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CROCK-POT Creamy Chicken Italiano


This recipe is one that my boss has had for ages. I make it for them about once a week in the autumn/winter, and LOVE eating the left overs the next day.

I don’t have any photos for this recipe, since I’ve never made it at home, but I know the recipe by heart and for any/all meat eaters you’ll LOVE THIS!

What You’ll need:
4 frozen costco chicken breasts (or any frozen boneless skinless chicken breasts.)
Powdered Italian Dressing mix
1 Can of Cream of ANYTHING. Seriously Cream of chicken, mushroom, cheddar, celery… any of it works!
1 8 oz package of Cream cheese (the kind that comes in the box works best.)
1/2 cup water
Crock pot

What you’ll need to do:
Put your chicken (FROZEN) breasts into your crock-pot. Mix together your packet of italian dressing & your 1/2 cup water, pour over chicken. Cover & cook on LOW for 5 hours. This is when I bring the cream cheese out of the fridge & set it on the counter, leave it there until the next step.
Next, once you’ve cooked the chicken for 5 hours, mix together your can of cream of whatever, and the cream cheese. Add the mixture to the crock pot & cook on HIGH for 1 hour to 1 1/2 hours.

Thats it, once it’s done cooking it’s ready to serve. Serve over rice or egg noodles… or whatever your preference. Serve with a nice green veggie and you’ll have an amazing, easy and delicious dinner!

 

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theREALchef 5


Coconut Chicken with Apricot sauce

This dish is uh-ma-zing. I made it for 7 and only 1 didn’t like it, and he’s 9 and super picky! I saw this recipe on my FAVORITE food blog, Pennies on a Plater. I adjusted it a bit (for example, I made it for 7, not 4.) As usual her recipe’s did NOT let us down. I’m sad to say I didn’t get any photos of this dish, but feel free to search for the photo on her site.

I’ve never had a love for coconut. That being said I never hated it, I’m just…neutral. This chicken dish made me fall in love with coconut! Be ready to eat more than you thought, and want to make it again asap.

I’m giving you the recipe’s for MY version, feel free to go to Pennies on a Plater for hers!

2 eggs
1/2 a bag (ours was 14 oz, so 7 oz should work) sweetened coconut flakes (Safeway brand are like $2.00
1 cup flour
1/4 teaspoon garlic powder (I used VERY little garlic powder, because the kids are not fans of garlic)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 boneless chicken breasts
1 cup unsalted butter, melted
1 Jar apricot preserves (Safeway has them for cheap!)
Dijon mustard

First things first. Pre-heat your oven to 400° F

Next, get out your Large casserole dish, and set it aside. (I rubbed some butter on the bottom, to help prevent the coconut chicken from sticking.)

Lightly beat your two eggs in a bowl (must be big enough to hold your chicken breast one at a time!) Set aside.

Next, mix the coconut, flour, garlic powder, salt and pepper in a bowl.

Take your first chicken breast, coat it in the egg, then roll it in the coconut mixture, then place in your casserole dish. Do this with all 8 chicken breasts.

Once all your chicken is lined up, drizzle the melted butter over each of the chicken breasts evenly.

Once your oven is pre-heated place your casserole dish in the oven and cook for 20 minutes (or until chicken is done, check with your meat thermometer, should be 165 or higher.)

While your chicken is in the oven, start some rice (we have a rice cooker, but you can do it on your stove top too!) Once your rice is cooking, you can start making your sauce!

Mix together your apricot preserves, and dijon mustard (I used one small safeway jar of preserves and 1/3 a squeezable container of safeway dijon mustard.) Place bowl in fridge to chill.

Serve over rice, with a side of Broccoli or the vegetable of your choice and a helping of the delicious Apricot sauce you made 🙂