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8 boneless, skinless chicken tenders 1 cup crushed tortilla chips 1 cup crushed kettle-cooked jalepeno flavor potato chips 1/4 cup sour cream 3 tablespoons light ranch dressing 1 tablespoon olive oil Preheat oven to 400F. Grease a 9x13 baking dish. In one small bowl, mix crushed chips.  In another bowl, mix sour cream, ranch dressing and olive oil. Coat each chicken tender with sour cream mixture, then dredge through chips and place in baking dish.  When all the tenders are in place, take remaining crushed chips and mix with remaining sour cream mixture.  With a fork or spoon, spread onto the tops of the tenders to fill in any gaps. Bake for 15-20 minutes until cooked thoroughly.  Remove from oven and let stand for a few minutes to set. Serve with salad. (Each tender = ~150 calories)

1 lb cooked white meat chicken (16 oz can) 1 cup cooked white or brown rice 1 egg, beaten 1 ear fresh corn (or 1 cup frozen kernel corn) 1 cup black beans, cooked & rinsed 1 cup shredded monterrey jack or pepper jack cheese 1/2 cup chopped onion 1/4 cup chopped red bell pepper 1 poblano pepper, chopped 1 clove garlic, minced 1/4 cup fresh cilantro 1 tablespoon taco seasoning 1/2 tablespoon tomato powder 1 tablespoon olive oil 2 cups crushed kettle-cooked jalepeno potato chips 2 tablespoons melted butter Cut corn kernels from the cob. In a skillet, heat olive oil. Add onions, garlic, bell & poblano pepper. Stir in black beans and corn. Heat through until onions are translucent. Remove from heat and set aside. In a food processor, add cheese, egg, cilantro, chicken, rice, taco seasoning & tomato powder. Lightly pulse to shred the chicken and mix other ingredients. Transfer chicken mixture to a large mixing bowl. Fold in vegetable mixture. Mix well. Sha...

1 (1-pound) package gemelli or other penne pasta -- about 2 cups, uncooked 1 cup chicken stock 1/2 cup coarsely chopped sun-dried tomatoes (not oil packed) 1 cups sliced fresh mushrooms 1/2 cup chopped green onions 3 cloves garlic, chopped 1/3 cup dry red wine 1 pound skinless boneless chicken breast halves, cut into 1-inch cubes 2 tablespoons chopped fresh basil 2 tablespoons olive oil 2 cups milk 2 tablespoons cornstarch   Prepare pasta according to package.   In small bowl, microwave chicken stock until hot. Add tomatoes and let stand 15 minutes.   In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms 2-3 minutes until tender. Remove mixture from skillet. In same skillet, over medium-high heat, brown chicken and basil in oil. Add tomato and mushroom mixtures and bring to a boil. Reduce heat and simer covered 15 minutes, stirring occasionally.   Stir together milk and cornstarch. Add to chicken. Continue to...

Always popular, this was the main course for Mother's Day in our household. Original recipe post here . Updated: 3/4 cup orzo pasta 6 eggs 1/2 cup whole milk ricotta 1/4 cup heavy cream 2 cups (more or less) chopped rotissery chicken -- use light & dark meat for best flavor 1/2 cup chopped green onions 1/2 cup chopped baby spinach 1/3 cup diced roasted red bell peppers 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Preheat the oven to 400°F. Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large bowl combine the eggs, ricotta, and cream and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, spinach, red bell peppers, salt, and pepper. Stir to combine. Pour the mixture into a 1 1/2-quart baking dish. Bake for 30-35 minutes. (Do a knife test to check if the f...

4 medium boneless,skinless chicken-breast halves Salt and pepper 1 tablespoon olive oil 1/2 cup chicken broth 1/3 cup white wine 1 teaspoon grated lemon peel 2 tablespoon emon juice 2 tablespoon chopped fresh parsley 1 teaspoon chopped fresh sage 1 tablespoon butter Place chicken-breast halves between 2 sheets of plastic wrap. Pound breasts with a mallet to an even 1/2" thickness. Season lightly with salt & pepper.   In a skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes turning once. Chicken should be browned on both sides & have lost the pink color throughout. Transfer breasts to a plate and cover to keep warm.   To the skillet, add chicken broth and white wine. Reduce by half (2 minutes on medium-high). Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on plate. Remove skillet from heat and stir in butter.   Return chicken breasts to skillet, coat with sauce. Serve.

