Baked chicken with yogurt and parmesan

(from http://www.mykitchenescapades.com/2012/07/parmesan-chicken-bake.html)

• 6 boneless, skinless chicken breasts
• 1 c. Greek yogurt
• 1/2 c. fresh grated parmesan, plus more for sprinkling
• 1.5 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp garlic powder

Preheat oven to 375 and grease a 9x13" pan.  Lay chicken inside pan.

Mix remaining ingredients and spread evenly over chicken, covering all exposed meat.  Sprinkle with a bit more parmesan.

Bake for 45 minutes.

Liz's Bacon-Wrapped Stuffed Chicken

(Verbatim from Liz...)

Pound six chicken breasts until evenly thin. Optional: marinate in some buttermilk for a few hours to make really moist and tender.

For the filling, saute about a half a chopped onion and some garlic until tender. Mix in one box frozen spinach (thawed and drained), some chopped sundried tomatoes, 1/2 small container ricotta cheese, 1/4 cup shredded parmesan cheese (not grated), 1/2 cup shredded mozzarella cheese, 3 tbsp pine nuts (toasted), 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp italian seasoning, and 1/8 tsp nutmeg.

Get good thick bacon and cook slightly in the microwave -- I put four slices in at a time for 30 seconds each. Just enough to start the cooking process but still wrap around the chicken easily.

Place a healthy amount of stuffing on each chicken breast and roll the breast up. Wrap two slices of bacon around each breast and secure with a toothpick if necessary.

Place on a rack on a roasting pan and cook at 375 for 40 minutes. Then switch to broil and broil for about 5 minutes more to really crisp up the bacon.

I laid the six cooked breasts side by side in a line down a skinny rectangular serving plate, then I ladled a stripe of pasta sauce down the middle. I served pasta and sauce on the side, along with roasted asparagus.

Roasted chicken

• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 6 medium carrots (~ 1 lb)
• 1 large onion
• 6 medium red potatoes (~1.5 lbs)
• 1 TBS olive oil
• roasting chicken (up to 6 lbs)
• 1 lemon

Cut carrots crosswise into 3 pieces.  Cut onion into eighths. Quarter potatoes. Mix vegetables in a pan (maybe 9x13") with olive oil, 1/4 tsp salt, and 1/4 tsp pepper.

Put thyme, basil, 1 tsp salt, and 1/2 tsp pepper into a cup and mix.  Wash chicken and pat dry. Cut lemon in half crosswise. Rub chicken with lemon while squeezing gently. Put lemon inside chicken. Rub thyme mixture onto chicken. Put chicken on a small rack in same pan as vegetables.

Heat oven to 350. Bake 2 hours (internal temperature 175-180), stirring vegetables partway through cooking. Test vegetables with fork for doneness.

Chicken saltimbocca

(From http://www.cnn.com/2005/SHOWBIZ/books/05/26/giada.recipes/index.html#chicken)

• 1 (10-ounce) box frozen chopped spinach, thawed
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 6 (3-ounce) chicken cutlets, pounded to flatten evenly
• 6 paper-thin slices prosciutto
• 1/4 cup grated Parmesan
• 1 (14-ounce) can reduced-sodium chicken broth
• 3 tablespoons fresh lemon juice (from 1 lemon)

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Season with ? teaspoon each of salt and pepper.

Place the chicken cutlets flat on a work surface. Sprinkle with 1 teaspoon of salt and 3/4 teaspoon pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Arrange an even layer of spinach atop the prosciutto and sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll and secure with a toothpick.

In a large heavy skillet, heat the remaining 2 tablespoons of oil over a high flame. Add the chicken rolls and cook just until golden brown, about 2 minutes per side. Add the broth and lemon juice and bring to a boil. Reduce the heat to medium, cover and simmer until the chicken is just cooked through, about 4 minutes.

Using tongs, transfer the chicken to 6 plates and set aside. Increase the heat to high and cook the sauce until it is reduced to about 2/3 cup, about 5 minutes. Season with salt and pepper to taste. Drizzle the sauce over the chicken and serve.

Chicken Marsala

(From http://southernfood.about.com/od/chickenbreastrecipes/r/bl21220e.htm)

• 4 boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter or margarine
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.

Comments:
This is very good. The chicken turns out quite tender.

Rosemary-Garlic Chicken

• Nonstick cooking spray
• 1-1/2 pounds skinless, boneless chicken breast halves or thighs
• 1 9-ounce package frozen artichoke hearts
• 12 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Lemon wedges (optional)

1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.

4. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges. Makes 6 servings.

