Receipe Needed!!!?!
I need a pretty easy receipe that I will be able to prepare and put in the oven just before I go to pick her up.
Preferably something low fat and with pasta.
And with chicken.
Answers: I'm cooking for my girlfriend next week.
I need a pretty easy receipe that I will be able to prepare and put in the oven just before I go to pick her up.
Preferably something low fat and with pasta.
And with chicken.
Parmesan Crusted Chicken
4 Boneless/skinless chicken breast
1/2 cup Mayonnaise
1/4 cup grated parmesan cheese
4 tbs. Italian bread crumbs
In med. bowl combine mayonnaise and cheese.
Pre-heat oven to 425 degree.
Place chicken in a shallow baking dish. Spread cheese mixture on chicken then sprinkle with bread crumbs.
Bake for 20 min's or until chicken is thoroughly cooked.
Serve over buttered noodles with a tossed salad and some crusty garlic bread.
Cheesy Chicken Pasta.
Chicken.
Poach your chicken pieces in some stock and set aside, until cool enough to handle, and de-bone.
Pasta.
Place in salted boiling water and cook until you get the degree of cooking you like.
Penne or Elbows will do very well here.
Sauce.
Make a normal white sauce and add some grated tasty cheese, remove from heat and stir until it is smooth.
Combine everything and place in an oven proof dish, sprinkle with more cheese and bake until it is bubbling and the cheese has melted and started to brown.
Just add to oven when you want. Store covered in the fridge once it has cooled a little.
Do a chicken parmesan, but grill the chicken instead of frying it. And when you use a cheese, use low-fat, unprocessed mozzarella cheese, or low-fat sharp cheeder with some low-fat parmesan cheese. As far as a tomato sauce goes, homemade would be good. Use tomato paste, water and olive oil with a little oregano. If you can't seem to get that right (I'd try to make that sauce before you give it a try on your date) use Prego sauce. Garlic and basil is the most flavorful of what I've had.
Do a kind of bread too. Go out and either buy a garlic bread from your local bakery, or get some French Bread, slice it up, and in a small pot combine garlic and butter, wait until it has melted and is fully combined, then add some oregano (not too much, you want the flavor of the garlic to be noticed) and toast in your oven. I suggest about a teaspoon for every half stick of butter you use.
********CREAMY CAJUN CHICKEN & PASTA
1 tsp. minced garlic
2 tbsp. butter
12 oz. cubed chicken breast
1 tbsp. Cajun Poultry Magic
1/3 c. chopped green onions
1 c. heavy cream
12 oz. cooked spaghetti
2 tbsp. chopped parsley
Parmesan cheese
Or 1 teaspoon salt, 1/2 teaspoon thyme, 1/4 teaspoon each of onion powder, sage, black and white pepper and a pinch of red pepper.
Cook garlic in butter in 12" skillet over medium high heat for 30 seconds. Stir in chicken and seasoning mix until lightly browned (3 minutes). Stir in green onions and cook 1 minute more. Add cream and increase heat to high and boil until slightly thickened, 2 minutes. Combine chicken spaghetti and parsley. Top with Parmesan cheese.
Here’s 3- you can serve the chicken tarragon with egg noodles if you like. The other 2- I’d prepare completely and then place in the oven at the lowest temp- it’ll be fine for up to an hour.
Chicken Tarragon
From Taste of Home
INGREDIENTS
4 boneless skinless chicken breast halves
1/2 teaspoon paprika
1/3 cup butter, divided
2 medium zucchini, julienned
4 small carrots, julienned
4 large mushrooms, sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
SERVINGS 4
DIRECTIONS
Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.
Creamy Chicken Pasta
INGREDIENTS
8 ounces wide egg noodles
1/2 cup frozen green peas or cup of broccoli
3 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/4 cup mozzarella cheese
1/2 + cup cooked chopped bacon (optional)
DIRECTIONS
In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Remove from pot and drain.
Meanwhile, simmer the chicken in a medium saucepan until cooked completely or sautee chicken. Cut into bite size pieces.
In a large saucepan, heat cream of mushroom soup and milk.
Add chicken, noodles and vegetables to the saucepan. Mix and cook for 2 mins.
Remove from heat. Stir in grated mozzarella cheese until melted.
Serve warm.
Chinese Chicken Spaghetti
From Light & Tasty
INGREDIENTS
8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
.3/8 teaspoon ground ginger or 1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
SERVINGS 6
DIRECTIONS
Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry chicken in canola oil until juices run clear. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.
Serve either of these w/ a side of linguine or fettucine noodles and a nice tossed green salad.
Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.
--Southern Living, Dec. 2004
--------------------------------------...
BUTTERMILK BAKED CHICKEN
--Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
Simple Chicken Parmesan
Shake n bake some chicken breast.
Bake ... when they are done.. cover with spagetti sauce and mozza cheese. bake until cheese is melted.
Serve with pasta, and use the rest of the pasta sauce.
Its soo good, and soo easy!
CHICKEN FLORENTINE CASSEROLE
4 skinless, boneless chicken breast halves
1/4 c. butter
3 tsp. minced garlic
1 tbsp. lemon juice
1 (10.75 oz.) can condensed cream of mushroom soup
1 tbsp. Italian seasoning
1/2 c. half-and-half
1/2 c. grated Parmesan cheese
2 (13.5 oz.) cans spinach, drained
4 oz. fresh mushrooms, sliced
2/3 c. bacon bits
2 c. shredded mozzarella cheese
Preheat oven to 350 F. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 F. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9 x 9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 F. oven, until bubbly and lightly browned. Makes 4 servings. Serve with your favorite pasta.
CREAMY CHICKEN LASAGNA
12 uncooked lasagna noodles (12 oz.)
1 tbsp. butter or margarine
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1/3 c. milk
2 cans (10-3/4 oz. each) condensed cream of chicken soup
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 container (12 oz.) small-curd cottage cheese
3 c. diced cooked chicken
2 c. shredded mozzarella cheese (8 oz.)
1 c. shredded Cheddar cheese (4 oz.)
1/2 c. grated Parmesan cheese
Heat oven to 350 F. Spray bottom and sides of 13 x 9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper. Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1-1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top. Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
CHICKEN PARMIGIANA
4 boneless chicken breasts cut in half (skinless)
Salt
Black pepper
All-purpose flour
1 c. plain bread crumbs
2 eggs, beaten with1 tbsp. water
6-8 tbsp. olive oil
3 c. meat sauce or marinara sauce
10 oz. mozzarella cheese, thinly sliced
1/2 c. freshly grated Parmigiano-Reggiano cheese (OR Kraft Parmesan/Romano cheese mix)
Pre-heat oven to 350 F. Pound the chicken to flatten it. Season with salt and pepper. Dredge in flour, shaking off any excess flour. Put the egg mixture in a bowl. Coat the chicken with the egg mixture and then cover with breadcrumbs. Let sit for 10 minutes, giving the breadcrumbs a chance to adhere to the chicken. Heat a large saute pan or skillet over medium- high heat; add 3 tbsp. of olive oil. When it is hot, place half of the chicken pieces in he pan and brown (3-4 minutes.) Turn and saute on the other side, adding more oil if needed. Repeat the process with the other half of the chicken. Spread 1/2 c. of the sauce over the bottom of an 8 x 12 inch baking dish and arrange the chicken on top of the sauce. Cover with the rest of the sauce, then with the mozzarella slices. Sprinkle with the Parmigiano-Reggiano or Parmesan/Romano cheese. Bake for 25 minutes. Then broil for 2-3 minutes to brown the top. Serve with your favorite pasta.