Zoodles Chicken Parm

1/4 cup seasoned breadcrumbs
1/4 cup seasoned panko
1/4 cup Parmesan cheese
1 tbsp dried Italian herbs
salt and pepper
mayonnaise
2 tbsp vegetable oil
2 chicken breasts
1 jar Vodka sauce
4 slices mozzarella
2 zucchini squash

1. Preheat oven to 425.

2. Cut the chicken breasts in half "by thickness," pounding them afterward to even thickness if necessary.

3. Toss breadcrumbs, panko, Italian herbs, salt, and pepper in a shallow dish.

4. Heat oil over medium heat. in a medium-sized oven-proof skillet. (If you don't have an oven-proof skillet, you will need to transfer to a baking dish before putting into the oven.)

5. Coat the chicken breasts in a thin, even layer of mayonnaise and dredge them in the breadcrumb mixture, coating them thoroughly.

6. Add the chicken to the hot skillet, frying for 3-4  minutes on each side. (You want the outside to be golden-brown; the inside can finish cooking in the oven.)

7. Transfer the skillet to the oven. Bake, uncovered, for 10 minutes.

8. While chicken is in the oven, make zoodles using a spiralizer. (You can also cut zucchini into thin shreds or purchase zoodles pre-cut, if you don't have a spiralizer.)

9. Remove chicken from oven. Add a little bit of sauce to the top of each chicken breast (reserving the rest) and sprinkle with Parmesan. Return to oven for 5 minutes or until chicken is fully cooked. Warm remaining sauce in a small saucepan.

10. Add a slice of mozzarella to each chicken breast, returning to the oven until the cheese is melted.

11. Place individual servings of zoodles on plates and microwave each on HIGH for 30-45 seconds (just enough to warm them a bit but not cause them to lose their crunch). Top with a spoonful of the warmed sauce and a chicken breast to serve.

Serves 4.

Adapted from Pinch of Yum.

Notes: Our preferred Vodka sauce is Uncle Joe's Vodka Celebration by DelGrosso Sauces.

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Drumsticks in Creamy White Wine Sauce

6 slices bacon
8 chicken drumsticks
1/2 cup yellow onion
2 tsp garlic
1 pinch salt
1 pinch pepper
2 cups white wine
2 cups heavy whipping cream
2 tbsp fresh parsley, chopped

1. In a large skillet, cook bacon over medium heat until desired crispiness, usually about 10 minutes. Move bacon to a paper-towel lined plate.

2. If desired, remove skin from drumsticks, then place in the pan with hot bacon grease. Brown chicken for 20 minutes, turning every 3 minutes to prevent chicken from sticking. Remove chicken from pan to a plate.

3. Add onion to skillet and season with salt and pepper, to taste. Cook until onion is tender and translucent, about 3-5 minutes. Add garlic to skillet and cook for another minute.

4. Return drumsticks and bacon to pan, being sure to arrange bacon evenly around (but not on top of) the chicken.

5. Pour in white wine. Bring mixture to a boil, then reduce heat. Let simmer, uncovered, for 40 minutes.

6. Add heavy cream to pan. Gently stir cream in with wine and flip drumsticks over. Allow to cook for another 10 minutes. Serve immediately, sprinkling freshly chopped parsley on top.

Serves 4-6.

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Foil Pack Chicken and Artichoke Dinner

4 cups instant white rice, uncooked
2 cups warm water
4 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
1 can (13.75oz) artichoke hearts, drained, quartered
1 pint grape tomatoes
1/2 of a 12 oz jar roasted red peppers, cut into strips
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto

1. Heat oven to 400.

2. Mix rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top with chicken, artichokes, peppers, and tomatoes; drizzle with combined dressing and pesto.

3. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

4. Bake 30-35 minutes or until chicken is done (165 degrees on a meat thermometer). Remove packets from oven; let stand 5 minutes. Cut slits in foil to release steam before opening.

Serves 4.

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Grilled Taco-Spiced Chicken

2 tbsp taco seasoning
1 tsp dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tbsp olive or vegetable oil
1/4 cup barbecue sauce
2 tbsp chili sauce
1/2 tsp ground cumin

1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.

2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.

Serves 4.

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Chicken Alfredo Lasagna

2 tbsp olive oil
2 large whole boneless chicken breasts cut in half
2 tsp Italian seasoning
salt and pepper to taste
12 lasagna noodles (not the no-boil kind!)
2 cups shredded mozzarella

For the Alfredo Sauce:
1/2 cup butter
1 tbsp flour
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 cups heavy whipping cream
2 cups shredded parmesan

1. Preheat oven to 375.

2. Prepare a 9x13" baking dish by lining it with parchment paper.

3. Bring a large pot of water to a boil and cook your pasta according to the instructions. Drain and set aside.

4. While noodles are cooking, wash chicken breasts and blot dry. Sprinkle salt, pepper, and Italian seasoning to both sides.

5. Heat a skillet over medium high heat. Add oil, and then your seasoned chicken. Lightly brown the chicken on both sides to sear it, not cook it through.

