CHICKEN TIKI MASSALA KABOBS

Chicken tikka masala kabob recipe
Serves 2-4

Ingredients:

1-1/4 pounds boneless, skinless chicken thighs (cut into chunks)
1/2 cup plain yogurt
1/3 cup heavy cream
2 tablespoons garam masala
2 tablespoons chili powder
1 teaspoon turmeric
1 teaspoon cumin
4 red dried chili peppers
1/3 cup olive oil
1/2 cup cilantro, leaves and stems, rinsed well
2 tablespoons garlic, diced
2 tablespoons ginger, diced
1 tablespoon tomato paste
2 teaspoons salt (divided one/one)
1 teaspoon pepper (divided half/half)
1 large onion, peeled and cut into 1-inch cubes (keeping layers together if possible)
6-8 wooden skewers, soaked for at least 1 hour
Fresh lemon slices for garnish and squeezing onto the grilled chicken
Directions:

Salt and pepper the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
In a large mixing bowl add yogurt, cream, garam masala, chili powder, turmeric and cumin. Mix well.
In a small food processor, add chili peppers, olive oil, cilantro, garlic, ginger, tomato paste and remaining salt and pepper. Puree until well blended.
Add contents of the food processor to the the large mixing bowl with the yogurt, cream and spices. Mix all together well. Add chicken to the bowl and stir well, coating the chicken (completely covering it) with the marinade. Allow chicken to marinate in the the refrigerator, covered, stirring occasionally, 2-4 hours.
Preheat your grill to high. Thread marinated chicken and the onion onto skewers, alternating, chicken, onion, etc. Cook chicken kabobs about 3-4 minutes per side. Serve with lemon slices and fresh warmed naan if desired.

THAI CHICKEN SHISH KABOBS

Peanut Sauce
yield: 4 (1 SKEWER + 1 TABLESPOON SAUCE) SERVINGS
INGREDIENTS:
Chicken & Marinade Ingredients:

3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon sesame oil (found by the Asian sauces)
Juice from one lime
2 garlic cloves, minced
1 teaspoon Sriracha (Asian chili sauce found with the other Asian ingredients)
1/8 teaspoon of red pepper flakes
2 tablespoons chopped cilantro
1 ½ pounds (24 oz) raw boneless, skinless chicken breasts, cut into bite sized chunks
You’ll also need 9” skewers – if using wooden skewers you should soak them in water for about 30 minutes before use
Peanut Sauce Ingredients:

2 tablespoons PB2 powdered peanut butter
1 tablespoon low sodium soy sauce
1 tablespoon water
1/8 teaspoon garlic powder
¼ teaspoon black pepper
1/8 teaspoon Sriracha
1 teaspoon brown sugar
1/8 teaspoon sesame oil
DIRECTIONS:
To create the marinade, combine the soy sauce, honey, sesame oil, lime juice, garlic, sriracha, red pepper flakes and cilantro from the first set of ingredients and mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal bag and shake to coat chicken in the marinade. Place the bag in the refrigerator so that the chicken is covered in the marinade and refrigerate for at least 3-4 hours (but can marinate longer – i.e. all day, overnight, etc).
Pre-heat the grill until hot. Divide the chicken evenly onto the four skewers. Place the skewers on the grill over low heat. Depending on your grill, cooking times may vary. On our 4-burner grill the chicken skewers cooked in about 10 minutes, so I suggest cooking yours for about 5-6 minutes and then flipping them and continuing to cook until chicken is cooked through.
To make the sauce, place all sauce ingredients in a bowl and whisk together until combined. Serve each chicken skewer with about a tablespoon of peanut sauce for dipping.

CHICKEN QUESADILLA PIE

Cheesy Chicken Quesadilla Pie
YIELD: SERVES 6

Note: This dish is extremely mild in spiciness. If you want to kick it up a notch, consider adding a can of green chiles or chopped, jarred pickled jalapenos.

INGREDIENTS

3 (10-inch) flour tortillas, white or wheat
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro
Salt and pepper
2 large eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
DIRECTIONS

Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.

CHICKEN TZAZIKI WRAP

 660
Go Greek with this delicious chicken tzatziki wrap.

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Ingredients
4 pitas
Extra yogurt for garnish

For chicken marinade:
1/2 cup yogurt
2 tbsp honey
2 tsp fresh lemon juice + 2 tsp lemon zest
2 tsp hot sauce
1 to 2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
Pinch salt
4 boneless, skinless chicken breasts

For cucumber relish:
1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)
Pinch salt
1 cup seeded, finely diced tomato
1/2 cup finely diced red onion
6 tbsp coarsely chopped and pitted black olives
4 tbsp coarsely chopped fresh parsley
2 tbsp coarsely chopped fresh dill
1 garlic clove, minced
4 tbsp extra virgin olive oil
4 tsp fresh lemon juice

Directions
1 To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.

