Honey Mustard BBQ Chicken Wings

Honey Mustard BBQ Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Dinner, then Dessert

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 pounds chicken wing segments
• 1 cup barbecue sauce (I love Famous Dave's Sweet and Tangy)
• 1/4 cup honey
• 2 teaspoons yellow mustard
• 1 tablespoon whole grain mustard (I use/love Trader Joe's)
• canola oil for frying

Instructions

1. Add the salt,pepper and flour to a large ziploc bag.
2. Add the chicken pieces and toss.
3. Refrigerate for a half an hour then shake the bag again.
4. Refrigerate another half hour.
5. Heat canola oil to 375 degrees.
6. Add the chicken about 10 pieces at a time to the hot oil.
7. Fry for 12-14 minutes.
8. In a small saucepan add the mustard, honey, bbq sauce and whole grain mustard.
9. Heat on low and stir until combined and just bubbling.
10. Toss the wings with the honey mustard bbq sauce and serve immediately.

source:https://dinnerthendessert.com

Sausage & Chicken Cajun Jambalaya

Sausage & Chicken Cajun Jambalaya

Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 519 kcal

Ingredients

• 2 Tbsp oil divided
• 1.5 lbs chicken cut into ½-inch pieces
• 12 oz sausage cut into ½-inch slices
• 1 ½ tsp salt divided
• ¾ tsp pepper divided
• 2 c onion finely chopped
• 1 c celery finely chopped
• 1 c bell pepper finely chopped
• 2 cloves garlic
• 1 tsp thyme dried
• 1 tsp basil dried
• ¼ tsp cayenne pepper
• 1 Tbsp Worcestershire sauce
• 1 6-oz can tomato paste
• 1 14.5-oz can diced tomatoes with juice
• 2 ½ c long grain white rice rinsed and drained
• 4 ½ - 5 c chicken broth
• Fresh parsley finely chopped

Instructions

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 25-35 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

source:https://www.evolvingtable.com

One Pan Creamy Garlic Herb Chicken & Potatoes

One Pan Creamy Garlic Herb Chicken & Potatoes

Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4

Ingredients

• 4 boneless skinless chicken breasts (pounded to even thickness) OR 4-6 chicken thighs + salt and pepper to taste
• 1 cup thinly sliced potatoes (see note)
• 1 tablespoon minced garlic (I added extra whole cloves at the end for aesthetic, completely optional)
• ½ teaspoon finely chopped rosemary (see note)
• ½ teaspoon finely chopped thyme
• ¼ teaspoon finely chopped oregano
• 1 cup heavy cream
• salt and pepper to taste
• fresh herbs for topping (optional)

Instructions

1. Grease a large pan or skillet. Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
2. Add potatoes, garlic, and herbs to pan and cook for 5-7 minutes until potatoes are easily pierced with a fork and browned on the edges. (make sure to turn the potatoes half way through so they cook on both sides)
3. Add heavy cream and cook another 4-5 minutes until hot throughout and thickened, being sure to stir periodically. Season with salt and pepper to taste. (for me this was bout ¼ teaspoon each salt and pepper)
4. Add chicken to pan and turn to coat in the cream sauce. Garnish with garlic cloves and herbs if desired and serve hot.

source:http://www.lecremedelacrumb.com

BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

SERVINGS 3 servings (2 tenders each)
PREP TIME 10 minutes
COOK TIME 20 minutes

INGREDIENTS

• 2 large Chicken breasts
• 1/4 cup Coconut flour
• 2 large Eggs (beaten)
• 1 cup Coconut flakes (unsweetened)
• 1/4 tsp Garlic powder
• 1/4 tsp Smoked paprika
• Sea salt
• Black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
2. Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
3. Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
4. Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
5. Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
6. Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
7. Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

source:https://www.wholesomeyum.com

Chicken and Waffles

Chicken and Waffles

Prep Time 2 hr
Cook Time 10 mins
Total Time 2 hr 10 mins
Course: Breakfast
Cuisine: Southern
Servings: 4 servings

