CHICKEN



CHARLOTTE EICHHOTN
1 can white chicken chunks drained and chopped
1 can cream chicken soup
1 can rotel drained
1 pkg cream cheese, room temp
Mix soup, rotel, and cream cheese, put in microwave to melt cream cheese. Once mixed good add chicken and mix. Serve warm or cold

LEMON GARLIC PEPPER WINGS
2 lbs. chicken wings
1/2 c. lemon juice
1 whole garlic clove (4 slices chopped)
1 tbsp. pepper
2 tbsp. salt
1/4 c. vegetable oil
Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.

BAKED CRISPY CHICKEN
Ingredients:
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 - 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken Enjoy!!

HAWAIIAN CHICKEN & PINEAPPLE SKEWERS
Ingredients:
3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
1 cup soy sauce
1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
1 cup coconut milk
1/2 cup honey
1/2 large white onion, chopped
4-5 cloves garlic, minced
1 (2-inch) chunk ginger, grated
1 tsp toasted sesame oil
bamboo skewers
Trim the chicken of any visible fat and cut into chunks about 2-inches in size.
Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
An hour before you're ready to grill your chicken, soak your skewers in water to prevent them burning. Assemble skewers, alternating Chicken & Pineapple chunks.
Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.

BOURBON CHICKEN
because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
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
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

SWEET GARLIC CHICKEN
Serves 4
Prep Time - 10 min
Cook Time - 40 min
Total Time - 50 min
Ingredients
4 medium boneless, skinless chicken breasts (about 4 oz each)
1 tsp salt
2 tsp pepper
1 tbsp. dried basil
1 tbsp. olive oil
5 garlic cloves, minced
4 tbsp. brown sugar
Instructions
1.Preheat oven to 400
2.Line a rimmed baking sheet with foil and then spray with nonstick spray
3.Season chicken on both sides with salt, pepper and dried basil and place on prepared baking sheet
4.In a medium saucepan heat olive oil until shimmering
5.Add in minced garlic and let cook until soft & fragrant, about 2 minutes
6.Remove oil from heat and stir in brown sugar until smooth
7.Evenly spread brown sugar mixture over the top of each chicken breast
8.Bake for 30 - 40 minutes or until juices of chicken run clear
9.Serve & ENJOY!!

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS
1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar cheese
1/4 cup shredded parmesan
21 jumbo pasta shells, cooked
1 1/2 – 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Preheat oven to 350 degrees.
Use a large bowl to mix alfredo, chicken, broccoli, and cheeses.
Spoon the mixture you have into pasta shells.
Grease 13 x 9 baking dish with butter or cooking spray.
try to spread spaghetti sauce on bottom of baking dish. Arrange shells in baking pan. Cover with foil and bake 35 minutes.
TIPS:
1: in case you don't have time You can prep all items in advance, right up to the point of baking. you should just Keep covered in refrigerator until you are ready to bake.
2: in case you have a cookie scoop? Use it to easily stuff your shells!
and have a nice meal!!

NOTE: PRECOOK THE SHELLS!!!!!

BAKED CHICKEN CHIMICHANGAS
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa
Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

CHINESE CHICKEN WITH NOODLES
Ingredients
1lb thin spaghetti
½ cup soy sauce
¼ cup sesame oil
1/3 cup sugar
3 green onions (thinly sliced)
¼ cup sesame seed
Chinese Chicken
¼ cup soy sauce
¼ cup teriyaki sauce
2 garlic cloves (minced)
¼ cup brown sugar
1 teaspoon fresh ginger (chopped)
4 boneless skinless chicken breasts (sliced into 1inch chunks)
sesame oil (for sautéing)
Directions
In a large bowl mix together ¼ cup soy sauce, ¼ cup teriyaki sauce, garlic, ¼ cup brown sugar, and ginger. Mix well and make sure the sugar has dissolved. Add the chicken and coat the chicken with the sauce. Cover and place into the refrigerator for 2-3 hours.
To prepare sesame noodles—bring a large pot of lightly salted water to a boil. Cook noodles according to package directions. - Drain and rinse the noodles. In a jar or sealable container add ½ cup soy sauce, ¼ cup sesame oil, and 1/3 cup sugar. Shake until well blended and the sugar has dissolved. Pour sauce over the pasta and toss to combine. Cover and set aside while the chicken is cooking.
Remove the chicken from the marinade and discard the marinade. Heat sesame oil in a large fry-pan or wok. Add the chicken and stir-fry in batches for about 10 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). Add more sesame oil as needed.
Remove the chicken from the pan and serve the chicken over the sesame noodles. Garnish with sesame seeds and sliced green onions.

CHICKEN BAKED IN HAY
3½-lb whole chicken
2 large handfuls alfalfa hay, thoroughly washed
5 garlic cloves
1 bunch leeks, trimmed and cut in half
2 bay leaves, preferably fresh
2 cups chicken broth
1 tbsp butter
Small handful herbs, such as thyme, parsley and sage, chopped
Drizzle of extra-virgin olive oil
1. Preheat oven to 300º F. Rub butter all over chicken. Season chicken inside and out with salt. Truss chicken, if you like.
2. Spread out a handful of washed hay in a large ovenproof dish or deep roasting pan. Moisten hay with chicken broth; this will become a jus. Scatter garlic, leeks and bay leaves over hay. Place chicken overtop. Cover chicken with remaining handful of hay. Tightly seal with a lid or foil. Let stand for 30 minutes.
3. Bake in preheated oven for 1 hour 30 minutes until cooked. Carefully lift lid or open foil, allowing steam to escape. The bird will be done when it is still “medium” or rosy at the thigh joint. Let rest for 15 minutes.
4. Carve chicken. Strain any juices accumulated in bottom of pan into a measuring cup. Add herbs, olive oil, salt and pepper to taste. Serve chicken immediately with seasoned juices drizzled overtop.

MEXICAN CHICKEN SPAGHETTI. SERIOUSLY SENT FROM HEAVEN!!
1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8 SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

CREAMY SWISS CHICKEN BAKE
4-6 Boneless Skinless Chicken Breast
6-8 Slices Swiss Cheese (Mozzarella works too)
½ cup mayonnaise
½ cup sour cream
¾ cup grated Parmesan Cheese (divided)
½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
Preheat oven to 375.
Pat chicken dry and place in a greased 9x13 pan.
Add sliced cheese on top of chicken breasts.
In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
Bake for 1 hour.

GRANDMA RUTHIE’S POTATO CHIP CHICKEN
Recipe courtesy of Adam Perry Lang
Serves 8
INGREDIENTS
8 skin-on boneless chicken breasts about 10 oz. each
2 tablespoons seasoned salt
1 1/2 cups flour
6 eggs
1/2 cup milk
2 10-ounce bags plain potato chips, crushed
3 tablespoons cracked black pepper
HP sauce, for serving
2 cups canola oil
PREPARATION
Preheat the oven to 375°F. Season the chicken breasts with the seasoned salt.
In a wide, shallow bowl, place the flour. In another wide, shallow bowl, whisk together the eggs and milk. In a third wide, shallow bowl, place the crushed potato chips mixed with black pepper.
Coat chicken breasts with flour, shaking off excess, then dip in the egg mixture, then the potato chip mixture, pressing to adhere.
In a large skillet, heat 1 cup of canola oil over medium heat. Carefully add the chicken, skin side down. Reduce the heat to medium and cook until browned, 5-6 minutes per side.
Spread out any leftover crushed potato chips from the breading station over a large rimmed baking sheet. Arrange the chicken on top, spacing apart.
Bake until the chicken is cooked through, about 15 minutes. Let rest for 5 minutes and serve potato chip bits from the baking dish and the HP sauce.

STEAKHOUSE ALICE SPRINGS CHICKEN
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.
Serve with the left over Honey Mustard Sauce that you made.

COCONUT CHICKEN
*Boneless, skinless chicken breast
*2 large eggs
*1/4 cup coconut milk-any milk will do
*1/2 cup flour
*1 cup panko bread crumbs (these work better then regular bread crumbs)
*1 cup shredded sweetened coconut
*1/2 tsp salt
*1/2 cup vegetable oil ( I would use coconut oil)
Sweet Chili Sauce for dipping
Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.
Step 2: Prepare three separate bowls for breading your chicken
–1st: Combine flour and salt
–2nd: Whisk eggs and milk together
–3rd: Stir panko bread crumbs and coconut together
Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.
Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.
Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)
Last but not least serve immediately with your chili sauce..

CRISPY CHEDDAR CHICKEN
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CROCKPOT CASHEW CHICKEN.. OH SO GOOD
Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

HONEY MUSTARD CHICKEN RECIPE
Sauce Recipe:
1/2 cup honey
1/4 cup dijon mustard
1/4 cup whole grain stone ground mustard
1 teaspoon soy sauce
1 tablespoon dried tarragon (or 2 tbsp fresh chopped tarragon)
1 tablespoon freshly minced ginger root
6 to 8 chicken pieces of your choice
Mix the sauce ingredients and pour it in a bag or mixing bowl over the chicken pieces. Let the chicken marinate in the sauce while you preheat your grill to 350°F.
After your grill comes to temp, transfer the chicken pieces to a baking dish and drizzle on the remaining honey mustard sauce. Bake in the grill with a single chunk of smoking wood for 45-50 minutes or until the chicken registers an internal temp of 175°F for dark meat or 165°F for breast meat.
Remove from grill and let cool for 10 minutes or so before serving!

CHICKEN & DUMPLIN CASSEROLE
You will need:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup
3 teaspoons of chicken granules
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer.
Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown

MEXICAN CHICKEN SPAGHETTI. SERIOUSLY SENT FROM HEAVEN!!
Ingredients
1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican
1 can(s) ro...tel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8 SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

CHICKEN CABBAGE STIR FRY
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon soy sauce
Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and sauté 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute. refrigerate leftovers within 2 hours.

