Chicken Parmesan Hoagie Sandwich

Chicken Parmesan Hoagie Sandwich

There are a few things that I like about this recipe.  It is simple to make.  It is baked.  It is chicken.  And it is fast to make!  Oh, it is also really tasty too!

Ingredients:

4 boneless, skinless chicken breast halves (about 1 1/2 pounds of chicken)
1 egg, beaten
3/4 cup Italian Seasoned bread crumbs
1 jar Spaghetti Sauce (Use your favorite, we like Tomato, Garlic and Onion)
1 cup Mozzarella cheese (I used more….We really like our cheese)
4 long Italian Rolls (I used Cobblestone Mill Hoagies, Philly Style)

Directions:

1. Preheat oven to 400 degrees. Lightly spray a 13 x 9 inch glass baking dish with cooking spray.

2. You do not want your chicken to be too thick.  I cut my chicken breast in half and then pounded it out just a touch with my kitchen mallet.

3. Coat Chicken in egg and then bread crumbs. Then place into baking dish.

4. Bake uncovered for 20 minutes.

5. After 20 minutes Pour Spaghetti sauce over top of chicken and top with cheese.  

6. Bake an additional 10 minutes or until chicken is done.

Serve on Hoagie rolls!

~Enjoy!~

Shredded Barbecue Chicken

Shredded Barbecue Chicken

This can be eaten multiple ways.  Use it as a nacho topping, just by its self, on a bun, on rice, or on a baked potato!

Ingredients:

2 pounds shredded chicken**
2 Tablespoons Olive Oil
1 Onion, chopped
1 red bell pepper, chopped
1 or 2 cloves garlic, minced
1 (18 ounce) bottle Barbecue Sauce (I use Stubb’s Sweet Smokey Mesquite)
4 tablespoons apple cider vinegar
4 tablespoons light brown sugar
1/4 cup (or less) water *(optional)
1 cup Shredded Monterey Jack Cheese

For Garnish:

Sour Cream
Green Onions

Directions:

1.  Cook and Shred Chicken.

Note:** You can use leftover chicken and shred or cube it up.  I like to get out my crock pot and putting in fresh or frozen chicken cooking on low for 6 to 7 hours or high 4 to 5 hours.  

2.  In Large skillet (make sure it is large) Saute onion and bell pepper until soft.  Add Garlic and continue sauteing for a couple of minutes.  Being careful not to burn the garlic or over saute the onion and bell pepper.

3. Add shredded chicken to the sauteing onion, bell pepper and minced garlic.  Stir until combine.

4.  Add BBQ Sauce, vinegar, brown sugar, water (if desired) and simmer until heated through.

Note:  You do NOT have to use water.  I put less than a quarter of a cup in the bottle that had the bbq sauce and swish it around to get all the sauce and pour it into the chicken mixture.

5.  Serve over potatoes, chips, nacho’s….etc.  Top with Monterey Jack Cheese.  Garnish with Sour Cream and Green Onions!

~Enjoy!~

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

The WHOLE family loved this!  So easy and delicious!

Ingredients:

3-4 boneless skinless chicken breasts

2 tablespoons butter

2 cans cream of chicken soup

1 can chicken broth

1 medium onion diced (about 1 cup of diced onions)

1 tablespoon dried parsley

1/2 tsp. Cumin
1/2 tsp. Poultry seasoning

1 can grands flaky refrigerator biscuits ( used all 5)

Directions:

1. Place chicken breast in crock pot and add both cans of cream of chicken soup, butter, chicken broth, diced onion, parsley, cumin and poultry seasoning.  Stir to combine.

2.  Turn Crock Pot on and cook on high 4-6 hours.

3.  After cooking and approx. one hour before done, shred the chicken and return it to the crock pot.

4.  Cut each biscuit into 9 pieces and drop into crock pot.  Stirring it gingerly once.  Cook on high a additional 30 to 45 minutes.

5. Serve HOT add additional chicken broth if desired.

Note:  There is really no need to add salt to this recipe.    The cream of Chicken Soup, and the chicken broth are loaded with sodium.  I say this because I try to eat as low sodium as I possibly can and hardly ever cook with salt.

~Enjoy!~

Southwest Grilled Chicken

Southwest Grilled Chicken

In the last 10 months I have lost 115 pounds.   I always get asked about what I eat.  I thought I would share my FAVORITE thing to eat!  So Good and So easy to prepare.

Ingredients:

4 (3 ounces each)Boneless skinless chicken breasts
2 Tbs olive oil
1 tsp cumin
1 tsp oregano
1 tsp chili powder
3 cloves garlic, crushed

Directions:

1. Mix the spices in a bowl together with the oil.

2. Pound out the chicken, flat.  To where it is thin and to your desired thickness.

3. In a ziplock-type bag, place chicken breasts and spice mixture.

4.  Shake so that each breast is coated. Let it set for at least 10 minutes.  I like to let mine sit longer….over night it.  But if in a rush 10 minutes will do it.

5. Grill the chicken approximately 10 minutes on one side, flip and another 5 on the other.

I always have this chicken made and stored in my fridge.  I make wraps out of it, use it on salada, on rice,  make chicken sandwiches or just by itself….This is my go to recipe that I never tire of.

Note:  I make this year round and through it on my George Foreman Grill.

~Enjoy!~

Mom’s Running on Empty Chicken (Crockpot)

Mom’s Running On Empty Chicken

Printable Version

For those times when you just don’t have the energy to cook!

Ingredients:

• 1 whole Chicken
• 1 bottle (18 ounces) BBQ Sauce (I use Cattleman’s Mississippi Honey BBQ Sauce)
• 3/4 cup water
• 1/4 cup chopped onion
• 2 tablespoons of honey
• 3 shakes Worcestershire sauce
• 1/2 teaspoon cinnamon
• squirt of Lemon Juice
• Sprinkling of Paprika

Directions:

1. Wash and pat dry chicken and place the chicken legs up in slow cooker.
2. Combine all remaining ingredients in a small to medium bowl.
3. Poor sauce over and inside chicken.  Cook for 8 to 10 hours on low or 4 to 6 on high.
4. When it is about an hour and half a way from being done I spinkle paprika over the top.
5. The meat falls easily off the bone.  Poor the sauce over rice or mashed potatoes.

~Enjoy~