2 Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3 Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.

4 Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

CHICKEN MEATBALLS

Ingredients
1 tablespoon dark sesame oil
4 ounces sliced shiitake mushroom caps
1 1/2 tablespoons minced peeled fresh ginger, divided
1 1/2 tablespoons minced garlic, divided
2 tablespoons dry sherry
2 teaspoons red miso (soybean paste)
1 1/2 pounds ground chicken
1/2 cup panko (Japanese breadcrumbs)
2 teaspoons cornstarch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 green onions, thinly sliced
1 large egg white
3 tablespoons mirin (sweet rice wine)
3 tablespoons lower-sodium soy sauce
1 tablespoon dark brown sugar
2 teaspoons sherry vinegar
1 tablespoon lime juice
2 teaspoons grated peeled fresh ginger
1 serrano chile, thinly sliced
Remaining ingredients:
Cooking spray
1 tablespoon toasted sesame seeds

Directions
1. To prepare meatballs, heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, 1 tablespoon minced ginger, and 1 tablespoon garlic; sauté 2 minutes. Add sherry; cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat; cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped. 2. Combine mushroom mixture, remaining 1 1/2 teaspoons minced ginger, remaining 1 1/2 teaspoons garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 36 (1-inch) meatballs. Thread 3 meatballs onto each of 12 (6-inch) flat bamboo skewers. Chill for 30 minutes. 3. To prepare sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil; cook 3 minutes or until slightly thickened. Remove from heat; cool slightly. Stir in juice, 2 teaspoons grated ginger, and serrano. Reserve 2 tablespoons sauce. 4. Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan; cook 9 minutes, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds; serve with reserved 2 tablespoons sauce.

ASIAN CHICKEN WRAPS

asian Chicken Wraps
YIELD: SERVES 4-6

INGREDIENTS

Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
4-6 soft wrap breads or flour tortillas, slightly warmed
DIRECTIONS

For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

BROCCOLI, QUINOA, CHICKEN CASSEROLE

INGREDIENTS

1 cup quinoa
1 head broccoli, cut into florets and finely chopped
2 tablespoon olive oil, divided
1/3 cup Panko*
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk
1 1/2 cups shredded cheddar cheese, divided
1/3 cup Greek yogurt
INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly oil an 9x13 baking dish or coat with nonstick spray.
In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.
Serve immediately, sprinkled with Panko, if desired.

CHICKEN VERDE WONTON TACOS

Ingredients

4 ounces cooked, shredded boneless skinless chicken breasts
1/4 cup salsa verde
1 Tablespoon light sour cream
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
2 Tablespoons sliced green onions
1/4 cup reduced fat Mexican blend cheese
8 wonton wrappers (these can be found in the refrigerated produce section by the Asian products)
(optional) 2 Tablespoons diced avocados (add 50 calories for this) and cilantro for topping
Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.
Place the wonton wrappers on the baking sheet and place about 1 Tablespoon of the mixture on each wonton.
Divide and sprinkle cheese evenly over the mixture on each wonton.
Bring two of the opposing corners up and using a little water stick them together.
Bake for 4-5 minutes or until wontons get crispy. Be careful because they will burn if you don't watch them.
Top with cilantro and avocado if desired.

BUNS FILLED WITH CHICKEN AND CHEESE

Ingredients

• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups butter, cubed
• 10 cups chopped cooked chicken
• 1 pound fresh mushrooms, sliced
• 4 packages (8 ounces each) cream cheese, softened
• Salt and pepper to taste
• DOUGH:
• 4 packages (1/4 ounce each) active dry yeast
• 2 cups warm milk (110° to 115°)
• 6 eggs
• 3/4 cup sugar
• 1 tablespoon salt
• 9 to 9-1/2 cups all-purpose flour
• Melted butter
• Dry bread cruMBS  

Directions

1. In a Dutch oven, saute celery and onion in butter until vegetables are tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool for 5 minutes; cover and refrigerate.
2. In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Roll out on a floured surface to 1/4-in. thickness; cut into 4-in. circles. Reroll scraps and cut more circles. Roll circles to a 6-1/2-in. diameter. Place on greased baking sheets and let rise in warm place for 15 minutes.
4. Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal. Dip in butter; roll in crumbs.
5. Place, uncovered on greased baking sheets; let rise for 20 minutes. Bake at 375° for 20 minutes. Serve immediately.Yield: about 3 dozen.

