chicken

Teriyaki Chicken Ramen

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Ingredients
1lb of chicken breasts
1 bottle teriyaki sauce
3 packages instant ramen, chicken flavor
1/4 cup sesame oil
2 tbsp rice wine vinegar
4 large white button mushrooms, thinly sliced
sesame seeds
fresh chopped parsley

In a 350 degree oven bake the chicken breasts covered in teriyaki sauce for about 45 minutes or until the inside temperature has reached 165 degrees. Once the chicken has cooled enough to touch, roughly chop it into bite-sized pieces.

Fill a saucepan with 6-8 cups of water. Add one of the seasoning packets from the ramen, along with the sesame oil and rice wine vinegar. Bring to a boil, add the ramen noodles, and reduce to medium-high heat.

Once the noodles are able to be separated from each other (about 1-2 minutes), add the mushrooms and chicken. Cook for another 2-3 minutes.

Serve in bowls topped with sesame seeds and chopped parsley.

Easy Chicken Pot Pie

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Ingredients
1 package frozen vegetables
1 can condensed cream of chicken soup
2 cups cooked chicken, diced
1 can crescent rolls
salt and pepper to taste

Preheat your oven to 325. 

Combine the vegetables, chicken, and soup.  Add salt and pepper to taste.  Pour the filling into a shallow baking dish (8×12 works well). 

Unroll crescent rolls and arrange them on top of the filling so there are no holes ( little bit of overlap is fine). 

Bake for 25 minutes or until crescent roll layer is golden brown on top. 

Serves 4.

Buffalo Chicken Pasta

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Buffalo Chicken Pasta

Ingredients
1 pound box of pasta, cooked and drained
2 medium chicken breasts, cooked and shredded 
1/2 onion, chopped
4 slices bacon
1-1/2 cups blue cheese dressing
1/2 cup buffalo wing sauce
1 cup shredded mozzarella cheese

Instructions
Preheat oven to 375.

Cook the bacon strips in a skillet over medium heat until they are dark brown and crispy.  Using tongs remove the bacon strips from the pan and place them on a few pieces of paper towel to drain the excess oil. 

Cook the onion in the bacon grease until the pieces are soft and translucent. 

Crumble the bacon into a large bowl and add the onion, pasta, chicken, blue cheese dressing, and buffalo wing sauce.  Stir until the ingredients are combined and the sauce coats all of the pasta. 

Pour mixture into a large baking dish. 

Cover the pasta with the shredded mozzarella and bake for 20 minutes or until the cheese is melted and beginning to brown.  Serve immediately.

Chicken French

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Ingredients:
2 tbsp butter or margarine
1/4 cup lemon juice
3/4 cup white wine (dry Riesling recommended)
1 lb boneless chicken breasts or tenders
2 eggs
2 tbsp milk
flour
salt and pepper
vegetable oil
your favorite kind of pasta

Start by pounding out the chicken between some sheets of plastic wrap until the chicken is an inch thick.

Place the flour plus salt and pepper in one pie dish and the milk and eggs into another.

Coat the chicken with a layer of flour, then dredge it in the egg mixture, and then back into the flour again. 

Put the chicken in a pan on medium high heat with a little bit of vegetable oil.  Cook the chicken on one side and flip it over.  It should only take a few minutes on each side to get nice and crispy.

After the chicken is cooked on both sides add the butter, lemon, and white wine and continue cooking it until the butter is completely melted.  Serve on top of pasta.