Lunch recipes - 2017 recipes
More Lunch recipes
Balsamic Glazed Chicken Wings
By Jaxson
1 CUT CHICKEN WINGS INTO 3 SECTIONS, DISCARD WING TIP SELECTION
- 2 PDS CHICKEN WINGS
- 1 1/2 CUPS BALSAMIC VINEGAR
- 2 GARLIC CLOVES, MINCED
- 2 TSP MINCED FRESH ROSEMARY, OR 1/2 TSP DRIED ROSEMARY CRUSHED
- 1/4 TSP SALT
- 1/4 TSP PEPPER
- 1/4 CUP PACKED BROWN SUGAR
Applebee's Fiesta Lime Chicken
By Jaxson
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
Grilled Glazed Chicken Breasts
By marck
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
Apple Chicken Nuggets
By á-6416
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
Onion Chicken Nuggets
By gretch27
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
Sherry Sour Cream Chicken
By dpearce
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 **
Paula Deen's Hot Chicken Salad
By 12_34
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
Slow Cooker Chicken & Noodles
By JacqueDavison
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
Mediterranean Chicken Cutlets
By catherinebudenbender@gmail.com
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
Tuscan Chicken
By á-8253
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
Low Cholesterol Italian Chicken
By Eheyne1
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
Albuquerque Green Chile Chicken Soup
By á-32809
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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