Chicken Divan That's Cheesy, Creamy and Lovely

I adapted this Chicken Divan recipe from the Campbell's website. I served it with sweet potatoes and rice. The sauce made the rice especially tasty!

Whisk together 1 can of Cream of Chicken Soup with 1/2 soup can of milk. Place in a casserole dish.
Add cooked broccoli florets and cooked cubed chicken breast pieces. (Cook the chicken in a little oil with some Mrs Dash, salt and pepper)
Cover with cheese. I used a mixture of cheddar, mozzarella and Monterrey Jack.
Mix cooked chicken and cooked broccoli in with the sauce and then cover with shredded cheese.
On top of the shredded cheese add a bit of mixed melted butter with breadcrumbs.
Cook at 425 for about 20 minutes.

This Chicken Divan was easy and tasted fantastic. The kids (even the finicky one) ate everything on their plates!

Sesame Teriyaki Chicken Breasts

This chicken teriyaki recipe was adapted from a restaurant I once had these at.

Sesame Teriyaki Chicken Breasts
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Take boneless, skinless chicken breasts and dip in sesame seeds. Use a Zip Loc bag of sesame seeds and toss some spices in as well in order to coat the chicken.

Place chicken in a casserole dish that has been sprayed with cooking spray and pour a little bit of prepared Teriyaki sauce on top but not too much as you'll continue adding teriyaki throughout the cooking. If you brush it on you'll move the sesame seeds around so try not to touch the chicken at this point.

Bake at 325 degrees until cooked. Every 20 minutes or so, add a little more teriyaki if neccesary with a basting brush...but don't brush too hard or you'll take the seeds off. At the end, if the bottom of the pan seems like it's becoming too burnt, add a bit of brewed tea or chicken stock just to create some moisture. Only do this after the chicken is nearly cooked.

Crunchy Onion Chicken Breasts

I discovered French's recipe for for Onion Chicken and it was delicious. I adapted it from the French's website. It was wonderful! Did I say it was delicious?

Chicken breasts dipped in egg and then dipped in crushed French's onions (lots of them!). I tried to blend them in the blender but because they're a bit oily this didn't work out so well. After I made it, I found suggestions on the French's website about putting the onions in a bag and rolling with a rolling pin. Mine were just sort of crunched and this made for some areas with really thick coating (which was kinda nummy.)

Bake at 400 for 30-40 minutes for thick breasts, 20-30 for smaller ones until no longer pink.

I served it with rice and peas and it turned out really well.

Chicken Parmigiana - Cooking With Amore

I love Chicken Parmesan. I put more mozzarella cheese in it than parmigiana so I'm not sure why I still call it Chicken Parmesan but that's what it's known as and here's my version:

Make your favourite tomato sauce.
*Feel free to dig through my archives for my ten minute homemade tomato sauce*

Dip boneless / skinless chicken breasts in egg and milk batter and then drench in bread crumbs. I put italian seasoning, parmigiano, romano and as well as seasalt and cracked black pepper in my breadcrumbs to give extra flavour (even when using Italian breadcrumbs).

Then lightly fry the breaded chicken in olive oil just to brown the outside (a few minutes each side). Before putting the chicken in a baking dish, put the semi-cooked chicken back into a large bowl of bread crumbs and redredge. Italian breadcrumbs work great and I always make sure I add some spice and grated parmasean and romano cheese.

In a baking dish, line with tomato sauce and then place your semi-cooked chicken breasts on top. Layer more sauce and plenty of shredded mozzarella.

Bake at 350 for an hour covered with tin foil. Make sure chicken is cooked all the way through. An hour generally does it for me if the breasts are thick. If I filet or pound them flat, the time is reduced.

For a double duty meal, make extra because on the next day you can make a great meal with warmed up leftover chicken parm and serve on hot garlic bread or submarine sandwich rolls with extra sauce for dipping. Sometimes I even put it in a wrap with some lettuce and tomato.

All the above meals go well with pasta of your choice, lasagna, risotto or salad.
Bon Apetito...This dish is Cooking With Amore!

Chicken Cordon Yum

My sister in law and I made this variation of Chicken Cordon Bleu together the first time I tried it and it quickly became one of my favourite dishes. Part of the dish happened out of lack of the ability to keep the chicken together with twine or toothpicks but it turned out serendipitous in my opinion because it results in a center with chicken, ham and breading and the bottom of each piece has a lovely golden crust.

Here's how I make it:

Flattened, tenderized boneless and skinless chicken breasts need to be dipped in egg and milk (like a french toast batter) and then dipped in bread crumbs and spices. I like to use italian breadcrumbs and add in salt, pepper and my favourite Mrs. Dash seasoning.

Lay the breaded chicken breast flat and put on top a piece of black forest ham and a pile of mozzarella. Then, roll it up into a loose log and place it with the opening face down in a baking dish. Cover the outside with more breadcrumbs and some spice if you like and I like to put a little pat of coconut oil on top of each piece.

Cook it at 350 for about an hour.

You'll find that some of the cheese will have fallen out through the bottom and created a thick crust on the bottom. I'm sure this isn't how the chef's in a top notch restaurant would make this but I love the way the cheesy crust forms on the bottom. I know some chefs only bread the outside after fastening this into a roll but I love how the chicken breading sits inside the ham and turns out like a stuffing along with the ham and cheese. I enjoy serving this dish with a nice colourful salad and lots of italian salad dressing.