Chicken escalope with mushroom sauce

Ingredients

• 2 8-ounce chicken breasts
• 1 cup flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs
• ¼ cup of milk
• 1 cup seasoned bread crumbs
• 1 14-ounce can chicken stock or home made
• 1 cup whole milk
• 4 tablespoons butter
• 4 ounces shallots,sliced
• 8 ounces button mushrooms, sliced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Zest from one whole lemon
• 2 tablespoons butter
• 2 tablespoons vegetable or canola oil
• Juice from half a lemon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Butterfly the chicken breasts to get them uniform in size before pounding. To do this, run a sharp knife under the tenderloin side from the inside center, through the thick tenderloin, almost to the edge and then fold it open. Then turn the breast around and do the same by running the knife from the center through the thickest part out almost to the edge and fold that open. Cover with plastic wrap and pound to about ¼ inch thick. Repeat for other breast then cut both breasts in half to yield four pieces.
2. Mix flour, salt and pepper in a medium bowl. Mix eggs and milk in a second bowl. Place seasoned bread crumbs in a third bowl.
3. Dredge each piece in the flour, shake off excess and then coat with egg wash. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
4. In a small pan, cook stock and reduce to one cup. Add milk, heat and hold on low.
5. In a medium skillet over medium heat, melt the 4 tablespoons of butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will give up some liquid then the liquid will evaporate, about five minutes. Add flour and stir and cook for three more minutes.
6. Add milk and stock mixture to mushroom mixture one third at a time, stirring as you go.
7. Season with salt, pepper and lemon zest. Reduce flame to low and hold while you cook chicken.
8. In a large sauté pan over medium to medium high heat, melt 2 tablespoons of butter with the two tablespoons of oil until hot.
9. Remove chicken from refrigeration and fry pieces in hot fat until browned on both sides. Because they are pounded thin, they will only take but a few minutes on each side.

Jaipuri chicken curry

Ingredients

• 1 Kg- Chicken
• 12 - Dry whole Red chilly
• 1 Tsp - Cloves
• 1 1/4 C - Yogurt
• 2 Tsp - Cumin Seeds(Roasted)
• 1 1/2 Tbsp - Coriander powder
• 3/4 Tsp - Red Chilly Powder
• 3 Bay leaves
• 6 - Green Cardamom pods
• 5 - Black Cardamom pods
• 15 - Chopped Garlic cloves
• 1 3/4 C - Chopped Red Onions
• 3 C - Chicken Stock or water
• Cilantro / Coriander leaves for garnish
• Salt to taste
• Oil

For Tadka/ Seasoning

• 3 - Red chilly
• 3- Cloves

Instructions

1. Take 12 red chillies and soak it in 1/2 C water.
2. Dry roast the cumin seeds until it starts giving out an aroma
3. Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
4. Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
5. Add meat and cook until the sides turn slightly brown
6. Drain the red chillies and add it to the pan.
7. Continue to cook until the water has evaporated and the meat turns brown.
8. Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
9. Add the stock or water and cook until the gravy is thick. Remove from heat.
10. To prepare the tadka, heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
11. Garnish with cilantro. Serve with warm Rice or Chappati.

Honey dijon garlic chicken

Ingredients

• 1 lb chicken thighs, deboned and skin on
• Pinch of salt
• Black pepper
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 teaspoons Dijon Mustard
• 1/4 cup water
• Pinch of salt

Instructions

1. Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.
2. Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.
3. Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from th heat and serve.

Mexican grilled chicken cobb salad

Ingredients

Seasoned baked tortilla strips

• 2 Old El Paso Flour Tortillas, cut into strips
• 1 tablespoon Old El Paso Taco Seasoning
• 1 Tablespoon olive oil

Salad

• ¼ cup fresh lime juice
• 1/3 cup + 3 tablespoons olive oil
• 2 teaspoons Old El Paso Salsa Seasoning Mix
• 1 jalapeno, seeded + diced
• 1 cup fresh cilantro, chopped
• Salt + pepper, to taste
• 1 pound boneless skinless chicken breast
• 1 packet Old El Paso Taco Seasoning
• 2 heads romaine lettuce, chopped
• 1 cup monterey jack cheese, shredded
• 1 cup cooked black beans, rinsed + drained if using canned
• 1 cup fresh grilled corn kernels
• 1 cup cherry tomatoes, halved
• 3 hard boiled eggs, sliced
• 1 avocado, pitted + sliced

Instructions

Seasoned Baked Tortilla Strips

1. Preheat the oven to 350 degrees F. 
2. Line a baking sheet with parchment paper.In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. 
3. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. 
4. Watch closely, they will burn fast. 
5. Remove from the heat and store in a sealed container for up to 1 week.