4 boneless, skinless chicken breast halves 1 can whole berry cranberry sauce 1 cup French or Catalina salad dressing 1 package onion soup mix First make the marinade:  mix cranberry sauce, salad dressing and soup mix.  Marinate chicken breasts in about 3/4 of the marinade for 2-3 hours, reserving the rest of the marinade. Preheat oven to 350°F. Arrange chicken breasts in the bottom of a lightly greased casserole dish.  Top with remaining marinade.  Bake for 1 hour. Serve with wild rice.

4 boneless, skinless chicken breast 8 strips bacon 1/2 package spaghetti noodles (16 oz.) 1/8 cup soy sauce 1/2 tablespoon sugar 1 1/2 cloves garlic, minced 1 tablespoons rice vinegar 1 teaspoons pure sesame oil 1/2 teaspoon hot chilli sauce 1/2 tablespoon canola oil 2 tablespoon hot water 1-2 spring onions, sliced thinly (optional) Preheat oven to 375°F. Roll the chicken breast halves into a circle, ensuring you have a smooth top, you may need to manipulate and tuck the chicken. Wrap tightly with a strip of bacon and secure with a tootpick or two. Repeat with remaining chicken and bacon. In a skillet, brown chicken over a medium heat for 2 - 3 minutes on each side. Transfer to an oven tray or baking dish and bake 10 - 15 minutes or until cooked through. Meanwhile, cook spaghetti according to packet directions. Drain and set aside. In a bowl, whisk together the soy sauce, sugar, garlic, vinegar, sesame oil, chilli sauce, canola oil and water. Heat a wok or lar...

For the chicken: 6 boneless, skinless chicken breast halves 1 1/2 tablespoons garlic pepper seasoning 1 each, juiced orange and limie 2 tablespoons olive oil 1 teaspoon dried oregano leaves lime slices (garnish) Peach-Avocado Salsa (recipe follows) Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange & lime juice over chicken and drizzle with oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate for 30 minutes, turning once. Remove chicken from marinade and place in a large skillet over medium heat. Saute, turning, 12 minutes or until lightly browned & cooked through. A fork should be able to be inserted easily. Serve topped with salsa & garnished with lime slices. Peach-Avocado Salsa: 1 each, peeled, pitted & diced peach and small avocado 1 tomato, peeled, seeded & diced 1/4 cup diced jicama 3 tablespoons chopped red onion 2 tablespoons olive oil 2 tablespoons freshed chopped cilantro 1/4 teaspoon c...

1-1/2 cups sliced almonds 3/4 cup dry bread crumbs (unseasoned) 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs 1 tablespoon water 4 boneless skinless chicken breast halves Preheat oven to 400° F. In a food processor, cover and pulse almonds until finely chopped. Place in a shallow bowl. In another shallow bowl, combine the bread crumbs, parsley, salt and pepper. In a third bowl, beat the eggs and water. Roll chicken in crumb mixture, then dip in egg mixture and roll in almonds. Place on a greased baking sheet. Bake for 20-25 minutes until cooked through and juices run clear. Side dish suggestions: Lemon green beans White & Wild Rice Pilaf Orzo with Feta and Tomatoes

2 cups cubed cooked chicken (or 2 10 oz. cans chunk white meat chicken) 1 can cream of chicken soup 1 cup sour cream 3/4 cup mayonnaise 3/4 cup chopped celery 3/4 cup sliced mushrooms 1 tablespoon finely chopped onion 2 teaspoons lemon juice 1/2 tablespoon soy sauce 1/4 teaspoon black pepper 1 cup cheddar cheese, shredded 1/2 cup crushed cornflakes 2 tablespoons butter, melted 1/4 cup sliced almonds Preheat oven to 350° . Grease on 13x9" baking dish. In a large bowl, fold in chicken, soup, sour cream, mayonaise and vegetables. Add lemon juice, soy sauce and pepper. Pour chicken mixture into baking dish. Sprinkle top with the cheddar cheese. Toss the corn flakes with butter and layer on top of the cheese. Finish off by topping with the almond slices. Bake, uncovered for 25-30 minutes or until heated through.

