Easy Chicken

Anyone who has ever tried to cook chicken breasts probably knows how hard it can be to keep the chicken moist.  Here are a couple of ideas on how to keep that chicken from drying out and make a super yummy dinner!

Crusted Baked Chicken

(this is probably the most moist baked chicken I have ever made; based on a recipe by Sandra Lee)

2 boneless skinless chicken breasts

1 1/2 cups French's fried onions (ground up)

1/4 cup grated parmesan

2 tsp Italian seasoning

2 tbsp mayo

1tbsp dijon/grainy mustard

Preheat oven to 350 and spray a baking sheet with cooking spray.  In a shallow bowl, combine ground french-fried onions, parmesan and seasoning.  In another shallow bowl, combine mayo and mustard.  Coat chicken in mayo mixture, then in onion mixture.  Place chicken breasts on prepared baking sheet and bake uncovered for 30 minutes.  Internal temp should be 180 and there should be no pink left in the center. 

Italian Chicken & Dumplings

2 boneless skinless chicken breasts

1 can cream of mushroom soup

1/4 cup stock (any kind you have)

1 tsp Italian seasoning

1 package gnocchi

parmesan or Romano

Place chicken, soup, stock (if you don't have stock of any kind, just use a little water) and seasoning in a slow cooker on low or medium heat.  Cook for 3-4 hours until chicken is done and easily pulls apart.  Using two forks, shred chicken into bite-size pieces.  Cook gnocchi according to package directions (gnocchi is a thick dumpling-like pasta usually made with pototato).  Serve chicken and sauce over gnocchi and top with a little Romano or parmesan.

Chicken Tacos

boneless skinless chicken breasts

taco sauce, or a spicy-citrusy marinade

1 tbsp butter

tortillas (whatever kind you prefer)

shredded cheese (I like sharp cheddar)

fresh avocado, lettuce, tomato, or any other toppings you like

sour cream

salsa

Cut chicken into 1/2 inch slices and place in a shallow bowl or Ziploc bag.  Add enough sauce or marinade to cover the chicken.  Cover bowl, place in the fridge and allow to marinate for 2-12 hours.  Heat butter in a pan over medium-high heat.  Drain liquid from bowl and add chicken to the hot pan.  Cook for 5-10 minutes, stirring frequently, until all pieces are cooked through.  Assemble tacos as desired and enjoy.  Store leftovers in the fridge for easy snack, or meal.