Chicken Cordon Bleu
6-8 boneless chicken breasts pounded to 1/4 inch thick
6-8 slices smoked ham
6-8 slices Swiss cheese
1 egg
1/2 cup seasoned breadcrumbs
Salt and pepper to taste
Vegetable oil or non-stick cooking spray
Place 1 slice of ham and 1 slice of cheese on each chicken breast. Roll-up and secure with a toothpick. Dip each breast in the egg and then coat with the bread crumbs. Sprinkle with salt and pepper. You may either fry these breasts in a skillet with hot oil or place in a baking dish and spray with non-stick cooking spray and bake in the oven at 350 degrees for about 45 minutes.What's your best chicken recipe?
Cordon Bleu-- this is not so hard and really DELICIOUS
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.What's your best chicken recipe?
I got this recipe from a person who shared this recipe on yahoo and I made it and its the best tasting pasta chicken dish ever
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
http://www.foodnetwork.com/food/recipes/鈥?/a>
I really love to make a homemade chicken pot pie and its easy!!!
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
rise out the chicken and salt the inside with garlic salt. Put papricka on top and bake. serve with stuffing and green beans and salad.
Dip chicken drumsticks in mustard (Grey Poupon Countrystyle dijon), and then bake @ 375 for 1 hour. No need for any salt or peper. Mmm...finger licking good.
Chicken Picatta
bread your chicken breast is parmesean chesse and sautte until golden on both sides and finish in the oven. Deglaze pan with white wine, lemon juice and butter. Serve chicken over linguini and top with sauce from the pan.
One of my favorites...
Apricot Curry sauce for chicken
1 jar apricot jam/preserves
1 teaspoon curry
Bake boneless/skinless chicken breasts in your normal fashion. After you put your chicken in the oven, empty jar of apricot preserves into a small sauce pan along with the tspn of curry. Let the mixture heat up and bubble. About halfway through the chicken's cooking, pull them out and glaze the chicken breasts with the sauce. Return the chicken to the oven for the remaining time. If you have extra sauce, it's amazing over rice!
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