What's your favorite chicken recipe?

CHICKEN LASAGNA FLORENTINE


Preheat oven to 350.


4 lasagna noodles Cook by directions on the package.


Drain and set aside,


2 T butter Melt butter in a skillet over medium heat.


1 cup chopped pecans Add pecans, cook 3 minutes. Set aside and cool completely for topping.


1 10 oz. package frozen, chopped Thaw, drain and press out as much


spinach water as possible.


2 cups cubed cooked chicken (3 鈥?4 breasts)


2 cups (8 oz.) shredded cheddar cheese Combine chicken and spinach with next


陆 cup finely chopped onion 11 ingredients in large bowl. Mix well.


录 - 陆 t. grated nutmeg Arrange 2 noodles in a 11 x 7 lightly


1 T cornstarch greased baking dish or pan. Spread 陆 of


陆 t salt the chicken mixture over noodles. Repeat


录 t pepper with remaining noodles and mixture.


1 T soy sauce


1 (10 陆) oz can mushroom soup, undiluted


1 (8 oz.) carton sour cream


1 (4 陆 oz.) jar sliced mushrooms, drained


1/3 cup mayonnaise


1 cup grated Parmesan cheese Sprinkle over top, then add cooled pecans. Cover with foil and bake at


350 for 55 鈥?60 minutes, until hot and bubbly. Let stand 15 minutes be cutting


into 6 鈥?8 squares.


To make 12 squares, use 6 noodles (3 per layer) in a 9 x 13 pan, and make 1陆 times


the remainder of the recipe.


What's your favorite chicken recipe?
chicken marsala





4 (5 ounce) boneless skinless chicken breasts


1 cup unbleached all-purpose flour


Table salt


Ground black pepper


2 tablespoons vegetable oil


2 1/2 ounces pancetta, cut into pieces 1 inch long and 1/8 inch wide


8 ounces white mushrooms, sliced


1 medium clove garlic, minced


1 teaspoon tomato paste


1 1/2 cups sweet Marsala wine


1 1/2 tablespoons lemon juice


4 tablespoons unsalted butter, cut into 4 pieces, softened


2 tablespoons chopped fresh parsley leaves





2. Cooking Directions


Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees F. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.


Return skillet to low heat and add pancetta; saute stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate. Add mushrooms and increase heat to medium-high; saute stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; saute while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.


Yield: 4 servings





What's your favorite chicken recipe?
my friends used to beg me to make this one for them:





1 lb of boneless, skinless, chicken breasts


2 cups of fresh broccoli florets


1 block of velveeta cheese


1 can of chicken broth (use low sodium)


1 cup of uncooked quick cooking rice





cut up chicken into small bite size chunks. brown lightly on all sides in about 2 tblsp of oil.


drain chicken and return to pan. add all other ingredients (make sure you are using a fairly deep skillet with a lid.) turn heat down to low and cook for about 20 minutes.





enjoy the cheesy goodness...
well i like to stuff mine with cheese and ham.all you do is get chicken breast,cut in half,then melt a stick of butter for 30 seconds.next you put the chicken breast in the butter(you know dip it in)then get some bread crumbs and cover the chicken breast in it.then put 2 slices of cheese and 2 pieces of ham.put in oven at 325 degrees .put a toothpick through it so it will stay still.if it's only 2 pieces then it will only be in there for 15 mins.but if it's 4 just add another 15-20 mins.you could put aspargus with your meal or even a light salad.anything you want.be creative!well i hope this helped even a little.ok well hope you find the right recipe.or something.ok peace!