chicken cilantro tortilla soup

straight from the progresso recipe card. or found here online.

super delicious! the whole family enjoyed it.

green cheese chicken nuggets

1 c cooked chicken (i used canned)

1 c spinach (i used a package of frozen)

1 c mozzarella cheese

1 egg (i just used the yolk)

1/4 c breadcrumbs and extra to roll

Parmesan cheese (optional)

1. combine ingredients in food processor until they stay together.

2. scoop into balls - a cookie dough scoop works well.

3. roll in breadcrumbs (and parmesan)

4. smooth gently to form a nugget

5. place on cookie sheet

6. bake 375 for 15 min, or until done. turn once 1/2 way through.

Artichoke Chicken and Parmasean Orzo

This one is a recent favorite of ours from http://www.cuisineathomespecials.com/ . I credit the great recipe.

4 boneless, skinless chicken breats
salt and pepper
1/4 cup all purpose flour
1 box frozen artichoke hearts thawed and halved (or 1 can drained)
1 cup dry white wine (chardonnay works well)
1/4 cup honey
2 T white wine vinegar
2 T unsalted butter
1/4 cup chopped fresh parsley (optional)
salt and pepper to taste

1. Dust seasoned chicken breasts with flour.
2. Saute in oil in large nonstick skillet over medium high heat until brown, ~3 min per side.
3. Add artichokes and saute 2 minutes, or until edges are lightly golden.
4. Whisk wine, honey, and vinegar together then pour over chicken.
5. Simmer 3 minutes to reduce slightly.
6. Finish with butter, then stir in parsley. Season before serving.

1 cup dry orzo
1/2 cup heavy cream
1/4 cup Parmesean, grated
salt to taste

1. Bring pot of salted water to boil for orzo.
2. Cook orzo according to package directions; drain.
3. Return pasta to pot and stir in cream and Parmesan.
4. Cook until thick, about 1 minute, then season with salt.

Spicy Chicken and Pasta

my favorite dinner i've made so far.

2 Chicken breasts
2 T corn starch, divided
1 T dry sherry or water
2 large cloves garlic, minced
1 cup chicken broth
4 t white vinegar
½ t crushed red pepper
2 T oil, divided
2 carrots, cut into julienne strips
1 large green (I use red) pepper, cut into julienne strips
1 T Soy sauce
Hot cooked pasta (or rice)

1. Cut chicken into strips, coat with mixture of 1 T corn starch, sherryand garlic. Let stand 10 minutes.
2. Combine next 3 ingredients with remaining cornstarch, set aside.
3. Heat 1 T oil in wok over medium-high heat.
4.Add chicken and stir-fry 3 min., remove from skillet.
5. Heat remaining oil in same pan over high heat.
6. Add vegetables; stir-fry 3 min.
7. Return chicken to pan with broth mixture
8. Cook, stirring, until sauce boils and thickens.
9. Remove from heat; stir in soy sauce.
10. Serve over pasta or rice.

Baked Chicken Parmesean

from cooks.com

Alan skipped lunch so he was starting to get cranky with an empty stomach. I knew we had chicken to cook up, so found this recipe. Turned out really tasty!

1/2 cup all purpose flour
1/2 cup parmesean cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup butter
1/3 cup milk
1 lb chicken breasts (4-6 pieces)

1. preheat oven to 400 degrees

2. In 13x9 pan, melt butter in oven.
3. Meanwhile mix dry ingredients in bowl.
4. Put milk in separate bowl.

5. Dip chicken breasts in milk, then coat in flour mixture.

6. Dip both sides in melted butter and lay in pan.

7. Bake 30-35 minutes or until chicken is cooked.

I also made a side of whole wheat linguine and some jarred pasta sauce.

I think next time I'll save a little of the parmasean cheese to sprinkle directly on top of the chicken breasts before cooking. Also, the bottoms of some pieces didn't get very crunchy due to the butter. Not a huge problem though since it was delicious anyways.

Chicken with Sherry-Soy Reduction Sauce

from Cooking Light

Alan agreed this was yummy. The chicken was cooked to perfection! I'm so proud. Alan even requested leftovers for lunch tomorrow.

Ingredients
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil. Add chicken back to pan. Serve with rice noodles and sliced green onions.

Yield
4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)

Nutritional Information
CALORIES 230(13% from fat); FAT 3.3g ; PROTEIN 39.9g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 528mg; FIBER 0.3g; IRON 1.6mg; CARBOHYDRATE 4.7g