Baked Chicken Taquitos

Makes 12 taquitos
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
• 3 ounces cream cheese, softened
• 1/4 cup salsa (green or red)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 2 cloves garlic, minced
• 3 tablespoons chopped parsley
• 2 scallions, chopped
• 2 cups shredded cooked chicken
• 1 cup shredded pepper jack cheese
• 12 (6 inch) flour tortillas
• kosher salt
• cooking spray

Directions Preheat your oven to 425?F.
Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.
In a large bowl, combine all the ingredients (except the tortillas.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla.
Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet.
Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don’t skip the salt!) Bake for 20-25 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear

My friend Ang sent this to me... It was really good.

Chicken & Vegetable Pizza

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
2 cooked chicken breast (10ounce)
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper

Spread the soup on the crust to within 1/4 inch of the edge.

Bake at 450°F. for 5 minutes.
Heat the oil in a 10-inch skillet over medium heat.

Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally.
Spoon the vegetables on the pizza.

Top with the chicken and cheese. Sprinkle with the oregano, if desired.
Bake for 5 minutes or until the cheese is melted.

Deviled Chicken Lollipops on the Food Network

Deviled Chicken Lollipops on the Food Network

Sloppy Chicken Joes

Ingredients

Nonstick cooking spray
3 pounds uncooked ground chicken or uncooked ground turkey
2 14-oz. jars pizza sauce
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped
1 14.5-oz. can diced tomatoes
8 hoagie rolls, split
8 slices mozzarella or provolone cheese (8 ounces)

Directions

1. Coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to hot skillet; cook until chicken is no longer pink, stirring to break apart. In a 3-1/2- or 4-quart slow cooker, combine chicken, pizza sauce, vegetables, and undrained tomatoes.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Arrange split rolls, cut sides up, on an unheated broiler pan. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Spoon chicken mixture onto bottoms of toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches.

Chicken-Parmesan Bundles

Chicken-Parmesan Bundles

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1 1/2cups spaghetti sauce, heated

Directions

HEAT oven to 375 degrees F.

MIX cream cheese, spinach, 1 cup mozzarella and 3 tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Make Ahead:
Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375 degrees F for 35 min. or until chicken is done.

Special Extra:
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating

Margarita Chicken

Ingredients
zest from one lime
1/3 cup fresh lime juice, from about 4 limes
1/4 cup olive oil
2 tablespoons tequila, optional
2 tablespoons fresh cilantro, chopped
2 cloves garlic, mashed
1 teaspoon chile powder
pinch salt and pepper
2 pounds boneless, skinless chicken breast halves, 6-8
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight. Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

Chicken Stuffed with Golden Onions & Fontina

Ingredients
4 teaspoons extra-virgin olive oil , divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary , divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese , preferably aged
(I think I will use mozzarella cheese)4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour


Recipe Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Wok-Seared Chicken Tenders with Asparagus & Pistachios

Ingredients
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus , tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 scallions , trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce (see Ingredient Note)
1/4 cup shelled salted pistachios , coarsely chopped

Directions
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

Sweet and Sour Chicken

Ingredients1
(8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Directions

1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

3.Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Quick Chicken with Asparagus and Provolone

Ingredients
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese

Directions
Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

Chicken with Asparagus and Roasted Red Peppers

Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese

Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet.
Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet.
Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
Place tomatoes in skillet during last 2 minutes of cook time.
Sprinkle with vinegar.
Top with mozzarella cheese to serve.

Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs

Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus.
Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Smothered Chicken

1 rotisserie chicken, shredded up how you like it.
1~ 8oz package of sliced fresh mushrooms
1 large yellow onion, sliced
1 can cream of mushroom and garlic soup
1 can/jar (10 oz) white or bechamel sauce ( We like roasted red pepper alfredo sauce)
2 tbsp lemon juice
1 tsp crushed garlic
Noodles to serve over (We use wide egg noodles)

Heat oven to 375.  Place chicken in a 9x13 baking pan. Cover with sliced mushrooms and onions. Set aside.
In bowl, mix cream of mushroom and garlic soup, white sauce, lemon juice, and garlic. Pour over chicken and vegetables in baking dish and cover with foil.  Bake for 45 minutes.
Serve over noodles!!

