Chicken Onassis Recipes

Steps:

• mix flour and paprika and place in pie plate.
• pound chicken breasts flat to approximately 1/2" thickness and season on both sides with salt& pepper.
• dredge chicken breast on both sides in flour mixture.
• thinly slice scallions.
• deseed and dice tomatoes.
• heat olive oil and 3 tbs butter in skillet large enough to hold chicken breasts.
• in a small skillet melt remaining butter and sautee scallions and tomatoes in it until just softened brown prepaired chicken breasts in olive oil and butter mixture.
• add olives, tarragon and white wine to butter,scallions and tomatoes and bring to a simmer.
• crumble feta cheese (large pieces) into vegetables and add parsley.
• Allow feta to partially melt and thicken sauce.
• Plate the browned chicken breasts and spoon equall portions of the sauce over each.
• I serve this with either lightly buttered steamed broccoli or green beans.

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray. , In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.