Summer Chicken with Cherry Tomatoes and Basil

 https://www.halfbakedharvest.com/florentine-butter-chicken/

• 1 large egg, beaten
• 1/4 cup all-purpose flour or use gluten free
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• kosher salt and pepper
• 10 tablespoons cold salted butter, cubed (see note)
• 4 tablespoons extra virgin olive oil
• 2 1/2 cups cherry tomatoes
• 4 cloves garlic, smashed
• 2 tablespoons fresh chopped thyme
• 1 pinch crushed red pepper flakes
• 4 ounces buffalo or regular mozzarella, torn
• 3 tablespoons fresh lemon juice
• 1/2 cup fresh basil, torn

 Preheat the broiler. Place the egg and flour in separate shallow bowls.

2. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.

3. In an oven safe skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the tomatoes, garlic, 1 tablespoon thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes to a plate.

4. In the same skillet, melt together 4 tablespoons butter and 2 tablespoons olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 6 tablespoons butter and 1 tablespoon thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes.

5. Remove from the heat, add the mozzarella around the chicken. Spoon the tomatoes and lemon juice over top. Transfer to the oven, broil 1 minute, until the cheese is melted. Serve topped with lots of fresh basil. Enjoy!

Chicken Khoa Soi

 https://www.bonappetit.com/recipe/chicken-khao-soi

Khao Soi Paste

• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 2 medium shallots, halved
• 8 garlic cloves
• 1 2" piece ginger, peeled, sliced
• ¼ cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder

Soup

• 2 tablespoons vegetable oil
• 2 14-oz. cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1½ lb skinless, boneless chicken thighs, halved lengthwise
• 1 lb Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Khao Soi Paste

• Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

• Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

• Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

• Meanwhile, cook noodles according to package directions.

• Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Chicken Stew with Coconut and Chickpeas

 https://www.saltandspine.com/recipe/coconut-braised-chicken-with-chickpeas-and-lime

• 3½–4 pounds bone-in, skin-on chicken, preferably a mix of breasts, legs, and thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 4 garlic cloves, thinly sliced
• 1 large yellow or red onion, thinly sliced, divided
• 2 tablespoons gochujang (Korean chili paste) or tomato paste
• 2 tablespoons grated fresh ginger
• 2 tablespoons finely grated fresh turmeric, or 1 teaspoon ground
• 1 tablespoon cumin or fennel seeds
• 1½ teaspoons crushed red pepper flakes
• 2 (15-ounce) cans full-fat coconut milk
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 teaspoons fish sauce (optional)
• 2 limes, quartered
• 1 cup cilantro, tender leaves and stems
• ¾ cup roasted peanuts, coarsely chopped (optional)

1. Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium heat. Sear the chicken, skin side down, until the fat has started to render, and it’s evenly browned, 8 to 10 minutes. Turn the chicken over to continue to brown on that side too, 8 to 10 minutes.
2. Transfer the chicken to a large plate. Add garlic and ¾ of the onion to the pot; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the gochujang, ginger, turmeric, cumin, and red pepper flakes and cook until the mixture is caramelizing on the bottom of the pot, about 2 minutes, adjusting the heat as needed to prevent scorching. Add the coconut milk and chicken broth and bring to a simmer. Return the chicken to the pot and add the chickpeas, seasoning again with salt and pepper. Reduce the heat to low, and place the lid on the pot, and walk away for at least 45 minutes.
3. After about 45 minutes, remove the lid and continue to gently simmer, uncovered, until the chicken is, indeed, fall-off-thebone tender and the liquid has thickened, looking all nice and stew-like, 20 to 25 minutes. Add the fish sauce, if using.
4. Serve stew alongside the remaining onions, cilantro, peanuts (if using), and lime for squeezing over.

Instant Pot Eggroll in a Bowl

https://thegirlonbloor.com/low-carb-instant-pot-egg-roll-in-a-bowl/

Ours isn't quite so low carb, but tasty and kid approved.

