Baked Chicken Chimichangas

ingredients

8oz pkg. cream cheese

8oz. Pepperjack cheese, shredded

1 1/2 Tbsp. taco seasoning

1 lb. cooked chicken, shredded

8 flour tortillas

cooking spray

shredded cheddar cheese

green onions, for garnish

sour cream

salsa

Directions

Stir together cream cheese, Pepperjack cheese and taco seasoning.

Fold in chicken.

Divide among flour tortillas.

Tuck in sides, and roll up each tortilla.

Lay seam side down in a sprayed 9x13" baking dish.

Spray tops of tortillas with cooking spray.

Bake at 350 for 15 minutes.

Turn chimi's over, and bake an additional 15 minutes.

Serve with cheddar cheese, green onions, sour cream, and salsa.

Crockpot Cashew Chicken

Crockpot Cashew Chicken 

Ingredients OF Crockpot Cashew Chicken :

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup all purpose flour

1/2 tsp black pepper

1 Tbsp canola oil

1/4 cup soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

1/2 tsp grated fresh ginger

1/4 tsp red pepper flakes

1/2 cup cashews

Directions of Crockpot Cashew Chicken :

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.

If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Creamy white chicken alfredo lasagna

Creamy white chicken alfredo lasagna 

Ingredients of Creamy white chicken alfredo lasagna

2 cups shredded cooked chicken breasts

1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup KRAFT Grated Parmesan Cheese

1/2 cup chopped drained oil-packed sun-dried tomatoes

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup milk

1/2 tsp. garlic powder

1/4 cup tightly packed fresh basil, chopped, divided

12 lasagna noodles, cooked

Directions of Creamy white chicken alfredo lasagna

HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Olive Garden Chicken Marsala Recipe

Olive Garden Chicken Marsala Recipe

Ingredients of Olive Garden Chicken Marsala Recipe

4 chicken breasts, boneless & skinless

1/2 cup flour

Salt to taste

Pepper to taste

Dried oregano to taste

4 Tbsp oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup Marsala wine

Directions of Olive Garden Chicken Marsala Recipe

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.

COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned.

Continue to stir mushrooms. Add Marsala wine around chicken pieces.

COVER and simmer for about 15 minutes.

TRANSFER to serving plate.

Crispy Oven-Fried Chicken

Crispy Oven-Fried Chicken 

INGREDIENTS of Crispy Oven-Fried Chicken

1/3 cup 1% buttermilk

1/4 cup finely chopped fresh chives

1 teaspoon Dijon mustard

1/4 teaspoon hot sauce

4 bone-in chicken breasts (about 12 ounces each)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup dried bread crumbs

INSTRUCTIONS of Crispy Oven-Fried Chicken

1-In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.

2-Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.

3-Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.

NOTE :

Get Cheesy:To make this dish just a little more decadent without adding too many more calories, I like to grate some Parmesan or pecorino into my bread crumbs. About 2 tablespoons should give you a nice cheesy flavor in your crust.

Chicken with Sun Dried Tomato-Basil Sauce

Chicken with Sun Dried Tomato-Basil Sauce 

Ingredients of Chicken with Sun Dried Tomato-Basil Sauce

6 boneless, skinless chicken tenders, thawed

2 tablespoons extra virgin olive oil

Fresh ground pepper, to taste

1 1/2 tablespoons butter

2 tablespoons flour

1/2 cup onions, chopped finely

2 cloves garlic, minced

1/2 shallot, minced

1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)

1/4 cup fresh basil, chopped

1 1/2 cups reduced sodium chicken broth

1/2 cup heavy whipping cream

1/4 16 ounce package whole wheat spaghetti, uncooked

Directions of Chicken with Sun Dried Tomato-Basil Sauce

Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered.

In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! (just kidding). Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:

Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken & noodles; enjoy!