What can i make with chicken breast(boneless skinless)?!
i want to make chicken breasts tonight but not to sure what to make im tired of the same old (tacos,chicken bake,rice and chicken,spaghetti) Any ideas!? Www@FoodAQ@Com
Answers:
I have a couple of recipes here that I made the other night with steamed broccoli!.!.!.
I would have to scan them though!.!.!.!.!.
It's similar to shake n bake chicken, but it had an interesting coating!.!.!. the coating is made with Rice Krispies and ranch dressing(the envelope powdered kind), along with a few other spices!. I know you said you wanted something different!.!.!.!. but maybe you will like it!.
I also made garlic mashed potatoes!.
It was yummy and very simple to make!.!. Let me know if you are interested!. :) email Bttrflygirly0119@yahoo!.comWww@FoodAQ@Com
I would have to scan them though!.!.!.!.!.
It's similar to shake n bake chicken, but it had an interesting coating!.!.!. the coating is made with Rice Krispies and ranch dressing(the envelope powdered kind), along with a few other spices!. I know you said you wanted something different!.!.!.!. but maybe you will like it!.
I also made garlic mashed potatoes!.
It was yummy and very simple to make!.!. Let me know if you are interested!. :) email Bttrflygirly0119@yahoo!.comWww@FoodAQ@Com
Try Chicken Alfredo (the recipe is for just plain Alfredo Sauce, but there is a variation using chicken at the bottom) or Mushroom Chicken, Chicken in the Heather, or Creamy Chicken and Cheese Enchiladas!?
All are great favorites in my home!. Recipes for all below!.
Doc
Fast Alfredo
Larry “Doc” Hudson
1 - 8-ounce package Cream Cheese
? Cup (3 oz!.) Grated Parmesan Cheese
? Cup Butter or Margarine
? Cup Milk
8 oz!. Fettuccini, cooked and drained
In a large saucepan, stir together cream cheese, Parmesan Cheese, butter and milk over low heat until smooth!.
Add cooked Fettuccini; toss lightly!.
4 Servings
(As a variation, before making the Alfredo Sauce, cut up boneless chicken, pork or beef into bite-sized portions!. You may also use frozen shrimp!. Season it with salt and pepper, then sauté in butter or olive oil until done!. Remove the meat from the heat and make the sauce!. Just before adding the Fettuccini, add the meat or shrimp to the sauce, stirring until it is reheated!. LMH )
Mushroom Chicken
Melt ? lb!. Butter in Pyrex dish in a 450-degree oven!.
Salt and pepper 1 cut up frying chicken!.
Place in the dish and turn to butter all sides!.
Heat 1 can mushroom soup, 1 can mushrooms, and 1 can milk to boiling!. Pour over chicken and turn to coat!. Bake 30 minutes till bubbly and browning!.
Cook 1 package flat noodles according to package directions!.
Serve chicken over noodles!.
Marcia Ivey-Hudson
Chicken in the Heather
“Doc” Hudson
Ingredients:
One whole chicken, minus giblets or two Cornish game hens (Chicken breast filets or bone in chicken pieces work just as well)
3 fluid ounces (6 TBS) light cooking oil
4 fluid ounces (half cup) clear heather honey
Salt and pepper (freshly ground black pepper if you have it)
3 ounces (6 TBS) Grainy mustard
Half teaspoon curry powder
One clove chopped garlic
Method:
Place the chicken in an oven-proof casserole dish!. Mix all the other ingredients together and pour over the chicken!. Cover the dish and cook in a pre-heated oven at 375*F (190* C or Gas Mark 4 for folks on the metric system, and Britons) for an hour!. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered!. The chicken will brown as a result!. Serve with boiled or creamed/mashed potatoes and fresh vegetables, or on a bed of rice!.
(As a variation, you can substitute a Pork Loin Roast or Pork Loin Chops for the Chicken or Game Hens!.)
(This has become one of my favorite chicken recipes!. I cooked it on TV, and we served it at a Board of Trustees Dinner to rave reviews!. Editor)
Creamy Chicken and Cheese Enchiladas
___________________________________
INGREDIENTS:
4 boneless skinless chicken breast halves
3 tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained
TO PREPARE:
* Rinse the chicken and pat dry; cut into thin slices!.
