Greek Yogurt Sauce Chicken

INGREDIENTS

• 4 boneless + skinless chicken breasts
• 1/2 cup milk
• 3/4 cup Greek yogurt (or mayo or sour cream)
• 3/4 cup grated parmesan cheese (divided)
• 1 tsp salt
• 3/4 tsp each: garlic powder, onion powder + paprika
• black pepper to taste
• Optional Garnish: kale+  bell pepper slices add before baking

Instructions

• Slice each chicken breasts into two strips (3 strips if they are big pieces). Place them in a bowl and cover them with the milk. Marinate for at least 30 minutes or overnight (covered and in your fridge).
• Preheat your oven to 375°F.
• In a small bowl, combine the yogurt, half the grated parmesan and the spices (salt, garlic powder, onion powder, paprika and pepper to taste). Transfer your chicken pieces to a 9×13" baking dish. Season the chicken with salt to taste. Spread the yogurt mixture on top of the chicken pieces evenly. Sprinkle the remainder of the grated parm evenly on top and then sprinkle a little more paprika on top. Bake for 40 minutes and then broil for a few mintues to get some color.

Fry pan Garlic Honey Chicken with Macaroni and Cheese

4 large chicken breasts cubed

Season with and then Fry in hot pan with butter 5 min on each side til browned

Olive oil drizzled

1 TBSP Garlic powder

1 TBSP black pepper

1 TBSP smoked paprika

1/2 TBSP salt

1/2 TBSP crushed red pepper

On e browned add 

1 TBSP butter 

Drizzle with honey 

Drizzle without even oil

Sprinkle on parsley flakes

FOR THE MAC AND CHEESE 

Remove chicken from pan then add in the pan and saute 2 min

1 TBSP Garlic minced

Then add and stir til smooth

1 1/4 cup milk

8 oz softened and whd cream cheese

Then stir in til melted

1 Cup shredded cheddar cheese

Repeat seasonings from chicken but add

1/2 TBSP Nutmeg

Biol noodles for 7 minutes and drain then add to cheese sauce, stir.

Chicken Enchiladas Nanette’s

Chicken Enchilladas Nanette’s

ENCHILADAS

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• 1 recipe red enchilada sauce Nanette’s
• 3 1/2 cups shredded chicken rotisserie
• 1 4 oz. can mild chopped green chiles
• 1/2 tsp EACH chili powder, ground cumin, onion powder, garlic powder
• 1/4 tsp EACH salt, pepper
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups shredded Monterrey Jack cheese divided
• 1 1/2 cups shredded cheddar cheese, divided
• 10-12 quality corn tortillas like La Tortilla Factory

GARNISHES (OPTIONAL)

• sour cream
• Tomatoes
• Avocados
• olives
• cilantro

INSTRUCTIONS

• MAKE ENCHILADA SAUCE. Preheat oven to 350°F. Prepare enchilada sauceaccording to recipe directions (click on “enchilada sauce” in the ingredients.)

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  FLASH FRY TORTILLAS (optional – see microwave option in notes). While the sauce is simmering, add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas.
• FILLING. Add chicken to a large bowl and season with chili powder, ground cumin, onion powder, garlic powder, salt, and pepper. Stir in ½ cup enchilada sauce, sour cream and green chilies until evenly coated. Stir in 1 cup Monterrey Jack and 1 cup cheddar.
• ASSEMBLE. Spread ½ cup enchilada sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Fill each tortilla with a generous amount of filling (about ⅓ cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses. **If you don’t use thick tortillas, you may need to dip tortillas in enchilada sauce before filling so they don’t tear**
• BAKE. Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Sprinkle with chopped cilantro and other desired toppings.

TO MAKE SHREDDED CHICKEN WITH BREAST OR THIGHS:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
• Add chicken and cook 3-5 minutes, or until golden brown on one side.
• Flip chicken and add 2 cups chicken broth.
• Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through.
• Cooking time will vary depending on thickness of chicken and actual temperature. If your chicken does not shred easily, then continue to cook, adding additional broth/water if needed.
• Remove chicken from skillet and let rest 5 minutes before shredding
• Or put chicken breasts in instant pot with 1 can chicken broth for 25 min if frozen 20 if thawed.

Instant pot Honey Garlic Chicken

 

Instant Pot Honey Garlic Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup honey
1/3 cup soy sauce
1/3 cup onion, diced
1/4 cup ketchup
2 tablespoons vegetable oil
4 garlic cloves, minced
3 teaspoons cornstarch dissolved in 1/4 cup water

 1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.

