Buffalo Chicken Strips

Adam and I aren't big on spicy things, but when I saw these I thought they would be easy enough to make not very spicy for our tastes. And they were. I like that you pour the sauce on top. And they are SOOO crunchy and delicious!

Buffalo-Style Chicken Strips with Ranch Dressing (From: Ambers Blog)

• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 large egg whites, lightly beaten
• 1 1/2 cups coarsely crushed cornflakes
• 1 pound chicken breasts, cut into 1/2-inch-thick strips
• Cooking spray
• 1/3 cup hot sauce (such as Crystal)
• 1 teaspoon hot pepper sauce (such as Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon butter
• 1/2 cup fat-free ranch dressing
• 4 celery stalks, cut into 1/4 x 3-inch sticks
• 4 carrots, cut into 1/4 x 3-inch sticks

Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.

Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.

Chicken Francese

I saw this on Ally's blog a while back and saved it to my google reader, tonight I was unsure of what to make with the chicken breasts sitting in the fridge so decided to give this recipe a try.

In the end, it had excellent flavor but I used a little too much lemon, so it was too lemony for us. I also forgot to fry up the mushrooms :( We will try this again minus some lemon and adding mushrooms.

Chicken Francese (From: Cooks Illustrated)

Sauce:

• 3 tablespoons unsalted butter
• 1 small onion, minced (about 1/3 cup)
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine or vermouth
• 1/3 cup lemon juice from
• 2 lemons
• 2 1/4 cups low-sodium chicken broth
• Table salt and ground black pepper

Chicken:

• 1 cup all-purpose flour
• Table salt and ground black pepper
• 2 large eggs
• 2 tablespoons milk
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, reasts, trimmed of excess fat, halved horizontally and pounded to even 1/4-inch thickness
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 200 degrees. Set wire rack on rimmed baking sheet and place sheet in oven.

FOR THE SAUCE: Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice, and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes. Strain sauce through mesh strainer, return to saucepan, and set aside.

FOR THE CHICKEN: Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in pie plate. In second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Place coated cutlets on wire rack on counter.4. Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds. Transfer chicken to wire rack in oven. Wipe out skillet with paper towels. Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet. After transferring chicken to oven, wipe out skillet with paper towels.

TO FINISH SAUCE AND SERVE: Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets. Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately

Pecan Crusted Salmon

I am not a seafood person by any means, Adam is and always is asking me to make some but I just can't stand it. My mom also loves fish, so this weekend she came up and made pecan crusted salmon for them, and chicken for my brother and I.

The chicken was good, and Adam said the salmon was great!

Pecan Crusted Salmon (From: My Mom)

• 2 lbs of salmon cut into pieces
• 2 Tb. mustard
• 1.4 c. honey
• 2 c. crushed pecans
• 4 Tb. flour
• 1 tsp salt
• 1 tsp. pepper
• 1/4 c. parmesan cheese

Preheat oven to 400, spray baking sheet with Pam

Mix dry ingredients, and mix mustard and honey.

Dredge the salmon in the honey mustard, coat with breading and place on baking sheet.

Bake for 20 minutes or until flaky

Spicy Honey Brushed Chicken

This post has set a record for me, this is my 300th blog post. I really can't believe that I have really posted 300 things, that's crazy, I hope to make many many more. Thank you for reading my blog!

Tonight I made a recipe I have seen rave reviews for on The Nest board I am on, but the word spicy scared me away, Neither Adam and I are spicy people. But this chicken was AWESOME, it was SO flavorful and SO moist! I use chicken drumsticks because they were on sale this week, but I want to try this with chicken thighs, it was very good. If you don't like spicy please don't shy away from this one! Also this is my first time every broiling something. I want to try more broiled recipes now :-)

Spicy Honey-Brushed Chicken Thighs (From: Cooking Light)

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground red pepper (I omitted for spiciness)
• 8 skinless, boneless chicken thighs (I used 4 chicken drumsticks)
• Cooking spray
• 6 tablespoons honey
• 2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chicken with Wild Mushroom and Balsamic Cream Sauce

I have had this recipe saved in my google reader for a LONG time, but just never got around to making it. I finaly got around too it tonight, and sadly was a little let down. I didn't think it was the best. I am not sure what it was missing but I just wasn't wowed or couldn't wait to have it again

