EASY KID CHICKEN RECIPES RECIPES

Steps:

• Position an oven rack 4 inches below the broiler, and turn on the broiler
• Place a large plate next to the stove to hold the cooked chicken pieces
• Set out all of your ingredients
• Sprinkle the chicken cutlets all over with the salt and the oregano
• Place a large ovenproof skillet over medium-high heat, then add 2 tablespoons of the oil and let it heat up for about 20 seconds
• It will shimmer and thin out as it heats, but it shouldn’t get hot enough to start to smoke (if it does, move the pan off the heat immediately for a few seconds)
• Add as many pieces of the seasoned chicken to the skillet as will fit in one layer without overlapping (usually 2 or 3 pieces; don’t crowd the pan or the chicken will steam rather than brown)
• Let the chicken cook until it is pale golden on the bottom (about 2 minutes), then use tongs to flip it, and let it get golden on the other side, another 1 to 2 minutes
• Transfer the cooked chicken to the plate, and continue cooking the remaining chicken, adding more oil if the pan looks dry
• When all the chicken is browned, add the remaining 1 tablespoon of the oil to the pan (no need to clean the pan first) and stir in the garlic
• Cook, stirring, for 30 seconds to 1 minute, just until you can smell it
• Then stir in the marinara sauce, 2 tablespoons of the Parmesan, and the pepper, and let the sauce come to a simmer   Nestle the chicken cutlets into the sauce, then spoon the sauce over to cover them (mostly covered—the chicken can poke through a bit)
• Sprinkle the mozzarella and the remaining 2 tablespoons Parmesan evenly over the chicken
• Transfer the skillet to the broiler and broil for 1 to 3 minutes, until the cheese has melted and browned in spots
• Keep your eye on it—the cheese can go from melted to burnt in under a minute
• Sprinkle with the basil, if using, and serve immediately

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.