Please Pass the Chicken

Each week on Today's Housewife we will choose an ingredient and post our favorite recipes that include that ingredient. If you are a blogger, we would love for you to share your recipe with our readers also. Just follow the instructions for Mr. Linky and.... Please Pass the Chicken!

Zesty Italian Chicken and Potatoes (for 2)
Kama experimented this week with this recipe and we liked it:

8ish chicken strips--unbreaded, raw
2 baking potatoes cut up (I would use smaller cubes instead of large pieces) 1/2 cup Zesty Italian dressing
1/2 cup grated parmasean cheese

Preheat oven to 400. Put all ingredients in greased 9x13 glass dish. Stir it around. Cook for about 40 minutes (or until it looks done and potatoes are cooked), stirring occasionally. Enjoy! (Super easy, huh?)

Chicken in Wine
Alicia loves her crockpot and this is a super easy one!

4-6 chicken breast (depends on how much you like leftovers!)
1 can french onion soup
1 can 98% fat free cream of mushroom soup
1 cup white wine or chicken broth

Trim chicken and place in crockpot. Mix soup and wine. Pour over chicken. Cook on low for 4-6 hours. Serve over rice, pasta or potatoes.

Chicken Pot Pie
KLee has taken this to friends as a post baby meal and it has been a big hit!

8 chicken tenders/3 breasts/1-2 cans cooked and shredded chicken
refrigerated/frozen pie crusts
1 can peas/carrots
1/2 can corn
1/2 can diced potatoes
1 can cream of potato soup
1 can cream of chicken soup
salt and pepper to taste

Place one pie crust in pie pan (or use frozen ones in disposable pan). Mix chicken, veggies (you can also use 2 cans of VegAll or 1 bag of frozen mixed veggies--whatever your family prefers), soups, and salt/pepper. Pour into crust. Top with second crust and vent with knife. Bake in preheated 350 oven for 45 minutes to an hour. Serve with salad and muffins.

Chicken Pramigina
There are so many good chicken recipes. This one is Sandra's husband's favorite!

Start by making breaded chicken cutlets (good by themselves!)

Combine in shallow bowl:
1 C. dry Italian bread crumbs
¼ C. Parmesan cheese

Whisk together in shallow bowl:
1 large egg and 1 tbs milk

Spread on plate:
¼ cup flour (you may need more, I always do)

Coat 4 boneless, skinless chicken breast halves in flour and shake off excess. Dip in the egg mixture and then coat with bread crumb mixture. Pat with your fingers to make sure breadcrumbs adhere. Heat 1/3 cup olive oil in a large skillet over med-high heat until shimmery. Place chicken breasts in skillet. Cook 2-3 minutes, until lightly brown, turning once with tongs. Add more oil if the pan looks dry. Blot with paper towels to take off grease.

Chicken Parmigiana
Preheat oven to 350. Lightly grease 13x9 cooking pan. Spoon ½ C. spaghetti sauce into pan. Arrange chicken on sauce, slightly overlapping them if necessary. Sprinkle with 3-4 tbs grated Parmesan cheese. Spoon 1 C. spaghetti sauce over chicken. Top with thin slices of mozzarella cheese and grated Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20-30 minutes. Sprinkle with chopped fresh parsley.

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