Chicken

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ITALIAN CRUSTED CHICKEN

Ingredients

4 skinless chicken breasts
Lawry’s coarse garlic salt with parsley

1 cup flour
¼ cup grated Parmesan Cheese
¼ teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper

Mild olive oil for frying
Parsley sprigs for garnish

Directions

Rinse chicken breast in cold water and pat dry. Cut each chicken breast in half for smaller portions if desired. Sprinkle chicken liberally with garlic salt. Combine the flour, cheese, paprika, salt and pepper in a shallow bowl. Coat chicken on both sides with the flour mixture. In a large saucepan, fry chicken in olive oil over medium heat 4 to 5 minutes on each side. Place lid on pan and turn heat to medium low. Let chicken steam for about 8 minutes. Transfer to platter and garnish with parsley sprigs. This dish is best served hot and crunchy.

Serves 4 to 6.

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Easy Chicken Divan Recipe

Ingredients:

2 packages frozen broccoli, or 1 bunch fresh broccoli
2 cups sliced, cooked chicken (about 3 large chicken breast halves)
2 cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2-1 teaspoon curry powder
1/2 cup grated, sharp, processed cheese
1/2 cup soft bread crumbs
1 Tablespoon melted butter
Pimiento strips

Directions:

Cook broccoli in boiling, salted water until tender; drain.  Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Sprinkle with cheese.  Combine crumbs and butter; sprinkle over all.  Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.  Garnish with pimiento strips.

Serves: 4 – 6

Cute Images

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SANTA FE STYLE CHICKEN

Ingredients:

1 16-ounce package Rotini pasta, uncooked
4-5 quarts water

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

Dressing:

1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you’re ready to use it. When pasta is done, pour it into a large bowl. Add the dressing, then toss. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.

Yield: 8 Servings

Category: Pasta

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Pesto Chicken with Basil Cream

INGREDIENTS:

8 boneless, skinless chicken breast halves
8 (1-ounce) slices prosciutto or ham
1/2 cup pesto
4 Tablespoons lemon juice
1/4 cup olive oil
3 cloves garlic, minced
Freshly ground pepper, to taste

INGREDIENTS FOR PESTO:

1 cup tightly packed fresh basil
2 cloves garlic
1/2 cup toasted pine nuts
1/4 teaspoon freshly ground pepper
1 cup freshly grated Parmesan or Romano cheese
1/4 cup olive oil

INGREDIENTS FOR BASIL CREAM:

1/4 cup chopped shallots
2 Tablespoons butter
1/3 cup dry white wine
1-1/2 cups heavy cream
1/4 cup oil-packed sun-dried tomatoes, halved and patted dry
1/4 cup shredded fresh basil
2 Tablespoons lemon juice
1/2-1 Tablespoon cornstarch
1 Tablespoon water

TO PREPARE:

For pesto:  Remove stems from basil and wash leaves thoroughly.  In a food processor, blend basil, garlic, pine nuts, pepper and Parmesan cheese until smooth.  With processor running, add oil through the food chute in a slow steady stream until combined.  Set aside.

Place each piece of chicken between 2 sheets of waxed paper and pound to 1/4-inch thick.  Place 1 slice prosciutto and 1 Tablespoon pesto in the center of each breast and spread across the whole piece.  Roll breast up from the small end and secure with a wooden pick.  Drizzle with 3 Tablespoons lemon juice.  Place in a covered dish and refrigerate overnight.

For basil cream:  Saute shallots in butter until translucent.  Add wine and bring to a boil.  Cook for 2 minutes or until liquid is reduced to about 1/4 cup.  Add cream and return to a boil.  Cook for 8 to 10 minutes or until sauce is reduced to approximately 1 cup.  Whisking constantly, add tomatoes and cook for 2 minutes.  Whisk in basil and lemon juice and cook until heated.  If a thicker sauce is desired, combine cornstarch with water and stir into the cream mixture while boiling.

Let chicken stand at room temperature for 30 minutes before grilling.  Combine olive oil, garlic, 1 Tablespoon lemon juice and pepper.  Grill chicken over medium coals for 15 to 20 minutes or until done, turning and brushing occasionally with olive oil mixture.

The chicken may also be baked in a 350-degree oven for 20 to 30 minutes.  Coat first with olive oil, garlic and pepper and cover with foil before baking.

Serve with basil cream, garnished with fresh basil if desired.  For an eye-catching effect, slice breast halves into 5 or 6 pieces and fan onto a bed of pasta.

SERVES: 8

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