Chicken with Wild Mushroom and Balsamic Cream Sauce (From: Erin Orginal: Rachel Ray)

• Salt
• 1/2 pound orzo pasta
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 boneless, skinless chicken breasts, 6 ounces
• Pepper
• 2 tablespoons butter
• 12 cremini or baby portobello mushrooms, sliced
• 12 shiitake mushrooms, stems removed and sliced
• 12 white mushrooms, sliced
• 2 large cloves garlic, chopped
• 1 tablespoon thyme leaves, a couple of sprigs, chopped
• 2 large shallots, thinly sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1 tablespoon balsamic vinegar, eyeball it
• 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
• 1/4 cup chopped flat-leaf parsley, a generous handful

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream.

Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Chicken Parmesan

I have had a craving for chicken Parmesan but have never had it nor have ever made it the real way, I made it once with a chicken breast baked with melted cheese. But this one was AMAZING! I can't wait to make it again, and wish I would of made more then 2 chicken breasts so I could of had leftovers YUM!




Chicken Parmesan (From: Myself with a little help from the nesties)

• 2 chicken breasts
• 1 jar of sauce
• 1/2 box of noodles (Adam likes angel hair, anything would work)
• 1/2 c. bread crumbs
• 1 t. garlic powder
• 1 t. onion powder
• 1/3 c. grated Parmesan
• 1/2 t. Italian seasoning
• 1 egg

Heat a large skillet with olive oil.

Beat egg in a bowl, and mix bread crumbs, garlic powder, onion powder, grated Parmesan and Italian seasoning in a separate bowl.

Coat chicken breast with egg, then with crumb mixture. Place in skillet.

Fry in skill until done through and golden brown on the outside.

Place on top of noodles and top with sauce.

Enjoy!

Dorito Chicken

I knew that I would be making pies for our big thanksgiving dinner tonight so wanted to make a simple dinner. I saw this recipe on my WC Sisters blog. I thought it looked good and simple. I served with some kraft macaroni :-)

Overall it was easy and simple, not one of my favorite dishes, but Adam really enjoyed it.

Dorito Chicken (From: Southern Living's Easy Weeknight Favorites)

• 1 Egg + 1 T water
• 2 Tb. ranch dressing (I added this to give it more flavor)
• 2 boneless skinless chicken breasts
• 3/4 cup crushed baked Doritos - I put them in the mini chopper
• Spray a baking pan with pam

Preheat oven to 350

Dip chicken in Egg wash and coat in Doritos

Bake for 25 minutes or until cooked through.

Whole Chicken

I love Target, I have seriously been going through Target withdrawls, as our has been closed since Jan and just opened a few weeks ago. Adam and I were walking through our new super target, and I saw they had whole chickens on sale. I knew I wanted to make chicken noodle soup, with homemade stock. So I bought the chicken and made it today.

Again it was Monday, I hate having to cook on Monday, so I tried making a whole chicken in my slow cooker, I didn't really have a recipe so kind of made up my own as I went :-)

This chicken was amazing, Adam barely had to cut it, it just fell off the bone, it had GREAT flavor and was SOOOOOO good! I can't wait to make one again!

Slow Cooker Whole Chicken (From: Myself)

• 1 whole chicken, washed and dried
• olive oil
• seasoning salt
• onion powder
• pepper

Place chicken in the slow cooker, drizzle oil over the top, season with seasoning.

Cook in slow cooker on 2 for 8 or so hours. (I did 10 hours)

Salsa Chicken

I have wanted to try this recipe for a while but didn't have the ingredients. We bought the stuff about 3 weeks ago on our last grocery trip. I have been saving it for a Monday, because I am always exhausted and just want to come home and relax. This was perfect for that! I walked in the door changed clothes, Adam made the minute rice, and we sat down to eat. It was VERY simple!

Overall it was very good, I think next time I would use a little less salsa, maybe 3/4 or 1/2 cup, and also put a little shredded cheese on top when serving (I know I was OUT of cheese, it's a miracle, but it has been 3 weeks since last grocery trip!)

Slow Cooker Salsa Chicken (From: Sparkspeople)

• 4 boneless, skinless chicken breasts
• 1 cup salsa
• 1 package reduced sodium taco seasoning (I made my own)
• 1 can reduced fat cream of mushroom soup (condensed)
• 1/2 cup reduced fat sour cream

Add chicken to slow cooker.

