Sweet and Sour Chicken

Hannah LOVED this chicken, and couldn't even wait until it cooled before she was eating it.

Sweet and Sour Chicken
from melskitchencafe.com

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil

Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Preheat the oven to 325 degrees F. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken. *Serves 4-6

Outback Chicken Alice Springs Chicken

This was a wonderful dish.  I especially loved the honey mustard sauce and would love to use that for a chicken fingers dipping sauce.

Outback Chicken Alice Springs Chicken
by Fabulously Creative

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1 cup sliced fresh mushroom (optional)
2 cup shredded Colby/Jack cheese

1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes


First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

Lasagna Roll Ups

Everyone loved these roll ups!

Lasagna Roll Ups
by Cooking Classy

4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste

1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

12 uncooked lasagna noodles

Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets. Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.

(Crockpot) Pot Roast

This pot roast was good and extremely easy, however I still like the way my mom makes it better.  I'm going to have to get the recipe from her when I visit.

Pot Roast

by Marie's Cooking Adventures

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegatables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through.

(Crockpot) Chicken & Stuffing

This was so good.  This to me is comfort food.

Chicken & Stuffing

by Taste of Home

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 package (6 ounces) corn bread stuffing mix (I used stovetop)

Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

(Crockpot) Salsa Chicken

I've been trying to use my crockpot every Friday night.  I found this recipe from Chef Mommy and Ernest and I both loved it!

Salsa Chicken
by Chef Mommy

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package or 1 TBSP of taco seasoning
1 cup sour cream
cilantro, green onions, or olives for serving (optional) (Chef Mommy added shredded cheddar-jack, black beans and scallion on top)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Stuffed Shells with Meat Sauce

Stuffed Shells with Meat Sauce 
by The On-Call Cook 

 Sauce:
1/2 lb hamburger
1/2 onion, chopped
2 tsp minced garlic
15 oz tomato puree
6 oz tomato paste
1 tsp sugar
1/2 tsp black pepper
1 tsp basil
1 tsp salt

Shells:
1 cup broccoli (optional)
1 carrot (optional)
1/4 cup chopped onion (optional)
1/2 lb ricotta
1 1/2 cup mozzarella
1 egg, lightly beaten
1/4 cup Parmesan cheese
2 tsp basil
Jumbo pasta shells, cooked and drained

Brown the hamburger and onion in a large saucepan. Once it is browned, remove the grease. Add the remaining sauce ingredients and let it simmer for 45 minutes.

Preheat the oven to 350.

 Start the water for the shells. Once the water is boiling, add the shells and cook for the minimum time listed on the package. Meanwhile, combine the ricotta cheese, 1 c mozzarella cheesethe egg, and the Parmesan cheese. Mix it all together. Place the broccoli, carrot, and onion in a food chopper and pulse until it's really small. Add the vegetable mixture and basil to the cheese mixture. Spread some of the marinara sauce on the bottom of the baking dish. Scoop some of the cheese mixture into the cooked shells. Place the stuffed shells into the baking dish. Top with more marinara. Sprinkle with the remaining 1/2 c of mozzarella. Bake, covered, for 35 minutes.

Baked Ziti

This turned out really wonderful!  It had a great flavor and everyone ate it up.

Baked Ziti
by Marci Coombs

1 pound ziti
1 onion
1pound ground beef or sausage - I might use 1/2 and 1/2
2 jars spaghetti sauce
6 oz. sliced provolone cheese
1 1/2 cups sour cream
6-9 ounces grated mozzarella cheese
2 Tbsp. grated parmesan cheese

Preheat oven to 350. Boil pasta 8-10 minutes. Brown hamburger and onion and then add the spaghetti sauce. Use a 10 x 13 dish and layer as follows: Half the pasta, all the provolone, all of the sour cream, half the sauce mixture, remaining pasta, all of the mozzarella, and the remaining sauce mixture. Top with parmesan cheese. Bake for 30 minutes covered with tin foil and then 10-15 more minutes uncovered...until cheese is bubbly.

