Bacon, Pineapple, Chicken Stir-Fry

When my parents celebrated their 40th wedding anniversary a couple of years ago, we decided to have a Hawaiian themed party. My mom has always wanted to go to Hawaii but has never been. I researched Hawaiian themed recipes and we had a fun time at our little luau. We enjoyed the recipes I found but this one we have continued to make over and over again. It is always enjoyed. It was originally posted as a kabob recipe but I have found it is much quicker and easier to make as a stir-fry and that is how we typically enjoy it now. The original recipe came from tablespoon.com.

Ingredients
2 lbs boneless, skinless chicken breasts
1 can pineapple chunks (reserve juice for sauce)
1 large red bell pepper, cut into 1 1/2 inch pieces
1 large orange bell pepper, cut into 1 1/2 inch pieces
1 large red onion, cut into 1 1/2 inch pieces
12 strips thick cut bacon

Hawaiian Sauce
1 1/2 cups pineapple juice
1 1/2 Tbsp cornstarch
1/2 cup brown sugar
2 Tbsp soy sauce
1/2 tsp salt

Instructions
Start by cooking the bacon into strips. Remove from pan and drain most of the grease. Cook the chicken until mostly done and remove from pan. Stir fry pineapple and veggies until nearly done and add the bacon and chicken back in.

On the stove, heat the Hawaiian sauce in a small saucepan until it starts to boil. Boil while stirring about 2 minutes. It should thicken. Remove from heat and serve next to the stir fry. Serve stir fry over white rice.

Kabobs: If you want to make this as a kabob recipe, just thread all of the main ingredients onto skewers and grill until done. I find they work best baked in the oven for a few minutes before finishing on the grill. Just lay skewers in the bottom of and over the sides of a roasting pan to pre-bake. This helps make sure the chicken is done before the veggies burn. Grill and then serve with the Hawaiian sauce.

Fresh Burrito

I was at my friend, Kendall's, house for dinner a couple of weeks ago. She made these burritos for dinner and they were so delicious! In the past couple of weeks, I've probably eaten one of these burritos at least every other day. Once I cook the chicken, it lasts for about a week in the fridge. I can then throw together a burrito in about 3 minutes! Here's how to make it:

Shredded Chicken:
Add about 3 chicken breasts to your crock-pot with half a jar of salsa (I prefer the green salsa but use whatever you have) Great way to use up those jars of salsa that get opened and linger in the fridge once the chips are gone! Turn your crock-pot on high and cook until you can shred your chicken with a fork. Use a little for your burrito and store the rest in the fridge.

Organic, whole wheat burrito size tortilla
Shredded chicken, warmed up
Shredded cheese
Avocado
Lettuce
Tomato
Sour Cream

Warm your tortilla in a pan and flip. Make sure it stays soft and doesn't become crunchy. Remove and add a little of all of the above ingredients. Fold in sides and roll up. Eat immediately!! This burrito tastes so fresh and is so quick and easy to make.

Variation: My husband prefers to make chicken tacos. He heats up small corn tortillas, adds chicken and then tops it with pico de gallo. Also delicious!

Chicken with Cucumbers

I know, it sounds weird! But, an abundance of cucumbers from my garden led me to a search for new recipes containing cucumbers. I was pleasantly surprised with the outcome of this one, and my husband liked it, too, which is amazing since he doesn't really care for raw cucumbers. It really is fresh-tasting, and the sauce is yummy. I would recommend using chicken stock instead of the granules and water as it adds a lot of flavor. I served it over orzo pasta. From tasteofhome.com.


1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons canola oil
1/4 pound fresh mushrooms, sliced (I doubled this and still felt like it wasn't that much, but I love mushrooms)
1 garlic clove, minced
3 tablespoons all-purpose flour
1-3/4 cups water
1 tablespoon chicken bouillon granules
2 large cucumbers
1 cup (8 ounces) sour cream

Directions
In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly.
Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear.
Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices. Yield: 4-6 servings.

Chicken and Barley Soup

We are still having rainy, gloomy weather in Glenwood Springs, which to me is a perfect reason to make soup in my crock pot and smell it cooking all day long! My hubby loves this because of the barley. I served it with No-Knead Bread. From Susan Richardson of Libertyville, IL.