Sprinkle taco seasoning over chicken.

Pour salsa and soup over chicken.

Cook on low for 6 to 8 hours.

Remove from heat and stir in sour cream.

Serve with rice.

Orange Chicken

I love Trader Joe's but haven't tried a lot of their frozen foods. I saw a post on Elizabeth's Blog for Orange chicken, I wanted to try it. So I made a special trip to TJ's DARN :-)

The verdict... It was very good, had great flavor, and definitely something that would make a quick dinner. I think I will try to keep one in the freezer at all times.

I served it with white rice.

Trader Joe's Orange Chicken

Monterey Chicken

My Mom and I went to lunch a few weeks back, we went to Chili's and she got the Monterey Chicken and said "This is good, you should find a recipe and make it" Ofcourse I did. I made it down at her house last night Although it was good, it wasn't as good as it was at Chili's. Maybe the chicken should be marinated or something.

Chili's Monterey Chicken (From: Recipezaar)

• 1 boneless skinless chicken breast
• 2 teaspoons BBQ sauce
• 2 slices crisp bacon (should be very crispy)
• 1/4 cup monterey jack and cheddar cheese blend

Pound chicken breast until it is somewhat flattened, and season with salt and pepper.

Spray Pam in a nonstick skillet, and cook chicken breast until it is done.

Transfer to a serving plate.

Top chicken breast with Barbeque sauce, bacon, and cheese.

Broil chicken breast in the oven, or melt the cheese in a microwave.

Sprinkle with a small amount of cold chopped tomatoes and chives.

Chicken and Mushrooms in Roasted Garlic Cream Sauce

I saw this recipe on Jessica's blog and wanted to try it, we love garlic and mushrooms! Adam actually made this tonight.

It was VERY good, we like our stuff with lots of sauce, next time we would double the sauce, otherwise it was EXCELLENT! We were out of white wine so we used chicken broth instead.

Chicken and Mushrooms in Roasted Garlic Cream Sauce (From: Whats Cooking In the Orange Kitchen)

• 1 pound of chicken breast cut into bite size pieces
• 2 tbsp flour
• 1 tsp dry sage
• 1 tsp dry parsley flakes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup of sliced mushrooms
• 1 bulb of garlic roasted (400 degree oven for 1 hour with a drizzle of EVOO)
• 2 tbsp butter
• a drizzle of EVOO (extra virgin olive oil)
• 1 tbsp flour
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1/2 cup half and half
• 1/2 bag of No-Yolk egg noodles

Start by combining the flour, sage, parsley, garlic powder, onion powder, salt and pepper in a bowl. Toss the bite size chunks of chicken in the flour mixture to coat.

In a large skillet melt 1 tbsp of butter and a drizzle of evoo. Saute the chicken for a minute then add them mushrooms and some of the roasted garlic (I think I squeezed in 3 cloves for this part). Continue to saute for 5 minutes.

Remove the chicken from the skillet and cover in foil. (Now is also a good time to cook your egg noodles)

To the skillet add the remaining tbsp of butter and flour. Then add the chicken broth, white wine and remaining roasted garlic. Let simmer for 5 minutes. Slowly add the half and half and let it reduce. When the sauce has thickened return the chicken and mushrooms to pan and let simmer.

Serve with the egg noodles.

Fiesta Lime Chicken

A few months ago my Mom, brother, Adam and I went to Applebees for dinner. My Mom ordered the Fiesta Lime Chicken, I had never had it and tried a bite of hers. She said "It's good isn't it? You should find a recipe and make it." So I of course found a recipe, last weekend told her I would be making it this week, and she was made I hadn't invited her. So I made it tonight down at her house so she could enjoy it also.

I used 6 chicken breasts, but only doubled the marinade recipe. It seemed to be plenty. This was really good, but not quiet as good as the Applebee's dish, we think it was something in the dressing, maybe too much salsa, next time I will taste it before using it.

Applebee's Fiesta Lime Chicken (From: Redrocksunshine)

• 1 (5 ounce) boneless skinless chicken breast
• 1/2 cup lime juice
• 1/4 cup tequila (non-alcoholic may be used)
• 1/2 cup tortilla chips
• 1/4 cup Mexi-ranch Dressing (recipe to follow)
• 1/4 cup shredded Cheddar jack cheese

Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.

