4 boneless skinless chicken breasts
2 – 28-oz cans of diced tomatoes
½ c dry red wine
1 red bell pepper-chopped
1 medium onion-chopped
2 cloves garlic-finely chopped
1t dried thyme
1t oregano
1t basil
1 14 oz can quartered artichoke hearts

Pour approx 1T of olive oil into a large skillet (enough to lightly coat bottom of pan).
Heat oil on high.
Sear outside of chicken breasts in oil for about 30 seconds on each side.
Add tomatoes, wine, onion, garlic, spices.
Bring to boil.
Reduce heat to medium, cover & let cook 15 minutes.
After 15 minutes, turn each piece of chicken over.
Add artichoke hearts and salt & pepper to taste.
Continue cooking on medium heat for 30 minutes or until chicken is done.
Serve with pasta or rice.

1 can (14 oz.) artichoke hearts,  drained and chopped
1 cup mayonnaise
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese (about 4 oz.)
6 boneless, skinless chicken breast halves (about 2 lbs.)
1 clove garlic, finely chopped or 1/4 tsp. Lawry’s® Garlic Powder With Parsley (optional)

1. Preheat oven to 375° F.

2. In medium bowl, combine all ingredients except chicken.

3. In 13 x 9-inch baking dish, arrange chicken. Evenly top with mayonnaise mixture. Bake uncovered 30 minutes or until chicken is thoroughly cooked and topping is golden brown.

INGREDIENTS:
•    4 boneless skinless chicken breast halves
•    1 envelope Italian salad dressing mix
•    1/3 cup water
•    1 package (8 ozs.) cream cheese, softened
•    1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
•    1 can (4 ozs.) mushroom stems and pieces, drained
•    Hot cooked rice or noodles
PREPARATION:
Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

1/3 cup margarine or butter, melted
2 tsps Worcestershire Sauce
1 pound Boneless Skinless Chicken tenders or breasts
1 cup cornmeal, cornflake crumbs or bread crumbs
1/3 cup grated Parmesan Cheese
1 tsp chili powder
1/2 tsp Comino
1/4 tsp garlic salt
1/4 tsp Cayenne Pepper (optional)
Preheat oven to 450 degrees F.  Combine margarine or butter and Worcestershire sauce in a medium bowl.  Add chicken and toss to coat, set aside.  Combine the remaining ingredients in a plastic zip lock bag.  Add a few chicken pieces to the bag, close bag and shake to coat pieces well.  Place chicken pieces in a single layer in 9 x 13 inch baking pan.  Bake uncovered for 10 minutes or until chicken is done.  Let stand 3-5 minutes before serving.  Makes 3-4 servings.
To pan fry:  heat 2-3 Tbsp. of vegetable oil in a large skillet of medium heat.  Fry tenders for 8-10 minutes or until chicken is done.
Serve with your favorite barbecue or dipping sauce.

7 oz uncooked macaroni
2 cups chicken broth
2 T diced onion
1 (4 oz) can mushrooms, use juice
1 can cream of mushroom soup
4 cups diced chicken
¼ lb Velveeta cheese, cubed
Mix all ingredients, cover and refrigerate overnight in a 9×13 pan. Remove at least an hour before baking. Sprinkle with crushed potato chips if desired. Bake 1 hour at 350 degrees F.

•    3 tsp olive oil, plus additional for greasing foiled pan
•    6 cloves garlic, pressed
•    6 tsp brown sugar
•    6 boneless, skinless chicken breast halves
Heat oven to 500 degrees F.  Line shallow roasting pan with foil, lightly grease the foil with a little oil.
Heat oil in small skillet over med. low heat until hot.  Add garlic and cook 1-2 minutes or until garlic begins to soften.  (Don’t let garlic get brown!)  Remove from heat and stir in brown sugar until well mixed.  Set aside.
Place chicken breasts on greased foil-lined pan, spreading the garlic mixture evenly over chicken.
Bake for 10-15 minutes or until chicken is fork-tender and juices run clear.
Serving suggestions…baked sweet potatoes and steamed broccoli.

This sounds a little odd, and even looks a little odd, but it is SO tasty!

Easy Thai Chicken

Chicken breasts (I do 1 lb)
3/4 cup salsa (mild or spicy depending on your taste)
1/4 cup peanut butter
2T lime juice
1 tsp grated ginger
1T soy sauce

Put chicken in a crock pot, mix remaining ingredients, pour on chicken, cook on high 4 hours. I use the lime juice in a plastic lime, and the already grated ginger in a little glass jar, so this takes me 5 minutes to put in the crock pot. Then cook some rice or pasta right before serving. To make it more mild, I’d cut down on the ginger and add a bit more peanut butter (which gives it a creamy texture).

Recipe Tuesday is hosted by Mama Bee of Tears-N-Tantrums – head on over there to read her recipe and join in the fun!