Anniversary Chicken

4 boneless, skinless chicken breasts
Yoshida's Gourmet Sauce, about 1/2 c.
Ranch Dressing, about 1/2 c.
Mozzarella cheese, grated, about 4 oz.
4-5 slices of bacon, browned and crumbled
green onion, chopped, about 2 Tbsp.

Place chicken breasts in a greased 9x13 pan. Drizzle with Yoshida's sauce to cover. Bake at 375 degrees for 30 minutes. Spoon Ranch dressing on each piece of chicken. Top with cheese, bacon and green onion. Bake an additional 10-15 minutes until done.

Candice's Chicken Chimichangas

3 boneless, skinless chicken breasts, boiled, chopped
1- 8 oz. pkg. cream cheese, softened
1 c. shredded Colby jack cheese
8 lg. jalapeno, roasted (400 degrees for 25 min.), chopped
salt and pepper, to taste
12 cook your own tortillas, cooked on a hot skillet on one side

Combine chicken, cream cheese, cheese, chilies and salt and pepper. Fill cooked side of tortilla with chicken mixture. Roll tightly. Deep fry.

Brazilian Chicken

Adapted from allrecipes

3 boneless, skinless chicken breasts, cut into thin strips
3/4 red onion, chopped
2 tomatoes, chopped
1 can coconut milk
1/2 tsp. crushed garlic
2 Tbsp. oil
1 tsp. cumin
1/4 - 1/2 tsp. cayenne
1 tsp. turmeric
1 tsp. coriander
salt and pepper, to taste

Combine cumin, cayenne, turmeric, and coriander in a small bowl and set aside. Saute onion in oil. Add chicken and spice mixture. Cook until the chicken is no longer pink. Add tomatoes and coconut milk. Summer over medium heat for 20-30 minutes until chicken is tender and sauce is thickened. Serve over rice.
*This is a pretty soupy sauce. I think it might be good with the chicken cut into smaller chunks and served as a soup too.

Candice's Chile Relleno Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
4 oz. chunk pepper jack cheese
4 jalapenos, halved and roasted (400 degrees for 30 min.)
1 c. Panko
1/4 c. grated Parmesan cheese
3-4 Tbsp. butter, melted
1/4 tsp. salt
sprinkle of pepper

Combine Panko, Parmesan cheese, salt and pepper, set aside. Pound chicken breasts flat (1/4 in.) Cut pepper jack cheese into 4 even portions. Place a piece of pepper jack and 2 jalapeno halves inside each breast and wrap around filling, securing with toothpicks. Dip each chicken roll into melted butter and then crumb mixture. Bake in a greased baking dish at 425 degrees for 40 minutes.

Chicken Lettuce Wraps

4-6 chicken breasts, boneless, skinless, dice into very small pieces
Iceberg or Romaine Lettuce
1 8oz. can slice water chestnuts, diced into small pieces
1 cup onion, diced
2 Tbsp. bottled minced garlic
1 Tbsp. soy sauce
1/4 cup Hoisin Sauce
2 tsp. bottled minced ginger or 1/2 tsp. ground ginger
1 Tbsp. rice wine vinegar or red wine vinegar
2 tsp. Asian chili pepper sauce or 1/8 tsp. cayenne pepper
3/4 cup green onion, thinly sliced
2 tsp. Asian Sesame Oil
Combine garlic, soy sauce, Hoisin sauce, ginger, vinegar and chili pepper sauce. Set aside. In a large skillet, stir fry chicken at high heat in a small amount of oil until done. Add chopped onion and continue to stir fry for a couple of minutes. Lower heat to medium high heat and add sauce mixture. Stir to blend and continue cooking for 2-3 minutes. Add chopped chestnuts and reduce heat to medium heat. Add green onion and sesame oil. Cook and stir until the onions begin to wilt. Remove from heat and serve with crisp lettuce leaves.
*Beware your house will smell of garlic for a while.