Ingredients
Chicken

• 2 pounds chicken tenders
• 1 cups buttermilk
• 2 teaspoons TABASCO Garlic Pepper Sauce
• 1 egg, lightly beaten
• 3/4 cup Panko crumbs
• 1/2 cup flour
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• Vegetable oil for frying

Waffles

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup vegetable oil
• 1 3/4 cup milk
• 1 1/2 tablespoons butter
• 1 teaspoon vanilla extract

TABASCO Syrup

• 1/3 cup maple syrup
• 1 tablespoon butter, melted
• 1 1/2 teaspoons TABASCO Sauce

Instructions

1. Mix together buttermilk and Garlic TABASCO in a shallow bowl. Add chicken and stir to coat. Refrigerate for 1-2 hours.
2. Remove chicken from buttermilk and whisk egg into buttermilk. Return chicken to buttermilk and stir to coat.
3. In a pie plate, combine Panko crumbs, flour, seasoned salt, paprika, onion powder, garlic powder, and white pepper.
4. Pour about 1 inch of oil into a cast iron pan or a Dutch oven. Heat oil to 375 degrees.
5. Remove chicken tenders from buttermilk mixture and coat in Panko mixture. Fry in oil for 6 to 8 minutes, flipping over halfway through. Remove chicken with a slotted spoon and place on a paper towel-lined plate.
6. To make waffles, combine flour, sugar, baking powder, and salt in a large bowl.
7. Separate eggs and place egg whites in a blender. Blend until frothy. Add egg yolks, vegetable oil, milk, melted butter, and vanilla extract. Blend until mixed well. Pour into bowl with dry ingredients and stir until combined.
8. Make waffles according to waffle iron instructions.
9. To make TABASCO Maple Syrup, Whisk together maple syrup, butter, and TABASCO Sauce in a small bowl.

source:https://spicysouthernkitchen.com

CHICKEN CORDON BLEU BITES

CHICKEN CORDON BLEU BITES

Author: Terri
Recipe type: Appetizer

INGREDIENTS

• 2 Boneless chicken breasts
• 1 cup flour
• 2 tsp Slap Your Mama® seasoning
• 1 tsp garlic salt
• 1 cup unsweetened almond milk
• 1 cup Panko® bread crumbs, might need more
• ½ - ¾ cup vegetable oil
• 4 slices cooked ham, cut into approximately 1 inch squares
• 4 slices Swiss cheese, cut into approximately 1 inch squares

Dipping sauce, optional

• ? cup Just Mayo®
• 1 Tbs mustard

INSTRUCTIONS

1. Heat oil over low/medium heat.
2. Add flour, seasoning, garlic salt to a quart size baggie.
3. Cut chicken breasts into bite size pieces.
4. Dip each chicken piece into milk to coat, then add to flour mixture.
5. Shake chicken until well coated.
6. Remove each piece and dip in milk again.
7. Add to Panko® bread crumbs.
8. Gently shake chicken pieces to coat.
9. Add coated chicken bites to hot oil.
10. Cook approximately 7-9 minutes on each side, or until cooked completely and temperature reaches 170°.
11. Drain oil from pan. Arrange chicken bites back in pan.
12. Add a slice of Swiss cheese, then two pieces of ham, then top with another slice of cheese, to each chicken bite.
13. Cover and let cheese melt.
14. You might need to place in microwave, on a microwave safe plate, for 35-40 seconds to melt cheese.
15. In a small mixing bowl, mix together mayonnaise and mustard.
16. Enjoy!

source:http://www.greatgrubdelicioustreats.com

Sweet and Spicy Baked Orange Chicken Tenders

Sweet and Spicy Baked Orange Chicken Tenders

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings

INGREDIENTS

• 8 chicken tenderloins (about 1 1/2 pounds)
• 1 tablespoon olive oil

Orange Marinade/Glaze

• 1/2 cup orange juice
• 1/3 cup orange marmalade (NOT sweet orange marmalade)
• 2 tablespoons lemon juice
• 1/2 cup packed brown sugar
• 2 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)*
• 2 tablespoons red wine vinegar
• 1 tablespoon low sodium soy sauce
• 1/2-1 teaspoon Sriracha/Asian hot red chili sauce
• 1/2 tsp EACH salt, garlic pwdr, ginger pwdr,onion pwdr
• 1 tablespoon cornstarch

