1/2 cup flour
2 cups sweetened coconut flakes
4 boneless, skinless chicken breast halves
salt and freshly ground pepper
2 eggs, well beaten

Directions

1. Preheat oven to 375.
2. Spread flour and coconut flakes in separate plates.
3. Season a chicken breast with salt and pepper, then dredge in flour, shaking off excess. Dip both sides in egg, then place in coconut and pat flakes lightly onto breast so that it is well coated.
4. Place on a lightly greased cooking sheet and repeat with remaining breasts.
5. Bake 15-20 minutes until coconut is golden and breasts are firm.

Chicken breasts (enough for whoever is eating)
Italian salad dressing (1/2 – 1 tsp per chicken breast)
lemon juice (1 tsp per chicken breast)
snow peas or sugar snap peas (lots!)
lemon pepper to taste
garlic, diced, to taste

Directions

1. Heat oven to 350 degrees.
2. Place chicken breasts in foil and add lemon juice, lemon pepper and Italian salad dressing.
3. Cover with foil tightly (to keep juices in) and cook 10-15 minutes.
4. Add peas and sprinkle lots of garlic on top.
5. Cover again and cook about 30 minutes or until both chicken and peas are done (the peas take surprisingly long to cook).

As they say, snow peas for the wicked!

6 boneless skinless chicken breasts
1 bottle Teriyaki sauce
1/2-1 cup brown sugar
1 can pineapple chunks, drained

Directions

1. Place all ingredients except pineapple in crockpot, cook on low all day.
2. Turn to high and remove lid for last hour and add pineapple chunks. Serve over rice.

1 can cream of mushroom soup
1 cup water
3/4 cup uncooked minute rice
1/4 teaspoon pepper
4 skinless boneless chicken breasts

Directions

1. In a baking dish, mix soup, water, rice and pepper.
2. Place chicken on rice mixture.
3. Sprinkle with additional pepper.
4. Cover. Bake at 375 for 45 minutes or until well done.

This is a small recipe, for 2-3 people.

2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill

Directions

1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers – when nearly done, add fresh dill, and pepper.
3. Add angel-hair pasta, and stir into the sauce.

4-6 chicken breasts, pounded thin
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk

Directions

1. Place one slice of ham, and one slice of cheese on each chicken breast.
2. Roll up and fasten with a toothpick.
3. Place chicken, seam side down, in crockpot, layering if necessary.
4. Combine soup and milk; pour over chicken. Cover; cook on low for 4-6 hours.

4 chicken breasts, cut into pieces
2 eggs (beaten)
1 1/2 cup of flour
4 garlic cloves, diced
1/4 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 TBSP oil

Directions

1. Coat chicken in eggs, then coat with flour.
2. Put oil in pan and sprinkle with garlic. Add chicken.
3. Cook chicken on both sides.
4. In a bowl, mix soy, balsamic, and sugar well.
5. Pour on top of chicken and let cook for 3-5 minutes. Sauce should caramelize.

1 lb favorite pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast, cut into bite size pieces
4 cloves minced garlic
12 oz asparagus, cut into 1 inch pieces
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup pine nuts
1/2 tsp crushed red pepper flakes, or to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese

1. Heat 1 tbsp olive oil in large skillet on medium heat. Saute chicken until lightly browned.
2. Add remaining oil, garlic, asparagus, tomatoes, bell pepper, pine nuts and red pepper flakes. Continue cooking until asparagus is tender and chicken is cooked all the way through. Add salt and pepper.
3. While chicken is cooking, prepare pasta according to package directions. Drain.
4. Combine pasta with chicken mixture. Sprinkle with Parmesan cheese.

1 package dry penne pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast meat
4 cloves minced garlic
12 oz asparagus
1/2 tsp crushed red pepper flakes
1/2 cup grated Parmesan cheese
2 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 cup pine nuts
salt and pepper to taste

Directions

1. Cook pasta according to directions.
2. Cut chicken into bite-sized pieces. Cut asparagus into 1 inch pieces.
3. Heat 1 tbsp olive oil in large skillet over medium heat. Add chicken and sauté until lightly browned.
4. Add asparagus, tomatoes, bell pepper, pine nuts, garlic and red pepper flakes. Cook until chicken is done. Season with salt and pepper.
5. Toss with pasta. Sprinkle with Parmesan cheese.