Instructions:

1. Make white sauce by melting butter in a saucepan and mixing in flour, salt, and pepper.
2. Stir mixture constantly until it becomes smooth and bubbly. Keep the heat to a minimum.
3. Remove mixture from heat and pour in milk.
4. Cook mixture again until it boils. Keep stirring for a minute. By this time, the mixture should be thick enough to stick to the back of a spoon.
5. Add the chicken and continue stirring until the sauce is very smooth.
6. Add salt and pepper to taste.
7. Remove mixture from heat and let it cool. In an ungreased pan of 8x8x2 inches, spread mixture evenly. Cover with wax paper and let it sit in the chiller for up to 3 hours.
8. Cut the mixture into 12 pieces and roll each into a ball.
9. Beat egg and blend with water. Dip each ball into egg mixture then roll in bread crumbs until covered.
10. Cover croquettes and let them chill for another 2 hours.
11. Heat at about 3 inches of cooking oil in a heavy skillet to up to 365 degrees. Cook croquettes until light brown or until so desired.
12. Drain croquettes on paper towels and bake in 365 degrees to keep them warm.

Instructions:

1. Prepare pieces of waxed papers or plastic wraps in a flat surface. Place the chicken breast halves in between each piece, and then pound the chicken to about a quarter of an inch thickness.
2. In a large skillet, sauté the sliced onion in butter and olive oil until softened. Remove the onions then add the chickens to the same skillet. Cook each side for about six to eight minutes until slightly brown.
3. Place the slices of toasted bread on a large baking sheet. Spread a teaspoon of steak sauce on each slice. Top it with cooked chicken breast, cheese, two slices of bacon strips, and onion slices.
4. Broil each of these four inches from heat until cheese is melted.
5. Arrange on a platter and serve.

This makes 4 servings.

Instructions:

1. In a mixing bowl, place the ground chicken. Fold in the milk, half cup of bread crumbs, onion, cayenne, salt and pepper. This makes a very wet mixture.
2. Place the rest of the bread crumbs on a cookie sheet or dinner plate. Divide the chicken mixture into four or five parts, depending on what size you want.
3. Shape each portion into burger patties using your clean, bare hands.
4. Coat each patty with bread crumbs.
5. In a large non-stick pan, heat olive oil over medium fire. Fry the patties until golden brown.
6. Serve the chicken burgers while hot.

Instructions:

1. Buy boneless and skinless chicken breast-halves and wash them thoroughly. If desired, clean off the fats on it. Pat them dry.
2. Rub the mixture of black and red pepper all over the chicken breasts.
3. Add the Worcestershire sauce, Dijon mustard and salad dressing and make a paste. Now brush this paste on the breast pieces nicely.
4. Place the coated breasts onto a baking tray and bake them at a temp. of 375 degrees F for 25 minutes. Check that the breasts should be no more pink in color. Once done, remove them and keep aside.
5. Before serving, heat up the leftover dressing-mixture and serve along side the cooked pieces.

Tips:

• You can use a reduced calorie Catalina salad dressing for health and nutrition factors.
• You can use the lemon-pepper seasoning available at the market.
• Instead of the sauce and dressing, you can add bouillon cubes also.
• The lemon-pepper seasoning tastes great on vegetables, fish, steak, and vegetables such as green beans or broccoli.
• Lemon peel can also be added.
• If you prefer it sweet and sour, add 1 tbsp. of brown sugar.

Instructions:

