Chili Chicken Chowder

3 chicken breasts, cut into 1" pieces
2 cups frozen Hash Browns
3 cups Chicken Broth
3/4 tsp.Garlic Powder
1 1/2 tsp. Cumin
1 can Cream Style Corn
1 can Condensed Cream of Chicken Soup
1 (7 oz.) can chopped green chilis
3/4 cup half & half

Stir together all ingredients except half and half until combined in crockpot.
Cover and cook on High for 4-5 hours.
Stir in half and half and serve. Simple dish and delicious!

Easy Chicken Zucchini Bake

This was a very simple, quick, and tasty meal.  It was great served with rice. The recipe was discovered on SparkRecipes.

Ingredients

• 4 pieces of lean skinless chicken breast
• 1 cup raw Zucchini
• 2 tablespoons of any kind of shredded cheese (more never hurts)
• 1 raw onion
• salt
• pepper
• oregano
• (You may want to experiment with some different spices)

Directions

1. Pre-heat oven to 450
Cut Zucchini and Onion into slices
2. Arrange Chicken breast onto non-stick baking pan
3. Sprinkle chicken with salt, pepper, and oregano
4. Sprinkle cheese onto chicken
5. Arrange sliced Zucchini so that it's covering the chicken
6. Arrange onions onto Zucchini (feel free to add some more seasonings or cheese on top of the veggies)
7. Bake for 30 minutes covered

Yields: 4 servings.

Creamy Chicken Taquitos

These are amazing! So full of flavor, and they are baked! You can serve them with guacamole, chile con queso, or salsa. Right before you get to the baking part you can even freeze them to have on hand for a quick meal.

Ingredients

• 1/3 cup softened cream cheese
• 1/4 cup green salsa (Salsa Verde)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 cups cooked shredded chicken
• 1 cup grated pepper jack cheese
• 20 small (6 inch) flour tortillas

Directions

1. Mix seasonings, salsa, and cream cheese, add chicken and cheese.
2. Heat oven to 425 and soften tortillas in the microwave for 30 seconds.
3. Place two tablespoons of mixture on the bottom third of the tortilla and roll up very tight. Place seam side down on baking sheet, and continue until all your mixture is gone.
4. At this point you can place the pan in the freezer, and after they are hardened place them in a freezer bag--if you would like to save the taquitos for later. If you are using them tonight spray them with cooking spray and sprinkle them with salt and bake for 15 to 20 minutes!

Yields: 5 to 6 servings

Buca di Beppo's Chicken with Lemon

I found this recipe by searching on Google and we tried it out. It was very close (we had to make some of our own substitutions), but was simple and very tasty.

Ingredients

• 2 boneless, skinless chicken breasts
• Salt to taste
• 1 c. flour
• 1/4 c. olive oil
• 1/4 c. white wine (or chicken broth)
• 4 large lemons (1 c. lemon juice)
• 1/4 unsalted butter
• Small handful drained capers (i'm guessing these are the little black balls in the sauce)

Directions

1. Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. (We only had 1/3 c. lemon juice and it tasted fine, we just added a little more chicken broth).
2. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.
3. When the chicken is golden brown, turn over and brown the other side as well. When both sides are nice and brown, add white wine (or broth) and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
4. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.
5. Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.

Yields: 2 servings

Source: http://fooddownunder.com/cgi-bin/recipe.cgi?r=38270

Oven Fried Chicken

This is an easy recipe, and it is very TASTY, not to mention super duper healthy.

20 crackers/crushed
2 1/2 cups corn cereal/crushed
3/4 tsp cayenne pepper
1/2 tsp garlic powder

2 egg whites
1 cup plain yogurt
1 tbl Dijon mustard
1/2 tsp salt

5 chicken breasts
olive oil spray

heat oven to 375, mix first 4 ingredients in small bowl. In another smallish bowl mix the next 4 ingredients. Coat the chicken breasts in yogurt mixture, then in the cracker mixture. Place on a baking pan, and spray chicken with the olive oil. Bake for about 40 min. And Enjoy.

