Garlic Parmesan Drumsticks

5 lbs chicken drumsticks 
2 T olive oil 
2 tsp garlic powder 
2 tsp onion powder 
1 tsp salt 
1/2 tsp pepper 
1 c chicken broth 
½ c butter, melted 
1 T lemon juice 
1 T minced garlic 
¼ c grated parmesan 
1 T fresh chopped parsle

Coat drumsticks with olive oil. In a small bowl mix together the garlic powder, onion powder, salt and pepper. Sprinkle or roll drumsticks in this mixture. Place drumsticks into instant pot or pressure cooker. Pour in chicken broth. Press the chicken button on electric pressure cooker. Remove from instant pot & place on foil lined baking sheet. Broil for 2-3 min per side to crisp up skin. Whisk the remaining ingredients together and pour over drumsticks when ready to serve.

Creamy Garlic Chicken

3-4 large boneless and skinless chicken breasts, halved horizontally.

6 tablespoons flour

6 tablespoons finely grated fresh Parmesan cheese

3 tsp salt

1½ tsp garlic powder

½ tsp Black pepper

For The Sauce:

6 T olive oil

3 T butter

1½ small onion, finely chopped

1 whole head of garlic peeled and divided into 10-12 cloves

1¾ cup chicken broth

1¾ cup half and half or heavy cream (or evaporated milk)

¾ cup finely grated fresh Parmesan cheese

3 T fresh parsley, to serve

Season the chicken with salt, garlic powder and pepper.

In a shallow bowl, combine the flour & parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 

Fry 2-3 chicken breasts at a time until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.

Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. 

Smash 6 whole cloves of garlic with the blunt edge of the back of a knife 

Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.

Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. 

Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.

Garnish with parsley and a little black cracked pepper. 

Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Green Chile Chicken Enchiladas

3-4 lbs chicken

1 1/2 cups green enchilada sauce

8 fajita tortillas

1 cup jack cheese grated

1 cup cheddar cheese grated

1/4 cup sour cream

3 tbsp cilantro

1 avocado sliced

Preheat oven to 375⁰. Cook chicken in electric pressure cooker with enchilada sauce for 20 min. Release pressure & remove chicken. Shred chicken & set aside.

Pour 1/2 cup enchilada sauce in the bottom of your baking dish and spread to evenly coat.

Mix cheddar cheese and jack cheese in a bowl.

Lay out 8 tortillas and spread about a tablespoon of sour cream in each tortilla. Evenly distribute shredded chicken amongst the tortillas. Finally, sprinkle with about 1-2 tablespoons of mixed cheese leaving about 3/4 cup of cheese for topping.

Roll enchiladas up and place seal side down in the baking dish. Top enchiladas with remaining green enchilada sauce and sprinkle top with remaining cheese.

Bake enchiladas uncovered for 30-35 minutes until bubbly and cheese is melted.

Serve enchiladas with sliced avocado and a sprinkle of fresh cilantro (optional).

Monterey Chicken

Recipe from www.kimmccrary.blogspot.com

4 boneless, skinless chicken breasts
1/4 c. BBQ sauce
1/4 c. real bacon bits
1 c. Colby/ jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained
sliced green onions
pepper
Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. Montreal Steak Seasoning.

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Marinate chicken for ½ hr. Grill chicken until no long pink and place on baking sheet covered with foil. Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese-softened (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack or plain jack cheese
small flour or corn tortillas
kosher salt
olive oil

Heat oven to 425⁰.  Line a baking sheet with foil and lightly coat with cooking spray. Place cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic in a large bowl. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a flour tortilla, 1 inch from the edges.  Roll up & place seam down on a baking sheet, not touching one another. Brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.  Dip in Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Parmesan Crusted Chicken

Adapted from Longhorn Steakhouse
www.plainchicken.com

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:
1/4 c olive oil
1/2 c ranch dressing
3 T Worcestershire sauce
1 t vinegar
1 t lemon juice
1 T minced garlic
1/2 t pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone or 4 slices

Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 T ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.

