Lemon Chicken

recipe from Sue Salmon

6 - 8 half chicken breast, skinless, boneless (pound out to flatten a bit)

1 cup butter

¼ cup fresh lemon juice

4 tsp. grated lemon rind

¼ cup chicken broth

2 cup cream

parmesan cheese to top

In a frying pan, sauté chicken in melted butter over medium heat until cooked through, about 6 minutes per side. Remove chicken and place in a 9x13 casserole dish. To the frying pan add lemon juice, rind and chicken broth; stir and heat through. Add cream and blend – it may curdle, but its suppose to. When the mixture is hot, pour over chicken, sprinkle with parmesan cheese to your liking and place in a 350 degree oven for 45 minutes. It will hold for a few hours in a warm oven if necessary. Very good over rice. Great reheated the next day……if you can manage to save any!

Crock Pot Italian Chicken

First add to crock pot:

4 boneless skinless chicken breasts

1 package dry Italian dressing mix

1/2 cup water

Cook these ingredients for 4 hours on low in your crock pot.

Then add:

8 oz. Cream Cheese

1 can Cream of Chicken soup

Cook one more hour on low or until sauce is bubbly. If sauce is too thick add some milk.

Serve over Rice or Noodles

Honey-lime chicken enchiladas

1/2 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp. garlic powder

1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate at least 30 minutes (I usually do longer)

2 (10 oz,) cans green enchilada sauce

1 c. half & half

flour tortillas

shredded colby jack cheese (or monterey/colby mix)

Mix enchilada sauce with half & half. Spread roughly 3/4 c. of the sauce on the bottom of a 9x13 dish. Fill tortillas with chicken mixture and shredded cheese, roll-up, then place side by side in dish. Pour remaining sauce on and top with more cheese. Bake at 350 for 25-30 minutes.

Chicken Teriyaki Salad

8 oz. Bowtie Pasta - cooked

3oz. Honey Roasted Peanuts

3oz. Craisins

1/2 Bunch green onions chopped

8oz. Fresh Spinach Greens

1/3 Cup Toasted Sesame Seeds

1 Cup Cooked Cubed Chicken

Dressing:

1/2 Cup Oil

1/2 Cup Teriyaki sauce (Kikkoman – Teriyaki Baste & Glaze)

1/2 Cup White Vinegar

3 Tablespoons Sugar

1/4 teaspoon Salt

1/4 teaspoon Pepper

(mix all the dressing ingredients in a blender and blend until smooth and creamy)

Add Chicken and Pasta to Dressing 2 hours prior to serving. Just before serving add remaining ingredients, mix and serve.