Baked Chicken Parmesan

Italian is one of my favorite types of food. You can't eat lots of pasta and breaded, deep fried food when your trying to be more healthy but this, this recipe is lightened up and still delicious! We use whole wheat bread crumbs and we bake the chicken. I also put it over whole wheat pasta to keep it more healthy! Its moist and delicious and you'll have one less thing to feel guilty about!

Baked Chicken Parmesan

2 Chicken Breasts, trimmed and pounded thin
3/4 cup Whole Wheat Breadcrumbs
1 teaspoon Italian Seasoning
1/4 cup Parmesan Cheese, grated
2 Tablespoons Olive Oil
3/4 cup Mozzarella Cheese, grated
1 cup Marinara Sauce
Olive Oil Cooking Spray

1. Preheat oven to 450 degrees. Cover baking sheet with tinfoil and spray with cooking spray.

2. In a shallow dish, combine the breadcrumbs, italian seasoning, and parmesan cheese. Brush the chicken with olive oil and place in the breadcrumb mixture, and place on the prepared baking sheet. 

3. Lightly spray the tops of chicken with more cooking spray. Bake for 20 minutes, turn the chicken over and bake for 5 more minutes.

4. Remove from the oven and pour sauce on the chicken and top with 1 1/2 tablespoons of mozzarella cheese.  Bake for 5 more minutes to melt the cheese.

Recipe Source: Skinny Taste

Honey Chicken Crispers

Sometimes I feel like I make the same dinners over and over and we need a change. Instead of my girls asking whats for dinner they just ask for something new. So I was really happy to be given this recipe. They were moist, crispy, and sweet. It didn't take long to make and they were a huge hit with everyone and it will definitely be put in the rotation.

Honey Chicken Crispers
Recipe Adapted from: Le Creme De La Crumb

3 large Chicken Breasts, 1/2inch thick & cut into strips
1 cup All-Purpose Flour
2 cups Panko Bread Crumbs
1 teaspoon Salt
1 teaspoon Pepper
2 Eggs, whisked
1/2 cup Butter, melted

Sauce
1/3 cup Honey
1/2 cup Granulated Sugar
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 cup Ketchup
1 Tablespoon Vinegar
1/3 cup Cold Water & 2 Tablespoons Corn Starch

1. Preheat the oven to 400 degrees. Pour your melted butter onto a large cookie sheet and spread it around so it coats the whole surface.

2. In a small dish whisk together the flour, salt, and pepper. In a second bowl pour the bread crumbs. In a third bowl put the whisked eggs. Dip the chicken strips in the flour to coat, then the egg, and last the bread crumbs. Then place the chicken on the prepared cookie sheet. Bake for about 8 minutes then turn over and bake for another 8 minutes. Remove from the oven.

3. While the chicken is baking, make the sauce. Combine all the ingredients in a large saucepan, except for the water and cornstarch. Bring to a boil over med-high heat, whisking constantly. In a small bowl whisk together the cold water and cornstarch. When the ingredients in the saucepan come to a boil add in the cornstarch mixture and stir until it has thickened. Reduce heat to low.

4.When the chicken is done baking, dip it in the sauce so it is coated. Serve.

Baked Chicken Chimichangas

A while ago I went to a Mexican restaurant and had a chicken chimichanga. Every time I pass that restaurant I think about it. The tortilla was crispy. The chicken inside was flavorful and moist. Now I can't go in every time I crave one cause I would be there everyday, so I had to make them myself.

 

This recipe is all of the things that my chimichanga from the restaurant was but better because of the rich, creamy sauce over the top. I put lettuce on top because its good with an extra crunch and some cheese cause you can't ever have too much cheese. I may never go back to the restaurant for those chimichangas again!

Baked Chicken Chimichangas
Recipe Source: The-Girl-Who-Ate-Everything.com

Chimichangas
2 cups Chicken, cooked and shredded
1 cup Salsa
1/2 teaspoon Oregano
1 teaspoon Onion Powder
1 teaspoon Cumin
1 cup Cheddar Cheese, shredded
8- 10inch Uncooked Tortillas
2 Tablespoons Butter, melted

Sauce
1/4 cup Butter
1/4 cup Flour
1- 15.5oz can Chicken Broth
1- 4oz can Green Chilies
3/4 cup Sour Cream
1 teaspoon Salt

 

1. Preheat the oven to 400 degrees. In a medium bowl combine the salsa, oregano, cumin and mix until combined. Add in the chicken and cheese and stir. Line an 11x15 pan tin foil and brush with melted butter.

