snow peas

½ cup shredded carrot

½ cup thinly sliced scallions

2 tablespoons chopped basil and/or cilantro

black sesame seeds for garnish, optional

 

 

Directions

Place chicken breast in a medium skillet and cover with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the center and cooked through, 8 to 12 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into small cubes.
Meanwhile, Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray. Cut corners off wonton wrappers to make an octagonal shape. Gently press wrapper down into each cup. Lightly spritz wrappers with cooking spray. Transfer the pans to the oven and bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 10 to 14 minutes. Let cool completely.
Whisk tahini, soy or tamari, maple syrup and mayonnaise in a medium bowl until smooth. Stir in the chicken and refrigerate until cold, 40 minutes to 1 hour.
Stir snow peas, carrot, scallions and herbs into chicken mixture. Divide chicken salad among wonton cups, about 2 scant tablespoons each. Garnish with sesame seeds, if using. Serve immediately.

Grilled Buffalo Wings

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Ingredients:
3 pounds chicken wings, separated at joints, tips discarded
1 cup Louisiana-style hot sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground black pepper, or to taste
1 tablespoon soy sauce

 

 

 

Directions

 

Preheat a grill to medium heat.

 
In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce – frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.

 
Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

Chicken Salad with Bacon, Lettuce and Tomato

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Ingredients:
3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado – peeled, seeded and sliced

 

 

 

Directions

 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.

 
Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.

 
In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

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Chicken, Bacon, Cream Cheese Mini Tacos

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Ingredients
1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken)
8 flour tortillas (10-inch)
Vegetable oil (I used canola)
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
dash Dried dill weed
dash Garlic powder
dash Ground black pepper

Directions
1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.
2.Stir the bacon, cream cheese and chicken in a medium bowl.
3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.
4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.
5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.
6.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

Stir-Fried Honey-Ginger Chicken with Peppers

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving

Jalapeño Popper Chicken

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Serves 2

Ingredients

1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning or mixture in notes*
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts

Directions

1. Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.

2. In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.

3. In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

4. Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

5. Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

 

*Note:

To make your own taco seasoning mixture, combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste.

 

 

 

Buffalo Chicken Pizza Sticks

1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
2 cups (210 grams) shredded cooked chicken
1 cup (60 grams) grated cheddar cheese
1 cup (60 grams) grated mozzarella cheese
2 green onions, thinly sliced

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

¾ cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

Chicken and Spinach Pasta Bake

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Crockpot Chicken Tikka Masala

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
1 large onion, diced
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
1-3 tsp. cayenne pepper (depending on your heat preference)
2 bay leaves
1 cup heavy cream
3 tbsp. cornstarch
Chopped parsley or cilantro, for topping

Chicken Piccata

boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 pounds)
Kosher salt and freshly ground black pepper
2 – 3 tablespoons extra-virgin olive oil; more as needed
3 tablespoons capers, rinsed and chopped
2 medium cloves garlic, thinly sliced
3/4 cup lower-salt chicken broth
2 tablespoons fresh lemon juice; more as needed
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon
unsalted butter