Crispy Panko Mustard Chicken

I have wanting to try cooking with Panko bread crumbs for awhile now and yesterday I finally did it. This recipe was so yummy! The panko gives an incredible texture. Plus, this is so easy! This would go great with potatoes but since we were out we ate ours with corn and veggies.

FYI: "Do you know panko? It's a Japanese style of bread crumbs used to coat fried food. The crumbs are large and very flaky. It's made from yeast-raised bread dough that is baked in a special oven so it does not form a crust. The crumbs start out very pale colored but cook up golden brown. You can find it in the Asian section of just about any supermarket."
I purchased mine for about $2 at Macey's.

Crispy Panko Mustard Chicken
serves 2

1 Tablespoon unsalted butter
1 Tablespoon Creole Mustard (You can use any type of mustard- I used honey mustard-so good!)
1/4 cup panko
2 skinless, boneless chicken breasts

Preheat oven to 475 degrees. Melt the butter in a small dish in a microwave oven then combine the butter with the panko crumbs in a small mixing bowl.

Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet, top with crumbs ("The trick to this technique is to mix the panko crumbs with just a little bit of melted butter then put it on top of the mustard coated chicken by hand instead of dipping the chicken in the crumbs.") and bake approximately 15 minutes or until cooked through and golden brown.

Recipe and photo found and all quotes taken from Cooking with Amy food blog: read it and eat it.

Cranberry Chicken

We love this recipe! It's so good and extremely EASY to prepare. Also, you can change it up by using different types of dressing or cranberries. I will display the original recipe below and then show how I make it.

1 Lg. bottle of French or Catalina dressing
2 cans whole cranberries in sauce
2 pkgs Dry onion soup mix
5-6 chicken breasts or 10-12 breast tenderloins

Mix first 3 ingredients to make sauce. Arrange chicken in 9X13 pan (or you can cut chicken breast into bite size pieces and add to sauce). Pour sauce over chicken. Bake at 350 degrees for 1 1/2 hours or cook in a crock pot.

* My version- I half the recipe since there are only 3 of us. But this does make great leftovers!

1/2 bottle Honey French or Creamy French dressing.
1 can of jellied cranberry sauce (so good and adds a sweetness to the sauce)
1 pkg Dry onion soup mix
3-4 chicken breasts

I cook this in a crock pot so my oven doesn't need to be on for and hour and a half- I don't need any more heat-up in this top floor condo! I cook it for about 3-4 hours and the chicken is wonderfully tender. WE SERVE OURS OVER RICE~ DIVINE!!!!!!

Recipe from Trina Morrison

Cheater Chicken and Pesto Rolls

I made these last night and they were really yummy... a definite recipe worthy of posting. I was scrambling for something for dinner and had everything except buttermilk biscuits, so I took the long approach and made some homemade buttermilk biscuits and everything combined was dang good!

2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto (I went heavy on this)
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded (I just used a frozen chicken breast and boiled it in a little lemon pepper and lawrys)
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara sauce
Alfredo Sauce

Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.

Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken. Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections (it's easier to do this with a piece of floss rather than a knife). Place slices on their sides into greased 10-inch round pan or cast iron skillet. Drizzle lightly with alfredo sauce and sprinkle with parmesan. Bake 375 deg. For 20-25min. Serve with warm marinara for dipping.

My New Favorite Enchiladas

I have been finding a lot of good recipes lately from my BYU cookbook back when Scott and I were first married. This is just one of the few!

1 T. butter
½ medium yellow onion, diced
½ green pepper, diced (optional)
1 boneless, skinless chicken breast
1-2 tsp garlic
1 can refried beans
1 can diced green chilies
½ c. of your favorite salsa
¼ c. sliced green onions
1 c. frozen corn
A handful of black olives, sliced
Chili powder, cayenne pepper, red pepper (more or less depending on how hot you like)
1 can of green enchilada sauce
½ shredded cheddar cheese
Tortillas

Saute onion, green pepper, chicken, and garlic in butter. Preheat oven to 375 degrees. Prepare a large baking pan by spooning some canned green enchilada sauce onto the bottom so the tortillas won’t stick. Warm up as many flour tortillas as you’ll need to fill the pan in the microwave (I skip this step). Mix everything but sauce and cheese for filling. Spoon into the center of a tortilla, roll up, and place in the pan. Cover with remaining sauce. Sprinkle the cheese on top of the enchiladas, cover with foil, and bake for 15-20 minutes until the cheese is melted. Remove foil and bake until the cheese is just browning. Pull out of the oven and sprinkle more sliced green onions on top for garnish. Serve with sour cream.

Chicken Rice Dish

I started making this a couple of years ago. I triple the amount of lemon juice and double (or triple) the carrots.

Prep/Total Time: 25 minutes

2 c water

2 c cut fresh asparagus (1 inch diagonal cut pieces)

1 pkg (6 Oz) long grain and wild rice mix (I use Uncle Ben's)

1/4 c butter, divided (I use just only abt 3 Tbls)

3/4 lb boneless skinless chicken breasts, cut into 1 inch strips

1 t minced garlic

1/4 t salt

1 medium carrot, shredded

2 Tbls lemon juice (like I said, I use a lot more!)

1/2 t grated lemon peel

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 Tbls butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until the water is absorbed.

Meanwhile, in a large skillet, saute the chicken, garlic and salt in remaining butter until juices run clear. Add the carrot, lemon juice and lemon peel; cook and stir for 1-2 minutes or until heated through. Stir into rice mixture.

Yield: 4 servings

Fiesta Chicken Soup

1 can corn (I use about 1 cup frozen from Costco)
1 can chicken broth
1 can refried beans
1 cup salsa
1 can black beans (rinsed and drained)
1 cup cooked diced chicken breast (or one can drained from Costco)
½ cup shredded cheese
Simmer about 10 minutes. Serve hot.

I keep all these things on hand because it is so speedy to make!
It it very yummy.... and makes a lot. It is healthy as well...

Chicken Curry (India)

I received this recipe from a good friend and love it!! Both Shane and I hate curry dishes but this one is excellent! It's a quick make- only about 20 minutes. We have had it twice and Vance has asked for seconds both times!!! The coconut milk is what makes this recipe so good~

Chicken Curry (India)

Ingredients:

1 lb chicken breasts
1 onion
1tsp curry powder (Shane requested I cut this to 1/2 tsp and it was great!)
1 + 3/5 cups of coconut milk
1 or 2 apples
Salt & pepper

Optional : Potatoes cut in really thin slices.

Directions:

Heat the minced onion with some olive oil in a skillet over gentle heat until it has softened. Add the diced meat. When it has browned on all sides, add the curry, salt and pepper. Pour the coconut milk, stir and add the apples, cook for 10 minutes.
Serve with rice.

Optional: If you want to put the potatoes add them at the end with the apples or just the potatoes and no apples, but then cook for 20 minutes instead of 10 minutes.

Note: You can add coconut (flakes, powder) and cashew nuts.

Posted by Caren

(Recipe from Elodie Picard)