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    Recipes — boneless skinless chicken breasts

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    No Peek Chicken

    Don't let the title tempt you into peeking at this chicken while it's cooking. Covering it while baking let's it capture all of the steam and cook the rice and chicken together. It's a quick and easy dinner that will keep you coming back for more. 

    Looking for a good chicken thigh recipe? These Garlic Butter Baked Thighs are AMAZING.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour and 20 minutes
        •    Yield: Serves 4


        •   Cooking spray
        •   2 c. long grain rice
        •   1 (10.5-oz.) can cream of chicken soup
        •   (10.5-oz.) can cream of mushroom soup
        •   1 c. water
        •   1 tsp. dried oregano
        •   4 boneless skinless chicken breasts
        •   Kosher salt
        •   Freshly ground black pepper
    1 (1-oz.) package onion soup mix
        •   Freshly chopped parsley, for garnish


    1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish.
    2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15minutes, or until chicken is cooked through and rice is tender.
    3. Garnish with parsley before serving.

    This great family recipe is thanks to Delish Recipes at https://www.delish.com/cooking/recipe-ideas/a23871458/no-peek-chicken/

    Crispy Chicken, Ham, and Swiss Roll-Ups

    Meaty, cheesy, moist, and crunchy: This 5-ingredient dish really delivers. Preheating the baking sheet is key to getting the breadcrumb coating crisp within the 20-minute timeframe. If you only have regular breadcrumbs, you can use those and add 1/2 teaspoon dried oregano and 1/4 teaspoon garlic powder. The timing and ingredient amounts work with small, 2-ounce chicken cutlets. If your cutlets are larger, split them in half: Place each one flat on a cutting board, and place your nondominant hand flat on the breast. Holding a sharp knife parallel to cutting board, carefully split cutlet in half using short, swift strokes.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   1/2 cup Italian-seasoned breadcrumbs
        •   8 (2-oz.) boneless, skinless chicken breast cutlets
        •   2 tablespoons extra-virgin olive oil
        •   4 (1-oz.) slices lower-sodium ham, halved
        •   3 ounces preshredded Swiss cheese (about 3/4 cup)
        •   2 tablespoons chopped flat-leaf parsley


    1. Place a rimmed baking sheet in oven, and preheat oven to 500°F. (Do not remove baking sheet while oven preheats.)
    2. Place breadcrumbs in a shallow bowl. Brush cutlets with oil; dredge in breadcrumbs.
    3. Top each cutlet with 1 piece of ham and 1 1/2 tablespoons cheese. Carefully roll cutlets, starting at the short end; secure with wooden picks.
    4. Place roll-ups, seam side down, on preheated baking sheet. Bake in preheated oven 8 minutes. Increase heat to broil; broil until a meat thermometer inserted in thickest portion reads 165°F, 1 to 2 minutes. Sprinkle with parsley.

    This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/crispy-chicken-ham-swiss-roll-ups

    Indian Butter Chicken

    If you want a healthier version of this recipe — made in a slow cooker — check out this recipe for Healthy Slow Cooker Indian Butter Chicken!

    This easy Indian butter chicken recipe makes Indian food a synch! This creamy tomato sauce is similar to chicken tikka masala, but maybe even better!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •   6 tablespoons butter, divided
        •   2 lbs chicken breasts, cut into 1″ chunks
        •   1 yellow onion, diced
        •   3 garlic cloves, minced
        •   1 Tbsp garam masala
        •   1 Tbsp fresh grated ginger
        •   1 tsp chili powder
        •   1 tsp ground cumin
        •   1/2 tsp cayenne pepper
        •   1 1/2 cups tomato sauce**** (or one 14 oz can would work)
        •   2 cups cream*
        •   salt & pepper
        •   lime & cilantro, for garnish
        •   naan & rice for serving


    1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
    2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
    3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
    4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
    5. Serve garnished with lime and cilantro, alongside rice and naan.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Indian-Butter-Chicken-1583933#directions

      Chicken Pesto Roll Ups

      Have you discovered Pesto Chicken?! These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! This pesto chicken tastes like fine dining with Tuscan flavors but they are so easy to make.

