Cheez-it Chicken

Cheez-It Chicken

7-8 Chicken breasts, skinless boneless

1 pt. Sour Cream

1 10 oz. box Cheez-Its

1 cube Butter, melted

Salt and Pepper

Blend Cheez-Its in blender. Rub chicken breast with sour cream. Then dip in Cheez-Its. Place on cookie sheet. Then sprinkle salt & pepper on top. Melt 1-cube butter and pour over chicken.

Bake at 350 degrees (325 degrees) for 45 minutes.

Do not turn over.

Got this recipe from my sister, Sylvia

Cheesecake Factory Crispy Chicken Costoletta

Ingredients:

The Chicken

• 4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets


• 2 lemons, zest of


• 1 1/2 cups plain breadcrumbs


• 2 tablespoons freshly grated parmesan cheese (optional)


• 2 eggs, whisked with


• 2 tablespoons water


• 3 tablespoons flour


• 1 teaspoon ground pepper


• 1 teaspoon kosher salt

Lemon Sauce

• 2 garlic cloves, finely minced


• 1 tablespoon canola oil


• 2 cups heavy whipping cream


• 1 tablespoon Dijon mustard


• 1/4 cup fresh lemon juice, plus


• 1 teaspoon fresh lemon juice


• 1/8 cup chicken stock


• kosher salt


• fresh ground pepper


• 1 tablespoon unsalted butter

Directions

1 For the chicken:.

2 Preheat oven to 200°F.

3 Zest two lemons. Bake zest for about 5 minutes until dry.

4 On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.

5 Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.

6 Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.

7 Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.

8 Keep chicken warm in oven at 250°F.

9 For the lemon sauce:.

10 Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.

11 Add whipping cream and boil until reduced by one-third.

12 Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.

13 Remove from heat and stir in butter until melted.

14 Serve chicken with lemon sauce and mashed garlic potatoes, and asparagus

Yummy Chicken quesidillas

Tortillas
stuffing:Shedded chicken (or any type of meat) , Michelles lousiana corn dip, chedder cheese

make how ever you like to make quesidillas,
its very yummy, and perfect to use you leftovers

Honey-Lime Chicken Enchiladas

These are really good and easy to make. They have a spicy sweet tast to them.



1/2 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.

2 (10-ounce) cans green enchilada sauce ( I used Stokes... 1 regular and one ranchero style)
1 cup half and half
flour tortillas
shredded Monterrey jack and cheddar cheese

Mix enchilada sauce with half and half. Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 for 25 to 30 minutes.

An easy dish to prepare ahead of time and quick to make. Serve with Spanish rice and refried beans to make the meal complete.

Arroz Chaufa

This is a Recipe Clif and I came up with. He was served this meal a lot on his mission in Peru, and after we got married he really wanted it, so we came up with this. and he loves it. And it is a perfect way to use up your leftovers.

Shreaded Chicken

Rice (always better if it is cold)
Egg

Green Onion

Butter/ Oil

Soy Sauce

In a pan fry and scrammble egg, with butter/ oil. once egg is done add chicken, green onion, rice, and soy sauce to you liking.

Tortellini Spinach Salad with Balsamic Tomato Vinaigrette

Salad:
20 ounce package refrigerated cheese tortellini
1 (9 oz.) bag fresh baby spinach
1 (6 oz.) bag craisins
1 (6 oz.) pkg. crumbled feta cheeseSliced red onion
22 oz. bag of chicken strips
3 or 4 Tbs. Butter
¼ C. grated parmesan cheese
1 clove of garlic, Minced


Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
1/8 teaspoon each Salt and pepper
3/4 cup olive oil


Directions:
1. Cook Chicken strips with butter, parmesan cheese and garlic.

2. While the chicken is cooking, cook tortellini in boiling water according to the package directions. Drain and toss with a teaspoon of olive oil to keep from sticking. Let cool in colander.

3. In a large bowl, toss all the salad ingredients together after the pasta has cooled a little. *


4. For the dressing, add all of the dressing ingredients and process until completely combined and smooth. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

* You may also just do individual bowls.

Down-Home Chicken & Noodles

1 lb. boneless, skinless chicken breasts
Salt and pepper to taste
2-10 ¾ oz. cans cream of chicken soup
14 ½ oz. can chicken broth
16 oz. pkg. wide egg noodles, cooked


Place chicken in a slow cooker; sprinkle with salt and pepper.
Top with both cans of soup. Cover and cook on low setting for 6 hours, or until chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to slow cooker; add broth and cooked noodles. Mix will. Cover and cook on low setting for additional 30 minutes, or until heated through.

Serves 6

I found this recipe in Gooseberry Patch Magazine; 2008


This is so good and so easy; my kind of recipe.
I doubled everything except the noodles I only use one bag of noodles.
Karen Kempton Griffin

Crockpot Chicken and Mushrooms

4 bone-in chicken breasts with the skin removed
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken broth
After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crockpot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours. Serve over rice or egg noodles.

Grilled Chicken with Basil Dressing

2/3 cup Extra Virgin Olive Oil
3T plus ¼ cup fresh lemon juice (about 4 lemons)
1 ½ t fennel seeds, coarsely crushed
1 ½ t salt, plus more to taste
1 t freshly ground black pepper, plus more to taste
6 boneless, skinless chicken breast halves
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 t lemon zest

In a re-sealable plastic bag, combine:
1/3 cup of the oil
3T of the lemon juice
1 ½ t fennel seeds
¾ t salt
½ t pepper

Add the chicken and deal the bag. Massage the marinade into the chicken. Refrigerate for a least 30 minutes and up to 24 hours, turning the chicken occasionally.

Meanwhile, in a blender, blend until smooth:
1 c basil leaves
1 clove garlic
1 t lemon zest
¼ c lemon juice
¾ t salt
½ t pepper

Gradually blend in the remaining 1/3 c oil. Season the basil sauce to taster with more salt and pepper, if desired.

Prepare a charcoal or gas grill for medium-high heat or prepare a ridged grill pan over med-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.

6 servings

Anna Jane Jarvis
Anna Jane said this is sooooo good her family can not get enough of it; she has made it several times in the last few weeks.

Cheez-It Chicken

7-8 Chicken breasts, skinless boneless
1 pt. Sour Cream
1 10 oz. box Cheez-Its

Blend Cheez-Its in blender.
Rub chicken breast with sour cream.
Then dip in Cheez-Its.
Place on cookie sheet.
Then sprinkle salt & pepper on top.
Melt 1-cube butter and pour over chicken.

Bake at 350 degrees (325 degrees) for 45 minutes.
Do not turn over.

Sylvia Mattice Fleming

Cream Cheese Chicken

I got this recipe from my friend in Kansas. It is super easy and yummy.

Cream Cheese Chicken

4 chicken breast (boneless, skinless)
1 cube butter
1 pkg dry Italian dressing mix
1 can cream of chicken soup
8 oz cream cheese
I put a little bit of milk in too, just so it isn't so thick.

Put chicken, butter, and Italian dressing mix in crock pot. Cook on low 6 hours. 30 minutes before serving, remove chicken and shred with a fork. Return to crock pot and add cream cheese and soup. Serve over pasta or rice.

Crock Pot Mango Chicken... tacos

4 boneless, skinless chicken breasts
2 cups tomato based mango salsa- i use the one with peach from Costco
2/3 cup brown sugar (I used a little bit less brown sugar)
1 TBSP salt

Put all ingredients in the crock pot on low for 8-10 hours or high for 4-6. Shred chicken. Use in tacos, burritos, enchiladas, nachos, ect.

I love this stuff! It would be good with a taco salad in the summer.