Chicken Enchilada Puffs

Original Photo and recipe

Tasty, easy little meal.  Will probably do this again at some point.  Served with some Mexican corn and a side salad.

Chicken Enchilada Puffs
Serves:  3-4
Approx. 200 calories in 1 puff (if 8 ct.)

Ingredients

• 1 package jumbo crescent rolls (I used 8 ct. regular)
• 3 oz cream cheese
• 1/2 cup Mexican blend shredded cheese
• 3/4 cup cooked chicken (diced or shredded) (I used a cup)
• 1/3 cup enchilada or taco sauce
• 2 teaspoons enchilada or taco seasoning mix (I used a couple pinches cumin)
• 1/4 cup Mexican shredded cheese for sprinkling

Instructions

1. Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
4. Unroll crescent rolls on prepared pan.
5. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
6. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
7. Sprinkle tops of puffs with additional shredded Mexican cheese.
8. Bake for 15 minutes, or until golden brown.

Chicken Saltimbocca

Original photo and recipe

Yummy yummy in my tummy.  this looks fancy, but it is pretty simple (and delicious) as long as you can get a good crisp on the prosciutto.  We will totally make this again.  I don't think I used all the butter and oil, and got away with only 1 slice of prosciutto, so the calories were lower.

Chicken Saltimbocca

Serves: 4
Calories:  About 540 per piece

4 chicken breasts, pounded to 1/3-1/2 inch thickness
8 slices thinly sliced prosciutto
1 bunch sage leaves
All-purpose flour, for dredging
Salt and freshly ground black pepper
4 Tbsp extra-virgin olive oil
4 Tbsp unsalted butter
4 Tbsp dry white wine
1/2 cup chicken broth
Lemon wedges, for sauce and serving  (instead I had some lemon juice that I drizzled)

1. Top the flattened chicken breasts with sage leaves (laid flat; I used 4 large leaves per). Cover each chicken breast with 1-2 slices of prosciutto (depending on the size of the chicken).
2. Cover the chicken with a piece of plastic wrap and gently tap with the tenderizing side of a meat mallet to make the prosciutto and sage adhere.
3. Put some flour in a shallow platter and season with a fair amount of salt and pepper.
4. Dredge the chicken in the seasoned flour, shaking off the excess.
5. Heat the oil and 2 Tbsp of the butter and in a large skillet over medium flame.
6. Put the chicken in the pan, prosciutto-side down first. Cook for 3-4 minutes to crisp it up and then flip the chicken over and saute the other side for 2-3 minutes, until golden.
7. Transfer the saltimbocca to a serving platter and keep warm.
8. Add the wine to the pan, stirring to scrape up any browned bits from the bottom of the pan; let the wine cook down for a minute to burn off some of the alcohol.
9. Add the chicken broth, the juice from one lemon wedge, and remaining butter, swirling the pan around.
10. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
11. (Optional) Drop several sage leaves into the pan during the last few minutes of cooking, before starting the sauce, turning once after a minute. Remove with slotted spoon and use as garnish.

Roasted Red Pepper Chicken

Original photo and recipe

This was pretty good.  The biggest change I made was to increase the roasted red peppers by a lot, which totally made it a tasty dish in my opinion.  We will make this again as we usually have most/all the ingredients.

Roasted Red Pepper Chicken
Serves:  3
Calories:  About 460 in 1/3 recipe

1 pound boneless, skinless chicken breasts

1 (284 mL) can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup

1/4 cup finely chopped roasted red peppers (I used way more, around 3/4 cup)

1/4 cup apple juice  (I didn't have any so I threw in a little applesauce and water)

2 tablespoons ketchup

4 cloves garlic, chopped

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh basil leaves  (I used dried, about 3/4 Tbsp)

1/4 cup shredded mozzarella cheese (more like 1/2 cup)

2 cups hot cooked brown rice, cooked without salt

Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.

Stir in soup, red pepper, apple juice, ketchup, garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked - about 20 minutes.

Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.

