Pennsylvania Dutch Chicken Corn Pie

So my family it actually comes from the Pennsylvania Dutch. This is one of the many meals from my heritage.  Easily one of the favorites of our family and is a nice comfort food.  This meal can be made with or without the chicken. I hope you enjoy!

Ingredients

2 Pie crusts 

A bag of Saltines, crushed

Half a medium onion, thinly sliced

3 hard boiled eggs, sliced

2 potatoes, washed, cubed, lightly cooked

2 chicken breasts cooked and shredded or diced

1 small bag of yellow corn or corn cut off of 3 corn on the cob 

1 stick of butter 

4 cups milk

Salt and pepper to taste

Directions 

Preheat oven to 350°F.

Line a deep dish 9" pie plate (or cast iron pan) with pie dough leaving edges to seal the pie with later.  Set aside pie dough to make a lid on top of pie.  

Now start layering ingredients.  Beginning with crushed Saltines covering the bottom of the pie.  Next layer onions, followed by hard boiled eggs. Next put in your potatoes, chicken, and corn.  Cut stick of butter in half and slice one half into 6-7 pieces.  Scatter or dot your pie with the butter slices.  Pour about 2 cups of milk in pie.

** You can add salt and pepper here or have the salt and pepper on the side when you serve and allow people to determine how much they want to add.

Finally cover pie with left over pie crust.  Punch sides to seal.  Then add some venting holes for steam.  Venting holes can be as simple as using a sharp knife to slice 2-4 lines racing for the center without touching.

Cover pie with tin foil and bake for 45 minutes.  After 45 minutes remove tin foil as twin to oven and bake for 20 more minutes or until you see the pie crust is a nice brown.

**Heat remaining milk in a sauce pot and remaining butter.  Can double this if desired.

Serving Instructions 

Slice a piece of pie and put into a bowl.  Next ladle warm milk and melted butter over pie to desired amount.  Salt and pepper to taste.  Enjoy!!!

Gumbo

I made this for Mardi Gras.  My family loved it.  It is spicy; but, spiciness can be moderated on preference and how much Cayenne pepper you add.  I started with a base from this recipe from a really fun recipe blog that has Disney themed recipes.  I figured if it was close the the Blue Bayou recipe at Disneyland my kids would enjoy it and it is worth a try.  I did alter some things in the recipe and so I will change the recipe below so I can remember for future dinner making fun.  On the Disney blog she found precooked andouille sausage at Target.  I found mine uncooked at the meat counter at my local Harmons.  I browned it in my cast iron and then sliced it and finished cooking it in my oven while I cooked the chicken breast in the pot I made the Gumbo in.  After adding the sausage and chicken to the pot I used the pan I cooked the sausage in to cooked my raw shrimp in that pot seasoned with olive oil, salt, and pepper and let it soak in the flavors from the sausage.  Make sure not to overcook.  I hope these tips help.  Enjoy!

*serves 8

Ingredients:

1/4 cup olive oil
1/4 cup all-purpose flour
1 cup chopped celery
1 cup diced onions
2 quarts low sodium chicken broth
  1 1/2 tablespoons salt or to taste
1/4 teaspoon ground pepper
1/4 teaspoon cayenne (you can increase this amount if you prefer it spicier)

1 tablespoon garlic powder

1 tsp Tony Chacheres Original Creole Seasoning
1 cup sliced carrots

1 cup diced canned tomatoes
12 ounces frozen cut okra (can also substitute with fresh okra)

1 cooked chicken breast, diced seasoned with Tony Chacheres Original Creole Seasoning 

 2-3 cups pre-cooked Andouille sausage, sliced (if you have to cook this like I did season with Tony Chacheres Original Creole Seasoning)

1 lb cooked Shrimp, large, cut into large pieces 

2 cups cooked brown rice (cook according to package directions)

Directions:

Heat olive oil. Add flour and stir constantly to create a roux. When the roux is a caramel-color, add in celery and onions and cook for 5-7 minutes. Pour in chicken broth. Mix in the salt, pepper, garlic, Creole seasoning, and cayenne. Let simmer 5 minutes. Now add in the tomatoes, carrots, okra, cooked chicken and sausage. Reduce heat to medium-low and cook 45 minutes.  Add shrimp and cook for 15 minutes longer.


