Fresh Ham With Mango Chutney Glaze

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

Ingredients

• Servings: 10
• 10 lbs fresh ham, skin intact (shank or butt, bone in or boneless)
• salt & freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 cup mango chutney
• 2 cups chicken broth
• 1 -2 tablespoon hot sauce
• 1 head garlic, skinned
• 1 large yellow onion, quartered
• 2 lbs new potatoes, halved

Recipe

• 1 remove ham from refrigerator and allot to come to room temperature (30 minutes or so). preheat oven to 450°f score ham cutting through the skin only, leaving fat intact. season ham with salt and pepper. place ham, cut side down, in roasting pan. roast 20 minutes.
• 2 meanwhile, puree mango chutney, broth and hot sauce in a blender or food processor to make glaze.
• 3 reduce temperature on oven to 325°f remove ham from oven and scatter garlic and onions into the pan. baste ham with some of the glaze. cover ham with parchment paper and then foil. bake 3 1/2 hours to 4 1/2 hours, basting occasionally with glaze and pan juices.
• 4 place potatoes around ham in pan about 45 minutes before it is done; toss to coat. ham is done when it reaches an internal temperature of 160°f let rest 20 to 30 minutes before carving. strain juices and pass with ham.

Jan's Chicken Valencia

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

Ingredients

• Servings: 6
• 6 boneless chicken breasts
• 2/3 cup raisins (light and dark)
• 2 tablespoons brandy
• 2 tablespoons butter, melted
• 1/4 cup grated orange peel
• 1/2 cup chopped ham
• 1/2 cup breadcrumbs
• 1 tablespoon parsley
• salt
• crisco cooking oil
• 2 tablespoons flour
• 1/2 teaspoon garlic salt
• 1 teaspoon paprika
• 1/2 cup orange juice
• 1 cup chicken broth
• 1 tablespoon instant onion flakes
• 1 stick cinnamon

Recipe

• 1 reserve 1/2 of the raisins for the sauce.
• 2 mallot down the breasts to make even.
• 3 stuff chicken breasts with above combined ingredients.
• 4 secure with skewers.
• 5 combine the coating ingredients and dredge the stuffed chicken breast into the mixture.
• 6 brown in oil, and drain off the excess oil.
• 7 combine the sauce ingredients, not included the raisins.
• 8 cover the chicken with the sauce and simmer for 40 minutes or until tender.
• 9 add remaining raising and thicken the sauce with corn starch if desired.

Mexican Fried Chicken

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

Ingredients

• Servings: 8
• 1 garlic clove
• 1/2 teaspoon salt
• 3 lbs broiler chickens, cut up
• 1/4 cup lime juice
• 1/4 teaspoon tabasco sauce
• 1 small onion, finely chopped
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• vegetable oil (for frying)

Recipe

• 1 mash garlic with 1/2 teaspoon.
• 2 salt until a paste.
• 3 rub chicken pieces with all the garlic mash.
• 4 arrange in a shallow single layer glass dish.
• 5 sprinkle the lime juice tabasco sauce,and onion over top.
• 6 cover and chill at least four hours.
• 7 turning twice.
• 8 this also can be done in a baggy.
• 9 remove and pat dry.
• 10 mix flour with the remaining.
• 11 salt, chili powder and cumin.
• 12 coat the chicken pieces with flour well.
• 13 heat a large frypan with about 1/4 inch deep of oil.
• 14 place chicken skin down, cover and cook 5 minutes.
• 15 uncover and cook 15 minutes.
• 16 turn chicken.
• 17 cook covered five minutes.
• 18 uncover and cook 10 minutes until done.
• 19 drain on paper towels.
• 20 sprinkle with salt while warm.

Grilled Chicken Breast With Tarragon-lemon Sauce

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

Ingredients

• Servings: 4
• 2 teaspoons dijon mustard
• 4 chicken breast halves, skinned
• 1/4 teaspoon black pepper, freshly ground
• 1/3 cup butter
• 1 teaspoon dried whole tarragon
• 2 teaspoons lemon juice
• 1 garlic clove, minced (sometimes i use 2, depending on the size of the clove)
• 1/4-1/2 teaspoon salt (depending on size of your chicken breast halves)

Recipe

• 1 spread mustard on both sides of the chicken and sprinkle with the black pepper. cover and refrigerate 2 to 4 hours.
• 2 prepare your grill for cooking the chicken over medium coals.
• 3 melt the butter in a small saucepan over low heat; stir in the remaining ingredients. cook, uncovered, over low heat for 5 minutes, stirring occasionally. remove the sauce from the heat.
• 4 baste the chicken with the sauce. grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) turn and baste the chicken every 10 minutes with the remaining sauce.

Orange Chicken (crock Pot)

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 6 chicken breasts, boned and skinned
• 1/2 teaspoon ginger
• 1 teaspoon salt
• pepper
• 8 ounces frozen concentrate orange juice
• 1 1/2 cups coconut, shredded
• 2 cups mandarin oranges or 2 cups canned mandarin oranges
• 2 green onions, chopped

Recipe

• 1 put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on low 6 hours.
• 2 serve chicken on hot cooked rice on platter.
• 3 top with coconut, orange segments and green onions.
• 4 serve chicken liquid in gravy boat, if desired.

Quick Chicken Chili

Honey Balsamic Chicken

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 3/4 cup crushed corn flakes

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium bowl, mix honey and vinegar until blended (this will take a few minutes to combine).
• 3 dip chicken breasts in honey mixture until coated.
• 4 then coat in corn flakes put in 8 x 8 pan.
• 5 repeat with all chicken breasts.
• 6 drizzle with remaining honey mixture.
• 7 bake at 350 degrees for 30 minutes.

Jan's Bar-b-q Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 cups ketchup
• 6 tablespoons brown sugar
• 4 tablespoons worcestershire sauce
• 2 tablespoons yellow mustard
• onion powder

Recipe

• 1 mix in pan on stove top and bring slowly to a boil.
• 2 if you like onions, you can chop some fine and sautee the, adding them instead of the onion powder.
• 3 spread on top of the chicken while on the grill when the chicken is completely cooked.
• 4 leave it on the grill for another 10 minutes.
• 5 eat it up.

Impossible Chicken, Spinach And Cheese Pie

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

Ingredients

• Servings: 10
• 13 ounces chicken breasts (may use left over cooked chicken as well as fresh)
• 1 1/2 cups shredded swiss cheese
• 1 chopped onion
• 1 1/4 cups bisquick
• 1 3/4 cups milk
• 4 eggs
• 1/2 teaspoon salt
• 1 (300 g) package frozen spinach, thawed and drained

Recipe

• 1 boil enough water to cover chicken breast.
• 2 place chicken in water; cover and remove from heat.
• 3 let sit for 10 minutes.
• 4 in greased 13x9 inch baking dish or 2 pie pans, combine spinch, chopped chicken, shredded swiss cheese, and onion.
• 5 in bowl or blender, mix together bisquick, milk, eggs, and salt.
• 6 pour over chicken mixture.
• 7 bake in preheated 350°f oven about 30 minutes or until knife inserted in middle comes out clean.

Grilled Chicken Breast

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 chicken breasts, grilled and cut into cubes
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper

Recipe

• 1 put on george foreman and grill for about 8 minutes.

