Pretzel Crusted Chicken Fingers & Veggies

1 bag whole grain pretzels, any shape
2 teaspoons dried thyme leaves or 2 tablespoons fresh chopped thyme
3 eggs
1/2 cup water
4 pieces boneless, skinless chicken breasts (6-8 ounces each)
2 medium zucchini
Salt and pepper
Extra virgin olive oil (EVOO), for pan frying
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
1 1/2-2 cups shredded sharp yellow cheddar cheese (a 10-12 ounce cut), grated
2 heaping tablespoons spicy brown mustard, such as Gulden’s brand
2 large carrots, peeled and cut into 1/2-inch wide 4-inch long sticks
4 celery stalks, halved lengthwise and cut into 4-inch long sticks
8 dill pickle spears
PreparationPre-heat the oven to 250ºF.

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and season with thyme. Crack and beat three eggs with about 1/2 cup water in a second shallow dish.

Slice each chicken breast into three long strips, cutting into the breast on an angle. You will yield 12 large chicken fingers.

Cut the ends off the zucchini and cut each in half, into 4-inch lengths. Cut zucchini into sticks. Season the chicken and zucchini with salt and pepper. Coat the chicken breast and zucchini in the ground pretzels, then in egg, then in the pretzels again. Wash up.

Once the chicken fingers are coated in pretzels, heat just enough EVOO to coat the bottom of a large nonstick skillet to medium to medium-high heat. Cook chicken in a single layer, in two batches if necessary, about three minutes on each side, until chicken juices run clear and breading is evenly browned. Drain chicken on paper towels, then transfer to keep warm in low oven. Repeat the same process with the zucchini, adding a little more EVOO if necessary.

While the zucchini are browning, melt the butter in a medium saucepot over medium heat and and add flour to it. Cook the flour and butter for one minute, then whisk in the stock and milk. When the milk mixture comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and freshly ground black pepper and remove cheese sauce from the heat.

Serve chicken and zucchini sticks with ramekins of dipping sauce, carrot sticks, celery sticks and dill pickle spears on the side.

Chow Mein Chicken

Chow Mein Chicken

Vegetable cooking spray
1 1/2 cups chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
2 cups chopped, cooked chicken
1 (14oz) can Chinese-style vegetables, drained
1 (4oz) can sliced mushrooms, drained
1/4 teaspoon ground cumin
1 tablespoon chicken flavored-bouillon granules
1 tablespoon cornstarch
3 cups water

Begin by coating a large skillet with cooking spray and heat it over medium heat until hot. Stirring constantly, add the onion, celery, and green pepper and cook it for 3 minutes, or until the vegetables are tender. Next, stir in the chicken, Chinese vegetables, mushrooms, and cumin. Continue to cook over medium heat for 1 minute. After dissolving the bouillon granules and cornstarch in water, add it to the chicken and vegetable mixture. Continue to cook over medium heat, stirring constantly, until bubbly and thickened.
On the side, white rice or pasta that has been prepared without salt or fat makes a great addition to this recipe.

Feta Chicken Pasta Stew

Feta Chicken Pasta Stew

Ingredients
1 pound boneless chicken breasts
1/4 pound feta cheese
3 cups vegetable broth
1 cup bowtie pasta
1 cup kale, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Directions
1. Heat the oil in a dutch oven or large deep skillet with a cover. When hot, drop in the chicken and sauté on high until both sides start to turn brown. Add garlic, salt, and pepper.
2. Pour in the vegetable broth, then add the kale and pasta. Cover and cook for 10 minutes.
3. Uncover and crumble feta cheese into pot. Stir and then ladle into bowls. Delicious with french bread. Serves 4.

Southwest Slow Cooker Chicken

This sounds pretty yummy and SUPER simple. You could probably serve this with tortillas too and make it more of a taco type meal.

15-oz. can corn, drained
16-oz. can black beans, drained and rinsed
16-oz. jar mild salsa
4 boneless, skinless chicken breasts
1/2 red onion, cut in thin slices
several cloves of minced/chopped garlic (to your specifications)


Garnish: shredded cheese, sour cream, lettuce, sliced green onion, chopped red
and yellow peppers


Boil chicken until cooked thoroughly and then shred by using 2 forks. Combine all incredients in crockpot. Cover and cook on low setting for 8 hours. Eat with tortillas and add desired garnishes just before serving.

