Chicken Chilaquiles

This is a nice and easy weekday meal from Handle the Heat. 

Ingredients:

• tablespoon olive oil *I used Coconut Oil
• 3 garlic cloves, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 to 2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
• salt
• 1 cooked rotisserie chicken, skinned and shredded (about 4 cups) *I used 3 chicken breasts that had been cooked on low in the crockpot for about 4 hours and then shredded
• 1/2 cup lightly packed cilantro leaves, chopped, plus more for garnish *I left this out since I didn't have fresh cilantro
• 4 cups (about 3 ounces) tortilla chips *You could also use rice if you didn't have tortilla chips
• 1/4 cup sour cream  
• 1/4 cup queso fresco (or feta cheese)

Directions:

1.  Combine the oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until garlic is fragrant and sizzling, 1 to 2 minutes. 
2. Add the tomatoes, chipotle, adobo sauce, and 1/2 cup water. Season with salt and bring to a boil. Reduce to a rapid simmer and cook until mixture is slightly thickened, about 6 to 8 minutes.  
3. Add the shredded chicken to the pot and cook for 1 minute, or until warmed through and coated. Remove from heat and stir in cilantro.  
4. Divide tortilla chips between 4 shallow bowls and top with chicken in sauce. Garnish with cilantro, sour cream, and queso fresco. Serve. Chicken in sauce can be stored in an airtight container in refrigerator for up to 2 days.

Pan Fried Chicken with Brown Butter Caper Sauce

I am so behind on posting new recipes.  Several people have fussed at me for this, so today I'm going to try to play catch up.  :)

Now that I'm at home during the day, one show I'm enjoying watching is The Chew.  This is the first and only recipe I've tried from them, but I hope to try more down the road.  This recipe is really easy and very good.

Ingredients:

• 4 Chicken Cutlets (pounded thin) *I just buy the thin chicken breast cutlets and skip the pounding part
• 2 cups Flour *I use Organic White/Wheat Flour or Brown Rice Flour
• Salt
• Pepper
• 2 Eggs
• 2 cups Breadcrumbs
• 5 tablespoons Olive Oil (separated) *I often use Coconut Oil
• 4 tablespoons Butter *Try to use real butter if at all possible
• 4 teaspoons Capers (drained)
• 1/4 cup Flat-Leaf Parsley (chopped) *I leave this out since I never have fresh parsley on hand
• 2 Blood Oranges (peeled) *If you can't find blood oranges, regular oranges work just as well
• 1 tablespoon Shallot (minced)

Directions:

1. Juice one of the blood oranges and set juice aside. Peel the white pith off the other blood orange, and then cut between the membranes to release the segments, and set aside.
2. Arrange three shallow dishes: in one - flour, seasoned with salt and pepper. In the second dish, lightly beat the eggs. In the third, add the breadcrumbs.
3. Dredge the chicken cutlets lightly on each side in the flour, then eggs, then the breadcrumbs.  
4. Heat four tablespoons olive oil over medium-high heat. Add each of the chicken cutlets, cooking for 4 minutes per side, until golden brown and juices run clear. Remove to paper towel lined, plate. Drain the pan and wipe clean. 
5. Add the butter, and once it has foamed and subsided, add the capers, shallot and blood orange juice, stir and remove from heat.  
6. In a bowl, combine the parsley, one tablespoon of olive oil and blood orange segments. Toss and season. 
7. Spoon the sauce over the chicken cutlets, and top with the orange-parsley salad to serve. 

Spicy Honey-Brushed Chicken Thighs

Love this recipe! Simple, but very flavorful.

