Thai Lettuce Wraps

Thai Chicken Wraps

Ingredients (serves 4)
* 1 tablespoon extra virgin olive oil (EVOO)
* 2 boneless, skinless chicken breasts, cut into strips
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped
* Juice of 1 lime
* 1 handful basil, chopped

Preparation
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.

Buffalo-Style Chicken Nuggets

Ingredients
1 1/2 cups Corn Chex cereal
1/2 cup Original Bisquick mix
2 teaspoons paprika
1/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon canola oil
1 teaspoon red pepper sauce or hot sauce
1 lb boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup fat-free sour cream
1/4 cup ranch dressing

Directions
1. Heat oven to 425. Place cereal in ziploc and crush with rolling pin. Add bisquick mix, paprika, seasoned salt and red pepper to cereal. Mix well.
2. In small bowl, mix oil and red pepper sauce. Coat chicken pieces with oil mixture.
3. In bag of cereal mixture, shake about 6 chicken pieces at a time until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
4. Bake about 10 min or until chicken is no longer pink in center. Meanwhile, in small bowl, mix sour cream and dressing. Serve sauce with chicken.

Oriental Chicken and Rice

Ingredients
RICE-A-RONI Chicken Flavor
2 tablespoons margarine or butter
1 lb boneless, skinless chicken breasts cut into thin strips
1/4 c teriyaki sauce
1/2 teaspoon ground ginger
16 oz frozen package of Oriental-style mixed vegetables

Directions
1. Saute rice-vermicelli mix with margarine until vermicelli is golden brown
2. Stir in 2 C water, chicken, teriyaki sauce, ginger, and Special Seasonings. Bring to boil. Reduce heat to low. Cover and simmer 10 min
3. Stir in vegetables. Cover. simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.

Crock Pot Asian BBQ Chicken Wings

Ingredients:
3-4 lbs of chicken wings
1/2 bottle of barbecue sauce
3-4 tablespoons of soy sauce
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
Salt
Pepper
Sesame seeds

Directions:
1- Toss the chicken in the crock pot. Top with he garlic powder, onion powder, salt, and pepper. Toss to coat.
2- Add the barbecue sauce and soy sauce. Stir until combined.
3- Cook on low 6 hours.
4- Remove from the crock pot using tongs, discard the remaining sauce. Sprinkle with sesame seeds.

Chicken Fajita Pizza

Ingredients

1 tube (13.8 oz) refrigerated pizza crust

1 lb boneless skinless chicken breast, cubed

3 tsp. canola oil, divided

1 tsp. fajita seasoning mix (I used a little more)

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

1 medium onion, halved and sliced

1 garlic clove, minced

1/2 cup salsa

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 cups (6 oz) shredded reduced fat Mexican cheese blend 2 Tbsp. minced fresh cilantro

Directions

Unroll crust into a 15 x 10 x1 baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425 for 7-10 minutes or until golden brown.

Meanwhile, in a large nonstick skillet, saute chicken in 1 tsp. of the oil until done. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.

In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add garlic; cook 2 more minutes. Remove from heat; stir in salsa, salt, pepper and reserved chicken.

Spoon mixture over crust; sprinkle with cheese (I put cheese on under AND on top of chicken mixture). Bake for 6-8 minutes or until cheese is melted. Sprinkle with cilantro.

Buffalo Chicken Ranch Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained (I used a bit more)
  
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®) (I used more -- to taste)
  
• 1 1/2 cups shredded Cheddar cheese

Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers or chips.

Chicken Quesadillas

Ingredients:
1 can (10 oz) cream of chicken soup
1 tsp chili powder
1/2 cup shredded cheddar cheese
2 cans chunk chicken breasts (drained)
8 flour tortillas

Directions:
Mix soup, chili powder, cheese, and chicken. Place tortillas on 2 baking sheets. Top 1/2 of each with about 1/4 cup mixture. Spread to withing 1/2 of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 400 for 10 minutes.

