Crock Pot Enchilada Chicken

Ingredients
10 chicken thighs (skinless)
1 tbsp vegetable oil
1 onion, minced
1/2 tsp salt
3 tbsp chili powder
3 garlic cloves, minced
2 tsp cumin
2 tsp sugar
16 oz tomato sauce
1 cup water


Directions

1. Mix all ingredients, except chicken, in a bowl
2. Place chicken in slower cooker
3. Pour ingredients from bowl on top of chicken
4. Cook on high for 4-5 hours

Chicken w/ Balsamic Bell Peppers

Ingredients

3/4 teaspoon salt, divided

3/4 teaspoon fennel seeds, crushed

1/2 teaspoon black pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

4 (6-ounce) skinless, boneless chicken breasts

2 tablespoons olive oil, divided

Cooking spray

2 cups thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 teaspoons chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

Preparation

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

"Crumby" Chicken

Ingredients

4 (8-ounce) skinless, bone-in chicken breast halves

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Cooking spray

2 tablespoons prepared mustard

1/2 teaspoon ground red pepper

2 (1-ounce) slices French bread baguette

Preparation

1. Preheat oven to 475°.

2. Sprinkle chicken with black pepper and salt; lightly coat with cooking spray.

3. Place chicken on rack of a broiler or roasting pan coated with cooking spray. Bake at 475° for 15 minutes; remove pan from oven.

4. Combine mustard and red pepper in a small bowl; brush over chicken. Place bread in food processor; pulse 10 times or until crumbs measure 1 cup. Sprinkle breadcrumbs evenly over mustard mixture on chicken, pressing lightly to adhere. Lightly coat breadcrumbs with cooking spray. Return pan to oven. Bake at 475° for 10 minutes or until breadcrumbs are browned and a thermometer registers 165°.

Kung Pao Chicken

Ingredients

2 tablespoons dark sesame oil

1 cup chopped onion

2 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 1-inch pieces

3/4 cup water

3 tablespoons soy sauce

2 teaspoons cornstarch

1 teaspoon brown sugar

1/2 teaspoon bottled minced ginger

1 to 1 1/2 teaspoons crushed red pepper

1 cup thinly sliced red bell pepper (about 1 large pepper)

1 cup snow peas, trimmed

2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Cumin Chicken w/Chunky Tomatoes

Ingredients

Cooking spray

4 (6-ounce) skinless, boneless chicken breast halves

3/4 teaspoon ground cumin, divided

1/4 teaspoon salt

1 (10-ounce) can mild diced tomatoes and green chiles, undrained

3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese

2 tablespoons chopped fresh cilantro

Preparation

1. Preheat broiler.

2. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.

Tortilla Soup!

2 cans chicken broth

1 cup store bought salsa

1 small can diced green chiles

1 clove garlic, minced

1/2 medium red onion, diced

1 lb cooked, shredded chicken or turkey

1/4 cup fresh cilantro (optional)

Place everything in large saucepan, and bring to boil. Simmer for 15 minutes on low.

Serve soup topped with diced avocado, shredded cheese and/or sour cream.

Enjoy!!

Chicken & Rice Soup

3 tablespoons extra-virgin olive oil

1 1/2 pounds skinless, boneless chicken thighs, patted dry

Salt and pepper

3/4 red onion, chopped

1 pound red-skinned potatoes, cut into 1/2-inch pieces

1/2 cup rice

One 32-ounce container (4 cups) chicken stock

1/2 cup chopped fresh parsley

1 avocado—peeled, pitted and cut into 1/2-inch cubes

1/4 cup sour cream

Directions:

In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and cook in the pot until golden on both sides, 3 to 4 minutes; transfer to a work surface. Add three-quarters of the onion to the pot, lower the heat to medium and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.

Cut the chicken into bite-size pieces and return to the pot with any of its juices. Stir in the rice, chicken broth and 3 cups water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the potatoes are tender, 15 to 18 minutes; season with salt and pepper. Stir in the parsley and avocado. Serve with the sour cream and remaining onion.