      These chicken roll ups are simple enough for weeknight cooking but are also special occasion worthy!

      Prep Time

          •    Prep time: 19 minutes
          •    Cook time: 21 minutes
          •    Yield: Serves 8


          •  2 lbs chicken breasts (4 medium/large chicken breasts)
      1 tsp Garlic Salt (or to taste)
      1/4 tsp Black Pepper (or to taste)
      1/2 cup Pesto sauce (about 8 Tbsp total)
      8 oz Mozzarella cheese, shredded, (reserve 2 oz for topping)
      2 tomatoes (medium) thinly sliced into 16 rings
      1 cup cherry tomatoes optional
      1 Tbsp Fresh basil leaves shredded, optional garnish
      1 Tbsp olive oil
      1 Tbsp unsalted butter


      1. Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into 1/8" thick cutlets. Season both sides of chicken with garlic salt and black pepper.
      2. Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
      3. Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
      4. Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.

      NOTES: To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil. Serve with mashed potatoes and asparagus for a fancy (but simple) dinner!

      This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/chicken-pesto-roll-ups-video/?utm_source=MadMimi&utm_medium=email&utm_content=Most+Popular+Chicken+Recipes%21%21&utm_campaign=20171011_m142032518_Mailer+153+10%2F14%2F17&utm_term=Chicken-Pesto-Roll-Ups-5_jpg_3F1507932674

      Healthier Red Thai Chicken Curry

      I love a good curry at the weekend. I’ll often reach for the ready-made curry paste out of convenience, but in fact it only takes 5 minutes more to make your own paste from scratch.

      The result is a fresher, more vibrant taste, with the added bonus that you can adjust the heat to whatever level you fancy.

      The homemade curry paste for this Spicy Healthier Red Thai Chicken Curry is easy and packed with flavour!

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 4


          •   1 tbsp olive oil
          •   3 chicken breasts about 200g (7oz) each, chopped into bite-size chunks
          •   2 red bird’s eye chillies roughly chopped
          •   1 thumb-sized piece of ginger peeled and finely chopped
          •   5 kaffir lime leaves dried or fresh
          •   1 lemongrass stalk finely chopped (or 1 tsp lemongrass paste)
          •   4 shallots peeled and chopped
          •   2 cloves garlic peeled and finely chopped
          •   1 tsp cumin
          •   1 tsp ground coriander
          •   ½ tbsp paprika
          •   1 yellow bell pepper deseeded and sliced
          •   80 g mangetout (snow peas), sliced in half
          •   1 tbsp fish sauce
          •   Juice of 1 lime
          •   ½ tsp honey
          •   400 ml tin reduced fat coconut milk

      To Serve:

          •   1 small bunch Coriander leaves
          •   1 red chilli finely sliced


      1. Heat the oil in a large frying pan on a medium-to-high heat. Add the chicken, and cook for 5 minutes until sealed.
      2. Whilst the chicken is cooking, place the red chillies, ginger, kaffir lime leaves, lemongrass, shallots, garlic, cumin, ground coriander and paprika into a food processor. Blend until the mixture forms into a paste.
      3. Add the paste to the chicken in the pan and cook for 5 minutes, stirring to coat the chicken.
      4. Add the yellow pepper, mangetout, fish sauce, lime and honey. Cook for a further 5 minutes, stirring often. By this time the chicken should be cooked through (you can check this by cutting the largest piece of chicken you can find in half and ensuring it’s no longer pink in the middle).
      5. Add the coconut milk and heat through until almost boiling. Don’t let it boil, or it may curdle. *Optional – if you would like the sauce to be a little thicker, mix 1 tbsp of cornflour with 2 tbsp cold water and stir into the sauce.
      6. Serve the Thai curry with brown rice. Top with fresh coriander leaves and slices of red chilli.

      This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Healthier-Red-Thai-Chicken-Curry---without-the-shop-bought-sauce_-2035928#directions