Sweet-and-Sour Pineapple Chicken

Sweet-and-Sour Pineapple Chicken
By: Natalie Haughton “Slow & Easy” Fast-fix recipes for your electric slow cooker cookbook

Rosanna gives: 3 out of 5 stars
Rosanna’s note: Easy and quick to prepare…Great for someone just starting to explore the kitchen!!!

1 can (20oz) pineapple chunks in juice
1/3 cup ketchup
¼ cup red wine vinegar
3 Tablespoons brown sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large bell peppers, 1 green and 1 orange or yellow, seeded and cut into 1 inch cubes
1 pound boneless skinless chicken breasts, cut into thin strips
1 large yellow onion, cut into thin wedges
1 cup converted long-grain white rice (such as Uncle Ben’s)
1 large tomato, cut into thin wedges

Drain the juice from the pineapple into a bowl. Add to it the ketchup, vinegar, brown sugar, salt, pepper and ¾ cup water. Mix sauce well. Set aside.

In a 4 to 5 quart electric slow cooker (crock pot!), combine the pineapple chunks, bell peppers, chicken strips, onion wedges, rice and tomatoes. Pour the sauce over all and toss well to distribute the ingredients evenly.

Cover and cook on low heat setting for about 4 hours, stirring once about halfway through if possible, until the chicken and rice are tender. Do not overcook, or the rice will become too soft!

Rosanna’s end note: Excellent flavor, but it does dry out. Great as a side dish with something moist!

Crock Pot Chicken and Garlic

Crock Pot Chicken and Garlic

1 whole chicken (3 ½ to 4 ½ lb)
2 whole heads of garlic, unpeeled
1 bunch of fresh parsley
1 teaspoon kosher salt
¼ teaspoon of freshly ground black pepper
¼ teaspoon paprika
2 medium carrots, peeled and thinly sliced
2 stalks of celery, washed and thinly sliced

Remove and discard giblets and neck from chicken. Rinse chicken with cold running water; pat dry with paper towels.

Slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose papery skin BUT do not peel cloves; place 10 cloves in cavity of chicken. Cut stem end of parsley and stuff the flowery part in the cavity of the chicken. Tie ends of chicken legs together using cotton string. Rub outside of chicken with a dash of olive oil. Sprinkle salt, pepper and paprika over chicken, rub into skin lightly. Place sliced carrots and celery, and remaining garlic cloves, around the sides of the chicken. Place lid on crock pot, set to HIGH and cook for 4 to 4 ½ hours.

Check internal temp of chicken to make sure it has reached at least 190 degrees. Carefully transfer chicken to cutting board and tent with foil (note: my chicken literally “fell off the bone” and I had to transfer it with a slotted spoon!). Carefully remove the garlic cloves from the cavity of the chicken (you can leave the parsley in if you want or remove and discard). Press 10 garlic cloves (with a garlic press if you have one) into a saucepan; discard any remaining garlic cloves or save for later use***. Strain juices from the crock pot and discard all vegetables. Pour the juices into the saucepan that has the garlic; whisk to combine. Add 1 teaspoon dry parsley and ground black pepper to taste. Make a roux by mixing 1 Tablespoon of softened butter with 1 Tablespoon flour; add into saucepan and carefully whisk to combine. Bring to a boil over medium heat stirring always. Once gravy comes to a boil whisk for 3-5 minutes then turn down the heat to low; sauce will thicken quickly.

Pour gravy over chicken on plates, and over mashed potatoes if desired. The gravy is delicious!!! Place any leftover chicken in a sealed container in the fridge for up to 4 days.

Yields: 4 servings

***Cook’s tip: wrap and refrigerate any extra remaining roasted garlic cloves. Use garlic to spread on slices of warm French bread, mix in creamy salad dressings, toss with hot cooked pasta or add to mashed potatoes!

Chicken Club Crunch

Chicken Club Crunch

3 cups coarsely chopped COOKED chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup (4oz) Swiss cheese, grated/shredded
½ cup mayo
1 teaspoon Dijon mustard
2 Tablespoons snipped fresh parsley, or ¾ Tablespoon dry parsley
1 large garlic clove, or 2 small cloves, pressed
2 plum tomatoes, sliced and then each slice in half
1 egg white, lightly beaten
Freshly grated parmesan cheese
2 packages crescent rolls

Preheat oven to 375 degrees (bake; not convection).

In large mixing bowl combine chicken, bacon, Swiss cheese, mayo, Dijon mustard, parsley and garlic.

