Crispy Buffalo Chicken Breasts

4 chicken breasts, halved into 8 pieces

1 cup panko bread crumbs

2 T. Frank's Seasoning

2 T. melted butter

1/4 - 1/2 cup sour cream

Brush one side of chicken with sour cream. Mix bread crumbs, Frank's, and butter in a shallow dish. Coat the sour cream side of chicken breast with crumb mixture. Place chicken coated side up on greased baking sheet. Bake at 400 for about 20 minutes or until cooked through.

Crunch Romaine Toss Salad

Dressing:

1/2 cup sugar
1/2 cup oil
1/4 cup vinegar
2 T. soy sauce
salt and pepper

Topping:
1 pkg. Ramen noodles
2 T. butter

Salad:
2-3 Romaine hearts, chopped
1-2 cups broccoli, chopped
4 green onions, sliced
1/2 cup walnuts, chopped
3-4 grilled chicken breasts, sliced

Combine dressing ingredients. Saute noodles in butter until golden then set aside to cool. In large bowl mix salad ingredients. Before serving toss with dressing and chicken.

Seoul Chicken

8 chicken thighs, skin on

5 T. soy sauce

1/4 cup Splenda (sugar or substitute of your choice)

1/4 t. pepper

1 T. garlic, minced

1 T. sesame oil

5 T. water

1/4 cup green onion, chopped (optional)

Mix all ingredients, except chicken, in a gallon zip bag. Add chicken and knead to coat all the pieces. Marinate for an hour or longer. Arrange thighs on baking tray skin side up. Bake at 425 for 35-40 min.

Grandma Linda's Chicken Enchiladas

2 pounds cooked chicken, shredded or chopped (can use rotisserie)

1 medium onion, diced

1 can (4 oz) diced green chiles

2 cans cream of chicken soup

1 container (16 oz) sour cream

16 oz. cheddar cheese, shredded

3/4 cup milk

10-12 flour tortillas

Combine onions, chiles, soup, and sour cream; divide in half. Add chicken to one half of mixture and the milk to the other. Put approx. 1/3 - 1/2 cup chicken mixture and some cheese into each tortilla and roll up. Place rolls into greased 9x13 pan. Repeat until all chicken mixture is gone. Pour the other half of mixture over all. Bake at 350 for 25-35 minutes or until heated through. If desired, top with additional cheese for the last few minutes of baking.

Low Carb Crispy Chicken

6 chicken breasts

1/2 cup mayo

2 cups pork rinds, crushed fine

1 t. Italian seasoning

Preheat oven to 350. Grease or line shallow baking dish. Mix pork rinds and seasoning in small container. Coat chicken with mayo and dredge in pork rind mixture. Place chicken in pan and cook for 30 min or until juices run clear.

Optional - Bake elevated on rack if you want it extra crispy.

From Candy Kunesh

Green Chicken

2-3 lbs. boneless, skinless chicken

1 can green chiles

1 jar Salsa Verde (Herdez)

8 oz. cream cheese

seasonings of your choice: onion powder, garlic powder, cumin, cayenne, and pepper to sprinkle on chicken.

Place all ingredients in the crockpot on low for 6 hours or high for 4 hours. 

Optional: If you want, wait to put in the cream cheese for the last hour.

Low Carb Boneless Hot Wings

1 lb. Boneless, Skinless Chicken Breast
1 1/2 Cups Crushed Pork Rinds
1/2 Cup Parmesan Cheese – Grated
1/2 tsp. Garlic Powder
3/4 Cup Buffalo Wing Sauce
2 Tbs. Butter
Oil

Trim excess fat off chicken breast and cut into large chunks.

In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.

Heat an inch of oil over medium-high heat. Press the chicken chunks firmly into the breading mixture, coating both sides. Drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides – About 3 minutes each side. After removing chicken from oil, allow to cool on a paper towel to soak up excess grease.

Melt the butter and mix with buffalo wing sauce. Lightly toss the Chicken in the sauce.

