Chicken Marinade

This is my sister Stacy's favorite marinade and it is now my favorite too. These are ingredients that I always have on hand and I love the fact that you can marinade the meat for only an hour and still have great results. With grilling season just around the corner, this is the perfect marinade to spice up your grilled chicken. Pictured is our grilled chicken: one plain and one topped with Havarti cheese.

 

 

 

 

Easy Chicken Marinade

1 c vegetable oil
1/2 c lemon juice
1/4 c yellow mustard
1-2 tsp garlic, minced
3/4 c soy sauce
1/4 c Worcestershire sauce
1 1/2 tsp pepper
In a gallon size Ziploc bag, combine all ingredients. Add chicken or pork and marinade for 1-4 hours. Grill and enjoy!

Baked Maple-Dijon Chicken

Here is another Pinterest recipe I found this week and gave a try. The sauce was really unique and the chicken was flavorful and moist. Of course I tweaked it a little, and added chicken broth and a bit of cream because I was worried the sauce would be too mustard-y without it. The end result was delicious, tangy and just the right amount of sweet. Since Vaida ate two servings of this chicken dinner it is a winner in my book!

Baked Maple-Dijon Chicken

3-4 chicken breasts
1/2 c Dijon mustard (do not substitute)
1/4 c Real maple syrup
1/4 tsp salt
1/4 tsp pepper
1 Tbls rice wine vinegar
1/2 c chicken broth
1 tsp fresh parsley or rosemary
1 Tbls heavy cream
1 tsp corn starch

Line an 8x8 pan with two layers of tin foil. Place chicken breasts on foil and set aside. In a small bowl whisk mustard, maple syrup, salt, pepper rice wine vinegar and chicken broth. Pour mixture over chicken and bake uncovered at 450 for 40 minutes.
Remove chicken from pan and transfer to a plate. Quickly whisk corn starch, cream and parsley/rosemary into the sauce that is in the pan and return the chicken to the sauce to serve. We served with mashed potatoes.

Recipe adapted from Table for Two. Original recipe: http://www.tablefortwoblog.com/2013/02/06/holy-yum-chicken/

Sticky Wings

We love wings at our house. I actually am glad there is not a Buffalo Wild Wings in my town or we would be eating there every week I'm sure. I came across this recipe while googling sweet and sticky wings. This is the best wing recipe I have been able to pull off at home and I think it is the method  that is so awesome. I can honestly say I read the recipe through a few times just to be sure I was reading "spray the chicken with Pam" correctly. The sweet sauce is amazing, don't get me wrong, but I can't wait to try this recipe with other sauces and see if they come out just as great. 

Sticky Wings

1/2 c soy sauce

1/2 c honey

1/4 c brown sugar

2 crushed garlic cloves

1 Tbls Louisiana hot sauce

2 Tbls grated fresh ginger

2-3 lbs chicken wings

3/4 c all-purpose flour

Pam canola oil spray

 

Mix soy sauce, honey, brown sugar, garlic, hot sauce, and ginger in a bowl until combined. Put the wings in a large bowl and pour 1/2 of the sauce over the chicken. Toss and refrigerate for 2 hours. Drain the wings well and pat dry with paper towels. Put the flour in a large ziplock bag. Add the wings, close bag and shake. The chicken wings should just be lightly dusted with flour.

Preheat oven to 400 degrees F. Cover half-sheet pan with foil, and spray well with Pam cooking spray. Place chicken wings evenly on the pan and spray the wings with Pam. Bake for 20 minutes, turn the chicken wings over, and bake for another 15 minutes. Brush remaining sauce over the wings and continue cooking another 20 minutes.

