BBQ Chicken French Bread Pizza

INGREDIENTS 

• 1 onion, peeled and sliced
• 1 tablespoon butter or margarine
• 1 tablespoon brown sugar
• 1/2 cup ketchup
• 1/4 cup water
• 1 tablespoon Dijon mustard ( I used a gourmet caramel onion one that worked great!)
• 1 tablespoon maple syrup
• 1 tsp lemon juice
• 2 cups cooked chicken breasts, diced (use leftover chicken if you want a fast meal!)
• 1 lb French bread
• 8 slices provolone cheese

DIRECTIONS

1. Melt butter or margarine over medium heat. Separate onion slices into rings and sauté with brown sugar until softened. 
2. Add remaining ingredients (except bread and cheese). Let simmer for 20 minutes, then stir in diced chicken.
3. Cover and set aside.
4. Heat oven to 350°.
5. Cut French bread in half lengthwise and place cut side up on baking sheet.
6. Divide barbecued chicken mixture evenly on bread halves, spreading to edges.
7. Place 4 slices provolone evenly on each half.
8. Bake for 10 minutes at 350° until cheese is melted. Broil for 1 minute or until cheese begins to brown slightly. Remove from oven and let rest for 5 minutes before slicing.
9. Cut each half into 4-6 slices and serve.

Super Easy Chicken Parmesan

Ingredients:
your favourite Chicken Fingers (I like M&M meatshop chicken fingers)
1 slice of mozzarella or provolone cheese for each chicken finger
your favourite pasta sauce, enough to cover
grated Parmesan cheese, optional

Directions:

*Bake chicken fingers until cooked through on a baking sheet.

*Transfer baked chicken to another baking dish (trust me, don't pour cold sauce on top of a hot baking pan...not that I have any experience with what happens if you do!)

*Top each chicken finger with a slice of cheese and pour sauce on top.

*Sprinkle on Parmesan cheese and bake until sauce bubbles.

*Serve with your favourite pasta. 

Crockpot Lettuce Wraps

Ingredients

1. 2 lbs boneless, skinless chicken breast (I used frozen)
2. black pepper, to taste
3. 1/3 cup low-sodium soy sauce
4. 1/4 cup honey
5. 1/4 cup tomato paste
6. 3 tbsp rice wine vinegar
7. 2 cloves garlic, minced
8. 1 tsp sesame oil
9. 1 tsp onion powder
10. 1 tsp sriracha hot chili sauce, optional
11. Add at serving time:

1/4 package rice vermicelli, softened in warm water and cut into smaller pieces with kitchen shears

1 can water chestnuts, chopped

1. 1/2 tbsp sesame seeds
2. 2 green onions, chopped for garnish
3. Lettuce for lettuce cups (I used butter lettuce)

Peanut Butter Dipping Sauce

1/2 cup smooth peanut butter

1 tsp rice wine vinegar

2 tsp soy sauce

2-3 tsp red sweet chili sauce

1-2 tsp sugar, to taste

Instructions

1. 1. Place the chicken in the slow cooker and season with black pepper.
2. 2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder, and sriracha hot chili sauce if desired. Pour over chicken and cook on high 3-4 hours.
3. 3. Remove chicken, leaving any sauce in the slow cooker. Shred chicken with two forks (or use your Kitchen Aid with the batter attachment); set aside.
4. 4. Add softened noodles and chopped water chestnuts to remaining sauce in crockpot. Then return chicken and mix well.

5. Mix ingredients for Peanut Sauce and serve as a dipping sauce or add to lettuce cups before wrapping.

1. 5. Scoop desired amount of filling from crockpot into large lettuce leaves and top with sesame seeds and chopped green onions for garnish.
2. This could also be served over rice if you prefer that over the lettuce cups.

Chicken Tortilla Casserole (with canned soup)

1 tbsp butter
1/2 cup onion, chopped
1 tbsp flour
2 cups cooked chicken, chopped
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
or creamy poblano & queso soup (bought in the US)
4 oz can green chilies (optional)
6-8 flour tortillas
1 1/2 cup grated cheese, Monterey Jack or Cheddar

Saute onion in butter. Mix in flour. Add next 4 ingredients. Stir until it boils. Add chicken and mix.

Tear 2-3 tortillas into pieces. Place in the bottom of a greased casserole dish. Spoon 1/2 chicken mixture on top of the tortillas. Sprinkle with 1/4 cup cheese.
Tear 2-3 tortillas into pieces and place on top of chicken mixture. Add remaining amount of chicken mixture and top with 1/4 cup cheese. Top with remaining torn tortillas and top with 1 cup of cheese. Bake at 350 degrees until heated through and cheese bubbles.

