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Recipes for Busy Moms Recipes for Busy Moms

*~ 30 minute Chicken Meals ~*

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     I found this site and thought I would post these recipes.  I haven't tried any but I sure do want to. If anyone tries any of these recipes put what you thought of it in here ~ *~ Recipe Reviews ~*.  


30-minute-meals-coca-cola-chicken

Coca-Cola Chicken

Ingredients:

4 skinless boneless chicken breast halves, flattened to ΒΌ inch thickness 
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:

1. Place all ingredients in a medium saucepan and bring to a boil.

2. Cover and turn heat to medium.

3. Cook for 20 minutes, stirring occasionally.

4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

Ingredients:

3 large potatoes 
1/2 teaspoon fresh ground pepper 
1/2 teaspoon oregano 
1/2 teaspoon thyme 
1/2 teaspoon sage 
1/2 teaspoon rosemary 
2 Tablespoons oil 
celery salt, to taste 
garlic salt, to taste

Directions:

1. Preheat oven to 450 degrees F.

2. Cut the unpeeled potatoes into 1/4 inch slices.

3. Place the potato slices on well greased shallow baking pans.

4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.

5. Brush the potato slices with oil and a sprinkle with the herb mixture.

6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.

7. Sprinkle with combined salts and serve. Serves 4.


by on Apr. 14, 2011 at 12:39 AM
Replies (31-40):
dntbgmeb4cofe
by on Apr. 14, 2011 at 1:00 AM

Chicken Piccata and Corn on the Cob

Chicken Piccata Recipe and Corn on the Cob

Ingredients:

4 boneless, skinless chicken breast halves (about 1 ¼ pounds)
¼ cup all-purpose flour
¼ cup butter
2 cloves garlic, finely chopped
1 cup chicken broth
2 Tablespoons lemon juice
½ teaspoon pepper
1 bag frozen corn on the cob, microwave steamable


Directions:

1.  Coat chicken with flour, shaking off excess.

2.  Melt butter in 12 inch skillet over medium-high heat.

3.  Cook chicken and garlic and butter 15 to 20 minutes, turning chicken once, until juice of chicken is no longer pink when cut through thickest part.

4.  Add chicken broth and lemon juice; sprinkle with pepper. Heat until hot.

5.  While chicken is cooking, prepare frozen corn.

6.  Serve with warm buttered rolls.  Makes 4 servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 1:00 AM

Parmesan Dijon Chicken and Garlic Broccoli

30-minute-parmesan-dijon-chicken

Ingredients:

¾ cup dry bread crumbs
¼ cup grated Parmesan cheese
¼ cup butter, melted
2 Tablespoons Dijon mustard
6 boneless, skinless chicken breast halves (about 1 ¾ pounds)
frozen broccoli florets
butter and garlic salt for broccoli


Directions:

1.  Heat oven to 375 degrees F. Grease a 13x9x2 inch rectangular pan.

2.  Mix bread crumbs and cheese in a large resealable plastic food storage bag.

3.  Mix butter and mustard in a shallow dish.

4.  Dip chicken in the butter mixture, then shake in bag to coat with crumb mixture.  Place in pan.

5.  Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when cut through thickest part.

6.  While chicken is cooking, prepare broccoli according to package directions.

7.  Butter broccoli according to taste, sprinkle with garlic salt.  Serve with chicken. Makes 6 servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 1:01 AM

Chicken and Broccoli Alfredo

chicken broccoli alfredo recipe

Ingredients:

6 ounce package fettuccine, uncooked
2 cups frozen, chopped broccoli
10-¾ ounce can cream of mushroom soup
½ cup milk
¾ cup grated Parmesan cheese
3 cups cooked chicken, cubed
¼ teaspoon pepper


Directions:

1.  Prepare fettuccine according to package directions.

2.  Add broccoli last 5 minutes of cooking; drain.

3.  In a large skillet over medium-high heat, mix soup, milk, cheese, chicken, pepper and fettuccine mixture.

4.  Cook until warm, stirring often.  Serve with refrigerated-type, flaky buttermilk biscuits. Makes 4 servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 1:01 AM

Italian Chicken with Pasta

Itialian-Chicken-with-Pasta

Ingredients:

4 boneless, skinless chicken breasts
¼ cup grated Parmesan cheese, divided
3 Tablespoons Italian seasoning
2 Tablespoons garlic powder
6 ounces angel hair pasta, cooked
26 ounce jar spaghetti sauce, heated


Directions:

1.  In a broiler pan, place chicken breasts and sprinkle with half of the cheese, Italian seasoning and garlic powder.

2.  Broil for 5 to 10 minutes; turn chicken breasts and spread with remaining cheese, Italian seasoning and garlic powder.