 2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.

 3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.

 4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.

5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

Sweet and Sour Grilled Chicken

with pineapple and bell peppers 

 

Marinate chicken: (best overnight)

1/8 cup soy sauce

1/8 cup brown sugar

1 can pineapple juice

1/4 cup water

1 TBSP minced garlic

 

Grill Chicken 

Sauce:

 1 TBSP cornstarch__

1/2 cup sugar              ]

1 TBSP cold water     ]

1/4 cup soy sauce       ]      Start with cornstarch mix in liquids slowly, simmer for about 10 min

1/4 cup vinegar          ]        til sugars disolve and sauce thickens slightly

1 clove minced garlic ]

1/2 tsp ground ginger ]

1/2 tsp ground peper_]

 

Saute :

 1/2 medium onion chopped into small pieces  _

1 tsp garlic                                                           ]      Saute onions in oil first til clear add peppers til soft

1 red, yellow and orange bell pepper sliced      _]

Coat and Grill:

 Pineapple wedges coated with brown sugar   -  Grill until warmed through

 Serve all together on a platter pour sauce over 

 Chicken Enchilladas (Lime and Honey)

 

1 TBSP Minced Garlic

1 Can Chicken Broth - Put in instant pot with 2 chicken 

                                      breasts set for 25 min

1/4 Cup Lime Juice _

1/4 Cup Honey        _]    Mix and marinate cooked shredded chicken 

 

1 Cup Heavy Whipping Cream       _

1 1/2 Cup Green Enchillada Sauce  _]  Combine pour over enchilladas

 

5 Green Onions cut up                           _

1 Cup Shredded Mexican Blend Cheese_] Mix in with chicken

Pour some of the mixed enchillada sauce in with the shredded chicken onion and cheese to moisten.  

In a glass 9 X 13 baking dish spray the bottom with cooking spray, line with corn tortilla shells, layer on the shredded chicken mixture, cover with more cheese to preference, line with more corn tortilla shells and cheese, pour remaining enchillada cream sauce over.

Bake for 25 min a 350 Degrees

 

El Pato

In instant pot for 20 minutes

4 frozen chicken breasts

1 can chicken broth

Shred Chicken and add: Then set instant pot for 15 more minutes

1 can El Pato

1 can Tomato Paste

1 can diced tomatos

salt and pepper to taste

6 peeled and cubed potatos

May need to put on saute to thicken the sauce by boiling out some of the liquid

Serve over warm tortilla shell with shredded cheddar cheese

Hawaiian Haystacks: Chicken Sauce Reinvented

Prep Time: 5 mins
Cook Time: 18 mins

Print Recipe

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Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
• 3 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth

Directions:

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1. In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
2. Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

All images and text ©Mel's Kitchen Cafe.

Slow Cooker Thai Peanut Chicken

Picture courtesy and recipe adapted from Lauren Greutman

Ingredients:

2 pounds boneless skinless chicken breasts
2 cloves garlic, minced
1/4 C light soy sauce
2 TBSP honey or brown sugar
2 TBSP rice wine vinegar
1/4 tsp red pepper flakes
1/4 C peanut butter, smooth
1/4 C cold water
2 TBSP corn starch
1/4 C peanuts, chopped (optional) to garnish
green onions to garnish

Instructions:

1. Add all ingredients to the slow cooker (except peanut butter, water, cornstarch and garnish items)
2. Cook on high for 4 hours or medium for 6 hours or low for 8 hours.
3. Add peanut butter to slow cooker and mix in.
4. In a small bowl, whisk the cornstarch in the cold water.
5. Add to a small sauce pan and heat over medium.
6. Add about 1/4 C of liquid from the slow cooker to the sauce pan and whisk until it becomes bubbly, thick and smooth.
7. Place thickened liquid into the slow cooker and mix in well.
8 Cook another 10 minutes.
9 Serve over rice and top with green onions and peanuts (optional).

Freezer to Crockpot Honey Teriyaki Chicken (Shannon Ireland)

Ingredients:

5-6 Chicken breasts
1/2 C diced onion
2 tsp minced garlic
1/2 C honey
1/4 C ketchup
1/2 C soy sauce
2 TBSP olive oil
1/4 tsp cayenne pepper

add to sauce at the end:

4 tsp cornstarch
1/3 C water

garnish with:

chopped green onion
sesame seeds

Instructions:
Place chicken in a gallon freezer bag. Combine all other ingredients except cornstarch and water, in a bowl and mix well. Pour that into the bag onto the chicken. Seal and freeze.

