28 Things to do with chicken breast

Chicken Parmesan for Two

What You’ll Need:

1/3 cup Italian-seasoned bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts
1 egg, lightly beaten
1 tablespoon olive oil
1 1/2 cups pasta sauce
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

What To Do:

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine bread crumbs, flour, salt, and cayenne pepper; set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.

Place chicken in a single layer in baking dish. Top evenly with pasta sauce and cheeses.

Bake 10 minutes, or until cheese is melted.

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Elvis Presley Hamburgers

(Feeds 4) Before making the burgers, pre-heat electric skillet on high so it will be good and hot to sear the burgers before putting them in the oven (there is an electric skillet in your pantry). After searing them, these burgers taste better baked in the big oven as opposed to the microwave, but a microwave can be used instead if you prefer. If you go with your big oven, be sure and pre-heat it now at 350 degrees.

The secret to good Elvis Burgers are tons of diced onions and peppers mixed into the hamburg. You can never have too many!

Ingredients
2lbs. hamburg (70%lean, 30%fat)
(1) good size green bell pepper diced. Remove the stem & seeds before dicing.
(1) large yellow onion, diced or 3 small onions, diced (the smaller yellow onions usually are more potent. Whatever onion size you get, if it doesn’t make you cry when you dice it, it isn’t fresh and it won’t add any flavor to the burgers.
(2) cans Campbell’s crème mushroom soup

Mix the following ingredients throughly in large bowl:
1 large diced yellow onion or 3 small yellow diced onions
1 diced green bell pepper
2 lbs. hamburg

Make all the hamburg into as many good size hamburger patties until bowl is empty. Flatten them down to make them big & round, not overly thick. When electric skillet is good & hot, put patties in and sear both sides (about 10 min. per side, but don’t put cover on or they won’t sear good. If the grease splatters too much, decrease the skillet temperature, a little at a time.)

After searing each patty, put them in a long rectangular glass dish or metal pan. Spoon crème mushroom soup generously over each burger, using up all the soup. Place burgers in oven for 30 min. at 300 degrees.

If you prefer to use the microwave oven instead, put the burgers in for 30 min. at 70% power. The soup needs to slightly brown on top. If it isn’t, you can always put it in for 5 to 7 more min. on high.

Call mom, tell her how they turned out!

3/19/17: For smaller portion, use chicken tenders instead.

Crock Pot Chicken and Stuffing

INGREDIENTS:

4 Large boneless skinless chicken breasts
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup of milk
4 slices of cheese
1 box of stuffing mix

DIRECTIONS:

In a 6-quart oval crock pot place your chicken breast along the bottom in a single layer. Add chicken broth and then top each chicken breast with one slice of cheese.

In a small bowl, whisk together cream soups an milk. Add on top of chicken and cheese.

Top with box of stuffing mix.

Cook on low for 6-8 hrs or High for 4 hrs. Or until chicken is completely done.

Serve with you choice of side. We usually serve this with green beans or broccoli and I get around 8 servings out of the pot, cutting the chicken breasts in half.

NOTES:

You can really use any type of stuffing mix that you like. There are all sorts of varieties out there.

For cheese, I usually use mozzarella, provolone, or jack – but again, you could also use a cheese with a stronger flavor like swiss.