Mexican Garlic Chicken Bites

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

Ingredients

• Servings: 4
• 3 tablespoons cilantro, minced
• 2 teaspoons coarse black pepper
• 8 cloves garlic, minced
• 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1 1/2 inch chunks
• 1/3 cup tomato sauce
• 1 tablespoon brown sugar, firmly packed
• 1 tablespoon vinegar or 1 tablespoon cider vinegar
• 1/2 cup raisins

Recipe

• 1 mix the cilantro, pepper& 6 cloves of garlic, rub this over the chicken pieces place the chicken pieces,well apart, in a greased 10 x 15" rimmed baking sheet bake in 500f oven for 20 minutes or until the chicken is no longer pink.
• 2 meanwhile in a blender or food processor blend the tomatoe sauce, remaining garlic, sugar, vinegar& raisins until the raisins are chopped serve the chicken hot with the raisin tomatoesauce.

Grilled Chicken Breasts With North African Spice Paste

Honey Lime Enchiladas

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

Ingredients

• Servings: 4
• 3 1/2 tablespoons honey
• 1 large lime, juice of, only
• 1/2 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 2 chicken breasts, boiled and shredded
• 10 ounces green enchilada sauce
• 4 flour tortillas
• 12 ounces monterey jack cheese, shredded
• 10 ounces green enchilada sauce
• 1/2 cup heavy cream

Recipe

• 1 mix the honey, lime juice, chili powder, and garlic powder.
• 2 toss with shredded chicken. let it marinate for at least 1/2 hour.
• 3 pour about 1/2 cup enchilada sauce on the bottom of a 8x8 baking pan.
• 4 fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
• 5 mix the remaining enchilada sauce with the cream and leftover marinade. pour sauce on top of the enchiladas and sprinkle with cheese.
• 6 bake at 350 degrees for 30 minutes until brown and crispy on top.

Mexican Flag Tacos

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

Ingredients

• Servings: 6
• 1 onion, chopped
• 3 tablespoons oil
• 8 ounces tomato sauce
• 2 pickled jalapeno peppers, rinsed, seeded, and chopped
• 1/4 teaspoon salt
• 2 cups cooked chicken, chopped
• 12 (6 inch) corn tortillas
• 2 cups guacamole
• 1/2 cup sour cream

Recipe

• 1 cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. simmer, covered, for 5 minutes. stir in chicken; heat through. keep warm.
• 2 in small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. drain on paper toweling. spoon a little green guacamole, sour cream, and red meat mixture on one half of each tortilla. fold in half over filling; sere immediately.

Honey Baked Chicken

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• 6 boneless skinless chicken breasts
• 1/2 teaspoon garlic powder
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 egg yolk
• 1 1/2 tablespoons honey
• 4 tablespoons butter

Recipe

• 1 preheat oven to 325 degrees.
• 2 rub chicken with garlic, salt and pepper.
• 3 in a small bowl beat egg yolk with honey and butter. then brush mixture over chicken.
• 4 place chicken in lightly greased 9x13 baking dish.
• 5 bake at 325 for 45-60 minutes until chicken is cooked and juices run clear. basting with remaining mixture.
• 6 turn chicken and bake 10 minutes or so. just until that side is cooked to the color you like.

Orange Chicken

Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 (6 ounce) boneless skinless chicken breasts
• 1 cup diet orange soda
• 1/4 cup low sodium soy sauce or 1/4 cup regular soy sauce
• 4 green onions, finely chopped

Recipe

• 1 combine soda and soy sauce.
• 2 marinate chicken breasts in mixture at least 8 hours or overnight in refrigerator.
• 3 place chicken and marinade in large baking dish.
• 4 sprinkle with onions and bake at 350 degrees for one hour.
• 5 baste occasionally.

Lime Glazed Chicken

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

Ingredients

• Servings: 4
• 2 lbs chicken
• 1 lime
• 1/2 cup peach preserves
• 1 tablespoon soy sauce
• 2 tablespoons onions, chopped

Recipe

• 1 bake chicken at 375°f for 25 minutes.
• 2 meanwhile prepare glaze: with a vegetable peeler, remove green part of lime peel; cut into thin strips to measure 1 tablespoon.
• 3 squeeze 2 tablespoons juice from lime.
• 4 over medium heat, heat preserves, lime peel, lime juice, soy sauce, and onion, stirring constantly.
• 5 baste chicken with glaze.
• 6 bake 10 minutes more, basting occasionally.

Orange Chicken (restaurant Style)

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

Ingredients

• Servings: 4
• 1 cup water
• 1/2 cup orange juice
• 1/4 cup lemon juice, fresh squeezed
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh gingerroot
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onions
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• 2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

• 1 pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. in a small bowl mix 3 tablespoons of cornstarch with 2 tablespoons of cold water mix well and add it to your sauce. bring to a boil. remove from heat, and let cool 10 to 15 minutes.
• 2 place chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve remaining sauce. seal bag, and refrigerate at least 2 hours.
• 3 in another resealable plastic bag, mix the flour, salt, and pepper. add marinated chicken pieces, and shake to coat.
• 4 heat the oil in a large skillet over medium heat. place chicken in skillet, and brown on both sides. remove to paper towels, and cover with aluminum foil.
• 5 wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together cornstarch and 2 tablespoons water, and stir into sauce. reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
• 6 serve over fried rice or steamed rice.
• 7 enjoy!

Grilled Chicken Basted With Red Horseradish Sauce

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

Ingredients

• Servings: 3
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1 tablespoon prepared horseradish
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 3 (6 ounce) boneless skinless chicken breast halves

Recipe

• 1 whisk together the first five ingredients.
• 2 reserve half the sauce for basting.
• 3 pour the other half over the chicken in a ziploc bag and marinate for 20 minutes.
• 4 remove chicken from marinade and grill over medium-high heat for about 5 minutes on each side.
• 5 baste with reserved marinade.

Grilled Chicken Brazilian Style

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

Ingredients

• Servings: 6
• 3 lbs chicken thighs
• 6 tablespoons olive oil
• 3 garlic cloves, minced
• salt

Recipe

• 1 clean chicken and rub with salt.
• 2 combine olive oil and garlic and marinate chicken for at least 2 hours.
• 3 place chicken on the grill and roast slowly. delicious!

orange chicken and rice casserole

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

Ingredients

• Servings: 6
• 2 1/2 cups orange juice
• 2 cups cubed cooked chicken
• 2 teaspoons garlic
• 1 teaspoon ginger
• 2 boxes chicken rice-a-roni
• 2 tablespoons butter
• 2 cups frozen carrots (sliced)

Recipe

• 1 seperate flavoring envelope from rice mix and brown rice in the butter.
• 2 add the orange juice garlic, ginger and flavoring envelopes from the rice mix simmer for 15 minutes.
• 3 add chicken and carrots.
• 4 simmer until carrots are hot and rice is tender.

