Baked Chicken Meatballs
(1/2) c. shredded Parmesan
(1/2) c. dried bread crumbs
1 lg. egg, lightly beaten
2 T. olive oil
(1/2) t. salt
(1/2) t. garlic powder
(1/2) t. paprika
(1/2) t. dried parsley
(1/2) t. pepper
1 lb. ground chicken
Preheat oven to 400. In a bowl, combine ingredients. Mix well. Shape into 1 (1/2) in. balls. Place on a greased rack in a 15x10x1" baking pan. Bake until cooked through, approximately 20-25 minutes. Put in hoagies & top with mozzarella cheese and tomato sauce or place in ramen noodles.
Baked Cornflake Chicken Nuggets
4 chicken breasts, cut into chunks
4 c. cornflake cereal, crushed 1 oz. parmesan cheese, grated
(1/2) t. dried thyme
1 t. smoked paprika
2 eggs, beaten
3 T. flour
Preheat oven to 350 and line 2 baking sheets with parchment paper. Mix the crushed cornflakes, parmesan, thyme, paprika, and add salt & pepper if desired. Coat each piece of chicken, first in flour, then egg, before finally rolling in the crushed cornflake mix. Place each piece onto baking sheet. Bake in oven for 20 minutes until golden brown. Turn chicken after 10 minutes so all cooks crispy.
Cranberry Pecan Chicken Salad Wraps
3 c. cooked, shredded chicken (may use canned chicken)
(1/2) c. dried, sweetened cranberries
(1/2) c. chopped pecans
(3/4) c. chopped celery
(1/2) c. mayonnaise
Salt & pepper to taste 1 t. fresh parsley
4 lg. tortillas
In a large bowl, combine the chicken, cranberries, pecans, and celery. Stir. Add the mayo, salt, & pepper and mix well. Place a tortilla on a plate and layer with full spoon of the chicken salad and sprinkle with parsley. Roll the wrap, cut in half, and serve.
Chicken Taco Salad
3 c. lettuce
3 whole tomatoes
1 (1/2) t. taco seasoning 6 t. hot water
3 cans of canned chicken, drained 8 T. sour cream
8 T. salsa
(1/2) c. green onion, chopped
(1/2) c. shredded cheddar cheese Handful of tortilla chips
Mix hot water & taco seasoning together to form a paste. Mix the paste with the chicken breast. In 4 deep bowls, divide lettuce evenly, then add tomatoes. Next add the chicken mixture, 2 T. of sour cream and salsa to each. Add green onions, sprinkle cheese and crunch up tortilla chips on top.
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