Spicy Chicken Rigatoni

Original Recipe and Photo

This is supposed to be a Buca di Beppo recipe.  Matt loves the combination of white and red sauces... I am not a huge fan personally, but we both liked this dish and will make it again.  I think the proportions in the original recipe are really off.  I have altered the recipe below with my changes and for 2 servings.  Oh, and this isn't really a healthy one, you are warned.

Spicy Chicken Rigatoni
Serves:  2-3
Calories: About 1200 in 1/2 recipe

Ingredients
2 Tbs olive oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbs chopped garlic
8 oz chicken, sliced
1 jar Bertolli Four Cheese Rosa sauce
1/4 cup milk
1 tsp butter
1/4 cup peas (We skipped)
10 oz Rigatoni pasta, cooked according to package directions
additional sprinkle crushed red pepper and parsley (for garnish)

Directions
In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

Add sauce and milk, bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

Serve chicken and sauce over pasta. Garnish with crushed red pepper and parsley and serve.

Country Club Chicken

 Original Recipe and Photo

This was wasn't the most amazing meal ever, but it is a classic casserole comfort food that I almost always have all the ingredients for.  We might make it again, but kick up the flavor a little more.  I cut this in half and it was plenty for us for dinner with some leftover.

Country Club Chicken

Serves:  4-6
Calories:  About 875 in 1/4 recipe

Ingredients:
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms

2 cans Campbell's concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 golden delicious apple
butter or oil
salt & pepper


Directions:
Mince the onion. Clean and slice the mushrooms.  Peel and mince the apple (or wash it well).   Season the chicken breasts with a generous amount of salt and pepper.

Cook the bacon and don’t clean out the pan.  Drain the bacon on a paper napkin.  Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.

Cook the onion for a minute or three.  And add the mushrooms.  After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.

Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine (or water or broth).  Add the soup.  Add Sharp Cheddar.  Stir it into the sauce.

And pour it all over the chicken breasts.

Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.

Gives you 25 minutes to cook the spaghetti according to the directions on your package.

Serve over spaghetti.  Live a little and garnish with more bacon… and some parsley, just for the heck of it.

Black Bean, Chicken and Red Pepper Stew

 
This is the original recipe. (and not my photo)
Below are my modifications.  I served it with a small quesadilla.  This was super easy and healthy, so you should try it.

Black Bean, Chicken and Red Pepper Stew
Serves- 4
Approx. Calories: 220 per serving
Ingredients:
1 tbsp. olive oil, divided
1.5 chicken breasts, cut up into chunks
1/2 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 (14 oz.) can diced tomatoes
1/2 (12 oz.) jar roasted red peppers, chopped
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
1.5 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste

Directions:
In a large Dutch oven or stockpot, heat 1/2 tablespoon olive oil over medium-high heat.  Add chicken pieces and cook, stirring, until browned and cooked through.  Transfer to a bowl with a slotted spoon and set aside.  Heat the remaining 1/2 tablespoon of oil.  Add the onion to the pot and saute until tender, about 5 minutes.  Add the garlic and cook 1 minute more.  Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne.  Return the chicken to the pot.  Bring the mixture to a boil, then reduce the heat to a simmer.  Allow to simmer uncovered for 45 minutes.  When finished, remove from the heat, season with salt and pepper.

Chicken Ranch Ranchero Over Rice

Here is another recipe I marked on Pinterest.  Not a very healthy one (again), so it won't be in the regular rotation, but it was easy to make.  I only had 1 pound of chicken, so I cut the recipe to 2/3... I have no idea how you would fit the whole recipe in an 8x8 because mine filled it up, so keep that in mind.  Matt liked this more than I did... definitely needed more seasoning and spice.


