Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps


4 boneless, skinless, chicken breasts 
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

 Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. 


Cut each bacon slice into thirds. 


Wrap each chicken cube with bacon and secure with a wooden pick. 


Stir together brown sugar and chili powder. 


Dredge wrapped chicken in mixture. 


Coat a rack and broiler pan with nonstick cooking spray. 


Place chicken wrap on rack in broiler pan. 


Bake 350 for 30 to 35 minutes or until bacon is crisp. 

Crock pot Italian Chicken

Italian Chicken 

4-6 boneless skinless chicken breasts 
1 bottle Italian dressing 

Put these 2 items in crockpot & cook on low 6-8 hours 
Remove chicken and cut into pieces 

Melt in a pan: 
1 can cream of chicken soup 
1 cup chicken broth 
1-8oz pkg. cream cheese 
½ tsp dried basil 
½ tsp dried thyme 
salt & pepper to taste 

After melting these in a pan, drain the crockpot of 1/3 of the dressing liquid. 


Add the melted ingredients and chicken back to the crock pot.

Cook on low for 1 hour. 


Serve over angel hair pasta.

Chicken Chimichanga

1 package tortilla shells
1/4 c chopped onion
1 clove garlic, minced
1 tbsp vegetable oil
1 1/2 c shredded cooked chicken
1 c grated cheddar cheese
salsa
Vegetable oil for frying

Salsa, sour cream and grated cheese, if desired


Saute onion and garlic in oil.

Add chicken and cook over low heat until heated thoroughly.

Remove from heat and add cheese.

Spread each shell with 2 tsp salsa.

Spoon 1/4 c chicken mixture onto half of each tortilla.

Fold the ends of the shell in , and roll to form a pocket like casing.

Pour oil 2-3 inches deep into a small sauce pan or an electric skillet and heat to medium high heat setting or 375º(seam side down)

Fry each chimichanga approximately 3 minutes on each side.

Serve with salsa, sour cream and grated cheese, if desired.

Chicken in Wine sauce

2 whole chicken breasts
1 can cream of mushroom soup
1 cup of white cooking wine
1 small can of mushrooms
1 cup sour cream
paprika

pre heat oven to 350

Place chicken in a baking dish.

Mix soup, wine, mushrooms, and sour cream together.

Pour over chicken and sprinkle with paprika.

Bake covered at 350 for 1 hour

Chicken Piccata

4 boneless skinless chicken breasts
1 large egg
flour (for dredging)
1/2 cup grated parmesan cheese
1/8 teaspoon paprika
kosher salt
ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup white onion, chopped
1 large shallot, minced fine
3 garlic cloves, minced fine
1/2 cup sweet vermouth or sherry wine or white wine
1 cup prepared bouillon, with
2 teaspoons flour, blended together
1 lemon, juice of
2 teaspoons lemon peel, grated
2 teaspoons capers, rinsed and lightly crushed
1 lb sauteed fresh mushrooms
1/4 cup flat-leaf Italian parsley, roughly chopped
1 lemon, sliced thinly


Thoroughly wash and pat dry chicken.

Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.)

Beat the egg in a bowl large enough to hold chicken.

In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.

Dip chicken in egg, then in flour mixture until well coated.

Heat a wide skillet and melt the butter, then add the olive oil.

When hot, add the chicken (Do not crowd skillet.) Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.)

Remove chicken to serving platter, keep warm.

In the drippings, sauté' the onion, shallot, and garlic for about 1 minute.

Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.

Return the chicken to the skillet.

Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce.

Simmer for another 15 minutes

Chicken Scampi

White sauce base:

Heat 1 tablespoon butter in nonstick skillet.

After it's melted, add 2 tablespoons flour and cook for 2 minutes on med heat.

Slowly add milk and stir constantly to get rid of lumps. when you have added enough milk, you should have like a white gravy consistency.

Set this aside.

You will have much more white sauce than you will actually need.

Scampi sauce:

2 sticks butter
2 tblspns crushed garlic (real garlic; not salt or the dried stuff
2 tblspns chicken stock
3/4 cup chablis (actually, I used riesling and it worked fine) or any white
wine that's not too sweet
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tblspns italian seasoning

chicken tenderloins (how much chicken you want)
black pepper to taste .



Heat butter over a slow heat. add the garlic, italian seasoning and crushed
red pepper.

