Mistkratzerli A La Kronenhalle

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 1 roasting chicken (mistkratzerli or poussin or just take the smallest chicken you can get)
• 2 tablespoons fresh rosemary
• 2 garlic cloves, finelly sliced
• salt, to taste
• paprika, to taste
• oregano, to taste
• pepper, to taste
• 1 tablespoon butter
• peanut oil, to fry

Recipe

• 1 heat oven to 200 c°.
• 2 mix all the ingredients for the seasoning and rub well into the birds skin.
• 3 heat oil in an ovenproof skillet and brown the mistkratzlerli well on all sides.
• 4 put into the oven and roast for about 40 minutes.
• 5 douse mistkratzerli with oil from time to time, that keeps it moist and the skin crisp.
• 6 take out of oven and let rest.
• 7 melt butter in a small saucepan, brown sliced garlic, add rosemary.
• 8 serve mistkratzerli on a warm plate and drizzle with the garlic-butter.

Orange Teriyaki Chicken Kebabs

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon ginger, finely grated
• 1 tablespoon orange zest
• 1 garlic clove, minced
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons orange marmalade
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon honey
• 1 pinch red pepper flakes (can sub chipotle powder)
• 1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs chicken breasts, trimmed and cut into 1-inch cubes
• salt and pepper

Recipe

• 1 if using wooden skewers, soak skewers in cold water.
• 2 to make the sauce: set a small saucepan over medium heat and add the olive oil. add the ginger, orange zest and garlic and cook, stirring frequently, for 1-2 minutes or until fragrant. (watch carefully, you don't want to let the garlic burn, or it'll be bitter.) stir in the rice vinegar, soy sauce, sugar, orange marmalade, orange juice, honey and red pepper. bring to a simmer and continue cooking for 3-5 minutes, or until the sauce has thickened slightly. set aside half of the sauce to serve with the cooked chicken, the other half is for brushing the kebabs.
• 3 preheat your grill to medium-high heat (400-450 f). oil the grates lightly.
• 4 while the grill is heating, season with salt and pepper the chicken cubes. tread the chicken cubes onto skewers.
• 5 place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides. brush one side of the kebabs liberally with the sauce then flip and cook until the sauce caramelizes, about 1 minute. brush the other side with the sauce, flip and cook until caramelized, about 1 more minute. the total cooking time should be about 12-15 minutes. transfer the kebabs to a platter and let rest for 5 minutes before serving with the reserved sauce.

Red Curry Chicken With ‘faux Saffron’ Rice

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons red curry paste
• 2 tablespoons greek yogurt
• 2 teaspoons red chili sauce (sriracha)
• 4 chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons shallots, diced
• 2 teaspoons garlic, minced
• 2 cups jasmine rice
• 2 1/2 cups chicken stock
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 tablespoon flat leaf parsley, finely chopped
• 2 tablespoons greek yogurt
• 1 teaspoon fresh ginger, finely diced

Recipe

• 1 marinade: mix the curry paste, yogurt and sriracha together. add to a large plastic bag. add chicken breasts. rub marinade around chicken until thoroughly coated. refrigerate 2 hours, up to overnight.
• 2 preheat oven to 425 degrees. remove chicken from plastic bag and place on a cooling rack. place the cooling rack on top of a baking sheet. sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
• 3 for the rice, add olive oil to a large pot over medium heat. add shallot and garlic; cook until translucent. add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
• 4 add curry powder, turmeric, salt and pepper. toss around to coat rice and toast for about 1 minute. add chicken stock and bring to a boil. reduce to a simmer, cover and cook 14-17 minutes.
• 5 for garnish, mix greek yogurt and ginger. salt and pepper, if needed.
• 6 add a ladle of rice to a large bowl and top with one chicken breast. add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.

Mustard Chicken With Winter Vegetables (with Freezing)

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (4 lb) whole chickens
• 2 onions
• 6 celery ribs
• 6 carrots
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 teaspoon black peppercorns
• 2 ounces butter
• 4 ounces smoked bacon, lardons
• 3 small turnips, peeled and cut into wedges
• 1 tablespoon plain flour
• 2 tablespoons coarse grain mustard
• 3 tablespoons creme fraiche or 3 tablespoons sour cream
• 1/4 cup parsley, chopped

Recipe

• 1 put the chicken in a large pot.
• 2 halve 1 onion, 1 celery stick, and 1 carrot. add to the pot with the herbs, pepercorns and a sprinkling of salt.
• 3 add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours.
• 4 cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
• 5 when the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
• 6 chop the remaining onion and cut the celery and carrots into thick slices.
• 7 heat the butter in the same pot, add the onion and the bacon lardons, then gently fry for 5 minutes until just starting to brown.
• 8 add the remaining veg, then fry for 2 minutes.
• 9 stir in the flour, then cook for 1 minute.
• 10 measure 30 fluid ounces of stock (if you don't have enough make it up with water), then gradually add to the pan, stirring.
• 11 cover, then simmer for 20-25 minutes until vegetables are tender,.
• 12 return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently.
• 13 season and sprinkle with parsley.
• 14 freezing instructions: cool, then pack into a rigid container. freeze for up to 1 month. defrost in the fridge overnight, then gently reheat. bring to the boil before serving.

Hot & Cool Teriyaki Wings

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 lbs chicken wings
• 3/4 cup teriyaki sauce
• 2 teaspoons crushed red pepper flakes
• 3/4 teaspoon tabasco sauce
• 3/4 cup sour cream
• 1/3 cup mayonnaise
• 1 tablespoon green onion, minced
• 1 tablespoon parsley, minced
• 1 tablespoon teriyaki sauce

Recipe

• 1 discard chicken wing tips.
• 2 combine teriyaki sauce, crushed red pepper and pepper sauce; pour over chicken in large plastic food storage bag.
• 3 press air out of bag; close top securely.
• 4 turn bag over several times to coat all pieces well.
• 5 refrigerate 8 hours or overnight.
• 6 cook wings on grill 4 to 5 inches from hot coals 20 to 25 minutes, or until tender, turning over frequently.
• 7 for sauce: combine all ingredients; refrigerate until ready to serve.
• 8 almonds: you can mix them in the sauce, or you can sprinkle them on top with the crackers.

Garlic Yogurt Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 cup fat free greek yogurt
• 8 garlic cloves
• 3 tablespoons lemon juice
• 1 teaspoon onion powder
• 4 -5 tablespoons olive oil
• salt, as needed

Recipe

• 1 mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. chill for at least 3 hours before serving with chicken.

Pecan Stuffed Chicken Breasts

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 chicken breasts
• 3 cups cornbread stuffing mix
• 3 tablespoons butter, melted
• 3 tablespoons lemon juice
• salt and pepper, to taste
• 1/3 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup parsley, chopped
• 1 cup pecans, chopped
• hot water

Recipe

• 1 wash and remove skin from chicken. brush breasts with lemon juice, melted butter, salt and pepper.
• 2 spray foil with cooking spray. place 1/4 of stuffing on 4 pieces of heavy-duty aluminum foil.
• 3 place 1 breast on each mound of stuffing. seal foil and place on baking sheet.
• 4 bake at 350 for 40 minutes.
• 5 open foil. increase temperature to 400 and bake for 20 minutes. serves 4.

