He-man Chicken

Ingredients

• Servings: 3
• 3 large skinless, boneless chicken breast halves
• bamboo skewers and wooden toothpicks, soaked in water
• 3 tablespoons prepared chili without beans, divided
• 3 tablespoons shredded pepperjack cheese, divided
• 1/2 pound applewood smoked bacon
• 1 cup sweet barbecue sauce (such as sticky fingers® carolina sweet), divided

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 50 mins


• preheat an outdoor grill for medium heat and lightly oil the grate.
• lay a chicken breast onto a work surface and place the palm of your hand down on the meat. with a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. repeat with the other two chicken breasts.
• place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
• to stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. roll the chicken breast around the skewer and secure with toothpicks. wrap each chicken roll with 2 slices of bacon and secure with toothpicks. pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. discard any leftover sauce.
• cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
• pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. let rest about 5 minutes before pulling out the toothpicks and skewers for serving.

Chicken Cordon Bleu Ii

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 6 slices swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Recipe

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


• pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
• heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Lally's Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 2/3 cup diced onion
• 1 1/3 cups ketchup
• 2/3 cup apple cider vinegar
• 1/3 cup packed brown sugar
• 1 tablespoon ground dry mustard
• 1 teaspoon ground ginger
• salt and black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray an 8x8-inch baking dish with cooking spray. place the chicken breasts into the prepared baking dish.
• stir together the onion, ketchup, cider vinegar, brown sugar, ground mustard, ginger, and salt and pepper in a saucepan until the mixture is well combined. bring to a boil over medium heat, and simmer until slightly thickened, about 15 minutes, stirring frequently.
• pour the sauce over the chicken, cover the dish with foil, and bake for 20 minutes. remove the foil, and bake the chicken breasts until no longer pink in the center and the juices run clear, and the sauce is slightly browned and bubbling, about 10 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Creole Chicken Recipe

Ingredients

• Servings: 4
• 4 skinless chicken thighs, or more to taste
• 1 pinch creole seasoning, or more to taste
• 2 tablespoons butter
• 1 (15 ounce) can diced tomatoes with green chile peppers
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 1 (6.8 ounce) package spanish-style rice mix

Recipe

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


• season chicken thighs with creole seasoning.
• melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. transfer chicken to a plate. add tomatoes with green chile peppers, water, tomato sauce, and spanish-style rice mix to the same skillet; stir well. return chicken to the rice mixture and bring to a boil. reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. serve on a platter with chicken atop the rice.

Grape, Chicken, And Walnut Pesto Pizza

Ingredients

• Servings: 4
• 1 (16 ounce) package refrigerated pizza dough (such as trader joe's®)
• 1/4 cup prepared pesto (such as classico®)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup cooked shredded chicken
• 15 red seedless grapes, halved lengthwise
• 2 tablespoons walnut pieces
• ground black pepper to taste (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• spread pizza dough evenly onto a pizza pan.
• bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
• spread pesto onto pizza crust in a thin layer, leaving edges exposed. sprinkle mozzarella cheese over pesto layer; add chicken. arrange grapes, cut-side up, around the crust. sprinkle walnuts over pizza and season with black pepper.
• bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

He-man Chicken

Ingredients

• Servings: 3
• 3 large skinless, boneless chicken breast halves
• bamboo skewers and wooden toothpicks, soaked in water
• 3 tablespoons prepared chili without beans, divided
• 3 tablespoons shredded pepperjack cheese, divided
• 1/2 pound applewood smoked bacon
• 1 cup sweet barbecue sauce (such as sticky fingers® carolina sweet), divided

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 50 mins


• preheat an outdoor grill for medium heat and lightly oil the grate.
• lay a chicken breast onto a work surface and place the palm of your hand down on the meat. with a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. repeat with the other two chicken breasts.
• place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
• to stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. roll the chicken breast around the skewer and secure with toothpicks. wrap each chicken roll with 2 slices of bacon and secure with toothpicks. pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. discard any leftover sauce.
• cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
• pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. let rest about 5 minutes before pulling out the toothpicks and skewers for serving.