Wrightfully Simple
Chicken:
Do you like Chicken? I know I do. Here are some of my faves below. You can always do these recipes with meat for substitue, or you can use some of these as just meatless meals with just pasta. I will be adding more recipes gradually, so, enjoy!
Almond Chicken Tenders
Ingredients:
1 cup crushed Ritz Crackers
1/2 cup slivered almonds
1/4 cup grated parmesan cheese
1 tsp. salt and pepper, each
1lb. boneless, skinless chicken breasts, cut into strips
2 egg whites, slightly beaten
4 cup vegetable oil
1/4 cup dry bread crumbs

Directions:
1. Place cracker crumbs, almonds, cheese, bread crumbs, salt & pepper in food processor, pulse for 20 seconds, if you don't have food processor, just crush with hand and mix as needed. Set aside.
2. Coat chicken with egg whites, then dip in cracker mixture, place on clean plate.
3. Heat oil in deep skillet to 350 degrees. Add chicken in batches until done. Drain on paper towels.
Chicken & Broccoli
Ingredients
4 to 6 boneless chicken breasts, cut into bite sized pieces.
1 large bag broccoli, thawed or fresh head of broccoli, chopped
1 med. onion, chopped
1 tbsp. minced garlic
1 large can of cream of mushroom soup
1 large can of cream of chicken soup
1/2 cup milk or less
seasonings for chicken, like Lowry's seasoning salt or garlic pepper
Salt and pepper
1 box of penne paste, cook al dente, drain.
Directions
1. In large skillet, put about 1/2 cup water in it and put the chopped up chicken into the water and let it boil, then turn down heat and simmer. Add seasonings onto chicken as it cooks. This will simmer down until no liquid is in it, then let it pan fry dry for a short bit. This will get some nice browning on chicken. Then add some more water for moistening chicken.
2. In separate pan, put in onion and let it get opaque, then add in garlice for 2 min., then add in broccoli. You can splash a little salt and pepper for taste on this mixture.
3. In pan with chicken, add in both cans of soups, and mix in some milk to make it a thinner substance. Let it boil, then turn down heat and add in broccoli mixture.
4. Meanwhile, cook pasta Al Dente, then drain it and put into Chicken and broccoli mixture. Serve with garlic bread.
Chicken Cordon Blue
Ingredients:
1 cup milk
1 cup Italian bread crumbs
6 boneless chicken breasts, pounded to 1/4 inch cutlets
6 slices of ham
6 slices of swiss cheese
2 tbsp. cooking oil
1 can cream of chicken soup
1/2 cup heavy cream
salt and pepper to taste

Directions:
1. Preheat oven to 350.
2. Place milk and bread crumbs into two separate bowls, season chicken with salt and pepper.
3. Place one slice of ham and cheese on each chicken, rolling and securing with toothpick. Dip into milk and then bread crumbs.
4. Heat oil in large skillet over med. heat, and put the rolled chicken breasts into pan, heating on all sides of chicken.
5. Put the fryed chicken into 9x13 baking dish.
6. In small suace pan over medium heat blend soup and heavey cream,season with salt and pepper to taste. Pour over chicken.
7. Bake for 15-20 min. or until chicken is done and juices run clear.
Wrightfully Simple Fried Chick
Ingredients:
4 to 6 boneless chicken breast, cut into slices
1 egg, beaten
1 cup milk
Seasonings: Lowrys salt, garlic/pepper and paprika...add equal amounts
2 cups flour
2 cups Italian bread crumbs
1-2 cups Vegetable oil for frying pan

Directions:
1. Cut chicken into long strips...set aside.
2. In a large bowl, beat the egg and milk together.
3. In a large bowl, mix flour and seasonings together
4. In a large bowl, put the bread crumbs in.
5. Take chicken strips and put into milk mixture, then dip into flour, then dip back into milk, then dip into bread crumbs.
6. In large skillet, heat oil and then put your chicken strips in, until golden brown.
BBQ Chicken
Ingredients:
1 cup vinegar
1/2 cup oil
2 tbsp. salt
1/2 tsp. pepper
1 beaten egg
poultry seasoning or sage to taste
1lb. boneless chicken

Directions:
1. Mix all ingredients and place chicken in ziploc and let set overnight then grill.
​Chicken Carbonara

