Honey Mustard Chicken

Honey Mustard Chicken

4 boneless, skinless chicken breasts (can use tenders)
1 C. bread crumbs (I prefer freshly made crumbs from my blender)
7 tsp. Dijon mustard, divided
3 TBSP. Honey
2 TBSP. Butter

Flatten chicken to ¼" thick. (I skip this step when using tenders)
In shallow bowl combine bread crumbs & 1 tsp. Mustard. ( I usually skip this step)
In different bowl, combine remaining mustard & honey.
Dip chicken in honey-mustard sauce then coat with bread crumbs
In skillet cook chicken in butter until juices run clear, about 8 minutes

**Note** I also cook in the oven instead of in the pan.

Leslie’s Chicken Bake

Leslie’s Chicken Bake

Layer ingredients as follows:

Rice (cook rice, not minute rice) – cover the bottom of a cake pan (9 x 13)
1 C. cheddar cheese
Chicken breasts
Onion soup mix (dry packet)
1 can of cream of chicken soup
3 C. water

Note - I mix water and soup together then pour onto pan

Cook in oven 350 degrees. Uncovered for 1 hour. Add ½ C. cheese to the top of the bake and cover for ½ hour (30 minutes) longer.

Tara’s Yummy Sweet & Sour Chicken

Tara’s Yummy Sweet & Sour Chicken

4 chicken breast - Cut into sections.
Sprinkle with garlic salt and let sit for approx. 1 hour.

Sauce:
¾ cup sugar
½ cup vinegar
1 tbsp. soy sauce
3 or 4 tbsp. ketchup

Combine the sauce ingredients and cook until the sugar dissolves. Set aside.

Roll chicken in cornstarch. Beat 3 (or more) eggs and dip chicken into egg mixture. Fry in peanut oil (other oils work fine) on both sides until lightbrown.

Dip the fried chicken in the sauce and lay the pieces in a shallow pan.

Bake in 300 degree oven for about 45 minutes.

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

4-6 pieces of chicken (thawed or frozen)
1 cup brown sugar
2/3 cup vinegar
1/4 cup lemon/lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper

Place chicken in crock pot. Mix all ingredients in bowl. Pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or in a salad.

**Note**
My kids says that I am making candy chicken when I make this recipe.

Chicken Cordon Bleu

Chicken Cordon Bleu

INGREDIENTS
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
4 slices ham
2 tablespoons all-purpose flour
3/4 teaspoon paprika
1/4 cup butter
1/3 cup chicken broth
3/4 teaspoon chicken bouillon granules
2 teaspoons cornstarch
2/3 cup heavy whipping cream

DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

**Note**
I have been searching for a recipe that was like the chicken cordon bleu at Prestwich Farms and I really like this recipe. I also make this in the oven after browning my chicken breasts. I just make sure I cover the pan when I cook in the oven.

Chicken Bundles

Chicken Bundles

1 can of crescent rolls
2 or 3 cooked chicken breasts, diced
8 oz. Cream cheese
1 or 2 tsp. Butter
grated cheese
green onion
salt & pepper
stove top stuffing

Mix the chicken, cream cheese, cheese, onions together. Put into the center of the crescent roll and pinch together. Dip in butter and roll in crushed up stove top. Bake about 20 minutes on 350 degrees.

**Note**
My sister-in-law also calls these chicken pillows