Chicken Scaloppine

Ingredients:

6-8 oz. Cremini mushrooms, quartered
1 shallot, minced
2 garlic cloves, minced
1 lemon, zested and halved
2 chicken breasts, boneless and skinless, 1 inch thick or pounded out that way
5 oz. angel hair pasta, cooked al dente, reserve 1/2 c. pasta water
2 oz. white cooking wine
4 oz. light cream
1 c. shaved Parmesan cheese

Place a medium size pan over medium heat and add 2 tsp. olive oil. Season both sides of the chicken with salt and pepper and place in the heated oil. Cook for 6 minutes undisturbed (do not touch them!), flip, and cook for another 5 minutes. Set the chicken aside and place the pan back on the heat. Add 2 tsp. olive oil and mushrooms, and cook for 1 minute. Stir in the shallot and garlic and cook for 1 more minute. Add in the wine, and juice from half of the lemon. Cook for 2 minutes. Add in the cream and pasta water and bring the mixture to a boil. Turn back down to medium heat and simmer for 5 minutes.

Add the cooked pasta and half of the Parmesan back into the sauce and stir together. Season the mixture again with salt and pepper to taste. Divide the pasta and sauce among two plates. Slice the chicken and place a chicken breast on top of each pasta mound. Sprinkle the top of the chicken with lemon zest and the remaining shaved Parmesan cheese.

Creamy Taco Chicken Dip

This is a quick and easy dip recipe that takes about 5 minutes to put together and uses most ingredients that are in your kitchen already. If you don't have canned chicken but have chicken breasts, you can always boil and shred them and add them to the dip. If you don't have chives, you can use chopped green onion, and even the taco sauce can always be replaced with mild salsa. This dip is very versatile, and very, very delicious!

Ingredients:

1 large can, canned chicken, drained and flaked
1 c. mild taco sauce
8 oz. cream cheese
3 slices Colby cheese (or 1/2 c. shredded), cut in pieces
*Chives (for garnishment, optional)

Combine the above ingredients together in a microwave safe bowl with lid (or paper towel on top). Microwave for approximately 2 minutes, stir together, and zap again for another 30-45 seconds just until the cheese is melted and the dip is hot. Sprinkle a few chives on top and you have an amazing, creamy chicken dip!

Best Baked Mesquite BBQ Chicken

If you need a great juicy BBQ chicken recipe but don't feel like firing up the grill, then look no further!

Ingredients:
2 boneless, skinless chicken breasts
1/2 Tbs. mesquite seasoning
3 oz. sweet baby ray's
Olive oil

Preheat the oven to 450 degrees. Line a pan with tinfoil and spray with nonstick cooking spray. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Season chicken breasts with the mesquite seasoning on both sides. Place in the prepared pan and cook on each side for 2-3 minutes, only browning the outside.

Place the chicken on the prepared pan and bake for 8-10 minutes.

Chicken Diane

Ingredients:

1 large potato, peeled and cut into 1" cubes
1 large bunch green beans
6 oz. cremini mushrooms, sliced
1 shallot, small diced
2 bone-in, with skin chicken breasts
4 oz. light cream
4 Tbs. sherry wine
2 tsp. chicken base (liquid)
1 Tbs. Dijon mustard
Olive oil
salt and pepper

Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.

While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.

To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.

Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.

Grilled Chicken with Pear and Goat Cheese Salad

Sweet pear, tart cherries and goat cheese, and perfectly grilled chicken. What combination could possibly go better for a summer salad?

Ingredients:
1 small red onion, thinly sliced
1 Red Pear (Anjou), quartered and thinly sliced
3 Tbs. balsamic vinegar
1 Tbs. honey
2 boneless skinless chicken breasts, fat trimmed
2 Tbs. chopped walnuts
3 oz. spinach (i prefer stems trimmed)
1 oz. goat cheese, crumbled
2 Tbs. dried cherries, chopped
Olive Oil
Salt and Pepper

Preheat the oven to 400 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Spread out the sliced onion on the prepared sheet and bake for 15-18 minutes.

In a small bowl, combine the balsamic, 1 Tbs. olive oil, honey, salt and pepper. Set aside. Meanwhile, season the chicken breasts with salt and pepper. Set a grill pan on medium heat. Drizzle the chicken with olive oil (about 1 tsp. each) and place on the grill. Cook for 5 minutes on each side and let rest while gathering the salad ingredients.

In a small skillet, toast the walnuts on medium-high heat for about 2 minutes, stirring constantly. Place the spinach in a bowl and add 1 Tbs. of the balsamic mix; toss together. Divide the spinach onto two serving plates. Top with the sliced pear, chopped walnuts and cherries, and crumbled goat cheese. Drizzle with more fo the balsamic dressing. Slice the chicken into strips and place next to the salad. (Serve with a small bowl of the dressing instead of drizzling if you are worried about the spinach wilting.)