Ingredients:
1lb. pasta or spaghetti, cooked al dente
1/4 cup extra virgin olive oil
1/4lb. pancetta or bacon, chopped
1 tsp. red pepper flakes
5-6 garlic cloves, chopped
1/2 cup dry white wine
2 large eggs
grated romano cheese
salt and pepper to taste
1lb. boneless chicken breasts, cut into chunks
EVOO - 1/4 cup
Directions:
1. Cook pasta al dente. reserving cooking liquid.
2. Heat large skillet over med. heat and oil and pancetta or bacon, brown until crispy, add red pepper flakes and add garlic and cook for 2 min.
3. Add wine and stir all pan drippings. In separate bowl beat egg yolks and then add a large ladle of pasta cooking water.
4. In additional skillet, brown chicken with some EVOO and cook for 2 to 3 minutes.
5. Drain pasta well and add directly to skillet with pancetta or bacon. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking the egg.
6. Add chicken to pasta and sauce.
7. Remove from heat and add handful of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until it soaks up the egg mixture and thickens about 2 minutes. Garnish with parsley and extrat grated Romano cheese if desired.
Pesto Cheesey Chicken Rolls
Ingredients:
4 skinless, boneless chicken breasts, pounded to 1/4 inch cutlets
1 cup basil pesto
4 thick slices of mozzarella cheese

Directions:
1. Preheat oven to 350.
2. Spread 2-3 tbsp. of pesto on each flattened breast. Place one slice of cheese over pesto.
3. Roll up tightly and secure with tooth picks. Place on slightly greased baking dish.
4. Bake uncovered for 45-50 min. until chicken is nicely browned and juices run clear.
5. Serve with mashed potatoes, rice or veggies.
White Wine & Mushroom Chicken
Ingredients:
6 boneless chicken breasts cut into bite sized chunks
2 tbsp. butter
2 cups sauteed mushrooms
1 can cream of mushroom soup
1 can evaporated milk
1 1/2 cups shredded cheddar cheese
1/2 tsp. garlic powder
1/2 cup white wine
1/2 cup mayonnaise, not miracle whip
1/2 cup slivered almonds for topping
1/4 cup grated Parmesan cheese for topping

Directions:
1. Preheat oven to 350.
2. Place butter in 9x13 baking dish. Place chicken pieces on top and add mushrooms.
3. In small saucepan over medium heat, combine soup, milk, garlic powder and cheddar cheese. Remove from heat and add wine and mayo.
4. Pour over chicken with mushrooms. Bake for 1 hour, then top with almonds and grated cheese for an additional 15 minutes.
Bruschetta & Cheese Stuffed Chicken
Ingredients
1 (14oz.) can Italian diced tomatoes, undrained
1 1/2 cup shredded mozzarella
1/4 cup chopped fresh basil
1 (6oz) pkg. Stove Top stuffing for chicken
8 or 2lb. small chicken, boneless
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan dressing
Directions
1. Preheat oven to 350 degrees.
2. Combine tomatoes with liquid, 1/2 cup of cheese, basil and dry stuffing mix; stir just until moistened.
3. Place 2 chicken breast halves in large freezer bag and pound out until cutlet size of 1/4...repeat for remaining chicken.
4. Place chicken, smooth side down on large cutting board and spread evenly with stuffing mixture. Starting at narrown end, begin rolling chicken as tightly as possible around the stuffing mixture.
5. Place into a greased 9x13 pan and drizzle with dressing. Bake for 40 min.
6. Sprinkle with remaining cheese and then bake an additional 15 mins. or until chicken is cooked through.
Chicken Paprika
Ingredients
4 to 6 boneless chicken breasts
1 tbsp. olive oil
2-3 tbsp. paprika
3 chicken bouillon cubes
1 sm. onion, chopped
2-3 garlic cloves, minced
2 (1lb) containers of sour cream, you can use lite if you want.
sliced mushrooms (optional)
Egg noodles, cooked Al Dente
Directions
1. In a frying pan, saute onion and garlic in olive oil until translucent. Add bouillon cubes, dissolve, then add in parika; mix well.
2. Add the chicken breast, brown on both sides. Reduce heat, cover and simmer until chicken is done, make sure you have enough liquid in the pan, otherwise add 1 tbsp. of water at a time to the pan.
3. Once chicken is done, remove from pan. Stir in 1-2 tbsp. flour to the pan drippings until mixture thickens. Cook for 1 min., then add the containers of sour cream and mushrooms, mix well.
4. Salt and pepper to taste and put chicken back into sour cream mixture..heat thoroughly, then serve over pasta.
