Chicken Ranch Pizza

Ingredients

1 pizza crust, homemade or store-bought
For the sauce:
2/3 cup Ranch dressing
2 cloves garlic, minced
For the toppings:
2 cups shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 chicken breast, cooked and sliced thinly
2 Roma tomatoes, diced
¼ cup green onions, thinly sliced

Instructions

Preheat the oven to 425F.
Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan.
In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust.

In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.
Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.

Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.

Remove pizza from oven, allow to cool slightly, and slice. Serve hot and enjoy!

Honey Srichach Chicken Foil Packs

Ingredients

1/2 cup uncooked instant brown rice
1/2 cup water
1 box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
4 boneless skinless chicken breasts (from 20-oz package)
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon Sriracha sauce
1 tablespoon chopped fresh cilantro

Directions:

Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.

Cut 4 (10x12-inch) sheets of Reynolds Wrap® Heavy Duty Foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.

In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.

Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.

Chicken Alfredo (by Pioneer Woman)

Ingredients:

12 ounces, weight Bowtie Pasta
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts 
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
1/2 cup Half-and-half
3 Tablespoons Heavy Cream 
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons Fresh Parsley, Minced

Preparation Instructions:

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

On the show she added baby spinach and grape tomatoes. So I did too and it was amazing.

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Crockpot Taco Chicken Bowls

Ingredients

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Easy Garlic Chicken

Ingredients:

2 teaspoons olive oil
1/4 cup diced onion
4 garlic cloves, minced
4 boneless skinless chicken breast halves
4 tablespoons brown sugar

Directions:

Heat oven to 450°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.

Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.

Bake at 450°F. for 20 to 30 minutes or until chicken is fork-tender and juices run clear.

Sweet & Tangy Chicken

Ingredients:

8 chicken breast tenders
1 bottle Catalina dressing (I used fat free)
1 can crushed pineapples
1 packet onion soup mix
1 bell pepper

Directions:

Preheat oven to 350.
Line bottom of baking dish with chicken. Slice/dice bell pepper on top of chicken.
Mix Catalina, pineapples and onion soup mix together in a bowl. Pour mixture on top of chicken.

Bake for 45 minutes or until chicken is done.

Serve over rice (I used brown rice).

** if you use the chicken breast tenders and fat free Catalina this recipe has 234 calories per serving (not including the rice) **

Smothered Chicken

Ingredients:

4 boneless chicken breasts
1 tablespoon olive oil
1 large onion
1 large green bell pepper
1 cup sliced mushrooms
1 clove garlic
1 teaspoon Italian seasoning
Salt & pepper to taste
1 tablespoon dijon mustard
1/2 cup shredded mozzarella cheese

Directions:

Grill chicken until cook thoroughly.
Heat oven to 350 degrees.

Warm olive oil in pan, cook onion, bell peppers, and mushrooms until soft. Add in garlic and Italian seasoning and mix together and set aside.

Slice up chicken breasts and place in bottom of 8x8 baking dish. Spread dijon mustard across the chicken. Top with cooked vegetables and then add on mozzarella cheese.

Bake for 10 minutes until cheese is bubbly and melted.

Loaded Potato & Buffalo Chicken Casserole

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce

Topping:

2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion

Directions:

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together theolive oil, salt, pepper, paprika, garlic powder &hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into acooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Firecracker Chicken

INGREDIENTS

¼ cup canola oil
4 boneless skinless chicken breasts
Salt
pepper
1 cup cornstarch
2 large eggs, beaten
Sauce:
⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
1¼ cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes

INSTRUCTIONS

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.

Cracker Barrell's Homemade Chicken & Dumplings

Ingredient:

2cups Flour
½teaspoons Baking Powder
1pinch Salt
2Tablespoons Butter
1cup Milk, A Bit Less Than A Full Cup
2quarts Chicken Broth
3cups Cooked Chicken

Directions:
                   
In a bowl, combine the flour, baking powder and salt.  Cut the butter into the dry ingredients with a fork or pastry blender.  Stir in the milk, mixing with a fork  until the dough forms a ball.

To cook them, bring the broth to a boil.  Drop the dumplings in one at a time, stirring while you add them.  The extra flour on them will help thicken the broth.  Cook them for about 15-20 minutes or until they not doughy tasting.  Add the cooked chicken to the pot and you’re done!

BBQ Chicken Salad

INGREDIENTS:

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

INSTRUCTIONS:

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.

Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Serve immediately,topped with tortilla strips.

Oven Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt

Drizzle the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve on tortillas with desired toppings.