 10 BONELESS, SKINLESS, ANYTHING-BUT-BORING CHICKEN BREAST RECIPES
1. ALABAMA-STYLE CHICKEN KEBABS
Makes 4 kebabs (but there will be enough sauce to do 6 to 8 kebabs)
Sauce
1 ½ cups mayonnaise
½ cup apple cider vinegar
¼ cup granulated sugar
1 tablespoon sambal oelek (or more if you can handle it..I used two!)
½ teaspoon salt
½ teaspoon black pepper
1 clove garlic, mashed or put through a press
Whisk all ingredients together. Cover and refrigerate. (Sauce can be made well ahead of time.)
Kebabs
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Four 12-inch skewers (if using wood, soak them in water for at least 30 minutes to prevent burning)
Salt, pepper, and olive oil
The sauce
Cut the breast halves into 1 1/2 inch cubes and thread them on the skewers. Season the kebabs with a little salt and pepper and drizzle with a little olive oil. Light your grill to medium heat and oil the grates well. Reserve 1/2 to 3/4 cup of the sauce for dipping. Place your kebabs on the grill and start lightly basting and turning until the chicken is done. (Be careful not to burn!) Serve them up with a little of the reserved sauce on the side.

2. LEMON CHICKEN
Serves 2 to 3
2 boneless, skinless chicken breast halves
3 tablespoons unsalted butter, divided
1 cup flour
Sea salt
Olive oil
Juice of 1/4 to 1/2 lemon
1/4 to ½ cups low-sodium chicken broth
Freshly cracked black pepper
Flat-leaf parsley for garnish
Lemon slices for garnish
Slice chicken breast thinly. I cut them in half first, separating the fat end from the skinny end. Slice the fat end into 3 or 4 thin slices and the skinny end in two, depending on the size of your breasts. Season lightly with salt. In a medium non-stick frying pan, melt 1 tablespoon butter over medium heat. In a shallow bowl, season the flour with some salt. Dredge the chicken in the flour. Add a few dashes of olive oil to the melted butter. Place chicken in pan and cook for 2 minutes per side, or until almost cooked through. Do this in a couple of batches, adding a bit of butter (reserving 1 tablespoon for step 5) and a dash of oil each time. Remove cooked chicken to a warm platter. Add lemon juice to the pan and deglaze. Move off the heat if it’s burning. Add 1/4 cup of the broth and bring pan back to the heat, stirring, until slightly thickened. Add more broth if too thick. Turn off heat and stir in 1 tablespoon butter. Dip chicken pieces into pan sauce, and return to warm platter. Pour remaining sauce over chicken. Grind a little black pepper over top. Garnish with parsley and a slice of lemon. Buon appetito!

3. MASSAMAN-INSPIRED CHICKEN NOODLE SOUP
Serves 4 to 5 (hearty portions)
6 cups chicken stock (or substitute 2 cans low-sodium chicken broth + 2 1/2 cups water)
1 tablespoon fish sauce, plus additional to taste
2 stalks lemongrass
A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
4 large garlic cloves
2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
2 large chicken breasts (boneless, skinless or bone-in split)
3 large, fat carrots
10 to 15 baby yellow or red potatoes, depending on size
1/4 cup unsalted, roasted peanuts, plus additional for garnish
Salt (optional)
3 scallions (4 if they're really skinny)
1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
1 cup full-fat coconut milk
2 packages pre-boiled udon noodles, 12 to 14 ounces total
Heat chicken stock and 1 tablespoon fish sauce in a 4- to 6-quart stock pot over medium-high heat. Remove the outer tough and battered leaves from the lemongrass. Cut the root ends off, leaving enough to hold the leaves together, then cut the stalks into 6-inch long pieces. Carefully cut the stalks into halves lengthwise. Add to the stock. Peel the ginger and cut it into 1/8-inch planks; add them to the stock. Smash and peel the garlic cloves, trying to keep the cloves intact; add them to the stock. Remove the stem ends from the chiles, then cut the chiles in half lengthwise and use a spoon to scrape out the seeds. Add the chiles to the stock. Increase the heat to high and bring the stock to a simmer. While the stock is heating, prep the chicken breasts. If they are boneless and skinless, trim any excess fat. If they are bone-in and skin-on, remove the skins and trim any excess fat. Set them aside until the stock has reached a simmer. Start prepping the carrots and potatoes. Peel the carrots and cut away the stem end. Using a julienne peeler (or very good knife skills), julienne away the outer layers of the carrots so you have skinnier carrots of fairly even diameter from top to bottom. Set the julienned carrot aside for garnishing the finished soup. Cut the now skinny carrots into 1/2- to 3/4-inch rounds. Place rounds into a prep bowl. Wash (and scrub if needed) the baby potatoes. Cut them into quarters or halves depending on their size. If cutting in halves, cut them lengthwise rather than crosswise to increase cooking surface area. You want to have roughly equal parts carrot and potato. Add the potatoes to the cut carrots. Add 1/4 cup peanuts to the bowl as well. The stock may reach a simmer before you finish prepping the carrots and potatoes. When it does, take a small spoonful, cool it a bit, and taste for salt. It should be just a bit on the salty side so it can season the chicken and the veggies; it will seem less salty once the soup is finished. Adjust with either more fish sauce or salt (this will vary depending on the salt in the stock/broth and the brand of fish sauce you use -- trust your palate!). Add the chicken, and reduce the heat to maintain a gentle simmer. Simmer until the chicken is cooked through, about 15 to 20 minutes (cut into a breast to check -- there shouldn't be any pink). While the chicken is cooking, finish prepping the carrots and potatoes if needed. Prep the scallions by removing any wilted “leaves” and root ends. Cut the scallions into thin, bias-cut slices, including all but the last few inches of the greens. Set aside. (There will probably be extra time here, so get the curry powder and coconut milk measured, and open the packages of udon noodles, then start clean-up.) Once the chicken is done, remove it to a plate. Strain the aromatics from the stock, either by using a skimmer or by pouring the mix through a strainer into a large bowl. Return stock to pot if needed, and stir in curry powder. Increase heat to medium-high, and return the stock to a simmer. Add the carrots, potatoes, and peanuts; simmer until tender, adjusting heat as needed, about 10 minutes. After the chicken has cooled at least 5 minutes, shred the meat into reasonably bite-sized shreds. Discard bones and gristle if present. Once the carrots and potatoes are tender, stir in the coconut milk, shredded chicken (and any accumulated juices), about 3/4 of the sliced scallions, and the udon noodles. Cook until udon noodles and chicken are heated through, about 2 minutes. Taste and adjust seasoning with either salt or fish sauce if needed. Remove from heat, and serve -- dividing between bowls, and topping each bowl with julienned carrots, and garnishing with scallions and peanuts. (Note: I've also made this with a full can of coconut milk, but find the coconut becomes a bit of a flavor bully. If you're a big fan of coconut, feel free to go this route, but serve the soup with a squeeze of lime to help balance the flavor better.)

4. BFF CRISPY COATED CHICKEN
Serves 4
Crispy Coated Chicken
1 pound chicken tenders or boneless skinless chicken breast
1 1/2 cups panko bread crumbs
1 cup grated parmesan cheese
1/4 cup flour
1/2 teaspoon garlic salt
2 eggs
Salt and pepper
Vegetable oil
If using chicken breast, slice into pieces about 1/2-inch thick. Pound chicken tenders or slices between two pieces of saran wrap to 1/4-inch in thickness. Sprinkle with salt and pepper. Set aside. Get breading stations ready. Mix flour and garlic salt on a plate. Next, beat eggs in a shallow but wide bowl. Then mix together panko and parmesan in another shallow but wide bowl or plate. Put a clean plate at that end. With one hand coat a piece of chicken with flour mixture and then drop into egg mixture. Pick it up, coat both sides with egg then drop into panko/cheese mixture. Using your other hand, coat both sides with panko/cheese. Set on the clean plate and continue coating the rest of the chicken. Add enough vegetable oil to generously coat your frying pan (I use non-stick for this) and heat on medium high heat. Once hot, add enough chicken to fill the pan. Once the coating has turned golden brown flip each slice over. Add additional oil to make sure that the panko/cheese mixture can also brown evenly on that side. When both sides are nicely browned, remove to a plate with paper towels. The chicken can be served hot or room temperature. To reheat, heat in a 350° F oven or toaster for 5 minutes or until coating sizzles. Slice to serve in a green salad with Lemony Parmesan Dressing (or your favorite). Pack chicken pieces into lunch boxes with a small container of ketchup. Tuck pieces of chicken between two slices of your favorite toast with lettuce and tomatoes.
Lemony Parmesan Dressing
1 small garlic clove
1/4 cup grated Parmesan (ideally grated on a microplane)
1 tablespoon crème fraiche
2 tablespoons lemon juice
1 teaspoon honey
6 tablespoons virgin olive oil
1 teaspoon anchovy paste (optional)
Salt and pepper
Mash up the garlic clove your favorite way. Add garlic with Parmesan, crème fraiche, lemon juice and anchovy (if using) and mix thoroughly. Add olive oil and whisk until evenly mixed and emulsified. Taste and add salt, pepper, or more lemon juice. I like this with lots of pepper. For lunches, pack a bit of dressing in a small container and drizzle on salads or sandwich right before eating (a small baggie works well -- pour into the corner of the baggie and seal the bag, then twist the baggie right above it. When it is time for lunch, clip the corner of the bag and squeeze the dressing out).

