Chicken

BBQ Chicken

8 pieces chicken
2 medium onions (tear to rings and place on chicken)
3/4 c ketchup
3/4 c water
2 T vinegar
4 T brown sugar
2 T Worchestershire sauce
1 t salt
1/2 t red pepper
1 t paprika
1 t black pepper
1 t chili powder

Place chicken in saucepan with onion spread over top. Mix everything else separately and then pour over chicken. Cook 1 hour on medium-high, covered. Baste and occasionally. Uncover and cook 20-30 minutes more (stirring occasionally) or until chicken is tender and sauce is thickened.

Gardiner BBQ Chicken Sauce

1/2 c Ketchup

1/3 c Brown Sugar

1 T Mustard

Double as needed. Season chicken legs or quarters with onion salt and pepper. Grill at 400. Cook on both sides until brown. Turn down to 300 and cook 25 min - flipping halfway through. Once chicken temp reaches 165, glaze with sauce and cook until glaze is cooked in. 

Chicken Coconut Korma

Marinade:
4 chicken breasts, diced
1 c plain greek yogurt
1/2 t salt
1/2 t coriander
1/2 t red pepper
1/2 t tumeric
1 t garam masala
1 t cumin

Sauce:
2 T butter
1 sm onion, diced
1 T garlic, minced (6 cloves)
1/2 t ground ginger
1/2 t tumeric
1/2 t red pepper
1 t garam masala
1 t salt
1 t coriander
1 15 oz can chopped tomatoes
1 15 oz can coconut milk
1/4 c heavy whipping cream
cashews (about 3/4 cup)
golden raisens (about 1/2 cup)
cilantro and white rice to serve

Place all marinade ingredients except for chicken in large ziplock bag. Massage together to mix. Add chicken and massage until covered. Refrigerate 2-24 hours.

In a pan, over medium-high heat, add a little olive oil and cook the chicken in two batches - 4-5 minutes on either side until no longer pink in the center.

Melt butter in high-sided pan. Add garlic and onion - cook for 1 minute. Add the spices. Stir for one minute. Stir in tomatoes, coconut milk, cream, and raisins. Bring to a boil, then let simmer for 10 minutes. You can add the cashews at this point, but they will be soft instead of crunchy.

Serve on top of rice and garnish with cashews and cilantro.


Pugh Chicken Enchiladas

2 c chicken, cooked & cubed
1 pint sour cream
4 oz green chilies

1 can cream of chicken soup
1 c green onion, diced
1/2 t salt
1 lb jack (or other) cheese, grated
Flour tortillas
2 cans mild enchilada sauce

Mix chicken, sour cream, chilies, onion, salt, soup and 1/2 of cheese. In casserole dish, layer tortillas (cut in pieces) with mixture & enchilada sauce.  Repeat layers.  Top with cheese. Bake at 350 for 25 minutes.

Gardiner Chicken Enchiladas

2 lg chicken breasts, cooked & shredded
3/4 c onion, chopped
7oz can chopped green chilies
3 cloves garlic
8 oz cream cheese
2 c Monterrey Jack cheese, shredded
1/2 lg can green enchilada sauce
4 oz tomato sauce
salt & pepper
chili power
oregano
12 corn tortillas

Saute onion & garlic in olive oil in large pot. Add chilies, cream cheese, tomato sauce - mix. Add chicken & 1 c MJ cheese.  Add spices to taste. Coat bottom of 9"x13" pan with 1/3 c enchilada sauce.  Roll filling in warmed tortillas & place in pan. Cover with remaining enchilada sauce & MJ cheese. Bakd @ 350 for 20 minutes.


Italian Chicken

4-6 chicken breasts
8 oz cream cheese
1 can cream of chicken
1 pkg Italian dressing mix

All in crock pot on low 4-6 hours.

Honey Mustard Chicken

2 large chicken breasts

Salt and pepper

Garlic powder

Flour for dredging

1 T olive oil

3 T butter

1/3 c chicken broth

2 T Dijon mustard

1 T honey 

1 c whipping cream

Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets and pound out any unevenness). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.

Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. Once the chicken is browned, take it out of the pan and set it aside.

Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.

Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely). Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

Serve over mashed potatoes or rice. 

Parmesan Chicken

1/2 c Parmesan cheese, grated
1/4 c dry bread crumbs or panko
1 t oregano
1 t parsley
1/4 t paprika
1/4 t salt
1/4 t pepper

Combine in large bowl. Dip chicken breasts in melted butter and then in mixture. (Enough for 6 breasts) Place is baking dish and bake, uncovered, at 400 for 20-25 minutes or until juices run clear.


Chicken & Mushroom Pasta

1 lb chicken breast
1 T olive oil
1 c mushrooms (or more)
1/2 white onion, diced
2 cloves garlic, minced
1/4 cup dry white wine (or water)
1 T butter
1 T flour
2 c milk
1.5 t dry mustard (or more to taste)
1 t pepper
1/4 t salt
1 c sharp cheddar, grated
1 T thyme
8 oz pasta, boiled

In a large skillet, season chicken and cook in olive oil.  Remove & cover. Saute onion, garlic, & mushroom. Add wine when cooked. Add butter & flour - coat veggies. Cook for 2 more minutes.  Pour in milk, dry mustard, salt, and pepper. Stir and cook until thickened to sauce consistency. Toss with chicken and pasta.


Chicken Spaghetti

8 oz angel hair pasta (or spaghetti) (HALF of a 16 oz pkg)

2 c chopped, cooked chicken

2 (10 oz) cans cream of chicken soup

1 c salsa

1 c sour cream

2 c Mexican cheese blend (divided)

1 T taco seasoning

dried parsley, for topping

Preheat oven to 350 degrees. Spray a 9x13" dish with cooking spray. Cook pasta, breaking into fourths, drain. Place pasta back in pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of cheese, and the taco seasoning. Stir well to combine. Pour mixture into prepared dish. Top with remaining cheese and a sprinkle of dried parsley. Cover with foil. Baked in oven for about 25 minutes. Broil for a bit to brown cheese if desired.

Buddha Bowls

1 large sweet potato, small cubed

Chicken seasoned with

    1/2 t garlic powder

    1/2 t ginger

    salt and pepper

Rice or Quinoa

Spinach or Kale

Roasted veggies of choice (bell peppers, broccoli, brussels sprouts, carrots, etc)

Sesame seeds

Cilantro

Avocado

Peanut Sauce:

    2 T creamy peanut butter

    1/4 c lime juice

    1 T low-sodium soy sauce

    1 T honey

    1 T toasted sesame oil

    1 T olive oil

Roast sweet potato cubes at 425 on a large baking sheet with olive oil and salt and pepper. 20-25 min.

Whisk together all sauce ingredients except oils. add oils once well mixed.

Layer grain, green, chicken, veggies, and other toppings. Top with peanut sauce.