Baked Pesto Parmesan Chicken #baked #presto #chicken #parmesan #easy #recipe



Delicious and healthy baked pesto parmesan chicken, a family favourite recipe!

INGREDIENTS

• 4 chicken breâst (preferâbly orgânic)
• 6 tbsp pesto
• blâck pepper
• (pinch of sâlt)
• 1 dl / 0,4 cup grâted Pârmesân

INSTRUCTIONS

1. Preheât oven to 200 Celcius / 390 Fâhrenheit degrees.
2. Prepâre the pesto.
3. Plâce chicken breâst in â bâking trây thât is lightly sprâyed with cooking oil.
4. Seâson with blâck pepper ând â pinch of sâlt if you like.
5. Top chicken breâsts with pesto ând grâted Pârmesân.
6. Bâke for 20 to 30 minutes depending on the size of the chicken breâsts. It is well done when the inner temperâture is 72 to 75 Celcius / 165 Fâhrenheit degrees.

source: http://www.kiddieliciouskitchen.com/baked-pesto-parmesan-chicken/

Chicken Alfredo Lasagna Roll Ups #chicken #alfredo #lasagna #rollups #easy #lowcarb #recipe #dinner



These Chicken Alfredo Lasagna Roll Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love.

INGREDIENTS

• 10 Lasagna Noodles
• 3 cups Chicken , cooked and shredded
• 16 ounces Ricotta Cheese
• 1 teaspoon Salt
• 
  
• 1 teaspoon Italian Seasoning
• ½ teaspoon Onion powder
• ½ teaspoon Garlic powder
• 1.5 cups Alfredo Sauce, jarred
• 2 cups Mozzarella , shredded
• 1 cup Parmesan , shredded

INSTRUCTIONS

1. Bring a pot of water to a boil.
2. Add lasagna noodles and cook according to package instructions until al dente.
3. Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
4. Preheat oven to 350 degrees F.
5. In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
6. With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
7. Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
8. Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
9. Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
10. Place each lasagna roll up into the casserole dish.
11. Pour the remaining Alfredo sauce over the lasagna roll ups.
12. Top with shredded mozzarella and Parmesan cheese.
13. Cover dish with aluminum foil and bake for 20 minutes.
14. After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
15. Enjoy!

NOTES

Note: You can save time by using rotisserie chicken for your shredded chicken.

Source : https://www.homemadeinterest.com/chicken-alfredo-lasagna-roll-ups/

Easy Salsa Chicken Rice Skillet is a complete meal made with organic ingredients, in just one pan and in less than 30 minutes! #salsa #chicken #rice #skillet #salsachicken


Easy Salsa Chicken Rice Skillet Recipe #salsa #chicken #rice #skillet #salsachicken

Ingredients:

For the Chicken:

• 3 large boneless skinless organic chicken breasts
• 1/2 tsp Great Value Organic Garlic Powder
• 1/4 tsp Great Value Organic Cumin
• 1/2 tsp Great Value Organic Chili Powder
• 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided
• Salt and Pepper to taste

For the Salsa Rice:

• 1 (15oz) can Great Value Organic Pinto Beans, drained
• 1 3/4 cup Great Value Organic low sodium Chicken Broth
• 1 cup Great Value Organic Mild Salsa, plus extra for serving
• 1 1/2 cups Colby Jack Cheese, shredded
• 1 tbsp butter
• 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend
• 1 tsp Great Value Organic Garlic Salt
• 1 tsp Great Value Organic Cumin
• 1 organic lime, juice of
• 1 organic avocado, sliced
• 2 tbsp organic green onions, diced

Instructions:

1. First, season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. 
2. Then, sear the chicken for 3 minutes per side, until golden brown (the chicken wont be cooked through at this point). Remove from the skillet and set aside.
3. Next, to the skillet add 1 tbsp butter and the remaining tablespoon of Extra Virgin Olive Oil. Add in the Long Grain and Wild Rice blend and stir, toasting the rice slightly. Add in the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil, then nestle the chicken breasts back on top of the rice mixture. Reduce heat to a simmer then cover and let cook for 15 minutes, or until the rice is tender and liquid is absorbed.
4. Then, remove the lid and cover the chicken breasts with the shredded cheese. Place the lid back on and let the cheese melt. Top with the sliced avocado, extra salsa and diced green onions. 
5. Serve & Enjoy!