5. CHICKEN TAMALE PIE
Serves 6
For the chili:
1 pound skinless chicken breast, cubed
1 clove garlic, minced
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon cumin
3 tablespoons olive oil
1 cup chopped onion
2 cans beans, drained and rinsed (I used one black, one Great Northern)
1 can sweet corn, drained and rinsed
One 4-ounce can hot green chilies
One 12-ounce can diced tomatoes in juice
¼ cup chicken stock (optional)
For the topping:
¾ cup cornmeal
½ teaspoon salt
2 cups water
1 tablespoon butter
Preheat oven to 375° F. In a large pot or deep saucepan, heat olive oil over medium high heat. Add cubed chicken, garlic, coriander, cumin, and 1/2 teaspoon chili powder. Cook until chicken is browned on all sides, then remove and set aside. Add chopped onion to the pot and cook down until soft and fragrant. Add beans, corn, chilies, and tomatoes, including the liquid. If there is not very much juice with the tomatoes, add up to 1/4 cup chicken stock. You don’t want a soupy chili at all, but enough liquid to cook everything together. Bring mix to a boil and allow to cook and thicken. When nearly done, add chicken and mix in, heating through to finish. Remove chili from heat. In a small pot, heat water and salt over medium high heat; it doesn’t need to be boiling. Stir in cornmeal and continue whisking while it incorporates the water and thickens, which should take about 5 minutes. When thick, add butter and mix in to melt. Remove from heat. In a deep round glass dish, pour all of the chili. Oh man. You just want to eat it now, don't you? Oh man. Now scoop the (essentially polenta) cornmeal mixture over the top of the chili, and spread into a single layer. Top with a sprinkling of black pepper. Bake for 30 minutes, or until polenta has firmed up. Allow to cool briefly, and then scoop into bowls to serve.

6. CLASSIC CHICKEN PICCATA
Serves 6
2 large lemons
6 boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick
1 pinch salt
1 pinch black pepper
½ cup flour
4 tablespoons olive oil
1 small shallot, minced (about 2 tablespoons)
1 cup low-sodium chicken broth
2 tablespoons capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, minced
Couscous or angel hair pasta, for serving
Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half and whole lemon to obtain about 1/4 cup juice; set aside. Season both sides of the chicken breasts generously with salt and pepper. Place flour into a shallow dish or pan. Coat each breast with flour, and shake to remove excess. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Cook half the batch in the skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add remaining chicken pieces and repeat. Add cooked chicken to previous batch and keep warm in 200 degree oven. Using the pan in which you cooked the chicken, sauté the shallots in the oil and browned bits remaining in the pan. Once shallots become translucent, add the chicken broth and lemon slices. Allow to cook until lemon slices are well-softened. Add the capers and lemon juice, and allow to reduce to concentrate flavors. Remove pan from heat and swirl in the butter until it melts and thickens the sauce. Swirl in the parsley. Spoon over chicken and serve immediately over a bed of couscous or angel hair pasta.

7. WALNUT-CRUSTED CHICKEN BREASTS
Serves 4
2 slices whole wheat bread, stale
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
1 large egg white
Salt and freshly ground black pepper
4 chicken breasts, boneless and skinless (6 to 8 ounces each)
1 tablespoon grapeseed oil
2 lemon slices, for serving
Green salad, for serving
Preheat oven to 425° F. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form and transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere. In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes. Serve chicken with lemon slices and green salad.

8. GREEN GODDESS CHICKEN SANDWICHES
Serves 4
2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
Nonstick cooking spray or neutral oil
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper
1 small clove garlic (or 1/2 of a larger clove)
½ cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)
1 avocado, peeled and pitted
7 ounces Greek yogurt
1 tablespoon honey
2 teaspoons fresh lemon juice
2 teaspoons white balsamic vinegar
¼ teaspoon ground white pepper
4 hamburger buns or sandwich rolls
1 cup fresh baby spinach leaves
Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper. Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165° F. Remove the chicken from grill and let it stand 5 minutes. Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped. Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs). Build sandwiches using buns, spinach, chicken and Green Goddess Sauce

9. SPICY ORANGE-GINGER CHICKEN
Serves 4
1 ¼ cups orange juice (preferably fresh)
¼ cup low-sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons olive oil, divided
2 tablespoons sriracha (or more to taste)
1 ½ tablespoons rice vinegar
2 teaspoons light brown sugar
2 teaspoons orange zest
¼ teaspoon ground white pepper
1 ¼ pounds boneless, skinless chicken breasts, cut into thin strips
1 tablespoon cornstarch
Brown rice, white rice or quinoa for serving
¼ cup sliced green onions
In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour. Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions.

10. CHILAQUILES VERDES
Serves 6
3 pounds tomatillos in the husk
1 large red onion cut in 1/2-inch slices
2 jalapeños
8 cloves of garlic, unpeeled
1 handful of cilantro leaves
1 lime
1 heaping spoonful of crema or sour cream
1 quart chicken stock (preferably homemade)
2 boneless, skinless chicken breasts
12 corn tortillas
1 cup (or more if you like) queso fresco in large crumbles (1/2- to 1-inch pieces), or shredded monterrey jack
1/2 cup crumbled cotija cheese
Cilantro leaves, for garnish
Salt and olive oil, as needed
Lay tomatillos, onions, jalapeños, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
Place the baking sheet under the broiler, until the veggies are wilted and blistered, about 10 minutes (time will vary based on the heat of your broiler). Remove the veggies and let them cool until you are able to handle them.
Remove the husks from the tomatillos, squeeze the garlic from the cloves, and remove the stem from the jalapeños. Throw the roasted veggies into a blender, along with any juices that accumulated on the baking tray. Add the cilantro leaves, the juice of the lime, and the crema. Purée until the mixture is very smooth. Taste and make any needed adjustments (more salt, acid, etc).
While the veggies are still in the oven, bring the chicken broth to a gentle simmer in a dutch oven. Add the chicken breasts and allow them to simmer until tender, about 20 minutes. Move the chicken to a cutting board and use two forks to shred it. Return the chicken and any juices to the pot.
Add the tomatillo purée to the chicken broth, taste for seasoning (note the sauce should be tangy, almost sour, so add another squeeze of lime if necessary), and bring to a simmer. Cover and let the mixture simmer for about 20 minutes.
Cut the tortillas into quarters. If your tortillas are fresh, dry them out in the oven or toaster oven. If they’re stale and dried out, add them right to the pot. Stir the mixture and let simmer for another 10 minutes. The tortillas will cause the sauce to thicken.
Uncover and stir in the queso fresco or sprinkle with the monterrey jack. Cover the pot again, allowing the cheese to melt. Uncover, sprinkle with cotija and cilantro, and serve.
Note: The chilaquiles are just as good — maybe better — the next day. A fried egg on top wouldn’t hurt either!

TORI KARA-AGE
Serves 4
1 Tbsp. finely grated fresh ginger
¼ cup finely sliced green onion, white and light green parts only
3 oz. sake
2 oz. soy sauce
1 oz. mirin rice wine
4 boneless, skin-on chicken thighs, quartered
Vegetable oil, for frying
Kosher salt
1 cup potato starch
½ cup wheat flour
In a large bowl, combine the first 5 ingredients. Add the chicken, tossing to coat, and marinate in the refrigerator for 1 hour.
Meanwhile, pour vegetable oil into a large pot; it should be about 2” deep. Heat oil to 325 degrees.
In another big bowl, combine a generous pinch of salt with the potato starch and wheat flour. Drain the marinade from the chicken and then dredge the meat in the flour mixture, shaking off any excess.
Fry the chicken until golden brown on the exterior and just cooked through, about 8 minutes. Transfer chicken to a paper towel-lined plate and salt immediately. Plate and serve with lemon wedges.



SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
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!!

SWEET GARLIC CHICKEN


So Easy and Addicting! Make it while you can... they'll outlaw this as a controlled substance soon
4 Ingredients: Chicken, Garlic, Brown Sugar and Olive Oil. (measurements vary on taste - recipe I used is below
Saute the Minced Garlic with the Olive Oil until soft, then remove from heat and stir in the Brown Sugar.
Pour that mix over the Chicken and Bake (uncovered) for 15-20 minutes at 450


CHERYL'S FANCY PANTS CHICKEN

You'll need 2 packages of THIN chicken breasts
a few slices of prosciutto
a half bag of fresh spinach
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/2 C White Wine
1/4 C Olive oil
8 oz shredded mozzarella
Preheat oven to 375
spray a 13/9" pan with Pam
put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight)
bake for 30 minutes
top with cheese and bake for 5 minutes more.

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
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!!

CHICKEN SCHNITZEL WITH ARUGULA SALAD
½ cup of buttermilk
2 tsp. kosher salt, divided
4 dashes hot sauce
2 4-oz. skinless, boneless chicken breasts, pounded to ¼” thickness
½ cup all-purpose flour
½ tsp. freshly ground pepper
1 cup Panko bread crumbs
1 cup Parmesan cheese, grated
1 egg
3 Tbsp. extra-virgin olive oil
1 lemon, zested and juiced
3 cups baby arugula, washed and dried
¾ cups canola oil
In a glass baking dish, mix buttermilk, 1 tsp. salt, and hot sauce. Add chicken and marinate in refrigerator for 30 minutes. Remove chicken from buttermilk, gently shaking to get rid of any excess liquid.
Set wire rack on a sheet pan and set aside. Mix flour, 1 tsp. salt, and pepper in a large but shallow dish. Place egg in another large, shallow dish and beat with 1 Tbsp. olive oil. In third shallow dish, mix add Panko, lemon zest, and Parmesan.
Coat one chicken cutlet in flour, shaking off any excess. Transfer chicken to egg mixture and coat evenly, shaking off any excess. Then transfer to Panko mixture and coat evenly, pressing lightly to adhere. Place chicken on a wire rack. Repeat with remaining chicken cutlet.
Heat a large skillet on medium-high heat. Add canola oil. Place chicken cutlets in oil and fry until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel-lined plate and salt immediately.
Toss arugula with lemon juice and remaining olive oil. Season with salt and pepper. Serve chicken and salad together with lemon wedges.

