Squash & Baby Bella Mushroom Chicken

Boneless, skinless chicken breasts;
Seasoned with Onion Powder & Black Pepper
Large Shallot, chopped
Baby Bella Mushrooms, quartered
Yellow and Green Squash, cubed
Sun-dried Tomato vinaigrette

Sautee shallot in oil, add squash and mushrooms and cook down for a few minutes. Remove from skillet, add chicken breasts and cook until done; tear apart and replace veggies. Sprinkle with a few tablespoons of vinaigrette and toss.

Broccoli Garlic Chicken

Boneless/skinless chicken breast ½ breast per person; seasoned
Chopped, fresh broccoli
Chopped garlic, large chunks, to taste
Salt, pepper, garlic powder

Heat oil of your choice in heavy skillet, add broccoli and cook until it turn bright green (approx. 8 minutes)
Add garlic and cook about 5 minutes
Remove this to side plate and place seasoned chicken in pan
Cook to brown on one side, flip and cook to almost brown again
Tear apart breast and replace broccoli/garlic
Serve with Brown Basmati rice

Orgasmic Chicken Pesto

Boneless/skinless chicken breast ½ breast per person
1/2 jar of Pesto
Thin slices of sun-dried tomatoes in oil
1 Diced red onion

Heat oil of your choice in a heavy skillet, add red onions and ‘sweat’ them, then add sun-dried tomatoes. Cook over medium heat for a few minutes, remove contents to side dish.
Sprinkle one side of each breast with garlic powder and place these garlic side down on hot skillet; sprinkle top side. Cook until brown on one side, flip and brown. Once browned on both sides, tear apart breast meat with two forks, replace onion/tomato mix; add pesto and mix. Blend together until evenly heated.
Serve over field greens, scallions and baby lettuce mix.

Mediterranean Stir Fry

Boneless/skinless chicken breast ½ breast per person
Roasted Red Pepper 1 per serving
Marinated Artichoke Hearts, drained; 1/4 jar per serving
I slice of Vadalia Onion per serving
2 Tbs Fresh Lemon Juice per serving

Heat grapeseed, canolla or olive oil in saute pan over medium heat. Add onion slice and cook until semi-transparent; add diced red pepper and drained artichoke hearts. Stir occasionally, cooking until glaze forms in pan. Remove pepper mix and add thinly sliced chicken breast; sear on one side for a few minutes. Turn breasts over and cover chicken with pepper mix. Add lemon juice and onion powder; finish Salt and pepper to taste, sprinkle with coarsely grated 3 cheese blend.
Toss over angel hair pasta or place on bed of field greens and fresh veggies.

Scarborough Faire Chicken

Boneless/skinless chicken breasts ~ ½ breast per person
2 medium or 1 large Vidallia onion
Seasoned breadcrumbs and egg wash
Parsley, Sage, Rosemary & Thyme
Olive oil, flour and heavy cream

Cut chicken into bite-size chunks and bread with egg wash and seasoned breadcrumbs (I use the Parsley, Sage, Rosemary and Thyme for this mix)
Heat olive oil in skillet over medium heat, brown onions and remove from skillet. Add chicken to the pan and brown until golden. Remove chicken to plate with onions, Lower heat to medium low then add Scarborough Faire seasoning mix to the drippings (easy does it with the Sage), add a teaspoon of flour, stir and add ½ to 1 cup of heavy cream. Replace chicken and onions to the skillet and mix together..
Serve with steamed string beans, seasoned with butter and onion powder and mashed potatoes.

Lively Lemon & Artichoke Chicken

Boneless/skinless chicken breasts ½ breast per person
Frozen artichoke hearts from Trader Joe’s ½ bag per 2 people
1 lg lemon; olive oil 4 or 5 garlic cloves, pressed
Seasoned breadcrumbs (I make my own) and egg wash
Smidgen of butter

Cut chicken into bite-size chunks, bread with egg wash and seasoned breadcrumbs.
Heat olive oil in skillet over med heat, add chicken to brown; add artichoke hearts and juice of the lemon. Add more olive oil to build a ‘sauce’, reduce heat to med-low, add garlic, cover and simmer about 15 mintues.
Serve with buttered noodles or mashed red potatoes