Salad

1. In small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. 
2. Season with salt and pepper. Set the dressing aside.Preheat the grill or a grill pan to high heat.
3. Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil. 
4. Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. 
5. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.
6. Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate.
7.  Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing.

Oven-baked bbq chicken

Ingredients

• 6 tablespoons packed light brown sugar, divided
• 1 1/4 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 3-pound chicken, cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs
• 1 1/2 cups ketchup
• 1/4 cup Worcestershire sauce
• 3 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil

Instructions

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.
3. Combine the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over medium-low heat, stirring, for 5 minutes.
4. Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet. 
5. Add 1/2 cup of the prepared bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.

Chipotle lime chicken fajita skewers

Ingredients

• 4 chicken breasts (app 2 lbs)
• 5 limes (juiced)
• 1/2 tbsp sea salt
• 1/2 tbsp cumin
• 1 tbsp ground chipotle pepper
• 1/4 cup cilantro (chopped)
• 1 garlic clove (minced)
• 2 red bell peppers
• 2 green bell peppers
• 1 red onion

Instructions

1. Start by juicing four of the limes into a small mixing bowl.
2. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.
3. Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container.
4. Pour the marinade over the chicken.
5. Close and shake well until all of the chicken is covered.
6. Place in the refrigerator for 30 minutes to marinate.
7. While the chicken is marinating chop the bell peppers and onions.
8. After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions.
9. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes.
10. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve.

Classic mexican tortilla soup

Ingredients

For soup

• 2 large dried pasilla ancho chiles
• 15-ounce of fire-roasted tomatoes
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 8 cups low-sodium chicken broth or stock
• kosher sea salt
• freshly ground black pepper
• 2 cups roughly chopped kale leaves, stems removed
• 1 1/2 lb chicken breast, cut into 1/2" chunks
• juice from half a lime

Garnishing

• fresh lime wedges
• corn tortilla chips
• grated sharp cheddar cheese
• avocados (1-2), pit removed and diced
• fresh cilantro leaves

Instructions

1. Using metal tongs, toast the chiles carefully over an open flame until they are soft and fragrant. Set aside on a cutting board to cool, before discarding the seeds and stems. Cut the chile roughly and place in a blender, along with the fire roasted tomatoes in their juices. Set aside.
2. Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic and stirring frequently, cook until soft and translucent--roughly 5-6 minutes. Remove from heat.
3. Using a slotted spoon, transfer the cooked onion and garlic to the blender with the tomatoes and chiles. Puree all of the ingredients together until very smooth.
4. Return the soup pot to high heat. Once pot is very hot, add the pureed tomato chile mixture all at once--it should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially--for about 5-6 minutes--once it is ready, it should resemble the thickness of a loose tomato paste.
5. Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow the broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
6. Over low heat, add the kale and chicken. Stir occasionally until chicken is just cooked through. Finish the soup with lime juice. Then garnish it!!!!

Thai steamed fish with lime, garlic, and chilies

Ingredients

• 1.5 lbs skinless fish fillets
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon granules
• Juice of one large, juicy lime
• 3 large garlic cloves, peeled
• 5-6 bird’s eye chilies, more or less depending on your heat tolerance
• a handful of fresh cilantro leaves

Instructions

1. Place the fish fillets in a heatproof dish in a single layer.
2. Chop the garlic and chilies finely. It's important to chop them as opposed to pulverize them; otherwise the flavor and smell will be too overwhelming.
3. Sprinkle the garlic-chili mixture over the entire surface of the fish fillets.
4. Mix together the remaining ingredients, except cilantro, together. Taste it to see if adjustment is needed in terms of saltiness or sourness, then pour the mixture over the fish.
5. Cover the dish with a piece of foil and steam in a steamer until the fish is fully cooked.
6. Remove the dish from the steamer, sprinkle fresh cilantro leaves over the steamed fish, and serve immediately.

