CAFE RIO CHICKEN √

CAFE RIO CHICKEN

2 lbs chicken breasts
1 packet zesty Italian dressing mix
1/2 Tbsp. minced garlic
1 packet ranch dressing mix
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 Tbsp. paprika
1/2 Tbsp. onion powder

Place all ingredients in a crock pot. Cook on High 3-4 hours OR on Low 5-6 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Enjoy!

Modified from recipe found here

Coconut Chicken

Coconut Chicken

4 chicken breasts
Salt & Pepper
Canola Oil
1/3 cup fine dry plain breadcrumbs
1/3 cup flaked coconut
1/4 cup butter, melted

Sprinkle the chicken with salt & pepper. Rub oil on the chicken.

Mix the breadcrumbs and coconut together. Roll the chicken in the coconut mixture.

Place your chicken in a lightly sprayed baking plan and drizzle it with the butter.

Bake at 350 for 40 - 50 minutes...until your chicken is done.

I often place a sheet of foil over my pan for the first half of the baking so the coconut doesn't get too brown. Just watch it and do what you want. You might like brown coconut.

Crockpot Chicken Thighs

1 package (about 6-8 Pieces) Chicken Thighs, Bone In
1-½ cup Apple Juice Or Apple Cider
1 cup Barbecue Sauce
1 Tablespoon Dried Mustard
1 pinch Spices To Taste


Lay the chicken on the bottom of the crockpot, skin side up. Pour enough apple juice to come just below covering the chicken. Add the bbq sauce, dried mustard, and whatever spices you want depending on your taste preference. Rosemary, thyme and oregano all work well. Some of the blended spices are nice also. Experiment.

Cook on low for 6-8 hours. Remove the chicken with a slotted spoon and be certain to pull out the bones and skin. The meat will fall apart as it’s removed. Serve over rice or on rolls for ‘pulled chicken’ sandwiches.

Crockpot 40 Clove Garlic Chicken

CROCKPOT 40 CLOVE GARLIC CHICKEN

-1 large broiler/fryer whole chicken (as big as your crock will fit)

-thyme, rosemary, sage, parsley

-salt

-fresh ground pepper

-40 cloves UNPEELED garlic

-2 stalks celery, washed and cut into 3 inch pieces

-baguette or french bread slices, toasted (optional)

Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.

Remove chicken and celery to serving platter. Remove garlic to small bowl.

GRAVY

-1/4 cup cream

-2 - 3 tablespoons cornstarch

-salt and fresh ground pepper to taste

Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat.

Serve with noodles or garlic mashed potatoes made from some of that wonderful roasted garlic in the pot.

The roasted garlic can also be squished out of it's skins onto the toasted bread.

Crockpot Tortilla Chicken

Crockpot Tortilla Chicken

Ingredients:
1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Directions:
Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 packages crescent rolls (reg or reduced fat)

2 chicken breasts, roasted, broiled, or boiled

1 can cream of chicken soup (reg or reduced fat)

1 cup shredded cheddar

3/4 cup milk

Cook and shred chicken. Unroll the crescent rolls. Place a little bit of chicken onto the wide end of the crescent roll triangle and then roll them up like a normal crescent roll. 2 packages of crescent rolls rolled up with chicken fit nicely in one layer in a 9x13 Pyrex dish.

Mix up the soup, cheddar and milk in a bowl. If you have leftover shredded chicken, you can mix that in as well. Spoon over the crescent rolls, covering them all completely.

Bake at 325 for 50 minutes. The tops of the crescent rolls will be browned.

Dish up and enjoy!

Chicken Satay √

Chicken Satay

serves 4

For Chicken:

4 boneless, skinless chicken breasts sliced into thick strips

1 cup plain yogurt

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

1/4 teaspoon crushed red pepper

1/4 teaspoon cumin

1/4 teaspoon dry mustard powder

1/8 teaspoon chili powder

wooden skewers

fresh cilantro for garnish

For Sauce:

1 cup smooth peanut butter

1/4 cup soy sauce, preferably low sodium

2 teaspoons red chili paste

2 tablespoons brown sugar

juice of 2 limes

1/4 cup water

To prepare chicken:

In a shallow bowl or baking dish mix together the yogurt through chili powder. Place chicken strips into marinade and stir to coat well. Cover with plastic wrap and refrigerate for 2 hours.

At the same time place wooden skewers into water to soak to help prevent burning.

Spray grill rack with cooking spray or brush with vegetable oil. Preheat grill. Thread each chicken strip onto skewer. Place onto grill and cover. Cook 2-3 minutes on first side, turn over, and cook 2-3 minutes on second side, or until chicken is cooked through.

Place onto a serving platter. Sprinkle with chopped cilantro.

To prepare sauce:

In a medium sized microwave safe bowl, stir together peanut butter and remaining ingredients. Microwave on high for 30 seconds, then stir. Microwave another 30 seconds and stir. If the sauce still seems too thick you can microwave it one more time. It took mine a total of 60 seconds to combine perfectly.