Prep Time – 30
Minutes Cook Time – 30 Minutes
Makes 4 Servings
Per Serving:
Calories – 350
Protein – 40 g
Carbs – 0.5 net g
Fat – 15 g

From: http://peaceloveandlowcarb.com/2012/01/zero-carb-boneless-buffalo-wings.html

Copy Cat Chick-fil-A Sauce

Super easy! Super good!

 ½ cup mayo
2 tsp prepared mustard
1 tsp lemon juice
2 tbs honey
1 tbs smokey BBQ sauce

Whisk all ingredients together.

http://www.stockpilingmoms.com/2012/05/pinterest-daily-pin-copy-cat-chick-fil-a-sauce/

Creamy Chicken and Bread Rings

1 can breadsticks or use homemade roll dough (that's what I do)
1/4 c. margarine
3 T. flour
1/2 t. chicken bouillon
1/8 t. thyme
1 1/2 cup milk
1 1/2 cup cooked chicken, cubed
1/4 cup green onion, optional
2 cups frozen mixed veggies

Twist 2 pieces of dough together then form a ring.  Bake as package directs until golden brown.  In a saucepan melt margarine.  Add flour, bouillon, and thyme.  Add milk and mix well.  Cook over medium until mixture boils and thickens stirring frequently.  Add chicken, veggies, and onions.  Heat thoroughly.  Serve over bread rings.

Creamy Chicken Bow Tie Salad

I made this one up myself when I was looking for something different. Jerry has requested it be added to our regular rotation.

2-3 grilled chicken breasts, cubed
8 oz bow tie pasta
1 cup pea pods
1 cup cherry tomatoes, halved
1/4 cup bacon, crumbled
1/4 cup finely grated cheese (Monterey Jack or real Parmesan is good)

Dressing:
1/4 cup finely diced onion
2 garlic cloves, minced
1/4 cup olive oil
2 T. vinegar
1/2 t. sugar
1/4 cup mayo
1/4 t. each salt & pepper
1/4 t. basil
1/4 t. oregano
1/2 t. parsley
1/4 t. dry mustard

Mix dressing ingredients together and set aside. Cook bow tie pasta according to directions. Rinse with cold water after draining. Toss all ingredients with dressing. Serve at room temperature or chilled.

Chicken Chili Verde

1-2 cups cooked chicken, cubed
1 (28 oz.) can green enchilada sauce
1 (15 oz.) can black beans, rinsed & drained
1  cup frozen corn
1 cup chopped onion
2 garlic cloves, minced
1/4 cup fresh cilantro

Combine all ingredients in large saucepan.  Bring to a boil.  Reduce heat and simmer uncovered for 30-40 minutes.

Serves 4-6. I double this recipe.

Options:       
Serve with tortillas or quesadillas.

Chicken in a Pastry

1 lb. boneless, skinless chicken breasts
1/2 t. salt
1/8 t. pepper
2 T. margarine
4 oz. cream cheese
3 green onions, chopped
2 T. milk
2 pkg. crescent rolls
1/4 cup seasoned croutons, crushed

Cut chicken into 1/2 inch pieces, season with salt and pepper.  Cook in skillet until no longer pink.  Remove from heat.  Add cream cheese, green onion, and milk.  Stir until well blended.  Separate crescent dough into 4 square (pressing seams of 2 triangles together).  Place chicken mixture in center of square and fold dough corners over mixture pressing seams together.  Melt margarine and brush over each pastry.  Sprinkle with croutons.  Place on lightly greased cookie sheet.  Bake at 350 for 20 minutes or until golden brown.

Options:        
Make extra to freeze.

Chicken Stir Fry

1 lb. chicken breasts, cut into strips
1 pkg. stir fry veggies
1 can chicken broth or bouillon
2-3 T. cornstarch
2 T. soy sauce
3 T. vinegar
3 T. sugar

Mix broth, cornstarch, soy sauce, vinegar, and sugar until smooth.  Fry chicken in large skillet until cooked.  Stir in veggies and cook until tender-crisp. Pour on sweet and sour sauce.  Cook until mixture boils and thickens, stirring constantly.