Eating Healthy

This Isn’t Swanson’s Chicken Pot Pie



INGREDIENTS
3 cups fat-free chicken broth
1 1/2 cups frozen green peas, thawed (pleeeeze don’t use canned peas!)
1 cup (1/2-inch) cubed baking potato (I leave the peel on, but do as you please)
1 cup (1/2-inch) cubed sweet potato (again, I like the peel for the extra fiber, but peel them if you choose)
1 cup (1/2-inch) cubed celeriac (celery root)
1 cup (1/2-inch-thick)slices parsnip
1 (10 ounce) package frozen pearl onions (thawed)
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour (about 3 ounces) divided
1 1/2 cups fat-free milk (skim milk)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme (if using dried, see Substitution Solutions)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed
PREPARATION
Preheat oven to 400°
Bring broth to a boil in a large Dutch oven.
Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes.
Add chicken; cook for 5 minutes or until chicken is done.
Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
Increase heat to medium.
Lightly spoon flour into dry measuring cups; level with a knife.
Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended.
Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently.
Stir in chicken mixture, parsley, thyme, salt, and pepper.
Spoon mixture into an 11×7-inch baking dish coated with cooking spray.
Sprinkle remaining 1 tablespoon flour on a work surface; roll dough out and place over chicken mixture, pressing to seal at edges of dish.
Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray.
Place dish on a foil-lined baking sheet.
Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.
Note: You can substitute the frozen puff pastry with 2 or 3 sheets of Phyllo dough (add one quick spray of non-stick spray between sheets and to the top sheet). Your results will be more like the pie pictured above.
YIELD: 8 servings
CALORIES 388 (30% from fat) / FAT 13 g / CARB 45.7 g / FIBER 4.4 g

Lillian’s spaghetti sauce with chicken and sausage

2 pounds (about 6 pieces) chicken thighs with the bones (with or without skin)

5 sweet or hot Italian sausages

2 tablespoons good olive oil

1 large onion, cut any which way you want (that’s how she always did it)

3 cloves garlic, finely sliced

1 teaspoon of dried Italian seasoning

2-3 28 ounce (800g) cans of tomatoes (crushed, whole peeled, or diced, or some of each)

1/2 cup (112g) tomato paste (one small can)

A sprig each of fresh herbs, such as oregano, basil, and thyme (but only if you have them)

1-2 bay leavessalt and pepper to taste

1. Rub chicken thighs with olive oil and season with salt and pepper. Place in a large pot set over medium high heat. Sear until well browned and remove to a plate. Next, brown the sausage, and remove to the plate.

2. Pour the olive oil into the pot and reduce heat to low. Sweat the onions until tender, about 10 minutes. Add in the garlic and dried herbs, and cook for a minute more. Add in the tomatoes, tomato paste, fresh herbs, and bay leaves, and bring the sauce to a simmer. Fill one of the tomato cans with water, and add to the pot. Stir the meat back in.

3. Reduce heat to the lowest possible setting. Simmer for 6-8 hours, stirring often to prevent the sauce from sticking to the bottom and burning. Add a cup of water every now and then to prevent it from sticking as well.
4. When all meat is cooked through, you can taste and add salt and pepper accordingly. Just before serving, remove bay leaves, herb sprigs, and chicken bones. (If you used chicken with the skin on, now would be a good time to fish those little suckers out as well, eww.)
5. Serve with pasta (I like using capellini or fettucini), and a generous amount of fresh parmesan.

CANT WAIT TO TRY THIS!!!