1 cup thinly sliced celery
1 medium onion, coarsely chopped
1 carrot, cut into thin slices.
1/2 cup medium pearled barley
1 clove garlic, minced
1 cut up whole chicken (about 3 lb)
1 T. olive oil
3 1/2 c. chicken broth (I used 1 cup broth and the rest water as I think the chicken makes its own flavorful broth and doesn't need added salt)
1 can (14 oz) diced tomatoes, undrained
3/4 tsp. salt (I left it out)
1/2 tsp. dried basil (I used about 1 tsp., plus 1 tsp. rosemary because I love it!)
1/4 tsp. black pepper

1. Place celery, onion, carrot, barley and garlic in slow cooker.

2. Remove and discard skin from chicken pieces. Separate drumsticks from thighs and trim back bone from breasts. Save wings for another use. Heat oil in large skillet over medium-high heat; brown chicken pieces on all sides. Place chicken in slow cooker.

3. Add remaining ingredients to slow cooker. (I left out the herbs and added them about 20 min. before serving for stronger flavor) Cook on low 7-8 hours or high 4 hours or until chicken and barley are tender. Remove chicken; separate chicken from bones and cut/shred into bite-size pieces. Discard bones. Stir chicken into soup. Makes 4-6 servings.

Wild Rice Soup

This soup is amazingly yummy. It's hearty, healthy and has amazing flavors! My friend Tracey has made a variation of this soup that I've eaten in the past. I also found another recipe for wild rice soup online that looked really good. The following recipe is a combination of the two recipes and I've made it two times in the past three weeks. It comes together quickly, especially if you have cooked, frozen chicken pieces in the fridge. I love making this homemade wheat bread and serving it with the soup. 

3 cups cooked wild rice

5 cups water (you can also start with one can of broth and then add enough water to equal 5 cups)

1 package frozen veggies (I use peas but you can use broccoli, or other veggies that you'd like)

1-2 medium carrots, shredded

2 teaspoons dried minced onion (or 1/2 cup chopped fresh onion)

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, cubed (or 1 container Philadelphia cooking creme)

1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper

1 teaspoon salt

1 ½ cups cooked chicken

¼ cup slivered almonds, optional

Cook rice in a rice cooker or according to your normal method while assembling the rest of the recipe. In a large saucepan or slow-cooker add all ingredients. When rice is finished, add that as well. Cook until soup is hot and vegetables are cooked. Stir in almonds if desired. Yield: 8 servings

BUFFALO CHICKEN WING DIP

Read more about it at www.cooks.com/rec/view/0,1715,132180-255196,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 can chicken (large size)
1 8 oz. brick cream cheese
1/2 c blue cheese dressing (I left this out)
1/4 c cayenne pepper sauce (or about 2/3 c. wing sauce)
1 pkg. shredded Monterrey Jack cheese
celery sticks, crackers or corn chips

Melt cream cheese over medium-low heat. Once creamy, add blue cheese, hot sauce, and chicken.
Remove from heat, fold in 1/2 pkg. of shredded cheese.

Pour into square 8x8 oven-safe dish. Top with remaining cheese. Bake at 350°F until cheese is melted and bubbly.

Serve with celery sticks, crackers or corn chips.

Chinese Chicken Morsels

Yum! The marinade for this is so delicious, and unique. My only change would be to use a little less lemon if you're using bottled juice. If using fresh, the entire amount would probably be OK. Also, I don't know what cut of "dark chicken" the authors used, but I used thighs, and they just don't cut into "cubes"! :) Mine turned out more like little piles, but were still so tender and juicy. I'm a big dark chicken meat fan! But these would be great with white meat, too. From Once a Month Cooking cookbook.

1 lb. boneless, skinless dark chicken
1/2 c. lemon juice
1/4 c. soy sauce
1/4 c. Dijon mustard
2 tsp. vegetable oil
1/4 tsp. cayenne pepper (gives it a tasty kick without being too spicy for my little ones)
1 c. uncooked rice (Jasmine is perfect for this)

Cut chicken into 1 inch cubes.

In medium bowl, mix next 5 ingredients. Place chicken pieces in marinade and refrigerate, covered, for several hours, or freeze in large ziploc for later use.

Remove chicken from marinade, reserving marinade. Place chicken cubes about 1 inch apart on broiler pan sprayed with Pam. Broil 4-5 inches from heat for 7 minutes.

Brush with marinade. Turn chicken cubes and broil another 4 minutes.

Meanwhile, prepare rice according to package directions.

Heat remaining marinade (I boiled mine a few minutes to sort of sterilize it). Serve chicken and marinade over rice. Makes 4-5 servings.

Wine Poached Chicken

I was a little disappointed by this. The flavor of the wine just didn't infuse the chicken as much as I was hoping, and the sauce is so thin it's hard to get much with each bite. Maybe thicken it (the sauce) with corn starch at the end? It is lowfat, though, and very quick and easy. From Simply Colorado cookbook.

