Chicken/Lemon- melt in your mouth - EZ

Similar to the chicken/Italian melt in your mouth!
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people

Use equal parts lemon juice matched with extra virgin olive oil- roughly same amounts as 2 sticks of butter (like in the italian chicken).
2 tsp garlic powder
aprox 2 tsp Parsely flakes.
Procedure
Place chicken in roasting pan.
mix together all ingredients and pour this mixture over raw chicken. Sprinkle paprika over chicken.

cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes.
If too lemony add some water to taste

Chicken/Italian -melt in your mouth-EZ

from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people

1 stick butter
1 stick margarine (or you can use 2 butter..)

4 *Level* table spoons oregano
2 teaspoons garlic powder

Procedure
Place chicken in roasting pan.
melt together all ingredients in pot on stove
and pour this mixture over raw chicken.

cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes

Creamy skillet chicken

Creamy skillet chicken

1lb wide egg noodles.cooked as directed on package

1 tbsp extra virgin olive oil to cook chicken in..

8 small chicken breast , boneless and skinless

(used 6, was plenty! Have also used chicken tenders 1-2lbs)

Sauce:

8oz cream cheese cubed/softened

1-1/2 cup chicken broth

1/2 cup balsamic vinaigrette dressing

4 onions chopped

4 tbsp fresh parsley chopped

1cup grape/plum tomatoes, chopped

1 cup snow peas

Procedure

heat oil in skillet on medium heat. add chicken; cook each side approx, 5 minutes

stir in cream cheese, broth, dressing, onions, and parsley.

cook and stir until sauce thickens and chicken is thoroughly cooked; utilizing meat thermometer to ensure doneness.Add snow peas and tomatoes;cook 3 minutes or until peas are tender....actually took me about 5 mins

serve over noodles

I prefer lots of sauce and next time would double the Sauce recipe.

Very tasty- went over well with the guests!

Buttermilk Herb Fried Chicken

Buttermilk Herb Fried Chicken
Coating Ingredients:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Chicken Ingredients:
1/3 cup buttermilk*
1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
1/3 cup vegetable oil

Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Heat oil in 12-inch skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden brown and fork tender (35 to 45 minutes). (Reduce heat if chicken browns too quickly).

Makes 6 servings.

*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.

TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.

TIP: Reduce heat if chicken browns too quickly.

Easy Roasted Chicken

Roasted Chicken
Prep Time: 10 minutes
Total Time: 2 hr 40 minutes
Makes: 12 servings
1 roasting chicken (6 lb.)
1 bottle (8 oz.) Kraft Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks


Procedure
PREHEAT oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin. BRUSH bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity. BAKE 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Chicken - Ez Chicken Bruschetta bake

1-1/2 Lb chicken -you can use boneless breast- I prefer chicken tenders
1/2 cup water
2 cloves of garlic minced
1 tsp dried basil
1 cup Mozzarella Cheese
1 box stove top stuffing for chicken
1(aprox 14oz) can diced tomatoes-undrained!



Procedure
Preheat oven to 400 degrees
In medium bowl,combine tomatoes, stuffing mix, water and garlic. Stir until mix is moistened andset aside.

Cut chicken into bite size pieces and place in 13x9 inch baking dish. Sprinkle the basil and the cheese over the chicken.
Top chicken with stuffing mix.

Bake 30 minutes or until chicken is done.

( serve with a side of green beans and salad )

serves 4

Cheddar Cheese Soup

1 small onion, chopped
1 stalk velery , thinly sliced
optional..carrots sliced maybe 1/2 cup
2tbsp butter
2rvso flour
1/2 tsp pepper
1/4 tsp dry mustard
1 can condensed chicken broth
1 cup milk
8oz shredded cheddar cheese
paprika

Procedure
melt butter in saucepan.Cover and simmer onion and celery until tneder about 5 minutes. Over low heat, stir inflour, pepper , and mustard.Stirring constantlyuntil smooth and bubbling. Remove from heat, add chicken broth and milk.Bring to boil over medium heat;stirring constantly for 1 minutes. Stir in cheese over low heat;stirring occasionally ntil cheese is melted. Sprinkle soup with paprika

* be careful not to allow the soup to boil after adding cheese or it will cause cheese to seperate