Butter Chicken
Pizza Chicken
Apple Cider Chicken 

Butter Chicken 

4 boneless skinless chicken breast halves 

2 eggs, beaten 

1 cup buttery round cracker crumbs 

½ cup butter, cut into pieces 

½ teas. garlic salt 

black pepper to taste 

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Place the beaten eggs in a shallow bowl. In another shallow bowl or on a piece of foil mix the garlic salt, pepper, and cracker crumbs together. Dip the chicken breasts first in the egg and then dredge the chicken breasts in the crumb mixture to coat. Arrange coated chicken breasts in the prepared baking dish and place pieces of butter around the chicken. Place baking dish in preheated oven and bake for about 40 minutes or until the chicken is no longer pink and the juices run clear. 

Recipe makes 4 servings 

Pizza Chicken 

2 boneless skinless chicken breast halves 

½ cup pizza sauce 

½ cup shredded mozzarella cheese 

4 slices pepperoni, or to taste 

¼ cup grated Parmesan cheese 

½ cup Italian seasoned breadcrumbs 

½ cup flour 

1 egg 

1 Tbsp. lemon juice 

salt and pepper to taste 

Preheat oven to 400 degrees F. Spray a baking dish with cooking spray. In a shallow bowl combine the breadcrumbs, Parmesan cheese, salt and pepper. Place the flour in a second shallow bowl or on a piece of foil. In a third shallow bowl whisk the egg and lemon juice together. Dip the chicken breast first in the egg mixture. Next dredge the chicken breast in flour and then dip the chicken back again in the egg mixture. Now dredge the chicken breast in the crumb mixture until coated. Place the coated chicken breasts in the prepared baking dish. Place baking dish in preheated oven and bake for about 20 minutes or until the chicken is heated through and the crumbs are golden. Remove baking dish from oven and spoon one-half of the  pizza sauce over each chicken breast. Sprinkle each chicken breast with one-half the mozzarella cheese and top each chicken breast with one-half the pepperoni slices. Return baking dish to oven and bake for about 11 more minutes or until an instant read thermometer reads at least 160 degrees F. 

Recipe makes 2 servings 

Apple Cider Chicken 

6 boneless chicken thighs 

2 apples, peeled, cored and sliced 

6 slices bacon 

1 medium onion, sliced 

2 cups apple cider  

2 cups low sodium chicken broth 

4 Tbsp. butter or margarine 

4 sage leaves 

2 sprigs fresh thyme 

2 Tbsp. olive oil 

1 teas. salt 

Season chicken thighs with the saltPlace a large skillet over medium heat and add the olive oil. Add the chicken thighs to the hot olive oil and cook about 7-10 minutes until the chicken is browned on both sides. Remove chicken from pan and set aside. Add bacon to the same skillet and cook the bacon over medium-high heat until evenly browned, about 10 minutes. Turn bacon occasionally while it is cooking. Remove cooked bacon from skillet and drain on paper towels. Drain excess grease from skillet. Add onion slices to skillet and cook until soft, about 5-7 minutes. Pour 1 cup of chicken broth and 1 cup of apple cider into the skillet and cook until the liquid is reduced by one-half, about 10 minutes. Add the cooked bacon back into the skillet together with the apples, sage, and thymeAllow this to simmer for about 2 minutes. Add the remaining chicken broth and apple cider and the chicken thighs to the skillet and reduce heat to medium-low. Cook and stir until the chicken thighs are no longer pink in the center, about 15-20 minutes. Transfer chicken to a serving platter. Remove skillet from heat and add the butter. Swirl the butter in the skillet so it combines with the sauce. Pour sauce over chicken. 

Recipe makes 6 servings