Spicy Honey Chicken

Recipe and photo courtesy of Our Best Bites

2 tsp vegetable oil

Rub
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili pepper

Glaze
1/2 cup honey
1 TBSP cider vinegar

Drizzle oil over chicken, rubbing with fingers to coat

Toss chicken in spice rub to coat all sides well

Grill or broil 3-5 minutes on each side.
While chicken is cooking, warm honey in the microwave and mix in vinegar.

Brush glaze over chicken over both sides for final minutes of cooking, reserving 2 TBSP for later.

Chicken Fried Rice

Ingredients

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
8 oz frozen mixed vegetables
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

2. Heat oil in same skillet; add onion and vegetables and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Chicken and Mushroom Kabobs

1 ¼ tsp. freshly ground pepper
1 tsp. dried sage
½ tsp. dried thyme
1/8 tsp. cayenne pepper
1 clove garlic, minced
4 chicken breast halves, skinned and boned
1 tblsp. vegetable oil
12 large fresh, cultivated (button) mushrooms, stemmed
12-16 fresh sage leaves, optional
2 tblsp. olive oil
1/4 tsp. salt

In a small bowl stir together 1 tsp. salt, pepper, sage, thyme, cayenne pepper. and garlic. Set aside.

Cut the chicken breasts into strips about 3 inches long and 1 inch wide. Pat them dry with absorbent paper towels and place in a large bowl. Add the vegetable oil and toss to coat the chicken strips evenly. Add the herb mixture and toss again to coat completely. Let stand for about 1 hour.

Prepare a fire in a grill. Position the oiled grill rack sticks 4 - 6 inches above the fire. Toss the mushroom caps with the sage leaves and olive oil and the remaining 1/4 tsp. salt. Thread chicken strips onto skewers alternately with the mushroom caps and sage leaves. Arrange the skewers on the rack. Grill, turning frequently until the chicken and mushrooms are lightly browned and the chicken is cooked through. 8 - 15 minutes, depending on size of chicken breasts.

Crispy Coconut Chicken Fingers

photo and recipe courtesy of Our Best Bites

12 chicken breast tenders

2 eggs, lightly beaten

1/2 c. flour

1 cup sweetened coconut flakes

1 cup Panko crumbs

1 1/2 tsp garlic powder

3/4 tsp table salt

3/4 tsp curry powder

1/4 tsp onion powder

1/8 tsp cayenne pepper (optional)

Preheat oven to 450

1. Give coconut a rough chop so it's about the same size as the Panko crumbs

2. Combine it with Panko and spices in a shallow dish, mix well.

3. Place flour in another shallow dish and the egg in another.

4. Dredge in flour, then dip in egg, then coat in the Panko mixture. Press to make sure the entire thing is well coated.

5. Place chicken tenders in foil lined baking sheet that has been sprayed with non-stick cooking spray.

6. Bake approx 20 minutes.

Creamy Chicken and Wild Rice Soup

Ingredients

4 cups chicken broth
2 cups water
2 cooked chicken breasts, shredded
1 pkg quick cooking long grain and wild rice w/ seasoning packet
2 stalks celery, chopped
3 carrots, chopped
1 small onion, chopped
Fresh garlic, minced (3-4 large cloves)
Olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:

1. Saute carrots, celery, onion and garlic in olive oil until tender.
2. In a large pot over medium heat, combine broth, water, chicken and vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons , to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

4. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.

Chicken Marsala

Prep time: 30 min
Total time: 40 min

Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 tsp minced shallots
2 tsp minced garlic
2 (4oz) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 tsp cornstarch
1 tsp minced fresh parsley
2 tbsp heavy cream

Chicken Spice
1 1/4 tsp salt
1 tsp ground black pepper
1/2 tsp dried orgeano
1/2 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp marjoram
1/4 tsp garlic powder
4 chicken breasts
olive oil

1. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.

2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.

3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.

4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done.

5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.

Garlic Chicken

Prep: 2 minutes
Cook: 18 minutes

4 skinned and boned chicken breast halves
1/2 cup all-purpose flour
1/4 cup butter or margarine
4 large cloves garlic, minced (2 tbsp)
1 cup apple juice
2 tbsp lemon juice
1/2 tsp pepper

Dredge chicken in flour. Melt butter in a large skillet over medium heat; add chicken and garlic. Cook 4 to 5 minutes on each side or until chicken is done. Remove chicken from skillet; keep warm.

Add apple juice, lemon juice, and pepper to skillet; bring mixture to a boil. Boil, uncovered 4 minutes or until reduced to 1/2 cup. Pour sauce over chicken, and serve immediately.

Yield: 4 servings

Sunday Chicken

1 lb. chicken breast
1 can cream of celery soup
1/2 can chicken broth
Salt, pepper and paprika to taste.

Season chicken with salt, pepper and paprika, put in crock pot with remaining ingredients and cook on high for 5 hours.

Sesame Chicken Pasta Salad

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready in: 30 Minutes
Yield: 10 servings

Ingredients:
1/4 cup sesame seeds
1 (16 oz) pkg. bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 t sesame oil
3 T white sugar
1/2 t. ground ginger
1/4 t ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

1. Heat a skillet over medium-high heat. Add sesame seeds and cook stirring frequently until lightly tlasted. Remove from heat, and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well.

4. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Baked Chicken Nuggets

1/2 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
4 skinned and boned chicken breast halves, cut into 1-inch pieces
1/4 cup butter, melted

Combine first 5 ingredients in a heavy-duty Ziploc; seal bag, and shale well. Dip chicken in butter, and shake, a few pieces at a time, in breadcrumb mixture. Place chicken on a greased baking sheet. Bake at 400 for 20 minutes or until browned. Yield: 4 servings

Crock Pot 7up Chicken

Courtesy of Jennifer Johansen

6 chicken breasts
1 cup soy sauce
2 cups 7up
1 cup veg. oil
1/2 t garlic powder (I always use fresh garlic)
Worchestershire sauce to taste

Crock pot on high for 6 hours. Pull and serve over rice or to make a sandwich!

Creamy Coconut Chicken

1 lb boneless chicken cutlets
1 tsp. adobo (or any other all purpose seasoning)
1/8 tsp. pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/2 tsp ground cumin
1/2 cup sliced green onions
1 lime
3/4 cup coconut milk
1/2 tsp. kosher salt

1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165F. Remove chicken from pan
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

Pepper-Jack Chicken

Prep time: 32 minutes Cook time: 15 minutes
1/4 cup mayonnaise, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
3 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeno peppers
1 clove garlic, minced
6 skinned and boned chicken breast halves (I use tenders)

Combine 3 tablespoons mayonnaise, cheese, and next 4 ingredients, stirring well. Set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin (I use the tenders so I don't have to do that!) Brush both sides of chicken lightly with remaining 1 tablespoon mayonnaise; place chicken on rack in a broiler pan.Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side. Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned. Yield: 6 servings.