we love these in our family. so much better than fried chicken nuggets. we like them dipped in sauces as a finger food. but they're also good served with pasta and a tomato or alfredo sauce.
Original recipe yield: 30 nuggets
INGREDIENTS
3 skinless, boneless chicken breasts
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Wednesday, February 6, 2008
chicken taco casserole
boneless, skinless chicken, cooked & chunked
(I boil it, let it cool & chop it up)
1 bag tortilla chips
1 bag shredded cheese (you probably won't use it all)
sauce: in saucepan 'til runny
2 cans mushroom soup
2 cans chili1 can tomato soup
1 (small) can tomato paste
sour cream
1 pkg taco seasoning
layer in 9x13 pan:
chips, sauce, chicken, cheese...chips, sauce, chicken, cheese
bake at 350 until the sides are bubbly and the cheese is dark.
(I boil it, let it cool & chop it up)
1 bag tortilla chips
1 bag shredded cheese (you probably won't use it all)
sauce: in saucepan 'til runny
2 cans mushroom soup
2 cans chili1 can tomato soup
1 (small) can tomato paste
sour cream
1 pkg taco seasoning
layer in 9x13 pan:
chips, sauce, chicken, cheese...chips, sauce, chicken, cheese
bake at 350 until the sides are bubbly and the cheese is dark.
Saturday, February 2, 2008
chicken tortilla soup
i made this for the dinner swap this past week.
i thought it was yummy.
serves 4.
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
i thought it was yummy.
serves 4.
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
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