Line baking sheet with parchment paper. Roll crescent rolls out into pre-cut triangles. Place crescent rolls in a line on the baking sheet overlapping each other (enough for two lines). Fill the top (larger portion) of the crescent rolls with a large scoop of the filling. Take the smaller end of the crescent rolls and roll over filling and tuck under bottom larger portion of crescent roll. Place tomato halves in space between each notch. Brush with egg white. Sprinkle with freshly grated parmesan cheese. Bake for 25 minutes until golden brown.

Yields: 8 servings

Baked Herb-Breaded Chicken

Baked Herb-Breaded Chicken

1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried chives
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
3 Tablespoons flour
1 Tablespoon vegetable or corn oil

Preheat oven to 400 degrees.

Combine the parsley, basil and chives in a small bowl.

Combine the cornmeal and cornflakes on a sheet of wax paper; add ½ of the herb mixture.

Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.

Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.

Heat the oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10 minutes, or until cooked through.

Serve with bleu cheese dressing drizzled over or with mashed potatoes and gravy!

Serves 4

Chicken Enchilada Roll-Ups

Chicken Enchilada Roll-Ups
By: Rival Crock-Pot Stoneware Slow Cooker

1 ½ lb boneless skinless chicken breasts, or boneless skinless chicken thighs (if you prefer dark meat)
½ cup plus 2 Tablespoons flour, divided
½ teaspoon salt
2 Tablespoons butter
1 cup chicken broth
1 small yellow onion, diced
¼ to ½ cup canned jalapeno peppers, sliced
½ teaspoon dried oregano
2 Tablespoons cream or milk

6 flour tortillas (7 or 8 inches)
Shredded cheese, sour cream and sliced olives if desired

Cut each chicken breast into 2 or 3 strips. Combine ½ cup flour and salt in Ziploc bag. Add chicken strips and shake to coat evenly. Melt butter in large skillet over medium heat. Remove chicken from bag and shake off excess flour. Brown chicken strips in batches 2-3 minutes per side. Place chicken into Crock-pot slow cooker.

Add chicken broth to skillet and stir in any browned bits. Pour broth over chicken in the Crock-pot. Add onion, jalapeno peppers and oregano. Cover and cook on Low 7-8 hours or on High 3-4 hours until done.

Combine remaining 2 Tablespoons of flour and cream/milk in small bowl; stir to form paste. Stir into chicken mixture, cook on HIGH until thickened.

Spoon chicken mixture in center of flour tortilla. Top with cheese and any other toppings that are desired. Fold up tortilla and serve.

Serves 6

"Thanks, Victoria, for this wonderful recipe!"

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

2 cups cooked chicken, chopped
1 1/3 cups mayo
1 ½ cup shredded Swiss cheese
2/3 cup finely chopped almonds
2 Tablespoons dry parsley (or ½ cup fresh)
½ cup green onions, finely chopped
4 teaspoon fresh lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasoning as needed. Chill, covered, in refrigerator at least 30 minutes.

Cut top third of puff almost through, leaving hinge. Fill each puff with 1-2 teaspoons of chicken mixture. Place on baking sheet lined with tin foil. Bake at 350 degrees for 5-10 minutes until warm and bubbly. Serve immediately. Store leftovers in fridge for up to 5 days.

Pate a Choux (Cream Puff):
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.

Chicken Fingers with Honey Mustard Sauce

Chicken Fingers with Honey Mustard Sauce
By: Rosanna Thomas (altered from: Easy Everyday Cooking)

1 large boneless skinless chicken breast (about ¾ lb)
1 cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup buttermilk
1 cup corn oil for frying

Honey Mustard:
½ cup pure raw “clover” honey
¼ cup Dijon mustard

Cut chicken into THIN 2 inch strips.

For the honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

Pour 1 cup corn oil into a large heavy skillet. Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil brown evenly in 1 minute!

Mix flour, salt and pepper in a shallow bowl. Dip chicken in buttermilk. Roll in flour mixture to coat well; shaking off excess. Place chicken on wax paper until oil is ready.

Divide chicken into batches depending on the size of your pan. Place chicken in an even layer in hot oil. Fry, turning occasionally, for about 5 minutes on each side or until golden brown and crisp. Drain on paper towels; lightly salt with kosher salt. Serve warm with honey mustard sauce.

Serves 6

“Leftover tip: Serve cold leftovers in pita breads with lettuce, tomato and honey mustard.”

“Make Ahead: Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in a 300 degree oven until warm.”

