Marvelous Recipes

A delicious mouthwatering marinade containing a trio of herbs, gives these golden chicken breasts a unique and tantalizing flavor.

1 lemon
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon chopped fresh parsley + extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)

1. Using a peeler, remove strips of zest from half of the lemon; trim into fine strips with a small knife. Grate the other half of the lemon to make 1 tablespoon of zest. Squeeze the juice from the lemon into a small bowl.

2. In a large bowl, combine the lemon zest, lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts and toss to coat well; cover and chill in refrigerator for 30 minutes or overnight.

3. Preheat the grill, griddle or broiler. Place chicken on grill; reserve the marinade. Cook until chicken is cooked through, about 10 minutes on each side brushing with marinade 2 to 3 times during cooking. Sprinkle with reserved lemon strips; garnish with parsley sprigs and serve immediately. Makes 4 servings.

Emily

Crispy rice cereal, Parmesan cheese and ranch dressing mix give this chicken recipe a tasty crunch. You will love how quick-and-easy it is to prepare!

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
2 egg whites
8 skinless, boneless chicken thighs*

1. Preheat oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine the rice cereal, Parmesan cheese and ranch dressing mix.

2. Beat egg whites in a medium bowl; dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

3. Arrange the coated chicken pieces on the prepared baking sheet; bake for 20 to 25 minutes or until golden brown and juices run clear when chicken is pierced with a knife. Makes 4 servings.

*You may substitute 4 boneless, skinless chicken breasts halves, if desired.

Emily

Welcome your family home for dinner with slow-cooked tender chicken, hearty white beans, flavorful carrots and celery with just the right touch of rosemary.

6 skinless, boneless chicken breast halves
1 tablespoon cooking oil
2 (15-1/2 ounces each) cans great northern beans
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper

1. Brown the chicken breast halves in the oil in a large skillet over medium heat on both sides. In a 5-quart slow cooker, combine the beans, carrots and celery; top with the chicken.

2. In a small bowl, combine the salad dressing, rosemary and pepper; pour over the chicken. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear. Makes 6 servings.

Emily

My family loves homemade chicken pot pie so when I’m short on time, I use this simple but delicious recipe.

1 (10-3/4 ounces) can cream of potato soup
3/4 cup milk
1/8 to 1/4 teaspoon black pepper
1 cup frozen mixed vegetables, thawed
2 (4.5 ounces each) cans chunk chicken breast, drained *
1 cup Bisquick baking mix
1 egg

1. Heat oven to 400 degrees F. In a medium bowl, stir together the soup, 1/4 cup of the milk, pepper, mixed vegetables and chicken chunks; pour into a 9-inch pie plate.

2. In a small bowl, combine the baking mix, egg and remaining milk until well blended; spoon over the chicken mixture.

3. Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.

* I pre-cook boneless, skinless chicken breasts, cut them into chunks and freeze them in 1 cup portion sizes to use in recipes. When I make this pot pie recipe, I simply thaw 2 portions and use in place of the canned chicken chunks.

Emily

Perfectly seasoned, tender chicken and hearty vegetables are the perfect combination for a chilly night’s dinner! Delicious!

1 whole chicken (3 to 3-1/2 pound)
1 lemon
1 teaspoon olive or vegetable oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 medium potatoes, cut into fourths
2 medium zucchini, cut into 1-1/2-inch pieces
1 (14-1/2 ounce) can diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives

1. Heat the oven to 400 degrees F. Place chicken, breast side up, in an ungreased shallow roasting pan.; Grate peel from lemon; squeeze juice. In a small bowl, mix the lemon peel, lemon juice and oil; drizzle 1/2 the mixture over the chicken. Pat herbes de Provence and pepper on the skin of the chicken. Place squeezed lemon halves inside chicken cavity.

2. In a large bowl, toss the potatoes, zucchini, tomatoes, olives and the remaining lemon mixture. Arrange vegetables around the chicken in roasting pan. Insert oven proof meat thermometer in chicken so the tip is in the thickest part of inside thigh and does not touch bone.

3. Bake 1 hour and 45 minutes to 2 hours or until meat thermometer reads 180 degrees F, legs move easily when lifted ot twisted and vegetables are tender. Makes 6 servings.

2 (10-3/4 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained, coarsely chopped sun-dried tomatoes
8 boneless, skinless chicken breast halves
1/2 cup chopped fresh basil leaves
Hot cooked rice

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3-1/2 quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours or until the chicken is cooked through. Sprinkle with basil; spoon over hot cooked rice. Makes 8 servings.

Emily

I put this together for dinner last night using what I had available in my freezer and pantry. It was really good and required only a little of my time to prepare.

2 (10.5 ounce) cans condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 cup instant rice
1/2 cup chopped onion
1 (6.5 ounce) can mushroom stems & pieces, drained
1 teaspoon curry powder
4 large chicken breast halves

1. In a 5-quart crock-pot or slow cooker, stir together the soups, rice, onion, mushrooms and curry powder. Place the chicken breasts on top.

2. Cover and cook on High for 3 hours or on Low for 4 to 5 hours. Makes 4 servings.

Emily

Chicken, ham and Swiss cheese are a winning combination in this tasty all-in-one casserole.

4 cups boiling water
2 (5.7 ounces each) boxes sun-dried tomato Florentine long grain & wild rice mix*
4 large boneless skinless chicken breasts
8 slices thick-sliced fully cooked deli ham
1/4 cup diced red bell pepper
4 (1 ounce each) slices Swiss cheese, cut in half

1. Heat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Stir together the boiling water, rice and rice seasoning mixes in the baking dish.

3. Cut the chicken breasts in half lengthwise; wrap a ham slice around each chicken piece. Add the bell pepper to the rice mixture; place the wrapped chicken pieces over the rice. Cover with foil and bake for 40 to 45 minutes. Uncover and bake an additional 10 minutes or until the liquid is absorbed and chicken juices run clear when thickest part is cut.

4. Top each chicken breast with cheese. Bake, uncovered, 3 to 4 minutes or until cheese is melted. Makes 8 servings.**

* You may substitute other varieties of rice mixtures, such as mushroom or chicken.

**This recipe is easily divided in half if you only need 4 servings.

Emily