Chicken Penne Casserole

It's not very often I try a new recipe and it turns out well enough that I would consider making it again. Thankfully, today that was not the case.  This was delicious and pretty simple to put together.

- 1 1/2 cups uncooked penne pasta
- 2 chicken breasts, cut into 1 inch pieces
- 1/2 cup chopped red and green pepper
- 1 garlic clove, minced
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp parsley
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1 tbsp olive oil
- 1 15oz can diced tomatoes, undrained
- 3/4 cup chicken broth
- 2 cups shredded mozza cheese*

Cook pasta.  Meanwhile, in a large pan saute chicken, peppers, garlic and seasonings in oil until chicken is no longer pink.  In food processor puree tomatoes until no big chunks remain.  Add to chicken mixture.  Stir in broth.  Reduce heat, cover and simmer for 10 minutes or until slightly thickened.

Drain pasta.  Toss with chicken mixture.  Spoon half the mixture into a greased 9x13 baking dish.  Sprinkle with half mozzarella cheese.  Repeat layers.    Cover and bake at 350  for 20 minutes.  Uncover and bake 10-15 minutes longer or until heated through.

Serves four adults.

* I used marble cheese as that's what I had on hand.

Creamy Chicken

A very simple but yet delicious way to do chicken and pasta.

Creamy Chicken

- 3/4 to 1 cup chopped onions
- 1/4 cup margarine
- 3 to 4 chicken breasts, cut into chunks
- 1 can mushroom soup
- 1/8 tsp celery salt (or chopped celery)*
- 1 cup water
- 1 1/2 tsp (approx) chicken oxo
- 1 1/2 - 2 tsp parsley flakes
- 1 to 1 1/2 cups frozen peas**
- 1/2 to 1 cup sour cream

Fry onions in margarine till soft.  Add chicken and fry till chicken is cooked through.  Then add next 6 ingredients.  Simmer for a few minutes.  Just before serving, add sour cream. Serve over any kind of pasta.

* I prefer to use chopped celery
** I don't have a lot of pea lovers in my household so I use mushrooms instead.  Fresh is best but canned works too.

Japanese Chicken

I think all my favorite recipes come from friends!  This one is from my friend Colleen - a high school buddy, a room mate when we both "left home" and my maid of honor at my wedding.  This recipe has somewhat of a chinese take out flavor to it.  Delicious!

- Chicken (breasts or pieces)

- 1 egg

- flour

- oil

- 1 cup sugar

- 1/2 cup vinegar

- 3 tbsp soya sauce

- 3 tbsp water

- 1/2 tsp baking soda

Dip chicken (I like to cut up my chicken breasts into smaller pieces, but you can leave them whole as well) into beaten egg, then flour.  Fry in small amount of oil until golden brown and transfer to casserole dish.  Mix sugar, vinegar, soya sauce and water and pour over chicken.  Bake at 350 for an hour (less if you're using chicken breasts).  Right before serving, stir baking soda into the sauce and stir it around.

*I tried this recipe with half the amount of sugar and while it was ok, it wasn't as tasty as the full sugar version.  Surprise, surprise.  ;)

Fast Chicken (For the grill)

I recently tried this recipe for the first time and was impressed! Everyday ingredients put together with the result being a really easy, simple and yet absolutely delicious way to do chicken on the grill. Left over chicken works well for chicken Caesar wraps or BBQ chicken pizza.
- 1/2 cup soy sauce
- 1/4 cup cooking oil
- 1 tbsp ketchup
- 1/4 tsp garlic powder
- 3 lb chicken breasts (or pieces)

Mix soy sauce, oil, ketchup and garlic powder in small bowl. Dip chicken pieces in sauce. Place on greased grill over medium heat until chicken is cooked on both sides (about 12-15 minutes per side). Brush with sauce a time or two while grilling.
Thanks to Claudette for sharing the recipe!

Cheddar BBQ Chicken Breasts

The thing I like about this recipe is that it pairs up everyday ingredients to make something really delicious. It's easy too!

• 4 boneless, skinless chicken breasts
• 8 cooked bacon strips
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onion
• 1 cup bbq sauce

Cover chicken breasts with bbq sauce and bake until done (about 30 minutes at 350). When chicken is done, pour on more sauce. Add bacon strips to cover chicken and cover with shredded cheese. Return to oven until cheese melts. Sprinkle with green onions and serve.