Ingredients

• 2 tbsp sesame oil
• 1/3 cup low-sodium soy sauce or tamari
• 1 lb ground chicken, turkey, or sausage (could also use leftover rotisserie chicken or BBQ pork or shrimp)
• 4 cloves garlic minced
• 1 1/2 cups chicken broth
• 1 cup matchstick cut carrots
• 2 bags coleslaw mix
• 1 bunch green onions, sliced
• 2 tbsp sesame seeds
• Sriracha, for topping
• Crispy Wonton salad toppers, for topping
• Cashews or peanuts, for topping

Instructions

• Add sesame oil, soy sauce, ground chicken, garlic, and chicken broth to Instant Pot in that order. Cook on high pressure 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
• Stir in matchstick carrots and coleslaw mix, stirring well to combine. Saute 5 minutes. Stir in green onions and sesame seeds then serve and enjoy!
• Note: We let the kids add toppings as desired (crispy wontons, nuts, a squeeze of lime, etc). Leftovers will keep up to 3-5 days in the fridge.

Crock Pot Lemon Chicken

4 slices bacon(cook in pan and set aside for garnish)
Pour off all but 2 Tbs bacon grease from pan:
Brown on 1 side:
6 Chicken breast tenders, cut into bite size pieces)
Remove to slow cooker.  Mix together garlic through thyme and deglaze frying pan.
6 cloves garlic, minced
1/2 onion, chopped
juice and zest from 2 lemons
1/2 cup white wine
salt and pepper to taste
1 tsp dried thyme (or dill)

Pour over chicken in slowcooker and cook for 8 hours on low.
Remove chicken, pour liquids into sauce pan and thicken with cornstarch to make a gravy.
2 Tbs cornstarch (for gravy)

Stir chicken into sauce pan
Serve over pasta, green beans, rice, or potatoes.  garnish with bacon

Meyer Lemon Slow Cooker Chicken

http://seattletimes.com/html/foodwine/2022927857_1recipe18slowcookchickenxml.html

1 large yellow onion, chopped
8 ounces cremini mushrooms, halved
2 leeks, sliced
2 cloves garlic, minced
2 medium fennel bulbs, sliced
1 ½ pounds boneless, skinless chicken (thighs or breasts)
½ cup white wine
1 cube chicken bouillon
1 tsp dried rosemary
1 Tbs dried dill
2 Meyer lemons, quartered
1/2 cup chopped kalamata olives
Noodles, cooked, to serve (we like penne)
Parmesan cheese to top (if desired)

1. In a 4- to 6-quart slow cooker, combine the leeks, garlic, onion, mushrooms, fennel, chicken thighs, bouillon, white wine, rosemary, dill, lemons, ½ teaspoon salt and ½ teaspoon black pepper. Cook for seven or eight hours on low heat or for four to five hours on high heat.
2. When the chicken is done, remove and discard the lemons. Adjust seasonings with additional salt and pepper, as needed and stir in olives. To serve, place noodles in the bottom of serving bowls. Spoon the chicken and vegetables over the noodles along with some of the liquid. Sprinkle with parmesan.

Chicken Pasties

Like Chicken Pot Pie you can hold in your hand :)
From Mom

Use Mom's Oil Pie Crust or pre-made pie crust dough in a pinch ~buy 4 pie crusts or make a double batch of Mom's

This Makes 8 large Pasties
3 oz cream cheese
2 cups cooked, diced chicken
3/4 tsp each salt and pepper
2 Tbs milk
1 Tbs chopped onion
8 oz sour cream
1 can cream of chicken soup
1/2 cup peas

Mix all ingredients together
Divide dough into 8 sections (depending on size of pasties desired) and roll each out into a thin circle
Lay pie crusts out on cookie sheet
Mound some chicken mixture onto pie crust sections.  Seal the dough into calzone-type shapes around the meat mixture
Bake at 350 degrees for 45 minutes

Chicken Scarpiello

http://www.foodnetwork.com/recipes/anne-burrell/chicken-scarpiello-recipe/index.html

Serve over cheesy polenta or mashed potatoes


1 pound fennel sausage, cut into bite- size pieces
1 pound chicken, cut into bite sized pieces
Kosher salt
1 onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
3/4 cup white wine
1 cup quartered hot cherry peppers or sweet peppers (if making with the kids)
1/2 cup pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
1 Tbs Oregano
DirectionsBrown the sausage in a large dutch oven. Remove the sausage with a slotted spoon and reserve.
Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
Drain the oil from the pan and return it to the heat. Add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.