Courtesy of: Handle the Heat

Ingredients:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground red pepper
• 8 skinless, boneless chicken thighs
• Cooking spray
• 6 tablespoons honey
• 2 teaspoons cider vinegar

Directions:

1. Preheat broiler. Combine first 6 spice ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
2. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chicken and Dumplings

Courtesy of Passionate Homemaking

Ingredients:

• 2 cups carrots, chopped (about 4 carrots)
• 1/2 onion, chopped
• 2 potatoes, chopped
• 2 celery stocks, chopped
• 1 green pepper, chopped
• 2 cups water or chicken broth
• 2-3 cups shredded or cubed cooked chicken
• 1 1/2 tsp garlic powder
• 1 1/2 tsp thyme
• 1 tsp sage
• 2 tsp sea salt
• 1 cup milk or further water

Other vegetable additions, if desired: green beans, peas, corn

Dumplings:

• 2 1/4 cups whole grain flour (spelt, kamut or millet work well)
• 1 cup milk, kefir or cultured buttermilk (use kefir or buttermilk if you desire to soak. You may also use water and lemon juice if you are dairy intolerant)
• 3 Tbsp coconut oil (or you can do all butter or all coconut oil as well)
• 2 Tbsp butter
• 1 Tbsp baking powder
• 1/2 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp pepper

For Dumplings:

1. Soak flour and kefir or your choice of acid medium, and melted coconut oil/butter.
   
2. Cover and soak overnight or approximately 12-24 hours.
   
3. After soaking, add remaining ingredients. You may need to add a little more liquid to keep it moist. If you do not soak, simply combine all ingredients.

For Filling:

1. Saute chopped vegetables in coconut oil and spices for approximately 5 minutes.
   
2. Add water/broth and heat to a boil and then simmer for about 10 minutes.
   
3. Add cooked chicken and milk in the last 5 minutes.
   
4. Pour into a 13×9 baking dish. Top it off with a dash of each of the spices again (sage, thyme & garlic powder).
   
5. Scoop dumplings by rounded tablespoon onto the top. Cook for about 18 minutes at 425 degrees.

Crispy Buffalo Chicken

This is a recipe that Walter I have both really enjoyed.

Courtesy of: Can You Stay for Dinner?

Ingredients:

• 1lb chicken tenders
• 1/2 cup flour
• 1 egg beaten with 2tbsp. hot sauce
• 2/3 cup break/panko crumbs
• 2tbsp. steak seasoning
• 3-4tbsp. oil
• 1/2-3/4 cup hot sauce

Directions:

1. Preheat your oven to 400°. Begin heating 1.5 TBSP of the oil in a large frying pan set over medium-high heat. Line up three separate bowls and fill them in this order- first with the flour, second with the egg mixture, and third with the bread crumbs combined with steak seasoning.
2. Begin by dredging each tenderloin first in the flour (you only need a light dusting- shake off excess), then dip into the egg bath, then dredge in the bread crumb mixture-pressing to coat the tenderloin well. Place each prepared tenderloin on a large plate.
3. Place half of the chicken tenderloins in the hot, oiled pan all at the same time, spacing them evenly. You don’t want to overcrowd your pan. Cook for about 4 minutes, without moving them, so that they develop a nice crispy crust on one side.
4. Flip and cook for an additional 3 minutes.
5. Place the chicken on a wire rack set atop a roasting pan. Place in the oven and cook at 400 for about 5-7 minutes, just so that the chicken can cook through.When the chicken tenders are cooked through, remove them from the oven and fill a shallow bowl with the hot sauce. Dip each tender into the hot sauce, just to quickly coat. Set the pieces back on the wire rack until you’re done coating all the chicken. Serve with blue cheese dressing and crunchy celery sticks.

Honey Garlic Balsamic Chicken

Courtesy of: bakedbree.com

Ingredients:

• 4 boneless, skinless, chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 1 Tablespoon fresh lemon juice
• 3 chopped garlic cloves
• 1 1/2 teaspoons honey

Directions:

1. Pat the chicken dry with paper towels. Season with salt and pepper. Melt the butter over medium-high heat and add the olive oil.
2. Add the chicken to the pan.
3. Cook the chicken until both sides are brown and the chicken is cooked through. It is about 6 to 7 minutes on each side. Take the chicken out of the pan, and put on a plate and cover with foil.
4. Add the chicken broth, balsamic vinegar, lemon juice, garlic, and honey to the pan. Cook for about 5 minutes, the sauce will thicken. Use a spatula to get the browned bits off of the bottom of the pan.
5. Slice the chicken on a bias, and spoon the pan sauce over the top.

Chicken Bruschetta

Another simple and delicious recipe from Skinny Taste.