 

2. Cook your tortillas. Place a 1/3 cup of the chicken mixture in the center of your tortilla. Fold opposite sides of your tortilla in and then roll up and place with the seam down on your prepared pan. Bake for 25 minutes or until crispy.

 

Sauce

In a medium saucepan, over medium heat, melt the butter and whisk in the flour. Add in the chicken broth and the green chilies. Whisk until thickened. Remove from heat and stir in the sour cream and salt. Return to heat and stir until warmed through.

Apple Barbeque Chicken, Slow Cooker

I wanted something different besides barbeque chicken sandwiches with bottled barbeque sauce. When I came across this I was intrigued and it turned out amazing. Sweet, vinegar-y, moist, and tender. A great sandwich for a busy week night or any night really!

Apple Barbeque Chicken, Slow Cooker
Recipe Adapted From: WonkyWonderful.com

4 Chicken Breasts
1 large Onion
2 Tablespoons Salt
1 Tablespoon Pepper
2 Tablespoons Olive Oil

Cooking Liquid
3 cups Fresh Apple Juice, its in the fridge section
1/2 cup Apple Cider Vinegar
1 1/2 Tablespoons Sea Salt
1 Tablespoon Pepper
3/4 cup Ketchup
1 Tablespoon Molasses
3 teaspoons Worcestershire Sauce
7 Garlic Cloves
3 Tablespoons Dijon Mustard
3 Tablespoons Honey

BBQ Sauce
3 cups strained cooking liquid
1/2 cup Brown Sugar
3/4 cup Ketchup

1. Sprinkle the chicken breasts with salt and pepper. Slice the onion and place the rings on the bottom of the slow cooker and set the chicken on top. 

 

2. In a medium bowl combine all of the cooking liquid ingredients and stir until combined. Pour on top of the chicken. Cook on low for 8-9 hours.

 

3. Remove the chicken from the slow cooker and shred.

 

4. Using a couple slices of bread soak up the grease on top of the cooking liquid and throw away the bread. Strain the liquid and transfer 3 cups to a saucepan. Add the brown sugar and ketchup. Bring to a boil over medium heat. Cook for about 10 minutes until thickened. Combine the chicken and the sauce. Heat through and serve.

Chicken Noodle Soup Casserole

We eat a lot of soup. Chicken Noodle soup is in the rotation. We love it! When I found this recipe I was skeptical. It would probably be dry and definitely not nearly as good as soup. I couldn't have been more wrong. This is creamy, not dry at all. It has all of the flavor of chicken noodle soup in a surprisingly better way. So every time I think I want chicken noodle soup this is what I'll be making and the next time you're thinking of making soup, make this instead! 

Chicken Noodle Soup Casserole
Recipe Source: Cooking.com

3 Chicken Breasts, cubed
2/3 cup Onion, chopped
3 Garlic Clove, minced
1 Tablespoon Olive Oil
1-14.5 oz Chicken Broth
1 1/2 cups Carrots, chopped
3 Celery Ribs, chopped
1/2 teaspoon Thyme
3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
3/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 cups Milk
1 1/4 cups Cheddar Cheese, shredded
2 1/2 cups Rotini, cooked

1. Preheat your oven to 350 degrees. In a large skillet heat your olive oil, saute onion and garlic until tender. Add the chicken and cook until no longer pink. Add in the broth, carrots, celery and thyme and bring to a boil. Turn the heat down, cover, and simmer for about 12 minutes, until vegetables are tender.

2. In a medium saucepan, melt the butter. Stir in the flour, salt, and pepper and mix until smooth. Slowly add milk and bring to a boil. Cook and stir constantly for about 2 minutes or until thickened. Remove from heat and add in the cheese and stir until melted. Pour over the chicken mixture, add in the noodles and mix well.

3. Pour into a 9x13 pan, sprayed with nonstick cooking spray. Bake, uncovered, for 20 minutes.

Honey Sesame Chicken

I am always looking for easy crock pot meals and a dish that can used in many different ways. This is a simple base to have over rice, in tacos, or I'm sure you could think of another way to use it. Its sweet, tangy, and delicious. This is what you should have for dinner tonight!