Baked lemon chicken

1/3 cup lemon juice

1/4 cup olive oil

2 Tbs dijon mustard

2 cloves garlic, chopped

1/2 tsp salt

1/4 tsp black pepper

1 Tbs dried rosemary 

1 Tbs dried thyme

4 boneless skinless chicken breasts

Place chicken in a greased casserole dish.  

Mix together all the other ingredients and pour over chicken

Bake at 400 degrees for 1 hour or until chicken is done

You can also layer green beans and sliced potatoes under chicken for a nearly complete meal

Ranch Chicken Sandwiches

• http://www.foodnetwork.com/recipes/ree-drummond/ranch-chicken-sandwiches-recipe/index.

• 4 whole boneless, skinless chicken breasts
• 1/2 cup honey
• 1/2 cup Dijon mustard (or country/grainy mustard)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Freshly ground black pepper
• Juice of 1 lemon
• Crushed red pepper, for sprinkling, optional
• 1 pound thick-cut bacon, sliced in half
• 2 cups grated sharp Cheddar
• 8 soft whole grain buns
• hot sauce

Directions

With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.

Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.

While the chicken marinates, fry up the bacon until chewy.

When you are ready to cook the chicken, remove it from the marinade and cook it on the grill over medium-high heat, 3 to 4 minutes each side. 

When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).

Halve the rolls, sprinkle with a little hot sauce and immediately load with the bacon-and-cheese covered chicken. Wrap in foil for a few minutes to let the buns steam and absorb some juices.

Honey Mustard Chicken

http://www.simplyrecipes.com/recipes/honey_mustard_chicken/

Serve with rice (to soak up the sauce and a veg/salad for an easy dinner

• 1/4 to 1/3 cup smooth Dijon mustard
• 1/4 to 1/3 cup honey
• 1 Tbsp olive oil
• 2-3 pounds chicken breasts or thighs (if boneless, skinless then cover dish with foil for all but last 10 minutes of baking time)
• Salt
• 2 sprigs rosemary (or a generous sprinkling of dried rosemary) or sage is good too
• Freshly ground black pepper

METHOD

1 Preheat the oven to 350°. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

2 Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

3 Bake for 45 minutes, or until the meat read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.

Sprinkle some freshly ground black pepper over the chicken before you serve.

Yield: Serves 4-6.

Coconut Tandoori Chicken

http://tastykitchen.com/recipes/main-courses/coconut-tandoori-chicken-with-rice/

• ½ cups Uncooked Jasmine Rice
• 1 Tablespoon Extra Virgin Olive Oil
• 6 whole Chicken Thighs, Trimmed Of Any Excess Fat (or chicken breasts or boneless skinless cutlets if in a rush)
• 1-½ Tablespoon Tandoori Paste (or red or green curry paste for a Thai twist)
• 1 can (13 1/2 Oz. Size) Coconut Milk
• 3 cups Chopped Kale
• 1 Tablespoon Fresh Cilantro Or Mint For Garnish

Cook the rice in a rice cooker or your favorite stove top method.

In a medium cast iron skillet, heat the oil over medium heat. Add the chicken thighs and sear on both sides until browned, about 6 minutes. They are not going to be cooked all the way through, but that’s okay. Remove from skillet and set aside.

Back in the skillet, add the tandoori paste and bloom 30 seconds. Add the coconut milk and whisk until combined. Add the chicken thighs back to the skillet and nestle them in. Add the chopped kale and stir to combine. Cover and simmer on medium until the chicken has cooked through, 10 more minutes.

Serve a couple of thighs over a small mound of rice. Garnish with mint or cilantro.

Yes.

Man Pleasing Chicken

http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/

The original recipe is for a yummy oven baked chicken recipe. But it's also really good just as a marinade for grilled chicken.  And it's also REALLY good if you wrap each piece of chicken in a slice of bacon first! :)

• 1.5 pound boneless, skinless chicken thighs or breasts
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice (or red) wine vinegar- 1 tablespoon
• Fresh rosemary (optional) 
• 1 slice of bacon for each piece of chicken (optional)

To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF.Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. 