Chicken Spaghetti

Ingredients:
1 10-12 oz pkg spaghetti
4-5 chicken breasts (cooked and cubed)
1 lb velveeta (cubed)
1 can cream of chicken
1 can cream of mushroom
1 can diced rotel tomatoes
1 can chicken broth

Directions:
Combine all ingredients except chicken. Heat until smooth. Add salt, pepper, and garlic powder to taste. Stir in chicken. Add 1 package of cooked spaghetti. Put in 11X14" casserole dish, bake at 350 for 45 minutes, covered. Sprinkle with cheddar cheese and bake uncovered and additional 15 minutes.

Cashew Chicken Casserole

Ingredients:
4 cups precooked chicken
1/2 cup onion and 1 cup celery sauted in 2 tbs butter
2 cup chicken broth
4 tbs soy suace
2 cans cream of chicken soup
3 cup precooked rice

Directions:
Mix chicken broth, soy sauce, cream of chicken, precooked rice together Mix with celery and onion. Bake 20-30 minutes at 350 in 9X13" pan. Add chinese noodles, cashews, and green onions. Bake another 5-10 minutes.

Cheesy Pasta Casserole

Ingredients:
1.5 lbs boneless skinless chicken breasts. Cut into 1" pieces.
4 cups rotini pasta
1 pkg. (1 lb) Italian-style vegetable combo, thawed.
1 can (10 oz) rotel diced tomatoes and green chilies, undrained
3/4 lb velveeta pasteurized prepared cheese product. Cut in 1/2" cubes.

Directions:
Combine ingredients in 13X9. Cover with foil. Bake 40 minutes at 400. Let stand five minutes. Stir.

Chicken Dip

Ingredients:
1 can canned chicken
1 can cream of chicken soup
1 8oz cream cheese
Jalepeno peppers to taste

Directions:
Heat all ingredients in microwave about 2-3 minutes.

Mexican Chicken Casserole

Ingredients:
1/4 cup milk
1 jar med picante sauce
2 cans cream of chicken
2 can chicken
Doritos
Cheese


Directions:
Mix together milk, picante sauce, and cream of chicken. Layer bottom of cake pan with Doritos, then add 1/2 of picante mixture, then 1/2 of chicken. Add 1/2 of cheese. Repeat layers. Leaves cheese layer on top layer, making sure all doritos are completely covered to keep them from burning. Bake at 350 for 15-20 minutes.

Chicken Salad

Ingredients:
2 cups diced cooked chicken (3-4 breasts)
1/2 cup finely chopped celerly
1/2 cup mayo
1/2 tsp salt
1 T vinegar
2 tsp sugar
1/4 cup red seedless grapes, quartered (optional)

Directions:
Mix all ingredients together and chill.

Jalepeno Chicken Enchiladas

Ingredients:
2 cans cream of chicken
2 cups sour cream
2 jalepenos, finely chopped (With seeds left in according to your preference - More seeds mean hotter)
1/2 teaspoon onion salt
1/2 teaspoon black pepper (
Cooked chicken (Around two large breasts)
Monterey Jack Cheese (3/4 of a one pound block)
Flour tortillas (Around 10-12)


Directions:
In a large bowl combine soup, sour cream ,jalepenos, onion salt and pepper. Spread some on the bottom of a 9x13 pan

Fill each tortilla with soup mixture, chicken, cheese and then roll them up until the pan was filled. Spoon the remaining soup mix over the tortillas and cover with more cheese.

Bake at 350 degrees for 40-45 minutes.

Captain Crunch Chicken

Ingredients:
CAP'N CRUNCH CHICKEN
2 1/2 cups Captain Crunch Cereal
1 cup Cornflakes
1 Egg
1/2 cup Milk
1/2 cup Flour
1 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Black pepper
2 pounds Chicken breast, cut in 1-oz. tenders
Vegetable oil for frying


Directions:
Preparation
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside.

Stir together the flour, onion and garlic powders and black pepper; set aside

Dip the chicken in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.

Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with sauce.