INGREDIENTS:

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

DIRECTIONS:

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

INGREDIENTS:

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine

DIRECTIONS:

1. Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2. In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine.
4. Cook for approximately 10 minutes, stirring occasionally.
5. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

INGREDIENTS:

1/2 cup flour
3/4 teaspoon salt
3 to 3 1/2 pounds chicken pieces
1 large orange, seedless
2 tablespoons vegetable oil
1 1/2 cups orange juice
1 teaspoon sugar
Hot cooked rice
1 green onion, with green part, sliced

DIRECTIONS:

1. Combine flour and salt in a food storage bag or paper bag; add chicken pieces, a few at a time, and toss to coat well. Reserve remaining flour mixture.
2. Grate 1 teaspoon of peel from orange; reserve. Peel the orange and separate into sections. Cut each section into 4 pieces; set aside.
3. Heat oil in a large skillet over medium-high heat; add chicken pieces and brown quickly on both sides, about 5 minutes.
4. Combine reserved flour mixture, orange peel, orange juice, and sugar; stir well. Stir orange juice mixture into the skillet; cover, reduce heat to low, and continue cooking for 25 to 30 minutes, or until chicken is tender.
5. Prepare rice while chicken is cooking. Spoon hot rice onto a serving dish; top with chicken pieces.
6. Stir orange pieces and green onion into the skillet; heat through. Spoon a little of the sauce over the chicken and serve the rest on the side.

INGREDIENTS:

4 skinless, boneless chicken breast halves
Ground pepper
1 stick (1/2 cup) unsalted butter
8 whole fresh sage leaves
1/4 very thinly sliced prosciutto
2 eggs, beaten
8 thin slices Italian Fontina cheese

Optional sauce:
1 cup dry white wine
1 Tbsp minced fresh sage
1/2 stick unsalted butter, chilled

DIRECTIONS:

1. Cut each breast across the center into two pieces. Place 8 pieces of chicken breast on a large piece of wax paper, and cover with another piece of wax paper. Pound the chicken pieces with a mallet until each one is approximately 1/8 inch thick. Season with ground pepper and set aside.
2. Heat butter over medium heat in a large saute pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove immediately, and place each leaf on one of the chicken pieces. Then, wrap each piece completely in a single layer of prosciutto.
3. Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Then place the chicken pieces in the pan. Note: Do not crowd the chicken. If your pan is not big enough, do this step in two batches. Cook the chicken breasts about 2 minutes on each side, or until they’re just past pink on the inside, golden on the outside. Remove.
4. Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with or without the sauce.
5. Sauce (optional): While the cheese is melting, pour out the butter from the saute pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.

INGREDIENTS:

2 tablespoons margarine
1 medium onion (chopped)
1 clove garlic (minced)
4 chicken breasts or legs
1 can (10 ounce) condensed cream of mushroom soup
1/2 cup milk
1 tablespoon parsley (chopped)
1/2 pound spagehettini
1/4 cup parmesan cheese (grated)

DIRECTIONS:

1. In a skillet saute onion and garlic in margarine until tender.
2. Add chicken and brown on both sides. Stir in mushroom soup, milk and parsley. Simmer covered for 30 minutes.
3. Meanwhile cook pasta according to directions, cooking only minimum time indicated, drain and put into a baking pan.
4. Arrange chicken pieces on top, cover with sauce and sprinkle with parmesan.

Bake at 400 degrees F for approximately 20 minutes.

• 4 medium-size ears of corn
• 2 medium-size zucchini (about 10 ounces each)
• 4 large plum tomatoes
• 4 medium-size chicken-breast halves (about 2 1/2 pounds)
• 1/2 teaspoon dried oregano leaves
• salt
  3 tablespoons lemon juice
• 1 tablespoon olive or salad oil
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper

Directions

Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.

Place chicken breasts in large roasting pan (17″ by 11 1/2″); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.

Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.

Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.

• 2 tablespoons vegetable oil
• 4 potatoes, thinly sliced
• 1 pound boneless skinless chicken breasts, cut into cubes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup milk
• 1 onion, chopped
• 1/4 teaspoon garlic powder
• 2 cups frozen broccoli, carrots and cauliflower combination
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon basil
• 1/3 cup grated Parmesan cheese

Directions

Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk and onion powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

• 4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
• 2 teaspoons seasoning salt
• 6 slices bacon, cut in half
• 1/2 cup prepared mustard
• 1/2 cup honey
• 1/4 cup light corn syrup
• 1/4 cup mayonnaise
• 1 tablespoon dried onion flakes
• 1 tablespoon vegetable oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby-Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

Directions

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

• 4 skinless, boneless chicken breasts
• 2 tablespoons flour
• 1 teaspoon butter
• 3/4 cup chicken broth
• 2 teaspoons minced fresh ginger
• 2 teaspoons Dijon-style mustard
• 2 teaspoons grainy mustard
• 4 scallions — minced
• Salt and freshly ground pepper — to taste

Directions

Dust chicken lightly with flour. Melt butter in nonstick fry pan and saute chicken over medium-high heat until brown on both sides, about 2-3 minutes per side. Remove chicken and keep warm.

Pour broth into skillet, increase heat and deglaze skillet by boiling and scraping loose browned bits on bottom of pan. Add ginger and cook, stirring frequently, 2 minutes. Stir in mustards and scallions. Season with salt and pepper. Spoon sauce over chicken.

Ingredients

• 8 boneless skinless thighs or 6 boneless skinless breasts
• 2 tbs paprika
• 2 cups whole wheat flour
• 2 tsp salt
• 1/4 tsp garlic powder
• 1/4 cup butter or margarine

Description
Preheat the oven to 425 degrees Fahrenheit.

Combine the flour and the seasonings. Alternately, instead of the seasonings listed above (paprika, garlic, salt), you can use Dave’s Down Home Flava’ Soul Food Seasoning or any similar seasoning. Check out this turkey seasoning.

Add the chicken to the flour mixture to lightly coat.

Put the butter in a 9×13 baking dish and melt. Place the chicken in the dish with the melted butter.

Cook the chicken for 20 minutes. Remove the chicken from the oven and turn it over in the baking dish. Cook for an additional 20 minutes.