Honey Mustard Chicken

Honey-Mustard Chicken

1/4 cup (1/2 stick) butter, melted

1/4 cup honey

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon curry powder

3 chicken breast halves (boneless, skinless or bone-in, skin-on)

Preheat oven to 350F.

Arrange chicken breast halves in a baking dish.

Mix together melted butter, honey, mustard, salt, and curry powder. Pour sauce over chicken, coating thoroughly.

Bake at 350F for about 40 minutes, or until internal temp reaches 165-175F, basting during baking time if desired

15 Minute Chicken Fajitas

This is a Pampered Chef recipe I've been hearing about for quite a while, but I never got around to making it. Until last night that is... when I had a PC party at the house and the consultant made them. They're AMAZING!!! 

You make them in the microwave and the chicken stays so juicy because of the Deep Covered Baker!

Ingredients

3 boneless, skinless chicken breast halves

2 Tbsp. Pampered Chef Southwestern Rub or taco seasoning

2 medium onions

3 bell peppers (any colors of your choosing)

1 package fajita-size flour tortillas

Optional toppings

Shredded cheese

sour cream

salsa

guacamole

Directions

Slice up onions and peppers; place in bottom of Deep Covered Baker or other microwavable dish with a cover. Sprinkle with Rub/taco seasoning and place on top of veggies. Cover and microwave for 10-15 minutes. 

When the chicken is cooked through, shred with 2 forks or cut in to bite-sized pieces. Build on tortillas with toppings of choice

Slow Cooker Chicken Pineapple Teriyaki

Ingredients

Chicken Breast, no skin, 2.5 breasts

Pineapple, fresh, 2 cup, diced 
Pineapple Juice, .5 cup 
Soy sauce , low sodium, .5 cup
Pepper, black, 1 tbsp 
Brown Sugar, .3 cup, unpacked 

Directions

Combine pineapple juice, soy sauce, black pepper, and brown sugar in a mixing bowl. Stir until combined. 

Place chicken in bottom of slow cooker, cover with pineapples and top with sauce.

Cook on low 6-8 hours. My chicken was frozen so I cooked for 8 hours. 

To thicken sauce, remove lid from slow cooker in the last hour of cooking. this will allow steam out and the sauce will thicken and condense slightly. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness.

Serve with stir fried veggies like bell pepper and sugar snap peas or over rice.

Number of Servings: 5

Slow-Cooker Sticky Wings

Found this on Pinterest and it looked super easy and the blogger said they're crazy good.


Ingredients
1 3" piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 tsp cayenne pepper
4 lbs chicken wings, halved at joint and tips removed
1/4 cup water
1/4 cup tomato paste

Directions: 
Make Rub
Pulse ginger, garlic, 1/4 cup brown sugar, 1 Tbsp soy sauce and 1/4 tsp cayenne pepper in food processor until finely ground. Add mixture to slow-cooker insert. Add chicken and toss to coat.

Cook and Cool
Cover and cook on low until fat is rendered and chicken is tender, about 3-4 hours. Using slotted spoon, remove wings from slow-cooker and transfer to clean large bowl (discard liquid in slow-cooker). Let wings cool about 20 min (or cool briefly and refrigerate up to 24 hours).

Sauce and Broil
Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed backing sheet and spray rack with non-stick cooking spray. Whisk water, tomato paste, remaining sugar, remaining oy sauce, and remaining cayenne pepper in a bowl. Add half the sauce to a bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around the edges, about 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Note: In step 3, rack should be 10" to 12" from heating element. Don't wander off while the wings are in the oven.

Serves 12.

Buffalo Chicken Rolls

I've been M.I.A. for a while. Trying to figure out the new normal for me and my Little Ladies. We're getting there ;-)

Another Pinterest recipe! This one's from Can You Stay For Dinner.

I've become a big fan of Buffalo Chicken over the past few years. When I saw this recipe, I just had to try it.... especially since we've had egg roll wrappers hanging around for a while.

I made a version for the Little Ladies that had the slaw, plain chicken and shredded cheese on it. Little C liked them, but Little M did not.

We had them for dinner, but they'd be really good for a party! They were super easy to make too. I whipped them up in about 15ish minutes, after a veeerrrrryyyyy long day out with the Little Ladies.

Ingredients

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Directions

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Spicy Honey-Roasted Chicken and Sweet Carrots

Both of these recipes were crazy easy and very delicious. I hated carrots as a kid, but have learned to love them as an adult.

I cooked my chicken in the Deep Covered Baker (remember, we talked about that earlier) and when it was done, I took it out of the oven and put the cover on it till the rest of dinner was done. Perfection!