This doesn't replace mom's recipe for oven fried chicken, this is totally different!!!!!!!!!

Buffalo Chicken Enchiladas

This makes such a great dinner. Aaron and I love this recipe. They are spicey, but not too much to ruin the flavor, they put a fun spin on enchiladas! (Most likely if you like green enchiladas, you would love these!)

Ingredients

• 3 cups cut up chicken (even rotisserie, or left over chicken will work)
• 3/4 cups buffolo wing sauce
• 1 cup sour cream ranch dip
• 1 can cream of chicken soup
• 1 cup cheddar cheese
• 7 flour tortillas

Directions

Heat oven to 375, grease 9x13 pan. In bowl mix chicken with buffalo sauce. In another bowl mix the sour cream ranch dip with the cream of chicken soup. Smoothe about 2 tablespoons of ranch mixture in the middle of each tortilla, followed by a few spoons of chicken until all is gone. Roll each enchilada style, spread remaining ranch mixture over the tops of the enchiladas, and cover with desired amount of cheese. Place in the oven, covered with foil, for about 45 min.

Green onions are an option with these enchiladas, you can place them cut up with the chicken.

Chicken and Potato Yellow Curry

I've made this dish twice now. The first time I couldn't find yellow curry paste, so I used yellow curry powder and just added enough until I thought it tasted good. The second time I found the paste, and it also made a good curry, although it was a lot spicier (but not too spicy).

Ingredients:

• 3 thin-skinned potatoes (about 1 1/4 pounds total weight), cut into cubes
• One 13 1/2-ounce can unsweetened coconut milk
• 3 tablespoons yellow curry paste
• 1/3 cup water
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
• Fresh cilantro leaves for garnish

Directions:

In a saucepan, cook the potatoes in boiling water to cover until tender, about 15 minutes; drain.

Pour 1/2 cup of the coconut milk into a saucepan and place over medium heat for 30 seconds. Stir in the curry paste and bring slowly to a boil, stirring constantly. Add the remaining coconut milk and the water and bring to a boil. Add the chicken and cook, stirring occasionally, until it is no longer pink in the center, 3 to 4 minutes. Add the sugar, fish sauce, and potatoes, bring to a boil, and cook for 5 minutes. Add the chopped cilantro and the cornstarch solution and cook, stirring, until the sauce boils and thickens slightly, about 1 minute.

Transfer to a serving plate, garnish with the cilantro leaves, and serve.

Roasted Chicken and Vegetables

Ingredients

• 1/4 cup chicken broth
• 2 tbl olive or vegetable oil
• 1 tsp salt
• 1 tsp dried thyme leaves (or 1/2 tsp. ground thyme)
• 1 tsp dried tarragon leaves (opt.)
• 1/2 tsp. pepper
• 2 medium yams or dark orange sweet potatoes, peeled and cut into 8 pieces
• 1 large onion (cut into 8 wedges)
• 2 cloves garlic, finely chopped
• 4 chicken breasts (bone-in) or 1 whole chicken cut up

Directions

Heat oven to 425. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic. Toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1 inch ungreased pan.
Add chicken pieces to remaining broth mixture, turning to coat all sides. Place chicken pieces skin side down next to vegetables in pan. Drizzle any remaining broth mixture over chicken.
Bake 30 minutes. Stir vegetables and turn chicken pieces. Bake 30-40 min longer or until vegetables are tender and juice of chicken is clear.

Italian Chicken Soup

Another recipe from mom's kitchen.

Ingredients

• 4 chicken breasts cut into 1" pieces
• 2 tsp. oil
• 1/2 c. chopped onion
• 2 cloves garlic
• 1 tsp. basil leaves
• 1/4 tsp. pepper
• 2 c. water
• 4 chicken boullion cubes
• 1 can stewed tomatoes
• 1 c. frozen corn
• 1/3 c. uncooked thin spaghetti (broken into 2" lengths)
• Parmesan cheese

Directions

1. Heat oil in saucepan.
2. Stir-fry chicken pieces until lightly browned.
3. Add onion and cook until tender.
4. Stir in basil, pepper, water, cubes, and tomatoes, bring to a boil.
5. Reduce heat, cover and simmer 5 minutes.
6. Stir in corn and spaghetti. Cover and simmer 10 minutes until all is tender.
7. Garnish each serving with parmesan cheese.

