Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup heavy whipping cream
• 2/3 cup finely chopped celery
• 1/2 cup chopped green onions
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Lettuce
• Sliced bread

Directions

Preheat oven to 350 degrees.

Place chicken breasts on a rimmed baking sheet. Pour heavy cream over chicken. Turn chicken to coat with cream on all sides.

Bake at 350 degrees for 25 minutes or until chicken reaches 160 degrees. Place chicken on a plate to cool.

Using your fingers, pull chicken meat into strips measuring about 1 inch. In a medium mixing bowl, combine pulled chicken, celery, green onions, mayonnaise, mustard, salt and pepper.

Chill until serving.

Serve with lettuce on sliced bread.

Serves 6.

Source: Athens Banner-Herald – Athens, GA

Ingredients

• 4 boneless skinless tenderized chicken breasts
• 2 tbsp olive oil
• 1/2 cup dry breadcrumbs
• 1 cup parmesan cheese
• 1 1/2 tsp dried oregano leaves
• 1 egg, beaten
• 1/8 tsp salt
• 1 cup mozzarella cheese
• 1/2 cup marinara sauce (jar of spaghetti sauce)

Directions

Heat marinara sauce over a low heat until heated through.

Beat egg with salt until blended. Brush both sides of chicken breasts with egg mixture.

Combine parmesan cheese with breadcrumbs and oregano. Place mixture in a shallow dish. Coat chicken breasts with breadcrumb mixture on each side.

Heat olive oil in skillet over medum high heat. Cook coated chicken breasts for about 3 to 4 minutes on each side. Sprinkle with mozzarella cheese right before chicken breasts are done. Allow cheese to melt. Serve chicken breasts with warmed marinara sauce spooned on top.

Great quick and easy dish.

Ingredients

• 1 stick of butter
• 8 oz pkg sliced fresh mushrooms
• 3 green onions sliced
• 1/3 cup all purpose flour
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 can chicken broth
• 1 cup heavy whipping cream
• 2 cups cooked chicken
• 2 oz jar diced pimentos
• hot cooked rice or noodles

Directions

In a large saucepan, melt butter over medium heat. Add mushrooms and green onions and saute 5 minutes. Stir in flour, salt, and pepper. Cook stirring constantly about 2 minutes. Gradually add chicken broth and cream. Cook about 5 minutes until slightly thickened. Add chicken and pimento and cook an additional 5 yo 8 minutes. Serve over hot cooked rice or egg noodles.

Delicious quick and easy recipe. ENJOY!

Ingredients

• 3 1/2 lb chicken
• 1/4 ts salt
• 1/4 ts pepper
• 1 ts ground cumin
• 1/4 ts turmeric
• 1 tb vegetable oil or olive oil

Directions

Preheat oven to 400F

Trim off excess fat from chicken. Mix together, the salt, pepper,
cumin, turmeric and oil. Rub chicken all over with mixture.

Set chicken in a roasting pan and roast 1 to 1 hours, basting
occasionally if desired. Pierce the thickest part of a leg with a
skewer or sharp knife. When the juices run clear, the chicken is
done.

Carve chicken and serve the pan juices separately , if desired.

Ingredients

• 4 ts salt
• 2 ts paprika
• 1 ts cayenne pepper
• 1 ts onion powder
• 1 ts thyme
• 1 ts white pepper
• 1/2 ts garlic powder
• 1/2 ts black pepper
• 1 roasting chicken
• 1 c onion, quartered

Directions

This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked.

You need to start this the night before serving.

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours.

After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.

Let chicken rest about 10 minutes before carving.

Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity. Roast as usual. The chicken will be moist, and have a faint lemon taste.