Memphis Rub By Steven Raichlen

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup paprika
• 1 tablespoon dark brown sugar
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon celery salt
• 1 teaspoon ground black pepper
• 1 -3 teaspoon cayenne pepper
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Recipe

• 1 mix all ingredients together, using the cayenne pepper to your heat preference.
• 2 rub on a whole chicken for beer can chicken, or a rack of ribs.
• 3 makes about a half a cup of rub.

Orange Thyme Chicken

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 4 chicken drumsticks
• 1 garlic clove, crushed
• 2 tablespoons chopped thyme
• 2 tablespoons orange juice
• 1/2 cup breakfast marmalade

Recipe

• 1 heat oven to 180 c.
• 2 combine all ingredients but chicken in a saucepan.
• 3 stir over low heat until melted and well combined.
• 4 cool slightly then add chicken.
• 5 toss to coat then chill for 15 minutes.
• 6 place 1 cup of water in a roasting pan.
• 7 position wire rack over pan.
• 8 place chicken on rack, bake 35 minutes.
• 9 brush every 10 minutes with reserved marinade.

Orange Teriyaki Chicken

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 boneless skinless chicken breasts
• 1/4 cup soy sauce
• 3 tablespoons chopped onions
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon tabasco sauce
• 6 ounces frozen orange juice concentrate, thawed

Recipe

• 1 place chicken in large freezer bag.
• 2 mix marinade ingredients and pour in bag with chicken. if using as a stir fry marinade, double the marinade ingredients and put half(just the marinade) in a separate freezer bag.
• 3 seal and freeze.
• 4 to serve:.
• 5 thaw chicken overnight in fridge.
• 6 grill until juices run clear.
• 7 if using as a stir fry marinade, remove chicken from marinade.
• 8 stir fry with desired veggies until done, adding seperate bag of marinade the last few minutes. thicken with cornstarch if desired. serve over rice.

Horseradish Mustard Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 3 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 teaspoon mustard
• 1 teaspoon chopped onion
• 2 tablespoons heavy cream
• 1 teaspoon grated horseradish
• fresh lemon juice, to taste
• salt and pepper

Recipe

• 1 melt the butter.
• 2 add flour.
• 3 mix well, and then moisten with the chicken broth.
• 4 beat with a whisk until the mixture is quite smooth.
• 5 add salt and a touch of pepper, onion, mustard, and grated horseradish.
• 6 cook together for 20 minutes gently, then strain.
• 7 then add lemon juice and cream, gradually.

Mennonite Chicken Dumpling Casserole Recipe

Mustard Marinade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 cup dijon mustard
• 1 cup olive oil
• 1/2-3/4 cup lemon juice (and reserve the rinds)
• 1/2 cup soy sauce
• 2 garlic cloves, minced
• salt and pepper
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme

Recipe

• 1 mix all together.
• 2 marinade chicken in marinade for desired amount of time.

John's Delightful Dijon Chicken

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1 onion, sliced
• 1 teaspoon minced garlic
• 1/2 cup mustard
• 1/4 cup honey
• 3 tablespoons frank's red hot sauce
• 1/2 cup cheddar cheese
• 1/4 cup wine

Recipe

• 1 dethaw chicken.
• 2 combine mustard, honey, garlic, frank's red hot and wine into a mixing bowl.
• 3 stir until it is medium thickness.
• 4 carmelize onions in skillet.
• 5 this is done by cooking them over low heat for 15 minutes with four tbsp of butter and a dash of olive oil.
• 6 add onions and dethawed chicken to the mustard mixture.
• 7 leave it in there for about ten minutes while you set the oven to broil.
• 8 place evenly coated chicken breasts on broiling pan make there are plenty of onions on top of them.
• 9 broil for three to four minutes on each side.
• 10 chicken is done when the meat is in the center and the juices run clear.
• 11 at this point add cheddar cheese to the top of each chicken breast.
• 12 pull out the chicken when the cheese is melted.

Orange Spiced Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• cooking spray
• 1/2 cup orange section (you can used canned if you like)
• 1/4 cup orange juice
• 3 tablespoons reduced-sugar orange marmalade
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 dash cayenne pepper

Recipe

• 1 if the chicken filets are uneven, flatten to an even thickness 3/8 to 1/2 inch thick.
• 2 coat a non-stick skillet with cooking spray, place over medium heat until hot.
• 3 add chicken, cook 3-4 minutes or until lightly browned.
• 4 turn chicken, reduce heat and cook 2-3 minutes, or until done.
• 5 add orange sections and remaining ingredients to skillet.
• 6 cook 2-3 minutes.
• 7 spoon mixture over chicken and serve.

Mustard Lime Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 lb boneless skinless chicken breast
• 1/2 cup fresh lime juice
• 1/2 cup fresh cilantro, chopped
• 1/4 cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon celtic sea salt
• 1/2 teaspoon pepper

Recipe

• 1 combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. pulse until ingredients are well combined.
• 2 rinse chicken breasts and pat dry. place in a large ziplock bag.
• 3 pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
• 4 heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center.

Mustard Lemon Chicken

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1/4 cup lemon juice
• 1/4 cup vegetable oil
• 1/4 cup dijon-style mustard
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 chicken breasts

Recipe

• 1 combine lemon juice, oil, mustard, sugar, salt and pepper.
• 2 place chicken in single layer in non-aluminum baking dish. pour lemon-mustard marinade over chicken. turn to coat.
• 3 refrigerate, covered 30-45 minutes, turning once.
• 4 broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• 5 turn and baste every 5 minutes while cooking.

Norwegian Chicken & Gjetost Sauce

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts
• 1/2 cup cooking sherry
• salt
• pepper
• 1/3 cup chopped fresh parsley
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1 cup gjetost cheese, shredded
• parsley (to garnish)

Recipe

• 1 cut chicken into serving-sized pieces; rub chicken with salt and pepper.
• 2 brown chicken in butter on all sides.
• 3 add broth and sherry to browned chicken. reduce heat, cover and simmer for 45 minutes, until chicken is tender.
• 4 remove chicken to a serving platter and keep warm.
• 5 add parsley and cream to drippings. bring to a simmer, stirring constantly, and cook until sauce is reduced to about 1 cup.
• 6 stir in cheese and cook just until it is melted. pour sauce over chicken and serve garnished with parsley.

Mustard Chicken & Potato Smash (21 Day Wonder Diet: Day 15)

Orange Teriyaki Chicken

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 1 lb boneless skinless chicken breast half
• 1 (16 ounce) package loose-pack frozen broccoli
• 2 tablespoons quick-cooking tapioca
• 1/2 cup chicken broth
• 2 tablespoons brown sugar
• 2 tablespoons teriyaki sauce
• 1 teaspoon dry mustard
• 1 teaspoon finely shredded orange rind
• 1/2 teaspoon ground ginger

Recipe

• 1 cut chicken into 1 inch pieces.
• 2 place vegetables in crockpot.
• 3 sprinkle tapioca over vegetables then add chicken.
• 4 combine all other ingredients and pour over chicken.
• 5 cover and cook on low for 4 hours.