1 cup sun-dried tomatoes packed in olive oil 2 garlic cloves, quartered 1 cup packed fresh basil leaves 1/2 cup freshly grated Parmesan cheese Salt Freshly ground black pepper 1 1/2 tablespoons vegetable oil 6 boneless, skinless chicken breast halves Preheat oven to 375°F. In a food processor, blend tomatoes, garlic and basil. Add Parmesan. Salt & pepper to taste. Set aside. Season chicken with pepper only -- the pesto will provide the salt flavor -- and brown in vegetable oil. Remove from skillet, coat in pesto and place in a baking dish. Roast for 25-30 minutes. Chicken should be fork-tender. Side suggestions: Creamy polenta Rice & Lentil Pilaf Easy Mushroom Risotto Parslied Rice Casserole

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about...

4 chicken breasts halves, skinless, boneless 1/4 cup flour 1/8 teaspoon. salt Black pepper, freshly ground (to taste) 1 cup sliced mushrooms 2 tablespoons sliced green onions 4 tablespoons unsalted butter 1 lemon -grated peel and juice 1 cup chicken broth 1/4 cup dry white wine 1/2 teaspoon dried marjoram Cut chicken breasts into 1 inch wide strips. In shallow bowl, combine flour, salt and pepper. Toss strips in flour mixture. Heat 2 tablespoons butter in large skillet, cook mushrooms and green onions till tender; remove from skillet. Add remaining butter. In same skillet, brown chicken pieces on all sides over medium-high heat. Lower heat, return mushroom mixture to skillet. Carefully add the broth, white wine, lemon peel and juice, and marjoram. Cook uncovered, over medium heat for several minutes, or until sauce thickens slightly. Serve with potatoes and green beans.

4 medium skinless, boneless chicken breast halves 1 egg white 1 cup chopped spinach (uncooked) 1/3 cup low-fat cottage cheese, drained 1 cup mozzarella cheese, shredded 1-1/4 cups tomato sauce 2 tablespoon tomato paste 1 teaspoon garlic powder 1/2 teaspoon oregano 1 tablespoon dried minced onion 6 oz. spaghetti noodles, cooked according to package directions, and drained Preheat oven to 375°F. Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1.4 inch thickness. In bowl stir together egg white, spinach, cottage cheese, and half the mozzarella; spoon on chicken, leaving 1.2-inch border. Roll up from narrowside. Place, seam sides down, in 2-quart rectangular baking dish. Combine tomato sauce and tomato paste, garlic, oregano and onion. Spoon mixture over chicken. Bake, covered, for about 25 minutes. Uncover; sprinkle with remaining cheese and return to the oven. Continue to bake, uncovered, for another 25 minutes more or until chicken i...

4 boneless, skinless chicken breast halves 4 tablespoons olive oil For the marinade: 1/2 cup prepared dijon mustard 2 tablespoons prepared yellow mustard 1 cup buttermilk For the breading: 3/4 cup finely chopped pecans 3/4 cup saltine cracker crumbs 3 tablespoons flour 1/2 tablespoon garlic powder 1/2 teaspoon cayenne pepper 1 teaspoon cracked black pepper Mix mustards and buttermilk well. Coat chicken in marinade, cover and refrigerate at least 4 hours (overnight is best). Preheat oven to 350°F. Mix breading ingredients well in a shallow bowl. Remove chicken from the marinade, dredge chicken in the breading to coat evenly. In a skillet, heat olive oil. Place chicken in pan and sauté about 4 minutes each side until golden brown. Remove from skillet and place on a parchment-lined cooking sheet. Continue baking at 350°F for another 10 minutes (or until cooked through) to finish. Optional cooking method -- Preheat oven to 425°F. Line a baking sheet with parchment. Place breaded chicken br...

