- ½ cup water
- 1 teaspoon ground cumin
- 4 cloves garlic, thinly sliced
- 1 pound skinless, boneless chicken breast
- 7 ounces chipotle chiles in adobo sauce
- 1 tablespoon canola oil
- 1 tablespoon minced garlic, about 4 large cloves
- 1 teaspoon ground cumin
- ½ cup canned tomato puree
- ¼ cup cider vinegar
- 3 tablespoons honey
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- 4 1 1/2 ounce sandwich rolls
- 2 ounces Monterey Jack cheese, thinly sliced
- 4 1/8″ thick slices red onion
Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.
Notes: The first time I made these, I didn’t have enough honey or adobo sauce, so I used 2 1/2 peppers and 1 tablespoon adobo sauce and it was very spicy. Also, I used shredded chicken instead of breasts and it soaked up a lot of the mixture – could have been more saucy.
From Cooking Light
- ½ cup long grain rice
- onion, chopped
- ½ cup green pepper
- 8 oz herb seasoned stuffing mix
- 2 cups water
- 4 cups chicken or turkey, cooked, finely chopped
- 3 eggs, beaten
- 10 ¾ oz cream of chicken soup
- ½ cup sour cream
- ¼ cup milk
Cook rice according to package directions. Cook onion and green pepper in margarine. In large bowl, combine stuffing mix and water. Stir in chicken or turkey, eggs, half of soup, cooked rice and onion mixture. Mix well. Spread in 13″ x 9″ x 2″ pan. Bake uncovered at 350° for 25-30 minutes. Let stand 5 minutes before serving. Mix sour cream, milk and remaining soup. Spoon over casserole.
This is an incredibly simple recipe that produces tender, flavorful chicken that makes you want seconds no matter how full you are!
- 1 T extra virgin olive oil
- 1 egg
- 1/2 cup Italian Seasoned Bread Crumbs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup Parmesan cheese
- 4 boneless, skinless chicken breast halves
- mozzarella cheese, sliced or shredded
- favorite jarred marinara sauce
Spread olive oil in the bottom of the crockpot. Beat egg in a separate bowl. In another bowl, mix bread crumbs, salt, pepper, and Parmesan cheese.
Dip chicken breasts into egg, then into bread crumb mixture, coating both sides. Place in bottom of crockpot. Layer slices of cheese on top, depending on how much you like. Cover with entire jar of marinara sauce. Cover and cook on low for 6-7 hours or high for 3-4 hours.
Probably not what everyone else thinks of when they hear sesame chicken, but this was a staple in my house when I was growing up. Baked, not fried – this chicken is a much healthier alternative to the sticky, sugary sauce on the similarly-named Chinese dish.
- 1 chicken, cut up
- 1 small can evaporated milk
- 2 cups fine cracker crumbs
- 1 tsp seasoned salt
- ½ stick butter
- ¼ cup sesame seeds
Mix crumbs, salt and sesame seeds. Dip chicken pieces in milk and roll in crumb mixture. Melt butter in 13” x 9” pan. Place chicken in pan and bake at 350° for one hour. Turn pieces halfway through.
- 2 ½ cups chicken stock
- 10 oz frozen peas
- 1 ½ cups couscous
- 3-4 T extra-virgin olive oil
- 1 cup flour
- 2 lemons, zested, 1 juiced
- 1 ½-2 lbs boneless, skinless chicken breast cutlets, cut into bite-sized pieces
- 2 garlic cloves
- 2 T butter
- 2 T poppy seeds
- 10 leaves basil, chopped
- 10 leaves mint, chopped
Place a medium-size saucepot over high head and add 1 1/2 cups chicken stock. Bring to boil. Add peas and couscous. Cover pot and turn off heat. Let sit 5 minutes. While stock is coming to boil for couscous, place a large skillet over high heat with 3 turns of the pan of olive oil, about 3-4 T tablespoons. While skillet is heating up, place flour on a plate. Toss chicken into flour to coat, shaking off any excess. Add chicken to hot skillet. Season chicken liberally with salt, pepper and lemon zest. Cook for 8-10 minutes, stirring every now and then to get them brown all over.
Once chicken has browned, add remaining cup chicken stock to skillet. Once stock is hot, add butter and poppy seeds. Stir until butter has melted and sauce has thickened up a bit, about a minute. Turn off heat and squeeze the juice of 1 lemon into the pan. Grate in the garlic the last 2 minutes of cooking.