Tag: Chicken

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Creamy Basil Chicken

Lynnae

 
Creamy Basil Chicken is a family favorite around here.  It is frequently requested, always goes fast, and there are never left overs.  My oldest even made it once for a cook-off with some of his friends.

I actually buy my chicken breasts in bulk, as in 40 lbs at a time.  It takes a while to trim, cut, and bag it, but it’s a time saver when I’m cooking dinner.  I cut some of it into chunks, flatten some of it, and just bag the rest.  This is some that I’ve already flattened along with the other ingredients to make this meal delicious.  I think the McCormick Red Pepper and Roasted Garlic Seasoning is one of the secret ingredients that makes this dish rock!

Just use two shallow bowls for the milk and bread crumb mixture.  I go straight from the bread crumbs to the frying pan.

I find it works best to brown one side of the chicken in 2 Tbs. melted butter, pull the chicken from the pan, melt 2 Tbs. of butter, and brown the other side of the chicken.

When the chicken is browned, pull it out and bake it in the oven, then add the chicken broth directly to the pan to soak up all those delicious flavors.

After adding the sauce ingredients, including the Parmesean cheese, I thicken it with a corn starch surrey.

Pull the chicken from the oven and serve it all over a bed of your favorite pasta.  I like fettuccine best!

 Creamy Basil Chicken

From the Kitchen of and Recipe by Lynnae Hymas
Ingredients

  •          1 c. milk
  •          3 large chicken breasts
  •          4 Tbs. butter

Breading

  •          1 c. Panko bread crumbs
  •          1 Tbs. basil
  •          1 tsp. garlic salt
  •          1 tsp. McCormick Red Pepper and Roasted Garlic Seasoning
Sauce
  •          1 c. chicken broth
  •          2 c. heavy cream
  •          1 tsp. basil
  •          1 tsp. salt
  •          ½ tsp. pepper
  •          1 c. freshly grated Parmesan cheese
  •          2 Tbs. corn starch
  •          4 Tbs. cold water
Directions
Cut each chicken breast in half crosswise.  Cover with plastic wrap.  Using a meat tenderizer, pound each chicken breast until it’s about a ½ inch thick.  Set aside.
Mix together the Panko bread crumbs, 1 Tbs. basil, garlic salt, and McCormick Red Pepper and Roasted Garlic Seasoning in a shallow bowl.  Pour milk into another shallow bowl.  Dip chicken in the milk and then the breading mixture.  In a large frying pan over medium heat, melt 2 Tbs. butter.  Add the chicken to the pan and brown one side.  Remove the chicken from the pan and melt the other 2 Tbs. of butter.  Brown the other side of the chicken.  Remove from the pan and put in a 9×13 pan. Bake at 350 degrees for 20-30 minutes.   
Sauce:  Deglaze the pan with the chicken broth.  Add the cream, basil, salt, and pepper.  Add 1 cup of grated Parmesan cheese and stir until melted.  Mix the corn starch and water together in a separate bowl.  Add a little at a time to the sauce and stir until desired thickness is reached.  Place chicken on your favorite pasta and then cover with sauce.

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Italian Cream Cheese Chicken

Lynnae


I haven’t make this recipe in a long time, but it is simple, easy, and delicious.  I love being able to throw some ingredients in the crock pot in the morning and having a delicious dinner in the evening.

Italian Cream Cheese Chicken


3-4 Boneless, skinless chicken breasts

2 cans cream of mushroom soup

4 oz cream cheese

½ packet Dry Italian Salad Dressing Mix

Place chicken in crockpot.  Mix soup, cream cheese, and Italian dressing mix.  Pour over chicken.  Cook for 5-6 hours on low.  Serve over white rice.

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Cashew Chicken

Lynnae
Happy Belated Chinese New Year.  In honor of the day, here is a recipe for Cashew Chicken.

Cashew Chicken

1 large chicken breast
2 tbsp cornstarch, divided
1 clove garlic
 Dash red pepper flakes (optional)
6 tbsp soy sauce
2 tsp sesame oil
2 tsp sugar
1 c. chicken broth
3 tbsp wok oil
1/2 lbs broccoli, cut into bite side pieces
2-3 carrots, peeled and sliced
1 can baby corn, drained
1/3 c. cashews

Cube chicken, put in a bowl, and mix with 1 tbsp of cornstarch.  In another small bowl, mix soy sauce, sesame oil, sugar, broth, and 1 tbsp cornstarch.  Heat oil in wok or skillet.  Add garlic and red pepper flakes and stir fry for 1 minute.  Add chicken to pan and stir fry another 3-5 minutes.  Add vegetables and stir fry until broccoli is slightly tender.  Add cashews and soy sauce mixture, and stir until sauce is thickened.  (If you want a thicker sauce, you can mix together 1 more tbsp of cornstarch to 1 tbsp of water and gradually stir into the sauce until your sauce reaches the desired consistency.  If you want a thinner sauce, you can gradually add more chicken broth).

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Crock Pot Ranch Chicken

Lynnae

This is a super easy recipe, which is exactly what I need on a crazy busy day.  It takes me about 5 minutes (or less) to make it, and it’s ready at the end of the day.  On Sundays, I put it in the crock pot in the morning before church, and it’s ready when we get home.

Crock Pot Ranch Chicken

2 cans cream of chicken soup
1 packet Hidden Valley Ranch powdered dressing mix
3 chicken breasts

Put chicken in the crock pot.  Pour cream of chicken soup on top.  Sprinkle ranch powder on top of that.  Bake in crock pot on high for 3-4 hours or on low for 5-6 hours.  Serve over rice.

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Chicken Alfredo

Lynnae

One of my very favorite food blogs is Our Best Bites.  They have some amazing recipes.   For this meal, I use their Guiltless Alfredo Sauce.  It’s fast, easy, low fat, and full of flavor.  Win, win, win, win.

First, I marinade 2-3 chicken breasts in equal parts of balsamic vinegar, lime juice, and 3 cloves of minced garlic for about 4 hours.

Then, I prepare a rub that I put on:

Rub:
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp basil
1/2 tsp parsley

I put the rub on both sides of the chicken breasts and grill them for 7-10 minutes per side.

I the mean time, I boil some fettuccine noodles in salt and a small amount of oil, and make the Alfredo sauce.

When everything is done, I slice the chicken into small strips and serve it on top of the noodles and Alfredo sauce.  Good stuff!

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Chicken Bacon Ranch Pita

Lynnae

The hubby had requested Pepper Steak Sandwiches for dinner, and I scheduled them for tonight, but, he decided to skip dinner because of the diet, so I will make them another time.  Instead, I made Chicken Bacon Ranch Pitas, similar idea to the Pepper Steak Sandwiches.  Here is the list of ingredients.  The amounts are just guidelines to get you started. 

2 chicken breasts
4 strips of bacon
1/2 c. cheddar cheese
4 pita pockets (the fresher and thicker the better)
Ranch dressing
chopped lettuce
cubed tomatoes
cubed half of an avocado

First, I cooked the bacon.  I cook mine in the oven at 425 degrees in an aluminum foil lined baking sheet for about 15-20 minutes.  Way less mess and fuss.  If you haven’t tried it, it’s worth your time.  While the bacon was cooking, I cubed and then browned the chicken in a frying pan.  When both were done, I crumbled up the bacon in the frying pan and added the cheddar cheese to melt.  I also put my pitas in the now warm and turned off oven to warm for a few minutes.

Then, I use pita like a soft taco shell and load up with my favorite toppings–the meat, lettuce, tomato, avocado, and ranch dressing.  Enjoy!