Smoked chicken

2 whole chickens

Brine
8 cups honey crisp apple juice
Up to 8 cups water to cover the chicken
1/2 cup garlic blend seasoning
1 cup salt

Blend together until salt is dissolved
Soak chicken 6-18 hours

Dry rub
1 1/2 Tbs garlic blend
2 tsp cinnamon
4 Tbs brown sugar
1 tsp pepper
1 tsp salt
1 tsp Rosemary

Smoke for 4-5 hours at 225-250 degrees spritz with apple cider vinegar every hour until the internal temperature is 165 degrees. We used a blend of cherry wood and apple wood for flavor.

Remove from smoker and tent with aluminium foil. Rest for 10 min before serving.

Gluten free chicken nuggets

2 chicken breasts cut into bite sized prices

Mix equal parts in a bowl
1/3 cup Oat flour
1/3 cup Teff flour
1/3 cup Brown rice flour
1/4 cup Garlic seasoning

In another bowl beat 2 eggs

Coat chicken pieces in flour mixture then egg mixture then back in the flour mixture. 

Place in pan with oil on med heat.

Cook for 5-8 min turning them occasionally.

Honey-lime Pineapple Garlic Chicken

2 large boneless chicken breast cut up seasoned with salt and pepper

Brown in a skillet with a little water

Add 5 cloves coarsely chopped garlic

Sauce:

1/4c brown mustard

1/2 c honey

1 tsp red pepper flakes

Juice from half a lime

Chopped up pineapple (do not add extra juice)

Add to chicken and let simmer until thickened

serve over rice

Honey Garlic Chicken

2 large boneless chicken breast cut up seasoned with salt and pepper

Brown in a skillet with a little water

5 cloves chopped garlic

Sauce:

1/4c brown mustard

1/2 c honey

1 tsp red pepper flakes

Add to chicken and let simmer until thickened

serve over rice

Sweet Italian Chicken

Prep Time: 5 min
Cook time: 1 hour plus 10 min rest time
Oven Temp: 350 Degrees or you can do this in a slow cooker on high  for 3-4 hours.


4 frozen chicken breast (if you are using thawed reduce the cook time by half)
1 cup Italian Dressing
1/2 cup Brown Sugar
4 oz pineapple
1 can cream of chicken soup


Place chicken breasts in cooking dish and cover with Italian dressing, brown sugar and pineapple


Bake for one hour let sit for about 10 min for the chicken to absorb the flavors


Remove chicken from pot and add cream of chicken soup to the broth to make a cream sauce.


you can serve over rice or with noodles.

Broccoli and Cheese slow cook Chicken

Prep Time: 5 min
Cook time: 4-8 hours
Serves: 4-6

4-5 Boneless Skinless Chicken Breasts frozen
2 cans Broccoli Cheese Condensed Soup (you can also use Cream of Chicken or Cream of Mushroom)
1 pkg dry Italian Dresing mix
1 Cup Sour Cream
Noodles or Cooked Rice

Place in the Slow Cooker the Chicken and Soup cook on high for a half day or on low for all day Do not add additional liquid.

When Chicken is cooked through take out and break into bite sized pieces and placed back in the Slow Cooker.

Add Sour cream and Italian Seasoning stir all together and cook for 15-20 more min to incorporate all the flavors.

Serve on noodles or rice.

Quick Fettuccine Cacciatore

Prep Time: 5 min.

Cook Time: -

Serves: 4 

Ingredients

8 ounces fettuccine, uncooked

2 teaspoons oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 cup green pepper strips

1 cup sliced mushrooms

1 (14.5 ounce) can diced tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend

1/2 cup chopped fresh basil leaves

  

Cooking Directions:

Cook pasta as directed on package.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.

Drain pasta. Toss pasta with the chicken mixture; sprinkle with cheese and basil.

Yield: 4 servings

Still Hungry?

This tomato-based pasta is made hearty with chicken and topped with a delicious blend of Italian cheeses. It's a guaranteed family pleaser.

Notes:

Flavor Boost

Add 1 cup drained pitted ripe olives along with the tomatoes.

Substitute: You can use 4 cups of any of your favorite pasta shapes in this recipe.

Grilled Orange Sesame Chicken and Vegetables

Ingredients

3 oranges

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/4 teaspoon freshly ground black pepper

2 teaspoons Dijon mustard

2 tablespoons toasted sesame oil

3 whole boneless, skinless chicken breasts cut in half

2 pounds asparagus spears, trimmed

6 small zucchini cut on the diagonal 1/4-inch thick

1 teaspoon extra-virgin olive oil

1 1/2 teaspoons salt

2 teaspoons toasted sesame seeds

Cooking Directions

Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.

Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.

Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

Yield: 6 servings

Spicy Chicken Lasagna Roll-Ups

This is from Kraft Kitchen's So easy and fun. Definitely a keeper since my son who never eats seconds demanded he have more

1 jar (24 oz.) spaghetti sauce

1 tsp.  Italian seasoning

1 tsp. crushed red pepper

3 cups  shredded cooked chicken

2 cups KRAFT Shredded Mozzarella Cheese, divided

1/2 cup  KRAFT Grated Parmesan Cheese

2 eggs, beaten

12   rinsed cooked lasagna noodles

Make it

HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

POUR 1/2 cup of the remaining sauce into 13x9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella.

BAKE 25 min. or until heated through.

MAKE AHEAD Kraft kitchens tips

Assemble roll-ups as directed. Place 6 roll-ups, seam-sides down, in each of 2 large square Ziploc® VersaGlass™ Containers*; cover with half each of the remaining sauce and mozzarella. Bake 1 container of lasagna rolls as directed. Meanwhile, cover remaining container of roll-ups with lid and freeze up to 1 month. When ready to serve, heat oven to 375ºF. Remove cover from container; cover with foil. Bake 1 hour or until heated through. (No need to thaw before baking.)

*See Ziploc® VersaGlass™ Container package usage instructions.

SERVING SUGGESTION

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

SPECIAL EXTRA

Garnish each serving with 2 tsp. chopped fresh basil just before serving.

Tailgate Chicken Teriyaki

Provided by FoodFit

Ingredients

2/3 cup GF Soy sauce

1/4 cup rice wine

1/4 cup rice vinegar

1/4 cup sugar

1 Tbs   fresh grated ginger

2/3 cup sprite 

6  skinless, boneless chicken breasts, 4 to 6 ounces each

Preparation Cook: 20 minutes

1.       For the teriyaki marinade, combine the soy sauce, rice wine, rice vinegar, sugar, ginger and sprite in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2.      Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.

3.      When you get to the parking lot, preheat a portable grill.

4.      Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side. 

Super-Easy Chicken Enchilada Skillet

Ingredients:

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 (14.5 ounce) can fat-free reduced-sodium chicken broth

1/4 cup Ranch Dressing

2 tablespoons flour

6 Flour Tortillas, cut into small pieces

1 cup Mexican Style Shredded Four Cheese

1/2 cup Salsa

Cooking Directions:

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.

Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil.

Reduce heat to medium-low; simmer 3 min. Add tortillas; stir to combine.

Sprinkle with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

Yield: 4 servings

Easy BBQ Pulled Chicken

Cook Time: 2 hrs
Prep Time: 5 min
Serves 4-6

2 Boneless Skinless Chicken Breast (Estimate 1/2 chicken breast per person if increasing the recipe)
2/3 cups of your favorite BBQ sauce. (For each additional chicken breast add about a 1/4 cup of BBQ sauce)
Hamburger buns or favorite bread

In a slow cooker place the chicken breast and 1/2 cup of water and cook on high for 60-90 min or until cooked cooking time varies depending on size of Chicken and how much you are cooking.

When chicken is cook remove chicken from slow cooker and let let cool for a few minutes so it is easier to handle. Remove the remaining fats and water from slow cooker and turn down to low.  When chicken is cooled pull apart (shred) using a fork or two pulling against the grain is all you should need. Remove any remaining fat or gristle while you are shredding the chicken.

Place shredded chicken back in the slow cooker and add the BBQ sauce with 1/4 cup of water. Turn the cooker down to low for an additional 1/2 hour.

Place desired amount of filling in bun and enjoy.

Quick and Easy Smothered Burritto

Prep Time: 10 Min
Cook Time: 10 Min
Serves: 4

1 can Black Beans
1 Can whole Kernel Corn
1 Can Pre-Cooked Chicken
2 tsp Minced Garlic
1 Cup Italian Dressing
Shredded Cheese
Sour Cream
Salsa
tortillas

In a large sauce pan heat chicken with garlic for about 2 min add italian dressing and cook for an additional 2-3 min. Add black beans and corn and cook until heated. Heat Tortillas in the microwave (15 sec per tortilla). Place some of the filling in the tortilla with shredded cheese and salsa. Fold the tortilla and smother with more salsa and cheese and put in the microwave for 1 min or until the cheese is melted.

Chicken, Asparagus and Sun dried tomato Pizza

This is by far my husbands favorite pizza though we don't often have asparagus on hand.

Prep Time 10 Min
Cook Time 15 Min
Oven 350

You can make Pizza dough but really for how long it takes it really isn't worth it so I buy some of the day old pizza crusts and freeze them for days when I want pizza for a quick meal.

Fettuccine Sauce
Pre-Cooked Chicken chunked (or you can if you have time cook 2 chicken breast and chunk them)
Sun dried tomatoes chopped
Fresh Asparagus cooked and chopped (or you can buy frozen steamable packets)
Mozzarella Cheese

Spread the Fettuccine sauce on the pizza crust, place all of the toppings on smother in mozzarella cheese and bake for 15 min at 350 cook, cool for 5 min and enjoy.