Chicken Ranch Ranchero Over Rice
Serves: 4 (I say this serves closer to 6)
Calories: Approx 550 per serving (1/6 of recipe)

• 3 cups rice, cooked
• 2 Tablespoons vegetable oil
• 0.25 cups onion, chopped
• 1 medium serrano pepper, seeded and diced
• 2 cloves garlic, minced
• 30 ounces tomatoes, diced (or be really authentic and use fresh tomatoes!)
• 1 Tablespoons oregano
• 0.5 teaspoons chili powder
• 0.25 teaspoons salt
• 1.5 pounds chicken breasts
• 1 cups Ranch dressing
• 1.5 cups Colby Jack cheese
• 1  deep dish 8×8 pan

In a saucepan, heat the oil and saute the garlic, serrano pepper and onions for 2-3 minutes. Reduce the heat and add the tomatoes. Cook the tomatoes for 5-6 minutes. Add in the seasonings and simmer for about 5 more minutes. Set aside. Place the cooked rice in the bottom of the baking pan. Place the chicken breasts on top of the rice in a single layer. Add the Ranch dressing on top of the chicken. Pour the Ranchero Sauce (cooked tomato mixture) over the whole dish.  Sprinkle cheese on top. Bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve.

Freezing Directions:
Follow directions above, but instead of baking, cover and freeze. To serve: Thaw. Uncover and bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve. (Double cooking time if chicken is still or partially frozen.)

Manicotti

This was borrowed from here.  So was the picture.  I of course made modifications... and I agree, this is definitely a keeper!  Matt actually said he wouldn't change anything (well, to my version).  I think next time I would add some red pepper flakes to the sauce =)  And magically figure out how to cut the calories in half haha.

Chicken Manicotti with Roasted Red Pepper Sauce
Serves:  3-4
Calories:  640 calories in 2 pieces (ouch)


Cannelloni
9 manicotti shells
2 cups chicken, cooked and finely chopped
1 (8 ounce) container chive and onion cream cheese
3-4 ounces frozen chopped spinach, thawed and well drained
1 cup frozen tri color pepper and onion mix from Kroger
1/2 cup mozzerella cheese, shredded
1/4 cup seasoned breadcrumbs
3/4 tsp garlic powder
1 tsp pepper

Roasted Red Pepper Sauce
Combine all:
7 ounce jar roasted red peppers, drained, I pulsed them in my mini food processor
1 (16 ounce) jar creamy Alfredo sauce
1.5 ounces of grated parmesan cheese
1 tsp pepper
 
Cook pasta according to package directions; drain and set aside.

Stir together chicken and next seven ingredients.  (I cooked the spinach and peppers/onions in the pasta pot for a couple minutes to heat them thru and drain the liquid easier).

Put all the filling into a large plastic baggie and snip the tip.  Squeeze filling into the manicotti.  If you put some pressure on the pasta, the filling shoots right thru and doesn't split the pasta.  Place in a 8x11  baking dish.  Pour roasted red pepper sauce evenly over cannelloni.

Bake at 350 degrees for 25-30 minutes or until heated through.

Salsa Chicken Tacos

 

So my random return to the food blog world is a fail in the picture department.  Sorry, you will just have to trust me that this is delicious.  I make it as often as I can but realized I never blogged it... at least I don't think so.  Either way, it deserves a quick post.

Salsa Chicken Tacos

Serves: 4ish

-3 frozen chicken breasts
-3/4-1 jar salsa (I like Pace thick and chunky- hot)
-1 cup frozen corn kernels
-1/2 block cream cheese
-1 cup canned (rinsed) black beans
-shredded cheese
-10 pk taco sized tortillas
-rice (plain white instant... 1 cup water/1 cup rice)

In a crockpot, throw in the frozen chicken and dump salsa over top.  Cook on low for about 6 hours.

Break up chicken in the crock, throw in the corn, cream cheese, and beans and stir.  Turn up to high and cook for about 30 minutes.  Stir to make sure it is all mixed up and hot.

Spoon into tortilla shells.  Top with cheese if you want.  We usually add some plain rice to the shell first because it can be kinda juicy and the rice will soak it up.

TA DA!  Difficult right?  Well it is ridiculously awesome so you should go make it (looking at you Pete).  It even works great as a dip... just add more salsa to make it thinner and scoop with chips.