Spicy Honey-Roasted Chicken (recipe from AllRecipes.com)

Ingredients

• 1 (6 pound) whole roasting chicken
• 1/2 cup honey
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 400F. Rinse and pat dry the chicken; place in roasting pan.
2. In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
3. Roast the chicken in the preheated oven until the skin begins to brown, 30 min. Baste the chicken with juices in the roasting pan.
4. Reduce heat to 350F, and roast until no longer pink at the bone and the juices run clear, about 1 to 1 1/2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180F. 
5. Remove the chicken from the oven, cover and allow to rest in a warm area for 10 minutes before slicing.

Sweet Carrots (recipe from AllRecipes.com)

Ingredients

• 1 1/2 cups baby carrots
• 2 teaspoons brown sugar
• 1 teaspoon butter or stick margarine
• 1 teaspoon white wine vinegar or cider vinegar
• 1/8 teaspoon salt
• 1 teaspoon minced chives

Directions

1. Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until tender. 
2. Transfer carrots to a bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Easy Garlic Chicken

Another recipe found on Pinterest. It was pretty good, but keep your eyes open for a Take 2 version sometime in the future. 

Original recipe found on Food.com


Ingredients
4 boneless skinless chicken breasts

3 teaspoons olive oil

4 garlic cloves, minced

4 tablespoons brown sugar

Directions

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.
7. Broil on high until garlic and brown sugar topping start to brown and caramelize.

Dijon Maple Chicken

Another score from Pinterest! The original recipe can be found at Witty In The City. I tweaked it a little bit.

Ingredients
1 1/2 lbs chicken thighs
salt and pepper
1/2 cup Dijon mustard
1/4 maple syrup
1 tablespoon apple cider vinegar
2 cloves garlic, minced


Directions

1. Preheat oven to 450ºF .
2. Place chicken into an oven-proof baking dish, salt and pepper. 
3. Combine mustard, syrup, vinegar and garlic in a mixing bowl. Pour over chicken, turning the thighs in the mixture so they are fully coated.
4. Place chicken in the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.
5. Let the chicken rest for 5 minutes before serving.

Tex-Mex Chicken 'N' Rice

Recipe from 3 Fat Chicks


Ingredients

2 c converted rice, uncooked
28 oz diced tomatoes
6 oz tomato paste
3 c hot water
1 pkg taco seasoning mix
1 lb boneless & skinless chicken breast - cut in 1/2" cubes
2 med onions - chopped
1 med green bell pepper - chopped
4 oz green chiles - diced
3/4 tsp garlic pepper

1 can corn, drained (optional)

1 can black beans, drained and rinsed (optional)

Directions

1. In a slow cooker mix together all ingredients except the chiles and garlic pepper.
2. Cover and cook on low heat for 4 to 4 1/2 hours or untl the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.
3. Stir in the chiles and garlic pepper. Serve at once.

Slow Cooker Orange Chicken

Recipe from Six Sisters' Stuff


Ingredients

1 lb boneless chicken breasts, cut into small chunks

1/3 cup flour
olive oil
1/2 tbsp salt
1 teaspoon balsamic vinegar
3 tbsp ketchup
6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
4 tbsp  brown sugar

Directions

1. In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a large zip-top bag and shake until chicken is covered evenly, shake off excess flour.
2. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.
3. After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
4. Cook on LOW for 5-6 hours or on HIGH for 2-3.
5. Serve with veggies over rice.

Mexican Chicken “Lasagna”

Ingredients

¼ cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Directions

1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese. 
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate.

When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. 

Spicy enchilada sauce can be used for more kick.

Diet Coke Chicken

Ingredients

1 lb skinless chicken breast

1 cup ketchup

1 can (12 oz) Diet Coke

Directions

1. Place chicken in a non-stick skillet.
2. Pour ketchup and Diet Coke over chicken and bring to a boil.
3. Cover, reduce heat and cook for 45 min.
4. Uncover and increase heat. Continue to cook until sauce becomes thick and adheres to the chicken.

Chicken and Cheese Casserole

Original Recipe from Living A Changed Life


Ingredients

6 oz uncooked Penne
1 lb chicken breasts, chopped
1 can Cream of Mushroom soup
1 can Cream of Chicken soup

2 cups fat free 1/2 & 1/2
8 ounces low-fat cheddar cheese

1 head (or 1 bag frozen) broccoli, barely steamed

Directions

1. Preheat oven to 350 degrees.
2. In a large casserole, combine all ingredients, mixing well.
3. Bake with cover or foil on for 40-50 minutes.
4. Remove cover; bake 15-20 minutes longer.
5. Serve immediately.

Servings 8.