Lemon Caper Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon olive oil
• 4 thinly-sliced thinly-sliced boneless skinless chicken breast halves
• salt and pepper
• 4 teaspoons whole wheat flour, divided
• 1 medium shallot, minced
• 2 tablespoons drained capers
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon minced fresh parsley

Recipe

• 1 warm oil in large nonstick skillet over medium-high heat. pat chicken breasts with paper towels to thoroughly dry. season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
• 2 lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. reduce heat to medium. turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. remove breasts to a serving platter.
• 3 reduce heat to low; add shallots and capers to skillet. cook 30 seconds, stirring. add broth and juice, cook 1 minute, until incorporated and thickened, stirring. stir in parsley, pour sauce over chicken. serve immediately.

Pistachio Lemon Chicken

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 teaspoon lemon pepper
• 1 tablespoon vegetable oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon peel
• 1/4 cup pistachios, chopped
• lemon slice (optional)

Recipe

• 1 in an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
• 2 flatten each chicken breast half to 1/4-inch thickness.
• 3 sprinkle both sides of chicken with lemon pepper seasoning.
• 4 heat oil in a 12-inch skillet over medium-high heat.
• 5 cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
• 6 serve chicken topped with pan juices, nuts and garnish with lemon slices.

Lemon Butter Chicken

Total Time: 1 hr 2 mins Preparation Time: 2 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 3 tablespoons lemon juice
• 1 1/2 cups butter or 1 1/2 cups margarine
• 2 teaspoons black pepper

Recipe

• 1 thaw chicken breasts.
• 2 place in greased casserole.
• 3 cover with butter and juice.
• 4 sprinkle with black pepper.
• 5 cook at 350 degrees for 45-60 minutes.
• 6 baste regularily.

Hot & Chili Chicken

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 chicken legs
• 2 tablespoons chili powder
• 1/2 cup orange marmalade
• salt, to taste

Recipe

• 1 preheat oven to 400.
• 2 line baking sheet with foil.
• 3 spray with non-stick cooking spray.
• 4 put all ingredients in a large plastic bag and toss to coat chicken legs.
• 5 arrange drumsticks on tray and spoon over leftover marinade mix.
• 6 bake 25-30 minutes until cooked through, or meat reaches 180 degrees.

Lemon Butter Brussels Sprouts

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 cup wine
• 1/2 cup chicken broth
• 4 teaspoons lemon juice
• 1/2 teaspoon thyme, dried
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 teaspoon lemon peel, grated
• fresh parsley, minced (optional)

Recipe

• 1 cut brussels sprouts in half.
• 2 in large skillet, heat oil over medium heat.
• 3 add brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
• 4 add wine, stirring to loosen browned bits from pan.
• 5 stir in broth, lemon juice, thyme, salt and pepper.
• 6 bring to a boil.
• 7 reduce heat, simmer, covered 8-10 minutes or until sprouts are tender.
• 8 stir in butter and lemon peel until butter is melted.
• 9 if desired sprinkle with parsley.

Hellmann's Parmesan Crusted Chicken (low-fat Version)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup hellmann mayonnaise
• 1/4 cup grated parmesan cheese
• 4 boneless skinless chicken breasts
• 4 teaspoons italian seasoned breadcrumbs

Recipe

• 1 combine mayonnaise and cheese.
• 2 spread on chicken, then sprinkle with bread crumbs.
• 3 bake at 425 degrees for 20 minutes.

Hellmann's® Zesty Parmesan Mayo Crusted Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/4 cup buffalo style hot sauce (to taste)
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1 tablespoon garlic powder, more if you prefer
• 4 boneless skinless chicken breast halves (about 1-1/4 lbs.) or 6 chicken thighs
• 4 teaspoons italian seasoned breadcrumbs

Recipe

• 1 preheat oven to 425°.
• 2 coat the chicken with the hot sauce and set aside.
• 3 combine mayonnaise with cheese and garlic in medium bowl. arrange chicken in baking dish. evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• 4 bake 20-30 minutes or until chicken is thoroughly cooked.

Lori's Soda Chicken

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 6 cups cooked chicken meat (cubed)
• 1 cup brown sugar
• 2/3 cup cider vinegar
• 1/4 cup sprite
• 3 tablespoons garlic (minced)
• 2 tablespoons soy sauce
• 1 teaspoon cayenne

Recipe

• 1 combine all in a crockpot. cover. cook on low for 8 hours.
• 2 serve on noodles if desired -- .

Orange Teriyaki Chicken

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, diced
• 750 g frozen vegetables (type oriental)
• 2 tablespoons quick-cooking tapioca, ground
• 3/4 cup chicken stock
• 3 tablespoons orange marmalade
• 2 tablespoons teriyaki sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon ground ginger

Recipe

• 1 in a skillet, heat oil to medium-high heat. add chicken and brown. put chicken in crockpot. add frozen vegetables and tapioca. mix well.
• 2 in a small bowl, mix all remaining ingredients. pour on the chicken. cover and bake at low heat for 4 hours.

John's Beer Butt Chicken

Indonesian Ginger Chicken

Pecan-crusted Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup honey
• 3 tablespoons light soy sauce
• 1 1/2 cups ground pecans
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 heat broiler. coat broiler pan with nonstick cooking spray.
• 2 in medium-size bowl, whisk honey and soy sauce. spread pecans on a plate.
• 3 dip both sides of chicken breasts in honey/soy mixture and then in pecans. place on prepared broiler pan. season both sides with salt and pepper.
• 4 broil for 2 minutes per side, 6 inches from heat source. reduce oven temperature to 500 degrees f and place broiler pan on rack in lower third of oven. bake for 6 minutes.
• 5 while chicken is cooking, place remaining honey/soy mixture in a small saucepan and boil for 1 minute.
• 6 drizzle honey mixture over chicken and serve.

Green Gazpacho Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cucumber, peeled & seeded
• 2 slices multigrain bread
• 1 cup green grape, halved
• 2 garlic cloves, crushed
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 green onion, chopped
• 1/2 cup fresh parsley
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 6 (4 ounce) chicken breasts, trimmed
• cooking spray
• 1/2 teaspoon paprika

Recipe

• 1 set oven to broil on high.
• 2 coarsley chop the cucumber and remove the crust from the bread. place all but the last 3 ingredients in a food processor and puree until smooth.
• 3 place chicken on cookie sheet misted with cooking spray. sprinkle paprika evenly over chicken, spray with cooking spray and broil for 7 minutes.
• 4 serve chicken topped with 1/3 c gazpacho.