* Saute the chicken in the olive oil in a skillet until brown;
drain!. Combine the chicken, cheese and onion in a bowl;
mix well!.
* Spoon the chicken mixture onto the center of each
tortilla; roll the tortilla to enclose the filling!. Place the
enchiladas seam side down in a 9x13-inch baking dish!.
· Heat the butter in a saucepan until melted!. Stir in the
flour until blended!. Add the chicken broth; mix well!.
* Cook until thickened, stirring constantly!. Stir in the sour
cream and chiles!. Spoon the sauce over the enchiladas!.
* Bake at 350 degrees for 20 minutes or until bubbly!.
SERVES 5
Www@FoodAQ@Com
All are great favorites in my home!. Recipes for all below!.
Doc
Fast Alfredo
Larry “Doc” Hudson
1 - 8-ounce package Cream Cheese
? Cup (3 oz!.) Grated Parmesan Cheese
? Cup Butter or Margarine
? Cup Milk
8 oz!. Fettuccini, cooked and drained
In a large saucepan, stir together cream cheese, Parmesan Cheese, butter and milk over low heat until smooth!.
Add cooked Fettuccini; toss lightly!.
4 Servings
(As a variation, before making the Alfredo Sauce, cut up boneless chicken, pork or beef into bite-sized portions!. You may also use frozen shrimp!. Season it with salt and pepper, then sauté in butter or olive oil until done!. Remove the meat from the heat and make the sauce!. Just before adding the Fettuccini, add the meat or shrimp to the sauce, stirring until it is reheated!. LMH )
Mushroom Chicken
Melt ? lb!. Butter in Pyrex dish in a 450-degree oven!.
Salt and pepper 1 cut up frying chicken!.
Place in the dish and turn to butter all sides!.
Heat 1 can mushroom soup, 1 can mushrooms, and 1 can milk to boiling!. Pour over chicken and turn to coat!. Bake 30 minutes till bubbly and browning!.
Cook 1 package flat noodles according to package directions!.
Serve chicken over noodles!.
Marcia Ivey-Hudson
Chicken in the Heather
“Doc” Hudson
Ingredients:
One whole chicken, minus giblets or two Cornish game hens (Chicken breast filets or bone in chicken pieces work just as well)
3 fluid ounces (6 TBS) light cooking oil
4 fluid ounces (half cup) clear heather honey
Salt and pepper (freshly ground black pepper if you have it)
3 ounces (6 TBS) Grainy mustard
Half teaspoon curry powder
One clove chopped garlic
Method:
Place the chicken in an oven-proof casserole dish!. Mix all the other ingredients together and pour over the chicken!. Cover the dish and cook in a pre-heated oven at 375*F (190* C or Gas Mark 4 for folks on the metric system, and Britons) for an hour!. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered!. The chicken will brown as a result!. Serve with boiled or creamed/mashed potatoes and fresh vegetables, or on a bed of rice!.
(As a variation, you can substitute a Pork Loin Roast or Pork Loin Chops for the Chicken or Game Hens!.)
(This has become one of my favorite chicken recipes!. I cooked it on TV, and we served it at a Board of Trustees Dinner to rave reviews!. Editor)
Creamy Chicken and Cheese Enchiladas
___________________________________
INGREDIENTS:
4 boneless skinless chicken breast halves
3 tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained
TO PREPARE:
* Rinse the chicken and pat dry; cut into thin slices!.
* Saute the chicken in the olive oil in a skillet until brown;
drain!. Combine the chicken, cheese and onion in a bowl;
mix well!.
* Spoon the chicken mixture onto the center of each
tortilla; roll the tortilla to enclose the filling!. Place the
enchiladas seam side down in a 9x13-inch baking dish!.
· Heat the butter in a saucepan until melted!. Stir in the
flour until blended!. Add the chicken broth; mix well!.
* Cook until thickened, stirring constantly!. Stir in the sour
cream and chiles!. Spoon the sauce over the enchiladas!.
* Bake at 350 degrees for 20 minutes or until bubbly!.
SERVES 5
Www@FoodAQ@Com
Spinach Stuffed Chicken Breast
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
Preheat the oven to 375 degrees F (190 degrees C)!.
