Pesto Chicken Pillows

Pesto Chicken Pillows
image and recipe from The Girl Who Ate Everything

INGREDIENTS:
1 8 oz package cream cheese, softened
1/4 cup basil pesto
2 TBS sliced green onions
2 cups cooked chicken, shredded
2 8 oz packages Pillsbury Crescent Rolls
1/4 cup melted butter
2 cups seasoned Panko crumbs

DIRECTIONS:
1. Preheat oven to 350 and line a baking sheet with foil. Spray the foil lightly with cooking spray.
2. In a medium bowl add the cream cheese, pesto, green onions, and chicken. Stir until combined. Salt and pepper to taste.
3. Unroll the crescent dough. Take two triangles and press them together to form a rectangle.
4. Spoon about 1/2 cup of the chicken mixture in the center of the rectangle and bring the corners of the crescent doug
h together, pinching to seal.
5. Place the Panko crumbs on a plate. Dip each chicken pillow into the melted butter or use a pastry brush and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

Chicken and Spinach Pasta Bake

Chicken and Spinach Pasta Bake

image and recipe from Joyously Domestic

INGREDIENTS:

10 ounces dry pasta- rotini, farfalle, or penne

2 TBS butter

1/2 onion, chopped

2 cloves garlic, minced

4 ounces chive and onion cream cheese

1 cup sour cream (or plain greek yogurt)

1 cup whole milk, heavy cream or half-and-half)

1/2 cup shredded or grated Parmesan cheese

2 cups shredded mozzarella cheese

1/2 tsp salt

1/2 tsp pepper

pinch crushed red pepper flakes

1-1 1/2 cups chopped fresh spinach

2 cups cooked chicken (cubed or shredded)

1/2 cup fresh tomatoes, cut into large chucks (I used grape tomatoes sliced in half)

fresh basil or parsley, for garnish

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Coat a medium casserole dish with non-stick spray.

3. While pasta is cooking, heat butter in a medium saute pan set to medium heat. Add in the onion and garlic. Cook for 3-4 minutes to slightly soften veggies. Do not brown.

4. Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, pepper, and red pepper flakes. Stir until everything is well-combined and melted. Turn off heat. 

5. Combine the pasta, chicken, spinach and tomatoes in a large bowl. 

6. Add in the sauce and gently stir to coat.

7. Pour into the prepared baking dish. Top with the remaining mozzarella. 

8. Bake uncovered for about 20-25 minutes, or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish. 

Note: In order for the pasta bake to not dry out, place the baking dish on a sheet pan and add 1-2 cups of very hot water to the sheet pan once in the oven. This will create steam during the baking process and will help to keep everything moist. 

This was yummy! And I love something that cooks in the oven so I can clean up the kitchen! :)

Asian Lemon Chicken

Asian Lemon Chicken
image and recipe from "Dang" Delicious

INGREDIENTS:

1 cup vegetable oil
2 pounds boneless, skinless chicken breasts, cut into strips
salt and pepper, to taste
1 1/2 cups al-purpose flour
1 cup buttermilk

For the Lemon Glaze:
1/2 cup honey
1/3 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
juice of 1 lemon
2 TBS apple cider vinegar
2 TBS olive oil
1 tsp ground black pepper
1/2 tsp garlic powder

DIRECTIONS:

To make the glaze, combine ingredients in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
2. Heat vegetable oil in a large skillet over medium high heat.
3. Season chicken with salt and pepper, to taste.
4. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
5. Working in batches, add chicken to the skillet, and cook until evenly golden and crispy, about 3-4 minutes each side. Transfer to paper towel lined plate.
6. Drizzle with glaze and serve immediately.

I actually cut the chicken breasts into cubes instead. This chicken was SO flavorful and really yummy! We served the chicken over rice and with asian green beans. 

Creamy Chicken Picasso

Creamy Chicken Picasso
recipe and image from Kayotic Kitchen

INGREDIENTS:
4 chicken breasts
2 medium onions
3 bell peppers- red, yellow, green
2 large garlic cloves
14oz can diced tomatoes (pomodori)
1 vegetable bouillon cube
grated cheese (melting cheese)
1 tbsp Italian herbs
1/2 cup water
1/2 cup cream
2 tbsp oil
1 tbsp butter
pinch nutmeg
pepper
salt

