Anna's Tiny Kitchen

This creamy and delicious Chicken & Wild Rice dinner is so comforting after a long day at work!  The best part is you can do some of the prep work in the morning and the slow cooker does the rest.  The mushrooms release their savory, amazing flavor as everything cooks throughout the day.  This is a stand-by in my kitchen and very easy to make. When you sear the chicken breasts first and then place them in the slow cooker, you get the crispy, browned chicken on the outside and tenderness on the inside.  The hearty goodness of long grain and wild rice add such a delicious complement! The recipe can easily be doubled if you're serving a larger crowd.  Add a simple salad and some rolls and you've just prepared the yummiest of dinners for your family! 2 4oz. packages long grain and wild rice mix (I used Farmhouse brand) 2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness 1 T. canola oil 1 t. butter 1/2 cup diced white onion 8 oz...

This delicious chicken recipe is very easy to prepare and the best part is that it is healthy and light!  Marinate the night before and the next day you are ready to go!  This recipe is perfect for two, but you can easily double it to feed four people. 2 chicken breasts 6 garlic cloves, minced 1/2 T. chopped fresh parsley 1/2 T. chopped fresh basil 1 t. salt 1 t. freshly ground black pepper 1 cup Panko bread crumbs 6 oz. plain, nonfat Greek yogurt 1 large red onion, cut into wedges 1 large red bell pepper, cut into strips 4 slices lemon The night before: Pound chicken breasts slightly until they are the same thickness, not too thin.  In a medium bowl, mix the yogurt, garlic, fresh herbs, salt and pepper.  Taste and adjust seasoning accordingly.  Pierce chicken breasts with a fork in several places and combine with the yogurt mixture.  Mix the chicken breasts in the yogurt mixture thoroughly to coat well.  Cover and...

This recipe is adapted from Outback Steakhouse's famous Alice Springs Chicken.  It is insanely delicious and fit for company!  The seared, baked chicken breasts are smothered in fried mushrooms, a little bacon, cheesy goodness and chopped fresh parsley.  This is a fairly simple recipe and I serve it over cooked egg noodles.  My recipe serves two, but you can easily double it to serve four!  Yummy! 2 boneless, skinless chicken breasts 1/4 cup Dijon mustard (I used Grey Poupon) 1/2 cup honey 1 Tablespoon oil 1  teaspoon fresh lemon juice 2 cups sliced mushrooms 4 strips cooked bacon (extra crispy!) 1/2 cup shredded Monterey Jack cheese 1/4 cup shredded Cheddar cheese 1/4 chopped fresh parsley salt and pepper Mix the mustard, honey, oil and lemon juice thoroughly with an electric mixer. Pound the chicken breasts slightly so they are a little thinner.  Pour the honey-mustard mixture over the chicken breasts and marinate at least 2 ...

This is very simple to make and so delicious!  I love the combination of sweet and spicy.  I used my mother's homemade melageta (hot sauce), but you can use any you prefer.  Enjoy! 1 pound chicken tenders 1/2 cup good quality Teriyaki sauce 2 T. melageta or your favorite hot sauce 2 garlic cloves, minced 1 T. extra virgin olive oil 1 medium onion, thinly sliced 1 pound Penne pasta 2 T. butter Marinate the chicken tenders in the Teriyaki sauce, melageta and minced garlic.  I marinated mine overnight, but if you're pressed for time, marinate at least 30 minutes.  Make sure it is coated well in the mixture. Grill the chicken on both sides.  While the chicken is grilling, boil the Penne pasta in salted water until al dente.  In a saute pan, heat the olive oil until almost sizzling.  Add the sliced onions and cook until caramelized.  Add the grilled chicken to the saute pan along with the pasta and butter....

This is a true comfort dish and perfect for leftover chicken or turkey.  It is creamy and full of flavor thanks to the stuffing mix and fresh ingredients! 3 cups cooked chicken or turkey 2 boxes chicken stuffing mix 1/2 cup of butter plus 2 T. 2 cans cream of chicken soup 1 pint sour cream 1 cup sliced mushrooms 1/2 onion, diced 1/2 cup shredded medium or sharp Cheddar cheese 2 T. chopped fresh parsley Brown stuffing mix in butter for about three or four minutes.  Set aside.  In a small saute pan, heat 2 T. butter and add the onions and mushrooms.  Saute until tender and browned.  Set aside.   In a large bowl, mix the cream of chicken soup and the sour cream until smooth.  Add the chicken, mushroom and onion mixture, cheese and chopped parsley.  Note: you can choose to leave the cheese as a topping instead. Heat oven to 350 degrees.  In a greased baking dish, layer half of the stuffing mix.  Spread chicken mixture...