Mexi-ranch Dressing

• 1 tablespoon salsa
• 3 tablespoons ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked. While chicken cooking, mix together dressing recipe.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips.
Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese.

Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!

Chicken Madeira

Adam and I went to a Cheesecake Factory in Seattle when on vacation, I fell in love with the restaurant, I mean how can I not... CHEESECAKE. We went there for my birthday this year. I got the chicken Madeira, I loved it! I started searching for a recipe, and finally found one I thought looked good. I don't remember where or from who I got this recipe SORRY.

This recipe was not very good! I couldn't find Madeira wine anywhere, so ended up using white wine. The recipe calls for 3 cups of the wine, I felt like that was too much, so used 2 cups, and 3 cups of broth. My sauce never thickened, I don't know why, I added 2 things of cornstarch and that did nothing either. The recipe was OK, but nothing to write home about, and nothing I will make again :-(

Cheesecake Factory Chicken Madeira (From: Unknown)

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breast fillets
• 4 mozzarella cheese slices

Madeira Sauce

• 2 tablespoons olive oil
• 2 cups sliced fresh mushrooms
• 3 cups Madeira wine
• 2 cups beef stock
• 1 tablespoon butter
• 1/4 teaspoon ground black pepper

Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken.

Chinese Night

I am not a huge fan of Chinese food, I greatly love it but am always scared of new places to try, I got food poisoning years ago from a Chinese buffet and ever since then I am not so sure. Adam LOVES Chinese so when I found these recipes I knew I had to pair them up together and make a Chinese dinner at home.

My changes are in italics, I didn't make the chicken fried rice as that would of been too filling, I just made fried rice.

This was overall a great dinner, the chicken had great flavor, but it had a different orange color, I am not sure if it was an ingredient or what, but once you got over the color it was great! The rice was also very good. We used the Wok to make the rice and added some mushrooms, next time I would definatly add the chicken, I think that is where you would get more flavor.

Bourbon Chicken (From: Amber, Original: RecipeZaar)

• 2 lbs boneless chicken breasts, cut into bite size pieces (I used 2 breasts)
• 1-2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes (I omitted as we aren't spicy people)
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken.

Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

Chicken Fried Rice (From: Bakespace Member Motherof2Boys)

• 6 oz. cooked diced chicken (I omitted)
• 1/4 c. low sodium chicken broth or bouillon (I omitted)
• 1 1/2 tbsp. low sodium teriyaki sauce
• 1 tsp. grated fresh ginger root
• Pinch white pepper
• 2 tsp. vegetable oil
• 2 lg. eggs, lightly beaten
• 1/2 c. diced onion
• 1/2 c. shredded carrot
• 1 1/2 c. cooked white rice
• 1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate.

Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. I added dash of ginger and teriyaki sauce here instead of with the chicken. Cook 5 minutes longer until heated through.

Beer Can Chicken

After making the wonderful citrus chicken a few weeks ago, I saw in someones blog beer can chicken. I thought that sounded like a wonderful idea and perfect for a BBQ over Labor Day weekend. This was great, and we will be making more chicken now. It was so juicy and flavorful.

We bought our beer can chicken holder at Linen and Things this week for $9.99.

Beer Can Chicken (From: Adam and Myself)

• 1 chicken
• 1 head garlic
• Seasoning Rub (oregano, seasoning salt, sage, cumin seed (ground), fennel seed (ground), garlic powder, Trindad lemon-garlic marinade)
• 1 can beer

Mix together seasoning mix, you can use any spices you want.

Empty 3/4 of beer into the base of the chicken holder. Place chicken over the top.

Sprinkle seasoning rub on the chicken, place garlic around the base of the chicken in with the beer.

Grill on a grill in in-direct heat. We turned on one side of the grill and placed the chicken on the other.

We grilled about 3 hours roating the chicken every hour. It was fall off the bone and perfect!!

Chicken Angelo

A friend sent me this recipe, she is truly a girl after my own heart sending me mushrooms recipes. I was so excited to try it, as we LOVE mushrooms. There was also a BIG sale on mushrooms at the grocery store this week, that made things even better.

This was recipe was super easy to make, and one I will make again, but will mess with it! It was very good idea, but lacked flavor. I followed the recipe exactly, next time I will add more salt and pepper, maybe some garlic, and not sure what else. If you are a mushroom lover try this but add some flavor too it. Stay tune for my changes next time!

