Crunchy Crumb Chicken

I was really surprised how good this tasted since I created this recipe and used left over cereal crumbs! Usually my creations take about 20 revisions before I'm satisfied to post them lol!

4 skinned chicken drumsticks - thawed

1 or 2 cups dry cereal

1 tsp Italian seasoning

1 tsp dry parsley

2 egg whites

Pre-heat oven to 350*. Line a baking pan with tin foil and grease. In a zip-locked bag mix cereal, parsley and seasonings. Lightly beat the egg whites in a bowl.

Dip the drumsticks in the egg whites then toss them in the bag with the cereal until they are coated all over with cereal. Now place the drumsticks in your baking pan. Cook for 30 mins then check them and turn them over. They will usually need baked for another 30 mins. When done the juices will run clear and the cereal will be golden brown.

Tasty Chicken Wraps (simple version)

This recipe is for 2 people but its easy to change the amounts to serve more. You can also add more vegetables like green pepper if you like, this is the simple version and I hope to come up with a more elaborate version one day. Very quick and yummy!
2 chicken boobs (thawed)
1 Tlbs olive oil
1/4 C. red pepper (bell) chopped
2 Tlbs Fat free mozzarella cheese
2 Whole wheat tortillas
1/4 tsp. garlic powder
1/4 tsp. onion powder
Lawery's seasoning (to taste)
Nature's seasoning (to taste)

Chop chicken into small cubes. Heat frying pan with olive oil on medium heat. Add red pepper and chicken. Sprinkle garlic, onion, lawery's and natures seasonings all over the chicken. Stir well. Keep stirring and tuning over the chicken so it all gets browned. Cook until chicken is done. Spoon desired about of chicken onto a warmed tortilla and sprinkle with about 1 Tlbs of cheese. Roll up the tortilla and enjoy! Serves 2

Stovetop Dijon Chicken

Wow! This recipe really surprised me! It tastes so good. And it was fast and easy to make, took me about 40 min. from start to finish. So if you need a quick dinner recipe that will wow your guests then this is the one.
4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard

Chopped fresh thyme, if desired


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars0g); Protein 27g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron10% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Golden Baked Chicken

The best tasting chicken ever!! It really fast to put it to together and then you have a whole hour while it bakes to do other things.

2 C. mashed potato flakes

3/4 C. grated Parmesan cheese

2 Tbsp dried parsley flakes

1 Tbsp paprika

3/4 tsp garlic salt

3/4 tsp onion powder

1/2 tsp pepper

3 broiler/fryer chickens (3 to 4 pounds each) cut up and skin removed

1 C. butter or margarine, melted

• In a large zip lock bag, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper.


• Dip chicken into butter, then into potato flake mixture.


• Place on two greased 15-in. x 10-in. x 1-in. baking pans.


• Bake at 375* for 50-60 minutes or until chicken juices run clear. Yield: 12 servings

Chicken Fettuccine Alfredo

This version is a little healthier then the common alfredo sauce since it uses cream cheese or whipping cream and this recipe calls for milk. You can use low fat or soy milk too. I didn't have fettuccine noodles so I just used what I had. It still tastes just the same either way!

12 oz. fettuccine noodles, cooked and drained

4 skinless boneless chicken breasts or thighs

2 C. milk

1 Tbsp. corn starch, thinned with milk

1/4 tsp. black pepper

1 tsp. garlic powder

1/8 tsp. paprika

1/2 tsp. Italian seasoning

3/4 C. grated Parmesan cheese

1 tsp. salt

• Cook noodles, drain & set aside.
• In a frying pan over medium heat add 1 tsp. oil when hot cook chicken until juices run clear. You can cut the chicken into cubes, strips or just leave it whole.
• In a saucepan over medium heat combine milk & corn starch stirring constantly until simmering. Add pepper, garlic powder, paprika, Italian seasoning, salt & Parmesan cheese. Keep stirring so it won't stick and burn on bottom of pan. Simmer until sauce has thickened.
• Stir noodles, chicken, and sauce together and serve hot. Yield: 6 servings

Broccoli Chicken and Brown Rice

This is a super fast and yummy dinner. I think it makes more then 4 servings and tastes great reheated.

Prep/Total Time: 25 min.

1 Tbsp. vegetable oil

4 skinless, boneless chicken breast halves or thighs

1 can Campbell's Condensed Cream of Chicken or Broccoli Soup

1- 1/2 C. water

1/4 tsp. paprika

1/4 tsp. ground black pepper

1- 1/2 C. uncooked instant brown rice

2 C. fresh or frozen broccoli flowerets

• Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.


• Stir soup, water, paprika and black pepper in skillet. Heat to a boil.


• Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 min. or until chicken is cooked through and rice is tender. Yield: 4 servings

A Campbell's Recipe