 

Recipe adapted from John Mitzewich

Baked Italian Chicken

I saw this recipe on Pinterest and debated weather or not I should give it a try. It looked delicious, but I thought the recipe seemed way to easy/good to be true. Just mix together artichokes, tomatoes, a little seasoning, chicken breasts and mozzarella and an hour later you have dinner. Well it is extremely easy and equally tasty. We served this on top of whole grain spaghetti and it was a complete meal. I am excited to have a new go-to chicken recipe to have on hand. : )

 

Baked Italian Chicken

5 Roma tomatoes, chopped
(1) 14 oz can artichoke hearts (liquid drained)
2-3 garlic cloves, minced
2 Tbls olive oil
1 tsp sugar
1 tsp salt
1 tsp pepper
2 Tbls flour

2 lbs boneless, skinless chicken breasts
2 c mozzarella
2 Tbls fresh basil (optional garnish)

Mix first group of ingredients (tomatoes through flour) in a medium sized bowl and pour into a 9x13 casserole or glass pan. Place chicken into pan and partially cover with the tomato mixture. Cover in tin foil and bake at 350 degrees for 45 minutes. Remove from oven and remove tin foil - add cheese. Place back in oven under the broiler (I did mine on the low setting) for 5-10 minutes until cheese is golden. Top with fresh basil.

Recipe courtesy of Jill at http://aaronandjillw.blogspot.com

Asian Chicken Noodle Soup

A rotisserie chicken was the inspiration for this meal. I was at the grocery store around 5 pm trying to get groceries for tonight's meal (never a fun predicament to be in) when a saw the cooked rotisserie chicken calling my name. I really should cook with this chicken more often. They are reasonably priced, convenient as can be, super tasty and so versatile. I used most of the meat in this soup, and then made chicken salad out of the rest of it which will be great in tomorrow's lunch. As for the soup, it was a nice change of pace from the chicken wild rice and chicken dumpling soup I usually make. I love anytime I can cook with fresh ginger - I think it makes this soup. Asian Chicken Noodle Soup was warm and satisfying on this bitter cold day.

 

Asian Chicken Noodle Soup

1/2 tsp oil

3/4 tsp salt

3/4 tsp black pepper
2-3 carrots, peeled and cut into thin strips 

1 bell pepper, seeded and cut into thin strips

2 cloves garlic, minced

1 Tbsp grated fresh ginger

2 c shredded, cooked chicken

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 c water
32 oz chicken stock
 

1 pkg ramen noodles*
1/2 c chopped green onions

cilantro (optional) for garnish

In a soup pot, heat oil, salt, pepper, carrots, bell pepper, garlic and ginger over medium-high heat for 5-10 minutes. Add chicken, soy sauce, rice vinegar, water and chicken stock and simmer for 10 minutes. Break ramen noodles in half and add to simmering pot. Add green onions and cook for 5 minutes more. Serve with additional green onions or cilantro for a garnish.
 

*I only used the noodles and threw away the seasoning packet but you could certainly add part of it to give the soup a stronger flavor.

Sweet & Sour Chicken

 
I love Chinese food. I always feel torn since I cannot bring myself to ever order Chinese as take out (I am squeamish about kitchen cleanliness in general, and if a restaurant's exterior is a dive, I assume the kitchen is too).
Anyhow, when I saw this easy recipe on Pinterest I knew I had to give it a try. You probably have all these ingredients in your pantry already and could put this together as quick as you could order take-out!
Tip: when working with chicken I always wear disposable food-safe gloves. I buy them in bulk from Costco and they make cleanup a breeze after breading the chicken in the egg mixture.

Sweet and Sour Chicken
1 lb boneless chicken breast
3/4 tsp salt
3/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp ground ginger
1 c cornstarch
2 eggs, beaten
1/3 c veg oil
2/3 c sugar
4 Tbls ketchup
1/2 c white vinegar
1 tsp garlic salt
1 1/2 Tbls soy sauce

Cut chicken into 1" cubes. In a large ziploc bag, combine salt, pepper, garlic powder, ginger and cornstarch. Add chicken and shake to evenly coat chicken. Heat oil in large sauté pan. Drop chicken in beaten eggs and add to pan, cooking over medium high heat until brown on each side. Remove chicken and place on a sheet pan.
Whisk remaining 5 ingredients in a small bowl and pour over chicken. Bake at 350 for 30 min, flipping the chicken halfway. Serve with rice and steamed vegetables.

Awesome Chicken Nuggets

Finished product - yum!

