Honey Orange Teriyaki Chicken

 Ingredients:

1 cup Mr Yoshida's Original Gourmet Sauce

1 cup orange juice- premium, not from concentrate

6 Tbsp honey

1 1/2 pounds chicken breast, sliced or chicken tenders

1 Tbsp olive oil

Optional:

1/4 cup slivered or sliced almonds, toasted

3 Tbsp zest

Directions:

1. In bowl, mix orange juice, Yoshida sauce, honey, and 3 Tbsps zest (optional).  Reserve 1 cup.

2. Marinate chicken for 10 minutes.  Drain chicken; discard marinade.

3. Lightly brush grill pan with olive oil.  Heat to medium.

4. Cook chicken, turning once halfway through cooking time (4-6 minutes) and brush with 1 cup reserved sauce.  Cook for 4 to 6 minutes, until cooked to an internal temp of 165 degrees.

5. Optional: top with toasted almonds

Cafe Rio Chicken

 5 lbs boneless, skinless chicken, thawed (6-8 breasts)

1 small bottle Kraft Zesty Italian dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves minced garlic (3 tsp pre-packaged)

Mix all ingredients, except chicken, in a bowl.  

Put chicken in bottom of greased crockpot.  

Pour mixture over the top of chicken.  Cook on HIGH 5-7 hours.  

When done, shred chicken with a fork.  Reserve juice to pour over shredded chicken.

Chicken Salad Sandwich

10 lb bag chicken from Costco
4 cups mayo
3 Tbsp lemon juice
3 celery stalks, finely sliced
4 Tbsp dill
Salt & pepper to taste

Cook chicken in crockpot with chicken broth, onions, celery. (Need two crockpots to cook entire 10 lb bag at once.)  When tender, drain liquid and throw away onion & celery.  Use hand mixer to shred chicken and then cool in fridge.

Mix mayo, lemon juice, celery, dill, salt and pepper.  Add to cooled chicken and mix thoroughly.

Place chicken salad on little rolls from Costco.  Makes 50 sandwiches.

Chicken Rolls

2 cups cooked diced chicken
4 oz fresh mushrooms, chopped
4 Tbsp margarine (softened)
1/4 tsp lemon and herbs
8 oz cream cheese (softened)
1/4 tsp lemon pepper
1/2 tsp white pepper
2 cans crescent rolls

Mix spices with cream cheese and butter until blended well.  Add chicken (and mushrooms if using) to mixture.  Roll a tablespoon of filling into each crescent roll.  Roll each in melted butter (very lightly) and top with sesame seeds.

Bake at 350 degrees for 25-30 minutes.  Makes 16 rolls

*Thicken broth from the cooked chicken to make the gravy to serve over the cooked chicken rolls.

Chicken Tacos

4 chicken breasts
2 can green chilies
1 pkg McCormick chicken taco seasoning

Combine all in a greased crockpot.  Cook on low 6-8 hours.  Shred when tender.

Serve with: taco shell, romaine lettuce, sour cream, black beans, cheese, white corn, green sauce, etc.

Chicken Salad Recipe

CHICKEN SALAD RECIPE:

Doubled (Serves 24)

10 Chicken breasts

4 c. celery chopped

2 c. cashews

2 T. onion flakes

4 T. parsley

4 t. sugar

3 c. mayo

2 T. lemon juice

1 t. bon appetite (opt)

Sweet and Sour Chicken

Holy moly is this one good! I made it for dinner tonight and even my picky kids asked for seconds. It is relatively easy but the chicken prep is a little time consuming. I will definitely be making this one again - hope you enjoy!

Serves 4-6

Chicken

3-4 boneless, skinless chicken breasts (I used 2 packages of chicken tenders)

salt and pepper

1 cup cornstarch (I used 1/2 c. and it was plenty - you can add more to your bowl if needed)

2 eggs, beaten

1/4 cup canola oil (I used less, just enough to cook the chicken)

Cut chicken into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.