4 boneless skinless chicken breast halves
1/3 lb. fresh mushrooms, sliced
1/2 tsp. salt
1/2 tsp. dried tarragon leaves (which I didn't have, thyme made a nice substitute)
1/4 tsp. pepper
2 T. fresh parsley, chopped
3/4 c. dry white wine

Saute mushrooms over medium heat until just starting to cook down. Add chicken to skillet; sprinkle evenly with salt, tarragon, pepper and parsley. Pour wine over chicken. Cover and simmer for 15 min. or until chicken is tender. Serve with sauce left from skillet. Serves 4.

Slow Cooker Orange Chicken

As a mom of young children, I LOVE using my slow cooker, but sometimes the recipes all start tasting the same! I found this refreshingly different one on kraft.com. Of course it doesn't have the breading of traditional orange chicken but it does come out with a nice caramelized finish. My two daughters even liked it!

Prep: 10 min. Total: 8 hours 10 min.

8 small boneless skinless chicken thighs (1 lb)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh gingerroot (I used 1 tsp. ground ginger)

Toss chicken with flour in slow cooker.

Stir in all remaining ingredients; cover with lid.

Cook on low 6-8 hours or high 3-4 hours. Serve over rice. Makes 4 servings.

Delicious Chicken Casserole

Made by Alyssa Stanley after Brecken’s birth. So yummy that Taeya & Megan each had thirds!

Ingredients

• 4 skinless, bone-in chicken breast halves
• 2 stalks celery, cut into thirds
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cooked rice
• 6 ounces sour cream
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1/4 teaspoon celery salt
• 1/8 teaspoon onion powder
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 2 cups crushed buttery round crackers
• 1/2 cup butter or margarine, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.
3. In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
4. Bake in preheated oven for 30 to 35 minutes.

Notes from Alyssa: Here is the recipe. I am glad you liked it. It is my favorite. I subbed a roasted chicken for the chicken breasts just to make it faster and then just use chicken broth for the liquid. I also do 1 can of cream of mushroom and 1 can of cream of chicken.
**Recipe can be found on Allrecipes.com

Satay Chicken Pasta Salad

This is a Pampered Chef recipe which I originally tasted at one of their cooking shows. It is a great main dish for summer because of all the fresh veggies available, but really yummy anytime. It's a good potluck dish, too.

8 oz. uncooked bowtie pasta (I've also subbed penne or angel hair)
1 cup Asian vinaigrette salad dressing (I especially like Ken's brand)
2 Tbsp. Pampered Chef Asian seasoning mix (or 1 1-in. piece peeled fresh gingerroot, finely grated; 2 garlic cloves, pressed; 1/4 tsp. cayenne pepper)
2 Tbsp. peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb.)
Add'l chopped peanuts, if desired

1. Cook pasta according to package directions, drain and rinse under cold running water. Transfer to large mixing bowl and set aside.

2. Meanwhile, for dressing, combine vinaigrette, seasoning mix (or gingerroot, garlic and cayenne) and peanut butter in small bowl. Whisk well and set aside.

3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4-inch strips. Cut carrot and pepper strips crosswise into 1-in. pieces. Finely chop peanuts and basil.

4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with add'l chopped peanuts if desired.

If I have shelled edamame on hand, I'll throw that in (cooked) as well. Everyone in my family likes this, even my 3 and 1 year old daughters!

Chicken Bryan-Carrabba's Recipe

Prep Time: 10 mins
Total Time: 30 mins

This meal is delicious! Very fancy looking when prepared and other meats can be substituted for the chicken. The first time I had this was with pork chops and it was amazing then as well. 

Ingredients:

Servings: 2

Servings Size

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2 boneless skinless chicken breasts

Kosher salt, to taste

Fresh ground pepper, to taste

Olive Oil

4 ounces goat cheese

6 sun-dried tomatoes, chopped
2-4 tablespoons fresh basil, chopped

4 teaspoons onions, minced

8 tablespoons butter, divided

6 tablespoons white wine

1/2 cup fresh lemon juice (about 1 large lemon's worth)

Directions:

1. Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2. Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
3. Saute onion and garlic in 2 Tbps butter until soft and fragrant.
4. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5. Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7. Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
8. To serve, spoon lemon butter sauce over chicken breasts.
9. Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

One tip I saw on the original link was to substitute white wine for the second half of the butter to help make it a bit healthier. It will save lots of calories. I have not tried this substitute as I haven't yet made this dish myself but I'm sure I'll give it a shot when I make it.

