Hawaiian Chicken Recipe

2 pounds skinless boneless chicken breast halves (I used 3 pounds)
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 cup cornstarch
1/4 cup brown sugar, packed
2 tablespoons lemon juice
1/4 teaspoon ground ginger
Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours.

I like to serve this Hawaiian chicken over white rice. Fix a simple salad to add on the side and dinner is done.

Crock Pot Salsa Chicken

1 lb chicken breasts (boneless, skinless work well) usually buy on super sale and freeze a bunch

1 can black beans

1 can corn (one time I used frozen corn and it was fine)

1.5 cup salsa (anything you need to get rid of works fine)

Place chicken on bottom, mix other ingredients and spread on top. Cook on low for 8 hours. After cooking, I shred the chicken and mix it all up! EASY to do.

Serve with tortillas and other taco like toppings or even a chip dip of sorts.. Have sour cream and cheese available.

Honey Lime Chicken Enchiladas

I have seen these recipe multiple times all over the Internet.. wanted to try it... but I don't care for enchiladas nor green sauce... but so glad I took the risk! Loved it! I made a few changes you will see through out it...
6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)  (I didn't use limes just the juice)

1 Tbsp chili powder  (I used less but some red pepper too)

1 tsp garlic powder

2-3 skinless, boneless chicken breasts, cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese (Monterrey jack, Colby, cheddar), shredded

1 large can of green enchilada sauce

(I also used 1 cup of sour cream and 2-3 cups of rice)

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.


Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. (I mixed a cup of sour cream w/ enchilada sauce to spoon in enchiladas and for the leftovers to put on top - I also mixed rice in with the chicken) Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Layered Southwest Chicken Salad

a friend brought this to cooking group the other day - oh how I loved it!

½ cup lime juice
½ cup sour cream (I use fat free)
1/3 cup fresh cilantro leaves
2 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
½ cup olive oil

1 package (10 oz.) hearts of
romaine salad mix
1 medium tomato, chopped
1 can (15 oz.) black beans,
rinsed and drained
1 small red onion, chopped
2 packages (6 oz. each) ready-
to-use Southwestern chicken
strips
2 cups (8 oz.) shredded
Mexican cheese blend
1 can (11 oz.) Mexicorn,
drained (I use regular)
1 can (6 oz.) sliced ripe olives,
drained
2 cups coarsely crushed tortilla
chips
Additional fresh cilantro leaves
(optional)

-For dressing, combine the first six ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.

-In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Add crushed tortilla chips just before serving. Serve with dressing. Yield: 8 servings.

(she serves it home for a main dish, and just layer ingredients on plate)
(Chicken can also be substituted for steak strips or pork chops)

Crock Pot Chicken Tortilla Soup

I truly loved this especially served with my cornbread

1 can black beans, drained (I also added in 2 cans kidney beans)
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (I used 1/2 packet of taco seasoning and 1/2 packet of ranch seasoning)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
(I also added in onion and other seasonings like garlic)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

Orange Chicken

(when I made this I doubled the recipe...)
I thought this was okay... I think I prefer my sweet and sour chicken...

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
oil
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice.

Chicken Parmigiana

3 whole chicken breasts (I doubled... and cut in about 1/4)
1 egg (I doubled)
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs (I used italian)
1 1/4 c. butter (I used less)
1 can pizza sauce (10 1/2 oz.) (with additioanl chicken I added in a can of tomato sauce w/ some seasoning)
6 slices Mozzarella cheese
Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crock-pot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

World Famous To-Die-For Sour Cream Chicken

(not my picture)

Made this tonight! My husband loved it... so did I!

World Famous To-Die-For Sour Cream Chicken
I've modified this again like I do most recipes.... I used small tenderlion strips.. about half the sour cream and 1 tube of crackers - about 1/2 the parmesan cheese & had no tarragon so I used garlic - season salt - pepper oh yes and I used about 1-2 T of butter in pan and topped w/ 1T of butter
1 hour 15 min prep SERVES 6 -8
4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
1 (8 ounce) container sour cream or plain yogurt
1 box Ritz crackers (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or Chicken In A Biscuit crackers (you can substitute bread crumbs if you like) 1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon or marjoram (for color and flavor)
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
Melt half of the butter and pour on the bottom of a 9x13 baking dish.
Dredge chicken in the cracker mixture and set in baking dish.
Repeat until complete.
Melt rest of butter and pour on top of chicken.
Bake@ 350 for 35-45 minutes or until golden brown.

CHICKEN ANGELO

(love this make it all time)
Ingredients:
8 oz. fresh mushrooms, sliced & divided
4 large, skinless, boneless chicken breast
2 eggs, beaten
1 cup flour little oil
6 oz. sliced mozzarella cheese
3/4 cup chicken broth
hot rice
Instructions: Place half the mushrooms in pan.Dip chicken into beaten eggs & roll in flour.Brown on both sidesPlace chicken on top of mushroomsArrange remaining mushrooms on chicken, top with cheeseAdd chicken broth to panBake 350 30 - 45 min.Serve over rice we some times just serve with mashed potatoes

Chicken Enchilada Casserole

a package of chicken strips (or 2 chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese

boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.