January 3, 2010

Apricot Chicken

Posted in Chicken tagged , at 11:45 pm by RootsAndRings

Growing up, this is what I always requested for my birthday meal. It’s delicious. I especially love making it since Stephen and I are only two people which means we get to eat it two days in a row. I serve it with brown rice and rolls. You’ll want the rolls to sop up the apricot goodness.

4-5 chicken breasts
11 oz. jar of apricot preserves
11-14 oz. bottle of Italian dressing
1 envelope of onion soup mix

In a medium sauce pan combine preserves, dressing, and soup mix. Cook slowly, stirring occasionally until preserves are melted. Put chicken breasts in a baking dish and pour mixture on top. Cover with foil. Cook in a 350 degree oven for an hour. Uncover and cook an additional 15 minutes. Wipe your drool off the floor.

June 15, 2009

Chickette

Posted in Chicken, Freezable tagged , , at 7:19 pm by RootsAndRings

This is my Meme’s recipe. And you know what they say about Memes… those ladies can cook! This is one of my all-time favorite dishes. It makes a lot, so get you some aluminum baking dishes and freeze a bunch. I wish I could tell you how much it makes, but I forgot. Someone, add it to the comments. I just keep a stack of the 8×8 pans and fill a bunch.

 

2 1/2 cups of spaghetti, broken into 2″-3″ pieces (about half the bag)
4 cups cooked chicken breasts
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cans cream of mushroom soup
1+ cups chicken broth
1 t. salt and pepper
1 lb. grated cheddar (I use 1/2 sharp cheddar)

If you haven’t already, cook your chicken. (I already told you to do this though… come on, pay attention.) I boil it with some peppercorns. Then cube your chicken. Cook your spaghetti – you can use the water from cooking your chicken. Drain spaghetti. Mix all ingredients together (save some cheese for the top). If it isn’t juicy, add more broth. Put into pans. You can freeze it at this point.

To cook, preheat your oven to 350 and bake for about 30 minutes. Everything is cooked so you are basically just heating it.

April 8, 2009

Lemon Feta Chicken

Posted in Chicken tagged , , at 1:52 pm by RootsAndRings

This is our go-to recipe. This is the oh-crap-what-am-I-going-to-do-with-this-chicken-breast dinner. I’d say we have this 3-5 times each month. It’s easy, quick, and I always have feta and lemons on hand.

 

chicken breasts

salt & pepper

1 lemon

crumbled feta

Salt and pepper your chicken breasts and put them in a baking dish. Squeeze some lemon over them. Sprinkle with feta. (Stephen and I prefer to ‘cover with feta’ instead… it’s your call. We love cheese.) Squeeze more lemon over the top. And bake. It’s that easy. The original recipe said to throw in a bunch of sliced red pepper, but we found that we didn’t care to take anything away from the baked, lemony cheese! I do throw in some whole cherry tomatoes though.