1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
2. Brown in a little oil until golden. Place chunks in baking dish, add swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
3. Bake about 30 minutes at 350°F. or until bubbly.
4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
Serves 3
4 large chicken breasts, cut in pieces
6 tbsp extra virgin olive oil
½ onion, diced
2 c. chopped portabello mushrooms
1 pkg of shredded Mozzarella/Cheddar blended cheese
In a large sauté pan, heat 2 tbsp of olive oil & add the onions. Sauté for one minute & add the portabellos Cook until all the mushrooms have extracted their liquid. Set aside.Cook chicken in frying pan until done. After chicken is done drain on paper towel. Take the chicken & place it in a serving dish & place mushroom/Onions on top of chicken pieces cover with cheese & place in microwave & depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. Great with Garlic/cheese mashed potatoes.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by jennifer_ann7
½ c. flour
1 tsp salt
1 tsp paprika
¼ c. margarine or butter
1-2 lb boneless/skinless chicken breasts, cut into chunks
1/8 c. honey
1/8 c. butter
1/8 c. lemon juice
1. Preheat oven to 400°F.
2. Combine flour, salt, pepper, & paprika.
3. Dredge chicken pieces in flour.
4. Melt butter & pour into a baking pan.
5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
6. Bake for 10 minutes.
7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Happy13
Serves 4-6
Paste Ingredients:
1 tsp fresh ground pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger
5 cloves garlic, peeled& chopped
½ tsp anchovy paste
1 tbsp extra virgin olive oil
1 tsp salt
2 tsp Thai chili pepper paste
t tbsp smooth peanut butter
Main Ingredients:
2-3 lbs boneless, skinless chicken breast cut
14-16 oz coconut milk
into bite sized pieces, rubbed with paste
1 tbsp Asian fish sauce
1 tsp granulated sugar
the zest of 1 lime
1. Place all paste ingredients into food processor & process into a paste consistency.
2. In a separate 2½ qt heavy bottom sauce pan, pour the cocoanut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.
Chef’s Note:
This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.