While the gumbo is simmering, prepare 2 cups of cooked rice according to package directions. Set aside.

When the gumbo is done, spoon prepared rice in the bottom of your serving bowls. Now ladle the hot gumbo on top.

Grilled Honey-Lemon Chicken

Ingredients: 

• 1/4 cup canola oil
• 1 lemon, zested and juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, pressed

• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried Italian herb seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
2. Preheat grill for medium heat and lightly oil the grate.
3. Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

Crackle Barrel Grilled Chicken

This is a super easy way to prepare chicken that is amazing in taste (seriously my kiddos ask for more). I got the recipe from my sister and haven't had to change a thing, it's awesome.

Ingredients:
4-5 Chicken breasts (you can leave them whole or cut them into pieces to infuse the flavor more)
1 8oz bottle of Italian dressing
2t lime juice
4t honey

Directions:
Add all the ingredients into a skillet and fry until the chicken is done. The mixture becomes pretty soupy as it cooks but the liquid cooks down to a really nice sauce. That's it 1 step, 20 minutes and chicken is done.

We've had it over rice, over pasta, and with potatoes it's good with all of it. The flavors in the Italian dressing compliment a variety of sides.

Chicken, Spinach, Ranch Stromboli

I don't have a picture of this because it was devoured so quickly.  I thought I should record the recipe though so I could make it again.

Ingredients:

1 chicken breast, cooked and cubed

2 cups fresh spinach washed

1/8 onion chopped

3/4 cup mozzarella cheese

1 lb scone dough

hidden valley ranch 

italian seasoning, garlic salt, parmesan cheese

Directions:

I cut and cubed the chicken breast seasoned lightly with Italian seasoning and garlic salt while cooking it.  Roll out the scone dough in a long rectangle.  Spread half cheese on bread first.  Then spread spinach, next onion and drizzle lightly across spinach ranch dressing.  Top with cooked chicken and remaining cheese.  Close bread around filling turn seam side down, and place on greased cookie sheet.  Poke holes to release steam.  Spray with cooking spray lightly sprinkle Parmesan cheese, Italian seasoning and Garlic salt.  Cooked in preheated oven @ 350 degrees for 25 minutes or until outside of bread is golden brown.  Enjoy!

Thai Peanut Chicken Stir Fry

I made this for dinner and the family loved it. What you see in the picture is only half of what this made. We fed 2 adults and 2 children ages 2 and 4. I can assume this would easily feed 4-5 adults or a family of 6. At Costco they have a vegetable blend just for stir fry. It is a large bag next to their other vegetables. I hope you enjoy!

Ingredients

2 cups uncooked white rice
4 cups water

3 T soy sauce
2 T creamy peanut butter
2 tsp red wine vinegar
1/4 tsp red pepper flakes or cayenne pepper
1/4 cup water
3 T olive oil
4 boneless skinless chicken breasts -cut into thin strips
3 T chopped garlic
1 tsp ginger powder
3/4 chopped green onions
3 cups of chopped or frozen vegetables
1/3 cup of unsalted dry roasted peanuts

Directions

1- Combine rice and water into a saucepan over medium-high heat. Bring to a boil, then reduce heat to low cover and simmer for 20 minutes, or until rice is tender. In a small bowl stir together soy sauce, peanut butter, vinegar, red peppers and water. Set aside.

2-Heat oil in skillet or wok over high heat. Add chicken, garlic and ginger. Stirring constantly until chicken is golden on the outside, about 5 minutes.

3- Reduce heat to medium, and add green onions, vegetables, peanuts and peanut butter mixture. Cook stirring frequently, for 5 minutes or until vegetables are tender and chicken is fully cooked through. Serve over rice and Enjoy!

Chicken Parmigiana Casserole

This was a very yummy casserole. My younger sister originally came up with this recipe. I hope that you enjoy. You can add more or less sauce based on preference. Hope you enjoy. I took a picture however my point and shoot wouldn't take the picture I was going for. So no picture this time.

Ingredients

2-3 Chicken breasts (cubed)
1 jar Spaghetti Sauce
1 1/2 Cup Parmesan Cheese
2 cups Mozzarella Cheese
2 cups Bread Crumbs
1 box of linguine noodles

Directions

Cook chicken in a frying pan in 2 tablespoons of oil with salt and pepper to taste. Follow directions to cook noodles. Once chicken is fully cooked and slightly browned mix chicken, sauce and 1/2 cup of Parmesan cheese in a bowl. Once noodles are finished toss lightly in sauce. Pour noodles and sauce into a 9x13 pan. Cover with Mozzarella Cheese. Mix together bread crumbs and the rest of the Parmesan Cheese and spread on top of cheese layer. Finally cook in oven at 350 degrees for 30 minutes.

Chicken Fajitas

So last night for dinner I made some fajitas. Honestly this is my favorite thing to make and eat. So if I have a pepper, onion, tomato, and tortillas you can guarantee this will be made. So I am going to share it with you and hope that you like it as much as me.

Ingredients

2 chicken breasts, thawed and sliced
2 Tbs olive oil
2 cloves garlic, minced
1-2 red, green, or yellow pepper, sliced
1 small onion cut into 8 pieces
2 Roma tomatoes cut into 6-8 pieces
2-3 Tbs lemon or lime juice
taco seasoning to taste (opt)
2 Tbs chopped cilantro for garnish(opt)
tortillas

optional toppings
shredded cheese
sour cream
salsa
guacamole

Directions

Heat oil in a large skillet, cook chicken(add taco seasoning at this point if you want to add it) and set aside in a separate container. If needed add another tbs oil to skillet and saute onions and garlic first, then add peppers and cook for about a minute or two. Till vegetables start to look tender but have a freshness look still to them. Then add chicken back in. Next add lemon or lime juice. Let cook for 1 minute constantly stirring. Add tomatoes and garnish with cilantro if you have it. Finally serve with tortillas cheese and whatever other toppings you want. I generally serve with a side of rice and beans as well. Enjoy!

Chicken Chulupus

SO I got this recipe from a friend in college many years ago. She found it in a recipe book and made it for a group date and I have used the basics of it ever since. I generally just use Colby Jack cheese in place of the 2 cheeses but have used Mozzarella in place of the Monterrey Jack and follwed the recipe word for word. It has been whatever I have had on hand. I hope that you like it as much as my family has. Enjoy!


Ingredients

2-3 Chicken breasts cooked(can be shredded or cut up)
2 cans cream of chicken soup
1 can (8 oz) green chili peppers, diced and drained
1 can black olives, sliced and drained
2 cups sour cream
1 bunch of green onions, chopped
2 cups shredded Monterrey Jack Cheese
2 cups shredded Cheddar Cheese
1 can whole kernal corn, drained
1 pkg of 12 8" flour tortillas

Directions

1-mix soup, peppers, olives, sour cream, and onions. Add Monterrey Jack, Remove 1 cup of mixture and stir into chicken. Add corn.
2- Layout tortillas, divide chicken mix into each tortilla. Roll and place into a greased 9x13" pan. Sprinkle remaining cheese on top.
3- Place into a preheated oven set to 350 degrees for 3o minutes or until cheese starts to brown. Remove from oven and enjoy!

Can be prepared ahead of time in a freezer/oven safe container and frozen to enjoy for a later meal. Follow Directions 1 and 2 and then remove from freezer and put straight into over for 1 hour at 350 degrees.

Chicken Asparagus Pasta Casserole

I made this tonight in an effort to try to make something with the Asparagus in my Bountiful Basket that I ordered that my children would also like. I am loving this Basket411 recipe blog for ideas on how to use this stuff. I took this recipe from there and she originally got it from Taste of Home. I used whole wheat penne pasta and I added 2 stalks of green onion. And about a tsp of pepper. My children loved it, my husband loved it and well I liked it too. So with our seal of approval I share this with you. Enjoy!

Ingredients

• 8 oz. penne pasta
• 2 cups sliced asparagus
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ¼ cup milk
• ¼ cup sour cream (I used French onion dip because it was what I had – it was great)
• 1 cup diced cooked chicken
• ¼ teaspoon dried rosemary, crushed
• ¼ cup shredded cheddar cheese (I left this out and it was still very creamy)
• 1 ½ cups dried seasoned bread crumbs
• ¼ cup melted butter

Directions

· Cook pasta according to package directions. Three to four minutes before the pasta is finished, add the asparagus and continue to boil. When pasta is done and the asparagus is tender, drain and set aside.

· In the same pan (this saves on dishes!) combine the soup, milk, sour cream, chicken, rosemary and cheese. Heat on medium heat until hot.

· Add the pasta and asparagus. Mix well and transfer to an oven safe dish.

· Mix the bread crumbs with the melted butter.

· Top the casserole with the bread crumbs and place in the oven on broil to brown (I did not raise my rack because I did not want it to burn).

· Remove from oven and enjoy!

Note: I doubled the recipe and it fit into a 9x13 pan.

Fried Chicken

So this is a recipe that I received from my friend(AKA Sparkles), a while ago and I have been meaning to make it. Here is her suggestions and recipe. Hope you enjoy!

It can also be baked, which makes it healthier and less greasy :D

I don't typically measure the ingrediants, just kinda eyeball it, but I'll try to give you measurements. You don't have to stick to them exactly. If you have leftover breading mix, you can put it in a ziplock bag and freeze it to use next time. The freezing keeps bacteria from growing and so long as you cook the chicken all the way it's fine.

Breading mix:

2cups flour

1 cup Baking (or frying) Magic (sold in grocery stores near Shake & Bake)

1/2-3/4 cup bread crumbs

couple shakes each (about a tbs) onion powder, garlic powder and poultry seasoning.

Dip mix:

beat eggs (depending on how much chicken you're making) (typically 4-6 eggs for my family) add a splash of milk (or buttermilk) to eggs, dip chicken into egg mixture, then coat generously in the breading mix. Place on a cookie sheet and bake at 350 the amount of time you'll bake depends on the type of chicken. Bone in pieces take longer. Make sure you turn the pieces about half way through so that both sides crisp up.

If I'm making cornbread along with it, I've sometimes added a small glob of the cornbread batter to the egg mix, or just some cornmeal to the breading mix. If you add the dry cornmeal, half the amount of breadcrumbs and add the same amount of cornmeal as breadcrumbs. You can also use crushed cornflakes along with or in place of breadcrumbs

I typically use boneless skinless chicken breasts, fully defrosted, takes about 35-40 mins to bake.

If you decide to fry, use small amount of prefered oil and cook on med/high temp. Turning at least twice so breading doesn't burn.

Chicken Marinde

From a Coworker of my husband's. Husband says this is "oh my" and "this is he.av.en.ly"

½ cup Canola oil
½ cup Red wine vinegar
¾ cup Soy sauce
¼ cup Lemon joice
¾ Tspoon Dry mustard
1 Tspoon Minced garlic or ½ Tspoon Garlic Salt
2 Tspoon Salt
1 Tspoon Pepper
1 ½ T Spoon Parsley Flakes


Blend all together and let chicken soak for ½ hour to 1 hour.

Grill and enjoy.

Chicken Pot Pies and Pie Crust Recipe

So I copied this including the picture since my camera does not work from Our Best Bites . That should be a link directly to this recipe for more pictures of hers. It was delicious. I admittedly did not do any variation of rotisserie like her I used what I had and fried 3 chicken breasts to get what I needed for the recipe. If you want to cut back on some work, my suggestion is go to the super market and get a rotisserie chicken and shred it for this recipe and freeze what you don't use for other easy recipes. Also I used plain potatoes for this and not the red and peeled them since I planned on feeding the insides to my 1 year old and I didn't want him to choke on the skins. I will post my own pie dough recipe for those that would like an easy no fail crust. On the site where I got this she also has a pie dough recipe or if you want you can just buy buy dough at the store pre-made. I hope that you enjoy this as much as we did.


