Here are my three go-to chicken recipes. We eat a good amount of organic chicken. These work really well for working moms & are kid approved.
Chicken Parmesan Fingers or Nuggets (by Anne Horton)
Chicken breast tenders or breasts cut up in pieces
1 c. italian breadcrumbs
1 c. kraft parmesan
3-4 Heavy dashes of garlic powder
Butter or olive oil
Dredge chicken pieces in melted butter or olive oil. Mix bread crumbs, parmesan, and garlic powder. Then dredge in the breadcrumb mixture. Bake at 350 degrees for 20 mins, flip nuggets and bake 15-20 more mins. Serve with veggie and rice or pasta.
Honey Chicken (Sea Island Seasons cookbook)
Chicken Breast tenders or whole boneless breasts
4 T. butter
1/2 c. honey
1/4 cup of classic mustard
1 tsp. salt
1 tsp. curry powder
Melt butter in baking dish add all ingredients except the chicken. Mix and then dredge or roll chicken. Bake at 350 for about 40 mins if tenders, longer if whole breasts. If you want to be fancy, sprinkle sliced almonds over chicken the last 15 mins of cooking. Serve over rice with veggie.
Balsamic Chicken with Mushrooms (this is Weight Watchers)
2 tsp veggie oil (I use olive oil)
3 T. balsamic vinegar
2 tsp. Dijon mustard
1 clove garlic, crushed
1 lb. of boneless breasts or tenders
2 c. of fresh mushrooms, halved or sliced
1/3 c. chicken broth (I use water & Better Than Bouillon)
1/4 dried thyme, crushed (sometime I omit)
In skillet heat oil. In bowl mix 2 T. of vinegar, the mustard, & garlic. Add chicken & turn to coat.
Transfer chicken & the marinade to skillet. Saute chicken until cooked, about 6 mins each side. Transfer chicken to a platter and cover w/ foil to keep warm.
Heat remaining oil in skillet & saute mushrooms for about 3 minutes. Add broth, thyme, and remaining vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes or longer. Top chicken with the mushroom sauce & serve over pasta with a veggie.
I’m hosting book club tonight! Yeah, I get to hang out with some of my favorite ladies and mommas.