Honey Sesame Chicken
Recipe Source: SixSistersStuff.com

4 Chicken Breasts
Salt and Pepper
1 1/2 cups Honey
1 cup Soy Sauce
1/2 cup Onion, diced
1/2 cup Ketchup
4 Tablespoons Vegetable Oil
4 cloves Garlic, minced
1/2 cup Cornstarch dissolved in 3/4 cup water

1. Season your chicken with salt and pepper and put in crock pot. In a small bowl, combine honey, soy sauce, diced onion, ketchup, oil, and garlic. Pour over the top of chicken. Cook on low for 4 hours or until chicken is cooked through.

2. Remove the chicken from the crock pot. Pour the cornstarch water into the crock pot. Stir combining with the sauce. Replace lid and cook sauce on high for about ten minutes or until thickened. Shred the chicken and return to the pot and stir with the sauce.

Chicken Spaghetti

I am always looking for a new dinner recipe that doesn't take too much work and turns out great every time I make it. This is one of those recipes. Its rich, creamy, and so delicious!

Chicken Spaghetti
Recipe Source: ThePioneerWoman.com

2 Chicken Breasts, cooked and shredded
3 cups Dry Spaghetti, broken into two inch pieces
1 can Cream Of Mushroom Soup
1 can Cream Of Chicken Soup
2 cups Grated Sharp Cheddar Cheese
2 Teaspoons Onion Powder
1 - 14.5oz can Chicken Broth
1 teaspoon Lawry's Seasoned Salt
Salt And Pepper, to taste
1 cup Additional Sharp Cheddar Cheese, shredded

1. Preheat oven to 350 degrees. Cook the spaghetti until al dente. When the spaghetti is cooked, combine all ingredients except additional 1 cup sharp cheddar.

2. Place the mixture in a casserole dish and top with the additional sharp cheddar cheese. Bake for 45 minutes or until bubbly. If the cheese starts to get too cooked, cover with foil.

Chicken Tikka Masala

Chicken tikka masala is my favorite Indian dish. This is one of the dishes that I first experienced in Scotland of all places and have never had one here that came anywhere close to that one. Then I found this recipe and had to try it. Its so flavorful, just the way you expect Indian food to be. The chicken baked the way it is, is so full of flavor that compliments all of the spices in the curry. You need this recipe in your box.

 
Chicken Tikka Masala

Recipe Source: ThePioneerWoman.com

4 Chicken Breasts
Kosher Salt
Ground Coriander
Cumin

1/2 cup Plain Yogurt
6 Tablespoons Butter
1 large Onion
4 cloves Garlic
1 piece, about 1x2 inch, chunk fresh Ginger

1/2 Tablespoon & 1 teaspoon Salt
3 Tablespoons Garam Masala (Recipe Follows)
1 - 28oz can  Diced Tomatoes
1 Tablespoon Granulated Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice

1 Tablespoon Ground Tumeric

1. Season the chicken breasts with kosher salt, coriander and cumin. Then cover the chicken breasts completely with plain yogurt. Set the chicken on a metal cooling rack over a foil lined baking sheet and place it about 12 inches below the broiler for 5-7 minutes per side. Watch carefully so you don't char the chicken. The edges should be slightly blackened. Remove from the oven.

2. Dice the onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Place the onions in the pan and sauté them until they are slightly browned. As the onion cooks, mince the garlic. Cut off the outer skin and mince the ginger. Add the garlic and ginger to the onions. Also put in 1/2 tablespoon of salt.

3. Add 3 tablespoons Garam Masala spice and mix. Add the diced tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon of sugar and taste, adding more if too salty. Let mixture simmer on medium heat for 5 minutes.

4. To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but use Basmati rice.

5. After the Tikka Masala sauce has had a chance to simmer, add in the 1 1/2 cups of heavy cream. Now, cut up your chicken breasts into chunks and stir them into the Tikka Masala sauce. Serve the rice with the Chicken Tikka Masala over top.

Garam Marsala
1 Tablespoon ground Coriander

1 Tablespoon ground Cumin

1 Tablespoon ground Black Pepper
1 Tablespoon ground Cayenne Pepper

1 Tablespoon ground Fennel Seeds

1 Tablespoon ground Ginger

1 Tablespoon ground Cardamom

1 Tablespoon ground Nutmeg

1 TEASPOON ground Cloves

Mix all spices together.

Barbeque Chicken Sandwiches

This is an easy and delicious crockpot dinner. A great idea for a summer potluck. 

Barbeque Chicken Sandwiches

1 - 28oz bottle Sweet Baby Rays BBQ Sauce

4 Chicken Breasts

1/4 cup Water

1. Pour 3/4 of the bottle of barbeque sauce and the water in the crockpot and mix together until combined. Place the chicken in the crockpot spoon the sauce over the chicken so it is covered. Cook on low for 4-6 hours or until it easily falls apart with a fork. 

