Ritzy Chicken

This recipe is a classic - there are variations on this everywhere.  I wanted to capture the way we make it, so I can replicate it.  Definite kid-pleaser.

Ritzy Chicken

1 egg, beaten
1 sleeve Ritz crackers, crushed (in a Ziploc bag)
1/2 tsp. garlic salt OR 1 tsp. Chef Ivo's Seasoning Salt
1/2 tsp. black pepper, freshly ground
1/4 tsp. paprika (optional)
2 skinless, boneless chicken breasts, cut into bite-sized pieces
3 Tbsp. butter, cut into pieces

Preheat oven to 375 degrees.
Mix chicken pieces and beaten egg together, until well coated.
Drop coated chicken into bag of cracker crumbs.  Close and shake until well coated.
Lightly grease an 8" square baking dish with cooking spray.
Evenly arrange crumbed chicken into dish, and top with butter pieces.
Bake for 40 minutes, until chicken is no longer pink and juices run clear.

Serves 4.

Free Menu Printables

Over on Sprik Space,
I've posted a couple of free menu printables this past week.

These are sized at 8"x10", which makes them perfect for framing.  

Just cover them with a piece of glass,
and they become a dry erase menu board.

These are sized at 8.5"x11", and intended
to be added to a recipe or home organization binder.  

These could also be mass-printed and turned into handy notepads.

Please click on the images above to be taken
to their original posts on Sprik Space.
Download instructions are listed there.

Enjoy!

Creamy Italian Chicken

There are all kinds of versions of this easy recipe online.  This is the way I made it the other night... and it was DELICIOUS!

Creamy Italian Chicken

1/2 c. water
12 oz. lowfat cream cheese, softened
1 can lowfat cream of chicken soup
1 packet dry Italian dressing mix
2 boneless, skinless chicken breasts (can be frozen)

Mix water, cream cheese, soup, and dressing mix together with a spoon or hand blender.
Place chicken in crockpot and pour mixture on top.
Cook on LOW for 4-6 hours (depending on how thawed your chicken was to begin with).
Stir occasionally (once per hour) until chicken is done.
Serve over rice.

Chinese Chicken Salad

This is the yummy salad that Faith Watabe would always make...  from the good ol' days in Houston.


Chinese Chicken Salad

DRESSING
1/4 c. sugar
1 tsp. salt
1 tsp. MSG (optional)
1/2 tsp. black pepper
1/4 c. rice vinegar
1/2 c. salad oil

Combine all but salad oil & dissolve over low heat.
Cool, then add salad oil.
(Best if made ahead of time - refrigerate until ready to serve.) 


SALAD
3 chicken breasts, cooked & shredded
1 tsp. fresh ginger, grated
1 head iceberg lettuce, shredded
1-6 scallions, sliced diagonally
1/4 c. sesame seeds, toasted
1 small pkg. slivered almonds, toasted
1/2 pkg. rice sticks

Cook chicken in water with 1-2 slices of fresh ginger. Drain, cool & shred.
Deep fry rice sticks & drain on paper towel.
Shred lettuce & toss with almonds, sesame seeds, scallions & 1 tsp. grated ginger.
Just before serving, add fried rice sticks & chicken and toss with dressing.

Pico de Gallo

Because it's that good, it deserves its own post!  (Plus, it'll be easier to find later.)

Pico de Gallo

1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.

Pico de Gallo Chicken Quesadillas

This recipe was an experiment for us tonight...  a conglomeration of various recipes I saw online.  I'm happy to report it was a huge hit!  Plus, anything that includes fresh, homemade pico de gallo is divine in my book.  (Pico de gallo recipe from here.)

Pico de Gallo Chicken Quesadillas


Pico de gallo:
      1 c. diced tomatoes (remove seeds)
      1/3 c. diced red onion
      1 diced jalapeno (at least a Tbsp, but more if you prefer)
      1 Tbsp. minced garlic
      2 limes, juiced (about 1/3 c.)
      1 Tbsp. cilantro, plus extra for garnish
      Salt and pepper

2 boneless, skinless chicken breasts
Olive oil
1-2 packages of flour tortillas
1 bag of Monterey Jack-Cheddar shredded cheese blend
Sour cream (garnish - optional)


Make pico de gallo:
     Mix all ingredients in a bowl and stir well.
     Refrigerate to keep chilled.

Cook chicken:
     Cut chicken into bite-sized pieces.
     Heat 1-2 Tbsp. olive oil in skillet.
     Saute chicken pieces until cooked through (about 5-10 minutes).

Make quesadillas:
     Place 1 tortilla in a pan.
     Cover with cheese.
     Top with pico de gallo & chicken.
     Cover again with cheese.
     Place another tortilla on top.

Cook quesadillas until heated through, and cheese is all melted, flipping once.  (Only takes a couple of minutes in a hot pan.)
Remove from heat, slice into quarters, and serve with a dollop of sour cream (optional).

Enjoy remaining pico de gallo with tortilla chips.

Makes 6+ quesadillas.