Baked Chicken

1 10-piece package of boneless, skinless chicken tenderloins
a couple of dollops of mayonnaise
a few squirts of Worcestershire sauce
about 1/2 cup of Italian bread crumbs

Preheat oven to 375 degrees F.
Mix the mayo and Worcestershire sauce together until it's smooth.

Paint both sides of the tenderloins with the mixture and then coat with the bread crums, in a plastic baggie.

Line the baking dish with foil

Cook for 25-30 minutes.

Cleanup is very easy, too.

Enjoy!

Debbie

Tomato Chicken Casserole

8 chicken breasts
3 fresh tomatoes, peeled and coarsely chopped
OR 1 can whole tomatoes, chopped
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried basil or 1 tablespoon fresh basil
2 tablespoons parsley, minced
1/2 cup grated low fat cheese
Instructions
1. Arrange chicken snugly but not overlapping in shallow baking dish.

2. Combine tomatoes, garlic, onion, salt, pepper, bay leaves, cumin, oregano, basil, and parsley in a bowl mix well. Pour over chicken.

3. Cover. Bake at 350 degrees F for 45 minutes or until chicken is tender.

4. Sprinkle with cheese, cover and bake for 15 minutes longer or until juices run clear when chicken is pierced with a fork. Serve on top of rice.

by: mistylynn

BBQ Chicken

I have an awesome chicken recipe. First, I brine the chicken over night. I usually take frozen chicken out of the freezer and put it into the brine. Then I pat it down with a paper towel, season and grill. I have BBQ sauce and buffalo sauce for those who want it. It's never failed me.
Brine: (for eight pieces of chicken. Double or triple as necessary)
2 quarts of warm water
1/4 cup light brown sugar
1/4 cup kosher salt
4 tbsp worchestershire sauce
5 cloves of chopped garlic
Tabasco sauce ( I just do a couple of chugs)
Fresh thyme
Fresh rosemary
Chicken seasoning:
Garlic power
Cayenne pepper to taste
Poultry seasoning
Websters Chicago Steak seasoning

BBQ sauce:
1 bottle of KC Masterpiece
1/2 cup red cider vinegar
Red pepper flakes to taste
1 tbsp garlic powder
1 tsp mustard powder

Buffalo sauce
I bottle of ranch dressing
Add Texas Pete buffalo sauce to desired spiciness

Hope yal enjoy!
Leslie, Tx

Robusto Chicken

4 Chicken breast halves; skin, bone
1 Bottle Seven Seas Robusto Italian dressing
1 lb Bag egg noodles; cook, drain
4 oz Sour cream
1/2 c Parmesan cheese; grate
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW 7 hours or HIGH 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.

Enjoy!

Sour Cream Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Bacon Cheese Chicken

2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese

The Directions.


Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.

Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

Apricot Chicken

1 envelope Lipton onion soup
8 oz bottle Russian Dressing
10 oz jar Apricot Preserves.



Mix soup,dressing & jar of apricot preserves. Pour over 3 to 3 1/2 lb of chicken legs (amt doesn't have to be accurate) & bake at 350 degrees - basting occasionally. Serve hot w/plain white rice & extra sauce.

Skillet Barbecue Chicken

3 or 4 boneless skinless chicken breasts or thighs
1 Can of Coke, Diet Coke or Coke Zero
1 cup Ketchup
1 onion, sliced
1 Green pepper, cut into slices
4 TBS Canola oil

Brown chicken and vegetables in oil in large frying pan. In bowl, mix ketchup and Coke, then pour over chicken. Cook covered for 30 minutes, then remove cover and let cook for 15 more minutes. Serve over noodles or rice.

This is super easy. I heard about it at Weight Watchers, but it doesn't taste "diet". My DH loves it!

Cathy

White Wine Chicken

Shake (one at a time) 6 boneless, skinless thighs in a bag containing 1/4 c flour, 1/4 teas salt, 1/4 teas pepper, 1/4 teas paprika.

Brown in 2 Tbl oil in an ovenproof skillet (I used a cast iron skillet and it worked well.)

Mix 1/2 c white wine and 1/2 c chicken broth. Pour over chicken; cover tightly and bake at 350 for 30-40 minutes or until done.

by:garnet

Smothered Bacon Chicken

2 skinless, boneless chicken breast halves
4 slices bacon
8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

by:gabbycat

Chicken Scaloppini

4 (6-ounce) skinless, boneless chicken breast halves
1 large egg white
2 teaspoons water
½ cup Italian seasoned breadcrumbs
2 teaspoons olive oil, divided
½ cup fat-free, lower-sodium chicken broth
1 tablespoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ inch thickness.
Combine egg white and water in shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; then breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to plate; cover and keep warm. Repeat with remaining oil and chicken.

Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2-3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.

Points plus value: 6

Fettuccine with Chicken and Broccoli

PointsPlus™ Value: 9
Servings: 4

1 pound(s) broccoli
6 oz uncooked pasta
4 tsp olive oil
16 oz uncooked boneless, skinless chicken breast
1 tsp sea salt
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 small raw onion
4 clove(s) (medium) garlic clove(s)
2 cup(s) radicchio
2 Tbsp reduced fat parmesan cheese
1/4 tsp black pepper
1/4 cup(s) basil

Cook broccoli and transfer with slotted spoon to bowl. In same water cook fettuccine; drain.

