Skillet Chicken Fajitas

INGREDIENTS

• 1/4 cup vegetable oil
  2 tablespoons lime juice

  4 garlic cloves, peeled and smashed

  1 1/2 teaspoons smoked paprika

  1 teaspoon sugar

  1 teaspoon salt

  1/2 teaspoon ground cumin

  1/2 teaspoon pepper

  1/4 teaspoon cayenne pepper

  1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

INSTRUCTIONS

1. 1. Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
   2. Heat oven to 200. Remove chicken from marinade and shake off excess. Heat remaining 1 tablespoon oil in skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
   5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with vegetables and lime wedges.

Chicken Cordon Bleu Casserole

6-8 boneless chicken breasts (to cover a 9×13 pan)
 6-8 ham slices
 6-8 swiss cheese slices
 2 cans cream of chicken soup
 1 cup sour cream
 1 tsp lemon juice
 2-3 cups slightly crushed corn flakes

 Preheat oven to 375. Grease pan. Pound chicken breasts until flattened. Put chicken in pan, making sure to cover the whole pan. Place ham slices on top of chicken, then swiss cheese slices on top of ham. Set pan aside. In a bowl, combine soup, sour cream and lemon juice. Pour soup mixture on top of swiss cheese evenly. Sprinkly corn flakes on top of soup mixture. Place in oven and bake for 1 hour.

JUICE BAKED CHICKEN BREASTS

1/4 c. fine dry breadcrumbs 1/4 c. grated Parmesan cheese 1 tbsp. parsley flakes 1/4 tsp. paprika 4 chicken breasts, skinned and boned (pound with mallet to 1/4 inch thick) Vegetable cooking spray 2 tbsp. reduced calorie butter 1/3 c. grape juice (red or white - we prefer red) Combine first 4 ingredients and mix well. Salt and pepper both sides of chicken breasts and dredge in breadcrumb mix. Spray pan with vegetable cooking spray. Arrange chicken in pan. Dot chicken with butter. Cover and bake at 350 degrees for 30 minutes. After 30 minutes, pour juice over chicken, recover and bake another 15 minutes. Uncover and bake last 15 minutes. Chicken may not need a full hour to cook completely. Serves 4.

Chicken Cordon Bleu

INGREDIENTS:

6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika

6 tablespoons butter 1/2 cup chicken broth 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream

DIRECTIONS:

1.	Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.	Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.	Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. *changes/adaptations: Definitely pound (1/2" thickness); Use 1/2 butter, 1/2 olive oil (3T of each) to keep butter from burning; add fresh herbs to the cream mixture at the end

Chicken Noodle Stoup

A very precise and exact recipe! (by Shauna)

In large kettle, melt three or four tablespoons of butter. Add three or four chopped stalks of celery (with leaves), about 1/3 of a yellow onion, chopped, four carrots, peeled and chopped, and three or four potatoes, peeled and diced. Stir and cook until the vegetables are mostly cooked - it’s okay if they brown a little. Add salt and pepper. Add two or three pieces of raw chicken that have been cubed. Add a dash or two of poultry seasoning. Stir and cook for a while. Stir in about 1/3 cup of flour and cook until quite browned. Add two or three chicken bouillon cubes....kind of mash them in. Add a couple of cans of chicken stock and then water to cover vegetables. Bring to a boil and add a couple of hands full of country style noodles. When liquid comes to a boil, again, turn the heat down and simmer until noodles are done. Entire process takes less than 30 minutes.

Sweet & Sour Chicken

This is a healthified recipe - when I find the original, I will post it. It is a deep-fry version.

1-2 chicken breast, cubed or grilled & sliced - or whatever
1 C brown sugar (okay, so not all THAT healthy)
2 C water
1/2 C ketchup
1/2 C pineapple juice
2 t soy sauce
1/4 C vinegar
3 T cornstarch
(pineapple & peppers can be optionally added)

Cook chicken in whatever manner you prefer.

In small saucepan combine other ingredients and heat until thickened.

Pour sauce over chicken. Eat with sticky rice. :)

Low Fat Chicken Nuggets

Ingredients:

1 pound boneless, skinless chicken breasts
1/4 cup flour
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 egg white
1/4 cup low fat buttermilk
1 cup cornflakes, crushed

Preparation:

Preheat oven to 450 degrees.
Coat a baking sheet with nonstick cooking spray.
Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
Cut chicken breasts into 1 to 1 1/2-inch pieces.
Empty chicken pieces into bowl and roll in flour mixture.
Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.

Chicken Broccoli Casserole (Chicken Divan)

4 chicken breast halves
1 16 oz pkg. frozen broccoli (I use chopped broccoli)
1 cup shredded cheese
6 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
2 tsp. lemon juice
1 tsp. curry powder

Place chicken breasts in a pan, cover with water. Bring to a boil and simmer for 30 minutes, or until cooked through. Cool and shred or cut into small pieces.
Cook broccoli according to package directions, until crisp-tender.
Place rice in bottom of 9x13 pan.
Top with chicken pieces, then broccoli.
Mix together soup, mayonnaise, lemon juice and curry powder. Pour over top of broccoli.
Sprinkle with grated cheese.
Cover with foil and bake at 350 for 45 minutes, or until bubbling hot.
(This makes a big pan full! I use a pyrex baking dish that is slightly larger than 9x13).
Serves 8-10

Chicken & Stuffing Bake

4-5 cups cooked, diced chicken
1 can cream of chicken soup
1 cup sour cream
2 boxes Stove Top stuffing mix (or other, similar mix)

