Baked Chicken Parmesan

Ingredients:
1 box Italian panko breadcrumbs
4 chicken breasts, cut in half longways
1 egg
Tomato sauce
Pasta
Fresh mozzarella

1. Preheat oven to 415 degrees.
2. After cutting the chicken breasts in half, pound each to make thinner.  Season with salt and pepper.
3. Beat 1 egg in a bowl; pour Panko on a plate.
4. Dip chicken in egg, then in Panko, pressing the breadcrumbs on both sides.
5. Place a baking sheet on the bottom rack of the oven.  Place chicken breasts over the pan, on the top rack of the oven.
6.  Cook for about 10 minutes, then place sliced mozzarella on top of each piece of chicken.  Turn the oven up to broil and cook for 3-5 more minutes.
7. Serve with tomato sauce and pasta.

Stuffed Chicken Thighs

Ingredients:
4 chicken thighs or chicken breasts
1/2 bag of Pepperidge farm stuffing mix
1 small chopped onion
1 c sliced mushrooms
1 Tbsp olive oil
1/2 can cream of mushroom soup
3/4 c chicken broth
2 Tbsp cornstarch





1. If using chicken breasts, cut them in half and pound them to make them thinner.  If using chicken thighs, place them skin side down and spread them flat.
2. Saute onions and mushrooms in a large pan.  Set aside.
3. Make stuffing according to package.  Then mix in onions and mushrooms.
4. Place a spoonful of stuffing mixture on each chicken piece.  Roll up chicken and use a toothpick or cooking string to keep closed.  Place in a baking pan.
5. Combine cream of mushroom soup and chicken broth in a small saucepan. Bring to a boil.
6. Combine cornstarch with 1/4 cup of water, and slowly mix into soup mixture to thicken.
7. Pour soup mixture over the chicken, then cook for about 45 minutes-1 hour at 350 degrees.

Butter Chicken

Ingredients for Butter Chicken:
6 Tbsp butter
2 lbs chicken breasts, cut into cubes
1 yellow onion, diced
3 garlic cloves, minced
1 can tomato sauce
3/4 c heavy cream, 1/2 c water
1 Tbsp ginger
1 tsp chili powder
1/2 tsp cayenne pepper
Cumen, cinnamon, tumeric, and curry powder, equal parts
Salt and pepper to taste
Rice, cooked

To Make Butter Chicken:
1. Melt 2 Tbsp butter in a skillet and brown the chicken pieces so they are almost all the way cooked.  Remove chicken from pan
2. Melt another 2 Tbsp butter and add the onion, cooking until they are beginning to soften.  Then add garlic and spices and cook for about a minute.
3. Add the tomato sauce and simmer for about 5 minutes.  Then add the cream and the water and bring to a boil.
4. Lower heat and add chicken back in.  Simmer for about 15 minutes.
5. After 15 minutes, add the final 2 Tbsp of butter and season with salt and pepper to taste.  Serve with rice and naan.

Thai Chicken Tacos

Ingredients for Marinade:
1 1/2 lbs chicken thighs
1/4 c lime juice
1/4 c soy sauce
3 Tbs packed brown sugar
2 Tbs oil
1 Tbs siracha or chili sauce
1 Tbs minced garlic
1 Tbs ginger
1/3 c chopped cilantro
1/3 c chopped green onions

Ingredients for Peanut Sauce:
1/3 c creamy peanut butter
2 Tbs packed brown sugar
1 Tbs lime juice
2 Tbs soy sauce
1 clove of garlic, minced
2 tsp ginger
1 tsp siracha or chili sauce
2 Tbs hot water

Ingredients for Serving:
Shredded carrots
Shredded purple cabbage
Diced red peppers
Chopped unsalted peanuts
Cilantro
Warmed tortillas

1. Place chicken in gallon bag and add all marinade ingredients.  Shake so marinade covers chicken completely, then leave in the refrigerator to marinate for 2 hours
2. To make peanut sauce, whisk together peanut sauce ingredients in a medium bowl until smooth
3. Cook chicken in a pan over medium-high heat, making sure to get a char on the skin.  When mostly cooked through, cut into strips or cubes and finish cooking.
4. Serve over tortillas topped with cabbage, carrots, red peppers, peanuts, cilantro, and peanut sauce