DIRECTIONS:
Preheat oven to 400 degrees. 
1. Cut bell peppers into rings. Cut onions in half circles. Mince garlic.
2. Season the chicken with salt and pepper. 
3. Combine 1 1/2 TBS oil with 1 TBS butter in pan. Lightly brown the chicken and transfer to baking dish.
4. Add the onions to the skillet and cook until translucent. Transfer to baking dish.
5. Add the peppers to the skillet and cook until slightly pliable and transfer to baking dish. 
6. Add the grated garlic to the skillet and cook for 30 seconds before pouring in the water and diced tomatoes. Stir well.
7. Add the Italian herbs. Crumble up the vegetable bouillon cube and season with pepper, salt and a pinch of nutmeg.
8. Pour in half cup of cream. Stir to combine. 
9. Simmer the sauce, over low heat, for 5 minutes. Pour it all over the chicken and vegetables. Cover the tray with aluminum foil.
10. Place dish in over at bake for 30 minutes. 
11. Once those 30 minutes are up, grate some good melting cheese. Sprinkle it all over the chicken and place it back in the oven, uncovered, for another 15 minutes. Until the cheese has melted.

Serve it with spaghetti and/or crusty bread. 

*Yummy and full of vegetables! This dish was really yummy served over thin spaghetti. We really enjoyed this!

Cajun Chicken Fettuccine

Cajun Chicken Fettuccine
recipe from Comfortably Domestic

INGREDIENTS:
4 small boneless, skinless chicken breasts
1 1/2 TBS cajun blackening spice
2 TBS butter, divided
1 TBS olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine or chicken broth
1 1/2 cup heavy cream
1 1/2 cup good quality, freshly grated Italian cheese (blend of Asiago, Parmesan, and Fontina)
3 ounces herbed goat cheese, crumbled
1 tsp salt
1/2 tsp pepper
1 pound cooked fettuccine
pinch of ground nutmeg, for serving
chopped parsley, for serving

DIRECTIONS:

For Chicken:
The website gave detailed instructions on how to cook the chicken but I just pounded out, seasoned it with the cajun seasoning, and grilled it. :)

For Sauce:

1. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
2. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
3. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
4. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
5. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
6. Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

Serve immediately.

*I had to make a few adjustments to this dinner but it still turned out great! I halved this recipe for our family and it was plenty. I actually grilled the chicken which was yummy! I used chopped roma tomatoes and omitted the goat cheese because I forgot to buy it. :) 

Grilled Chicken Sandwiches with Spicy Aioli Mayonnaise

Grilled Chicken Sandwiches with Spicy Aioli Mayonnaise

recipe and image from Favorite Family Recipes

INGREDIENTS:

4 boneless, skinless chicken breasts

chicken marinade (see below)

8 slices bacon

4 slices provolone

4 fresh ciabatta rolls, lightly toasted

spicy aioli mayonnaise (see below) 

fresh baby spinach

2 tomatoes, sliced

2 avocados, sliced

purple onion, sliced (we added this)

Chicken Marinade:

1 package Italian dressing

1/2 cup olive oil

juice of 1 lemon

Spicy Aioli Mayonnaise: 

1 cup mayonnaise

2 cloves garlic, crushed

1/2 tsp lemon juice

1 tsp paprika

1 tsp dijon mustard

1 1/2 TBS sriracha sauce

DIRECTIONS:

1. Pound chicken breasts flat and place in plastic Ziploc bag.

2. Combine marinade ingredients and add to chicken. Seal bag and marinade in fridge for at least an hour.

3. In the meantime, pan-fry bacon.

4. Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.

5. Top chicken with cheese and remove once cheese is melted.

6. Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls. 

7. Add chicken, bacon, and remaining ingredients to each roll.

8. Serve hot and enjoy!!

*I bought some big kaiser rolls for a different dinner but ended up not being able to make it so I was on the hunt for a yummy grilled chicken recipe to use the rolls for. I found this one on Pinterest and they were absolutely delicious! It tasted like a sandwich I would order at a restaurant. They were so easy too! I loved the grilled chicken and cheese and avocado, yum! The mayo was delicious too!

*They would be even better on ciabatta rolls. I didn't have Italian dressing so I sprinkled the chicken breasts with Italian seasoning and then used the olive oil and lemon. I only made three sandwiches so I only made 1/4 cup mayo and it was enough. 