Honey Baked Chicken

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, large
• 4 tablespoons unsalted butter
• 1 cup honey
• 3/4 teaspoon salt
• 2 tablespoons prepared mustard

Recipe

• 1 preheat oven to 325 degrees f, then grease or line with foil a 9-in square baking pan.
• 2 bake chicken, uncovered, for 30 minutes.
• 3 meanwhile, in a small saucepan, combine butter, honey, salt & mustard, mixing well.
• 4 cook & stir over low heat until well blended & heated through, then pour over chicken.
• 5 bake chicken, uncovered, 30-35 minutes longer or until a meat themometer reached 170 degrees f.
• 6 baste chicken one final time before serving!

Orange Chicken

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

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 lb boneless skinless chicken breasts or 1 lb chicken thigh
• 2 -3 tablespoons rice flour
• 1 cup oil
• 1 garlic clove, minced
• 1 cup shredded carrot
• 1 cup shredded broccoli
• 7 -8 dried arbol chiles
• 1 cup honey
• 1/4 cup soy sauce
• 1 teaspoon dark sesame oil
• 3 garlic cloves, sliced
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon frozen orange juice concentrate
• 2 tablespoons cornstarch
• 1/2 orange peel, cut into thin strips

Recipe

• 1 cut chicken into 1 inch cubes.
• 2 in a medium sized bowl, combine egg , 1 tbsp corn starch and 1 tbsp soy sauce and mix well.
• 3 add the chicken and stir well until all the chicken is coated. let marinate 10 minutes to 1/2 hour.
• 4 place rice flour in a gallon ziploc bag, add chicken and shake vigorously until the chicken is well coated.
• 5 mix together the ingredients for the sauce: combine honey, 1/4 cup of soy sauce, sesame oil, 3 cloves of mince garlic, grated ginger orange juice concentrate and 2 tbsp corn starch and mix well.
• 6 in a wok or large frying pan, heat oil and add garlic. cook until aroma is apparent, but be sure not to overcook. remove garlic and add chicken to hot oil piece by piece and cook until chicken is crispy. ( you can also use deep fryer if you desire).
• 7 remove chicken to a serving bowl and drain all but 2 to 3 tbsp of oil.
• 8 add dried arbol chili peppers, orange peel, carrots and broccoli to oil and stir fry until carrots and broccoli are al dente.
• 9 add sauce mixture to hot pan all at once and cook until thickened.
• 10 re-introduce chicken and stir until well coated. place in serving bowl and serve with rice.

Impossible Easy Chicken Club Pie

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

Ingredients

• 1 1/2 cups cooked chicken, cut up
• 8 slices bacon, crisply cooked and crumbled
• 1 cup cheddar cheese, shredded
• 1/2 cup bisquick (original or reduced fat)
• 1 cup milk
• 2 eggs

Recipe

• 1 heat oven to 400. spray bottom and side of pie plate, 9x1 1/2 inches, with cooking spray.
• 2 sprinkle chicken, bacon and cheese in pie plate.
• 3 stir remaining ingredients until blended. pour into pie plate.
• 4 bake 30 to 35 minutes or until knife inserted in center comes out clean.
• 5 let stand 5 minutes before serving.
• 6 optional: top pie with shredded lettuce and sliced tomatoes.

Honey Lime Grilled Chicken

Oprah Winfrey's Unfried Chicken

Honey Baked Chicken

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1/2 cup butter, melted
• 1/2 cup honey (i use raw honey, taste better)
• 1/4 cup mustard
• 1/2 teaspoon salt, and a little fresh ground pepper for taste
• 1 teaspoon curry powder

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 place chicken breast in a baking pan.
• 3 melt butter, honey, mustard, salt and curry powder in pan and pour the mixture over the chicken. bake in the preheated oven for 1 1/4 hours (75 minutes), turning every 15 minutes, until the chicken is nicely browned and tender and the juices run clear.

Grilled Chicken Breasts In Spiced Yogurt

Orange Chicken Breasts

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

Ingredients

• Servings: 2
• 2 chicken breasts (bone in)
• 1 dash paprika
• 1 dash dried onion
• 1 dash salt
• 1 dash pepper
• 6 small mushrooms (sliced)
• 1/4 cup orange juice
• 1/3 cup chicken broth

Recipe

• 1 place chicken breasts in small roaster with a drizzle of olive oil.
• 2 sprinkle paprika, onion powder, salt and pepper on top of chicken breasts.
• 3 slice mushrooms and place around chicken.
• 4 roast in oven at 375* with lid on for 30 minutes.
• 5 remove lid and roast for another 15 minutes.
• 6 remove breasts, place on plate and cover with tin foil.
• 7 drain grease from roaster but leave in juices.
• 8 add orange juice and chicken broth, give a stir and bring to a boil over medium heat.
• 9 boil down, about 5 - 10 minutes until a syrup sauce develops. add 1 tsp butter and stir.
• 10 serve drizzled over chicken breasts and rice.

Grilled Chicken Fajitas

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

Ingredients

• Servings: 6
• 3 boneless skinless chicken breast halves, about 3/4 pound
• 1 clove garlic, halved
• 1 medium green peppers or 1 medium red pepper, quartered
• 1/2 red onion, sliced 1/4-inch thick
• 1 1/2 cups shredded velveeta cheese
• 6 flour tortillas, warmed (6 inch)
• taco bell home originals thick 'n chunky salsa

Recipe

• 1 rub both sides of chicken with garlic.
• 2 place chicken, green pepper and onion slices on greased grill over medium-hot coals.
• 3 grill 20 minutes or until cooked through, turning occasionally.
• 4 cut chicken and green pepper into thin strips.
• 5 spoon chicken mixture and 1/4 cup velveeta in center of each tortilla; fold.
• 6 serve with salsa.
• 7 use your stove: cut chicken into strips.
• 8 spray skillet with nonstick cooking spray.
• 9 add chicken and 1 clove garlic, minced; cook and stir on medium-high heat 5 minutes.
• 10 add green pepper, cut into strips, and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp.
• 11 continue as directed.

Grilled Chicken Ediets Dinner

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 1
• 1/3 tablespoon olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon fresh thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 4 ounces boneless chicken breasts
• 1/2 teaspoon cinnamon
• 1 medium sweet potato (5-inch long)
• 2 cups fresh broccoli

Recipe

• 1 baked sweet potato:.
• 2 preheat oven to 375 degrees.
• 3 scrub potato and prick with fork in 4 or 5 places.
• 4 bake in oven for about 45 minutes depending upon size.
• 5 when finished cooking, let potato stand approximately 1-2 minutes.
• 6 split, sprinkle with cinnamon and serve.
• 7 grilled chicken:.
• 8 preheat either grill or broiler.
• 9 rinse and pat dry chicken.
• 10 whisk olive oil and spices together in a pie plate or small platter.
• 11 add chicken and coat.
• 12 if possible, cover and let marinate, refrigerated, for 30 minutes.
• 13 reserve marinade.
• 14 grill or broil chicken, approximately 6-8 inches from heat source for 5-7 minutes.
• 15 turn and baste with remaining marinade.
• 16 cook an additional 5-6 minutes or until inside is no longer pink.
• 17 fresh broccoli.
• 18 rinse and chop broccoli.
• 19 steam until just tender.

