Chicken Spiedini

Ingredients:

  • 9 boneless/skinless chicken breast tender strips – lightly pounded
  • 1 block of asiago or fontina cheese – cut into 9 (2″) cubes
  • 1/2 C olive oil
  • 2 C italian seasoned bread crumbs
  • 4 dried bay leaves – cut into halves
  • 1 large white onion, sliced thickly lengthwise

Directions:

  1. Preheat oven to 350 degrees
  2. Spray a baking pan lightly with cooking spray
  3. Wrap each chicken strip around each cheese cube and secure with a toothpick
  4. Dip chicken in olive oil then roll into bread crumbs 
  5. Place chicken in the baking pan  
  6. Top with bay leaves and sliced onions
  7. Bake for approx 20 minutes, or until chicken is fully cooked through, and cheese has melted and bread crumbs are golden brown

Mom’s Sticky Drumettes

Ingredients:

  • 3 – 4 pkg chicken drumettes
  • 16 oz bottle of catalina french salad dressing
  • 8-10 oz jar of apricot preserves
  • 1 pkg dry onion soup mix – I use Lipton Brand

Directions:

  1. Preheat oven to 325 degrees
  2. Mix all ingredients well
  3. Bake uncovered for 2 hours

***These delicious, sticky drumettes are so good!  My mom used to make them for me as a kid – I love you mom!


Egg Roll in a Bowl

Ingredients:

  • 1 lb ground chicken or turkey
  • 1 bag (16 oz) coleslaw mix (shredded cabbage & carrots)
  • 5 cloves garlic – minced
  • 1 tsp ginger
  • 1/3 C soy sauce
  • 2 Tbsp sesame oil
  • hoisin sauce
  • green onions – sliced, for garnish

Directions:

  1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil –  set aside
  2. In a large skillet, brown the chicken or turkey  over medium-high heat
  3. Add the coleslaw mix, stir until combined
  4. Add the sauce mixture to the meat and veggies  
  5. Stir and cook for about 3-5 minutes, just until the cabbage has begun to wilt but is still crunchy
  6. Drain sauce out of pan and add some hoisin sauce to the mixture until well combined
  7. Serve over rice, garnished with green onions

Chicken Chunks

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 lb bacon (Hormel Brand Center Cut works best)
  • 2/3 C brown sugar – firmly packed
  • 2 Tbsp chili powder

Directions:

  1. Preheat oven to 350 degrees
  2. Cut chicken into chunks
  3. Cut bacon slices in half
  4. In a bowl, combine brown sugar and chili powder
  5. Wrap each chicken chunk with bacon, insert a toothpick and cover completely with brown sugar mixture
  6. Place in a greased pan
  7. Bake at 350 degrees for 30 minutes
  8. Broil until bacon is browned

Artichoke Chicken

Ingredients:

  • 14 oz. can artichoke hearts in water – drained & chopped
  • 1/2 C grated parmesan cheese
  • 3/4 C mayonaise
  • 1 tsp garlic powder
  • 4 boneless, skinless chicken breasts

Directions:

  1. Preheat oven to 375 degrees
  2. Spray a 13″ x 9″ baking dish with cooking spray
  3. In a medium bowl, combine chopped artichokes, parmesan cheese, mayonnaise & garlic powder
  4. Place chicken in baking dish and spread artichoke mixture over top
  5. Bake for 30-35 minutes, or until no pink remains in chicken and juices run clear

Melt In Your Mouth Chicken Bake

Ingredients:

  • 1 lb boneless, skinless chicken breasts – diced
  • 3/4 cup mayonnaise or greek yogurt
  • 1 C parmesan cheese – shredded
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 4 garlic cloves – minced
  • 1/2 tsp red pepper flakes – optional 
  • 1/2 C italian bread crumbs

Directions:

  1. Grease a 9 x 13 baking pan and place diced chicken on the bottom
  2. In a small bowl, combine the mayonnaise (or yogurt), parmesan cheese, seasoned salt, pepper, garlic and if using, red pepper flakes
  3. Spread mixture evenly on top of chicken
  4. Sprinkle bread crumbs on top of mayonnaise mixture
  5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through
  6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself

Asian Crispy Honey Chicken

Ingredients:

For the Sauce:

  • 1/2 C honey
  • 2 Tbsp low sodium soy sauce
  • 1/8 tsp sesame seed oil
  • 1 dash of red pepper flakes
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp cornstarch
  • 1 Tbsp water

For the Chicken:

  • 2 boneless, skinless chicken breasts – cut into 1-1/2″ cubes
  • 1-1/2 C flour
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp onion powder
  • 1 C buttermilk
  • peanut or canola oil – for frying

Directions:

  1. In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar
  2. Whisk and bring to a boil
  3. In a separate bowl stir together the cornstarch and water
  4. Once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture
  5. Bring back to a boil and then turn down to simmer for 10 minutes
  6. Remove from the heat and allow to finish thickening – the sauce will be only a little thick, as too thick will be hard to toss the chicken in and will taste too cornstarchy
  7. Meanwhile, heat the oil in a cast iron dutch oven (or very heavy duty pot) over medium to medium high heat
  8. In a dish, mix the flour and spices
  9. Toss the chicken in the flour, then the buttermilk and back into the flour
  10. Once the oil is hot, cook the chicken, turning occasionally until golden and cooked through, about 3-5 minutes
  11. Drain on a paper towel and then toss in the sauce and serve over sticky rice

Southern Fried Chicken

Ingredients: 

  • 6-8 pieces of chicken (I use drumsticks)
  • 2 C buttermilk
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp parsley
  • 1 tsp paprika
  • 3 large eggs
  • 2 C flour
  • 2 tsp salt
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 large ziplock bag
  • peanut oil for frying

Directions:

  1. Take all of your pieces of chicken & lightly season them with salt/pepper & set aside
  2. In a shallow bowl, whisk your eggs, set aside
  3. In a large shallow bowl,combine flour and all remaining ingredients, mix well
  4. In your large ziplock bag place HALF the flour/seasoning mixture into the bag, reserve other half for later in the bowl
  5. Dip chicken pieces in buttermilk, then a couple at a time, put them in the ziplock bag with the HALF flour, seal the bag and shake to coat well
  6. Place the coated chicken on a cookie sheet or tray
  7. Dip each chicken piece in the egg mixture
  8. Then finally dip them into the reserved flour in the bowl taking care to thoroughly coat the chicken
  9. Repeat with all remaining chicken pieces
  10. In a large semi-deep skillet, fill 1/2 way with your peanut oil until it is VERY hot, but not boiling, about 325 degrees
  11. Place as many as you can comfortably fit into your hot skillet, careful not to overcrowd
  12. Fry chicken until they are golden brown on the outside and juices run clear on the inside
  13. Remove and place on a wire rack to drain excess oil

Chicken Pineapple Kabobs

Ingredients:

  • 3 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 1/4 tsp ground ginger
  • 1 tsp garlic powder
  • 4 boneless chicken breasts – cut into 2″ pieces
  • 1 (20 oz) can pineapple chunks – drained
  • 1/2 C bbq sauce (I like Sweet Baby Rays Brand)

Directions:

  1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder
  2. Stir the chicken pieces and pineapple into the marinade until well coated
  3. Cover, and marinate in the refrigerator at least 2 hours – the longer, the better!
  4. Lightly oil the grill grate, then preheat grill to medium-high heat
  5. Thread chicken and pineapple alternately onto skewers  (I use metal non-stick skewers, but if you are using bamboo/wooden ones, you must soak them in water first, or they will catch on fire)
  6. Grill 15 to 20 minutes, turning occasionally, basting with bbq sauce or until chicken juices run clear

Bacon Ranch Chicken Kabobs

Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1/4 C olive oil
  • 1/4 tsp pepper
  • 1 pkg (1 oz) or 3 Tbsp bulk dry ranch seasoning/dressing mix
  • 16 oz bacon

