Hummus Crusted Chicken by BHG

I made this for Tyler a few weeks ago and it was really good!

Hummus Crusted Chicken

What you need:

1- (15-16) oz. can navy beans, rinsed and drained

3 Tb. olive oil

3 Tb. lime or lemon juice

4 skinless boneless chicken breast halves

2 c. bread crumbs

salt and pepper

lemon wedges

2 Tb. olive oil (for pan)

What to do:

Hummus:

1. Blend (in blender) beans, 3 Tb. olive oil, lime or lemon juice.... blend until smooth. Set aside 1/3 c. of hummus for later use

Chicken:

1. Sprinkle chicken with salt and pepper, spread with remaining hummus and roll in bread crumbs

2. Heat the remaining olive oil in a skillet over medium heat. 

3. Add chicken ,cook until no pink (about 12 min)-- turning once

4. Serve with lime wedges and left over hummus

Lime Chicken Tacos by Taste of Home (Pinterest)

Yes Please!!!

Lime Chicken Tacos

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
• 12 flour tortillas (6 inches), warmed
• Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

Slow Cooker Chicken and Beans by Martha Stewart

This would be great for a cold night!

Slow Cooker Chicken and Beans

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 2 tablespoons all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• Coarse salt and ground pepper
• 1 medium red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup reduced-fat sour cream, for serving
• 1/4 cup chopped fresh cilantro, for serving

Directions

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
2. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Variations

Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

Baked Pasta with Chicken Sausage by Martha Stewart

Another recipe possibility for company!

Baked Pasta with Chicken Sausage 

Ingredients

• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1/4 cup vodka (optional)
• 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream
• 1 pound rigatoni
• 10 ounces baby spinach
• 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
• 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Chicken Meatballs in Tomato Sauce by Martha Stewart

I am searching for a yummy dinner to make for friends this weekend, here is one I picked out that might be a good choice!

Chicken Meatballs in Tomato Sauce

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 slice white sandwich bread, crumbled
• 1/4 cup milk
• 1 large egg white
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon dried oregano
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 can (28 ounces) whole tomatoes in puree

Directions

1. Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
2. Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
3. With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
4. Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.

Lemon Dill Butter Chicken and Cucumbers by Better Homes and Gardens

We had this for dinner tonight and it was really good!!

Lemon Dill Butter Chicken and Cucumbers with Steamed Veggies 

What you need:

4 skinless boneless chicken breasts

1.5 cups of chopped cucumber

1/2 lemon

3 Tbs. butter

1/2 tsp. dried dill

1/4 tsp. salt

1/4 tsp. black pepper

What to do:

1. Preheat broiler... prepare chicken in glass baking dish and broil til not pink (about 10-12 min each side)

2. Finely shred lemon peel (1/2 tsp), cut lemon in half and squeeze out 2 Tbs. of juice

3. In a small skillet, melt butter over medium heat. Stir in lemon peel, lemon juice, dill, salt and pepper. Stir in cucumber and cook for about 4 min.

4. Spoon over chicken

5. I sauteed up some veggies to have with the chicken, it was perfect!

Bajio Crockpot Chicken by Simply Designing

This looks super yummy!!

Crockpot Chicken

4-5 chicken breasts
1/2 c salsa (I used mild but you can spice it up with hotter salsa if you like)
1 T cumin
1/2 c brown sugar (packed)
(1) 4 oz. can diced green chilies3/4 c Sprite (or similar drink)

• Place all ingredients in a crock pot
• Cook on low for most of the day (mine cooked for 6 hours)
• Remove chicken and shred
• Mix a couple spoon-fulls of corn starch with water and stir in crock pot to help the mixture thicken.
• Return shredded chicken to crock pot and mix
• Cook for approximately 1 more hour
• Serve with your favorite taco or taco salad fixings

Slow Cooker Chicken Taco Chili by Sprinkled with Flour

Another great winter recipe~

Slow Cooker Chicken Taco Chili

1 onion, diced (optional)
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 8-oz can corn
2 (14.5-oz) cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (can reduce this amount for less spiciness)
2 garlic cloves, minced
3-4 boneless skinless chicken breasts
1 package shredded cheddar cheese


~ Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot.
~ Place the chicken on top and cover.
~ Cook on low for 8-10 hours or on high for 6-8 hours.
~ Before serving, use a fork to shred the chicken, and stir to mix.
~ Serve over cooked rice and top with shredded cheddar cheese.