Ingredients:

• 3 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 1/4 cup chopped red onion
• 2 tbsp fresh basil leaves, chopped
• 1 tbsp extra virgin oil
• 1 tbsp balsamic vinegar
• kosher salt and fresh cracked pepper to taste
• 3 oz mozzarella, diced
• 1.25 lbs (8 thin sliced) chicken cutlets

Directions

1. Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
3. Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Cheesy Chicken

This recipe has quickly become a favorite around our house. I think Walter asks for it at least once a week now. I served this for lunch when my parents came over last weekend and from what I can tell, they enjoyed it just as much. I found this recipe over at kellythekitchenkop 's blog.

Ingredients:

• 1/4 c. butter, melted (the only ingredients in your butter should be cream and salt. If you see anything else, it's not real butter).
  
• 1/2 c. all-purpose flour
• 1 t. sea salt
• 1 t. pepper
• 1 t. garlic powder
• 1 egg
• 1 T. milk
• 1/2 c. shredded cheddar cheese
• 1/2 c. shredded parmesan cheese
• 1 1/4 c. Italian seasoned bread crumbs
• 6 thin boneless-skinless pieces of chicken (or 1 package of chicken tenders), cut into smaller pieces if you’d like to make them kid-friendly and more “nugget” shaped. (Try to use chicken that is locally raised, free-range, no hormones, etc.)
• 2 T. butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Coat a 9×13 baking dish with 1/4 c. melted butter.
   
3. In one bowl, mix the flour, salt, pepper & garlic powder.
   
4. In another bowl beat together the egg and milk.
   
5. In a third bowl, mix the cheese & bread crumbs.
   
6. Dip each chicken piece first in flour, then egg mixture, then cheese mixture and place in the pan. (Once you get everything in the bowls, it goes fast.)
   
7. Drizzle 2 T. butter evenly over chicken.
   
8. Bake 35 minutes in preheated oven, or until coating is golden brown and chicken juices run clear.

Chicken Ropa Vieja

The other thing I LOVE about skinnytaste.com is that there are several Latin recipes listed. This is also a crock pot recipe, which is a bonus in my book. This dish is meant to be served over Cilantro Lime Rice with Southwestern Black Bean Salad as the topper.

Ingredients:

• 3 chicken breast halves (I used 1/2 whole chicken)
  
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and chopped (I just used some pre-cut baby carrots)
  
• 2 cloves garlic, peeled
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, seeded and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced
• 1/4 cup dry white wine (I left this ingredient out)
  
• 1/2 cup tomato sauce
• reserved broth
  
• 1 tsp cumin, or more to taste
• garlic powder
• salt and pepper to taste

Directions:

1. Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot.
   
2. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes.
3. Place the chicken into a bowl and shred it into strips using a fork; set aside.
   
4. Reserve the liquid.
5. In a large deep skillet, heat olive oil (or butter :)) over medium heat.
   
6. Add the garlic, onions, green peppers, and red peppers.
7. Cook about 3 to 4 minutes.
8. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce.
9. Season with cumin, garlic powder salt, and pepper.
10. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.
    

Crock Pot Whole Chicken

I adapted this recipe from this one I found over at Casual Cuisine. Instead of roasting the whole bird in the oven, I decided to stick it in the crock pot instead. It was very flavorful and I loved how I was left with homemade chicken broth and plenty of leftovers to freeze.

Ingredients:

• 1 small roasting chicken
• Olive oil
• 2 cloves garlic
• juice of one lemon
• 2-3 Tbsp. XVOO
• 1/4 cup fresh parsley (or 2 Tbsp. dried)
• 1 Tbsp. fresh oregano (or 1-2 tsp. dried)
• 1 Tbsp. fresh basil (or 1-2 tsp. dried)
• 3 Tbsp. fresh rosemary (or 2-3 tsp. dried)
• 1 tsp. fresh thyme (or 1/4 tsp. dried)
• 1 tsp. kosher or sea salt
• 1 tsp. freshly grated black pepper
• 1 Tbsp. paprika for sprinkling over top before cooking
• 1 tsp. kosher salt + 1 tsp. black pepper for sprinkling over top before cooking

Directions:

1. Place chicken in crock pot on low while at work. Serve with your favorite veggies.

Chicken Piccata

I am always looking for new chicken dishes and this one is definitely a new favorite. I found it over at my sister-in-law's blog. Thanks Becca!

Ingredients:

• 4 skinless, boneless chicken breasts, halved crosswise
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• all purpose flour, for dredging
• 4 tbsp unsalted butter
• 2 tbsp evoo
• 1/2 cup chicken broth
• 1/3 cup lemon juice
• 1/2 cup drained capers, rinsed
• 2 tbsp chopped fresh flat-leaf parsley

Directions:

1. Sprinkle the chicken with salt and pepper. Dresdge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over med-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
2. Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over med-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2tbsp of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.

Easy Roasted Chicken

I found this recipe over at My First Kitchen and it has quickly become a go-to recipe in our home. It's so easy, healthy and oh so very tasty.

Ingredients:

• two carrots, peeled and cut into big chunks
• two red potatoes, cut into big chunks
• one medium onion cut into chunks
• two chicken breasts with the skin and the bone
• two sprigs of fresh rosemary, chopped (dried Rosemary works well too)

Directions:

1. In a big roasting pan or casserole dish, toss your chunked vegetables with a few drizzles of extra virgin olive oil, a few pinches of salt, a few cracks of pepper, and half of the rosemary.
2. Now place the chicken SKIN SIDE DOWN in the pan. Drizzle the bottom of the chicken with olive oil, and season with salt, pepper, and rosemary. Now turn the chicken with the skin side up, and oil and season that side as well.
   
3. Now put the pan in a preheated 400 degree oven for an hour. The chicken should be done by then (you can use a thermometer or cut into it a bit if you're freaking out), but unless you have Aunt Bea's oven, an hour should be perfect.
4. Serve and enjoy!
   

Chicken Paprika

My friend Monica made this dish for me one night, and I had to have the recipe. It's really easy and very yummy.

Ingredients:

• 4 boneless chicken breasts (I've been using 1 package of chicken thighs)
  
• 2 tablespoons butter
  
• 1 small onion, chopped
• 3/4 cup tomato juice
• 1 tablespoon paprika
• 1 tablespoon cornstarch
• 1/2 cup plain yogurt
• 1/4 teaspoon salt
• Dash of pepper
• Couscous, quinoa, or whatever grain you would like

Directions:

1. Marinate the chicken breasts (or thighs) over night with salt, pepper, and paprika (Don't panic if you miss this step; the dish is still delish)
2. In a skillet over medium heat, brown the chicken in butter for about 15 minutes
3. Remove the chicken and drain on a paper towel
4. Add the onions to the skillet and cook until tender
5. Stir together the tomato juice, paprika, 1/4 teaspoon salt, and a dash of pepper into skillet
6. Add the chicken
7. Cover and simmer for 35 minutes or until tender
8. In a bowl, stir the cornstarch into the yogurt until smooth, and add 1/2 cup of the hot pan juices into the yogurt mixture until mixed in (You're not really adding a ton of the pan juices with the yogurt, so if you're juices are scarce simply add a little more tomato juice to the pan before adding to the yogurt mixture)
9. Return the entire mixture into the skillet
10. Cook and stir until thickened
11. Serve over your choice of grains and enjoy!!!

Side Note: I expected this dish to be hot because of the amount of paprika that is used, but the yogurt dies down any heat. This is definitely not a spicy dish.

Chicken Souvlaki

Walter and I really enjoy Mediterranean food, so I was super excited to find an easy recipe for Chicken Souvlaki. I wanted to try it out on my sister-in-law while she was in town, but forgot to marinate the chicken. Oops! I was able to find a great last minute replacement recipe, which I will post later. But for right now, please enjoy another fabulous recipe from My First Kitchen.

