Rosemary Lemon Chicken with Prosciutto

Tastes better than it looks.
Ingredients:
Extra-vigin oil
4 oz. thinly sliced prosciutto, chopped
Leaves from 2 small sprigs fresh rosemary
1 whole chicken, quartered (about 3 pounds)
Salt and pepper
3/4 c. chicken stock
1/2 lemon, juiced

Directions:
Preheat oven to 350 degrees. Warm your dutch oven or cast iron skillet in the oven to get it nice and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3-4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the hot pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes (I put the lid on my dutch oven while it cooked).
Take the pan out of the oven. Remove the chicken onto platter and sprinkle prosciutto on top of the chicken, keep warm while you prepare the pan sauce. Pour out all but about 1 Tbsp. of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3-5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve.
This recipe is from the food network.
Sounds complicated but it was super easy and tasty.

Monica's Easy Chicken Casadias

Ingredients:

tortillas

butter

Chicken (raw chicken cut up small)

Salsa (1/2 of a regular size jar)

shredded cheese

Optional:

sour cream

Rice

*You can serve with rice (minute rice if you want to make it fast) in it or on the side.

Directions:

Cook Chicken with a little bit of butter. Cook until white. Add salsa and simmer for a few minutes. While you are letting your Chicken simmer, heat up your griddle and butter one side of a tortilla. Place the buttered side down on the griddle and sprinkle cheese over it to melt. Then add some chicken and wait until the tortilla is slightly crispy. Top with sour cream, fold over in half and serve.

This recipe is from my friend Monica. It's super fast and tasty.

Grilled Greek Chicken Salad

Dressing ingredients:
2 (8 oz.) chicken breasts, boneless and skinless
2 Tbsp. garlic, crushed
1 Tbsp. parsley, chopped
2 Tbsp. olive oil
1/2 tsp. cracked black pepper
juice from 1/2 lemon
1 Tbsp. fresh oregano, chopped
2 Tbsp. red wine vinegar

Combine all of the above ingredients (except for the chicken) and chill for 1-2 hours.

Salad ingredients:
1/2 c. Roma tomatoes, chopped
1/2 cucumbers, cleaned and cubed
1/4 cup red onion, sliced
2 cups baby spinach, raw
1/2 cup feta cheese, crumbled

Take 1/2 of the dressing, along with the chicken and place in a zip lock bag. Refrigerate for 1-2 hours. Cook chicken over grill and cut into strips.
Toss remaining dressing with the salad ingredients, except feta, and split onto two plates. Top with feta and chicken. This recipe if from KSL.com

One-Dish Chicken Supper

4 boneless, skinless chicken breasts
1 (10 oz.) can cream of chicken, or celery or cream of mushroom soup
1/2 cup milk
1 package Stove Top Stuffing mix (and seasoning packet)
1 2/3 c. water

Place chicken breasts in bottom of the crock pot.
Combine soup and milk; pour over chicken. Combine water and Stove Top Stuffing mix (and seasoning packet). Spoon over soup.
Cover. Cook on high for 1 1/2 hours., then low for 2 1/2 hours or cook on low for a 6-8 hours. This recipe is from CheyAnne.

Italian Creamy Chicken

Italian Creamy Chicken
4 chicken breasts
2 cans cream of chicken
1 (8 oz.) cream cheese
1 package of dry Italian seasoning

Serve over egg noodles

In a crock pot layer chicken breasts. Throw the rest in and and cook on low for 5 hours. Remove chicken; shred and mix with sauce in crock pot. Pour over egg noodles. This recipe if from CheyAnne.

Sour Cream Chicken

3 chicken breasts
2 cans cream of chicken
1 (16 oz.) tub of sour cream
2 cups grated cheese

Mix the last 3 ingredients and pour over chicken. Bake 350 degrees for 1 hour, uncover and bake for 30 minutes longer. Serve over rice or egg noodles.
*this recipe is from my sister Daisy.

Poppy Seed Chicken

2 chicken breasts (cooked and cubed)
1 can cream of chicken (or cream of mushroom)
1 soup can of sour cream
1 1/2 tubes of Ritz Crackers (crushed, I crush them in their bag before I open it)
1/2 cup melted butter
1 Tbsp. poppy seeds

Preheat oven to 350 degrees. In a 9 by 13 glass pan spread the cooked chicken evenly on the bottom of the pan. In a separate bowl mix the sour cream with the cream of chicken and then spread that on top of the chicken. In another bowl mix the butter and crushed crackers together and spread that over the sour cream mixture. Sprinkle the poppy seeds over the crackers and bake for 20 minutes or until bubbly.