HOMEMADE CHICKEN AND DUMPLINGS
A bowl of homemade chicken and dumplings.  A glass of sweet tea.  It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.  And it’s not hard to make.  Come on, I’ll show you how.
You probably have all the ingredients for these dumplings in your kitchen right now.  And you don’t have to be a great cook to make them.
chicken and dumplings
First, here’s what you’ll need:
chicken-and-dumplings-ingr
about 3 cups cooked chicken
6-8 cups chicken broth
2 cups flour
2 Tbs. butter
1/2 tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less
In a bowl, combine the flour, baking powder and salt.  Cut the butter into the dry ingredients with a fork or pastry blender.  Stir in the milk, mixing with a fork  until the dough forms a ball.
Heavily flour a work surface.  You’ll need a rolling pin and something to cut the dumplings with.  I like to use a pizza cutter.  I also like to use a small spatula to lift the dumplings off the cutting surface.
chicken-and-dumplings-dough
Roll the dough out thin with a heavily floured rolling pin.  Dip your cutter in flour and cut the dumplings in squares about 2″x2″.  It’s okay for them not to be exact.  Just eye ball it.  Some will be bigger, some smaller, some shaped funny.
Chicken and Dumplings
Use the floured spatula to put them on a heavily floured plate.  Just keep flouring between the layers of dumplings.  If they will be cooked soon, this method works well.  If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour.  You can also freeze them like this and then transfer them to a ziplock bag.
To cook them, bring the broth to a boil.  Drop the dumplings in one at a time, stirring while you add them.  The extra flour on them will help thicken the broth.  Cook them for about 15-20 minutes or until they not doughy tasting.  Add the cooked chicken to the pot and you’re done!

SWEET TEA-BRINED FRIED CHICKEN
A marriage of Southern favorites: Our salty-sweet brine of brown sugar and freshly brewed tea infuses this picnic-perfect chicken with juicy flavor before frying.
Ingredients
2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
4 garlic cloves, halved
1 tablespoon cracked black pepper
2 cups ice cubes
1 (3 1/2-lb.) cut-up whole chicken
2 cups self-rising flour
1 cup self-rising white cornmeal mix
2 tablespoons freshly ground black pepper
2 teaspoons table salt
1 teaspoon ground red pepper
Vegetable oil
Preparation
1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Stir in brown sugar and next 5 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding to chicken.)
3. Cut chicken breasts in half crosswise. Place tea mixture and all chicken pieces in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 24 hours.
4. Remove chicken from marinade, discarding marinade. Drain chicken well.
5. Whisk together flour and next 4 ingredients in a medium bowl. Spoon 1 cup flour mixture into a brown paper bag or large zip-top plastic freezer bag. Place one piece of chicken in bag; seal and shake to coat. Remove chicken, and transfer to a wire rack. Repeat procedure with remaining chicken, adding more flour mixture to bag as needed. Let chicken stand 30 minutes to form a crust.
6. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels.
Note: If using a 12-inch-wide (2 1/4-inch-deep) cast-iron skillet, pour oil to depth of 1 inch.


CHICKEN PINEAPPLE SKEWERS
Yield: Makes 12 skewers - 2 cups of sauce
Serving Size: 2 skewers with sauce
Ingredients
For the sauce
1/2 cup low sodium tamari sauce (or low sodium soy sauce) - see notes
2 tbsp tomato paste
1/4 cup pineapple juice (from the pineapple chunks can - see below)
1/4 cup water
1 tbsp honey
1 tsp garlic powder
For the skewers
2 chicken breasts, cut into 1 inch cubes
1/3 cup pineapple chunks (I used canned pineapple in juice - without added sugar)
olive oil spray
Directions
If you are using wooden skewers, start by soaking them in water to prevent them from burning.
Add all the sauce ingredients in a saucepan and whisk to combine. Bring to a boil and then reduce to low heat. Cook until sauce has reduced by about a half and reaches a thick consistency, whisking often. This should take about 15 minutes. Keep an eye on it to make sure it doesn't burn. Reserve one third of the sauce for serving and keep the remaining sauce to cook the skewers.
While sauce is reducing, prepare the skewers. Thread one chicken cube onto a skewer, then about the same length of pineapple chunks, one chicken cube, pineapple chunks and another chicken cube to finish (chicken - pineapple - chicken - pineapple - chicken). Repeat with remaining skewers. You'll get about 12.
Using a grill or a grill pan sprayed with olive oil, cook skewers for about 5 minutes then brush them with sauce and continue cooking for another 5 minutes or until chicken is cooked through, basting them with sauce as they cook.
Serve with remaining sauce.

MEXICO CITY CHICKEN
3 large boneless chicken breasts, cut into 1-inch chunks
½ cup of achiote marinade (see recipe here)
2 poblano peppers, cut into 1-inch pieces
6 strips of thick cut bacon, cut into 1-inch pieces
1½ cups of panko bread crumbs, seasoned with a pinch of salt, pepper, garlic powder and crushed red pepper flakes
8-inch wooden or metal skewers
Combine the chicken and the marinade, stir well to combine and let marinate for at least 2 hours. When ready, skewer in this order, poblano pepper, bacon, then the chicken. Try not to make the kabobs too tight, only using about 4 pieces of chicken per skewer. Preheat the oven to 350ºF. In a shallow rectangle dish, add the breadcrumb mix. Roll the kabobs in the breadcrumbs until evenly coated. Lay the kabobs on a lined baking sheet and when ready bake for 30 to 35 minutes. The chicken is good served over rice, or like a spiedie with Italian bread also great on top of a fresh salad.


SLOW BAKED POTATOES AND CHICKEN SKILLET

2 tablespoons olive oil
2 lb potatoes, thinly sliced
2 large onions, thinly sliced
2-3 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
4-6 chicken drumsticks
2 thick cut bacon slices, uncooked
1 1/2 cup chicken stock
salt and pepper
Instructions
Heat the oven to 300F. Grease an 11" cast iron skillet with olive oil. Set aside.
Scrub the potatoes. I love keeping the skin on but if that’s not your thing, you can peel them.
Using a mandoline , a food processor or a very sharp knife , thinly slice the potatoes and onions. Mince the garlic and finely chop the thyme and rosemary.
In a bowl mix the potatoes with the onion, garlic and herbs and arrange them in layers in the prepared skillet.
In a large bowl combine the sliced potatoes, onions, minced garlic, fresh herbs. Season with salt and pepper.
Arrange layers of potatoes and onions in the prepared skillet.
Place the chicken drumsticks on top of the potatoes and finish with pieces of roughly chopped bacon.
Pour the chicken stock in the skillet and season with salt and pepper.
Cover the pan with aluminum foil and place in the heated oven. Bake for 2 hours without opening the oven.
After two hours, open the oven, remove the aluminum foil.
Turn he broiler on and cook for few more minutes until the potatoes slices and chicken get a little brown color.
Turn the oven off and serve warm.


COAL FIRED ROSEMARY WINGS WITH CARAMELIZED ONIONS
Caramelized onions: Get a sweet onion, cut it into really thin slices. Using a frying pan heat 1 tablespoon of olive oil on medium high heat until shimmering. Add the onions, and stir frequently until the onions are soft and just starting to brown. Add 1.5 tablespoons of brown sugar and continue to stir frequently (don't let the onions sit for more than 10 seconds at a time). After a minute or so add a tablespoon of water. Keep cooking until the onions are caramelized and are sweet / soft. Took me about 15 minutes. Butter mop sauce: Melt 3/4 stick of unsalted butter on low heat Once it's melted add 1/4 tsp of smoked paprika, 2 tablespoons fresh chopped parsley, juice of 1 lemon, and 1/4 teaspoon of fresh chopped rosemary. Stir it up, take off the heat and add salt + black pepper to taste. Dry rub: Mix 1/2 tablespoon salt, 1/4 tablespoon black pepper, 1/2 teaspoon fresh chopped oregano, 1/2 teaspoon fresh chopped rosemary, 1/2 teaspoon smoked paprika You want the rub to have a nice salty (but not overpowering flavor) peppery flavor, and have a nice balance of rosemary. Whip up some caramelized onions. Keep those bad boys on the side. Whip up the mop sauce. Whip up the dry rub and get the wings nice and coated (I coated the wings in 1 tablespoon of canola oil). Setup a 2 zone fire on your grill, preheat to medium high. Grill the wings on direct heat for about 5 - 6 minutes; you're looking to see them get nice and browned. Move the wings to indirect heat, lower the temp to medium, and cover the grill for about 5 minutes. Take the cover off the grill and mop the wings with the butter sauce. Cover the grill again. Wait 5 minutes and uncover the grill, flip all of the wings over, mop them again with the butter sauce. Cover the grill. Wait about 5 minutes, uncover the grill and butter the wings again. Plate the wings and top with any left over sauce. Cover the wings with the caramelized onions (heat them up for a minute or two) and side with a size of grilled flat bread. All told you cook the wings for about 5 minutes on direct heat, 15 minutes on indirect.


CHICKEN LETTUCE WRAPS

(makes about 4 servings)
16 Boston Bibb or butter lettuce leaves
2 pounds boneless, skinless chicken breast, cut into cubes
1 tablespoon cooking oil
1 large onion, chopped
1/4 cup hoisin sauce
2 cloves fresh garlic, minced
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons minced ginger
1 bunch green onions, chopped
1/2 cup shredded carrots
1 teaspoon Asian (dark) sesame oil
1 tablespoon Asian chile pepper sauce/paste (optional, if you want some spice)
Rinse the whole lettuce leaves and pat them dry, being careful not to tear them. Set them aside..In a large, nonstick skillet greased with cooking spray, cook the chicken in the cooking oil for about 3 minutes. Drain the grease and then add the onion and ginger, cooking for 3-4 minutes. Then, stir in the hoisin sauce, garlic, soy sauce, vinegar, and chile pepper and cook for about 2 minutes..Finally, add the green onions, sesame oil, and carrots and let everything cook for about a minute. Make sure the chicken is no longer pink at this point (if it is, keeping cooking everything until it's done).Spoon the mixture into the center of the lettuce leaves.

