Easy- place chicken tenders or boneless breast on salted/peppered foil on baking dish. Pour on some honey and mustard. Flip with a fork to cover both sides. Bake and done. No mess.

Serve with rice or bread or whatever.

I have posted this before, but it is delicious, though very low brow. Put your defrosted chicken in a baking dish and salt and pepper it. Lay enough slices of Swiss cheese on top to cover them. In a bowl, mix a can of Cream of Chicken soup with a liquid (I use white wine or milk or chicken broth- whatever's on hand) to thin it out. (About 1/2 cup liquid.) Pour this over the chicken. On top, sprinkle dried stuffing mix (I use Stove Top herb mix) to cover. Melt 1/2 stick butter and pour this over the top to keep the stuffing moist. Oven at 375 for about an hour if using breasts, 30-40 minutes if using a thinner cut like tenderloins. I serve it with rice.

We make this version of the salsa chicken and it's easier without having to use the crock pot. Note, this was first made for me by my non-cooking MIL who finally decided to cook me dinner after close to 10 years of making her dinner. We love it and have made it since because it's so easy. We use slightly less brown sugar but it's a great last minute dinner.

http://busycooks.about.com/od/chickenrecipe1/r/saucychix.htm

PP: I am loving your ideas for the chicken salsa and taco seasoning! Yum!

We have a few crockpot chicken recipes we like:

1) Salsa chicken: pour a jar of salsa over 1 package of chicken breasts, add one pack taco seasoning. Cook on low 6-8 hours, shred the chicken when it is cooked. We either eat served over rice or in a chicken soft taco or in chicken enchiladas

2) Buffalo chicken sandwich - add chicken, pete's red hot sauce (1 cup) and blue cheese - 4-6 ounces. Shred once cooked and serve on a roll with blue cheese sauce.

3) barbecue chicken - chicken breast, add barbecue sauce
and 1 cup italian dressing. Shred and serve over baked potato or in a sandwich.

Non Crockpot:

1) chicken fajitas - stir fry with taco seaoning, bell pepper and onion (chicken breast cut into strips)

2)chicken parmigiana- just take your breaded chicken add sauce and mozzarella and parmigiana cheese and bake, serve with a side of spaghetti

3) chicken curry - a more involved recipe I am happy to share if you are interested

4) chicken stir fry - mushrooms, snow peas, red peppers, baby corn, onion stir fried with garlic and ginger in sesame oil

5) barbecue chicken pizza - store bought crust, spread bbq sauce on top, added cubed cooked chicken, top with gouda and mozzarella, add scallions and cilantro

6) chicken piccatta - thin sliced chicken breast, dusted with flour, pan fry. once chicken is cooked, remove from pan. In the same pan, add a bit of olive oil and butter, saute garlic, add some chicken stock and lemon juice to deglaze the pan, add salt and pepper to taste, some capers. Add chicken back, serve over spaghetti with parmesean cheese.

Teriyaki chicken, soba noodles, and salad with Japanese carrot dressing on the side.

Chicken quesadillas

Chicken stir fry with broccoli

I loooove this recipe--very easy/short prep time but it does bake for 2 hrs. And best not to use breasts, better with thighs, wings, or drumsticks. Also, pretty spicy for kids, but so worth it for adults.

http://www.simplyrecipes.com/recipes/chicken_drumsticks_ethiopian_style/

I just made my newest favorite chicken recipe.
I buy a big bag of the frozen tenderloins since they cook faster and don't dry out (plus they don't need to be defrosted-at least the brand I buy).
I just pan fry them at a med heat with salt pepper olive oil a little garlic (maybe 1/2 tsp) and some fresh rosemary (about 1 tbsp)
Yum!

http://rantaboutthisandraveaboutthat.blogspot.com/2012/07/easy-garlic-chicken.html

http://www.ecurry.com/blog/starters-snacks/murg-malai-tikka-kabab/

http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/

http://cookingontheweekends.com/2011/10/friday-flowers-mexican-sage-and-herbs-de-provence-orange-roasted-chicken/

http://www.skinnytaste.com/2011/05/grilled-chicken-bruschetta.html

Stir fry with veggies. Quick and easy

I am pp...here's the link that I originally looked at. http://www.kevinandamanda.com/recipes/dinner/5-minute-brown-butter-chicken-and-crispy-sage.html

Anonymous wrote:I do a brown butter sage chicken over gnocchi or polenta. I will also add other veggies we have on hand.
I don't really measure for this recipe.

Start heating your butter in a pan. Bring water to a boil. Add sage to your butter pan. When the butter has browned add chicken. Put gnocchi in water. Flip chicken. Salt and serve.

I do the same to the chicken (we usually do rice instead of gnocchi) but I also spritz lemon juice over the chicken at the end to brighten the flavors and lighten it up a little or the butter can seem to be a little on the heavy side.

I also make this which has been a big hit:
http://www.marthastewart.com/317393/chicken-lemon-and-dill-with-orzo

I do a brown butter sage chicken over gnocchi or polenta. I will also add other veggies we have on hand.
I don't really measure for this recipe.

Start heating your butter in a pan. Bring water to a boil. Add sage to your butter pan. When the butter has browned add chicken. Put gnocchi in water. Flip chicken. Salt and serve.

We seem to be stuck in the rut of either marinating the chicken breast in a basalmic vin. and baking or breading it with bread crumbs/parm cheese and cooking on stove top with olive oil. I need some more ideas that are relatively easy and delicisious.
Thanks!