Options:        
Serve over rice (white or brown). 
Use fresh veggies (broccoli, onion, carrot, mushroom, etc.)

Cornflake Chicken

4 boneless, skinless chicken breasts
1 cup cornflakes, crushed
1 tsp. seasoning salt
1 egg, beaten

Combine cornflakes and salt in a shallow bowl.  Dip breasts in beaten egg, then roll them in the cornflake mix.  Bake at 350 for 30 minutes or until juices run clear.

White Chicken Chili

1 medium onion, finely chopped
3 T. oil
1 (4oz.) can diced green chilies
3 T. flour
2 t. cumin
2 cans northern beans
1 can chicken broth (or bouillon equivalent)
1 1/2 cups finely chopped cooked chicken

In large pan, cook onion in oil until transparent.  Add chilies, flour and cumin.  Cook and stir for 2 minutes.  Add beans and broth, bring to a boil.  Reduce heat and simmer for 10 minutes or until thickened.  Add chicken and cook until heated through.

Options:
*Garnish with shredded cheese, sour cream, or salsa.

(From Bush’s Bean Can)

Boneless Buffalo Chicken

1/3 cup honey
1/3 cup ketchup
1/2 t. chili powder
1/8 t. cayenne pepper
4 t. soy sauce
2 t. hot pepper sauce
1 t. cider vinegar
1/8 t. ginger
1/8 t. cumin
4 boneless, skinless chicken breasts

Cut chicken into 1/2 inch strips.  Combine all ingredients except chicken and mix well.  Add chicken and toss to coat well.  Cover and refrigerate for at least 30 minutes to marinate.  Heat large skillet until hot.  With slotted spoon, remove chicken from marinade.  Cook and stir for 4 minutes.  Add the rest of the marinade and cook for 6-7 minutes more or until sauce thickens and chicken is no longer pink.  Stir frequently.

Options:  
Serve with ranch dressing. 
Use chili sauce instead of  ketchup, chili powder, and cayenne pepper.

(From a Piggly Wiggly grocery store flyer)

Creamy Chicken and Biscuits

1/2 cup onion, chopped
1 1/2 t. butter
2 cups cooked chicken, cubed
2 cups frozen mixed veggies
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese, divided
8 biscuits (see bread section for recipe)

Sauté onion in butter until tender.  Combine onion, soup, chicken, sour cream, and milk in medium bowl and mix well.  Pour into greased 11x7 baking dish.  Bake at 350 for 15 minutes.  Remove from oven.  Sprinkle with 3/4 cup cheese.  Arrange biscuits in single layer over top.  Sprinkle with remaining cheese.  Bake another 20 minutes until biscuits are golden brown and sauce is bubbly.

(Adapted from Grandma’s Kitchen Recipes)

Crispy Chicken

1 1/2 cup Rice Krispies, crushed
2 T. flour
1/2 t. salt
1/4 t. thyme
1/4 t. poultry seasoning
1/4 cup butter, melted
4  boneless, skinless chicken breasts

Combine cereal, flour, and spices.  Dip chicken in melted butter then cereal.  Place in greased pan. Drizzle with remaining butter.  Bake at 400 for 20-25 minutes.

Sesame Chicken

  Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)

Marinade-

1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)

Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce-
3 tablespoons honey
2 tablespoons sugar
Salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

 
Cooking Instructions:
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown.
Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Slow Cooked Oriental Chicken

1 broiler-fryer (3-4 lb.), cut up
2 T. oil
1/3 cup soy sauce
2 T. brown sugar
2 T. water
1 garlic clove minced
1 t. ginger
1/4 cup slivered almonds, optional

Brown chicken in oil on both sides.  Transfer to a slow cooker.  Combine the soy sauce, brown sugar, water, garlic and ginger.  Pour over chicken.  Cover and cook on high for 1 hour.  Reduce heat to low and cook 4-5 hours or until juices are clear.  Remove chicken and sprinkle with almonds.  Spoon juices over chicken or thicken if desired.

Options:        
Use boneless, skinless breasts cut up instead of whole bird.

(From Karen Bergstrom)