Chicken Cordon Bleu

Got this recipe from Summer/Mandi, and modified it a bit. It was great!

6 chicken breasts
6 thick slices of swiss cheese
6 slices of ham
3 tbsp flour
1 tsp paprika
1 tsp salt
1/2 tsp fresh ground pepper
6 tbsp butter
1/2 cup white wine
1 chicken bullion cube
1 can cream of chicken soup

Pound chicken flat. Lay slice of ham and a slice of thick cheese on top. Roll it up and secure with toothpicks. Mix the flour, salt, pepper and paprika in seperate container. Coat chicken in flour mixture.In a large saucepan/skillet, melt butter. Cook chicken on med-high till the outsides are golden brown, turning. Add white wine and bullion cube. Turn heat down to low and cover for 30 minutes or until chicken is no longer pink. Take chicken out and keep warm in foil. Add can of chicken soup to the skillet with the remaining sauce. Wisk this into the skillet mixture. Turn heat up to med-high and stir till it gets thick. Use this sauce on top of the chicken.

Kimmy's Smash Hit Ranch Southwest Chicken

Got this one from Kim, the head chef over at...you guessed it, Kimmy's Kitchen! She's got lots of goodies, check it out. I changed a few things here, but stole her picture since they looked the same!

4 boneless, skinless chicken breasts, cut in half
1 cup barbecue sauce
1/2 cup ranch dressing
1/2 cup medium salsa
1 cup corn (drained)
1/2 cup canned diced tomatoes, or chopped fresh tomatoes
salt
pepper
1. Marinate four chicken breasts in 1/2 cup barbecue sauce for at least 15 minutes.
2. Place chicken halves in glass pan and cook chicken at 350 for 22-25 min, or until juices run clear (Kim used a little olive oil and fried hers up in a frying pan, which might be faster)
3. Remove chicken from pan, then baste the chicken with barbecue sauce on both sides.
4. RANCH SAUCE: Combine 1/2 a cup of ranch dressing and 1/2 cup salsa.
5. Toss 1 cup of drained corn and 1/2 cup of tomatoes together (or just throw in as much of each as you'd like). Season with salt and pepper to taste.
6. Top chicken breast with ranch sauce and garnish with corn mixture.

This was definitely a favorite! Quite easy, too!

Parmesan Ranch Chicken

I don't think a main dish can get much more simple than this. It was gone so fast I don't even have pictures to post.

Chicken breasts or tenders - marinate for at least an hour in prepared ranch dressing (I used Hidden Valley and let it sit overnight, but any kind will do).

Dip marinated chicken in shredded parmesan cheese to coat.

Bake at 350 for 30 minutes, or until juices run clear. Easy as that. The sauce is yummy with a side of roasted red potatoes.

Sticky Coconut Chicken

This recipe is fantastic - a little spicy (if you're hot chili flakes are fresh), but flavorful and delicious.

6-8 boneless, skinless chicken thighs (about 1.5 lbs)
2/3 c. canned coconut milk
1 TBS. fresh minced ginger
1 tsp. fresh ground pepper
1 tsp. hot chili flakes
3/4 c. rice vinegar
1/2 c. sugar
3 TBS. soy sauce
1 tsp. hot chili flakes
4-5 green onions, finely chopped

Rinse chicken, pat dry. In large bowl, mix coconut milk, ginger, pepper, 1 tsp. hot chili flakes. Add chicken and mix - cover and chill for at least one hour, or up to a day.

Lift chicken from bowl, reserving marinade. Pull thighs open and lay flat on lightly oiled grill on high heat (we broiled this in the oven and it worked fine). Cover and cook, turning thighs as needed to brown on both sides until meat is no longer pink inside. Baste frequently with remaining marinade (USE ALL MARINADE). Tranfer thighs to warm platter and pour chili glaze (recipe below) evenly over meat. Garnish with chopped green onions.

Chili Glaze:
In large sauce pan, combine rice vinegar, sugar, soy sauce and hot chili flakes. Bring to boil over high heat and cook until mixture is reduced to 1/2 cup (8-10 min.) Makes 1/2 c. glaze. Make sure to put your pan straight in water after the glaze has been used- once it hardens, it's VERY HARD to get off - it turns to a candy-like substance!

Serve warm over steamed brown rice.

Baked Coconut Chicken

Mix:
2/3 c. bisquick (or similar baking mix)
2/3 c. coconut
1/2 tsp. salt
1/2 tsp. pepper
Set aside.

Preheat oven to 375.

Mix:
1 can sweetened condensed milk
2 TBS. dijon mustard

Dip 6 chicken breasts in wet mixture until well coated. Dip in dry mixture and place in greased 9x13 pan. Pour remaining wet mixture over coated chicken. Pour any remaining dry ingredients over that. Melt 1/2 stick of butter, pour over dry mixture. Place in over for 35-45 minutes (or until chicken is cooked through).

