Jess's Recipes

From www.makinglifedelicious.com . 2 pounds chicken breasts or tenders 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes 1 cup (approximately) of full fat sour cream kosher salt freshly ground pepper garlic powder 1/2 cup unsalted butter, cubed Preheat oven to 375 degrees F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter .Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned. I used low fat sour cream and was fine and cut the butter by at least half. I just put small slivers scattered on the chicken breasts.

parmesan chicken breasts with crispy posh ham (USA version - imperial) main courses serves 2 This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you can’t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well. ingredients • 2 sprigs of fresh thyme • 2 skinless chicken breast filets, preferably free-range or organic • Freshly ground black pepper • 1 lemon • 1 ¼ ounces grated Parmesan • 6 slices of prosciutto Olive oil To prepare your chicken Grate your Parmesan. Pick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you don’t need salt as the prosciutto is quite salty). Lay your breasts next to e...

TACO SOUP 3 FROZEN chicken breasts - I used 4 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannellini (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat. Freezes well

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half (about 1 pound) 1/2 cup shredded Cheddar cheese 1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 2.Top with the chicken. Cover the baking dish. 3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati. Alfredo alternate: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Spri...

Easy Crock Pot Chicken & Dumplings 3-4 b/s chicken breasts 1 box chicken stock 1/2 bag frozen mixed veggies 1 can jumbo biscuits 2 t sage 1/2 t garlic powder salt n pepper thickening agent - 1 c water + 1/4 c flour mixed Place chicken breasts in crock pot and 1 box chicken stock and seasonings. Let cook on low for 8-9 hours. About halfway through I add in the veggies and the thickening agent and shred the chicken. About an hour before eating quarter the biscuits and place in crock pot - making sure to push under the liquid.

1 1/2 lbs. baby new potatoes 8 boneless, skinless chicken thighs 3 leeks (halved lengthwise and cut into 1 1/2 inch pieces) 1 cup dry, white wine Kosher salt 10 oz pkg frozen peas 1/3 cup heavy cream 1 T chopped fresh tarragon Place potatoes on bottom of slow cooker. Add chicken, leeks, wine and one teaspoon salt. Cook for seven hours on low, or 3 hours on high. Take all but 4 potatoes and all of the chicken out. Set aside. Inside the crock pot, smash remaining potatoes with fork into liquid to thicken. Add peas and cream and cook until heated through (3-5 mins.) Spoon over chicken and sprinkle with tarragon.

courtesy of Deb Phillips 1 pkg. Manischewitz Soup & Matzo Ball Mix (you'll need the Matzo Ball mix later) 1 pk of chicken (I like dark meat) I recently used 3.5 lbs of boneless thighs, skin on gives more flavor, but more work 1 bag of baby carrots 1 large onion, cut into 1/8s To make soup, put chicken, carrots, onion and soup mix in a large pot and cover with water to nearly the top of the pot. Cook until chicken is done and veggies are tender, or longer. I may cook or an hour or so. Then, cut up the chicken in bite size pieces. After you make the soup, you will make matzo balls (follow pkg directions, you will need eggs and oil.) I buy an extra box of Manischewitz Matzo Ball mix and usually make a total of 2 pks of matzo balls (you can reserve the other matzo ball mix for another time. That said, 3 mixes would be fine too!)

Chicken Mirabella Recipe #182460 This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade. by Recipe Reader 40 min 10 min prep SERVES 3 2 garlic cloves, minced 6 prunes, pitted and drained 6 green olives, pitted 1 tablespoon capers, with liquid 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/8 cup white wine 1 bay leaf 1 teaspoon dried oregano salt and pepper 3 boneless skinless chicken breast halves 1/8 cup brown sugar In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper. Mix well, and add chicken breasts. Seal and refrigerate overnight. Preheat oven to 350 degrees. Pour contents of bag into baking dish and top with the brown su...