Makes 4 - 1.5 c. servings.

Grilled Chicken Salad Pitas

Blake and I have decided that living among Greeks and other Mediterranean cultures is pretty awesome -- they all make the best food! This isn't actually Mediterranean, persay, but it uses pitas from the fabulous Mediterranean grocery up the block from our apartment, so I figure that has to count for something.

- fresh pitas, preferably, if you can swing a trip to New York, from the Mediterranean grocery up the block
- prepared chicken salad (see below)
- Swiss cheese
- leaf of green leaf or romaine lettuce
- sliced tomatoes
- dab of ranch dressing

Slice pita in half, cut open. Stuff with slice of Swiss cheese and chicken salad. Grill in a frying pan until the pita is satisfyingly crisp. Then, stuff with lettuce, tomatoes, and top with that dab of ranch dressing.

To make Lindsay's Famous "Fake It 'Til It Tastes Right" Chicken Salad, boil a piece of boned chicken breast until cooked through, then separate the good meat from the bones and skin. Shred chicken, and add mayo and pickle relish to your desired consistency.

Chicken Waikiki

Chicken Waikiki

• 3 1/2 cups chicken broth
• 1 1/2 cups uncooked white rice
• 1 can pineapple chunks 20 oz (in juice)
• 1 cup sugar
• 3 Tbsp cornstarch
• 1/2 tsb ground ginger
• 1/3 cup cider vinegar
• 2 Tbsp soysauce
• 1 red bell pepper (cut into 1 inch pieces)
• 1 green bell pepper (cut into 1 inch pieces
• 6 boneless skinless chicken breasts

1. heat oven to 350. spray 13x9 inch glass baking dish. in saucepan heat 3 cups of the broth to boiling over high heat. add rice; reduce heat, cover and simmer about 20 min or until liquid is absorbed.
2. meanshile drain pineapple juice into a 2 cup measuring cup; add remaining 1/2 cup chicken broth to make 1 1/4 cups. In another saucepan mix: pineapple liquid, sugar, cornstarch, ginger, vinegar, and soy sauce. heat to boiling over high heat. cook about 2 minutes, stirring constantly. Remove from heat, and stir in bell peppers and pineapple.
3. Cut chicken into 2 1/2 x 1 inch strips. Spread rice in baking dish, arange chicken strips over rice, and pour pineapple mixture over chicken and rice.
4. cover dish with foil and bake about 45 minutes or until chicken is no longer pink and mixture is bubbly.
5. and enjoy!!!!!!!!!

I love this meal! It takes a little bit of time, but it is so delicious :)

Chicken Bundles

Chicken Bundles

Crescent rolls: (or just buy them)
½ C warm water
1 Tbsp yeast
¼ C margarine
½ tsp salt
1 T sugar
1 ¾ flour

Dissolve yeast in warm water in bowl with wire whisk. Mix in margarine, add salt, sugar, and flour. Roll out and cut into squares (or triangles)

Filling
3 oz. cream cheese, softened
2 Tbsp butter, melted
¼ C. celery, chopped fine
1/3 can mushrooms, drained (cut small)
2 Tbsp onions, chopped fine
1 C chicken, cooked and chopped
Dash of salt and pepper

*there is a lot of flexibility to the filling. We added chopped almonds, craisins, and green peppers.

Mix together, put on dough, and then seal completely

Here’s the tough part. When copying down the recipe in class, I forgot to write down what temperature and time these cook at. When Jennie and I made them, we cooked them at 375 for about 15-20 minutes (I think). So, you might want to keep an eye on it. If you buy the dough at the store though, the packaging will have instructions so follow that :)