Orange-Chicken Rice Bowl Recipe

Ingredients

2 tablespoons Asian-style toasted sesame salad dressing
1 pound skinless, boneless chicken breast halves – cut into 1 1/2 inch pieces
1/4 cup orange juice
2 tablespoons Asian-style toasted sesame salad dressing
1 red bell pepper, cut into 1 inch chunks
1 zucchini, cut into 1 inch chunks
2 cups broccoli florets
2 green onions, cut into 1/2-inch pieces

Directions

Heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. Add the chicken, and cook and stir until no longer pink in the middle and beginning to brown, 5 to 7 minutes. Stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.

Stir in the red bell pepper, zucchini, broccoli, and green onions, and cook and stir until the vegetables are tender and the broccoli is bright green in color, 5 to 8 minutes.

Recipe For Restaurant-Style Chicken Tenderloins

Ingredients

1 pound skinless, boneless chicken breast meat
1/2 cup Italian-style salad dressing
1 teaspoon fresh lime juice
1 1/2 teaspoons honey

Directions

Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9×13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.

Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

Recipe For Easy Company Chicken

Ingredients

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1/4 cup mayonnaise
1 teaspoon curry powder
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a 9×13 inch baking dish. In a medium bowl, combine the soup, mayonnaise, curry powder and cheese. Mix well and pour mixture over chicken.

Cover dish and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top.

Garlic Lover’s Chicken Recipe

Ingredients

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1/4 cup milk
6 boneless, skinless chicken breast halves
1/4 cup butter or margarine, melted
1 garlic clove, minced
2 tablespoons lemon juice
Paprika

Directions

In a large resealable plastic bag, combine the first five ingredients. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish.

Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.

Bake, uncovered, at 350 degrees for 25-30 minutes or until the juices run clear.

Chicken Lasagna IV

Ingredients

9 uncooked lasagna noodles
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic salt
4 cups chopped cooked chicken breast
4 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.

In a 9×13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.

Bake in preheated oven for 1 hour.

Chicken Cotija Recipe

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon vegetable oil
1 (16 ounce) can tomato sauce
1 (1 ounce) package taco seasoning
1/2 cup shredded cotija cheese
1/2 cup shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.

Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.

Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

Non-Balaya

Ingredients

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves – cubed
1/4 cup butter
1 onion, finely chopped
1/2 cup minced green onion
1 bunch fresh parsley, minced
1 1/2 teaspoons chopped garlic
5 cups chicken broth
1 (1 pound) package smoked sausage, quartered lengthwise and sliced
2 cups uncooked white rice

Directions

Heat the vegetable oil in a large pot over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes. Remove from pot and set aside.

Melt the butter in the large pot. Cook the onion, green onion, and parsley in the butter until the onions begin to soften, 4 to 7 minutes. Stir in the garlic and cook until brown, 3 to 4 minutes. Add the chicken broth, cooked chicken, sausage, and rice; bring to a boil for 2 minutes and then reduce heat to medium-low. Cover and simmer for 1 hour. Do not remove cover or stir while simmering. Serve hot.

Recipe For Simple Stir Fry

Ingredients

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1/2 onion, chopped
1 green bell pepper, chopped
1/4 cup butter
1 teaspoon paprika
1 teaspoon garlic salt
seasoning salt to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water

Directions

Melt butter/margarine in a medium skillet over low heat. Add chicken, onion and green bell pepper and saute all over low heat for 4 to 6 minutes, stirring occasionally and turning chicken pieces. Season with paprika, garlic salt and seasoned salt to taste.

Cover skillet and let cook until chicken is done and juices run clear, about 15 minutes. When chicken is cooked through add soup and water and let simmer, stirring. When liquid has reached the consistency of a sauce, the dish is done.

Chicken Provolone

Ingredients

8 skinless, boneless chicken breast halves
4 slices provolone cheese, halved
2 (10.75 ounce) cans condensed cream of chicken soup
10 3/4 fluid ounces white wine
1/4 cup melted butter
1 (16 ounce) package herb seasoned stuffing mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Arrange chicken breast halves in a single layer in a 9×13 inch baking dish. Top each breast half with a half slice of Provolone cheese.

In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.

In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Recipe For Chicken Spectacular

Ingredients

3 eggs
salt and ground black pepper to taste
1 cup French fried onions
6 skinless, boneless chicken breast halves
6 slices provolone cheese

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Beat eggs in a bowl; season with salt and pepper. Spread the French fried onions on a plate. Dip each chicken breast into the egg, then coat one side of the chicken breast with the fried onion. Place chicken with onions on top on a 9×13 inch baking pan.

Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place one slice of provolone cheese on top of each chicken breast and return the pan to the oven, baking until the cheese is melted, 3 to 5 minutes.