Chicken Finger w/Honey Sauce

12 oz. boneless skinless chicken breast
2 beaten egg whites
1 Tb. honey
2 c. crushed corn flakes
1/4 tsp. pepper

Sauce:
4 tsp. prepared dijon mustard
1/4 c. honey
1/4 tsp. garlic powder

Rinse chicken and pat dry. Cut into strips about 3 in. long and 3/4 in. wide. In small mixing bowl combine egg white and honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into egg mixture then roll in the crumb mixture to coate. Place on an ungreased baking sheet in a single layer.

Bake at 450 degrees for 11-13 min or until no longer pink.

For sauce - combine all ingredients. Makes 4 servings.

Chicken Enchiladas

1 c. chopped onion
1/2 c. chopped green pepper
2 Tb. butter
2 c. chopped cooked chicken
1/4-1/2 tsp. cayenne pepper OR 1 - 4 oz. can jalapenos
3 Tb. butter
1/4 c. flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken stock
1 c. plain yogurt OR sour cream
1 1/2 c. shredded cheddar or monterey jack cheese
12 - 6 in. tortillas

In lg. saucepan cook onion and green pepper in the 2 Tb. butter until tender. Combine in a bowl with chopped chicken and jalapenos (if using). Set bowl aside

In same saucepan, melt 3 Tb. Blend in flour, coriander, salt, and cayenne (if using). Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in yogurt and 1/2 c. cheese. Stir 1/2 c. sauce into the reserved chicken mixture. Dip ea. tortilla into remaining hot sauce to soften; ill each with about 1/4 c. of chicken mixture. Roll up and place in greased 9x13 pan. Pour remaining sauce over rolls. Sprinkle with remaining cheese. Bake uncovered in a 350 degree oven for 25 min. or until bubbly.

Chicken Salad

I taste and adjust accordingly.

2 cooked chicken breasts, diced or shredded
1 Tbl. fresh dill, snipped
1/2 c. green or red seedless grapes, quartered
3 scallions, chopped
1/4 tsp. salt (could use seasoned salt instead)
1/8 tsp. fresh ground black pepper
1-2 Tbl. Mayonnaise (the real stuff!)
2 Tbl. toasted pecans, finely chopped (opt.)
1/8 c. celery, finely diced (opt.)

Combine all ingredients. Chill until serving. Great with crackers or served on croissants.

Fajitas

Oil
1 lb. boneless, skinless chicken breasts, cut in thin strips
2 bell peppers (green and red or yellow), cut in strips
1 med. onion (red or sweet), cut in strips
1 tsp. cumin
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper

Saute chicken in oil until done. Remove from pan. Add peppers and onions to pan and saute until tender crisp; add chicken back with seasonings.

Put pepper and chicken mixture in warm tortillas and top w/cheese, salsa, guacomole, lettuce, and tomato.

Slow Cooker Italian Style Chicken

I found this on about.com.

INGREDIENTS:
4 chicken breasts, boneless, cut into bite size pieces
1 - 16 oz. can of tomatoes, chopped
1 large green sweet pepper, diced
1 small cooking onion, diced
1 medium rib of celery, diced
1 medium carrot, peeled and diced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme, optional
2 cloves of garlic, chopped; OR 2 tsp. garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes, or to taste
1/2 cup grated Parmesan or Romano cheese

PREPARATION:
Combine all ingredients, except grated cheese, in slow cooker. Cook chicken and sauce on low 6 to 8 hours. Remove bay leaf and sprinkle with grated cheese before serving. Good over rice or pasta.
Shared by Ness

Orange Rosemary Chicken

This is my original recipe which we will be testing out this week. :)

2 boneless, skinless chicken breasts
2-3 Tb. olive oil
2-3 Tb. fresh squeezed orange juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried rosemary (can also use fresh)
4 slices fresh orange (leave rind on)

Preheat oven to 350 degrees. Combine olive oil and orange juice. Sprinkle chicken breast with salt and pepper and place in greased 8x8 pan, pour oil mixture over the chicken and sprinkle with rosemary. Place the orange slices on top of the chicken breasts. Cover tightly and bake for 15 min. Uncover and bake for 10-15 min. or until juices run clear.

Italian Oven Chicken

This is my original recipe we will try this week.

2 boneless, skinless chicken breasts
2-3 Tb. Olive oil
1 Tb. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
2 Tb. Parmesan Cheese

Preheat oven to 350 degrees. Place chicken breasts in a greased 8x8 pan and drizzles with olive oil and seasonings (turn over after seasoning first side). Bake covered for 15 min. Uncover and bake 10 min. more or until juices run clear. Top with parmesan cheese and return to oven for 5 min.