About three years ago I saw how fast-food chicken nuggets were made and I have not been able to touch one since. That is why I am so excited to share this recipe with you. These nuggets have a crispy whole wheat exterior and are are made with organic chicken breasts. Our whole family loved them, especially when dipped in homemade honey mustard (equal parts mayo, mustard, honey). I served these nuggets with sweet potato fries - a perfect combo!



Homemade Chicken Nuggets

1 lb  organic boneless skinless chicken breasts
1 egg, beaten

Ingredients prepped and ready to go.

1 c seasoned whole wheat bread crumbs

1/3 c shredded parmesan cheese/

1/2 tsp garlic powder

salt and pepper

olive oil 

 


In a large fry pan, heat about 1/4" oil over medium low heat. Cube chicken in 1-2" pieces and set aside. In a shallow bowl, combine bread crumbs, seasonings and cheese. Place nuggets of chicken in egg mixture and then in the breadcrumb mixture and then transfer into hot pan. Cook over medium low heat 4-5 minutes per side flipping occasionaly until golden brown and the center is no longer pink. (Cooking time will depend on the size of your chicken so check the first couple you do before serving.)



Breaded chicken before cooking.

 

Recipe adapted from Lisa Leake

 

 

Chicken Lettuce Wraps

I love the lettuce wraps at P.F.Chang's and after several failed attempts to eat there in the past couple of weeks I decided to make my own version at home. I am so glad I did! Lettuce cups are the perfect house for the slightly sweet, garlic, ginger chicken. The chicken filling is packed full of great flavors. About a year ago, I had never purchased real ginger root from the grocery store. Now I try to think of more meals that I can make with ginger. These chicken lettuce wraps could be a great appetizer, but they also make a light and delicious mid-week dinner.
Note: I added stir fry rice noodles to this dish but we didn't love the texture in the lettuce wrap so I am leaving them out of the recipe below.
Chicken Lettuce Wraps
2 chicken breasts, chopped
1 Tbs. olive oil
salt/pepper
1 bunch green onions, sliced
2 Tbs. fresh ginger, minced
2 garlic cloves, minced
1 1/2 c. mushrooms, chopped
8 oz can water chestnuts, chopped
4 Tbs. soy sauce
1 Tbs. sweet and sour sauce
2 Tbs. rice wine vinegar
1 Tbs. lemon juice
2 Tbs. brown sugar
1 tsp. crushed red pepper flakes
2 Tbs. ketchup
1 Tbs. dijon mustard
Crisp lettuce
Heat oil in a wok or large skillet, add chicken and season with salt and pepper. Stir occasionally until chicken is cooked through. Remove chicken from pan and set aside. Add onions, ginger, garlic, mushrooms and water chestnuts and saute for 2-3 minutes over medium-high heat. In a separate bowl, whisk together: soy sauce, sweet and sour sauce, rice wine vinegar, lemon juice, brown sugar, red pepper flakes, ketchup and mustard. Pour sauce in pan with the sauted vegetables and add chicken. Simmer for 5 minutes and then scoop into large pieces of lettuce.
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White Chicken Chili

Today I am thinking of my amazing grandma Juliette. She raised 16 children, farmed along side my grandpa, grew a fabulous garden, canned everything possible, prepared everything from scratch and did it all with such grace that she touched everyone who knew her. I am always connected to her when I am in the kitchen. She taught my mom (who taught me) that after practice, you can set food in the oven without a timer and somehow you will know when it is done; how bread dough is ready when it "feels" right; and how a little of "this" and a little of "that" that can transform basic ingredients into a wonderful meal.  She taught me to trust myself in the kitchen. Today I made white chicken chili for the first time - I didn't have a recipe and I didn't need one. "No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." - Laurie Colwin
White Chicken Chili
2 c. chicken breast
1 onion
2 garlic cloves
2 cans chicken broth
4 oz can green chilies
1/8 tsp. nutmeg
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt/pepper
1 can white northern beans
1-2 Tbs. flour
4 Tbs. milk
3/4 c. heavy cream
Drizzle a tablespoon of olive oil in a medium soup pot and cook chicken over medium heat, stirring occasionally. Add onion and garlic and cook an additional 3-5 minutes. Add chicken broth, chilies, nutmeg, cumin, chili powder, salt and pepper and simmer for 15 minutes. In a liquid measuring cup, whisk flour and milk until well blended. Slowly pour milk mixture into simmering soup and stir (soup will thicken). Add beans and heavy cream. Season to taste.
We topped with crushed tortilla chips and shredded cheese.
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Shredded Chicken Tacos

