Chicken Caesar Salad

So its summer, the sun is officially out, summer sports are in full effect, so the only food I can think about is a nice cold crisp juicy salad. This chicken Caesar salad is so simple. Why not???

Ingredients

·        1lb of Thin boneless skinless chicken breast

·        Bunch of romaine lettuce, chopped

·        Garlic croutons

·        Shredded Parmesan cheese

·        Caesar dressing

Directions

1.       Preheat oven to 375.

2.       Rinse and season chicken to taste (garlic powder, onion powder and chicken seasoning).

3.       Bake chicken for 15 to 20 minutes, until done.

4.       Meanwhile rinse and cut up Romaine lettuce head.

5.       Top with cut up chicken, croutons, and cheese.

6.       Sprinkle with pepper.

Makes 2-4 full-size salads 

Creamy Pan Fried Chicken with Asparagus

I love this crispy fried chicken topped with a nice creamy sauce. Talk about a party in your mouth.

Ingredients

 
·        1lb of Thin boneless skinless chicken breast
·        Oil
·        1 cup of Grated Parmesan cheese
·        1 cup of Crushed Butter flavored crackers
·        Garlic powder
·        Parsley
·        2 cups of brown rice
·        Can of Chicken broth
·        Small tub of chive and onion cream cheese
·        1 Bunch of Asparagus 

Directions

1.    Mix crushed crackers with Parmesan cheese.

2.    Rinse chicken and season with garlic powder, coat chicken with cracker mixture.

3.    Heat oil in pan on medium high heat add chicken cook on both sides for 5 to 7 minutes, or until done.

4.    Meanwhile cook brown rice as directed. Substitute 1 cup of water for 1 cup of chicken broth.

5.    Stir-fry asparagus in 1 tablespoon of olive oil, season to taste.

6.    In a small saucepan mix tub of onion and chive cream cheese with ½ cup of chicken broth cook on a low simmer.

7.    Serve cooked rice with chicken topped with creamy sauce along with asparagus.