“5 STARS!!! Perfectly cooked chicken, well seasoned (not too salty), wonderful crunch with smooth yumminess of the honey mustard sauce. Raw pure honey is a super food and very good for those over the age of 1”- Rosanna Thomas

Dry Rubbed Chicken

Dry Rubbed Chicken
(Although there is nothing “dry” about it!)
By: Claire Robinson

8 cups water
¾ cup kosher salt, plus 1 teaspoon
¾ cup brown sugar, plus 1 teaspoon
¾ cup white wine vinegar
3 Tablespoons dry barbeque seasoning, divided
2 large bone-in, skin-on chicken breast halves (about 2 ¼ lb)

Combine water, ¾ cup kosher salt, brown sugar and white wine vinegar, and 1 Tablespoon of the dry barbeque seasoning, in a LARGE PLASTIC container to create brine. Add chicken to container, cover tightly and refrigerate 2-4 hours.

Preheat oven to 350 degrees.

Remove chicken from brine; discard brine. Pat the chicken dry with a paper towel.

Combine remaining 1 teaspoon salt, sugar and 2 Tablespoon dry barbeque seasoning; rub on chicken.

Place chicken in a roasting pan, add 2 Tablespoons of water to bottom of pan, cover with foil and roast for 30 minutes. Increase oven temperature to 395 degrees. Bake 30 more minutes. Remove from oven, discard foil, drizzle with 1 Tablespoon melted butter, return to oven and continue to bake (uncovered) for 10 more minutes. (Note: the pan will look scorched and burned as the water and butter evaporate, but with some good soaking in soapy water it should come off your pan! If you want to remove that step consider lining your roasting pan with foil).

Remove chicken from pan and let rest on cutting board, “tented” with foil for 10 minutes before serving to allow the natural juices to moisten the chicken.

Serves 2 large portions, or 4 shared

Wrap Sings The Bleu's

Wrap Sings The Bleu's
By: Jewell Halsey

1 Serving

1 Tomato or Spinach Tortilla
1/8c sliced red or green onion
1/8c diced red pepper
1T diced tomato (optional)
1c fresh whole leaf spinach washed & dried
2 slices of cooked, crisp bacon
3oz of grilled chicken
2T Jewell's Bleu Cheese

Spread Bleu Cheese on slightly warmed
tortilla. Lay spinach on 1/2 of wrap. Lay the
bacon and chicken on spinach. Sprinkle all
other veggies on top of meat and spinach.
fold in end of wrap and then proceed to wrap
filling firmly but gently in the wrap as you
would a burrito. Serve with your favorite
side dish…YUM

Tuscan Chicken Simmer

Tuscan Chicken Simmer
By: Kraft Philadelphia

4 small boneless skinless chicken breast halves (1lb)
4oz cream cheese, cubed
¼ cup water
¼ cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT finely shredded Italian Five Cheese Blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes on each side or until done (165 degrees internal temp). Remove chicken from skillet; cover to keep warm.

Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 minutes or until cream cheese is melted and mixture is well blended, stirring constantly.

Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

Makes 4 servings

Creamy Rice, Chicken and Spinach Dinner

Creamy Rice, Chicken and Spinach Dinner
By: Kraft Philadelphia

¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
OR KRAFT Light Zesty Italian Dressing
1 lb boneless skinless chicken breast, cut into strips
1 ½ cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz Neufchatel cheese (low-fat cream cheese), cubed
1 pkg (8oz) baby spinach leaves
1 large tomato, chopped
2 Tablespoons grated parmesan cheese

Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 minutes. Stir in broth; bring to a boil. Add rice; stir. Return to boil; cover. Simmer on medium heat for 5 minutes.

Add Neufchatel; cook 2-3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 minute, or until spinach is wilted. Stir gently to mix in spinach.

Remove pan from heat. Let stand, covered, 5 minutes. Stir in tomatoes; top with Parmesan.

Makes 4 servings (1 ½ cups each)

Creamy Chicken Penne

Creamy Chicken Penne
By: Kraft Philadelphia

2 cups penne pasta, uncooked
¾ lb boneless skinless chicken breasts, cut into thin strips
½ cup chopped onions
1 Tablespoon olive oil
1 pkg (6oz) snow peas
1 small red pepper, chopped
2 teaspoons minced garlic
2 Tablespoons butter
1 Tablespoon flour
1 ½ cups milk
4 oz cream cheese, cubed
½ cup grated Romano cheese
1 Tablespoon finely chopped fresh parsley

Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6-8 minutes or until chicken is done, stirring frequently. Add peas, peppers and garlic; cook and stir 1 minute. Remove from heat; cover and keep warm.

