Cheese Nip Chicken

This is the easiest and yummiest recipe!

4-6 boneless skinless chicken breasts
1-2 cups crushed cheese nips (or cheez its)
1 cup sour cream
1/2 cup butter

Coat chicken with sour cream. Cover in crushed crackers. Melt butter and place in the bottom of a 9x13 pan. Place coated chicken on top and place in 350 oven for 40-45 minutes. When chicken is tender and juices run clear it is finished.

I used white cheddar cheez its and it tasted awesome. You could use goldfish crackers or sour cream and onion potatoe chips...the possibilities are endless. The sour cream keeps the chicken moist and the flavor wasn't too powerful or anything. I didn't use a whole cup of sour cream but you may if you make more than 4 chicken breasts. I didn't measure my crackers but just added more once I ran out.

Enjoy!

Fiesta Chicken

I just kinda through this together the other night and Jon loved it!!

Fiesta Chicken

Boneless, skinless, Chicken breasts

Corn (I used canned corn and drained the juices out)

Rotel (don't drain)

Fiesta Blend Shredded Cheese

Tortilla Chips (crushed)

Fiesta Seasoning of any kind (taco, fajita)

Directions:
1. Season chicken and grill until fully cooked. (I used my good ole' Foreman grill)

2. Put chicken in a baking dish.

3. Cover chicken with Rotel (I used hot) and corn.
4. Bake for 10 minutes at 350 degrees. (the chicken is already cooked so we're just heating the rotel and corn to blend together). Cover the top with cheese and tortilla bits; bake for 5 minutes or until cheese is melted.

Crock Pot Chicken Chili

Another one from Kraft Foods website (I'm almost at the end of my two week plan for cooking now...) I added a little water, used chicken breast instead of thigh, and used 2% cheese.

Crock Pot Chicken Chili
Ingredients
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups Salsa
1 can (16 oz.) no-salt-added tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).

STIR just before serving. Serve topped with cheese.

Chicken Lo Mein

This is another one from Kraft Foods. It is called Chicken Lo Mein, but to us, it had kind of a Thai taste to it with the peanut butter and cilantro. We used whole wheat noodles and a light version of the same dressing. We also added some chili garlic sauce to the top to add a little kick. Very easy and good!

Chicken Lo Mein
Ingredients
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped peanuts

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Oven Fried Chicken

This recipe came from Ellie Krieger's page on the Food Network website. I made these with all chicken thighs instead of breasts because I got it for a dollar a pound! Hard to beat that. I used Wheat thins for the crackers and a mixture of cereals instead of corn flakes--just based on what I had in my cabinet already. Matt really liked this chicken--especially with some extra red pepper to simulate his favorite Popeye's :)

To go with the chicken, I sliced sweet potatoes into wedges and added a little sliced red onion, olive oil, salt, and pepper and roasted them at 400 degrees for 20-25 minutes. Very yummy!

Oven Fried Chicken
Ingredients
1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Directions
Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.

Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.

In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Pasta with Creamy Chicken and Broccoli

I made this for dinner tonight and I always know if the recipe is a winner if Greg tells me that I can make it again...and he did with this one. I think the key is the cream cheese! I think I'll add garlic next time when I'm cooking the chicken!

Ingredients
12 oz. SAN GIORGIO Spaghetti, uncooked
4 cups Fresh or frozen broccoli florets
1 tablespoon Butter
3/4 lb. Boneless, skinless chicken breasts, cut into thin strips
1/3 cup Chopped onion
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup Milk
1/2 cup Water
1 pkg. (3 oz.) cream cheese, cubed and softened
3/4 cup Grated Parmesan cheese

Preparation
Prep Time: 10 minutes
Start to Finish: 20 minutes
Instructions:
1.Cook pasta according to package directions, adding broccoli to pasta cooking water during last 2 minutes; drain. Meanwhile, in large skillet over medium heat, melt butter; add chicken and onion.
2. Cook 4 minutes or until chicken is no longer pink.
3. In medium bowl, whisk together soup, milk, water and cream cheese until smooth; add to chicken mixture. Heat to boiling; reduce heat to low.
4. Simmer until chicken is thoroughly cooked. Remove from heat; stir in Parmesan cheese.
5. Toss hot pasta and broccoli with sauce.
Makes 9 servings (1 cup each). Recipe from Meals Matter

Fiesta Chicken Dinner

I made this last night but used ground turkey instead. It tasted pretty good. I didn't have the green onions or sour cream but it was still good.

Ingredients
1 lb. Lean ground chicken
1 tbsp. Oil
1 pkg (14 oz.) Macaroni & Cheese Dinner
2-1/2 cups Hot water
1 jar (16 oz.) Salsa
1 tsp. Ground cumin
1 can (19 oz.) drained and rinsed beans (black or pinto)
2 Chopped green onions
1/2 cup Sour Cream

Preparation
1.Cook chicken in oil in large non-stick skillet 5-7 minutes or until cooked through. Add pasta (reserving cheese pouch), water, salsa, and cumin to skillet; bring to a boil.
2. Reduce heat; cover, and simmer 10 minutes. Stir beans and cheese pouch into skillet; heat thouroughly. Top with green onions. Serve with sour cream on the side, if desired.

Edited: I re-heated the leftovers for lunch but put them in a tortilla with shredded cheese and sour cream...yummy!

Creamy Chicken, Vegetables, and Noodles

I found this recipe on the Kraft Foods website. It's like a mac and cheese with vegetables added. I used whole wheat egg noodles and added a little ground red pepper to give it a little more kick. I think I used more milk than it said and maybe a little more cheese too. This was a nice quick recipe.

Creamy Chicken, Vegetables, and Noodles
Ingredients
4 cups egg noodles, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Dressing
3-1/2 cups fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 Tbsp. fat-free milk

Directions
COOK pasta as directed on package.
MEANWHILE, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
MICROWAVE VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

Spinach-Stuffed Chicken

I got this recipe from Meals Matter and we love it. Naomi eats it too (she'll eat just about anything though). It's a little labor intensive but I usually try and do some of it earlier in the morning (like flatten the chicken) so there's not as much to do later. I didn't have any fresh garlic so I used garlic powder instead, and I didn't use the mushrooms either. I didn't have any bread crumbs either so I used stove top stuffing...I think it's better than plain bread crumbs anyway. I guess it's nice to be able to take a recipe and do whatever you want with it and it still tastes good! Enjoy!

Ingredients
6 cups Torn fresh spinach (5 oz)
1/2 cup Chopped onion
1/2 cup Chopped fresh mushrooms
1 clove Garlic, minced
1 tablespoon Olive oil or canola oil
1/2 teaspoon Dried oregano
1/2 teaspoon Salt
1/4 teaspoon Pepper
6 Boneless, skinless chicken breast halves
1/2 cup Dry bread crumbs
3 tablespoons Grated Parmesan cheese
1/2 teaspoon Paprika
1/4 cup Egg substitute
1 tablespoon Water
2 tablespoons Butter or stick margarine, melted

Preparation
In a large nonstick skillet, cook spinach in 1/2 inch of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add spinach and set aside.
Flatten chicken to 1/4 inch thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, combine egg substitute and water. Dip each roll-up in egg mixture, then roll in crumb mixture. Place seam side down in a 13 x 9 x 2 baking pan coated with nonstick cooking spray. Drizzle with butter. Bake, uncovered at 350 for 20-25 minutes or until juices run clear. Discard toothpicks.