Sandra Lee's Semi-Homemade Chicken Dishes

Sandra LeePhoto byMark Von Holden//Getty Images

What I've always loved most about Sandra Lee is how much time she saves me in the kicthen! She is an Emmy Award-winning host, best-selling author of many cookbooks, and is known worldwide for her ''Semi-Homemade Cooking'' technique. Sandra Lee loves to share her easy and affordable tips and tricks in the kitchen with her millions of fans. She is known for combining simple fresh ingredients with easy to find store-bought items, which always results in quick and delicious dishes.

Here are two of her Semi-homemade Chicken Dishes you can use any day of the week. I want to start with one of my personal favorites Sandra's Sheet Pan Parmesan Chicken. A delicious, crispy chicken dish that will be immediately become a family favorite. With only 6 ingredients, this has become a quick weekly go-to for me.

Ingredients: Cooking spray, 3 cups French-fried onions, 1⁄2 cup grated Parmesan cheese, 1⁄4 cup mayonnaise, 1 tablespoon Italian seasoning, 2 tablespoons Dijon mustard and 8 boneless, skinless chicken thighs

Directions:

1. Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.

2. In a food processor, combine fried onions and Parmesan and pulse until finely ground. Transfer to a plate.

3. In a small bowl, stir together mayonnaise, Italian seasoning, and mustard. Coat chicken with mayonnaise mixture, then press chicken pieces into fried onions. 4. Place chicken on baking sheet. Bake until internal temperature of thigh reaches 180°F, about 35 minutes. Serve hot.

I also love Sandra Lee's Mexican-infused Skillet Mexajita Chicken with pinto beans, from the Food Network website. If you love Mexican food then you need to try this one ASAP! With the perfect amount of fajita seasonings, this flavorful dish you just can't go wrong with.

Ingredients: 3 tablespoons canola oil, 4 boneless skinless chicken breast, rinsed and patted dry, Salt and pepper, 2 (16-ounce) cans pinto beans, undrained (recommended: Bush's), 2 (10-ounce) cans Mexican diced tomatoes (recommended: Ro'Tel) and 1 tablespoon low-sodium fajita seasoning (recommended: The Spice Hunter)

Directions:

1. Heat the oil in a large skillet over medium-high heat.
2. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
3. Place pinto beans in the bottom of a 5-quart slow cooker.
4. Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
5. Stovetop instructions: Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.