Chicken Dishes on the Fly

Start with 4 boneless skinless chicken breast halves and you can have a
great tasting dish ready in under 20 minutes.

FRESH HERB CHICKEN
Melt a tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add
chicken and brown on each side. Add a quarter cup of dry white wine or chicken
broth, a couple tablespoons of chopped fresh basil, dill or chives and salt to taste.
Cook about 8 minutes, turning once, or until chicken is no longer pink in the center.

RANCH CHICKEN
Heat a couple tablespoons of oil in a 12-inch nonstick skillet over medium heat. Dip
chicken in a quarter cup of bottled ranch dressing, then coat with about a third of a
cup of dry Italian-style or seasoned bread crumbs. Cook about 10 minutes, turning
once, or until chicken is no longer pink in the center.

CAESAR CHICKEN
Heat about a quarter of a cup of Caesar dressing from a purchased bottle (not the
creamy type) in a 12-inch nonstick skillet over medium heat. Add chicken and cook
about 10 minutes, turning once, or until chicken is no longer pink in the center. A few
minutes before removing from heat, sprinkle chicken with a cut-up tomato and about
a half of a cup of crumbled feta cheese; cover the skillet to soften the cheese.

BUFFALO CHICKEN
Heat a tablespoon of oil in a 12-inch nonstick skillet over medium heat. Add chicken
and brown on each side. Mix together about 2 cups of barbecue sauce and 1
teaspoon red pepper sauce. Pour over chicken, turning to coat. Cook about 8
minutes, turning once, or until chicken is no longer pink in the center. A few minutes
before removing from heat, sprinkle each chicken breast with about 2 teaspoons
crumbled blue cheese; cover skillet to melt cheese.

FAJITA CHICKEN
Heat about 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Coat
chicken with an entire 1.27 ounce envelope dry fajita seasoning mix. Add chicken
and cook about 8 minutes, turning once, or until chicken is no longer pink in center.
During the last 4 minutes of cooking, add 1 small bell pepper, cut into strips, and 1
medium onion, thinly sliced, stirring, once or twice.

Bisquick Breading (Yes the pancake mix)

Use for chicken, fish, porkchops, etc.

Basic Coating

Mix:
2/3 cup Original Bisquick Mix
1 1/2 tsp paprika
1 tsp salt
1/4 tsp pepper

Coat:
2 1/2 lbs cut up chicken or
1 lb fish filets or
1 1/2 lbs porkchops

Melt 1 tbsp butter in a 13 x 9 inch glass baking dish. Bake at 425 degrees.

Bake Times:

Chicken: Bake 50 minutes, skin side down, turning chicken after 35 minutes, until juices run clear and chicken is no longer pink when centers of thickest pieces are cut.

Fish: Bake 25 to 30 minutes or until fish flakes easily with a fork.

Pork: Bake 50 minutes, turning pork chops after 25 minutes, until no longer pink when centers of thickest pieces are cut.

Coating Variations:

Asian:  Omit paprika and pepper.  Add 3 tbsp sesame seed, 1 tbsp lemon zest, 1 1/2 tsp garlic powder, and 1 tbsp soy sauce.

Italian: Add 1 tbsp Italian seasoning and 1/2 tsp garlic powder.

Mexican: Decrease Bisquick mix to 1/2 cup. Add 2 tbsp cornmeal and 1 to 2 tbsp chili powder.

Summer Herb: Add 1 tbsp each chopped fresh basil, parsley & rosemary.

Make it a meal with: Green Beans with Pecans & Lemon, 7UP Biscuits, and Microwave Cake in a Mug