Cheese-Stuffed Chicken Breasts

This recipe is YUMMY! It has easily become one of our favorites to make. It is easy to make but the flavor is still outstanding. You cannot go wrong with this recipe!

Cheese-Stuffed Chicken Breasts

Moist and popping with flavor

 Please forgive my picture. It certainly doesn't do the justice this delicious chicken deserves!

4 skinless, boneless chicken breast halves (I usually only have 3 in the package)

1/2 of an 8-ounce tub cream cheese (I used fat free this last time to cut calories and the final result tasted just the same)

2 tablespoons purchased dried tomato pesto (I use Classico jarred sun-dried tomato pesto sauce & spread)

3/4 cup Panko Japanese-style bread crumbs (I cut it to 2/3 cup since I only had 3 chicken breasts)

1 tablespoon grated Parmesan cheese

1/2 teaspoon dried basil, crushed

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 cup milk

1 tablespoon olive oil or vegetable oil

1 tablespoon butter or margarine

1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine cream cheese and pesto. Spoon a rounded tablespoon of the cheese mixture into each pocket (I stuff the breasts equally until there is no mixture left); set aside.
2. In a shallow bowl combine panko, Parmesan cheese, basil, garlic powder, and pepper. Place milk in a second bowl shallow bowl. Dip stuffed chicken in milk to moisten and in panko mixture to coat.
3. In a large skillet heat oil and butter over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees) and golden brown, turning once.

Recipe from Better Homes and Gardens New CookBook 15th Edition 

Uncle George's Chicken

This is one of my favorite ways to make baked chicken. The only thing I have noticed about making chicken this way is that dark meat absorbs the flavor so much better. White meat still comes out very yummy, but everyone usually comments on how wonderful and flavorful the dark meat is.

Uncle George's Chicken

Fast, Flavorful and Moist

Chicken (preferably dark meat with bone)
1 packet of Chicken Bouillon
Worchestershire Sauce
Garlic Powder
Mrs. Dash
Salt
Pepper

1. Preheat oven to 350 degrees
2. Wash chicken and place in a baking plan
3. Season top and bottom of chicken with chicken bouillon, worchestershire sauce, garlic powder, mrs. dash, salt and pepper
4. Put a small amount of water in the pan (enough to cover a small layer in the entire pan)
5. Bake uncoverd for approximately 1 hour or until outside is lightly brown, inside is no longer pink or correct internal temperature is reached 

Recipe from my Uncle George

Creamy Chicken and Broccoli Pasta

This pasta dish is yummy! It is also fairly easy to make, and is perfect for a easy clean-up because it is a one skillet recipe. What could be any better than that? A yummy dinner with only one skillet to clean-up!

Creamy Chicken and Broccoli Pasta

Delicious, Fast Clean-Up and Perfect for Warm-up's

12-ounce box of Mueller's Bowties
3 tablespoons olive oil
1-pound boneless, skinless chicken breast; cut into thin strips
Salt and pepper; if desired
3 cups broccoli florets (I used frozen)
2 small red bell pepper (I had green on hand); cut into thin strips
1 can chicken broth (I dissolved 2 packets of chicken bouillon in 14-ounces of warm water)
1 container of President Rondele Gourmet Spreadable Cheese Garlic and Herbs

1. Cook and drain Bowties according to package directions
2. In a large skillet, heat olive oil over medium heat
3. Add chicken (I salted and peppered the chicken). Cook and stir 3-5 minutes or until chicken is cooked through and lightly brown
4. Remove chicken and add broccoli, red peppers, and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli and peppers are tender
5. Return chicken to skillet and cook 1 minute longer. Remove from heat
6. Add cheese then pasta combining gently until cheese is melted and smooth
7. Serve immediately

Recipe from my Aunt

Island Chicken

Okay, so I am going to warn you now that the picture for this recipe does not do it justice! The picture may not make this recipe look appetizing, but I promise you the flavor is outstanding. It has a sweet flavor with a kick. This recipe is easy to tweak depending on the level of spice you like. You could omit the hot sauce all together or add more. This recipe has become one of my husband's favorite! Also, with left overs I added it to fettuccine Alfredo and it was delicious! 