Almond Basil Pesto Chicken over Angel Hair Pasta Almond Chicken Casserole Asian-style Chicken & Spinach Dumplings Beer Can Chicken Champagne Chicken & Mushrooms Champagne Chicken Salad Cheesy Chicken Fingers Chicken Amandine Chicken Blue Croquettes Chicken Croquettes Chicken Koulibiak Chicken Mac & Cheese Chicken Mignon with Sesame Noodles Chicken Pita Pizzas Chicken & Noodle Casserole Chicken Souffle Sandwich Chicken Rice Casserole Cranberry Chicken Breasts Creamy Lemon Chicken Devonshire Chicken Drunken Chicken Easy Chicken Pot Pie Easy Skillet Chicken Bistro Ginger Peachy Skillet Chicken Grilled Chicken Sandwich with Cranberry Aioli King Ranch Casserole Italian Baked Chicken & Pasta Mike's "Cordon Blue" Chicken & Rice Parmesan Crusted Chicken Strips Pecan-crusted Chicken in Gorgonzola Sauce Pecan & Mustard-Crusted Chicken Pineapple Chicken & Rice Skillet Chicken Cacciatore with Pas...

4 boneless skinless chicken breast halves Salt & pepper 2/3 cup peach preserves 1/3 cup prepared yellow mustard 1/4 cup water 1 teaspoon ground ginger 1 tablespoon extra virgin olive oil In a large skillet, heat olive oil over medium-high heat. Lightly season chicken with salt and pepper. Place in skillet, brown each side and cook through (5-7 minutes each side). Remove from skillet to a parchment lined plate. Add preserves, mustard, water and ginger to skillet. Stir to mix thoroughly while bringing mixture to a boil. Reduce sauce for about 5 minutes until slightly thickened. Reduce heat and place chicken back in skillet, turning to coat and heat through. Serve with White & Wild Rice Pilaf .

For the aioli: 1/2 cup dried cranberries 2 tablespoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup lowfat plain yogurt 1 tablespoon dijon mustard 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the sandwiches. For the chicken: 4 skinless, boneless chicken breast halves 1/2 cup reduced-sodium chicken broth 1 tablespoon finely shredded lemon zest 1/4 cup lemon juice 1 tablespoon finely chopped fresh lemon thyme or thyme 1/4 teaspoon ground black pepper 4 focaccia rolls , split 1 cup finely chopped romaine lettuce 4 slices swiss cheese Wash & put the chicken in a resealable plastic bag. In a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tabl...

10 oz. package angel hair pasta 4 large carrots, thinly sliced (julienned) 2 tablespoons butter 1-1/2 lb. skinless, boneless chicken breast halves 1/4 cup almond basil pesto (recipe follows) 1/4 cup finely shredded Parmesan cheese Olive oil Fresh basil (garnish) Cook pasta according to package directions. Meanwhile, in 12-inch skillet cook the carrots in 1 tablespoon melted butter over medium heat -- about 3 minutes. Add chicken and continue to cook 4 to 5 minutes, stirring continually until no pink remains in chicken. Add pesto and toss to coat. Remove from heat and set aside. Drain the pasta. Return to pan and toss with remaining butter. Plate the pasta and sprinkle with Parmesan cheese and ground black pepper. Add chicken and drizzle with olive oil and garnish with basil. Makes 4 servings. Almond Basil Pesto Sauce 3 cloves garlic 2 cups fresh basil leaves 3 tablespoons almonds 1 dash salt and pepper 1/2 cup extra virgin olive oil 1/2 cup Parmesan cheese grated Peel and chopping the ...

2 oranges 1 tablespoon cooking oil 4 cups baby spinach 1 tablespoon soy sauce 1 teaspoon honey 1 teaspoon grated fresh ginger 1/2 teaspoon cornstarch 1/4 teaspoon crushed red pepper 1 pound skinless, boneless chicken breast strips 1/4 teaspoon salt 1/4 teaspoon black pepper 3 cloves garlic, minced 1 tablespoon sesame seeds (optional) Peel remove the white membrane from one orange. Section it and set aside. Squeeze about 1/3 cup of juice from the other orange. In a small bowl, combine the 1/3 cup orange juice, soy sauce, honey, ginger, cornstarch, and crushed red pepper -- set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to a serving platter. Cover and keep warm. Sprinkle chicken with salt and black pepper. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garl...