Chicken Breading

• 1/2 cup panko breadcrumbs
• 1/2 tablespoon butter
• 3/4 cup flour
• 2 eggs
• 1/2 cup milk
• 3 cups cornflakes cereal, ground* (measured whole)*
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper

Garnish (optional)

• green onions
• orange zest

INSTRUCTIONS

1. Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately.
2. Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.**
3. Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside.
4. Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl.
5. Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded.
6. Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze.
7. Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired.

source:http://carlsbadcravings.com

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings
Buffalo Chicken Pasta Bake

Ingredients

• 8 ounces penne pasta (2 cups, uncooked)
• 1 - 8 ounce package cream cheese, softened
• 3/4 cup ranch dressing
• 1/3 cup hot sauce
• 2 cups shredded, cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• green onions, for garnish

Instructions

1. Preheat the oven to 375 degrees. Spray a 8-inch casserole dish with nonstick spray.
2. Cook the pasta noodles, according to the package directions.
3. Stir together the cream cheese, ranch, and hot sauce until creamy.
4. Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
5. Combine the remaining two cheeses and sprinkle over the top. Bake for 20 minutes, or until cheese on top is melted. Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

source:http://insidebrucrewlife.com

GINGER CHICKEN ASPARAGUS STIR FRY

GINGER CHICKEN ASPARAGUS STIR FRY

PREP 10 mins
COOK 35 mins
TOTAL 45 mins
AUTHOR meghan
YIELD 4 servings

INGREDIENTS

• 1 pound skinless boneless chicken thighs, cut into bite sized pieces
• 1 pound asparagus, ends trimmed and cut into 1 inch pieces
• 8 ounces crimini mushrooms, sliced
• 1 onion, thinly sliced
• 2 tablespoons canola oil (or other high heat oil)
• salt
• pepper

For the Sauce

• 1/4 cup low sodium soy sauce
• 1/4 cup brown sugar
• 2 Tablespoons rice vinegar
• 1 Tablespoon cornstarch
• 1 Tablespoon fresh grated ginger root
• 4 garlic cloves, minced
• 1 teaspoon chili garlic sauce

INSTRUCTIONS

1. Whisk together all ingredients for sauce, set aside
2. Heat a large non-stick skillet over medium-high heat.  Add the mushrooms and saute until they have released their water and the pan is dry, 5-10 minutes.  Remove mushrooms from pan.
3. Return pan to heat and add one tablespoon of oil.  Add the chicken and season with salt and pepper.  Cook, stirring often, until chicken is cooked through.  Remove chicken from pan.
4. Wipe out pan if needed.  Return pan to heat and add the other tablespoon of oil.  Add the onion and saute for about 5 minutes, until softened and starting to turn golden.
5. Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
6. Add  the asparagus and cook for 1-2 minutes, until turning bright green.
7. Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.
8. Serve over rice if desired

source:http://www.foxandbriar.com

Nashville Hot Chicken

Nashville Hot Chicken

Prep Time 35 minutes
Cook Time 35 minutes
Servings 6-8 servings

INGREDIENTS

• 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
• vegetable oil for frying

Buttermilk Marinade

• 2 cups buttermilk
• 1 1/2 tablespoons Spice Rub (in directions)
• 2 McCormick® bay leaves

Spice Rub

• 1 1/2 tablespoons McCormick® salt
• 1 tablespoon McCormick® paprika
• 1 tablespoon McCormick® onion powder
• 1 tablespoon McCormick Garlic Powder
• 1 tablespoon McCormick® chili powder
• 2 teaspoons McCormick® pepper
• 1 teaspoon McCormick® dried crushed oregano
• 1 teaspoon McCormick® dried basil
• 1 teaspoon McCormick® ground red cayenne pepper

Buttermilk Egg Wash

• 2 eggs
• 1 cup buttermilk
• 1/4 cup hot sauce

Flour Breading

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• Remaining Spice Rub (in directions)

Nashville Hot Sauce

• 2 tablespoons hot sauce
• 2 tablespoons butter, melted
• 1 tablespoon McCormick® ground red cayenne pepper
• 2 tablespoons brown sugar
• 1 teaspoon Spice Rub (in directions)
• 1/2 teaspoon McCormick® smoked paprika
• 3/4 cup Vegetable oil
• My family and friends go crazy over this fried chicken - and its easier than you think! Juicy, crispy, flavorful and you can make it as spicy or not spicy just depending on how much Nashville Hot Sauce You use. I will never use another fried chicken recipe again!

INSTRUCTIONS

1. Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
2. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later).
3. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
4. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
5. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
6. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
7. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
8. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.

source:http://carlsbadcravings.com

Chicken Bacon Ranch Lasagna

Chicken Bacon Ranch Lasagna

Ingredients

• 9 lasagna noodle, cooked according to package directions
• 6 cups cooked and chopped chicken breasts
• 2¼ cups of cooked and chopped bacon
• 3 cups grated cheddar cheese

SAUCE

• ¼ cup butter
• ¼ cup flour
• 3 cups heavy cream
• 2½ cups milk
• 1 package ranch dressing mix
• 1 chicken bullion, crushed

Instructions
SAUCE

1. In a large sauce pan melt butter and add flour. Cook for 1 minute. Add heavy cream, milk, ranch dressing, and bullion. Cook over medium high heat, stirring constantly, until it comes to a boil.

TO ASSEMBLE:

1. Preheat oven to 350 degree F.
2. Spray a 9x13 baking dish with cooking spray.
3. Lay 3 noodles on the bottom of dish. Next sprinkle 2 cups of chicken evenly over the noodle. Next sprinkle ¾ cup bacon over the chicken. Next pour ⅓, (about 2 cups), of the sauce over the top of the bacon. Next sprinkle 1 cup of the cheese over the sauce and repeat 2 more times.
4. Bake for 45 minutes or until heated all the way through.

source:https://www.chef-in-training.com

Buffalo Honey Hot Wings and Traditional Buffalo Hot Wings

Buffalo Honey Hot Wings and Traditional Buffalo Hot Wings

Prep Time 10 minutes
Cook Time 60 minutes
Servings 24 chicken wings

INGREDIENTS

• 24 chicken wings with skin rinsed and patted dry (approx 3 pounds)

Rub

• 2 tablespoons baking powder
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground celery seed

Traditional Buffalo Hot Wings Sauce

• (Hot sauce unites with a touch of  molasses for the traditional hot wings flavor)
• 2/3 cup Frank's ORIGINAL Hot Sauce  (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1 tablespoon molasses
• 1 tablespoon butter

Buffalo Honey Hot Wings Sauce

• (Honey is the dominant ingredient in this sauce for sticky  hot wings while still being hot by using Hot WINGS sauce)
• 2-3 tablespoons Frank's Hot WINGS Sauce  (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
• 1/2 cup honey
• 2 tablespoons butter
• 1 tablespoons molasses

Buffalo Mild Honey Hot Wings

• 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1/4 cup honey
• 1 tablespoon molasses
• 1 tablespoon butter
• 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

INSTRUCTIONS

1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
2. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
3. Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
4. The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
5. When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
6. Serve with desired Blue Cheese/ Ranch Dip, etc. dip
7. Dig in!

RECIPE NOTES
Start with the Buffalo Honey Hot Wings if you aren't sure what to try first 🙂
**You don't want to make the sauce in advance or it will become too thick.
***See BELOW for more delicious recipes to use up your bottle of Frank's Hot WINGS sauce.

source:http://carlsbadcravings.com

Famous Butter Chicken

Famous Butter Chicken

Prep time 5 mins
Cook time 40 mins
Total time 45 mins
Author: CakesCottage
Recipe type: Main
Serves: 4

Ingredients

• 4 boneless skinless chicken breasts
• 2 eggs, beaten
• 1 cup Ritz crackers or similar butter crackers, crushed
• ½ cup butter, cut into small pieces
• ½ teaspoon garlic salt
• black pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Place a few pieces of butter in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan, make sure that there are no dry spots.
3. In a medium size bowl, mix together crackers, garlic salt, and black pepper.
4. Place beaten eggs in another medium size bowl.
5. Dip each chicken breast in the beaten eggs, and then dredge in the cracker mixture, coating it completely.
6. Place each coated chicken breast in a pan, and put remaining pieces of butter, over the top of chicken breasts.
7. Bake for 35-40 minutes, until chicken is cooked through.

