CRAZY GOOD KITCHEN RECIPES

Steps:

• Between two sheets of plastic wrap or wax paper, pound chicken breasts to 1/2-inch thickness. Using a fork, poke chicken several times (this helps the marinade penetrate the chicken).
• In a large bowl, mix 1 tablespoon oil, the salt, pepper, lemon zest, garlic, and rosemary. Add chicken and toss until evenly coated. Refrigerate at least 1 hour or overnight.
• Coat the chicken breasts in flour. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken breasts 5 to 7 minutes per side or until chicken is golden brown and no longer pink in center. Remove chicken to a platter and cover to keep warm.
• In the same skillet, add remaining 1 tablespoon oil. Cook onion 3 to 4 minutes or until soft. Add lemon juice, wine, and mustard; cook 2 to 3 minutes or until slightly reduced. Serve chicken topped with sauce.

Steps:

• Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
• Set cooked bacon aside for later use.
• In the same pan, cook chicken in bacon drippings.
• Add garlic powder and salt and pepper to taste.
• While chicken is cooking, prepare pasta according to directions.
• Spray a 9×13 baking pan with non-stick cooking spray.
• Drain pasta, return to pot.
• Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
• Pour into prepared baking dish.
• Top with crumbled bacon.
• Top with remaining cup of Monterrey Jack cheese.
• Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.