Chicken with Tarragon Cream Sauce

(From http://www.delish.com/recipefinder/chicken-tarragon-cream-sauce-recipe-8920?click=recipe_sr)

• Juice of 1 lemon
• 1/3 cup(s) heavy cream
• 1/2 teaspoon(s) kosher salt, divided
• 1 teaspoon(s) all-purpose flour, plus 1/2 cup, divided
• 1 teaspoon(s) butter, plus 1 tablespoon butter, divided
• 3 large boneless, skinless chicken breasts , (about 1 1/2 pounds), trimmed
• 1/4 teaspoon(s) ground white pepper
• 1 teaspoon(s) peanut or canola oil
• 1 cup(s) reduced-sodium chicken broth, divided, plus more as needed
• 1/2 cup(s) frozen peas, thawed
• 3 tablespoon(s) finely minced fresh tarragon, or dill, plus sprigs for garnish

1. Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
2. Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)
3. Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken-do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.
4. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
5. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

Comments:
I always omit the peas and use fresh tarragon. It's good. However, always seems too salty and every time I reduce the salt further. Above is what the original recipe called for.

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

(From http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=1036277)

• 2 1/2 tablespoons Italian-seasoned breadcrumbs
• 2 teaspoons grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
• 1 (3-ounce) package herbed goat cheese, softened
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray

Preheat oven to 375°.
Combine first 6 ingredients; stir well.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.

Slow-Cooked Chicken with Sautéed Mushrooms

• 1 c. heavy cream
• 6 cloves garlic, crushed and peeled
• 4 sprigs fresh thyme
• 3/4 tsp salt
• 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
• 2 pounds boneless, skinless chicken breasts
• 1 TBS olive oil
• 1 pound mixed mushrooms, such as chanterelle, oyster, and cremini, sliced
• 1/4 tsp fresh-ground pepper
• 3 TBS dry vermouth
• 1 TBS unsalted cold butter
• 1/16 tsp cayenne pepper
• 2 TBS chopped chives
  

Place the cream, 3 c. water, 3 cloves of the garlic, 2 sprigs of thyme, 1/2 tsp salt, and the vanilla bean seeds and pod in a medium saucepan with high sides.

Bring to a near-simmer (150°F) over medium-high heat and add the chicken. Reduce heat to medium-low and cook until the chicken breasts reach an internal temperature of 155°F - about 50 minutes. (Be certain to ensure the liquid stays within a range of 140°F and 150°F.) Transfer the breasts to a small bowl and cover. Reserve the cooking liquid.

Heat the olive oil in a large nonstick skillet over high heat. Add the mushrooms, pepper, remaining garlic, thyme, and salt and cook for 7 minutes. Carefully add the vermouth and cook for 1 more minute. Add the butter and the reserved cooking liquid and gently boil until the sauce is slightly thickened - about 20 minutes.

Discard the garlic cloves and thyme sprigs. Stir in the cayenne and chives. Serve chicken sliced, topped with the sauce.

Comments:
Made once without the vanilla. I remember the thyme/garlic flavor being very nice. The sauce never thickened properly, though.

Chard Wrapped Chicken

• Roasted Carrots and Onions (see recipe below)
• 1/4 c. olive oil
• 2 TBS snipped fresh dill, oregano, or sage
• 1 clove garlic, minced
• 1/4 tsp ground black pepper
• 1/2 c. crumbled feta cheese
• 6 medium skinless, boneless chicken breast halves
• 6 Swiss chard leaves, stems trimmed

1. Preheat oven to 375 degree F. Prepare Roasted Carrots and Onions and place in oven. Meanwhile in a small bowl combine olive oil, 1 TBS of the snipped herbs, the garlic, and pepper. In another small bowl combine feta cheese and 1 TBS of the olive oil mixture. Mash mixture together with the back of a spoon to form a paste.

2. Top each chicken breast with some of the feta mixture, pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken breasts in a 3-quart rectangular baking dish.

3. After carrots have been in the oven for 10 minutes, add chicken to oven. Bake, uncovered, in preheated oven 25 to 30 minutes or until chicken is no longer pink (170 degree F). If desired, sprinkle chicken with remaining 1 tablespoon snipped fresh herb. Makes 6 servings.

Roasted Carrots and Onions: In a 2-quart rectangular baking dish combine one 1-pound package peeled fresh baby carrots; 1 medium onion, cut into thin wedges; 1 TBS olive oil, 1/4 teaspoon kosher salt or salt, and 1/8 teaspoon ground black pepper. Toss to coat. Bake as directed above.

Comments:
I've never tried this. The roasted carrots seem to be an unnecessary side dish. I don't understand what they're saying to do with the olive oil.