Shredded chicken tacos make for a great dinner. I like that I can make up the meat in advance and then keep it in the refrigerator for easy re-heat and a delicious meal. I also like the texture of shredded chicken in my tacos as a nice change of pace to ground beef. We made these with soft shell tortillas tonight, but hard shell is my favorite. Leftovers can also be frozen and then used when you want to make a plate of nachos on a Saturday night.
Shredded Chicken Tacos
1 lb. shredded chicken breast
1/2 c. onion
1 Tbs. oil
2 cloves garlic, minced
salt/pepper
1/4 tsp. cumin
1/4 tsp. crushed red pepper flakes
3/4 c. prepared enchilada sauce
flour tortillas
cheddar cheese, shredded
tomatoes, diced
lettuce, shredded
sour cream
In a medium frying pan, add olive oil, onion and garlic. Saute until tender. Add chicken, seasonings and enchilada sauce. Simmer 15 minutes and add seasoning to taste. Top with your favorite taco toppings.

Southern Fried Chicken

When I have a really good fried chicken dinner like we had tonight, I daydream that my grandmother is really Paula Deen and that every Sunday afternoon we enjoy her Southern comfort food. Luckily for our cholesterol levels, she is not. In reality, we do not actually eat this greasy of food every day, so when we splurge, we can really appreciate it. This recipe is Art Smith's and he knows how to make extra crispy chicken that is unbelievably moist. (Buttermilk is the key!) I love this chicken when it is hot out of the fry pan and when it is cold the next day.
Fried Chicken
3 1/2 lb chicken, cut into 8 pieces
2 c. buttermilk
1 tsp. salt
vegetable oil for frying
1 c. flour
1/2 tsp. sweet paprika
1/4 tsp. pepper
1/4 tsp. garlic powder
In a large bowl, pour buttermilk over chicken and sprinkle with salt. Toss until chicken is well coated - cover and refrigerate for 1 hour. Heat 1" of vegetable oil in a large deep skillet or cast iron pan over medium heat until a deep-fry thermometer reaches 360 degrees. In a shallow dish, mix flour and seasonings. Using tongs, remove chicken from buttermilk and dip into flour mixture. Shake off excess flour and place in hot oil. Turn chicken occasionally until golden brown and cooked through. Chicken should have an internal temperature of 165 F. Drain chicken on paper towels.
Note: Smaller pieces of chicken work best for frying. When I made this, the larger chicken breasts and thighs needed additional baking at 375 (about 15 minutes) in the oven to get to the right temperature. This could have also been because my oil was a bit too hot.
Recipe from Art Smith, featured in April 2010 Food Network Magazine.
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Chicken Pot Pie

Nothing says comfort like a warm serving of this delicious chicken pot pie. You take the basic ingredients of chicken noodle soup, add cream and flakey puff pastry and you have a mini masterpiece. I was so excited to work with puff pastry because I never had before. Just remember to take the frozen dough out 45 minutes before you need it so it is easy to work with. We made our pot pies in individual ramekins (you just feel so special when you have a personal serving made just for you) but you could also make this family style in a large casserole pan.

