Pretzel-Crusted Chicken Recipe

Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels
Directions:
Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.

Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear. Yield: 4 servings.

Creamy Chicken Enchiladas

1 medium onion, chopped
1 tablespoon butter
1 (4-oz) can chopped green chilies
3-1/2 cups cooked chicken, shredded
8-oz cream cheese, softened
8 (8-inch) flour tortillas
2 cups shredded Monterey Jack Cheese
2 cups heavy cream
1 (7-oz) can salsa verde

Directions:

Saute the onion in the butter in a large skillet over medium heat for 5 minutes. Add the green chilies and saute for 1 minute. Stir in the chicken and cream cheese. Cook until the cream cheese melts, stirring constantly. Arrange tortillas on work surface. Spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortillas to enclose the filling. Arrange seam side down in a lightly greased 9x13 baking dish. Sprinkle with Monterey Jack cheese.

Drizzle with cream. Bake at 350 degrees for 30 minutes or until bubbly and light brown.

Serve with salsa.

Chicken Wellington

Contributed by Aunt Janice. This dish took first place at the TN state fair!

2 lbs chicken breast
1 box frozen puff pastry sheets
12-oz cream cheese
1 pkg Hidden Valley Ranch dry mix dressing
1 egg

Preheat oven to 375 degrees F. Allow puff pastry to reach room temperature to be pliable. Unfold puff pastry on floured board or pastry cloth. Cut into 16 to 20 squares. Cut chicken breast into bite size pieces, about 1-inch in size. Mix cream cheese and ranch dressing packet together until well combined. Place a spoonful (2 teaspoons) of the cream cheese mixture on the puff pastry. Place a chicken cube onto the cream cheese mixture and wrap the puff pastry around the chicken and seal. Place the chicken bite seam down onto a cookie sheet with parchment paper. Beat the eggs and brush each bite with a little egg to add color. Bake the Wellingtons for 15 to 20 minutes until puffy and golden brown. Allow them to sit for 5 to 10 minutes and rest. These are appetizer size and can be made ahead of time and frozen for up to 1 month. Can make larger ones by cutting puff pastry and chicken larger and using more of the filling.

Chicken Under A Brick

Submitted by my brother John!

Serves 2 --but can be easily multiplied

Preheat your oven to 375 degrees

Advance prep: This dish calls from some equipment from the garden. You actually do need a brick or flat rock that you have cleaned, dried and covered thoroughly in aluminum foil. The weight on top of the chicken while it's cooking is what makes the fabulous, crispy crust. For the pan I use cast iron. You need something sturdy and non-stick that can handle 400 degree heat in your oven. One option instead of a brick is to use another, smaller cast iron pan and rest it on top of the chicken instead of the brick. This will be the crispiest, and moistest chicken you've ever had.

Ingredients: 2 chicken breast halves with bone in, skin on. (TraditionalChickenUnder a Brick recipes would call for half chickens; including dark meat but for dietary purposes let's just focus on white meat)
Olive oil spray
1/2 tsp of chopped herbs. I just use the Italian blend from a jar
2 Tbl of olive oil
Salt (preferably sea salt)You'll need an oven-proof pan. I use my medium cast iron pan for this dish.You need a pan that can go from stove top to oven and this one is perfect. Don't try to use a non-stick pan. It won't work.

Wash and thoroughly dry your chicken pieces. Spray the skin side with olive oil spray and then dust with your Italian herbs/spices or chopped herbs. Now grate a generous amount of sea salt over the skin side of the chicken. The secret to this dish is the crusty topping the chicken will have and French Bistro cooking is not afraid of salt on special occasions. You choose when to stop grating the salt. You know your taste.

Heat the 2 Tbl of olive oil in your pan on medium high. When it's hot but not burning add the chicken, skin-side down. It will immediately start to spit and bubble. Cover with your brick or another cast iron pan. You need weight on the chicken. Turn the heat down to medium-low. Cook on medium-low for 12 - 15 minutes. During this time the fat in the chicken skin will break down and help form your crust. It will give you a texture sort of like crispy-fried bacon. The fat on the oil with the pressure is where the magic occurs. After the time has passed carefully remove your weight and turn your chicken over. Set the weight aside, safely, and transfer your chicken to the oven. Bake at 375 for another 12 - 15 minutes. Check the chicken to make sure it's done by putting a small slice into the thickest part. The juices should be clear; not pink. The time needed will depend on how large your chicken breast pieces are. I use large ones for this simple dish. I serve this with simple, fork-smashed, boiled red potatoes topped with butter and zucchini cut into chunks and sauteed in a drizzle Italian salad dressing and olive oil. Authentic, twice as fast as a regular roasted chicken and crispy and juicy. Let me say it again. Crispy and juicy. Serve immediately. If you wait you'll start to lose the crispy.

