home cooking recipes                                            home cooking recipes

Finger-licken' recipes

Story and photos by Angie Sutton


Do you ever feel like you’re in a dinner rut? Even the “go to” favorites are getting old at our house. I was enjoying coffee with a friend this week and we were chatting about recipes with chicken that we’d like to try with our families. We swapped a few ideas and tested High Plains Journal reader-inspired recipes. You’ll want to clip and save this collection!

Pan-Fried Chicken with Tomato and Bacon Sauce

Angie Sutton, Marysville, Kan.

The sauce is amazing! We like to add a bit more bacon and I shortcut by using the bagged frozen chopped onion and celery mix as well as the already minced garlic. Shave additional cooking time off by cutting the raw chicken breasts into 1-inch strips. I pair this with green beans and bacon.

For the Sauce:

2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
5 slices bacon, chopped
1 (14 oz.) can petite diced tomatoes
2 Tbsp. tomato paste
Pinch of brown sugar
1/2 c. tap water
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh flat-leaf parsley

For the Chicken:

2 Tbsp. unsalted butter
2 Tbsp. olive oil
> 4 boneless, skinless chicken breasts

Melt butter with the oil in a large pan. Add onion, garlic, celery and bacon, and cook over low heat, stirring occasionally, for 5 minutes or until softened. Stir in tomatoes, tomato paste, brown sugar, salt, pepper and water. Increase the heat to medium and bring to a boil, then reduce heat and simmer for 20 minutes. Stir occasionally. Mixture will thicken. Meanwhile, melt the butter with the oil in another large skillet. Add the chicken and cook over medium-high heat for 5 minutes on each side, until browned. Cook longer if chicken breasts are larger. Stir basil and parsley into the sauce. Add the cooked chicken and cover with sauce. Cover and simmer for 15 minutes until chicken is cooked through.

Parmesan Chicken

Pam Dankenbring, Marysville, Kan., adapted from Ina Garten

Pam says her kids love this chicken and she pairs it with broccoli and cheese and buttered noodles.

4 boneless, skinless chicken breasts
1 c. all-purpose flour
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 eggs
1 Tbsp. tap water
1 1/4 cups seasoned dry bread crumbs
1/2 c. freshly grated Parmesan cheese
2 Tbsp. unsalted butter
2 Tbsp. olive oil

With a rolling pin, pound the chicken breasts between plastic wrap until they are 1/4-inch thick. On a dinner plate, combine the flour, salt and pepper. In a large, flat container, beat the eggs with the water. On another plate, combine the bread crumbs and grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip so both sides are covered with the egg mixture and dredge both sides in the bread crumb mixture. Press lightly so the bread crumbs adhere well. Heat 1 Tbsp. butter and 1 Tbsp. olive oil in a large skillet and cook 2 chicken breasts at a time on medium-low heat for 3 minutes on each side, until cooked through. Repeat for remaining two breasts. Garnish with additional Parmesan cheese.

Chicken Carbonara

Angie Sutton, Marysville, Kan.

Throw together a light lettuce salad and you have a meal. I save time by tossing chicken breasts in the slow cooker on low for 8 hours with 3 Tbsp. zesty Italian dressing. I can use them that evening for this recipe and freeze the remainder for next time.

1 Tbsp. olive oil
15 strips bacon, chopped
1 clove garlic, finely minced
2 1/2 c. heavy whipping cream
1 1/4 c. finely grated Parmesan cheese
6 large egg yolks
1/4 c. chopped flat-leaf parsley
1/4 c. chopped fresh basil
1 lb. dried spaghetti
4 c. chopped cooked chicken
1/4 tsp. salt
1/4 tsp. ground black pepper

Heat olive oil in a large skillet with high sides over medium heat. Cook the bacon until crispy, remove to a paper-towel lined plate and reserve 1 Tbsp. of bacon grease in the pan. In a mixing bowl, stir together garlic, cream, cheese, egg yolks, parsley and basil. Set aside. Cook spaghetti according to package directions, drain well. Add the cooked chicken and bacon back to the skillet with reserved bacon grease over medium-low heat. Stir to combine. Add the hot spaghetti and cream mixture, toss to coat. Continue stirring until the mixture is heated through and sauce thickens, about 5 minutes. Season with salt and pepper. Ensure mixture does not boil.

Imperial Glazed Chicken

Barb Kasel, Adams, Minn.

Barb says this recipe is easy to make and she serves it with potatoes or pasta.

4 boneless, skinless chicken breasts
3/4 c. flour
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground black pepper
6 Tbsp. unsalted butter
2 Tbsp. sherry
1/3 c. orange marmalade

Mix flour, curry powder, salt and pepper. Melt butter in a large skillet over medium-high heat. Dredge chicken on both sides in seasoned flour and brown in butter, about 4 minutes on each side. Reduce heat and cook until tender and chicken is cooked through. Just before chicken is done, add marmalade and sherry, and continue cooking for about 5 minutes.

Swiss Chicken Casserole

Kimberly Chambers, Norcatur, Kan.

This quick-to-the-table keeper is a kid-approved dish. My only change was to make a separate batch with pepper jack cheese for variety. Kimberly saves time by substituting bread crumbs with chicken stuffing mix.

8 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz. sliced Swiss cheese
1 1/2 c. seasoned bread crumbs

Spray a 9- by 13-inch glass baking dish with cooking spray. Place chicken breasts flat in a single layer, cover with soup, then with cheese slices. Generously sprinkle with bread crumbs. Bake at 350 F for 45 minutes.


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