Chicken Pot Pie
2 chicken breasts
3 carrots, peeled and chopped (about 1/2 c.)
2 potatoes, peeled and chopped (about 1/2 c.)
2 stalks of celery, chopped (about 1/4 c.)
1 onion, chopped
1/2 c. heavy cream
Salt/Pepper
1/2 c. flour
3-4 Tbs. butter
2-14 oz cans chicken broth
1/2 tsp. parsley
1/4 tsp. rosemary
egg wash (one egg beaten with 1 tbs. water)
17 oz box frozen puff pastry sheets, thawed

Peel and chop all vegetables so they are all approximately the same size and set aside. Cube chicken breasts and cook in saute pan over medium heat with a little olive oil and salt and pepper. Spoon cooked chicken into a bowl and add chopped vegetables into the pan. Add chicken broth to the vegetables and simmer for 15 minutes. In a small saute pan melt butter over medium heat. Add flour to the butter and cook for a minute or two stirring constantly. Add cream to the flour mixture and stir until smooth. Add flour/cream mixture to chicken broth and vegetables to thicken. Add cooked chicken, parsley and rosemary. Spoon finished mixture into baking dish so that it fills the dish leaving about a 1/4" of space from the top. Brush egg wash mixture of the top edge of the baking dish and then place the pastry sheet over
the top, pinching the sides closed. Make a small slit on the top of the pastry dough with a knife and bake at 375 F for 45 minutes.
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Grilled Chicken Salads

We broke a record yesterday with a high of 64 degrees, proving that spring has sprung in more ways then on our clocks. After a walk around our neighborhood, it was official...springs arrival was confirmed with the smell of charcoal and barbequing which was as thick as the fog we experienced last week. We put some chicken breasts in a bag to marinade, chopped up our favorite salad toppings and fired-up the grill for a light and delicious grilled chicken salad. We grilled extra chicken so that we could have a grilled chicken sandwich for the next day's lunch...yum-o!
Grilled Chicken Salad
4 boneless skinless chicken breasts
1/4 c. lemon juice
lemon zest
3 Tbs. olive oil
1/2 tsp. salt
1 tsp. pepper
2 cloves of garlic, minced
Place all ingredients in a large ziploc bag and close. Toss bag around until chicken is well coated and refrigerate for 2-3 hours. Grill chicken until internal temperature reaches 165 F on a meat thermometer.
Let rest for 5 minutes and then slice and serve on your favorite salad.
The salad we made tonight:
leafy green lettuce
craisins (my favorite salad topping)
pecans
carrots
green onions
peas
feta cheese

Printable Recipe

Chicken Salad Croissants

I think this chicken spread is for a croissant in the same way that butter is for bread. I can not think of anything I would rather enjoy on a soft and flakey croissant. If you are making this for a group of people a rotisserie chicken works well for your meat. In this case, I wanted to make a little different sandwich to pack in our lunches for work so I used canned white chicken breast. (I keep canned chicken breast in my pantry solely for this recipe.) I scooped the chicken salad and placed it between two leaves of lettuce so that my croissant would not get soggy during the day. Give your sack lunch a facelift with this yummy chicken salad croissant!
Chicken Salad Spread 
small can of white chunk, chicken breast
3 Tbs. onion, diced
salt/pepper
1/4 tsp. paprika or "Salad Supreme Seasoning"
1 Tbs. roasted red pepper, diced
1/4 c. Miracle Whip dressing
2 Tbs. shredded cheddar cheese
Drain chicken and shred with a fork in a small bowl. Add onion, seasoning, red pepper, dressing and cheese and mix well. Refrigerate. Serve on croissants, bread or a wrap.
Tip: If you like a little crunch, you could also add a little diced celery.
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Chicken Piccata

I love lemons. I love how they transform boring water into a refreshing drink; I love that they smell fresh and clean; I love that you can use both their juice and their zest to make a meal pop; and I love that they create a flavorful sauce for Chicken Piccata! I have started to keep lemons on-hand and I’ve found that the more I buy, the more ways I think of using them. Tonight’s menu is not the traditional chicken piccata because I couldn’t find capers at my grocery store (I had to use artichokes instead) but it was still delicious. The lemon sauce is tangy and buttery all in one bite. We enjoyed having the sauce with our broccoli as well. When life gives you lemons…be sure to make chicken piccatta, it is bound to lift your spirits.