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted!. Stir in sour cream, pepperjack cheese, and garlic!.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one!. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon!. Secure with toothpicks, and arrange in a shallow baking dish!.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon!.
-----------------------
Easy Almond Chicken
8 skinless, boneless chicken breast halves
1 pinch garlic powder
1 (10!.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces toasted almonds
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken pieces in a lightly greased 9x13 inch baking dish!. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour!.
In a small bowl mix together the soup and milk!. Pour mixture over chicken and bake for another 1/2 hour!. Meanwhile, toast almonds and add to chicken during the last few minutes of baking!.
-------------------
Monterey Chicken
4 skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
1/2 pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese
To Marinate: Place chicken in a nonporous glass dish or bowl!. Pour marinade over chicken and toss to coat!. Cover and refrigerate to marinate for 1 to 2 hours!.
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken in a 9x13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear!. Meanwhile, place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain and set aside!.
In same skillet, melt butter over medium high heat!. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes!. Add remaining 1/3 cup of marinade and simmer until soft!. Drain and set onion mixture aside!.
Top baked chicken with bacon strips!. Add onion mixture and top each breast with a slice of cheese!. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly!.
-----------------
Www@FoodAQ@Com
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
Preheat the oven to 375 degrees F (190 degrees C)!.
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted!. Stir in sour cream, pepperjack cheese, and garlic!.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one!. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon!. Secure with toothpicks, and arrange in a shallow baking dish!.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon!.
-----------------------
Easy Almond Chicken
8 skinless, boneless chicken breast halves
1 pinch garlic powder
1 (10!.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces toasted almonds
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken pieces in a lightly greased 9x13 inch baking dish!. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour!.
In a small bowl mix together the soup and milk!. Pour mixture over chicken and bake for another 1/2 hour!. Meanwhile, toast almonds and add to chicken during the last few minutes of baking!.
-------------------
Monterey Chicken
4 skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
1/2 pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese
To Marinate: Place chicken in a nonporous glass dish or bowl!. Pour marinade over chicken and toss to coat!. Cover and refrigerate to marinate for 1 to 2 hours!.
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken in a 9x13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear!. Meanwhile, place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain and set aside!.
In same skillet, melt butter over medium high heat!. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes!. Add remaining 1/3 cup of marinade and simmer until soft!. Drain and set onion mixture aside!.
Top baked chicken with bacon strips!. Add onion mixture and top each breast with a slice of cheese!. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly!.
-----------------
Www@FoodAQ@Com
Pecan chicken with honey mustard sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup flour
2/3 cup creamy honey mustard salad dressing
1 cup finely chopped pecans
2 Tbsp!. butter
2 Tbsp!. olive oil
1/4 cup creamy honey mustard salad dressing
2/3 cup sour cream
dash pepper
1/4 tsp!. dried thyme leaves
Preparation:
Pound each chicken breast as follows!. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick!.
Place flour, 2/3 cup salad dressing and pecans in three separate dishes!. Coat chicken with flour, then dressing, then pecans, pressing to coat well!.
Melt butter in heavy nonstick skillet and cook coated chicken 2-3 minutes on each side until chicken is thoroughly cooked!. Watch carefully, as the pecans can burn easily! Remove chicken from skillet as it is cooked and cover to keep warm!.
To drippings remaining in skillet, add 1/4 cup salad dressing, sour cream, pepper, and thyme and heat until mixture boils!. Pour over chicken to serve!. Serves 4
West African Chicken Stew
15 ml vegetable oil
1365 g boneless chicken, cut into 1/2 inch cubes
1 large onion, chopped
1065 g potatoes, peeled and cubed
2 cloves garlic, crushed
2 g coarse ground black pepper
6 g salt
2 g ground coriander
2 g ground cumin
3 g crushed red pepper flakes
235 ml water
235 ml chicken broth
60 g chopped fresh spinach
DIRECTIONS
Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside!. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes!. Stir in the water, chicken broth, and !. Return the chicken to the skillet and top with the spinach!. Cover and simmer until the potatoes are cooked through, about 20 minutes!.
