2 (10 ounce) packages frozen chopped broccoli
 2 cooked boneless chicken breast halves, chopped
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (10.75 ounce) can condensed cream of mushroom soup
 1/2 cup mayonnaise
 1 teaspoon lemon juice
 1 1/2 cups shredded Cheddar cheese

Preparation

Preheat oven to 350 degrees.

Pour the broccoli in the bottom of a baking dish and add the chicken on top.

In a bowl combine the soups, mayo and lemon juice. Stir it up until it’s well blended.

Pour the soup mixture over the chicken, and then top with cheese.

Place it in the oven and let it cook for 35 to 40 minutes.Similar Posts:

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8 boneless, skinless chicken breast halves
1 egg
1/2 cup bread crumbs
1 Tbsp each butter & olive oil
1 & 3/4 cups pasta sauce(your favorite from jar or freezer)
1/2 cup mozzarella cheese, shredded
1 Tbsp Parmesan cheese, finely grated
1/4 cup parsley

 Preparation

Slightly beat the egg. Chop the parsley. Combine Parmesan with the breadcrumbs.

Flatten the chicken to even thickness, then dip chicken into the egg, then into crumbs to coat.

Heat butter & oil in a large skillet over medium heat. Brown chicken on both sides. Add spaghetti sauce, reduce heat; cover and simmer for 10 minutes.

Sprinkle with Mozzarella and parsley. Cover, simmer for 5 minutes more or until the cheese melts. Done.Similar Posts:

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• 4 boneless, skinless, chicken breasts
• 1 egg, beaten
• 6 oz. mozzarella
• 1½ c. heavy cream
• 1 tsp. parsley flakes
• 2/3 c. parmesan cheese
• ½ c. seasoned breadcrumbs
• ¼ c. vegetable oil

Directions:

1. Preheat oven to 350° Fahrenheit.
2. Dip chicken in egg. Then dip chicken in the seasoned breadcrumbs and coat evenly.
3. Heat oil in a skillet over medium high heat and brown chicken until it is no longer pink in the middle.
4. Place chicken in a casserole dish.
5. Top each piece of chicken with 1½ oz. of mozzarella cheese.
6. Mix together heavy cream, parmesan cheese, and parsley flakes.
7. Pour cream mixture over the chicken.
8. Bake for 25 minutes.

Serves: 4

Serving size: 1 chicken breastSimilar Posts:

• 20 Minute Chicken Parmesan
• Quick Chicken Breast Recipe – Gorgonzola Chicken Breasts
• Easy Chicken Divan
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4 chicken thighs

2 tablespoons minced garlic

2 tablespoons dried oregano leaves

Salt and coarsely ground black pepper to taste

1/2 cup red wine vinegar

1/2 cup extra virgin olive oil

1/2 cup currants

1/2 cup pitted whole Spanish olives

1/4 cup capers

3 bay leaves

1/2 cup firmly packed brown sugar

1/2 cup dry white wine

Chopped fresh cilantrao leaves to taste

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

In a large resealable plastic bag, combine garlic, oregano, salt, pepper, wine vinegar, olive oil, currants, Spanish olives, capers, and bay leaves. Add chicken breasts and thighs; seal and let marinate, refrigerated, 12 hours.

Preheat oven to 350 degrees F. Place chicken pieces in a 9×13-inch baking dish. Spoon the marinade over the chicken. Sprinkle chicken pieces with brown sugar and carefully pour white wine into the bottom of the pan. Bake 20 to 25 minutes, uncovered, or until a  meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven.

To serve, arrange chicken pieces on serving platter or individual serving plates. Strain Spanish olives, currants, and capers from the pan juices; place over the chicken, and sprinkle with chopped cilantro. Serve remaining pan juices in a sauceboat.

Makes 4 to 6 servings.Similar Posts:

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Place chicken breasts in a plastic bag. Add lemon juice and garlic. Be sure the lemon juice and garlic mixes with all of the chicken. Seal and marinate in the refrigerator for 10 minutes.

