Artichoke Chicken

This is one of my all time favorites, though it changes a little bit every time anyone ever makes it. It was originally one of my dads recipes, and then my mom perfected it when she added some cream to it. I really like to add asparagus to it and a few more seasonings-but no matter what it is a tangy deliciousness that I can't resist.

• One pound of pasta-I prefer penne.
• One jar of Artichoke Hearts
• One bunch of Asparagus, cooked and chopped
  
• 2-3 Chicken Breasts Shredded
• Salt and Pepper
• 1/2 cup of Italian-esque dressing, I used a Sun Dried Tomato Vinegarette.
• 2 TBS Worchestershire sauce
• 1/4 tsp. dried mustard
• 3/4 cup cream

Cook pasta according to package directions
Put the pasta in the bottom of your pan
Layer chicken and cooked asparagus
Pour jar of artichoke hearts and juices over the pasta.
Make a sauce with Italian dressing, Worchestershire sauce, mustard, cream and salt and pepper, and pour over the pasta.
I put some more fresh ground pepper on top and then you just pop that in the 350 degree oven uncovered for 30 minutes, stirring once during cooking.
If frozen, check after 45 minutes, and bake until cooked through.
Enjoy!

Chicken/Cream Cheese Broccoli Bake

For this dish and all the others I used chicken for, I put a bunch of (like 6 or 7) chicken breasts in the crock pot with some salt and pepper and a few other seasonings, and then shredded it when it was all done and divided it among all the dishes I needed chicken for.

• About 3 chicken breasts
• 1 lb of noodles, your choice, I think I used a fettuccine type noodle.
  
• 1 1/2 packages of cream cheese
• 1 c. parm cheese
• 1 bunch broccoli
• 2 cups milk
• salt and pepper
• bread crumbs

Cook pasta according to package directions, drain and put in your pan.
Layer shredded chicken.
Layer cooked broccoli.
Make a sauce with cream cheese, parm, milk and salt and pepper.
Layer sauce.
Bread crumbs and then more parm layered on top.
Bake uncovered at 350 for 30 minutes.

Frozen will take longer obviously. Check it after 45 minutes, and bake until heated through.

Chicken Cordon Bleu

While thinking of Creme Brulee, it made me want Chicken Cordon Bleu.
Because I like to talk in a thick french accent, kiss my fingers and say magnifique.
Also it is fun to serve your family something that is fancy like this and then say Bon Apetit in my best Julia Childs accent (who loved that movie by the way, um that would be me!).
Here's the recipe:

• 4 chicken breast halves
• 4 slices of prosciutto
• 4 slices swiss cheese
• 1 Tbs butter

1. Place each chicken breast half between two pieces of plastic wrap.
2. Using the flat side of a meat mallet pound chicken lightly into rectangles about 1/8 inch thick. Remove plastic wrap.
3. Place a slice of prosciutto and a slice of cheese on each piece of chicken. Fold in side edges, and roll up from the bottom end. Secure with toothpicks.
4. In a medium skillet cook rolls in hot butter over medium heat for 20-25 minutes until no longer pink (170 degrees), make sure you turn them to brown them evenly. Remove toothpicks before serving.

I like to serve this with honey mustard for dipping...because it's yummy.

Chicken Satay with Peanut Dipping Sauce

I got this off of my bloggin friend Summer's recipe sharing site. Yumm-o.
Peanut butter, lime, cilantro, garlic-be still my heart!
Here is the yummy yummy recipe, I served it with rice a green salad with sesame ginger dressing. Very very tasty.

• 1/3 c. soy sauce
• 1/3 c. packed brown sugar
• 2 t. lime zest
• 1/4 c. lime juice (I found that my lime that I 'zested' produced just a little more than a 1/4 c., so really you just need one lime).
• 3 garlic cloves, pressed (I added about 5-more is better is what I always say)
• 1 1/2 lbs. boneless, skinless chicken breasts (I used chicken tenders, it's easier to cut them into bite size pieces I find, and less cutting off all the white stringy stuff)
• 1/3 c. creamy peanut butter
• 1 T. snipped fresh cilantro (I might have added an extra tablespoon of this too, sue me)

In bowl, combine soy sauce, brown sugar, lime zest and lime juice. Press garlic into soy sauce mixture.

Reserve 1/3 c. soy sauce mixture for peanut dipping sauce and set aside.

Add chicken to remaining soy sauce mixture, (I cut the chicken into bite size pieces for easier eating for my kids, and who I am I kidding I feel like I am eating more if they are all cut up into bite size pieces, so really it's all for my selfish piggy wants)

Cover. Refridgerate for 30 minutes.

Preheat oven to 400. Bake chicken 18-20 minutes.(I put mine on foil on a cookie sheet for easy clean up)

Add peanut butter and cilantro to reserved soy sauce mixture.

Whisk until smooth. Serve with chicken. (And your fingers)

Recipe by Summer Andrus

Chicken Dijon

I couldn't wait to make this, so we had it Tuesday night.
I served it with a baked potato with a yummy sour cream, basil and tomato sauce I made for them. Yum.

The chicken-it is really good. Really, really good.
I just did what felt right to make this taste like I remember.
It might have been even better.

The recipe...
Ingredients for Chicken:

• 4 pieces of chicken breast
• 2 eggs beaten with a fork in one bowl
• in another bowl mix about 1/2 cup flour
• with about 1/8 tsp Bon Apetit' Seasoned Salt
• and plenty of course ground pepper

You can see where this is going right?

Dip the chicken into the egg, and then into the flour mixture, coating well.

Cook in a hot skillet with oil or butter, until cooked through and browned on each side.

Ingredients for Dijon Sauce:

• 2 TBS butter
• 1 cup heavy cream
• 3 heaping spoonfuls of Country Dijon Grey Poupon (it needs to be the country dijon!!!)

Whisk in sauce pan over medium heat until it gets to a slow boil, lower heat and let simmer until you are ready to pour over chicken. Make sure to stir it every once in awhile so that it doesn't start to stick together.

After you pour it on, garnish with a slice of cooked bacon and a few slices of avacado. Those add to the flavor even more. Yummmmmm-o!

Crockpot Zucchini Chicken

I don't have a picture of zucchini chicken, I will post one, next time we make it! :)

• 1 can chicken broth
• 1 pound boneless chicken, either thighs, breasts or tenders.

Put these in the crockpot

Top with

• 2 sliced zucchini

In a medium bowl mix,

• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. garlic powder (or minced garlic)
• 1 tsp. lemon juice
• 1 tsp. oregano
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

Pour over chicken and zucchini.

Cook on low for 8 hours or high for 4 hours.
After cooking, stir and serve over rice.

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