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Baked Crispy Orange Hoisin Chicken

Baked Crispy Orange Hoisin Chicken
recipe and image from nlrockrecipes

INGREDIENTS:
4 large boneless, skinless chicken breasts cut in thick strips
1 egg + 2 TBS water whisked together to make an egg wash

Flour Mixture:
1 cup flour
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp ground nutmeg
1 tsp salt

3 cloves minced garlic
3 TBS peanut oil
2 cups orange juice

Sauce:
1/2 cup Hoisin sauce
4 TBS rice wine or cooking wine
3 TBS rice wine vinegar (or apple cider vinegar)
6 TBS brown sugar
2 tsp chili paste (or chili flakes)
4 tsp soy sauce
2 tsp toasted sesame oil

1 red pepper, diced
1 cup mushrooms, sliced
1 cup steamed snow peas
1/2 cup chopped onion

DIRECTIONS:
1. Preheat a baking sheet in a 425 degrees oven.
2. Combine flour mixture.
3. Dip the chicken pieces in the flour mixture, then in the egg wash, then dredge them again in the flour mixture. Place on lightly oiled baking sheet and lightly drizzle oil over the tops with a little more peanut oil. Bake at 425 degrees for about 20 minutes. Flip the pieces at a half way through the cooking time. While the chicken is baking, prepare your sauce.
4. Heat peanut oil in a wok over med-high heat. Quickly add the garlic and stir fry for only about a minute. Then add 2 cups orange juice.
5. While the sauce is simmering, slightly cook the vegetables in a little oil over med-high heat in a separate pan.
6. Simmer to reduce the orange juice volume by half and then add all the sauce ingredients at once.
7. Bring to a boil and thicken with a slurry of 2 tsp corn starch dissolved in 1/4 cup cold water.
8. Then add softened vegetables and chicken  to sauce. Serve over rice or noodles.

*This had a very delicious flavor!! 

Tomato Basil Chicken

Tomato Basil Chicken
recipe and image from Menu Musings

INGREDIENTS:
2 chicken breasts, pounded
salt and pepper to taste
2 TBS extra virgin olive oil
Italian seasoning
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 TBS cold butter
1/2 cup fresh basil, chopped
freshly grated Parmigiano reggiano cheese, for garnish

DIRECTIONS:
1. Season chicken breasts with salt and pepper.
2. Add a couple TBS of extra virgin olive oil. It may seem like a lot, but it will form the base for the sauce.

3. While waiting for the oil to heat up, start boiling the water for the pasta. 

4. When the oil is HOT, add some Italian seasoning and the chicken breasts. If the oil does not start sizzling immediately, then its not hot enough. Adding the meat to cool oil will give you greasy meat!!

5. After about 4-5 minutes, the chicken breasts should be ready to turn. Cook the next side another 4-5 minutes or until juices run clear when pierced with a small knife. If pounded out thin, they will cook faster than this. 

6. After the second side has been cooking for about 4 minutes, add in the fresh chopped tomatoes. And then the basil. And then the cold butter. This will make the sauce silky. Then the minced garlic and some more salt and pepper. 

7. Now give it all a good stir so all those flavors will marry together. When your chicken is "done" turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked. At this point, if you are still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting a few minutes, cut the chicken into slices on the bias. 

8. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese. 

*This was yummy and fresh! 

Chicken al la Gloria

Chicken al la Gloria
recipe and image from Cooking with Sugar

INGREDIENTS:
3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup flour
2 TBS vegetable oil
2 TBS butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup sherry wine
1 small can of condensed cream of mushroom soup
1/2 cup whole milk
6 slices Muenster cheese
3 TBS chopped fresh parsley for garnish
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.
3. In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to a 13x9 glass baking dish.
4. Add the butter to the froying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper, and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.
5. Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove form oven and top each piece of chicken with Muenster cheese. You can fold the cheese in half if it is too wide for the breast. 
6. Place chicken back in oven uncovered and broil for 1-2 minutes to brown these cheese. Remove from the oven and set aside to cool.  
7. Top with fresh parsley.This dish would be great rice or noodles since there is usually extra sauce in the dish.

*Joe loves mushrooms so I was excited to try this dish for him. It turned out great!! I cut the recipe in half, using 4 small chicken breasts that I flattened rather than filleted. We served this with white rice and broccoli. It was delicious!! Also, I just used apple juice because I didn't have sherry wine. 

Spicy Chicken Rigatoni

Spicy Chicken Rigatoni
recipe from Six Sisters' Stuff


This is my favorite pasta dish to order at Bucca di Beppo so I was excited when I saw a recipe replicating it. The recipe was easy and the final product was delicious!!

INGREDIENTS:
2 boneless, skinless chicken breasts, cut into thin strips
1 TBS minced garlic
1 TBS crushed red pepper flakes
1/2 tsp coarse black pepper
1/4 tsp salt
3-4 TBS olive oil
2 cups alfredo sauce (I just used a jar store bought bought sauce)
2 cups marina sauce (I just used a jar store bought bought sauce)
1/2 cup cooked peas
1 lb rigatoni noodles, cooked al dente
2 TBS butter
sprinkle of fresh parmesan cheese and pinch of red pepper flakes for garnish

DIRECTIONS:
1. In a large skillet on medium-high hat, heat two TBS olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 tsp salt, and cook until chicken in cooked through. This should only take a few minutes because the chicken in cut thin.
2. Add in marinara sauce and stir. Add in Alfredo sauce. Let the sauce simmer for 10 minutes.
3. To the sauce/chicken, add 2 TBS butter and peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with cheese and red pepper flakes.

