Grilled Honey Lime Chicken

4 boneless chicken breasts

1/2 cup fresh lime juice

1/2 cup olive oil

1/4 cup honey

1/4 cup fresh cilantro, finely chopped

2 garlic cloves, minced

2 tsp chopped jalapeno pepper

Mix together lime juice, oil, honey, cilantro, garlic and pepper.  Place chicken breasts in a bag and pour marinade over chicken breasts.  Marinade several hours.  Grill over medium heat until chicken is tender and juices run clear.  This dish is delicious served as a whole chicken breasts or it can be cut into strips and served as a southwestern chicken wrap with you favorite toppings.  I double this recipe so that the next day we have chicken wraps-my kids favorite.

-Natalie

Honey Mustard Chicken Sandwiches

2 large boneless skinless chicken breast halves

1 cup honey

1 cup spicy mustard

2 TB mayonnaise -I use plain yogurt

1 TB Barbecue sauce

Butterfly chicken by cutting through the thickest part of the chicken and laying it open.  Pound with a meat mallet to flatten to near equal thickness.  Cut into 4 portions.  Bake at 350 degrees for 20 minutes.  Pour off liquid.  Combine honey, mustard, mayo or yogurt, and bbq sauce.  Pour over chicken.  Bake 25 more minutes.  Allow to slightly cool.  Place chicken and sauce on toasted bun and top with lettuce and tomato.

-Natalie

Oyako-donburi (Chicken and egg over rice)

1 medium yellow onion, thinly sliced

4 chicken breasts, thinly sliced

shiitake mushrooms-fresh or dry thinly sliced

            you can use any type of mushrooms

snow peas or green beans juliennned

            very easy to use frozen ones-already julienned cut

6 stalks green onion chopped in 1 to 2 inch lengths

3-4 eggs beaten

Dashi- all this is per taste and how much liquid you want in the dish but this is the base

1- 1 1/2 cup chicken broth

4-5 TB soy sauce

1-2 TB brown sugar

2-3 TB Worcestershire sauce

1-2 TB vinegar

In a skillet, place the yellow onion, and half dashi and cook until onion is tender.  If you use shiitake mushrooms add those with onion otherwise add mushrooms when chicken is almost done.  Then add chicken slices and half of green onions.  When chicken is cooked, pour the beaten eggs over the meat and onions.  Sprinkle the julienned snow peas or green beans on top immediately and cover.  Cook until the eggs are cooked.  Pour the rest of the dashi over the top and stir.  Top with the rest of the green onions and serve with rice. 

-Natalie

Hot and Sour Soup

1 skinless, boneless Chicken breast

1/2 cup slice dried black fungus (any Asian market)

6 oz firm tofu

2 qt. chicken stock

1/2 cup shredded bamboo shoots

1/2 cup thinly sliced mushrooms

2 eggs, lightly beaten

1 1/2 TB white vinegar

1/4 tsp white pepper

Seasoning:                                                               Thickener:

1/4 tsp salt                                                                1 1/2 TB cornstarch

1/4 tsp sugar                                                             mixed with 3 TB cold water           

3/4 tsp soy sauce                                                     1 1/2 TB soy sauce

1 tsp cornstarch

dash of pepper

1.   Cut meat into thin julienne style strips, place in a bowl

2.    Add seasoning ingredients to chicken.  Mix well

3.    Soak Fungus in warm water and cover for 15 minutes.  Drain, rinse thoroughly and drain again.

4.    Cut tofu into 1/4” thick by 1” long slices

5.    Bring chicken stock to boil.  Add chicken, black fungus, and bamboo shoots.  Cover and cook for 3 minutes

6.    Add tofu.  Bring quickly to a boil (do not overcook)

7.    Stir in thickener.  Cook for 30 seconds

8.    Stir beaten egg into soup in a  circular motion.  Immediately turn off heat.  Adjust seasoning with a little soy sauce.

9.    Add vinegar and pepper.  Mix well and serve.  Some people like more vinegar or pepper so add them to suite your taste.  When I’m serving to others I start with these measurements and then let people adjust the soup to their taste by adding their own additional soy sauce, chili paste or vinegar.

Advance preparation: This soup may be completed through step 5 a few days in advance and refrigerated.  Steps 6-9 should be done immediately before serving.

-Natalie

Honey Lemon Chicken

6-8 pieces of chicken

2 Tbls. butter, melted

1/3 C. honey

1/4 C. lemon juice

1 Tbls. soy sauce

*Note, I double the last three ingredients that make the sauce. I like to have extra for the rice.

Wash chicken and roll in flour, place on baking pan. Drizzle with melted butter. Bake chicken at 400 degrees for 30 minutes. (I like to brown my chicken first, so I skip this first bake time altogether and jump to the next step): Mix together honey, lemon juice, and soy sauce. Pour over chicken and bake for another 30 minutes. (Again, adjust the cooking time depending on size of chicken pieces and if you browned them first).

This is delicious with hot cooked rice.

-Steph

Chicken Kelley

This is a family favorite


3 chicken breasts, skinned, boned and cut into bite-sized pieces
Canola Oil
Shredded mozzarella cheese
1 C. hot Water
2 Chicken bouillon cubes
2 eggs, beaten
1 C. Italian bread crumbs
1Tbl. butter
3/4 lb fresh mushrooms, sliced


Coat chicken pieces with egg. Put bread crumbs into a sealable gallon size plastic bag and add pieces of chicken in batches. Shake until coated. Brown chicken in oil and drain on paper towels. Melt Butter in 9 x 13 pan, place chicken in the bottom of pan, then layer with mushrooms and cover with cheese. Dissolve bouillon in water and pour over casserole. Cover with foil and bake in oven pre-heated to 350 degrees for 45 mins.


-Cheryl

Hawaiian Haystacks

½ cup butter
½ cup flour
½ teaspoon salt
3 cups milk
1 (10 ¾ - ounce) can cream of chicken soup
1 cup sliced mushrooms
 
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring oconstantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes.   
Serve over sticky, white rice with the following toppings:

grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Serves eight.

-Sarah

Family Chicken Fajitas with Spanish Rice

4 boneless, skinless chicken breasts
½ cup lime juice
½ tsp. pepper
1 tsp. garlic salt
1 large onion, sliced into rings
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
2 Tbs. butter
Flour tortillas

Condiments:
salsa
guacamole
shredded cheddar cheese
sour cream
 
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remvoe vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and peppers back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.

Spanish Rice:
1 large tomato
1 clove garlic
2 Tbs. onion
½ cup water
½ tsp. salt
Mix together in blender; set aside.
3 Tbs. olive oil
1 cup rice (white, or brown or combination)
2 cups water
2 chicken bouillon cubes

Heat olive oil in large skillet and fry rice until brown. Add tomato mixture and simmer until some of the moisture evaporates. Mix in 2 cups water and bouillon cubes and bring to a rapid boil. Reduce heat to low, cover and simmer for 25 minutes.

Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and  pepppes back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
 
-Sarah

Crock Pot Sweet and Sour Chicken

4 chicken breasts
¾ cup water
¾ cup ketchup
½ cup sugar
2 Tbs. vinegar
2 Tbs. Worcestershire sauce
4 Tbs. soy sauce
 
Place chicken breasts in crock pot.  Combine other ingredients and pour over chicken.  Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.

-Sarah

Pesto Ravioli with Chicken

2 tsp. olive or vegetable oil
1 lb. boneless, skinless chicken breast strips for stir-fry
¾ c. chicken broth
1 (9oz.) pkg refrigerated cheese filled ravioli
3 small zucchini, cut into ¼ in slices
1 large red bell pepper, thinly sliced
¼ cup basil pesto
Freshly grated Parmesan cheese
 
Heat oil in 12 inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes, turning occasionally, until brown.  Remove chicken from skillet.  Add broth and ravioli to skillet.  Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper, and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.

-Sarah

Chicken Stuffed Crescents

2 cans crescent roll dough
2 chicken breasts boiled in water and shredded
1/4 c. chopped onion
6 Tbs. butter or margarine
6 Tbs. chicken broth
½ tsp. each: garlic salt, poultry seasoning, and pepper
6 oz. cream cheese, cubed

In a large skillet, sauté onion in butter until tender. Stir in chicken, broth, seasonings, and cream cheese; set aside. On a jelly roll pan lay open one crescent on pan and spread chicken filling over it. Then lay another crescent over the chicken filling to cover the crescent below it. Repeat with remaining crescents. Bake at 375 for 8-10 minutes.

-Sarah

Chicken Quesadillas

3 chicken breasts
Juice of one lime
4 medium tomatoes
1 onion
1 green pepper
2 Tbs. fresh cilantro, minced
2 Tbs. vinegar
Grated cheese (as much as desired, I usually use Monterey jack or mozzarella)
8 – 10 flour tortillas

-Sarah

New Potatoes and Sun Dried Tomato Grilled Chicken

Wash New Potatoes then cut in half. Place in gallon size zip lock with just enough olive oil, salt and pepper to coat potatoes. Place potatoes on baking sheet, cut side down. Bake at 450 for 25 to 30 minuets.
Marinade two or three chicken breasts in Lawry’s Sun Dried Tomato Marinade for a couple hours, then grill.
I often do a side of Texas Toast and grilled bell peppers and onions with this dish.


-Sarah

Cajun Chicken Pasta

2 chicken boneless, skinless chicken breast halves, cut into thin strips

2 tsp cajun seasoning

2 Tbsp butter

1/2 cup green pepper strips

1/2 cup sweet red pepper strips

1/2 c sliced fresh mushrooms

1/4 cup green onion, chopped

1 c heavy cream

1/4 tsp basil

1/4 tsp lemon pepper

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp pepper

8 oz pasta, cooked, drained (I like the small bowtie pasta best)

parmesan cheese, grated (optional)

Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes.  Add peppers, mushrooms and onions; cook and stir for 2-3 minutes.  Reduce heat.  Add cream and seasonings; heat through.  Add pasta and toss, heat through and sprinkle with parmesan cheese before serving, if desired.