Ingredients:
2 unbaked pie crusts

1 lb. chicken chopped into bite-sized pieces
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
1 Tbsp butter
5 medium-small red potatoes, diced
2 cans cream of chicken soup
1/2 tsp. Kosher salt (more or less, to taste)

Ground black pepper to taste

Directions:
Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.

In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

Now...the pie can be done a couple of ways. Normally, I make one family-sized chicken pot pie like Dani does, but my most recent adventure in Chicken Pot Pie-Land involved little individual mugs/ramekins of chicken pot pie. It was a big hit! The baking directions are exactly the same, except that the mug pies ONLY have a crust on top (which cuts down on the fat; in fact, you could get away with 1 pie crust if you do it this way).

ANYWAY. If you're making one whole pie, place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

If you're making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges, and cut some vent holes. Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.

Tangy Chicken

From some random recipe I saw online and now can't find again.

INGREDIENTS:

Chicken (3-4lbs)
1 (8oz) can tomato sauce
1/2cup soy sauce
1/4cup brown sugar
2 garlic cloves minced

DIRECTIONS:
Combine all ingredients in crock pot and cook on low for 4-5 hour is cubed or 8-10 hour if bone remains in chicken.
Serve over hot rice.

Impressions from me. I LOVED this however when I make it again I'll add something to thicken the sauce a little.

Creamy White Chicken Chilli - YUMMO!

1 lb. chicken cubed or cut into pieces
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tlbs. oil
2 cans of great northern beans, drained

Saute onions and chicken and then sprinkle with garlic powder. Add the beans.

1 can chicken broth. Add more if it is to thick.
1 4 oz. can green chilis, diced
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Bring to a boil and reduce heat and simmer unco vered for 30 minutes. Remove and stir
in sour cream and whipping cream

Grilled Greek Chicken Sandwiches

Ok we had this for dinner tonight and it was great. I got it from Pillsbury and I loved it. I am a huge fan of Greek food. It is a Chicken Gyro. And as you look at it you can tell I just copy and pasted from the site.

INGREDIENTS: Cucumber Sauce 1/4 cup Yoplait® Original Fat Free plain yogurt 1/3 cup finely chopped seeded cucumber 1 medium green onion, sliced (1 tablespoon) 1 teaspoon grated lemon peel Dash salt and pepper Sandwiches 2 teaspoons lemon juice 1 teaspoon olive or vegetable oil 1/4 teaspoon dried oregano leaves 2 boneless skinless chicken breasts 1 pita (pocket) bread cut in half 1 small tomato, sliced 2 thin slices red onion DIRECTIONS: 1. Heat gas or charcoal grill. In small bowl, mix sauce ingredients; set aside. (Sauce may become watery if it stands longer than 30 minutes.) 2. In another small bowl, mix lemon juice, oil and oregano. Brush lemon mixture over chicken, coating all sides. If desired, sprinkle with salt and pepper. 3. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Wrap pita halves in foil; place on grill 1 to 2 minutes or until warm. 4. Place chicken, tomato and onion inside pita pockets. Top with sauce, or serve sauce on the side for dipping.

Stir Fry

I was in the mood for this. Something that is fast and easy. So I called my sister and she gave me the recipe that she got from my other sister. It was yummy. I used a stir fry mix that I bought at Costco. You can do broccoli, carrots, whatever sounds good to you. Oh and my own extra touch was the peanut butter and garlic.

Ingredients:
2 Tbsp olive oil
3-4 boneless skinless chicken breasts (cut into thin strips)
1 Tbsp minced garlic
1 Tbsp creamy peanut butter
1 cup water
1/2 cup soy sauce
1/4 cup sugar
2-3 Tbsp cornstarch
3 cups vegetables

Directions:

In a frying pan heat up oil on medium high, add chicken peanut butter and garlic. Let chicken brown slightly. Next mix italicized ingredients together and pour into frying pan with chicken. Stir together and add vegetables. Stir while cooking on medium low for 5 minutes. Cover for 2 minutes. Stir and serve over rice. Enjoy!

Summer Pasta

Since I had leftover chicken (hello! beer butt chicken, and yes it was STILL moist) that was quickly approaching my 3 day use or toss rule this was born. Besides it's HOT and seriously who wants to cook?