Quesdadillas

These are a favorite around here and they are super easy! Here are my basic recipes - not sure of the exact measurements, if you need more of an idea, just e-mail me or leave a comment. :)

Vegetarian:
Saute onions and assorted peppers in oil until crisp tender. Add one can of black beans (rinsed and drained), fresh lime juice, cumin, chili powder, and salt to taste; toss until heated through. Place lg. flour tortilla in a skillet (coated with nonstick cooking spray) - top 1/2 of the tortilla with some of the pepper mixture and as much cheese as desired (monterey jack, co-jack, or a mexican blend are really good!). Fold tortilla over and cook until slightly crispy - turning once. Cut into wedges and serve with guacamole, salsa, and sourcream.

Fajita:
Cut chicken breast into strips and cook thoroughly. Remove from skillet, add onions and peppers to skillet and saute until tender crisp, add chicken back to pan with fresh lime juice, cumin, chili powder, and salt to taste. Follow directions above.

Pantry Pad Thai

Ingredients:
Chicken, butter, oil, eggs, linguine, soy sauce, ketchup, peanut butter, lime juice, sugar, curry, crushed red pepper, peanuts, onion

I sautéed the chicken in some butter to flavor it then I removed it and put some oil in the wok and cracked 4 eggs into it. I cooked it until the eggs were scrambled – I added the 1/2 box cooked linguine and chicken to the wok, poured my secret (even to me) sauce over it all, and threw in about 1/3 of a med. onion finely chopped and about ¼ cup coarsely chopped peanuts. Tossed it all together for a couple of minutes and served.

Okay the sauce had maybe ¼ c. soy sauce, ¼ c. ketchup, 2 Tb. Peanut butter, 2 tsp. lime juice, 2 tsp. sugar, ½ tsp. curry, and ¼ tsp. crushed red pepper (I think red pepper flakes would have been good but I didn’t have any). That’s my best guess at the proportions.

Chicken Curry

This was a hit with the family and fun with all the toppings! It really allows a lot of creativity in "building" your dish. :) We REALLY liked it with the sweet potatoes!

2 cooking apples, unpeeled, cored, and diced
1 lg. onion, finely chopped
1-2 Tb. curry powder (according to your taste)
2 Tbs. canola oil
1 tsp. salt
¼ tsp. black pepper
2 c. chicken breast, cooked and diced
1 1/2 c. chicken broth

Sauté apple, onion, and curry powder in oil in skillet until tender and glazed. Season with salt and pepper. Add in cooked chicken and chicken broth and let simmer for 20-30 minutes. Serve over cooked brown rice or mashed sweet potatoes (try mashing with a little plain yogurt and salt). Top with raisins, pineapple tidbits, toasted chopped almonds, plain yogurt, and/or toasted coconut.

6 servings

Tandori Chicken Tenders & Peanut Dipping Sauce

(from Kyla Garcia)
2 T. tandori seasoning
1 c. yogurt
1/2 lemon, juiced
1 pkg. chicken tenders

Marinate together for at least 30 minutes. Saute or bake until done.

Peanut Dipping Sauce:

3 T. onion
1 clove garlic
1 tsp. oil
3 T. water
1 T. peanut butter
1 T. hoisen sauce
3/4 tsp. sugar

Buffalo Chicken Tenders & Blue Cheese Dip

(From Kyla Garcia)
2 1/2 lbs. Chicken Tenders
1 T. Garlic, minced
2 T. Butter, melted
2 T. Olive Oil
2 T. Dijon Mustard
2 T. Lemon Juice
2 tsp. Worcestchire sauce
2 tsp. Tabasco
1 tsp. chili powder
1/2 tsp. paprika
salt to taste

Toss all ingredients together in a large bowl. Allow to marinate at least 30 minutes. Bake in oven or saute to cook through.

Blue Cheese Dip

1 c. mayo
1/2 c. sour cream
1/4 c. blue cheese crumbles
1 T. lemon juice
1 T. white vinegar
2 T. onion, finely chopped
1/4 c. parsley
salt & pepper

Moroccan Chicken Stew

2 Tb. oil
1 c. couscous
4 chicken breasts, cut into bite size pieces
1 carrot, peeled & thinly sliced
1 1/2 tsp. fresh grated ginger
1 zuchini, thinly sliced
1 1/2 tsp. curry powder
1 tsp. cornstarch
3 1/4 c. chicken broth
3 green onions, sliced
1 tsp. thyme

Cook couscous according to package with 2 c. chicken broth. Cook chicken in oil. Remove chicken. Add carrots, zuchini, thyme, curry powder, & ginger. Saute and add 1 c. broth and green onions, bring to simmer. Add cornstarch to remaining 1/4 c. of broth - add to vegetables. Add chicken back to vegetables. Season w/salt and pepper. Serve over couscous.