Sou rce :http://www.fruitsbasket.xyz/2019/10/easy-salsa-chicken-rice-skillet-recipe.html

Low Carb Spicy Chicken with Cauliflower Rice is a low carb, gluten-free and whole30 one-pan meal that takes about 30 minutes to be ready! The Chicken is juicy and it’s served over cauliflower rice. #lowcarb #chicken #dinner



Ingredients

FOR THE CHICKEN
1.    1 teaspoon garlic powder
2.    ½ teaspoon chilli powder
3.    ½ teaspoon cumin
4.    Salt and black pepper
5.    2 tablespoons olive oil
6.    6 boneless skinless chicken thighs
7.    1 teaspoon dried oregano
8.    ½ tablespoon paprika
9.    1 medium cauliflower head
10.1 cup onion — chopped
11.4 garlic cloves — minced
12.1/4 cup chicken broth
13.1 tablespoon hot sauce — any you prefer
14.½ cup fresh chopped parsley
15.1 tablespoon lemon juice

Instructions

1.    In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
2.    While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
3.    In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the chicken skin side down, reduce the heat to medium and cook for about 4 – 5 minutes on each side or until chicken reaches 165°F (75°C). Set chicken aside on a plate.
4.       In the same pan, add garlic and onion and sauté for 1 minute until the onions become golden brown. Add the hot sauce and mix well. Add the riced cauliflower and mix everything together. Pour the chicken stock over the cauliflower rice add parsley and lemon juice. Cook for 2 or 3 minutes until the cauliflower gets tender. 5. Adjust seasoning as needed. Return chicken thighs over cauliflower rice and reheat quickly. Enjoy!

Teriyaki Grilled Chicken and Veggie Rice Bowls | Easy Chicken Recipe #chicken #grilled #veggie #teriyaki #dinner


Ingredients:

Teriyaki sauce:

• 3 Tbsp honey
• 3 cloves garlic , minced (1 Tbsp)
• 1 Tbsp minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light-brown sugar

Chicken, veggies and rice:

• 3 1/2 Tbsp olive oil , divided, plus more for brushing grill
• 1 1/2 lbs bonless skinless chicken breasts
• Ground black pepper
• 1 medium zucchini , diced into half moons and quartered (1 1/2 cups)
• 1 1/2 cups matchstick carrots
• 2 1/2 cups small diced broccoli florets
• 1 1/2 - 2 cups white or brown rice , cooked according to directions on package (I prefer short grain brown rice)
• Sesame seeds , optional

Instructions:

For the teriyaki sauce:

• In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. 
• Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:

• Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C). 
• Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:

Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.

To assemble bowls:

Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.

Instant Pot Chicken Adobo Recipe | A superb Filipino chicken adobo with onions and garlic cooked in the Instant Pot pressure cooker. Low carb and keto. #lowcarb #keto #dinner #chicken #chickenrecipe #instantpot


Ingredients:

• 1 onion sliced
• 5 cloves garlic minced
• 3 bay leaves
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne
• salt and coarse black pepper
• 2 - 2.5 pounds boneless skinless chicken thighs
• 1/2 cup low-sodium soy sauce (do not use regular, which will be too salty)
• 1/3 cup white vinegar

For serving:

• 2 scallions sliced
• cooked white rice or cauliflower rice

Instructions:

1. Select the saute mode on the pressure cooker for medium heat. Generously season chicken thighs on both sides with salt and pepper. When the display reads HOT, add olive oil to coat the bottom of the pot. Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs. Turn off the saute mode.
2. Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.
3. Uncover and select the saute mode. Keeping the chicken in the pot, boil for about 15 minutes to thicken the sauce. Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice. Top with sliced scallions.

The Best One Pan No Peek Chicken & Rice Recipe #chicken #chickenrecipe #maindish #rice


One pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection! #chicken #chickenrecipe #maindish #rice #chickenandrice #easyrecipe #onedish #onedishrecipe

Ingredients:

• 1 can cream of mushroom soup, (10.25 oz each)
• 5 boneless, skinless chicken breasts
• 1 can cream of celery soup, (10.25 oz each)
• 1/4 tsp garlic powder
• 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
• 1 1/4 can water, (soup can)
• 1 box Lipton Onion Soup Mix, (2 packets)

Instructions:

1. First, preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
2. Then, place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
3. DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!
4. Serve & enjoy!

A flavorful chicken dish that will be a new family favorite! Only a few ingredients needed, most of which you may already have on hand! #chicken #dish #chickendinner #dinnerideas #dinner



Ingredients:
1.    1/2 tsp seasoned salt
2.    1/2 tsp ground black pepper
3.    4 garlic cloves, minced
4.    1/2 tsp red pepper flakes
5.    1/2 cup Italian bread crumbs
6.    1 lb chicken breasts, boneless/diced
7.    3/4 cup mayonnaise or Greek yogurt
8.    1 cup Parmesan cheese, shredded

Instructions:
1.    Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2.    In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
3.    Spread mixture evenly on top of chicken.
4.    Sprinkle bread crumbs on top of mayonnaise mixture.
5.    Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
6.    Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

Marsala wine and mozzarella cheese got together and decided to skip the traditional chicken marsala on the menu, instead upping the ante with a buttery pan seared chicken & mushroom dish called Chicken Lombardy. It sounds fancy, but you’ll soon discover it’s shockingly simple. It’s the best use of both wine & cheese in a single recipe!