Make stuffing according to package directions.
Spread 1/2 of stuffing in a 9x13 pan.
Stir soup, sour cream and chicken together, spread over stuffing.
Cover with remaining 1/2 of stuffing.
Cover with foil and bake at 350 for 30 minutes

Cheesy Garlic Chicken

4 boneless, skinless chicken breasts
1 medium tomato, coarsely chopped
1 envelope herb garlic soup mix
1/3 C water
1 T olive oil
1 C shredded mozzarella cheese (about 4 oz)
1 T grated parmesan cheese

1. Preheat oven to 400*
2. In 13x9-inch baking dish, arrange chicken, top with tomato.
3. Combine soup mix, water and oil and pour over chicken.
4. Bake uncovered 20 minutes.
5. Top with cheeses and bake 5 minutes longer (or until cheese is melty)

Homemade Chicken Stock

3 Pounds Chicken - wings, backs, necks and giblets
2 onions, peeled and quartered
2 carrots, peeled and chopped
2 bay leaves
10 parsley stems
1/2 t black peppercorns
1/2 t dried thyme
16 C water (gallon)

1. Put all ingredients EXCEPT THYME into a large stockpot.
2. Bring to boil and skim the foam that collects on top.
3. Stir in thyme.
4. Reduce heat to low.
5. Cover and let simmer, skimming occasionally, for 2-3 hours.
6. Strain stock into large container, discarding solids.

If stock is not going to be used immediately, cool to lukewarm before refrigerating. Remove to refrigerator. Once cold, remove fat from the surface. Stock can now be frozen up to 2 months.

Chicken Taco Pasta Salad

1-12 oz pkg. Tri-color Pasta (I like radiatori or rotini)
3-4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 can Kidney Beans-drained
1 can Garbanzo Beans-drained
1 pkg. Frozen Petite Corn
1 small Onion, finely chopped

Chopped Tomatoes
Grated Cheese
Corn Tortilla Chips
Olives

Dressing:
2 Cups Mayonnaise
1 Cup Buttermilk
1 pkg. Hidden Valley Fiesta Ranch Dip Mix (if you can't find this, use a pkg. of regular Ranch Dressing mix and 1/2 a pkg. Taco Seasoning Mix).
Mix together and refrigerate until ready to use.

Cook pasta according to package directions. Drain and cool. Cut chicken into bite size pieces. Brown in small amount of oil. When chicken is cooked, add taco seasoning mix and 1/4 cup water. Simmer about 5 minutes. Drain and cool. Cook corn in small amount of water, drain and cool. In large mixing bowl, combine pasta, chicken, beans, onion and corn. Mix with dressing. Place salad in bowl. Arrange chips around edge of salad. Garnish with grated cheese, olives and chopped tomatoes.

*Notes: To make this easier, I either use chicken I have already cooked, or I throw the chicken and the taco seasoning and water in the crockpot and cook on low until done.
You can substitute milk for the buttermilk in the dressing. I usually make the dressing a day ahead.

I serve the tomatoes, cheese, olives and chips on the side and let people add their own...otherwise the salad can get kind of soggy if you have leftovers to store.

Creamy Italian Chicken (crock pot)

4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can mushroom stems & pieces
Hot cooked pasta, rice or potatoes

Place the chicken in a slow cooker. Combine salad dressing mix and water and pour over chicken. Cover on cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until well blended. Sitr in mushrooms. Pour over chicken. Cook one hour longer or until chicken juices run clear. Serve over pasta, rice or potatoes.

4 servings

*My chicken is always done after 3 hours. I shred it into bite-size pieces before adding the sauce & then stir well before serving.

Southern BBQ Crockpot Chicken

Southern BBQ Crockpot Chicken

INGREDIENTS:

4-6 large boneless, skinless chicken breasts
3 cups tomato ketchup (I use 1 28-oz bottle and then add a little water to get all the ketchup)
1/3 C brown sugar
2 tablespoon Worcestershire sauce
2 tablespoon soy sauce
2 tablespoon cider vinegar
2 teaspoon ground red hot pepper flakes, or to taste (I do MORE)
1 teaspoon garlic powder (or fresh garlic if you have it)

PREPARATION:

Combine all ingredients for the sauce in the slow cooker. Add the chicken, covering with sauce.

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

Easy Chicken Pot Pie

A couple of notes:
*the recipe calls for buttermilk. You can use regular milk with about 1 tablespoon of vinegar added. This will sour the milk (yes it may even have some lumps in it. I promise it is ok!)
* I used canned peas not frozen but both work
*I use a smaller dish it is a 10x10 we like to crust to be thicker when I make it when we are going to have gust over I make it in a 9x13 pan and make the crust recipe again by half (1 ½).
This does not change the cooking time.
Enjoy!

EASY CHICKEN POT PIE
2# chicken meat, cooked and diced
1 ½ C frozen peas
1 ½ C sliced carrots
¼ t black pepper
one can cream of chicken soup
¾ C reserved chicken stock or water
1 stick (1/2 C) salted butter, melted
1 C self-rising flour
1 C buttermilk

*Preheat oven to 400 F.

*In the bottom of a 9x13 casserole, layer chicken. Top with peas, then carrots. Sprinkle with black pepper.

*In a small bowl, whisk together soup and chicken stock. Pour over chicken and vegetables.

*In a medium mixing bowl, whisk together melted butter, flour and buttermilk. Pour on top of casserole and place in oven.

*Bake 45 minutes or until lightly browned and crust is cooked through.