1. Clean the chicken pieces thoroughly and cut them into bite-size pieces.
2. Pour water in a large bowl, add salt. Place the chicken in the salted water. Soak the meat for about an hour. Do not drain the chicken.
3. Pour canola oil in a pressure cooker and fill it up to 2 inches high. Now turn the stove on and heat the oil uncovered, in the pressure-cooker, until it touches 375 degrees F.
4. Add baking powder, Cajun seasoning, fry-mix, cornstarch, pepper and salt together. Whisk and add sufficient water until it becomes a thin and smooth batter.
5. Take the chicken one at a time, and dip them into the prepared batter. Coat the pieces evenly with it. For this, you can use a tongs. It will make the task easier and less messy.
6. Fry the coated pieces into the pressure cooker. Deep-fry them in the hot canola oil in the pressure cooker for 2-3 minutes.
7. The next step is to put the lid onto the pressure cooker. Cover it tightly and cook the content for 10-12 minutes.
8. Once it’s done, pull up on the pressure valve, letting the vapor escape completely. Now loosen and remove the lid.
9. Drain the chicken pieces out of the oil carefully onto a paper towel, soaking excess grease.
10. Allow the pieces to cool for some time before serving.
11. Serve the dish with your favorite garnishing.

Tips:

• Adding baking powder, flour or cornstarch to the seasoning gives the fried pieces a crispy and crunchy taste and texture.
• Quantity of water may vary, depending upon the requirement.
• If you prefer less oil, you can use other reduced-fat cooking medium as well.

Instructions:

1. Cut and wash the chicken pieces thoroughly and cook them until tender.
2. Wash and cut the broccoli into pieces, boil them and keep aside.
3. Set the oven at 180 degrees C.
4. Whip the mayonnaise, lemon juice, curry powder, pepper, salt and cream together.
5. Mix the parmesan cheese and breadcrumbs.
6. Layer the bottom of a baking dish with bed of cooked broccoli.
7. Place the cooked chicken pieces over broccoli and top it with a nice pouring of prepared sauce.
8. Grate the top with a little of butter and cook in the oven for 15 minutes.
9. Serve it with boiled and mashed potatoes.

Tips:

• Grape tomatoes, balsamic vinaigrette and green salad are good accompaniment for this dish.
• Boiled and mashed potatoes can be served with a cooked plate of chicken broccoli.
• Parmesan or any other cheese can be used in this recipe.
• The chicken should be boneless and cooked. If they remain hard, the real taste will not be obtained.
• If you are using spaghetti for making chicken broccoli in alfredo sauce, linguine is a good option.

Instructions:

1. Clean and wash the chicken thoroughly and place in a pressure cooker.
2. Now cover the pieces, first with ham slices and then with the cheese slices.
3. Make the chicken stuffing mixture ready as directed over the package, and sprinkle it evenly all over the chicken.
4. Scramble the milk, mushroom soup and garlic together and pour evenly on top of the content.
5. Whisk cream of mushroom soup and milk together. Pour over stuffing mix.
6. Place the pot over low heat for a period of approximately 4 to5 hours.

If you are going to oven-cook, the procedure is as follows:

1. Pound the boneless breast pieces of chicken until thin, and lay them over a parchment or waxed paper.
2. Now spice them up with pepper and salt.
3. Place the ham slices and then the cheese slices on top of each chicken piece. Either you can roll up the pieces one by one or just fold them in half. The idea is to have three
4. layering together, i.e. the chicken, the ham and in the end, the cheese. This is the uniqueness of this dish.
5. Grease a baking dish and place the rolled meat lined up over it.
6. Dust it with breadcrumbs.
7. Cook the content in an oven at 375 degrees for 20 minutes. But make sure to check, whether the rolls are intact.
8. Once cooked completely, remove the dish from inside the oven.
9. Cover the content of the baked rolls with cheese slices.
10. Put back the dish back into the oven and cook until the cheesy layer starts bubbling.
11. Remove it and it’s ready to serve.

Tips:

• Serve your plate of chicken cordon bleu with lemon juice, garlic and green beans.
• Rice pilaf is also a good accompaniment.
• To keep the rolls intact, prick toothpicks on each roll.
• Do not pound the chicken too hard. They may get torn create holes resulting in falling apart.