Tip: This is also great topped with fresh cilantro, sour cream, and jalapenos.  It keeps very well in the refrigerator and tastes even better the next day.  For additional flavor, squeeze a little fresh lime juice (to taste) into the meat and stir. Note: I buy chicken breasts that are naturally raised, so they tend to be on the small size. If your chicken breasts are large, you may only want to use 2-3 chicken breasts.

Grilled Bruschetta Chicken by The Girl Who Ate Everything

A healthier way to eat Bruschetta!

Grilled Bruschetta Chicken

4 small boneless skinless chicken breast halves
1/2 cup KRAFT Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.

Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.

Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

*Sometimes we add a splash of balsalmic vinegar to give it a bit more zip.

Pesto Chicken Stuffed Shells by Joelen's Blog

Great for a dinner party!

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Avocado Chicken Salad by Paula Deen

Love avocado, so this recipe looks great!

Avocado Chicken Salad by Paula Deen

Ingredients:

3 cups cooked, diced chicken

3 cups cooked white rice

2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice

3/4 cup chopped onion

1 cup mayonnaise

1 to 2 teaspoons pepper

1 teaspoon salt

1/4 cup chopped fresh parsley leaves

Avocado Dressing:

1 large avocado, peeled and mashed with 2 tablespoons lemon juice

1 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon Worcestershire sauce

1/3 cup chopped onion

2 cloves garlic, minced

1 teaspoon salt

Dash cayenne pepper

Thick, crusty bread, multi-grain or sourdough, for serving

Lemon wedges, for garnish

Directions

Salad:

Mix all ingredients and chill. Pass with avocado dressing.

Dressing:

Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.

Buffalo Chicken Macaroni and Cheese by One Fine Cookie

This looks so good for a cold, rainy day!

Buffalo Chicken Mac and Cheese

What you need:

For the Chicken

-4 chicken breasts

-about 1-2 cups of flour

-panko bread crumbs OR regular bread crumbs (I like to either buy the ones with seasoning, or add my own seasoning)

-about 1 1/2-2 cups of buttermilk OR one egg

-a drizzle of buffalo sauce (Frank’s works well)

  

For the Macaroni & Cheese

- 6 ¼ cups of elbow macaroni pasta

- ³/4 cup of buffalo sauce, plus about another 1 cup (I like it to taste very flavorful and slightly spicy, so I purchase both regular and hot buffalo sauce for the recipe)

- 2/3 cup of sour cream

- 2 ¹/3 cups of heavy cream

- 1 stick plus 3 tablespoons of butter (this should be cut into 4 tablespoons, 4 tablespoons, and 3 tablespoons)

- 2 teaspoons of flour

-2 tablespoons of flour

 - 8 oz of pepper jack cheese

- 1 ½ pounds, or 24 oz of orange cheddar cheese (Use good quality cheeses from either a cheese shop, gourmet food store, or the nicer cheese section by the deli and produce. Not cracker barrel, or Kraft.)

-2 small onions, diced finely

-3-4 stalks of celery, dice finely

-2 cloves of garlic, minced

- 1  ¹/8 cup of panko bread crumbs (I like to either buy the ones with seasoning, or add my own seasoning)

- ½ cup of crumbled blue cheese

- 2 tablespoons of chopped fresh parsley

For blue cheese dressing

 - 2 oz or ¼ cup of blue cheese (crumbled)

- 1 tablespoon of cream & ½ tablespoon of milk OR 1 ½ tablespoons of half and half

- 1 ½ cups of mayonnaise

-  a dash of salt and a couple of dashes of pepper,  to taste

- 1 teaspoon of dijon mustard

- 2 tablespoons of white wine vinegar

For step by step directions visit:

http://www.1finecookie.com/2011/05/seans-buffalo-macaroni-and-cheese-the-reason-we-live/