To cook, empty frozen contents of the bag into crock pot. Cook on low for 6-8 hours or high 4-6 hours. When done, shred the chicken. Combine cornstarch with cold water, mix well, and add to crock pot. Cook in crock pot for another 15-20 minutes. Serve over rice.

Chicken Tikka Masala in the Instant Pot

 Picture courtesy the culinary compass

Ingredients:

Marinade:

• 1-2  pounds boneless skinless chicken breasts 2-4 breasts chopped into 1" cubes.
• 1 cup plain greek yogurt
• 1 Tbsp garam masala
• 1 Tbsp lemon juice (about 1/2 a fresh lemon)
• 1 tsp black pepper
• 1/4 tsp ground ginger

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator minimum 1 hour.

Saute:

Turn pressure cooker to Saute mode. Coat the cooker pot with vegetable oil. Add the chicken chunks when hot. Cook stirring occasionally until all sides of the chicken are cooked, about 5-8 minutes.

Sauce:   While chicken is sauteing prepare the sauce.

• 15 ounce can tomato sauce or puree
• 5 cloves garlic minced
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/3 tsp tumeric
• 1/2 tsp salt
• 1/8 tsp cayenne

Combine top sauce ingredients and set aside. This will be poured over the chicken in the instant pot after the chicken has been sauted. After sauteing leave the chicken in the Instant pot and add the prepared sauce (not the cream), cover and lock the lid, set pot to manual mode and timing set for 10 minutes. When timer sounds release the steam with the quick release valve on top.

2nd Saute:

Set pressure cooker back on Saute mode, when temp reached add the cream to the chicken stirring a few minutes until the sauce is as thick as you prefer.

• 1 cup heavy whipping cream add this after the chicken has been cooked in the pressure cooker.

Serve:

Basmati Rice
Naan* see Naan recipe
Freshly choipped cilantro for garnish

Chinese Orange Chicken

 Picture courtesy Damn Deliscious

Ingredients:

1 1/2 - 2 1/2 pounds boneless, skinless chicken breasts cut into 1" chunks (5-6 Breasts)

After cutting up the chicken place it into a gallon size ziplock bag pour 2/3 cup marinade over and place in refrigerator a minimum of 30 minutes. Drain and discard marinade.

Marinade:       

Combine in a heavy sauce pan and take out 2/3 cup and put that into a gallon size Ziplock bag. Heat the remaining marinade til it comes to a boil, add 2 TBSP cornstarch disolved in 2 Tbsp water. Stir frequently until marinade thickens (1-2 minutes), keep warm.

1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3  cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 Tbsp orange zest
1 tsp Sriracha
1/4 tsp ground ginger
1/4 tsp white pepper

Dredging:

Immerse the cut chicken into the eggs. Remove chicken pieces and place into gallon size Ziplock bag, pour in the cornstarch, seal the bag and shake until evenly coated.

2 large eggs, beaten
1 cup cornstarch

Frying:

Heat oil, add enough coated chicken pieces so that the pan isn't crowded, fry until golden, 2-4 minutes. Remove batches from oil and drain on paper towel lined pan. Keep warm.

1 cup vegetable oil

Sprinkle: on top  of cooked chicken when ready to serve.

1/2 tsp sesame seeds
1 green onion, thinly sliced

Serve immediately, 4-6 servings.

Buttermilk Fried Chicken Tenders

 Picture courtesy Once Upon a Chef recipe adapted

Ingredients:

Marinade: Combine all in Gallon Ziplock bag and refrigerate 4 hours or overnight.

2-3 pounds chicken tenderloins or chicken breasts (5) cut into strips
1 cup buttermilk
1 1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika

Breading: (Whisk until well combined then add buttermilk incorporate with a fork until evenly crumbly. Press a few pieces of chicken into breading until well coated then remove and place on a lined cookie sheet. Easiest to remove chicken from marinade with one hand and press into breading with other hand.

1 1/2 cups all purpose flour
1 tsp salt
3/4 tsp black pepper
3/4 tsp garlic powder
3/4 tsp paprika
1 1/2 tsp baking powder or cornstarch
3 Tbsp buttermilk

Frying:

3-4 cups vegetable or peanut oil (choose pan size so 3/4" depth of oil for frying meat in). Heat oil until shimmering, to test if ready drop a cube of bread in, if the bread sizzles oil is ready. Best to use tongs to pick up chicken from baking sheet to place into the oil until several pieces fit without crowding. Fry each batch approx. 8-10 minutes until golden and when pierced chicken meat is white throughout. Should cut smoothly. Remove from oil and place on brown bag paper/paper towel lined baking sheets.

