Homemade Chicken Parmigiana

contributed by Jaime Cecil


• 1 tablespoon EVOO (*I used peanut oil because that was all I had!)

• 1 tablespoon butter or margarine

• 1 teaspoon minced garlic

• 1/3 cup minced onion (* I used green onion.)

• 1 (14.5 ounce) can diced tomatoes with juice *I added a jar of spaghetti sauce to make more “sauce”.

• 1/2 teaspoon sugar (more or less to taste)

• 1/2 cup heavy cream

• salt and pepper to taste

• 2 cups Panko bread crumbs

• 3 tablespoons freshly grated Parmesan cheese

• 1 teaspoon dried Italian seasoning * I used a little more! *I also added some garlic powder. Probably 2 teaspoons or so…

• 3 eggs, beaten

• 2 tablespoons milk (*I used heavy cream.)

• 6 skinless, boneless chicken breast halves

• 3 tablespoons olive oil

• 3 tablespoons butter or margarine

• 1 cup shredded Mozzarella cheese

• 3 tablespoons grated Parmesan cheese

• Angel Hair Pasta


1. Melt butter or margarine and oil in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low (I added a jar of spaghetti sauce here) and continue simmering for 10 minutes, stirring occasionally.

Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm.

2. Stir together bread crumbs, 3 tablespoons Parmesan cheese, Italian seasoning and garlic; set aside.

In a small bowl, whisk together eggs and 2 tablespoons milk (or cream) until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.

3. Heat olive oil and butter/margarine in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.

4. To serve, place angel hair pasta on plate and top with desired amount of sauce and top with chicken breast, spoon additional sauce over chicken (if desired)and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce. (* I broiled briefly to melt cheeses.) Enjoy!


Easy Chicken Dip

contributed by Julie Rider

2 box cream cheese

2 cans rotel original

2 cans chicken, drained

2 cans cream of mushroom

throw it all in the crock pot and wa-la!!!   serve with tortilla chips

Todd and Monica’s Chicken and Broccoli Cheddar Cheesy Rice Casserole

contributed by Todd Eby

4 Med Sized Chicken Breasts

2 Cups of Minute Rice (easy)

2 Cups Broccoli/ chopped

2 Carrots Med/ sliced

1/2 Cup Onion/ chopped

2 Tsp Salted Butter – I like real stuff ; )

3 Tbsp Olive Oil

1 Cup Chicken Broth

1 Cup Bread Crumbs

1/2 Cup Water

1 Can Campbell’s Cheddar Cheese Soup

2 Tbsp Spice Mix – Rosemary, Thyme, Garlic, Salt & Pepper

Directions: Lightly grease a small 8 x 8 metal baking pan with olive oil, lightly season w/some of the spice mix

add whole frozen chicken breasts, drizzle with olive oil and lightly season with the remaining spice mix

cover with foil

bake at 425° for 15 – 20 mins, uncover for 10.

While the chicken is cooking, cook 2 cups of minute rice in saucepan on stovetop

also prep and cut up all the veggies

in a separate sauce pan cook carrots (med-high) 1st in a 1/2 cup of water & 1 Tsp butter till tender, then added onion & broccoli to lightly cook and cover to steam approx. 5 mins

turn off burner and Let rest.

Remove chicken from the oven & chop to approx. 2” cubes.

Add 3/4 cup of chicken broth and 1 Tsp butter to the yummy drippings.

Assemble all ingredients in a 9 x12 glass baking pan – lightly grease with olive oil.

Add in the Cheddar cheese soup,

3/4 cup of drippings/broth mix, 1 Tbs of spice mix, then stir all together.

Bake uncovered for approx 20 mins at 425° (it will start getting nice & bubbly),

remove from oven then top with 1 cup of bread crumbs and drizzled the remaining 1/4 cup of drippings/broth onto the bread crumbs (approx.15mins w/ convection fan on)

just kept an eye on it till golden brown.

Deb’s Divine Chicken

contributed by Deb Curtis Reno

4 chicken breasts sprinkled w/salt & pepper

top with:

sliced raw onion (next time i’ll saute the onion…i HATE crunching into an onion…)

mushrooms (canned or fresh)

a slice of bacon (I used ham.)

mixture of 1 can cream of mushroom and 1 c. sour cream.

Bake @ 250° for 3 hours, uncovered.

I served with oiled & salted baked potatoes & steamed Brussel’s sprouts tossed in olive oil and my dear friend, Mrs. Dash.

Bengal Tiger Chicken

contributed by Beth Bruce

put 4 chicken breasts in a greased 9 x 13 pan.

Mix up: 1 can of cream of chicken soup (I ALWAYS use the 98% fat free kind)

, 1 c. mayo (also use reduced fat)

1 Tbsp. lemon juice

1 tsp. curry powder

and 1/2 c. shredded cheddar cheese.

Spread mixture on chicken breasts.

Then, sprinkle stuffing cubes over the top.  Cover and bake at 300 for an hour and a half.  Serve over rice.

My husband and I were joking that it’s amazing how having curry in something makes it “Indian” food.  🙂 Hence, Bengal Tiger chicken!

Mexican Lasagna

contributed by Marcia Bailey

6 boneless chicken breasts cut into 1/2 inch pieces

3T oil

1T chili powder

2t ground cumin

2 cans mexican style diced tomatoes, drained

16oz tomato sauce

2t hot pepper sauce

1 pint ricotta cheese

3 (4oz) cans diced green chilies

1 bunch fresh cilantro, diced

18 corn tortillas

2c shredded cheddar cheese

Heat oil in large skillet over medium high heat.

Add chicken, chili powder and cumin and stir fry until chicken is cooked through, about 5 minutes.

Add diced tomatoes, tomato sauce and hot pepper sauce. Simmer about 5 minutes. Set aside.

Mix together ricotta cheese, green chilies and about 1/3c cilantro.

Spoon half of the chicken into a greased glass baking dish.

Top with 9 of the tortillas.

Spread ricotta cheese on top of tortillas.

Then top that with the remaining 9 tortillas, the rest of the chicken and the shredded cheddar cheese.

Bake @ 375 for about 30 minutes or until bubbly and heated through.

Top with remaining cilantro before serving

Chicken and Chick Pea Soup with Dumplings

contributed by Marcia Bailey

 For Dumplings
1-1/2 cup All-purpose Flour
 1/2 cup Yellow Cornmeal
1 tablespoon Baking Powder (heaping)
1 teaspoon Kosher Salt
1-1/2 cup Half-and-Half
 4 sprigs Parsley leaves only, finely chopped
Sift together all of the dry ingredients in a mixing bowl. Add half-and-half, add minced parsley, stirring gently to combine. Set Aside.
 For Soup
2 tablespoon Fresh Parsley, minced
2 Quarts Chicken Broth
 4 sprigs Parsley leaves only finely chopped
 2 tablespoon Olive Oil
1 Yellow Onion, finely chopped
1 Carrot, finely chopped
1 Celery Stalk, finely chopped
1 Serrano Chile
4 Chicken Breast cut into bite size pieces
1 can Chickpeas drained and rinsed
 Heat olive oil in a pan over medium heat and sauté carrot, celery, onion and serrano chile. Sauté ingredients until softened and golden brown. Add minced parsley. Add the broth and the chicken. Bring too a boil and simmer till chicken is done. Add chickpeas. Use a tablespoon to roughly scoop out dough, Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes.

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