Impossible Chicken Parmigiana Pie

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

Ingredients

• 3/4 cup ricotta cheese
• 1/3 cup grated parmesan cheese
• 1 1/2 cups cut-up cooked chicken
• 1 1/4 cups shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 6 ounces tomato paste
• 1 cup milk
• 2 eggs
• 2/3 cup bisquick
• 1/4 teaspoon pepper

Recipe

• 1 heat oven to 400°f.
• 2 grease pie plate, 10 x 1-1/2 inches.
• 3 layer cottage cheese and parmesan cheese in pie plate.
• 4 mix chicken, 1/2 cup of the mozzarella cheese, garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese.
• 5 beat remaining ingredients in blender on high speed 15 seconds with hand beater 1 minute or until smooth.
• 6 pour into pie plate.
• 7 bake 30 minutes.
• 8 top with remaining mozzarella cheese.
• 9 bake 5 to 8 minutes longer or until knife inserted in center comes out clean.
• 10 cool 5 minutes.

Orange Chicken Kabobs With Honey-mustard Dipper

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 1/3 cup orange marmalade
• 1/4 cup chicken broth
• 1 1/4 teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 -2 1/2 lbs boneless skinless chicken thighs
• 1/4 cup honey
• 1/4 cup coarse-grain dijon-style mustard
• 3 tablespoons mayonnaise
• 1 tablespoon sesame seeds, toasted

Recipe

• 1 in a large glass bowl combine the orange marmalade, broth, lemon peel, lemon juice, salt and pepper. trim fat from chicken thighs. cut thighs into 1 1/2-inch pieces. add chicken to marmalade mixture; toss gently to coat. cover and marinate in the refrigerator for 1-4 hours, stirring occasionally.
• 2 for dipping sauce, in a small bowl combine honey, mustard, mayonnaise and sesame seeds. cover and chill until ready to serve. (i took the dipping sauce out of the refrigerator just before i removed the chicken from the marinade, so it would "take the chill off.").
• 3 drain chicken, discarding marinade. thread chicken pieces on eight 10-inch or 12-inch skewers, leaving a 1/4-inch space between pieces. for a charcoal grill, place chicken skewers on the greased rack of an uncovered grill directly over medium coals. grill for 8-10 minutes or until chicken is 165°f, turning occasionally to brown evenly. (for a gas grill, preheat grill. reduce heat to medium. place chicken skewers on greased grill rack over heat. cover and grill as above.).
• 4 serve chicken with dipping sauce.

Orange Chicken

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

Ingredients

• 2 lbs boneless skinless chicken breasts (cut into 1-1/2 cubes)
• 1 1/2 cups all-purpose flour
• 1 egg (beaten)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• oil (for frying)
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest (grated)
• 1 cup packed brown sugar
• 1/2 teaspoon gingerroot (minced)
• 1/2 teaspoon garlic (minced)
• 2 tablespoons green onions (chopped)
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Recipe

• 1 combine flour, salt, and pepper. dip chicken in egg mixture and shake in flour mixture to coat. deep fry chicken in batches at 375°f in a deep fryer (or use a wok) until completely cooked.
• 2 meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. blend well over medium heat for a few minutes. stir in brown sugar, orange zest, ginger garlic, and onion. bring to a boil.
• 3 combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. slowly stir cornstarch mixture into sauce until it thickens. pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. enjoy!

Orange Chicken Marrakesh

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

Ingredients

• Servings: 4
• 1 whole chicken, quartered and skinned
• 1 navel orange, peeled and sliced
• 1 tablespoon flour
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/8-1/3 teaspoon cayenne
• 1/2 cup orange juice
• 1/2 cup chicken broth

Recipe

• 1 preheat oven to 375. trim chicken and place pieces in a baking dish.
• 2 tuck orange slices around chicken.
• 3 combine flour, coriander, cinnamon, salt and cayenne. sprinkle over chicken pieces.
• 4 pour orange juice and chicken broth into dish.
• 5 bake, basting chicken pieces occasionally, until chicken is tender and done, about 45 minutes.
• 6 serve with pan juices.

Lime Ginger Chicken With Homemade Salsa

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

Ingredients

• Servings: 4
• 1/3 cup fresh lime juice
• 3 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried red pepper flakes
• 1/4 teaspoon salt (optional)
• 4 (4 ounce) boneless skinless chicken breast halves
• 2 cups diced fresh plum tomatoes
• 1 cup diced green pepper
• 1/2 cup diced red onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 garlic cloves, minced
• 1/4 teaspoon salt

Recipe

• 1 in a glass bowl, combine lime juice, 3 cloves minced garlic, ginger, red pepper, and salt.
• 2 cut chicken into 1 inch strips. add the chicken to marinade and toss to coat. cover and refrigerate 2-4 hours.
• 3 meanwhile, combine the salsa ingredients; cover and refrigerate until serving.
• 4 drain chicken and discard marinade.
• 5 cook in a large nonstick skillet until no longer pink, about 10 minutes.
• 6 serve with salsa.

Maw Maw's Thanksgiving Dressing

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 4 cups day-old breadcrumbs
• 4 cups crumbled cornbread
• 4 cups crumbled biscuits
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 1/4 cup chopped green onion
• 1/4 cup finely chopped fresh parsley
• 1 1/2 teaspoons sage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup melted butter
• 2 eggs, slightly beaten
• 2 -4 cups chicken broth (or more if needed)

Recipe

• 1 pre-heat oven to 350f.
• 2 in a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper.
• 3 toss well.
• 4 add melted butter and eggs; mix.
• 5 add chicken broth, a little at a time, mixing lightly, but well.
• 6 add enough broth to make mixture extra moist.
• 7 place mixture into a well-greased baking dish.
• 8 bake about 45 minutes or until top is golden brown.
• 9 ~note~this can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating.
• 10 to bake, remove from refrigerator and let sit at room temperature for about 30 minutes.
• 11 then, remove foil and bake for about 45 minutes.

Orange Chicken Crockpot

Grilled Chicken Fajitas Platter

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup lime juice (about 3 limes)
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon salt, plus more for sprinkling
• 1/2 teaspoon fresh ground black pepper, plus more for sprinkling
• 4 boneless chicken breast halves, skinned (about 2 pounds)
• 4 scallions, tops removed
• 1 yellow onion, quartered
• 1 green bell pepper, halved, seeded
• 1 red bell pepper, halved, seeded
• shredded cheddar cheese, for serving
• sour cream, for serving

Recipe

• 1 whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. place the chicken in a 1-gallon plastic bag. pour half of the lime mixture over the chicken; turn to coat. let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
• 2 arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. pour the remaining lime mixture over the vegetables; turn to coat.
• 3 preheat the grill to medium-high heat. remove the chicken from the lime mixture and bring to room temperature. sprinkle each side of the chicken with salt and pepper. grill the chicken until cooked through, about 7 minutes each side. grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
• 4 transfer the chicken to a work surface and cover with aluminum foil. set aside the chicken for 10 minutes. meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. slice the chicken crosswise into strips and transfer to the platter. serve with the cheddar and sour cream.

