1 package heat and serve rolls

buttermilk ranch salad dressing

Franks Red Hot Sauce

iceberg lettuce

chicken nuggets

Prepare the chicken nuggets as directed on the package.  Cook the heat and serve rolls until done.  You will want to use 1 chicken nugget for each roll.  Split open the rolls, on the bottom bun coat with buttermilk ranch dressing, and then put the chicken nugget down on the bottom bun.  Add about 1 teaspoon of Frank’s Red Hot sauce to the top of the chicken nugget and then top with iceberg lettuce and the top bun.

Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

6 oz.cream cheese, softened
5 Tbsp. melted butter, divided
4 cups chopped, cooked chicken
1/4 cup milk
1/2 tsp. salt
1/4 tsp. black ground pepper
2 Tbsp. finely chopped onion
1 Tbsp. coarsely chopped pimento
2 cans crescent roll dough
3/4 cup Italian bread crumbs

1) Blend cream cheese & 3 tablespoon butter. Add chicken and next five ingredients–fold together until blended.

2) Unroll crescent roll dough and divide into rectangles (4 per can) pressing together the diagonal perforations.

3) Place rounded 1/2 cup chicken mixture in center of each dough rectangle. Fold dough over filling and pressing edges together to seal.

4) Dip turnovers in remaining melted butter and then roll in bread crumbs. Bake at 350 degrees for about 15-20 minutes or until golden brown.

These can be assembled ahead of time and then placed in the oven 30 minutes before serving. If you find it difficult for the perforations to “hold together” you may want to try using a rolling pin to gently roll the perforations together.

Thanks to Kellyk for sharing this chicken recipe.

Image by CMP

1 large egg
1 Tablespoon lemon juice
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 skinned and boned chicken breast halves
1/4 cup butter or margarine, melted
1 1/2 to 2 teaspoons chicken flavored granules
1/2 cup hot water
1 Tablespoon capers
Lemon wedges

1) Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk.

2) Combine flour, garlic powder, and paprika in a small bowl; stir well.

3) Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.

4) Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium high heat 2 to 3 minutes on each side.

5) Dissolve bouillon in hot water. Add bouillon mixture and 2 tablespoons lemon juice to chicken. Bring to a boil; cover, reduce heat, and simmer 10 – 15 minutes or until chicken is done.

6) Plate. Garnish with capers and lemon slices.

Thanks to breadilious for sharing this chicken recipe.

1 cup bread crumbs
2 Tbsp. dried onion flakes
1 tsp.seasoned salt
1/4 tsp. dried Thyme
8 ounces plain Yogurt
2 tsp. sesame seeds
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. crushed oregano
1/4 cup margarine
4 boneless chicken breasts

In a Pie Plate stir together bread crumbs, parmesan, onion,garlic powder, seasoned salt,oregano, thyme and pepper. Rinse chicken and pat dry. Coat Chicken with yogurt, roll in crumb mixture. Place Chicken meaty side up in a lightly greased 15 by 10 by 1 inch baking Pan. Drizzle margarine atop. Sprinkle with sesame see. Bake uncovered in a 375° oven for 45 to 55 min. or until tender.

Thanks to Evi for sharing this chicken recipe.

4 skinless, boneless chicken breast halves
Nonstick cooking spray
1/4 cup fat-free sour cream
1/2 cup grated Parmesan cheese
1 tsp. dried basil leaves
1/4 tsp. onion salt, optional

Heat broiler. Spray broiler pan with nonstick cooking spray. Place chicken breasts, boned side up, on broiler pan. In small bowl, blend remaining ingredients. Broil chicken 5 minutes 4 to 6 inches from heat. Turn chicken over and spread evenly with sour cream mixture. Broil about 2 minutes more or until topping is puffed and lightly browned and chicken juices run clear. (Meat thermometer should read 170 degrees F.)

Thanks to sean_15 for this recipe.

4-5 boneless chicken breasts
1 can black beans
1 can corn
1 jar salsa , any kind
1 package cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.  Keep in crock pot on high for about 4-5 hours or until chicken is cooked. 
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.  All done and enjoy!

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans ‘cream of soups’ (chicken or mushroom or a combo of both)
1 medium, sautéed onion (optional)
2 tubes crushed Ritz crackers
1 stick melted butter (1/4 lb.)

Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9×13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.