John's Garlic Chicken

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup dry italian seasoned breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup milk
• 6 boneless skinless chicken breasts (1 1/2 pounds)
• 1/4 cup unsalted butter
• 2 -3 gloves minced garlic
• 2 tablespoons lemon juice
• paprika

Recipe

• 1 in a large resealable plastic bag, combine bread crumbs, cheese, salt, and pepper.
• 2 place milk in a shallow dish.
• 3 dip chicken in milk, then shake in the crumb mixture.
• 4 place in a greased 13 x 9 inch pan.
• 5 combine the butter, garlic, and lemon juice and pour over the chicken.
• 6 sprinkle with paprika.
• 7 bake uncovered at 350 for 25-20 minutes or until juices run clear.

Mustard Cranberry Chicken Breasts

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1/2 cup flour
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon lite olive oil or 1 tablespoon vegetable oil
• 2/3 cup wine
• 2/3 cup chicken broth
• 3 tablespoons dijon mustard
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons water
• 1/2 cup craisins (dried sweetened cranberries)
• 1/4 cup sliced green onion (green part only)

Recipe

• 1 slice chicken breasts lenghtwise into 1" strips.
• 2 lightly toss chicken pieces with flour.
• 3 sprinkle lightly with salt& pepper.
• 4 heat the butter and oil in a large frying pan.
• 5 add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through.
• 6 remove to a platter and keep warm.
• 7 add wine, mustard,and chicken broth to the pan and scrape up all the brown bits.
• 8 combine water and cornstarch mix until smooth.
• 9 add cornstarch to the fry pan, stirring until mixed inches.
• 10 add cranberries, boil 1-2 min until thickened.
• 11 stir in green onion tops and cook 1 minute.
• 12 pour sauce over chicken and serve.

Mustard Chicken

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• 1 chicken breast
• 3 tablespoons yellow mustard (the kind you put on your hamburgers)
• salt and pepper
• 1/2 teaspoon lemon pepper
• 2 1/2 tablespoons olive oil

Recipe

• 1 defrost the chicken. cut in half.
• 2 in a large plastic bag, mix together the chicken, mustard, salt and pepper, and lemon pepper, along with any other herbs/spices that you'd like to add. "massage" the mustard into the chicken, along with the spices. refrigirate for at least 2 hours.
• 3 heat up the olive oil in a medium skillet. once the olive oil is hot, add some lemon pepper, salt, and pepper to the pan and toast for about 45 seconds, stirring every 10 seconds or so.
• 4 add the chicken, and cook on both sides until golden brown and cooked through.

Pecan-crusted Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 4 boneless skinless chicken breast halves
• 8 ounces sour cream
• 1/2 cup half-and-half, fat free
• 1 cup all-purpose flour
• 2 cups pecans, finely chopped
• 4 tablespoons sesame seeds
• 2 teaspoons paprika
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons seasoning salt
• 1/4 teaspoon cayenne pepper
• 4 tablespoons butter, divided

Recipe

• 1 melt 2 tablespoons of the butter in a 9 x 13 baking dish and swish around to coat the dish.
• 2 stir together sour cream and half and half and put in a gallon zip loc bag.
• 3 in another gallon zip loc bag, combine flour, pecans, sesame seeds, paprika, black pepper, cayenne pepper and seasoning salt.
• 4 dip chicken in sour cream mixture, then coat in flour mixture.
• 5 place coated chicken in baking dish.
• 6 melt and drizzle remaining butter (2 t) over chicken.
• 7 bake, uncovered, at 350 for approx 45 minutes or until chicken is done.

Mustard Chicken And Bell Pepper Kabobs

Total Time: 5 hrs 12 mins Preparation Time: 5 hrs Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup dijon mustard
• 1 (8 ounce) container sour cream
• 2 tablespoons minced fresh garlic
• 1 1/2 tablespoons horseradish
• 2 tablespoons honey
• 1/2 teaspoon seasoning salt (can use more, or use salt)
• black pepper
• 1 teaspoon dried chili pepper flakes (or to taste)
• 6 boneless chicken breasts (cut into about 1-1/2-inch cubes)
• 2 large red bell peppers, seeded and cut into large pieces

Recipe

• 1 in a large bowl mix together the dijon mustard, sour cream, garlic, horseradish, honey, seasoned salt, pepper and chili flakes; remove about 3/4 cup and chill the remaining mustard mixture for 5 hours.
• 2 in a large glass bowl toss the chicken cubes with the 3/4 cup mixture; cover and chill for 5 hours.
• 3 remove the chicken and discard the marinade.
• 4 thread the chicken on skewers alternating with the red bell pepper.
• 5 grill covered over medium heat (350-400°f) for about 12 minutes or until done.
• 6 serve with remaining mustard/sour cream sauce.

North Coast Brussels Sprouts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout, trimmed
• 2 cups chicken stock
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 lb mushroom, sliced
• 2 shallots, chopped
• salt and pepper

Recipe

• 1 place brussels sprouts in a saucepan with the chicken stock and cook until just tender, then drain and keep warm.
• 2 in a heavy skillet, heat butter and oil, add mushrooms and shallots and sauté slowly until vegetables are softened.
• 3 add brussels sprouts and heat through.
• 4 add salt and pepper to taste.

Red Currant Chicken Wings

Total Time: 2 hrs 20 mins Preparation Time: 10 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 10
• 5 lbs chicken wings
• 2 cups red currant jelly
• 2 cups ketchup
• 1/4 cup lemon juice
• 1/4 cup light soy sauce
• 1 teaspoon garlic powder

Recipe

• 1 place wings in large casserole.
• 2 bring sauce ingredients to a boil and pour over wings.
• 3 bake at 275f oven for 2 hours or until brown and tender.

Pecorino-crusted Chicken With Mushroom Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb button mushroom, thinly sliced
• 1/4 cup flat leaf parsley, torn (original recipe called for 1/2 cup)
• 1/4 cup olive oil, extra virgin
• 1/4 cup fresh lemon juice
• 3 garlic cloves, finely chopped
• 4 chicken breasts, skinless, boneless, pounded to 1/2 inch thickness
• 2 tablespoons mayonnaise
• 1/2 cup pecorino cheese or 1/2 cup parmesan cheese, grated
• kosher salt
• black pepper, freshly ground

Recipe

• 1 toss the first 5 ingredients in a medium bowl. season generously with salt and pepper to taste. let it stand at room temperature, tossing often, until the mushrooms soften, about 20 to 30 minutes.
• 2 meanwhile, preheat the oven to 500 degrees. line a rimmed baking sheet with foil; set a wire rack inside. season the chicken with salt and pepper to suit your taste; place on the rack. spread mayonnaise on the chicken and sprinkle with cheese.
• 3 bake for 5 minutes. turn on the broiler. broil until the chicken is cooked through and the cheese is golden brown, about 5 minutes. serve with the mushroom salad.

Heinz Ketchup Basic Barbecue Sauce

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup heinz ketchup
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon chili powder
• 1/4 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper sauce

Recipe

• 1 in saucepan, combine all ingredients. simmer uncovered, 10 minutes. brush ribs or chicken with sauce during last 10 minutes of grilling or broiling.

