my Momma gave me a roasting pan for Christmas. roasted chicken was first on my list! and since I was trying something new anyway, I also attempted giblet gravy...fabulous! a tad time consuming, but EASY AS PIE. unfortunately, I have issues with thickening sauces, so my gravy was a little thin. learn patience (I have NONE) and yours will probably turn out beautifully thick.
and a big shout out of THANKS, Mom! for recommending I cover my chicken instead of following classical roasting methods...it was the most moist bird I've ever eaten.
you want simple and tasty? oh, I gots simple and tasty. in fact, it is soo tasty that while Doug was eating it, he was muttering under his breath every other bite: "goddamn this is good."
so, take it from Doug ....TASTY!! and oh, yeah? did I mention simple? no notes on this one, tis perfect just the way it is. now, pardon me. I have leftover creamy wonderfulness to go scarf.
last night I got to try something new! butterflying chicken breasts. and I totally did it wrong, I found out later thanks to google. but whatever, it worked.
this recipe smelled wonderful and tasted even better. make sure you make the sauce, because it really brings it home. also, a tip? I cut each slice of cheese into four pieces and rolled the ham around them to make a tube...helped hold the cheese IN the chicken a tad. enjoy!
Pee. Ess. the broccoli? fresh from my friends' garden and FABULOUS.
lookey!! another chinese recipe! and also? another chicken recipe. :) I didn't change a damn thing on this, because it didn't need it. twas fabulous just the way it was.
I was really surprised at how good this turned out...not that I don't adore chicken and broccoli and anything that puts them together...I wasn't too sure about the "crust". but bread crumbs and butter? they make a FABULOUS crust. next time? try cream of chicken soup (dispite my love of broccoli, I don't really like cream of broccoli soup...it tastes OLD) and MORE BREAD CRUMB CRUST. much, much more.
oh, and also? I seasoned the chicken with season salt while cooking it. (in a skillet, with butter, sauteed...or whatever you like to do to your chicken)
anyone who doesn't love chicken and dumplings is completely un-American, in my very humble opinion. the original recipe is courtesy of Southern Plate, which is an awesome recipe site if you haven't discovered it already.
the only deviation I made to her recipe was adding onion. next time I think I will try doubling the sauce (surprise surprise) and adding onion, carrots, and celery to the liquids before heating them. YUM!!!
pee.ess. normally I try taking a photo of the food both in the pot and plated...this time? I was too busy ENJOYING this wonderful recipe, so I totally forgot the whole photo-ing thing. so you only get the pot.
I LOVE me some chicken. I also love me some red sauce and pasta. so Chicken Parmigiana has to be one of best things going, as far as I'm concerned.
I used chicken cutlets instead of whole breasts, and I didn't have any mozarella so I subbed monterey jack, and it still turned out awesome. 
I was beyond excited to try this recipe, and it didn't disappoint. it is fanfuckingtabulous! I (kinda) doubled it and cooked it in a large stock pan. and by kinda doubled it, I mean I forgot to get 2lbs of chicken and an extra can of broth...so I used 1 can of broth, made up a batch of broth from boullion cubes, and said "screw it" on the extra chicken. (I doubled it because I didn't want to be hassled with splitting a box of noodles in half...have we mentioned my laziness?)
who doesn't LOVE anything remotely close to Chinese food? not I, I can tell you that. and this recipe has the added bonus of being shhh! *looks around nervously* healthy! I mean, it has broccoli!! and carrots!!
this is my first attempt at making chinese. LOL it isn't "authentic", but its damn good. pretty easy but a little time consuming...plan on at least 45 minutes. YUM!!
this recipe is so easy and SOOOO GOOD! its just baked breaded chicken with a little dijon flavoring. you see it here served with fresh green beans and onion in soy sauce and butter.