Garlic Cheddar Chicken

This chicken is super moist and very yummy! It is sure to be a crowd pleaser.

Garlic Cheddar Chicken:
1/2 cup softened butter
2-3 Tbsp minced Garlic
2 tsp garlic powder
1/2 tsp seasoned salt
3/4 Cup Dry Breadcrumbs
1/2 Cup grated Cheddar Cheese
1/4 Cup Grated Parmesan Cheese
1/2 tsp Black Pepper
2 lbs boneless, skinless chicken breasts (I use the tenders because they're smaller, then my kids don't have to whine about splitting their chicken)
1/2-2/3 Cup Cheddar Cheese

Preheat oven to 350. Use about 2 tbsp butter to spread all over the inside of a shallow baking dish. In a bowl, melt butter, then add minced garlic, garlic powder and seasoned salt then mix to combine. In a separate bowl, combine bread crumbs, 1/2 cup cheddar cheese, Parmesan cheese and black pepper. Dip chicken in butter mixture then dredge in bread crumb mixture, repeat with each piece of chicken. Place chicken in a single layer in the bottom of the baking dish. Bake for 25 to 50 minutes (depending on the size of your chicken pieces). Sprinkle remaining cheddar cheese on top and cook for an additional 10 minutes.

Chicken Curry in a Hurry

I have to be honest, I have not eaten much curry in my life, but each time I have it has been great. Mike, however, LOVES CURRY. He has never met one he didn’t like. So, the other night he was craving curry, so we went to work to find a good, make at home version of one of his favorite dishes. After some searching, we found this one, I highly recommend it! One of my favorite things is that its so easy to control the heat, if you like your food more spicy (which we do) then add more cayenne pepper.

Chicken Curry in a Hurry

2 Tablespoons Flour
1 1/2 Teaspoon Salt
½ teaspoon Cayenne Pepper (we add at least 1 teaspoon to ours)
1 pound boneless, skinless chicken breast
2 Tablespoons Oil
1 Tablespoon Curry Powder
1 Onion,sliced
2 Cloves Garlic, Minced
1 Cup Chicken Stock
1/3 Cup Golden Raisins
1 ½ Tablespoons Tomato Paste
¼ Cup Chopped Fresh Cilantro
¼ Cup Plain Yogurt

Cube the chicken into bite sized pieces. In a large reseal able bag, combine flour, slat and cayenne. Drop the chicken into the flour mixture and shake until the chicken is well coated. In a large skillet, heat oil over medium high heat and add chicken. Sprinkle curry powder over chicken in the skillet, then cook chicken until it is browned. Remove chicken and add onions and garlic to skillet. Sauté for about 3 minutes, until the onions are limp. Add chicken stock, tomato paste, raisins and cooked chicken. Simmer for 8-10 minutes, until sauce thickens. Serve over rice topped with cilantro and yogurt.

*Mike and I really enjoyed this dish, however, I doubled the chicken coated with flour mixture and only added half of it back in, the rest I saved to feed as “nuggets” to my picky boys and they really liked it with rice. My kid friendly tip!

Creamy Chicken

I discovered this recipe a few months ago and since then, it has been a staple in our menu- we eat this at least once a week. It is super simple and even my picky boys like it.

Creamy Chicken:

1 1/2 to 2 lbs boneless, skinless chicken breast
1/2 Cup butter

1 teaspoon Kosher Salt

2 teaspoons garlic powder

1 1/2 teaspoon onion powder

1 1/2 teaspoons chili powder

1 Cup heavy cream

In a large skillet, melt 1/4 cup of butter on medium high heat. Place chicken in melted butter and sprinkle with spices. Brown chicken- the spices make a nice thin crust and permeate the entire dish. Add the cream and remaining butter. Simmer, stirring frequently, until cream thickens, it usually takes 5 to 10 minutes. Serve with noodles or mashed potatoes. The chicken has a wonderulf flavor and the sauce makes a delicious gravy for the pasta or potatoes.

If you prefer things with a little kick, like we do at our house, add a teaspoon or so of cayanne pepper to the chicken while cooking.