Avocado Caprese Chicken Breasts

• Ingredients:
• 
  
• 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 6 oz fresh mozzarella , cut into 8 slices
• 4 avocado slices (from a firm but ripe large avocado)
• 2 medium vine ripened tomatoes , sliced
• 3 Tbsp balsamic glaze (I used Bertolli)
• 1/3 cup chopped basil ribbons

Instructions

1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
2. Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.

Chicken Marinades- freezable

Instructions for all marinades:

Combine all ingredients in a heavy duty freezer bag.  Add chicken breasts and turn to coat in marinade.

Fridge- Marinate the chicken in the fridge for 2-24 hours.

Freezer- If freezing, place in the freezer immediately.  Thaw in the fridge overnight or by immersing the bag in a bowl of cold water for a couple of hours.

To bake:  

1. Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
2. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
3. Allow chicken to rest at room temperature for 5-10 minutes before slicing.

Cilantro Lime Marinade:

Ingredients: 
Per chicken breast
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons honey
1/4 cup cilantro leaves, chopped
1 clove garlic, minced
1/8 teaspoon salt

Sweet Chili Marinade (one of our favs)

Ingredients:
Per chicken breast

• 1.5 tablespoons soy sauce
• 3 tablespoons sweet chili sauce
• 2 tablespoons water (add just before baking)

Jerk Chicken Marinade

Ingredients:
Per chicken breast

• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground allspice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 tablespoon garlic powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 tablespoon olive oil
• 1 tablespoon lime juice

Lemon Ginger Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon minced ginger
• 1/8 teaspoon salt
• (optional) 1/8 teaspoon red pepper flakes

Soy Honey Garlic Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 tablespoon soy sauce (I use reduced sodium)
• 2 tablespoons honey
• 1 clove garlic, minced
• 2 tablespoons water (add just before baking)

Curry Yogurt Marinade

Ingredients:
Per chicken breast

• 2 tablespoons yogurt
• 1 teaspoon lime juice
• 1/8 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon brown sugar

The yogurt will become flaky after freezing but gives the chicken so much flavor. If this bothers you, keep this recipe as a fridge marinade.

Strawberry Basil Avocado Chicken

Chicken

Just grill up some chicken without any special seasoning. I actually just cooked mine on the stove top in a pan.

Then I make this salsa and put it on top of the chicken when we eat it.  

Strawberry Basil Avocado Salsa

• 1 cup strawberries , hulled and diced
• 1/4 cup basil leaves , sliced into thin strips (chiffonaded)
• 1/2 cup red onion , diced
• 1 avocado , seeded, peeled, and diced
• 1 tablespoon balsamic vinegar
• salt , to taste

Skillet Chicken Cordon Bleu

4 Chicken Cutlets or 2 Butterflied Chicken breasts
1/2 tsp kosher salt
1/4 c. all purpose flour
1/2 teaspoon butter
1 1/2 teaspoons olive oil
1 tbsp lemon juice
2/3 c. reduced sodium chicken broth
1/2 tbsp dijon mustard
4+ thin slices deli ham
4 slices swiss cheese
chopped fresh parsley

Season chicken with salt and pepper to taste.  Place flour in shallow dish.  Lightly dredge the chicken with flour on both sides, shake off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, dijon mustard and 1 tsp flour.  Whisk until smooth. (I doubled the sauce)

Heat large skillet over medium-high heat.  Melt butter and add 1 tsp olive oil and half of the chicken. (I did everything together). Cook 2 minutes on each side until golden then transfer to dish.  Add remaining 1/2 tsp olive oil and remaining chicken.  Cook 2 minutes on each side, set aside on dish.

Reduce heat to medium-low, add chicken broth mix.  Whisk scraping up any bits stuck on pan.  Simmer for 2 minutes to reduce slightly.  Return chicken to pan, top each with a slice of ham and swiss cheese.  Cover skillet and simmer for 3-4 minutes until cheese is melted.