Island Chicken

Chicken with a sweet glaze and a kick

4 boneless skinless chicken breast (I used 3)
2 tablespoons olive oil

Rub:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin*
1 teaspoon chili powder*
1 teaspoon cinnamon

Glaze:
1 cup packed brown sugar
2 tablespoons finely chopped garlic (I used minced)
1 tablespoon Tabasco sauce (or desired amount)

1. Preheat oven to 350 degees
2. Stir together ingredients for the rub
3. Pound the chicken breast between two pieces of plastic wrap until they are thin
4. Coat the chicken with the spice rub on all sides
5. Stir together glaze ingredients; set aside
6. Heat oil in a frying pan over moderately high heat and brown chicken on both sides. Place browned chicken breast onto a baking sheet
7. Pat the glaze mixture on the top of all the chicken breasts and then roast in the oven for about 20 minutes
8. When chicken is cooked through remove from oven and cover with foil to rest for 5-10 minutes before serving

*I am not a big fan of cumin so I half the cumin and double the chili powder.

Recipe from my cousin Alison

Simple Chicken Marsala

This is a no fuss deliciously simple not fancy way to make chicken Marsala. This post will include only how to make the Marsala sauce. To make the chicken please refer to Breaded Sauteed Chicken Breast.

Simple Marsala Sauce

Fast, Delicious, Weeknight Meal

Refer to Breaded Sauteed Chicken Breast for chicken ingredients

Extra virgin olive oil

2 cups sliced mushrooms

1 mushroom gravy packet

Approx. 3/4 cups Marsala wine

Approx. 1/4 cup water

Flour, if needed

1. First prepare chicken according to the directions from Breaded Sauteed Chicken Breast
2. Once chicken is removed from skillet heat extra virgin olive oil over medium-high heat. Add mushrooms and sautee, stirring occasionally (make sure to scrape the bottom of the skillet to loosen the bits) until brown
3. Add Marsala wine, water and mushroom gravy packet to skillet. Cook until sauce is slightly reduced and slightly thickened
4. If you find the sauce to be to strong you can add more water. Also, if you desire a thicker sauce mix a small amount of flour to water in a separate cup and slowly add to sauce until desired consistency is reached
5. Serve sauce over chicken immediately

Recipe from my Dad

Chicken Stock and Soup

Growing up chicken soup was always an essential recipe to make when anyone was sick or when we needed that "comfort" food. My mom was always involved with the hospitality team at church delivering food to other families who were in need, and starting at a very young age I always went with her to deliver the food. Unfortunately, the majority of the families we delivered food to were elderly and my mom would let me know at a later time that so and so had gone to be with Jesus. Well, one day I was not feeling well myself so my mom told me she was going to make me some of her chicken soup to help me feel better. Without skipping a beat I responded please not the soup that kills people! In my young innocent mind I thought the yummy soup my mom was delivering to people was killing them lol! Anyways, that cute story from my childhood goes to show how much my family loved making this delicious soup and I promise that it won't kill you ;) It can be very time consuming, but worth ever minute! You can also use this recipe to make chicken stock and then just not proceed onto the actual chicken soup steps.

Chicken Stock and Soup

Best ever!

1 3 pound whole chicken

5 packets Goya Chicken Bouillon (this is what I had on hand. You can also use cubes, boxed or canned chicken broth)

10 carrots

6 celery stalks plus some leaves

1 onion

2 garlic cloves

3 potatoes

salt to taste

pepper to taste

parsley

garlic powder

Complete Seasoning (not required; found in the ethnic isle)

If desired box of small noodled pasta or biscuits for chicken and biscuits

To make the chicken stock:

1. Place the chicken, 3 carrots, 3 celery stalks with some leaves, 1/2 onion, and 1 clove of minced garlic. Don't worry about being precise on cutting the vegetables when making the stock because you will strain them out before proceeding on to the soup.
2. Add enough water to just cover the chicken and vegetables. I used 14 cups of water.
3. Add approximately 4 packets of chicken bouillon, light salt, pepper, parsley, and Complete seasoning.
4. Cook on high heat until boiling and then lower the heat and cook for approximately 3 hours. I checked the internal temperature of the chicken (at least 165 degrees) to ensure it was cooked through. Remove any fat that may come to the surface while cooking.
5. Once cooked remove chicken and place in a separate bowl 
6. Strain the stock and discard the vegetables
7. Refrigerate or freeze stock or proceed onto soup recipe 
8. If not making a soup refrigerate chicken until ready to use if desired. If making into a soup proceed onto the next steps.

