Bourbon Chicken

www.jamiecooksitup.blogspot.com Time: 15 min. prep + 30-40 min. cooking time Yield: 5 servings Recipe from Big Oven via Pinterest 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice. Enjoy! Comments _displayNameOrEmail_ - _time_ - Remove _text_

Grilled Bruschetta Chicken

From Jamie Cooks It Up!

It's not very often that I please everyone at dinner, but this one did!  I didn't serve it with the pasta, just a salad.


4-5 boneless skinless chicken breasts
1 C Kraft Light Zesty Italian Salad Dressing
1 pint grape tomatoes
3 cloves of garlic
1 T olive oil
2 t balsamic vinegar
freshly cracked salt and pepper
1 1/2 T fresh basil
2 C mozzarella cheese, grated
1/2 C Parmesan cheese, grated
 
8  oz. spaghetti noodles
2 T butter
salt and pepper
 

1. Throw your chicken breasts and 1 C of the salad dressing into a gallon sized zip loc freezer bag. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. Then pat yourself on the back for getting your act together and having a plan for dinner....right in the middle of the summer. Good for you. I'm so proud to know ya.
2. Just before you are ready to grill your chicken, make the Bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl.
3. Peel your garlic and chop it into rough pieces.  
Then chop up your basil. If you have some growing fresh in your garden....bless your beautiful hide. You are a better woman (or man) than I am. If you live within 25 miles of here, I sure hope you like to share.
4. Pour in your balsamic vinegar and drizzle the olive oil over the top.
5. Sprinkle some freshly cracked salt and pepper, stir it all up and then taste it. Yes...dig right in. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don't want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed. 
6. Get your mozzarella cheese grated. 
7. Head out to the grill and cook your chicken up over medium high heat. While it's cooking boil some water and cook your spaghetti noodles.
8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9x13 pan onto the grill. Put your cooked chicken into the pan. Cover the chicken with the Bruschetta. 
9. Sprinkle it with the Mozzarella cheese and then cover the grill. 
Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.
10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper to taste. Cover the pasta with this beautiful chicken and bruschetta. Be sure to get all of the yummy juices from the pan as well. Sprinkle it with Parmesan cheese and serve immediately.

MONTEREY CHICKEN

MONTEREY CHICKEN
found here

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits- I just cooked and crumbled bacon
1 c. colby and jack cheese, shredded- I used cheddar
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Buffalo Chicken Sliders with Ranch Slaw

Buffalo Chicken Sliders with Ranch Slaw

Found on Real Mom Kitchen

 

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup water
• 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
• 1 1/2 cup brown sugar (use less if you want it more on the hot side)  **I only used 1 cup and it was SWEET!
• 1/4 cup water
• 5 1/2 cups coleslaw mix
• 2 stalks of celery, cut into thin slices
• 1/3 cup ranch dressing
• 3 Tbsp mayonnaise
• 2 tsp sugar
• 1/4 tsp lemon juice
• 16 slider size buns or rolls
• butter

Instructions

1. Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
2. Remove chicken from the slow cooker and shred.
3. Remove liquid from slow cook and return chicken back to the slow cooker.
4. In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
5. Add the sauce to the chicken in the slow cooker and stir to combine.
6. Place coleslaw mix and celery together in a large bowl.
7. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
8. Split open rolls and butter each half and place on a baking sheet.
9. Preheat oven to broil. Broil rolls until toasted.
10. Serve each roll topped with some of the chicken mixture and some of the slaw.

**This was delicious!  I did regular coleslaw dressing (not the ranch)  I ate it on iceberg lettuce and it was so yummy. ALL MY KIDS ate it on a bun.  

SLOWER COOKER CILANTRO LIME CHICKEN

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.


I would like to add that I froze the left overs and made them again a few weeks later. Hubbie said they were even better than the first time. We ate them corn tortillas the 2nd time.

found at http://tried-and-truecookingwithheidi.blogspot.com

Chicken Parmesan Casserole

Here is a link to the original recipe

As it was a video tutorial, I'll just write out the recipe here.

Coat the bottom of a casserole dish with Olive Oil, then some garlic and crushed red pepper. I went heavy on the red pepper and it had some heat. Lay chicken breasts on the oil mixture and cover with Spaghetti sauce. Top with mozzarella cheese and parmesan cheese lightly, then cover with Garlic croutons, then more mozzarella and parm. Bake at 350 for 35minutes to an hour. Mine took approx 45 minutes. I kept it covered until the last 15 minutes or so. This was so good!

Wonton Chicken Tacos

From See Jane in the Kitchen

1 can chicken

3 ounces cream cheese

1/4 cup salsa

1/4 tsp garlic salt

1/4 tsp cumin powder

1 package won tons

oil for frying

Drain chicken and mix with cream cheese, salsa and seasonings. Place about 2 teaspoons of mixture on wonton and fold into a triangle (wet the edges and seal by pinching or running your finger along edges) Fry in hot oil until light golden brown, they are done fast. Serve with salsa, sour cream and/or guacamole.

Chicken and Black Bean Green Enchilada Rice Bake

from Picky-Palate

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Baked Chicken-Bacon Alfredo

Recipe by Our Best Bites

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.


Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.


When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Cowboy Quesadillas

Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6")

Dipping Sauce
equal parts bbq sauce and ranch dressing (here's our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Mustard Marinated Chicken Breasts by Jackie

from Freezer Friendz (link on my sidebar)
Ingredients:
1/4 c. Dijon Mustard
1/4 c. Soy Sauce (lower sodium)
1/4 c. Lemon Juice
1/2 tsp. Thyme
3/4 tsp. Basil
1/2 tsp. Parsley
1/8 tsp. Sage
6 Chicken Breasts

Assembly:
Mix mustard, soy sauce & lemon juice and pour over chicken.
Sprinkle spices over meat. Freeze in Ziploc freezer bag or let marinade for several hours in fridge.