Slow Cooked Italian Chicken

Servings: 4 Category: Low Fat Method: Slow Cooker Time: Prep: 10 minutes. Cook: 4 hours 10 minutes.
With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta or rice.

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta

Directions:
Place chicken in a 3-qt. slow cooker.

In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm.

Pour cooking juice into a large saucepan; skim fat.

Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over chicken and pasta.

Yield: 4 servings.

From my Aunt Janice!

Foil Packet Southwestern Chicken Dinner

2c Minute Brown Rice, uncooked

1 3/4c warm water

4 small boneless skinless chicken breast halves

1/4 c Kraft Light Ranch Dressing

1 1/2t chili powder

1/2c Shredded Reduced fat Sharp Cheddar Cheese

4c small broccoli florets

1 medium red pepper, chopped

Preaheat oven to 400. Combine rice and water; let stand 5min while chopping veggies. (I use baby broccoli florets so I do not have to chop anything)

Spoon rice mixture evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. You may use regular foil however you must be very careful with it. Top each with 1 chicken breast half; sprinkle with chili powder. Drizzle evenly with dressing; top with cheese and veggies.Make packets by bringing the side of foil up and double fold both sides and top; make certain to leave room for the heat to circulate.

Bake 25 to 30mins or until chicken is cooked through. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.

I particularly enjoy this recipe because I dirty very few dishes in the perpration and your entire meal is in this one dish! LOVE THAT!! Hope you and your family enjoy it as much as mine do.

From Rebekah Jones, Pastor's wife, Springmore Baptist Church

Crock Pot Chicken and Dumplings

(This can be cooked on the stove in a large pot; until dumplings are done.)

1 cooked rotisserie whole chicken, remove skin & bones
4 (14-oz) cans chicken broth
1 can cream of chicken soup
2 teaspoons chicken bouillon
3 tablespoons butter
2 cups sliced celery
2 cups chopped onion
1/2 cup sliced carrot
1 (16.3-oz) can Grand's Home Style biscuits, cut into
quarters

Remove skin and bones from chicken and then place meat into a large 6 quart crock-pot. In a large skillet, melt butter and then add celery, onion and carrot; sauté about 5 minutes until tender. Add cream of chicken soup and then slowly add 1 can chicken broth, stirring to mix well. Pour into crock-pot and then add chicken bouillon and remaining chicken broth. Allow ingredients to come to a slow bubble and then add the quartered biscuits pieces on top. Do not stir biscuits into the broth. Place lid on and cook on HIGH about 2 hours. Stir the dumplings into the soup and then serve. Add salt and pepper to your taste.

NOTICE: This can be cooked on the stove in a large pot; cook until dumplings are done.

SMOTHERED CHICKEN

One of my all time favorite meals is a dish they serve at Sagebrush Steakhouse....Rodeo Chicken. I found a recipe in my Taste of Home cook book that comes pretty close to this and I'm dying to try it.

4 boneless skinless chicken breast halves
Garlic powder and seasoned salt to taste
1 TBS vegetable oil
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded Mexican cheese blend
1/2 cup chopped green onions
1/2 cup bacon bits

Flatten chicken to 1/4-in thickness. Sprinkle with garlic powder and seasoned salt. In a large nonstick skillet over medium heat, brown chicken in oil for 4 minutes; turn. Top with mushrooms, cheese, green onions and bacon. Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes. Yield: 4 servings.

Pineapple Pepper Chicken

yield12 servings.

Ingredients

4 cups unsweetened pineapple juice
2-1/2 cups sugar
2 cups vinegar
1-1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons soy sauce
2 teaspoon chicken bouillon granules
3/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 can (8 ounces) pineapple chunks, drained
1 medium green pepper, julienned

Directions
In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.

Company Chicken

This recipe and the two others under it come from Heather at Running To The Cross. Thanks, Heather.

Stop by and vsit her blog!!

4-5 split chicken breasts (cut up & uncooked)
8-10 medium potatoes (cleaned & cubed)
3-4 15 oz.cans cut green beans - drained (or 16 oz. frozen)
4 10 oz. cans cream of mushroom/chicken soup

Place all of these ingredients in a chicken roaster pan or a roasting bag & cook for 1 1/2 to 2 hours at 350* F. Serve with your favorite bread & sides & dessert.