Injectable Brine For Turkey/chicken

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3/4 cup water
• 1/4 cup honey
• 1/2 cup kosher salt

Recipe

• 1 dissolve salt completely and use with marinade injector.

Kickin’ Bang Bang Chicken #rsc

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 cup hidden valley® original ranch® dressing
• 1/4 cup sriracha sauce, divided use (hot chili sauce)
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh chives, finely chopped (plus additional for garnish)
• 1 1/2 cups japanese-style bread crumbs (panko)
• 1 (1 ounce) package hidden valley original ranch seasoning mix
• 1 teaspoon lemon zest
• ground black pepper
• 1 1/4 lbs boneless skinless chicken breasts, cut into small pieces (about 1-1/2 inches in size)
• salt
• 1/2 cup cornstarch
• 2 eggs
• 2 teaspoons water
• 1/2 cup vegetable oil

Recipe

• 1 in a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. set aside.
• 2 combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor. blend until well combined; transfer to a shallow dish.
• 3 pat chicken dry with paper towels and lightly season with salt and pepper to taste. place cornstarch in a shallow dish. whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. dredge chicken in cornstarch, shaking lightly to remove excess. dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
• 4 heat oil to 350 degrees fahrenheit in a large non-stick skillet over medium heat. working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. drain chicken on large pan lined with paper towels. place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives. serve with remaining sauce for drizzling and dipping.

Mustard Breaded Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, large
• 1 cup dry breadcrumbs
• 1 teaspoon dijon mustard
• 3 tablespoons honey
• 2 tablespoons dijon mustard (yes, again!)
• 2 tablespoons unsalted butter

Recipe

• 1 flatten chicken to 1/4-inch thickness.
• 2 in a shallow bowl, combine bread crumbs & 1 teaspoon of the mustard.
• 3 in another shallow bowl, combine honey & remaining mustard.
• 4 dip flattened chicken breasts in honey/mustard mixture & then coat each with crumbs.
• 5 in a nonstick skillet, melt butter & cook chicken over medium heat 4-6 minutes on each side or until chicken juices run clear.
• 6 enjoy!

Orange Slow Cooker (crock Pot) Chicken

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 1/4 lbs boneless skinless chicken thighs
• 1 large onion, chopped
• 1/3 cup butter
• 1/3 cup honey
• 2 tablespoons orange juice
• 1/2 orange, zest of
• 1 teaspoon ground ginger
• 1 tablespoon fresh ginger, grated
• 4 garlic cloves, mashed

Recipe

• 1 layer chicken thighs on top of onions in slow cooker.
• 2 melt butter and mix with remaining ingredients.
• 3 pour over chicken and onion and cook on high or low until it's done. it took about 5 hours on high for my slow cooker, which i think runs hot.
• 4 note: the original recipe calls for lemon juice and zest and you could totally cut down on the butter. next time i make this i will probably use a 1/4 cup of butter and then add some chicken stock.

Kickin' Barbecued Chicken

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 3/8 cup lime juice
• 1 teaspoon garlic salt
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 2 broiler-fryer chickens, cut up into pieces (or your favorite pieces, like thighs, in value packs)
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

Recipe

• 1 in a bowl combine olive oil, lime juice, garlic salt, oregano and paprika, salt and pepper.
• 2 pour marinade over the chicken and cover it.
• 3 place pieces of chicken in a sealable glad bag or bowl to marinate inches.
• 4 marinate overnight, turning over occasionally.
• 5 place on grill above hot coals.
• 6 cook until tender, occasionally turning and brushing with marinade.
• 7 allow 45-75 minutes total cooking time, depending on size of chicken and distance from the coals.

Pita Bread Chicken Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup cooked chicken, shredded
• 1 pita bread (toasted)
• 1/4 cup onion (diced)
• 1 celery rib
• 1/4 cup carrot (shredded)
• 1/3 cup grapes
• 2 cups romaine lettuce
• 1 tablespoon plum
• 1 tablespoon worcestershire sauce
• 1 teaspoon mustard
• pepper
• salt
• 1 tablespoon hot sauce
• 2 teaspoons paprika
• 1/4 cup fat-free miracle whip
• 1/4 cup yogurt

Recipe

• 1 cut pita bread in bite sized pieces.
• 2 mix all the dressing ingredients.
• 3 mix with the dressing ingredients.
• 4 top with toasted pita bread.

Infamous Chicken Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 boneless chicken breasts, cooked and shredded
• 6 ounces chopped black olives
• 6 ounces chopped green chilies
• 1 small onion, diced
• 8 ounces cream cheese, room temperature
• 1 cup shredded monterey jack cheese
• 1 pint whipping cream
• 10 -12 flour tortillas

Recipe

• 1 set oven at 350 degrees.
• 2 lightly grease or spray casserole dish or pan.
• 3 mix together chicken, olives, chilies, onions, and cream cheese and 1/4 cup of monterey jack cheese.
• 4 spread about 1/2-3/4 cup of mixture onto middle of tortillas and roll placing seam side down in pan or casserole dish.
• 5 pour cream over the rolled tortillas.
• 6 sprinkle remaining monterey jack cheese on top.
• 7 cover and bake for 20 minutes.
• 8 uncover and bake 20 minutes until bubbly and golden brown.

Red Currant, Orange And Rosemary Glaze

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• 3/4 cup red currant jelly
• 1 cup orange juice
• 3 tablespoons butter
• 2 sprigs fresh rosemary

Recipe

• 1 sauce -- in a small pot, add the orange juice, butter, and rosemary and bring to a boil. reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. remove the rosemary sprigs. add the jelly and whisk well to combine. continue to simmer another couple of minutes just to heat through.
• 2 just brush or baste on your meats or chicken as it bakes or grills. i often just season my meats or poultry with salt and pepper and then baste often. i treat the glaze very much like a bbq sauce.

Pecos Chicken-cornbread Salad

Total Time: 3 hrs 5 mins Preparation Time: 1 hr Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 10
• 1 package cornbread mix
• 1 (4 1/2 ounce) can chopped green chilies
• oil
• 4 boneless skinless chicken breasts, cut in 1/2" cubes
• 1 (10 ounce) can diced tomatoes with mild green chilies, drained
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 3 cups thinly sliced romaine lettuce (1/2 of a medium head)
• 11 ounces whole kernel corn, drained
• 15 ounces red kidney beans, rinsed and drained
• 1 cup finely diced green pepper
• 1 cup finely diced red onion
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cups shredded cheddar cheese, divided

Recipe

• 1 mix cornbread batter as directed, stirring in the can of chopped green chiles.
• 2 pour the batter into a medium pan and bake per the package directions.
• 3 remove the cornbread from the oven, cool, and cut into 1" cubes.
• 4 while the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat.
• 5 add the chicken and tomatoes; bring to a quick boil, then stir in the spices.
• 6 cover and simmer the chicken mixture for 5 minutes; remove from heat and cool.
• 7 wait until the cornbread and the chicken mixture are completely cool before assembling the salad.
• 8 in a large glass bowl, layer the following ingredients: half of the cornbread, half of the chicken mixture, half of the lettuce and each of the vegetables.
• 9 in a small bowl, combine the sour cream and mayonnaise.
• 10 spread half of this mixture over the vegetables and sprinkle with half of the cheddar cheese.
• 11 repeat this process, ending with the cheddar cheese.
• 12 cover and chill for at least 2 hours before serving.

