Honey Balsamic Chicken

I've got some chicken in my freezer that needs to be used before it's burned to death, so I'm trying my hand at a honey balsamic chicken recipe with my own spin...

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HONEY BALSAMIC CHICKEN

Ingredients for glaze
 
1 tablespoon Balsamic Vinegar (I used the kind infused with pomegranate)
1 tablespoon honey
1 tablespoon Vegetable Oil
1 tablespoon white wine (I used Pinot Grigio)

Ingredients for chicken

2 chicken breasts (or 4 tenderloins)

1/2 teaspoon garlic salt
1/4 teaspoon ground pepper
1 teaspoon ground parmesan cheese
1/8 teaspoon garlic powder
2 tablespoons bread crumbs
1/4 teaspoon thyme
Pinch of nutmeg

Method

1. Coat chicken with dry ingredients
2. Place chicken in a skillet at medium heat with a pat of butter for 4-7 minutes
3. Remove chicken from skillet and simmer the glaze in the skillet for 1-2 mintues
4. Place chicken pieces in skillet again, making sure to turn so that glaze coats them. Heat until cooked

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Creamy Chicken and Noodles

This is an easy an quick recipe that's perfect for those times that you don't really have time to plan an elaborate meal. Just use frozen pre-cooked chicken (which I recommend always having in your freezer) and serve with some nice steamed or boiled veggies.

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Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken and Mushroom Soup
• 1/2 cup milk
• 1/8 teaspoon ground black pepper
• 1/3 cup grated Parmesan cheese
• 2 cups cubed cooked chicken or turkey
• 3 cups medium egg noodles, cooked and drained
• Chopped fresh parsley

Directions

1. Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the parsley before serving.

Captain Crunch Chicken Tenders

I had some Captain Crunch coated chicken tenders at a Planet Hollywood and thought they were so amazing because they were sweet and salty and crunchy. I found the recipe online and definitely thought I should try to make them!

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2 cups Cap'n Crunch cereal
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken tenders (or chicken breasts cut into tenders)
Vegetable oil (for frying)

Thaw chicken breasts, cut each breast into 3-4 slim pieces, and dry strips with a paper towel before dredging.

Coarsely grind or crush the cereal in gallon size bag and set aside. Beat the egg with milk in separate bowl and set aside. Stir together the flour, onion and garlic powders and black pepper and set aside.

Dip the chicken pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip coated tender quckly in the egg wash, coating well, then place all coated tenders in the bag of crushed cereal. Shake bag until all the tenders are coated.

Heat oil in a large heavy skillet to 325 (or for a few minutes on low-medium heat). Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

_____________________________Pictured with a baked potato and green bean casserole. I heated the oil too high, so the coating began to burn before the chicken had cooked fully. They were very yummy though, maybe I'll get them perfect next time.