jazzed-up Chicken

Looking for something new? These recipes will inspire you to cook a great supper tonight.

Just about everybody keeps a package of chicken in the freezer or fridge, but we tend to make the same recipes over and over. If you love chicken but are bored with the expected flavors, try these great new supper options. You probably have most of the ingredients in your pantry or refrigerator.

PEPPERY CHICKEN FRIED CHICKEN

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN., FRY: 15 MIN. PER BATCH, COOK: 12 MIN.

Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.

8 (6-ounce) skinned and boned chicken breasts

4 ½ teaspoons salt, divided

2 ½ teaspoons freshly ground black pepper, divided

76 saltine crackers (2 sleeves), crushed

2 ½ cups all-purpose flour, divided

1 teaspoon baking powder

1 teaspoon ground red pepper

8 cups milk, divided

4 large eggs

Peanut oil

PLACE chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness using a meat mallet or rolling pin.

SPRINKLE ½ teaspoon salt and ½ teaspoon black pepper evenly over chicken. Set aside.

COMBINE cracker crumbs, 2 cups flour, baking powder, 1 ½ teaspoons salt, 1 teaspoon black pepper, and ground red pepper.

WHISK together 1 ½ cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

POUR oil to a depth of ½ inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

WHISK together remaining ½ cup flour, remaining 2 ½ teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 ½ cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

STUFFED ALFREDO CHICKEN

MAKES 4 SERVINGS

PREP: 25 MIN., COOK: 10 MIN.,

BAKE: 1 HR., STAND: 10 MIN.

This is wonderful alongside egg noodles and crisp-tender green beans or asparagus.

4 skinned and boned chicken breasts

8 ounces ground mild Italian pork sausage

1 (1.25-ounce) envelope Alfredo sauce mix

1 cup (4 ounces) shredded mozzarella cheese

1 cup (4 ounces) shredded Parmesan cheese

1 (10-ounce) package frozen chopped spinach, thawed and drained

½ cup ricotta cheese

2 plum tomatoes, diced

PLACE chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Set aside.

COOK sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.

PREPARE Alfredo sauce according to package directions; set aside.

COMBINE shredded mozzarella and Parmesan cheeses.

STIR together sausage, spinach, ricotta cheese, and ½ cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 ½ cups mozzarella cheese mixture.

BAKE at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.

CHRISTINA VALENTA

FRIENDSWOOD, TEXAS

NOTE: For testing purposes only, we used McCormick Creamy Garlic Alfredo Pasta Sauce Blend.

LIGHT KING RANCH CHICKEN CASSEROLE

MAKES 8 SERVINGS

PREP: 15 MIN., COOK: 5 MIN., BAKE: 35 MIN.

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

1 large onion, chopped

1 large green bell pepper, chopped Vegetable cooking spray

2 cups chopped cooked chicken breasts

1 (10-ounce) can fat-free cream of chicken soup, undiluted

1 (10-ounce) can fat-free cream of mushroom soup, undiluted

1 (10-ounce) can diced tomato and green chiles

1 teaspoon chill powder

½ teaspoon pepper

¼ teaspoon garlic powder

12 (6-inch) corn tortillas

1 (8-ounce) block reduced-fat Cheddar cheese, shredded

SAUTE onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

STIR in chicken and next 6 ingredients; remove from heat.

TEAR tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- × 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

BAKE at 350° for 30 to 35 minutes or until bubbly.

NOTE: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Calories 282 (32% from fat); FaI 9.9g (sal 5g, mono 0.5g, poly 0.7g); Protein 21 g;Carb26.4g; Fiber3.1g;Cbol54.4mg; Iron0.7mg; Sodium 947mg;Calc248mg.

CHICKEN-CHEESE BURGERS

MAKES 8 SERVINGS

PREP: 20 MIN., CHILL: 30 MIN.,

COOK: 15 MIN. PER BATCH