Becky Higgins’ Garlic Chicken Farfalle

From: www.kevinandamanda.com

16 oz. Farfalle pasta  (add 1 T. of salt to boiling water)
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 tsp. pepper (or less, do what you think you will like)
1/2 c. butter
1 lb. bacon, crumpled (DON'T skimp!!)
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

1. Crock pot chicken and bottle of marinade on low for 6 hours.
2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. 
3. About a half-hour before serving, boil the pasta in salted water.
4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. 
5. Whisk together on low heat for 3-4 minutes. 
6. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. 
7. Sprinkle a little bit more shredded Parmesan cheese on top.

Bacon Cheeseburger Chicken

From: www.kevinandamanda.com

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, heat oil & butter over medium-high heat.
Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish.
Cover with teriyaki sauce and dressing.
Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Cafe Rio Chicken

From:  Brooke Mease


1 package italian dressing (make according to directions on back)
1 T. chilli powder
1 T. cumin
3 cloves of garlic, crushed
about 3-4 pieces of chicken breasts

Cook all together in crock pot on low for 3 hours then shred and cook one more hour.

Chicken Parmagian

From: Christine Nelson

Here is my very easy chicken parmigian recipe.

Ingredients:
4 boneless skinless chicken breasts
1/2 cup milk
1 egg
Italian seasoned breadcrumbs
Oil (veggie, olive, whatever you have!)
Mozzarella Cheese
Parmigian Cheese
PREGO Traditional Spaghetti sauce (okay, so you can use whatever kind of sauce you like, but this is my favorite)

Preheat oven to 350 degrees.

First take the four chicken breasts and tenderize it.

Next mix the egg and milk in a bowl big enough to fit each chicken in. In the other bowl poor a shallow layer of bread crumbs. Heat on medium a good amount of oil in your skillet (you want the oil to come half way up the chicken breast).

Now you are ready to fry! Dip each chicken breast in the egg/milk mixture, then the bread crumbs (both sides, get it nice and covered) then into the pan. I cook mine about 7 minutes on each side. After that place the chicken in a 9*13 baking pan and cover with Mozzarella cheese. Repeat with each breast until they are all done.

Now, cover the chicken breast (that already has melted mozzarella on it) with your spaghetti sauce, making sure to cover the whole thing. The add more mozzarella cheese and some parmigian cheese. Bake for 30 minutes (or until heated through and cheese is melted).

Yum, yum yum....
.

Lion House Ranch Chicken

¾ c. cornflakes, crushed
¾ c. grated Parmesan cheese (I use Romano instead!)
1 pkg. ranch salad dressing mix
8 boneless, skinless chicken breast halves
½ c. butter or margarine, melted

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.
2. Dip chicken in melted butter, and then roll in cornflake mixture to coat.
3. Place chicken breasts in a greased 9 x 13-inch baking dish.
4. Bake, uncovered, at 350º for 45 minutes or until chicken juices run clear.

Makes 8 servings.

This is my sister, Tanya's, recipe. This is the best chicken ever. I've had a lot of requests for this recipe. It's SO easy to make and double. This is usually what I make if I need to bring someone a meal.

Russian Apricot Chicken

1 small bottle Russian dressing
1 small jar Apricot jam
4-5 chicken breasts; thawed

1. Mix dressing and jam together.
2. Marinate chicken for several hours in mixture.
3. Cook in a large skillet until chicken is done and mixture has thicken slightly.

**Craig made this for me on one of our very first dates. It was so good I had to marry him and keep the recipe. To this day, he stills makes it better than me.

Heavenly Chicken Salad Sandwiches

3 chicken breasts; cooked and cubed
2-3 c. red or green grapes
1 small can mandarin oranges; drained (reserve juice)
½ - 1 c. cashews
½ - 1 c. celery
1 bunch scallions
Paprika
Salt
Pepper
-- Mix together in large bowl then add sauce.

Sauce:
½ c. mayo
1 Tbs. Dijon mustard
Mandarin orange juice (In this case LESS is more! ONLY add desired amount; keep in mind that once everything is combined, it will be even runnier.)

1. Mix sauce together and pour over other ingredients.
2. Serve on croissant sandwich rolls.

**I got this recipe from my friend Karma Nuttall who use to be my manager at Brent Brown Dodge from 2001-2003. It really is the best chicken salad I've had.

Chicken Cordon Bleu

From:  Cari Chappell 2005

8 chicken breast
8 thin slices of swiss cheese
8 thin slices of ham (deli style); cut into chunks
2 cans of cream of chicken soup
1/2 c. water
1/2 c. sour cream
2 c. crushed ritz crackers
1/2 c. melted butter

1. Preheat oven to 375 degrees
2. Place chicken in a baking dish and top with cheese and ham.
3. Mix soup, water, and sour cream together; pour over top
4. Mix crushed crackers and butter together; sprinkle on top
5. Bake for 30-45 minutes or until chicken is done.

Note:  Cut chicken into large chunks for quicker cooking.  

Green Mountain Pizza

From:  Kelly Babcock

This is SOOOOO yummy!!!  One of our all time favorites!

¾ cup Alfredo sauce

2 chicken breast halves (8oz.), cooked & shredded

16 oz. Pizza crust

½ lb. Bacon, cut into ½ in. pieces

10 large fresh spinach leaves

1 c. grated mozzarella cheese

6 green onions, sliced diagonally, including tops

1 c. grate Swiss cheese

Preheat over to 450º. 

Spread Alfredo sauce evenly over pizza crust.

Arrange spinach leaves over sauce. 

Add green onion, shredded chicken, and bacon. 

Sprinkle cheeses over top. 

Bake 15 minutes or until bubbly

Pizza Dough from Bobbi Johnson

4 c. flour
2 tbsp sugar
1 tsp. salt
1 Tbsp. instant yeast
1 1/2 c. hot water

Combine yeast and water. Set aside. 

Combine flour, sugar, and salt. Add yeast mixture. 

Knead for 10 minutes and let rise until double. 

Spread out on pizza pan. Add sauce and toppings.