Orange Chicken Slow Cooked

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3 tablespoons flour
• 1/3 cup orange marmalade
• 1/3 cup barbecue sauce
• 2 tablespoons soy sauce
• 1 tablespoon freshly grated ginger
• 1/2 cup green onion, chopped (optional)

Recipe

• 1 pound chicken to tenderise, cut up in 1/2 inch chuncks.
• 2 toss chicken with flour in slow cooker.
• 3 stir in all remaining ingredients; cover with lid.
• 4 cook on low for 6 to 8 hours (or on high for 3 to 4 hours).

Mexican Fried Chicken

Total Time: 12 hrs 40 mins Preparation Time: 12 hrs Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 broiler-fryer chicken (cut-up or 4 lg chicken breasts)
• 1 (8 ounce) carton sour cream
• 1/4 cup milk
• 1 (4 ounce) can diced green chili peppers
• 2 tablespoons fresh cilantro
• 2 tablespoons lime juice
• 1 garlic clove (or 1/2 tsp garlic powder)
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• lime wedge (optional)

Recipe

• 1 in a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
• 2 place chicken pieces in a bag and set in a shallow dish.
• 3 pour sour cream mixture over chicken, seal bag.
• 4 refrigerate overnight, turn bag occasionally.
• 5 place flour in a shallow dish.
• 6 remove chicken from sour cream mixture shaking off excess.
• 7 discard remaining sour cream mixture.
• 8 add chicken pieces to flour mixture, a few at a time, turning to coat.
• 9 add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
• 10 heat over medium high heat until hot (350f) reduce heat.
• 11 carefully add chicken to the skillet. cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 f for breast, 180f for thighs and drumsticks), turning occasionally to brown evenly.
• 12 drain on paper towel.

Grilled Chicken Breasts With Wine Sauce

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts (about 4 ounces each)
• 2 tablespoons vegetable oil
• 3 tablespoons butter
• 1 tablespoon fresh garlic, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup wine (or chicken broth)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup light sour cream (or no-fat)

Recipe

• 1 prepare grill, placing coals to one side; heat until coals are ash . make aluminum foil drip pan; place opposite coals.
• 2 brush chicken breasts with oil; place on grill over drip pan. grill, turning occasionally, until no longer pink (25 to 35 minutes).
• 3 meanwhile, in 2-quart saucepan, melt butter until sizzling; stir in garlic. cook over medium-high heat 1 minute. stir in flour; continue cooking until bubbly (1 minute). reduce heat to medium. stir in all remaining wine sauce ingredients except sour cream. cook, stirring occasionally, until sauce thickens (1 to 2 minutes).
• 4 stir in sour cream. continue cooking, stirring occasionally, until heated through (3 to 5 minutes). serve over grilled chicken.
• 5 tip:wine sauce can be served over broiled, baked or poached chicken breasts.

Mexican Grilled Chicken

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

Ingredients

• Servings: 4
• 1/4 cup chili powder
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• rum
• 1 1/4 lbs boneless skinless chicken breast halves

Recipe

• 1 mix chili powder, oregano, thyme, brown sugar, salt and pepper in bowl.
• 2 prepare grill with medium-hot coals or heat broiler. lightly oil grill rack. place rum in shallow dish. add chicken to dish to coat with herb rub. grill or broil 3 to 4 minutes per side to cook through. makes 4 servings.

Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 8 ounces small cherry tomatoes or 8 ounces yellow cherry tomatoes, halved or quartered,depending on size
• 2 tablespoons chopped drained sun-dried tomatoes packed in oil
• 2 teaspoons drained capers, roughly chopped if large
• 1/2 teaspoon minced garlic
• 1 tablespoon sherry wine vinegar
• 2 teaspoons lightly chjopped fresh thyme leaves, plus
• fresh thyme sprig (to garnish) (optional)
• 3 tablespoons extra virgin olive oil, plus
• 2 teaspoons extra virgin olive oil
• salt & freshly ground black pepper
• 2 (6 ounce) boneless skinless chicken breast halves, rinsed and patted dry,tenderloins removed,and butterflied

Recipe

• 1 in a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 tbs of the olive oil, 1/4 tsp salt and a few grinds of pepper.
• 2 set aside, stirring occasionally to let the flavours combine.
• 3 heat a gas grill to high.
• 4 put the chicken in a shallow pan or plate.
• 5 rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
• 6 drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
• 7 lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
• 8 flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
• 9 transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.

Gianni's Garlic Bread With Gorgonzola Sauce

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup low sodium chicken broth or 1 cup chicken broth
• 1 cup milk
• 1/4 cup unsalted butter (1/2 stick)
• 1/2 cup all-purpose flour
• 1/2 cup whipping cream
• 6 ounces mild gorgonzola, crumbled (dolcelatte is recommended)
• 2 tablespoons freshly grated parmesan cheese (about 1/2 oz.)
• salt & freshly ground black pepper
• 1 large loaf crusty italian bread or 1 large french baguette
• 1/4 cup olive oil
• 3 tablespoons minced fresh parsley
• 1 teaspoon minced garlic
• 1 teaspoon minced garlic
• 1/4 teaspoon herbes de provence
• salt & freshly ground black pepper

Recipe

• 1 for sauce:.
• 2 bring stock and milk to simmer in small saucepan.
• 3 melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown.
• 4 gradually whisk in stock mixture.
• 5 increase heat to medium and bring sauce to boil, stirring constantly.
• 6 reduce heat to low and cook until thickened, stirring frequently, about 8 minutes.
• 7 add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes.
• 8 add gorgonzola and parmesan and stir until smooth.
• 9 season with salt and pepper.
• 10 (can be prepared 1 day ahead. press plastic onto surface of sauce to prevent skin from forming. cool,cover and refrigerate.).
• 11 for bread:.
• 12 trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat.
• 13 set on baking sheet.
• 14 heat oil in small saucepan over low heat.
• 15 add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper.
• 16 stir until heated through.
• 17 brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes.
• 18 fold bread back into loaf shape; cut diagonally into 2-inch-wide slices.
• 19 rewarm sauce over low heat, stirring constantly.
• 20 pour onto heated platter and top with bread slices.
• 21 sprinkle with remaining 1 tablespoon parsley and serve immediately.

Grilled Chicken Quesadilla

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 -4 large boneless chicken breasts (1/2 breast = 2 quesadilla's)
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 lime
• 4 -8 flour tortillas
• 4 cups shredded mexican blend cheese
• 1 cup chipotle hot sauce (taco bell rich & creamy chipolte)

Recipe

• 1 butterfly chicken breast.
• 2 coat chicken lightly with chipolte sauce.
• 3 sprinkle chicken with pepper mix.
• 4 place on grill (preferably charcoal) for 20-30 minutes (check often as to not overcook).
• 5 when chicken is done, let rest for a few minutes then shred it with a fork.
• 6 mix in more chilpote sauce with shredded chicken (to taste).
• 7 in each tortilla place 3-4 tablespoons of chicken and 1/2 cup of shredded cheese.
• 8 fold tortilla's in half and place back on grill, lightly browning them. careful not to lose fillings when turning.
• 9 slice into quarters and serve with sour cream and fresh pico de gallo.

