Skinless Fried Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 egg
seasoning salt to taste

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste

oil for frying

Directions:
1. In a shallow dish, combine the soup egg and seasoned salt (be careful, the soup may already be salted) mix together. Dip chicken in mixture and turn to coat completely.
2. In a resealable plastic bag, or on another dish, mix the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. If using a dish, just turn to coat.
3. Place coated chicken on a platter and allow to sit until it becomes doughy (about 7-10 minutes). Heat oil in a deep skillet or pot over medium heat; be sure to use enough oil to cover the chicken pieces. Test the oil by dropping a piece of the "dough" into it. The oil is ready if the "dough" immediately begins to fry.
4. Fry chicken pieces for about 7- 10 minutes each, or until cooked throughly and juices run clear. Drain on paper towels.

Notes:
You can also cut the chicken breasts into 1-inch thick strips, to maximize the batter, but I find that it still needs to be cooked for the same amount of time.

Light Chicken Parmesan

Ingredients:
1 cup spaghetti or marinara sauce
4 boneless skinless chicken breast halves
3 Tablespoons Italian Style bread crumbs
1 Tablespoon grated Parmesan cheese
1 Tablespoon margarine or butter, melted
1/4 cup shredded mozzarella or Italian blend cheese
2 Tablespoons chopped fresh parsley

Directions:
1. Heat spaghetti sauce in small saucepan over low heat until thoroughly heated. Cover to keep warm.
2. Meanwhile, place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick (if I get it to 1/2 an inch I'm happy); remove wrap. Repeat with the remaining chicken.
3. In shallow bowl, combine bread crumbs, Parmesan cheese and margarine; mix well. Add chicken breasts. Turn to coat.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4-6 minutes or until fork tender and juices run clear. (If your chicken was not flattened, this will take longer) Turn once.
5. To serve, place cooked chicken on serving platter; sprinkle with shredded cheese. Pour warm sauce over chicken; sprinkle with parsley.

Chicken Tortilla Soup

Ingredients:
2 boxes of chicken broth (64 oz)
1 rotisserie chicken, skinned and meat cubed
1 can of diced tomatoes
1 can of corn, drained of about 1/2 its juice
1 can of whole black beans, rinsed once and drained
2 cloves of garlic, pressed or finely chopped
1/2 yellow onion, diced
2 carrots, peeled and sliced

Spices:
2 tsp. Chili powder
1/4 tsp. Cayenne pepper
1/4 tsp. Paprika
1/4 tsp. Salt
*If you want spicier soup use 3 tsp. Chili powder and 1/2 tsp. Cayenne pepper.*

Directions:
1. Add all ingredients and boil for about 30 minutes.
2. Top will shredded cheese, fresh cilantro, and cut tortillas or tortilla chips if wanted.

Easy Chicken Noodle Soup

Ingredients:
32 oz. Chicken Broth
6 cups of water
1 package (16oz.) egg noodles
2 cans cream of chicken soup
Chicken bouillon (see label to mix according to 6 cups water)
1/2 package of light sour cream
1 rotisserie chicken, skinned and meat cubed

Vegetables, if desired: These are the ones that I use
2 carrots, peeled and sliced
about 8 oz. frozen corn

Directions:
1. In a 6.5 quart pot mix chicken broth, water and bouillon. Bring to a boil. *If adding in carrots you will want to add them in here as well.*
2. Add in egg noodles and cook for 7 minutes.
3. Thoroughly mix in cram of chicken soup.
4. Add chicken and remaining vegetables.
5. Reduce temperature to low, and add in sour cream. Mix thoroughly.
6. Cover and stir occasionally until soup is heated through, about 7 minutes.

Notes:
You can freeze the left overs and heat them when needed on the stove top.