Green Enchiladas

Total Time: 33 mins Preparation Time: 13 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 large onion (finely chopped)
• 3 cups sour cream
• 8 ounces green chilies (drained & chopped)
• 1/4 cup milk
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 12 flour tortillas
• 1 cup monterey jack cheese (grated)
• salt

Recipe

• 1 poach chicken in a small skillet or saucpan with water to cover until done, about 15-20mins.
• 2 remove from water , cool lightly & shred into small bite size pieces. set aside.
• 3 melt butter and saute onions in small skillet, until onions are tener, about 5 minutes.
• 4 preheat oven to 350 degrees.
• 5 lightly spray large casserole ish with cooking spray.
• 6 steam spinach in a steamer, or colander. drain, reserving 1/2c of the cooking liquid.
• 7 let spinach cool slightly ; chop coarsely.
• 8 combine the onion, spinach, sour cream, chilies, cumin, red pepper, reserved spinach liquid, & milk. mix well & season to taste with salt.
• 9 add 1/2 the sauce to the shredded chicken and mix well.
• 10 place the tortillasin the oven to soften(about 3 mins.) and remove.
• 11 fill the tortillas with equal amounts of filling& roll up.
• 12 place the rolled tortialls seam side down in 1 layer in the prepared casserole.
• 13 cover with 1/2 the cheese and top with the remaining sauce; sprinkle on the remaining cheese.
• 14 bake until heated through, about 30 minutes.

Green Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 corn tortillas
• 1/2 cup cooking oil
• 2 cups shredded monterey jack cheese
• 3/4 cup chopped onion
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies, drained

Recipe

• 1 in skillet cook tortillas, one at a time, in hot oil - about 10 seconds each or until just limp. (do not overcook or they will not roll).
• 2 drain each tortilla on a paper towel.
• 3 place 2 t shredded cheese and 1 t chopped onion on each tortilla; roll up.
• 4 (reserve remaining cheese).
• 5 place tortillas, seam side down, in a 13 x 9 baking dish.
• 6 in medium saucepan melt butter or margarine; blend in flour.
• 7 add chicken broth; cook stirring constantly, until mixture thickens and bubbles.
• 8 stir in sour cream and the 4 ounce can of chopped green chilies.
• 9 cook the mixture until heated through but do not boil.
• 10 pour sour cream sauce over rolled tortillas in baking dish.
• 11 bake at 425 degrees for 20 minutes.
• 12 sprinkle any remaining shredded monterey jack cheese on top of the casserole and return to the oven for about 5 more minutes or until the cheese melts.

Green Enchilada Chicken Filler

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 2
• 1 boneless skinless chicken breast
• 1 (10 ounce) can green enchilada sauce

Recipe

• 1 place chicken breast in the crockpot. pour green enchilada sauce over the chicken. cook covered on high for 4 hours. flip chicken. cook on low for an additional 2 to 4 hours. shred chicken with fork to use as a filler in mexican dishes.

Mustard Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup butter, melted
• 1 -1 1/2 cup mayonnaise
• 1/8-1/4 cup yellow mustard (or to taste)
• lemon, juice of 1/2 lemon
• 6 -8 boneless skinless chicken breasts
• 2/3 cup cheddar cheese, shredded
• pepperidge farm herb stuffing

Recipe

• 1 preheat oven to 375°.
• 2 mix butter, mayonnaise, mustard and lemon juice until smooth. adjust the amount of mayonnaise and mustard to taste. make sure that you have enough to coat all of your chicken.
• 3 pound each of your chicken breasts to flatten a bit.
• 4 place a bit of cheese in the center of each chicken breast, then roll up the breast, sealing the cheese in the center. use a toothpick if needed to keep the chicken rolled.
• 5 liberally coat each piece of chicken with the mayo/mustard mixture, then coat with stuffing mix and place in 9x13 casserole dish. i usually mix up anything that's leftover and throw it on top of the chicken rolls.
• 6 bake at 375° for 45 minutes, or until chicken is cooked through.

North Carolina Bbq Chicken Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons worcestershire sauce
• 1 tablespoon butter
• 2 teaspoons salt
• 1/2 tablespoon louisiana hot sauce

Recipe

• 1 mix together all ingredients in a sauce pan.
• 2 simmer for 10 minutes.
• 3 allow to cool.
• 4 bottle for use on bbq chicken.

Mandarin Orange Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup brown sugar
• 2 (8 ounce) cans mandarin oranges
• 1/3 cup orange, juice- frozen concentrate
• 1 teaspoon nutmeg
• 1 teaspoon cornstarch

Recipe

• 1 bake boneless skinless chicken breasts for about 20 minutes at 350 degrees.
• 2 in skillet: melt orange juice, add brown sugar and nutmeg. wisk down- add corn starch and a little water. add mandarin oranges last. heat up and let it sit to thicken. pour over chicken.

Lemon Cajun Stir Fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 g chicken breasts, cut into thin strips
• 1 large red capsicum, sliced
• 1 large green capsicum, sliced
• 2 medium onions, sliced
• 1 1/2 tablespoons cajun seasoning
• 2 tablespoons peanut oil
• 3/4 cup water
• 1/4 cup lemon juice
• 1/4 cup sugar
• 2 tablespoons butter (optional)
• 2 tablespoons cornflour (cornstarch)

Recipe

• 1 coat chicken strips with seasoning.
• 2 heat 1/2 peanut oil in wok and stir fry chicken in batches till browned and cooked through, remove from wok.
• 3 heat remaining oil in wok and stirfry onion, halfway through cooking add capsicum and remove all vegetables from wok.
• 4 sauce:mix ingredients together, add to wok and heat till thickened.
• 5 add chicken and vegetables,tossing till coated well with sauce and heated through.

Mustard Chicken Crock Pot

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken legs (or any piece of chicken you fancy but preferably with the bones)
• 1 onion
• 1/2 cup dijon mustard, plus
• 2 tablespoons dijon mustard, to coat chicken
• 1/2 cup cream
• 4 cups water

Recipe

• 1 rub each chicken piece with 2 tbsp of mustard.
• 2 heat some oil in a crock pot (i use le creuset cocotte).
• 3 put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces.
• 4 remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken.
• 5 be careful not to burn the mustard.
• 6 when all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown.
• 7 then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. bring to the boil and reduce the heat to medium.
• 8 cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife).
• 9 season to taste.
• 10 mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce.
• 11 stir well and serve.

