Baked Sweet and Sour Chicken

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Baked Chicken Bacon Alfredo

This combines all of my favorite things (except chocolate)!!!

Michael made this for my birthday dinner and it was delicious!

Recipe by Our Best Bites

Ingredients:

8 oz penne pasta

16 oz alfredo sauce

2 chicken breast, grilled and chopped

6 oz bacon, cooked and crumbled

14 oz can of marinated artichoke hearts, drained and chopped

1/2 c chopped green onions (I used frozen peas instead)

1 c shredded mozzarella cheese, divided

salt and pepper, to taste

Directions:

1. Preheat oven 350 degrees.

2. Prepare pasta according to package directions.

3. Prepare alfredo sauce.

4. When pasta is done, drain and add to alfredo sauce. Toss with chicken, bacon, artichokes, onions or peas and half of mozzarella cheese. Season to taste.

5. Transfer to an 8x8 baking dish and sprinkle with remaining mozzarella cheese.

6. Cover with foil and bake for 20 minutes or until heated through and cheese is bubbly.

Yummy! Mike says it was even better as leftovers the next day!

Chicken and Rice Wraps

This is our new favorite meal!

Ingredients:
1 lb boneless skinless chicken breasts, cooked and shredded
2 c water
1 c salsa
1 pkg taco seasoning
2 c instant rice, uncooked
8-12 flour tortillas
shredded cheddar cheese, optional

Directions:
In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and roll up like a burrito or enchillada. You can add cheese cheese to mixutre before rolling. Place in greased 9x13 pan. Bake in the oven at 350 degrees for 20-30 minutes.


To Freeze: Simply wrap each folded tortilla in foil and place in a gallon size freezer bag, before baking. Thaw and reheat.

When we first had these I thought they would be dry and need some sauce on top, which would probably be really good, but they don't need it. We pick them up and eat them just like a burrito. They are so yummy and very filling.


Christy's Once a Month Cooking

Chicken Cordon Bleu

My favorite meal of all time!

Ingredients:

chicken breasts

slices of ham

slices of swiss cheese

butter, melted

bread crumbs, seasoned

Directions:

1. Place chicken between two pieces of wax paper. Pound the heck out of it with the flat side of a meat tenderizor until it is 1/2 inch (or less) thick.

2. Lay a slice (or two) of ham and swiss cheese.

3. Roll it up.

4. Dip in melted butter. Roll in bread crumbs.

5. Place in pan and stick a toothpick* in the middle to keep it together.

6. Bake at 350 degrees for 45 minutes or until the chicken is no longer pink.

*Make sure you take the toothpick out before you eat it!