Greek Lemon Chicken

4 chicken breast, bone-in
1 red onions cut in wedges
8oz fresh whole mushrooms
1 red pepper, sliced
2-3 potatoes cut in wedges
1/4 C lemon juice
2 garlic cloves, pressed
2 tbsp olive oil
3/4 tsp salt
1/8 tsp black pepper
2 tsp dried oregano
lemon cut in wedges

Preheat oven to 400 degrees F. Combine juice, oil, garlic, salt, pepper and oregano. Place veggies and 1/2 juice mixture in 9x13 pan and toss. Place chicken on top and brush with remaining juice mixture. Bake one hour, brushing with pan juices after 30 minutes.

Chicken Parmigiana

6 boneless chicken breast, pounded thin
2 eggs
bread crumbs
oil
1 or 2 jars spaghetti sauce
shredded mozzarella

Dip pounded chicken breasts in egg and then crumbs. Fry in hot oil until browned. Spread a little sauce in the bottom of baking dish. Place chicken breasts on top. Top with mozzarella and more spaghetti sauce. If serving over noodles, use lots of sauce. Or you can serve with less sauce with other side dishes. Bake at 350 F for 45 minutes or until cooked through.
YUM.

Chicken Santa Fe

This recipe is very adaptable. These are some things I do... I use hot salsa... the other kinds just seem to get lost in the mix. I cut the recipe in half for my family. I use more salsa than called for... I cover the chicken with it. That way it doesn't dry out. I usually cook it on low for about 5 hours.

Ingredients
1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese Procedure

Directions
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remainingsalsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.
Serves 6

Chicken Puttanesca

1 tbsp olive oil
3 cloves garlic minced
1 jar spaghetti sauce
1/2 C black sliced pitted olives
1/4 C chicken broth
1 tbsp capers
1/2 tsp red pepper flakes
2 C chopped cooked chicken
8 ounces spaghetti uncooked

In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.
Stir in pasta sauce, olives, broth, capers and red pepper flakes. Heat to boiling; reduce heat. Simmer for 10 minutes, uncovered, then stir in the chicken.
Meanwhile, cook pasta and drain. Toss the hot pasta with the sauce; sprinkle with parmesan cheese.

This is so good. The first time we made this, hubby cooked it and, by mistake, put in a whole can of broth rather than the 1/4 cup, and it was great! Thin sauce but delicious. Don't be afraid of the capers.

Chicken Cacciatore

Family consesus is that this is definitely a "make again" dish. It was good!

1/2 C flour
1 tsp salt
1/4 tsp pepper
10 chicken thighs skinned
2 tbsp butter
2 tbsp olive oil
2 garlic cloves minced
1 large onion sliced
1/2 green pepper chopped
28oz can Italian style tomatoes
1 tbsp dried parsley
1 tsp dried oregano
1/4 tsp ground thyme
2 C sliced mushrooms (or 1 284mL can)
salt and pepper to taste

In a plastic bag, combine flour, salt and pepper. Shake chicken in bag to coat.
In a large skillet, heat butter and oil. Add garlic and saute briefly.
Add chicken to pan; brown on all sides.
Add onion, pepper, tomatoes, parsley, oregano and thyme. Cover tightly, reduce heat to simmer. Cook for 30 minutes, stirring occasionally.
Add mushrooms, salt and pepper. Continue to simmer for an additional 10 minutes or until chicken is tender. Serve over rice, noodles, or polenta.

Chicken Pot Pie

This is so good!

3 tbsp butter or margarine
3 tbsp flour
1/2 tsp salt
1/4 tsp dried thyme (1 tsp fresh)
1/8 tsp pepper
3/4 C chicken broth
3/4 C whipping cream
2 C cooked chicken or turkey
1 10oz package frozen peas & carrots or 160z can drained
1 C frozen or canned small onions
pastry for 9 inch 2 crust pie

Heat butter in 3 quart saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook stirring constantly until mixture is smooth and bubbly: remove from heat. Stir in broth and whipping cream. Heat to boiling stirring constantly. Boil and stir one minute. Stir in chicken, peas and carrots, and onions.
Heat oven to 425 F. Prepare pastry. Roll 2/3 of pastry into 12 inch square, to fit 8x8 dish. Pour chicken mixture in pastry lined dish. Roll remaining pastry into 10x6 rectangle. Cut into 12 strips each 1/2 inch wide.
Place 7 strips across filling, arrange remaining strips to make lattice top. Trim, turn edge of bottom crust over strips. Seal and flute. Bake 35 to 40 minutes or until light brown.
Makes 6 servings.