Chicken and Apples in Honey Mustard Sauce Recipe

3/4 cup apple cider

1 1/2 teaspoons cornstarch

Salt

Freshly ground black pepper

1 Tbsp honey

1 Tbsp Dijon mustard

2 Tbsp seasoned dry breadcrumbs

4 4oz chicken breasts

1 Tbsp Canola oil

2 small peeled apples, cored and cut into large chunks

1 cup chicken broth

Fresh parsley

Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.

Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.

In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.

Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.

With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.

found here:

http://stuffachicken.blogspot.com/search/label/Recipes

Hawaiian Haystacks

These sounded good too from the same blog.  She posts her menus every week if you are in need of any ideas.  Dinner's On Me! is the place to find it.


Hawaiian Haystacks
(4-6 servings)
from 101 Things To Do With A Slow Cooker

10-12 chicken tenders, cut in chunks
1 C. chicken broth
2 cans (10.75-oz ea.) cream of chicken soup
1 can (12-oz) evaporated milk
6 cups cooked rice

Place chicken in greased crock pot. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high 3-4 hours, or low heat 6-8 hours.

Serve over hot rice with a variety of cold toppings: grated cheese, peas, pineapple tidbits, shredded coconut, Chinese noodles, diced tomatoes, diced green peppers, sliced green onions, or other!

Pace Texas Two-Step Chicken

Pour combined 1 1/2 cups pace picante sauce, 3 tbsp brown sugar and 1 tbsp dijon mustard over 4 boneless chicken breasts.

bake at 400 for 20 mins.

*picture on jar showed it being served over white rice*

Chicken Enchilda Casserole

1 can chicken
1 can cream of chicken soup
shredded cheese
green enchilada sauce-divided
tortillas

Pre heat oven to 350

Combine all ingredients in a sauce pan and cook until heated through. You want your cheese melted. I used mozzerella & cheddar cheese but cream cheese or a mexican blend would work great also. I only poured a little of the enchilada sauce in with the mixture to give it a little kick but not enough that the kids wouldn't like it.

In a 9x9 pan coated with PAM layer tortillas, than mixture than tortillas. Cover with some more of the enchilada sauce and top w/ shredded cheese.

Put in oven til cheese on top is melted.

* you can add more chicken - I only had one can on hand*

While cheese is melting cook up some beans & rice and make a whole meal out of it. Phill Kendrick and I ate the whole thing so make more for your family if it is more than 3 people... and remember K eats like a little birdie. :o) Hope you guys like it.

Yummy Tortilla Soup

Yummy Tortilla Soup
2 skinless, boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5 oz.) cans chicken broth
1 cup frozen corn kernels
1 cup black beans
1 cup chopped onion
1/2 tsp. chili powder
1 Tblsp. lemon juice
1 cup chunky salsa
Tortilla Chips
Cheese
Sour Cream (optional)
Chopped Avocado (optional)
Cilantro (optional)

Saute chicken in oil for 5 minutes. Add garlic and cumin. Mix well. Then add broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20-30 minutes. Top with cheese, tortilla chips, sour cream, avocado, and cilantro.

Rumbi Island Easy Mango Chicken and Rice

Rumbi Island Easy Mango Chicken and Rice

* 4-5 chicken breasts (boneless and skinless)
* 1 can corn, drained
* 1 can black beans, drained and rinsed
* 3 cups mango salsa
* Cumin to taste
* Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.

*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.

Aunt Gaye's Chicken

4 chicken breasts (boneless and skinless)
1/2 cup parmesan cheese (grated)
1 sleeve Ritz crackers (crushed)
salt and pepper
1 stick butter
1 cup yogurt (plain)

mix the crushed crackers, the cheese and salt and pepper in a shallow dish. dip the chicken breasts into the yogurt and then coat with the cracker mixture. place into a buttered baking dish. melt the stick of butter and pour evenly over all of the chicken and bake at 350 for 25-30 minutes or until juices run clear.

*Katie's Recipe*
This is absolutely delish!!!

Chicken Cordon Bleu and Rice Bake

4 chicken breasts (boneless and skinless)
2 slices of deli ham
4 slices of monterey jack or swiss cheese
1/4 cup bread crumbs (seasoned)
2 tablespoons of parmesan cheese
1 teaspoon paprika
2 tablespoons butter
1 (6oz) box of chicken flavored rice
2 cups boiling water
1 tablespoon butter

cut a 3 inch slit into the side of each chicken breast and stuff with one slice of cheese and 1/2 slice of ham. place in fridge. mix breadcrumbs, parmesan, paprika and 2 tbs of butter to make crumb topping. place 2 heaping tbs on each chicken breast and return to fridge. heat oven to 400 degrees. combine rice (and spice mix), water, and 1 tbs butter in a 13x9 greased pan and bake 10 minutes (covered). put chicken into the pan and bake uncovered for 15-20 minutes more

