Chicken & Rice Sandwiches
1. Prepare Rice-a-Roni according to directions.
2. Mix in can of chicken
3. Add 1/4 cup of Mayo (or 1/3c if you prefer it more creamy)
4. Put mixture in rolls
Serve with corn.
Monday, January 9, 2012
Crunchy, Cheesy Chicken
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
Onion Powder
Garlic Powder
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Heat oven to 350° F.
In a bowl, combine the crackers, cheese, garlic, onion powder and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet and cut into smaller pieces (you might be able to go without pounding the chicken) Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.
Serve with Potatoes and veggie.
6 ounces sharp Cheddar, grated
Onion Powder
Garlic Powder
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Heat oven to 350° F.
In a bowl, combine the crackers, cheese, garlic, onion powder and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet and cut into smaller pieces (you might be able to go without pounding the chicken) Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.
Serve with Potatoes and veggie.
Sunday, January 8, 2012
Crock Pot Parmesan Chicken
2-4 boneless, skinless chicken breast
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil (not provided)
1 egg, beaten (not Provided)
4-6 slices mozzarella cheese
1 jar (28-ounces) favorite marinara sauce
Drizzle 1 tablespoon olive oil over the bottom of the crock pot
Combine the first 5 ingredients together and dip chicken in the egg and then dip it into the mixture. Place chicken in the Crock pot and cover with Mozzarella cheese and then Marinara sauce.
I usually use half the jar of the Marinara sauce in the crock pot and then heat the other half up on the stove and add however much more I want.
Cook on high 3-4 hours, then serve over pasta noodles!
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil (not provided)
1 egg, beaten (not Provided)
4-6 slices mozzarella cheese
1 jar (28-ounces) favorite marinara sauce
Drizzle 1 tablespoon olive oil over the bottom of the crock pot
Combine the first 5 ingredients together and dip chicken in the egg and then dip it into the mixture. Place chicken in the Crock pot and cover with Mozzarella cheese and then Marinara sauce.
I usually use half the jar of the Marinara sauce in the crock pot and then heat the other half up on the stove and add however much more I want.
Cook on high 3-4 hours, then serve over pasta noodles!
Sweet Chicken Tacos
3-4 Chicken Breasts
1 Can Diced Tomatoes
1 Can Red Enchilada Sauce
1 Can Green Chilies
1 Cup Brown Sugar
Garlic Salt To Taste
8 Fresh Uncooked Tortillas
Cheese
Sour Cream
Place frozen chicken in crockpot. Mix the 1st 4 ingredients and pour over chicken. Cook on medium or high for 4-6 hours. When chicken is cooked through, shred and add the garlic salt to taste. Allow to soak for several minutes to add flavor. Cook tortillas on stovetop or skillet on medium heat for approx 30 seconds on each side. Serve sweet chicken on tortillas with your choice of additional toppings (I've included cheese and sour cream... other toppings you might like to add are lettuce, tomatoes, rice, ect).
We usually have quite a bit of sauce left over and since it's so good I can never bring myself to get rid of it so we usually dip grilled cheese sandwiches or quesadillas in the left over sauce the next day. So you can try it if you'd like :)! Hope you enjoy!
1 Can Diced Tomatoes
1 Can Red Enchilada Sauce
1 Can Green Chilies
1 Cup Brown Sugar
Garlic Salt To Taste
8 Fresh Uncooked Tortillas
Cheese
Sour Cream
Place frozen chicken in crockpot. Mix the 1st 4 ingredients and pour over chicken. Cook on medium or high for 4-6 hours. When chicken is cooked through, shred and add the garlic salt to taste. Allow to soak for several minutes to add flavor. Cook tortillas on stovetop or skillet on medium heat for approx 30 seconds on each side. Serve sweet chicken on tortillas with your choice of additional toppings (I've included cheese and sour cream... other toppings you might like to add are lettuce, tomatoes, rice, ect).
We usually have quite a bit of sauce left over and since it's so good I can never bring myself to get rid of it so we usually dip grilled cheese sandwiches or quesadillas in the left over sauce the next day. So you can try it if you'd like :)! Hope you enjoy!
BBQ Chicken Pizza
-Shaylee Miller
1 Pizza Crust
2 Boneless, Skinless Chicken Breasts
1 1/3 cups BBQ Sauce
6 Ounces Mozzerella Cheese (or pizza cheese)
1/4 Red Onion, thinly sliced
1/4 cup chopped fresh cilantro
In large Ziplock bag, combine chicken and 2/3 cup of BBQ Sauce. Marinate in fridge for 4 hours or overnight. To cook, place chicken and marinade in small baking dish and bake
for 30 minutes at 325*. Let Chicken Cool, then slice into thin
pieces. Sprinkle half of the grated cheese over crust. Spoon 2/3 cup BBQ Sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Use baking instructions on Crust Package!
1 Pizza Crust
2 Boneless, Skinless Chicken Breasts
1 1/3 cups BBQ Sauce
6 Ounces Mozzerella Cheese (or pizza cheese)
1/4 Red Onion, thinly sliced
1/4 cup chopped fresh cilantro
In large Ziplock bag, combine chicken and 2/3 cup of BBQ Sauce. Marinate in fridge for 4 hours or overnight. To cook, place chicken and marinade in small baking dish and bake
for 30 minutes at 325*. Let Chicken Cool, then slice into thin
pieces. Sprinkle half of the grated cheese over crust. Spoon 2/3 cup BBQ Sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Use baking instructions on Crust Package!
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