Serve chicken with sauce spooned over top.

Chicken Broccoli Casserole

1 bag frozen broccoli - defrosted
3-4 chicken breasts cooked, shredded or cubed
2 cups uncooked rice, Cook according to directions
1 can cream of chicken
1 cup mayo
Cheese

Layer in 9x13 in order
-broccoli
-rice
-chicken
-sauce (Mix cream of chicken and mayo)
-cheese

Cover with foil and cook @ 350* for 25 minutes.  Remove foil and cook 5 minutes.

Hawaiian Haystack Sauce

8 Tbs (1 stick) unsalted butter
1/2 cup flour
1 tsp salt
1/2 c. sour cream
1/4 tsp pepper
32oz reduced sodium chicken broth
2 tsp dry ranch dressing seasoning
1/4 tsp garlic salt
2 cup cooked, shredded chicken

Place butter into saucepan over medium heat, stirring to melt.  Slowly whisk in flour, salt and pepper until smooth and thick.  Slowly whisk in chicken broth.  Increase heat to high whisking until thick.  Add sour cream, ranch seasoning, garlic salt, and cooked chicken.

Can transfer to crock pot to keep warm or serve immediately.

Serve over rice and favorite hawaiian haystack toppings.

Buffalo Chicken Lettuce Wraps

24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth (I ended up using a 32 oz boxed one)
1/2 cup Franks Hot Sauce

In crock pot, combine chicken, onion, celery stalk, garlic and broth (enough to cover your chicken).  Cover and cook on high for 4 hours.

Remove the chicken from pot.  Drain off broth & veggies.  RESERVE 1/2-1 cup broth.  Shred chicken and return to slow cooker.  Add broth and hot sauce until chicken is well coated. Cook an additional 30 minutes.

For wraps:
large lettuce leaves
1 1/2 cup shredded carrots
1 large celery stalks, cut into 2 inch matchsticks
blue cheese dressing
blue cheese crumbles

Place buffalo chicken into lettuce leaf.  Top with carrots and celery.  Drizzle dressing and cheese,  Wrap up and enjoy!

Chicken a la King

1/4 cup butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon pepper
2 cups diced cooked chicken
rice

In medium saucepan melt butter; blend in flour.  Add chicken broth and milk; cook and stir constantly over low heat until sauce is thick.  Season to taste.  Add chicken.  Heat through.  Serve over rice.  Makes 4 to 5 servings.

Chicken-broccoli casserole

2 10 oz pkgs chopped broccoli
2 cans creamy chicken mushroom soup
1 tsp curry powder
1 tsp lemon juice
1 cup mayo
1 cooked fryer cut up
bread crumbs

Preheat oven 350.
Mix mayo, lemon juice, curry powder, and soup.  In a 9x13 pan, layer broccoli, chicken, then sauce. Put bread crumbs on top.  Cook 350; 15 minutes with foil, 15 min without foil.

oven-fried chicken

3 boneless chicken breasts
1/3 cup flour
1 tsp paprika
1 tsp salt
1/8 tsp pepper
1/4 cup butter

Combine flour and seasonings in small bowl.  Toss pieces of chicken in flour mixture.  Arrange chicken pieces in greased shallow pan in single layer.  Pour melted butter over chicken.  Bake, uncovered at 350 F for 60 minutes or until chicken is brown and tender.

Easy Thai Coconut Soup

1 tsp olive oil
1 1/2 tbs minced jalapeno peppers
1 1/2 tbs freshly minced ginger or 1 1/2 tsp ground dried ginger
2 (14.5 oz) cans chicken broth
1 (13.5 oz) can light coconut milk (about 1 3/4 c)
1/2 tsp kosher salt
2 packages ramen noodles (NOT the seasoning packets)
3/4 c. sliced mushrooms (optional)
1 1/2 tbp fresh lime juice
1 c. diced or shredded cooked chicken
2 tbs chopped cilantro, plus more for garnish
Sliced green onion and lime wedge for garnish

1. Head med-sized soup pot to med-high heat.  Add oil, jalapeno and ginger (if using fresh).  Cook 1-2 minutes, stirring frequently, until softened and fragrant.  If using ground ginger add to softened jalapenos and stir.  Add chicken broth, coconut milk and salt.  Increase heat and bring to a boil.  Reduce to simmer and add noodles.  Simmer 3-5 minutes until noodles are softened.  If using mushrooms add them in the final 2-3 minutes of cooking noodles.

