Foodie Friday: Chicken Recipes

One Dish Chicken Bake
Via Diethood

What's for dinner?  Chicken is a weekly dinner for a lot of families. It's relatively inexpensive and a good source of protein.  Looking for some new recipes to add to your staple rotation?  We've found some delicious chicken recipes for you to try out.  Winner winner chicken dinner!  Enjoy!

One Dish Chicken Bake
 Prep Time 5 minutes
 Cook Time 35 minutes
 Total Time 40 minutes
 Servings 4
 Calories 297 kcal
 Author Katerina | Diethood

1 can (14.5 ounces) Hunt's Original Diced Tomatoes Hunt's Original Diced Tomatoes, drained
1 tablespoon extra virgin olive oil
1 yellow onion , chopped
3 cloves garlic , minced
1 teaspoon dried oregano
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley
4 boneless, skinless chicken breasts
salt and fresh ground pepper , to taste
3/4 cup grated gruyere cheese
chopped fresh parsley , for garnish
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Preheat oven to 400F.

Lightly grease a baking dish with cooking spray and set aside.
Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning and fresh parsley in a mixing bowl; toss to combine.
Pour tomato mixture into prepared baking dish. (You can also combine the ingredients inside the baking dish).
Season chicken with salt and fresh ground pepper.
Place chicken on top of tomatoes; make sure that the chicken is nestled down in the tomatoes so it simmers in the sauce while it cooks.
Bake for 35 minutes, or until sauce bubbles and chicken is done cooking. Chicken is cooked when internal temperature reaches 165F degrees.

Sprinkle with cheese; bake for 4 to 5 minutes or until cheese is melted.

Garnish with chopped parsley.
Recipe Notes:
WW Smart Points: 4

Creamy Chicken Marsala
Via The Recipe Critic

Creamy Chicken Marsala
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

A creamy and delicious classic italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!
Author: Alyssa
Serves: 4-6

4 boneless skinless chicken breasts, thinly sliced*
salt and pepper
2 tablespoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup Marsala wine** see note
1/2 cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish

In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.

Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. 

Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

*I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily.
** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, they say this recipe makes a good substitute:
1/4 cup of white grape juice
1 tablespoon vanilla extract

2 tablespoons of sherry vinegar

Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts
medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
teaspoons lemon pepper seasoning
1/3 cup butter
lemons, sliced
tablespoons lemon juice
Hot cooked rice or pilaf (optional)

Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.

In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

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