Easy Chicken Parmesan

4 boneless chicken breasts pounded to 1/2 in.
1 egg
1/2 cup milk
seasoned bread crumbs (I use Italian)
2-3 tbsp. Olive oil
8 slices mozzarella cheese (If you can't find slices you can use shredded)
16 oz. spaghetti sauce
Shredded Parmesan cheese

1. Heat oil in large skillet on Medium-high heat. 2. Whisk together egg and milk in small (but wide) bowl. 3. Dip chicken into mixture then into bread crumbs (in another wide bowl). Brown chicken on  both sides (roughly 3-4 minutes). Then place chicken in greased baking dish. Put 2 slices of cheese on each breast (or a handful). Pour jar of spaghetti sauce over them then sprinkle with parmesan cheese. Bake at 350 degrees for 25-30 minutes or until bubbly and chicken is cooked through.

This is a personal favorite for me. When I go out to Italian restaurants I usually get chicken parmesan and though this isn't exactly like that it's pretty good for a homemade version. Hope you enjoy!

Cashew Chicken

If you love chinese food (let's face it, who doesn't!) You will love this recipe!***  This was so easy (30 minutes) and was amazing!!

1 pound boneless, chicken breasts (cut into 1/2 inch to 1 inch cubes)
2 Tbsp. soy sauce + 1/4 cup soy sauce (to add to mixture at the end)
1 Tbsp. cornstarch + 1 tsp cornstarch (to thicken at the end)
3 Tbsp. Oil (1 for chicken, 2 for cabbage mix)
1 small onion, chopped
1/2 lb. fresh mushrooms.
1 small cabbage (shredded, I just bought a head and chopped)
1 tsp. sugar
6 oz. package of cashews
1 can water chesnuts
rice or chow mein

In bowl mix together and let sit for 15 minutes
1 lb. boneless chicken breasts, cut into cubes
2 Tbsp. soy sauce
1 Tbsp. cornstarch

Heat 1 Tbsp. Oil. Add chicken and cook. Add onion and mushrooms. Stirfry until soft. Remove. Heat 2 Tbsp. oil add cabbage and sugar. Stirfry 3-4 minutes and add chicken. Add cashews, waterchestnuts and heat a few minutes more. Mix 1 tsp. cornstarch and 1/4 cup soy sauce and add to mixture. Cover and steam for about 1 minute. Uncover and cook until sauce has thickened. Serve over rice or chow mein.

Cheesy Chicken with Artichokes

1 14 oz can chicken broth

4 skinless, boneless chicken breast halves (I usually use 2-3)

1 9 oz package frozen artichoke hearts ( I haven't been able to find these so I just buy the cans. Buy the quarters not the hearts)

nonstick cooking spray

2 cups sliced fresh mushrooms ( I use the whole package)

1/4 cup chopped onion

1/2 tsp bottled minced garlic (1 clove fresh)

4 tsp cornstarch

3/4 c. evaporated milk

1/8 tsp salt

1/8 tsp ground white pepper (regular pepper works fine)

2 tbsp dry white wine or chicken broth

1/3 c. finely shredded or grated parmesan cheese

Pour the can of broth into a large skillet; bring to boiling on high, add chicken. Reduce heat. Cover and cook about 15 minutes or just until chicken is tender and no longer pink. Drain, reserving 3/4 cup broth. ( I just reserve it all... I love sauce!) Cover chicken and keep warm (I put in microwave.) 

Meanwhile, cook artichoke hearts according to package directions. Drain and keep warm. (Since I use the canned I just put in a pan with a little butter and lemon juice and boil until warm.)

For the sauce, wipe out the skillet with a paper towel; lightly coat skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, onion, and garlic; cook just until onion is tender. Stir in cornstarch (make sure to add slowly and stir well it will get clumpy... I usually use a whisk.) Add reserved broth, evaporated milk, salt, and white pepper; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the 2 tablespoons wine or broth.

Place a chicken breast half on each dinner plate. Arrange artichokes around chicken breast. Spoon sauce over chicken. Sprinkle with Parmesan cheese. 

This is truly a favorite at my house!! I at least make it 2 times a month.

Lemon Baked Chicken

I also forgot to take a picture of this meal... sorry!

1 chicken cut up and skinned ( I just used 3 to 4 breasts)
2 Tbsp. oil
3 Tbsp. fresh lemon juice
1 clove garlic, minced
Freshly ground black pepper

Combine all ingredients (except chicken). Pour over chicken; cover and bake at 350 degrees for 40 minutes, basting occasionally. Uncover and bake 10 minutes longer to brown chicken. (It took mine a little longer to cook through about 1 hour total.)

Chicken Scallopini

1/4 c. flour                                         1 Tbsp. lemon juice
1 1/2 tsp. garlic salt                           1 chicken bouillon cube
1/4 tsp. paprika                                  Lemon Slices (optional)
1/4 c. margarine
3 Tbsp. water
Chicken breast or cut up chicken (deboned may be used)

Remove skins from chicken. Mix flour, garlic and paprika. Coat chicken with flour mixture; brown in margarine. (Just brown both sides don't worry about cooking through yet.) Remove chicken from pan. Stir water, lemon juice and bouillon into pan, loosening brown particles on bottom. Add lemon slices and heat 1 minute. Put chicken back into pan and pour broth over chicken cook on low heat until cooked through and no longer pink. (roughly 15 minutes but mine took longer.)

Poulet D' Artichoke

2 can artichoke hearts, drained
2 2/3 cups diced chicken breasts (about 4 chicken breasts; boiled)
2 cans cream of chicken soup
1 cup mayonnaise (when I made this it tasted really potent of mayo so I would use 1/2 cup)
1 teaspoon lemon juice
1/2 teaspoon curry
1 1/4 cup grated cheese (enough to cover)
1 1/4 cups bread crumbs, tossed with 2 tablespoons melted butter

Arrange artichoke hearts and chicken in 9 x 13 inch pan. Combine other ingredients, except the bread crumbs and cheese. Pour over chicken. Sprinkle cheese on top and then bread crumbs. Bake at 350 degrees for 30 minutes. Serves 8.

Lemon Chicken with Asparagus

Okay so I had never had asparagus until I got married and tried a recipe that called for it and honestly I didn't like it... however, I tried the frozen boil in bag asparagus for this recipe and I definitely liked it alot better. If you know how to pick out fresh asparagus then props to you and you sure can use that but for those of you like me that had never tried it before I suggest the frozen ones!

Nonstick cooking spray
4 skinless, boneless chicken breast halves
1 pound fresh asparagus (frozen boil in bag)
1 cup water (don't need with frozen asparagus)
1 10 3/4 ounce can condensed cream of chicken or cream of asparagus soup
3/4 cup chicken broth
1 tablespoon lemon juice
Hot cooked couscous (this is pretty similar to rice so if you don't want to try this you can just use rice)

1. Lightly coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add chicken; cook in hot skillet for 8 to 10 minutes or until tender and no longer pink (170*F), turning once. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales (with frozen skip to step 3.)

2. Remove chicken from skillet; cover and keep warm. In same skillet combine asparagus and the water. Bring to boiling, reduce heat. Cover and simmer 3 to 5 minutes or until asparagus is crisp-tender. Drain.

3. Meanwhile, in a small saucepan combine cream of chicken or asparagus soup, broth, and lemon juice. Cook and stir until heated through. Serve sauce with chicken, asparagus, and hot cooked couscous.