Corn Flake Chicken

1 cup corn flakes
3/4 cup grated parmesan cheese
1 envelope Ranch dressing.

Put all this in a large zip loc bag, crush it up into little pieces.
Dip chickent breast in melted butter then put in the bag with the cornflakes.
Shake it around and put it on a cookie sheet.
Do this with each piece of chicken.
Then what ever cornflake mixture is left i just pour it over the top of the chicken before I cook it.

Bake at 350 for about 45 minutes.
So good.

HOMEMADE CHICKEN SOUP

Chicken Soup

Ingredients
1 teaspoon oil
1 4 boneless chicken breast or you can use a whole chicken
4 carrots
4 stalks celery
1 onion
water to cover
salt and pepper to taste
2-3 chicken bouillon or a 1 chicken gravy mix/1 can
(I use what ever I have at the time)
Optional -mashed potatoes
(I always try and make when I have left over mashed)

Directions
Cut up the chicken Put the oil in a pan (I use the same large soup pot I am cooking the soup in)then put the chicken and cook.
When the chicken is almost cooked add the cut up onion.
Then add carrots, celery in the pot and cover with cold water.
Heat and simmer, uncovered.
Add the chicken bouillon and season with salt, pepper taste.
OPTIONAL****Add mashed potatoes, this thickens the soup!!!
**OR put soup over top of mashed potatoes***
Add noodles to the pot, cook 10 to 15 minutes.
Serve and enjoy!

I also have cooked this in the crock pot!
***No need to cut up the chicken it will shred wonderfully! Just cut up the carrots onion and celery and add the bouillon and salt & peeper and water to cover. Cook on low all day or high for 4 -5 hours.
When you get home shred the chicken in the crock pot with a fork!

I also put in whole potatoes and cooked them right in the soup and them when I got home I take the whole potatoes and mashed.
Make some egg noodles and add to the crock pot (ON HIGH-needs to boil) and cook 15 -20 minutes, then serve!

Chicken Breasts Supreme

2 slices bacon
6 chicken breast halves
4 1/2 oz. sliced mushrooms, drained
1 can cream of chicken soup
2 tbsp. dry sherry, if desired
3 oz. Swiss cheese, sliced
1 tbsp. chopped chives
3 cups frozen broccoli flowerets

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.
Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted. Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.

Grilled chicken pineapple burgers!

NOW THAT IS NICE WEATHER IS NICE HERE ARE SOME GOOD RECIPES FOR THE GRILL!

Grilled Chicken Pineapple Burgers

I don't have a picture... Should have taken one last night. My family LOVES these burgers.
(got the idea from Red Robin's sandwich!)

RECIPE INGREDIENTS
Chicken breast
Pineapple rings
Buns/Rolls
BBQ sauce
Swiss cheese slices
Teriyaki

DIRECTIONS
I use skinless, boneless chicken breast cut in half.
I used meat tenderizer-I think that is what it is called and pounded them flat
(so you can bite into them)
marinate chicken in pineapple juice
(from the can of slice pineapples)

Grill chicken and pineapple
put BBQ sauce on the chicken just before its done
I butter the buns (I use seasoned rolls-garlic or anything you want) then grill them
then add the Swiss cheese let melt and then pineapple slices

Melts in your mouth!!

I have also tried marinating the chicken in teriyaki instead of pineapple juice, and that is good too!



Fuddruckers Hamburgers recipe

(got this from my SIL, we have tried this and it is good!)


Recipe Ingredients
2 tsp paprika
1 1/2 tsp. ground black pepper
1 1/4 tsp. salt
1/2 tsp brown sugar (we added a little more)
1/4 tsp garlic powder
1/4 tsp onion powder (We didn't have powder so we just used onion salt)
1/4 tsp ground cayenne pepper

Will work with any ground beef, but we prefer ground sirloin. Will make about 2 lbs. worth (approx. 4 big patties)

Enjoy!