Monterey Chicken

4 - 6 boneless, skinless chicken breasts your favorite bbq sauce Zesty Italian salad dressing 1/2 cup chopped green onion 1 cup diced roma tomatoes 1/2 pkg cooked bacon shredded monterey jack or colby-jack cheese Marinate chicken breast in Italian dressing for 12 - 24 hours. Grill chicken breasts. Place grilled chicken in a baking dish and brush with bbq sauce (both sides). Top each chicken beast with slices of cooked bacon, cheese, diced tomatoes, and sliced green onions. Bake at 350 degrees until cheese is melted through.

Jez's Green Chile Chicken Enchiladas

Jez’s Green Chile Chicken Enchilada Casserole

Ingredients:

3 cans cream of chicken soup

1 can evaporated milk

1 big bag of cheddar cheese (or graded cheese block)

1 bag of corn tortillas

1 1/2 cups green chile

3 - 4 chicken pieces, depending on how much you want or how big the chicken pieces are (you can also use canned chicken)

Instructions:

1. Cook chicken, cut into pieces (or open and drain the can)
2. Mix the cream of chicken soup, cooked chicken, chile, and evaporated milk in a large bowl
3. Layer in a casserole pan
     a. A thin layer of sauce (so tortillas dont stick)
     b. Tortillas
     c. Sauce
     d. Cheese
     e. Tortillas
     f. Sauce
     g. Cheese
     h. Till the pan is full, stopping with the cheese layer
4. Bake at 350 for an hour or so, until the sides are bubbling and the cheese looks yummy crispy

Crispy Cheddar Chicken

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Yummy! Thanks to Jamie Cooks It Up!

Parmesan crusted chicken

From bestfoods.com

INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
INSTRUCTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

Chicken Parmesan

4 chicken breasts
1/2 stick butter, melted
1 cup Parmesan cheese
1 cup Italian breadcrumbs
1/2 teaspoon garlic powder
jar of Spaghetti sauce
mozzarella cheese
Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.

Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. It really doesn't matter how much Parmesan cheese and bread crumbs you have. Just make sure it's equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Bake for 30 minutes. Spoon spaghetti sauce over the chicken and sprinkle mozzarella cheese on top for the last 5-10 minutes of baking. Serve over spaghetti with extra warm spaghetti sauce.

Pink Chicken (AKA Apricot Chicken )

8 boneless, skinless chicken breasts
1 (8oz) bottle Russian salad dressing
1 cup Apricot jam
1 package dry onion soup mix
Place chicken in crockpot. Combine the dressing, jam and onion soup mix and pour over chicken. Cook for 3 hours Or place chicken in 13x9 baking dish. Pour mixture over chicken and Bake at 350 F for 1 hour.

Chicken Croissants

4 chicken breasts
1 block of cream cheese
4 TBSP margarine
Paprika, oregano, garlic to taste
1 tube of crescent rolls
Boil the chicken. Cut into bite size pieces. Soften cream cheese and margarine in the microwave. Blend in the
seasonings. Stir chicken into cream cheese. Place one spoonful of chicken mixture on each crescent roll and
fold the corners in. Bake at 350 for 20-25 minutes until rolls are golden brown.

Chicken Enchiladas

2 cans 12.5 oz Members Mark Chicken Breast,
drained
1/2 cup chopped onion
2 cans 10 oz. enchilada sauce
8 oz shredded cheese
1 pkg. 9" tortillas (approx 12)
1. Preheat oven to 350
2. Break apart chicken breast with fork
3. Combine chicken breast with chopped onion, 1 can enchilada sauce, and 4 oz shredded cheese
4. Fill tortilla shells with mixture, roll up and place seam-side down in greased glass baking dish.
5. Pour remaining enchilada sauce over top of filled tortillas, sprinkle with remaining cheese.
6. Bake at 350 for 15 to 20 min.
7. Serve with shredded lettuce and sour cream

Japanese Soy Chicken

1/4 C low sodium soy sauce
1 t vegetable oil
1 t Asian chile oil
1 clove minced garlic
1 t ground ginger
1/2 t black pepper

1 t clover honey 4 boneless, skinless chicken breasts
Combine ingredients in a flat glass pan, stir well to dissolve honey. Add chicken and marinate covered in fridge
1/4 hours. Grill, Baby, grill!

Chicken Stir Fry

Stir together in a small bowl:
2 T corn starch
1 T soy sauce
1 can chicken broth
½ t ginger
In a skillet over medium high heat, stir fry chopped vegetables (carrots, mushrooms, zucchini, broccoli, etc.)
Then add broth mixture. Cook until thick then add 1 cup chopped chicken. Serve over rice or quinoa.

Orange Marmelade Chicken

1 cup uncooked rice
6-8 pieces raw chicken
1 can cream chicken soup
1 can French onion soup
1 jar orange marmalade
2 cups water
Place rice in bottom of 9x13 pan. Place cut up chicken on top. In a separate bowl, mix both soups,marmalade,and water together. Once mixed, pour over chicken. Bake 1 ½ hours at 350°.