Www@FoodAQ@Com
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup flour
2/3 cup creamy honey mustard salad dressing
1 cup finely chopped pecans
2 Tbsp!. butter
2 Tbsp!. olive oil
1/4 cup creamy honey mustard salad dressing
2/3 cup sour cream
dash pepper
1/4 tsp!. dried thyme leaves
Preparation:
Pound each chicken breast as follows!. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick!.
Place flour, 2/3 cup salad dressing and pecans in three separate dishes!. Coat chicken with flour, then dressing, then pecans, pressing to coat well!.
Melt butter in heavy nonstick skillet and cook coated chicken 2-3 minutes on each side until chicken is thoroughly cooked!. Watch carefully, as the pecans can burn easily! Remove chicken from skillet as it is cooked and cover to keep warm!.
To drippings remaining in skillet, add 1/4 cup salad dressing, sour cream, pepper, and thyme and heat until mixture boils!. Pour over chicken to serve!. Serves 4
West African Chicken Stew
15 ml vegetable oil
1365 g boneless chicken, cut into 1/2 inch cubes
1 large onion, chopped
1065 g potatoes, peeled and cubed
2 cloves garlic, crushed
2 g coarse ground black pepper
6 g salt
2 g ground coriander
2 g ground cumin
3 g crushed red pepper flakes
235 ml water
235 ml chicken broth
60 g chopped fresh spinach
DIRECTIONS
Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside!. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes!. Stir in the water, chicken broth, and !. Return the chicken to the skillet and top with the spinach!. Cover and simmer until the potatoes are cooked through, about 20 minutes!.
Www@FoodAQ@Com
Mix up 1/4 cup mayonnaise, 1 Tablespoon grainy mustard, a few dashes of Tabasco and some black pepper!. Cut the breasts lengthwise into strips and smear them with the mayo mixture!. Roll in a mixture of dry breadcrumbs and flour that's been seasoned with salt, pepper, parmesan cheese (if desired) and garlic powder!.
Bake at 350F for approx 30 minutes!.
Serve with a dipping sauce-
Honey mustard: equal amounts of honey and grainy mustard!.
Sweet & sour: 1/4 cup orange marmalade, 1 tablespoon horseradish and a tablespoon of mayoonaiseWww@FoodAQ@Com
Bake at 350F for approx 30 minutes!.
Serve with a dipping sauce-
Honey mustard: equal amounts of honey and grainy mustard!.
Sweet & sour: 1/4 cup orange marmalade, 1 tablespoon horseradish and a tablespoon of mayoonaiseWww@FoodAQ@Com
This is my favorite chicken breast recipe!. It is easy and is good with noodles rice or potatoes!. Sometimes I add a tablespoon or so of honey to the sauce!.
Chicken Dijon
Two boneless chicken breast
Butter for browning
Onion powder
1 cup chicken broth
1 generous tablespoon Dijon mustard
1 cup heavy whipping cream with 1 Tablespoon flour stirred in
salt and pepper to taste
Pound chicken breasts thin if you want!. Sprinkle with onion powder and brown in butter!. Remove from pan and keep warm!. Add chicken broth to pan and heat up!. Add Dijon mustard and warm up!. Turn heat down, add cream/flour and heat on medium low until sauce is slightly thickened!. Add the chicken breast back to the pan and heat thoroughly but don't boil!Www@FoodAQ@Com
Chicken Dijon
Two boneless chicken breast
Butter for browning
Onion powder
1 cup chicken broth
1 generous tablespoon Dijon mustard
1 cup heavy whipping cream with 1 Tablespoon flour stirred in
salt and pepper to taste
Pound chicken breasts thin if you want!. Sprinkle with onion powder and brown in butter!. Remove from pan and keep warm!. Add chicken broth to pan and heat up!. Add Dijon mustard and warm up!. Turn heat down, add cream/flour and heat on medium low until sauce is slightly thickened!. Add the chicken breast back to the pan and heat thoroughly but don't boil!Www@FoodAQ@Com
Make corn flakes oven fried chicken!. It's easy and quick!. Crush 2 cups cornflakes, season them as you like, dip chicken breasts in either buttermilk or a beaten egg with some milk, then dip the chicken in the seasoned cornflakes coating and covering both sides, put 2 tablespoons oil on a shallow baking pan, and bake at 350 until chicken is done!. I can't give a time because chicken breast weight can vary!. My kids really like this recipe!.Www@FoodAQ@Com
Some people might think this is weird but my kids love it -
Cube up the chicken and cook it in olive oil until no longer pink!. Add mushrooms (jarred or fresh - doesn't matter) and sautee until mushrooms are cooked!. Then add italian dressing to the pan - just enough to cover the chicken and mushrooms!. Let simmer covered for about 10 or so minutes and serve!. I use rice for mine and you said you were sick of rice so maybe you could find a different side!. It's unusual but is really good and different!.
