4 pieces chicken

2 tbsp olive oil

2 tbsp lemon juice

1 tbsp lemon pepper

1/4 tsp salt

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Italian seasoning

1/2 tsp paprika

1. Preheat oven to 400 degrees. Line a large baking sheet with foil and set aside.

2. Pat the chicken dry with paper towels and place on the baking sheet.

3. Whisk together the olive oil and lemon juice in a small bowl.

4. Drizzle the olive oil mixture evenly over both sides of the chicken, rubbing to coat well.

5. In another small bowl stir together the lemon pepper seasoning, salt, garlic powder, onion powder, Italian seasoning, and paprika.

6. Sprinkle the spices evenly over the chicken.

7. Bake in preheated oven for 35-45 minutes, until the chicken has reached an internal temperature of 165 degrees.

3 boneless skinless chicken breast 

1/2 tsp salt

1/2 tsp coarsely ground pepper

1 tbsp olive oil

5 garlic cloves, minced

2/3 C heavy whipping cream

1/3 C white wine

1/4 C chopped sun-dried tomatoes

2 tbsp capers, drained

7 oz thin speggetti

Garlic salt, to taste

1. Boil noodles in chicken broth till Aldente. Drain and put aside.

2. Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. 

3. Add garlic; cook 1 minute longer.

Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. 

4. Add noodles and serve. Season with garlic salt to taste.

1 tsp paprika

¼ tsp salt

¼ tsp cayenne pepper

¼ tsp dried thyme

¼ tsp dried basil

½ tsp dried oregano

½ tsp ground black pepper

¼ tsp onion powder

½ tsp garlic powder

4 chicken pieces

1 tbsp olive oil

1. In a small bowl, stir together the first 9 ingredients. Spray both sides of the chicken with cooking spray. Then sprinkle the seasoning over both sides of each chicken.

2. In a large skillet over medium heat, add a tablespoon of olive oil. When the oil is hot, add the chicken. Cover and cook the chicken for approximately seven to eight minutes on each side.

3. After the chicken has finished cooking, remove it from the heat and let it rest for about 5 to 10 minutes.

4-6 chicken pieces

1/2 C ranch

1/4 C olive oil

3 tbsp Worcestershire sauce

1 tbsp lemon juice

1 tbsp rosemary

1 tbsp sugar

1 tsp white vinegar

1 tsp garlic salt

1/2 tsp pepper

1. In a large zip top bag, combine the ranch dressing, olive oil, Worcestershire sauce, lemon juice, rosemary, sugar, and vinegar. Season with pepper. Add the chicken and stir to coat the chicken.

2. Refrigerate for at least 6 hours, preferably overnight. Grill.

1 C shredded chicken, cajun seasoned

2C white rice

4 C chicken stock

2 ribs celery

1/2 C onion, chopped

4oz fresh mushroom

1 tbsp garlic, minced

1 can mushroom soup

1/2 tsp salt

1/2 tsp chili powder

1/4 tsp pepper

1/4 tsp paprika

1. Soak rice for 30 minutes. Drain. Lay a towl over a baking dish. Spread rice flat and let dry completely.

2. Brown chicken in a pan with a small amount of vegetable oil and butter. Let chicken stick a bit and create a dark crust. 

3. Pour a small amount of chicken broth into skillet to mix with the crust. This will create a small light gravy.

4. At first sign of sticking, add mushrooms, celery, onion, and garlic. Let simmer down a bit. 

5. Pour uncooked rice over top of mixture. Top with mushroom soup and spices.

6. Pour in 4C chicken broth and bring to a boil. Then lower the stove as low as it will go and add a top. It only takes about 10 minutes covered. 

7. Once rice is tender, fluff with a fork and put top back on. Let sit 10-15 minutes before serving.

*We like to pour a little jalapeno juice on the top and a few nacho jalapenos.

3 chicken thighs, boneless skinless

2 large banana peppers

4 oz queso blanco, sliced

2 garlic cloves, minced

2 tsp cumin

salt and pepper, to taste

1. Preheat broiler. Put the banana peppers under the broiler for no more than 10 minutes. Keep turning until the skin turns black. Remove from broiler and cover. Set aside to cool.

2. Butterfly the chicken thighs and pound to about 0.5inch. Season with salt, pepper and cumin on both sides.

3. Spread garlic on the inside of the thigh. Once the banana peppers are cool enough to handle, remove the skin and slice. Arrange the peppers on one half of the breast and top with queso blanco.