JALAPENO CHICKEN POPPERS

Yield: 14 poppers
7 large jalapenos, halved, seeded, and membrane removed
1/3 cup onion and chive cream cheese
3/4 cup Mexican cheese
2 1/2 lbs. chicken breast, pounded thin to 1/8 inch thickness
2 tablespoon s canola oil
14 pieces proscioutto (or depending on where you source it and how it is cut, get just enough to wrap each popper)
Preparation: Heat oven to 400 degrees F. Line bakesheet with parchment paper. Pipe cream cheese into each hollowed out jalapeno half. Layer filled jalapenos with cheese and bake for about 12-14 minutes or until jalapenos are fork tender. Remove from oven and allow to cool enough to handle.
Cut pounded chicken breast into 2 inch strips. Wrap strips around stuffed jalapenos, making sure ends of chicken strip slightly overlaps.
Heat oil in a large skillet over medium high heat. Place poppers seam side down and cook until golden brown. Turn popper and continue to cook and turn until chicken is fully cooked, about 10-12 minutes. Remove from pan and allow to cool enough to handle. Wrap proscioutto around chicken.
**Notes** (1) If you have sensitive skin, make sure to use gloves when seeding the jalapeno. (2) If you have trouble keeping the chicken together prior to cooking, use kitchen twine to hold it together. The cooking process will fuse the edges together (so long as the chicken edges are touching).


CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced

12 oz sliced mushrooms

1/4 cup white wine

1/3 cup fat free chicken broth

salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour onl


15-MINUTE CREAMY BALSAMIC CHICKEN
1 lb chicken tenders
1/2 teaspoon thyme
1/2 teaspoon Mrs. Dash Chicken seasoning
salt and pepper, to taste
1 15-oz. jar light alfredo sauce
1 1/2 tablespoons balsamic vinegar {do not substitute any other vinegar!}
Lightly spray large, deep skillet with nonstick cooking spray and place over medium heat. Sprinkle chicken tenders on both sides with thyme, Mrs. Dash, salt and pepper. Place into hot skillet and brown each side. Chicken does not have to be fully cooked, but probably will be. Remove chicken from pan. Pour in alfredo sauce and balsamic vinegar. Stir to combine, then add in chicken. Coat chicken in sauce, cover pan and reduce to medium low heat until ready to eat.
Serve plain, over pasta, steamed veggies or rice.

LOADED CHICKEN & POTATOES
1 lb boneless chicken breasts, cubed (1″)
 6-8 medium skin on red potatoes, cut in 1/2″ cubes
 1/3 c olive oil
 1 1/2 tsp salt
 1 tsp black pepper
 1 Tbsp paprika
 2 Tbsp garlic powder
 2 Tbsp hot sauce (more if you like it HOT)
Topping:
2 c fiesta blend cheese
 1 c crumbled bacon
 1 c diced green onion
Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
 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
10 chicken thighs or 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
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 green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm

CHICKEN POT PIE
Grands!® Chicken Pot Pie Puffs
 2 cups Green Giant® frozen mixed vegetables, thawed
 1 cup diced cooked chicken
 1 can (10 3/4 oz) condensed cream of chicken soup
 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each.Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan. Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

CHICKEN CORDON BLEU CASSEROLE RECIPE
1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked or boiled and cut into bite-size pieces
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

CHICKEN AND DUMPLING CASSEROLE
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Preheat oven to 350 degrees.  Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir. Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir. Bake casserole for 30-40 minutes, or until the top is golden brown

ARROZ CON POLLO COLOMBIANO (COLOMBIAN-STYLE CHICKEN AND RICE)
Yields 6-8 servings
Ingredients:
The Chicken:
2-3 boneless chicken breast halves
Water (enough to cook the chicken)
The Rice:
1 cup long-grain white rice
1 tablespoon olive oil
1 envelope of Sazón Goya con Achiote or Azafrán
1 teaspoon salt
The Vegetables:
1 cup carrots, chopped
1 cup green beans
1 cup peas
Water (enough to cook the vegetables)
1 tablespoon olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 envelope of Sazón Goya con Achiote or Azafrán
Salt to taste
The Sauce:
1 15 oz. can tomato sauce
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
¼-½ cup cilantro, chopped
Cook the chicken in enough water at medium heat for 30-35 minutes. Once cooked, remove them from the pot and let them rest. Reserve the chicken stock to make the rice. To make the rice, boil two cups of the chicken stock in a medium pot, add the rice, oil, Sazón Goya and salt. Cover and reduce heat to low and cook for 20 minutes. Once cooked, fluff the rice with a fork. To cook the vegetables, boil enough water in a medium pot, add the carrots, green beans and salt. Cook on medium heat for 4 minutes. After 4 minutes, add the peas and cook for another 4-5 minutes. Once cooked, drain and set aside. Once the chicken is cool and rested, shred it with two forks and set aside. To make the sauce, put the tomato sauce in a medium bowl, add the cumin, garlic, onion and salt. Stir well and add the shredded chicken. Make sure the chicken is coated thoroughly with the sauce. Heat 1 tbsp of oil in a large pan at medium heat and add the bell peppers. Cook for 3 minutes. Add the salt and Sazón Goya and cook for another 3 minutes or until they're softened. Add the chicken and cook for another 2 minutes or until the chicken is heated thoroughly. To assemble the arroz con pollo, put the rice, cooked vegetables, chicken and peppers and chopped cilantro in a large serving dish. Stir well before serving

SESAME CHICKEN FOR SLOW COOKER
1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds
Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

GARLIC FRIED CHICKEN BREASTS
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ cup seasoned bread crumbs
1 cup all-purpose flour
½ cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour.
In a separate dish, whisk together the milk and egg. Heat the oil in an electric skillet set to 350 degrees F. Dip the chicken into the egg and milk, and then dredge in the dry ingredients until evenly coated. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula. Serve with a box of olive oil and garlic pasta and French bread.

SMOKY BUTTERFLIED CHICKEN WITH GARLIC-MAYO TOMATOES AND HERBS
canola oil, for the grill
1 3 1/2- to 4-pound chicken
2 tablespoons smoked paprika
kosher salt and black pepper
1/3 cup mayonnaise
1 clove garlic, chopped
2 pounds beefsteak tomatoes (about 2), sliced
2 tablespoons chopped fresh herbs (such as chives, flat-leaf parsley, or basil)
Heat grill to medium and set up an indirect-heat zone. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. Using kitchen shears, butterfly the chicken. Season the chicken on both sides with the paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Grill, covered, breast-side up, over indirect heat until an instant-read thermometer inserted into the thickest part of a thigh registers 165° F, 40 minutes to 1 hour. Meanwhile, combine the mayonnaise and garlic in a small bowl. Spread on the tomatoes. Sprinkle with the herbs and ¼ teaspoon pepper. Serve the tomatoes with the chicken.

MICHAEL SYMON’S ROASTED CHICKEN WITH CUMIN AND ORANGE
4 skin on chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 orange, zest and juice
2 cloves fresh garlic, chopped
3 tablespoons olive oil
Season the chicken breasts with plenty of salt and pepper on both sides then place them in a gallon sized re-sealable bag. Whisk together the Dannon Oikos Plain Greek Nonfat Yogurt, cumin, smoked paprika, orange zest and juice and garlic. Pour this mixture in to the bag with the chicken, seal and make sure all of the chicken gets coated. Marinate in the refrigerator for 1 hour or up to 3. Remove your chicken from the fridge 30 minutes prior to cooking to take the chill off of it. Remove the chicken from the marinade, wiping off any excess and preheat your oven to 400 degrees. Discard the marinade. Place a large sauté pan over medium heat. When the pan is hot, add the olive oil along with the chicken, skin side down. Cook for about 2 minutes, until the skin is golden brown then flip the chicken and place the whole pan in the oven. Roast for 25-30 minutes until the chicken has finished cooking through. Remove the chicken from the oven and let it rest for 5 minutes. Slice and serve with Creamless Corn (can remove skin from chicken before eating).

WHITE CHICKEN ENCHILADAS
10 soft taco shells
 2 cups cooked, shredded chicken
 2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
 3 Tbsp. butter
 3 Tbsp. flour
 2 cups chicken broth
 1 cup sour cream ( I use Greek yogurt)
 1 (4 oz) can diced green chillies (these are not hot)
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

POPEYE'S SPICY CHICKEN - (copycat)
3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying
Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

MELT IN YOUR MOUTH CHICKEN
And it's Healthy...So much better than fried!!!
1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

AVOCADO CHICKEN ENCHILADAS
Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas
Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.) Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

SWEET HAWAIIAN CROCK-POT CHICKEN
2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done!

CHICKEN AND BISCUIT BAKE:
This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
Preheat oven to 350 degrees. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies. In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX! (Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)
If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly. Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

3 INGREDIENT CHICKEN!!!
chicken
packet dry italian seasoning mix
1/2 cup brown sugar
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.....

CHICKEN SPAGHETTI
16 oz. dry spaghetti, cooked (I personally use two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain)
4 oz can mushroom stems & pieces, drained
1/2 cup milk
Sometimes I add a can of corn and sliced olives too! (Drained) `
salt & pepper to taste and garlic salt
Cook noodles in salt water/ drain. Mix all ingredients. Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.

DORITO CHICKEN AND CHEESE CASSEROLE
3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed
Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

KFC ORIGINAL RECIPE CHICKEN
11 Herbs and spices...... Enjoy.
Disclosure: Add Catchup...This makes it my recipe' KFC = Kool Freaken Chicken
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.  Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

ITALIAN BAKE
3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks
Cut up chicken, onion, peppers and sausage.  Boil pasta and drain (don't over cook)  Mix pasta, sausage, onion, peppers, chicken and sauce.  Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later. Top heavily with cheese.  Bake at 325 degrees for about 45 minutes or until golden and bubbly.

CRACKER BARREL CHICKEN N' DUMPLINS
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll CHicken breast up to conseal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick. Plase on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon. you can sub turkey bacon for the bacon, and a low fat cream cheese to make this healthier !!

