Cheddar and Pepper Stuffed Bacon Wrapped Chicken Recipe
Cheddar and Pepper Stuffed Bacon Wrapped Chicken Recipe Ingredients: 2 Chicken Breasts 2 slices extra sharp cheddar cheese 1 sweet red or orange pepper 4 pieces bacon Directions: Carefully cut open chicken breasts with a long thin knife. You’ll want to butterfly them, but be careful to not cut yourself or pull the knife up or down to get an uneven cut. Season inside with salt and pepper. Cut cheddar slices in half so you can lay them inside chicken and not overhang. Cut pepper into long strips that lay flat. Lay into chicken, fold chicken back up. Carefully wrap chicken with bacon. If you are having a hard time, you can use a toothpick to keep the chicken closed and the bacon from sliding off- but that is totally optional. Bake at 350 for 30 minutes, check chicken’s internal temp. When chicken is cooked thoroughly, set to broil and crisp bacon under broiler for about 2 minutes. Serve with veggies and a salad, rice or other side dish and enjoy!...
Mini Tex-Mex Chicken and Cheese Pies Recipe
Mini Tex-Mex Chicken and Cheese Pies Recipe Ingredients: 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded) 1 1/2 cups shredded pepperjack cheese 1 (3 oz) can Old El Paso diced green chiles (optional!) 1/4 cup peppercorn ranch dressing 1/4 cup cilantro, plus more for garnish 1/2 cup Bisquick baking mix 1/2 cup milk 2 eggs 1 cup salsa of your choice Directions: Preheat oven to 375. In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined. In another smaller bowl, whisk together the Bisquick, milk and eggs. Lightly coat a 12-cup muffin tin with cooking spray. Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.) Bake for 30 minutes, or until a toothpick is clean when inserted. Serve garnished with more cilantro and your favorite salsa!...
The Best Chicken and Potato Chowder Recipe
The Best Chicken and Potato Chowder Recipe Ingredients: 4 cups chicken broth 2 cups (2 medium) diced peeled potatoes 1 cup (2-3 medium) diced carrots 1 cup (3 medium stalks) diced celery 1/2 cup diced onion 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 teaspoon dried thyme 1/4 cup unsalted butter 1/3 cup all-purpose flour 2 cups milk (I used skim) 2 cups (8 oz.) shredded cheddar cheese 2 cups diced cooked chicken 1/4 cup chopped fresh parsley Directions: In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt, pepper and thyme. Cover and simmer for 15 minutes, or until vegetables are tender. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil and stir for 2 minutes, or until thickened. Reduce heat and add cheese, stirring until melted. Stir cheese mixture and shredded chicken into broth. Cook and stir until heated through. Ladle into serving bowls. Sprinkle with chopped parsley. Enjoy!...
Baked Chicken Cordon Bleu Recipe
Baked Chicken Cordon Bleu Recipe Ingredients: 5 chicken breasts, split in 2 (total yield 10 pieces) 4 tsps onion powder, divided 3-4 cups fresh bread crumbs 3/4 cup shredded Parmesan salt/pepper to taste 4 TBS butter, melted 3 TBS olive oil, or canola 10 slices deli ham,sliced thinly 10 slices Gruyere/Swiss cheese optional sprinkle with basil/parsley Directions: 1. Process a few slices of bread( simple white sliced bread….the fluffy kind) in food processor to make about 4( or so) cups of fresh breadcrumbs. Add Parmesan and 2 tsp onion powder…and herbs if you like. Set aside. 2. Melt butter in a bowl and mix with oil. Set aside. 3. Wash and clean chicken breasts.Pat dry and cut each breast into two pieces. You will have two pretty thin slices. 4. Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 to 1/2 inch thickness. Take care not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5. 5. Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty…. 6. Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate. Take cheese out…I usually like ...
The Best Maple Mustard Chicken Recipe
The Best Maple Mustard Chicken Recipe Ingredients: 4 boneless, skinless chicken breasts 1/2 cup Dijon mustard 1/4 cup maple syrup 1 tablespoon red wine vinegar Salt & pepper Rosemary Directions: 1) Combine ingredients and let the chicken set in the marinade for about 30 minutes (or as long as you like!) 2) Turn the grill to high heat, oil the grill lightly. 3) Turn the grill down to medium heat, place the chicken on the grill (or frying pan!) 4) Turn each side as they start to brown or char....