Melt butter in medium saucepan on medium heat. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook 2 minutes or until thickened, stirring constantly. Add cream cheese and Romano; cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

Makes 4 servings (1 ½ cups each)

Chicken Breasts with Bacon and Sherry Vinegar

Chicken Breasts with Bacon and Sherry Vinegar
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
5 slices bacon, chopped
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and Pepper
2 Shallots, minced
1/3 cup plus 2 teaspoons sherry vinegar
1/3 cup low-sodium chicken broth
2 teaspoons honey
2 tablespoons unsalted butter

Directions:
1. Cook bacon in large nonstick skillet over med-high heat until crisp, about 5 min
Transfer to paper towel-lined plate and pour off all but 2 tablespoons fat from skillet.

2. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper.

Dredge chicken in flour, shaking off excess. Cook chicken in fat in skillet until golden brown, about 4 minutes per side. Transfer to plate.
3. Add shallots to empty skillet and cook over medium heat until softened, about 1 minute.

Stir in 1/3 cup vinegar and simmer until syrupy, about 1 minute.
Add broth, honey, and chicken and simmer, covered, until chicken is cooked through, about 5 minutes.

Transfer chicken to platter and tent with foil.

4. Continue to simmer sauce until slightly thickened, about 5 minutes.
OFF heat, whisk in butter and remaning vinegar.
Pour sauce over chicken and sprinkle with bacon- SERVE!

Penne, Chicken, and Mushrooms with Sage

Penne, Chicken, and Mushrooms with Sage
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1/2 cup water
1/3 cup dried porcini mushrooms, rinsed
1 tablespoon extra virgin olive oil
1 pound cremini mushrooms, sliced thin
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
1 cup heavy cream
1/2 teaspoon grated zest and 2 tablespoons juice from 1 lemon
salt and pepper
1 pound penne (or one package/box)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (3 cups)
Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, combine 1/2 cup water and porcini in bowl and microwave, covered, until mushrooms have softened, about 1 minute.

Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid.
Chop porcini fine and set aside.

2. Heat oil in large nonstick skillet over medium-high heat until just smoking.
Add cremini and cook until browned, about 5 minutes.
Stir in garlic and sage and cook until fragrant, about 30 seconds.
Add cream, lemon zest, lemon juice, porcini and reserved soaking liquid and simmer until thickened, about 5 minutes.

3. Add 1 tablespoon salt and penne to boiling water and cook until "al dente"
Reserve 1/2 cup cooking water, drain pasta, and return to pot.
Add mushroom mixture and chicken to pot and toss to combine, adding reserved pasta water as needed.

Season with Salt and Pepper, SERVE!

Rosemary Roasted Chicken with Potatoes

Rosemary Roasted Chicken with Potatoes

Spices:
2 teaspoons paprika
1 ½ teaspoons crushed rosemary leaves
1 teaspoon minced garlic
½ teaspoon coarse ground black pepper
1 teaspoon salt

2 Tablespoons olive oil
2 bone-in chicken breasts, skin removed (about 2lb)
1 ½ lb red potatoes, washed (skin left on), cut into 1 inch cubes

Preheat oven to 400 degrees (bake; not convection)

Line a baking sheet with non-stick foil. Spray foil with non-stick cooking spray.

Mix oil and all of spices in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on baking sheet. Bake for 1 hour 10 minutes, turning chicken and potatoes occasionally to give even color.

***Note: You may want to remove the potatoes (to prevent over-cooking) 10-15 minutes before the chicken is ready; if so, remove to serving bowl, cover to keep warm, until ready to serve with chicken.

Serves 2-4

McCormick Garlic Lime Chicken Fajitas

McCormick Garlic Lime Chicken Fajitas

Spices:
1 teaspoon minced garlic
1 teaspoon minced onion
¾ teaspoon ground cumin
¾ teaspoon oregano leaves
½ teaspoon cilantro leaves
½ teaspoon coarse ground black pepper
½ teaspoon salt

¼ cup lime juice
¼ cup orange juice
2 Tablespoons olive oil
1 ½ lb boneless skinless chicken breasts, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium orange or yellow bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
8 flour tortillas (8-inch)

Mix juices, oil and all of spices in small bowl. Reserve ¼ cup of the marinade. Place sliced chicken into large Ziploc bag. Add remaining marinade and seal bag; turn to coat well. Refrigerate for at least 30 minutes, or up to 24 hours (for extra flavor). (Note: the longer you marinate the more the chicken will absorb the marinade making it plump and juicy!)

Cook and stir chicken in large heated skillet on medium-high heat for 3-5 minutes or until lightly browned. Remove from skillet onto a plate and cover to keep warm.

To the same pan, add bell peppers, onion and reserved marinade; cook and stir for 5 minutes or until tender on medium-high heat (stirring frequently to prevent sticking).

