Chicken in wine sauce recipe

This is another recipe I found in Taste of Home magazine that sounded really simple and like something fairly light and healthy that was still hearty with the mushrooms. It really seems like the perfect weeknight dinner. I feel like everyone is thinking "oh, another chicken recipe" but it is what I always have on hand and what I prefer to eat just because I am honestly a little intimidated by other meat! Ahhhh! Sorry, but I still hope you enjoy this recipe, try it out and let me know how it turns out.

What you'll need:

4 boneless skinless chicken breast halves

1 egg

1 tbsp water

3/4 cup flour

1 carton sliced fresh onions

2/3 cup plum wine

1. Flatten the chicken breasts to 1/4 in thickness. In a shallow bowl whisk egg and water. In another shallow bowl, combine the flour with a pinch of salt and pepper. Dip the chicken in egg mixture then coat with flour. 

2. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes each side. 

3. In the same skillet saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil and cook until liquid is reduced by half. Serve over chicken.

So changes for this recipe that I foresee: I have no idea where to get plum wine, and even if I did I probably wouldn't buy it and would just try my handy red wine that I use for cooking. Adding a small pat of butter would probably help make a nice silky smooth sauce. Also, I think I would add some more seasoning to the flour mixture, and by that I mean garlic salt...always garlic salt. I have never actually just breaded anything with egg and flour, I always do a bread crumb of some sort too so I am really curious about how this will turn out, although I know I would use olive oil in the pan and not cooking spray. Sounds really simple and quick though, I like that!

Bruschetta chicken recipe

It has been quite some time since I have made this recipe because it is a chore to make Eric eat anything with tomatoes involved. I personally LOVE all things bruschetta though and I LOVED this chicken.

I am sure at this point you are beginning to see a theme...everything I make is with chicken. From about my sophomore year in highshool until about my junior year in college I ate almost no meat. I don't think that this would have changed either except once my "meat and potatoes" man came along our meals were just was not conducive. So I began experimenting with cooking meat (which was disastrous for a while) but chicken was just the best transition for me. It was much less intimidating than a big hunk of steak. Still to this day I tend to stick with chicken and tofu as my main source of protein but I do enjoy some good red meat every once in a while.

Back to the bruschetta chicken!

What you'll need:
1 package boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
1/4 cup Parmesan cheese
1 cup crushed seasoned croutons
1 Tbsp olive oil
2 tomatoes
3 Tbsp fresh basil, chopped
2 cloves garlic, minced

1. Preheat the oven to 375 degrees and get your baking dish ready by greasing it. Put the flour into a large bag, the beaten eggs in one shallow bowl. Put chicken into flour and shake to coat then dip into eggs and put in the baking dish. In a separate bowl combine croutons, Parmesan cheese, and olive oil then sprinkle the mixture onto the top of the chicken breasts.
2. Loosely cover with foil and bake for 25-30 minutes until the chicken is browned and cooked through.
3. While the chicken is cooking prepare your bruscetta topping. Chop tomatoes and combine with about 1 tbsp olive oil, garlic, and basil. Spoon the mixture over the chicken. You can do this and put it back in the over for 5 minutes to heat the tomato mixture or you can serve it fresh. I prefer fresh!

*Some two for one recipe action here: the tomato mixture is the same recipe I use to make regular bruschetta but I like to add a little bit of garlic salt. Serve that over some toasted baguette slices and you are going to be oneee happy camper!

Crispy onion chicken recipe

Ok guys...this is one for the books. You are never going to look at breaded chicken the same after this. It is time to stop limiting French's crispy onions to a holiday staple and start putting them on your grocery list all year round. They literally cannot make a package of these things that is big enough, I have to buy like 3. This recipe makes the ULTIMATE in crispy crunchy flavorful breaded and baked chicken. There is always something to disappointing to want some crispy breaded chicken, but doing it in the oven to try and cut some calories. Although this may not be the most figure friendly recipe, it is light while still providing that "fried chicken" taste.


What you'll need:
1 package boneless skinless chicken breasts
1 large bag of crispy onions (I found meijer makes these in a zip top bag and you get way more for your $ and they are just as good)
2 eggs
2 tbsp Frank's Red Hot (optional)
1 cup flour
1/2 cup shredded cheese (whatever kind you have on hand)
Kickin' Chicken seasoning, or your favorite chicken seasoning (optional)

1. Pre-heat the oven to 375 degrees. I pound out my chicken breasts or fillet them so they are about 1/4 in thick, but it is up to you.
2. Begin breading by putting 1 cup of flour into a large bag along with a pinch of salt, pepper and garlic salt. Put in your chicken and shake to coat. Now put your 2 eggs and Franks red hot into a bowl and whisk to blend. The hot sauce is optional, I just think it adds a great zip to the chicken. Also crush up your french's onions so they are in fine crumbles and put those into another shallow bowl. At this point you will also want to get your pan ready. Place a bakers rack on a sheet pan and grease the bakers rack. This will help to get the chicken really crispy all the way around. If you don't have a bakers rack put the chicken directly on a baking sheet that has been greased well.
3. Now bread your chicken by first dredging your floured chicken in the egg and franks mixture and then press it into the crushed onions. Try to press in as much of the onions as you can get to stick. Place them on the bakers rack. This is when I like to give them a sprinkle of kickin chicken!
4. Put your chicken into the oven for about 25- 30 minutes. Top with cheese if desired and serve with ranch or BBQ sauce to dip.

Your taste buds will be begging you for this one at least once a week once you try it!

Spinach stuffed chicken recipe

This recipe comes from Taste of Home magazine. I haven't made it yet but I thought it was a perfect thing to add into the rotation. It seems fairly simple and the ingredients are definitely things I have in my pantry already, I like that!

What you'll need:
3 garlic cloves
1/3 cup butter (I would sub for olive oil)
1 pkg fresh baby spinach
1/4 cup shredded Parmesan cheese
1 pkg boneless, skinless chicken breasts
1/2 cup ricotta cheese
1 egg
2/4 cup seasoned bread crumbs

1. Saute garlic in 1 tbsp butter in a large skillet until tender. Add spinach and cook just until wilted. Remove from heat and stir in ricotta cheese and a pinch of salt.
2. Fillet your chicken so they are about 1/4 in thick. Spread the ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks.
3. Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip the chicken in egg, then coat it with crumbs. Brown chicken in 2 tbsp butter (this is where I would use olive oil instead of butter) in a large skillet. Place chicken, seam side down, in a greased baking dish.
4. Bake uncovered at 375 degrees for 25-30 mins.

Like said above I think I would 86 the butter and go for olive oil, just as calorie cutting measure. I also don't love having a creamy filling in things so I think I would try this without ricotta cheese and would just make the filling with some shredded mozzarella cheese instead and would top with some cheese too. Lastly, I never have fresh spinach, but I ALWAYS have some frozen on hand. I think that would work just as well so knowing myself that would most likely be all of my personal touches.

This sounds delicious in every way. Try it out and let me know how it goes!