Cheesy Chicken Roll-Ups

Cheesy Chicken Roll-Ups


4 boneless skinless chicken breasts, pounded thin
2 sticks mozzarella string cheese
1 egg, beaten
3/4 cup Italian breadcrumbs
3/4 cup panko breadcrumbs
1/4 tsp pepper
1/4 tsp chili powder
4 tbs margarine
1 tbs minced garlic


Preheat oven to 375 degrees.  Spray a 9" x 13" baking dish with cooking spray and set aside.  


Cut string cheese sticks in half.  Place one half on each of the four chicken breasts.  Roll up and secure with two toothpicks.  


Place beaten egg into a shallow bowl or breading dish.  Combine Italian breadcrumbs, panko breadcrumbs, pepper, and chili powder in a separate bowl or breading dish.  Dip each chicken roll-up into egg, coating all sides well.  Let excess drip off.  Coat in breadcrumb mixture.  Place in greased baking dish.  Repeat with remaining chicken roll-up.

Place margarine and garlic in a microwave-proof bowl and microwave until margarine is melted.  Pour over each chicken roll-up.  Bake for 20 - 25 minutes, or until chicken is cooked through and no longer pink.

Cheesy Chicken Meatballs

Cheesy Chicken Meatballs - Olga's Flavor Factory


For meatballs:
1 lb ground chicken (I ground 2 chicken breasts in the food processor)
1 cup breadcrumbs
1/4 cup milk
1 tbs sour cream
1 egg


1/4 cup mayonnaise
3/4 cup mozzarella cheese

1/4 cup parmesan cheese

Preheat oven to 400 degrees.

Cover breadcrumbs in milk and allow to stand until all the milk is absorbed. Combine all the ingredients together, except the mayonnaise and cheeses. Form into meatballs, about 1 tablespoon each.

Note: The meat mixture will be very moist. 

Line a rimmed baking sheet with foil, spray with cooking spray,and place meatballs 1/2” apart on the sheet. Put mayonnaise in a Ziploc bag and cut a tiny hole in one corner. Apply a small amount of mayonnaise to the top of each meatball.

Combine the two cheeses together and sprinkle about 1/2 tbs on each meatball. Bake uncovered for 15-20 min. Broil for 2 minutes at the end to crisp the cheese.



Pin It

Crock Pot Creamy Chicken Pasta

Crock Pot Creamy Chicken Pasta


3 boneless skinless chicken breasts, cut into strips
Cajun seasoning to taste
1 can cream of mushroom soup
1/2 cup light sour cream
8 oz. whole wheat spaghetti
1/4 cup grated Parmesan cheese


Season chicken breasts with Cajun seasoning.  Place in crock pot.  Pour cream of mushroom soup over chicken.  Cook on low 6 - 7 hours or high 4 -5 hours.  


Cook pasta; drain.  Stir sour cream into crock pot until mixed thoroughly.  Stir in cooked pasta.  Sprinkle with Parmesan cheese and serve immediately.  



Pin It

Pastalaya

Pastalaya


1 lb Cajun chicken sausage
2 boneless skinless chicken breasts, diced into 1" cubes
1 tbs olive oil
1/4 cup finely diced green peppers
1/4 cup finely diced green onions
6 cups water
1 chicken boullion cube
1 tsp Kitchen bouquet
1 tsp Worcestershire
1/2 tsp Cajun seasoning (or to taste)
1 tsp parsley
12 oz. fettucine noodles


Heat olive oil in a large pot (preferably Magna-lite) over medium high heat.  Brown sausage links and chicken breasts.  Remove and set aside.  Cut sausage into 1/4" slices.


Turn heat down to medium low and brown peppers and onions for 3 - 4 minutes.  Add water slowly, scraping up browned bits from bottom of pot.  Add meat back to pot.  Bring mixture to boil and add chicken boullion cube, Kitchen Bouquet, Worcestershire, Cajun seasoning, and parsley.  Turn heat down to medium high and boil for 15 minutes.