Creamy Chicken & Rice

This is my 'go-to' meal. I almost always take this to families that have just had a baby.
My kids LOVE it!

4 C. hot cooked rice
1/2 C. butter, divided
1/4 C. flour
2 C. milk
2 t. chicken boullion granules (or 2 cubes, crushed)
1/2-1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
4-5 C. cubed, cooked chicken
2 C. shredded cheese
1 C. sour cream
1 tube of ritz crackers, crushed (I have used cheez its before & the kids liked that)

Preheat oven to 425⁰. Spread rice into greased 9X13 pan. Set aside. In saucepan, melt 1/4 C. butter. Stir in flour until smooth. Gradually add milk, boullion, seasoned salt, garlic powder, & pepper. Bring to a boil. Cook & stir for 2 minutes until thick and bubbly. Reduce heat. Add chicken, cheese & sour cream. Stir until melted. Pour over rice. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake uncovered for 10-15 minutes. Serves 10.

This is great served with Brown Sugar Carrots.

Chicken Cordon Bleu Casserole

4 c. diced,cooked chicken breast
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs

Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.

Buffalo Hot Wing Dip

2 C. cooked chicken, I use our home canned
8 oz. cream cheese, cubed
2 C. shredded cheese
1 C. ranch dressing
1/2 C. hot sauce
Combine all in a 3 qt slow cooker. cook on low for 1 hr. or bake at 350 degrees for 20 min. Serve with tortilla chips.

Feta & bacon stuffed chicken

INGREDIENTS:
6 skinless, boneless chicken breasts
6 oz. crumbled feta cheese
6 slices bacon, fried, drained & crumbled
salt and pepper to taste
8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
DIRECTIONS:
1. Preheat oven to 350 degrees F
2. Mix feta and bacon pieces and stuff each chicken breast. Secure open sides with toothpicks
3. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
4. Bake uncovered at 350 degrees F for 30 to 35 minutes. Great with Olive Garden's Alfredo Pasta.

Chicken stroganoff

4 bacon strips- diced
1 lb. chicken breast- cut into 1/4" strips
1 onion, chopped
1 8oz package mushrooms-sliced
1 1/2 c. chicken broth
2 cloves garlic, minced
1/2 t. salt
1/8 t. paprika
pepper to taste
2 T. flour
1 C. sour cream
Hot cooked noodles

Cook bacon until crisp. Drain, reserving 2 T. of drippings in pan. In drippings, cook chicken, mushrooms & onions until chicken is done. Add broth, garlic, salt, paprika, pepper & bacon. Cover & simmer 10 minutes. Combine flour & sour cream. Add to skillet, bring to a boil & cook 2 minutes or until thick. Serve over noodles or rice. Sprinkle with additional paprika.

Company Chicken

6-8 chicken breasts
1 jar apricot jam
1 pkg. dry onion soup mix
1 jar catalina dressing

Place chicken in greased 9x13 pan. Mix together sauce ingredients & pour over chicken. Bake at 350 degrees for about 45 minutes (depending how small chicken pieces are. I sometimes cut the chicken pieces smaller to make it cook faster.) Serve over brown rice. Yield: 6-8 servings

Chicken n' Ritz

3-4 chicken breasts, cut into strips 

½ c shredded parmesan cheese

1/2 c. butter, melted
1 tube ritz crackers, crushed

Preheat oven to 350 degrees. Melt butter in one bowl, crush crackers in another. Dip each piece of chicken in butter & roll in crumbs. Place in 9x13 pan. Bake for 30 minutes. Serve with rice & cream of chicken gravy. We like these with BBQ sauce too.

Chicken parmesan

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese or mozzarella

Preheat oven to 375 degrees.
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 4 to 6 minutes, or until chicken is browned. Chicken will finish cooking in the oven.
Pour pasta sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted & chicken is cooked through. Serve with pasta & additional sauce.