Lemon Garlic Chicken

I made this last night and my son said it was great... he even had it for breakfast today!  Now that's good :)

Lemon Garlic Chicken
by Mels Kitchen Cafe 

juice of 1 lemon, approximately 3 TBSP
3 TBSP olive oil
1 tsp minced garlic,
about 2 medium cloves
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1 lb chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe. Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Tacoritos

photo by Taste of Home

Tacoritos
by Taste of Home

1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 TBSP chili powder
1 tsp garlic salt
1 pound ground beef
1 pound bulk pork sausage
1/4 cup chopped onion
1 cup refried beans
8 flour tortillas (8 inches), warmed
3 cups (12 ounces) shredded Monterey Jack cheese
Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through. Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.

Spaghetti with Meat Sauce

I made this about 2 weeks ago and LOVED it!  This sauce is amazing and easy!

Spaghetti with Meat Sauce
by Your Homebased Mom

1 lb. ground beef, turkey, chicken or Italian sausage (I used turkey)
2 cans (14 oz) petite diced tomatoes
2 cans (14 oz) tomato sauce
1 can (6 oz) tomato paste
2 cans water, use the tomato sauce can
2 tsp minced garlic
2 tsp dried onion
3 Tbsp sugar (or to taste)
salt to taste
1 Tbsp dried oregano
1 Tbsp dried basil
2 Tbsp dried parsley

Brown meat along with garlic and onion. Drain meat and add tomatoes, tomato sauce, tomato paste, and water. Stir and then add sugar and seasonings. Season to taste. Bring to a boil and then reduce heat to a simmer. Allow it to simmer uncovered for several hours. If it gets too thick, just add some additional water or tomato sauce. Stirring frequently.

Lots O' Meat Lasagna

I made this with high hopes and it did not disappoint. Both Jeff and I loved it.  After I took my first bite, I said with surprise "This is good!" (my last few attempts at Lasagna have not been great)

Lots O' Meat Lasagna
by Paula Dean

1/2 pounds ground chuck (I used 85/15)
1 pound ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese (about 16 oz container)
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven-ready lasagna noodles
2 (8-ounce) packages shredded mozzarella

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Cheese Enchiladas

I really loved these, but Jeff didn't.  I guess I'll only be making these when Jeff isn't going to be eating with us!

Cheese Enchiladas
by Callie

1 1/2 cup Monteray Jack Cheese
1 1/2 cup cheddar cheese
2 oz cream cheese
1/4 cup salsa
1/4 cup chopped green onions
1 tsp cumin
1/2 tsp chili powder
red or green enchilada sauce
4 tortillas
lettuce
sour cream
olives
pico de gallo
guacamole

Preheat the oven to 350 degrees.  In a bowl, combine 1 cup of each of the cheeses and  the cream cheese (I put mine in the microwave for about 15 seconds to make it more manageable.) Stir all of that up. Add the salsa to the cheese mixture and combine. Add the green onions and the seasonings. Mix well. Pour some of the enchilada sauce in a 8x8 pan or whatever you're using to bake in. Pour some more on a shallow plate or pie plate. Place the tortilla on the sauce. Flip it over to coat the other side. Pout 1/4 of the mixture on the tortilla. use a spatula to spread it out. Repeat with all four tortillas. Sprinkle the remaining cheese on top. Bake for 20 minutes or until the cheese is melted. Take it out and serve them with shredded lettuce, olives, pico de gallo, guacamole, and whatever you like with enchiladas.

Flat Bread Tacos

This was such a fun take on regular tacos, and so easy to make. Hannah loved the flat bread and ate it as a pancake with butter and syrup!

Flat Bread Tacos

by Your Homebased Mom

1 cup sour cream
2 -3 tsps taco seasoning mix
1 lb. ground beef
1 pkg taco seasoning (season to taste)
1 recipe of flatbread (see below)
toppings: refried beans, onions, sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese

In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving (at least 30 minutes).

In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. Add in the taco seasong and cook according to the directions on the back of the package.

To serve, spread each flatbread with 2 tablespoons sour cream mixture then top each with meat mixture. Add toppings if desired.

Flatbread

1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

With your hand or a rolling pin press out each biscuit into a 6-in. circle. You want a nice even thickness. In a nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown. This is a “dry fry” Do not use any type of grease, oil, butter etc. You cook them in a completely dry pan.