3.  Broil for an additional 5 to 10 minutes or until done.

4.  Serve chicken over top of pasta and pour sauce over everything.  Makes 4 servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 1:02 AM

Chicken Enchilada Casserole

30-Minute-Chicken-Enchilada-Casserole

Ingredients:

4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese


Directions:

1.  In a large mixing bowl, combine chicken, soup and milk together; set aside.

2.  In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.

3.  Repeat layers ending with cheese.

4.  Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly. 

5.  While casserole is baking, prepare a tossed salad to serve with dinner. Makes 8 to 10 servings.

 

dntbgmeb4cofe
by on Apr. 14, 2011 at 1:02 AM

Chicken and Noodles in a Bread Bowl

30-minute-chicken-noodles-bread-bowl

Ingredients:

3 (14 ounce) cans chicken broth
1 (10 ounce) can cooked chicken, drained
½ stick butter
½ onion, diced
garlic powder to taste
Italian seasoning to taste
salt and pepper to taste
12 ounce package extra wide egg noodles, uncooked
1 loaf round sourdough bread

Directions:

1.  In a large stockpot, combine broth, chicken, butter, onion and seasonings.

2.  Simmer over medium heat for 10 minutes or until onion is tender.

3.  Increase heat to boiling, add noodles and cook for 15 to 20 minutes or until noodles are tender.

4.  While noodles are cooking, hollow out a round loaf of sourdough bread to serve your chicken and noodles in. Makes 6 to 8 servings.

dntbgmeb4cofe
by on Apr. 14, 2011 at 1:03 AM

Mexican Lasagna Recipe

Mexican-Lasagna

Ingredients:

3 Tablespoons olive oil 
2 pounds ground chicken breast 
2 Tablespoons chili powder 
2 teaspoons ground cumin 
1 cup taco sauce
1 (15-ounce) can black beans, drained 
1 cup frozen corn  
salt 
8 (8 inch) soft corn or flour tortillas
2 1/2 cups shredded Cheddar cheese
sliced black olives for topping

Directions:

1.  Preheat oven to 425 degrees F.

2.  Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.

3.  Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).

4.  Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.

5.  Coat a shallow baking dish with remaining Tablespoon of olive oil.

6. Cut the tortillas in quarters for easy layering.

7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.Repeat for a second layer, ending with cheese.

8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.

9. Remove from oven, top with sliced black olives and serve.

 

kgalvano
by on Jul. 26, 2012 at 9:27 PM

BUMP!

la1118
by Bronze Member on Aug. 4, 2012 at 11:17 AM
I think I am trying this one tonight.

Quoting dntbgmeb4cofe:


Crunchy Ranch Chicken Tenders with Cheese Fries


Crunchy-Ranch-Chicken-Tenders


Ingredients:



8 ½ ounce package cornbread muffin mix
1 ounce package ranch salad dressing mix
½ teaspoon salt
1 cup milk
6 boneless, skinless chicken breasts (1 ½ lbs) cut into strips
2 Tablespoons cooking oil 
1 package frozen French fries
1 cup shredded cheddar cheese



Directions:


1.  Place frozen French fries in oven according to package directions.


2. Combine cornbread mix, salad dressing mix and salt in a large plastic zip block bag; set aside.


3.  Pour milk into a shallow bowl.  Dip chicken into milk; place in cornbread mixture and shake to coat.


4.  Heat oil in a large skillet over medium heat.


5.  Add chicken, cook until golden on both sides, about 6 to 7 minutes per side or until juices run clear.


6.  Five minutes before French fries are done, sprinkle with cheddar cheese.  Continue baking until cheese is melted.


Makes 6 servings.


Posted on CafeMom Mobile
kgalvano
by on Aug. 5, 2012 at 7:22 PM

thanks

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