2. Take the chicken out of the crockpot and shred it. Pour the rest of the bottle of barbeque sauce in the crockpot and combine. Place the chicken back in the crockpot and mix until all the chicken is covered in sauce. Serve on rolls.

Fiesta Chicken Burritos

This is one of the best crock-pot dinners I have ever made. Its so full of flavor. It makes enough to freeze some for later too.

Fiesta Chicken Burritos

Recipe Source: Taste of Home

4 Chicken Breasts
1 - 15.25oz can Corn, drained
1 - 15oz can Black Beans, Drained and rinsed
1 - 14.5oz can Diced Tomatoes

1 - 4oz can Green Chilies

3 Tablespoons Ground Cumin
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 - 8oz pkg Cream Cheese
8 flour tortillas, warmed

1. Place chicken in a greased slow cooker. In a large bowl, combine the corn, beans, tomatoes, green chilies and seasonings. Pour over chicken. Cover and cook on low for 4-5 hours.

2. Remove chicken, let it cool slightly. Shred chicken with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.

3. Spoon 3/4 cup chicken mixture down the center of each tortilla. Add additional toppings.

**Optional Toppings: Sour Cream, Cheddar Cheese, Lettuce and Tomatoes

Sweet and Sour Chicken

Chinese food is my favorite and so being able to make some really good at home is something I am working on. I have found my new favorite Sweet and Sour Chicken recipe. The sauce is sweet with the perfect amount of tang and the chicken is crispy outside and moist and delicious inside. Its so good!

Sweet and Sour Chicken
Recipe Source: mandysrecipebox.blogspot.com

Chicken
4 Chicken Breasts
Salt & Pepper
1 1/2 cup Cornstarch
2 Eggs, beaten
1/4 cup Vegetable Oil

Sweet & Sour Sauce
1 1/2 cups Granulated Sugar
8 Tablespoons Ketchup
1 cup Vinegar
2 Tablespoons Soy Sauce
2 teaspoons Garlic Powder

Instructions

1. Preheat the oven to 325 degrees. Rinse your chicken breasts in water and cut into cubes. Season with salt and pepper. 

2. Heat 1/4 cup of oil in a large skillet. Dip chicken into the cornstarch to coat then dip into the eggs and place in the hot oil. Cook your chicken until just browned, don't cook through.  Place the chicken in a greased 9x13 baking dish.

3. Whisk together all of the sweet and sour sauce ingredients in a medium bowl and pour evenly over the chicken. Bake for one hour. During the baking process you need to turn the chicken every 15 minutes.

I shared this at
Sweet Treats and Swanky Stuff

 

Chicken Nuggets

My kids love chicken nuggets. They would have them for every meal if I let them. So I was determined to find a healthier way for them to have them. This is not only healthy but they taste delicious and they eat them like they used to eat the processed ones.

Chicken Nuggets
Recipe Source: MelsKitchenCafe.com

2-3 slices Wheat Bread, for 1 cup of crumbs
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/4 cup freshly grated Parmesan Cheese
1/2 cup Panko Crumbs
1 Tablespoon Olive Oil
2 Egg Whites
1 Tablespoon Water
4 boneless, skinless Chicken Breasts, cut into 1-inch sized pieces

1. Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.

2. In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish and mix in the panko crumbs.

3. In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.

4. Place the coated chicken on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over and bake for 5 more minutes, or until cooked through. Serve immediately.

Chicken Corn Chowder

Sometimes you are just in the mood for a good soup and this soup is so good! Its creamy, the corn adds a little crunch, and the bacon adds the perfect amount of saltiness. So good on a cold day.

Chicken Corn Chowder
Recipe Source: BunsInMyOven.com

3-15oz cans Corn
6 slices Bacon, chopped
3 medium Potatoes
2 Tablespoons All-Purpose Flour
3 cups Whole Milk
2 cups Chicken Broth
2 teaspoons Old Bay Seasoning
1 teaspoon Dried Parsley Flakes
1/2 teaspoon Dried Thyme
1-4oz can Chopped Green Chiles
2 cups cooked chicken, shredded
Salt and pepper
Grated Cheddar Cheese, for garnish

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

2. Peel and chop the potatoes into bite sized chunks. Place the potatoes into the stock pot and cook over medium heat about 2 or 3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

3. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring until combined. Bring to a boil over medium heat, stirring occasionally.

4. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles. Cook over low heat until heated through. Garnish with bacon, and cheddar cheese.

Green Chile Chicken Enchiladas

These are our favorite enchiladas. My kids love black beans so this is the perfect dinner for us. They are so good we have them all the time.

Green Chile Chicken Enchiladas

Recipe Source: MelsKitchenCafe.com

Filling:

3 cups cooked, shredded Chicken

2-4oz cans of Green Chilies, drained

1-8oz pkg. Cream Cheese, softened & cubed

1 can Black Beans, rinsed and drained

Sauce:

2 Tablespoons Butter

1/2 cup Onion, Chopped

2 Tablespoons Flour

1/3 cup Chicken Broth

1/4 cup Milk

1/4 teaspoon Salt

1/4 teaspoon Pepper

1-7oz can Green Chile Enchilada Sauce

1/2 cup Sour Cream

2 cups Cheese, shredded

8-10 Flour Tortillas, soft taco size

1. Preheat oven to 375 degrees. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix together and set aside.

2. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent. Sprinkle the flour over the onions and mix well. Continue stirring for 1 minute. Slowly whisk in the chicken broth and milk. As you whisk the mixture will become smooth. Cook over medium heat until bubbling and thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

3. Lightly grease a 9x13 inch baking dish. Spread 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a couple tablespoonfuls of shredded cheese for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned.

Chicken Cordon Bleu

This is one of my favorite dishes. Normally I just buy it from the grocery store and it costs a fortune, so we don't have it often. So when I came across this recipe I was nervous to try it but I figured if I can make it myself it is totally going to be worth it. It turns out it was worth it! It isn't that hard, you just need to make sure you have thick chicken breasts. The saltiness from the ham and the melted swiss cheese compliment each other and the chicken breast was so moist, it makes the perfect dinner.

Chicken Cordon Bleu

Recipe Source: MelsKitchenCafe.com

25 Ritz Crackers

4 slices Bread, white or wheat

6 Tablespoons Butter, melted
8 thin slices Deli Ham, about 8oz
2 cups Swiss Cheese, shredded

4 boneless, skinless, thick Chicken Breasts
Salt and pepper
3 large Eggs
2 Tablespoons Dijon Mustard
1 cup Flour

1. Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Add the melted butter and mix until combined. Spread crumbs out on a baking sheet and bake in the oven for about 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a a pie plate. Leave the oven on.

2. Top each ham slice with 1/4 cup of the shredded cheese. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and put 2 ham/cheese rolls in each pocket. Pull the top flap of chicken over the ham rolls and press to seal, you can use a toothpick to secure the pocket edge. Salt and pepper both sides of the chicken. Refrigerate the chicken, covered, for at least 20 minutes.

3. In another pie plate, beat the eggs and mustard together. Place the flour in a third pie plate or shallow dish. Remove the chicken from the refrigerator. Working with one chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, making sure to cover both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

4. Transfer the chicken to a lightly greased baking sheet. Bake on the lowest rack of the oven about 10 minutes, to brown the bottom of the chicken. Move the chicken to the middle rack in the oven, reduce the temperature to 400 degrees, leaving the chicken in the oven, and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

**For step by step picture instructions on how to stuff your chicken breasts click here.

I shared this recipe at
Totally Tasty Tuesdays

Chicken Pillows

One of the most flavorful dinners we have had around here in a while. Its light, creamy & fluffy.

Chicken Pillows 

Recipe Source: TheGirlWhoAteEverything.com

Chicken Pillows:

8 oz Cream Cheese, softened
1/2 cup Sour Cream
1/2 teaspoon Salt

1/4 teaspoon Pepper
1 1/2 Tablespoons Onion Powder
3 cups, approx. 3 Chicken Breasts, cooked and diced 

2 - 8oz cans Pillsbury Crescent Rolls
1/4 cup Butter, melted
2 cups Italian Bread Crumbs

Gravy:
1 - 14.5oz can Cream of Chicken Soup
1 - 0.87oz pkg Chicken Gravy Mix

1. Preheat oven to 350 degrees. Beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, and chicken.

2. Take 2 crescent rolls and push together at the seam to make them into a square. Make sure you seal the seams well so your filling doesn't come out. Place approx. 3 tablespoons of the chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture and pinch in the middle to form the pillow.

3. Dip each pillow in the melted butter on both sides. Coat with the bread crumbs on both sides. Shake off excess crumbs. Place on a cookie sheet and bake at 350 degrees for 20-25 minutes.

