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1. WHISK TOGETHER THE WATER, TERIYAKI, LIME JUICE, GARLIC, TEQUILA, LIQUID SMOKE, SALT, AND GINGER

  • DRESSING:
  • 1 CUP WATER
  • 1/3 CUP TERIYAKI SAUCE
  • 1/2 CUP LIME JUICE
  • 3 CLOVES OF GARLIC, MINCED
  • 1 TSP TEQUILA
  • 1 TSP LIQUID SMOKE
  • 1/2 TSP SALT
  • 1/4 TSP GROUND GINGER
  • 1 LB BONELESS, SKINLESS CHICKEN BREASTS
  • 1/4 CUP MAYO
  • 1/4 CUP SOUR CREAM
  • 2 TBSP SPICY, CHUNKY SALSA
  • 1 TBSP MILK
  • 1 TSP CAJUN BLACKENING SPICE
  • 1/4 TSP PARSLEY FLAKES
  • 1/4 TSP TABASCO SAUCE
  • 1/8 TSP DRIED DILL WEEK
  • 1/8 TSP GROUND CUMIN
  • 1 CUP SHREDDED COLBY JACK CHEESE
  • 2 CUPS CRUMBLED CORN CHIPS
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From Cooks Illustrated -- a truly great scientific take on perfecting the grilled glazed chicken breast

  • FOR CHICKEN:
  • 1/4 C salt
  • 1/4 C sugar
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • 2 tsp nonfat dry milk powder
  • 1/4 tsp pepper
  • Vegetable oil spray
  • 1 recipe glaze (choose from five glaze recipes below)
  • GLAZES
  • COCONUT CURRY GLAZE
  • 2 Tbsp lime juice
  • 1 1/2 tsp cornstarch
  • 1/3 C canned coconut milk
  • 3 Tbsp corn syrup
  • 1 Tbsp fish sauce
  • 1 Tbsp red curry paste
  • 1 tsp grated fresh ginger
  • 1/4 tsp ground coriander
  • HONEY MUSTARD GLAZE
  • 2 Tbsp cider vinegar
  • 1 tsp cornstarch
  • 3 Tbsp Dijon mustard
  • 3 Tbsp honey
  • 2 Tbsp corn syrup
  • 1 garlic clove, minced
  • 1/4 tsp ground fennel seeds
  • SPICY HOISIN GLAZE
  • 2 Tbsp rice vinegar
  • 1 tsp cornstarch
  • 1/3 C hoisin sauce
  • 2 Tbsp light corn syrup
  • 1-2 Tbsp Sriracha sauce
  • 1 tsp grated fresh ginger
  • 1/4 tsp five-spice powder
  • MOLASSES COFFEE GLAZE
  • 3 Tbsp balsamic vinegar
  • 1 1/2 tsp cornstarch
  • 1/4 C molasses
  • 2 Tbsp corn syrup
  • 2 Tbsp brewed coffee
  • 1 garlic clove, minced
  • 1/4 tsp ground allspice
  • MISO SESAME GLAZE
  • 3 Tbsp rice vinegar
  • 1 tsp cornstarch
  • 3 Tbsp white miso paste
  • 2 Tbsp corn syrup
  • 1 Tbsp sesame oil
  • 2 tsp grated fresh ginger
  • 1/4 tsp ground coriander
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1) Combine first seven ingredients in a bowl

  • 1 pound ground chicken, preferably organic
  • 1.25 cups onion, peeled and diced
  • 1 cups apple, preferably organic, peeled and grated
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 2 cups frozen spinach, preferably organic
  • 1 cup dried bread crumbs, homemade or store-bought, or panko crumbs work as well
  • 2 cups canola or grapeseed oil for frying
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Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper

  • 1 pouch onion soup mix
  • 2/3 cup dry bread crumbs
  • 1/8 tsp. pepper
  • 2 egg whites
  • 2 Tbsp. water
  • 1 1/2 lbs. boneless, skinless chicken breasts
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Preheat oven to 350 degrees F

  • 4 Chicken breast halves ; skinless and boneless
  • 1 cup Sour cream
  • 1/4 cup Sherry
  • 4 tablespoons Margarine
  • 2 tablespoons Fresh Thyme ; chopped
  • 1 tablespoon Fresh Rosemary ; chopped
  • Salt and Pepper ; to taste
  • Preheat oven to 350 degrees F.
  • In a large skillet saute chicken in butter/margarine until browned. Remove chicken and place in a 9X13 baking dish.
  • Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme, salt and pepper to taste.
  • then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 40 minutes.
  • This recipe can be pasted into BigOven without retyping. **
  • Easy recipe software. Try it free at: http://www.bigoven.com **
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I doubled the recipe. Can be frozen

  • 2 lg. chicken breasts
  • 2 c. diced celery
  • 1 c. slivered almonds
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 TBSP. fresh lemon juice
  • 2 c. mayo
  • 2 c. grated Sharp Cheddar
  • 1 1/3 c. crushed potato chips
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Make your own chicken noodle soup with this incredibly easy Crockpot Chicken & Noodles

  • 4 boneless skinless chicken breasts
  • 2 cans cream of chicken soup
  • 1 stick of butter
  • 2 (15-ounce) cans chicken broth
  • 24 ounces frozen egg noodles
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Heat oil in large skillet over med heat

  • 1 T olive
  • 1/1 /2 lb chicken cutlets
  • salt & pepper
  • 2 t minced garlic
  • 1 140z. can chopped plum tomatoes
  • 1/4 C chopped cured olives
  • 2 T chopped Italian parsley
  • 1 T capers
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In skillet, sauté chicken and garlic in olive oil until chicken is lightly browned

  • 1 lb. boneless chicken breast cut into 1" cubes
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • 4 medium potatoes cut into 1/2" cube (about 4 cups)
  • 1 jar(27.6oz) Ragu old world pasta sauce
  • 1 lb. green beans
  • 1 tsp. dried basil
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Place chicken in baking dish and cover with onion slices

  • 8 boneless and skinned chicken breasts
  • 1 c. marinara sauce or oil free Italian sauce
  • 1 white onion, sliced
  • 6 tbsp. grated Parmesan cheese
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Just like the one in the ABQ airport!

  • 2 cups Cooked Chicken Meat, shredded
  • 3 cups Green Chilies, cooked, chopped
  • 3 cups Canned Tomatoes, chopped
  • 1/4 cup Chicken Soup Base
  • 1 Tablespoon Granulated Garlic
  • 2 quarts Water
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Place chicken in bottom of crock pot

  • 6-8 boneless skinless chicken breast halves
  • 2 tablespoons butter
  • 1 (12 ounce) can 7-Up soda
  • 1 teaspoon seasoning salt
  • 1 teaspoon parsley flakes
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Any burning questions? Our chefs answer!

7-Up Chicken in Crock Pot APPLEBEE'S FIESTA LIME CHICKEN