4. Fold the chicken over and secure with a toothpick. Sear on a medium hot pan for approximately 2 minutes on each side.

5. Tranfer to oven pan and cook for 10 minutes at 350 degrees. Top with remaining cheese & cook until chicken is melted. Top with pico & serve.

Pico:

1/2 tomatoe, diced

1/2 jalapeno, deseeded & diced

1/4 C cilantro, chopped

Add lime juice, salt & pepper, to taste

Pecan wood, for smoking

4lb chicken, whole

3 tbsp butter, seperated

Seasonings:

2 1/2 tbsp chili powder

2 1/2 tbsp lemon pepper 

1 tbsp salt

1 tbsp paprika

1/2 tbsp brown sugar

2 tsp garlic powder

1/2 tsp cayenne

1/2 tsp onion powder

3 sweet n low packets

1. Mix all seasonings well. Add 1 tbsp butter to cavity and season cavity.

2. Add 1 tbsp of butter under skin of breasts. Season bottom of the bird. 

3. Flip over and add 1 tbsp butter under the skin. Season top of the bird.

4. Smoke for 3 hours at 250 degrees or until internal temperature is 160 degrees. Let sit 20 minutes before serving.

enchilada sauce:

2C chicken broth

1/2 tsp oregano 

1/2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1 1/2 tsp salt

1/2 tsp cayenne pepper

2 tbsp chili powder

2 tbsp all purpose flour

additional ingredients:

12oz pasta

2C shredded chicken, cooked 

3/4C green bell pepper

3/4C yellow onion

7oz corn, drained

1tbsp olive oil

8oz Colby-Jack cheese, shredded

1/4C green onions, chopped

Serve with:

Tortilla chips

Sour cream

jalapenos and juice, to taste

1. In a small saucepan, combine sauce ingredients, whisking together until fully combined. Set over medium-low heat, whisking occasionally until mixture thickens. Remove from heat.

2. Boil pasta in chicken broth until aldente. Drain and add sauce.

3. In a medium skillet over medium heat, saute bell pepper and onion with olive oil until tender and onions are translucent. Add chicken, cheese and corn, tossing

occasionally until heated through. 

4. Mix all together. Serve with optional tortilla chips green onions and sour cream. 

4 Strips Bacon

1 1/2 lbs Chicken breast

2 bell peppers, diced

1/3C yellow onion, minced

1/2 lb mushrooms

1/3C Cilantro, chopped

3 garlic cloves, minced

2 tbsp, lime juice

1 tsp Chili powder

1/2 tsp Paprika

1/2 tsp Salt

4 tbsp Olive oil

1/2 tsp Cumin

4 oz Monterey jack cheese

1 Flour tortillas, Small

Serve with salsa and sour cream

1. Cook bacon till crisp.

2. Saute onion, bellpepper, and garlic till tender. Add chicken and seasonings cook till chicken is almost done. 

3. Add mushrooms and continue cooking till done. Top with cheese and bacon. Add a lid until cheese has melted.

4. Serve with tortillas, sour cream, and salsa.

4 - 6 chicken pieces 

½ C Dijon mustard

¼ C maple syrup 

1 tbsp apple cider vinegar 

salt & pepper 

fresh rosemary, finely chopped

1. Mix all together. Bake at 400  for 40 min.

1 bag Nacho Doritos, crushed

2C shredded chicken

1C rice, prepared

2 green onion, chopped

black olives, sliced

2C shredded cheese–or more (I always use more!!)

1 can cream of chicken soup

1 can fire roasted tomatoes

1/2C sour cream

1/2C milk

1 package taco seasoning

nacho jalapenos, to your taste

1. Preheat your oven to 350. Spray a 2 quart casserole dish with nonstick spray.

2. Mix together all ingredients BUT Doritos & cheese.

3. Crumble a thin layer of Doritos in the bottom, then spread half the chicken mixture, 1 C of cheese. Then repeat layering with remaining  mixture.

4. Cover with foil and bake for 35 minutes. Uncover & bake another 10 minutes. Serve with Doritos for scooping.

4-6 chicken pieces

1/3 C soy sauce

1 1/2 tbsp ketchup

1/4 C honey

3 cloves garlic

salt & pepper

1. Preheat oven to 350 degrees. Put chicken in a foil lined shallow baking pan. Mix seasoning together and pour over chicken.