Cook for about 2 minutes on low heat, add the wine, water, and chicken base.

Stir until combined add the white sauce mix and stir until
slightly thickened.

The rest of it...
1/2 package of angel hair, cooked according to package directions
thinly sliced bell peppers (red, green and yellow)
thinly sliced red onions
about 10 whole garlic cloves

Put the garlic cloves in a small nonstick skillet with some oil and braise
them for about 20 minutes on low heat. Just put the lid on the skillet and
let them cook...they should be golden and really soft when they are done.

In a large nonstick skillet, saute the peppers and onions for a few
minutes. also, saute chicken tenderloins (however many you feel like
cooking or eating!)Add the angel hair and pour the sauce over. saute until
everything is mixed together and sauce is reheated. add garlic cloves

Honey Dijon Fettuccine and Chicken

1 (9-oz.) package fettuccine
4 chicken breast halves
1 (14.5-oz.) can chicken broth
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cornstarch
1 cup yellow bell pepper
1/2 cup red bell pepper strips
1/2 cup red onion strips

Combine broth, mustard, honey and cornstarch in small bowl; mix until smooth. Transfer to medium skillet; add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce heat to low.

Cook, covered for 10 minutes or until sauce is thickened, vegetables are tender-crisp and chicken is heated through. Serve over hot fettuccine.

Iced Tea Chicken Wings

Uncooked Chicken Wings
Dry Iced Tea mix
1/2 cup honey
2 Tbspns. sesame seeds
Bread chicken wings in pre sweetened Ice tea mix.

Place chicken wings on a baking sheet or large casserole dish. Bake for 45 min at 325.

Remove wings and pour off grease. Place wings in mixing bowl.

Add 1/2 cup of honey and 2 tablespoons of sesame seeds. (add hot sauce if you wish)

Mix and place back into oven for 20 more min.

Serve with Blue Cheese

Lemon Rosemary Chicken

2 medium lemons
1 tablespoon chopped fresh rosemary (or ½ teaspoon dried rosemary leaves)
¼ teaspoon coarsely ground black pepper
1 clove garlic, minced
4 small skinless, boneless chicken breast halves (about 1 lb)

Grate enough peel from 1 lemon to equal 2 teaspoons.

Cut lemon in half and set aside.

Thinly slice half of second lemon, reserving slices for garnish.

Squeeze lemon juice from remaining 3 lemon halves into small bowl.

Stir in lemon peel, rosemary, pepper, and garlic.

Preheat heavy skillet-grill or 12" skillet or use a non-stick pan. Heat skillet over medium-high heat until very hot.

Meanwhile, toss chicken breast halves with lemon juice mixture.

Place chicken breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture.

Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife.

Garnish with lemon slices.

Curry-Cajun Spiced Chicken

1/3 cup honey
3 tablespoon water
3 tablespoon prepared mustard
2 tablespoon margarine or butter, melted
2 - 3 teaspoon Cajun seasoning
2 - 3 teaspoon curry powder
1 teaspoon lemon juice
1 clove garlic, minced
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds)
3 cups hot cooked rice

In a 3-quart rectangular baking dish combine honey, water, mustard, melted margarine or butter, Cajun seasoning, curry powder, lemon juice, and garlic; mix well.

Add chicken breast halves, turning to coat. Arrange in a single layer.

Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is tender and no longer pink.

Serve chicken and pan drippings with hot cooked rice.

Make-Ahead Tip: Combine honey mixture; cover and chill up to 24 hours.

Garlic Lovers Chicken

1 whole chicken (3 to 3-1/2 pounds)
1/4 cup olive oil
1 tablespoon finely chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 head garlic, separated into cloves (about 15)


Preheat the oven to 350°F. Place the chicken in a roasting pan; set aside.

In a small bowl, mix together the oil, basil, salt, and pepper; brush over the chicken then place the garlic cloves over and inside the chicken.

Roast the chicken for 1-1/2 to 1-3/4 hours, or until the chicken is golden and no pink remains, basting occasionally.

Cut, and serve with the pan juices.

Crockpot Lemon Chicken

Crockpot Lemon Chicken

6 whole boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon balsamic vinegar
3 tablespoons ketchup
3 tablespoons brown sugar
6 oz frozen lemonade concentrate
2 tablespoons cornstarch
1/4 cup water

Dredge the chicken in flour mixed with salt.