Editor's Note: Rolls can be made ahead and frozen. Dip in butter and crumbs when ready to bake.

CHICKEN TIKKA MASALA

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

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Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

BAKED SWEET AND SOUR CHICKEN

NGREDIENTS

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

INSTRUCTIONS

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

HONEY BEER CHICKEN SKEWERS

Ingredients
2 cloves garlic, grated with a microplane (or minced)
1/3 cup honey
1/2 cup porter or stout beer
1 tsp red pepper flakes
½ tsp Dijon mustard
¼ cup soy sauce
¼ tsp pepper
1 tbs olive oil
¼ cup chopped shallots (about 1 medium shallot)
6 boneless skinless chicken thigh fillets, cut into cubes
oil for the grill
Chopped cilantro for garnish (optional)

Directions
In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
Grill directions:
Preheat grill to medium high.
Brush the grill lightly with oil.
Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
Sprinkle with chopped cilantro prior to serving.
Oven directions:
Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
Sprinkle with chopped cilantro prior to serving.

CHICKEN THAI SALAD

Rainbow Thai Chicken Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: About 4-6 servings

Ingredients

Thai Chicken Salad Ingredients:
• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado, diced
• 1 mango, peeled, pitted and diced
• 1 (large) carrot, julienned or shredded
• 1 red pepper, cored and julienned (or diced)
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts
Peanut Dressing Ingredients:
• 1/2 cup natural peanut butter
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

Method

To Make The Salad:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

To Make The Dressing:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

CHICKEN Pizza ROLLS

ngredients
1 lb around 4, chipotle-lime marinaded boneless skinless chicken breasts (recipe follows)
1 red onion, sliced into rings
1 bell pepper, sliced into strips
olive oil
salt and pepper
1 c raspberry chipotle sauce, your favorite brand
pizza dough, (your fav) you'll need around 10sm balls
cotjia or feta cheese, crumbled
1/4 c olive oil
1/4 c lime juice
3 clove minced garlic
1 Tbsp chipotle chili powder
1 1/2 tsp cumin
1 tsp black pepper
1 Tbsp worcestershire sauce

Source
http://www.justapinch.com/recipes/main-course/chicken/grilled-chipotle-chicken-pizza-rolls.html

Description
Summer is just around the corner and my hubby and I have been in a grillin' mood! This idea comes from Sara Rae Trover on The Kitchn. These are so much fun! And really really good!!! It seems like it would take a long time but it really doesn't.. And you can make everything in advance so all you have to do is put the rolls together and grill when your ready to eat!You can have fun with the ingredients and put whatever you'd like inside! Hope you enjoy!*Some pizza dough recipes might make up to 20 little balls of dough..In that case you can use ten and freeze the rest!

TIKKA MASALA

Ingredients
5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
3 tablespoons toasted ground cumin
3 tablespoons toasted paprika
2 tablespoon toasted ground coriander seed
2 teaspoon ground turmeric
1 teaspoon cayenne pepper
12 cloves garlic, grated on the medium holes of a box grater, divided
3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
2 cups yogurt
3/4 cup fresh juice from 4 to 6 lemons, divided
Kosher salt
4 tablespoons butter or ghee
1 large onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, roughly mashed
1/2 cup roughly chopped cilantro leaves and tender stems
1 cup heavy cream

Directions
1 Place the chicken pieces on a cutting board with the flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Place in a large rimmed baking dish.

2 Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture. Combine remaining 6 tablespoons spice mixture, 8 cloves garlic garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in a large bowl and whisk to combine. Pour marinade all over chicken pieces, using hands to coat every surface. cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.

3 Meanwhile, heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides. Add onions, remaining 4 tablespoons grated garlic, and remaining 2 tablespoons ginger. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes. Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches.