2. Bake for 40 minutes or until done, basting occasionally.

4 -6 chicken pieces

1/2 C BBQ sauce

french fried onions 

1. Preheat oven to 350 degrees. Put chicken onto a slotted pan.

2. Brush with BBQ sauce and cover with french fried onions. Cook for 45 minutes or until done.

1 C chicken, cooked & chopped

1/2 C celery, chopped

1/2 C cheese, shredded

1/2 C sour cream

1 can Cream of Chicken soup

12oz noodles

3oz French fried onion

Salt, pepper & garlic powder to taste

1. Preheat oven to 350 degrees & coat a 9X13 baking dish with cooking spray.

2. Mix all, except fried onions, together in a bowl. Spoon into 9X13 dish. 

3. Bake uncovered for 30 minutes. Top with fried onions and cook another 5 minutes. Let stand 5-10 minutes before serving.

4-6 pieces of chicken 

1 tbsp grated lemon rind 

1/3 C lemon juice 

1/3 C white wine 

1/4 C minced fresh sage leaves

1 tbsp olive oil 

1 tbsp paprika

1/4 tsp ground black pepper 

2 large garlic cloves, grated 

1/2 tsp salt 

1. Combine rind and next 7 ingredients (through garlic) in a small bowl, and stir with a whisk. Place juice mixture in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 1 hour. 

2. Remove chicken from bag, and discard marinade. Sprinkle chicken evenly with salt. Grill

3-4 lb chicken

1 packet taco seasoning

1 C salsa 

1 C chicken broth

2 tbsp minced garlic

1 orange, cut in slices

1 onion

1 bell pepper

hard or soft tacos

1. Put chicken in crock pot. Sprinkle a little taco seasoning in cavity. Stuff cavity with minced garlic, orange, and a few pieces of onion.

2. Sprinkle remaining taco seasoning on chicken. Pour salsa on top of chicken. Pour broth into crock pot.

3. Cook on high 3 hours or low for 5 hours. Shred with 2 forks.

4. Cut onion & pepper into strips. Pour a little chicken broth from crock pot to skillet & saute veggies, adding more broth as needed. Add shredded chicken and cook until veggies are tender but firm.

5. Serve with beans, pico de gallo, cheese, sour cream, & avocado.

MUSTARD MARINADE

1/2 C mustard (yellow)

1/4 C honey

1/2 tsp olive oil

1 tsp lemon juice

CHICKEN

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp salt

2 slices bacon, cooked

1 tsp pepper

1/2 C Monterrey Jack cheese, shredded

1. In small bowl, combine mustard, honey, oil, and lemon juice. Using a spoon, mix for about 30 seconds or until all ingredients are well mixed.

2. Place chicken breasts in a small baking dish. Pour 1/3 of the marinade over the chicken. Cover with plastic wrap and place in fridge for at least 2 hours. Chill the remaining marinade until later.

3. Place 2 pieces of bacon on a baking sheet lined with foil and bake for about 15 minutes at 425 degrees F. When bacon is done (slightly crispy but not burnt, you will be baking it more later) remove from oven and set aside to cool.

4. Preheat the oven to 375 degrees. Season the chicken with salt and pepper. Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 3-4 minutes per side or until golden brown.Turn heat off and remove skillet.

5. Brush each seared chicken breast with a little of the reserved extra honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.

6. Tear & stack one piece of cooked bacon on each chicken breast. Transfer to oven for 20 minutes or till bacon begins to crisp up.

7. When almost done, Spread 1/2 cup of Monterrey Jack cheese into each breast. Put extra honey mustard marinade into a small bowl to serve on the side.

4-6 chicken pieces

1/4 C balsamic vinegar 

1/2 cup olive oil

2 tbsp dijon mustard 

1 tsp dried fine herbs 

1 tsp salt 

1 tsp pepper

1. Mix all ingredients together and marinate at least 2 hours. Grill until done.

4 -6 chicken pieces

5 garlic cloves, minced

1 jalapeno, very finely minced

1 3 tbsp cilantro, finely chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tbsp white vinegar

1/2 C olive oil

1. In a large bowl, combine all ingredients. Using a mortar and pestle or your hands, mash together and crush to make a paste. 

2. Marinade chicken. Grill

4 chicken thighs

1 packet taco seasoning 

1 packet Ranch seasoning mix

2 cups chicken broth

– shredded lettuce

– Pico de Gallo or salsa

– light or fat free sour cream

– taco shells

1. Put chicken, taco seasoning, ranch seasoning, and chicken broth in 

Crock Pot.

2. Cook on low for 4-6 hours

3. Shred chicken with fork and let 

it soak up the broth.