Cashew Chicken

Cashew Chicken
recipe from Momma Chelle

INGREDIENTS:
2 chicken breasts  cubed
1 tbsp cooking sherry* 
2 tbsp low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)1/2 cup cashews, unsalted
toasted sesame seeds
lightly salted cashews 
sauce:
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar

DIRECTIONS:

1. Combine 1 tablespoon soy sauce with the cooking sherry (or chicken broth) in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

2. In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. 

3. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

4. Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden, then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. 

5. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. 

6. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice.

*This cashew chicken was really yummy and pretty easy!

Chicken Tikka Masala

Chicken Tikka Masala
from Mel's Kitchen Cafe

INGREDIENTS:
Marinade:

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts, cut into thin strips or chunks

For the masala:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
8 ounces tomato sauce
1 cup cream
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
2. For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
3. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

*Joe loves Indian food and this was wonderful! He said it was one of his favorite meals I had made in a while. The flavor was delicious and we loved the cilantro on top. Yum!!

Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce
recipe and image from : Favorite Family Recipes

INGREDIENTS:
1 cup milk
1 cup Italian bread crumbs
4 chicken breasts cut into halves (8 pieces)
1/4 cup margarine
1 cup chicken broth
2 cups whipping cream
1 tsp dried basil
1/8 tsp pepper
1 cup grated parmesan cheese


DIRECTIONS:
Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
1. Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. 
2. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm. 
3. Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. 
4. Pour sauce over the chicken and serve.


*I have made this before but forgot to post it. This chicken is SO delicious. I really, really like how simple it is and how flavorful it is! Yum! Last time I served the creamy chicken with pasta but this time I served it with wild rice and a big salad. Again, delicious! 

Chicken Parmesan Sliders

Chicken Parmesan Sliders
from: Dinners for a Year and Beyond


INGREDIENTS:
4 chicken breasts, boneless and skinless
2 cups panko
3 eggs, beaten
1 cup flour
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper
about 1/4 cup olive oil

marinara sauce (make your own or use store bought)
1 cup shredded mozzarella cheese
16 mini buns



DIRECTIONS:
To make chicken:


1. Place chicken on a cutting board and slice lengthwise into 2 thin cutlets.  Slice each cutlet into 2 smaller pieces. 
2. Place a cooling rack over a baking sheet and set aside.
3. In three separate shallow dishes place (1) panko, (2) eggs, and (3) flour, Parmesan cheese, basil, oregano, and a 1/2 teaspoon salt and 1/4 teaspoon pepper.  
4. In a large saute pan over medium high heat, add the olive oil.  
5. Dredge the chicken pieces first in the flour mixture then the eggs and finally the panko.  
6. Pan fry the chicken for about 2 - 3 minutes per side or until lightly browned and the chicken is cooked through. 
7. Remove to cooling rack and sprinkle lightly with salt.  Continue frying chicken in batches until all have been cooked.

To assemble the sliders, leave chicken on the baking rack on top of the baking sheet and top each piece with about 2 tablespoons each of the marinara sauce and mozzarella cheese.  Bake in oven until cheese is melted; about 3 - 5 minutes.  Remove chicken from oven and place in buns.  


I don't remember what slider recipe I used but I didn't love it. Next time I will try this one!
*I cut this in half only using 2 chicken breasts, making 8 sliders. This was a fun, delicious dinner!! I served the sliders with chips and a big salad.

Sweet and Sour Chicken

Sweet and Sour Chicken

recipe from Get Off Your Butt and Bake

INGREDIENTS:

2 tsp garlic salt

1 tsp black pepper

1 beaten egg

4-6 TBS cornstarch or flour

1 1/2 cups sugar

1 cup vinegar

7 TBS ketchup

2 TBS soy sauce

DIRECTIONS:

1. Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.

2. Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier).

3. Brown in hot oil. Place in baking dish.

4. Mix sugar, vinegar, chicken stock, catsup, and soy sauce in medium bowl. Pour over chicken.

5. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.

This chicken was so simple to make and very yummy! I served it over white rice with stir-fry vegetables.