SPONGE BOB CHICKEN
1 cup of Mayo
3 tbs soy sauce
3 tbs of wosterchire
4 tbs of hosin sauce
2 tbs of your favorite seasoning for chicken.
Maranate the chicken for about an hour and grill

CHICKEN & SPINACH PASTA BAKE
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

CHICKEN SPAGHETTI:
16 oz. dry spaghetti, cooked (I personally use two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain)
4 oz can mushroom stems & pieces, drained
1/2 cup milk
Sometimes I add a can of corn and sliced olives too! (Drained) `
salt & pepper to taste and garlic salt
Cook noodles in salt water/ drain  Mix all ingredients  Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
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)
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 green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

BAKED FRIED CHICKEN
I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin! This is super easy and you are TOTALLY going to love it!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.  Place each piece of chicken in the pan. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

THREE-CUP CHICKEN
Makes: 4 servings, 2 pieces chicken & 1/3 cup sauce each
While there are dozens of variations on this classic Taiwanese Three-Cup Chicken recipe, the "three-cup" in the title refers to the fact that this healthy chicken recipe is almost always made with equal parts soy sauce, Chinese rice wine and rice vinegar (and usually sesame oil). The sauce for Three-Cup Chicken develops a wonderfully pungent flavor from toasted Sichuan peppercorns and star anise; look for them in Asian markets or online from penzeys.com. Serve the chicken and sauce over rice.
1 teaspoon Sichuan peppercorns
3/4 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons Chinese rice wine (Shao Hsing or Shaoxing) or dry sherry
2 tablespoons toasted sesame oil
2 tablespoons honey or sugar
2 whole star anise
1 bunch scallions, divided
1 tablespoon canola oil
4 chicken drumsticks, skin removed (see Tip)
4 bone-in chicken thighs, skin removed and trimmed
12 cloves garlic, peeled and left whole, plus 1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 cup packed fresh basil leaves, plus 2 tablespoons chopped, preferably Thai basil
Toast peppercorns in a large flat-bottomed carbon-steel wok or heavy skillet over high heat until fragrant, about 1 minute. Crush in a mortar and pestle or with a rolling pin. Set aside near the stove. Meanwhile, combine broth, soy sauce, rice vinegar, rice wine (or sherry), sesame oil, honey (or sugar) and star anise in a medium bowl. Finely chop enough scallions to equal 2 tablespoons and reserve for garnish; cut the remaining scallions into 2-inch lengths. Place the sauce and scallion pieces near the stove. Heat canola oil in the wok (or skillet) over high heat until shimmering. Reduce heat to medium-high; add 2 drumsticks and 2 thighs and cook, undisturbed, for 4 minutes. Carefully flip the chicken over and cook for 3 minutes on the other side, reducing the heat as needed if the pan gets too hot. Transfer the chicken to a plate and repeat with remaining chicken; remove to the plate. Add the scallion pieces, garlic and ginger to the pan; cook, stirring once or twice, until they begin to brown, about 1 minute. Add the crushed peppercorns and stir for 5 seconds. Add the reserved sauce and cook 2 minutes. Add the chicken; stir to coat with the sauce. Adjust the heat to maintain a simmer, cover the pan and cook, turning the chicken halfway through, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 15 to 20 minutes. Stir in basil leaves and cook, uncovered, for 1 minute more. Garnish with the chopped scallions and chopped basil.

BOURBON BARBEQUE CHICKEN
2 pounds chicken breast
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons orange zest
1/3 cup orange juice
1 tablespoon wine vinegar, (balsamic is better)
1/3 cup bourbon whiskey
1/2 cup molasses
1/2 cup catsup
1 tablespoon steak sauce
1/2 teaspoon dry mustard
salt and freshly ground black pepper, to taste
Hot sauce (Chipotle or Habanero types would go well), to taste
1 teaspoon chili powder
1 pinch cloves
Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.

SLAUGHTERHOUSE POULTRY BRINE
1 1⁄2 Gal Water
1⁄2 C Salt (pickling or kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
I would brine the bird first over night. Here's the best brine I have found yet:

SLAUGHTERHOUSE CHICKEN SPRITZ
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
This is popular round here, also lower in salt cause I can't have that much no more.
Now after that I would smoke it with some apple wood or another fruit wood if you can. The set the smoker at about 300° if you can and smoke it till you have an internal temp (in the breast) of about 165° and then foil it and let it rest for at least a half an hour then enjoy some of the best yard bird you have ever eaten.

SLAUGHTERHOUSE POULTRY INJECTION
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted
2 C Apple Cider 

ALICE SPRINGS CHICKEN
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375 F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you dont have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serveas a side. Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

OUTBACK STEAKHOUSE'S ALICE SPRINGS CHICKEN.
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 the bacon in a large skillet until crisp. Remove bacon and set aside but do not discard the grease. Sauté 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. Serve with the left over Honey Mustard Sauce that you made.

CHICKEN BREASTS W/ SPICY HONEY-ORANGE GLAZE
1/4 cup honey
2 Tbsp. frozen orange juice concentrate
1 tsp. grated orange zest
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. crushed red pepper flakes -- (1/8 to 1/4)
4 boneless, skinless chicken breast halves (approx. 1 pound)
1 Tbsp. Butter
1/2 tsp. vegetable oil
Parsley or green onions (optional garnish)
In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Makes 4 servings.

CHICKEN CACCIATORA
3 pounds broiler-fryer chicken, cut into pieces
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium onion chopped
2 cloves garlic, minced -- (2 to 6)
1 large stalk celery, chopped small
1 large carrot, chopped small
1 red bell pepper, chopped
1 large can (28 oz) chopped tomatoes
1/3 cup red wine
1/2 tsp dry basil
1/4 tsp dry oregano
1/4 tsp dry thyme
1/2 tsp + crushed red pepper
Salt and pepper chicken. Fry in butter and oil until browned. Remove and set aside. Pour off and discard all but 3 tablespoons of drippings. Add onions, fry a few minutes and add other vegetables. Cook until onions are lightly browned. Add dry spices and cook a few seconds. Return chicken to pan. Add tomatoes and wine. Cover and simmer about 45 minutes. Meat should not be pink when slashed at thickest part. Remove chicken and keep warm. Reduce sauce over high heat. Salt to taste. Serve with sauce spooned over chicken.

CRISPY DIJON CHICKEN
1/4 cup plain yogurt
1/2 teaspoon salt-free herb seasoning blend
1/2 tsp chile powder (like cayenne, new Mex, ancho)
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
2 bone-in chicken breast halves
In a shallow bowl, combine yogurt, seasoning blend, lemon juice, and mustard. In another bowl, combine the cornflake crumbs and Parmesan cheese. Roll the chicken in yogurt mixture, then in crumb mixture. Place in a greased 8-inch square baking pan. Bake, uncovered, at 350 F for 35-45 minutes or until juices run clear.

LEMON GRASS CHICKEN
6 chicken thighs -- boned
2 lemon grass stalks -- minced
1/4 Cup soy sauce
1/4 Teaspoon salt
2 Teaspoons chicken broth
1 Teaspoon sugar
1 Teaspoon minced fresh red chile or serrano chile or chile flake
1/2 Teaspoon cornstarch
2 Teaspoons water
1/2 Medium size onion
1/4 Cup vegetable oil
1 Teaspoon minced onion
1 Teaspoon minced gingerroot
1 Teaspoon minced garlic
Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in lemon grass, 2 tbsp. of the soy sauce, and salt. Mix well. Cover and refrigerate 2 hours or longer. Bring to room temperature before cooking. Combine chicken broth, remaining 2 tbsp. soy sauce, sugar, and chili in another small bowl; set aside. Cut onion in half lengthwise; cut each piece into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not burn. Increase heat. Add chicken; stir-fry 2 minutes. Add sliced onion; stir-fry 1 minute. Add chicken broth mixture; cook, stirring, 1 minute. Stir cornstarch mixture to blend in cornstarch that has settled. Add to the chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon onto a heated platter; serve at once.

LINGUINE W/ CHICKEN, GARLIC AND BASIL
1/4 cup + 1 tablespoon olive oil
1/4 cup minced garlic
3/4 pound linguine
1 1/2 pounds skinless boneless chicken breasts, cut into thin strips
2 poblano chiles, seeded, cut into matchstick-size strips
3 plum tomatoes, seeded, diced
1/4 cup thinly sliced fresh basil
4 ounces prosciutto, chopped
2 tablespoons (1/4 stick) butter
1 cup grated Parmesan cheese
Heat 1/4 cup oil in heavy small skillet over medium heat. Add garlic and sauté until light golden brown, about 6 minutes. Strain oil into glass measuring cup; reserve garlic. Add enough oil to measuring cup to measure 1/4 cup. Set aside. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, heat reserved oil in heavy large skillet over medium-high heat. Add chicken and sauté 5 minutes. Add poblanos and sauté 2 minutes. Add tomatoes, 1/4 cup basil, proscuitto and 2 tablespoons cooked garlic and sauté until chicken is cooked through, about 1 minute. Remove from heat. Add butter and stir until just melted. Drain linguine and place in a large bowl. Add chicken mixture and 1/2 cup Parmesan; toss to coat. Season with salt and pepper. Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic. Serve with remaining Parmesan. Chilehead note: I made this with less chicken (1 pound) and extra poblanos. Leave in the veins and seeds from the poblanos if you want a hotter, spicier dish. This makes 4 really large servings and the leftovers heat up well in the microwave! Enjoy!

BOURBON CHICKEN
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
Heat the 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.

BUFFALO CHICKEN BALLS
(The recipe is for a double batch cut in half for normal use)
2 Roasted Chickens (Homemade or Store Bought)
1 1/4c Franks Red Hot Sauce
16oz Cream Cheese
1/4-1/2c raw yellow onion (can substitute Red or Green onions
depending on preference)
1Tbsp Smoked Paprika
1/2tsp Ground Chipotles
Salt and Pepper to taste
About 12oz of Shredded Cheese(more or less to firm up balls)
Mix all ingredients thoroughly and form into balls about the size of a golf ball. Cover with cling wrap and refridgerate overnight..Topping 1c Flour seasoned with your preferred rub 2 eggs with 1Tbsp of water beaten 3-4c of Panko bread crumbs or Corn Flake Crumbs( I'm using corn flakes this year)
Remove from fridge and reform into round balls. Do a 3 part dredge flour,egg, crumbs and place on Smoker Rack Smoke about 45min-1hr @ 225-250 to heat through and melt cheese.


