2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
3 garlic cloves, crushed
3/4 teaspoon ginger
1/2 teaspoon crushed red pepper flakes (more or less to taste)
3/4 cup apple juice
1 cup light brown sugar
6 tablespoons ketchup
3 tablespoon cider vinegar
1 1/2 cup water
1 cup soy sauce
Heat the oil in a large skillet or wok. Add the chicken and cook until lightly browned. Remove the chicken from the skillet and set aside. Add the remaining ingredients, to the skillet, heating over medium heat until well mixed and dissolved. Add chicken to the sauce in the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over rice with extra sauce as desired.
Adapted from Recipezaar.com.
1/2 cup apricot jam
1/2 cup crushed pineapple
2 tablespoons Dijon mustard
Place the apricot jam, pineapple, and Dijon mustard in a blender or food processor. Blend/Process for about 15 seconds until sauce is well combined.
This sauce is great on grilled chicken and can be served on top of cream cheese with crackers as an appetizer.
Thanks go out to Dinners for a Year and Beyond for sharing this tasty recipe!
4 chicken breasts, pounded thin
8 wedges Laughing Cow Light Garlic & Herb cheese
1/2 cup bread crumbs
grated parmesan cheese
Lay each chicken breast out flat. Spread two wedges of cheese evenly over each chicken breast. Roll up and use toothpicks to seal. In a shallow bowl, mix the bread crumbs with a good sprinkle each of dried parsley and parmesan cheese. Spray each of the chicken rolls with cooking spray and dredge in the bread crumb mixture to cover. Place in a baking dish. Bake at 400 degrees for 15-20 minutes, then broil just until the crust is golden brown. Remove toothpicks before serving. Makes 4 servings.
Thanks go out to Macaroni and Cheesecake for sharing this slightly adapted but very tasty recipe!
1 can cream soup (celery, chicken, or mushroom) + 1/2 can water
1 C sour cream
3 oz. dried beef slices
6 chicken breasts
6 slices partially cooked bacon
In buttered casserole, layer dried beef and chicken wrapped in bacon. Cover with sauce made of soup, sour cream, and water. Let stand for 3 hours or overnight. Bake at 275 degrees F for 3 hours. Do not cover to bake.
2 boneless, skinless chicken breasts, cut into small pieces
2 small cans cream of chicken soup + 1 can water
2 stalks celery, sliced thinly
1 small onion, chopped
1/2 stick butter
salt and pepper
1 Tbsp. butter, melted
1 3/4 C flour
1/2 tsp. salt
3/4 C water
In a large skillet, met 1/2 stick butter. Brown onion and celery until slightly softened and onions are clear. Add chicken pieces, stirring until no longer pink. Add salt and pepper to taste. Add the two cans of chicken soup and water till creamy. Stir constantly until bubbly. Turn heat to low and simmer.
Bring a 2 1/2 quart pot of water to a boil. In a large bowl, mix melted butter, eggs, and water. Add flour and salt. Drop by 1/2 teaspoon into boiling water. Dumplings are done when they float. Add all dumplings to skillet and serve.
2 limes, juiced
1 (12 fluid ounce) can light colored beer
1 Tbsp. honey
1 tsp garlic powder
4 tablespoons chopped fresh cilantro
Salt and pepper
1 lb. chicken tenderloins or chicken breasts
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves pounded thin or 1 package chicken tenderloins
1/2 cup butter, cut into pieces
Preheat oven to 375 degrees F (190 degrees C). Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9×13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.