Spiced Chicken Bites With BBQ Ranch Dipping Sauce

This is the 4th recipe from Sandra Lee of Food Network fame and is a great appetizer or snack! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!

INGREDIENTS:

¼ cup Hunt’s® Original Barbeque Sauce
¼ cup ranch dressing
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bag (26.5 ounces) Banquet® Original Chicken Nuggets

INSTRUCTIONS:

In a small bowl mix together barbecue sauce with ranch dressing . Cover and place in refrigerator until ready to serve.

In a small bowl, mix together garlic powder, onion powder, paprika, chili powder, salt and pepper. Add the spice mix to the bag of frozen nuggets, seal bag and shake to coat the nuggets.

Cook chicken nuggets according package directions.

Transfer to a serving dish and serve hot with toothpicks and the BBQ Ranch Dipping Sauce on the side.

Yield: 6 servings (about 4 nuggets)
Hands on Time: 5 minutes
Total Time: 20 minutes

Chicken Parmesan

INGREDIENTS:

Boneless Skinless Chicken Breasts (1 per person you wish to feed)
Flour for dredging
1-2 eggs
Italian Seasoned Bread Crumbs
Grated Parmesan (or Romano which is what I use)
Mozzarella or Provolone Cheese

Pasta (I prefer angel hair)
Spaghetti Sauce (can make your own or use your favorite jar sauce)

INSTRUCTIONS:

Preheat oven to 350 and use a broiler pan or a baking sheet with a cooling rack on it to cook chicken on. Spray with nonstick spray to prepare.

Place chicken breasts between sheets of saran wrap or put in big plastic bag - pound flat with meat hammer of if you don't have one a rubber mallet from the workshop works well too! ;-) Pound the breasts to about 1/2" thick all over.

Place flour in a bowl big enough to dip chicken into.
Beat eggs with a fork in a bowl big enough to dip chicken into.
Pour 3 parts bread crumbs to 1 part grated Parmesan cheese and mix well with a fork.

One at a time dredge the chicken breasts in flour, then dip in eggs, and then place in bread crumb mixture and coat well on both sides.

Heat a few tablespoons of olive oil in a skillet and brown the chicken pieces on both sides - may need to add more oil between pieces of chicken.

Place the browned crispy chicken on the broiler pan or baking pan with racks and place in the oven. Bake 20-30 minutes until chicken is completely cooked and juices run clear. Then pour a few tablespoons of preheated sauce on top of chicken and cover with mozz or provolone cheese, return to the oven to melt cheese.

While the chicken is baking - heat water and boil your pasta, then heat up your sauce and combine the pasta and sauce so it's ready when the chicken is done - make sure to reserve some sauce for on top of the chicken.

Chicken Marsala

INGREDIENTS

• 1/4 cup all-purpose flour for coating (and thickening if desired)
• Salt to taste
• Ground black pepper to taste
• Oregano (fresh or dried) to taste
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 3/4 cup Marsala wine (or More)

INSTRUCTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. You can add more flour to thicken if desired.

I usually serve this over a bed of Angel Hair pasta.

Also you can really add or subtract what you want (besides the wine) I like mine with Scallions and Sun Dried Tomatoes, Some people use Portobello Mushrooms, or add some chicken broth to enhance the chicken flavor.

Submitted by: Apocolypse37

Chicken Wing Dip

INGREDIENTS:
2- Packages of 8oz cream cheese
4 chicken breasts or 8 tenderloins
1 can chicken broth
*enough chicken wing sauce to cover the chicken (see recipe below)
*enough crumbled blue cheese to cover chicken
1-8oz bag of multi-shredded cheese(cobly, monterey jack cheese, cheddar)
1-bag of Tostitos

Recipe for Wing sauce:
Traditional (orange) French dressing mixed with Franks Red Hot. The more hot sauce the spicier your wing sauce will be.

INSTRUCTIONS:
1. Boil the chicken breasts or tenders in chicken broth (can add some Franks Red Hot to the broth for added kick) once the chicken is cooked through shred it with a fork.

2. Mix in the wing sauce. If you let the chicken sit in the sauce overnight the flavor will soak into the chicken.

3. Spread cream cheese on bottom of a glass baking dish and placed cooked chicken w/wing sauce on top of cream cheese.

4. Sprinkle crumbled blue cheese on top of chicken ( a light layer to cover the chicken).

5. Sprinkle the multi-shredded cheese on top.

6. Place in the oven at 350 degrees and bake until cheese has melted then mix together well. Add a bit more shredded cheese and return to the oven until bubbly.

Serve w/Tostitos

Meat & Potatoes in the Stove

This is a family recipe that my husband's grandmother created and is one of his favorite childhood meals. I think his grandmother actually cooked it in a woodstove but these days my oven does just as well. It is not a weeknight dish even though it's fairly easy to prepare because it takes awhile to cook. I make this on a winter Sunday afternoon most often.

INGREDIENTS:
Skin on* Chicken Breasts &/or Thighs rinsed
Small White Potatoes quartered
Sweet Potatoes quartered
Canned crushed tomatoes
Fresh garlic cut into small pieces
Fresh or dried parsley
Salt & Pepper

INSTRUCTIONS:
Start with a covered roasting pan - spray it with nonstick spray then add the potatoes and sweet potatoes, spoon some tomatoes over the top of the potatoes, sprinkle with the minced garlic and chopped parsley and add salt and pepper. Lay the chicken on top of the potatoes, cover with more crushed tomatoes, garlic and parsley and salt and pepper.

Bake at 350 - covered until chicken is done and potatoes are tender. My experience is it takes approx 2 hours to cook but I usually check after 45 minutes or so. Leave it uncovered for the last 1/2 hour.

Serve with a green veggie like steamed broccoli or green beans and a nice crusty bread.

*Skinless chicken does not work very well in this recipe as it dries out terribly and becomes crumbly. If you are worried about the skin stripping it off before you eat it works well.