Directions:

  1. Cut chicken breasts into 1″ – 2″ pieces
  2. In a small mixing bowl combine olive oil, pepper and ranch seasoning
  3. Mix until combined
  4. Place chicken in a Ziploc bag and pour dry ranch seasoning mixture over the chicken
  5. Seal and turn to coat
  6. Refrigerate at least 3 hours or overnight – the longer the better!
  7. Place bacon on a microwave plate lined with paper towels so it’s not laying on top of the other pieces
  8. Microwave the bacon on a plate for about 1.5 minutes (you will have to do multiple batches)
  9. Cut bacon strips into 2 inch square pieces
  10. Thread a piece of chicken, then bacon repeating until the skewer is filled
  11. Place on grill preheated to 350 degrees
  12. Grill 6-8 minutes on each side then flip
  13. Be careful not to overcook chicken, this will result in dry, chewy chicken – and nobody wants that!

*When using wood skewers, be sure to soak them first or they may catch on fire!


Greek Chicken Souvlaki with Tzatziki Sauce

*This recipe needs to be made the day before you are going to cook and serve it

Ingredients:

For the Souvlaki Marinade:

  • 10 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • 1/4 C extra virgin olive oil
  • 1/4 C dry white wine
  • Juice of 1 lemon
  • 2 bay leaves
  • Tzatziki sauce
  • Pita Bread
  • Sliced tomato, cucumber, onions and pitted Kalamata olives – for toppings

For the Chicken:

  • 2-1/2 lb boneless, skinless chicken breasts
  • Remove any visible fat
  • Cut into 1-1/2″ pieces

For the Tzatziki Sauce:

  • 3/4 of an english cucumber, partially peeled (striped) and sliced
  • 1 tsp salt – divided
  • 4 to 5 garlic cloves – peeled, finely grated or minced (you can use less if you prefer)
  • 1 tsp white vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 C greek yogurt (I use fat free greek yogurt, but you can use 2% or whole milk greek yogurt, if you like)
  • 1/4 tsp pepper (use white pepper, if you have it)

Directions:

Make the Tzatziki sauce – it needs to chill overnight

  1. Prep the cucumber: In a food processor, grate the cucumbers
  2. Toss with 1/2 tsp salt
  3. Transfer to a fine mesh strainer over a deep bowl to drain
  4. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry – set aside briefly
  5. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil
  6. Mix to combine
  7. Combine and chill
  8. Add the grated cucumber to the large bowl with the garlic mixture
  9. Stir in the yogurt and pepper
  10. Combine thoroughly
  11. Cover tightly and refrigerate overnight
  12. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like

Prepare the marinade – the chicken needs to marinate overnight

  1. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine and lemon juice (do NOT add the dried bay leaves yet)
  2. Pulse until well combined
  3. Place chicken in a large Ziploc bag and add bay leaves
  4. Top with marinade
  5. Toss to combine, making sure chicken is well-coated with marinade
  6. Refrigerate overnight

Cook the chicken and pita bread:

  1. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so (I use non-stick metal skewers)
  2. Thread marinated chicken pieces through the prepared skewers
  3. Prepare outdoor grill (or griddle) by brushing grates with a little oil and heat over medium-high heat
  4. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 155° on instant read thermometer – be sure to turn skewers evenly to cook on all sides, about 5 minutes total (Adjust temperature of grill if necessary)
  5. While grilling, brush lightly with the marinade (then discard any left marinade)
  6. Transfer chicken to serving platter and let rest for 3 minutes
  7. Meanwhile, briefly grill pitas and keep warm

Assemble grilled chicken souvlaki pitas:

  1. Spread Tzatziki sauce on pita
  2. Add chicken pieces (take them off skewers first, of course)
  3. Top with sliced tomato, cucumber, onions and pitted Kalamata olives

Garlic Butter Chicken Bites

Ingredients:

  • lb boneless, skinless chicken breasts – cut into 1-1/2″ – 2″ cubes
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 2 tsp garlic – minced
  • salt and pepper 
  • 1 Tbsp parsley – minced – optional