Www@FoodAQ@Com
Cube up the chicken and cook it in olive oil until no longer pink!. Add mushrooms (jarred or fresh - doesn't matter) and sautee until mushrooms are cooked!. Then add italian dressing to the pan - just enough to cover the chicken and mushrooms!. Let simmer covered for about 10 or so minutes and serve!. I use rice for mine and you said you were sick of rice so maybe you could find a different side!. It's unusual but is really good and different!.
Www@FoodAQ@Com
Poppy Seed Chicken Casserole
6-8 chicken breasts
Cook in water (little salt) until tender!. Cool and remove from bone!. Cut into bite-size pieces and place in 9x13 casserole!.
Mix: 1 (8 oz!.) carton sour cream 1 tbsp!. lemon juice
Pour this over chicken!.
Mix 2 cups Ritz crackers (crumbled) with 1 1/2 sticks butter; spread over soup mixture and sprinkle heavily with poppy seed!. Bake at 350 degrees for 20-30 minutes!. Can be frozen!. Thaw before cooking!. (If I use 8 chicken breasts, I use 2 cans of soup!.)Www@FoodAQ@Com
6-8 chicken breasts
Cook in water (little salt) until tender!. Cool and remove from bone!. Cut into bite-size pieces and place in 9x13 casserole!.
Mix: 1 (8 oz!.) carton sour cream 1 tbsp!. lemon juice
Pour this over chicken!.
Mix 2 cups Ritz crackers (crumbled) with 1 1/2 sticks butter; spread over soup mixture and sprinkle heavily with poppy seed!. Bake at 350 degrees for 20-30 minutes!. Can be frozen!. Thaw before cooking!. (If I use 8 chicken breasts, I use 2 cans of soup!.)Www@FoodAQ@Com
i've made all these recipes and they are all very good!. they all have high ratings on the site!. I'm making the last one again tonight!.
http://allrecipes!.com/Recipe/Creamy-Chic!.!.!.
http://allrecipes!.com/Recipe/Sweet-Stick!.!.!.
http://allrecipes!.com/Recipe/Baked-Garli!.!.!.
http://allrecipes!.com/Recipe/Chicken-Tor!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Creamy-Chic!.!.!.
http://allrecipes!.com/Recipe/Sweet-Stick!.!.!.
http://allrecipes!.com/Recipe/Baked-Garli!.!.!.
http://allrecipes!.com/Recipe/Chicken-Tor!.!.!.Www@FoodAQ@Com
You can grill it with spices!. You can fake fry it in the oven with shake and bake, you could BBQ it!. You can dice it up and throw it in some noodles with veggies!. Lots of things to do with chicken!Www@FoodAQ@Com
With Chicken, you could always just bake it or even BBQ it in the oven!. Then you can never go wrong with mashed potatoes and macaroni and cheese! That's my favorite!.Www@FoodAQ@Com
You can do sweet and sour chicken, that's always a favorite at my house!. Here's a great recipe link http://allrecipes!.com/Recipe/Sweet-and-S!.!.!.Www@FoodAQ@Com
Chicken wrapped in bacon is nice!. Or this is a good site!. you just type in chicken & it comes up with lots of yummy chicken recipes!.http://www!.channel4!.com/food/ Www@FoodAQ@Com
Chicken Pot Pie, Chicken Parmesan, Chicken BBQ!. Www@FoodAQ@Com
Parmesan Chicken cut them into strips mix Ranch and Parmesan cheese together dip the strips in it and bake at 350!.Www@FoodAQ@Com
One of my favorites is Chicken Alfredo:Www@FoodAQ@Com
Chicken Fajitas or Bar B Q Chicken!!Www@FoodAQ@Com
Chop and stir fry w/veggiesWww@FoodAQ@Com