Serve in taco shells topped with 

lettuce, tomato/salsa, and sour 

4-6 chicken pieces

1/2 C bbq sauce

3 tbsp lime juice

2 tbsp brown sugar

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne

1/2 tsp thyme

1/2 tsp cinnamon

1/2 tsp pepper

1. Mix all together and marinade. This can be frozen at this time. Grill until done.

4-6 chicken pieces

1 tsp garlic, minced

1 tbsp parsley

1 1/2 tbsp Montreal seasoning 

3 tbsp brown sugar

1/4 C olive oil

1/2 C soy sauce

1. Whisk all ingredients together. Marinate chicken for at least an hour. I like to freeze the chicken in the marinade.

2. Grill or bake on 360 degrees for 40 minutes or until done.

10-12 chicken pieces

1/4 C olive oil

4 cloves of garlic, minced

2 tbsp sugar

2 lemons, one juiced and one sliced

2 oranges, one juiced and one sliced

1 tbsp Italian seasoning

1/2 tsp paprika

1 tsp onion powder

1/4 tsp crushed red pepper flakes

salt and ground pepper, to taste

1 medium onion (any kind), thinly sliced

1 tsp dried thyme

1 tbsp dried rosemary

1. Preheat oven to 400 degrees. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

2. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

3. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

4-6 pieces of chicken

1 C apple cider vinegar

1/2 C beer or apple juice

1/2 C BBQ sauce

1 tsp salt

2 tsp pepper

2 1/2 tbsp hot sauce

1. Whisk together apple cider vinegar, beer or apple juice, BBQ sauce, salt, pepper and hot sauce. Pour marinade over meat and marinate overnight.

2. Grill meat until done. Brush with additional BBQ sauce before serving.

*This chicken is awesome but marinade tastes awful

4-6 chicken pieces

1/2 C olive oil

1/2 C cider vinegar

2 tbsp mayo

3 tbsp Worcestershire sauce

2 tbsp lemon juice

1 tbsp salt

1 tbsp pepper

2 tbsp thyme

1 1/2 tbsp garlic salt

1. Whisk all marinade items together. Put chicken and marinade into a zip lock bag and marinate at least 24 hours. (I sometimes freeze till ready to eat, then thaw).

2. Grill chicken till done, basting with marinade as needed

4-6 pieces of chicken

3 tbsp soy sauce 

2 tbsp honey 

1 tbsp vegetable oil 

Juice of 1 Lime 

1 tsp minced garlic

Marinate all for 2 hours and grill till done.

1pd boneless chicken thigh, cut stripes

1/4C onions, chopped

1/2C red bell pepper, chopped

2C instant rice, uncooked

1/4C lemon juice

1/4 tsp salt

1/4 tsp black pepper

4C chicken broth

1(14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)

2 tbsp Parmesan cheese

cooking spray

1. Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.

2. Add chicken, onion, and bell pepper and saute 5 minutes.

3. Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.

4. Cover and reduce heat; simmer for 15 minutes or until rice is tender.

5. Stir in artichokes and cook for another minute until thoroughly heated. Sprinkle with cheese

4-6 chicken pieces

1/2 C fresh lime juice

1/3 C olive oil

4 cloves garlic, minced

1 tbsp hot paprika

1 tsp dried chile powder

2 tsp kosher salt

3 tbsp chopped cilantro

1. Place the chicken in a 9-x-13-inch pan. In a medium bowl, combine the remaining ingredients, except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator.

2. Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill chicken about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs.

1 C chicken, cooked & shredded

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

24oz marinara sauce

1/2C Parmesan, shredded

1 1/2C mozzarella, shredded

1C panko

2 tbsp olive oil

1/4C fresh italian herbs

2 cloves garlic, minced

1/4 tsp red pepper flake

12 oz Penne pasta, aldente

1. Mix all together. Top with panko and cook at 350 degrees for 30 minutes.

1⁄4 olive oil

1⁄4 C lemon juice

1 tsp salt

1 tsp thyme

1 tsp marjoram

1⁄2 tsp pepper

1 tbsp garlic clove, minced

1⁄2 C shallots, chopped

1 tbsp parsley2 lbs chicken

1. Mix all ingredients together (except meat) and whisk thoroughly. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade overall, being sure to coat well.

2. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours. Drain meat and grill, basting with marinade until meat is cooked through.