6. Place chicken in an oven safe dish and place in preheated oven. Cook for 20 minutes.

7. Meanwhile, heat garlic, butter, salt and pepper in a large saucepan.  Add flour and whisk until smooth. Cook until bubbly and then add whipping cream. Stir constantly until it comes to a boil. Then, add Parmesan and stir continually until thick and creamy.

8. Cut chicken into bite sized pieces.

9. Spread a small amount of the sauce into prepared baking dish. Place a layer of noodles on top of the sauce. Next add a layer of sauce, then a layer of chicken, and finally, top with a layer of mozzarella. Repeat all layers.

10. Place in oven and bake for 30 minutes. Allow to stand for 5 minutes before cutting and serving.

Serves 6-8.

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Chicken Stir Fry

Stirfry:
20-ounce can pineapple chunks, drained (juice reserved)
1 1/2 to 2 pounds boneless, skinless chicken breasts
1 tablespoon cornstarch
Salt and pepper
1 tablespoon olive oil, plus more as needed
2 cups broccoli florets
1 cup chopped carrots
1 red pepper, seeded and chopped or sliced
1/4 cup of reserved pineapple juice

Sauce:
1/2 cup reserved pineapple juice
1/3 cup low-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 clove garlic finely minced
1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
2 teaspoons cornstarch

1. Thinly slice the chicken breasts and toss them in a medium bowl with the cornstarch and salt and pepper (about a teaspoon of each). Let the chicken sit for about 10-15 minutes while whisking the sauce and prepping vegetables.

2. For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth.

3. Heat the oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 30-45 seconds. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won't take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.

4. Add another teaspoon or so of oil to the pan if needed and heat again until hot and rippling. Add all of the vegetables and pineapple to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add about 1/4 cup of the reserved pineapple juice to the skillet and cover (you can add water here instead of the juice, if desired). Cook, letting the vegetables steam for 2-3 minutes until crisp-tender (add more liquid, if needed, if it dries up).

5. Add the chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened. Serve immediately over hot, cooked rice, if desired.

Serves 4.

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Chicken Kiev

2 sticks unsalted butter, softened
3 tbsp chopped fresh parsley
3 tbsp finely chopped fresh chives
3 tsp finely chopped dill
2 tsp finely chopped fresh thyme
salt and freshly ground pepper
6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
1 cup all-purpose flour
4 large eggs
1 tablespoon dijon mustard
2 cups panko (Japanese breadcrumbs)
Vegetable oil, for frying

1. Mix the butter, dill, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.

2. Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.

3. Preheat the oven to 350 and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.

4. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.

Serves 6.

(adapted from Food Network Magazine)

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Creamy Chicken Florentine

1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 jar (12oz) roasted red peppers, cut into strips
1 tub (10oz) Philadelphia Savory Garlic Cooking Creme
1 pkg (6oz) baby spinach, rinsed
8 oz uncooked bowtie pasta

1. Put pasta on to cook, according to package directions.

2. Meanwhile, in a large skillet, cook chicken over medium-high heat in a some extra virgin olive oil, 10 minutes or until cooked through. (Season the chicken if desired -- I used a little garlic powder and some Italian seasoning blend.)

3. Add roasted red pepper and spinach to skillet. Continue to cook over medium heat, until spinach is wilted and peppers are heated through. Add the cooking creme to the chicken and vegetables, stirring to combine.

4. Reserve a 1/2 cup of pasta water. Drain pasta and return to pot. Add the chicken mixture to the pasta, stirring until sauce is coating pasta. Add pasta water in small amounts to thin the sauce, if desired.

Serves 4.

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Leftover Turkey Pot Pie

1 pie crust
1/2 stick butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 lb fresh green beans, trimmed and cut into bite-sized pieces
3 medium potatoes, peeled and cut into uniform bite-sized pieces
2 cups leftover turkey, light and dark, diced
1/2 cup frozen peas
1/4 cup flour
2 cups turkey or chicken broth
1 cup heavy cream
fresh or dried thyme
salt and pepper

1. Preheat oven to 400. Put potatoes and green beans in a pot of water. Boil, uncovered, for 5 minutes. Cover and boil an additional 10 minutes. Drain and set aside.

2. Melt butter in a large skillet. Add carrots, onion and celery. Cook until translucent, a couple of minutes. Add turkey and stir. Sprinkle flour over mixture. Cook over medium heat for a couple of minutes, stirring constantly.

3. Pour in broth, stirring constantly. Add cream, continuing to stir. Add peas, potatoes and green beans. Bring to a slow boil, and allow mixture to cook and thicken for several minutes. Add salt, pepper and thyme to taste. (Do NOT underseason!)

4. Pour into a casserole dish or deep pie dish. Roll out crust so that it is one inch larger than the dish. Place crust on top of pot pie mixture, pressing crust into sides of dish. Cut vents into top of crust.

5. Place in oven on baking pan to catch any drips. Bake for 30-35 minutes, until crust is golden brown and filling is bubbly. Allow to cool for a bit before serving.

Serves 4-6.

