EASY KID CHICKEN RECIPES RECIPES

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EASY SKILLET CHICKEN PARM RECIPE FROM KID IN THE KITCHEN ...



Easy Skillet Chicken Parm Recipe From Kid In The Kitchen ... image

This chicken parm recipe from Melissa Clark's new cookbook "Kid In the Kitchen" is super-easy & made in one pan for quick cleanup.

Provided by Melissa Clark

Number Of Ingredients 15

1¼ pounds thinly sliced chicken breasts
¾ teaspoon kosher salt
¾ teaspoon dried oregano
3 tablespoons extra-virgin olive oil
plus more as needed
1 clove garlic 
minced
2 cups marinara or other tomato sauce (homemade or store-bought)
4 tablespoons grated Parmesan cheese
divided
¼ teaspoon freshly ground black pepper
6 ounces fresh mozzarella (1½ cups)
grated
Chopped fresh basil
for garnish (optional)

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

EASY CREAMY CHICKEN ENCHILADAS RECIPE - BETTYCROCKER.COM



Easy Creamy Chicken Enchiladas Recipe - BettyCrocker.com image

This enchilada dish is sure to be a new family favorite. It’s simple to put together and perfect for leftovers — if you’re lucky enough to have any!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 6

1 can (10 oz) Old El Paso™ red enchilada sauce
2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (8 oz) cream cheese, cut into 1/2-inch cubes
1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

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.

Nutrition Facts : Calories 590 , CarbohydrateContent 33 g, CholesterolContent 155 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 19 g, ServingSize 1 Serving, SodiumContent 1650 mg, SugarContent 2 g, TransFatContent 2 g

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