Chicken Angelo (From: Bakespace)

• 8 oz. fresh mushrooms, sliced & divided
• 4 large, skinless, boneless chicken breast
• 2 eggs, beaten
• 1 cup flour little oil
• 6 oz. sliced mozzarella cheese
• 3/4 cup chicken broth
• hot rice

Place half the mushrooms in pan.

Dip chicken into beaten eggs & roll in flour.

Brown on both sides, place chicken on top of mushrooms.

Arrange remaining mushrooms on chicken, top with cheese.

Add chicken broth to pan Bake 350 º covered for 30 . Then uncover for about 5-10 minutes. Serve over rice.

Garlic and Citrus Chicken

I happened to be watching Food Network last week and Giada came on, I normally don't watch that channel, so I think this recipe was meant to be. Giada made this chicken and it looks excellent, I added it to my must try recipes right away but didn't know when we could have it because Adam and I can't eat a whole chicken. I checked with my mom and she was interested so we made it where all four of us could eat it.

This chicken was AWESOME!!! It was SO juicy and had EXCELLENT flavor, definitely will be a recipe in the future.

Garlic and Citrus Chicken (From: Food Network)

• 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded (I used a 3.5 lb)
• Salt and freshly ground black pepper
• 1 orange, quartered
• 1 lemon, quartered
• 1 head garlic, halved crosswise, plus
• 3 garlic cloves, chopped
• 2 (14-ounce) cans reduced-sodium chicken broth
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano leaves
• Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Alfredo Stuffed Chicken

I have had stuffed chicken breasts on my menu for weeks, but didn't really know what I wanted to make so it never got done. This week I promised Adam I would actually make them! So we made them tonight. They were awesome and I don't know why I was so nervous. This orzo recipe was found online and I will make it again. I guessed on the rest.

Orzo Alfredo (From: Allrecipes)

• 2 1/2 cups uncooked orzo pasta
• 1/4 cup unsalted butter, softened (I used 2 Tb.)
• 1/4 cup heavy cream (I used 1/2 milk, 1/2 Half and Half)
• 1/4 cup grated Parmesan cheese
• 1 pinch nutmeg
• 1 tablespoon chopped fresh chives (I omitted)

Bring a large pot of lightly salted water to a boil. Slowly stir in the orzo. Cook the pasta in boiling water for 8 to 10 minutes, or until tender. Drain.

Transfer orzo to a buttered serving bowl. Toss with butter and cream, and season with nutmeg. Sprinkle top evenly with Parmesan cheese, and garnish with chives.

***Tips, as I read online I halved the orzo, but used the full sauce recipe. I also added some white pepper, and garlic salt.

Alfredo Stuffed Chicken Breast (From: Myself)

• 2 chicken breasts
• 1 c. orzo alfredo
• half a bag of Ritz's crackers
• dash of nutmeg
• 1/3 c. grated parmesan cheese

Preheat the oven to 350.

Mash chicken breast to a thin layer. I like to put them in a bag and smash with the bottle of a pan.

Lay orzo across the top and pat down. Then roll up. Place face down in a baking dish.

Mash ritz crackers add nutmeg and parmesan. Put on top of chicken and bake until done.

Spicy Garlic Lime Pasta

This recipe is the new rave on The Nest board. As soon as I saw the recipe I knew I had to make it. I am glad we tried it, but it was just not in our taste buds, it was horrible we didn't have to do plan B, but all we tasted was lime, no garlic, or spices. Overall we weren't impressed :-(

Spicy Garlic Lime Pasta (From: Krashed)

• 1 cup chicken broth
• 1.5 tbls lime juice
• 1 tbls corn starch
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley
• 2 boneless skinless chicken breasts (cut into bite size pieces)
• 1 tbls butter
• Few drizzles of olive oil
• 8 oz pasta
• 1-2 cups broccoli florets
• Parmesan cheese for topping

Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain.

Mix together all the sauce ingredients (chicken broth through parsley) and set aside.

Meanwhile, heat butter and olive oil in saucepan over medium heat. Add bite size chicken pieces into heated pan. Cook chicken until no longer pink. Pour the sauce ingredients into the pan with the chicken and bring to a simmer. Let simmer until chicken is cooked through and sauce has thickened.

Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with parmesan cheese if desired and serve.