Recipes A Go Go

Main Dishes that are not only quick and easy for the tired cook , but filling and yummy for the whole family. I have chosen dishes that my family loves. Each is easy to prepare and ready in under one hour. I will try and keep adding more as I go. Bon Appetite! If you have a recipe you want to share email me.

Main Dishes

Caramelized Garlic Chicken

2 tsp olive oil
4 garlic cloves, minced
4 tsp brown sugar
4 boneless skinless chicken breast halves

Heat oven to 500°. Line shallow roasting pan with foil; spray foil with nonstick cooking spray. Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften. Remove from heat; stir in brown sugar until well mixed.Place chicken breast halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken.Bake at 500°F for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Cajun Chicken Strips

1 tblsp all-purpose flour
1 tsp poultry seasoning
3/4 tsp garlic salt
1/2 tsp paprika
1/4 tsp pepper
1/8 to 1/4 tsp cayenne pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons butter or margarine

In a large plastic bag, combine the first six ingredients. Add chicken strips, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear.

Raspberry Balsamic Glazed Chicken

1 tsp vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 tsp dried thyme
1/2 tsp salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tblsp balsamic vinegar
1/4 tsp pepper

Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and saute 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken

Chicken Scampi with Linguine

2 lbs boneless skinless chicken breasts
1 egg -- beaten
3/4 cup Italian bread crumbs
1/4 cup parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 cup vegetable oil
1 lb linguine
1/2 cup butter
4 cloves garlic -- minced
1 tblsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tblsp butter
1/4 cup chopped fresh parsley
lemon wedges

Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.Heat 1/2 C oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.Cook the pasta. While the pasta is cooking, melt the 1/2 C butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further.Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.

Kung Pao Chicken

12 oz boneless chicken breasts (about 3 halves)
1 dried red chili
1 1/2 Tbsp peanut oil
1/3 cup raw shelled peanuts
2 Tbsp water
2 Tbsp dry sherry
1 Tbsp soy sauce
1 Tbsp chili bean sauce
1 tsp sugar
2 garlic clove, minced
2 scallions, chopped
1 tsp grated ginger
2 tsp rice or cider vinegar
1 tsp sesame oil

Dice the chicken into 1 inch cubes. Heat the oil in a wok or skillet and add the chili. Add the chicken and peanuts and stir fry until the chicken is cooked. Add the remaining ingredients, except the sesame oil and bring to a boil. Cook for a few minutes. Add the sesame oil and serve on white rice.

Lemon Broccoli Chicken

1 tablespoon oil
4 boneless chicken breast halves
1 can cream of broccoli soup
1/4 cup milk
2 tsp fresh lemon juice
1/8 tsp pepper
4 thin lemon slices

Heat oil in a skillet. Saute chicken breasts about 10 minutes, until browned on both sides. Pour off fat. Combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken piece with a slice of lemon. Reduce heat to low and cover. Simmer 5 - 10 minutes until chicken is tender, stirring occasionally.

Provolone Chicken

4 boneless skinless chicken breast halves -- flattened
1/2 cup flavored bread crumbs
1 teaspoon Italian herbs
4 slices provolone cheese
1 teaspoon butter

Preheat oven to 425F. Place bread crumbs in a flat dish and press both sides of the chicken into the crumbs. Place coated chicken pieces in a greased 9x13 baking dish. Sprinkle with Italian seasoning, and top with cheese. Dot with butter and bake for 20 minutes or until done.

Ground Beef Stroganoff

1 lb ground beef
2 Tbsp dried minced onion
1 pkg or cube beef bouillon
1/8 tsp garlic powder
1 Tbsp ketchup
1 tsp Kitchen Bouquet or Gravy Master
1 can condensed cream of mushroom soup
4 oz can mushrooms, drained
1/2 cup sour cream

In a large skillet, brown beef. Drain. Stir in remaining ingredients, except sour cream, and heat to boiling. Cover and simmer 10 - 15 minutes. Remove from heat and stir in sour cream. Serve hot over wide egg noodles.

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