Directions:

  1. Heat the olive oil in a large pan over high heat
  2. Season the cubed chicken breasts with salt and pepper 
  3. Place the chicken in the pan in a single layer
  4. Cook on high heat for about 5-7 minutes, stirring occasionally, until golden brown 
  5. Reduce heat to medium-medium high
  6. Add the butter and garlic to the pan
  7. Cook for 1-2 minutes, stirring to coat the chicken in the sauce – be careful not to burn the butter & garlic
  8. Sprinkle with parsley, if desired, and serve

Chicken Parmesan Casserole

Ingredients:

  • 4 C (about 1-1/2 lbs) fully-cooked chicken – shredded or cubed 
  • 1 jar (28 oz) of marinara sauce
  • 1/2 C shredded or grated parmesan cheese
  • 1-1/2 C shredded mozzarella cheese
  • 1 C italian seasoned bread crumbs
  • 2 Tbsp olive oil
  • salt and pepper – to taste

Directions:

  1. Preheat oven to 350 degrees
  2. Grease an 8×8 casserole dish with non-stick cooking spray
  3. Layer the chicken in the bottom
  4. Dump in the marinara sauce and mix with the chicken
  5. Top with both cheeses until all the chicken is covered
  6. In a small bowl, mix the breadcrumbs, olive oil and a dash of salt and pepper together – make sure you incorporate the olive oil well into the breadcrumbs
  7. Sprinkle the seasoned breadcrumbs over the top
  8. Bake for about 20-25 minutes or until golden on top and bubbling on the sides

Baked Chicken Chimichangas

Ingredients:

For the Chimichangas:

  • 8 oz cream cheese – softened
  • 8 oz monterey jack (or mexican blend) cheese – shredded
  • 1-1/2 Tbsp taco seasoning
  • 1 lb cooked chicken – shredded
  • 8 flour tortillas
  • non-stick cooking spray

For the Toppings:

  • cheddar cheese – shredded
  • green onion – chopped
  • sour cream
  • salsa
  • guacamole

Directions:

  1. Preheat oven to 350 degrees
  2. Stir together cream cheese, cheese and taco seasoning
  3. Fold in chicken
  4. Divide evenly amongst tortillas
  5. Tuck in sides and roll up each tortilla
  6. Lay seam side down in a sprayed 9″ X 13″ baking dish
  7. Spray tops of tortillas with cooking spray
  8. Bake for 15 minutes
  9. Turn Chimi’s over and bake an additional 15 minutes

*Serve with cheddar cheese, green onions, sour cream, salsa and guacamole


Chicken Tetrazzini

Ingredients:

  • 16 oz thin spaghetti – cooked (make sure to use thin spaghetti)
  • 1/2 C (1 stick) butter
  • 4 C chicken – cooked and shredded
  • 2 cans (10.75 oz each) cream of chicken soup
  • 2 C sour cream
  • 1/2 C milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp parmesan cheese 
  • 2 C shredded mozzarella cheese
  • 3/4 C panko bread crumbs 

Directions:

  1. Preheat oven to 350 degrees
  2. Grease a 13″ x 9″ baking dish with butter or non-stick spray – set aside
  3. Combine butter, cooked & shredded chicken, soup, sour cream, salt, pepper, parmesan cheese and milk
  4. Add cooked noodles and stir until well combined
  5. Pour into greased 13×9 casserole dish
  6. Sprinkle mozzarella cheese on top
  7. Bake @ 350 degrees for 30 minutes
  8. Top with Panko bread crumbs, bake 10 minutes more

Chicken Asparagus Roll-Ups

Ingredients:

  • 1/2 C mayonnaise
  • 3 Tbsp dijon mustard
  • 1 lemon – juiced and zested
  • 2 tsp dried tarragon (sometimes I use italian seasoning)
  • 1 tsp pepper
  • 1/2 tsp salt (sometimes I use garlic salt)
  • 16 spears fresh asparagus – trimmed 
  • 4 boneless skinless chicken breasts
  • 4 slices provolone cheese
  • 1 C panko bread crumbs

