4 boneless, skinless chicken breasts
2 cups seedless green or red grapes
2 cups mayonnaise
1 cup chopped pecans
Salt & Pepper to taste
~Cut chicken breasts in half and place in large stock pot. Fill pot with cold water and place on stove top over medium-high heat. Bring to water to boil, turn heat down to medium and continue to cook chicken until done completely. Drain chicken, place in bowl and place in refrigerator to chill
~Remove chilled chicken from refrigerator and cut into bite size pieces. Place in large bowl
~Wash grapes, pat dry. Cut each grape in half and place in bowl with chicken along with pecan pieces
~Add mayonnaise, stirring thoroughly and adding more mayonnaise if needed/desired
~Salt and pepper to taste – serve cold
1 (13.8 oz) can refrigerated pizza crust
1 Tbl oil
4 boneless, skinless chicken breasts, cut into thin bite size strips
1 – 2 tsp chili powder
1/2 – 1 tsp salt
1/2 tsp garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips
1/2 cup salsa (thick & chunky variety)
2 cups shredded Monterey Jack cheese
~Preheat oven to 425
~Spray 12″ pizza pan or 13 x9 pan with nonstick cooking spray
~Unroll dough; place in sprayed pan and starting at center press out dough to edge of pan to form crust
~Bake 7 – 9 minutes or until very light golden brown
~In 10″ skillet, heat oil over medium-high heat. Add chicken; sprinkle with chili powder, salt & garlic powder. Cook and stir 3 – 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 – 3 minutes or until chicken is no longer pink and vegetables are crisp-tender. Sppon chicken mixture evenly over crust. Spoon salsa over chicken; sprinkle with cheese
~Bake 14 – 18 minutes longer or until crust is golden brown. Cut
1/4 cup + 3 Tbl Olive oil, separated
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil
2 (28 oz) cans whole peeled tomatoes, drained and hand crushed
Pinch of sugar
Kosher salt
Fresh ground pepper
4 skinless, boneless chicken breasts (approx 1.5 lbs)
1/2 c flour
2 large eggs, slightly beaten
1 Tbl water
1 cup dried bread crumbs
1 (8 oz) ball fresh mozzarella, water drained and sliced
Freshly grated Parmesan cheese
1 lb spaghetti, cooked as desired
~Preheat oven to 450
~Coat a saute pan with 1/4 cup olive oil and place over medium heat. Add onions, garlic and bay leaves; cook and stir for 5 minutes. Add basil, stir. Add tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower heat, cover and keep warm
~Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken with a flat meat mallet, until they are about 1/2″ thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
~In a wide bowl, combine the eggs and water, beat until frothy.
~Put the bread crumbs on a plate, season with salt and pepper.
~Heat 3 Tbl olive oil over medium-high flame.
~Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash to coat completely, letting excess drip off, then dredge in the bread crumbs. When the oil is hot add the chicken and fry for 4 minutes on each side until golden and crusty, turning once. Place in 9×13 lightly greased pan
~Ladle the tomato sauce over the chicken, add slice of mozzarella to each piece. Sprinkle with Parmesan cheese and basil.
~Bake for 20 – 30 minutes, or until chicken juices run clear.
~Serve with hot spaghetti noodles
