Melissas Chicken Dip Recipes

CHICKEN MILANESE

Chicken Milanese image

Provided by Melissa d'Arabian : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound thin-cut boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced or pressed through garlic press (or 1/4 teaspoon granulated garlic)
2 slices whole wheat bread (or sub 1 cup panko breadcrumbs)
Kosher salt and black pepper
1 large egg
1/4 cup all-purpose flour
1/4 cup vegetable oil

Steps:

Marinate the chicken breasts in the olive oil, balsamic vinegar and garlic in a medium bowl for 15 minutes.
Place the bread in a food processor and pulse until medium-size crumbs are formed, about 10 pulses. Season with salt and pepper. Transfer the breadcrumbs (or panko) to a shallow baking dish or rimmed plate and set aside.
Whisk the egg in a medium bowl and place the flour on medium plate. Dip a piece of the chicken in the flour, then the egg and then the breadcrumbs, lightly pressing down on the chicken and then turning it over to coat the other side. Set the breaded cutlet on a plate and repeat with the remaining pieces of chicken.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the cutlets to the pan and cook until brown on each side and cooked through, about 8 minutes total. Use a spatula to transfer the chicken to a paper-towel-lined plate to blot before serving. Serve with some greens on the side - baby spinach, arugula and chopped endive are all good choices.

MELISSA'S MUSSELS

Melissa's Mussels image

Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!

Provided by Melissa Rapoza Fragoza

Categories Seafood Shellfish Mussels

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

5 pounds mussels, cleaned and debearded
1 large onion, diced
1 (14.5 ounce) can diced tomatoes
5 large cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer
½ cup red wine
2 tablespoons peppercorns in brine, crushed

Steps:

In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g

CHICKEN FLORENTINE DIP

Chicken Florentine Dip image

This chicken Florentine dip is great for parties. It is something I have been making for years, it is quick, easy and can feed many! It is usually the first thing empty, and when I show up without it, I have many disappointed fans. Serve with tortilla chips for dipping.

Provided by Anne

Categories Dips and Spreads

Time 1h45m

Yield 10

Number Of Ingredients 7

Ingredients

2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
9 ounces diced cooked chicken
1 (8 ounce) container reduced-fat sour cream
2 cups shredded part-skim mozzarella cheese
½ cup skim milk, or more as needed
½ cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry

Steps:

Combine condensed soup, chicken, sour cream mozzarella cheese, 1/2 cup skim milk, and Parmesan cheese in a slow cooker. Add spinach, pulling it apart and shredding it as you put it in. Mix until well blended.
Cover and cook on Low until all cheeses are melted and the dip is deliciously gooey, 1 to 1 1/2 hours. Add up to 1/2 cup more milk if you feel the dip is cooking up too thick.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 8.3 g, Cholesterol 51.6 mg, Fat 12 g, Fiber 1.3 g, Protein 16.4 g, SaturatedFat 6 g, Sodium 632.7 mg, Sugar 1.6 g

MELISSA'S EASY CHICKEN AND DUMPLINGS

Melissa's Easy Chicken and Dumplings image

This is a very simple way to make chicken and dumplings. My mother gave me this recipe. It's great on a cold day.

Provided by MELISSAS KITCHEN

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless chicken breasts
2 (7 1/2 ounce) cans Pillsbury refrigerated biscuits
1 (14 1/2 ounce) can chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 teaspoon salt
1 teaspoon pepper
1 stalk celery (diced)
water

Steps:

Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.

Nutrition Facts : Calories 590.7, Fat 20.7, SaturatedFat 5.7, Cholesterol 98.8, Sodium 2423.1, Carbohydrate 56.5, Fiber 0.2, Sugar 0.9, Protein 42.6