Feb 8, 2012

7 Simple Chicken Recipes for Working Mommies

Between a 40-hour workweek, three school-age children with demanding schedules, and a never-ending list of household chores (try delegating!), I barely have time to take a shower (took one today, thank you very much!). While I have good intentions to be the perfect wife, mother and employee, I fall short of perfection every day. Let’s face it: I’m lucky to just get through the week! If your life is equally chaotic and you are looking for ways to cut corners, try these seven simple and fabulous chicken recipes. I can’t promise you’ll have time for a shower today, but I can promise a delicious dinner tonight.

Fast Chicken Stir-Fry
If you’re on the lookout for tasty (and easy) chicken recipes, this stir-fry meal is a great place to start. The angel hair pasta combines beautifully with broccoli florets and Asian Toasted Sesame dressing—the entire family will be asking for seconds! 
Servings: 4
1/2 lb. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Asian Toasted Sesame dressing
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts
Cook pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 3 min.
Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 minutes or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 minute, stirring occasionally.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.

Chicken Cordon Bleu
You can’t go wrong with the French classic and incredibly scrumptious Chicken Cordon Bleu. A staple among chicken recipes, this delightful dish is filling and packed with protein. Serve with fresh green beans and you’ve got a simple and oh-so-satisfying supper.
Servings: 6
1 pkg. (6 oz.) Stove Top Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices deli ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. honey mustard
6 Swiss cheese slices

Heat oven to 400ºF.
Prepare stuffing mix as directed on package.
Place chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.
Bake 25 minutes or until chicken is done (165°F). Top with cheese; bake 5 minutes or until cheese is melted.

Make-In-Minutes Fettuccine Cacciatore

Despite your hectic day, it’s important to enjoy dinnertime with those you love. Win the

hearts of your family with mouthwatering chicken recipes like this one. From fresh green

pepper and mushrooms to zesty Italian dressing and Italian cheeses, this dish will soon

become a family favorite.

Servings: 4
1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each green pepper strips and sliced fresh mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup Italian dressing
1/2 cup shredded Italian cheese blend
1/2 cup chopped fresh basil

Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until no longer pink. Add peppers and mushrooms; cook 3 minutes, stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 minutes or until chicken is done.
Drain pasta. Toss with chicken mixture; top with cheese and basil.

Herb-Roasted Chicken with Cream Cheese
What do you get when you mix cream cheese, rosemary and garlic with a whole chicken? This flavorsome recipe that your family will request time and again. Herb-roasted chicken may sound complicated, but it will top your list of easy chicken recipes—guaranteed.
Servings: 6
6 oz. (3/4 of 8-oz. pkg.) cream cheese, softened
1 Tbsp. fresh rosemary leaves
4 cloves garlic, minced, divided
1/2 tsp. freshly ground black pepper
1 whole roasting chicken (3-1/2 lb.)
1 lemon, halved
1/4 cup olive oil, divided
2 large baking potatoes (1-1/2 lb.), peeled, cut into chunks
2 sweet potatoes (1-1/2 lb.), peeled and cut into chunks

Heat oven to 375ºF.
Mix cream cheese, rosemary, half the garlic and pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of breast, thighs and legs, being careful not to tear the skin. Spoon cream cheese mixture under skin; use fingers to spread mixture out to thighs and legs. Place lemon halves into cavity of chicken. Place chicken in shallow pan. Brush with 2 Tbsp. oil.
Toss potatoes with remaining oil and garlic in separate pan. Bake chicken and potatoes 1-1/4 to 1-1/2 hours or until chicken is done (165º F), stirring potatoes every 30 minutes.
Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 minutes. Spoon potatoes around chicken. Skim fat from reserved juices in pan; discard fat. Spoon juices over chicken and potatoes.

Poppyseed Chicken Salad Crunch
If you are a health nut like I am, then you are continuously searching for nutritious chicken recipes. I enjoy salads that have a nice crunch to them, and this certainly meets—and exceeds—my expectations. It’s best to serve this chicken salad fresh, as time in the refrigerator can result in wilted slaw.
Servings: 4
4 cups broccoli slaw
2 large red peppers, thinly sliced
4 carrots, shredded
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) oven-roasted deli chicken breast
1/2 cup creamy poppyseed dressing
1/4 cup cashews

Combine all ingredients except dressing and nuts in large bowl.
Add dressing; toss to coat.
Top with nuts just before serving.

Chicken Barbecue Sandwiches
Some nights you’re just in the mood for a sandwich, and this is the perfect chicken recipe to satisfy your craving. Low in calories and full of flavor, chicken barbecue sandwiches are versatile (think lunch and dinner) and easy to make.
Servings: 4
3 cups water
1 large red onion, sliced
1 Tbsp. sugar
1/3 cup white vinegar
1/4 tsp. black pepper
2 cups shredded cooked chicken
1/2 cup barbecue sauce
4 whole wheat sandwich rolls, partially split
4 American cheese slices

Bring water to boil in large saucepan. Add onions; cook 5 minutes. Drain. Place onions in medium bowl. Add sugar, vinegar and pepper; mix well. Cover. Refrigerate until ready to use, stirring frequently.
Meanwhile, combine chicken and barbecue sauce in saucepan; cook on medium heat 5 minutes or until heated through, stirring frequently.
Spoon about 1/2 cup of the chicken mixture onto bottom half of each roll; top with 1 cheese slice and 1/4 cup of the onions. Cover with tops of rolls.

Mexican Cheesy Chicken
It’s easy to feel stumped when it comes to creative chicken recipes, but this dish never gets old. Combine cream of chicken soup, cheddar cheese, taco seasoning and milk, then spoon over chicken, top with corn chips, and bake for a half hour. Voilà—dinner is served!
Servings: 6
6 small boneless skinless chicken breast halves (about 1-1/2 lb.), pounded to 1/4-inch-thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups shredded mild cheddar cheese, divided
1/2 cup milk
1 pkg. (1-1/4 oz.) taco seasoning mix
2 cups corn chips
4-1/2 cups cooked rice

Preheat oven to 375°F. Place chicken in 13x9-inch baking dish.
Mix soup, 1 cup of the cheese, milk and seasoning mix until well blended; spoon over chicken. Top with chips; cover.
Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted. Serve with rice. 


  1. I can't wait until chicken is on our menu again!!

  2. These are great recipes! I'm always looking for something quick and easy, but flavorful and filling too. Can't wait to try these.

  3. The Mexican Cheesy Chicken sounds delicious!


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