Directions:

  1. Preheat oven to 475 degrees
  2. Grease a 13″ x 9″ baking dish with non-stick cooking spray
  3. In a bowl, mix together the mayonnaise, dijon mustard, lemon juice, lemon zest, tarragon, salt and pepper until the mixture is well combined – set aside
  4. Cook/Blanch asparagus in a shallow dish (with a little bit of water) in the microwave on high until bright green and just tender, 1 to 1-1/2 minutes – set aside
  5. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface
  6. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch
  7. Repeat with the rest of the chicken breasts
  8. Place 1 slice of provolone on each chicken breast
  9. Place 4 asparagus spears per breast
  10. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish
  11. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast
  12. Sprinkle each breast with panko crumbs, pressing the crumbs into the mayonnaise mixture to make a coating
  13. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear – about 25 minutes

Butter Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 eggs
  • 1/3 C buttermilk – optional (or just use milk)
  • 1-1/2 sleeves Ritz Brand or similar butter crackers – crushed
  • 1/2 C (1 stick) butter – cut into pieces
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp pepper

Directions:

  1. Preheat oven to 375 degrees
  2. Lightly spray a 7″ x 11″ glass baking dish with non-stick cooking spray
  3. In a medium sized shallow bowl, crush the crackers
  4. Add garlic salt, pepper and onion powder to the crackers and mix well
  5. In a separate medium size shallow bowl, whisk together eggs and buttermilk
  6. Dip one chicken breast at a time in the egg mixture, coating well, then dredge in the cracker crumbs, coating well on all sides
  7. Place chicken breasts side-by-side in baking dish
  8. Top chicken evenly with pieces of butter
  9. Bake on middle rack of oven for 45 minutes or until chicken is cooked thoroughly

Baked Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • softened butter for greasing foil
  • 1/4 C maple syrup
  • 2 Tbsp red wine vinegar or apple cider vinegar
  • 1 Tbsp dry ground mustard
  • 1 tsp garlic – minced
  • 1 tsp creole seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Preheat oven to 400 degrees
  2. In a small bowl, mix all ingredients together (except chicken)
  3. Place chicken breasts in a foil lined baking pan that has been buttered – make sure you butter the foil!
  4. Pour sauce over chicken and bake for 75 minutes
  5. Every 15 minutes, turn the chicken breasts over and baste with the sauce

*Serve chicken with sauce poured over the top


Chicken Lombardy

Ingredients:

  • 6 thin boneless, skinless chicken breasts (or use 3 breasts cut in half lengthwise)
  • 1/3 C (5 Tbsp) butter – divided
  • 1/2 C flour
  • 1/2 tsp garlic powder
  • 8 oz pkg sliced mushrooms
  • 3/4 C marsala wine
  • 1/2 C chicken stock
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 C shredded mozzarella cheese
  • 1/2 C shredded parmesan cheese
  • 2 green onions – sliced

Directions:

  1. Preheat oven to 450 degrees
  2. Lightly grease a 13×9-inch baking dish
  3. Heat a large skillet over medium-high heat and add 2 Tbsp butter
  4. Add the mushrooms and cook, stirring frequently, until they begin to brown
  5. Place the cooked mushrooms in a small bowl and set aside
  6. Flatten each chicken breast between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4″ thickness
  7. In a shallow dish, combine flour and garlic powder 
  8. Dredge each flattened piece in the flour/garlic powder mixture
  9. In the same pan you cooked the mushrooms in, add 1 Tbsp butter and melt over medium-high heat
  10. Add 2 chicken breast pieces and brown well on all sides – remove and set aside
  11. Repeat the browning process 2 more times (using 1 Tbsp of butter with each new batch) – you have to do this in batches so the chicken is not crowded in the pan and browns evenly
  12. Don’t drain the drippings, you need it for the marsala sauce
  13. Add the chicken breasts to the prepared baking dish, overlapping each piece slightly
  14. Sprinkle evenly with the mushrooms
  15. After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper
  16. Bring to a boil, reduce heat and simmer uncovered for 10 minutes
  17. Pour the sauce evenly over the chicken
  18. In a small bow, mix the cheeses and green onions and distribute evenly over the top of the chicken
  19. Bake for 15-20 minutes until cheese is melted and just starting to brown

