Apricot Chicken

Chicken Quesadillas

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 6 servings

Ingredients

• 2-1/2 cups shredded cooked chicken

• 2/3 cup salsa

• 1/3 cup sliced green onions

• 3/4 to 1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 6 flour tortillas (8 inches)

• 1/4 cup butter, melted

• 2 cups (8 ounces) shredded Monterey Jack cheese

• Sour cream and guacamole

Directions

1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
2. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
3. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.

Bacon Chicken Club Pizza

Ingredients

·        1 prebaked 12-inch pizza crust

·        4 ounces cream cheese, softened

·        1 shallot, minced

·        2 cups shredded rotisserie chicken

·        1-1/2 cups (6 ounces) shredded Monterey Jack cheese

·        1 cup (4 ounces) shredded sharp cheddar cheese

·        8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces

·        1/4 cup sour cream

·        3 tablespoons 2% milk

·        2 teaspoons ranch salad dressing mix

·        1 cup shredded lettuce

·        1 plum tomato, seeded and chopped

Directions

·        Place crust on an ungreased pizza pan. Combine cream cheese and

·        shallot; spread over crust. Top with chicken, cheeses and bacon.

·         

·        Bake at 425° for 12-15 minutes or until edges are lightly browned

·        and cheese is melted.

·         

·        Meanwhile, in a small bowl, combine the sour cream, milk and dressing

·        mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing.

·        Yield: 8 slices.

ROTISSERIE STYLE CHICKEN

Whole chicken (innards removed, of course)
2 cups water
1 chicken bouillon cube
Seasoning mix of your choice- like Lawry’s seasoning salt, McCormick’s Rotisserie Chicken, Emeril’s Essence, Garlic Pepper, Lemon Pepper.
Place chicken in bean pot. Add water and bouillon. Cover chicken with seasonings. Cover and microwave 30 minutes.

BAKED FRIED CHICKEN

Mix in a Gallon Size Ziploc or Large Bowl: 
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

ENJOY!

Honey BBQ Wings

3 lbs. of frozen Party Wings
1 bottle of Honey BBQ Sauce 
1 Onion chopped (optional)


Place chopped onions on the bottom of your bean pot. Place all of the party wings on top. Pour the bottle 
of BBQ sauce throughout the bean pot. (you may not use the whole bottle, it all depends on your taste 
buds and how many wings you are cooking)
Cook on 350 for 45 min to an hour

Honey Crusted Chicken Breasts

Ingredients
1 spray(s) cooking spray 
2/3 cup(s) lite honey mustard dressing 
1/8 tsp table salt 
1/8 tsp black pepper 
1 cup(s) cornflake crumbs
1 pound(s) uncooked boneless skinless chicken breasts

Preheat oven to 425°F. Coat a shallow pan with cooking spray.
In a small bowl, combine honey mustard dressing, salt, pepper; remove 1/3 cup and set aside.
Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
Bake until chicken is golden and no longer pink in center, about 15 minutes.
Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving
Thanks Southern Mama for another great recipe

Garlic & Lemon Chicken with Green Beans & Red Potatoes!

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Barbecued Chicken Recipe

• 2 broiler/fryer chickens (3 to 4 pounds each), cut up
• SPICE RUB:
• 2 tablespoons onion powder
• 4 teaspoons salt or salt substitute
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons pepper
• 1/4 teaspoon ground turmeric
• Pinch cayenne pepper

 SAUCE:
• 2 cups ketchup
• 3 tablespoons brown sugar
• 2 tablespoons dried minced onion
• 2 tablespoons thawed orange juice concentrate
• 1/2 teaspoon liquid smoke, optional

Directions
• Pat chickens dry. In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce. Rub remaining spice rub on all sides of chicken.
• Grill chicken, uncovered, over medium heat 20 minutes, skin side down. Meanwhile, combine all sauce ingredients; stir in reserved spice rub. Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce. Yield: 8 servings.

Parmesan Ham and Swiss Crescent Roll Easy & Kid Friendly

Ingredients
• 2 cans Pillsbury Crescent rolls (8 each)
• 1 package sliced deli ham (16 slices needed)
• 1 package sliced swiss cheese (8 slices torn in half)
• ⅓ cup Honey Dijon Mustard
• 1 T Italian seasoning
• ½ Parmesan Cheese

Instructions
1. Preheat oven to package directions (350)
2. Open up the Pillsbury crescent rolls and lay them out on a baking sheet
3. Spread Dijon mustard in a light layer over open rolls
4. Lay a slice of ham and half a slice of swiss cheese on each roll
5. Roll up each crescent roll
6. Sprinkle with Parmesan cheese
7. Sprinkle with Italian seasoning
8. Cook 12-15 minutes
9. Makes 16 rolls

Grilled Pork Chops w/with Mango BBQ Sauce

Ingredients:
• 4 Thick Cut Pork Chops 
• 1 tsp Salt
• 3/4 tsp Pepper
• 2 tsp Lemon Zest

For the Mango BBQ Sauce
• 1 Tbsp. Extra Virgin Olive Oil
• 1/2 cup Onion, chopped
• 2 Garlic Cloves, minced
• 1/2 cup Apricot Jam (may substitute peach or orange marmalade)
• 1 tsp Ginger, minced
• 1 Mango, peeled and sliced
• 3/4 Ketchup
• 2 Tbsp. Lemon Juice
• Salt and Pepper to taste

Directions:
1. Heat a saucepan over medium heat, add oil and onions and soften for 5 minutes
2. Next add garlic, jam, and ginger, mango, and ketchup then cook over medium low heat for the 30 minutes, stirring occasionally.
3. Once sauce has finished cooking, add lemon juice and salt and pepper to taste.
4. Preheat Grill to medium high heat, sprinkle pork chops evenly on each side with salt, pepper, and lemon zest.
5. Grill pork chops for 3-4 minutes on each side, then brush each side with BBQ sauce and cook another minute on each side.
6. Serve remaining Mango BBQ Sauce with grilled chops.

