Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

I have to give all credit to www.jamiecooksitup.blogspot.com  The picture is from her because I forgot to take one, but ours looked pretty darn close to this, asparagus and all!   A little bit of work, but really yummy! 

The actual recipe site is http://jamiecooksitup.blogspot.com/2011/04/crispy-chicken-with-creamy-italian.html where it has step by step pictures! I think it helped a lot and was a lot easier to follow! 







Time: 45 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil 
1   12 oz package bowtie noodles (farfalle)

Sauce:
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk 
fresh parsley, chopped (optional)
  
1. In a small food processor crush the corn flakes into crumbs. 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you. 
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. 
5. Take a pair of sharp kitchen scissors and cut each breast in half. 
6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
9. Add the olive oil to a hot skillet. 
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
Enjoy

Crispy Southwest Chicken Wraps

These are so good.  Brent loves them and my parents loved them too.  Yummers.


Crispy Southwest Chicken Wraps
From Mel's Kitchen Cafe
Printable Version
Printable Version with Picture
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Crisp Chicken Burritos

Okay has it really been like 3 months since we've posted anything?  Yikes!

Well here goes. 

This is one of my favorite meals to make because it's super easy and really good.  Plus the kids even like it, so it's a win, win, win situation.  :)
This is the secret recipe from a certain taco place in town and I know it because my hubby use to work there in his high school years...  They let him watch how they made it once and he took notes. 


1 package cream cheese
3/4 pound of shredded chicken (I use a can of chicken to make it even more easy!)
1 can green chiles (I use fresh- yum!)
1 TBSP dried onions (You can use fresh onions too of course, it's just one small onion, chopped)
some seasoned salt to taste
Tortillas

*Okay, so here's the super easy method of getting these ready-  put all ingredients (except tortillas) in your kitchen aid and mix.  Put a spoonful of mix on a tortilla and roll it.  Repeat.

Cook on greased baking sheet at 425* for about 10-15 minutes, or until brown.   

Or you could deep fry it for the genuine taste, but we love it baked. 

ENJOY!!!