NOTE: This is excellent served leftover, cold

4-6 chicken pieces

¼ C barbecue sauce

1 tbsp sriracha sauce

¼ C honey

¼ C ground mustard

1 tbsp grated orange zest

¼ C orange juice

1. Mix all together and marinade. This can be frozen at this time. Grill till done.

4-6 chicken pieces

1 C Frank's Red Hot Original

1/4 C olive oil

1/4 C lime juice 

2 cloves of garlic

lime - cut into slices

1. In a medium size bowl, mix Red Hot, olive oil, lime juice and garlic.  Place chicken in a pan, bowl or Ziploc bag and pour marinade over top, making sure the chicken is submerged in the marinade. Marinade for 4 hours in the fridge. 

2. Remove chicken from marinade and grill.  The chicken is great with fresh lime juice squeezed on top!  

5 slices Bacon

5 chicken thighs, skinless boneless

1/2C Ranch salad dressing

1C Colby-jack cheese

Morton's seasoning salt to taste

1. Season each side of chicken with seasoning salt. Lather each side of chicken with ranch.

2. Wrap with bacon. Cook on 375 degrees for 30 minutes. Add cheese and cook till cheese is melted.

4-6 chicken pieces

½ tsp kosher salt

¼ tsp ground black pepper

½ tsp sweet paprika

¾ tsp onion powder

3 tsp olive oil, divided

For the sauce:

2 tbsp honey

2 tbsp balsamic vinegar

2 tbsp ketchup

4 cloves garlic, minced

2 tbsp water

1. Preheat oven to 350 degrees. Rinse chicken, pat dry, and set aside. In a small bowl, mix together salt, black pepper, paprika, and onion powder.

2. Drizzle 1 teaspoon of olive oil onto the drumsticks and use your hand to coat all the pieces. Sprinkle spice mixture on the drumsticks and gently press onto the skin.

3. Heat teaspoons of olive oil to the pan. Brown the chicken for two minutes on either side. While chicken is searing, whisk together the ingredients for the sauce in a bowl and set aside.

4. Once the chicken has finished searing, pour the sauce over the chicken and gently toss the drumsticks in it to coat. Transfer the chicken to a oven safe dish and bake for 20 minutes, rotate chicken pieces, and baste with sauce. Bake an additional 20 minutes. 

5. Bring the remaining sauce in the pan to a boil on the stove top and simmer, uncovered, for 4-5 minutes until it is thick and glazy. Return the chicken to the pan and gently toss in the glaze. Serve and coat with more sauce, if desired.

4-6 chicken pieces

1/4 C melted butter

2 tsp Morton's Nature Seasoning OR Creole Seasoning

1. Preheat oven to 375 degrees. Put chicken in a shallow baking pan. 

2. Pour butter over top. Sprinkle with seasoning salt. Bake for 40 minutes or until done, basting occasionally. 

4-6 chicken pieces

1/2 C brown sugar

1/4 C olive oil

1/4 C soy sauce

1/4 C white vinegar

1. Preheat oven to 375 degrees. Put chicken in a shallow baking pan. 

2. Pour mixture over the chicken. Bake for 40 minutes or until done, basting occasionally. 

4-6 chicken pieces

1 tbsp olive oil

2 tbsp lemon juice 

1 tbsp tarragon 

3 tbsp melted butter 

Salt and pepper to taste

* Grill or Bake 

1. Combine all ingredients and marinate. Baste while cooking. Bake at 350 degrees for 45 minutes or until done.

4 - 6 chicken leg quarters

1 C brown sugar

1/2 C Dijon

1 tbsp Sage

1 tbsp Rosemary (+ more for garnish)

1 tbsp Thyme

1 tbsp Coriander

salt and pepper

1. Mix all together and rub into chicken and under the skin. This can be frozen for later. Cook at 375 degrees for 40 minutes or until done.

4-6 pieces chicken

5 tsp taco seasoning

1 C salsa

1 1/2 C shredded cheese

4 tbsp low fat sour cream

1. Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa overall.

2. Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

3. Top with sour cream if desired, and serve

1 whole chicken

1 tsp salt

1 tsp paprika

1/2 tsp onion powder

1/2 tsp white pepper

1/4 tsp cayenne

1/4 tsp black pepper

1/4 tsp garlic powder

2tbsp butter, divided

1 stalk celery

Onion, sliced

1tbsp minced garlic

1. Mix all dry seasonings together in a bowl. Add a little seasoning to the cavity. Add onion, celery, garlic, and 1 tbsp butter to cavity. 

2. Place chicken on slotted baking sheet.Spread remaining butter on skin of chicken. Add remaining seasoning to skin. Cook on 325 degrees for 1 1/2 hours. Let stand 15 minutes before carving.