Ingredients

• 8 oz pkg sliced baby bella mushrooms
• 2 tbsp butter, melted
• 3 large boneless, skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• salt & pepper, to taste
• 1/2 tbsp corn starch + 1 tbsp water
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2-3 green onions, thinly sliced
• US Customary - Metric

Instructions

1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken.
2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat.
4. In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
5. Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly. 
7. In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
8. Transfer the chicken breasts to a lightly greased 9x13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.

Bakèd Brown Sugar Garlic Chickèn is thè bèst and juicy chickèn èvèr. It is bakèd to crisp-tèndèr pèrfèction and rèady in lèss than 30 minutès. This dish is supèr flavorful and thè swèèt and savory saucè makès it so much bèttèr! 

INGREDIENTS:

• 4 Boneless and skinless chicken breasts
• 4 Garlic cloves, minced
• 4 Tbs brown sugar
• 3 tsp olive oil

DIRECTIONS:

1. Preheat the oven to 400 degrees and spray baking dish with oil (I used my Mistobaked chicken filled with olive oil…if you don’t have one of these, get one!  I have two, one filled with olive oil and one filled with vegetable oil).
2. Put the olive oil in a small pan and saute the garlic until it is tender.
3. Remove the olive oil and garlic from heat and add the brown sugar.
4. Place chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.
5. Place in the oven and bake for 30-45 minutes or until the chicken is cooked completely through.

These air fryer chicken thighs are easily the best chicken thighs I’ve ever made or tried. The flavoring sauce on them is pure delight. It’s slightly sweet and tangy, with a little bit of savory coming from soy and Worcestershire sauces and garlic. The maple syrup in the sauce, combined with high heat air frying, makes the skin beautifully caramelized and very tasty. Even addictive. Trust me, you will be running for seconds.



Ingredients

• 6 chicken thighs (bone-in or boneless, skin-on)
• 1/2 tsp kosher salt (plus more to taste)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lime juice (or lemon juice)
• 3 Tbsp maple syrup (or honey)
• 1 Tbsp garlic powder
• 1 Tbsp onion powder

Instructions

1. Drop chicken thighs together with the rest of the ingredients into a medium mixing bowl.
2. Mix and massage the thighs by hand for about 3 minutes, or until all the liquids get absorbed by the meat. Make sure that the thighs are evenly covered by the seasoning sauce.
3. Place the thighs on the air fryer rack, leaving some space in between. Depending on the size of your air fryer, you may need to do the frying in two batches.
4. Fry at 400F for 10 min skin side up. Check the browning. If well-browned, flip and fry for 10 min more, again at 400F. If not, let them brown for another 5 minutes, then flip. Different air fryers cook differently. Cook until internal temperature reaches at least 165F. I prefer 185F. You do not need to preheat the air fryer.
5. Once the thighs are done, flip them over and transfer to a serving platter. Serve hot, with your favorite side dish or a salad.

One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.



Ingredients

• 4 – 6 Tablespoons butter or vegan butter, divided
• 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
• homemade seasoned salt and pepper (see notes)
• 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
• 1 Tablespoon dried minced onion
• 1 teaspoon dried minced garlic
• 2 Tablespoons dried parsley flakes
• 8 cups gluten free chicken stock
• 2 small chicken breasts (14oz), cut into bite-sized pieces

Directions

1. Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve.

This Paleo + Whole30 creamy tuscan chicken is an easy one pan meal. It’s full of creamy, dairy-free goodness that will hit the spot when you’re in the mood for comfort food.



Ingredients

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1 tsp pepper
• 4 chicken breasts
• 2 tbsp ghee
• 1/4 cup chicken broth
• 2 tbsp arrowroot starch
• 1.5 cups full fat coconut milk
• 1/2 cup sun dried tomatoes
• 1/4 cup basil chopped
• 3 cups spinach
• Chopped parsley optional topping

Instructions

1. Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.
2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with the Italian seasoning mix.
3. Heat a large skillet over medium heat and add ghee.
4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
5. While the chicken is cooking, whisk together chicken broth and arrowroot starch.
6. Remove chicken from the skillet and set aside. Lower the heat to medium.
7. Add more ghee if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
8. Add coconut milk, chicken broth, sun dried tomatoes and basil to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
9. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for about 5 minutes, or until the chicken is fully cooked.
10. When the chicken is almost finished, add in the spinach. You might have to add it in in batches. Stir the spinach in until wilted.
11. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley (optional).