CHEEZY CHICKEN SPAGHETTI BAKE
8 ounces spaghetti
4 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 (5 ounce) jar processed cheese spread
1 (5 ounce) bottle processed cheese spread with jalapenos
Boil spaghetti as directed on package. Drain. Meanwhile, brown chicken breast until tender and done all the way through. Shred chicken into bite-size pieces. Melt processed cheese spread in a microwave oven as directed on jar. Pour drained spaghetti in a large baking dish. Add melted cheese spread and soup; mix well. Stir in chicken, and mix well. Cover with foil. Bake at 425 degrees F (220 degrees C) for 25 minutes.

CHICKEN AND SPAGHETTI
1 pound spaghetti
1 pound boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms
1 onion, chopped
4 cups frozen cauliflower and carrots
1 (10 ounce) can diced tomatoes with green chile peppers (optional)
1 pound cubed processed cheese food
Cook pasta in a large pot of boiling, salted water until al dente. In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, and vegetables. Mix in tomatoes with chilies, if desired. Pour mixture into a greased 2 quart casserole dish. Place cubed processed cheese food on top of dish. Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted.

AUNT NANCY'S BARBEQUED CHICKEN AND SPAGHETTI
1 (3 lb.) fryer, cut up
1/4 c. oil

Brown chicken in oil. Remove chicken.
2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped pepper

Cook until tender.
1 c. ketchup
1 c. barbeque sauce
1 c. water
1/4 c. lemon juice
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
2 tbsp. vinegar
2 tbsp. mustard

Simmer 10 minutes. Place chicken in pan. Cover with sauce. Bake uncovered at 325 degrees for 1 1/2 hours. Serve over cooked spaghetti.

CHICKEN AND DUMPLINGS
2 1/2 teaspoon salt
2 cup flour
3 tablespoon shortening
3/4 cup buttermilk
3 lb chicken
1/2 teaspoon pepper
2 quart water
1/2 teaspoon baking soda
1 teaspoon baking powder
Put chicken in pan, add water & 2 tsp salt. Bring to boil, cover, reduce heat; simmer 1 hr. Remove chicken from broth; let cool. Bone chicken; cut into bite-size pieces; set aside. Bring broth to boil, add pepper. Mix flour, soda, powder, 1/2 tsp salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moist. Put dough on well-floured surface; knead lightly 4-5 times. Pat dough to 1/2 inch thickness. Pinch off in 1.5 inch pieces; drop into boiling broth. Reduce heat to medium low; cook 8-10 min; stir. Add chicken. Serves 4-6.

CHICKEN FRANCESE
5 - boneless 5 oz. chicken breasts
5 eggs
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
1 1/2 cups oil (10% olive oil, 90% vegetable oil)
lemon slices and chopped fresh parsley for garnish
Pound chicken breasts flat and cut in half. Set aside. Scramble eggs in mixing bowl. Add Romano cheese, parsley, and white pepper. Blend and set aside. Put flour in a large shallow bowl. In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready. Coat both sides of a piece of chicken with flour. Dip chicken in egg mixture, making sure all flour is covered with egg. Let excess egg drip off, then place chicken in hot oil. Repeat with 4 more pieces. Fry each side of chicken until a light blond color. Remove from oil to a serving plate - keep warm. Repeat with other chicken pieces. Bring chicken stock to a light boil. Add butter, stirring continuously, until melted. Add lemon juice and cook for 1 minute while stirring continuously. Pour sauce over chicken and garnish with lemon slices and chopped fresh parsley.

CHICKEN CAESAR STUFFED PITA
Dressing:
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh parmesan
Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it. While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss. Prepare the sandwiches by first microwaving each pita for 20 seconds. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread. Add about 1/3 cup of diced chicken on top of the salad in the pita. Pour about a tablespoon of dressing over each sandwich. Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.

HAWAIIAN CHICKEN
4-6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 tablespoons dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 tablespoons sugar
1/2 teaspoon garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of munster or provolone cheese and broil just until cheese starts to melt.

CAP'N CRUNCH CHICKEN
Chicken Crunch:
2 cups Cap'n Crunch cereal
6 eggs
2 cups corn flakes
1 cup milk
2 1/2 cups all-purpose flour
25 to 30 chicken tenders
3 tablespoons granulated onion
Vegetable oil for deep frying
3 tablespoons granulated garlic
Creole mustard sauce, recipe follows
1 tablespoon pepper
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.

CREOLE MUSTARD SAUCE
1/4 cup sliced green onions
2 tablespoons horseradish
2 tablespoons chopped garlic
1 tablespoon red wine vinegar
2 tablespoons chopped onion
1 tablespoon water
2 tablespoons chopped celery
2 teaspoons cider vinegar
2 tablespoons chopped green pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1 teaspoon Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 tablespoons yellow mustard
Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.

SOUTHERN FRIED CHICKEN
2-3 pounds cut-up chicken pieces
1 Quart Water
3 tablespoons Salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil (no substitutions) for frying
Allow chicken to soak in salted water for a half hour. Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper in another bowl. Preheat deep fryer to 350F, or place 3/4 inch oil in a skillet set on medium. Dry chicken with paper towels. Dredge in flour mixture, place in milk/eggs, and then back to flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step. If using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always with chicken, check the middle of a large piece to check for doneness. Allow to drain on paper towels when cooking is completed.

BOURBON CHICKEN
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz. Soy sauce
1/2 cup Brown sugar
1/2 teaspoon Garlic powder
1 teaspoon Powdered ginger
2 tablespoons Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.

ROAST CHICKEN WITH ROSEMARY
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary
Preheat oven to 350F.
Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place in a 9x13 inch baking dish or roasting dish and bake/roast in the preheated oven for 2 to 2 1/2 hours or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

SPECIAL CHICKEN SALAD
4 cups cooked chicken meat, cubed
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

CHICKEN SAVOY
1 (2 to 3 pound) whole chicken, cut into pieces
1/8 cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1/4 cup grated Romano cheese
3 tablespoons balsamic vinegar
Preheat oven to 450F.
Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese. Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside. Pour vinegar over chicken and serve.

PERUVIAN ROASTED CHICKEN
whole chicken (about 4 pounds)
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
juice of 1 lemon
1 quart cold water
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible. Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however. Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).

 CHICKEN JERK RECIPES
 It says chicken but can be used for pork, goat (fantastic). I have not used it on seafood yet but it should be good.
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh (fresh is way better)
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
1/2 cup White Vinegar
1/2 cup Orange juice
1/4 cup Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Red Onion -- finely chopped
4 to 6 chicken breasts
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.


BIG BOB GIBSON'S HICKORY-SMOKED CHICKEN
1 cup mayonnaise
1 cup apple cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons cracked black pepper
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon cayenne
1 whole chicken, cut in half
Finely ground kosher salt and ground black pepper
1/2 cup vegetable oil
To prepare the sauce: Combine all the first six ingredients in a large bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you're ready to use. Keeps up to 4 days. To prepare the chicken: Wash the chicken and season it liberally with salt and pepper. Smoke over hot coals and hickory wood at 300 to 350 degrees for 3 to 4 hours or until the internal temperature reaches 170 degrees. Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more. After you take the chicken off the pit, immediately place it in the bowl of white sauce, turning the chicken to coat evenly. Place the chicken on a cake rack and allow it to rest for a few minutes prior to serving. Discard any sauce that you've used for coating chicken.

ROTISSERIE CHIX RECIPES
Made a brine of;
1 gallon water
1 cup kosher salt
3/4 cup brown sugar
fresh oregano
whole bulb of garlic
lemons
oranges
pepper corns
red chillies
I brought the water, salt and sugar to a boil, killed the heat and added the rest of the ingredients along with a couple pounds of ice. Once cool enough, I added the chickens for a 12 hour soak. Rubbed the birds down with; paprika, salt, pepper, garlic, Italian seasoning. Loaded them onto the spit and let um spin at about 375* with a little cherry wood. The birds turned out awesome, flavorful and moist. Sorry no plated pics, we devoured them as soon as they came in the house

BBQ CHICKEN
1 whole chicken (about 4 pounds)
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
juice of 1 lemon
1 quart cold water
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible. Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however. Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.). This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice. The Peruvian Roasted Chicken recipe has an average rating of 4.3, based on 6 reviews

JERK CHICKEN
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh (fresh is way better)
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
1/2 cup White Vinegar
1/2 cup Orange juice
1/4 cup Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Red Onion -- finely chopped
4 to 6 chicken breasts
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.


BEER BREAST BONE IN CHICKEN
4 chicken breasts, bone-in and skin-on
2 bottles good quality beer
5 tablespoons soy sauce
1 large onion, diced
4 tablespoons melted butter
1 garlic clove, minced
Oil for grill
Place first six ingredients in a water-tight, air-tight container (I use a gallon-sized resealable bag.) Let marinate for 8 to 24 hours, turning occasionally. Warm grill or broiler to medium high heat, with grill about 5-7 inches away from heat source. Remove chicken from marinade. Place marinade in a saucepan, then cook at gentle boil until reduced by 2/3. Once reduced, thick and sticky, remove from heat. Place chicken on grill, and grill for 4 minutes, then re-dip in marinade. (You can do this even if the marinade is still cooking.) Place back on grill, turned to opposite side. Rotate every four minutes, so that each side has had a minimum of 16 minutes towards the heat. It may take longer. Check for doneness after about 12 minutes each side. Stop rotating when juices run clear and meat is cooked through

GRILLED CHICKEN SANDWICH
4 boneless, skinless chicken breasts, rinsed
2 cloves fresh garlic, minced
2 sprigs fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 tablespoons olive oil
4 Portuguese/hard rolls, cut in half
mayonnaise, as desired
lettuce, as desired
1 small tomato, sliced
Preheat grill to Medium/High and lightly oil grate. Place chicken breasts between two pieces of plastic wrap and pound them flat with a rolling pin, no thinner than 1/4-inch. Remove top piece of plastic wrap and sprinkle all herbs on, saving enough for the other side of the chicken. After all of the herbs are used, cover chicken again with plastic wrap and place in air-tight bag in the fridge for 10 minutes. Remove chicken from fridge. Right before putting on grill smear a small amount of olive oil on each side of the chicken. Grill each side about 4 minutes or until it is slightly browned and no longer pink in the middle, with an internal temperature of 165 degrees F. Remove from grill and place each breast on a roll with some mayo, lettuce, and tomato, if desired