Maggie's Chicken Piccata

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

Ingredients

• Servings: 4
• 1 egg
• 3 tablespoons lemon juice, divided
• 1/2 cup breadcrumbs (i use unseasoned)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 4 boneless skinless chicken breasts (thin cut or pounded thin!)
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup boiling water (or 1/2 cup chicken stock)
• 1 chicken bouillon cube (unless using chicken stock)
• 2 tablespoons capers (optional)
• 1/2 lemon, cut into 4 slices and twisted for garnish and for extra flavor (optional)
• 1/4 cup fresh parsley (optional)

Recipe

• 1 whisk together the egg and 1 tablespoon of lemon juice in a shallow bowl.
• 2 in another shallow bowl, combine the bread crumbs, salt, pepper, garlic powder and paprika.
• 3 dip each chicken breast in the egg mixture and then breadcrumb mixture so that each is well coated.
• 4 melt butter with olive oil in frying pan on medium heat, and add coated chicken breasts, cooking about 8-10 minutes until nicely browned on each side and almost fully cooked. remove chicken from pan and set aside.
• 5 dissolve bouillon cube in boiling water and add liquid to pan with capers and 2 tablespoons of lemon juice, bringing just to boiling and scraping the pan to release the flavorful bits.
• 6 return chicken to pan, add capers if desired, cover and simmer for about 5 minutes or until chicken is done.
• 7 remove chicken to plate, spoon over some sauce, sprinkle on some fresh parsley and garnish with twisted lemon slices.

Honey Baked Chicken

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 4 skinless bone-in chicken breast halves
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 2 teaspoons prepared mustard
• 2 teaspoons curry powder
• salt, to taste
• pepper, to taste

Recipe

• 1 spray slow cooker with non-stick cooking spray and add chicken.
• 2 mix butter, honey, mustard, and curry powder in a small bowl, and pour over chicken.
• 3 cover and cook on high for 3 hours, or low for 5-6 hours.

Mexican Green Sauce

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

Ingredients

• 20 tomatillos, husked
• 4 serrano chilies, seeded
• 2 chicken bouillon cubes

Recipe

• 1 boil together until soft
• 2 blend until creamy.

Lime Chicken Soft Tacos

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juice of
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 6-inch flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

• 1 saute chicken in a medium saucepan over medium high heat for about 20 minutes.
• 2 add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
• 3 simmer for an extra 10 minutes.
• 4 heat an iron skillet over medium heat.
• 5 place a tortilla in the pan, warm, and turn over to heat the other side.
• 6 repeat with remaining tortillas.
• 7 serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Mexican Grill Chicken Taquito Enchiladas

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

Ingredients

• Servings: 4
• 12 ounces chicken taquitos
• 1 (19 ounce) can red enchilada sauce
• 1 (12 ounce) can evaporated milk or 12 ounces cream
• 1 1/2 cups sour cream
• 2 cups monterey jack cheese

Recipe

• 1 heat up the taquitos according to the instructions on the package and keep warm.
• 2 combine enchilada sauce and milk in a heavy bottom sauce pan and bring to a simmer.
• 3 stir in sour cream and keep warm.
• 4 in a casserole dish pour enough sauce on bottom to just cover the bottom of the casserole dish.
• 5 arrange taquitos on top of sauce.
• 6 pour remaining sauce over the taquitos.
• 7 sprinkle cheese over each taquito and melt in a preheated 375 degree oven for 1-2 minutes.
• 8 optional-garnish each serving with a teaspoon of sour cream, an avocado slice, chopped green onions, fresh diced tomatoes, and black olives.
• 9 note-we like to use el monterey mexican grill chicken taquitos.

Honey Baked Chicken

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

Ingredients

• 6 bone-in chicken breasts (if large, i cut them in half) or 1 whole chicken, cut into 8 pieces
• 3/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Recipe

• 1 in a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper. stir. refrigerate for one hour or the day before for easy preparation for busy parents!
• 2 preheat oven to 375 degrees f. lightly grease a 9 x 13-inch pan with non-stick cooking spray or cover with foil.
• 3 rinse chicken, pat dry and place in prepared pan.
• 4 pour marinade over chicken.
• 5 bake, uncovered, at 375 degrees for 1 hour until slightly browned.
• 6 pour extra liquids from pan in gravy bowl to serve along side.

Mom's Best Stuffing

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

Ingredients

• Servings: 8
• 12 ounces bulk sausage or 12 ounces sausage links
• 1/2 cup butter
• 3 cups onions, chopped
• 1 cup celery, chopped
• 3 cups mushrooms, chopped
• 6 cups cornbread stuffing mix
• 6 cups bread cubes
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 tablespoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 cup pecans, chopped
• 1 1/2 cups turkey broth or 1 1/2 cups chicken broth
• 2 eggs

Recipe

• 1 saute sausage until brown; remove from pan and cut into small bites.
• 2 in a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
• 3 transfer sausage and veggies, including any butter that is left in the pan to a bowl.
• 4 add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
• 5 toss well and adjust seasoning.
• 6 stuffing should be moist but not soggy. add more stock if needed.
• 7 transfer to a baking dish.
• 8 bake in a 325 degree fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
• 9 or better yet stuff it into a big fat turkey.

My Mom's Graham Cracker Chicken Drumsticks

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

Ingredients

• Servings: 5
• 10 chicken legs
• 1/2 cup butter, melted
• 1 cup graham cracker crumbs (plain or honey not cinnamon)

Recipe

• 1 line a baking pan with foil.
• 2 place the graham cracker crumbs in a large zip-loc bag.
• 3 dip the chicken in the melted butter. place in the bag with the crumbs and shake to coat.
• 4 place on the baking pan, with some space between them.
• 5 bake at 400°f for 40-45 minutes or until tender.

Orange Chicken With Broccoli

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

Ingredients

• Servings: 5
• 3 lbs chicken, cut up
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 cup rice
• 2 cups orange juice
• 1/4 teaspoon hot pepper sauce
• 6 carrots, peeled and sliced
• 4 cups broccoli florets
• 1 orange, sliced

Recipe

• 1 remove fat and skin from chicken.
• 2 combine flour, salt and cinnamon. dredge chicken in seasoned flour.
• 3 hea oil over medium high until hot. add chicken and cook, turning, until well browned all over, 5-7 minutes.
• 4 cover and cook chicken over medium high for about 10 minutes. remove to a plate. drain fat from pan.
• 5 add onion and rice to pan and cook, stirring, 3 minutes.
• 6 add orange juice, hot sauce and carrots. heat to boiling.
• 7 return chcien to pan, placing on top of rice mixture. return heat to medium-low, cover and simmer 20 minutes.
• 8 add broccoli and orange slices. cover and cook 10-15 minutes longer until rice and broccoli are tender.

Panko-crusted Chicken With Mustard-maple Pan Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 16 ounces boneless skinless chicken breast halves, cut crosswise in half
• 1 large egg
• 1 tablespoon finely chopped fresh italian parsley
• 2 teaspoons dijon mustard
• 2 tablespoons dijon mustard
• 1 cup panko breadcrumbs (japanese breadcrumbs)
• 2 tablespoons olive oil
• 1 cup low sodium chicken broth
• 3 tablespoons pure maple syrup
• 2 tablespoons coarse grain mustard
• 1 teaspoon coarse grain mustard
• 1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine

Recipe

• 1 using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. whisk egg, parsley, and 2 teaspoons dijon mustard in large bowl. place chicken in egg mixture; turn to coat. sprinkle chicken with salt and pepper. dip each chicken piece in panko; turn to coat. heat oil in large nonstick skillet over medium-high heat. add chicken; cook until brown and cooked through, about 4 minutes per side.
• 2 meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons dijon mustard in glass measuring cup.
• 3 transfer chicken to plates. add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. add butter; whisk until melted. spoon sauce alongside chicken.