Chicken Adobo

Ingredients

• 2 pounds chicken, preferably thighs
• 8 tablespoons soy sauce, preferably a Filipino brand
• 6 cloves garlic, mashed
• 1 to 2 cups water
• 2-3 tablespoons cooking oil
• 6 pieces fresh or dried bay leaves
• a handful of whole peppercorns
• 4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar

Instructions

1. In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.
2. Heat the oil in a large sauté pan on medium heat.
3. When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.
4. Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.
5. Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.
6. Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.

Pineapple sriracha glazed chicken quarters

Ingredients

Dry rub

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 2 teaspoons smoked paprika

Additional

• 15 ounce can pineapple slices
• 1/2 a large red onion, sliced
• 5-5 1/2 pounds chicken leg quarters

Glaze

• 2 cups pineapple juice
• 2 teaspoons sriracha
• salt and pepper
• 2 teaspoon cornstarch

Instructions

1. Preheat oven to 400°
2. Rinse and dry chicken.
3. Make the rub by mixing all the ingredients together in a bowl and set aside.
4. Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
5. Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
6. Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
7. In the last 15 minutes of the chicken cooking, make the glaze.
8. Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
9. Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
10. To serve, using a pastry brush, rub the glaze all over the chicken.

Korean bbq chicken pizza

Ingredients

• 1 recipe homemade or 2lbs. store bought pizza dough
• ½ cup Korean BBQ sauce, divided
• 2 cups, cooked, shredded chicken breasts
• 1 lb. fresh mozzarella, sliced
• 8 ounces shredded mozzarella cheese
• ½ small red onion, sliced
• 3 tablespoons chopped cilantro
• 3 scallions, chopped
• 1 pinch red pepper flakes

Instructions

1. Position two racks in the center of the oven and preheat the oven to 475 degrees F.
2. In a medium bowl, combined 7 tablespoons of BBQ sauce with the chicken, toss to coat evenly, set aside.
3. On a lightly floured surface roll each of the dough balls out into a 12-inch circle and transfer to a pizza pans. Divide the chicken mixture evenly among the two pizzas. Top with sliced onions, fresh mozzarella, and shredded mozzarella. 
4. Drizzle the remaining 1 tablespoon on top of the pizzas. You can use 1 additional tablespoon of sauce, if you'd like. Bake the pizzas for 10 -13 minutes. For the last minute, turn the broiler on to help the cheese get bubbly and the crust to crisp up. That's optional.
5. Top the hot pizzas with fresh cilantro, scallions and red pepper flakes. Slice and serve the pizzas immediately. Leftovers can be covered tightly and stored in the refrigerator. To reheat just place in an oven that's been preheated to 325 degrees F for 5 - 8 minutes.

Easy Chicken Marsala

Ingredients

• 6 oz.sliced, fresh mushrooms
• 1 large boneless, skinless chicken breast
• 2 large cloves garlic, minced
• 2 tbs butter
• 1 tbs olive oil
• seasoned breadcrumbs
• 2 cups marsala wine
• 1/4 cup heavy cream
• cooked pasta, if desired

Instructions

1. Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs.
2. Heat a heavy stainless or cast iron pan (don’t use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add chicken breast and brown on both sides.
3. Remove browned breast. Add additional olive oil and saute mushrooms and garlic.
4. Deglaze pan with wine.
5. Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min.
6. Remove chicken from pan. Add cream and reduce sauce 50%.
7. Serve over cooked pasta, if desired.

New Orleans Shrimp and Artichoke Soup

Ingredients

• 1 Large Jar Quartered Artichokes, drained
• 2 Cups Chicken Stock
• 5 Green Onions, Ends trimmed, slice thin green and white parts, reserve a TBS for garnish
• 1 TBS Fresh cut Thyme leaves
• 1/4 Cup Flour
• 1/4 Cup Butter
• 4 Cups Heavy Cream
• 1 Pound Medium Sized Shrimp
• 2 TBS Cajun Spice Mix
• 1 Pinch Paprika for garnish

Instructions

1. Combine Artichoke, chicken stock, green onions, Cajun spices, thyme leaves
2. Bring to boil and then reduce to a simmer for about 12 minutes.
3. Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes to make a roux. It is very important to stir constantly while the roux is cooking.
4. Stir in heavy cream to roux and whisk til mixed
5. Add the roux/cream mix to the simmering pot.
6. Continue simmering for 10 more minutes
7. Add shrimp and simmer for 3 minutes only
8. During the three minutes, in a small saute pan over medium high heat, melt 2 TBS butter and combine with 1 TBS of Cajun spices. Saute the remaining few shrimp in the butter/spice mix.
9. Serve with Green Onions and parsley for garnish.
10. Add a little extra heat if desired.
11. Garnish with the spiced shrimp and a bit of paprika.