2.  Add chicken and simmer about 30 seconds to heat through.  Remove from heat and stir in lime juice and cilantro.  Garnish and serve.  

Sopa De Tortilla

1 med onion, chopped
2 cloves garlic, minced
4 tbs olive oli
4 c. beef broth
4 c. chicken broth
1/2 c. tomato juice
1 tsp ground cumin
1 tsp chili powder
1 fresh jalapeno pepper, seeded and chopped
1 tsp salt
3/4 tsp worcestershire sauce
1 1/2 to 2 cups cooked brown rice
1 can black beans
1 tomato, chopped
2 c. shredded cooked chicken
1-2 lg. avocados, peeled, pitted and cubed
corn tortilla strips

In a 4 qt saucepan, saute onion until clear.  Add garlic and cook for one more minute.  Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt and worcestershire sauce.  Heat to boiling, reduce heat and simmer cover 30-45 minutes.  Add chicken, tomato and rice to soup and cook 5 minutes.  Garnish soup with tortilla strips, avocado and sour cream if desired.  Serves 8

Easy Fajitas

2 frozen (or thawed) chicken breasts
1 red pepper, sliced
1/2 onion, sliced
1/4 c. taco seasoning
1/4 - 1/2 c. water (depends on how runny you like the sauce)
Tortillas
Salsa
Sour cream
Other toppings you like

Place chicken, pepper, onion, seasoning and water in crock-pot.  Cook on low for 5-6 hours or high 3-4 hours. May take longer with frozen chicken.

Shred or cut chicken before serving.  Build fajita in tortilla and top. Enjoy!

Ham-stuffed Chicken Breast

6 chicken skinless, boneless chicken breasts
6 thin strips of cooked ham
6 slices sharp cheddar cheese
1 can cream of celery soup
1 (5 oz) can evaporated milk

Preheat oven to 375.
Pound the chicken between layers of waxed paper until thin.
Top each piece of chicken with 1 piece of ham and 1 piece of cheese.  Roll up, making sure the cheese is completely covered by the chicken.  Secure with wooden picks.  Place in a baking dish.
Mix the undiluted soup and evaporated milk in a bowl.  Spoon over the chicken.
Bake, covered, at 375 for 1 hour.  Bake, uncovered, for 15 minutes.  Remove the wooden picks before serving.  Tasty with hot cooked rice.

Serves 6.

Cheesy Mexican Chicken

1 can tomatoes with green chiles
1 can cream of chicken soup
8 oz process cheese, cubed or shredded
3-4 chicken breasts, cooked, cubed
7 oz vermicellie, cooked, drained

Preheat oven to 350.  Mix the tomatoes with green chiles with the undiluted soup in a large skillet.  Add the cheese and chicken.  Cook until the cheese melts, stirring constantly.  Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli.  Bake at 350 for 30 minutes.

Serves 8

Chicken Fried Chicken

1 1/2 c milk
2 eggs
2 c. flour
2 tsp seasoned salt
black pepper
3/4 tsp paprika
1/4 tsp cayenne pepper
2-4 chicken breasts - butterfly cut and pound to tenderize
kosher salt
1/2 c. veggie oil
1 tbsp butter

Gravy:
1/3 c. flour
3-4 c. milk
1/2 tsp seasoned salt
black pepper
Mashed potatoes

Mix milk and eggs in one dish.  Mix flour, seasoned salt, 1 1/2 tsp pepper, paprika, and cayenne in another dish.

