I noticed that boneless chicken is on sale this week. Here are a couple of our favorite recipes that we use regularly. I hope you try one and let me know how you like it. The first chicken recipe is one we have used several times, and this weekend, my husband tried this recipe using Prosciutto,Guyere cheese and Panko bread crumbs. Yumm. Have fun with it!
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
4 slices ham
2 tablespoons all-purpose flour
1 / 2 cup bread crumbs (can use panko or seasoned)
1 egg
1 / 2 cup milk
Directions: Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
Mix the egg and milk in a shallow dish, dip chicken in flour, then in the egg mixture, finally roll in breadcrumbs. Place in oven safe dish and bake for approx 40 minutes. Serve warm.
4 skinless, boneless chicken breast halves – cubed
2 (16 ounce) jars Alfredo pasta sauce
4 slices Swiss cheese
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste
Directions: In the crockpot, stir together the chicken cubes and Alfredo sauce. Cover,and cook on Low for 2 hours. Season with garlic powder, salt and pepper and stir in cheeses before serving. Serve over pasta of your choice.
4 skinless, boneless chicken breast halves – cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions: Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt.
On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt. Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture.
Place on prepared baking sheet. Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week! Susie Q
