Artichoke Chicken

I have made this a few times, and it's good.  I like to add a few extras to the chicken, like some cooked carrots, green beans, and/or sauteed mushrooms.  The canned artichokes are expensive, so sometimes I don't add them, I just add a couple dashes of Italian dressing.

• 15 oz can marinated artichoke hearts, drained, chopped
• 3/4 cup Parmesan cheese
• 3/4 cup Mayo
• 1 pinch garlic pepper (I just add garlic and pepper separately)
• 4 pieces of chicken (I always double)

1. Preheat oven to 375.  
2. In a mixing bowl, combine chopped artichokes, Parmesan cheese, mayo, and garlic pepper.  *This is where I would add the carrots, green beans, or mushrooms.*  Place chicken in a baking dish, and pour artichoke mixture on top.  Cook uncovered in preheated oven for 30 minutes, or until juices run clear and chicken is no longer pink.

Chicken Parmigiana

I got this fantastic recipe from my friend's recipe blog.  I've made this several times, and it always turns out wonderful.  Mmm mmm and all the prep work is done hours ahead of time, so it works well for company. 

• 3 whole chicken breasts (I use 4, and then cut them in half
• 1 egg
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. italian seasoned bread crumbs
• 1 to 1 1/4 c. butter
• 1 jar spaghetti sauce
• 6 slices Mozzarella cheese  (I use grated mozzarella)
• grated Parmesan Cheese

1. In a bowl, beat together the egg, salt and pepper.  In a seperate bowl, pour bread crumbs.  Dip the chicken in the egg mixture, then coat with bread crumbs.
2. In large skillet sauté chicken in butter until both sides are lightly browned.
3. Arrange chicken in crock-pot. Pour spaghetti sauce over chicken. Cover and cook on low 6 to 8 hours.  Top with mozzarella and parmesan cheeses.  Cover and cook an additional 15 minutes.

Ranch Dressing

I made this the other night and it was gobbled up fast.  We ran out of carrots to dip in this, and we were scrounging to find anything else that could be dipped in ranch.  :)  The key is to let it sit for a day or two.  The flavor really develops over time.  This is quite thick, so if you want it thinner to pour over salad, you can add milk or buttermilk.

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Whisk together all ingredients.  Cover and refrigerate at least 30 minutes, but preferably 24 hours.