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken with Lemon-Garlic Green Beans

recipe from Real Simple

INGREDIENTS:

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small read potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
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• DIRECTIONS:
• 1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Broccoli cheddar chicken braid

Broccoli Cheddar Chicken Braid

Recipe and image from Food Family Finds

INGREDIENTS:

2 cans Pillsbury Original Crescent Rolls

2 cups chicken chunks, cooked

2 cups cheddar cheese

2 cups broccoli, frozen, steamed, and chopped

1/2 cup light mayonnaise

1 egg yolk

fresh rosemary

DIRECTIONS:

1.Preheat oven to 375 degrees F

2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. 3. Press each of the seams to form a single layer of dough.

4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise

5. Spread mixture over the center of the croissant dough evenly to create a log.

6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.

7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.

9. Bake for 28 – 30 minutes until golden brown.

*This was really yummy! What a great weeknight meal. It would be fun to try and make my own dough next time rather than use the Pillsbury dough.

Individual Chicken Pot Pies with Puff Pastry

Individual Chicken Pot Pies with Puff Pastry

recipe from: www.food.com

INGREDIENTS:

1/4 cup butter

1/4 cup flour

1/4 cup onion, chopped

1/4 cup celery, chopped

1/4 cup carrot, chopped

3 minced garlic cloves

1/4 tsp salt

1/4 tsp white pepper

1/4 tsp dried thyme

1/4 tsp poultry seasoning

1 1/2 cup chicken broth

1/2 cup heavy whipping cream

1/8 tsp nutmeg

1 1/2 cup rotisseri chicken (I just cooked and shredded 1 chicken breast)

1/4 cup frozen peas

1 sheet frozen puff pastry, thawed

2 TB butter, melted

DIRECTIONS:

1. Saute onions, celery, carrots, and garlic in butter in a large saucepan over medium heat.

2. Stir in flour and seasonings. Cook for 1 minute, stirring constantly.

3. Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy, and thickened.

4. Add nutmeg, cooked chicken, and frozen peas. Combine well.

5. Ladle mixture into individual oven-safe soup mugs or corning ware.

6. Cut puff pastry to cover each dish. Cover dish with puff party and press down around rim to adhere.

7. Brush puff pastry with melted butter.

8. Place dishes on a cookie sheet and bake at 400 degrees for 15-20 minutes or until puff pastry is golden brown.

*My dear friend Klisa brought these to us for a dinner once and we loved them! I couldn't get a hold of her to get her exact recipe so I researched one to try and copy. This was pretty close to what she had made! Yum!!! Note for me: I didn't add the thyme, since Joe hates it. Lots of salt and pepper, a little bit of savory spice, and some oregano made up for it I think.

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Chicken a la King

Chicken a la King
recipe and image from Get Off Your Butt and Bake

INGREDIENTS:
Sauce:
1/3 Cup Butter melted

1/4 Cup Cornstarch dissolved in 1/2 Cup COLD water

1/2 Cup Chicken Broth

1/4 tsp. Salt

1/4 tsp. Pepper

1 teaspoon granulated Sugar

2 cups Milk

1 1/2 cups Grated Cheddar Cheese or other
Optional:
1/4 tsp Cracked Red pepper flakes
1/4 tsp Onion powder
1/4 tsp Celery salt

Diced or shredded cooked Chicken breasts
Steamed veggies of your choice- I used steamed carrots and frozen peas
1 package of frozen puff pastries
1 egg
1 TBS water

DIRECTIONS:
1. Lay the puff pastries on some Parchment paper, and brush the tops with 1 egg and 1 TBS water beat together.
2. Bake them at 400 degrees for about 20 to 25 minutes.

Remove the little center. After you do this, place the shells (not the tops) back into the oven for another 5 minutes.

3. While the puff pastries are cooking, make the sauce. In medium saucepan over medium heat, add the butter and stir while it’s melting. Add the broth, seasonings, Milk and the Cold water and Cornstarch mixture. Stir continuously over heat until sauce has thickened. Turn to low heat, and add the grated cheese. Do not let the sauce boil. It it seems too thick, simply add a bit more milk or Chicken broth to the sauce.
4. Add the diced chicken and steamed veggies of your choice. *If you are adding frozen peas, make sure that they don’t have a build up of ice around them. It will thin your sauce.
5. Fill your puff pastry shells with the chicken sauce, and top with a bit more grated cheese.

*These were really yummy and fun!

Chicken Broccoli Supreme

Chicken Broccoli Supreme
recipe and image from Get Off Your Butt and Bake

INGREDIENTS:
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

Sauce:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

DIRECTIONS:
1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted.
3. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
4. Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter.
5. Sprinkle crumbs over the top of the grated cheese.
6. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

*I cut this recipe in half, only using a 8x8 square pan. My family thought it was a yummy, simple weeknight meal.