Chicken Tetrazzini by Guest Chef Amy

4 chicken breasts, boiled, cubed
7 oz spaghetti noodles, cooked in chicken borth
1 jar sliced mushrooms
2 cans cream of mushroom soup
¾ stick margarine
8 oz. sour cream
Combine all ingredients and top with Parmesan cheese. Bake at 350 degrees for 30 – 45 minutes.
(Breadsticks in picture will be posted next!)

Chicken Tetrazzini by Guest Chef Kim

8 OUNCES SPAGHETTI
8 OUNCES SLICED FRESH MUSHROOMS
4-6 SKINLESS CHICKEN BREASTS OR 8 BONELESS SKINLESS THIGHS (CUT IN BITE-SIZE PIECES)
1 TABLESPOON BUTTER
1 ½ TABLESPOONS LEMON JUICE
3-4 TABLESPOONS BUTTER
6 TABLESPOONS FLOUR
½ TEASPOON PAPRIKA
1/8 TEASPOON NUTMEG
¾ TEASPOON SALT
½ TEASPOON PEPPER
1 CAN CHICKEN BROTH (14 ½ OUNCES)
1 CUP SKIM MILK
¾ CUP PARMESAN CHEESE
SPRINKLE PAPRIKA

Cook and drain spaghetti. Stir fry the mushrooms and the chicken pieces with the 1 tablespoon butter and the lemon juice until chicken is done, about 15-20 minutes. Toss with the cooked spaghetti. Set aside. Melt the 3-4 tablespoons of butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add the milk. Pour the sauce over the spaghetti. Mix. Place mixture into a 9x13-inch pan. Sprinkle with parmesan cheese and paprika and back at 400 degrees for 20-25 minutes or until browned and bubbly.

Butterfly Chicken by Guest Chef Kim

4-6 WHOLE BONELESS, SKINLESS CHICKEN BREASTS (depending on the thickness of breast. I usually pound the breasts with a meat mallet to thin the breast and end up getting two pieces of chicken out of each thick breast. You can determine how thick you want the meat.)
½ CUP FLOUR
½ TEASPOON SALT
¼ TEASPOON PEPPER
½-3/4 CUP BUTTER
LEMON JUICE
1 ½ POUNDS OF FRESH MUSHROOMS SLICED OR 2-3 JARS CANNED MUSHROOMS
3 CUPS WHIPPING CREAM
2 CUPS FRESH GRATED PARMESAN CHEESE
MINCED FRESH PARSLEY OR DRIED PARSLEY

Pound chicken breasts between waxed paper or plastic wrap until thin like a cutlet. Dip chicken in flour that is seasoned with salt and pepper. Shake off excess flour. Melt part of the butter in a large skillet. Saute’ chicken two to three minutes on each side. While sautéing drizzle 4-5 drops of lemon juice on each chicken piece. Add more butter as needed to the pan for sautéing the chicken pieces. Transfer the chicken to baking pans (9x13 or a little bigger). Give each piece of chicken some space between to let the cream and cheese run between the pieces. Set aside.

Saute’ the mushrooms in the same pan as the chicken was sautéed in. Add more butter if needed. Don’t burn the mushrooms. Spoon the mushrooms and drippings over the chicken. Pour the cream over the chicken. Sprinkle generous amounts of parmesan cheese on each chicken piece. Get the parmesan down in the cream. Bake at 350 degrees for 30 to 40 minutes. Sprinkle with fresh parsley.

Chicken Cordon Bleu by Guest Chef Marli

4 whole boneless chicken breast
4 slices Swiss cheese
8 thin slices cooked ham
thyme or rosemary
salt and pepper

1/4 cup melted butter
1/2 cup Cornflake crumbs

Place each chicken breast skin side down on wax paper and pound with meat mallet to about 1/8 inch thickness. Pour half of the melted butter into an 8x8 baking dish. Then sprinkle half of the Cornflake crumbs over the butter. Place two of the pounded chicken breasts on top of the cornflakes. (These two breasts should cover the entire bottom of the pan). Sprinkle with salt, pepper and Thyme (if you prefer Rosemary then do that). Place the ham and cheese slices on top of the chicken (also covering the entire surface of the chicken, you may have to cut and piece the ham and cheese to make it fit perfectly). Place the other two pounded out chicken breasts on top of the ham and cheese. (If you like seasoning you can sprinkle more salt, pepper and thyme. This is similar to layering lasagna, each layer should completely cover the layer below it. Then pour the remaining butter and sprinkle the remaining cornflakes on top.

Bake uncovered at 400 for 40 minutes. (Cooking time may vary so be sure to check on it now and then.)