4 Stir in cream and remaining quarter cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.

5 TO COOK ON THE GRILL: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Wipe excess marinade off chicken and place over hot side of grill, flesh-side-down. Grill without moving until well charred, 5 to 7 minutes. Flip chicken and cook until second side is charred, another 4 to 5 minutes. (Chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

6 TO COOK UNDER THE BROILER: Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

7 Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks. Transfer chicken chunks to pot of sauce. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes. Sprinkle with remaining cilantro, then serve immediately with rice or Grilled Naan


Servings
serves 4 to 6

HONEY LIME CHICKEN SKEWERS

What You Need

3 tablespoons soy sauce – You can use gluten – free soy sauce to make this recipe gluten – free
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced

1/4 teaspoon of salt
1/4 teaspoon of pepper

1/2 teaspoon red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts – cut into bite size pieces

What To Do

In a bowl – combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro

Place chicken in the marinade – cover and place in the fridge for 1 hour

Place chicken on skewers and heat on a grill or fry pan – cook each side for a couple minutes — I like to cook one piece of chicken separately so I can check when it should be done

Sprinkle the rest of the cilantro on top

CHEESY GREEN CHILE CHICKEN ENCHILADAS

• 1 (8 oz) block of cream cheese

• 1/4 cup butter

• 2-3 cups cooked shredded chicken

• 1 (4 oz) can green chilies

• 3/4 cup shredded cheese, divided

• 1 (28 oz) can Old El Paso Green Chile Enchilada Sauce (you may not use all of it)

• 8 flour tortillas



Preheat oven to 400.

Soften cream cheese and butter and stir until smooth.

Stir in chicken, green chilies, and 1/4-1/2 shredded cheese (depending how cheesy you want it to be).

Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone.

Top with a little extra Enchilada sauce and 1/4-1/2 cup shredded cheese.

Bake at 400 for 20 minutes.

LEMON CHICKEN

Marinade:

3 T olive oil
3-4 cloves garlic minced
1 t Cajun seasoning
1/3 C fresh lemon juice
1/4 minced fresh parsley
7 T brown sugar
4 T soy sauce

5 chicken breasts, sliced

1 lb linguine or Fettuccine

zest from 1 lemon
juice from 1 lemon
1/2 C chopped green onion
1/4 C chopped fresh parsley
salt
freshly ground black pepper
parmesan cheese, the grated kind

1. Combine the marinade ingredients together. I always taste it before I put the chicken in so I can be sure it's not too spicy. Add a bit more Cajun seasoning if it doesn't have enough kick. When you have it just right, put your chicken in, cover and let it sit in the fridge for 1-12 hours.

2. Cook the chicken with the marinade in a large skillet over medium heat until the chicken is cooked through and the marinade has reduced just a bit.

3. While chicken is cooking, cook the pasta in boiling salted water.

4. Combine the juice and zest of the lemon, green onions, and fresh parsley together in a large bowl.

5. Add the hot pasta and sprinkle with salt an pepper.

6. Add the chicken and marinade, toss everything in the bowl together and sprinkle with parmesan cheese. Serve immediately!

SPICY MANGO CHICKEN

Ingredients:


1/2 cup (125 mL) reduced-sodium chicken stock

1/4 cup (50 mL) oyster sauce

1 tbsp (15 mL) less-sodium soy sauce

2 tsp (10 mL) cornstarch

2 tsp (10 mL) rice vinegar or white vinegar

2 tsp (10 mL) sesame oil

1/4 - 1/2 tsp (1 - 2 mL) hot pepper flakes

227 g whole wheat vermicelli

1 tsp (5 mL) canola oil

1 tbsp (15 mL) grated ginger

2 cloves garlic, minced

1 lb (500 g) chicken breasts, thinly sliced

1 small red onion, sliced

1 pkg (500 g) Green Giant* VALLEY SELECTIONS* California Mix

1 can (8 oz/227 g) sliced water chestnuts, drained

1 medium mango, cubed

Method:

• In small bowl whisk all sauce ingredients; set aside.

• Cook noodles according to package directions; drain well.

• Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add garlic and ginger root.

• Add chicken and stir-fry 3 to 4 minutes or until no longer pink in centre.

• Add onion, frozen vegetables and water chestnuts; cover and cook until vegetables are heated through.

• Add sauce, bring to boil, reduce heat and stir in mango. Serve over noodles.

OVEN BAKED CHICKEN

Ingredients:


• 1 cup instant mashed potato flakes

• 1/2 teaspoon salt

• 1 teaspoon paprika

• 1/3 cup whole milk or evaporated milk

• 2 pounds chicken thighs, skin removed, if desired

Preparation:

In a shallow bowl or pie plate, combine potato flakes, 1/2 teaspoon salt, and the paprika. Put milk in another bowl. Dip chicken pieces in the milk then coat with the potato mixture, pressing mixture in to coat thoroughly.

Arrange chicken thighs in a 13x9-inch baking pan (skin side up if skin was not removed). Bake in preheated 425° oven for 45 minutes, or until chicken is tender and juices run clear when pierced with a fork.

Serves 4.