Meanwhile, preheat oven to 425 degrees. Spray a 9-inch by 9-inch baking pan with non-stick cooking spray.

Drain the lemon juice from the chicken and discard.

Pour cornflake crumbs onto a plate. Roll chicken in corn flake crumbs to coat evenly.

Arrange chicken pieces in the baking pan so that they are not touching. Top with any garlic remaining in the plastic bag. Sprinkle with salt and pepper.

Bake for 15-20 minutes or until chicken is cooked.

For an attractive presentation, serve topped with a thin slice of fresh lemon.Similar Posts:

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1. 4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
2. 1/4 pound chilled Gorgonzola dolce, sliced
3. 1 tablespoon vegetable oil
4. 1/3 cup water
5. 2 1/2 tablespoons balsamic vinegar

Preparation:

Preheat oven to 425°F with rack in middle.

Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.Similar Posts:

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• 20 Minute Chicken Parmesan
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• 1 pound boneless skinless chicken breasts
• 1-1/2 cups Panko (Japanese bread crumbs)
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1 large egg
• 1/4 cup olive oil
• 1 jar duck sauce
• 2 Tbsp. sweet red Thai chili sauce (optional)

Preparation:

Similar Posts:

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6 chicken breast halves, boneless and skinless*
1 cup bourbon whiskey
1/2 cup firmly-packed dark brown sugar
1 cup ketchup
2 tablespoons Worcestershire sauce
1/4 cup cider vinegar
1 tablespoon freshly-squeezed lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard 
Salt and pepper to taste

Place chicken breasts, single layer, into an ungreased 13×9-inch baking dish.

In a large bowl, combine whiskey, sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, mustard, salt, and pepper. Pour bourbon marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).

Preheat oven to 325 degrees F.

Bake chicken (with the marinade), uncovered, 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking. Remove from oven and serve immediately.

Makes 6 servings.Similar Posts:

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• Easy Chicken Divan
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8 sliced boneless chicken breast (filets)
Strong Paprika
Cayenne Pepper or Crushed Red Peppers
Curry Powder
Garlic
Fresh or Frozen Spinach
Unseasoned Bread Crumbs
Salt and Black Pepper
Olive Oil
Butter
Water

Preparation:

Use a large skillet, cover the bottom with Olive Oil.
Heat skillet.
Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT.
Season the bread crumbs with Curry powder, and Cayenne pepper but not much.
Bread the chicken breast.
Fry the breast for about 20 minutes, turning over and over several times.
After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce.
Add excess bread crumbs, no more than a half cup.
Cover breast with spinach, and cover skillet.
After 5 minutes lightly salt and butter spinach to taste.
When the spinach is to you liking, place everything in a deep dish serving platter.
Serve with rice or couscous. Be sure to place butter on top of the couscous or rice.
You have to add more water and olive oil as the bread crumbs will absorb the oil.Similar Posts:

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Prep Time: 0:10

Cook Time: 0:20

Ingredients:

• 4 chicken breast halves, sliced horizontally to make 8 thin cutlets*
• salt and pepper
• 1 tablespoon butter
• 2 teaspoons olive oil
• 4 tablespoons flour
• 2 cloves garlic
• 2 green onions, thinly sliced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 1-inch strips of lemon zest
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers, rinsed, optional

Preparation:

*Instead of cutting the chicken, you can pound each chicken breast half to about 1/2-inch thickness.

Wash chicken and pat dry; sprinkle with salt and pepper and dredge with flour.

In a large skillet over medium heat, melt the butter with the olive oil. Saute the chicken until browned, about 4 to 5 minutes on each side. Remove the chicken and add the garlic and green onions to the skillet. Saute just until slightly wilted and aromatic, about 30 seconds. Add the chicken broth, wine, and lemon zest. Simmer over medium-high heat for about 5 minutes. Add the chicken back to the pan, cover, and simmer for about 10 minutes, or until chicken is cooked through. Stir in lemon juice and capers and cook for 1 minute longer.

Serve with hot cooked rice or pasta.Similar Posts:

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