Garlic Cheddar Chicken

Six Sisters Stuff

http://www.sixsistersstuff.com/2014/07/garlic-cheddar-chicken-recipe.html

INGREDIENTS:

1/2 cup butter

4 cloves garlic, minced

3/4 cup dry bread crumbs

1/2 cup freshly grated Parmesan cheese

1-1/2 cups shredded Cheddar cheese

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon salt

8 skinless, boneless chicken breast halves - pounded thin (or 4 butterflied-cut horizontally in half)

DIRECTIONS:

1.   Preheat oven to 350 degrees F.

2.   Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3.   In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4.   Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

5.   Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

NOTE:  Seems like it would be better to leave the cheddar cheese out of the breading and just sprinkle it on top of the chicken before cooking.  The cheddar is hard to coat on the chicken.

Buffalo Chicken Tacos

http://www.mrsregueiro.com/2011/09/buffalo-chicken-tacos.html

Yield: 5 servings, 2 tacos each.

Ingredients: 

1/3 cup flour
3 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces

Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Directions:
Heat a large skillet oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder.  Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.