Honey Chipotle Chicken Crispers

INGREDIENTS :
12 chicken tenderloins
shortening (or vegetable oil, 6 cups for frying)
Honey-Chipotle Sauce
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper (McCormick makes a powder)
1/2 teaspoon salt
Batter
1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3/4 cup all-purpose flour
Breading
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

INSTRUCTIONS :
-Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.
-Reduce heat and simmer for 2 minutes.
-Remove from heat.
-Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
-Whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds.
-Whisk in the flour.
-Make the breading by combining all ingredients in another shallow bowl or pie pan.
-When you are ready to fry the chicken, dip each piece of chicken into the batter.
-Lift the chicken out of the batter and let some of the excess drip off.
-Toss the chicken into the dry breading and coat completely.
-Repeat with 2-3 other pieces.
-Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.
-Remove chicken from oil and allow to drain on paper towels.
-Repeat steps 8-13 until all the chicken tenders have been cooked.
-When all the chicken tenders are done, drop them into a large glass or metal bowl.
-Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.

Cheese and Bacon Sticks

INGREDIENTS :
Servings 30 Units US
1 sheet puff pastry
1⁄2 cup finely grated cheese, i use colby, but any cheese will do
1⁄2 cup finely diced bacon

INSTRUCTIONS :
Lightly sprinkle bacon over pastry, followed by cheese.
Cut into strips 1/2" wide 2 or 3" long.
Bake 230deg for approx 5-10 mins, or until golden. (keep an eye on them they will not take long to burn if forgotten!)
These can be made with any topping you like, i sometimes add olives, but you could just as easily make it a sweet by using choc spread and nuts.

Baked Sweet and Sour Chicken

INGREDIENTS :
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
The sweet and sour sauce:
3/4 cup sugar (would use stevia for lower carb)
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

 INSTRUCTIONS :
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Creamy Cajun Chicken Pasta

INGREDIENTS :
2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1⁄4 teaspoon salt
1⁄4 teaspoon dried basil
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
Garnish

1⁄4 cup grated parmesan cheese


INSTRUCTIONS :
Watch how to make this recipe
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.

Bourbon Chicken

INGREDIENTS :
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1⁄4 teaspoon ginger
3⁄4 teaspoon crushed red pepper flakes
1⁄4 cup apple juice
1⁄3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1⁄2 cup water
1⁄3 cup soy sauce

INSTRUCTIONS :
Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Outback Steakhouse Alice Springs Chicken

INGREDIENTS :
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard grease.*
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Crunchy Baked Chicken

INGREDIENTS :
Cut up chicken, I use 2 kgs (4.4 lbs) of boneless skinless chicken breasts cut in half. Recipe can be adapted to suit your choice of pieces and halved easily to make less.
1 box Panko Bread Crumbs (may also use crushed pork rinds and season them as ...low carb!)
1/4 cup olive oil...
1 tsp salt
2 tsps. paprika
2 tsps. celery salt
1/2 tsp pepper
1/4 tsp garlic salt
2 tsps. basil
2 tsps. oregano

 INSTRUCTIONS :
Wash chicken and pierce it with a knife. 1/4 - 1/2 inch slits work perfectly. Marinate it in milk (buttermilk or regular) for at least 1/2 hour. Shake milk off and coat with above mixture. I do it in batches to keep the breadcrumb mixture dry so it sticks better. I also use my knuckles to press the breadcrumbs into the chicken firmly.

Bake at 375 for 40 minutes.

This recipe can be altered to your taste - add or subtract the spices and herbs to your liking. It's really good cold the next day and makes a great picnic addition as long as it's kept cold until eaten.

Crunchy Coconut Chicken with Spicy Apricot

INGREDIENTS :
Servings: 4
1/2 cup cornstarch
3/4 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
3 large egg whites
2 cups shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)

INSTRUCTIONS :
-Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
-Beat egg whites in medium size mixing bowl until frothy.
-Place coconut in a shallow bowl.
-Dredge chicken tenders in cornstarch mixture; shake off excess.
-Dip chicken in egg whites, then press chicken into coconut.
-Turn over and press into coconut again to coat both sides.
-Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
-Add chicken to the hot oil in batches.
-fry until cooked through, about 2 to 3 minutes.
-Drain. Serve hot with Spicy Apricot Dipping Sauce.


Spicy Apricot Sauce.
-1 cup (12 oz.) Apricot Preserves.
-2 tablespoons cider vinegar.
-1-2 teaspoons hot pepper sauce.
-1 teaspoon chili powder.
-1 clove garlic, minced.

White chicken enchiladas.

INGREDIENTS :
8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

 INSTRUCTIONS :

-Preheat oven to 350 degrees.

-Spray a 9x13 pan with cooking spray.
-Mix chicken and 1 cup cheese.
-Roll tortillas and place in pan seam side down.
-In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

-Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Caprese Chicken

INGREDIENTS :
4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste

INSTRUCTIONS :
-Salt and pepper both sides of the chicken breasts and set aside.

-In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked throughly (or has reached an internal temp of 165°F).

-While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.

-Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.

-Lastly, drizzle with a splash of balsamic vinegar and serve immediately.

Cracker Barrel Broccoli Cheddar Chicken.

INGREDIENTS :
4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

DIRECTIONS :
-Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

3 INGREDIENT CHICKEN.

INGREDIENTS :

- CHICKEN

- PACKET DRY ITALIAN SEASONING MIX

-1/2 CUP BROWN SUGAR

 INSTRUCTIONS :

-MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ON ALL SIDES.....LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...25 MINUTES ON EACH SIDE...

Bruschetta Chicken.

INGREDIENTS :
1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons (or your own bread crumbs)
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste

INSTRUCTIONS :
-Preheat oven to 375 degrees. Grease 9x13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

Note : bruschetta (tomatoes, garlic, basil, olive oil) can also be made in blender.

Grilled Chicken with Strawberry-Pineapple Salsa.

INGREDIENTS :
1 teaspoon olive oil

Salsa :
2 slices fresh pineapple, each 1/2-inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon

Chicken :
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
2 teaspoons salt-free steak seasoning blend
1/4 teaspoon salt

DIRECTIONS :
-Preheat the grill to medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.

-Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.

-Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.

CHICKEN ALFREDO LASAGNA ROLLS

INGREDIENTS :
9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

 INSTRUCTIONS :
-Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

-Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

-Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

SWEET HAWAIIAN CROCK-POT CHICKEN.

INGREDIENTS :
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

 DIRECTIONS :
-Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done!
Serve with brown rice and you have a complete, easy meal!!

Cream Cheese Chicken Enchiladas

INGREDIENTS :
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) flour tortillas

DIRECTIONS :
-Preheat the oven to 325F.
-In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
-Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
-Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
-Sprinkle with the remaining scallions and serve.

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS

INGREDIENTS :
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

INSTRUCTIONS :
-Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

-In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

-Roast for 50 minutes or until cooked through. Serve warm.

Baked Sweet and Sour Chicken

INGREDIENTS :
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

 INSTRUCTIONS :
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Weight Watchers Breaded Chicken Cutlets

INGREDIENTS :
Servings:4
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)


 INSTRUCTIONS :
-Preheat oven to 400 degrees.

-In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.

-Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.

-Arrange on nonstick baking sheet.

-Bake until chicken is cooked through, 20-25 minutes.