1 Tbsp. butter
4 chicken breasts, boneless, skinless, seasoned with salt and pepper
1/2 C. dry vermouth
1 tsp. garlic powder, coarse grind
6 oz. cream cheese, softened
1/2 C. sliced green onion, for garnish

Brown seasoned chicken breasts in butter in heavy skillet, cooking until just barely done; 8 to 10 minutes on each side.  Set aside.  Pour dry vermouth in same skillet, deglazing by stirring and scraping up the browned bits from cooking the chicken, and cooking 3 minutes.  Add garlic powder.  Whisk in softened cream cheese.  (Add a little chicken stock or milk if you feel it is too thick – sauce should be consistency of heavy cream.)  Return chicken, with any accumulated juices to the pan.  Check seasoning.  Spoon some sauce over chicken garnishing with green onion.  Pass extra sauce.

3/4 lb. ground chicken
1/4 C. chopped fresh basil or 1T dried basil
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
2 large garlic cloves, finely minced
1 large jalapeno chili, chopped fine
1 tsp.  garlic chili sauce or hot pepper sauce such as Tabasco
1 Tbsp. sesame oil
2 Tbsp.  Vegetable Oil
Boston lettuce leaves
Chopped green onions (optional)
Roasted peanuts, chopped (optional)

Combine first seven ingredients in a bowl and stir to blend well. Heat both oils in a heavy medium sized skillet till hot but not smoking. Add chicken mixture and sauté until chicken is just cooked through (about 5 minutes). Transfer chicken mixture to a platter and arrange lettuce leaves around edges. Serve, passing the chopped green onions and/or chopped roasted peanuts if you are using these.

Thanks to rgboomer for sharing this recipe.

2 skinless boneless chicken breast halves
1 Tbsp. oil from oil-packed sun-dried tomatoes
3 garlic cloves, thinly sliced
1/2 C. dry white wine
1/3 C. whipping cream
1/4 C. drained oil-packed sun-dried tomatoes thinly sliced
3 Tbsp. thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skilled and sauté until golden, about 4 minutes preside. Add garlic and stir for 30 seconds. Add wine, cream, and tomatoes, and bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

5 chicken breast(skinless&boneless)
1 green pepper
1 jar traditional spaghetti sauce
2 Tbsp. sour cream
box egg noodles
2 Tbsp. olive oli/veg oil

Cut chicken and green peppers into bite size pieces.On med heat warm up oil and add chicken and green peppers. When chicken is browned drain. In skillet place spaghetti sauce on low heat and replace chicken and green peppers. Simmer stirring occasionally for about 30 minutes.While doing that cook egg noodles as usual with a dash of olive oil. Five minutes before noodles are done stir in sour cream in the chicken and sauce.This will turn an orange color if more is needed add more. Color should be orange. Drain noodles and top with the chicken and sauce.

Thanks to t.kelly for sharing this chicken recipe.

2 ounces. dried ancho chilies
1 teaspoons black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped or 2 teaspoons dried Mexican oregano
6 cloves garlic
1/2 red onion, quartered
1/4 C. vegetable oil
4 chicken breasts or meat of choice

Soak dried chilies in water overnight or until soft; remove seeds. Place ingredients, except meat, in a food processor; process until smooth. Spread mixture over the chicken; refrigerate at least 1 hour, up to 24 hours.
Heat grill to 400 degrees, or if cooking inside, heat a small amount of oil in a skillet or grill pan over high heat. Season chicken with salt. Grill chicken breasts until cooked through.

4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.  In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.  Remove the chicken cutlets to a large platter in a single layer to keep warm.  Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.

Add the wine, broth, and lemon juice, simmer for 5-7 minutes to reduce the sauce slightly.  Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.  Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. 11-Season with salt and pepper and garnish with chopped parsley before serving.

Thanks to tonibunz for sharing this recipe.

400g chicken breast strips (skinless & boneless)
35 Ritz crackers
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
2 Tablespoons butter or margarine
3 Tablespoons milk
1 large or 2 medium egg(s)

Preheat oven 180 Celsius / 375 Fahrenheit. Lightly grease a baking dish. Crush Ritz crackers into fine crumbs Mix in salt, paprika, and black pepper with crackers crumbs.   In a separate bowl beat egg(s) and add milk. Melt butter or margarine. Dip chicken in milk/egg mixture then coat in crackers mixture. Put chicken in baking dish and drizzle melted butter or margarine over chicken. Put in oven for 45-60 minutes.

Thanks to chrissiemc for sharing this recipe.