Shake off excess and brown in a hot skillet.
Remove chicken and put in the crockpot.

Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken.

Cook on high for 3-4 hours.

When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Pineapple Chicken

6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
paprika to taste
20 ounces pineapple chunks in juice -- 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced

Arrange chicken in bottom of crockpot.

Sprinkle with pepper and paprika.

In a small bowl, combine drained pineapple tidbits, mustard and soy sauce.

Pour over chicken.

Add minced garlic.

Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

Margarita Chicken Pasta Salad

10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. boneless skinless chicken strips for stir-frying
1 (1-oz.) pkg. taco seasoning mix
1 tablespoon olive or vegetable oil
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 can (15 oz) black beans, drained, rinsed

Dressing

1/2 cup fresh orange juice
1/4 cup olive or vegetable oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
1 can(4.5-oz.) chopped green chiles


Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat. In large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10 minutes or until golden brown and no longer pink in center. Remove from heat.

In blender container or food processor bowl with metal blade, combine all dressing ingredients. Blend 30 seconds or until well blended.

In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold.

Smothered Chicken and Gravy

1 cups uncooked regular long-grain brown rice
2 2/3 cups water
1/2 cup all-purpose flour
1 1/2 teaspoons seasoned salt
1 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
2 tablespoon olive or canola oil
1 cup thinly sliced celery (about 2 medium stalks)
1/2 medium red bell pepper, cut into thin bite-size strips
1/2 medium onion, thinly sliced
2 cups hot water
1 tablespoon chopped fresh parsley

Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.

In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.

In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.

In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.

Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.

BBQ Chicken Crescents

1/4 cup refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
1/4 cup finely shredded Cheddar cheese
1 tablespoon finely chopped green onion
1 can (8 oz) refrigerated crescent dinner rolls


Heat oven to 375°F.

In small bowl, mix shredded chicken, Cheddar cheese and green onion, cutting up large pieces of chicken if necessary.

Remove half of dough in rolled section from can; refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.

Place 1 teaspoon chicken mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Repeat with remaining half of dough and chicken mixture.

Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Oven Fried Buttermilk Chicken

2 cups well-shaken buttermilk
4 large garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce,
1 tablespoon salt
2 teaspoons finely ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 cups Corn Flake Crumbs
4 tablespoons unsalted butter (1/2 stick), melted

Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate overnight, turning once.

Heat the oven to 400°F and arrange the rack in the middle. Place a metal rack on a baking sheet and set aside.

Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.

Bake until golden and crispy about 40 minutes, turning chicken about halfway through.

Chicken Noodle Casserole

1 (3 pound) chicken - cooked, deboned and shredded
6 ounces spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup water
salt and pepper to taste
1 cup shredded mozzarella cheese

Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.

Preheat oven to 350º

In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper.

Mix all together.

Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown.

Let cool 10 minutes and serve!

Honey Poppy Seed Cornish Hens

2 Cornish Hens
1/2 tsp salt
1/2 tsp pepper
1/3 cup honey
1 tbsp poppy seed
1 1/2 tsp ground mustard (dry)
3/4 tsp ground ginger

Pre heat oven to 350º

Spray rack of roasting pan with non-stick cooking spray.

Cut each hen in half along backbone and breastbone from tail to neck.

Place skin side down on rack in roasting pan.

Sprinkle with salt and pepper.

Mix remaining ingredients brush over both sides of hen.

Roast uncovered 1 hour and 10 minutes turning once.

Buffalo Chicken Pizza

4 tablespoons (1⁄2 stick) butter
4 tablespoons hot sauce (not like Tabasco but more a Louisiana-style “Frank’s” is good)
2 1⁄2 cups shredded cooked chicken (from a precooked deli chicken)
1⁄2 cup blue cheese salad dressing any kind, but the chunkier, the better (optional)
1 12-inch ready-made pizza crust, like Boboli
1 cup shredded mozzarella
2 tablespoons finely chopped fresh cilantro

Preheat the oven to 425ºF.

In a small pot, melt the butter with the hot sauce, stir well, and remove from the heat.

Add the chicken and mix well.

Spread the blue cheese dressing on the pizza crust, then top with the chicken mixture. (Don’t worry if it’s messy, because it will be).

Top with the mozzarella. Bake until bubbly and brown looking, (12 to 15 minutes.)

Sprinkle with the cilantro, cut into wedges, and serve.