1 1/3 cups French’s French Fried Onions
1 pound chicken breasts, boneless, skinless
1 egg
Crush french fried onions in plastic bag. Dip chicken into egg then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through.
4 Servings
2 tsp olive oil
1 lb chicken tenders
1 pkt (1.12 oz) fajita seasoning mix
1 can (15 oz) black beans, rinsed
1 can (11 oz) whole kernel corn
1 cup salsa
3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.
While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
2 cups buttermilk
2 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
1 egg
1 1/2 teaspoons dried oregano
1 1/2 pounds chicken breasts, cutlets – thinly sliced
2 cups bread crumbs, Panko Japanese bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 quarts vegetable oil, for frying
Sauce: Whisk together first 3 ingredients in a small bowl. Set aside until serving.
Chicken: In large glass bowl, whisk buttermilk, pepper sauce, mustard, egg and 1 teaspoon oregano. Add cutlets; turn to coat with marinade. Cover with plastic wrap. Refrigerate 1 to 2 hours. In shallow dish, toss together bread crumbs, remaining oregano, salt and pepper. Set aside mixture. In deep pot, heat oil until 350 degrees on deep fat frying thermometer – or until crumbs sizzle when dropped into the oil. One at a time, remove cutlets from marinade, dredge in seasoned bread crumbs and set aside for 15 minutes to rest. Fry until golden brown and juices run clear.
1 egg, beaten
1 cup bread crumbs, Progressive Panko Crispy Italian Style
1 tablespoon grated Parmesan cheese
4 chicken breasts, cutlets
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt and pepper
4 cups salad greens
1 15 oz. can white beans, (cannellini), rinsed
1 cup tomatoes, grape, halved
Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then intno crumbs to coat.
Heat 1 tablespoon oil in a large nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove. Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl. Add remaining ingredients and toss to mix and coat.
Serve cutlets with salad mixture. Serve with lemon wedges.
This is one of my favorite fast and easy recipes. Great to serve when you have company for dinner.
1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti pasta, drained
1 12 oz. jar Alfredo sauce with sun-dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes
Grill or broil chicken and cut into bite-sized pieces.
Boil pasta according to pkg. directions.
Drain Rotel Tomatoes and black beans – rinse beans.
Combine all in a pan and warm through.
Serve with garlic bread and a salad.
