Lemony Garlic Chicken with Parmesan Bow-tie Pasta (Cook fast.com)

 Ingredients:

• 2 large chicken breasts, boneless and skinless – The chicken is the star of this dish, so you’ll want to use tender chicken breasts that cook quickly and soak up all the wonderful flavors.
• Salt and pepper, to taste – Simple but essential! Seasoning the chicken breasts before cooking helps bring out their natural flavor.
• 1 tablespoon olive oil – Olive oil helps to cook the chicken and garlic to perfection while adding a mild, earthy flavor.
• 3 cloves garlic, minced – Garlic is the backbone of this recipe, infusing both the chicken and the creamy sauce with its aromatic goodness.
• 1 cup heavy cream – This gives the sauce its luscious, velvety texture. It’s rich and indulgent, creating the creamy base that pairs so well with the pasta.
• 1/2 cup chicken broth – Chicken broth adds depth to the sauce, balancing the creaminess with a savory, slightly salty undertone.
• 1 tablespoon lemon juice – Fresh lemon juice provides a bright, zesty contrast to the rich creaminess of the sauce, making each bite refreshing.
• Zest of 1 lemon – The zest of the lemon intensifies the citrus flavor and gives the sauce an aromatic freshness.
• 1 teaspoon dried Italian seasoning – A blend of dried herbs like basil, oregano, and thyme adds a savory, herby flavor that complements the chicken and pasta.
• 8 oz bowtie pasta (farfalle) – Bowtie pasta is fun to eat and perfectly suited for holding onto creamy sauces, making each bite of pasta rich and flavorful.
• 1/4 cup grated Parmesan cheese – Parmesan cheese adds a salty, umami flavor that enhances the overall richness of the sauce.
• Fresh parsley, chopped, for garnish – Fresh parsley adds a burst of color and a slight peppery bite that contrasts with the creamy richness of the dish

Instructions:

Chicken Sopa

 Ingredients:

1/2 cup white onion, chopped

Meat from one chicken, cooked and shredded

2 cans cream of chicken soup

Milk (1 soup can)

7 ounce can of diced green chilies

1/2 cup Pace brand salsa

1 pound shredded jack cheese

Tortillas

Directions:

Saute onion then add in the soup, milk, green chilies and salsa. Mix and heat gently.

In a 9x13 baking pan you will create layers.

Dip tortillas in the sauce and create a first layer in the baking pan. Top tortillas with a layer of chicken then add cheese. Repeat. You will have three layers of tortillas and two layers of chicken and cheese. Add a little cheese to the top layer.

Bake 45 minutes at 350 degrees. Let cool slightly prior to serving.

Chicken Kiev (Milk Street)

 

• 10

  tablespoons salted butter, room temperature

• ⅓

  cup plus 2 tablespoons finely chopped fresh dill, divided

• 5

  teaspoons grated lemon zest, divided, plus lemon wedges to serve

• 1

  tablespoon finely grated fresh ginger

• 1 ½

  teaspoons sweet paprika, divided

• ⅛

  teaspoon cayenne pepper

• Kosher salt and ground black pepper

• 2

  pounds ground chicken

• ¾

  teaspoon dill seeds, crushed (optional)

• ¾

  teaspoon granulated garlic

• 2

  tablespoons grapeseed or other neutral oil, plus more for coating your hands

• 1

  cup panko breadcrumbs

• ½

  cup all-purpose flour

• 3

  large eggs

• 1

  ounce Parmesan cheese, finely grated (½ cup)

  
  

  
  

  Step 1

  In a medium bowl, combine the butter, ⅓ cup of the dill, 4 teaspoons of the lemon zest, the ginger, 1 teaspoon of the paprika, the cayenne and a pinch each of salt and black pepper; stir well. Using 2 soupspoons, divide the mixture into 8 portions, shaping each into a rough oval, and place on a plate; reserve the bowl. Freeze, uncovered, until solid, at least 15 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Heat the oven to 375°F with a rack in the middle position.

  Step 2

  Remove the frozen butter from the freezer. In the reserved bowl, combine the chicken, dill seed (if using), granulated garlic, 1 teaspoon salt and ½ teaspoon pepper. Using your hands, mix well; it will be sticky. Divide into 8 portions (about ⅓ cup each) and place on the prepared baking sheet. Lightly oil your hands, then scoop up 1 portion and, in the palm of one hand, press the mixture into a rough 4-inch oval. Place 1 butter portion in the center, then enclose the butter in the meat. Using both hands, oiled as needed, form the butter-filled chicken into a 4-inch football shape; return it to the baking sheet. Repeat with the remaining chicken and butter. Freeze, uncovered, until the exteriors are firm to the touch, 35 to 45 minutes.

  Step 3

  Meanwhile, put the panko in a 9-inch pie plate; set in the oven to toast until light golden brown, about 10 minutes, stirring once halfway through. Set aside to cool; leave the oven on. Put the flour in a wide, shallow bowl or pie plate. In a medium bowl, beat the eggs with 1 tablespoon water.

  Step 4

  To the cooled panko, add the Parmesan, oil, remaining 2 tablespoons dill, remaining 1 teaspoon lemon zest, remaining ½ teaspoon paprika and ¼ teaspoon black pepper; stir well.

  Step 5

  Remove the partially frozen butter-filled chicken from the freezer. One at a time, roll each in the flour, turning to coat, then shake off excess flour and coat all sides with egg. Allow excess egg to drip back into the bowl, then coat all sides with the panko mixture, pressing lightly so the breadcrumbs adhere; return to the baking sheet. (At this point, the filled and breaded chicken can be refrigerated, uncovered, for up to 4 hours before baking.)

  Step 6

  Bake the chicken, using tongs to turn each about every 10 minutes, until golden brown on all sides, 30 to 35 minutes. Cool for 5 minutes, then serve with lemon wedges.