Chicken Piccata
2 boneless skinless chicken breasts
salt/pepper
1 tsp. dried parsley
3 Tbs. flour
1 egg
1 tsp. flour
¾ c. bread crumbs
2 Tbs. olive oil
3 Tbs. unsalted butter
¼ c. freshly squeezed lemon juice (1-2 lemons)
½ c. chicken broth or white wine
1 tsp. lemon zest (about ½ lemon)
small can artichoke hearts
Place chicken breasts in a large plastic zip bag. Using a mallet or rolling pin, pound chicken to 1/4” thickness. Add flour into bag and gently toss to lightly coat chicken. In a shallow bowl, blend egg and water, set aside. In another bowl add bread crumbs and season with salt, pepper and parsley, set aside. Coat skillet pan with olive oil and heat to medium. Using tongs, dip floured chicken into egg mixture and then coat in bread crumb mixture. Place breaded chicken in skillet and cook for 4 minutes on each side or until cooked through. Remove chicken from pan and place on a plate. Wipe out excess flour and oil from pan with a paper towel and start sauce. Melt butter and add lemon juice, broth and lemon zest and simmer in skillet pan for 5-10 minutes until sauce reduces slightly. Add artichoke hearts and chicken back to the sauce and heat. Serve with pasta or mashed potatoes.
Adapted from Ina Garten, Barefoot Contessa
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Creamy Baked Chicken

Creamy baked chicken in a one-pot-wonder that can easily be put together for a week night meal in a hurry. It could also be assembled a day in advance and then baked the next day if you are really short on time. This is a classic "pantry meal" for us. I always have the ingredients for this on hand so when I do not have time for the grocery store, I have all of the components to a hot meal in my pantry (and freezer). This chicken is moist, the gravy is tasty, and the stuffing adds a crunchy topping that is unexpected (and my favorite part). I have also topped the chicken with crushed croutons when I don't have stuffing on hand. I always serve this chicken on a bed of mashed potatoes since it bakes in a rich gravy.  Creamy baked chicken is not only simple to prepare on a Wednesday night, it is a downright delicious pick-me-up in the middle of the week.
Creamy Baked Chicken
4 boneless, skinless chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 1/2 c. coarsely crushed seasoned stuffing mix (i.e. Stove Top)
1/4 c. melted butter
Arrange chicken in a shallow baking dish. (I use a 9x9 glass pan.) Place a slice of swiss cheese on each piece of chicken. Stir the soup and wine together in a small bowl and pour over chicken. Sprinkle stuffing mix over the chicken. Evenly drizzle with melted butter. Bake uncovered at 350 F for one hour. Serve with mashed potatoes.
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Lemon Rosemary Chicken

After enjoying a wonderfully roasted turkey this past Thanksgiving, I wondered why I utilize this method of cooking only once a year. Lemon Rosemary Chicken is my way to enjoy roasted poultry all year long. I prepare this bird in a similar way that I do turkey, but because of its small size it is much easier since I can marinade in a plastic bag. I pour chicken broth in the bottom of my roasting pan which helps keep the chicken moist and gives me a base for a quick gravy after my chicken is done roasting. When you try this dish, you will find that lemon and rosemary are a chicken's best friend.
Lemon Rosemary Chicken
zest of 1 lemon
juice from 2 lemons
rosemary - 3 sprigs
1/4 c. olive oil
3 Tbs. minced garlic
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. freshly ground nutmeg
1 whole chicken 3-4 lb
1 3/4 c. chicken broth
Combine lemon zest, juice, rosemary, olive oil, garlic, salt, pepper and nutmeg in a gallon size ziploc bag. Add chicken to the bag and marinade 4-6 hours or overnight. In a small-medium roasting pan place chicken on roasting rack and pour 1 c. chicken broth on the bottom of the pan. Bake covered at 350 F for 1 1/2 hours. Then turn the heat up to 425 F and bake uncovered for 15-30 minutes.
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Chicken Parmesan