Special Chicken Potpie

1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered

4 cups water

4 teaspoons chicken bouillon granules

3 carrots, halved crosswise

2 medium onions

1 bay leaf

1/2 pound fresh mushrooms, quartered

2 celery ribs, halved crosswise

3 tablespoons butter or margarine

5 tablespoons all purpose flour

1/2 cup whipping cream

1 teaspoon poultry seasoning

1 teaspoon salt

1/4 teaspoon pepper

1 cup frozen peas

BISCUITS:

1-1/2 cups all purpose flour

2 teaspoons baking powder

1-1/4 teaspoons sugar

1/4 teaspoon salt

5 tablespoons shortening

1/2 cup milk

DIRECTIONS:

In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain both; reserving 2 cups. (Discard remaining broth or save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over edium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to 1/2 in. thickness. Cut with a 2 in biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400 for 20 minutes or until biscuits are golden brown.

Yields 6-8 servings

Chicken Enchillada Skillet Recipe

This one is from my brother. Sounds good, folks!

1 T oil
1 lb boneless skinless chicken breasts, cut into bitesize pieces
1 can (14 1/2 oz) chicken broth
1/4 cup Ranch Dressing
2 T flour
6 Flour Tortillas, cut into small pieces
1 cup Mexican style shredded cheese
Salsa
Sour Cream

Heat oil in large deep skillet on medium-high heat. Add chicken, cook 7 minutes or until cooked through, stirring occasionally.Mix broth, dressing and flour until will blended; gradually add to skillet, stirring constantly. Add tortillas, stir to combine. Bring to boil. Reduce heat to medium-low; simmer for 3 minutes.Sprinkle with cheese; cover. Simmer 3-5 minutes or until cheese is melted. Top with salsa and sour cream.

Crunchy Ranch Chicken

This is a weight watchers recipe that someone sent in the recipe swap. This sounds great. I definitely intend on trying this.

Servings 4Estimated POINTS® value per serving 3Course Main Meals

Ingredients
1/3 C. crushed corn flakes crumbled 1/4 c. parmesan cheese (crumbs in the refrigerated can) 1 pkg. ranch dressing 4 chicken breasts
Instructions
Preheat to 350- in 9x13 pan combine mix- spray chicken w/ pam and roll in crumbs Bake 25-35 minutes. Quick and easy, but the flavor will blow your socks off! Serve with your favorite steamed veggie and your set :)

Chicken Delight

4-5 Chicken Breasts (Boiled and cut up)
8 oz Sour Cream
1 Can Cream of Celery Soup
3-4 Dashes Soy Sauce
1 Stick Butter (melted)
1 Sleeve of Ritz Crackers

Layer in pan:
1-chicken
2-Mix sour cream, soup, and soy sauce. Smooth over chicken.
3-Top with crumbled crackers and butter

Bake at 350 for 20-30 minutes

Stove Top Easy Chicken Bake

I found this recipe at Be Not Conformed. It sounds good and I plan on cooking this soon.

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 ½ lb. boneless, skinless chicken breasts cut into 1 inch pieces
1 can (10 ¾ oz.) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400 degrees F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and vegetables in a 13 x 9 inch baking dish; top with the stuffing.
Bake 30 minutes or until chicken is cooked through. Makes 6 servings.

Oven Fried Chicken

This is one of my favorite recipes. When Bruce and I got married, I knew he was used to FRIED chicken, FRIED pork chops, FRIED taters, FRIED okra....you get the idea. Well, I did a lot of cooking for my Mother when I lived at home and most every meat I cooked was baked so fried food was not a specialty of mine. LOL I tried learning from his Mother, but just did not have her knack for it. THEN! My sister-in-law, Cindy, bought me a cookbook for Christmas one year called Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars. I found this recipe for Oven Fried Chicken and it comes out perfect every single time. You can alter it in several different ways. Bruce loves it and really does not know if it's pan fried or oven fried. He just knows it's fried. Yes, it's cheating! LOL

1 Tbs margarine or butter
2/3 cups Bisquick Baking Mix
1 1/2 tsp paprika
1 1/4 tsps salt
1/4 tsp pepper
2 1/2 - 3 1/2 lb briler-fryer chicken, cut up.

Heat oven to 425*. Heat margarine in rectangular pan, 13X9X2, until melted.
Mix baking mix, paprika, salt and pepper; coat chicken.
Place chicken, skin side down, in pan.
Bake uncovered 35 minutes. Turn; bake until done, about 15 minutes longer.

Here are some variations to the flavor:
Italian Coating: Add 1 Tbs Italian seasoning and 1/2 tsp garlic powder.

Mexican Coating: Decrease baking mix to 1/2 cup. Add 2 TBS cornmeal and 1 to 2 TBS chili powder.

Parmesan Coating: Decrease baking mix to 1/3 cup and salt to 1 tsp. Add 1/2 cup grated Parmesan cheese.

Sesame-Herb Coating: Decrease salt to 1 tsp. Add 2 TBS sesame seed and 2 tsps each dried thyme leaves, ground sage, and parsley flakes.