Chicken & Asparagus Penne Recipe
Chicken & Asparagus Penne Recipe Ingredients 1 lb Asparagus- Steamed 12 oz Smart Taste Penne- Cooked 1/4 Cup Olive Oil 1 lb Chicken Breast- Cubed and Cooked 1/2 Cup Shredded Parmesan Instructions Add all ingredients into a 9 x13 pan and stir to combine. Top with Cheese and Broil for 5 minutes or until cheese is golden....
Chicken Yakisoba Recipe
Chicken Yakisoba Recipe Ingredients ½ head green cabbage 1 medium yellow onion 2 medium carrots 1 small crown broccoli 2 inches fresh ginger 1 large chicken breast 2 Tbsp vegetable oil 2 (3 oz.) packages ramen noodles seasoning packets discarded 1 tsp sesame oil (optional) ¼ cup soy sauce ¼ cup worcestershire sauce 2 Tbsp ketchup (up to) 1 Tbsp sriracha hot sauce 1 Tbsp sugar Instructions Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes). Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the ...
Buffalo Chicken French Breads Recipe
Buffalo Chicken French Breads Recipe Ingredients: 1 loaf of french bread, cut in half 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 2 garlic cloves, minced 2/3 cup buffalo wing sauce + extra for drizzling 1 tablespoon unsalted butter 3 tablespoons ranch dressing 12 ounces fontina cheese, freshly grated 6 ounces crumbled gorgonzola cheese 4 green onions, thinly sliced 1 bunch of cilantro, chopped Directions: Place an oven rack in the middle of the over and heat your broiler to the high setting. Place the french bread, cut-side up, on a baking sheet and set in the oven for 2 minutes, then rotate and broil 2 minutes more, just until slightly golden. Remove and let cool. Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides, about 10-12 minutes. Once cooked through, add garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to toss and coat. Brush 1 1/2 tablespoons (or more if desired) of ranch dressing onto each cut side of french bread. Top with 2-3 tablespoons each of buffalo wing sauce, then cover equally with a light sprinkling of fontina. Add the chicken, spooning out all of the sauce in the skillet. Cover with remaining fontina and gorgonzola. Broil on high (on the same center rack) for 5-6 minutes, watching closely and rotating the pan ...
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Crescent Chicken Cheesesteaks Recipe
Crescent Chicken Cheesesteaks Recipe Ingredients: 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 1 lb boneless skinless chicken breasts, thinly sliced 1 medium green bell pepper, seeded, thinly sliced 1/2 yellow onion, thinly sliced 1/2 teaspoon garlic powder Salt and pepper to taste 6 slices provolone cheese Directions: Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate dough into 4 rectangles with 2 triangles each. Seal perforations to form each rectangle; place on cookie sheet. Bake 8 to 10 minutes or until golden brown. Remove from oven; set aside to cool. Meanwhile, in 10-inch skillet, place chicken, bell pepper and onion; sprinkle with garlic powder, salt and pepper. Cook over medium heat 12 to 14 minutes or until chicken is no longer pink in center and vegetables are soft. Remove skillet from heat. Spread half of chicken mixture on 1 dough rectangle. Top with 3 slices of cheese. Place second dough rectangle over cheese. Repeat with remaining 2 dough rectangles and chicken mixture to make second sandwich. Place both sandwiches on same cookie sheet. Bake 5 to 10 minutes longer or until cheese has melted. Let sandwiches stand 5 minutes before slicing and serving....
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Barbecue Chicken Bubble-Up Bake Recipe
Barbecue Chicken Bubble-Up Bake Recipe Ingredients: 1 lb boneless skinless chicken breasts, cut into 1-inch pieces 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits 1 bottle (18 oz) barbecue sauce 2 cups shredded mozzarella cheese (8 oz) 3 tablespoons chopped fresh cilantro, if desired Directions: Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes. Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside. Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top. Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately....