Parmesan Chicken

Grandma (Glennys) gave me this recipe years ago and I've been making it ever since. I don't really measure anything so I'm recording the recipe the way I make it now. The amounts listed are approximate. 

Parmesan Chicken

4 - 6 boneless, skinless Chicken Breast halves
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 - 1 tsp Black Pepper
3/4 cup Milk
1/8 - 1/4 cup Parmesan Cheese
1 cup Seasoned Bread Crumbs (or Panko with Italian seasonings such as Basil, Parsley, etc. added)
Olive oil

In a small bowl combine the flour with garlic powder, onion powder, and black pepper. Set aside. Next, in another small bowl combine milk with Parmesan cheese. Mix with a fork to blend. Set aside. Finally, on a large plate, pour out bread crumbs or panko.

Prepare each piece of chicken by first coating with the flour mixture until completely covered. Next, dip the chicken into the milk mixture until it is coated on each side. Finally, dredge the chicken in the bread crumbs until well covered. Repeat with remaining pieces of chicken.

Pour oil into frying pan and heat. When oil is medium hot, add chicken and cook, turning once, until golden brown on each side.

This is nice served as is or with melted mozzarella cheese and pasta sauce over it.

Chicken Cheddar Chowder

I found this recipe in the newspaper and decided to try it. It was the winning recipe in a Progresso soup contest submitted by Jennifer Borgesen of Waterford, MI. It's really good and most of the ingredients you'll probably already have on hand. 

Chicken Cheddar Chowder

2 whole Chicken breasts
1 Red Bell Pepper
2 Tbsp. Olive Oil
1 cup Sweet Onion, chopped
1 Garlic clove, crushed
2 medium Yukon Gold or Russet Potatoes, peeled and cut into chunks
2/3 cup Whole Kernel Corn
1 tsp. minced fresh Thyme
1 tsp. minced fresh Sage
1/2 - 1 tsp. Sweet Paprika
2 - 3 cups Chicken Stock or Broth
2 Tbsp. all purpose Flour
1 cup Buttermilk (I used regular milk)
8 oz. (2 cups) shredded Sharp Cheddar Cheese
Salt and Pepper to taste

Cook chicken breasts and cut into bite-sized pieces. Roast bell pepper until blackened on grill or under broiler (or used jarred red pepper slices!) Remove skin from bell pepper and cut into thin strips about 1" long.

Heat olive oil in a large soup pot over med-low heat until hot. Add onion and garlic; cook and stir until onions are softened. Add potatoes and corn; cook until onions and potatoes are light golden brown, stirring frequently.

Add chicken, bell pepper, thyme, sage, paprika, and enough chicken stock to cover potatoes. Cover, simmer 30 - 40 minutes or until potatoes are tender, adding additional chicken stock if necessary. Add flour to the buttermilk (milk) and beat with a wire whisk until smooth. Over low heat, stir flour mixture into the soup, cooking until thickened.

Stir 1 1/2 cups of the cheese, a handful at a time, into the soup. Add salt and pepper to taste.

Serve soup, garnished with remaining cheese. Makes 9 cups or about 4 servings.

Foil Packet Chicken

LOVE this recipe. Makes for a nice dinner. This recipe was originally featured at Wegmans and we liked that we could customize each packet for each family member.

Foil Packet Chicken with Green Beans and Potatoes

4 sheets (12" x 18" each) Heavy Duty Aluminum Foil
4 skinless, boneless Chicken Breast halves
1 can Cream of Mushroom Soup
4 dashes Paprika
2 cups fresh Green Beans, cut into 1" pieces
2 medium unpeeled Potatoes, cubed 3/4"
2 Tbsp Butter
Salt and Pepper to taste

Preheat oven to 450 degrees. Center a chicken breast half on each foil sheet. Top each with soup, potatoes, beans, and paprika. Dot with butter. Season with salt and pepper.

Wrap and seal foil to form packets.

Bake for 20 minutes on a cookie sheet.

Each serving contains approximately 310 calories, 20g carbohyrate (2g fiber), 14g fat (6g saturated fat), 90mg cholesterol, and 640mg sodium.

Homemade Chicken Vegetable Soup

Love this soup recipe ... it's not too time-consuming to make and usually provides a couple of meals. Comfort food at its best.

Homemade Chicken Vegetable Soup

2 – 3 boneless and skinless Chicken breasts (cut into bite-size pieces)

1 teaspoon Olive Oil

4 stalks Celery, sliced on diagonal

1 medium Onion, roughly chopped

4 Carrots, cut in thin slices

1 package sliced Mushrooms, chopped

1 Tablespoon Parsley Flakes

1 teaspoon dried Thyme

1 teaspoon dried Rosemary

½ teaspoon freshly Ground Black Pepper

1 teaspoon Balsamic Vinegar

1 cup Orzo (wheat preferred)

64 ounces Chicken Broth (low-sodium, fat free)

Heat olive oil (or use spray oil) in sauté pan and add chicken, cooking until no longer pink. Remove from heat and set aside.

Place celery, onions, carrots, and mushrooms into a large pot. Add just enough broth to cover. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in the remaining broth, spices, and balsamic vinegar. Bring to a boil and add orzo. Cook until pasta is tender and then stir in chicken. Reduce heat to medium and simmer until chicken is heated through.

Serves 6

Notes:  I often add a handful of chopped spinach at the end when adding the chicken. Will probably need to add more broth to leftover soup as pasta soaks up the moisture. 

Sweet and Sour Chicken

This is a quick and easy chicken dinner that can be served over rice or egg noodles. It's one of my favorites. Originally from Patty Ayers.

Sweet and Sour Chicken

3 – 4 boneless Chicken Breast filets, cut into bite-sized pieces

¼ cup Cider Vinegar

2 Tbsp. Brown Sugar

1 Tbsp. Cornstarch

2 Tbsp. Soy Sauce

2 Tbsp. Water

½ tsp. Salt (optional)

3 Tbsp. Salad Oil

1 medium Onion, chopped

1 can (20 oz.) Pineapple Chunks in juice

Cut chicken into bite-sized pieces. In a bowl, mix together vinegar, brown sugar, cornstarch, soy sauce, water and salt if used. Open can of pineapple chunks and drain and squeeze as much of the juice as possible from the fruit. Add this juice to the mixture. Set pineapple chunks aside.

In a large skillet heat oil until hot. Add onion and chicken and cook until tender, about 5 minutes.

Add the liquid mixture to the chicken and cook, stirring frequently until mixture boils and thickens. If desired, add the pineapple chunks as well (I usually serve on the side or save for something else.)

This can be served over rice or noodles. 

Rolled Chicken Washington

I haven't made this in a really long time but it was always one of Dave's favorites and I used to make it often if we were having company. It's one of those dinners you can prepare ahead of time and just pop in the oven when it's time. I think if I were making it now I might dress it up a bit with a cream sauce drizzled on each piece. I think this recipe originally was from my Applehood and Motherpie Cookbook -- and almost everything in it is delicious.

Rolled Chicken Washington

1 package fresh Mushrooms, sliced (or 8 oz. can, drained)
4 Tablespoons Butter
4 Tablespoons Flour
1 cup Light Cream or Half and Half
Sprinkle of Black Pepper
½ tsp. Salt
2 ½ cups Sharp Cheddar Cheese, shredded
8 Chicken Breast halves, skinless and boned
½ cup Flour (for coating)
1 – 2 Eggs, beaten
Seasoned Bread Crumbs (or Panko)

Chop mushrooms up into bite size pieces. In a large non-stick skillet, sauté mushrooms in butter for about 5 minutes over low to medium heat. Gradually blend in flour and then light cream, pepper and salt. Cook and stir until thickened. Remove from heat. Add cheddar cheese gradually. When thoroughly mixed, turn mixture into a 9” x 9” pan and chill for at least 2 - 3 hours or until cheese mixture is firm.

Pound each piece of chicken until flat. Shape cheese mixture into 8 sticks. Roll chicken breast around the cheese sticks and secure with toothpicks.

Dip chicken breasts into flour, then beaten eggs, and then roll in bread crumbs to coat.

Place in glass baking dish (I spray with non-stick spray) and bake in a 325 degree oven for approximately 1 hour. Remove toothpicks before serving.

Serves 8.