*1 little (I think it is 6ozs) package dry spaghetti
*8 T butter
*2 garlic cloves
*salt to taste
*pepper to taste
*1 T parsley
*1 c grated cheese (I used Mozzarella)
*1 c retained pasta water
*Whatever chicken I had left (about 2 cups cubed ok I admit we liked the leftovers so I really only had 1 cup but I also had a can of canned chicken so all together I had about 2 cups)
*Diced tomatoes- my first pickings from my plant (so read NOT much lol)!

Boil pasta for 8 to 10 minutes, or until al dente.

Meanwhile heat a skillet over medium-low heat. Melt butter with garlic. Season with salt, pepper, and parsley.

Drain pasta (remember to retain 1 cup) and then toss in skillet until well-coated with butter. Add the retained water and chicken. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the water/butter. Add cheese and tomatoes warm until the cheese starts melting.

Ta-da! 30 minutes to dinner. This was fabulous. Buttery and light, perfect for summer. Serves 4

I could also see this as a side minus the chicken. I think it would go well with, pork, chicken (obviously), maybe a grilled stake, or just as a meatless dish (mixed with different more veggies).

Beer Butt Chicken

This is totally unconventional but whatever it's really yummy. The recipe came from allrecipes.com with some modifications for my own taste.

You start with a full chicken in the 4-5lb range on the outside you baste
1/2 c. Melted Butter
3T Garlic Powder
4T Chicken Seasonings
1t Paprika
1/2t Cheyenne Pepper
Salt to taste
Pepper to taste

Let that sit for at least 3 hours but overnight is better. If you feel up to it you can loosen the chicken's skin and get some of that baste underneath. I didn't do that but it would definitely add to the flavor of the meat.

In a 12 fluid ounce beer can (we used soda cans as the beer we had was 24ozs) mix
6ozs of Beer (totally your choice)
2-3 Garlic Cloves
3T Chicken Seasonings
Salt to taste
Pepper to taste
I used a can opener to take the top off completely.
I have heard that cherry cola and ginger ale work well to. I could see that since it's the boiling of the liquid that keeps the chicken moist, so really ANY liquid could work but the beer added flavor so keep that in mind when you choose a liquid.

Make sure you baste the outside of the can with veggie oil before you insert it into the butt of the chicken.

Place on a cookie sheet and grill over low heat for about 3 hours or until the internal temperature reaches 180 degrees F (80 degrees C).

It is also possible to bake it (obviously we didn't do that). 350 for about 15 minutes per pound (or about an hour/ hour and a half).

Final meal.

I served mine with grilled corn on the cob, fresh home made rolls, and garlic cheese mashed potatoes. Yum, yum, yum.

Oh and the leftovers were moist the next day!

Lemon Chicken

This always makes a great dinner. I will actually use the Frozen chicken from Costco and thaw it, cut each breast in half which makes perfect serving sizes and limits how much I actually eat. I have served this with potatoes, rice, and strawberry spinach salad, which have all made lovely compliments. Today I made it with honey glazed carrots and boiled potatoes. My daughter ate it all. I hope that you enjoy it as well.

Ingredients:
2 Tbsp butter
1 Tbsp garlic
2-3 chicken breasts
2 cups seasoned bread crumbs
4 Tbsp butter
1/2 cup lemon juice

Directions:
Heat Oven to 350 degrees Fahrenheit. In a baking dish place 2 Tbsp butter and 1 Tbsp garlic. Place dish in heated oven to melt while preparing chicken. I will then take thawed chicken in it own juices and coat wet chicken in bread crumbs(this step should cut back on fat), but if you prefer you can use one beeaten egg to coat chicken in before coating in breadcrumbs. When butter is completely melted pull dish out of oven and place breaded chicken in pan. Next I usually throw the remaining breadcrumbs on top and then dot top with approx. 4 Tbsp butter. Place chicken in oven for 15-20 minutes. Pull chicken out and flip each chicken breast. Pour Lemon juice evenly on all peices and return to oven for another 15- 20 minutes.
Serve and Enjoy!