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Oven Baked Chicken Parmesan

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Ingredients 2 tablespoons olive oil 2 chicken breasts About 1 pound of chicken total 1 egg 1 cup panko bread crumbs 1/2 cup parmesan cheese fresh grated 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup marinara sauce 1 ½ cups shredded mozzarella 2 tablespoon minced parsley optional, for garnish Instructions Line a baking sheet with foil, brush foil with olive oil.   Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.  After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a   meat pounder or a rolling pin. You ca
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Chicken Tetrazzini Recipe

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Ingredients   16 oz linguini cooked 1/2 cup butter softened 4 chicken breasts cooked and diced 2 cans cream of chicken soup 2 cups sour cream 1 tsp salt 1/2 tsp pepper 1/2 cup chicken broth 2 tbsp Parmesan cheese grated 2 cups Mozzarella cheese shredded Instructions Cook noodles according to box instructions. Set aside.  In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. Read Full Recipe >>>> Click Here
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The Best Oven-Fried Chicken

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Ingredients 3-4 chicken breasts about 1lb, cut in strips (I get about 3 out of one breast) 4-5 tbsp melted butter 3/4 cup flour 1/2 cup Panko breadcrumbs 1/2 tsp salt 1 tbsp seasoning salt I use Lawry's 1/2 tsp pepper 2 tsp paprika Instructions Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!) *NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside. Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat. OPTIONAL: For extra crispiness, do a double coat -- simply dunk coated chicken in a little bit of buttermilk,
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Air Fryer Chick Fil A Chicken Nuggets Recipe

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INGREDIENTS 1 cup dill pickle juice 1 lb boneless skinless chicken breasts, cut into pieces about 1 inch in size 3 tbsp powdered sugar 1 egg 1 cup milk 2 tsp salt 1½ cups flour 1½ tsp pepper ½ tsp paprika Olive oil spritz INSTRUCTIONS Add chicken chunks to pickle juice and marinate in the refrigerator for about 30 minutes. Whisk milk and egg together and set aside. Combine the dry ingredients and stir set aside. Preheat air fryer to 370 Remove the chicken from refrigerator, drain and place each into the dry mixture, to the liquid mixture, and back to the dry making sure it is well coated, making sure to shake off excess. Cook in a single layer of chicken for 8 minutes or until golden brown, flipping, and spritzing with olive oil at the halfway mark. Serve with your favorite dipping sauce. NOTES You can easily make these copycat chick fil a nuggets stove top too, just follow everything as above but then deep fry
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BETTER THAN TAKEOUT CHICKEN FRIED RICE

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Ingredients 1 tbsp vegetable oil 1 tbsp soy sauce 1 pound chicken cut into small pieces 3 cups cooked rice * 2 Tbs sesame oil 1 small white onion chopped 1 cup frozen peas and carrots thawed 2-3 Tablespoons soy sauce more or less to taste 2 eggs lightly beaten 2 Tbsp chopped green onions optional Instructions In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.  Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.  Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.  Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired. Read Full Re
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Chicken Florentine

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INGREDIENTS 4 boneless skinless chicken breasts Salt and freshly ground black pepper to taste 1/2 cups all-purpose flour, for dredging 6 tbsp. 3/4 stick unsalted butter, divided 2 tbsp. onion, finely diced 1 tbsp. finely chopped garlic 1 1/2 cups dry white wine 1 cup heavy whipping cream 2 10-ounce packages frozen cut-leaf spinach, thawed, drained 1 tbsp. chopped fresh parsley INSTRUCTIONS Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour. In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the chicken and cook until brown, about 5 minutes per side. Carefully move the chicken to a plate and cover with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. (Do not clean the skillet) Add the onions and garlic and saute until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or sp
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Lemon Pepper Chicken

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INGREDIENTS 4 thin cut boneless skinless chicken breasts 1/3 cup all purpose flour 1 tablespoon lemon pepper seasoning or more to taste salt to taste 2 tablespoons olive oil 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon chopped parsley INSTRUCTIONS Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl. Heat the olive oil in a large pan over medium high heat. Dredge the chicken breasts in the flour mixture, turning to coat evenly. Place the chicken in the pan and cook for 5-6 minutes per side or until done. Remove the chicken from the pan and place on a plate. Cover to keep warm. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste. Spoon the sauce over the chicken. Sprinkle with parsley and serve. Read Full Recipe >>>> Click Here
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