Chicken Fajitas

5 chicken breasts cut into strips
saute in garlic until all sides are lightly browned and completely cooked add one packet fajita mix and water simmer down.
warm tortilla shells
Cut up jalepenos to tasts
chop green onions to taste
cut up red peppers to taste
chop cilantro to taste
chop tomatoes to taste
serve with guacamole and sour cream

Yoshida's Orange Teryaki Chicken

1 Cup Yoshida's Gourmet Sauce
1 Cup orange juice (or 3 fresh squeezed oranges)
1 Tbsp garlic (not on original recipe)
6 Tbsp honey
1 can drained mandarin oranges (not on original recipe)
(I may add 1 small can crushed pineapple next time)

Combine and reserve 1 cup sauce.
Marinate chicken 10 minutes. I cut mine into strips to marinate.
Spray skillet and fry chicken until white. Add some of the reserved sauce and thicken with cornstarch if desired.

Serve over warm rice.

Dutch oven smothered creamy chicken

1 can cream of chicken soup
1 cup sour cream
3/4 to 1 can can milk (evaporated milk)
3 Tbsp dried onions
1 boullion cube
1 Tbsp Greek seasoning
1 1/2 cups rice
4 to 6 chicken breasts

Combine all ingredients and place chicken breasts into the sauce covering chicken after you have sprayed your dutch oven. Cook with 12 hot coals on the bottom and 12 hot coals on the top aprox 45 minutes to 1 hour depending on the thickness of your chicken.

Grilled Chicken legs/thighs bone in

Marinate in your favorite marinade or rub
Grill on hot grill for 20 minutes

Asian Sichuan-style stir-fried chicken w/ peanuts

Marinade
2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake
(I had neither so I used the 2 ingredients on the next line)
1 Tbsp rice wine vinegar and 1 T vermouth cooking white wine
1 tsp cornstarch
1 tsp dark sesame oil (didn't have so I used 1 tsp Jalapeno olive oil)
1 1/2 pounds skinless, boneless chicken breasts cut into bite sized pieces


Mix all ingredients above and set in refrigerator for 20 minutes. While that is marinating make in 2 seperate bowls sauce 1 and sauce 2.

Sauce 1
1 1/4 tsp cornstarch
1 1/2 Tbsp minced fresh ginger or 1 Tbsp dried ginger
1 1/2 Tsp minced garlic (7 cloves) you should probably lessen this some
1 tsp chile paste with garlic or (1/2 tsp chile powder with 1/2 tsp water)

Sauce 2
1/2 cup fat free less sodium chicken broth
2 Tbsp sugar
2 1/2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake (see substitution above)
1 Tbsp Chinese black vinegar or worcestershire sauce

Once sauces are put together set them aside and cook the chicken with marinade for aprox 4 to 7 minutes until thoroughly cooked. Add sauce 1 and heat for 15 seconds and then add sauce 2 . Cook until thickened slightly.

1 1/2 Cup drained sliced water chestnuts
1 Cup sliced green onion tops
3/4 Cup unsalted dry roasted peanuts

2-3 cups long grain rice cooked, serve warm

While the chicken and sauces are cooking chop the onion tops. Add the onion, water chestnuts, and peanuts to the chicken sauce. Cook until warmed and serve over a bed of rice.

1 suggestion I would maybe do a little less of the soy sauce and garlic and maybe add a little water to thin out sauce otherwise it was a good recipie even with my substitutions. (I had no peanuts or waterchestnuts either since my kids won't eat those.)

Grilled Buffalo Wings

Coat with Cavender's all purpose Greek seasoning

Grill until thoroughly cooked

Dip in Wing-Time buffalo wing sauce

Orange Chicken

1 1/2 cup water
1 cup brown sugar
1 1/2 Tbsp soy sauce
1/4 cup lemon juice
2 Tbsp orange juice
1/3 cup white rice vinegar
1/4 tsp ginger
1/4 tsp crushed red pepper
1/2 tsp garlic minced
2 Tbsp chopped green onion

3 Tbsp corn starch
2 Tbsp water

Mix all ingredients in sauce pan and cook until a light boil. Add cornstarch and remaining water. Place breaded chicken breasts in a 9 x 13 pan and pour sauce over chicken. Bake at 425 degrees for 20 to 25 min. If sauce thickens too much during baking add some water.

Serve on a bed of white rice.