RABU

Ingredients 1/2 lb. French green beans 1 Tbsp olive oil 1 Tbsp butter 4 boneless skinless chicken thighs thinly sliced Salt and lemon pepper (to taste) 4 cloves garlic minced 1 tsp onion powder 10 oz. mushrooms ½ cup chicken broth unsalted ½ cup heavy cream (or half-and-half + 1 Tbsp flour for lighter version) 2/3 cup grated Parmesan cheese more for garnish  Instructions Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp. In a large skillet, add olive oil and butter to the pan and heat it over medium high heat. When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add chicken broth

Ingredients  2 chicken breasts, sliced boneless, skinless Quick Marinade 1 cup milk 1 tsp lemon juice 1 tsp sugar 2 tsp cornstarch 1 TBSP Frank's Red Hot Sauce 1/4 tsp pepper Crispy Chicken Tender Coating 1/2 cup Panko breadcrumbs 1/2 cup regular breadcrumbs or Italian 1/2 cup all-purpose flour 1 TBSP onion powder 1 tsp salt 1/2 tsp pepper 2 cups shortening or oil for frying (omit if baking) Instructions To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don't just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you'd like, just cut against the grain! Place chicken in a ziplock bag and set aside. Next, combine milk, lemon juice and

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.   In a large oven-safe skillet heat oil over medium-high heat.   Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.   Transfer chicken to a plate.  Return skillet to medium heat.   Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.   Cook for 5 minutes, stirring often.   Stir in sundried tomatoes and parmesan cheese.     Return chicken to skillet and spoon sauce all over the chicken breasts.   Bake until chicken is cooked through -- about 15-18 minutes.   Garnish with basil and

Ingredients 4 chicken breasts 4 slices mozzarella 1 cup Hood sour cream 3/4 cup Parmesan, freshly grated, divided 1 tablespoon corn starch 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon salt, freshly ground 1/2 teaspoon pepper, freshly ground Parsley, chopped, for garnish Instructions Preheat oven to 375 degrees.  Coat rectangular baking dish with a little olive oil.  Mix sour cream with a half cup of Parmesan, salt and pepper, oregano and basil, garlic powder and cornstarch together.  Lay your chicken breasts in baking dish, top each with a slice of mozzarella   and smother the chicken with the sour cream mixture. Top with 1/4 cup remaining   Parmesan.  Cook for 1 hour.  Serve chicken over rice. Top with chopped parsley for garnish. Read Full Recipe >>>> Click Here

Ingredients   3 garlic cloves , minced 4 oz sun-dried tomatoes 2 tablespoons olive oil 1 lb chicken breast tenderloins , sliced 1/4 teaspoon salt 1/4 teaspoon paprika 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk) 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella) 8 oz penne pasta (for gluten free, use gluten free brown rice pasta) 1 tablespoon basil 1/4 teaspoon red pepper flakes 1/2 cup reserved cooked pasta water or more 1/4 teaspoon salt to taste Instructions In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.  Remove the sun-dried tomatoes from the skillet, leaving the olive oil.      Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from

INGREDIENTS 12 ounces penne pasta cooked in salted water according to package directions 3 cups diced cooked chicken 3 tablespoons butter 2 tablespoons flour 1 teaspoon minced garlic 2 cups whole milk 1 cup heavy cream 3/4 cup grated parmesan cheese 2 cups shredded mozzarella cheese divided use salt and pepper to taste cooking spray 1 tablespoon parsley chopped INSTRUCTIONS Preheat the oven to 375 degrees. Coat a 3 quart baking dish with cooking spray. Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened. Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste. Stir until cheese has melted. Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly. Pour the pasta

Ingredients  4 large chicken breasts boneless, skinless 1 medium onion chopped 8 pieces Swiss cheese 1 tsp garlic salt 1 tsp pepper 1/2 cup butter melted (1 stick) 1 10 oz can Rotel® 1 10 oz can cream mushroom soup 1 1/2 cup dry stuffing mix I used Stove Top® 1 8 oz chicken broth* Instructions Spray a crock pot with a non stick spray.  Place onions in bottom of crock pot then add chicken breasts. Sprinkle with garlic salt and pepper. Top each piece of chicken with 2 pieces of Swiss cheese. Add stuffing mix then pour melted butter over chicken. Pour Rotel® and cream of mushroom soup over chicken and then add chicken broth. Cover and cook on low for 8-10 hours or on high for 6 hours. Read Full Recipe >>>> Click Here

Ingredients 1 tablespoon olive oil 1 yellow onion diced 2 celery ribs diced 2 bell peppers diced (you can use red, green, yellow, etc.) salt and fresh ground pepper to taste 3 cloves garlic minced 1 pound boneless skinless chicken breasts cubed 1/4 teaspoon sweet paprika 1 teaspoon oregano 6 ounces andouille sausage sliced into coins 2 tablespoons tomato paste 2 cups low-sodium fat free chicken broth 1 14.5-oz can diced tomatoes 1 cup long grain rice 1 teaspoon or to taste, cajun seasoning 1 pound shrimp peeled and deveined 2 green onions thinly sliced, for garnish dried parsley for garnish  Instructions In a large Dutch oven heat olive oil over medium heat. Add onions, celery, and bell peppers and season with salt and pepper. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute. Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all si

Ingredients  2 cups uncooked spiral pasta 1 cup sour cream 1 cup salsa 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 can (15 oz) corn (drained) 1 can (15 oz) black beans (drained & rinsed) 2 cups cooked shredded/chunked chicken 2 cups shredded cheese Instructions Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. Take the tin foil off an

Ingredients   3 chicken breasts boneless skinless 16 ounces cream cheese 2 boxes 1 packet ranch seasoning 1 cup cheddar cheese 1 teaspoon garlic powder 8 slices bacon crumbled 8 slices cheddar cheese 8 hoagie rolls Instructions    Note: click on times in the instructions to start a kitchen timer while cooking. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.   Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon. Read Full Recipe >>>> Click Here