Italian Chicken

This recipe is very easy and comes from my sister-in-law, Tiffany. I served this with chicken flavored rice and green beans.

Italian Chicken

3 chicken breasts
1 Package of Good Seasons Italian Seasoning
Italian cheese blend, shredded

Preheat oven to 350 degrees. Spray baking dish with cooking spray. Place chicken in baking dish and sprinkle with entire package of Italian Seasoning. Bake covered for 30-35 minutes. Uncover and sprinkle with cheese. Bake uncovered for 10 more minutes.

Chicken Fried Rice

This recipe can be made with either cooked shrimp or chicken. I'm not sure how it would affect the recipe, but I think next time I'll add the eggs before I add the rice and chicken.

Fried Rice
1-1/2 cups uncooked white rice OR 3 cups leftover cooked rice
3 cups of water (for cooking rice)
4 Tbsp vegetable oil
1 cup bean sprouts
1/2 cup chopped onion
1-1/2 cups cooked medium shrimp, peeled and deveined without tail OR cooked chicken, cubed
1/4 cup chopped green onion
1 cup frozen green peas, thawed
2 eggs, beaten
1 tsp salt
1/4 tsp black pepper
4 Tbsp soy sauce
1/4 tsp seasame oil

1. Cook rice according to directions and set aside to cool (I used leftover rice and skipped this step).
2. Saute shrimp or chicken until done (I sprinkled the chicken with salt and garlic powder before cooking). Set aside.
3. Heat a large skillet or wok for 2 minutes. When the skillet is hot, pour in vegetable oil, bean sprouts and onion. Mix well and cook for 3 minutes.
4. Mix in cooled rice and shrimp or chicken and cook for another 3 minutes, stirring constantly.
5. Mix in green onion, green peas, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring constantly, until eggs are cooked and everything is blended evenly.

Crescent Chicken Bundles

Okay, so all of the recipes this week are new ones I'm trying. I didn't make the Tuscan potato salad because of time. I did make the chicken artichoke packets. They were good, but I have a similar recipe that I like better, so I'll post that recipe instead. These can be frozen.

Crescent Chicken Bundles
6 oz cream cheese, softened (reduced fat)
4 Tbsp butter, melted, divided
2 Tbsp minced chives
2 Tbsp milk
1/2 tsp salt
1/4 tsp pepper
4 cups cooked chicken
2-8 oz packages of crescent rolls (reduced fat)

1. In a small bowl, beat cream cheese, 2 Tbsp butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter.
3. Transfer to ungreased baking sheets. Bake at 350 degrees for 20-25 minutes or until golden brown.
4. To freeze: Transfer uncooked bundles to baking sheet, cover and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to two months. To cook frozen bundles: Thaw in the refrigerator and bake as directed.

Chicken Fingers

My brother gave me this recipe. These are easy to make and Ford loved them. Serve with your favorite dipping sauce.

Chicken Fingers
2/3cup Original Bisquick mix
1/2cup grated Parmesan cheese
1/2teaspoon salt or Garlic salt
1/2teaspoon paprika
3boneless skinless chicken breast halves, cutcrosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter, melted

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Diphalf the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat.Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.