One Skillet Salsa Chicken

• 1/4 cup flour
• 1/2 pouch taco seasoning mix
• 4 boneless, skinless chicken breasts
• 1 Tbsp vegetable oil
• 1 3/4 cup salsa
• 1 tsp sugar
• 1/4 tsp salt
• 1 cup frozen niblet whole kernel corn
• chopped onion greens
• 1/2 cup water

Place flour and taco seasoning mix in a large plastic bag; shake to combine. Shake chicken in mixture until coated. Heat oil in skillet over medium-high heat. Brown chicken on both sides. Combine salsa, 1/2 cup water, sugar and salt; pour over chicken. Cover and simmer 10 minutes. Add corn to skillet, cover and cook 5 minutes. Serve over hot cooked rice, sprinkle with onion greens.

Tropical Chicken Pizza

A recipe from my friend Heather. This pizza is a little different than the norm, but oh so tasty.

• Your favorite pizza crust (to fit a cookie sheet)
• 2 chicken breasts
• 1/4 cup Kraft mandarin orange with sesame dressing
• 1 jar classico alfredo sauce
• 200 g finely chopped ham
• 1 can pineapple tidbits, drained
• 1 to 2 cups grated mozzarella cheese (I used marble this time around as it's what I had on hand)

Fry chicken breasts in salad dressing until fully cooked. Sliced into small pieces. Spread pizza crust with 1/2 to 3/4 jar of alfredo sauce. Top with sliced chicken, ham, pineapple and grated cheese. Bake at 425 for 20 minutes.

Asian Grilled Chicken

This is a tasty way to do up chicken breasts. And best of all - they're good for you!
- 1 can campbell's condensed chicken broth
- 2 tbsp soya sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 1 tsp garlic powder
- 1/8 tsp crushed red pepper
- 4 boneless, skinless chicken breast halves (about 1 lb)

Combine broth, soya sauce, vinegar, sugar, garlic and red pepper. Reserve 3/4 cup of mixture for basting; refrigerate.
Pour remaining mixture into shallow non-metallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Discard marinade.
Grill or broil chicken 20 minutes or until cooked through, turning and brushing often with reserved basting mixture.

Serves 4

I used my indoor grill to cook these. Was a little hazy in the kitchen at times, so I'd probably try the BBQ or oven next time around. Delicious!

Calories: 128
Protein: 26 g
Fat: 2 g
Carb: 1 g

Sweet & Sour Chicken Stir-Fry

• 1 can Campbell's chicken broth
• 2 Tbsp cornstarch
• 1 lb boneless chicken breast strips
• 1 Tbsp oil
• 3 cups frozen Asian vegetable mix
• 1 can (8oz) pineapple pieces, drained
• 1/4 vinegar
• 1/4 cup brown sugar
• 2 Tbsp soy sauce
• 1/2 tsp garlic powder

Mix broth with cornstarch, set aside. Saute chicken in hot oil in skillet until browned, then add vegetables and saute for 3 minutes. Add broth mixture and flavor accents. Cook until mixture boils and thickens. Serves 4

Cheesy Chicken Casserole

My Mom brought me this casserole shortly after Reid was born. It was delicious and when I asked for the recipe, she told me it was in a cookbook she had borrowed from me - lol.
A very simple, yet delicious casserole.

• four cups of cooked chicken
• 2 cups egg noodles
• 1 can mushroom soup
• 1 cup chicken broth
• 3/4 cup milk
• 1 1/2 cups cheese whiz
• four slices of bread

Cook egg noodles; drain. Mix soup, milk, cheese whiz and chicken broth in pot on stove top and heat until cheese whiz melts and is easily mixed in. Combine cooked chicken and egg noodles and put in greased 2 quart casserole. Pour soup mixture over top and mix. Butter and cube sliced bread and put on top of casserole. Bake for 30 minutes at 350.

Chicken Primavera

Hi fellow cooks, I'm excited to finally post my first recipe. Sonya invited me quite some time ago and well it takes me a while to get around to things. So anyway, here comes chicken primavera, a recipe I tried last week from one of my mom's cookbooks. Sadly we had no leftovers and very full tummys...






3 c red, green and yellow peppers(1 c each, I did half peppers and half broccoli)
1 small onion, sliced thin
1 c mushrooms
3 garlic cloves, minced( i did a little less to save oursleves on the bad garlic breath)
1/4 c butter
2 c heavy cream
1 tsp basil
2-3 grilled, chicken breasts, thinly sliced
1/2 tsp salt
Hot cooked pasta

In a large skillet, saute peppers, mushrooms, onion and garlic in butter. Add cream, basil, chicken and salt;cook and stir until slightly thickened. Serve over pasta. 4-6 servings.
* I added Clubhouse Roasted Red Pepper and Garlic seasoning to the sauce and chicken, to add flavour!

