Posts tagged ‘Entree ‘

Pesto Stuffed Chicken Breast (crock pot)

  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/2 pesto sauce
  • 6 chicken breasts pounded thin
  • salt and pepper
  • 1/2 can cream of mushroom or cream of chicken soup
  • 1/4 cups of milk
  • 1/4 cup white wine
  • Toasted pine nuts for garnish
  • Fresh basil leaves for garnish
  1. In a small mixing bowl, combine the ricotta, pesto, and parmesan cheese. Place a dollop of the pesto-ricotta mixture on each breast. Roll up each breast and secure with a toothpick. Season each roll with salt and pepper. Place in crock pot.
  2. In a small bowl, whisk together the soup, milk, and white wine. Pour this mixture over the chicken breast rolls.
  3. Cover and cook on low 4 to 6 hours or high for 3 to 4 hours. Garnish with pine nuts and fresh bsil leaves.

Add a comment October 1, 2009

Sweet n Sour Chicken

  • 6 TBS Olive Oil
  • 6 TBS Soy Sauce
  • 6 TBS Honey
  • 3 TBS Whote Vinegar
  • 1 1/2 tsp Dried Thyme
  • 1 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Allspice
  • 1 tsp Pepper
  • 4 Skinless, boneless chicken breasts
  • 2 Cups cooked rice


  1. Preheat oven to 375
  2. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne, pepper, allspice and pepper in a shallow baking pan and mix well.
  3. Pierce both sides of chicken with a fork. Place in baking dish and turn to coat.
  4. Bake chicken basting several times with sauce for 30 minutes.
  5. Serve over rice and drizzle the sauce over the top.

***It’s a little spicy so alter the cayenne to your taste.

2 comments September 29, 2009

Alice Chicken

  • 4 skinless, boneless chicken breast halves
  • 5 fluid ounces Worcestershire sauce
  • 8 slices bacon
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • 1 (8 ounce) package Monterey Jack cheese, shredded
  • 1 (16 ounce) container honey mustard salad dressing


  1. Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  3. Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
  4. Preheat oven to Broil.
  5. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

Serve with the honey mustard dressing under my salad catefory

2 comments September 27, 2009

Fried Chicken

Recipe from Allrecipes

This is one of my favorite recipes

  • 30 saltine crackers
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry potato flakes
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 1/4 cup vegetable oil
  • 6 skinless, boneless chicken breast halves  (I cut them into strips)
  1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
  2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
  3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
  4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Add a comment September 27, 2009

Parmesan Crusted Chicken

Recipe from my friend Lisa
One quarter of a double skinnless, boneless chicken breast
1 tbsp grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1 tsp garlic powder
1 tbsp onions, dried
Crushed red peppers if desired
1 -2 tbsp olive oil

Cut the 1/2 chicken breast horizontally so you will end up with two thin pieces.
Rub each piece with olive oil.
Mix dry ingredients together and pat each piece with the crumb mixture until well covered.
Bake at 375*F for about 20 minutes.

Add a comment September 27, 2009

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