400g 14 oz) spaghetti or linguine 3 TBS olive oil 3 TBS salted capers, rinsed 2 cloves garlic, sliced 2 small red chillies, seeded and chopped 3 cooked chicken breast fillets, shredded 1 TBS grated lemon zest 3 TBS lemon juice 1 cup chopped basil leaves salt and pepper 1/2 cup grated Parmesan cheese Place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. While the pasta is cooking, heat a deep frying pan over high heat. Add the oil, capers, garlic and chillies and cook for 1 minute. add the chicken and lemon zest and cook, stirring, for 4 minutes or until the chicken is heated through. Add the pasta to the pan with the lemon juice, basil, salt and pepper and toss to combine. Place in serving bowls and top with Parmesan. Serves 4

Ingredients: 1 head each of green and red leaf lettuce, washed and torn into bite-size pieces 1 small bunch of seedless grapes, washed and cut in half 1 orange, peel and remove white membrane; slice in thing rings and cut the rings in half 1 cup of walnut pieces 1/2 medium red onion, sliced into thin rings and then cut in half 1/2 cup of crumbled Gorgonzola 1 lb. of boneless, skinless chicken breasts, marinated in vinaigrette (recipe follows) Vinaigrette: 1 packet of "good Seasons Italian Dressing" mix 1/4 cup of white wine vinegar 1/2 cup of olive oil Follow directions on the packet using the white wine vinegar and the olive oil Directions: 1. Prepare the vinaigrette and marinate the chicken for at least two hours. Grill the chicken and when cool slice it into bite size pieces. 2. Combine all the ingredients in a serving bowl and toss.

By Mayo Clinic staff Serves 4 Ingredients 4 yellow tomatoes, halved crosswise and seeded 1 1/2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1 tablespoon balsamic vinegar 3 tablespoons chopped fresh basil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves, each about 5 ounces 2 tablespoons chopped fresh flat-leaf (Italian) parsley 1 tablespoon chopped fresh thyme Directions Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes. In a small frying pan, heat the olive oil over medium...

POINTS® Value: 4 Servings: 4 Preparation Time: 25 min Cooking Time: 420 min Level of Difficulty: Moderate This tasty stew's secret weapon? Sugary-sweet fresh corn on the cob. Ingredients 2 spray(s) cooking spray, or enough to coat skillet 1 1/2 medium leek(s), white parts only, chopped (about 1 cup) 1 cup(s) mushroom(s), sliced 1/4 tsp paprika, sweet variety 6 thigh boneless, skinless chicken thigh(s), halved 2 Tbsp all-purpose flour 1/4 tsp table salt 1/4 tsp black pepper 2 medium corn on the cob, kernels removed with a knife 1 average serrano chile(s), or jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands) 1 cup(s) canned chicken broth Instructions Coat a large skillet with cooking spray. Add leek and mushrooms and sauté over high heat until leek is tender, about 3 minutes. Remove leek and mushrooms to a slow cooker. Place chicken in a resealable plastic bag. Add flour, paprika, salt and pepper and shake well to coat chicken. Re-coat sk...

about 8 chicken cutlets (breaded) In a saucepan melt 1/2 stick butter with 1/2 cup white wine and 1/2 cup chicken broth Put chicken in a baking dish, and spread mushrooms over them (I used baby portabellos and also sliced some onions) Pour wine mixture over this Squeeze one lemon over this Lay thick slices of munster cheese over this Sprinkle parsley and cook for 1/2 hour at 350F Serve with Rice pilaf From Caitlin

prep time: 5 minutes cook time: 5 minutes 1 can (16 oz.) baked beans in tomato sauce 2 TBS ketchup 1 TBS brown sugar 1 pkg (10 oz) Perdue Short cuts fresh honey roasted carved chicken breast 4 large potatoes, cooked & split 1/4 C shredded Monterey Jack or cheddar cheese In medium saucepan, bring beans, ketchup and brown sugar to a boil over medium heat. Reduce heat and simmer, uncovered, 3 minutes. Stir in chicken and heat through. Evenly top each split potato with chicken mixture with cheese. Makes 4 servings

