chicken fajita melt
3 tablespoons oil (olive and canola)
6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
1/2 cup sliced onions
1/2 cup sliced red bell pepper
1/2 cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 inch thick) slices french bread
2 cups shredded cheddar cheese
heat the oil in a large skillet over medium-high heat. add the chicken, and cook and stir until lightly browned, about 5 minutes.
stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. stir in the tomato juice and taco seasoning, and mix well. cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
spread 2 tablespoons of salsa over each slice of french bread. evenly spoon the chicken mixture on top of the salsa topped bread. sprinkle each sandwich with 1/4 cup cheddar cheese.
place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.
peanut butter pancakes
1/2 cup peanut butter
3/4 cup milk
combine and heat
add to 2 3/4 cup bisquick
mix well and make pancakes
CHICKEN CORDON AND BLEU
FLATTEN CHICKEN BREAST OUT
WRAP WITH SOME SHAVED HAM
LAY SWISS CHEESE ON TOP
WRAP UP AND SECURE WITH TOOTHPICK
ROLL IN FLOUR, AND BEATEN EGG, THEN BREAD CRUMBS
FRY IN CANOLA OIL
CHICKEN ENCHILADAS
2 CUPS COOKED CHICKEN
1 CUP SOUR CREAM
1 CUP CREAM OF CHICKEN SOUP
2 CUPS MONTEREY JACK CHEESE
2 CUPS CHEDDAR CHEESE
4 OZ. GREEN CHILIS DRAINED
2 TBP CHOPPED ONION
SALT AND PEPPER
10 FLOUR TORTILLAS
COMBINE ALL INGREDIENTS ( SAVE BACK 1 CUP CHEESE)
PLACE MIXTURE IN TORILLAS
PLACE IN 9X13 DISH
BAKE 350 FOR 20 MINUTES
REMOVE FROM OVEN AND SPRINKLE WITH CHEESE
RETURN TO OVEN AND MELT CHEESE
CHICKEN NACHO BAKE
4 CHICKEN BREASTS BONELESS
1/2 CUP SALSA
1/4 CUP SOUR CREAM
1/2 CUP TORTILLA CHIPS CRUSHED
1/2 CUP SHREDDED TACO BLEND CHEESE
PLACE CHICKEN ON FOIL COVERED BAKING SHEET
MAKE 3 CUTS ON EACH BREAST
TOP WITH SALSA, SOUR CREAM, AND CHIPS
BAKE AT 400 FOR 20 MINUTES
REMOVE FROM OVEN TOP WITH CHEESE AND BAKE ANOTHER 10 MINUTES
SWEET AND SOUR CHICKEN
3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
4 teaspoons sugar
1 tablespoon cornstarch
1 clove garlic, minced
2 medium carrots, thinly sliced
1 medium red sweet pepper, cut into bite-size strips (1 cup)
4 teaspoons cooking oil
1 cup fresh pea pods, tips and stems removed
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 8-ounce can pineapple chunks (juice-pack), drained
3 cups hot cooked brown rice
Directions
For sauce, in a small bowl stir together chicken broth, soy sauce, sugar, cornstarch, and garlic; set aside.
In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.
CHICKEN AND SHALLOTS
8 shallots or 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
Salt and ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley
Directions
Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
Turn chicken. Add shallots to skillet.Cook for 8 to 10 minutes more or until chicken is no longer pink (170°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium low if chicken or shallots brown too quickly.
Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
MARY'S CHICKEN CASSEROLE
2 CUPS COOKED CHOPPED CHICKEN
8 OZ. CAN CHOPPED AND DRAINED WATER CHESTNUTS
3/4 CUP MAYONIASE (DON'T USE LOW FAT)
1/2 TSP SALT
1 CUP COOKED RICE
1 CUP CHOPPED CELERY
1 CAN CREAM OF MUSHROOM SOUP
1 TBP LEMON JUICE
1 TBP GRATED ONION
COMBINE ALL INGREDIENTS INTO A GREASED 9X13 BAKING DISH
TOPPING:
1/2 CUP CHOPPED PECANS
1 CUP CRUSHED CORN FLAKES
3 TBP MELTED BUTTER
COMBINE AND SPRINKLE ON TOP
BAKE 350 FOR 30-35 MINUTES UNTIL BROWN
