Ingredients
3-4 boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, such as red skin, scrubbed and cut into 1/2-inch pieces
1/3 cup olive oil
1 1/2 teaspoon salt
1 tablespoon freshly ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
1-3 tablespoons Sriracha

For the topping
2 cups Mexican cheese blend, shredded
6-8 ounces bacon, cut into pieces and cooked until crisp
1 cup green onion, diced

Instructions
1. Heat oven to 500*F.  Spray 9 by 12-inch baking dish with cooking spray. 

2. In a large bowl mix together olive oil, salt, pepper, paprika, garlic powder, and hot sauce.  Add potatoes and toss to coat.  Scoop potatoes out of hot sauce mixture, leave as much of the sauce in the bowl as possible, and transfer to baking dish. 

3. Bake potatoes 45 to 50 minutes, stirring occasionally, until cooked through and crispy brown on the outside. 

4. Meanwhile, add chicken to bowl with hot sauce mixture and stir to coat. 

5. Mix cheese, bacon, and green onion together in medium bowl. 

6. When potatoes are done, remove from oven and reduce heat to 400*F.  Top potatoes with chicken.  Then top chicken with cheese mixture.  Return baking dish to oven and bake 15 to 20 minutes, or until the chicken is cooked through and topping is melted and bubbling.  Serve with extra hot sauce or ranch dressing. 

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Comments
This recipe is from Cook Lisa Cook.  I actually didn’t eat any of it since it’s something I made for the guys before I went to trivia one night.  When I got home, Lance informed me that he wouldn’t be eating any for leftovers and that I should avoid it as well.  Art, on the other hand, ate it all in two days.  He loved it. 

What happened?  Hot sauce.  The original recipe called for 6 tablespoons of “hot sauce.”  I use Sriracha as my hot sauce of choice but, even then, 6 tablespoons seemed like a lot so I reduced it to 3.  Apparently even 3 was way too spicy for the milder palates of the household.  I would really like to make this again in a way that’s palatable to Lance and myself, so I’ll be going with a mere single tablespoon of Sriracha next time and seeing how that works. 

Ingredients
For the sauce
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and pepper
1/4 teaspoon dried oregano
Pinch red pepper flakes
1 (28 ounces) can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons fresh basil, coarsely chopped

For the chicken
6-8 chicken cutlets
1 teaspoon kosher salt
2 ounces mozzarella cheese, shredded
2 ounces fontina cheese, shredded
1 large egg
1 tablespoon all purpose flour
1 1/2 ounces Parmesan cheese, grated
1/2 cup panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup vegetable oil
1/4 cup fresh basil, coarsely chopped

Instructions
1. To make the sauce, heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.

2. To make the chicken, sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.

3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.

4. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 11/2 to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 11/2 to 2 minutes. Transfer cutlets to paper towel-lined plate and repeat with remaining cutlets.

5. Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.

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Comments
This recipe is from Cook’s Illustrated 2013.  (I finally bought myself an online subscription so that I don’t need to wait for the annuals to arrive every year!)  I thought these were super tasty and while they won’t displace Art’s favorite Parmesan Chicken, I would certainly enjoy making this again in the future since it’s a bit easier than my other recipe. 

Ingredients
1/3 cup flour
3-4 boneless, skinless chicken breasts, cut lengthwise into cutlets
3 tablespoons olive oil
4 cloves garlic, minced
3/4 cup white wine
2 tablespoons butter, cut into pieces
1 bunch fresh parsley, chopped
Pinch of salt
1/2 cup Parmesan cheese, shredded or grated

Instructions
1. Place flour on large plate and dredge chicken in flour, making sure to coat chicken well. 

2. Heat garlic in large skillet over medium-high heat.  Working in batches, cook chicken cutlets until done, about 3 to 5 minutes per side.  Remove to plate. 

3. Add garlic to skillet and cook 30 seconds until fragrant.  Add wine and cook, stirring, about 3 minutes or until liquid is reduced by half. 

4. Remove skillet from heat and add butter, parsley, and salt.  Continue stirring until butter is melted.  Pour sauce over cooked chicken then sprinkle with Parmesan before serving. 

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Comments
This recipe is from Eat Good 4 Life.  I, like most Americans, used to believe that parsley was no more than a non-edible garnish, something to be pushed to the side of a plate and ignored.  Now, I can hardly get enough of the stuff.  I enjoyed this dish quite a bit as a result of my love of parsley! 

Ingredients
3-4 boneless, skinless chicken breasts, cut into pieces
1/2 cup cornstarch
2 tablespoons garlic, minced
1 white onion, sliced
2 green onions, sliced
Salt and pepper, to taste
Oil for frying

For the sauce
1/4 cup chicken broth
1/2 tablespoon cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons red pepper flakes
 
Instructions
1. Combine all sauce ingredients in medium bowl and whisk well to mix. 

2. Heat 1 inch oil in large skillet, Dutch oven, or wok over medium-high heat.  Toss chicken in cornstarch and fry in batches until cooked through and golden brown.  Remove to paper towel lined plate. 

3. Remove all but 2 tablespoons oil and return heat to medium-high.  Add garlic, onion, and green onions.  Season vegetables with salt and pepper and stir fry until vegetables are tender crisp.  Remove vegetables to plate with chicken.  Pour sauce mixture into pot and cook until thickened.  Stir in vegetables and chicken and toss to coat.  Serve with rice or noodles. 

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Comments
This recipe is from Jo Cooks.  I think I fried the chicken like the recipe says?  But I might have skipped the cornstarch step and just sautéed it up in the skillet instead since I was pressed for time.  I seem to recall that’s what I did.  You can always skip the frying in a recipe like this if that’s what you’d like to do!  I’ve never had Mongolian Chicken in a restaurant so I can’t compare this, but it was delicious nonetheless! 

Ingredients
8 ounces crushed pineapple in juice
1/3 cup soy sauce
1/3 cup brown sugar
1 tablespoon rice vinegar
3 cloves garlic, minced
1 tablespoon ginger, minced
3-4 boneless, skinless chicken breasts
2 tablespoons cornstarch mixed into 2 tablespoons water
 
Instructions
1. Combine pineapple, soy sauce, brown sugar, vinegar, garlic, and ginger in slow cooker.  Stir well to combine.  Add chicken and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours. Stir 2 to 3 times during cooking to flip chicken and press down into sauce. 

2. One hour before chicken finishes cooking, stir cornstarch mixture and stir into slow cooker.  Cover and cook another house. 

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Comments
This recipe is from Chicken Recipe Box.  I broke up the chicken with a wooden spoon at the end of cooking and served it over rice.  This was very tasty, but the pineapple got pretty lost.  I would recommend adding it at the end of cooking instead of at the beginning.