Skillet Chicken

Chicken breast (# desired)--place in skillet in small amount of olive oil (just enough to keep from sticking)
Spices--sprinkle lightly on top then on other side when turn
Garlic powder (not salt)
Lawry's seasoning salt
Pepper
Basil
Cook on low to medium heat until lightly browned and turn. Cook until done through.

Jez's Chicken Noodle Soup

12 cups chicken broth or bullion cubes to make 12 cups

½ package whole wheat egg noodles

2 ½ chicken breasts

½ bag frozen carrots

2 or 3 medium potatoes

salt, pepper, sage

1. In large stew pot, simmer chicken broth or bullion and water.  Add salt, pepper, and sage (I like a heaping 1/2 teaspoon) to taste.  
2. Cook chicken by preferred method (grill, boil, &c).  Cut into small pieces
3. Wash potatoes, leave skin on.  Cut into pieces.
4. Add chicken, noodles, carrots, & potatoes.  
5. Simmer until potatoes are done.  Add more spices as necessary to taste.  

Crispy Ranch Chicken

2 cups crispy rice cereal, crushed
1/2 cup freshly grated parmesan cheese
1 envelope ranch salad dressing mix
2 egg whites, beaten
8 skinless boneless chicken thighs (or tenders)
1/4 cup melted butter

Preheat oven to 350 degrees. Spray baking pan with cooking spray. Combine in a medium bowl, rice crispies, parmesan cheese, and ranch salad dressing mix. Mix well. In another bowl, beat the egg whites. Dip each chicken thigh in egg whites, then roll in rice crispies mixture. Place on baking pan. Drizzle with melted butter. Bake until golden brown and juices run clear, about 25 minutes.

Super Easy Zelda-Fried Chicken Nuggets

Sauce
2 cup sugar
1/2 cup vinegar or lemon juice
2 cups chicken broth
3 cups catsup
1/2 tsp garlic powder

Stir sauce ingredients together until sugar dissolves. Set aside.

Lay a single layer of nuggets in large jellyroll pan, about 8-12 nuggets per person. Gently pour sauce over nuggets. Bake at 325º for 45-60 minutes. Turn nuggets over about half way through baking time.

You can also use this sauce using chicken tenders. Serve with hot cooked rice.
The original recipe used chicken wings that have been dipped in beaten egg, rolled in cornstarch, and deep fried in oil--but that was more work than I wanted to go through.

Chicken Pot Pie Crockpot style

4 boneless skinless chicken breasts (or chicken tender strips)
5 cups cubed potatoes
2 cups diced carrots
1 chopped onion
1 teaspoon salt (or Johnny's seasoning salt)
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cans cream of chicken soup
1/2 soup can water
1/2 pkg frozen petite peas
1 roll Grands biscuits (cooked to package directions)
shredded cheddar cheese

Place potatoes, carrots and onion in bottom of crock pot. Top with chicken breast. Pour soup over top of chicken. Add water. Cook on high for 3 - 4 hours or on low for up to 8 hours. Remove chicken and shred, then add back to the veggies. Add the frozen peas and stir well. Cook about 20 minutes longer while your biscuits are baking. To serve, slice biscuits in half and place on plate. Top with chicken mixture and then shredded cheese.

Teriyaki Chicken

Teriyaki Chicken

yield : 6-8 servings

1 c. soy sauce
1 c. sugar
1 c. water
1 tsp. fresh garlic
1 tsp. fresh gingerroot
green onion (optional)
5 lbs. chicken

1. Mix all the ingredients together except chicken.
2. Marinate the chicken in the sauce for as long as you like.
3. Bake in a pot on the stove for about 30-35 minutes for bone-in chicken.
4. For boneless chicken, the cooking time won’t be as long.
5. Serve with warm rice, potato salad, & corn!

Sweet and Sour Chicken

2 chickens cut up ( or substitute for special cuts such as thighs, drummies, or breasts)
Mix together following ingredients:
1 small bottle of Russian Salad dressing
1 10 oz. jar of apricot preserves
1 pkg. Lipton Onion Soup mix

Place chicken in large baking dish. Pour sweet and sour sauce over chicken. Bake 1 1/2 hours at 325-350 degrees or until chicken is done. Serve with hot cooked rice and pineapple chunks.

Tae Kwon Do Chicken

8-10 chicken thighs
olive oil
3 cloves garlic, chopped
1/2 cup white vinegar
2 cups water
6 peppercorns
1 T. brown sugar
2/3 cup soy sauce
1 bay leaf
3 green onions, chopped
fresh ginger to taste

Saute chicken in oil in a large cast iron skillet until a golden color. Then add all of the other ingredients. Simmer for one hour. Serve with rice.

My girl's TKD instructor makes this dish when they test in the spring. It's a great tradition. I make it without the peppercorns.

Sweet Bacon wrapped chicken

1/4 pound boneless, skinless chicken breasts,
1 pound sliced bacon
2/3 cup brown sugar
2 Tablespoons chili powder

Cut chicken breasts into 1 inch strips. Cut each bacon strip in half. Wrap each chicken piece with bacon and secure with toothpick. Mix together the brown sugar and the chili powder. Roll wrapped chicken in sugar mixture and place on a baking sheet. Bake at 350 degrees for about 35 minutes or until chicken is cooked through and bacon is crisp.