3 -4 boneless and skinless chicken breasts – cut into bite sized pieces
1 big head broccoli – cut into bite sized pieces
3 – 4 cloves garlic – finely chopped
1/2 Cup parmesean cheese
olive oil
Black pepper

Saute the garlic in the olive oil. Add the chicken and cook until done. Remove to platter. Add the broccoli and saute until crisp tender. Put the chicken back into the pan and toss together. Add the cheese and a healthy amount of freshly ground pepper. Serve with additional cheese.

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.

1 Tablespoon Olive Oil
4 Boneless, Skinless Chicken Breast Fillets
8 Asparagus Spears
4 Slices Mozzarella Cheese
Madeira Sauce:
2 Tablespoons Olive Oil
2 Cups Sliced, Fresh Mushrooms
3 Cups Madeira Wine
2 Cups Beef Stock
1 Tablespoon Butter
1/4 Teaspoon Ground Black Pepper

1)Heat 1 tablespoon of olive oil in a large skillet over medium heat. Flatten the chicken breast fillets by covering each fillet with plastic wrap and using a mallet to flatten the chicken to approximately 1/4 inch thick. Season each side of the fillet with salt and pepper.

2)Sauté the chicken fillets on each side until the chicken has browned a little, about 4 to 6 minutes on each side. Set chicken aside wrapped in foil to keep them warm. Keep the pan of drippings from the chicken to start the Madeira sauce.

3)On Medium heat, add 2 tablespoons of oil to the skillet. Add mushrooms and sauté for a couple of minutes. Add Madeira wine, beef stock, butter and pepper and bring sauce to a boil. Reduce heat and simmer for about 20 minutes or until sauce has reduced to about 1/4 of the original volume. The sauce will thicken and turn a dark brown color when it is done. Depending on the temperature of your stove, this may take a little longer.

4)In a medium saucepan, fill halfway with water and bring to a boil. Season water with salt and toss asparagus into the water and boil. Keep an eye on this step, you don’t want to over cook your asparagus. Depending on the thickness of your spears, this could take up to 3 to 5 minutes. When finished, drop the asparagus in a bowl of ice water to stop the cooking. The asparagus should be slightly tender when done, not mushy.

5)Set your oven to broil. Arrange the cooked chicken breast fillets on a baking pan and cross 2 asparagus spears over each fillet. Top with a slice of mozzarella cheese and broil for 3 to 4 minutes or until the cheese begins to slightly brown.

6)Serve by arranging 2 chicken breast fillets on each plate and spoon 3 to 4 tablespoons of Madeira sauce over the chicken.

Thanks to RLSafford for sharing this recipe.

4 boneless chicken breasts
1 stick butter melted
2 Heaping Tbsp. minced garlic
3 Tbsp. lemon juice
1/2 cup Italian Bread crumbs
1/2 cup fresh ground Parmesan
3/4 tsp. Thyme (important)
Lemon Pepper

Mix the bread crumbs and parmesan in a large bag. Shake the chicken in it to coat. Save the extra crumbs.
Melt the butter in a baking dish. Add the Garlic, Thyme and lemon juice. mix it up.
Lightly lay each breast on it’s front to get moist then flip over in the pan. Sprinkle with remaining crumbs to recoat. Shake some Lemon Pepper on top.
Bake 40 min @ 400. Spoon some of the left over liquid over the cooked chicken, and over your accompanying side dish. I prefer a type of rice, like pilaf or brown. The smell and the flavor will knock you down.

Thanks cheezew for sharing this chicken recipe.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.

3. Lightly salt and pepper each side of the chicken while it cooks.

4. Set chicken aside until it cools down enough to handle.

5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

7. Dice the cooked chicken into small cubes and add it to the pan.

8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

9. Cook for another 4 minutes.

10. Stir well so that the spinach separates and is incorporated into the mixture.

11. Remove the pan from the heat and add the cheese.

12. Stir until the cheese is melted.

13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

14. Spoon approximately one-fifth of the mixture into the center of a tortilla.

15. Fold in the ends and then roll the tortilla over the mixture.

16. Roll the tortilla very tight, then pierce with a toothpick to hold together.

17. Repeat with the remaining ingredients until you have five eggrolls.

18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.

19. Overnight is best.

20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

21. Preheat 4-6 cups of oil to 375 degrees.

22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

24. Garnish the dipping sauce with the chopped tomato and onion.

Thanks to Arrington for sharing this appetizer recipe.

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper (I used McCormick peppercorn medley)
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi (I bought the kind in the shrink wrap from the shelf not the freezer)
2 cups fat free half and half (I used land-o-lakes)
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish

1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!!!

Thanks to buckeyedmom95 for sharing this recipe.