source:http://cakescottage.com

Buffalo Chicken Quinoa Bowls

Buffalo Chicken Quinoa Bowls

Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Author: Krista
Recipe type: Chicken, Gluten Free, Kid Friendly, 30 Minute Meal
Serves: 4 bowls

Ingredients

• 3 boneless skinless chicken breasts, cooked & shredded
• ¾ cup franks red hot sauce (origninal)
• 2 oz. cream cheese, softened
• 1 cup uncooked quinoa
• 2 cups of water
• 4 cups of chopped green leaf lettuce
• 1 cup cherry tomatoes, halved
• 2 avocados, sliced
• ⅓ cup sliced red onion
• ¼ cup diced fresh cilantro
• optional: drizzle ranch dressing

Instructions

1. To a medium sauce pan, add quinoa and water. Bring to a boil. Cover, reduce to simmer and cook for 15 minutes. Turn the heat off and let the quinoa sit there for 5 minutes. Then fluff the quinoa with a fork.
2. In the meantime, add shredded chicken, franks red hot sauce, and cream cheese to a medium bowl. Mix everything together and make sure all the chicken is coated with the sauce.
3. Assemble the bowls. Add ¾ cup of quinoa, ¾ cup of lettuce, ½ cup of the buffalo chicken mixture, cherry tomatoes, sliced avocado, sliced red onion, and fresh cilantro. (optional: drizzle ranch dressing on top)
4. Serve and devour!

source:https://www.joyfulhealthyeats.com

CREAMY CHICKEN NOODLE PASTA

CREAMY CHICKEN NOODLE PASTA 

YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES

INGREDIENTS:

• 12 ounces wide egg noodles
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 teaspoon dried thyme
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups chicken stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, parsley and onion powder. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Set aside.
2. In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
4. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
5. Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
6. Serve immediately, garnished with parsley, if desired.

source:http://damndelicious.net/

Skinny Bruschetta Chicken

Skinny Bruschetta Chicken

Ingredients

• 3 or 4 chicken breasts
• 4 or 5 small tomatoes , chopped
• 1 clove garlic , minced
• 1 tsp . olive oil
• 1 tsp . balsamic vinegar
• 1/8 tsp sea salt
• Handful basil , chopped

Instructions

1. Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill). Sprinkle some salt and pepper over top, cover and bake for about 35 to 40 minutes (depending on the size of your breasts) until juices run clear.
2. Meanwhile, combine chopped tomatoes, garlic, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken.

Recipe Notes
Serving Size: 1 chicken breast + 1/3 cup bruschetta • Calories: 176 • Fat: 4.3 g • Carbs: 8.1 g • Fiber: 2.3 g • Protein: 27.6 g • WW Points+: 4 pts

source:https://domesticsuperhero.com

Grilled Lemon Oregano Chicken & Shrimp Skewers

Grilled Lemon Oregano Chicken & Shrimp Skewers

Author: Jen Nikolaus
Recipe type: Dinner
Serves: about 6 servings

Ingredients

• 1½ lbs. boneless, skinless chicken breasts
• 1 pound large shrimp, peeled and deveined
• zest from one lemon
• ¼ cup lemon juice (juice from approximately one lemon)
• ¼ cup olive oil
• 3 cloves garlic, minced
• ¾ tsp. salt
• ¼ tsp. pepper
• 2 Tbsp. fresh oregano, minced
• wooden skewers

Instructions

1. Fill a 9x13" cake pan about ? full of water. Place wooden skewers in cake pan to soak. Set aside.
2. Prepare chicken by trimming off fat and cutting into cubes. Peel and devein shrimp.
3. In a bowl, combine lemon zest, lemon juice, olive oil, garlic, salt, pepper and oregano.
4. Pour out water in cake pan and thread chicken and shrimp onto soaked skewers. Tip: it's best to not mix the shrimp and chicken because the chicken will take longer than the shrimp to cook.
5. When all skewers are threaded, place inside cake pan and pour prepared marinade over the skewers. Cover and marinate in the refrigerator for up to 3 hours for the chicken (less time is best for the shrimp)
6. Preheat grill (or grill pan) to medium-high heat. Place chicken skewers on hot grill and cook for a few minutes, and then flip. Add shrimp skewers to grill and cook each side for a minute or two. Be careful to not overcook. Serve and enjoy!