Almost Tandori Chicken

1 cup Greek yogurt (or plain)
1 tablespoon turmeric, a palmful
1 tablespoon coriander
1 tablespoon smoked paprika
1/2 tablespoon ground cumin, 1/2 a palmful
1 teaspoon ground cardamom, 1/3 palmful
1 lime, zested
2 pounds skinless, boneless chicken thighs
Salt and freshly ground black pepper
1 green apple, peeled, cored and thinly sliced into matchsticks
2 plum tomatoes, seeded and very thinly sliced lengthwise
4 scallions, thinly sliced
2 tablespoons olive or vegetable oil
4 pieces naan bread, plain or flavored, store-bought, warmed

Preheat oven to 500 degrees F
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.

Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.

*Katie's Recipe*

Curry Chicken Chowder

1 pound boneless skinless chicken breasts cut into 1 inch pieces
1 cup uncooked wild rice
1 cup whole kernel corn
1 medium carrot (shredded)
1 medium onion
1 rib celery
2 tsp chopped fresh parsley
3 (14 oz) cans of chicken broth
2 teaspoons curry powder
3 cups half and half or milk
2 tbs flour
salt and pepper

place all ingredients (except milk, flour and salt and pepper) into crockpot. cover and cook on low for 8 hours or until chicken and rice are tender. Just before serving increase setting to high and add milk, flour and salt and pepper. stir until smooth and until heated through.

I also added 1 cup green pepper and 1 cup of peas. I added the peas and corn at the end so they wouldn't be mushy... But it is really good!

*Katie's Recipe*

baked creamy chicken taquitos

recipe is from ourbestbites.com

haven't tried it yet but it's what we are having for dinner tomorrow night with some spanish rice and corn and watermelon.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Honey Walnut Shrimp

INGREDIENTS
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying


DIRECTIONS
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

*allrecipes.com

I am making this tonight with chicken instead of shrimp. Substituting cornstarch for mochiko. I'll let you know how it goes.

Ok, This was absolutely delish! Just leave the walnuts off if you are allergic to nuts.

Chicken Enchiladas

Boil Chicken. Cut into cubes or shred.

Mix together sauce:
2 cans cream of chicken soup
2 c. sour cream
1 can chicken broth

Preheat oven to 375 F. On flour tortillas put 2 T. of mixture and spread. Place chicken, olives, cheese, onion, shredded lettuce, and salsa. Roll up. Place in a 9x13 pan that has sauce in the bottom.Fill with tortillas. On top add shredded cheese, onions, olives and remaining sauce. Bake 40 mins or until bubbly.

Serves 8
*notes from the cook* You can fill with whatever topping you like. I have made it with just the sauce, chicken, cheese and salsa and that was good too. I use canned chicken just to make it a bit faster.

Garlic Lemon Double Stuffed Chicken

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 - 8 oz. cream cheese cut into 1/2 in. slices
1 - 8 oz. cheddar cheese cut into 1/2 in. slices
1 c. milk
1 1/2 c. Italian seasoned bread crumbs
1/2 c. grated Romano cheese
1 T. minced garlic
3/4 c. melted butter
2 T. lemon juice
1/2 t. garlic salt
1/2 t. paprika (optional)

Preheat oven to 350 F. Lightly coat a large shallow baking dish with oil.
Butterfly each breast. DO NOT cut all the way through! Place one slice each of the cheddar and cream cheese in the center of each breast than fold one side back over top. Set aside.
Pour milk in a shallow bowl. In a separate bowl, combine bread crumbs and Romano cheese. Carefully dip each breast first in milk than in bread crumbs patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal
Melt butter in a small sauce pan over medium heat. Stir in lemon juice and garlic, and drizzle over chicken. Season breasts with garlic salt and paprika.
Bake in preheated oven for 30 mins. or until juices run clear.

serves 8
recipe from allrecipes.com
*notes from the cook*
I was only cooking for 5 that night so I only used 5 chicken breast but i did use the amount of sauce that the recipe calls for. Also I used whatever grated cheese that I had on-hand, I think it was mozzarella.

Chicken Pot Pie

Boil together:
2 C. potatoes -diced
1 3/4 C. carrots - sliced
simmer 8-10 mins.

Saute:
2/3 C. onion - chopped
1 C. butter

Mix together than add to Onions:
1 C. flour
1 3/4 t. salt
1 t. thyme
3/4 t. pepper

Stir in:
3 C. chicken broth
1 1/2 C. milk
bring to a boil

Add:
4 C. cubed chicken
1 C. frozen peas
1 C. frozen corn
potatoes and carrots

Move to a 9x13 casserole dish. Cover with pie crust. Bake at 425F for 35-40 mins. or until crust is golden. Let sit for 15 min. I make a few slices in my pie crust just for decoration.