Chicken Ranch Pizza

I made this yesterday and it was delicious! I love Little Ceasars Chicken Garlic Pizza and wanted to make one just like it - well, this came pretty close! It was my second time making a Pizza, and first time making Pizza dough - it was easy and I'll be making this again and again.

Chicken Ranch Pizza

Ingredients:
3 chicken thighs, chopped
6 garlic cloves, minced
Italian seasoning (about 1 tsp.)
1/3 – ½ cup Ranch dressing
2 Roma or 1 large tomato, diced
½ red onion, sliced
½ lb. cheese, Mozerella or Monterey Jack
and whatever other toppings you like!

Saute chopped chicken thighs in olive oil with 3 minced garlic cloves & Italian seasoning.

Make the crust and spread it out on a cookie sheet with sides.

Mix Ranch dressing with 3 minced garlic cloves, spread onto the crust. Add toppings: cooked chicken, tomatos, red onion, etc. Top with shredded cheese.

Quick & Easy Pizza Crust
4 ½ cups flour
1 ¾ tsp salt
1 tsp yeast
¼ cup olive oil
1 ¾ cup ice cold water
Mix in bread machine for 7 minutes.
Makes 2 rectangle-cookie-sheet sized pizzas.
Make sure you make the crust thin as this dough does not work with a thick crust! If we only want one pizza, we put the other half rolled in flour into a zip lock bag. It can be refrigerated for about a week or frozen and later thawed.

Baking Pizza Tips
When the oven is at temp, place pizza in the center of the middle rack to allow for maximum air circulation around the pan. A simple cheese and pepperoni pizza prepared in a 12" diameter pizza pan will bake evenly and thoroughly in a 450° F oven on the middle rack in only 12 min.

Adding more toppings to the pizza adds more moisture and mass to cook through. For example, a deluxe pizza with four or five different toppings generally requires a longer baking time at a lower temperature, perhaps 325° F to 350° F for 25 to 35 minutes.

1) The cheese has melted on top and is beginning to brown,
2) The crust edge has browned, from a medium to a golden brown, and,
3) Carefully lift the edge of the pizza to inspect its bottom - should be evenly browned.

(Baking tips from: http://pizzaware.com/howtomakepizza7.htm)

Treasure Island Chicken “Orange Chicken”

We had dinner at our friend’s, Annette & Brian’s, home and Annette made this dish for us. Both Phil and I had seconds. It was a simple meal but it was very good.

Ingredients
4 chicken breasts (I’d recommend cutting them in half)
½ stick of butter
3 Tbsp flour
3 Tbsp sugar
1 ½ tsp salt
½ tsp cinnamon
1/8 tsp ginger
1 ½ cup orange juice

Directions
Place the chicken breasts in a greased shallow “stove to table” baking dish. Brush with melted butter or margarine. Bake in a preheated 375F oven for 30 minutes. Meanwhile, melt ½ stick of butter. Combine the flour, sugar, salt, cinnamon, and ginger in a small bowl, mix, add to butter. Stirring constantly, add orange juice. Cook slowly until thick and smooth. Pour over chicken and bake 40 minutes longer. Serve over rice.

Cheesecake Factory Buffalo Blasts

These are wonderful appetizers. My husband loves to eat them and even loves to make them. It’s his “show-off” recipe and it is just as good as I remember from the Cheesecake Factory.

2 chicken breasts, cooked and chopped
1/2 cup buffalo-style hot sauce
1/4 cup cream cheese
1 cup shredded cheddar cheese
24 wonton wrappers
oil (for frying, peanut suggested)

NOTE: all amounts are suggested; feel free to adjust to your personal preference.

Put about a tsp into the center of a small wonton, seal edges using a little water. Keep covered until all wontons are done. You can make these with the large wontons as well. Just add more filling.

Heat oil to about 325 degrees F.

Fry wontons, a few at a time, until lightly brown and crisp.

Serve with bleu cheese or ranch salad dressing/dip.

NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.

Chicken Fajitas

I love fajitas, but have never tried to make them before. I found these recipes on about.com and the fajitas tasted fantastic.