Put a 1.5 pound package of chicken into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Cajun Chicken Salad

http://simplyrecipes.com/recipes/cajun_chicken_salad/


***a crumble of blue cheese might be really good in this too

• 1 pound skinless, boneless chicken breasts
• Salt
• 1/2 cup plain yogurt
• 2 Tbsp mustard
• 1 Tbsp cider vinegar
• 2 teaspoons paprika
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon prepared horseradish
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped green onion
• Tabasco or other hot sauce to taste

METHOD

1 Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Turn off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.

2 In a large bowl, mix the yogurt, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the celery, green pepper, green onion.

3 Using a slotted spoon, remove the chicken from the poaching water and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.

Serve over butter lettuce or between two pieces of bread for a sandwich.

Bourbon Chicken & Broccoli

http://www.simplyscratch.com/2010/04/spicy-bourbon-chicken-minus-whiskey.html

1 Garlic Clove, grated

1 teaspoon Fresh Ginger {or 1/4 teaspoon dried}

1/2 teaspoon Red Pepper Flakes

1/2 cup Water

1/4 cup Apple Juice

1/3 cup Soy Sauce

1/3 cup Dark Brown Sugar

2 tablespoons Ketchup

1 tablespoon Apple Cider Vinegar
2 tablespoon Olive Oil, divided
1 tablespoon Butter
2lbs chicken breasts, sliced horrizontally (all the way through)
2 bunches or 3 Cups of Fresh Broccoli florets, rinsed
6 cups of Cooked Rice

3 Green Onions, sliced for garnish

Combine the grated garlic and ginger in a medium sized bowl. Next add the red pepper flakes, brown sugar, ketchup, water, apple juice, 1 Tbsp. olive oil, apple cider and soy sauce in with the garlic and ginger; whisk to combine and set aside.

Slice the thin chicken breasts into strips and then bite size pieces.

Heat remaining olive oil and butter in a large pan over medium-high heat. Once hot, add the sliced chicken and cook until lightly browned. Once crispy and brown; pour the sauce into the pan, scraping up the brown bits on the bottom and bring to a boil. Add broccoli florets, cover and cook until the broccoli is tender and sauce reduces, about 3-4 minutes. Remove lid and let sauce thicken for a couple of more minutes if desired. Serve over hot rice and garnish with sliced green onions.

Pimiento Cheese Chicken

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109615

• 2 slices bacon
• 3/4 cup shredded cheddar cheese
• 2 tablespoons minced green onions
• 1 1/2 tablespoons diced pimientos
• 1 tablespoon canola mayonnaise
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil

Preparation

1. Preheat oven to 400°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes on both sides. Bake at 350° for 15 minutes; let stand for 5 minutes.

Pressure Cooker Mediterranean Chicken

http://www.tbs.com/stories/story/0,,246029,00.html

• ½ cup plain yogurt
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• ½ teaspoon finely chopped tarragon
• ½ teaspoon each salt and fresh ground black pepper
• 8 bone-in chicken thighs, skin on
• Fennel, ¼ inch slices
• Onion, diced
• 1 ½ cups dry white wine
• 2 lemons, quartered
• 2 cups of your favorite variety of pitted olives
• 3 artichokes, leaves removed and quartered, choke removed
• 4 sprigs thyme
• 2 tablespoons Dijon mustard
• Salt, pepper and chili flakes to taste

Directions:

1. Combine yogurt, lemon juice, one tablespoon olive oil, garlic, tarragon, salt and pepper. Place chicken in a glass dish or plastic bag and toss with marinade. Marinate for 45 minutes to an hour.

2. Remove chicken from marinade; wipe off excess marinade, reserving for later. Heat 3-4 tablespoons of olive oil in a 4 to 6-quart pressure cooker. Brown chicken, a few pieces at a time and set aside. Add the fennel and onion and sauté until translucent. Add the white wine and scrape browned bits off the bottom of the pan.

