Honey Nut Chicken

My favorite crunchy, chicken coating - hint of sweetness, but not too much.  My 16 month old and husband both loved it!


Preheat oven to:  350 degrees                             Cook time:  15-20 min

Ingredients:
     -  4 oz (~ 2/3 cup) honey roasted peanuts
     -  1/2 c. plain bread crumbs
     -  1 Tbl. Montreal Seasoning by McCormick (or similar grill seasoning)
     -  2 eggs
     -  A splash half-and-half or whole milk
     -  2 tsp. hot sauce
     -  1/2 c. all-purpose flour
     -  2-3 Tbl vegetable oil
     -  4-6 thin chicken breasts

     -  2-3 Tbl. honey (for sprinkling)

Directions:
1)  Preheat oven to 350 degrees.  Put nuts, bread crumbs and grill seasoning in food processor.  Grind to combine these ingredients until fine crumble crust.  Pour nutty-breading onto a plate.
2)  Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
3)  Pour flour onto another plate for dipping.
4)  Dust both sides of the chicken with flour.  Dip the chicken into the egg mixture and then coat with nutty mixture.
5)  Preheat a nonstick skillet over medium heat.  Add vegetable oil to coast the bottom of the pan with a thin layer.  Brown chicken pieces 2 minutes on each side in the hot oil or until evenly light golden in color.
6)  Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10-12 minutes.

** Serve with Barbecued Succotash (as pictured)

Chicken with Tarragon Cream

Taken from:  Everyday with Rachel Ray  (http://www.rachaelraymag.com/)

Cook time:  30 minutes

Ingredients:

     -  Salt and pepper to taste

     -  4 pieces of skinless, boneless chicken breast

     -  1 Tbl. olive oil

     -  white mushrooms, sliced
     -  1 shallot, finely chopped
     -  1 Tbl flour
     -  1/3 cup creme fraiche or sour cream
     -  3 Tbl. chopped fresh tarragon
     -  1 Tbl Dijon mustard
     -  2 Tbl. butter
     -  1 c. Chicken stock or broth

Directions:
1)  Season chicken with salt and pepper.  In a large skillet, heat the olive oil, over medium-high heat.  Add the chicken and cook, turning once, until golden - about 12 minutes.  Transfer the chicken to a plate and cover with foil to keep warm.
2)  Add 2 Tbl of butter to the skillet and lower the heat to medium.  Stir in the mushrooms and shallot and cook until tender, about 5 minutes.  Season with salt and pepper, sprinkle in flour and cook; stirring for 1 minute.  Whisk in the remaining 1 cup of chicken stock, sour cream, tarragon, mustard and any chicken juices.
3)  Slice the chicken and spoon the sauce on top.

Bacon Chicken

Submitted by:  Karen Newbrough

Preheat oven to:  350 degrees                                     Cook time:  10-15 min

Ingredients:
     -  6 slices of bacon
     -  1 Tbl. Oleo
     -  1 Tbl. olive oil
     -  6 boneless chicken breasts
     -  1 onion, chopped
     -  6 oz. fresh mushrooms, chopped
     -  1 clove garlic, minced
     -  1/2 tsp. salt
     -  1/8 tsp. pepper
     -  1 1/2 c. shredded cheddar cheese

Directions:
1)  Cook bacon in skillet until crisp.  Crumble bacon and set aside
2)  Pour grease out of skillet, but do not wash or wipe.  Add oleo and olive oil to skillet.  Saute chicken breasts in this mixture over medium heat, turning once until chicken is cooked and no longer pink in the center.  Place chicken in a greased 12"x8" baking dish.
3)  Cook onions, mushrooms and garlic in drippings remaining in skillet.  Cook until onions softened, then stir in salt, pepper and bacon.  Spoon over breast of chicken and sprinkle with cheese.
4)  Bake at 350 degrees for 10-15 minutes or until cheese is melted.

Oven Fried Chicken with Corn Relish

Preheat oven to:  425 degrees                            Cook time:  30 min.