GRILLED CHICKEN WITH RED WINE VINEGAR AND OIL
1 cup red wine vinegar and oil
1 teaspoon Italian seasoning
2 teaspoons chives
1 teaspoon parsley
1/2 teaspoon lemon pepper
Boneless, skinless chicken breasts (6-8)
Combine the red wine vinegar and oil, Italian seasoning, chives, parsley, and lemon pepper in a bowl. Add the chicken to the marinade. Refrigerate four hours or overnight. Grill the chicken breasts over medium heat, basting with leftover marinade

SOUTHERN FRIED CHICKEN
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
Salt to taste
Ground black pepper to taste
1 tsp paprika
1 quart vegetable oil for frying
Season the chicken pieces with salt, pepper, and paprika. Roll in flour. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F. Place the chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

CHICKEN WITH PEACHES AND BASIL 
4 Boneless Chicken Breast Slices
2 Fresh Peaches
1 Egg
2 Tbs Butter
3/4 Cup Water
1 Onion, Chopped
1 Lemon Zest (1/4 Tsp.)
1/2 Cup Fresh Basil Leaves, Chopped
Brush Chicken with Egg. Sauté in large frying pan over medium heat in butter, until done. Approximately 30 minutes. Turn over a couple of times to cook both sides evenly through. Remove to a temporary dish. Peel and slice the peaches. Pour Water into frying pan. Add Peaches, Onions and Lemon Zest. Cook and stirring until thickened. Stir in Basil and Salt and Pepper to taste. Place Chicken in serving dish and pour sauce over it. Serve with Rice. Variation: Dredge Chicken in Flour after brushing with egg. Use Shallots instead of onions. Use Chicken Broth instead of Water. Use 1 small can of peaches instead of fresh peaches

 LEMON CHICKEN   
4 Boneless Chicken Breast Slices
2 Garlic Cloves, Crushed
1/4 Cup Butter
2 Lemons
1/2 Tsp Basil
Pre-heat the oven to 400 degrees. Sprinkle Chicken Breasts with Basil and rub with Garlic. Melt butter (ex. in microwave) and place in casserole disk. Add chicken turning to coat both sides. Sprinkle chicken with Salt and Pepper to taste. Bake for approximately 20 minutes, uncovered, until Chicken is golden brown. Turn and bake 20 more minutes. Reduce heat to 300 degrees and cook until, tender, about 5 more minutes, depending on thickness of chicken breasts. Remove chicken from oven and squeeze lemon juice over the chicken. Serve the chicken over rice. Variation: Add Oregano instead of Basil.

IRISH CHICKEN AND DUMPLINGS
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 tsp salt
1/2 tsp poultry seasoning
1/2 tsp ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 ½ hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

ORANGE BOURBON CHICKEN
2 Boneless, skinless chicken breast
6 Tsp Butter
1/2 tsp Salt
1/2 tsp Pepper
12 oz. Orange juice (frozen −concentrate), thawed
6 Tsp Bourbon
Buttered Almonds:
1/2 cup Almonds, slivered
2 tsp Butter
1/2 tsp Salt
1/2 tsp Black pepper
Preheat oven to 425F. In large, heavy, oven−proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season the chicken with salt and pepper. Tuck edges under, forming compact shape about 1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425F, basting occasionally, for about 15 minutes, until meat thermometer registers 190F. Remove chicken to warm serving plates; keep warm. Sauté almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add orange juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.

DELICIOUS CHICKEN POT PIE
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F. Sauté onion, celery, carrots, and potatoes in the margarine for 10 minutes. Add flour to sautéed mixture, stirring well, and cook one minute stirring constantly. Combine broth and half and half.  Gradually stir into vegetable mixture.  Cook over medium heat stirring constantly until thickened and bubbly.  Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape.  Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

KUNG PAO CHICKEN
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot
Combine chicken and cornstarch in small bowl. Toss to coat. Heat the oil in large non-stick skillet or wok on medium heat. Add chicken. Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat.  Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until chicken is well coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.

BACON WRAPPED CHICKEN
12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter salt
12 slices bacon
Flatten chicken to 1/2" thickness. Spread 3 tablespoons cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp

BOURBON CHICKEN
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
Heat the 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.

CHICKEN ENCHILADAS
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chili powder
2 cups diced cooked chicken
1 (4 ounce) can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese
Heat the oven to 375°F. In small bowl, stir soup and sour cream together. Heat butter in saucepan over medium heat. Add onion and chili powder, cook until onion is tender. Stir in chicken, green chilies, and 3 TBS of soup mixture. Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in 12x8 baking dish. Spread remaining soup mixture over enchiladas. Bake covered, for 15 minutes.  Uncover, sprinkle with cheese, and bake 5 minutes more.

CHICKEN LEGS GRILLED
4 chicken legs-thighs marinade
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
Mix all marinade ingredients in a zip lock bag add chicken. Chill and marinade for 4 hours. Grill chicken on a well oiled grill until well browned on all sides, turning once, 30 to 40 minutes.

KCBS STYLE CHICKEN THIGHS
No problem on the question, until you have seen the results it's hard to follow. It's a method Myron Mixon came up with. The silicon muffin pans have a large hole in the bottom. You set it down in a another metal pan like the buffet pans at Sam's Club. Then you add 28 ounces of chicken broth or chicken stock. Next you take small chicken thighs, cut the joint knuckle off each end, press them skin down in the muffin pan. Sprinkle them with seasoning and place a pat of butter on them and move the whole thing into the smoker at 275 for 90 minutes. After 90 minutes flip them over and cook them another 60 minutes, skin side up. After the 60 minutes, remove them from their hot tub six pack, place them on an oven tray, glaze with sauce and cook for another 15 minutes. What you have is perfect little round chicken thighs that not only look uniform but fit the tasting paper perfect.

FIRECRACKER CHICKEN AND CHAYOTE SKEWERS
For Firecracker Chicken:
3 large boneless chicken breasts
1 ounce annatto paste
3 chipotles in adobo
2 dried chile de arbol, crushed
4 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon fresh oregano (or ½ tablespoon dried)
3 tablespoons red wine vinegar
Juice of 1 large orange

¼ cup olive oil
1½ teaspoons salt
½ teaspoon pepper
10 ten-inch wooden skewers
For Chayote Skewers:
1 large chayote
1 large poblano pepper
1 large orange sweet pepper
1 tablespoon mild chili powder
Salt and pepper
Olive oil
5 ten-inch wooden skewers
 

I love using annatto paste. It works well for chicken, seafood and pork! I store it in the refrigerator and it keeps for a very long time.
To make the firecracker chicken marinade, combine all of the ingredients listed in the blender, blend until smooth, taste for salt and set aside. Butterfly the chicken breast, then cut them into long half-inch-wide strips. Transfer to a glass bowl, cover with marinade, stir well to combine, cover and refrigerate for a couple of hours. While you wait, slice the peppers and chayote so they are all uniform in size. Transfer to a bowl, add chile powder, salt, pepper and olive oil, stir well until evenly covered. Cover and keep chilled for 1 hour. Soak the wooden skewers 30 minutes before using, so they do not burn on the grill. At this time, preheat your stove top grill pan to low/medium heat. I like to line mine with easy release foil paper and brush with oil. Skewer the chicken pieces first, do not overcrowd them, about 3 strips per skewer. You want to skewer like a ribbon, in and out. You should have enough for about 10 skewers. Prepare veggie skewers in any variation that you like, makes about 5 skewers. Turn the heat up on the grill pan to slightly above medium heat. Cook your chicken skewers first, as they will take a little longer than the veggie skewers. For chicken, about 6 minutes on each side, turn as needed. Cook the veggie skewers for a few minutes on each side, until you start to get some grill marks. You may need to add a little more oil to grill pan as the skewers cook. Yields 5 servings; serve with your favorite rice dish.
CHICKEN MILANESA
2 large, boneless chicken breasts (butterflied and pounded thin)
2 cups of homemade or store-bought seasoned bread crumbs
1 cup flour, seasoned with salt and pepper
2 eggs, whisked
Tapatio hot sauce or your favorite...
1 cup annatto oil
1 cup olive oil
For the Seasoned Bread Crumbs:
1 large roll, Mexican bolillo or French bread, about 3 cups
1 tsp. salt
1 tsp. fresh cracked pepper
1 tsp. granulated garlic
2 tsp. dried cilantro
1 tsp. crushed jalapeño or red pepper flakes
½ tsp. Bijol seasoning (sold in Latino food stores)

Start by setting up your breading station. Combine all bread crumb ingredients in a food processor and process on high for 20 to 30 seconds. (Use right away, or store in plastic freezer bags in your freezer. Great for any recipe that requires breading!)  In one dish, combine the pounded out pieces of chicken and coat with enough hot sauce to cover chicken, set aside. Dish 2, add the flour with 1 tsp. salt and 1 tsp. pepper. Dish 3, 2 eggs, whisked and dish 4, seasoned bread crumbs. Combine the olive oil and annatto oil in a large, heavy skillet. Heat to medium heat. While that oil is heating, preheat oven to 250ºF and prepare a cookie sheet, topped with a metal cooling rack. After oil has warmed up to at least 365ºF, one at a time, dip chicken in the flour, then egg, then bread crumbs. Carefully lay into hot oil. Cook for 3 minutes per side or until golden brown. Transfer the chicken onto metal cooling rack with cookie sheet to catch any dripping oil, and keep warm in the oven. Repeat until all chicken is cooked. Serve as-is with rice, beans, salsa and warm tortillas for making tacos ... or you can change it up and top a fresh salad with the sliced chicken.


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