Indulge yourself with this easy, creamy, delicious Chicken Cordon Bleu Casserole for dinner. Kids, husbands, and wives a like are sure to LOVE this dish!



Ingredients

Base:

1. 1 large rotisserie chicken, meat removed and pulled (about 5-6 C)
2. 1/2 pound sliced deli-style black forest ham, chopped
3. 1/2 pound sliced swiss cheese
4. Sauce:
5. 4 Tb butter
6. 4 Tb flour
7. 3 C milk
8. 2 Tb lemon juice
9. 1 Tb dijion mustard
10. 1 1/2 tsp salt
11. 1/2 tsp smoked paprika
12. 1/2 tsp pepper

Topping:

• 4 Tb melted butter
• 1 1/4 C seasoned bread crumbs
• 1/4 C parmesan cheese

Instructions

1. Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.

3. Turn the heat to high and cook until the sauce thickens and boils completely, whisking often. Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.

4. In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs. Sprinkle over the top of the dish and bake for 45 minutes. Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.

Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it.



This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful!

INGREDIENTS

• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
• 1 cup whole wheat Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• 5 ounces fresh baby spinach
• 1 clove minced garlic and olive oil for sauteeing
• 1/2 cup part-skim ricotta cheese
• 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
• 3 ounces fresh mozzarella cheese, thinly sliced
• 1 cup marinara sauce
• fresh basil for topping

INSTRUCTIONS

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES

• Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly. 

This easy Crock Pot Chicken and Stuffing recipe is one of the most popular recipes on The Cozy Cook! It’s made with just a few simple ingredients and is served with a side of green beans!



Ingredients

• 4 boneless skinless chicken breasts, salted and peppered if desired.
• 10.5 oz. cream of chicken soup
• 8 oz. sour cream, (equivalent to 1 cup)
• 6 oz. box stuffing mix
• ¾ cup chicken broth
• 2 cups green beans, fresh or frozen
• 1 cup baby carrots
• 1 teaspoon fresh parsley

Optional stuffing additions:

• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/4 cup dried cranberries
• 1/2 cup crumbled sausage, (cooked or raw)
• 2 teaspoons dry rosemary

Instructions

1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
2. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the broth. Layer the stuffing mix over the chicken.
3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.
4. Cook on high for 4 hours, or on low for 6-7. 
5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
6. Garnish the chicken with parsley if desired! 

Recipe Notes

• I personally like to stir the stuffing mixture occasionally to gauge the moisture level, but this isn’t necessary.
• If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed. (I never need to, but people’s texture preferences vary.)
• Nutritional facts include the optional ingredients listed as well. 

Source : thecozycook

Ingredients

• 1 tablespoon olive oil
• 
  
• 1 pound chicken breasts
• 1 pound smoked sausage sliced into 1 inch pieces
• 3 cups of heavy cream
• 4 cups of low sodium chicken broth
• 4 tablespoons butter
• 2 tablespoons coarse cajun seasoning
• 2 cloves garlic smashed
• 1 pound of uncooked penne pasta
• 1/2 cup hot water
• 5 oz freshly shredded parmesan cheese
• kosher salt and black pepper
• garlic powder

Instructions

1. Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides.
2. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.
3. Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees.
4. Remove chicken from slow cooker and set aside to cool and slice.
5. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender.
6. Once pasta is tender, stir in parmesan cheese, sliced chicken and additional salt and black pepper to taste.

Source : number-2-pencil

INGREDIENTS

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400°F (200°C). 
2. Lightly grease a 9x12-inch baking dish. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
4. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
5. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
6. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
7. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
8. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks. 
9. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside. 
10. Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
11. Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
12. Discard toothpicks. Serve with pan juices and onions.

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko*

FOR THE SAUCE

• 1/4 cup mayonnaise
• 
  
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

Source : damndelicious

Ingredient:

• Chicken:
• 1/2 cup all-purpose flour ((plain flour))
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black cracked pepper
• 2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*)
• 2 tablespoons olive oil, (divided)
• 4 tablespoons unsalted butter, (divided)
• 
  
• Marsala Sauce:
• 1 tablespoon unsalted butter (as needed)
• 8 ounces (250g) brown or Cremini mushrooms, sliced
• 4-5 cloves garlic, (minced)
• 3/4 cup dry Marsala wine
• 1 1/4 cup low-sodium chicken broth ((or stock))
• 3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**)
• 2 tablespoons fresh chopped parsley

Instructions:

1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. 
3. Repeat the same with the remaining 2 chicken breasts.
4. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
5. Add the garlic and cook until fragrant, about 1 minute.
6. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
7. Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Source ; thedirtygyro