*This chicken goes well with pasta


Chicken Lettuce Wraps

Ingredients:

  • 1 lb ground chicken
  • 3 garlic cloves – peeled and minced
  • 3 Tbsp olive oil
  • 1/4 C soy sauce 
  • 1/4 C brown sugar – packed
  • 2 tsp sesame oil
  • 1/2 tsp ground ginger
  • pinch of red pepper flakes – optional
  • ice burg lettuce leaves  
  • toasted sesame seeds – for garnish
  • 3 green onions – sliced thinly – for garnish 

Directions:

  1. In a skillet over medium-high heat, heat up the olive oil, then add the chicken and garlic
  2. Break up the chicken into crumbles
  3. Cook until the chicken starts to get crunchy
  4. In a small bowl, mix together the soy sauce, brown sugar, sesame oil, ground ginger and red pepper flakes (if using)
  5. Pour all the sauce into the chicken and mix well
  6. Cook just until everything is heated through
  7. Spoon inside lettuce leaves
  8. Garnish with sesame seeds and sliced green onions

Teriyaki Chicken Casserole

Ingredients:

For the Chicken Casserole:

  • 3 C cooked brown rice (about a heaping 3/4 C uncooked brown rice)
  • 1 lb boneless, skinless chicken breasts – trimmed of excess fat 
  • 32 oz frozen mixed stir-fry vegetables
  • 1 C shelled edamame – thawed, if frozen
  • green onions – chopped – optional for garnish

For the Teriyaki Sauce:

  • 3/4 C soy sauce
  • 1/2 C + 2 Tbsp water – divided
  • 3 Tbsp rice vinegar
  • 3 Tbsp honey
  • 3 Tbsp brown sugar
  • 1 clove garlic – minced
  • 2 tsp ground ginger (or 1 Tbsp fresh ginger – minced)
  • 2 Tbsp cornstarch

Directions:

  1. Preheat the oven to 350 degrees
  2. Lightly coat a 9×13-inch (or 3-quart) casserole dish with cooking spray
  3. Cook the brown rice according to the package directions  
  4. In a small saucepan over medium heat, combine the soy sauce, 1/2 C water, rice vinegar, honey, brown sugar, garlic and ginger
  5. Cover and bring to a boil
  6. Once boiling, remove the lid and cook for 1 minute, stirring constantly
  7. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons of water together in a small bowl to create a slurry
  8. Once the sauce is boiling, add the slurry, then stir to combine
  9. Cook for 1 additional minute, until the sauce begins to thicken
  10. Remove from heat  
  11. Arrange the chicken breasts in a single layer in the greased casserole dish
  12. Pour 1 C of the sauce over the top, then bake the chicken for 30 to 35 minutes, until cooked through
  13. Remove the dish from the oven and shred the chicken in the dish with two forks 
  14. While the chicken cooks, steam the vegetables according to package instructions
  15. Add the steamed vegetables, cooked brown rice, and edamame to the dish with the shredded chicken
  16. Reserve 1/4 C of the sauce, pour the rest into the dish
  17. Stir together, then return to the oven and bake until heated through, about 15 minutes
  18. Remove from the oven, drizzle with reserved sauce, and if desired, sprinkle with green onions

White Chicken Enchiladas

Ingredients:

For the Chicken Enchiladas:
  • 1 store bought rotisserie chicken – shredded
  • 1 C green chile enchilada sauce
  • 1 C mozzarella cheese – shredded
  • 6 medium flour tortillas
For the AMAZING White Sauce:
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 C chicken broth
  • 1 small can (4 oz) diced green chiles 
  • 3/4 C sour cream
  • 1 C mozzarella cheese – shredded

