Type what you have

Ingredients

• ✓ chicken breast
• butter
• lemon juice
• parmesan cheese

Instructions

1. 1 Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
2. 2 Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
3. 3 Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.

By Jerry Schiavo

Ingredients

• ✓ chicken breast
• cream of chicken soup
• cream of celery soup
• ham steak
• saltine cracker
• swiss cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs.
3. 3 Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.

By Donna

Ingredients

• ✓ chicken breast
• string cheese
• ham
• butter
• bread crumb
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
3. 3 Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

By HOLLYSTACH

Ingredients

• ✓ chicken breast
• butter
• salt
• pepper
• heavy cream

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper and sauté them in hot butter until golden on all sides, about 10 minutes. Add remaining 2 tablespoons butter, reduce heat to medium, and cook for 5 more minutes.
2. 2 Pour heavy cream into the skillet; simmer gently for 5 minutes, stirring occasionally, until sauce has thickened and chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Patty Pelfrey

Ingredients

• ✓ chicken breast
• cream of chicken soup
• milk
• ham
• swiss cheese
• dry bread stuffing mix
• butter

Instructions

1. 1 Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

By 001519

Ingredients

• ✓ chicken breast
• cooking spray
• salt
• black pepper
• swiss cheese
• ham
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.
2. 2 Pound chicken breasts to 1/4 inch thickness.
3. 3 Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.
4. 4 Roll up each breast and secure with toothpicks.
5. 5 Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.
6. 6 Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.
7. 7 Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.
8. 8 Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

By Jill M

Ingredients

• ✓ chicken breast
• light beer
• dry white wine
• salt
• black pepper
• oregano
• brie cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
3. 3 Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

By LISETTEZ

Ingredients

• ✓ chicken breast
• deli ham
• swiss cheese
• all-purpose flour
• salt
• black pepper
• egg
• bread crumb
• butter

Instructions

1. 1 Place each chicken breast on a cutting board between 2 pieces of parchment paper. Being careful not to pound all the way through, use a mallet or a foil-wrapped brick to flatten each breast to a thickness of 1/4 inch.
2. 2 Cut ham and Swiss cheese slices in half so you have 4 pieces of each. Stack 1 piece ham and 1 piece of cheese in the middle of each flattened chicken breast. Roll up like a jelly roll, tucking the ham and cheese inside the breast as you roll. Secure the ends and sides with toothpicks so the cheese won't run out. Transfer to the refrigerator for at least 15 minutes, or up to 4 hours.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C), if recommended by the manufacturer.
4. 4 Combine flour, salt, and pepper in a small bowl. Place beaten egg in second bowl. Place bread crumbs in a third bowl.
5. 5 Dip each chicken bundle in flour mixture, then in egg, and finally in bread crumbs to coat. If you notice any spots that are just coated in flour, lightly pat with beaten egg and bread crumbs. Gently pat each bundle with melted butter and place in the air fryer basket.
6. 6 Air-fry until crust is nicely browned and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ chicken breast
• egg
• milk
• bread crumb
• oil
• swiss cheese
• ham
• cream of chicken soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
3. 3 Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
4. 4 Bake in preheated oven until golden brown and bubbly, about 30 minutes.

By Wanda Cleaver Geitner

Ingredients

• ✓ chicken breast
• olive oil
• button mushroom
• heavy cream
• egg yolk
• dijon mustard
• salt
• black pepper
• rice

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.
2. 2 Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.
3. 3 Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
4. 4 Serve with cooked white rice.

By CeliaBC

Ingredients

• ✓ chicken breast
• all-purpose flour
• margarine
• heavy cream
• chicken broth
• parsley
• egg yolk
• lemon juice
• cornstarch

Instructions

1. 1 Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
2. 2 Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
3. 3 Whisk egg yolks and lemon juice together in a bowl.
4. 4 Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
5. 5 If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
6. 6 Stir chicken breast pieces into sauce until chicken is heated through.

By jodilmayer

Ingredients

• ✓ chicken breast
• ham
• swiss cheese
• thyme
• salt
• pepper
• butter
• cornflake cereal crumb
• cream of chicken soup
• sour cream
• lemon juice

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make the chicken rolls: Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
3. 3 Place a piece of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese jellyroll-style, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
4. 4 Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in the prepared baking dish.
5. 5 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
6. 6 While the chicken is cooking, prepare the cordon bleu sauce: Mix together condensed soup, sour cream, and lemon juice in a small saucepan. Heat over low heat, stirring occasionally, until combined.
7. 7 Serve sauce hot over chicken rolls. Enjoy!

By Michelle

Ingredients

• ✓ chicken breast
• ham
• swiss cheese
• cream of chicken soup
• sour cream
• white wine
• garlic powder
• parsley
• salt
• black pepper
• herb-seasoned dry bread stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
3. 3 In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

By Jennifer

Ingredients

• ✓ chicken breast
• olive oil
• chicken stock
• artichoke heart
• pearl onion
• thyme
• salt
• black pepper
• goat cheese
• cornstarch

Instructions

1. 1 Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
2. 2 Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

By SugarDuJour

Ingredients

• ✓ chicken breast
• all-purpose flour
• paprika
• swiss cheese
• ham
• butter
• white wine
• chicken bouillon granules
• heavy cream
• cornstarch

Instructions

1. 1 Mix flour and paprika together in a shallow bowl.
2. 2 Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
3. 3 Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.
5. 5 Pour sauce over chicken and serve immediately.