To make the chicken soup:

1. In a pot bring the stock you made to a low simmer
2. Chop 7 carrots, 3 celery, and 1/2 onion into bite size pieces and 3 potatoes quartered. Add to stock.
3. Add 1 clove minced garlic
4. Shred the whole chicken into bite size pieces and add to stock. If you feel the entire chicken is too much to add to the stock then refrigerate leftovers for future use which is perfect for chicken salad
5. Add 1 packet of chicken bouillon
6. Season with light salt, pepper, parsley, garlic powder and Complete seasoning if desired
7. Simmer covered for 1-2 hours or until the vegetables are tender. While simmering if you feel it needs more liquid you can add more water but make sure to also add more chicken bouillon and seasonings
8. If desired add a small amount of noodles or biscuits right before serving but be careful not to add too much of either because they will thicken the soup and absorb some of the broth. You can also make the noodles and biscuits separately and add to individual bowls.
9. Serve hot
10. Refrigerate or freeze cooled leftovers

Recipe from my Grandma

Breaded Sauteed Chicken Breast

Breaded Sauteed Chicken Breast

A very fast way to cook chicken breast while keeping them moist and delicious.

4 boneless skinless chicken breast
Approx. 1 tablespoon oil
Approx. 2 tablespoons butter
Salt
Pepper
Approx. 1/4 cup flour
1-2 eggs
Approx. 1/4 cup italian bread crumbs

1. Heat oil and butter over low heat
2. Pound each chicken breast to approximately the same width to ensure even cooking
3. Salt and pepper both sides of chicken
4. Place flour, egg (beat with a fork or whisk) and italian bread crumbs in 3 separate bowls
5. Dredge chicken first in flour then in beated egg and lastly in italian bread crumbs
6. A couple minutes before sauteing increase the heat to medium-high
7. When the butter stops foaming and starts to smell nutty arrange the chicken breasts in the skillet
8. Cook, turning only once, until both sides of the chicken breasts are a rich golden brown
9. Remove from skillet and serve warm with desired sides 

Recipe created by Me
Sauteing technique from How to Cook Without a Book

Chicken Salad

One of my husband's and my favorite recipes to make with left over rotisserie chicken is chicken salad. This recipe is perfect and delicious for lunches. There are so many different herbs and seasonings you can add to flavor the chicken salad so this is just one example. Depending on the amount of chicken will depend on the amount of seasonings you add so taste as you go.

Chicken Salad

Delicous Workday Lunch 

Leftover rotisserie chicken
Mayonnaise
Mustard
Salt
Pepper
Onion poweder
Garlic powder
Rosemary
Garnish with Parsley

1. Chop chicken into bite size pieces
2. In a bowl combine and stir chicken, mayonnaise, mustard, and all seasonings.
3. Refrigerate salad until serving

Recipe created by Me

Rotisserie Chicken

Rotisserie chicken is one of my favorite ways to prepare chicken. The chicken always ends up being so flavorful and moist. A few years ago I came across a brand new rotisserie at a garage sale and knew that I had to buy it. I am so glad that I did because I am never disappointed with the way the meat turns out. The prepping can be time consuming but the end result in my opinion is well worth it.

Ginger Teriyaki Chicken

There was nothing in this recipe that I would change! It was delicious and complimented fried rice perfectly!

1 3-1/2 to 4-pound whole chicken
1/2 cup soy sauce
1/2 cup dry white wine
1/4 cup sake or dry sherry
1/4 cup sugar
2 slices fresh ginger root
2 tablespoons water
1 tablespoon cornstarch

Sauce*:

1. Combine the soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan
2. Bring to a boil and simmer over medium heat 3 minutes
3. Blend water with cornstarch; stir into sauce
4. Stir over medium heat 1 minute or until thickened
5. Strain sauce
6. Set aside to cool or refrigerate up to 1 week

Chicken**:

1. Wash and dry the chicken inside and out
2. Loosen the skin across the breast and then down around the leg and thigh using a chopstick or your fingers
3. Reserve 1/2 cup of the cooled teriyaki sauce and inject some of the remaining sauce under the skin of the chicken.
4. Work the sauce under the skin over the breast, legs and thighs
5. Rub more sauce all over the outside of the chicken and marinate for 30 minutes
6. Place chicken on the Spit Rods for 55 to 60 minutes or until the internal temperature reaches 180 degrees inserted into the thigh meat
7. Remove chicken and cut into pieces to serve
8. Serve the chicken with the remaining teriyaki sauce for passing

*Makes about 1 cup. I would recommend doubling or even tripling this sauce depending on how many people you are serving. This sauce was so tasty that I wanted to ensure I had enough to go around the table.
**If you are fixing two chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1-1/2 hours.

Recipe from Showtime Rotisserie & BBQ