What is the best chicken recipe of all time?

This is a family pleaser – actually, it’s my hub’s favorite dinner!

MY FAMOUS CHICKEN ENCHILADAS

1/4 cup plus 1 tablespoon vegetable oil
8 6-inch corn tortillas and/or flour tortillas, if preferred

1 medium onion, chopped
1 medium-size green bell pepper, seeded, chopped
1/2 teaspoon dried oregano
1/2 teaspoon cumin
chopped black olives – optional
small can of diced green chilis – optional

1 large can purchased Old El Paso enchilada sauce (I prefer medium)
3 cups (about) shredded cooked chicken (1 full chicken breast (2 halves)
2 cups grated Monterey Jack cheese (about 8 ounces)
1 ½ cup grated sharp Cheddar cheese

Sour cream
Spanish Rice

Remove excess fat from raw chicken breasts. Place chicken breasts in about 2-3” of water in sauté pan. Poach just until cooked through. Drain. Let cool and slice chicken into small chunks or strips – almost shredded. Cover and set aside.

Heat 1-tablespoon vegetable oil in heavy large skillet. Add onion, pepper, and oregano, cumin and sauté until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.

Heat 1/4 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.

Lightly oil or spray w/ nonstick spray 11x7x2-inch glass baking dish. Spoon a small amount of enchilada sauce into dish. Place scant 2 Tb chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Add chopped olives & green chilis, if desired. (Set aside 1/2 – 1 cup cheese for topping.) Spoon 1 –2 tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup – 1 cup cheese. Cover with foil & chill until ready to bake. (Can be made 1 day ahead or frozen for later enjoyment.)

Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

Serves 4

Parmesan Chicken
•4 to 6 boneless, skinless chicken breasts
•1 cup all-purpose flour
•1 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•2 extra-large eggs
•1 tablespoon water
•1 1/4 cups seasoned dry bread crumbs
•1/2 cup freshly grated Parmesan, plus extra for serving
•Unsalted butter
•Good olive oil
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.

There’s probably no one answer to this, as everyone has their own taste.

Follow the directions on a packet of Italian dressing mix and baste/marinade the chicken.

Rub chicken with mayonnaise and roll in Italian bread crumbs, then bake.