This is a recipe I am revamping to include the awesome mushrooms that I received from Justin at Marx Foods.

I was NOT disappointed and you won’t be either.  They have some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews excellent.

• Heat canola oil over medium high heat until JUST sizzling.
• Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
• Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
• Remove chicken from oil and drain excess oil from the pan. 
• Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
• Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
• Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
• Taste to correct seasonings. 
• Add cashews. 
• Serve over hot rice.

1/4 cup grated Parmesan cheese

• Preheat oven to 350 degrees.
• Cook spaghetti according to package directions.
• In a small skillet saute onion and garlic lightly.
• In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
• Fold in the cheese and chicken pieces. 
• Transfer to a 2 quart baking dish.
• Bake uncovered 20-30 minutes or until golden and bubbly. 
• Top with Parmesan cheese and parsley.
• 6 servings

1/4 cup grated Parmesan cheese

• Preheat oven to 350 degrees.
• Cook spaghetti according to package directions.
• In a small skillet saute onion and garlic lightly.
• In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
• Fold in the cheese and chicken pieces. 
• Transfer to a 2 quart baking dish.
• Bake uncovered 20-30 minutes or until golden and bubbly. 
• Top with Parmesan cheese and parsley.
• 6 servings

• Preheat oven to 375 degrees.
• In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
• In a skillet melt butter.
• Salt and pepper the chicken.
• Saute chicken 3-4 minutes each side until JUST done.
• Place 2 crescent rolls side by side and seal seams.
• Spread with cream cheese mixture.
• Place chicken breast on top.
• Coat with another layer of cream cheese mixture.
• Top with 2 more crescent rolls.
• Seal edges.
• Brush with egg wash.
• Bake 18-20 minutes.

NOTE:  I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE:  Next time I will dice the chicken after sauteing and mix with creamed mixture.

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

• Wash chicken and dry.
• Spread butter along the inside of the cast iron pan and all over the chicken.
• Generously salt and pepper the chicken.
• Place onions along side the chicken.
• In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
• Roast at 350 degrees for 1 1/2 hours.
• With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken. 

• Wash chicken and dry.
• Spread butter along the inside of the cast iron pan and all over the chicken.
• Generously salt and pepper the chicken.
• Place onions along side the chicken.
• In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
• Roast at 350 degrees for 1 1/2 hours.
• With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

I found this recipe in my bottomless box of magazine tear outs, clipped recipes from old worn cookbooks, grams old recipe cards and printouts to try.  I’ve adapted it to my love of skinless, boneless chicken.

• Preheat oven to 350 degrees.
• In a small food processor blend bread crumbs, cheese, parsley, garlic, salt and pepper until finely ground and well blended.
• Spray the inside of the paper bag with PURE really well.
• Dip chicken into melted butter and then into bread crumbs.
• Place chicken pieces in the bag, fold over and close tightly.
• Bake 30-45 minutes.  Be careful when you open the bag as the steam escapes. Chicken will be moist on the inside and crispy on the outside.

1 tablespoon olive oil
4 skinless, boneless chicken breasts cut into tenders
2 cloves garlic, minced
1 can Progresso Tomato & Basil Soup
1/2 cup milk
2 tablespoons grated Parmesan cheese
2 tablespoons fresh minced basil or 1/2 teaspoon dried basil leaves, crushed
4 cups hot cooked pasta

• Heat oil in skillet.
• Add garlic and chicken, sauteing until browned.
• Add soup, milk, cheese and basil.
• Heat to a boil.
• Cover and cook over low heat 5 minutes or until desired thickness.
• Serve over pasta.
• Garnish with fresh vbasil (which I forgot to do before the picture LOL)