1 cup potato flakes..aka.. Hungry Jack’s
1 tsp pepper
1 tsp garlic salt
1 tsp Italian seasoning
1 tsp seasoning salt
1 tsp steak seasoning

Preheat oven to 350.
Put half stick of butter in pan..heat until melted
Coat chicken in mix
Coat with cooking spray..then re coat with mix.
Place in pan with melted butter.
Cook 30 minutes.
Then turn over and cook for another 30 minutes.
Chicken should be taken out when golden brown.
Great with mashed potatoes!!!

Thanks to mrsgravedoni for sharing this recipe.

6 boneless, skinless chicken breast halves
salt and pepper to taste
3/4 C. chopped onion
1/2 C. chopped celery
3 Tbsp. butter
1/4 C. plus 3 Tbsp. dry white wine (divided)
1 (7 oz.) can drained crabmeat
1/2 C. seasoned stuffing mix
2 Tbsp. flour
1/2 tsp. paprika
2 Tbsp. butter, melted
1 packet hollandaise sauce mix
1 1/2 C. milk
1 C. fresh shredded Swiss cheese

Pound chicken breasts flat, then salt and pepper.

Cook onion and celery in 3 Tbsp. butter. Remove from heat and add 3 Tbsp. wine, crabmeat, and stuffing mix.

Spread 1/6 of crab mixture on each chicken breast half. Roll up and secure with a toothpick.

Combine flour and paprika–dust chicken and place in a large baking dish. Drizzle with 2 Tbsp. melted butter.

Bake at 375 degrees for about 1 hour.

While chicken bakes, prepare sauce as directed. Then add 1/4 C. wine and cheese.

Thanks to KellyK for sharing this recipe.

Apricot Sauce:
1 cup chicken stock (broth)
1 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1 lb roma tomatoes, cut into 1” pieces
12 basil leaves, cut into 1/2” pieces
2 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

Additional ingredients
2 bunches asparagus (remove bottom inch of stems)
1 lb broccoli florets
2 Tbsp extra-virgin olive oil
8 boneless, skinless chicken breasts
Chopped parsley to garnish

1) COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.

2) BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.

3) COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.

4) BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

5) COAT saute pan with olive oil. Keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.

6) GRILL chicken until internal temperature reaches 165°F.

7) PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.

TOP chicken breasts with apricot sauce and garnish with chopped parsley.

4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
6 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 cup finely chopped onion
1 1/2 cup heavy cream
4 fresh sage leaves, chopped, optional
1/4 cup chopped fresh parsley
12 ounces rigatoni pasta, preferably multi-colored
1/3 cup flour seasoned with salt and pepper
1/4 cup dry white wine
1 cup crumbled Gorgonzola or blue cheese
1/2 cup grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours.

TO MAKE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.

TO MAKE PASTA AND COOK CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.
TO ASSEMBLE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.

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.

Asiago Sauce:
4 C heavy whipping cream
1/8 tsp paste or dried chicken base (bullion works too)
1 1/4 C asiago cheese
1 Tbsp. cornstarch
2 oz water
Pasta Ingredients:
1/2 stick butter
1/2 C red onions, diced
1/2 C pancetta (Italian smoked bacon)(any smoked bacon will work in a pinch)
1 Tbsp. garlic, chopped
3/4 C green onion; tops only
3/4 lb sliced grilled chicken
2 lbs farfalle (bow tie pasta), cooked
8 oz heavy whipping cream
1 Tbsp. chopped parsley

1. Sauce: Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

2. Pasta Dish: Sauté red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onion tops and pasta. Deglaze the pan with the cream. When the chicken is cooked add asiago cream sauce. Heat thoroughly.

3. Garnish with parsley and serve.

Thanks to Wardlowe for sharing this grilled chicken and pasta 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.

1/2 C. fresh lime juice
1 Tbsp.chopped garlic
1 Tbsp. black pepper
6 Tbsp. olive oil
4 Tbsp. chopped cilantro
Salt and pepper to taste
2 pounds boneless, skinless chicken breasts

Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate chicken covered in refrigerator 1 hour or as long as overnight. Grill on barbecue grill (over mesquite if desired) until done. Cut in bite-size strips. Place on warm flour tortillas and add desired toppings — shredded lettuce, tomato, salsa, pico de gallo, guacamole and/or sour cream.

8 large halved chicken breasts
2 Celery Stalks, including leaves
1 Onion, quartered
2 C. Mayonnaise – do not use Miracle Whip
2 cans Cream of Chicken Soup
1/2 tsp. Chicken Bouillon or one cube
1 1/2 Tbsp. Curry Powder
2 or 3 Avocados
2 C. Cheddar Cheese

In a large pot simmer the chicken breasts, in enough water to cover, with the celery onion, salt and pepper, until tender. Remove from the stock and cool. Debone and shred into bite size pieces. Strain the stock and refrigerate for another use. Combine the chicken, mayonnaise, soup, soup base, and curry powder. Place a few avocado slices in each lightly greased individual au gratin dish. (You can also bake this in a 13 x 9 baking dish or even a casserole dish.) Pour chicken mixture over the avocados and top with the cheese. Bake about 20 minutes at 350 degrees or until bubbly.