Directions:

  1. Preheat your oven to 350 degrees
  2. Spray a 7″ x 11″ baking dish with cooking spray
  3. In a medium bowl combine the chicken, 1 C of mozzarella cheese and the enchilada sauce
  4. Take a tortilla, top with about 1/4 C of the chicken mixture, then roll it up and place in the prepared baking dish
  5. Continue with all the tortillas until they are all filled and rolled – you should have enough chicken mixture to fill 6 tortillas
  6. In a saucepan, over medium-high heat, melt the butter and whisk in the flour
  7. Cook for 1 minute then add the chicken broth and whisk until smooth
  8. Let it cook until the sauce is thick and bubbly
  9. Add the sour cream and green chiles to the saucepan and stir
  10. Remove from heat and taste the sauce and season with salt and pepper as necessary – you really shouldn’t need anymore salt
  11. Pour the sauce over the enchiladas
  12. Top with the remaining mozzarella cheese
  13. Bake for 20-25 minutes or until the top starts to brown and the sauce is bubbly

Ritz Chicken Casserole

Ingredients:

  • 3 C cooked chicken breast – shredded
  • 1 (10.7 5oz) can cream of chicken soup
  • 1 C sour cream
  • 1/2 C (1stick) butter – melted
  • 1-1/2 sleeves ritz crackers – crushed
  • 2 tsp italian seasoning
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes – optional
  • pepper – to taste

Directions:

  1. Preheat oven to 350 degrees
  2. Lightly grease an 8″ square baking dish with non-stick spray
  3. In a large bowl, combine soup and sour cream
  4. Stir in shredded chicken
  5. Season generously with pepper
  6. Stir in Italian seasoning, paprika and if using, red pepper flakes
  7. Pour mixture into greased baking dish
  8. Top with crushed ritz crackers
  9. Evenly pour melted butter over the crushed crackers
  10. Bake for 25-30 minutes, or until dish is heated through and crackers are golden brown
  11. Remove from oven and let cool 5 minutes before serving

Amazing Grilled Chicken

Ingredients:

  • 1/4 C apple cider vinegar
  • 3 Tbsp dijon mustard
  • 3 cloves garlic – minced
  • 2 Tbsp lime juice
  • 1-1/2 Tbsp lemon juice
  • 1/2 C brown sugar – firmly packed 
  • 1-1/2 tsp salt
  • 4 Tbsp olive oil
  • 1/4 tsp pepper
  • 6 boneless skinless chicken breast halves

Directions:

  1. Whisk together vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, olive oil and pepper
  2. Place chicken in a Ziplock Bag
  3. Pour marinade over chicken and refrigerate for 8 hours or overnight – the longer, the better!
  4. Remove chicken from marinade and discard marinade
  5. Grill chicken for 8-10 minutes per side, or until done

Easy Orange Chicken

Ingredients:

  • 1 C BBQ sauce (I use Sweet Baby Ray’s Brand)
  • 1 C orange marmalade
  • 2 Tbsp soy sauce
  • 3 boneless, skinless chicken breasts
  • 1/2 C cornstarch
  • 1/2 C flour
  • 2 eggs
  • vegetable oil

Directions:

  1. In a sauce pan, add the BBQ sauce, marmalade and soy sauce
  2. Turn the heat on low and let it simmer for 20 minutes – stirring a few times
  3. Meanwhile, cut up your chicken breasts into cubes
  4. In one bowl beat 2 eggs
  5. In another bowl, mix together cornstarch and flour
  6. Dip pieces of chicken in the egg and then cover in cornstarch/flour mixture – set on a plate
  7. Add a thin layer of oil to a frying pan and turn your stove on medium-high heat
  8. Once it sizzles, add the chicken to the pan
  9. Let it cook for 3 – 5 minutes on each side until it’s brown and cooked on the inside
  10. Remove and place on a paper towel and let drain
  11. Add the chicken to the sauce and toss
  12. Serve on top of white rice