Reduce heat to medium and add pasta. Cook for 15 more minutes, until most of liquid is dissolved.  Let sit for 10 minutes before serving.

Sesame Chicken

Sesame Chicken - adapted from food.com

 4 boneless skinless chicken breasts

1 tbs olive oil

1/2 cup honey

1/2 cup soy sauce

1 cup water

2 tbs cornstarch

1/2 tsp red pepper flakes

1 tbs sesame seeds

Cut chicken breasts into 1" cubes.  Heat oil in large skillet over medium high heat.  Cook chicken about 6 minutes, until no longer pink.

In a bowl, mix together honey, soy sauce, water, cornstarch, and red pepper flakes.  Whisk until smooth.  Pour sauce into skillet with chicken.  Cook 5 - 8 minutes on medium heat, until sauce thickens.  Sprinkle with sesame seeds.

Pasta and Chicken Salad

Pasta and Chicken Salad

16 oz. tri color rotini

4 oz. cheddar cheese, cubed

8 oz. muenster cheese, diced

3/4 cup grapes, sliced in half

3/4 cup diced cooked chicken

3/4 cup Italian dressing

Cook pasta according to package directions.  Drain and cool.  Combine all ingredients and mix well.  Serve cold.

Chicken and Broccoli Pasta

Chicken and Broccoli Pasta

6 chicken tenders

1/4 tsp sea salt

1/2 tsp ground black pepper

1/2 cup flour

1 tbs olive oil

1 tbs butter

1/2 cup chicken broth

3/4 cup milk

1/2 cup shredded Parmesan cheese

10 oz. whole wheat pasta

1/2 cup steamed broccoli

Cook pasta according to package directions.  Season chicken with salt and pepper.  Coat chicken with flour.  Shake off excess. Heat olive oil and butter in a pan on medium high heat.  Cook chicken for 5 minutes on each side, until cooked through and juices run clear. 

Remove chicken and set aside.  Turn heat down to medium.  Add chicken broth slowly, stirring.  Add milk.  Cook, stirring frequently, for 5 minutes. Remove from heat and stir in cheese.  Serve over pasta with chicken and broccoli.

Take-Out Chicken

Take-Out Chicken - adapted from food.com

3 boneless skinless chicken breasts, cut into 1 1/2" pieces

2 tbs olive oil

1 clover garlic, minced

1/2 tsp crushed red pepper flakes

1/4 cup apple juice

1/3 cup brown sugar

2 tbs ketchup

1/2 cup water

1/3 cup soy sauce

Heat oil in a large skillet.  Brown chicken pieces on all sides.  Remove chicken and set aside.  Add remaining ingredients, heating over medium heat until well-mixed.   Add chicken and bring to a boil; reduce heat and simmer for 10 - 15 minutes.  Serve over hot brown rice.

Pretzel-Crusted Chicken Tenders

Pretzel-Crusted Chicken Tenders (a.k.a. What to do with the "free" pretzels you get on an airplane)

5 boneless skinless chicken tenders

3 bags airplane pretzels (about 3/4 cup)

1/2 cup breadcrumbs

1/2 tsp chili powder

1/2 tsp Cajun seasoning

3/4 cup flour

1 egg

3 tbs margarine

Combine pretzels, breadcrumbs, chili powder, and Cajun seasoning in a food processor.  Pulse until pretzels are crushed and mixture is combined.  Place in a bowl.  In another bowl, place flour. In a third bowl, place egg. Beat well.

Heat margarine in a large skillet over medium high heat.  Dip each piece of chicken in flour, then egg, then breadcrumb mixture.  Cook for 5 minutes on each side, until chicken is cooked through and no longer pink.

