Crispy Cheddar Chicken

Crispy Cheddar Chicken:

Chicken: 

5-6 Chicken breasts

2 cups bread crumbs

1 cup cheddar cheese

6 eggs

1/4 cup milk

Garlic powder, Parsley, Onion Powder, Salt and Pepper

1/4 cup oil

Sauce: 

1 can cream of chicken soup

1/2 package of cream cheese

1 tablespoon Parmesan cheese.

Combine bread crumbs, cheddar cheese and seasonings in one bowl. 

In another bowl whisk Eggs and Milk. 

Thaw chicken breast and flatten with mallet. (Be sure to have it nice and thin)

Coat chicken with egg mixture, then mix with bread crumb mixture. Be sure to get a good amount of bread crumbs on the chicken.  

Add chicken breast to heated oil and cook on medium low heat on both sides until chicken is cooked all the way through. 3-5min on each side. 

Add cream of chicken soup, cream cheese, and armesan cheese in pot and heat until cheese has melted. 

Serve over chicken 

*You can also back at 375 for 35-45 minutes or until chicken is cooked through*

ENJOY!!

*To Freeze: Line pan with parchment paper. Flash freeze raw chicken with breading on cookie sheet. When frozen put in freezer bag and label. Freeze sauce in separate bag.

To Thaw and reheat: Thaw in fridge over night. Fry in pan or line in baking dish.

Bake at 375 degrees for 35-45 minutes.

TERIYAKI CHICKEN

This is one of my family's favorites. It's a perfect meal for a hot summer day.

Teriyaki Chicken

• 1 Bag of carrots, 3-4 Talks
• 1 Chopped Red Onion
• 4 Garlic Cloves
• 3-4 Raw Chicken Breast 
• 2 cups teriyaki sauce. (+ 1/2 for reheating day)
• Rice (Reheating day)

1. Add All ingredients in bag. Label and freeze. 

Reheating Instructions: 

1. Thaw in refrigerate overnight. 
2. Add to crock pot, add additional 1/2 cup teriyaki sauce.
3.  Cook on low for 8 hours or High for 4 house. 
4. Shred chicken and serve over rice

*Picture above I cooked the chicken on the grill and served with rice* 

Taco Chicken Bowls

Taco Chicken Bowls

SERVES: 5

3-4 chicken breasts

1 (16 oz)  jar salsa 

1 can black beans, drained 

8 oz. frozen corn 

1 Tbsp chili powder 

1/2 Tbsp cumin 

1/2 Tbsp minced garlic 

1/2 tsp dried oregano 

1/2 tsp cayenne pepper 

1/2 tsp salt 

to taste pepper 

TO BE USED OF REHEATING DAY:

2 cups dry rice 

8 oz. shredded cheddar 

1/4 cup of water

Add all ingredients in freezer bag except rice, cheese, and water. Label and freeze. 

To Thaw and Reheat:

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2. Cook on low for 8 hrs or high for 4 hrs

3. Stir with a fork to shred the chicken (it should be super tender and will shred easily).

4. Serve over rice and top with cheese. 

ENJOY!!