Thai Style Chicken

1/4 cup reduced sodium soy sauce
3 Tbsp. lemon juice
3 Tbsp. fresh basil or cilantro
3 garlic cloves, minced
2 Tbsp. fat-free plain yogurt
2 tsp. grated lemon peel
1 tsp. ground ginger
1/2-1tsp. crushed red pepper flakes
4 boneless chicken breasts

1. Combine first 8 ingredients. Set aside 1/4 cup. Cover and refrigerate. Pour remaining marinade into a large ziploc baggie and add chicken. Seal bag and turn to coat. Refgrigerate overnight.

2. Drain. Discard marinade. Place chicken in greased/oiled 9x13' pan. Spoon reserved 1/4 cup marinade over the top. Bake uncovered at 375 for 20 minutes.

Tortilla Chip Chicken with Avocado Dip

For the Avocado Dip—
Puree:
1	ripe avocado, peeled, pitted
1/2	cup milk (whole or 2%)
1/4	cup sour cream
Add:
1/4	cup fresh lime juice
1	T. jalapeño, seeded and chopped
1	T. chopped fresh cilantro
	Salt and pepper to taste
For the Chicken—
Prepare:
2	boneless, skinless chicken breast halves (6–8 oz. each)
	Salt and pepper
Pulse:
8	oz. plain tortilla chips
Dredge:
1/4	cup all-purpose flour
1	egg, lightly beaten
1/2	cup purchased bottled salsa
Heat:
3	T. olive oil
Serve with:
	Avocado Dip, above
	Tomato wedges

Preheat oven to 375°.

Puree avocado, milk, and sour cream in a food processor or blender.

Add remaining ingredients and pulse until smooth; set aside.

Prepare breast halves by trimming fat and slicing each in half lengthwise. Season with salt and pepper.

Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.

Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.

Heat oil in an ovenproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place the pan in the oven. Roast 8–10 minutes, or until cooked through.

Serve with dip and tomato wedges.


From Cuisine Magazine

Buffalo Chicken Pot Pie

Ingredients
3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled bleu cheese
Yields: 6 servings

Preparation
1. Preheat the oven to 375º F.
2. Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown. Remove chicken chunks from skillet and reserve on a plate.
3. Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
4. While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.
5. Return the reserved chicken chunks to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
6. In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
7. Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

Chicken in Lemon Marinade

2/3 cup olive oil or veg. oil
1/2 cup fresh lemon juice
1 Tbsp. Worcestershire sauce
1/8 tsp. hot sauce
1 small onion, grated
salt
pepper
celery salt (I use garlic salt)
6 chicken breasts

Combine 1st 6 ingredients in shallow dish or ziploc bag--add chicken. Cover or seal and chill for 4 hours, turning occasionally. Remove chicken from marinade--discard marinade. Grill for 12 min. on each side. (You can also broil them)

Tuscan Chicken Stew

2 tsp. olive oil

1 med. onion chopped

1 T. garlic, minced

1-2 cans chicken broth

1 cup fresh parsley, chopped

1 lb. carrots, cut in chunks
2 (16 oz.) cans of white cannelinni beans
1-3 chicken breasts cut in chunks.

Cook chicken in oil until brown. Add onion. Cook until tender. Add carrots, cook 5-10 minutes. Add garlic--cook about 1 minute. Add chicken broth and beans. Bring to a boil, lower heat and simmer 10-15 minutes. Add parsley and cook 5 minutes.

Bisquick Chicken Nuggets

These are a dinner staple in our household.

1 cup bisquick
1/2 cup parmesan cheese
1 Tbsp. paprika
salt
2Tbsp. butter, melted
1 egg, slightly beaten

1. Cut up 2-4 chicken breasts into chunks.

2. Put dry ingredients in gallon sized ziploc bag.

3. Dip chicken chunks in egg and drop in ziploc bag. Shake until well coated.

4. Put on cookie sheet. Drizzle with melted butter.

Bake 450 for 15 minutes.

Easy Parmesan Garlic Chicken

1/2 cup grated parmesan cheese
1 envelope italian salad dressing mix
6 boneless chicken breasts
1/2 tsp. garlic powder


1. Mix cheese, garlic powder and salad dressing mix.

2. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.

3. Bake at 400. for 20-25 minutes or until chicken is cooked through. Makes 6 servings.

2 g. carbs per serving, 230 cal, 7 g. fat, 0 fiber

Oven BBQ Chicken

1 (15 oz.) can tomato sauce
3/4 cup Ocean Spray cran-fruit sauce
3 Tbsp. brown sugar
1 tsp. chili powder
3 tsp. worcestershire sauce
1/3 cup vinegar
4-6 chicken cutlets

Preheat oven to 350. Combine all sauce ingredients. Heat to boiling; reduce heat and simmer 15 minutes. Arrange chicken in 9x13" baking dish. Pour sauce over chicken. Bake 1 hour, basting frequently.