Lemon Parsley Mafaldine, Grilled Chicken, Asparagus and Sweet Pepper Salad

12 oz. Pappardelle's Lemon Parsley Mafaldine
3 sweet peppers, sliced thinly
1 small white onion, finely chopped
1 bunch asparagus, cut into 2 inch pieces
3 boneless, skinless chicken breasts
1/3 c. lemon juice
3/4 c. vegetable oil
1 tsp. black pepper
2 tsp. salt
1/2 tsp. dry thyme or 1 Tbsp. fresh, minced
1- 16 oz. KRAFT Tuscan House Italian Salad Dressing

Combine lemon juice, oil, salt, pepper and thyme and marinate chicken for at least 6 hours- overnight. Grill chicken and slice thinly (I use my George Foreman grill). Cook pasta according to package directions, cool quickly, drain thoroughly. Slice peppers and chop into 2 inch pieces. Blanch asparagus pieces for 5 minutes then put directly into an ice bath. Combine pasta, chicken, peppers, onion, asparagus and Tuscan House dressing. Toss and chill.

Chicken Taco Mixture

6-8 Chicken Tenders
1 7oz can chopped green chilies
1/2 Onion - chopped
1 can diced tomatoes - drained
1 can beans of choice - drained
1/2 tsp salt and pepper
1/4 c water

Combine ingredients in a crock pot. Cook low 6 hrs. Shred chicken when fully cooked. Salt and pepper to taste. Spoon a big glob onto a tortilla top with cheese, lettuce, guacamole, salsa and sour cream.

Chicken Coconut Curry

2-3 boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 onion, sliced and cut in quarters
1 1/2 tsp. crushed garlic
1 14 oz. can coconut milk
1 pint of stewed tomatoes, drained
8 oz. can tomato sauce
2 carrots, peeled and thinly sliced on an angle
4 large Yukon Gold or Red potatoes, chopped
2 Tbsp. sugar
1/8 tsp. red pepper flakes (optional)
2 Tbsp. butter
salt and pepper to taste
Basmati rice, cooked according to package directions

Heat oil in a large skillet over medium high heat, stir in curry powder and cook for a minute stirring constantly. Add onions and garlic and cook for an additional minute. Add chicken and cook over medium heat until chicken is no longer pink. Add remaining ingredients,except butter, and stir to combine. Cover, reduce heat and summer for 40 minutes until sauce thickens and potatoes are tender. Add butter and stir until melted. Serve over basmati rice.

Parmesan Chicken

4 boneless, skinless chicken breasts, sliced in half horizontally to make 8 thin pieces
3/4 c. mayonnaise
6 Tbsp. grated Parmesan cheese
2 c. Panko

Prepare chicken pieces. Combine mayo and Parmesan. Spread each piece of chicken with the mayo/cheese mixture (like you're frosting a cookie). Dip in Panko and place on a greased cookie sheet. Bake at 375 degrees for 30 minutes.

Creamy Italian Chicken

2 cans Cream of Chicken soup
1 pkg. cream cheese
1 Italian salad dressing packet, dry
4-6 boneless, skinless chicken breasts, frozen

Soften cream cheese. Combine soup, cream cheese, and Italian dressing packet. Place chicken breasts in crock pot and top with soup mixture. Cover and cook on low for 8 hours. Serve over rice.

Chicken Parmesana

½ c. Italian dressing
½ c. Progresso Italian bread crumbs
½ c. grated parmesan cheese
3 boneless, skinless chicken breasts sliced in half horizontally to make 6 thin pieces
1 ½ c. shredded mozzarella cheese

Marinate chicken for 2 hours in Italian dressing. Combine breadcrumbs and parmesan cheese. Coat marinated chicken pieces in breadcrumb mixture. Place breaded chicken on a greased cookie sheet and bake at 375 degrees for 30 minutes or until chicken is cooked through. Top with shredded mozzarella and broil until cheese is melted. Serve with your favorite pasta and marinara sauce.

Creamy Chicken Enchiladas

2-3 chicken breasts, boiled, and cubed
2 cans Cream of Chicken soup
1 pint sour cream
2- 4 oz. cans of diced roasted green chiles
4 c. shredded cheese (Colby Jack or cheddar)
8-10 flour tortillas

Combine soup, sour cream, chiles, and 2 c. cheese. Tear tortillas into bite size pieces. Layer in a glass casserole dish. Repeat layers similar to lasagna. Sauce, chicken, tortillas, and 1 c. of cheese divided between the layers. Make 2-4 layers depending on the size of your dish. Top with remaining cheese. Bake at 350 degrees for 45 minutes- 1 hour until heated through and bubbly. I have also microwaved a half batch on high for 8-10 minutes.

Ultimate Chicken Fingers

Jennifer's favorite:


2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted


1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.