I need a yummy valentines day dinner recipe, w/ chicken? not hard to make?

I need it to be inexpensive, totally delish and not to to hard to make. good with potatoes or something easy as side dish.I need a yummy valentines day dinner recipe, w/ chicken? not hard to make?
Angel Chicken Pasta





6 skinless, boneless chicken breast halves


1/4 cup butter


1 (.7 ounce) package dry Italian-style salad dressing mix


1/2 cup white wine


1 (10.75 ounce) can condensed golden mushroom soup


4 ounces cream cheese with chives


1 pound angel hair pasta


Preheat oven to 325 degrees F (165 degrees C).


In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.


Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.I need a yummy valentines day dinner recipe, w/ chicken? not hard to make?
breaded chicken breast accompanied by green beans with cherry tomatos and potato brocolli mash..





by chicken breast already breaded or do it yourself (cover with flour, egg, bread crumbs)





fry green beans in some olive oil with onion and garlic (if you want) til tender.





boil potatoes and brocolli until potatoes are soft inside...


mash up , add nutmeg a bit of milk and salt to flavor.
I'd serve this with a side of linguine or other pasta that you can toss in the sauce from the chicken, and maybe some whole green beans, asparagus, or broccoli spears on the side. (just steam those)








~Chicken Scampi~


(easy but delicious and elegant)





1/2 cup butter


1/4 cup olive oil


1 tsp dried parsley


1 tsp dried basil


1/4 tsp dried oregano


3 cloves garlic, minced


3/4 tsp salt


1 Tbsp lemon juice


4 boneless, skinless chicken breast halves, sliced lengthwise into thirds





In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.


Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.





Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.
Oooo...





Get a can of green beans (assuming you guys like green beans), box stuffing and some skinless/boneless chicken breasts.





Beat the breasts between pieces of plastic wrap until pliable and easily rollable. Cook the stuffing via the directions on the box. Season chicken breasts on both sides. Put one side on a piece of tinfoil, place stuffing in the middle and roll up. Wrap tinfoil around the chicken wrap and put it into a casserole dish with water (or chicken broth, if you prefer). Cook at 350 for about 30-45 minutes (some chicken breasts take a little longer. I've had anywhere from 30 minutes to an hour... so I'd check in intervals of 10 minutes or so after 30 minutes. It depends on the stove and the brand of chicken you're buying).





Heat up the green beans as you normally would. Serve on pretty plates.





For dessert? Buy some strawberries (natural aphrodisiac ;) ), melt a bag of chocolate chips in a cup in the microwave (zap for 20 seconds and stir vigorously, repeat until desired consistancy) and dip the strawberries in the chocolate and feed to each other while watching a movie or... well, you get the idea.
Believe it or not, I think the crispy shake-n-bake chicken is really good. i usually make mashed potatoes and cheese/garlic biscuits with it.





I don't think it would look bad..depends on how you present it. It's definitely easy, and surprisingly tasty.
Shrimp salad recipe with onion and homemade French dressing.


INGREDIENTS:


2 cups cleaned shelled shrimp


1/4 cup finely chopped sweet pickle


1/2 cup French dressing, below


1 small onion cut in rings


mixed salad greens


PREPARATION:


Mix together shrimp, sweet pickle, and French dressing. Serve over mixed greens and top with onion rings.


Shrimp salad serves 3 to 4.





French Dressing





2 tablespoons fresh lemon juice or vinegar


1/3 cup olive oil


1/2 teaspoon salt


dash pepper


1/4 teaspoon dry mustard


dash cayenne, optional


Whisk together all ingredients in a cup small bowl.





Makes 1/2 cup of French dressing for shrimp salad.





INGREDIENTS:


3 to 4 boneless chicken breast halves


2 tablespoons vegetable oil


3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced


3 to 4 medium Vidalia sweet onions, peeled and sliced


1 can (10 3/4 ounces each) cream of mushroom soup, undiluted


salt, pepper, and paprika, to taste


PREPARATION:


Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel. Grease a 2-quart casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup.





Gently, place chicken breast over soup and sprinkle with salt, pepper, and paprika. Cover tightly with lid or foil and bake at 350掳 for 1 hour.


Serves 3 to 4.





I have millions of valentine's day dinner recipe to share just email me i want a valentine's day dinner i will send you so much!
My boyfriend requests this for every Valentines Day. It's a Rachael Ray recipe.


Chicken Scarpariello


Ingredients1 1/2 pounds boneless, skinless chicken breast


Salt and pepper


1 teaspoon poultry seasoning


2 tablespoons extra virgin olive oil (EVOO), divided


2 red bell peppers, seeded and cut into 1-inch pieces


3 hot cherry peppers, drained and chopped


4 cloves garlic, chopped or thinly sliced


1/2 cup dry white wine


1/2 cup chicken stock or broth


1/4 cup chopped Italian flat leaf parsley (a couple of handfuls)


2 tablespoons juice from hot pepper jar


PreparationHeat a large, heavy skillet over medium-high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add one tablespoon EVOO to the hot pan, about one turn in a slow stream. Set chicken into pan and do not turn for 2-3 minutes, or you will tear the meat. Brown chicken three minutes on each side; remove all of the chicken to a warm plate.





Add bell peppers, hot peppers and garlic to the pan. Saut茅 the peppers and garlic for five minutes, tossing and turning them frequently. Add wine to the pan and reduce one minute. Scrape up the pan drippings.





Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2-3 minutes, and scatter a little hot pepper juice over the pan.





Serve the Chicken Scarpariello over a bed of Orzo with Parsley and Lemon Zest or other pasta.
Olive stuff chicken with almond








1. Ingredients4 boneless chicken breast halves with skin


1 cup brine-cured olives such as picholine, pitted and chopped


2 tablespoons unsalted butter


1/4 cup whole almonds with skins


2 tablespoons chopped fresh flat-leaf parsley


Nutrition InfoPer Serving





Calories: 268 kcal


Carbohydrates: 2 g


Dietary Fiber: 1 g


Fat: 17 g


Protein: 26 g


Sugars: 0 g


About: Nutrition Info





Powered by: ESHA Nutrient Database





2. Cooking Directions


Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.


Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).


Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Saute chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.


While chicken is cooking, chop almonds.


Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.


Yield: 4 servings
This is super easy and delicious...





Chicken Cordon Bleu





* 4 skinless, boneless chicken breast halves


* 1/4 teaspoon salt


* 1/8 teaspoon ground black pepper


* 6 slices Swiss cheese


* 4 slices cooked ham


* 1/2 cup seasoned bread crumbs





1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.


2. Pound chicken breasts to 1/4 inch thickness.


3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.


4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.