In large skillet, heat 2 tsp. oil; add chicken, salt, oregano, and red pepper. Saute until cooked through. transfer out. In skillet, heat remaining 2 tsp. oil; saute onion and garlic until tender. Stir in Broccoli and radicchio. Stir frequently, until tender. Add fettuccine, sprinkle with cheese and black pepper. Serve topped with chicken and sprinkled with basil.

Baked chicken

1-2 packages of chicken parts (your decision on what you want)
1 package of Italian breadcrumbs
Your favorite salad dressing

Preheat oven to 350 degrees F. Put about 1 cup breadcrumbs in a plastic bag (replenish as necessary). Brush chicken parts with salad dressing, then place in bag, and shake, coating the pieces with breadcrumbs.

Place on baking sheet which is covered by an aluminum foil sheet. Bake about 30 minutes. Freeze any leftovers by putting two pieces per freezer bag in the freezer.

Bon appetit!

by: Debbie

Chicken Stew

1 Large package of drumsticks
1 large can of mixed vegetables
1-2 handfuls of uncooked white rice
spices to taste

Put all ingredients in a crockpot. Cover with water. Cook on high until the meat practically falls off the bones. Remove the bones. Makes about 8 servings. Freeze leftovers in individual baggies for future meals.

by:Debbie

Roasted Chicken

Combine herbs and spices and sprinkle over chicken.
1 tsp salt
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 1/2 tsp poultry seasoning
1 tsp basil
1 tsp parsley
1/4 tsp pepper
1 tsp onion powder
2 tsp paprika
1/2 tsp garlic powder
1/4 tsp sage

Cut up 2-3 carrots and 2-3 celery stalks and place in bottom of greased roasting pan. Add about 1/2 cup water.
Cover chicken with foil.
Bake at 375 degrees for 1 3/4 hours.
Remove foil.
Bake uncovered another 3/4 - 1 hour.
Add more water if the bottom of the pan dries out during baking.
The pan drippings make a very nice, dark gravy

by: Rita E in AZ

Balsamic Chicken

Two 6 ounce boneless skinless chicken breast
2 TSP Olive Oil
3 TBSP Balsamic Vinegar
1 Clove Garlic, mashed
2 TSP Dijon Mustard
2 Cups Mushrooms
1/3 Cup Chicken Broth
1/4 TSP Dried Thyme

Put chicken in gallon size Ziploc bag and pound to even thickness. Add 2 TBSP balsamic vinegar, garlic and mustard to the bag and massage until thoroughly mixed and chicken is coated.

Add 1 TSP oil to skillet and heat to Medium High. Add chicken along with juices in bag to skillet and saute until chicken is cooked, transfer to a plate and keep warm.

Heat remaining oil in skillet and saute mushrooms for 1 minute. Add broth, thyme and remaining vinegar, cook until mushrooms are deep brown.

Serve chicken with mushrooms on top.

by:jayswife

Crock-pot Chicken Fajitas

4 Boneless, skinless chicken breasts (or thighs if you like dark meat)

1/4 cup chicken broth

1 jar medium-hot salsa (or 1 cup fresh pico de gallo)

1 small can mexican-style corn (drained)

1 can seasoned black beans (rinse and drain thoroughly)

1 package Fajita seasoning

Place all ingredients (except chicken) in crockpot and stir well. Add Chicken and stir again.

Cook on HIGH for about 3 hours, then turn to LOW until chicken is cooked and shreds easily.

Serve over yellow (Mexican-style) rice or in warm tortillas!

by: Bronzemom

Creamed Chicken and Noodles

2 lbs. boneless, skinless chicken breasts
salt & pepper
2 cans (10.5 oz. EACH) cream of chicken soup
14 oz. can chicken broth
16 oz. bag thick noodles (like the Amish-made wide noodles), cooked

Put chicken breasts in 3-quart crockpot. Salt & pepper both sides of chicken. Spread cream of chicken soup over top. Cook on high 1/2 hour, then on low for 6 hours. Shred chicken with fork. Add chicken broth and cooked noodles. Cook additional 1/2 hour or until heated through.

by: Christel

Crockpot Chicken Breasts and Swiss Cheese

This easy crockpot chicken breast recipe is made with Swiss cheese, cream of mushroom soups, stuffing mix, butter and cream of chicken soup.

Ingredients:
• 4 boneless chicken breast halves, without skin
• 4 slices Swiss cheese
• 1 can (10 1/2 ounce) condensed cream of chicken soup
• 1 can (10 1/2 ounce) condensed cream of mushroom soup
• 1 cup chicken broth
• 1/4 cup milk
• 2 to 3 cups Pepperidge Farm Herb Stuffing Mix
• 1/2 cup melted butter *See Sandy's Notes
• salt and pepper to taste
Preparation:

Season chicken breasts with salt and pepper; place chicken breasts crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

by: Abbie

Garlic Lime Chicken

Spray nonstick cooking spray onto crockpot

1 to 1 1/2 pounds boneless skinless chicken thighs
3 cups chicken broth
1/4 cup lime juice
2 teaspoons minced garlic
2 tablespoons butter
1 teaspoon thyme--be generous
salt and pepper

Combine in crockpot and cook on low 8 hours. During the last 20 minutes
stir in 2 cups of minute rice and cook on high until most of the liquid is
absorbed.

I cook for just myself & DH and there are always enough of this to have leftovers. I serve leftovers heated in individual casseroles with melted mexican cheese on the top and blue tortilla chips.

by: Wild1