Chicken and Rice Soup

For once Matt requested soup for dinner.  I wasn't going to waste this opportunity since it rarely presents itself.  I had seen something similar to this but I expanded on it.  Perfect way to warm up!  Definitely hearty enough to have for dinner.  (sorry the picture sucks... my friend "borrowed" my kitchen light a year ago and hasn't returned it.... so the lighting in my house is really bad!)

Chicken and Rice Soup
Serves: 2+

Ingredients:
-Olive oil
-1 chicken breast cut into bite sized chunks
-salt and pepper
-1 tablespoon butter
-1/2 cup diced onion
-2 cloves minced garlic
-1 tablespoon flour
-1 tablespoon dried parsley
-1/2 teaspoon dried thyme
-1 bay leaf
-1 can chicken broth
-1 1/2 cups of milk or half and half
-1 cup water
-1 cup instant rice (uncooked)
-1/2 small can sliced carrots (or fresh sliced if you aren't the lazy type)
-1 stalk celery sliced
-1 teaspoon Old Bay seasoning

1.  Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside.

2.  Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.

3.  Throw the chicken back in along with the broth, milk, thyme, parsley, Old Bay, carrots, celery and bay leaf.  Simmer 15 minutes. Then start step 4.

4.  In a Pyrex container, put the water in the microwave and heat to boiling (like 3-5 minutes).  Dump in the rice and stir.  Cover with foil and set aside for 5 minutes.  Fluff and dump into the soup.  Let it all mingle for a few minutes then serve.

**If the soup is too thick for you, just add another 1/2 cup or so of water until you get it the way you like.

Cheesy Chicken Skillet

I found this on Loves to eat's blog. It was really easy, I had all the ingredients on hand (which is huge for me... I love recipes like that), and it was yummy. We will definitely eat this again on a night when I have no clue what to make because chances are I will have all the ingredients!

Cheesy Chicken Skillet
Serves: 3-4

Ingredients:
2 cups of pasta (I used radiatore)
3/4 lbs chicken, cut into pieces (I used 2 breasts)
1 can Healthy Request cream of chicken soup (I used regular ol' Campbells)
1 (15 ounce) can diced tomatoes (I used Hunt's w/ Basil and Oregano and DRAINED them)
1 1/2 cup of milk (I used 1 cup)
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella

Directions: Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.

Chicken Tenders

I needed to use up some buttermilk. Yup, that's how I decided to make this. What? Necessity is the mother of invention. And it tastes good too.

Chicken Tenders
Serves: 2-3

1 pound chicken tenderloins
1 egg
1/4 cup buttermilk
1/2 cup italian bread crumbs
1/4 cup panko bread crumbs
2 tablespoons Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
spray butter

1. Preheat oven to 400 degrees.

2. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt and pepper.

3. Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer on a sheet pan. Throw them in the refrigerator and let them sit for awhile so the coating sticks.

4. Remove from fridge and spray on a little butter (don't drench it or the coating will come off). Bake for about 20 minutes or until golden brown, turning once about halfway thru.

Everbody in the Pool Chicken

One skillet? Perfect. This is great when you don't want to dirty a bunch of pots and pans.

Everybody in the Pool Chicken
Serves: 2-3

2 tablespoons vegetable oil
1 tablespoon butter
1/2 cup diced onion
1 can mushrooms, drained
3 skinless, boneless chicken breast halves
4 medium redskin potatoes, cut into bite sized chunks
1 can cut green beans, drained
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 bay leaf

1. Heat the oil in a skillet and place the chicken breasts in and cook about 7 minutes and turn over and cook another 7 minutes (or until cooked thru). Add the onions and butter when you flip them. Salt and pepper to taste.

2. Leave it all in the pan and add everything else. Cover and reduce heat to low and simmer for about 20 minutes, stirring occasionally. Most of the liquid will be absorbed. It is done when the potatoes are cooked thru. Remove the bay leaf and serve.

Chicken Penne Al Fresco

I got this easy recipe from Molly. I just copy/pasted it so I will leave her notes in. Yes I am feeling lazy right now. My only change was that I used canned basil/oregano/olive oil seasoned tomatoes.