BBQ Chicken

Makes 2 bagged meals

Ingredients:

Divide between 2 bags:

3 sweet potatoes, cubed
1 zucchini, chopped
1 onion, sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
4-5 chicken breasts, diced

In each bag, place:

8oz tomato paste
1 tablespoon worchestershire sauce
2 tablespoons brown sugar
1 tablespoon mustard powder
1 garlic clove
1/4 teaspoon salt

Directions:

Close up bag, mix a bit and freeze

To cook:

Add 3/4 cup water and mixture to crockpot and cook on low 8 hours

Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded to 1/4-inch thick
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, divided
2 tablespoons olive oil
1 (16-ounce) package mushrooms, sliced
1 shallot, minced
3/4 cup Marsala wine
1/4 cup dry sherry
1/2 bag egg noodles, cooked according to package directions
1 (9-ounce) package frozen peas, cooked according to directions
chopped parsley for garnish, optional

Directions:

In a shallow dish or pie pan, combine flour, salt, and pepper. Dredge chicken in flour mixture.

In a large skillet heat 2 tablespoons butter and oil over medium-high heat. Add chicken and cook 3-4 minutes per side, until cooked through. Remove chicken from pan and keep warm.

Add remaining tablespoon butter to pan and place mushrooms in pan. Turn heat up slightly and saute until mushrooms are nice and browned and have lost most of their water content. Add minced shallot and saute for 30 seconds.

Using a slotted spoon, remove mushrooms from pan and place with chicken.

Add Marsala and Sherry to pan and cook over medium heat until reduced to about 1/2 cup. Add chicken and mushrooms back to pan.

Mix noodles and peas together and top with chicken and Marsala sauce.

Garnish with parsley.

Grilled Chicken and Vegetable Quesadillas

• Ingredients:
• 
  
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 small onion, cut into 1/2-inch-thick slices
• 1 small orange bell pepper, cut into 1/2-inch-thick wedges
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 4 (6-inch) flour tortillas
• 1/4 cup reduced-fat sour cream

Directions:

1. 1. Preheat grill to medium-high heat.
2. 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3. 3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4. 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5. 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

**The attached picture is NOT mine. It was taken from the Cooking Light website where this recipe was found**

Slow Cooker Shredded Taco Chicken

Ingredients:

6 medium boneless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon seasoning salt
2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chipotle
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1 cup chicken broth

Directions:

Add chicken broth to the crockpot and then add all the seasonings. Mix well. Add the chicken breasts and cook on low for 6 hours or high for 3 hours.

Using a fork(s) shred the chicken.

This seasoned chicken can be used for other recipes.

Chicken Tortilla Soup

Ingredients:

2 whole boneless chicken breasts
1 tablespoon olive oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced green bell pepper
3 cloves, garlic minced
1 can (10oz) rotel tomatoes with green chilies
32 ounces chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans (15oz) black beans, drained
3 tablespoons cornmeal
5 whole corn tortillas, cut into uniform strips about 2 to 3 inches

Garnishes:

Sour cream
Diced avocados
Diced red onions
Salsa
Pico De Gallo
Grated cheeses
Cilantro

Directions:

Preheat oven to 375 degrees. Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place the chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, bell peppers, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in rotel, chicken broth, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with small amount of water. Pour into soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed - add more chili powder if it needs more spice and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Serve in bowls with favorite garnishes.

Monterrey Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup BBQ sauce
1/4 cup real bacon bits
1 cup shredded cheese
1 (14oz) can rotel tomatoes, drained
Sliced green onions
Pepper

Directions:

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no longer pink and place on foil lined baking sheet. Top each chicken breast with one tablespoon BBQ sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and one tablespoon bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Balsamic Chicken & Vegetables

Ingredients:

4-6 boneless chicken breasts, frozen
1 whole head of garlic
3 sliced zucchini
2 sliced red onions
2 cups sliced mushrooms
1 sliced tomato
1 handful of small grape tomatoes
1 batch asparagus
1/2 cup balsamic vinegar
4 teaspoons worchestershire sauce
salt and pepper

Directions:

1. Salt and pepper your chicken pieces.
2. Put the chicken into the crockpot.
3. Wash and cut all your vegetables and put into a large mixing bowl. Peel the head of garlic, but keep the cloves intact.
4. Toss the vegetables with the balsamic vinegar and worchestershire sauce.
5. Pour the vegetables on top of the chicken.
6. Cover and cook on low for 6-8 hours.

Serve over rice.

Baked Sweet and Sour Chicken

Ingredients:

The Chicken Coating

3-4 boneless chicken breasts

salt and pepper

2 eggs, beaten

1/4 cup canola oil

cornstarch

The Sweet and Sour Sauce

3/4 cup sugar

4 tablespoons ketchup

1/2 cup distilled white vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Directions:

Start by preheating your oven to 325 F. Rinse your chicken breasts in water and then cut into cubes (1 inch works best). Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.