Serving Day:
Thaw. Grill or bake @ 350 for 25 minutes or until chicken is done.

**Also great for marinating beef.

Chicken Potpie

This is my recipe with directions from Taste of Home magazine on how to cook from frozen. This does take longer to cook than most of our dishes, but it DOES NOT need to be defrosted first.

Ingredients:

2 c. shredded cooked chicken

1 can cream of potato soup

1 can cream of chicken or celery1

can mixed vegetables, drained

1/2 c. milk

1/4 t. thyme

1/2 t. pepper

1 refrigerated pie crust

1 egg, slightly beaten

Assembly:Mix 1st 7 ingredients together and pour into a deep dish pie pan. Roll out pastry to fit top. Brush bottom with egg. Place over filling, egg side down. Cut slits and flute edges. Brush top with egg. Cover and bake or freeze.

To bake that day: Cover and bake at 400 for 35-40 minutes or until brown.

To bake from frozen: Cover edges with foil: place on a baking sheet. Bake at 425 for 30 min. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden.

Pesto Chicken Pasta by Andrea

This is a freezer recipe from TOH Simple & Delicious. The recipe makes 2 casseroles.
Ingredients:
1 package (16 ounces) pasta
6 cups shredded cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Tempting Terazzini Casserole

1 can cream of chicken soup
1 1/4 cup milk
3/4 cup parmesan cheese
2 TBSp dry sherry (optional)
1 tsp. onion powder
3 cup cooked chicken or turkey
1 jar mushrooms
4 cups hot spaghetti
1/3 cup dry bread crumbs.

Mix soup, milk, cheese, sherry & onion powder. Stir in chicken & mushrooms. Add spaghetti & toss to coat. Spoon into 3 qt. shallow baking dish. Mix bread crumbs & butter (2tbsp) and sprinkle on top. Bake at 400 degrees for 25 min or until hot.
Serves 6
from campbellkitchen.com

Chicen Cordon Bleu Casserole

from a Relief Society Christmas Dinner

8 chicken breasts
8 slices of ham
8 slices of swiss cheese
1/2 cup butter
2 cups crouton's
1 can cream of chicken soup

Melt butter and mix in croutons. In a casserole dish, layer ham, cheese and chicken. Top with chicken soup blended with 1/2 cup water. Top with buttered croutons. Bake @ 325 degrees for 1 1/2 hours uncovered. Serves 8

Chicken Stuffing Bake

1 cup water
1/4 cup butter
2 7oz pkgs seasoned stuffing mix
1 can soup- cream of chicken or mushroom
1/2 cup mayo
1/3 cup milk
2 cups diced chicken or turkey
2 stalks celery, chopped
1 cup drained, cooked veggies- corn, peas, mixed veggies, etc.
1/2 tsp seasoning (thyme leaves, crushed if used chicken soup)
(marjoram leaves if used mushroom soup)
Cheddar Cheese

In saucepan heat water & butter to boiling, pour hot water over stuffing mix (1 pkg) toss to mix well. Pat on the bottom of a 12x8' baking dish. In seperate bowl stir together soup, mayo, milk, chicken, celery, veggie, and seasoning until well mixed. Spoon evenly over stuffing. Boil more water and repeat to make a top crust. Bake at 400 degrees for 30 min or until heated through. Sprinkle with cheese, bake 5 more minutes or until cheese is melted.

Chicken Fingers with Honey Mustard

4 skinless, boneless chicken breasts
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 cup vegetable oil for frying
Cut chicken into strips, dip in milk and then flour/salt/pepper mixture. Fry in oil until done.

Honey mustard:
1/2 cup honey
1/4 cup dijon mustard.
Prepare honey mustard 1 or 2 days ahead of time so the flavors can blend.

Chicken & Broccoli Alfredo

1/2 pkg. linguine
1 cup broccoli flowerets
1 lb chicken, cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper

Cook linguine according to pkg directions. Add broccoli for last 4 min of cooking time. Drain. Heat a pan with a small amount of oil. Add chicken and cook till brown. Add soup, milk, cheese, pepper and linguine into mixture and heat through. Serve with additional parmesean cheese.
Serves 4
from campbellkitchen.com

Potstickers

3 in square wonton wrappers
1/2 lb. ground pork or chicken
1/4 cup chopped scallions
1 egg, lightly beaten
2 tsp. red bell pepper
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar
1/4 tsp cayanne pepper
2 tsp worchestshire sauce
2 tsp. ketchup
1 tsp mustard

Mix all together (except wrappers) for filling.

Wipe two sides of wonton wrapper, fill with 1/2 tsp of filling. Seal into a traingle shape, forcing all air out. Pleat the 2 sides. Using a skillet (NOT nonstick) heat to very hot & brush on a small amount of veg. oil. Put wonton's in pan (don't over crowd) cook a full 2 minutes. Add 1/3 cup chicken stock, immediatly cover and lower heat. Cook another 2 minutes. Do not remove lid during last 2 minutes. When done they should deflate, this will mean you've done it right. Deglaze pan with water & start over with the remaining. Keep warm in oven until ready to serve. Serve with hoisin sauce. These can freeze: freeze (before cooking) on cookie sheet then transfer to freezer bag.

Baked Dijon Chicken

1/4 cup evaporated fat free milk
3 TBSP dijon mustard
1/4 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves

Preheat oven to 475 degrees. Spray 13x9 in baking dish with cooking spray

Combine evaporated milk & mustard in shallow bowl. Combine bread crumbs & cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15-20 minutes or until chicken is golden brown & no longer pink in center.