3. Return all chicken to pressure cooker. Add remaining marinade, olives, lemon wedges, artichokes, thyme, mustard, salt, pepper and chili flakes.

4. Close pressure cooker cover and place pressure regulator on vent. Cook for 8 minutes, with regulator rocking slowly. Cool pressure cooker at once.

5. Transfer contents of the cooker to a warm platter and serve with rice or bread for soaking up sauce.

Serves 4-6

Easy Chicken Piccata Pasta

From Pampered Chef

1 pound chicken breasts, diced

2 Tbs olive oil, divided

salt & pepper (& a dash of lemon pepper)

1 lemon (zest for 1 Tbs & juice for 3 Tbs)

2 garlic cloves, minced

6 cups chicken stock

1/2 medium onion, chopped

12 oz uncooked angel hair pasta

2 oz cream cheese

1 14 oz can artichoke hearts, drained

1/4 cup capers

handful of chopped fresh parsley & grated parmesan cheese

Marinate chicken in 1 Tbs olive oil, salt, pepper, & a dash of lemon pepper while prepping other ingredients.

Saute chicken in remaining 1 Tbs of olive oil until browned/chicken cooked through. Add chopped onion & garlic & saute until softened.

In a separate pan, boil broth and pasta uncovered 7-8 minutes or until pasta is al dente.

Add lemon zest & juice & cream cheese and stir until blended.

Add chicken mixture, artichokes, & capers to pan & cook 1-2 minutes until heated through.

Serve with a sprinkle of parsley and parmesan cheese.

Chicken Cordon Bleu Casserole

http://thefarmgirlrecipes.blogspot.com/2009/10/easy-bake-chicken-cordon-bleu.html

This is an easy, kid friendly, freezer friendly meal. Very good for home deliveries after babies, surgery, etc. It's good with cream of mushroom soup and some diced mushrooms too.

4 boneless, skinless chicken breasts, cut up into large chunks

1 1/2 cups grated swiss cheese (divided)

1 cup diced smoked ham

1 10oz. can cream of chicken soup
1/4 c. milk
1 c. herb bread stuffing
1/4 c. butter, melted

* Preheat oven to 350 degrees. Arrange chicken in lightly greased 8x8 pan (larger if you needed). Top chicken with ham and 1 cup of cheese. Combine the cream of chicken soup and milk and whisk until smooth. Spread evenly over chicken. Sprinkle top with stuffing mix, drizzle butter over stuffing, and top with last of grated cheese. Bake for 1 hour. Serve.

Chicken Stroganoff

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600550

We like this dish over egg noodles (like Beef Stroganoff) or even a Mushroom Pasta-Roni, but the original recipe calls for wild rice.

2 slices bacon, sliced

• 1 pound boned, skinned chicken
• 2 leeks (about 1 lb. total)
• 1 tablespoon olive oil
• 3 cloves garlic, peeled and minced
• 8 ounces mushrooms, rinsed, stem ends trimmed, and sliced
• 1/2 cup dry white wine
• 3 oz neufchatel cream cheese
• 1 tablespoon soy sauce
• Pepper
• Grated parmesan cheese to top

Preparation

1. Rinse chicken and pat dry; cut into 1-inch chunks. Trim and discard root ends, tough green tops, and tough outer layers from leeks. Split leeks in half lengthwise and rinse well under running water, flipping layers to release grit; slice crosswise.

2. Saute bacon in large frying pan. When starting to brown~ add chicken and stir until no longer pink in the center (cut to test), about 7 minutes. With a slotted spoon, transfer bacon & chicken to a rimmed plate or bowl. Reduce heat to medium and add leeks and garlic to pan; stir until leeks are limp, about 5 minutes. Add mushrooms and stir until mushrooms are browned and have released their juices, about 5 minutes. Add neufchatel cheese and stir until melted, then add wine and bring to a simmer, scraping bottom of pan to release any browned bits.

3. Return chicken to pan. Add soy sauce and simmer, stirring occasionally, until liquid is slightly thickened, 2 to 3 minutes. Add salt and pepper to taste.

4. Serve over rice or noodles, with a sprinkle of parmesan cheese to top.