Chicken Penne Al Fresco
Serves: 2-4 depending on which way you follow the recipe

INGREDIENTS
* 1 teaspoon olive oil
* 4 cloves garlic, sliced (2 cloves)
* 2 cups cherry tomatoes (1 medium tomato, chopped)
* 3 cups penne pasta (1 cup)
* 3 3/4 cups chicken broth (1 can, about 1 3/4c)
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 1 1/4 cups fresh basil leaves, (1/2 tsp dried +5 small fresh leaves)
* 2 cups diced cooked chicken (1 x-large breast cooked in olive oil)
* 1/4 cup freshly grated Parmesan cheese (I probably used even more than that)

1. Coat a microwave-safe casserole dish with olive oil; stir in the garlic and tomatoes. Cover and microwave on High until tomatoes begin to burst, 4 to 5 minutes, stirring after 2 minutes. Remove garlic and tomato mixture from the microwave and crush the remaining tomatoes with a fork. Stir in pasta, chicken broth, salt, and pepper.

2. Cover and return to microwave. Cook on High until pasta is tender, 16 to 18 minutes, stirring after 10 minutes. Remove pasta from the microwave, then stir in the basil, chicken, and Parmesan cheese.

*1st cook time only took about 3 minutes for me. Second cook time took about 13.

Grilled Whole Chicken

This is only kind of a recipe. I wasn't overly thrilled with the marinade so I am not going to bother including it. Just find a marinade that you want to try and use that... this is more about how to cook the chicken.

Grilled Whole Chicken
Serves: 3-4

1. Kind of butterfly a whole chicken (3.5-4 pounds is good). Place a rinsed (and guts removed) chicken on a cutting board, backside up. Take some good strong kitchen scissors and cut down one side of the backbone. Now for the gross part... grab the chicken and yank it open so you kind of crack the breastbone area so that the chicken will kind of lay flat. If this is confusing... go to youtube.com and look up 'butterfly a chicken'.

2. In a large roasting pan, place the chicken guts side up. Take a couple cups of marinade and pour it allllll over. Let it soak in for a few hours (in the refrigerator of course).

3. Preheat the grill to low. Place the whole chicken on the grill guts side down. No need to ever flip the chicken. You will want to take some of the leftover marinade and brush it on a few times while cooking. It should cook for about an hour, maybe an hour and half depending on the size of the chicken. If you do not have a digital meat thermometer, buy one. The chicken is done when it is at least 160 degrees in the thick part of the meat around the "armpit" area.

Beer Can Chicken

We got a new grill, and this was the first thing we made on it. At Lowe's we found this nifty stand for $4 to make this recipe so much easier since you don't have to figure out how to make the chicken balance anymore! I highly recommend picking one up!


Beer Can Chicken
Serves: 3-4

Ingredients
1 whole chicken, guts removed, rinsed and patted dry (about 3.5 pounds is a good size)
1 hunk of onion
1/2 can of beer
1/4 cup of worcestershire sauce
spray butter


2-3/4 teaspoons paprika
1 teaspoon cayenne pepper
1-3/4 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons salt
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme


Directions
1. Preheat the grill to about 375. Mix up all the spices in a small bowl.


2. Chug half a beer and leave half. Pour in the worcestershire sauce. Place can in the stand. Violate the chicken and shove the cavity over the can and press down as far as it will go. The drumsticks should just barely touch the grill grate. I usually tuck the wings close to the body and tie a piece of string around the entire bird to keep them tucked so they don't dry up and burn.


3. Shove about half of the spices underneath the skin wherever you can. Shove the chunk of onion into the neck hole of the bird as far as you can. Spray the bird with butter all over then rub the remained of the seasoning all over.


4. Carefully place on the grill and cook over 375-400/medium heat for about an hour. Chicken is done when the internal temperature reaches 180 with a meat thermometer.


5. Remove from grill and let stand for about 5 minutes before cutting into it.

Chicken O'Brien

This was another one of the 'what's in the fridge that I can throw together and make a casserole' recipes. It was pretty good, but definitely needs more seasoning. I'm sure you can think of something that will make it even more tasty.