Orange Chicken

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

Ingredients

• Servings: 4
• 1 cup orange juice
• 1 tablespoon grated orange zest
• 1/4 cup soy sauce
• 1 teaspoon salt
• 3 garlic cloves, chopped
• 1 tablespoon brown sugar
• 3 tablespoons vegetable oil
• 4 boneless skinless chicken breasts, cut in 1 " cubes
• 2 tablespoons flour
• 1 cup bean sprouts (optional)
• 1 (6 ounce) package crisp chow mein noodles (optional)

Recipe

• 1 in a small bowl, combine o.j., orange zest, soy sauce, salt, garlic and brown sugar. mix well.
• 2 heat oil in a large skillet or wok over medium high heat. when oil begins to bubble, add chicken. saute until cooked through (no longer pink), about 7 to 10 minutes.
• 3 add orange sauce mixture to chicken and cook until sauce begins to bubble. add flour, a little at a time, until sauce has thickened to your liking. add bean sprouts and cook for one minute; serve hot over noodles or sticky rice.

Grilled Chicken In A Different Sauce

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

Ingredients

• Servings: 4
• 1 1/2 cups chili sauce
• 3/4 cup red wine vinegar
• 1 1/2 tablespoons prepared horseradish
• 2 garlic cloves, halved
• 1 teaspoon garlic salt
• 4 (6 ounce) bone in chicken breasts

Recipe

• 1 mix chili sauce, vinegar, horseradish, and garlic salt in a bowl.
• 2 reserve 1/2 of the marinade.
• 3 add chicken to bowl; turn to coat.
• 4 cover and marinate in refrigerator for about 5 minutes.
• 5 preheat grill or broiler.
• 6 remove chicken from marinade in bowl.
• 7 place chicken on grill or broiler pan.
• 8 grill or broil chicken, turning and basting frequently with the 1/2 of reserved marinade, till juices run clear when meat is pierced with a knife, about 30 minutes.
• 9 heat remaining reserved marinade in a small saucepan, stirring occasionally.
• 10 serve hot alongside chicken.

Pineapple "dump" Chicken

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

Ingredients

• Servings: 4
• 1/2 lb chicken piece (breasts or thighs)
• 1/2 cup onion, chopped
• 1/4 cup butter, melted
• 1/2 cup ketchup
• 1 cup pineapple preserves
• 2 teaspoons dry mustard
• 1 cup pineapple tidbits

Recipe

• 1 for immediate cooking: pre-heat oven to 350°f place all ingredients into a large baking dish, turn chicken to coat. bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• 2 for freezing: place all ingredients into a 1 gallon freezer bag. lay flat in freezer.
• 3 to thaw and cook: take the bag out of the freezer the night before, make sure the bag is sealed completely.
• 4 for the oven: preheat the oven to 350°f empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• 5 for the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
• 6 on the grill: cook over medium heat until juices run clear.

Orange Chicken

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon grated orange zest (or in strips)
• 1/2 cup fresh orange juice (or juice of one orange)
• 1/2 cup wine
• 2 tablespoons balsamic vinegar
• 1/2 cup tomato, chopped (canned tomatoes or some ketchup are a good substitute,but i prefere the fresh ones)
• 1 tablespoon worcestershire sauce
• 1 chicken bouillon cube, crushed
• 1/2 teaspoon pepper
• 1 teaspoon dry mustard (optional)
• 3 garlic cloves, finely chopped
• tabasco sauce, to taste
• 1 teaspoon sugar (optional or to taste, i don't use it)
• 1 spring onions or 2 tablespoons chives, chopped
• 4 chicken legs (deskinned) or 4 chicken breasts or 1 whole chicken (better without skin, but up to youi!)

Recipe

• 1 combine all ingredients except chicken and spring onions or chives.
• 2 marinate chicken in the sauce for 2 hours or more (best overnight).
• 3 remove chicken from marinade, place chicken tight in a baking mold and broil until nicely browned about 10 minutes per side, or grill on the bbq.
• 4 pour marinade over chicken in the mold and bake for 20 minutes at 180°c (350°f) or until through.
• 5 top with spring onions or chives.
• 6 serve hot with fresh salad and/or grilled vegetables.

Orange Chicken

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 1/2 cup orange juice
• 1 teaspoon orange zest
• 2 teaspoons low sodium soy sauce
• 1/4 teaspoon sesame seed oil
• 1/2 teaspoon salt
• 1 lb chicken breast tenders, cut into 1-inch chunks
• 1/2 cup cornstarch
• 3/4 cup orange juice
• 1 teaspoon orange zest
• 1/2 cup low sodium chicken broth
• 5 teaspoons splenda sugar substitute, granular
• 4 teaspoons sugar-free honey, regular honey or 4 teaspoons agave
• 1 tablespoon low sodium soy sauce
• 2 teaspoons vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons apple cider vinegar
• 1 pinch red pepper flakes
• 2 teaspoons cornstarch
• kosher salt
• sliced green onion
• sesame seeds

Recipe

• 1 marinade: in a medium bowl combine orange juice, orange zest, soy sauce, sesame oil, and salt. add chicken tenders and stir to coat. allow to marinate for 25-30 minutes.
• 2 sauce: in a small saucepan combine orange juice, orange zest, chicken broth, splenda, honey, soy sauce, oil, garlic, and apple cider vinegar. bring to a boil; lower heat to a simmer and cook until liquid is reduced by 1/4. season with salt to taste. stir the 2 teaspoons cornstarch with a small amount of cold water and add to the sauce. bring back to a boil and cook for 1-2 minutes, or until thickened. set aside, but keep warm.
• 3 in a large bowl or ziplock bag add the 1/2 cup of cornstarch. drain the chicken and toss with the cornstarch, shaking off excess. in a large skillet heat 2 tablespoons vegetable oil over medium-high. add chicken and cook until golden and meat is cooked through. gently toss cooked chicken with the sauce and serve.