Return chicken to skillet. Cook an additional 2-3 minutes or until heated through.

Spoon chicken mixture into warmed tortillas (warm by: Preheat oven to 275 degrees. Lay a large piece of tin foil on the counter. Take each tortilla and get it wet with water on both sides. Stack each tortilla on one another and place on tin foil. Fold tin foil ends to seal. Bake for 10-15 minutes).

Serve with assorted toppings such as sour cream, salsa, guacamole, etc, if desired. Steamed white rice and pureed black beans are a nice accompaniment.

Makes 4-6 servings

Easy Parmesan Crusted Chicken

Easy Parmesan Crusted Chicken

½ cup mayonnaise (or ¼ cup mayo with ¼ cup sour cream)
¼ cup grated parmesan cheese
2 boneless skinless chicken breast, halved lengthwise
4 teaspoons Italian seasoned or Garlic/Herb “Progresso” brand breadcrumbs

Preheat oven to 400 degrees (convection if possible)

Line a baking sheet with non-stick foil. Place the 4 chicken slices onto the sheet.

Mix the mayo and parmesan cheese in a small mixing bowl. Top chicken evenly with mixture. Sprinkle 1 teaspoon breadcrumbs on each chicken piece.

Bake for 20-25 minutes.

*If using convection turn it off in the last 10 minutes and just use “bake” setting of 400 degrees.
*Optional: Pour 2 Tablespoons of melted butter over chicken in the last 10 minutes of baking for flavor and crispness.
*Great leftover in a sandwich the next day!

Rosanna’s Chicken and Noodle Casserole

Rosanna’s Chicken and Noodle Casserole
By: Rosanna adapted from Campbell’s

1 can cream of chicken soup
½ cup milk
¼ cup sour cream
¼ teaspoon black pepper
¼ cup grated Parmigiano-Reggiano cheese
1 ½ cups frozen mixed vegetables
2 cups cubed cooked chicken*
2 cups medium egg noodles, cooked and drained (6oz dried)
1 cup vintage white cheddar cheese, shredded

*2 boneless skinless chicken breast sautéed in Grapeseed oil in a nonstick skillet over medium high heat. Let rest 5-10 minutes before cubing; this step can be done ahead of time.

Stir soup, milk, black pepper, grated parmesan cheese, vegetables, chicken and noodles in 1 ½ quart casserole dish (7x11 stoneware rectangular baking dish), top with shredded cheese.

Bake at convection 400 degrees for 15 minutes, then cancel convection and just bake at 400 degrees for another 10 minutes (25 minutes in all). Serve with garlic bread.

Serves 4

Baked Creamy Poppy seed Chicken

Baked Creamy Poppy seed Chicken
By: Rosanna

Combine and set aside:
1 can cream of chicken soup
1 ½ cups sour cream
2 cups cooked chunked chicken (2 boneless skinless chicken breasts, sauted in olive oil on stove top, seasoned with Kosher salt and ground black pepper, cool slightly (enough to handle), cube)
½ cup chopped yellow onion (1 small onion)
½ cup chopped celery (1 large stalk)

Combine:
4oz crushed Ritz crackers (1 rack of crackers)
½ cup melted butter (1 stick)
1 Tablespoon poppy seeds

Starting with the cracker mixture, alternate layers of mixtures twice, in a 7x11 stoneware rectangular baking dish. Top with crushed and combined: ½ cup French’s fried onions, ¼ cup shredded parmesan, and ½ cup Panko bread crumbs. Bake at 350 degrees (convection if possible), uncovered, for 30 minutes, sprinkling topping on last 10 minutes (as to not burn).

"4 Stars! Flavor is amazing!"

"I've even added 1/2 cup cooked white rice and it's even more amazing!"

Pecan-Crusted Chicken

Pecan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
¾ cup finely chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Salad Greens with Honey-mustard dressing (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine pecans, herbs and spices, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Salad Greens with Honey-mustard Dressing:
Dressing ingredients:
¼ cup honey
3 Tablespoons Dijon mustard
3 Tablespoons extra-virgin olive oil
1 Tablespoon shallot, minced
1 Tablespoon apple cider vinegar
Juice of ½ lemon
Salt and pepper to taste
Mixed Greens:
8 cups mixed greens such as arugula, radicchio, curly endive, romaine and leaf lettuces
½ cup red onion, thinly sliced
4 oz mild goat cheese, crumbled

Combine all the dressing ingredients until blended.

Toss dressing with greens, onion and goat cheese (you probably won’t need all of the dressing).
Arrange greens on four plates.

Top greens with sliced chicken. Serve with extra dressing on the side.

Serves 4