Serve chicken skewers with dipping sauce.

Recipe found here

Thai Cucumber Salad w/ Chicken

Thai Cucumber Salad w/ Chicken

Salad dressing:

7 T. seasoned rice vinegar

2 T. water

1 tsp. ground chili paste

(I add 2 - 4 pkgs of Splenda to this dressing.)

Salad:

2 English cucumbers, peeled & halved lengthwise, sliced thin

1/2 sm. yellow onion, thinly sliced (I use Walla Walla sweets)

2 Roma tomatoes, halved, seeded, thinly sliced

10 fresh mint leaves

6 sprigs fresh cilantro, chopped

2 T. roasted peanuts, chopped, for garnish (I don't use - bleh, peanuts!)

Combine dressing ingredients in a bowl, toss. Set aside for 15 min. Top w/ peanuts if desired. Serves 4.

Chicken:

1/2 chicken breast

1 T. fish sauce

1/2 tsp. chili paste

2 T. canola oil

2 pkg Splenda

1/4 tsp. garlic powder

Cut chicken breast in 1/2 lengthwise and then in strips. Put all ingredients in large zip bag and mix together, add chicken and marinate 15 - 20 min. Cook on bbq grill til done. Serve w/ cucumber salad. Add more roma tomatoes if desired.

Does this recipe sound weird to you? Don't think it is... give it a try. Remember - my kids give it a 9 out of 10 w/ 10 being the best. :)

French Chicken in a Pot

From the episode: French Classics, Reimagined

Total prep/cooking time, approximately 3 hours

Serves 4

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

Ingredients

• 1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
• 2 teaspoons kosher salt or 1 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 small onion , chopped medium (about 1/2 cup)
• 1 small stalk celery , chopped medium (about 1/4 cup)
• 6 medium garlic cloves , peeled and trimmed
• 1 bay leaf
• 1 medium sprig fresh rosemary (optional)
• 1/2 - 1 teaspoon juice from 1 lemon

Instructions

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

2. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.


From America's Test Kitchen

The Best Grilled Chicken Breast

CHICKEN:
* 4 boneless, skinless chicken breast halves (6 ounces each), trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

BALSAMICO SAUCE:
* 3 tablespoons finely chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1 tablespoon finely chopped shallots
* 1 teaspoon dijon mustard
* 1 teaspoon honey
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 tablespoons extra virgin olive oil

Directions
1. Prepare the grill for medium-hot direct-heat grilling (see note below).

2. To prepare the chicken, lightly pound the chicken to an even thickness using a meat mallet or the heel of your hand. Toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. Grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165°F.

3. To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey, salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts.
Click here to find out more!

Recipe Notes
To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a teaspoon of vegetable oil, and rub onto the surface of the grill with a pair of tongs.

Chicken Parmesan

2-4 boneless, skinless chicken breast halves

1/2 cup bread crumbs

1/4 cup parmesan cheese

1/2 t Italian Seasoning

1/4 t black pepper

1/4 t kosher salt

1 T olive oil

1 beaten egg

sliced mozzarella cheese

favorite jarred marinara sauce

The Directions:

spread the 1 T of olive oil into the bottom of your crockpot stoneware insert

whip the egg with a fork in a separate bowl

mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish

dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings

place the chicken breast pieces in the bottom of the crock

layer 2-3 slices of mozzarella cheese on top

Source

--cover with entire jar of marinara sauce

--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.

Cheesy Chicken Muffins

Ingredients:

• 1 can Pillsbury dough
  
• 1-2 cups Shredded Chicken
• 3/4 cup Cream Cheese
• 1 tablespoon Dried or Fresh Chopped Onion (optional)
• 1/2 Finely Diced Red Pepper
• 2 Tablespoons Milk
• 1/4 tsp Dried Thyme
• Salt & Pepper to Taste
• 1 Tablespoon Parmesan Cheese

Directions:

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients in a bowl.
3. Cut dough into squares and place in muffin tin that has been covered with cooking spray.
4. Put a large spoonful of mixture inside and seal by twisting the top shut.
5. Spray or brush with butter sprinkle parmesan cheese and thyme on top.
6. Bake for 20 minutes.

Source

Chicken Breasts Stuffed with Pesto Butter

6 Deboned chicken breast halves

1/2 cup Fresh basil leaves, washed and dried

1/4 cup Grated parmesan cheese

1 clove Minced garlic

1/2 cup butter

1 eggs

3/4 cup breadcrumbs

Directions: In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (I just pound the chicken flat and roll the ingredients and use toothpicks to secure). Dip the chicken in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs). Place on pan to cook at 350F for about 35-45 minutes.