Honey Basil Grilled Chicken

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

Ingredients

• Servings: 4
• 1 cup lemon juice
• 2/3 cup finely chopped fresh basil
• 2/3 cup honey
• 2 tablespoons olive oil
• 1 teaspoon fresh ground pepper
• 4 garlic cloves, minced
• 2 boneless skinless chicken breast halves (6 ounce each)
• 2 medium yellow sweet peppers
• 2 medium sweet red peppers
• vegetable oil cooking spray

Recipe

• 1 combine the first 6 ingredients.
• 2 cut the peppers into 1-2" pieces.
• 3 add the chicken breasts& peppers to the honey mixture.
• 4 i put all the ingredients in a heavy-duty zip lock bag.
• 5 seal the bag and shake it until the chicken& peppers are coated with the honey mixture.
• 6 put it in the refrigerator and let it marinate for 3 hours.
• 7 turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade.
• 8 take the chicken and peppers out of the marinade.
• 9 put the marinade in a saucepan and bring it to a boil.
• 10 reduce the heat and simmer until the sauce reduces a small amount.
• 11 this usually takes about 5 minutes.
• 12 spray the grill rack with cooking spray.
• 13 heat the grill to medium heat.
• 14 put the chicken on the rack and close the grill lid.
• 15 cook for 8-10 minutes.
• 16 turn the chicken and continue cooking for 8-10 minutes.
• 17 baste with the marinade during the last few minutes of cooking.
• 18 the peppers can be grilled in a grilling basket or on skewers.
• 19 the peppers will need to grill for about 5 minutes on each side.
• 20 the chicken and peppers can be cooked in your oven broiler.
• 21 place them in a single layer on the broiler pan which has been sprayed with cooking spray.
• 22 broil 5-6 inches from the heat for 10 minutes.
• 23 turn the chicken and peppers and baste with the marinade.
• 24 cook for an additional 8-10 minutes or until chicken is done.

Layered Oriental Dip Recipe

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

Ingredients

• Servings: 12
• 3/4 cup cooked chicken, and finely chopped
• 1/2 cup carrot, shredded
• 1/4 cup cashews, chopped
• 3 green onions, chopped
• 1 tablespoon parsley, chopped
• 2 tablespoons soy sauce
• 1/4 teaspoon ground ginger or 1/2 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 8 ounces cream cheese, at room emperature
• 1 tablespoon milk
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1/4 cup ketchup
• 2 tablespoons vinegar
• 1 cup water
• 1 tablespoon worcestershire sauce
• 3 dashes hot sauce

Recipe

• 1 place chopped chicken in a one gallon resealable plastic bag.
• 2 add in the carrot, cashews, onions, parsley, soy sauce, ginger and garlic.
• 3 seal and refrigerate for several hours to blend the flavors.
• 4 combine the cream cheese and milk in a mixing bowl.
• 5 beat until smooth and fluffy.
• 6 spread mixture over the bottom of a 12 inch serving platter or pie plate.
• 7 spoon the chicken mixture over the cream cheese.
• 8 drizzle with the sweet and sour sauce and serve with crackers.
• 9 to make the sweet and sour sauce, combine the brown sugar and cornstarch in a small saucepan.
• 10 gradually stir in the remaining ingredients and heat over medium heat.
• 11 cook, stirring constantly, for about 5 minutes or until the sauce thickens.
• 12 cool, cover and refrigerate until ready to use.

Impossible Chicken Bacon Ranch Pie

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

Ingredients

• Servings: 6
• 2 cups cooked chicken breasts, chopped
• 4 slices bacon, cooked and crumbled
• 1 1/2 cups frozen mixed vegetables
• 1 cup reduced-fat italian cheese blend, shredded
• 1/2 cup bisquick reduced-fat baking mix
• 1 (1 ounce) package ranch dressing mix
• 1 cup skim milk
• 2 eggs

Recipe

• 1 heat oven to 400 degrees.
• 2 spray a 9-inch pie plate with non-stick cooking spray.
• 3 place chicken, bacon and mixed vegetables in pie plate. sprinkle with cheese.
• 4 combine remaining ingredients together until blended.
• 5 pour over top of meat, cheese and vegetables in pie plate.
• 6 bake 30-35 minutes or until knife inserted in center comes out clean.
• 7 cool 5 minutes.

Festive Cranberry Stuffing

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 5
• 1 (14 1/2 ounce) can chicken broth
• 1 dash pepper
• 1 cup celery, coarsely chopped
• 1/2 cup fresh cranberries or 1/2 cup frozen cranberries
• 1 small onion, coarsely chopped
• 4 cups herb seasoned stuffing mix

Recipe

• 1 mix broth, pepper, celery, cranberries and onion in saucepan.
• 2 heat to boiling.
• 3 cover and cook over low heat 5 minutes or until vegetables are tender.
• 4 add stuffing mix and mix lightly.
• 5 put into a greased 2 1/2 quart baking dish and heat in 325°f oven for 20 minutes.
• 6 **this would probably come out just as good if it were stuffed into the bird.

Lime Chicken Tacos

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup corn (frozen or canned)
• 1 cup chunky salsa
• 10 flour tortillas (warmed)

Recipe

• 1 place chicken in a 3 qt slow cooker.
• 2 combine lime juice, chili powder, corn, salsa, and about half a cup of water.
• 3 pour mixture over chicken.
• 4 cover and cook on low for 5-6 hours.
• 5 remove chicken; cool slightly.
• 6 shred and return to slow cooker.
• 7 cover and cook on low for 30 minutes.
• 8 serve in tortillas with sour cream, cheese, and lettuce if desired.

Orange Chicken

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup fresh orange juice
• 2 tablespoons dry sherry
• 2 teaspoons soy sauce
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 shallot, minced
• 4 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 egg
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium orange, sliced

Recipe

• 1 combine orange juice, sherry, soy sauce, honey, garlic and shallot in a shallow glass dish.
• 2 add chicken and turn to coat.
• 3 refrigerate overnight, turning once.
• 4 place flour in shallow dish.
• 5 beat egg in another shallow dish.
• 6 remove chicken, reserving marinade.
• 7 dip chicken in flour, then in egg, then in flour again.
• 8 melt butter with oil in large skillet over medium heat.
• 9 add chicken and cook until browned and tender, 3-5 minutes per side.
• 10 remove chicken and keep warm.
• 11 add reserved marinade to skillet, scraping up any browned bits.
• 12 continue cooking until sauce thickens, about 5 minutes.
• 13 arrange chicken on platter and pour sauce over.
• 14 garnish with orange slices.
• 15 serve with steamed rice and asparagus.

Grilled Chicken Fresca

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 (6 ounce) chicken breasts
• 1/2 whole cantaloupe
• black pepper
• 2 teaspoons flax seed oil

Recipe

• 1 grill the chicken breasts till done. trying really hard to use a grill to achieve the marks.
• 2 cut one quarter out of a cantaloupe melon, and remove seeds. then slice into thick quarter inch slices.
• 3 lightly brush the sliced melon with flaxseed oil, and grill creating marks.
• 4 slice chicken breasts, and enjoy with the grilled cantaloupe melon.

Grilled Chicken Fajitas

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into strips
• 1 medium onion, sliced into strips
• 1 medium green bell pepper, sliced into strips
• 1/4 cup lemon juice
• 1 tablespoon vegetable oil
• 2 teaspoons chili powder
• 8 (8 inch) flour tortillas

Recipe

• 1 place chicken strips, onion strips, and pepper strips into resealable plastic bag.
• 2 whisk together lemon juice, vegetable oil, and chili powder.
• 3 pour mixture into the bag and toss to coat.
• 4 marinate mixture in refrigerator for at least 1 hour, but better if marinate over night or while at work.
• 5 spray grill pan with cooking spray.
• 6 heat pan on medium-high heat.
• 7 place chicken and vegetables on pan reserving marinade.
• 8 grill 5 minutes on each side or until chicken is no longer pink.
• 9 while grilling, occasionally brush with marinade.
• 10 place chicken and vegetables in center of each tortilla and wrap tortilla.
• 11 serve with sour cream and salsa.