Stuffed Chicken Rolls

1 (6oz.) pkg. stove top stuffing
2 eggs, lightly beaten
6 small chicken breasts pounded to 1/4"
1 (10 3/4 oz.) can cream of mushroom (or chicken) soup
1/2 cup milk
1 tsp. paprika

1. Combine stuffing mix and 1 cup of water. Let stand 5 minutes. Stir in eggs. Spread mixture over chicken to within 1/2 inch of edges. Roll chicken up from short end.

2. Place seam side down in 9x13" pan. Mix soup and milk and pour over chicken. Sprinkle with paprika.

3. Bake at 400 for 30 minutes.

Chicken and Corn Enchiladas

3 cups shredded cooked chicken (you can use that supermarket roasted chicken!)
1 1/2 cups chopped red onion
1 1/2 cups frozen corn, thawed
3/4 cup sour cream
1/2 cup chopped cilantro
1 tsp. cumin
2 cups grated Monterey Jack cheese
3 cups prepared salsa
3 cups enchilada sauce
16-6" corn tortillas

Oil baking dish. Mix first 6 ingredients and 1 cup of cheese. Mix salsa and enchilada sauce in a medium saucepan until warm. Dip tortillas in warm sauce until soft. Spoon 1/3 cup chicken filling into center of tortilla. Roll, place seam side down. Top with sauce and cheese. Bake 350 for 35 minutes.

Teriyaki Chicken Kabobs

4 chicken breasts, cut in chunks
1/4 cup low-sodium soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 cup pineapple chunks

Marinate chicken chunks in first 6 ingredients (soy sauce-green onions) Cover and refrigerate for 3-4 hours. Drain meat and thread on skewers alternating meat, tomatoes, onions and pineapple. Broil for 5-7 minutes.

White Lightening Chili

This is one of Rachael Ray's recipes. I absolutely love it.

1 Tbsp. olive oil
2 lbs. ground turkey breast (I usually just use 1 lb. and it's enough meat for me)
1 large onion, chopped
1 jalapeno, seeded/minced
2 cloves garlic minced
2 Tbsp. ground cumin
Couple shakes of hot sauce
3 Tbsp. chopped fresh cilantro
2 cans chicken broth
1 can Cannelinni beans (white kidney beans)
Salt to taste
Crushed tortilla chips for topping (optional)

Cook turkey, onion, minced jalapeno seasings and cilantro. Reduce heat to medium and cook together for 5 minutes. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve. Top bowls with crushed tortilla chips.

Crunchy Baked Chicken

Preheat oven to 350.

Trick: Line baking pan with foil and put a cake cooling rack inside pan. Spray the foil and the rack with cooking spray.

8 chicken breasts
1/2 pkg. dry italian dressing mix (or ranch)
1/2 cup buttermilk
Finely crushed corn flakes

Combine sald dressing mix and buttermilk. Spread crushed corn flakes on wax paper. Dip chicken in buttermilk mixture. Coat in crumbs and lay on prepared rack. Bake 45 min.-1 hr.

Chicken Crescent Calzones

From 1996-1998 I worked at an insurance company in Austin while Jared finished up school at UT. One of my good friends and co-workers there decided to enter the Pillsbury bake-off! She quickly became one of the finalists and competed to win the grand prize of 1 million dollars. She was sweet as could be. Her name is Margie Billingsley and she didn't win that year but she did get published by Pillsbury in their cookbook!

Here is her recipe (they had to use Pillsbury products of course!)

1 8oz. can Pillsbury Refrigerated Crescent Dinner Rolls
4-2 oz. slices oven-roasted chicken (from the deli)
4-1 oz. slices Monterey jack cheese
1- 8 oz. can of green giant mushroom pieces and stems, drained
1 egg, beaten
1/2 cup Progresso Plain Bread Crumbs
1 12 oz. jar chicken gravy
1/4 cup sliced green onions
1/4 tsp. paprika

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to 6x5 inch rectangles. Top each rectangle to within 1/2 inch of endge with slice of chicken, slice of cheese and 1 Tbsp. of mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half, forming a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on cookie sheet. Bake at 375 for 20-25 minutes or until deep golden brown. Meanwhile in medium saucepan, combine gravy and reserved mushrooms; coover over med. heat until hot, stirring occasionally. Serve gravy over calzones; sprinkle with onions and paprika!

Chicken Linguine Alfredo

8 oz. linguine
1 1/4 lb. chicken breast strips
2 1/2 cups light alfredo sauce (recipe below)
1/3 cup shredded fresh Parmesan cheese
2 Tbsp. chopped fresh parsley

1. Cook Linguine; keep warm in pot off to side
2. Make alfredo sauce:

2 tsp. butter
2 Tbsp. finely chopped shallots
1 clove garlic, crushed
2 cups (1 pint) fat-free half & half
3 Tbsp. flour
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste

Melt butter. Add shallots and garlic. Cook 1 min.

