1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve 1/4 cup pineapple juice
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder
1/8 teaspoon dried ginger
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice
Cook 1 cup Jasmine rice 2 cups low sodium chicken broth 14-16 mins in Rice Cooker.
In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.
In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
Fold in banana and almonds. Heat through.
Prepare brown rice according to package directions.
Serve over cooked brown or jasmine rice
Makes 6 servings
5 cups broccoli florets
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 cloves garlic (minced)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cans evaporated milk (fat free works great)
2 T. Flour
salt and pepper (to taste)
3 1/2 cups shredded cheese (such as cheddar/jack blend)
1 rotisserie chicken
2 1/2 cups cooked rice
Steam broccoli until slightly tender (don’t overcook!) Can use a microwavable steamer bowl for about 4 min. Drain broccoli and mix with lemon juice.
In a large skillet saute onion, garlic, celery and mushrooms in butter until softened.
Whisk flour and milk together in a small bowl. Pour milk mixture slowly over onion mixture. Cook until thickened (about 4 minutes) stirring constantly. Add salt, pepper, and cheese and continue to cook over medium heat.
Remove chicken from the bones and shred or chop. Combine broccoli, cheese sauce, chicken and rice in a 9×13 in. casserole dish. If too thick, add milk 1 T. at a time until you reach desired consistency. Top with additional cheese (optional).
Bake at 350F degrees for approx. 25 minutes or until heated through.
2 pieces of boneless, skinless chicken breasts, thawed
8 oz. Cream Cheese
2 tbsp Buffalo rub (divided)
1/4 c. Frank’s Hot Sauce
1 cup Ranch Dressing
1 1/2 c. cheddar cheese (divided)
Sprinkle chicken breasts with 1 TBSP Buffalo Rub and microwave covered in the Deep Covered Baker for 10 minutes or until cooked through.
Drain some of juices and chop chicken using the salad choppers.
Add the rest of the ingredients (1 pack cream cheese, 1/4 cup Frank’s hot sauce, 1 TBSP Buffalo Seasoning, 1 cup Dressing, 3/4 cup cheddar cheese).
Cover and microwave for 2 minutes, stir, cook 2 more minutes.
Top with the rest of cheese (3/4 cup) and keep covered until melted.
Serve with crackers and celery or tortilla chips.
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (can used 98% fat free)
1 1/2 cups sour cream (can use light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the chips. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown, or cook in the deep covered baker in the microwave 10-15 minutes.
Butter or olive oil
1 or more boneless, skinless chicken breasts
Salt and pepper
Other spices or seasonings
Heat the oven to 400F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking.
Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.
Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.
Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it’s snug around the chicken. The chicken breasts should be completely covered with the parchment.
Transfer the chicken to the oven and bake for 30 to 40 minutes, until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer.
Serve the chicken immediately, or let it cool and refrigerate for up to a week.
1 large chicken breast, flattened to 1/2″ thickness and cut into strips
salt, pepper and Italian seasoning to taste
2 tubes crescent roll dough
1/2 cup Roasted Garlic Parmesan Sauce
1 cup mozzarella cheese
Flatten the chicken breast and cut into strips.
Season with salt, pepper and Italian seasoning and cook in olive oil until golden brown on both sides (about 3 minutes each side.) Set aside.
Unroll the crescent roll dough and separate into triangles.
Spread about 1 tbsp of sauce over each triangle.
Place one or two strips of cooked chicken on the wide end of each triangle.
Sprinkle with cheese.
Roll up each triangle from the wide end to the narrow and place on a baking sheet.
Bake according to package directions until golden brown.
2 large chicken breasts, cut into 1 1/2″ – 2″ chunks, salted lightly
1 1/2 cups of your favorite BBQ sauce
1 lb bacon, cut into 1″- 1 1/2″ segments
fresh pineapple cut into 2″ chunks
Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you’re pressed for time.)
Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
Using skewers previously soaked in water for at least 1 hour, thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken.
Grill kabobs until chicken reaches 155-160 degrees F.
Slather remaining 1/2 cup of BBQ sauce on kabobs when they’re nearly cooked.
Cover loosely with foil and let sit for 5-10 minutes before serving.