Crunchy Garlic Chicken

Crunchy Garlic Chicken Tenders

8 boneless, skinless chicken breast tenders
2 cloves garlic, minced
1 cup bread crumbs
1 tsp parsley

2 tbs grated Parmesan cheese
1/2 tsp Cajun seasoning
1/4 cup flour
1 egg
1/4 cup margarine

Melt margarine in a  large pan over medium heat.  Combine garlic, breadcrumbs, parsley, Parmesan cheese, and Cajun seasoning in a bowl.  In another bowl, place 1/4 cup flour.  In a third bowl, place beaten egg.

Dip chicken tender in flour, then egg. Coat well with breadcrumbs. Repeat with remaining chicken tenders.  Cook for 5 minutes on each side.  Repeat until chicken is cooked through and juices run clear.

Chicken Piccata

Chicken Piccata

4 boneless skinless chicken breasts

1 egg

2/3 cup Italian seasoned breadcrumbs

4 tbs margarine
1 tbs butter

juice of 1 lemon, lemon halves reserved

3/4 cup chicken broth

Cut chicken into tenders.  Place breadcrumbs in one dish and beaten egg in another.  Dip each chicken breast in egg, then breadcrumbs.


Heat 2 tbs margarine over medium heat.  Cook chicken breasts for 3 - 4 minutes on each side, until cooked through. Add more margarine as needed. Remove and set aside.

Melt butter in same pan.  Add lemon juice and chicken broth.  Bring to a boil, reduce heat and cook for 2 minutes.  Serve sauce over chicken. Garnish with reserved lemon slices.

Buffalo Chicken Dip

Buffalo Chicken Dip - adapted from Frank's Redhot

8 oz. low fat cream cheese 

1/2 cup low fat Ranch dip

1/2 cup Frank's Redhot sauce

1/2 cup Mozzarella cheese

2 cans chicken breast in water

Heat oven to 350°F.  Place cream cheese into deep baking dish. Stir until smooth.  Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas - adapted from Sing For Your Supper

3 boneless chicken breasts, cooked and shredded 

1 large cloves of garlic, minced
1 Tbsp butter
1 Tbsp all-purpose flour
2 cups chicken broth
1/2 cup sour cream

1/2 small can green chiles

1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
9 corn tortillas
1 cup shredded sharp cheddar

Preheat the oven to 350. Melt butter over medium-high heat. Saute garlic for 1 minute. Stir in the flour and let cook 1 - 2 minutes. Whisk in the chicken broth until smooth and let cook until it bubbles and begins to thicken, about 3 - 4 minutes. Stir in the sour cream, green chiles, cumin, cayenne, and cilantro until the sauce is smooth. Remove from heat.

Spray a 9" x 13" baking dish with cooking spray. Add 1/2 cup of sauce to the bottom of the pan. Add chicken and 1 tbs cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

Salsa Chicken Taquitos

Salsa Chicken Taquitos

3 boneless skinless chicken breasts

3/4 cup salsa

4 oz. reduced fat cream cheese

1/2 cup shredded Monterey Jack cheese

12 corn tortillas

1 tsp kosher salt

Place chicken in crock pot.   Pour salsa on top of chicken.  Cook on high for 4 - 6 hours or on low for 6 - 8 hours.

Remove chicken and salsa from crock pot and place in a bowl.  Stir in cream cheese and Monterey Jack cheese.  Heat 3 tortillas at a time between dampened paper towels in the microwave for 30 seconds.  

Preheat oven to 425 degrees.  Spray a baking sheet with nonstick cooking spray.  Place about 3 tablespoons of chicken mixture on 1/3 of a tortilla.  Roll up and place seam side down on baking sheet.  Repeat with remaining tortillas and chicken mixture.  (Don't forget to warm your tortillas first, or they will tear!) Spray lightly with cooking spray and sprinkle with kosher salt.

Bake taquitos for 13 - 16 minutes, or until tortillas are crisp and the edges begin to brown slightly.  Serve with more salsa, sour cream, or enchilada sauce.

Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore

4 boneless skinless chicken breasts

2 14 oz. cans tomato sauce

1 6.5 oz. can mushrooms

1 tsp parsley

1 tsp oregano

1 tsp basil

3 tbs brown sugar

1 tbs sugar

1 tbs garlic, minced

Place chicken breasts in crock pot.  In a bowl, mix remaining ingredients.  Pour over chicken breasts.  Cook on high for 4 - 5 hours or low for 6 - 8 hours.  Serve over pasta.

Cheesy Chicken Roll

Cheesy Chicken Roll

1 recipe pizza dough

2 cups shredded cooked chicken (I used leftover rotisserie chicken)

4 oz cream cheese, softened

3/4 cup shredded mozzarella cheese

Make pizza dough according to directions.  Roll dough into a rectangle on a 9" x 13" baking pan.  Mix chicken, cream cheese, and mozzarella cheese.  Spread mixture on 1/3 of the rectangle, lengthwise.  Roll up, starting with filling side.  Pinch seams to close.  Bake at 450 degrees for 7 - 9 minutes. Slice and serve.

Chicken Fried Chicken

Chicken Fried Chicken

4 boneless skinless chicken breasts, pounded thin or butterflied

2 eggs, beaten

3/4 cup flour

1 tsp black pepper

1/4 tsp salt

1/4 tsp red pepper

1/2 cup vegetable oil

Heat vegetable oil over medium heat in a pan.  In one shallow bowl, place beaten eggs.  In another shallow bowl, place flour, black pepper, salt, and red pepper. Mix well.  Dip chicken breasts in flour, eggs, then flour again.  Fry on each side for 5 minutes.  Reduce heat and cook until chicken is no longer pink and juices run clear.  Remove and drain on paper towels.

Pecan Panko Crusted Chicken

Pecan Panko Crusted Chicken

4 boneless skinless chicken breasts, pounded thin

1/2 cup Panko breadcrumbs

1/2 cup crushed pecans

1/2 tsp Cajun seasoning

1/2 tsp chili powder

1 egg

3/4 cup flour

margarine

Heat a large pan over medium high heat.  Meanwhile, combine Panko, crushed pecans, Cajun seasoning, and chili powder in one bowl; in another bowl place well beaten egg.  In a third bowl, place flour.  Dip chicken breast in flour, then egg, then breadcrumb mixture.  Set aside.  Repeat with remaining chicken breasts.

Cook chicken breasts in margarine for 6 minutes on each side, until chicken is cooked through and juices run clear.

Crock Pot Brown Sugar Chicken

I realize this photo is not very appetizing, but you MUST make this!  It is so easy and delicious.




Crock Pot Brown Sugar Chicken - A Year of Slow Cooking


4 boneless skinless chicken breasts
1 cup brown sugar
1/4 cup Sprite
2/3 cup vinegar
3 cloves minced garlic
2 tbs soy sauce
1 tsp Cajun seasoning

Place the chicken into your crock pot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble.

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.  Serve over rice or mashed potatoes.  The leftovers are great mixed with BBQ sauce on a sandwich.

Sweet and Sticky Chicken Drumsticks

Sweet and Sticky Chicken Drumsticks

3 lbs chicken drumsticks, skin removed

1 tsp Cajun seasoning

4 tbs margarine, melted

For sauce:

3/4 cup ketchup

2 tbs honey

2 tbs brown sugar

1 tsp Worcestershire sauce

Preheat oven to 350 degrees. Season chicken on all sides with Cajun seasoning Pour 4 tbs of melted margarine into a 9" x 13" baking dish.  Place chicken in pan, turning once to coat.  Bake for 30 minutes.

Meanwhile, mix ketchup, honey, brown sugar, and Worcestershire sauce.  Pour over chicken.  Bake 45 minutes longer, until chicken is tender, basting several times with pan drippings.