In med. bowl, beat half & half and flour with wire whisk. Add to pan. Heat to boiling, whisking frequently. Beat in sour cream with whisk. Reduce heat to low and cook 1-2 minutes. Stir in cheese and salt and pepper. Serve over linguine or favorite pasta.

3. Fry up chicken slices.

4. Add chicken, alfredo sauce and linguine together; stir to mix; garnish with cheese and parsley

SERVE IMMEDIATELY!

Chicken Potpie (variation)

2 Tbsp. butter
6 Tbsp. flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked chicken, cubed
1 (10 oz) pkg. frozen mixed veggies
1 Tbsp. chopped fresh parsley
salt & pepper to taste

Mashed Potato Topping:
2 lbs. potatoes, milk, butter, salt, pepper

1. Start by peeling the potatoes then cubing them. Boil in hot salted water. Drain. Mash with milk, butter, salt and pepper to desired consistency and taste.

2. Heat oven to 375. In a large saucepan mix the butter, flour, chicken broth and milk. Bring to a boil over medium heat, whisking costantly. Reduce heat to low and simmer for 5 minutes.

3. Stir in chicken, veggies, parsely, salt/pepper. Put into 3 quart baking dish. Top with mashed potatoes, spread evenly over top. Bake in oven until potatoes are golden and crispy on top!

Harvest Corn Chicken Chowder

I can't even tell you how much I love this!

1/2 cup chopped onion
1/2 cup red pepper (I don't use)
2 garlic cloves, minced
1 Tbsp. olive oil
1 cup cubed fully cooked ham
2 cups water
2 cups cubed red potatoes
1 1/2 cups fresh or frozen corn
1 tsp. chicken bouillon (you can substitute 2 cans of chicken stock for the 2 cup water and bouillon...that's what I do)
3/4 tsp. dried thyme
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 cup cubed cooked chicken breast
1 (12oz) can fat-free evaporated milk
3/4 cup 1% milk, divided
1/4 cup flour

In a large sauce pan, saute the onion, pepper and garlic in oil until tender. Add ham; cook and stir for 2 min. Stir in the water, potatoes, corn, bouillon (or chicken broth) and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 min. oe until potatoes are tender.

Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 min. or until thickened.

Makes 5 servings.

1 1/3 cup equals 306 cal., 6 g. fat, 39 carb, 3 g. fiber

Chipotle Chicken and Beans

This has strange ingredients, but tastes really good!

3/4 cup water, divided
1/2 cup reduced sodium chicken broth
1/2 cup uncooked longrain rice
6 boneless/skinless chicken breasts
1/4 tsp. salt
3 bacon strips, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup whole-berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 1/2 tsp. fresh lime juice
1 (15 oz.) can of black beans (rinsed and drained)
1 (15 oz.) can of white kidney or cannellini beans (rinsed and drained)

In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.

Meanwhile, cut each checken breast widthwise into six strips. Sprinkle with salt. In a large skillet coated with nonstick spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.

In the same skillet, cook bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 tsp. drippings. In the drippings, saute onino and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.

Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.

For WW: This should be divided into 6 equal servings and 1 serving is 7 points

Ginger Chicken with Scallions

olive oil
1 lemon
4 quarter sized slices of ginger (unpeeled)
4 chicken breasts
1 Tbsp. cornstarch
1/2 cup chicken broth
3 cloves garlic (chopped)
1 c. sliced scallions
1/2 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. salt and pepper

1. Grate zest from 1/2 the lemon. Cut the remaining half into paper thin slices. Mince ginger.

2. Cook chicken in 2 tsp. olive oil until golden. Remove and cover.

3. In a small bowl, dissolve cornstarch in broth.

4. Add 2 tsp. olive oil to skillet. Cook lemon zest, ginger, garlic and scallions 1 minute.

5. Add cornstarch mixture and bring to a boil. Return chicken, lemon slices, sugar, red pepper flakes, and pepper. Return to boil. Cover, reduce the heat to low, simmer until chicken is cooked through. 5 minutes

6. Season with salt. Serve hot, with equal amounts of scallions and sauce.

Teriyaki Chicken Kabobs

4 chicken breasts
1/4 cup soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger (or fresh)
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 c. pineapple chunks

Cut chicken in chunks. Marinate in soy sauce, water, honey, ginger, garlice and green onions. Cover and refrigerate for at least 3-4 hours. Drain meat, threat on skewere, alternating chicken, tomatoes,onions and pineapples. Broil 5-7 minutes.