Crispy Baked Chicken Tenders

Ingredients:
• 1.5 lb. Boneless Skinless Chicken Breast, cut in tenders
• 2 Tbsp. All Purpose Flour
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Egg
• 2 tsp Worcestershire
• 2 tsp Dijon Mustard
• 3/4 Cup Panko Bread Crumbs
• 1/4 Cup Grated Parmesan
• Cooking Spray

Directions:
1. Preheat Oven to 400 degrees and place a cooking rack on top of a baking sheet and spray with cooking spray.
2. Place Chicken tenders in a large ziploc bag along with flour salt and pepper, shake until chicken is coated
3. In shallow dish or bowl, whisk together egg, Worcestershire, dijon, and 1 tbls water.
4. In another dish, combine Panko and parmesan.
5. Dredge to flour coated tenders in egg, then in panko mixture (press crumbs into chicken to ensure they stick), place on baking sheet.
6. Once all tenders and coated, spray thoroughly with cooking spray and bake for 15 minutes.

For the Dipping Sauce (recipe is doubled from the video to feed 4)
• 1/2 Cup Light Mayo
• 2 Tbsp. Dijon Mustard (or regular)
• 1 Tbsp. Honey
• Pinch of Salt and Pepper

Combine all ingredients and serve with Chicken Tenders

Quick Chicken Salad

• 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
• 3/4 cup light mayonnaise
• 1 cup red grapes, halved
• 1 green onion, diced
• 1 stalk celery, diced
• 1/2 cup diced apple
• salt and pepper to taste
• pecans or cashews, optional

1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.

Barbecued Chicken Nachos

16

cups corn tortilla chips

3

cups cut-up cooked chicken

1 1/3

cups barbecue sauce

2

cans (15 ounces each) chili beans in sauce, undrained

2

cans (2 1/4 ounces each) sliced ripe olives, drained

2

large tomatoes, chopped (2 cups)

6

cups shredded Colby-Monterey Jack cheese (24 ounces

Directions

• 1Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
• 2Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
• 3Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Buttermilk Fried Chicken Tenders

Servings: 4

Total Time: 40 Minutes

Ingredients

For the Marinade

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Breading

• 1-1/2 cups all purpose flour
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder

• 3/4 teaspoon paprika
• 1-1/2 teaspoons baking powder
• 3 tablespoons buttermilk

For Cooking

• 3-4 cups vegetable oil, for cooking

Instructions

1. Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smash it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
2. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
4. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.
5. Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.

Company Chicken Casserole

Company Chicken Casserole

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 6-8

 

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup chicken broth
• 2 cloves garlic
• 2 wedges of onion
• 4 cups Pepperidge Farms Herb seasoned stuffing mix
• 1 cube butter (1/2 cup)
• 1 can Cream of Chicken soup
• 1 pint sour cream
• 8 oz frozen broccoli cuts – thawed (optional)

Instructions

1. Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.
2. Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn't add enough canned broth to equal a cup).
3. Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend.
4. Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan.
5. Blend the soup, sour cream and reserved broth together with a wire whisk.
6. Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken.
7. Pour the soup mixture over the chicken, then top with the remaining stuffing mixture.
8. Bake for 30 min at 350°. Serve and enjoy!

Bean Pot Chicken Bacon Ranch Tater Tot Casserole

2 skinless, boneless chicken breasts, cut into cubes

 1 2-lb package of tater tots

 1 and 1/2 cups shredded sharp cheese

 8 slices of bacon, cooked and crumbled (I used maple bacon)

 1 cup of milk

 1 pkg. of dry ranch dressing mix (I used Hidden Ranch original)

 Directions

  Place 1/2 the tater tots on the bottom of the Bean Pot

 

 Sprinkle 1/2 cup of the cheese and 1/3 of the bacon over top.

 Place chicken pieces on top.

 Place another layer of 1/2 cup of cheese and 1/3 of the bacon crumbles over top.

 Place another layer of tater tots on top and cover with remaining cheese and bacon crumbles.

 Mix the milk with the dry seasoning mix and pour over top.

 Bake in the oven at 350 for 1 hour

 

 

Pineapple Apricot Chicken Skewers

• 32 oz. jar of pineapple apricot preserves

• 1 tablespoon yellow mustard

• 3 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 teaspoon garlic powder

• Salt and pepper

• 4 chicken breasts, cubed (You could add as many as 6 breasts)

• 8-10 bamboo skewers

 1. Combine the ingredients in a gallon zip lock bag except chicken. Mix well.

 2. Add chicken, mix in and marinate from 2 hours to all day. The longer the better.

 3. Soak the skewers for 10 minutes or more before grilling.

 4. Add the chicken to the skewers, grill over medium and enjoy! Makes 8 – 10 skewers (4-5 servings)

 

Bean Pot Chicken Taco Soup

15 minutes in the Bean Pot!!

8 chicken tenderloins in Bean Pot
Microwave 5 minutes
Add one can black beans (rinsed)
1 can corn...
1 can diced tomatoes
8 ounces of uncooked egg noodles
1 1/2 cups of water
Two packs of taco seasoning.
Stir and microwave 10 minutes - dinner is served

Bean Pot Salsa Chicken

2 diced raw chicken breasts
1 can of corn (drained)
1 can of black beans (drained)
1 small jar of salsa...

1. Place all ingredients in Bean Pot and stir
2. Microwave on high for 18 minutes or until chicken is cooked thoroughly
3.Serve over rice, noodles or in flour or wheat tortillas with sour cream and shredded cheese