Garlic-chipotle Chicken Tacos

Lemon Brodetto

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 shallot, diced
• 2 lemons, juice of
• 1 lemon, zest of
• 2 cups chicken broth
• 1 tablespoon chopped fresh mint leaves

Recipe

• 1 to make the lemon brodetto, warm the olive oil in a medium saucepan over medium heat.
• 2 add the shallots and saute until tender, about 7 minutes. add the lemon juice, zest, and broth.
• 3 bring to a simmer, and keep warm, covered, over low heat.

Mandarin Orange Grilling Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 teaspoons cornstarch
• 1 tablespoon brown sugar
• 1/8 teaspoon ginger
• 1/4 teaspoon cinnamon
• 1 teaspoon grated orange peel
• 1 cup orange juice
• 1 tablespoon lemon juice
• 1 (11 ounce) can mandarin oranges, drained

Recipe

• 1 in a saucepan, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• 2 stir in the orange and lemon juices and bring to a boil; stirring constantly.
• 3 boil for 1 minute and then remove from heat.
• 4 stir in orange segments.
• 5 cover and keep warm until ready to serve with main dish.
• 6 microwave directions:.
• 7 in a 4-cup measure, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• 8 gradually stir in orange and lemon juices.
• 9 microwave on high for 3-4 minutes or until mixture boils, stirring each minute.
• 10 keep microwaving to boil it one full minute.
• 11 stir in orange segments.
• 12 cover and keep warm until ready to serve with main dish.
• 13 grilled chicken dish:(just in case).
• 14 pound 4 boneless chicken breasts to a 1/4 inch thickness.
• 15 in a small dish combine 2 tbls. melted butter with 1/4 tsp cinnamon and use this to baste the chicken while grilling.

Kickin Chicken Wings

Red Chile-tomato Sauce - Vegetarian

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 ancho chilies
• 3 tablespoons vegetable oil
• 1 large red onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried mexican oregano
• 1 cup dry wine
• 1 (16 ounce) can plum tomatoes, pureed
• 2 cups chicken stock (or vegetable stock)
• salt & freshly ground black pepper

Recipe

• 1 bring 2 cups of water to a boil in a small saucepan. add chilies, remove from heat and let sit for 30 minutes.
• 2 remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
• 3 heat oil in a medium saucepan over medium-high heat. add onions and cook until soft. add garlic and cook for 1 minute. add cumin and oregano and cook for 1 minute. add ancho puree and cook for 2 to 3 minutes.
• 4 add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. season with salt and pepper, to taste.

Mustard Braised Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 1/2 lb) chicken, cut up into pieces
• 3 tablespoons olive oil
• 2 tablespoons thyme, minced
• 3 teaspoons marjoram, minced
• 1 1/2 teaspoons dry mustard
• 1 tablespoon garlic, minced
• 1 medium onion, finely chopped
• 2 tablespoons garlic, minced
• 1 cup dry wine
• 1 cup chicken broth
• 6 tablespoons dijon mustard

Recipe

• 1 mix together - 1 t oil, 1t thyme, 1-1/2 t marjoram, 1-12 dry mustard. rub on chicken pieces. refrigerate chicken for 2 hours to overnight.
• 2 salt and pepper chicken. heat oil and brown chicken. transfer to bowl. saute onion until tender, add garlic(2min). add wine, broth, dijon, 1t thyme, 1-1/2 marjoram, and 1/2t rosemary. bring to boil. return chicken to pot. cover and simmer about 45 minutes or until done. remove and simmer sauce until thickened. serve over chicken.

Pecan-crusted Baked Chicken Breasts

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup honey
• 1/4 cup dijon mustard
• 1/2 cup pecans, ground
• 1 1/3 cups panko breadcrumbs (japanese breadcrumbs)
• 4 boneless skinless chicken breasts (about 5 oz. each)

Recipe

• 1 preheat oven to 450 degrees f.
• 2 combine honey and mustard in a small bowl; stir well. combine nuts and panko in a separate shallow bowl.
• 3 brush each side of each chicken breast with the honey mixture. dredge chicken in panko mixture. press panko mixture onto chicken, so it will stick.
• 4 place chicken on a baking sheet coated with cooking spray; lightly coat chicken with cooking spray.
• 5 bake at 450 degrees f for about 12 minutes or until done.

Orange Soda Crockpot Chicken (low Carb)

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 2 lbs boneless chicken breasts, no skin
• 8 ounces diet orange soda (the tangerine soda is great too)
• 1 small onion, cut in fourths
• 2 garlic cloves, minced
• 1 tablespoon cocoa powder
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 (1 g) splenda quick pack
• 1 tablespoon xanthan gum (thickening, or other thickener)

Recipe

• 1 place chicken breasts in a 3 quart or larger crock pot and top with onion and garlic.
• 2 mix cocoa powedr, chile powder, cumin, cinnamon, salt and splenda together in a separate bowl and sprinkle over chicken/onion/garlic. pour in orange soda. cover and cook at low setting until chicken is very tender when pierced, 6 to 7 hours (although i have cooked it as long as 9 hours).
• 3 blend in xanthan gum or other thickener with a bit of water and stir into crockpot.
• 4 increase slow cooker heat setting to high. cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes). season to taste with salt.

Kidd Kraddick's Famous Brown Bag Turkey

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 (18 -20 lb) whole turkey
• 2 stalks celery (roughly chopped)
• 1 carrot (roughly chopped)
• 1 onion (cut into quarters)
• 3 -4 crushed garlic cloves
• olive oil

Recipe

• 1 take everything out of the turkey. there will be a giblet bag and some other stuff.
• 2 next add vegetables to the inside of the turkey. you dont even have to peel anything. this is easy because the veggies are just for flavor -- you are going to throw them away later.
• 3 take the onion and cut it into quarters.
• 4 chop a nice long carrot.
• 5 do the same with a couple stalks of celery.
• 6 add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.
• 7 throw it all inside the turkey.
• 8 then rub the turkey all over with olive oil -- not butter because butter usually has salt in it and salt is the enemy of a moist turkey. make sure the whole bird is covered in olive oil.
• 9 put the turkey in a roasting pan and cover it with a large brown paper bag.
• 10 staple shut. if you have a huge turkey use two paper bags at each end. it wont stick to the bird because of the olive oil.
• 11 sprinkle the bag all over with water.
• 12 place into pre-heated 375 f oven. on the middle rack.
• 13 the bag wont burn because paper burns at 451 and we're at 375 degrees.
• 14 the advantage of the brown paper bag over the reynolds cooking bag is that the paper breathes so the turkey roasts. in the reynolds bag the turkey steams, giving it a different taste.
• 15 roast for 13-15 minutes per pound.
• 16 when you think it's ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. make sure it doesnt touch the bone.
• 17 the thermometer should register between 163-170 degrees.
• 18 remove from oven, cut away the bag and remove the basting pan.
• 19 do not throw out the drippings!
• 20 to make the gravy, strain the pan juices into a really big pot. any juices that accumulate on the turkey platter get poured into the pot.
• 21 add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. cook on low heat and stir and cook and stir.
• 22 if it seems it isnt going to be thick enough, add a little more corn starch.
• 23 what about the talk that brown paper bags are unsafe for cooking?.
• 24 if you mean unsafe because of fire, it is important that the bag doesnt make contact with the heating element of the oven. if you mean because of the recycled paper bag releasing toxins into the turkey, all we can say is that this recipe has been around for over 30 years. we,ve been postonmg this recipe for over 10 years and never had a single complaint that anyone got sick. we've had hundreds of emails that this is the best turkey they've ever tasted and the perfect recipe for first time chefs!