Sweet and Sour Chicken Thighs

This sweet and sour slow cooker chicken is amazing, and much better for you than going to a restaurant and getting something from out. It only takes 3 hours in the slow cooker and serves around four people. Test it out next time you have a craving for oriental food!

Ingredients:

2 1/2 lb. bone-in chicken thighs, skinned
1/4 c. cornstarch
1 Tbs. canola oil
2 green onions, thinly sliced
1/4 c. ketchup
1/4 c. honey
2 Tbs. soy sauce, reduced-sodium
2 tsp. grated fresh ginger
2 tsp. minced garlic
1 tsp. salt
1/2 c. rice vinegar
1 pouch Uncle Ben's brown rice
1 pkg. cabbage/kale mix

Place the skinless chicken thighs in a large bag with the cornstarch. Shake the bag making sure all of the chicken is coated. Shake off the excess cornstarch. Heat a large pan with the canola oil. Place the chicken in the pan and brown on each side for 3 minutes on medium-high heat. 

Place the browned chicken in the bottom of a slow cooker. In a medium size bowl, mix the ketchup, honey, soy sauce, ginger, garlic, salt, rice vinegar and the whites of the onion. Pour over the chicken and place the lid on the slow cooker. Cook on high for 3 hours. Remove the thighs and place on a cutting board. Carefully slice open the thighs partially and remove the bone. 

Add the salad and rice to your serving plates. Place 1-2 chicken thighs over the rice. Whisk the sauce left in the slow cooker and drizzle on top of everything. Finish with thin sliced green onions.

Balsamic Mushroom and Chicken

This recipe is loaded with mushrooms. If you do not like mushrooms, please use common sense and do not try this....because again, it is mushroom heaven. The low and slow way they are cooked makes them almost the consistency of butter; it is unreal. The balsamic and chicken broth makes a sweet and tangy sauce that keeps the chicken incredibly soft. 

Ingredients:

1 1/2 lbs. chicken breasts, boneless, skinless
1 Tbs. salt and pepper
2 Tbs. olive oil
6 cloves garlic, minced
2 (8 oz.) containers mushrooms, thinly sliced
1/3 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1 tsp. dried thyme
2 Tbs. butter, salted, cubed

Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides and place into the pan. Cook for 5 minutes, flip, and cook for another 3 minutes. Remove the chicken from the pan and set aside.

Add the garlic and mushrooms to the pan and stir to combine. Cook the mushroom mixture for 5 minutes until the mushrooms soften slightly.

Place the chicken breasts back on top. Add in the vinegar, broth, bay leaf and thyme. Cover the pan with a lid and cook for 10 minutes. Stir everything as best as you can and cook for another 5 minutes without the lid. Add in the butter and cook for 2 more minutes until the butter is melted and combined. Let cool slightly so that the sauce thickens more and place the chicken on your serving platter. Pour the mushrooms and cooking liquid on top.

Slow Cooker Jambalaya

Ingredients:

1 (13-14 ounce) can crushed tomatoes
12 ounces of beef broth
1 (7-8 ounce) can tomato paste
2 bay leaves
2 tsp. dried basil
1 1/2 tsp. oregano
1/2 tsp. cajun seasoning
1/2 tsp. Frank's Red Hot Sauce
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. fresh cracked black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
4 garlic cloves, minced
14 ounces Andouille sausage, cur into slices
5 chicken thighs, boneless, skinless, chopped into 1 inch pieces
1/2 lb. shrimp, cooked, deveined and peeled with tails removed
1 Tbs. fresh chopped Parsley

In the bottom of the slow cooker, combine the first 12 ingredients together with a spatula.

Add the onion, green pepper, celery, garlic, sausage and chicken. Stir together.

Cook, covered, on high for 1 hour. Then reduce the heat to low and cook for another 3 hours.

Add in the shrimp and fresh parsley and cook for another half an hour on low.

Divide into serving dishes on top of cooked white or brown rice. Add some more fresh chopped parsley on top.

Slow Cooker White Chicken Chili

This is literally a bowl of comfort. With the many topping you can add to personalize this dish, it is great for parties or for sitting down with your family. This white chicken chili is off the charts.

Ingredients:

1 lb. boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
2 (15 oz.) cans great Northern beans, drained and rinsed
2 (4 oz.) cans diced green chiles
1 (15 oz.) can whole kernel corn, drained
1 tsp. salt
1 tsp. fresh cracked pepper
1 tsp. cumin
1/2 tsp. chili powder
4 oz. reduced fat cream cheese
1/4 c. half and half

Place the chicken breasts on the bottom of the slow cooker. Season with salt, pepper, cumin and chili powder. Top with the diced onion, garlic, beans, green chiles, corn and chicken broth. Stir together. Cover and cook on low for 8 hours.

