Lunch recipes - 2017 recipes
More Lunch recipes
Easy Alice Springs Chicken
By nperry1006
Using an electric mixer, combine mustard, honey, 1 1/2 tsp oil and lemon juice in small bowl
- Honey Mustard Marinade:
- 1/2 cup grey poupon dijon mustard
- 1/2 cup honey
- 1 1/2 tsp vegetable oil
- 1/2 tsp lemon juice
- Chicken:
- 4 boneless, skinless chicken breast halves
- 1 tbsp vegetable oil
- 2 cups sliced mushrooms
- 2 tbsp butter
- salt and pepper
- paprika
- 8 slices bacon, cooked
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 2 tsp finely chopped fresh parsley
Chicken with Warm Bean Salsa
By á-5525
Weight Watchers 4 points
- 3/4 pound(s) Chicken, breast, raw, without skin & bone, four 3-oz pieces cut 1/4-inch think
- 1/2 tsp dried oregano, crumbled
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
- 14 1/2 oz canned stewed tomatoes, Mexican-style
- 15 oz canned black beans, drained and rinsed
- 2 Tbsp cilantro, chopped
Quick Smoke Whole Chicken
By FoodLady
Smoke chicken at 275 degrees and it will cook quicker and the skin will get crispy and browned, adding another laye...
- Whole Chicken
- Seasonings
- Brine Solution
Pesto Chicken Pasta
By carvalhohm
1. Bring large pot of lightly salted water to a boil, add pasta and cook for 8 to 10 min then drain
- 1 package (16 ounce) penne (or preferred) pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves cut into thin strips
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 1/4 cups heavy cream
- 1/4 cup pesto
- 3 tablespoons grated Parmesan cheese
Chicken Marsala and Mushrooms
By Claude
Italian dish Serve with egg noodles Use veal as an alternate meat
- 1/3 cup flour
- 1 teaspoon Minced Garlic
- 1 teaspoon Marjoram leaves
- 1 teaspoon Minced Onions
- 1 teaspoon salt
- 1/2 teaspoon Ground Black Pepper - coarse
- 1 teaspoon Basil Leaves
- 3/4 teaspoon Parsley Flakes - garnish
- 3 tablespoons of butter, divided
- 2 tablespoons olive oil
- 1 package (8 oz) sliced mushrooms
- 1/2 cup chicken broth
- 3/4 cup Marsala wine (usually next to the Port)
- 4-6 boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.
Oven Beer Can Chicken
By Marie1127
PREHEAT oven to 400 degrees F
- 3 - 4 pound whole chicken - kosher or free range is best
- 4 ounces pinot grigio or chicken broth
- 2 TBSP dark brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sage
- 1 teaspoon paprika
- 1 teaspoon garlic salt or finely minced garlic
- 1 teaspoon onion salt or finely minced onion
- 1/4 teaspoon cayenne pepper, to taste.
Sauteed Chicken with Sage Browned Butter
By egorsuch
Preparation 1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness
- Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 2 sage sprigs
- 1 tablespoon minced shallots
- 1 teaspoon chopped fresh thyme
- 2 tablespoons lemon juice
- Fresh sage leaves (optional)
Chicken and Biscuit Kabobs
By Potterfan1029
1. Preheat oven to 400°F
- 1/2 of a 13.5-ounce package frozen cooked, breaded chicken breast chunks (12)
- 1 4.5-ounce package refrigerated buttermilk or country biscuits (6)
- 1 medium zucchini and/or yellow summer squash, cut into 3 x 3/4 inch strips
- 1/3 cup butter, melted*
- 3 tablespoons honey*
- Test Kitchen Tip: You can substitute 1/2 cup honey butter for the melted butter and honey. Place in a microwave-safe bowl and microwave, uncovered, on 100% power (high) for 35 to 45 seconds or until melted.
Cheesy Corn and Chicken Turnovers
By Potterfan1029
1. Preheat oven to 400°F
- 2 cups chopped cooked chicken
- 1 11 -ounce can whole kernel corn with sweet peppers, drained
- 1 10.75-ounce can condense cream of chicken and herbs soup
- 1 cup shredded Cheddar cheese (4 ounces)
- 1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
Lemon Pepper Buttermilk Chicken
By speedy
Rinse chicken, then pat dry with paper towels and arrange in a 9x13” glass baking dish
- 3 pounds chicken breasts and drum sticks, cut into 1-2” strips
- 2 cups low-fat buttermilk
- 4 cups cornflakes
- 1 tablespoon lemon pepper
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- Sea salt, to taste
Chicken Cordon Blu
By carvalhohm
Preheat oven to 350 degrees F
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Easy Chicken Piccata
By kristentirrell
Mix flour, salt, & pepper in a shallow dish
- 1 Lb Chicken Breasts, Pounded Thin
- Flour
- Salt & Pepper
- 4 Eggs
- 3 Tbsp Water
- 1/4 Cup Olive Oil
- 1/2 Lemon Cut Into Rounds
- 1/2 Cup Pinot Grigio
- 1 Cup Chicken Broth
- 1/2 Lemon Juiced
- 2 Tbsp Butter
- Parsley
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