Chicken Rollatini

Ingredients

• 8 thin chicken cutlets, 3 oz each
• 1 cup Panko crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ⅓ cup + ¼ cup grated parmesan cheese, divided
• ½ cup egg beaters
• 1 egg
• ½ cup frozen spinach, thawed, squeezed dry of any liquid
• ½ cup ricotta cheese
• 8 slices fresh mozzarella
• non-stick spray
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Instructions

1. Preheat oven to 400°. Lightly spray a baking dish with non-stick spray.
2. Combine breadcrumbs, oregano, basil and ⅓ cup grated cheese in one bowl and egg beaters or beaten eggs/milk in another.
3. In another bowl, combine ricotta, spinach, ¼ cup parmesan cheese and 1 egg, salt and pepper to taste.
4. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non stick spray.
6. Bake 25 minutes. Remove from oven, top with mariner sauce then cheese.
7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Creamy White Chicken Enchiladas

Ingredients

• 1.5 lb. boneless, skinless chicken breasts   
• ½ cup low fat Cheddar cheese, divided
• 1 10 oz can Ro-Tel tomatoes, drained   
• 8 fat- free flour tortillas
• 15 oz. can low salt tomatoes, drained and diced   
• ½ package (-1 ½ Tbsp) McCormick Enchilada Sauce Mix

Directions

1. Preheat oven to 350 degrees F.  Spray a medium-sized baking dish with non-stick spray.  Place chicken breast in the dish and back for 30-35 minutes or until done.  You may also boil the chicken breasts in a large pot for 15-20 minutes or until done.  Place the chicken on a plate to cool, then dice.
2. While the chicken is cooking, mix the Ro-Tel and low salt tomatoes with the enchilada sauce mix.  Remove 1 cup and set aside.  Add ¼ cup grated cheese and diced chicken and mix well.
3. Spray 13’’ x 9 ‘’ baking pan with non-stick spray.  Divide the tomato- chicken mixture evenly onto the eight flour tortillas.  Roll and place in the pan, seam side down.  Pour the reserved sauce over the enchiladas.  Cover with aluminum foil and bake for 30 minutes at 350 degrees F.  Five minutes before it has completed cooking, remove the pan from the oven and sprinkle the remaining cheddar cheese over the top.  
4. Do not replace the aluminum foil.  Return to the oven for the last 5 minutes of baking.  Makes 8 servings.  A serving is one enchilada.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce

Instructions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. When ready to grill, place a grill pan over medium-high heat, and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap”.

How To Make Spicy Garlic Sauce

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• ½ teaspoon lemon juice

Instructions

1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.

OVEN FRIED CHICKEN WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 8 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups panko
• 1 teaspoon smoked paprika
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves

FOR THE HONEY MUSTARD GLAZE

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 1 tablespoon Dijon mustard

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
3. Season chicken thighs with salt and pepper, to taste.
4. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
6. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
7. Serve immediately with honey mustard glaze, garnished with parsley, if desired.

CHICKEN ALFREDO PASTA BAKE

INGREDIENTS

• 16 oz. penne/ziti/rigatoni pasta
• 2 cups Alfredo sauce
• 8 oz. sour cream
• 3 cups poached/grilled/rotisserie chicken, cubed
• 15 oz. ricotta cheese
• 1 teaspoon garlic, minced
• 2 eggs, beaten
• ¼ cup Parmesan cheese, shredded
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 cups mozzarella cheese, shredded

INSTRUCTIONS

1. Cook the pasta till just before al dente
2. Drain and rinse pasta under cold water to stop the cooking process
3. If you're making Alfredo sauce from scratch, see notes
4. Mix pasta with the Alfredo sauce, sour cream and chicken
5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
6. Season the pasta mix with salt and pepper to taste
7. Add the ricotta mixture to the pasta and stir to combine
8. Top with a thick layer of mozzarella cheese
9. Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown

Chicken with Tomato and Basil Cream Sauce

Ingredients

• 1 cup chicken broth
• ¼ cup white wine
• Juice from one lemon
• 2 cups whipping cream
• 2 Tablespoons butter
• ¾ teaspoons sea salt
• ¼ teaspoon black pepper
• ½ cup freshly grated Parmesan cheese
• 2 Tablespoons olive oil, divided
• 3 or 4 chicken breasts, pounded thin for even cooking
• ¼ cup all-purpose flour, approximately
• Salt and pepper
• 3 tomatoes, sliced to ¼" thickness
• 2 or 3 garlic cloves, minced
• 3 Tablespoons fresh basil, more if desired
• More Parmesan cheese, to taste

Instructions

1. Heat oven to 250F degrees.
2. In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
3. Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and tomatoes.
4. After chicken has been pounded to an even thickness, heat 1 tablespoon of the oil in a 12" skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan. Heat chicken over medium-high heat until cooked through, about 4 minutes on each side. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm.
5. In the same pan you cooked the chicken, add the last tablespoon of oil and lower heat to medium. Add the tomatoes in a single layer, adding salt and pepper as desired. Let cook until tomatoes start to disintegrate and caramelize, about 4 minutes.
6. Stir tomatoes and add garlic cloves. Continue to cook, stirring only occasionally. The tomato mixture will stick to the pan a little. This is what you want, because it means they're breaking down correctly and the tomatoes natural fructose is working. Turn heat to low while you finish preparing chicken and sauce.
7. Remove chicken from oven and slice on diagonal, about 1" thick slices. Add chicken to the skillet and lightly toss with tomatoes.
8. Add ½ cup Parmesan cheese to your cream sauce now and stir until melted. Add ¾ teaspoon salt and ¼ teaspoon pepper. Pour the sauce over the chicken and lightly stir all ingredients together.
9. Sprinkle with fresh basil and more Parmesan cheese. The meal is ready to serve now, or it can be covered and returned to the 250 degree oven for up to 40 minutes while you prepare side dishes, etc. When you remove from the oven, the sauce needs a quick stir to incorporate back together.

Easy Skinny Chicken Cordon Bleu

INGREDIENTS

• Chicken
• 2 Chicken Breasts
• 4 Thin Slices Deli Ham
• 4 Slices Swiss Cheese
• 1/4 C. Whole Wheat Bread Crumbs
• 2 Tbsp. Reduced Fat Parmesan Cheese, Grated
• 1 Tbsp. Light Butter, Melted

Parmesan-Dijon Cream Sauce

• 1 Tbsp. Light Butter
• 1 Tbsp. Whole Wheat White Flour
• 1/2 C. Fat Free Milk
• 1/2 Tsp. Low Sodium Instant Chicken bouillon
• 1/2 Tbsp. Dijon Mustard
• 1/4 C. Reduced Fat Parmesan Cheese, Grated
• Salt & Pepper to Taste
• Parsley

DIRECTIONS

1. Preheat the oven to 350 degrees F. and line a baking sheet with foil. Set aside.
2. Slice the chicken breasts in half through the middle. Not lengthwise like tenders, but filet style. Place the chicken onto the prepared baking sheet. Top each with a slice of ham. Over that, add a once slice of Swiss cheese per chicken piece.
3. Combine the bread crumbs, parmesan cheese, and butter into a bowl together. Divide the crumb mixture evenly among the chicken breasts.I used about 2 tbsp. of crumb mixture per piece.
4. Place into the oven and bake for 30-35 minutes or until the chicken is cooked through. While the chicken is cooking, make your parmesan-dijon cream sauce!
5. In a small pot melt the butter. Add in the flour and cook for a minute or two over medium-low heat to make a roux. Slowly add in the mix, stirring constantly. Then add in the instant chicken.
6. Stir constantly until the mixture begins to thicken. Once the sauce is bubbling and thickened, remove from heat and add in the dijon and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
7. Season with salt and pepper. Remove the chicken from the oven once done. Top each with some of that amazing sauce, about 2 tbsp. each.