Sauce:

3/4 cup sugar

4 TBSP ketchup

1/2 cup vinegar (I used white vinegar, but cider vinegar would work well too)

1 TBSP soy sauce

1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.

*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and slightly thickens. Serve it on the side of the chicken.

Sweet and Sour Chicken

3 chicken breasts

1 1/2 c. sugar

1 c. vinegar

1/2 c. chicken broth

1/2 c. ketchup

1/4 c. soy sauce

Cut chicken into small cubes. Sprinkle with garlic salt.

Dip in whipped eggs, then dip in flour.

Brown the chicken in pan on stove until golden brown.

Place in a 9/13 pan. Mix ingredients as sauce.

Pour sauce over chicken and bake 350 for on hour.

Slow Cooker Thai Peanut Chicken

12 oz linguine noodles, cooked/drained
1 lb boneless, skinless chicken breasts cut into 1" cubes
2 cloves garlic, minced
2/3 C. peanut butter
1 C. chicken broth
1 C. shredded zucchini
1/3 C. soy sauce
1 tsp sugar
1 red pepper, cut into long, thin strips
1 C. chopped cilantro (divided)
1 Tbsp lime juice
Chopped peanuts for garnish

Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker.  Sitr to combine.  Cook on low for 4 to 5 hours or on high for 2 to 3 hours.  A half hour before you are going to serve, add in lime juice and 1/2 cup cilantro.  Serve over noodles and garnish with remaining cilantro and peanuts.

*The garnish of chopped peanuts are a must-- they make this dish delish!

Nancy's Coconut Chicken

12 chicken tenders

2 eggs

1/4 c. oj concentrate

ginger (1/4 t.)

Corn flakes

Coconut

Chili sauce and peach jelly (apricot) mixed together for dipping sauce

Whip eggs, add oj conc. and ginger

Crush cornflakes and mix in with coconut

Dip chicken tenders in egg mixture, then in the cornflake/coconut mixture

Place on foil covered cookie sheet

Bake 350 for 20 minutes or until done

Dip in chili sauce mixture

Chicken Divan

4-6 Chicken breasts, cooked and dices or sliced

1 1/2 bunch of broccoli, cooked and drained

Sauce:

2 cans cream of chicken soup

1 c. mayo (or a little less)

1 T. lemon juice

Pinch of curry (opt.)

Topping:

2 c. grated cheddar cheese

In 9x13 pan sprayed with Pam, layer cooked broccoli, then layer chicken, then cover with sauce and sprinkle with cheese. Bake at 350 for 30-40 minutes.

White Chili Soup

 from the kitchen of: Crystal Loveland

1 lb chicken breast

1 Tbsp oil

1 1/2 tsp garlic powder

Cook together until chicken is done.

Add:

2 cans Great Northern beans

14 oz chicken broth

2 cans chop chilies

1 tsp salt

1 tsp ground cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

Bring to a boil, then reduce heat and simmer for 30 minutes.

Add:

1 cup whip cream (or half & half)

1 cup sour cream

Olive Oil/Basil Marinade

 Marinade for chicken and/or vegetables

1/2 cup olive oil

4 Tbsp lemon juice

4 cloves garlic, minced

2 Tbsp basil, chopped

1 tsp salt

1/2 tsp pepper

*for kabob- chicken, green bell pepper, red bell pepper, red onion, zucchini, cherry tomatoes

**Bryce and Erica's recipe.  Bountiful apartments

StoveTop-Chicken Casserole

from the kitchen of: Shilo Moore (Wx) 

2 packages chicken strips

1 pint sour cream

1 can cream of chicken soup

2 boxes StoveTop stuffing (prepared as directed on box)

1 cup frozen peas

onion

parsley

salt

Boil chicken with onion, parsley & salt.

Cut up chicken and layer in a greased 9x13 casserole dish.

Layer 1/2 dressing, chicken, and mixture of sour cream, peas and cream of chicken soup.

Then top with other 1/2 of dressing.

Cover with foil and bake at 350 degrees for 30-40 minutes.