1 C grated parm 4 t. dried oregano 1 t. garlic powder 1 t. paprika 1 t. black pepper 2 eggs beat eggs, dip chicken in eggs, then mixture med-low heat, saute until no longer pink. add mozz. & sauce 350F - 20 min

1 1/2 chicken breast 1/4 c. butter 6 cloves crushed garlic 2 c. seasoned dry bread crumbs 375F - melt butter with garlic Dip chicken in butter, coat in bread crumbs, put it in a lightly greased dish - cook 45 min - 1 hour 4 Cornish hens coarse salt & pepper 2 TBS thyme 10 shallots parsnips red potatoes carrots olive oil parsley heat oven 400F. Season with salt, pepper & thyme inside and outside. Scatter vegetables in pan. Not too crowded, sprinkle with oil, turn over, salt, pepper & thyme. Put hens breast side down on veggies and roast for 20 minutes. Turn over and roast another 20 minutes.

from http://www.hellmanns.com/ Serves: 4 Prep Time: 10 Minute(s) Cook Time: 20 Minute(s) Ingredients: 1/2 cup Hellmann's ® or Best Foods® Real Mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 4 tsp. Italian seasoned dry bread crumbs Instructions: Preheat oven to 425°. Combine Hellmann's ® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. Also terrific with Hellmann's ® or Best Foods® Light Mayonnaise or Hellmann ’s® or Best Foods® Canola Cholesterol Free Mayonnaise. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets. Nutrition information per serving: Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Diet...

Gourmet May 2005 The chili powder used here can be found in most supermarkets and is made from a blend of spices — it is much milder than pure chile powder from New Mexico, which is very hot. These chicken legs pair nicely with the succotash . Yield: Makes 4 servings Active Time: 10 min Total Time: 45 min 2 tablespoons chili powder (not pure chile powder) 1 tablespoon mild honey 1 tablespoon fresh lime juice 1 teaspoon salt 1/2 teaspoon black pepper 4 whole chicken legs (2 lb), thighs and drumsticks separated Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan. Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely. Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

Serves 4+ leftovers 1/4 Cup OJ 1/4 soy sauce 4 large garlic cloves, minced 1 TBS Chinese 5 spice powder 1 TBS honey 8 (3/4 lb) chicken legs Whisk together first 5 ingredients in a bowl. Divide between two large ziploc bags. Add 4 legs to each bag, seal and coat the chicken. Refrigerate, turning bags occasionally 2-6 hours. Remove chicken from bags, pat it dry and discard marinade. Spray the chicken with nonstick spray, then grill, turning occasionally for 23-25 mins. 2 drumsticks=5 points. Leftovers can be used for other recipes.

Chicken needs to marinate at least 24 hours Its OK to double this recipe This is one of the tastiest ways to cook chicken. The chicken can be marinated with oil, lemon, garlic, and mixed herbs in this recipe. 3 1/2 lbs. of chicken cut into 8 to 10 pieces. Oil, lemon and herb marinade. 1 cup olive oil 1 cup vegetable oil 3 lemons thinly sliced 6 cloves of garlic chopped 2 TBS of cracked black pepper 1 cup roughly chopped mixed fresh herbs, such as basil, oregano, marjoram, mint, cilantro, Italian parsley, and/or tarragon. kosher salt 1. Combine all the marinade ingredients and put into a container that is large enough to hold all the chicken. 2. Marinate the chicken under refrigeration for at least 24 hours - turning it 2 or 3 times in the process. Preheat oven to 350F Drain the chicken pieces, sprinkle with a little kosher salt and bake in a 350F oven for 30-45 minutes. The juices should run clear. Can be kept warm on the grill. Serves 6-8.