Ingredients:
     -  3/4 c. Original Bisquick mix
     -  1/4 tsp. pepper
     -  3/4 c. reduced-fat ranch dressing
     -  4 boneless, skinless chicken breasts (1/2 breasts if not thinly sliced)
     -  2 Tbl butter, melted
     -  2 c. frozen corn

Directions:
1)  Heat oven to 425 degrees.  Grease 13"x9" pan.  In shallow dish, mix Bisquick mix and pepper.  In another dish pour in dressing.
2)  Coat chicken with dressing, then with bisquick.  Press coating on generously so that it sticks to chicken.  Plan in pan and drizzle with melted butter.
3)  Bake uncovered for ~30 minutes or until juices of chicken run clear when thickest part is cut.
4)  Cook corn according to pkg. directions; drain.  Stir in rest of ranch.  Spoon onto plate and over chicken.

Chicken Tetrazzini

By:  Tami Soetenga

Preheat oven to:  400 degrees                          Cook time:  1 hr, 10 min.

Ingredients:
     -  1 lb. mushrooms, sliced
     -  3 c. milk
     -  1 can (14.5 oz) reduced salt chicken broth
     -  1/2 tsp. dried thyme
     -  1 Rotisserie chicken, shredded
     -  6 Tbl. butter
     -  1/2 c. flour
     -  3/4 c. dry white wine
     -  3 c. Parmesan
     -  1 lb. linguine
     -  1 pkg (10 oz) frozen peas, thawed and drained
     -  Salt and pepper to taste

Directions:
1)  Preheat oven.  Bring large pot of salted water to a boil.
2)  Melt 2 Tbl. of butter in a saucepan.  Add mushrooms and season with salt and pepper.  Cook; transfer to bowl and set aside.
3)  Make sauce by doing the following:  In a saucepan, melt 4 Tbl. butter, add flour and cook; whisking ~1 min.  While still whisking, gradually add milk, broth and wine.  Bring to a boil and reduce to a simmer.  Add 2 cups Parmesan, thyme, salt and pepper.
4)  Cook pasta 2 min. less than package directions; drain.
5)  Mix pasta with sauce, chicken, peas and mushrooms.  Will fill 2 shallow 2 quart dishes.  Sprinkle with Parmesan.
6)  Bake for 30 minutes and let stand for 10 minutes.

Chicken Hash

Taken from Woman's Day, submitted by:  Dana Newbrough

Cooking time:  25 min.

Ingredients:
     -  1 Tbl. oil
     -  2 large baked potatoes, peeled and diced (3 c.)
     -  1 medium onion, coarsely chopped
     -  1/4 tsp salt
     -  2 c. shredded cooked chicken (Rotisserie works well and less work)
     -  3 medium carrots, julienned
     -  1 har (12 oz) chicken gravy
     -  1/4 tsp. pepper

Directions:
1)  Heat oil in large skillet over medium heat.  Add all ingredients; stir to mix well and then press down with back of a broad spatula.
2)  Cook 8-10 minutes until a crust is formed on the bottom.  Turn in sections with the spatula.  Cook 5 min longer.
3)  Flip onto serving plate or serve straight from skillet.

Chicken and Cheese Casserole

Great for big get-togethers - very filling and makes a lot!

Submitted by:  Angela Silverthorne

Preheat oven to:  350 degrees                         Cook time:  35 minutes

Ingredients:
      -  1 lb. chicken breasts
      -  Rosemary
      -  Garlic
      -  1 can Cream of Mushroom soup
      -  Cheddar and Swiss cheese slices
      -  Box of stuffing
      -  1 stick of butter
      -  salt and pepper to taste

Directions:
1)  Grease a 13"x9" pan.  1/2 chicken breasts if they are thick and lay on bottom of pan, covering.
2)  Coat chicken with can of soup and seasonings to your liking.
3)  Alternate cheddar and swiss cheese slices on top. 
4)  Mix stuffing in separate bowl with 1 stick of melted butter
5)  Cover chicken with stuffing and bake in oven (covered with aluminum foil if browning too quickly)

Caribbean Chicken

Submitted by:  Aimee Snyder

Ingredients:
     -  Boneless chicken breasts
     -  1 container of your favorite BBQ sauce
     -  1 can diced pineapple
     -  Your favorite seasonings to taste
     -  2 pkgs of instant uncooked white rice

Directions:
1)  Dump BBQ sauce, pineapples, water and spices into crock pot.  Stir together with whisk.
2)  Dump chicken breasts (yes, even frozen ones) into crock pot.  Mix everything together.  Cook 4 hr high or 8 hrs low.
3)  30 min before chicken is done, cook the rice and serve big scoop fulls of sauce, pineapples and chicken over rice.