Notes
Nutrition facts generated from saymmm.com, Yummy Healthy Easy makes no representation or warranty as to the accuracy of this information.

source:https://www.yummyhealthyeasy.com

Avocado Ranch Chicken Burrito Wraps

Avocado Ranch Chicken Burrito Wraps

Prep time: 10 mins 
Cook time: 5 mins 
Total time: 15 mins
Author: Layla Serves: 4

Ingredients

• ¼ cup Greek yogurt or sour-cream
• ¼ cup light ranch dressing (bottled or homemade)
• 1 tablespoon fresh cilantro or parsley, minced
• salt & pepper to taste
• 4 medium flour tortillas
• 2 cupscooked chicken, chopped or shredded
• 1 avocado , peeled & pitted and sliced
• 1 large tomato, sliced
• ¼ cup shredded cheddar or mozzarella cheese (optional)

Instructions

1. In a small bowl, combine the greek yogurt, ranch dressing, cilantro and salt & pepper to taste.
2. Place tortillas on a clean flat surface. Top each tortilla with ¼th of the chicken, avocado, tomato, and shredded cheese. Drizzle with a few tablespoons of the yogurt/ranch sauce and roll tightly. Secure with a toothpick if necessary. Enjoy!

source:http://gimmedelicious.com

Easy Honey Garlic Chicken

Easy Honey Garlic Chicken

ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Servings: 6
Author: Karina - Cafe Delites

Ingredients

• 6 chicken thighs , bone in or out, with or without skin*
• Salt and pepper , to season
• 2 teaspoons garlic powder , to season
• 6 cloves garlic , crushed
• 1/3 cup honey
• 1/4 cup water (or chicken broth)
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce

Instructions

1. Season chicken with salt, pepper and garlic powder; set aside.
2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.

FOR BONE IN THIGHS:

1. Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.
2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.

FOR SAUCE:

1. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Recipe Notes
*For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce, onwards.
**For oven baked, bone-in thighs: Preheat oven at 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards.

source: https://cafedelites.com/easy-honey-garlic-chicken/

Crock Pot Cream of Chicken and Wild Rice Soup

Crock Pot Cream of Chicken and Wild Rice Soup

Prep time 10 mins
Cook time 8 hours
Total time 8 hours 10 mins
Author: Slow Cooker Society
Recipe type: Side
Cuisine: European
Serves: 10 cups

Ingredients

• 4½ cups chicken broth 2 cups water
• 1- 4.3 ounce package Rice-a-Roni long grain and wild riceCrock Pot Cream of Chicken Rice
• 1 cup chopped carrots
• 1 cup chopped celery
• ½ teaspoon dried basil
• 2 boneless skinless chicken breasts
• ½ cup flour ½ cup butter 1 teaspoon salt
• ½ teaspoon black pepper 2 cups half and half
• Crock Pot Cream of Chicken Rice1

Instructions

1. In your slow cooker, combine chicken broth, water, package of Rice-a-Roni (including seasoning packet), carrots, celery, and basil. Stir to combine.
2. Add in uncooked chicken breasts. Cook on low for 7-8 hours, or high for 4.5 hours.
3. In a small saucepan, melt butter over medium heat. When melted, whisk in flour.
4. Slowly, very slowly pour in half and half until well combined.
5. Stir in salt and black pepper.
6. Crock Pot Cream of Chicken Rice
7. Remove chicken breasts from the slow cooker and chop into chunks.
8. Pour the creamy mixture into the slow cooker and stir to combine.
9. Add chicken chunks back in and cook for 15 minutes longer.
10. Serve with crusty bread and enjoy!

source:https://www.slowcookersociety.com