For the Gravy...

Mix cream of chicken soup, chicken gravy mix, and 3/4 can of water in a small pot. Whisk until smooth and heat until warm. 

Serve your chicken pillows with gravy poured on top.

Asian Chicken Skillet

I found this really delicious skillet meal. It only takes 30 minutes which is awesome. It turned out great and its so colorful my kids were excited to try all the colors. And honestly you cant beat getting your kids to eat all their dinner.

Asian Chicken Skillet

Recipe Source: Taste of Home Magazine

1-5.9oz pkg. Chicken and Garlic Rice & Vermicelli Mix

2 Tablespoons Butter

1 lb Chicken Breasts, cut in strips

2 1/4 cups Water

1/4 cup Teriyaki Sauce

1/2 teaspoon Ground Ginger

1-16oz pkg. Frozen Stir-Fry Veggies, thawed 

1. In a large skillet saute rice mix in butter until golden brown. Add the chicken, water, teriyaki sauce, ginger and the contents of rice seasoning packet. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. 

2. Stir in the veggies. Cover and cook 5 minutes more, until rice is tender and chicken is not pink.

Teriyaki Chicken

This is not a dessert but, I know, but on Friday I have a really awesome cupcake to share so I thought I would share my new favorite recipe for chicken. I am a huge teriyaki fan, and this is so good. 

Teriyaki Chicken

4 Chicken Breasts, cubed

1 Tablespoon Cornstarch

1/4 cup Water

1 1/4 cup Sugar

1 cup Soy Sauce

3/4 cup Ketchup

1 teaspoon Garlic Powder

1 teaspoon Powdered Ginger

1. Preheat oven to 350 degrees. Line 9x13 baking dish with heavy duty tin foil, it makes the pan easier to clean, you could also just grease the dish. 

2. Combine all the ingredients, except the chicken, in a large saucepan. Bring to a boil then lower to a simmer until the sauce thickens.

3. Pour some of the sauce in the prepared pan and a place in chicken breasts. Pour remaining sauce over the top and cover with foil. Bake for 30 minutes, remove foil and bake 15 more minutes. 

I linked this at 
Savory Sundays
Made it on Monday

Hawaiian Chicken

Dinner always sneaks up on me I think. How does dinner happen everyday and I am hardly ever prepared. In my efforts to get more prepared,  I have come up with a dinner schedule so i know what we are having for dinner everyday. I make it every 3 weeks. I put it on my magnet board in my kitchen and I never look at it until 5 o'clock when its too late... So it isn't working out as well as I had thought it would. But, this recipe is one of our favorites and its quick to throw together, its just takes a little while to bake, but its so yummy! 

Hawaiian Chicken

Recipe Source: Unknown

4 Chicken Breasts

1 1/2 cups Ketchup

1 1/2 teaspoons Worcestershire Sauce

3 teaspoons Mustard

1 1/2 cups Crushed Pineapple

1 1/2 cups Brown Sugar

1. Preheat oven to 350 degrees.

2. Mix all ingredients together. Pour some sauce on the bottom of an 8x8 pan. Place chicken breasts on top of the sauce and then pour the remaining sauce on top. 

3. Bake for 45 minutes.

Cream Cheese Chicken Potato Soup

I love soup! I am always looking for new soups. I keep running into new versions of the chicken potato vegetable soup combinations that I love. I really like this one because I havent ever had cream cheese in a soup before and it makes it really creamy and a little tangy. Its so delicious! 

Cream Cheese Chicken Soup

Recipe Source: melskitchencafe.com

2 Tablespoons Butter
1 Onion, finely diced
2 Cloves Garlic, finely minced
1 can Corn
1 cup Carrots, diced
3 cups Chicken Broth
5 Red Potatoes, peeled and finely diced
1 cup Milk
4 Tablespoons Flour
1-8 oz pkg. Cream Cheese
2 Chicken Breasts, cooked and diced 

1. In a large pot, melt the butter and add the onion, garlic. Saute, stirring often, for 2 minutes, until the onions are translucent. Add the chicken broth, carrots and potatoes. Bring the soup to a simmer and cook, partially covered, until the carrots are tender, about 12 minutes. Add the corn.

2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir continuously to ensure the soup doesn’t burn. 

3. Soften the cream cheese in the microwave until it is very soft. Add the cream cheese to the soup in small tablespoon size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. 

4. Season with salt and pepper. Serve.