As a side note. This is the same recipe I use to make the jellyroll style of Chicken Cordon Bleu but if you don't feel like toothpicking them and rolling them in the butter and cornflakes this is an easy alternative (just do it casserole style).

This is the sauce to put on top.

SAUCE / Topping

1 Can Cream of Chicken
1/2 Cup of Sour Cream
1 tsp. Lemon Juice

Mix together in sauce pan and heat to boil. Serve over the top of the chicken. (Can also be put on rice, noodles, potatoes, whatever you choose as your side dish.)

Chicken Stuffing Casserole by Guest Chef Kariann

Here's the last of Kariann's favorite recipes! Enjoy!

1 bag Pepperidge Farm Stuffing Mix
1 cup melted butter
1 cup milk
2 cans cream of celery soup
3 cups cooked chicken chopped
10 oz. pkg. frozen peas
2 Tbsp. chopped onion
dash of pepper

Mix 4 cups Pepperidge Farm Stuffing Mix together with 1 cup melted butter. Set aside. Heat remaining ingredients in sauce pan. Put 1/2 stuffing mixture on bottom of 9x13 casserole dish. Pour chicken mixture on top. Then sprinkle the rest of the stuffing mixture on top of chicken mixture. Bake at 350 degrees for 20-30 minutes.

Creamy Chicken Enchiladas by Guest Chef Summer

3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese

Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!

Chicken Cordon Bleu from Guest Chef Summer

This is easy and really good!
Boneless/skinless chicken (don't remove all fat)
Primrose sliced ham (rectangle/good quality)
Mild cheddar cheese block, cut into thick blocks
Toothpicks
Sauce/Topping:
1, 1/2 cup sour cream
1 can of cr mush soup
1 can drained mushroom
1 tsp lemon pepper

Preheat oven to 350 degrees. Layer ham onto flattened chicken. Roll cheese in it and seal with toothpicks. Smother with creamy sauce. Bake 45 min to 1 hour for chicken in 9x13 pan. The sauce is a family favorite! We usually make a little extra and heat it up on the stove. We like to put it over some rice or a baked potato with the chicken!Don't forget to remove the toothpicks before indulging!Enjoy!

Yummy Sweet & Sour Chicken

6 boneless skinless chicken breast, cut into cubes
2/3 c. corn starch
1/3 c. flour
1/2 tsp. garlic powder
1/2 tsp. MSG/Accent
4-5 eggs, beaten
1 c. chicken broth
1 1/4 c, sugar
1 c. drained, crushed pineapple
1 c. vinegar
8 TBS. catsup
1 TBS. soy sauce
S & P to taste
1 red pepper, chopped
1 onion, chopped
Oil for frying

Combine corn starch, flour, garlic powder and accent. Dip chicken pieces in mixture. Then dip in eggs and fry in skillet until well-browned. Set in greased glass 9x13 pan with chopped onions and peppers.

In another bowl, mix remaining ingredients. Pour over chicken. Bake at 375 for 45-60 minutes, or until sauce reaches thickness desired and bubbles. Turn chicken pieces over halfway through oven time.

Serve over rice with a sesame ginger salad.

Yummy Pineapple Chicken Curry

* My sis Em gave this recipe to me, and I modified it a bit based on what I had and what I needed to get rid of. It was delish!

3 T EVOO
1 onion, chopped
2 cloves garlic minced
5-6 T curry powder (add more or less to taste)
1 t ground cinnamon
1 t paprika
1 bay leaf
2 t FRESH ginger root
¼ c. sugar
4 boneless, skinless chicken breasts cut into cubes
2 potatoes, par-boiled
2 carrots, peeled and chopped
1 yellow pepper, chopped
1 can tomato paste
6 oz. plain fat free yogurt
1 can coconut milk
1 lemon, juiced
1 t cayenne pepper
1 can pineapple tidbits (drained)
Salt to taste

Heat EVOO in skillet over med heat. Saute onion until translucent. Stir in curry powder, garlic, cinnamon, paprika, bay leaf, ginger, sugar and salt. Stir for another min or so. Add chicken pieces, potatoes, pepper, carrots, tomato paste, yogurt and coconut milk. Bring to a boil, reduce heat and simmer 20 minutes.

Stir in lemon juice and cayenne pepper. Remove bay leaf and simmer 5 more min

Delicious served with warm naan and rice!

The Original Chicken Casserole - by Guest Chef Krista

This is one of Brad’s favorite recipes – although yesterday he told me it wasn’t anymore because I use too much celery…I guess I’m going to have to start cutting back on that. This recipe has a lot of steps and dirties a lot of pans – but it is well worth it!! You can cut up the bread a day early so it has a chance to dry out. You can also cook and shred the chicken prior to making the casserole.

INGREDIENTS:

One loaf heavy white bread

4 chicken breasts

5 Tbsp butter, divided

¼ cup flour

3 cups chicken broth

1/2 - 1 c. chopped onion

1 c. chopped celery

1/2 can mushroom soup

Cook four chicken breasts and shred.

