Baked in the South

  Ingredients 4 chicken breasts skinless and boneless 4 thin slices prosciutto di Parma 1/2 pound Gruyere, grated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 1 cup panko bread crumbs 1 teaspoon thyme 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs Extra-virgin olive oil or olive oil spray Directions Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap. Pound the chicken using flat mallet to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto over the top and sprinkle a quarter of the cheese over the prosciutto. Roll the chicken like a jellyrollup and wrap inside the plastic wrap. Squeeze the roll gently to seal and twist both ends of plastic wrap. Repeat with remaining chicken. Season the flour with salt and pepper. Mix the bread crumbs,thyme, garlic and kosher salt, pepper, and melted butter. Beat together the eggs. Remove the plastic wrap. Ro...

  Ingredients: 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon baking powder 4 tablespoons soy sauce 1 tablespoon dry sherry 2 tablespoons water 1 teaspoon vegetable oil 1 dash sesame oil 1 pound skinless, boneless chicken breast meat - cubed 1 cup chicken broth 1 cup white sugar 2 tablespoons distilled white vinegar 2 tablespoons sesame oil 1 teaspoon chile paste 1 clove garlic, minced 1/4 cup cornstarch 1/2 cup water 1 quart vegetable oil for frying 2 tablespoons toasted sesame seeds 4 cups cooked white rice Directions: 1. Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. 2. In a medium saucepan, bring chicken broth, sugar, ...

Ingredients 1 teaspoon salt 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon black pepper 1 whole chicken, cut up Applewood chips for smoking, as needed Directions In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the pieces of the chicken. Place wood chips and charcoal in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals. Place the chicken on a hot grill over medium-heat meat side up. Grill over the wood chips for 1 hour and 30 minutes. Serve with Big Bob Gibson's White Barbecue Sauce  

  Ingredients: 1 package puff pastry rounds thawed 1 lb chicken breast or tenders 1 16 ounce bag frozen mixed vegetables (peas, carrots, onion, corn, beans, potatoes) 2 cans cream of chicken soup 1 cup of chicken stock 1/3 cup heavy cream   Directions:   Combine chicken, mixed vegetable, chicken soup, chicken stock and heavy cream in a slow cooker.  Cook on low for 6-8 hours. Remove chicken, shred and return to slow cooker.   Cook puff pastry rounds according to package directions.  Slice in half.  Spoon 2 cups of the chicken mixture over half of puff pastry.  Place other half on top of chicken mixture.  Viola!  Dinner is served!

    Dressing: 3 cloves garlic peeled and minced 3/4 cup mayo 5 anchovy filets, minced 3 tablespoons parmesan cheese 1 teaspoon worcestershire 1 teaspoon dijon 1 tablespoon lemon juice salt & pepper 1/4 cup olive oil   Whisk the ingredients in a small bowl and set aside   For the Salad:  3 heads of chopped rinsed romaine lettuce 1 lb. chicken breast or tenders 3 tablespoons cajun blackening seasoning 2 tablespoons oil   Heat oil over medium heat in a skillet.  Coat the chicken in the blackening seasoning and cook for 7-10 minutes until juices run clear.  Cut into one inch pieces.   To assemble the salad, toss romaine with dressing until coated well.  Place on a large plate or serving bowl.  Top with blackened chicken, parmesan and croutons.   

Ingredients: 1 lb. spagetti 1 jar of your favorite spagetti sauce ( I like prego:) 16 oz. shredded cheese 1/2 cup parmesan cheese 1 lb. chicken breast (pounded thin to 1/4 inch thickness or use cutlets) 1 cup seasoned breadcrumbs ( I like progresso italian) 2 eggs 1/2 cup milk 1 cup vegetable oil 1. Pre-heat oven to 400 degrees. Boil 1lb spagetti according to box, drain and spread in the bottom of a 9x 13 baking dish 2. Heat about a 1/3 inch vegetable oil in bottom of large frying pan until hot, but not smoking. You are only pan frying, so you may need to add more oil halfway through cooking. Just keep an eye on the level and the temperature. 3. Prepare a breading station. Place breadcrumbs in one shallow bowl and whisk together eggs and milk in another shallow bowl. 4. Dip chicken cutlets in egg wash first, then coat completely in breadcrumbs. 5. Place chicken in hot oil and pan-fry until brown on both sides.    6. Frying in batches, transfer cooked...

Crockpot Creamy Chicken Tetrazinni Ingredients: 3 cups chicken broth 1lb. cooked chopped chicken 1 16 oz box spaghetti 1 medium onion chopped 1/2 cup butter 1/2 lb chopped mushrooms 1/2 cup all purpose flour 1/4 t. paprika 1/2 cup dry sherry 1 cup heavy cream 1/2 cup parmesan cheese Directions Cook pasta according to directions on box, drain and place in the bottom of your slow cooker.  In large pan, over medium heat, saute onions & mushrooms in 1/4 cup butter.  Add additional butter & dust with 1/2 cup of flour to create a roux.  Gradually stir in chicken, chicken broth, sherry, paprika, & heavy cream.  Simmer for 10 minutes to thicken.  Pour chicken mixture over pasta.  Top with parmesan cheese.  Cook in slow cooker for 3-4 hours on medium.  Linking Up with these Lovelies!