I know we all love to cook with chicken - it is readily available, economical and can please almost everyone in the family. I buy boneless, skinless chicken breasts in bulk so I need to think of creative ways to use it for dinner. I started making this dish a couple of years ago and I get many requests to make it. It can all be made in one dish which is always wonderful for clean up. I also like that it is easy enough for a week night but elegant enough for dinner guests. I have used homemade marinara and store-bought canned sauce. If you are using canned be sure you are using a good quality marinara (check the list of ingredients and make sure diced tomatoes are the first ingredient listed and not tomato paste). This meal is greatly enhanced if you can use a handful of fresh basil but given the season, dried herbs get the job done. Enjoy with garlic mashed potatoes or on your favorite pasta.
Chicken Parmesan
4 boneless, skinless chicken breasts
1 1/2 c. seasoned bread crumbs
1 tsp. basil
1/2 tsp. parsley
4 garlic cloves, chopped
1/2 c. mushrooms, sliced (optional)
4 Tbs. olive oil
3 Tbs. milk
1 egg
salt/pepper
3 c. marinara
1/2 c. shredded mozzarella
1/4 c. shredded parmesan

In shallow dish, beat egg and milk and season with salt and pepper. In another shallow dish combine bread crumbs, basil and parsley. Using tongs, dip chicken in egg mixture and coat in bread crumbs; dip back into egg mixture and bread crumbs so the chicken is coated twice. Heat large, heavy skillet to medium and add 3 Tbs. olive oil. Place breaded chicken in skillet and cook on medium to medium low temperature for 5-6 minutes on each side or until a dark crust is formed on chicken. Remove chicken and place on a plate. Add a Tbs. more of olive oil into skillet and saute garlic and mushrooms for 3-4 minutes. Carefully pour marinara in skillet and then place chicken on top of sauce. Simmer on low for 5 minutes. Top with cheese and then simmer an additional 5 minutes.
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Buffalo Chicken Dip

I specifically remember the first time I had buffalo chicken, it was 2003 and Dairy Queen was launching the new item on their menu. I remember the DQ representative saying that buffalo sauce was the new "hot" item (no pun intended) and that every restaurant would have it on their menu. He sure was right - six years later and I don't see this fad dying down. I am such a big fan of buffalo sauce that I am constantly trying to think of new things to put it on. Here is another dip recipe that I brought to Christmas Party No. 2. This is my future brother-in-law's :) signature dish. It is great "game day" food since it keeps well in a crock pot. With only a few ingredients it is a breeze to put together. Enjoy with your favorite tortilla chips!

Buffalo Chicken Dip

4 chicken breasts, grilled and shredded

2 c. shredded colby-jack cheese

1/2 c. ranch

1 pkg. (8 oz) cream cheese

1 c. buffalo sauce

Combine above ingredients in a medium crock pot on low setting for approximately one hour. Serve with tortilla chips.

Golden Mushroom Chicken

One cannot consider themselves a true Minnesotan wife unless they own a plethora of recipes that call for cream of something in a can. If you don't believe me, keep an eye out at the next potluck you go to and notice that Cream of Mushroom Soup could very well be the official state food.

Tonight's meal is no exception. Denise's "Fancy Chicken Breasts" calls for Golden Mushroom Soup which I really liked using. I made only a few changes to her recipe - I added fresh rosemary and baby spinach since I had them on hand and since they compliment chicken so well. There are endless possibilities for what you could add to the chicken before rolling it up. The bacon wrap holds the chicken together and keeps it very moist. Ryan gave this meal two forks way up. I think it would be perfect for serving to guests since it can all be prepped before hand and then kept in the refrigerator before baking.

Golden Mushroom Chicken

6 boneless, skinless chicken breasts

6 slices of bacon

1 can of golden mushroom soup

1 c. sour cream

sliced fresh mushrooms (opt.)

Pound chicken breasts down to about 1/4" thickness. (Tip: Place chicken in ziploc bag to pound out for easy clean-up) Season chicken and roll up breasts. Wrap a slice of bacon on each. Set in a casserole dish. Mix soup and sour cream. Add in mushrooms. Spread over chicken.

Bake at 375 for 60-75 minutes.

Excellent over mashed potatoes (Tip: Freshly grated nutmeg in the mashed potatoes adds a warm, earthy undertone)