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Fajita Seasoning Mix
source:http://busycooks.about.com/od/homemademixes/r/fajitaseasonmix.htm

Ingredients:

• 3 Tbsp. cornstarch
• 2 Tbsp. chili powder
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. sugar
• 2-1/2 tsp. crushed chicken bouillon cube
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

Preparation:
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

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Chicken Fajitas
source: http://busycooks.about.com/od/chickenbreastrecipes/r/chickenfajitas.htm

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 green bell pepper
• 2 Tbsp. oil
• 3 Tbsp. Fajita Seasoning Mix
• 1/3 cup water
• 1 medium onion, chopped
• 1 cup salsa
• 1/2 cup sour cream
• 1 cup grated Cheddar cheese
• 6 flour tortillas

Preparation:
Cut chicken into thin strips. Cut green pepper into strips. Heat oil in large skillet and add chicken. Cook and stir over medium high heat for 5 minutes. Then add three tablespoons of the Fajita Seasoning Mix, water, green pepper and onion. Reduce heat to medium. Cook and stir over medium heat until chicken is cooked through and vegetables are tender. Serve with salsa, sour cream, and grated cheese in warmed tortillas.

Kung Pao Chicken

3-4 servings

1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
1 Tbsp. cornstarch
2 tsp. light sesame oil or vegetable oil
3 Tbsp. green onions, chopped with tops
2 garlic cloves, minced
1/4 - 1 1/2 tsp. crushed red pepper flakes (to taste)
1/2 tsp. powdered ginger (or fresh grated if preferred)
1/4 cup rice wine vinegar
1/4 cup soy sauce
4 tsp. sugar
1/3 cup dry roasted (or lightly salted) peanuts
4 cups cooked rice, hot

1. Combine chicken and cornstarch in small bowl, toss to coat.
2. Heat oil in large nonstick skillet or wok on medium heat
3. Add chicken
4. Stir fry 5-7 min. or until no longer pink in center
5. Remove from skillet and keep warm
6. Add onions, garlic, red pepper and ginger to skillet
7. Stir fry 15 seconds
8. Remove from heat
9. Combine vinegar, soy sauce and sugar in small bowl; stir well
10. Add vinegar mixture to skillet
11. Return chicken to skillet, stir until well coated
12. Stir in nuts
13. Heat thoroughly, stirring occasionally
14. Serve over hot rice.

This was one of the first Asian dishes I made besides stir fry. It's a good one to start with as it uses ingredients you most likely have in your cupboards. I also like it because it's so easy to adjust the flavors and heat to your liking. Thanks to my friends Kathryn and Chris for sharing it with me!

Moroccan-Spiced Chicken

From Martha Stewart Living, Feb. 2009 edition.

Prep time. 5 minutes. Total time. 50 min. Serves 4.

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (omit if you don't want it spicy)
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chidken (4 lbs), quartered, skin on
1 lemon, quartered

Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper and the oil in a small bowl. Rub spice paste all over chicken.

Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 on an instand-read thermometer and juices run clear, 30-35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

I made this the other night and it was delicious. I used chicken breasts because my husband prefers his meat without bones. I would recommend using a whole chicken as the breasts ended up a little on the dry side at such a high temp. I used frozen breasts and had a hard time getting the rub to cover only 3-4 breasts. I would probably water the paste down just a little more next time. This would have been even better with some sort of gravy but I loved the flavors and my house still smells wonderful two days later.

Chicken Parmesan

Marinade:
3 chicken breasts
1/4 tsp black pepper
1/4 tsp onion powder
1/2 tsp chives
1/2 tsp rosemary (crush if possible)
1/8 tsp tarragon
1/2 tsp chopped garlic
1 tsp lemon juice
3 T mayonnaise
3 T mustard (Dijon or regular)

Breaded Topping:
1 T parsley
1/2 tsp granulated garlic
1/2 tsp thyme
1 cup panko bread crumbs
1/4 cup shredded parmesan cheese

Combine chicken and marinade in one bag. Mix well. Mix breaded topping in seperate bag. Can freeze at this point if you'd like to save it for a future meal. When you're ready to cook, coat chicken in breaded topping. Lay in pre-greased baking dish and spray heavily with cooking spray oil. Bake at 350 degrees for 25-35 minutes or until cooked through.

Serve with rice or mashed potatoes and a vegetable dish.

Creamy Chicken Hot Dish

From Joy Zeller

2 celery ribs, chopped
1 small onion, chopped
1 T butter or margarine
1 to 1 1/2 cups real mayonnaise
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips

In a small skillet, saute celery and onion in butter. Place in a bowl; add the mayo, soup, peas, lemon. Stir in chicken and rice. Transfer to a greased 7x11 in baking dish (or two smaller dishes). Sprinkle with potato chips. Bake, uncovered for 25-30 minutes until heated through.