Crispy Garlic-Parmesan Chicken

Chicken gets dipped in a buttery-basil blend and coated with cheese-spiked Italian flavored panko bread crumbs, then it’s baked until crispy and golden brown.

4     boneless skinless chicken breasts
1/4 cup butter, melted
1      pouch (9 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
2/3 cup Progresso® Italian style panko crispy bread crumbs
2/3 cup finely shredded Parmesan or Asiago cheese
Hot mashed potatoes, if desired


POUND chicken gently, smooth side down, with meat mallet or rolling pin until 1/2 inch thick.
MIX in shallow dish butter and 1 T. of the cooking sauce; in another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat.
HEAT 2 T. oil in 12-inch nonstick skillet over medium heat. Brown chicken in oil 12-15 minutes, carefully turning once, until chicken is no longer pink in center and coating is golden brown.
HEAT remaining sauce until hot. Serve with chicken and mashed potatoes.


March 12th, 2014|Dinner|

Buffalo Chicken Pizza Dip

Enjoy all the big, bold flavors of buffalo chicken pizza in dip form!  This pizza dip has all the buffalo flavor you need!

1 box Hamburger Helper® supreme cheese pizza
1 cup milk
1 1/2 cups hot water
4 oz cream cheese, softened
1/2 cup Buffalo wing sauce
2 cups shredded deli rotisserie chicken (can replace with cooked cubes of boneless chicken breast)
3/4 cup shredded mozzarella cheese (3 oz)
Celery sticks and tortilla chips, as desired


Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Set aside.
In 10-inch skillet, heat sauce mix and uncooked pasta (from Hamburger Helper box), and milk and hot water to boiling, stirring occasionally. Reduce heat. Cover; simmer about 16 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in cream cheese and Buffalo wing sauce until completely combined. Stir in chicken. Transfer mixture to pie plate. Top with cheese.
Bake about 10 minutes or until cheese is melted and filling is slightly bubbly. Serve with celery sticks and tortilla chips for dipping.


February 14th, 2014|Appetizer, Snacks|

Cajun Chicken Fettuccine

Colorful veggies and traditional Cajun seasonings combine with rotisserie chicken to quickly create this spicy Chicken Helper® dinner.


3 cups water
1 box Chicken Helper® fettuccine Alfredo
1 tablespoon margarine or butter
2 cups sliced fresh mushrooms
1 small onion, cut into thin strips
1 medium green or red bell pepper, cut into thin bite-size strips
2 1/2 cups milk
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 cup tomato pasta sauce
3 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)


1 In 2-quart saucepan, heat 3 cups water to boiling. Stir in pasta (from Chicken Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.

2 Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from skillet.
3 In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper. Heat to boiling, stirring occasionally.
4 Reduce heat. Cook uncovered 6 minutes, stirring occasionally. Stir in tomato pasta sauce, vegetables and chicken. Cook uncovered about 3 minutes longer or until thoroughly heated. Serve over pasta.

February 14th, 2014|Dinner|

Buffalo Chicken Nachos Grande

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!


4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)


Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.

From: Pillsbury

December 4th, 2013|Dinner|

Grilled Barbecued Bacon-Chicken Skewers

Turn four everyday ingredients into an extraordinary appetizer!


15 bamboo skewers (6 inch)
3 large boneless skinless chicken breasts (about 1 lb)
4 large green onions
1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces)
1/2 cup barbecue sauce


Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.
Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping.

From: Betty Crocker

August 24th, 2013|Appetizer, Grill|