Thanks Rachel Ray! http://bit.ly/ddPc6E

Chicken & Corn Chowder

Ingredients

1 onion, diced

1 lb red potatoes

(1) 15oz can of chicken broth

2 tablespoons dried parsley

salt and pepper to taste

2 potatoes, peeled and diced

1 1/2 cups frozen corn kernels (or 1-15oz can of corn)

1/2 cup instant mashed potatoes

3/4 lb chicken (diced or shredded)

Directions:

1. Cook chicken in frying pan, season with garlic, onion powder, seasoned salt and cumin.

2. Remove chicken from pan, sautee diced onion in pan with olive oil

3. Transfer onion and chicken to large saucepan and add chicken broth, parsley, salt pepper, potatoes and corn. Simmer 15 minutes.

4. Add instant mashed potatoes and stir

Option - fry up a couple of slices of bacon first, then cook chicken and sautee onions in same pan. Then crumble bacon on top of each bowl before serving! yum!

Chicken Parmesan Strips with Marinara Sauce

These are as fun to make as they are to eat! The nice thing is that they really do only take half an hour to make with very minimal prep work. It's a lot less stressful to eat dinner when you don't need to worry about taking a long time to do it. A word to the wise: make sure you use regular Olive Oil. Since extra virgin olive oil has a low smoking point, it burns REALLY quickly. And if the oil gets too many burnt pieces, change it. It's not very tasty to eat chicken strips with burnt fingers.

This technique is perfect for regular fried chicken or fish strips, just omit the Parmesan for a more simple dish. YUM!!

Chicken Parmesan Strips & Marinara Sauce (from 30-minute suppers, America's Test Kitchen)

Sauce:
1 tablespoon olive oil
4 cloves garlic, minced
1 can 14.5oz Petit cut diced tomatoes, without seasoning
fresh basil, torn or very roughly chopped (not too chopped, the leaves bruise easily)
salt and pepper

1. Heat olive oil in medium saucepan over medium-high heat. When oil is shimmering, add garlic, and stir until fragrant (about 1 minute). Add tomatoes and allow to simmer 3 minutes, until thickened slightly. Add basil and stir one more minute. Season with salt and pepper to taste. Remove from heat, cover and keep warm.

Chicken Strips:

4 chicken breast cutlets, sliced in 1/4 inch pieces
salt and pepper
1 cup flour
2 large eggs, beaten well
1 cup panko bread crumbs
1/2 cup parmesan cheese, grated
1/4 cup olive oil

1. Make 3 stations with medium bowls: first station, flour; second station, eggs; and third station, panko tossed with parmesan cheese. Pat chicken strips dry and season with salt and pepper.

2. In batches, coat chicken in flour shaking off excess, dip in egg draining off excess, and dredge in panko mixture. Heat oil on medium high, and pan fry chicken in batches about 1 1/2 minutes. Place on plate with paper towels, and let rest for 5 minutes. Serve with marinara sauce and steamed veggies.

Ivonne's Favorite Chicken

1 whole chicken - cut up

1 jar spaghetti sauce

2 cups water

1 onion

1 green pepper

Put all ingredients in a stock pot, cook on medium for 45 min and you're done! YUM :)

Emeril's Chicken Parmesan

Prep Time: 20 minutes

Servings: 4

4 boneless, skinless chicken breasts

2 tsp Baby Bam (see Baby Bam post)

2 Tbsp olive oil

1 cup of your favorite red pasta sauce

1/4 pound mozzarella cheese cut into 4 pieces

1/4 cup grated parmesan cheese

1/2 pound cooked pasta (any type)

1. Position rack in upper 3rd of oven & preheat to broil

2. Season each chicken breast with 1/2 tsp of Baby Bam (1/4 per side)

3. Heat the olive oil in a large skillet over medium heat.

4. Cook chicken in skillet for about 4 minutes.

5. Pour 1/4 cup of tomato sauce over each breast.

6. Top each breast w/a portion of mozarella cheese & 1 Tbsp parmesan cheese.

7. Place skillet under the broiler & cook until the cheese melts, bubbles, and is lightly golden (2-3 minutes).

8. Remove skillet from oven. Serve chicken over pasta of choice.