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Chicken Cordon Bleu Casserole

1 pkg (6oz) Stove Top Stuffing for Chicken
1 can (10.5oz) cream of chicken soup
1 tbsp Dijon mustard
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
3 cups small fresh broccoli florets
12 slices thin-sliced deli ham, chopped
8 slices Swiss cheese

1. Preheat oven to 375.

2. Prepare stuffing according to package directions.

3. Mix soup and mustard in a small bowl. Spray a 3qt casserole dish with cooking spray. Mix chicken, broccoli, ham and soup mixture in casserole dish, stirring well. Spread out into an even layer; top with cheese and then stuffing.

4. Cover with foil. Bake 30 minutes. Remove foil. Return to oven an additional 5-10 minutes, until heated through and stuffing just begins to brown.

Serves 6.

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Chicken Florentine Pesto Pasta

12 oz dried short pasta (bowties, penne, gemelli, etc)
4 chicken breast cutlets (1.25-1.50 lbs total)
salt
2 tbsp olive oil
1/2 yellow or white onion, chopped, about 1 cup
3 garlic cloves, minced
1/2 cup white wine or stock
10 oz of fresh spinach, washed, long stems removed and chopped
black pepper
1/4 cup cream
1/4 cup (or more, if desired) pesto

1. Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions.

2. While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken cutlets on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.

3. Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.

4. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.

5. Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.

6. Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the saute pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.

Serves 6.

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Chicken and Dumplings

3 tbsp butter
half of a large onion, diced
5 carrots, peeled and cut into 1/2" pieces
5 stalks celery, cut into 1/4" pieces
1/2 tsp dried thyme
1/4 cups flour
1 can (14.5oz) low-sodium chicken broth
salt and pepper to taste
1.5 lb boneless, skinless chicken thighs cut into 2" pieces
2 cups Bisquick
2/3 cup milk
1 pkg (10 oz) frozen peas

1. In a dutch oven or heavy 5-quart pot with a tight-fitting lid, melt butter over medium heat. Add onion, carrots, celery and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper to taste. Add chicken to pot, reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.

2. While the chicken is cooking, mix Bisquick and milk in a bowl. Mixture will be sticky. Set aside.

3. Once chicken has been cooking for 20 minutes, stir in peas. Raise heat to return to a simmer, then drop dumpling batter into the soup by tablespoonfuls, evenly spaced throughout the pan. (They grow while they cook, so be sure to space them out.) Reduce heat so soup maintains a simmer, cover and simmer for additional 15-20 minutes, until chicken is tender and dumplings are firm. During this final simmer, the soup and chicken may to stick to the bottom of the pot, so gently stir occasionally with a small spatula so as not to disturb the dumplings too much.

Serves 4-6.

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Easy Cheesy Chicken Bake

1 package (6oz) Stove Top stuffing for chicken
1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 package (14oz) frozen broccoli florets, thawed and drained
1 can (10-3/4oz) condensed cream of chicken soup
1/2 cup milk
1.5 cups shredded cheddar cheese

1. Heat oven to 400. Prepare stuffing as directed on package.

2. Combine chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with stuffing.

3. Bake 45 minutes or until chicken is done and casserole is heated through.

Serves 6.

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Chicken Tetrazzini

1 pkg (8oz) spaghetti, broken into pieces
1/4 cup butter
1/4 cup all purpose flour
3/4 tsp salt
1/4 tsp ground pepper
1 cup chicken broth
1 cup heavy cream
2 tbsp sherry
1 can (4.5oz) sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup Parmesan cheese

1. Preheat oven to 350. Lightly grease a 9x13" baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook 8-10 minutes or until al dente; drain.

2. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken.

3. Pour mixture into the prepared baking dish and top with Parmesan. Bake 30 minutes until bubbly and lightly browned.

Serves 6.

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Bruschetta Chicken Over Angel Hair with Sauteed Zucchini

Sun-Dried Tomato Vinaigrette salad dressing
2 small boneless skinless chicken breast halves
1 large tomato, diced
1/4 cup diced onion
1/4 cup shredded mozzarella
1/4 cup chopped fresh basil
2 medium zucchini
olive oil
1/2 teaspoon minced garlic
angel hair pasta
salt & pepper

1. Preheat over to 375.

2. Put chicken breasts in a plastic bag with enough dressing to coat completely, turning bag several times to make sure all chicken is covered. Refrigerate 10 minutes to marinate.

3. Remove chicken from bag & place in baking dish. Add a little more dressing for moisture while it bakes, cover & bake for 15 minutes.

4. Cut zucchini into 1/2-inch slices. Put half diced tomato in a bowl with onion, half the basil, 1/4 cup mozzarella, and cover with dressing; combine.

5. Flip chicken over, add a little more dressing, cover and cook 15 more minutes or until cooked through.

6. Put on water to boil for angel hair. Put olive oil in pan, add garlic, remainder of basil, and zucchini; saute over med-high heat, roughly 5 minutes. Cook pasta according to package directions.

7. Spoon "bruschetta" mixture over chicken, put back in oven, uncovered, for 5 minutes. Remove pasta from heat & drain. Add remaining diced tomato to zucchini (sprinkle a little shredded mozzarella over the top, if desired) and let heat for 2 minutes. Remove chicken from oven. Serve over angel hair with zucchini on the side.

Serves 2.

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