Cut up one loaf of heavy white bread in to 1 inch cubes – leave about 3 pieces out so you can use them for bread crumbs. You can cut up bread the day before so it dries out a bit – or you don’t have to. Season the bread with sage, salt, pepper, and poultry seasoning. (Sorry I don’t have exact measurements).

In a saucepan melt 4 Tbsp butter then add ¼ cup flour – stir together. Add 3 cups chicken broth. Stir with wire whisk. Add ½ can mushroom soup. Boil for 5 minutes.

In another saucepan sauté 4 Tbsp butter, 1 cup chopped onion, and 1 cup chopped celery until onion is transparent. Add this mixture to the cubed bread and stir.

Layer in a 9X13 casserole dish - ½ bread cubes, chicken, and gravy – then repeat.

Put 3-5 pieces of bread in blender. Melt 1 Tbsp butter. Mix with bread crumbs and sprinkle on top of casserole.

Bake 350 degrees for 30 minutes or until hot and bubbly.

Chicken Pillows

For those of you who weren't such big fans of the previous posted Indian cuisine, let me indulge you with this nice American dish!

2 oz plain cream cheese
4 oz cream cheese (garden vegetable or chive, your choice)
1/4 c soft butter or margarine
1/2 tsp pepper

Mix above ingredients, then add:
2 c. cubed cooked chicken
1/4 c. fresh, chopped mushrooms

2 pkg crescent rolls, refrigerator, uncooked type
1/4 c. plain bread crumbs
1/2 tsp. garlic salt
1/2 tsp. salt-free seasoning

Roll out crescent rolls - Taking 2 triangles and making 1 rectangle. Put 1/4 c chicken mixture on each crescent roll. Fold and seal. Brush top with melted butter, sprinkle with bread crumbs, garlic salt and seasoning. Bake at 350 for 20 minutes.

Gravy:
1 can cream of chicken soup
1/2 c sour cream
1/2 c water (or more, depending on the consistency you like)
1/4 c. fresh, chopped mushrooms

Pour gravy on top of pillows, and serve with side salad, boiled carrots and fresh fruit.

Crock Pot Cordon Bleu

6 chicken breasts - pounded to 1/4 inch thickness
6 thick slices swiss cheese
6 slices deli shaved ham
1 can cream of chicken soup
1/2 c. milk
1/2 c. Italian flavored bread crumbs

Place slice of cheese and ham on each chicken breast. Roll up and secure with toothpick, place in bottom of crock pot. Mix soup and milk. Pour over chicken. Sprinkle with breadcrumbs. Cook on low for 6-7 hours.

Fast N Easy Chicken Parmicheeeeezy

1.5 c. plain bread crumbs
3 frozen chicken breasts
1 can tomato sauce
1 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1 tsp. Italian seasoning
1 c. cheddar/colby cheese mix (shredded)
1 c. grated parmesan cheese

Thaw frozen chicken until chicken is pink (not white with ice). Cut into 2 or 3 pieces. Wet each piece of chicken in water. Coat each chicken piece with bread crumbs while chicken is wet, so it sticks. Sprinkle garlic salt, pepper, and Italian Seasoning over chicken (in glass 8x8 pan). Cover with can of tomato sauce. Top with cheddar mix, then with parmesan until covered well. Bake at 375 for 35-45 minutes, or until juice runs clear and chicken center is no longer pink.

Jamie's White Chicken Chili

This recipe is fabulous, and is just like my mom and sister's recipes.

4-5 cans great northern beans
4 cups chicken stock or broth
1-2 lg. onions chopped
1 tsp. garlic chopped
1 can green chilies chopped
2 tsp. ground cumin
1 1/2 tsp. oregano
1/2 tsp. cayenne pepper
1 tsp. salt
3-4 boneless skinless chicken breasts, cooked and shredded

Simmer beans with stock, garlic, onion & chilies for 1.5 hours. Add other ingredients & simmer in crock pot for 30 minutes. Serve with monterrey jack cheese, sour cream, avocado & corn chips.

Creamy Chicken Green Enchiladas

7-8 frozen Tyson brand chicken tenderloins
Place in crockpot with:
1 can cream of chicken soup
1 can green chiles
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp. cumin
1/2 tsp. black pepper
Cook on low for 4-5 hours or until chicken falls apart.
Stuff filling in 10-12 small homemade corn tortillas (you can buy this at any authentic taqueria or panaderia) - Cover with 1 large can green enchilada sauce and any remaining filling.
Top with 1-2 c. mozzarella and/or queso fresco.
Bake at 350 for 30 minutes or until cheese is bubbly.
Garnish with cilantro. Serve with sour cream, tomatoes, lettuce and a glass of manzana lift!