Mexican Cheddar Skillet Chicken

4 boneless, skinless chicken breast halves (about 1-14 lb) coarsely chopped

2 T oil

3 C instant long grain rice, cooked

1 can whole tomatoes, drained, chopped

1 jar chunky salsa

1 C shredded sharp cheddar cheese

1. In skillet, cook chicken in hot oil 4 to 5 minutes until browned.

2. Stir in rice, tomatoes and salsa. Reduce heat to low. Simmer, covered, 8 to 10 minutes until chicken is cooked through.

3. Sprinkle with shredded cheese. Cook about 3 minutes longer until cheese is melted.

Thai Peanut Noodle Stir Fry

from Allrecipes

Delicious! I only used 1 T honey and 2 T brown sugar and left out the sake. It was perfect!

Slow Cooker Cashew Chicken

2 lbs boneless, skinless chicken thighs, cut into 1/2 in pieces

1/4 C flour

1/2 t black pepper

1 T canola oil

1/4 C soy sauce

2 T ketchup

1 T brown sugar

1 clove garlic, minced

1/2 t fresh ginger

1/4 t red pepper flakes

1/2 C cashews

Combine flour and pepper in a resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.

Crockpot Nachos

4-5 Frozen Chicken Breasts

1 can drained black beans

1 can drained canned corn

1 15 oz jar of salsa

1 8 oz package cream cheese

1. Put frozen chicken breasts into crock pot.

2. Add corn, black beans and jar of salsa.

3. Cover and cook on high for 4-5 hours or until chicken forks apart.

4. Add 1 pkg cram cheese and let sit for about 1/2 hour. Use a fork to pull apart all the chicken before adding the cream cheese. Can serve over tortilla chips or sticky rice.

Honey Lime Chicken

2 lbs chicken tenders

1/2 T garlic salt

1 T peanut oil

20 oz can pineapple rings

1/4 C honey

3 T lime juice

2 T soy sauce

1 T cornstarch

Sprinkle chicken with garlic salt, brown in oil. Drain pineapple (reserve juice). Add 1/4 C pineapple juice to skillet. Cover and simmer 6 - 8 minutes. Remove chicken. Add honey, lime juice, soy sauce, cornstarch, and remainder of pineapple juice. Bring to boil. Cover and stir till thick and clear (about 1 min). Remove from heat. Allow to cool. Mix with chicken. Can be frozen for later.

Baked Creamy Chicken Taquitos

Another one from a really great website! This is a new family favorite.
http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html

Coconut Chicken Curry

from My Kitchen Cafe


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1 lb chicken cut into pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz)diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozzarella cheese
2 tbsp parmesan cheese

heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes, bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.
Drain pasta mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Orange Chicken

Recipe from sister, Amy:

6-8 boneless chicken breasts, or about 12 tenders
1 C Russian salad dressing (can use non-creamy French)
1 envelope dry onion soup
1 C apricot jam

Cover chicken with above mixture. Bake uncovered at 325 degrees for 1 to 1-1/2 hours. Watch it so it doesn't overcook. Serve over rice.

Sweet and Sour Chicken

From allreipes.com. The kids loved this!

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 tablespoons vegetable oil
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red bell pepper
• 1 cup carrot strips
• 1 clove garlic, minced
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger

DIRECTIONS

1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Baked Chicken Breast Supreme

6 chicken breasts
2 c. sour cream
1/4 c. lemon juice
4 tsp. paprika
1/4 c. worchestershire sauce
4 tsp. salt
4 tsp. celery salt
2 c. dry bread crumbs
1 tsp. garlic salt
1/2 c. melted butter
1/2 tsp. pepper

Cut chicken breasts in half. In large bowl combine sour cream, lemon juice, worchestershire sauce, salts, paprika and pepper. Add chicken, coat each piece well. Let marinate in fridge overnight. Remove from mixture, roll in bread crumbs, coat evenly. Arrange in shallow pan, lined with tin foil. Spoon some melted butter over chicken, bake 45 min. 350. Spoon rest of butter on chicken and bake 10 min. longer. (Until tender and nicely browned)

Crockpot Chicken and Dumplings

Thanks to my friend, Judith, for this recipe. We ate this for Sunday dinner tonight. Delicious comfort food on a cold winter evening, and it made the house smell soooo good all day!

4 skinless, boneless chicken breast halves
2 stalks celery chopped
1 1/2 C. sliced carrots
2-4 C. chicken broth
1 onion finely diced
1 bay leaf
2 cans cream of chicken soup
2(10 oz.) packages refrigerator biscuits(Grands) torn into 4 pieces.
1 t. poultry seasoning
1 C. frozen peas and carrots
dash of sage & thyme

mix all ingredients together in a crockpot except the biscuits. cover and cook for 5 to 6 hours on high, remove chicken and shred. Return to the crockpot, now add the biscuits and cook for 30 more minutes until the dough is no longer raw in the center. A few minutes before serving add the frozen peas and carrots.

Honey Molasses Drumsticks

• 1 tablespoon brown sugar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon molasses
• 1 teaspoon minced garlic
• 1 teaspoon olive oil
• 6 chicken drumsticks, skinned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Combine first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill. (I prefer to serve them warm with rice - Kim)

From cookinglight.com

Mexican Chicken Corn Chowder

1-1/2 lbs boneless, skinless chicken breasts
1/2 C chopped onion
1 to 2 garlic cloves, minced
3 T butter or margarine
2 chicken bouillon cubes
1 C hot water
1/2 to 1 t ground cumin
2 C half and half
2 C shredded Monterey jack cheese
1 can cream-style corn
1 can (4 oz) chopped green chilis, undrained
1/4 to 1 t hot pepper sauce
1 medium tomato, chopped

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is not longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings