Baked Fried Chicken

This was a  new recipe I tried and everyone loved it so I thought I'd share!  (For those of you that come from THE TEXAS with real good fried chicken you might not appreciate it as much ;))

Soak chicken breast tenderloins (I cut up 3 breasts into strips) in a bowl of milk for 20-30 minutes.

Mix in a gallon size ziploc or large bowl:
1 Tbl. season all salt
3/4 tsp. pepper
1 cup flour
2 tsp. paprika

Preheat oven to 400 degrees.  Cut 1/2 a stick of butter into a few pieces and place in a 9x13 pan.  Melt butter in preheated oven.

Spread melted butter around the bottom of the pan.  Lightly spray the pan, if needed, to make sure there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix.  You can either shake the chicken in the bag until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.  Cook for 15-20 minutes.  Turn each piece of chicken and continue cooking for 15-20 more minutes, or until cooked through.  Enjoy!

Lemon Chicken Linguine

I made this for dinner last night and thought is was so delicious, so I figured that I would share it! It is a very light sauce which is why I liked it so much. It didn't feel as heavy as pasta usually does.  I think it could be really good with just veggies instead of chicken too.

Lemon Chicken Linguine

Cooking time: 35 min

What you'll need:

• 2 tablespoons butter
• 2 boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon peel
• 1 tablespoon honey
• 1/8 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound linguine or other long pasta shape
• Chopped fresh parsley, for garnish (optional)

What to do:

1. In a large saucepan, melt the butter over medium heat; add the chicken and brown it 3 to 4 minutes on each side.  Remove the chicken from the saucepan.
    
2. Add remaining ingredients, except the pasta and parsley, then bring to a boil and add the pasta. Reduce heat to low, cover, and simmer 10 minutes, stirring occasionally.
    
3. Meanwhile, cut the cooked chicken into 2-inch by 1/4-inch strips. Add to the mixture, cover and simmer 5 minutes; stir.
    
4. Garnish with parsley and serve immediately.

Chicken Gyros

Sauce:
1 cup plain low-fat yogurt or light sour cream
3/4 cup peeled, seeded, finely chopped cucumber
1/2 tsp. dried dill

Rest of ingredients:
1 lb. boneless chicken breasts, cut into strips
1 tsp. lemon pepper
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1 Tbsp. olive oil
4 pitas
8 leaves romaine lettuce
2 small plum tomatoes
4 slices red onion

1- Combine sauce ingredients and mix well.  Cover and refrigerate until ready to use.
2- Combine chicken, lemon pepper, oregano and garlic powder in a medium bowl and mix well.  Coat skillet with olive oil and preheat.  Add chicken and cook until nicely browned and no longer pink inside.
3- Top warmed pitas (15 sec microwave) with sauce, chicken, and veggies.

White Chicken Chili

6 regular cans white beans with juice
2 cans chicken broth
1 block mild pepper jack cheese, grated or cubed
1 onion, chopped
2-4 chicken breasts, cooked and chopped
1 can mild green chilies
1 Tbl. cumin
1 tsp. garlic powder

Mix all ingredients together and simmer until cheese is melted.
Or throw everything in the crock pot and cook on low 4-6 hours (throw the chicken in raw if you choose this way!)
I half this for my family and we have leftovers.