Ingredients
4 chicken breasts
1/2 teaspoon salt
1/4 cup honey
1/2 cup butter, softened
2 tablespoons dijon mustard
1 cup bread crumbs
1/2 cup finely chopped pecans
Preheat oven to 350 degrees F. Pound and trim chicken breasts. Season with salt. Combien honey, butter and mustard in small bowl; stir well. Combine bread crumbs and pecans in shallow dish
Ingredients
Place chicken in Ziploc bag with Italian dressing packet, Taco seasoning and all but 2 tablespoons oil. Marinate chicken at least one-half hour, up to overnight. Cook chicken and vegetables in 2 tablespoons oil over high heat in frying pan, stirring constantly until browned. Sprinkle with lemon juice. Serve on tortillas and garnish with cheese and lettuce.
Organizing Dinner's Buffalo Chicken Salad
If it’s chicken wings you crave, this healthier take pairs the great flavor of wings with the tang of blue cheese and the crunch of fresh veggies and nuts. Game on!
Makes two large entree salads, or a side serving for 4-6
Ingredients
3 cups lettuce, chopped
2 chicken breasts
2 tablespoons milk
1 teaspoon and 3 tablespoons hot sauce
1/4 cup flour
1 tablespoon poultry seasoning
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup butter
2 tablespoons honey
1/2 cup crumbed blue cheese
1/8 cup sliced almonds
1/2 white onion, diced
2 carrots, diced
2 celery stalks, diced
Marinate chicken in milk and one teaspoon hot sauce for at least one half hour, up to overnight. Remove from and discard marinade. Place flour, seasoning salt, paprika and pepper in a paper bag. Season chicken with poultry seasoning. Baste in egg and drop into paper bag. Shake to coat. Fry chicken in oil over medium-high heat until browned, approximately 4 minutes per side. In separate pan, melt butter with remaining hot sauce and honey, stirring frequently, on medium high. Reduce heat to low, cover and stir occasionally. Remove chicken from oil and drain on paper towels. Douse chicken on both sides in buffalo sauce and set aside to cool. Once cool, dice chicken into 1/2 inch cubes. Top lettuce with chicken, crumbled blue cheese, almonds, carrots, celery and onions. Serve with Blue Cheese dressing.
Blue Cheese Dressing
1/8 cup sour cream
1/2 cup Greek yogurt
4 ounces blue cheese crumbles
1 tablespoon Worcestershire sauce
3 tablespoons white vinegar
Combine ingredients and chill.
Cook noodles according to package directions. Cut bacon into 1-inch pieces. Brown bacon in large pot or dutch oven on stove. Remove from pan. Season chicken with salt and dredge in flour. Brown chicken in bacon fat in same pan. Remove chicken and add onions and garlic to the pan, cooking until browned, approximately 5 minutes. Add broth, wine, tomato paste and bay leaf to the pan. Bring to a boil. Reduce heat and simmer for 25 minutes until a thick gravy forms. Reduce heat, and return chicken and bacon to pot, with mushrooms. Simmer and additional 10 minutes. Serve over egg noodles.
Cook chicken in 1 Tbsp. oil in hot skillet, stirring constantly until lightly browned. Set chicken aside in bowl and add to it 1 Tbsp. soy sauce. Stir.
Add remainder of oil and rice to skillet. Reduce heat to medium. Stir frequently until golden brown. Add chicken with soy sauce and broth. Simmer, covered, for 25 minutes until rice is tender.
Stir in onion, green pepper and remaining soy sauce. Cook, uncovered, over medium heat until liquid is absorbed.
Push rice mixture to side of skillet and add eggs. Stir eggs until they are almost set, then add lettuce and continue stirring for another minute. Blend with rice.
Photo courtesy of Chicago Parent
Line bottom of a 13 x 9 x 2 buttered baking dish with bread. Top with chopped chicken.
In a small frying pan, melt 2 Tbsp. of butter over medium heat. Add mushrooms and sauté until browned, 3 to 5 minutes. Remove from heat and add to baking dish.
Top with cheese and tomatoes. In a large bowl, combine milk, eggs, salt and pepper. Mix until well blended. Pour over chicken.
Bake at 350 degrees for 50 minutes if using raw chicken, 40, if chicken is cookedq.
Crepes are a favorite recipe of mine because they can be filled with so many things.. giving you the flexibility to make dinner (or breakfast, or desert!) with what you have on hand at home. Here is an easy recipe for a basic crepe, and many ideas for what to fill them with.
Ingredients
Blend all ingredients. Refrigerate for two hours, and blend again. Spray a round skillet with cooking spray and cook batter in thin layers, turning once.
Filling suggestions:
This chicken salad is amazing — not only because of the delicious flavors achieved by pairing sweet and savory, but also because by using chutney, the need for a fatty filler such as mayo is greatly reduced.
Ingredients (for 4 servings)
Mix all ingredients and chill. Serve with lettuce on tortillas or rolls.
Ingredients
Cook spaghetti according to package directions. Meanwhile sauté onions and garlic in oil in large pan for 2 minutes until lightly browned. Add chicken, balsamic vinegar and Italian seasoning and cook over medium high heat until cooked through, about 5 minutes each side. Add diced tomatoes and spinach to the pan. Cook until fully heated and some liquid evaporates. Serve over pasta, and top each serving with 1 tablespoon Parmesan cheese, salt and pepper to taste.
Ingredients
Pound chicken to tenderize, season with salt and pepper, and dredge in flour. Melt butter in large pan on stove, and brown chicken for 3 minutes on either side. Mix remaining ingredients together. Remove chicken from pan and pour in cranberry mixture. Bring to a boil and then reduce heat to a simmer. Simmer 5 minutes, stirring occasionally. Return chicken to pan and continue to cook for 15 minutes, turning once or twice, and stirring gravy. Once a gravy-like consistency is achieved from the sauce, cover to retain moisture.