*Paula Dean

4 - 6 chicken pieces

1/4 C soy sauce

2 tbsp plus 1 tsp white vinegar

1 tbsp Sriracha sauce

1 tbsp sugar

1 1/2 tsp grated peeled fresh ginger

1 1/2 tsp toasted sesame oil

1. In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.

2. Preheat oven to 375 degrees. Bake until chicken is cooked through, and sauce thickens, 30 minutes, flipping chicken halfway through.

4-6 chicken pieces

2 tsp garlic powder 

2 tsp chili powder 

½ tsp salt 

1 tsp cumin 

1 tsp paprika 

¼ tsp cayenne

6 tbsp honey 

2 tsp cider vinegar

1. Combine dry ingredients and rub onto chicken and under skin. Cook at 350 degrees for 30 minutes.

2. Mix honey and vinegar together and baste chicken. Cook 5 more minutes and baste once more. Cook 5 additional minutes or until done.

4-6 chicken pieces

3 tbsp Greek Rub

1 1/2 tbsp minced garlic

3 tbsp lemon juice

1 1/2 C hot water

2 chicken bullion cubes

1. Put chicken into a baking pan. Mix all ingredients together and pour over chicken. Cook at 275 degrees for 2 1/2 hours. Baste often. Skin will crisp up nicely.

4-6 pieces chicken

1/4 C soy sauce 

3 tbsp orange juice 

2 tbsp balsamic vinegar 

1 1/2 tbsp honey 

1 tbsp hoisin sauce

1 1/2 tsp chili garlic sauce

1 tsp cornstarch

Cooking spray

1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal, and turn to coat. Marinate at room temperature 30 minutes, turning occasionally.

2. Preheat oven to 450°.

3. Remove chicken from bag, reserving marinade. Combine reserved marinade and cornstarch in a medium saucepan, stirring with a whisk. Bring marinade mixture to a boil over medium heat; cook 3 minutes or until mixture thickens, stirring occasionally.

4. Place chicken on a wire rack coated with cooking spray. Place rack on a rimmed baking sheet. Bake at 450° for 15 minutes. Brush 1/2 cup marinade mixture over chicken. Bake an additional 15 minutes or until chicken is done. Place chicken in a large bowl. Add remaining marinade mixture; toss well to thoroughly coat chicken.

4-6 chicken pieces

1 1/2 C bran flakes

1/4 C parmesan cheese

2 tsp salt

1 1/2 tsp garlic powder

2 tsp paprika

1 tsp pepper

1 tsp cayenne pepper

1 tsp seasoning salt

3 tbsp light mayo

1 tsp dijon mustard

2 tsp sriracha hot chili sauce

cooking spray

Dipping Sauce:

1/3 C light mayo

1 tbsp mustard

1 tsp garlic powder

1 tbsp white vinegar

Sweet n Low, 1/2 packet

1 tsp liquid smoke

1 tbsp sriracha hot chili sauce

salt & pepper to taste

1. Preheat oven to 400°. Line a baking sheet with foil and set a rack above. Spray rack with oil.

2. Crush cereal in a food processor. In a bowl, mix crushed cereal with salts, paprika, garlic powder, black pepper and cayenne pepper. Place in a shallow dish.

3. Combine mayonnaise, Dijon mustard, & Sriracha . Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture. Place chicken on wire rack and spray with oil. Bake 40 minutes.

4. Mix all dipping sauce ingredients together and refrigerate for 1 hour.

4 -6 chicken pieces

2 tbsp melted butter

1/2 tsp oregano

1/2 tsp basil

1/2 tsp cayenne

1/2 tsp garlic salt

1/2 tsp rosemary

8 pieces of bacon

additional rosemary & garlic salt to taste

1. Mix all 1/2 tsp seasonings in melted butter. Brush each side of chicken with mixture. Sprinkle top of chicken with additional rosemary. Wrap 2 pieces of bacon around each piece of chicken. Brush again with mixture and sprinkle with additional garlic salt.

2. Cook in oven on 425 degrees for minutes 15 minutes. Brush half way through with mixture. Cook on 350 degrees until done.

* Or grill for 45 minutes. Brushing with mixture half way through.

* From David Leite  

4-6 pieces chicken pieces

2 tbsp olive oil

salt & pepper

onion, chopped

2 C chicken broth

2 jalapenos, minced

1 can tomatillos

3 tbsp finely chopped cilantro

3 tsp ground cumin

1 tbsp fresh lime juice

Cooked rice or flour or corn tortillas, warmed

1. Heat the oil in a large saute pan over medium-high heat. Salt and pepper the chicken pieces on all sides. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.

2. Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes. Add the stock or broth, stirring to scrape up any browned bits from the bottom of the pan. Add the jalapenos, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes. Transfer the chicken to a platter and tent with foil to keep warm.

3. Add the lime juice to the sauce remaining in the pan and simmer over medium-high heat until slightly reduced and thickened, 10 to 20 minutes. Season with salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.

4. Meanwhile, shred the chicken, if desired, discarding any skin and bone.

5. Pour the sauce over the chicken pieces or shredded chicken on the platter and garnish with the whole cilantro leaves. Serve with rice or tortillas on the side.

1 1⁄2 lbs leftover chicken, shredded

10 corn tortillas

10 1⁄2 oz cream of mushroom soup

10 1⁄2 oz cream of chicken soup

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

5 sun dried tomatoes, diced

4 oz green chilis

8 oz nacho cheese

1 tsp salt

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1⁄2 tsp pepper

12 oz Mexican blend cheese, shredded

1 tsp paprika, to garnish

1 tsp chili powder to garnish

11 oz nacho cheese flavor Doritos, crushed

1. Preheat oven to 350 degrees.Saute onion, green pepper with garlic till tender.

2. In a large saucepan over medium heat, mix onion & bell pepper mixture, soups, olives, tomatoes, green chilies, nacho cheese, and seasonings.

3. Layer the bottom of a greased 9x12 casserole dish with 5 torn tortillas. Layer the chicken pieces. Top with half the sauce mixture.

4. Sprinkle with half the shredded cheese. Layer with 5 torn tortillas. Top with remaining sauce mixture. Sprinkle remaining shredded cheese.

5. Sprinkle paprika and chili powder over the top to garnish. Bake for 45 minutes. Let sit for 20 minutes to cool and thicken sauce.

On each serving, top with crumbled Doritos.

1 lb boneless skinless chicken breasts

cornstarch  (for dusting)

2 tbsp sesame oil, seperated

4 tbsp soy sauce

1 tbsp balsamic vinegar

2 garlic cloves (minced)

1 tsp ground ginger

1 tsp garlic salt

1/4 tsp cayenne

1 package fresh button mushrooms

2 small zucchini

1/4 C onion, sliced

1.  Cut chicken into 1” chunks. Lightly dust chicken with a little bit of corn starch until lightly coated.

2.  Add chicken and 1 tbsp sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.

3.  Add veggies & 1 tbsp sesame oil to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic,  ginger, garlic salt & cayenne to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.

4. Return chicken pieces to the wok and coat with sauce, add a few more dashes of soy sauce, heat thoroughly & serve. 

4 boneless chicken thighs

2 tbsp Dijon horseradish mustard

2 eggs

1 1⁄2 C Panko  breading

2 tbsp olive oil

1 tsp garlic powder

1 tsp natures seasoning

Glaze

1 C chicken broth

6 tbsp lemon juice

1⁄2 tsp salt

1⁄2 tsp garlic salt

4 lemons

2 tbsp capers

fresh parsley

1. In a bowl whisk together mustard and eggs. Set aside. In another bowl mix panko, garlic powder and natures seasoning.

2. Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix. Press crumbs into thigh to make sure it adheres.

3. Heat olive oil on medium in a skillet. Add chicken and cook 5 minutes on each side or until done, then remove from skillet.

4. For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers. Bring to a boil scraping any brown bits from the pan. Thicken with water and corn starch mixture if needed.

5. On a plate spoon rice pilaf. Add glaze to rice. Add chicken thigh and more glaze. Then top with fresh parsley & lemon slice.

4-6 pieces of chicken

2 red onions, cut into wedges

1/3 C pitted oil-cured black olives

12 dried chiles, such as cayenne or arbol

6 bay leaves

1 orange, halved

3 tbsp olive oil

Kosher salt

1. Preheat to 500 degrees. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.

2. Evenly space the chicken, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.

3. Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.

4-6 chicken pieces

2 tbsp olive oil 

1 onion 

1 red bell pepper 

8 oz mushroom 

2 garlic cloves 

1 tbsp butter

1/3 C white wine 

28 oz can of plum tomatoes in juice 

1/2 tsp pepper 

1 tsp thyme  

1 tsp oregano 

1 tsp salt

1. Brown chicken in olive oil for 5 minutes on each side and remove from pan. 

2. Drain all oil except 2 tbsp and saute onion, pepper, and mushrooms. Once onions are translucent, add garlic and butter. 