Chicken Salad

This is a quick pasta salad but leave out the pasta and it is a great chicken salad sandwich recipe

Prep time: 10 min
Cook Time: 10 min if you use chicken that needs to be cooked we used canned chicken or precooked

All of these ingredients are to be combined to fit your taste so there is no specific measurement giving. Have fun and play with it until you get a taste you like. Just remember to add a little at a time so you don't over do it cause it's easy to add hard to take out.

Mayonnaise or Miracle Whip
Salad Supreme (this is a seasoning you can find at most grocery stores I usually find it by the make you own salad dressing)
Pasta
Onions chopped
celery chopped
pepper
Chicken chopped (we have also used crab and shrimp)

Peached-Glazed Chicken Wings

A sweet twist on Chicken. Take very little time but wings do need to marinate for at least 4 hours.

Prep Time: 5 min
Cook Time: 20 min
Serves 10

20 fresh chicken wings, wing tips removed
1 12oz can peach nectar
2 tsp grated lemon peel
1 tbsp fresh lemon juice
1/2 16oz peach preserves

Place wings in a large resealable plastic bag. Add nectar, lemon peel, juice and preserves. Seal and shake to coat. chill 4-6 hours. Remove wings; discard marinade.

Grill wings over medium heat 5 minutes on each side or until grill marks appear. Grill over indirect heat 8-10 minutes, brushing evenly with preserves, or until tender and no longer pink.

Layered Chicken Cordon Bleu

A great twist on a typically laborous meal


Prep time: 15 min
Cook time: 1 hour
350 degree oven


1 can Cream of Chicken soup
1 soup can milk ( any kind)
1 lb thin sliced Swiss cheese
1/2 lb deli ham sliced really thin
Chicken cutlets (thinly sliced, at least 2 per person)
1 box of bread crumbs

Mix the can of cream of chicken soup and the milk, you can do this in a blender to ensure that is is equally blended.


In a deep casserole dish layer the chicken, sliced ham and swiss cheese . After each three part layer pour some of the chicken soup mix over the top.


When all layers are in the dish pour any remaining soup mixture over the dish and top with bread crumbs. 


Cook for an hour in a 350 degree oven.

Homemade Chicken Noodle Soup

You might think how could making Chicken Noodle Soup from scratch be faster than opening a can and heating it.... Well it's not, But it's so much better for you since you know all of the ingredients and something about homemade always makes it taste better.

Prep Time 10 min
Cook time 15 min

1 can canned Chicken
1 cup copped carrots
1/2 cup chopped celery
1 med onion chopped
1-2 cans chicken broth
2 cups noodles uncooked

or for homemade noodles
1 egg
4-8 tbs flour

In a large pot combine 1 can of chicken broth, all vegetables and cook until the vegetables are tender crisp. Add the canned chicken, break it up if it needs to be. Add another can of chicken broth if it need the flavor or the liquid you can also add in water as needed. Add the noodles and salt and pepper to taste.

For Homemade noodles (your hands will get messy with this one since it is hard to really mix it with a utensil)

In a small bowl combine the egg and 4 tbs of flour. mix in the rest of the flour a little at a time until the dough has a light stickiness feel to it.  spread some flour out on the counter and roll out the dough cut in to 1" X 1/2" strips and add to the hot soup. when they rise to the top of the liquid they are cooked.


We also substitute potatoes for the celery since we rarely have celery in the house.

Chicken or Steak Fajitas

Is your mouth watering yet...

Prep time: 10 min
Cook time: 10 min

1 lbs Boneless skinless chicken breasts or Steak
1 red onion
2 red bell peppers
2 green bell peppers
1 tsp cumin
1 tsp chili powder
3 drop Tabasco sauce
2 pkgs taco seasoning

Flour Tortillas

Cut the chicken or steak into strips and cook throughly, set aside.

Saute peppers and onions in a large skillet. Add the remaining ingredients but use a little less water than the taco seasoning requires. Cook over medium heat until the water has evaporated.

Serve with warm flour tortillas.

We sometimes add rice with the filling in the tortilla.

Saucy Chicken Skillet

This one takes a little longer to make but is worth it.

Prep time: 15 min
Cook time: 30 min
Makes about 4 servings

8 oz Fettuccine, uncooked
1 tbs oil
4 small chicken breast halves (about a pound)
4 oz cream cheese cubed
3/4 cup chicken broth
1/4 cup vinaigrette dressing (we use balsamic but you can try another flavor if you wish)
2 green onions chopped
2 tbs Fresh basil or parsley
1/2 cup snow peas
1/2 cherry tomatoes halved

Cook pasta

Heat oil in  large skillet on med heat. Add chicken; cook 5 min on each side or until browned on both sides.

Stir in cream cheese, broth, dressing, green onions, basil. cook and stir until sauce begins to thicken and chicken is cooked through (170 degrees). Add snow peas and tomatoes; cook 2-4 min or until snow peas are crisp tender, stirring occasionally.

Serve over pasta