Work with one piece of chicken at a time.  Sprinkle both sides with kosher salt and pepper, then place in flour mixture; coat.  Place in milk mixture, the flour again (Dry / wet / dry).  Place breaded chicken on clean plate and repeat with each piece.

Heat oil in large skillet over medium heat.  Add butter.  Drop in a few sprinkles of flour to make sure hot enough.  Cook meat until edges start to look golden brown, about 2 minutes each side.  Remove onto a paper towel.

After chicken is fried, sprinkle gravy flour over hot grease.  Using whisk mix flour to create a golden brown roux.  Pour in milk and whisk constantly.  Add the seasoned salt and pepper to taste.  Cook and whisk until gravy is smooth and thick.  Add more milk if it becomes to thick.  Add flour if not getting thick enough.

Pour gravy over potatoes and chicken, Enjoy!!

Chicken Cordon Bleu Casserole

2 cups pasta
1 chicken beast,  cut up into cubes OR 2 cans shredded chicken
1 bag cubed ham
3 T butter
3 T flour
2 cups milk
4 oz cream cheese
2 T onion flakes
1/2 t Cayenne pepper (I would do 1/8t)
1/2 t pepper
1/4 t salt
2 cups Swiss cheese, shredded
1 cup corn flakes, crushed
4T butter, melted
(I doubled the corn flakes and butter)

Cook pasta, al dente. Drain and return to pot.  Add chicken and ham, combine.

In sauce pan,melt butter. Add flour and cook 1 min.  Add milk and whisk until thick.  Add cream cheese, Swiss cheese and seasonings. Cook,  stirring frequently,  until it becomes smooth. Add to pasta mixture. Transfer into 8x8. Top with corn flakes and drizzle butter over top. Bake 350○ for 20 minutes.

Enchilada Lasagna

Ingridients:

2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper



Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese.

preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...

Chicken alfredo roll ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic
salt
3 cups shredded Mozzarella, or cheese of your choice

Spray
an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to
cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne
noodles until al dente. (I usually cook 1 or 2 extra just because lasagna
noodles always seem to break on me when I am stirring them.)
Now
this is the important part! Drain and rinse the noodles with cold water to
prevent them from sticking to each other. Then, lay out each noodle individually
and blot dry with a paper towel.

Spread
about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you
will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of
sauce. Take 1/9 of the shredded chicken and spread it out evenly over each
noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the
noodle over the toppings. You will need to lift the noodle a little to prevent
squishing out the inside ingredients while rolling.

Place
the roll-ups in the pan, one by one, seam-side down so they don't come undone.
Once they are all in the pan, pour the remaining alfredo sauce over the top. Top
with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the
cheese is completely melted on top.

The
Best Garlic Alfredo Sauce

½
cup butter
2
ounces cream cheese
2
cups heavy cream (or substitute half and half)
2
teaspoon garlic powder
½
tsp. fresh minced garlic
salt
and freshly ground black pepper
½
tsp dried oregano
⅔
cup parmesan cheese

In
a medium to large saucepan melt the butter over medium heat. Add fresh minced
garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk
to smooth and melted. Whisk in the heavy cream.
Season
with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently
until sauce thickens, around 15 minutes. Stir in the cheese and when melted,
remove from heat and serve.

alfredo, broccoli, and cheese pasta

Ingredients -

• 1 pound box of shell pasta
• 1 1/2 – 2 pounds bone-in skin on chicken breast
• 1 – 14 ounce bag frozen broccoli florets
• 1 – 16 ounce jar alfredo sauce (I used one jar, but I think it need two to make more creamy)
• 1 - 8 ounce block of sharp cheddar cheese, grated
• salt, pepper and olive oil for roasting chicken
• lemon pepper (didnt use)

Directions -
1. Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it and set it aside. (I didnt do this I just boiled chicken and shredded it)
2. Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside.
3. Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through.
4. Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead. Enjoy!