Honey Mustard Chicken Salad
Chicken:
1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Honey Mustard Dressing:
¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.
Putting Salad together:
fresh chopped romaine lettuce
green onions
cheddar cheese
chicken
dressing on top
bacon crumbled
Honey Lime Chicken Enchiladas
Ingredients:
Marinade-
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound Monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a ½ hour, but preferably a half day or so.
3. Pour about ½ cup enchilada sauce on the bottom of a 9x13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Creamy White Chicken Chili
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ teaspoons garlic powder
1 Tablespoon oil
2 cans (15 ½ ounces each) Great Northern Beans, rinsed and drained
1 can (14 ½ ounce) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup whipping cream (or whole milk)
Shredded cheese, optional
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat-simmer, uncovered, for 30 minutes. Remove from the heat, stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
CHICKEN NOODLE SOUP
2 (26-oz.) cartons reduced-sodium chicken stock or broth (6 cups)
2 cups water
3 large carrots, peeled and sliced
3 parsnips, peeled and sliced (the size of the carrot slices)
3 stalks celery, sliced
1 large onion, finely chopped (3/4 cup)
3 1/2 cups cooked, shredded chicken (about 1 lb.)
1/2 lb. extra-wide egg noodles (about 6 cups dry)
2 Tbsp. minced parsley (can use dried)
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1. In a 5 to 6 quart pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper.
Serve.
Makes 6 servings (12 cups)
Parmesan Chicken
6 skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 exra-large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette
1. Pound chicken breasts until they are 1/4 inch thick. (Place one breast at a time in a resealable plastic bag (do not seal). Using the flat side of a meat mallet, rolling pin or soup can, pound chicken lightly until 1/4" thick.)
2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.
3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
4. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Makes 6 servings (or more if chicken breasts are large--if they pound out very large, cut them in half before coating with mixtures)
Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Peanut Chicken Kabobs
8 boneless, skinless chicken breasts
Marinade:
1 cup cream of coconut
1/4 cup lime juice
2 tablespoons vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 teaspoon ground red pepper
In bowl, combine marinade ingredients until well blended. Slice chicken into 3/4 inch strips (or cubes). Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chicken on thin wooden skewers. Broil or grill chicken over medium heat for 2 or 3 minutes on each side. Serve over rice with peanut sauce.
Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup soy sauce
2 tablesppons cider vinegar
2 tablesoons brown sugar
/8 teaspoon ground red pepper
2 cloves garlic, crushed
Blend ingredients together in small bowl.
