THE CHICKEN BREAST COOKED TO PERFECTION EVERY TIME!!!!

SEASON CHICKEN BREAST TO YOUR LIKING.


TAKE A LARGE SKILLET WITH A LID OVER HIGH HEAT.


IN A LITTLE OLIVE OIL SEAR EACH SIDE FOR 2 1/2 MINUTES (5 MINUTES TOTAL).


TURN HEAT OFF AND LET SIT WITH LID ON FOR EXACTLY 15 MINUTES (LID MUST STAY ON TO FINISH COOKING PROCESS).

CHICKEN PARMESAN

I JUST MADE THIS FOR DINNER YESTERDAY.  IT WAS SERVED WITH A SMALL PORTION OF SPAGHETTI NOODLES, SPINACH SALAD AND FRESH BAKED BREAD.

4 CHICKEN BREASTS, POUNDED OUT
8 OZ PLAIN BREAD CRUMBS
1/4 CUP PARMESAN CHEESE, GRATED
1/2 TEASPOON GOOD SEASONS ITALIAN DRY DRESSING MIX
1/4 TEASPOON PEPPER


1 EGG, BEATEN 
1/4 CUP MILK


1/4 CUP OLIVE OIL


1 CUP MOZZARELLA CHEESE, GRATED
8 OZ TOMATO SAUCE


PREHEAT OVEN TO 350.


IN A LARGE BOWL ADD BREAD CRUMBS, PARMESAN, ITALIAN SEASONING AND PEPPER.


TAKE ANOTHER LARGE BOWL AND COMBINE EGG AND MILK.


DIP CHICKEN BREASTS IN EGG MIXTURE AND THEN COAT COMPLETELY WITH BREAD MIXTURE.


IN A LARGE SKILLET HEAT OIL ON MED-HIGH.  


FRY FOR A FEW MINUTES ON EACH SIDE UNTIL DONE.


PLACE TOMATO SAUCE AND MOZZARELLA TOPPED CHICKEN IN A LARGE BAKING DISH.  


BAKE UNTIL CHEESE IS MELTED AND SLIGHTLY BROWN ON TOP.


MAKES 4.

BBQ CHICKEN SANDWICH

THIS RECIPE IS BEST BECAUSE IT REQUIRES NO ATTENTION ONCE PUT INTO CROCK.  BEST WHEN SERVED WITH YOUR FAVORITE COLESLAW RECIPE.


6 CHICKEN BREASTS, BONELESS/SKINLESS
1 12-OZ BOTTLE FAVORITE BBQ SAUCE
1/2 CUP ITALIAN DRESSING
1/4 CUP BROWN SUGAR
2 TABLESPOONS WORCESTERSHIRE SAUCE


6 BUNS OF CHOICE


PLACE CHICKEN IN CROCK POT.


IN A MEDIUM BOWL, MIX THE NEXT 4 INGREDIENTS.


POUR OVER CHICKEN.


COVER AND COOK 3 TO 4 HOURS ON HIGH OR 6 TO 8 HOURS ON LOW.


SHRED CHICKEN IN CROCK WITH TWO FORKS.  TOP WITH COLE SLAW AND SERVE ON A BUN.  CHEESE OPTIONAL.


MAKES 6 SERVINGS.

ITALIAN STUFFED CHICKEN BREAST WITH A SIDE OF STUFFED MUSHROOMS

THIS WAS TAKEN FROM ANOTHER RECIPE THAT IN MY OPINION WAS MISSING/NEEDED MANY CHANGES THAT I HAVE MADE TO TAKE IT OVER THE TOP.  ANOTHER AWESOME ADD THAT I USED WAS A ROASTED PEPPER SAUCE THAT I PLACED ON THE PLATE WHERE THE CHICKEN WOULD REST AND THEN I WOULD FAN THE MEDALLIONS OUT OVER THE SAUCE.  ALWAYS HAD EXTRA STUFFING SO WHY NOT MAKE A FEW STUFFED MUSHROOMS WITH THAT.  PLEASE ENJOY AND FEEL FREE TO COMMENT BELOW.


1 JAR MARINATED ARTICHOKES, DRAINED, CHOPPED
2 CUPS GRATED ITALIAN BLEND CHEESE
1 SMALL JAR OIL PACKED SUN-DRIED TOMATOES, DRAINED, CHOPPED
5 BASIL LEAVES, CHOPPED WITH A CERAMIC KNIFE


3 LARGE CHICKEN BREAST, POCKETS CUT


5 MEDIUM SIZE MUSHROOMS,  STEMS REMOVED


PREHEAT OVEN TO 375F.


MIX ARTICHOKES, CHEESE, TOMATOES, AND BASIL IN A MEDIUM BOWL.


SET ASIDE ENOUGH STUFFING TO DO AT LEAST FIVE MUSHROOM CAPS.


USEING A SMALL PARING KNIFE INSERT FROM TOP OF BREAST (THICKEST PART) AND CAREFULLY CUT OUT A POCKET WITHOUT CUTTING ALL THE WAY THROUGH.


STUFF CHEESE MIXTURE THROUGH THE TOP BEING SURE TO OVER STUFF ENTIRE POCKET WITHOUT TEARING THROUGH.


HEAT A LITTLE BUTTER IN A MEDIUM SKILLET AND SEAR ENTIRE CHICKEN PLUS UNTIL GOLDEN BROWN.


PLACE CHICKEN IN A PAN AND BAKE FOR ABOUT 10 MINUTES.


STUFF THE MUSHROOMS WITH THE SET ASIDE STUFFING AND BAKE ALONG SIDE THE CHICKEN.


CUT CHICKEN INTO 1/2 INCH THICK MEDALLIONS AND SERVE HOT.


MAKES 4 SERVINGS.

CHICKEN AND DUMPLINGS

3 LARGE CHICKEN BREASTS
2 CELERY RIBS, SLICED
4 CARROTS, PEELED AND SLICED
1 MEDIUM ONION, DICED
2 14 1/2 OZ CANS CHICKEN BROTH
1 TABLESPOON FRESH PARSLEY, CHOPPED

2 CUPS BISQUICK
2/3 CUP MILK

COMBINE CHICKEN, CELERY, CARROTS, ONION, BROTH AND PARSLEY.

BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR ABOUT 2 HOURS OR UNTIL CHICKEN IS DONE.

REMOVE CHICKEN AND LET STAND UNTIL COOL ENOUGH TO HANDLE.

SHRED OR CHOP CHICKEN.

RETURN TO SOUP AND SALT AND PEPPER TO TASTE.

RETURN TO SIMMER.

IN A BOWL COMBINE BISQUICK AND MILK UNTIL SOFT DOUGH FORMS AND LET SIT FOR A FEW MINUTES TO RISE.

GENTLY DROP DOUGH BY SPOONFULS INTO SIMMERING BROTH AND COOK UNCOVERED FOR ABOUT 2 MINUTES.

SERVE IMMEDIATELY.

MAKES 4 TO 6 SERVINGS.

CHICKEN, ARTICHOKE AND MUSHROOM SOUP

3 (4-OZ) CHICKEN BREAST, SKINNED/BONED
2 1/2 CUPS WATER


VEGETABLE COOKING SPRAY
3/4 CUP ONION, CHOPPED
1/2 CUP CELERY, CHOPPED
3 (10 1/2-OZ) CHICKEN BROTH
1 BAY LEAF
SALT AND PEPPER TO TASTE
1/8 TEASPOON GROUND NUTMEG
3/4 CUP MUSHROOMS, THINLY SLICED
1 (14-OZ) CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED

COMBINE CHICKEN AND WATER AND BRING TO A BOIL IN A SMALL POT.  REDUCE HEAT, COVER AND SIMMER FOR 20 MINUTES OR UNTIL TENDER.  REMOVE CHICKEN FROM BROTH;  COOL SLIGHTLY AND SHRED.  RESERVE BROTH.


SPRAY LARGE STOCK POT WITH NON-STICK;  PLACE OVER MEDIUM-HIGH HEAT UNTIL HOT.  ADD ONION, CELERY AND COOK STIRRING CONSTANTLY, UNTIL CRISP TENDER.  

ADD RESERVED CHICKEN BROTH, CANNED CHICKEN BROTH, AND NEXT 4 INGREDIENTS.  BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER 15 MINUTES.  

ADD MUSHROOMS, AND COOK 10 MINUTES.  ADD SHREDDED CHICKEN AND ARTICHOKE HEARTS, AND COOK UNTIL THOROUGHLY HEATED.  TOP EACH SERVING WITH PARMESAN CHEESE.

MAKES 8 CUPS.

CHICKEN SATAY

1/2 CUP COCONUT MILK
1 CLOVE GARLIC, MINCED
1 TEASPOON CURRY POWDER
1 1/2 TEASPOONS BROWN SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER


1 BONELESS/SKINLESS CHICKEN BREAST, CUT INTO 1" STRIPS


1 CUP COCONUT MILK
1 TABLESPOON CURRY POWDER
1/2 CUP CREAMY PEANUT BUTTER
3/4 CUP CHICKEN STOCK
1/4 CUP BROWN SUGAR


2 TABLESPOONS LIME OR LEMON JUICE
1 TEASPOON SOY SAUCE
SALT TO TASTE


10 (6-INCH) SKEWERS, SOAKED IN WATER, 30 MINUTES


STIR TOGETHER FIRST 6 INGREDIENTS UNTIL SUGAR HAS DISSOLVED.  POUR OVER CHICKEN AND MARINATE FOR AT LEAST 2 UP TO 12 HOURS.


BRING NEXT 5 INGREDIENTS TO A SIMMER OVER MEDIUM-HIGH FOR 5 MINUTES, STIRRING CONSTANTLY, UNTIL SMOOTH AND THICKENED.


REMOVE FROM HEAT AND STIR IN LIME JUICE AND SOY SAUCE; SEASON TO TASTE WITH SALT.  


PREHEAT GRILL FOR MEDIUM-HIGH HEAT.


THREAD MARINATED CHICKEN ONTO SKEWERS, GRILL 4 TO 5 MINUTES PER SIDE, OR UNTIL COOKED THROUGH.  


SERVE OVER STEAMED RICE WITH WARM PEANUT SAUCE.


MAKES 5 SERVINGS.