Crispy Baked Chicken

6 pieces chicken
4 cups cereal ( i used crispex)
2 tsp. season salt
1 tsp. pepper

Put cereal into blender and grind till very fine, ( i used cripex as it was a cereal no one wanted to eat in our house) add salt & pepper, roll your chicken pieces in mixture and place on baking sheet and bake @ 350 for 40 min. till juices come out clear & chicken is golden. As good as shake n' bake

Chinese Spiced Chicken

I decided to try something different for supper and was pleasantly surprised with how tasty and easy this dish is.

Chinese Spiced Chicken

• 2 to 3 lbs chicken
• 1 tsp garlic salt
• 1 tsp onion powder
• 1 large green pepper, cut into strips
• 1/4 to 1/2 tsp ground ginger
• 1 Tbsp oil

Sauce:

• 1/2 cup brown sugar
• 2 tbsp flour
• 1/2 to 1 tsp ground ginger
• 1/4 cup soy sauce
• Juice only from 14 oz can pineapple tidbits

Cut chicken into thin strips. Stir fry chicken and spices in oil for approximately 8 to 10 minutes. Add green pepper and fry 5 to 10 minutes longer. Mix sauce ingredients in order given. Add to meat and stir fry until mixture starts to thicken. Add pineapple tidbits, let simmer 15 minutes. Serve over rice.

* This was delicious as is, but I think next time around I'll add more vegetables to make it more of a stir fry. Yum!

Catalina Cranberry Chicken

This sounds like an odd combination of ingredients, but put together they're actually quite delicious. The end result is flavorful, tender chicken. Great with dirty rice. This recipe/photo is from the Kraft website.

Catalina Cranberry Chicken

• 4 lbs skinless chicken pieces (breasts or thighs)
• 1 can whole berry cranberry sauce
• 1/2 cup catalina dressing
• 1 envelope onion soup mix

Heat oven to 350. Place chicken in two 9x13 baking dishes. Mix remaining ingredients and pour over chicken. Bake 50 minutes or until chicken is done.

*Mix and match chicken pieces you have on hand or that are on sale. Use all breasts, thighs or a combination of both. Each breast half is one serving while two thighs are one serving.

Chicken Supreme

This is one of my favorite ways to do chicken. Absolutely delicious and a perfect match to dirty rice. This is also one of my top picks when bringing a meal to someone else. Nothing too spicy to upset the newborn of a nursing mother (although you may want to opt for a white rice instead of the dirty rice). Also a very tender chicken which means it's easy to eat for all ages. From the MacGregor Bergthaler Mennonite Church cookbook, submitted by Sharon T.

Chicken Supreme

• 1/3 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp paprika
• 4 chicken breasts
• 4 tbsp butter of margarine
• 10 oz can cream of mushroom soup
• 10 oz can mushroom pieces (drained)*
• 1/4 cup apple juice
• 1 medium carrot (cut into thin strips)**

Combine flour, salt, pepper and paprika in bag. Shake to mix well. Add damp chicken breasts, one at a time. Shake to coat. Melt butter in frying pan. Add chicken and brown well. Transfer to casserole. Empty soup into bowl and add drained mushrooms and apple juice. Stir well. Pour over chicken. Cover. Bake in 350 oven for one hour. Peel carrot and cut into 2 or 3 inch lengths. Cut into very thin strips. Add to chicken. Continue to cook, covered, for 15 minutes or until chicken is tender. Serve with brown rice. Serves 4.

* I prefer mushroom pieces, but my mushroom loving husband prefers whole mushrooms. I make it according to what I have on hand.

**I often add more carrots, just to get in some vegetables. I slice them as it's easier for my three year old to eat.

Sweet and Sour Chicken

Sweet and Sour Chicken

• 2 Tbsp ketchup
• 1 cup water
• 1/2 cup vinegar
• 1 Tbsp soy sauce
• 1 cup brown sugar, packed
• 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut bite size*
• 2 Tbsp cornstarch
• 2 Tbsp water

Combine first five ingredients in 3 1/2 quart slower cooker. Stir.

Add chicken. Stir. Cover. Cook on low for 6-8 hours or on high for 3-4 hours.

Combine cornstarch and second amount of water in small bowl. Stir into slow cooker. Cook on high, stirring often for 15 to 20 minutes until thickened. For faster cooking, pour into saucepan. Heat on stove, stirring often, until thickened. Serves 6.

*I put the chicken breasts in whole, saves a step. This has lots of extra sauce to go over rice or noodles. We enjoy it with dirty rice (recipe available under sides).