I double this and feed my family of 8 for 2-3 days!!! It's a family favorite.

Citrus Chicken & Rice

4 skinless, boneless chicken breast halves
1 3/4 cups chicken Broth
1/2 cup orange juice
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
Orange slices

COOK chicken in nonstick skillet over medium-high heat 10 min. or until
browned. Set chicken aside.
ADD broth, orange juice, onion and rice. Heat to a boil. Cover and cook
over low heat 10 min. Return chicken to skillet. Replace cover.
COOK 10 min. or until chicken is done. Stir in parsley and top with
orange slices. Serves 4.

Creamy Broccoli-Stuffed Chicken Breasts

Creamy Broccoli-Stuffed Chicken Breasts

1 pkg. Stuffing
1 c. water
boneless chicken breast
frozen chopped broccoli
1 can cream of chicken soup
1/2 c. milk
1 tsp. paprika
2 TBS. Grated Parmesan Cheese

Preheat oven to 400 degrees. Combine stuffing and water in large bowl. Let stand for 5 min. Add broccoli to stuffing and mix. Spread stuffing evenly onto chicken breast. Roll up the chicken breast enclosing the stuffing mixture.

Place chicken, seam-sides down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika and Parmesan cheese.

Bake 30 min. of until chicken is cooked through

CHICKEN ENCHILADA CHILI

1 1/4 pounds chicken thighs -- skinless, boneless
1 medium onion -- chopped
1 medium yellow or green pepper -- chopped
2 14.5 oz. Cans stewed tomatoes with garlic and onion -- undrained
2 15 oz. Cans chili beans in zesty sauce -- undrained
1 10 oz. Can enchilada sauce
1/3 cup fat-free sour cream
2 tablespoons fresh cilantro -- chopped

1. Spray 4 to 5 quart slow cooker with cooking spray. Mix all ingredients
except sour cream and cilantro in cooker.

2. Cover and cook on low setting 7 to 8 hours.

3. Stir mixture to break up chicken. Top each serving with sour cream and
cilantro.

Source:
"Simple Slow Cooker"

Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken
4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a
CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours.

About 45 minutes before done, brown onion in 1/4 cup of juices from
CrockPot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta or mashed
potatoes!

Bruschetta N Cheese Stuffed Chicken Breasts

1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 c shredded mozzarella, divided
1/4 c chopped fresh basil
1 pkg stove top stuffing mix for chicken
8 small boneless skinless chicken breast halves (2 lb)
1/3 c Kraft roasted red Pepper Italian with Parmesan dressing

Preheat oven to 350* To prepare stuffing, combine tomatoes and their liquid, 1/2 c shredded cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large freezer weight resealable bag. Pound with side of a heavy can or rolling pin until 1/4" thick. Repeat with remaining chicken. Place pounded chicken breasts, smooth side down, on a cutting board. Spread with 1/8 of stuffing mixture.

Place in 13x9 inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 minutes.

Sprinkle with remaining 3/4 c cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through.

Black Bean & Chicken Enchiladas

I get asked for this recipe more than any so I thought I'd start out by posting it as the very first one. Enjoy!

2 16oz picante sauce
1/4 c cilantro (fresh, chopped)
2T chili powder
1t cumin
2c chopped cooked chicken
1 15oz can black beans, drained & rinsed
2.8oz can french fried onions
1pkg tortillas

Directions
Preheat over to 350*. Grease pan. Combine salsa, cilantro, chili powder & cumin in saucepan. Bring to a boil. Reduce heat to low, simmer 5 minutes. Combine 1 1/2 c sauce mix, chicken beans & 2/3 cups onions in bowl. Spoon 1/2 cup fillin gover bottom of each tortilla. Roll up & arrange in pan. Spoon remianing sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle w/ remianing 2/3 cup onions & cheese. Bake 5 minutes or until cheese is melted.

(If you don't want it quite so spicy, use a Mexican cheese blend or cheddar cheese instead of the jalapeno cheese).

This recipe is easily doubled and can be frozen. After rolling all the tortillas and baking, let one pan cool to room temperature, cover well and freeze until ready to use. Simply warm them up in a microwave (preferably with a damp towel laying overtop of the tortillas (but not touching the cheese if you've topped it already) and serve.