Buffalo Chicken Strips with Blue Cheese

Messy to make but worth it. Stolen from Martha Stewart Everyday food magazine, Issue 26; 10/2005

Ingredients:

Sauce

• 2 Tablespoons of butter
• 3 Tablespoons of ketchup
• 1 -2 Tablespoons of hot sauce

Flour dredge

•  1 1/2 cups of all-purpose flour
• course salt and pepper

• Eggs

•   1 1/2 lbs of chicken boneless, and skinless cut into 16 equal strips

Make sauce - Melt butter, add ketchup and hot sauce.

Mix up flour , salt and pepper and put in a flat pan.

Beat eggs and put in a bowl.

Dip chicken strips in flour, then eggs, then flour again.  Deep fry chicken strips until golden brown and drain on paper napkins.   Toss chicken strips in the sauce.  Serve chicken strips on romaine lettuce with blue cheese dressing.

Cream Cheese Chicken

This is easy, delicious, filling and the kids love it. Serve over noodles or rice.

Ingredients:

• 1 envelope Italian Salad Dressing Mix
• 1 stick butter
• 6 boneless skinless chicken breasts (8.5 lbs) 
• 1 can of cream of chicken soup (not diluted)
• 1 8 oz. cream cheese

In a crock pot or pan.

Melt the butter,  (crock pot should be on high).
Add envelope of Italian Salad Dressing Mix
Stir mix into butter
Cut chicken breasts into 1" peices
Place chick in pot or pan and stir to cover
Cook on high until the chicken is cooked through. (2 hrs in crock pot)
Remove chicken from pan.
Add can of cream of chicken soup and the cream cheese to the pot.
Stir to melt.
Add chicken back to the pot and warm through.
Serve over noodles or rice.