Olive Garden's Alfrado Pasta

1/2 cup butter

2 cloves garlic, minced

2 cups heavy cream

1/8 tsp. ground black pepper

pinch of salt

1/2 cup grated Parmesan cheese

1 (12 oz.) box of fettuccine pasta

or pasta of your choice.

Cook the noodles and drain. Throw the rest of the ingredients into a sauce pan and cook. Don't crank heat too high when simmering, it could make the sauce soupy. You can add sliced chicken and some broccoli partially cooked.

Chicken Salad

Everything needs to be cold before mixing.

1 (12 oz.) bag of shell-roni, cooked and chilled

2 lbs. chicken tenders or chicken breasts, broiled, cooled, and cut into bite-size pieces.

2 bunches of green onions, sliced- use a lot of the green.

2 (20 oz.) cans pineapple tidbits, drained and chilled

4 cups of chopped celery, chilled

2 lbs. red grapes, chilled

2 handfuls sliced almonds

Mix all ingredients together. Add dressing and mix just until covered. You may not need all the dressing.

Dressing:

Mix 1 cup milk with 1 Tbsp cider vinegar and set aside for 5 minutes.

1 1/2 cup sugar

3/4 cup buttermilk (the recipe above)

2 1/4 cups mayonnaise (not miracle whip)

6 Tbsp. cider vinegar

This recipe is great for bridal or baby showers, as well. A good "presentation" is to serve on a red-leaf lettuce leaf and serve with a roll. (Orange rolls are great with this salad).

Kid's Favorite Enchilada's

1 package of 8 tortillas shells
2 chicken breasts, cooked and shredded
1 package of cream cheese (softened)
seasoning salt
1 can of green enchilada sauce
Shredded pepper jack cheese (to taste)
1 seeded jalapenos (Kids may not like that, so we put it on the adults side of the casserole dish.)

Mix chicken, cream cheese, seasoning salt all together. Divide evenly among the 8 tortilla's. Roll up and place on a greased pan. Top with enchilada sauce, cheese and jalapenos. Bake @350 for 20 minutes until everything is nice and bubbly. This recipe is from Ginger.

Chicken Vegetables Linguine

8 oz. linguine
3 cups broccoli
2 tsp oil
1/4 cup zesty Italian salad dressing
1/4 cup teriyaki sauce
1 tsp ginger
3 medium carrots
1 lbs. of either beef sirloin steak (or chicken, I use whatever I have on hand).

Cook the meat with oil. Boil water and add linguine, after about 8 minutes add carrots and broccoli and finish cooking noodles. Drain when noodles are soft and vegetables are tender. Drain.
Sauce: Mix salad dressing, teriyaki sauce and ginger together and pour over meat. Mix the meat/sauce mixture over the noodles and veggies. And serve. My kids really love this meal. It's got everything in it that's good for you and only uses one bowl and a fork or spoon.
I got this recipe from Brooke's sister CheyAnne.

Chicken and Egg Noodles

1 (26 oz) can of spaghetti sauce
6 Tbsp. parmesean cheese
1 1/2 cups of motserella cheese
2 cooked and cubed chicken breasts

Mix cubed cooked chicken with spaghetti sauce and parmesean cheese. Bake covered at 375 degrees for 30 minutes. Add shredded cheese. Bake for 5 more minutes uncovered.
This recipe is from my sister in-law CheyAnne

Cabbage and Chicken Salad

1 head of cabbage, chopped
1 bunch of green onions, chopped
2 packages of chicken ramen noodles
1/4 sunflower seeds
1/3 cup sliced almonds

Dressing:
1/2 cup veg. oil
2 packages of seasoning from packages of roman noodles
3 Tbs soy sauce
1/4 cup sugar
2 cups cooked, cubed chicken (3-4 chicken breasts).

Crunch noodles add sunflower seeds and almonds. Toast in broiler until lightly brown. Watch carefully so it won't burn over.
Combine cabbage, onions, dressing and dry noodles just before serving for crunchiness.