Chicken Angela Angelo Recipes

CHICKEN ANGELA (ANGELO)

Steps:

• Preheat oven to 350.
• Place half of the mushrooms in a 13X9 in baking pan. Dip chicken into eggs and roll in bread crumbs.
• In a skillet, melt butter over med. heat. Brown chicken on both sides. Place on top of mushrooms. Arrange remaining mushrooms over the chicken; top with cheese. Add broth to pan.
• Bake at 350 for 30-35 min. Serve over noodles if desired, sprinkle with parsley. Garnish each plate or platter with tomato slices.

CHICKEN ANGELO

Steps:

• Heat the butter and olive oil in a non-stick skillet over medium heat. Cut each chicken breast into cutlets, or into equally sized thirds. Pat dry with paper toweling and season with salt and pepper then dredge in flour. Shake off any excess. When skillet is hot add chicken pieces and brown on all sides. Transfer chicken to a plate and set aside. Add the onion, and cook, stirring occasionally for about 5 minutes until softened. Add the garlic, stir and then the mushrooms and cook until they begin to exude their juices, another 3 to 4 minutes. Add the wine and allow to reduce until most of the liquid has evaporated. Add oregano, broth, artichoke hearts, cornstarch and parsley. Cook, stirring until the sauce thickens, about 2 minutes. Return the chicken to the skillet, tossing to coat with the pan sauce and heat through, 1 or 2 minutes. Serve immediately.

ANGEL CHICKEN PASTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
• Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

ANGELA'S EASY BREADED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

CHICKEN ANGELO

Steps:

• Place half of the mushrooms in a 13x9 baking pan.
• Dip chicken in beaten eggs and roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken for 2-3 minutes on each side.
• Place chicken on top of mushrooms.
• Arrange remaining mushrooms on chicken.
• Top with cheese.
• Add chicken broth to pan.
• Bake at 350 deg. F. for 30-35 minutes.
• Serve over hot cooked noodles or rice. Top with fresh parsley.

SUPER SIMPLE CHICKEN ANGELO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
• Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

CHICKEN WITH ARTICHOKES AND ANGEL HAIR

Steps:

• Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
• Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
• Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

ANGELA'S AWESOME ENCHILADAS

Steps:

• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

CHICKEN ANGELO(7WW POINTS)

Steps:

• Place half of the mushrooms in a 13x9x2" baking dish. Dip chicken in egg substitute; roll in bread crumbs. In a skillet, melt the margarine over medium heat. Brown chicken on both sides; place on top of mushrooms. Arrange remaining mushrooms over the chicken; top with cheese slices. Add broth to pan. Bake at 350° for 30-35 minutes. While chicken is cooking, boil noodles according to package directions, omitting oil and salt. Drain. Serve chicken over hot noodles.

ANGELA'S CHICKEN TIKKA MASALA

Steps:

• Prepare all ingredients for curry paste.
• Heat fry pan and add all ingredients and heat for 4-5 minutes.
• scrape ingredients into blender and blend until a smooth paste.
• Scrape out of blender and put into a small (preferably glass) bowl (glass to prevent staining!).
• Clean out your blender.
• Curry powder will stain.
• Assemble your blender again, as you will be using it again in a few minutes!
• Clean chicken and cut into small pieces, approximately 1 inch pieces.
• In your blender add garlic, ginger, tomato and yogurt and blend until all is nice and smooth.
• Keep lid on blender and set aside for later.
• Measure oil into a nice sized pan (one which has a lid) and heat on medium heat.
• Add onion and fry for 2-3 minutes (will begin to turn clear).
• Add the yogurt-tomato mixture from your blender and stir constantly for one minute.
• Add the curry paste and stir constantly for another minute or so.
• Then add cubed chicken to the pan and completely mix.
• Add heavy cream at this time and stir constantly until mixture starts to bubble.
• Add salt and pepper (more or less; whatever you desire), and cover.
• reduce heat to low-med heat and simmer for 20 minutes.
• It would be a good idea to start cooking your rice (according to package directions, so it is done at the same time as your chicken tikka!) After 20 mins, check to see if chicken is completely cooked!
• Serve over rice!
• Be sure to use the gravy as well!
• (warning. if you use too much gravy, you can really kill the flavor of this dish. use just enough to coat the rice).
• ENJOY!

ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP

Steps:

• Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

CHICKEN ANGELO

Steps:

• 1. Bone chicken breasts and cut into quarters; dredge in flour and shake off excess.
• 2. Heat 1/4 cup butter in large skillet over medium heat.
• 3. When hot add chicken pieces and brown on all sides; add oregano, broth, mushrooms, artichoke hearts and parsley.
• 4. Saute over high heat until sauce thickens, stirring constantly.
• 5. Serve at once.

CHICKEN ANGELINA RECIPE - (4.5/5)

Steps:

• Brown chicken in half the butter and season with salt and pepper. Lay chicken in single layer in greased shallow baking dish. Splash with about 1/4 cup chicken broth. Cover tightly and bake in preheated oven (350) for 20 minutes. While the chicken bakes, heat onion gently in remaining butter until soft and golden. Add chilies with garlic and flour to the onion. Stir and cook a minute or so. Stir in broth. Stir over low heat until smooth and slightly thickened. Pour into blender and whirl until pureed. Put back into skillet and stir in the cream. Heat just to simmering and pour over the chicken. Sprinkle with cheese,. Bake 350 for 25-30 minutes or until chicken is heated and cheese is melted.

CROCK POT ANGEL CHICKEN

Steps:

• Place the chicken in crock pot.
• Melt butter in a saucepan.
• Stir in Italian salad dressing mix, can of soup, cream cheese & wine(or water or broth). Pour over chicken.
• Cook on low in the crock pot for 4-5 hours.
• Pour over cooked angel hair pasta or other noodles or rice. Enjoy!
• Makes 6 breasts.