Mustard Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 lb chicken thigh, skin on and bone in (four pieces)
• salt & pepper
• 1 carrot, cut in 1/4 inch dice
• 2 stalks celery, cut in 1/4 inch dice
• 1 sweet onion, cut in 1/4 inch dice
• 4 garlic cloves, minced
• 8 button mushrooms, sliced
• 1 cup dry sherry
• 1 bay leaf
• 3 tablespoons mustard
• 1 1/2 cups vegetable stock (vegetable stock)
• 1 tablespoon cornstarch
• 3 tablespoons sour cream

Recipe

• 1 salt and pepper skin side of chicken thighs. heat a heavy stainless steal pan, reduce heat to medium and put in chicken skin side down to brown and render chicken fat. chicken will stick at first, do not touch as skin browns and fat renders chicken will free itself. salt and pepper meat side of chicken. turn over and brown meat side.
• 2 remove chicken from pan and set aside under foil. add carrots, celery, onion, mushrooms and garlic to pan, salt & pepper to taste and saute until softened (5-7 minutes).
• 3 deglaze pan with sherry and add bay leaf. increase heat to high and reduce 50%.
• 4 add mustard and stir to mix well.
• 5 return chicken to pan skin side up. add broth sufficient to cover chicken two-thirds. bring to boil, cover reduce heat and simmer 45 minutes until chicken is fall off the bone tender.
• 6 mean while make a slurry with corn starch. when chicken is done, uncover and stir in just enough of slurry to slightly thicken sauce till it coats a spoon. cook one to two minutes so starch looses raw taste.
• 7 add sour cream and stir in well. remove from heat and taste sauce. adjust salt & pepper as needed.
• 8 serve two thighs with a small mound of grits, polenta, mashed potatoes, couscous or egg noodles.

Pecan-studded Chicken With Maple Orange Glaze

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 1 lb skinless chicken breast half, boned and defatted
• 1/4 cup pecans, minced
• 1/4 cup breadcrumbs
• 4 tablespoons honey
• 1 tablespoon olive oil
• 2 teaspoons shallots, minced
• 4 tablespoons orange juice concentrate
• 2 tablespoons pure maple syrup

Recipe

• 1 with a meat mallet, pound chicken between two pieces of waxed paper until 1/2 inch thick.
• 2 preheat oven to 400. lightly coat a baking pan with olive oil.
• 3 in a small bowl, combine minced pecans and bread crumbs. brush chicken with honey and coat with bread crumbs.
• 4 place chicken on baking sheet.
• 5 bake for 15-20 minutes or until golden brown.
• 6 in a small saute pan, saute shallots in olive oil over medium heat for 1 minute. add maple syrup and oranje juice concentrate and bring to simmer.
• 7 serve each chicken breast with 1/2 tablespoons of maple orange glaze.

Pecorino Romano Chicken Breast

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb chicken breast, cleaned & trimmed
• 6 tablespoons butter
• 1/2 cup pecorino romano cheese, grated
• 3/4 cup italian style breadcrumbs

Recipe

• 1 preheat oven to 350.
• 2 melt butter (in wrapper) in bowl in microwave for 1 minute.
• 3 mix cheese & breadcrumbs on paper plate.
• 4 dip chicken into butter then coat in breadcrumb mixture.
• 5 place on foil lined cookie sheet & bake for 20 to 25 minutes turn halfway through for even browning if desired.

Horseradish Creamed Leeks

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 leeks, trimmed, left whole, and each leek slit down one side to within 1 inch of the base (about 1 pound)
• 2 tablespoons unsalted butter
• 1/3 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon drained bottled horseradish (to taste)
• 3 tablespoons grated gruyere

Recipe

• 1 in a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit.
• 2 in a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter.
• 3 add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender.
• 4 transfer the leeks with a slotted spatula to a gratin dish. stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper.
• 5 pour the sauce over the leeks, sprinkle it with gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.

Pistachio Roast Chicken

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• 1 whole chicken
• 2 tablespoons olive oil
• 1 small brown onion
• 2 garlic cloves
• 1 pinch of pink peppercorn
• 2 tablespoons palm sugar or 2 tablespoons brown sugar
• 1 1/2 teaspoons chili flakes
• 1/3 cup chicken stock
• salt
• 2 slices of whole-grain bread
• 5 dried apricots
• 1/4 cup craisins
• 2 sausages
• 2 tablespoons sliced almonds
• 1 pinch salt and pepper
• 1 cup pistachios
• 1/3 cup sliced almonds

Recipe

• 1 preheat the oven to 240 degrees celsius. in a frying pan over medium heat, sautée the onion and crushed galic cloves in two tablespoons of olive oil. add half a teaspoon of salt.
• 2 add dried chilli flakes to the pan and continue to sautée, then add two tablespoons of palm or brown sugar.
• 3 crush a pinch of pink peppercorns in a mortar and pestle, then add those to the pan aswell.
• 4 pour in one third of a cup of chicken stock, then a little water (about three tablespoons).
• 5 reduce heat and cook, uncovered, until some of the water has evaporated-mixture shoul be two thirds the volume that you started with. turn off the heat and allow to cool.
• 6 meanwhile, remove the skin from th chicken, wash and pat dry, then pick all over with a fork.
• 7 to make the stuffing, chop one whole grain slice of bread (including crusts) into small pieces and add to a dry pan. toast, then add flaked almonds and chilli flakes.set aside.
• 8 in the same pan, cook off the sausage meat, adding oil if you have to. set aside with the bread and almonds.
• 9 roughly chop the dried apricots, and add these with the craisins to the bread and sausage.
• 10 wet the other slice of bread with water, and, using your hands, incorporate this into the rest of the stuffing mix. season with salt and pepper.
• 11 form the stuffing into an egg shape and place in the chicken cavity. tie the legs together with string.
• 12 carefully spoon the sautéed mixture over the chicken (on a tray), and massage it inches.
• 13 place the chicken on the lowest shelf in the oven and imediately turn the heat down to 200 degrees celsius cook for approximately an hour and fifteen minutes, basting throughout.
• 14 meanwhile, chop the shelled pistachios and almonds in a food processor until a coarse paste forms.
• 15 remove the chicken from the oven after cooking time and spread the paste over it. stud with extra craisins if you like. return to the oven, on the highest shelf, and cook for about five minutes or until the pistachio paste is crust-like.
• 16 rest, covered, for a few minutes befor carving. enjoy!