Baked Chicken-Bacon Alfredo

I just found this draft from July, and didn't realize I hadn't posted it. This dinner was amazing!! Thanks Jessica!

Baked Chicken-Bacon Alfredo
by Our Best Bites

8 oz penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (recipe follows or a 16-oz. jar would work in a pinch)
2 chicken breasts, grilled and chopped (about 2 cups chopped chicken)
6 oz (1/2 package) cooked bacon, chopped
1 14 oz jar marinated artichoke hearts, drained and chopped
1/2 cup chopped green onions (about 1 decent-sized bunch)
1 cup shredded mozzarella cheese, divided
Salt and pepper, to taste

Preheat oven to 350. Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cpu mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 cup mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.

Guiltless Alfredo Sauce
by Our Best Bites

2 cups low-fat milk
1/3 cups (3 oz) low fat cream cheese
2 TBSP flour
1 tsp salt
1 TBSP butter
3 garlic cloves
1 cups grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Easy Baked Manicotti

Photo by Kraftfoods.com

This was a very easy recipe to make with the exception of stuffing the shells. I had a difficult time using the resealable plastic bag to fill the shells, and ended up filling them by hand. Ernest loved this meal and ate it for lunch the next two days straight as leftovers. Jeff and Hannah didn't like this recipe at all, although I never got a straight answer as to why they didn't like it.

Easy Baked Manicotti
by Kraft Foods

2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. Bake 40 min. or until heated through

Buffalo Chicken Salad

Since we didn't use an entire pound of chicken for this meal, I used the leftover chicken for our Chicken Salad sandwiches.

Buffalo Chicken Salad
by Favorite Family Recipes

1 lb chicken
1 bottle Frank's Buffalo Chicken sauce
lettuce
3 hard boiled eggs, peeled and sliced
avocado, peeled, pitted and sliced
1/2 cup grilled corn kernels (optional)
cheese, shredded
sunflower seeds
ranch or blue cheese dressing (we used honey mustard)

Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices and place in a large bowl. Stir in more Buffalo Chicken sauce until chicken is well coated. Shred lettuce and place on plate. Add chicken, egg, avocado, corn, cheese, sunflower seeds and top with dressing.

Teriyaki Chicken Burgers

I found this recipe yesterday and knew I had to try it. Of course, the day I made it, there are 20 mph winds blowing! The grill only went out once, and they still turned out great. Best part was that Ernest loved it, even if he didn't add any cheese or pineapple to his. I still love him anyway.

Teriyaki Chicken Burgers
by Favorite Family Recipes

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry's brand)
3/4 cup brown sugar
4 slices deli ham
1 can sliced pineapple (we used fresh)
4 slices Pepper Jack cheese (we used Provolone)
4 large hamburger buns

Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat). Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

Chicken Pesto

Menu:

Pesto Chicken
Rice-a-Roni
Peas (or other vegetable)

Pesto Chicken
by Your Homebased Mom

4 boneless, skinless chicken breasts
1/2 C pesto
2 oz. shredded part skim mozzarella cheese (1/2 C)
salt and pepper

Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9 x 13 baking dish. Lay chicken breasts over pesto in an even layer and spread remaining pesto on top of chicken. Cover baking dish with foil and bake chicken until cooked through – 20-25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.

Chicken Katsu

Since Jeff was out of town and can't eat fried foods, I made this for the boys last night. They loved it! The chicken doesn't have much taste by itself, but the sauce is what makes the dish. I didn't use the sauce below, but bought Kikoman brand Katsu sauce from the Ethnic isle in the grocery store. Served with rice it's great!

Chicken Katsu
by All Recipes

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Slice chicken into thin strips and top with a drizzle of sauce. Serve remaining sauce on the side for dipping.

For Deep Frying:
Heat oil in deep-fryer to 350 degrees F (175 degrees C). Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil.

For Oven Baking:
Traditionally this dish is fried, but if you must, the chicken can be oven baked. Follow the breading directions, place them on a cookie cooling rack on a cookie sheet and baked for about 20 minutes at 350. They won't turn out dark golden but should be crispy.

Katsu Sauce
by All Recipes

1 cup ketchup
4 teaspoons dry mustard powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
3 tablespoons Worcestershire sauce

In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.