Pasta Carbonara con Pollo

- 2 boneless skinless chicken breasts - 4-6 oz. pancetta, chopped - 3/4 cup white onion, diced - 4 egg yolks - 1/2 cup heavy cream - 8 oz. grated parmesan cheese - 1 TBSP dried parsely - 3-5 TBSP olive oil, in all - fresh ground black pepper - large amount dried fettucine or linguine Heat a pot of water to boil the pasta. Cut the chicken into small chunks. In a small bowl, beat the egg yolks, cream, 6 oz. of the parmesan, and the parsely. Set aside. Heat 3 TBSP of the olive oil in a large skillet over medium heat. Brown the chicken, remove to a paper towel. In the same skillet brown the pancetta, remove to the paper towel. Add a little more olive oil to the skillet, then add the onion and cook for 3 minutes or until just starting to turn translucent. Return the chicken and the pancetta to the skillet and heat through. Add some cracked black pepper to the skillet. Meanwhile, cook the pasta according to package instructions. Drain the pasta, return to the cooking pan, and then add the egg mixture. The residual heat from the pasta will cook the egg without scrambling it. Mix through then combine this pasta mixture to the chicken and pancetta mixture.

(meninaprons.net)

Dr Pepper Sauced Boneless Wings

Boneless buffalo wings are pretty much just chicken nuggets covered in sauce. But I don't care about that. The taste good anyway! I was inspired to make this recipe after eating at a local chicken wing joint the wife last weekend. It turned out very nice and I highly recommend it. :)

Ingredients

• 2 boneless skinless chicken breasts cut into nugget sized pieces
  
• 3/4 cup flour
  
• 1/2 Tsp salt
  
• 1/2 Tsp. pepper
  
• 1/4 Tsp. garlic powder
  
• 1 can Dr. pepper
  
• 1/2 cup brown sugar
  
• 1/4 cup ketchup
  
• 1/2 Tsp. Tabasco sauce
  
• 2 TBSP butter
  
• Oil for frying

Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.

Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.

Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.

Serve and enjoy.

(meninaprons.net)

Sesame Chicken Strips

1 c. mayonnaise
2 tsp. dried minced onion
2 tsp. ground mustard
1 c. crushed butter-flavor crackers (about 25 crackers)
1/2 c. sesame seeds
8 boneless skinless chicken breast halves (2 pounds)

Sauce:
1 c. mayonnaise
2 Tbsp. honey

In a bowl, combine mayo, onion, & mustard. In another bowl, combine crumbs and sesame seeds. Cut chicken into strips lengthwise into 1/4 inch strips. Dip strips into mayonnaise mixture, the in the cracker mixture. Place in a single layer on a lrg greased baking sheet (I don't grease my baking stones). Bake in a 425 degree oven for 15 - 18 minutes or until juices run clear. Combine sauce ingredients and serve w/ chicken strips. Yields 10-12 servings.

Ham and Cheese Chicken Rolls

Ham and Cheese Chicken Rolls

4 skinless, boneless chicken breasts
2 thin slices of Swiss cheese
2 thin slices of prosciutto or ham
1 teaspoon paprika
6 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons melted butter

Pound each chicken breast to 1/4 inch thickness. Cut cheese and prosciutto slices into halves. Preheat oven to 350 degrees. Layer cheese and prosciutto on chicken; roll to enclose filling and secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat. Place rolls seam sides down in a baking dish. Bake for 25 minutes or until chicken is cooked through and golden brown. Serve with mashed potatoes and a green salad.

Chicken Parmigiana - WW Style

Chicken Parmigiana

POINTS® Value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min


1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese
Instructions

1. Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.

2. Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.

3. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.

4. Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.

Oven Barbecued Chicken 'n Cheesy Biscuits

Oven Barbecued Chicken 'n Cheesy Biscuits

3lb frying chicken (or 4 chicken breasts)
1c BBQ Sauce (any flavor)
1 can refrigerator biscuits
Shredded Cheddar cheese

Place cut-up 3 lb frying chicken in 13x9 inch pan. Pour 1c barbecue sauce over chicken. Bake uncovered at 375Ü for 45 min. Turn pieces every 15 min. Add water if necessary to prevent excess browning. Arrange biscuits on top of chicken, bake another 12 to 15 min until browned. Add shredded cheddar cheese last 5 minutes of baking. Serves 4-6

We usually shove all the chicken to one side and place the biscuits down in the BBQ sauce. MMMMmmmm good.

Chicken Wellingtons

Chicken Wellingtons

1 pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 Tbs. butter
1 large. onion, finely chopped
1/4 lb. mushrooms, sliced
2 Tbs. chopped parsley
1 8 oz. pkg. cream cheese
2 Tbs. Dijon mustard

Thaw pastry 20 minutes. Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 Tbs. butter. Set aside. Add remaining butter to skillet. Add onions and mushrooms. Saute' until tender & liquids have evaporated. Stir in parsley. On lightly floured surface, roll each sheet to 14" square. Cut into 4 7" squares. Preheat oven to 375 degrees. In small bowl combine softened cream cheese with mustard. Spread over cutlets. Spread each square with 2-Tbs. mushroom mixture. Top with breast. Brush edges of pastry with water. Wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Brush tops with egg wash. Bake about 20 minutes or until puffed & golden brown.