Remove the chicken to a cutting board and shred. Return to the slow cooker and add the cream cheese and half and half. Stir everything together, cover and cook on high for 15 more minutes. Divide into serving dishes and add your own personal touches such as corn chips, sour cream, avocado, shredded cheese, you name it!

Gouda Chicken and Egg Sandwich

This sandwich is such an odd combination, but it works so well! The shredded Gouda melted on the chicken combined with the hot mustard and cooked egg makes for one of the best combinations in a sandwich that I have tried so far. My husband also absolutely loved it!

Ingredients:

1 chicken breast, butterflied and cut in half
1 tsp. salt
1 tsp. pepper
1/2 c. shredded Gouda cheese
Romaine lettuce
2 eggs, cooked over-hard
2 Pita bread halves
1 Tbs. Miracle Whip, light
1 Tbs. sweet hot mustard

Heat a saucepan at medium heat. Season both sides of each half chicken breast. Place in the pan for 3 minutes, flip over and cook for an additional 2 to 3 minutes until the chicken is cooked (it won't take long since the chicken is butterflied). Sprinkle each piece of chicken with 1/4 c. shredded Gouda and place the lid on top. Cook for about 1-2 minutes until the cheese is melted. To assemble the sandwich, cut each pita half again in half. Spread 1/2 Tbs. of Miracle Whip on two pita halves, and the mustard on the other two pita halves. To assemble, place an egg on top of the mustard on the pita. Top with the chicken breast half, romaine lettuce, and then the pita top with the Miracle Whip.

Broccoli Chicken Stuffed Spaghetti Squash

This is one of my new favorite dishes. The spaghetti squash is so filling that this one "pot" dish is perfect for dinner. The only challenge you will have is trying to finish it all.

Ingredients:

1 spaghetti squash, cut in half
2 chicken breast halves, chopped into 1 inch pieces
Large head of broccoli, boiled, drained and chopped
2 tsp. fresh thyme
2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 tsp. freeze dried chives (or 1 tsp. fresh)
2 Tbs. grated Parmesan cheese
4 Tbs. shredded Gouda cheese

Microwave the spaghetti squash halves each half at a time in a microwave safe dish with a lid. Add 2 Tbs. water underneath the squash and cook cut side up for 15 minutes. Let cool and scrape both halves into a large dish and set aside to cool. Save the spaghetti squash "shells"! In a large saute pan, add the chopped chicken and broccoli. Season with the thyme, salt and pepper and stir for 2-3 minutes until the chicken is cooked through. Sprinkle with the dried chives and stir in the Parmesan cheese. Add the chicken and broccoli mixture to the bowl with the cooked spaghetti squash. Mix everything together well.

Line a baking pan with tinfoil and place each spaghetti squash "bowl" inside. Divide the filling mixture evenly between the two skins. Top with the shredded Gouda cheese and broil for 5 minutes until the cheese is melted and golden brown.

Cheese 'n' Chicken Taco Pinwheels

These few ingredient pinwheels are super cheesy and easy to make. The best part is that you can substitute a lot of these ingredients for what you already have in your house. Any type of shredded cheddar, lettuce, lunch meat like turkey, chicken, or even taco meat. The possibilities are endless!

Ingredients:

Low calorie garden veggie wraps
Oscar Mayer Chipotle Seasoned chicken breast
1 8 oz. cream cheese, 1/3 less fat
1/8 c. salsa, medium
Lettuce mix, or shredded romaine
1 c. shredded cheddar cheese, reduced fat
1/4 c. chopped fresh cilantro
2 tsp. taco seasoning

Mix the cream cheese, taco seasoning, shredded cheddar, salsa and cilantro together in a small bowl. Lay a tortilla out and spread about 2 tablespoons of cream cheese in a thin layer. Lay 4 thin slices of deli meat on top along with a layer of lettuce. Tuck one end in tight, and roll the tortilla up tight until the entire thing is rolled up. Slice the roll into 8-10 pieces and place on your serving tray. Repeat until the cream cheese filling is used up or until you run out of deli chicken.

Creamy Pesto Chicken Quesadillas

Ingredients:

1 c. Creamy Chicken Pesto mixture
1 1/2 c. shredded Mozzarella cheese
2 large tortilla shells
1/2 c. Hunt's pasta sauce (I used traditional)

Heat a large skillet to medium heat. In a medium size bowl, mix the chicken mixture and shredded cheese together. Spoon half of the mixture onto the tortilla shells and fold each tortilla in half. Cook for 3-4 minutes on each side until the tortilla is golden brown and the cheese is gooey and melted. Serve each quesadilla with warm pasta sauce.