Ingredients:

• two chicken breasts cut into one-inch cubes
• a few glugs of the best extra virgin olive oil you have
• a good palmful of dried oregano (about a tablespoon)
• half as much garlic powder or 3-4 minced cloves
• several good grinds of black pepper
• salt

Directions:

1. Cut your chicken into cubes that are equally sized, and cut thinner pieces large enough to fold into a "cube." Place the chicken in a bowl or plastic container, and cover the pieces in olive oil. Stir in the oregano, garlic (powder), and black pepper. Let that marinate at least a couple of hours but overnight is best.
2. Skewer the chicken on four large wooden skewers (make sure they can fit in your pan without resting on the sides like a rotisserie). You want the chicken to be pretty squished together. Make sure that the pieces are close enough in size that every piece will touch the pan at the same time. This is vital for the chicken being cooked through.
3. I actually skipped this step since Walter and I just threw the skewers on the grill with some veggies (red pepper, zucchini, squash), but if you're doing it in the over this is the way to go: Salt one side of the chicken skewers (if you have a salt aversion like I do, feel free to leave this step out. We did and it tasted just fine), and place the seasoned side down on a hot skillet or grill pan over medium heat for 5-6 minutes on each side. You don't need to oil the pan because of the marinade. Salt the second side before you flip it. DON'T TOUCH THE CHICKEN while it's cooking if you want those yummy brown marks. And you can tell the chicken is done by pressing down on it; if it feels firm, you're good to go. And if you're super worried, pull one skewer off the stove and check a piece.
   

I served this with quinoa and grilled veggies. It was delicious. I think next time, I'll try making a tzatziki sauce to go with it.

Italian Cream Cheese Chicken Casserole

Another great recipe from a blog I follow Naturally Knocked Up . I'm not usually a fan of casserole's, but this one was easy to make, tasty and most importantly provided enough leftovers for another meal. I'm always a fan of taking a night off from cooking, but still being able to eat a good meal at home.

Ingredients:

• 2 tablespoon butter
• 2 tablespoon flour or cornstarch
• 3 cups chicken broth
• 8 ounces cream cheese
• 1 tablespoon Good Seasons Italian Dressing Mix or a great homemade version Italian Dressing Mix
  
• 1/2 tablespoon dried minced onion
• 1/2 tablespoon dried minced garlic
  
• 2-3 cooked and cubed chicken breasts
• 1 box rotini pasta or 1 1/2 cups uncooked basmati rice
• 1/2 head of steamed broccoli or 1/2 bag of frozen broccoli

Directions:

1. Cook chicken in a little olive oil, salt and pepper and set aside.
   
2. Cook pasta until al dente or slightly firm. If you're using rice, boil 3 cups of water and cook until done.
3. In a deep skillet, melt the butter over medium heat and whisk in the flour or cornstarch to make a rue.
   
4. Whisk in 3 cups of chicken broth
5. Once at a gentle boil, whisk occasionally and simmer for 5 minutes until thickened (won't be super thick).
6. Stir in the cream cheese and all the seasonings. Mix well and taste.
7. Let simmer for a few minutes while you grease a 9x13 pan.
8. Dump the pasta (or rice), chicken and broccoli into your pan followed by the cream cheese mixture.
9. Bake for 20min. at 350 degrees.

Pioneer Woman's Chicken Pot Pie

I have never been a huge fan of chicken pot pie, but lately I'm more willing to try some not so favorite recipes in order to have a variety of meals. I was pleasantly surprised by how good this dish is. I had to keep Walter from eating the whole thing since I had planned to get two meals out of it. This is a simple recipe that is ridiculously good and I highly recommend you try it. I found the recipe on a blog called Casual Cuisine and she found it on the Pioneer Woman's site.

Ingredients:

• 3 celery stalks
• 3 medium carrots, peeled (I only had baby carrots, so we just chopped up several of those)
• 1 large yellow onion
• 4 Tbsp. (1/2 stick) butter
• 1/2 cup frozen peas
• 2 cups cooked chicken, cut into bite sized pieces
• 1 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 chicken bouillon cube
• 1/2 cup white wine (optional) (I have left this out both times and the dish tastes good without it)
• 1 cup heavy cream (I've been using half and half)
• 1 tsp. ground thyme
• 1 tsp. kosher salt, or more to taste
• Black pepper to taste
• 1 pie crust (I cheated and used store bought)

Directions:

1. Preheat the oven to 400 degrees F.
2. Pre-cook the chicken. I usually just cook it in a saute pan with a little olive oil, salt and pepper. Once the chicken is thoroughly cooked, chop it into cubes and set aside.
   
3. Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice.
4. Repeat this process with the carrots and onion.
5. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and peas. Saute until the vegetables start to turn translucent, a couple of minutes.
6. Add the chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently.
7. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine, if using. The flour will combine with the chicken to create a delicious gravy.
8. Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with thyme, salt, and pepper. Remove from heat. Taste and adjust the seasonings as needed.
   
9. Pour the chicken mixture into a deep pie pan or small casserole dish.
10. Roll out the crust so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.
    
11. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.

Sweet Chicken Bacon Wraps

Serves 12-15 appetizer servings
Prep time: 10 min. Cook Time: 45 min.

Ingredients:

• 1 1/2 lb. boneless skinless chicken breasts
• 1 (1 lb.) package sliced bacon
• 3/4 c. firmly packed brown sugar
• 2 Tbsp. chili powder

Directions:

1. Preheat oven to 350 degrees.
2. Cut chicken breasts into one inch cubes.
3. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
4. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
5. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
6. Bake at 350 degrees for 30-35 min., or until bacon is crisp.

Notes:
This is a Paula Deen recipe.

Garlic Chicken

Ingredients:

• 4 boneless chicken breasts, halved
• 4 cloves garlic
• 1/2 c. water
• 1 Tbsp. vegetable oil
• 1 Tbsp. crushed red pepper flakes

Directions:

1. In large skillet, brown chicken pieces in oil. Cook over medium heat for 15 min.
2. Crush garlic cloves and drizzle over chicken. Turn heat to low; cover and cook for 10 min. on each side.
3. Remove cover, add salt and pepper flakes. Add water and simmer over low heat until water is cooked off.
   

White Chicken Chili

Serves 5
Prep Time: 20min. Cook Time: 50min.

Ingredients:

• 1 lb. boneless skinless chicken breast, cut into 1/2 inch cubes
• 1 medium onion
• 1 1/2 tsp. garlic powder
• 1 Tbsp. vegetable oil
• 2 (15 1/2 oz.) cans great dry northern white beans; rinsed and drained
• 1 (14 1/2 oz) can chicken broth
• 1 tsjp. salt
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 c. sour cream (optional)
• 1/2 c. whipping cream (optional)
• 2 (4 oz.) cans diced green chilies
  

Directions:

1. In large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Add beans, chilies and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 min.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.
   

Easy Chicken and Garden Veggies

Serves 4
Prep Time: 35min. Cook Time: 35min.

Ingredients:

• 4 slices bacon; cut into 1/2 inch pieces
• 4 boneless skinless chicken breasts (about 1 1/4 lb.)
• 1/2 tsp. garlic salt
• 1/4 tsp. coarsely ground pepper
• 1/4 c. water
• 8 oz. fresh green beans, trimmed (leave whole)
• 1 medium yellow bell pepper; cut into 1/2 inch pieces
• 2 medium plum tomatoes; cut lengthwise in half, then sliced (about 1 c.)
• 1/2 c. balsamic vinaigrette dressing or Italian dressing

Directions:

1. In 12 inch nonstick skillet, cook bacon over medium heat 3-4 min., stirring occasionally until crisp.
2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3-5 min. or until browned on both sides. Discard excess bacon drippings if necessary.
3. Add water and green beans to skillet. Cover and cook over medium-low heat 8 min. Stir in bell pepper. Cover and cook 3-5 min., turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170 degrees Fahrenheit).
4. Stir in tomatoes and dressing. Cook uncovered about 2 min., stirring occasionally, until tomatoes are thoroughly heated.

Notes:
I don't think I've ever followed this recipe exactly, so feel free to make it up according to what you have on hand.
I have never used the green beans, but usually add spinach or zucchini instead. If you do this, be sure to leave out the 1/4 c. water.
I also leave out the bacon on this. I have added sausage which gives it a nice flavor, but chicken is usually the main meat in this dish.