Instructions:

1. Clean the chicken and free it from unwanted fat. Cut them into finger long pieces and keep aside.
2. Take 3 bowls, keep the flour in the first bowl, and beat the eggs in the second and breadcrumbs in the third.
3. Add pepper, garlic and salt to the flour, eggs and breadcrumbs. Mix all the bowl’s contents well separately.
4. Take the chicken fingers one by one, dredging them first in flour, then in the egg mixture and lastly in the breadcrumbs. All the fingers should get coated thoroughly.
5. Lay the entire layered finger on to a plastic-wrap or waxed paper and refrigerate them. This will prevent the chicken to form a solid frozen mass and easy to handle later.
6. Once the fingers get frozen completely, take them out and fry in separate batches. Fry them well for min. 7-8 minutes. They should get fried well with golden brown color on both the sides.
7. When done, place the fingers on paper towel to drain the excess oil. Cool them and serve with sauce of your choice.

Tips:

• Ketchup is a good choice, since it is like by kid.
• The seasoning can be adjusted as per your taste.
• Tofu is a good option to make a variety.
• If you don’t eat egg, use vegan substitute.
• The pecan chicken can be oven-fried.
• You can decrease the calorie count of the recipe by substituting butter or vegetable-oil by fat free oil.

Instructions:

1. Thoroughly wash, clean and wipe dry the chicken pieces. Wrap them into plastic wrap and pound into a width of ¼ inch thickness. The pounding should be gently done, one piece at a time.
2. Remove the wrap. Take a large shallow-bottom frying-pan and spray oil or spray coating over it. Heat it over moderate heat. Add the chicken breasts and cook them in batches for 5 minutes, until the pink color disappears and it becomes tender. Transfer the content onto a plate.
3. Now put the chopped mushrooms, water, salt and green onions in the frying pan.
4. Cook the mixture over moderate flame until the mushrooms chunks are tender.
5. Allow the liquid to evaporate. It will take about 4 minutes.
6. Now add dry sherry or Marsala to the pan. Heat it again.
7. Once done, scoop out the vegetables and sauce over the arranged chicken pieces.
8. Enjoy your delectable chicken Marsala ready!

Tips:

• If desired, olive oil can replace butter.
• Types of mushrooms used can be button, or any other.
• You can flour the chicken pieces before putting them for frying.
• The serving dish can be garnished with roasted rosemary potatoes, gnocchi or garlic butter pasta.
• Balsamic glaze or oregano also adds up to a different taste. It’s a good variation in taste.
• The pouring of the vegetable and sauce should be just above the edge of the chicken pieces, but not completely submerging them.
• You can combine 1 tsp. each of dried thyme, cayenne pepper, onion powder, dried oregano leaf and black pepper to 2 tsp. each of salt and garlic powder and 2 ½ tsp. of paprika.
• Blend them thoroughly and store the mixture in an airtight-container. You can serve it with a truly delectable dish of chicken Marsala.

Instructions:

1. Clean the chicken and rinse it well. Discard unwanted fat on its body. Pat it dry and keep aside.
2. Combine pepper, salt, spices, parmesan cheese, and breadcrumbs in a mixing bowl.
3. Take a separate bowl and empty the packet of flour into it.
4. Beat the egg in a separate bowl. Now you get three bowls in front of you.
5. Take a chicken breast pieces and put into the bowl containing flour. Coat it nicely with flour until it looks dry completely. Take care that the flour should stick nicely to the pieces.
6. Now, take them out and dip into the beaten egg.
7. Once it’s layered with a thin film of egg, put it into the breadcrumbs bowl.
8. The egg being sticky will immediately let the crumbs sit onto the pieces. They won’t fall off also.
9. Work on all the pieces one by one. Place all the coated pieces onto a baking dish sprayed with grease. Bake it at 375 degrees F for 20-25 minutes.
10. Once cooked, take the dish out of the oven and scoop on little tomato sauce over it and cover the top of the sauce with drizzling of mozzarella cheese. Bake it again for a while until the cheese is melted, giving it a tempting appearance.

Tips:

• Any portion of chicken meat can be used for this recipe.
• This dish can be served on top of noodles also.
• If desired, garlic bread and wine or champagne are a good option.
• You can use veal or turkey instead of chicken.
• The quantity of cheese added is as per desired.
• Basil and parsley leaves can be used for suggested garnishing.
• If you got time and are motivated, you can make your own tomato sauce. Or else, buy it.