By Behr

Ingredients

• ✓ chicken breast
• milk
• bread crumb
• salt
• pepper
• ham
• swiss cheese
• vegetable oil
• cream of chicken soup
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
3. 3 Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13-inch baking dish.
4. 4 In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
5. 5 Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

By Elaina

Ingredients

• ✓ chicken breast
• salt
• black pepper
• mustard
• swiss cheese
• deli ham
• toothpick
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Gather the ingredients.
2. 2 Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place chicken breast between 2 sheets of heavy plastic on a solid, level surface; lightly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Repeat with remaining chicken breast.
3. 3 Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
4. 4 Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl. Preheat an air fryer to 350 degrees F (175 degrees C).
5. 5 Meanwhile, dredge chicken breasts in flour; shake off excess. Dip into beaten egg, allowing any excess egg to drip back into the bowl. Press into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with nonstick spray. Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.
6. 6 Cook in the preheated air fryer for 10 minutes; flip chicken breasts and spray any dry spots with nonstick spray. Cook until chicken is no longer pink in the center, 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ chicken breast
• potato
• all-purpose flour
• salt
• black pepper
• butter
• tarragon
• heavy cream
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain and set aside.
3. 3 Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.
4. 4 Press chicken into flour mixture until evenly coated.
5. 5 Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side. Remove from heat.
6. 6 Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.
7. 7 Mix together cream, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a bowl until well combined; pour over potatoes and chicken. Sprinkle remaining 1 tablespoon tarragon over potatoes.
8. 8 Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

By Giannina

Ingredients

• ✓ chicken breast
• white wine
• lemon
• shallot
• olive oil
• garlic
• lemon
• red wine vinegar
• olive oil
• lemon zest
• salt
• black pepper
• arugula
• cherry tomato

Instructions

1. 1 Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
2. 2 Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
3. 3 Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
4. 4 Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
5. 5 Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

By Megan

Ingredients

• ✓ chicken breast
• olive oil
• white wine
• salt
• pepper
• penne
• pasta
• onion
• garlic
• mushroom
• creme fraiche
• sour cream
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy

Ingredients

• ✓ chicken breast
• broccoli floret
• butter
• onion
• garlic
• garlic salt
• parsley
• salt
• black pepper
• cauliflower
• chicken broth
• heavy cream
• lemon juice
• mayonnaise
• cheddar cheese

Instructions

1. 1 Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
5. 5 Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
6. 6 Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
7. 7 Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
8. 8 Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

By Chef DJ

Ingredients

• ✓ chicken breast
• all-purpose flour
• egg
• olive oil
• chicken broth
• white wine
• butter
• lemon
• parsley
• salt
• pepper
• water
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
3. 3 Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
5. 5 Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.
6. 6 Place chicken into the prepared baking dish and pour sauce over top.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Elaina

Ingredients

• ✓ chicken breast
• ginger root
• salt
• all-purpose flour
• olive oil
• olive oil
• onion
• chicken broth
• heavy cream
• sour cream
• white wine
• tarragon
• asparagus
• parsley
• lemon

Instructions

1. 1 Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
2. 2 Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
3. 3 Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
4. 4 Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
5. 5 Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
6. 6 To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

By Andy Toh

Ingredients

• ✓ chicken breast
• all-purpose flour
• salt
• black pepper
• egg
• sugar
• parmesan cheese
• olive oil
• butter
• garlic
• sherry
• lemon juice
• chicken base

Instructions

1. 1 Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
2. 2 Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
3. 3 In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
4. 4 Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.

By rocgrandma

Ingredients

• ✓ chicken breast
• olive oil
• red onion
• yellow squash
• zucchini
• red bell pepper
• brown mushroom
• garlic
• chicken stock
• tomato paste
• herbes de provence
• cumin
• oregano
• celery salt
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ chicken breast
• olive oil
• butter
• balsamic vinegar
• dijon mustard
• garlic
• chicken stock
• shallot
• cremini mushroom
• chicken stock
• herbes de provence
• balsamic vinegar
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl. Stir chicken breast halves into mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
2. 2 Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
3. 3 Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

By beutifldrmer

Ingredients

• ✓ chicken breast
• olive oil
• all-purpose flour
• salt
• black pepper
• milk
• baby carrot
• button mushroom
• onion
• red wine
• chicken broth
• italian seasoning
• rosemary
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
2. 2 Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
3. 3 Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
4. 4 Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

By Casey Rawson

Ingredients

• ✓ chicken breast
• baking powder
• vanilla extract
• white sugar
• butter
• egg
• all-purpose flour
• milk
• parsley
• sherry
• sour cream
• black pepper
• salt
• chicken bouillon
• milk
• all-purpose flour
• onion
• mushroom
• canola oil
• butter

Instructions

1. 1 Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
2. 2 Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
3. 3 Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
4. 4 Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
5. 5 Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
6. 6 Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.

By Susan

Ingredients

• ✓ chicken breast

Instructions

1. 1 Remove the broiler pan from your broiler and line it with foil. Preheat the broiler on the highest setting.
2. 2 Spread chicken breasts on the pan in a single layer. Leave space between each chicken breast.
3. 3 Broil until no longer pink in the center and juices run clear when sliced, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Move chicken to a plate and cover with foil. Let rest for 5 minutes.
5. 5 Cut the chicken as desired. Divide into single servings and add to freezer bags. Spread bags in the freezer in a single layer. Cover with ice packs to speed up freezing.
6. 6 Remove ice packs when chicken is frozen and store in the freezer as desired.

By Cora

Ingredients

• ✓ chicken breast
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce chicken breasts with a fork.
3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By MARIONROWE