Chicken O'Brien
Serves: 3-4

4 chicken breasts (or thin sliced breasts or tenders)
1 can condensed cheese soup
1 cup milk
1 1/2 cups frozen corn
2+ cups of frozen potatoes o'brien hash browns
1 cup shredded cheese

1. Preheat the oven to 375. In a 9x13 pan, spray with non stick spray and lay out the chicken in a single layer. Mix together the soup and milk and spread over the chicken. Add the corn and a layer of potatoes then the cheese.

2. Bake for about 45 minutes, depending on the cut of chicken. You may want to broil for the last 2-3 minutes to crisp up the cheese. Just watch it or it will burn.

Ideas on how to kick up the seasoning?

Oven Fried Honey Chicken Nuggets

Ok so I was mad, the dinner I planned on making tonight was gonna take a lot longer than I expected (since when does asian food take over an hour!?) so I tried out these nuggets from Lindsay . Lindsay, Molly, and Stephanie all gave them thumbs up. I thought they were pretty good... a little sticky and honey tasting for me personally. But they were easy and quick. Thanks girls.

Oven Fried Honey Chicken Nuggets
Serves: 2 the way I made it

Ingredients:
* 1/2 cup honey
* 2 tablespoons balsamic vinegar
* 1 1/2 cups dried bread crumbs (I used Panko)
* Appx 1 lb fresh boneless, skinless chicken breast, cut into bite sized pieces (I used 2 regular sized chicken breasts)

Directions
1. Preheat oven to 375 degrees. Line a baking sheet with foil. Spray foil-lined baking pan large enough to hold all chicken pieces in one layer. (you will probably need a half sheet pan)

2. In shallow bowl, whisk together honey and vinegar. Set aside.

3. Place bread crumbs in a small saute pan and toast lightly over low heat for about 3-4 minutes until lightly golden brown. (I skipped the step.)

4. Pour bread crumbs a little at a time into separated bowl. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.

5. Bake for 30 minutes, or until cooked thoroughly. (I baked at 400 for 25 minutes)

Hellfire Chicken

This is a spicy rub for chicken. You can obviously adjust the heat on this pretty easily, but below is just a standard mixture.





Hellfire Chicken
Serves: 3-4

Ingredients:
-4 thin sliced chicken breasts (these work best, but you can use regular breasts or tenderloins)
-1 tablespoon paprika
-1 tablespoon garlic powder
-1/2 tablespoon salt
-1/2 tablespoon onion powder
-1/2 tablespoon thyme
-1/2-1 tablespoon cayenne pepper (depending on your desired heat level)
-1/2 tablespoon black pepper

1. Mix the spices up on a paper plate. With some tongs, throw the chicken breasts onto the seasoning and flip over to coat each side. Shake off excess. Repeat with remaining breasts.

2. In a pan, heat a couple tablespoons of veggie oil over medium-high heat. Place the breasts in and cook for about 3-4 minutes per side (until chicken is no longer pink).

**Note: These can also be grilled, but I would use regular breasts then.

Easiest Chicken Ever

This is seriously the easiest thing ever.... and is actually pretty tasty. It is great when you have chicken to use up and you don't have much else in the house.

Easiest Chicken Ever
Serves: 2-4

Ingredients:
-1 package chicken (1 pound-ish tenderloins, thin sliced breasts, regular breasts... whatever)
-2 tablespoons butter, melted
-1 packet dry soup mix (Lipton onion flavor is the BEST, but I happened to have a garlic & herb packet this time)

1. Preheat the oven to 350. In a baking dish large enough to accomodate however much chicken you have, lay out the chicken in a single layer.

2. Dump the melted butter all over the top of the chicken. It shouldn't be swimming in butter, but the top should be coated. If you have more or less chicken, you may need more or less butter.

3. Sprinkle the soup packet over the top. I usually use about 1/2 packet for the onion flavor since it is strong, and at least 3/4 packet for the garlic & herb.

4. Bake until the chicken is done... depending on the cut it could be 45-90 minutes. Ta da!