-Camille

Chicken Diane

4 boneless chicken breasts, halved (or 8 tenders)

1/4 t. salt

1/4 t. black pepper

2 T. oil

2 T. butter (or margarine)

3 T. chopped green onions

juice of half lemon

3 T. chopped parsley

2 t. Dijon mustard

1/4 C. chicken broth

Place chicken breasts between waxed paper or plastic wrap. Pound slightly. Sprinkle with salt and pepper. (At this point, brown chicken if desired- not too long.) In microwave dish, melt butter and mix with oil. Place chicken breasts in dish, coating breasts on both sides. Micorwave high for 3 minutes. Let rest for 1 minute. Turn breasts over. Microwave again high for 2-3 minutes until done. Set aside. Prepare sauce by mixing green onions, lemon juice, mustard, parsley and chicken broth in a microwave safe dish. Microwave on high for 1 minute. Stir until smooth. Pour over chicken and a bed of hot rice.

-Steph

Chicken Tetrazzini

8 oz pasta, uncooked

1/4 c butter or margarine

1/4 c flour

1 c chicken broth

1 c whipping cream

1/2 c shredded Swiss cheese

1/3 c grated parmesan cheese

2 1/2 c cubed cooked chicken (about 1 lb)

3/4 c fresh, sliced mushrooms

Cook pasta according to package directions; drain.  Meanwhile, in  large saucepan, melt butter; blend in flour.  Gradually stir in broth and whipping cream.  Cook, over medium-low heat, stirring constantly, until sauce begins to thicken.  Blend in cheeses; continue heating, stirring constantly until cheese melts.  Stir in remaining ingredients until thoroughly heated.  Serve sauce over cooked pasta.

-Camille

Creamy Chicken and Wild Rice Soup

1/2 c onion, diced

2 minced garlic cloves

1/2 c carrot, finely diced

1/2 c celery, finely diced

4 c chicken broth

2 c water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp black pepper

1/2 c flour

6 Tbsp butter

2 c milk

First sauté onion and garlic in olive oil, when onions are translucent, add carrots and celery, sauté until softened, then add broth, water and chicken. Bring just to a boil then stir in rice, reserving the seasoning packet.  Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.  In saucepan, melt butter.  Stir in contents of packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Cook until thickened, about 5 minutes.

Stir milk mixture into broth and rice.  Cook over medium heat until heated through.

-Camille

Sesame Chicken Marinade

3 lbs chicken 1/2 c white wine vinegar
1/2 c soy sauce
1/2 c olive oil (I use less oil)
2 T fresh ginger, grated
1 T dry mustard
1 tsp fresh ground pepper
4 cloves garlic, crushed
1/2 c green onion, chopped
3 T sesame seeds
　
Combine all (expect chicken) the ingredients in large freezer bag. Hand mix the ingredients and then add chicken. Refrigerate and marinate for at least 4-8 hours.
　
Remove chicken from bag and grill the chicken. In a saucepan, bring the rest of the marinade to a boil and continue boiling for 2 additional minutes.
　
The chicken is great with rosemary potatoes or sweet potatoes on the grill.
　
Also this chicken is great to freeze already cooked- After grilling chicken let it rest for at least 10 minutes before slicing into strips. Place cooled chicken strips and remaining marinade into portions sized freezer bags. Freeze and keep on hand for salads or sandwiches-hot or cold. It's fabulous with cold Japanese somen noodles or buckwheat noodles.

-Natalie

Corn & Black Bean Salsa Chicken

Marinade:
3 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 clove garlic
1/2 tsp pepper, cumin & coriander (I just put the pepper because I don't have the others)

Mix and marinade chicken for 2 hours (or as long as you have time for) in refrigerator. Then grill.

Salsa:
1 cup corn
1 can black beans, drained & rinsed
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno, seeded & minced
2 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 tbsp rice wine vinegar
Combine; season with salt and pepper.

Cover and chill until ready to serve. Server over grilled chicken.

-Natalie

Chicken in a Pot

(from my Crock Pot instruction booklet)

2 carrots, sliced

2 onions, sliced (or I use frozen chopped onions)

2 stalks celery, cut into 1-inch pieces

1 whole broiler/fryer chicken, 2 to 3-pound

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup water, chicken broth

1/2 teaspoon dried basil

Put carrots, onion and celery in bottom of slow cooker. Place whole chicken on top of vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over top. Cover and cook on low 8 to 10 hours (or on high 3 1/2 to 5 hours, using one cup of water). Remove chicken and vegetables with spatula.

-Lindsay