3. After a few minutes add wine and cook halfway down. Add tomatoes and seasonings. Return chicken to the pan and cover. Cook on low till chicken is done.

4 pieces of chicken

4 pieces of bacon

2 tbsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1/2 tbsp black pepper

11/2 tbsp salt

1/2C light or dark brown sugar

1. Mix seasonings together in a bowl.

2. Sprinkle each side and under skin generously with seasoning and pat in lightly. 

3. Wrap with bacon and sprinkle seasoning on each side again. 

4. Bake at 375 degrees for 45 min. Turn to broil last 3 min to crisp bacon.

3-4 chicken thighs, boneless

2 poblano peppers, roasted & cut into strips

1/2C onion, sliced 

1 clove garlic, sliced

1/4C dry white wine

1C heavy cream

1/8 tsp dried cumin

1 tbsp olive oil, divided

salt and pepper to taste

1. Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.

2. Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.

3. Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.

4. Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.

4-6 chicken pieces

7 oz packet dry Italian dressing

1/2 C brown sugar

1. Preheat oven to 350 degrees. Put chicken in a foil lined shallow baking pan. Mix seasoning together and rub into chicken.

2. Bake for 40 minutes or until done, basting occasionally.

1C all-purpose flour

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

¼-½ tsp cayenne pepper to taste

12 chicken legs

Cooking spray

1 tbsp olive oil

1C barbecue sauce, I used McClard's

2 tbsp hot sauce, to taste

1. Add flour and all dry seasonings to a plastic bag.  Place chicken legs in bag and seal.  Shake well to coat.  Refrigerate in plastic bag for at least 20 minutes.  Can be stored in the fridge for several hours.

2. Preheat oven to 375 degrees.  Coat a large, nonstick pan with cooking spray.  Heat olive oil in pan.  Add all chicken legs to pan and fry on each side for about 3 minutes, until browned.

3. Line a baking pan or cookie sheet with foil.  Place browned legs on pan.

4. In a small bowl, combine barbecue sauce and hot sauce, to taste.  Add browned legs and coat well.

5.  Place legs on the foil lined pan and bake in oven for 40 minutes.

2 C cooked chicken, cubed

2 tbsp of butter

1/4 C Ranch (I use Wing Stop Ranch)

4 oz cream cheese softened.

10.8 oz bag broccoli, steamed 

2/3 C chicken broth

1/2 C cheese

For the Topping

2 C cheese

1 C bacon, crumbled

1. Preheat oven to 350 degrees. In a skillet melt 2 tablespoons butter.

2. Add ranch, cream cheese, chicken broth, and 1/2 cup cheese. Use a whisk to combine ingredients and cook on low for 5 minutes.

3. Steam broccoli in microwave until it reaches desired tenderness while the ranch mixture is simmering.

4. Add shredded chicken and cooked broccoli to ranch mixture and stir to combine.

5. Sprinkle 2 cups cheese and 1 cup crumbled bacon on top. Cook in oven for 25 minutes then move to top rack.

Cook on broil 2-3 minutes until cheese is bubbly and bacon is browned.

2 C chicken, cooked

1/4 C onion, minced

1 tsp garlic, minced

3 C egg noodles,cooked in broth 

1 (10 oz.) pkg mix veggies, frozen

1 C chicken broth, additional

1 (10 oz.) Cream of chicken soup

1 (10 oz.) Cream of mushroom soup

2 tbsp Butter

1 tsp Italian seasoning

1 tsp garlic salt

Salt and pepper to taste

1. Boil noodles and veggies in chicken broth till tender. Drain, add butter, salt and pepper.

2. In a skillet, add onion and garlic. When it starts to sizzle, add cooked chicken and let it sit. a crusty brown will stick. Add a little chicken broth and mix the crust around. It will form a little thin gravy. 

3. Add 1C of chicken broth, both soups, and seasonings. Heat till starts to bubble.

4. Combine the chicken mix and noodles. Let sit for 15 minutes before serving.

2C chicken, cooked

1C onion and bell pepper, diced

1 (10oz) RotelTomatoes w/ chilies

4C chicken broth

1 (10.5oz) cream of chicken soup

2C Rice, instant

1 packet Fajita seasoning

2C shredded cheese

1C sour cream

1. Preheat oven to 350 degrees. Cook rice in chicken broth till tender. 

2. Mix everything in a large bowl. Put into a greased 9x13 dish.

3. Cook for 20 minutes. Let rest 15 minutes before serving.