Salsa Chicken Salad Stuffed Avocado's

2 cups cooked chicken, shredded
2/3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados 

Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.  Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping
spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

Avocado Caprese Skillet Chicken

4 Avocado
1/3 cup Basil ribbons
1/2 tsp Garlic powder
1/2 tsp Onion powder
2 Vine ripened tomatoes, medium
3 tbsp Balsamic glaze
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 tbsp Olive oil
6 oz fresh mozzarella, fresh cut into slices
2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved

Cook chicken in spices and oil. Top with tomatoes, avocado, mozzarella, basil and balsamic.

Rosemary Chicken

5 skinless chicken breasts

2 Tbsp olive oil

1/2 c ranch dressing

3 tbsp Worcestershire sauce

1 tbsp minced rosemary

2 tsp salt

1 tsp lemon juice

1 tsp white vinegar

1/4 tsp pepper

1 tbsp sugar

mix and let stand for 5 minutes, then add chicken and marinate for 1 hour. 

Bacon Wrapped Chicken

3 large chicken breasts, sliced in half down the middle to make 6 pieces
6 Tablespoons chive-and-onion cream cheese
6 Tablespoons margarine
6 pieces of bacon, uncooked

Pound the six chicken halves to tenderize and flatten, being careful not to tear. On top of each flattened chicken breast, place a tablespoon of cream cheese and a tablespoon of margarine. Roll
up each breast and wrap with a piece of bacon. Place bacon wrapped chicken in baking dish. Cover and cook for 30 minutes at 375. When juices run clear and chicken iscooked through, uncover dish and turn oven to broil Broil until bacon reaches desired crispness.

Mango Chicken

Ingredients
1-2 Tbsp coconut oil
1 cup shredded, cooked chicken
3-4 small mangoes, diced
4 green onions, roots removed
1 jalapeno pepper, diced small
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp garlic powder
3 roma tomatoes, diced

Instructions
Add coconut oil to a warm pan and allow to melt (you can use olive oil if you don't have coconut).
Add mango, green onion, jalapeno and all seasonings and cook for about 5 minutes.
Add chicken and continue to cook until it is warmed through and the mango starts to break down but still retains most of it's shape, about 2-3 more minutes. Turn off heat and immediately add tomatoes. You want this to cook long enough that the tomatoes are warm, but not long enough for them to break down at all.
Serve over brown rice or quinoa. This will have even better flavor if the rice was cooked in coconut

www.thatswhatieat.com

Foil-Pack Chicken and Broccoli Dinner

found on www.bigoven.com


1 package stuffing mix; chicken flavor
1 1/4 cup water
4 chicken breasts (6 oz)
4 cups broccoli florets
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
4 tablespoons ranch dressing


Heat oven to 400.
Spray 4 large sheets of heavy-duty foil with oil.
Combine stuffing mix and water.
Spoon 1/4 of the stuffing mix onto the center of each foil sheet.
Top with 6 oz chicken breast, then broccoli, cheese and bacon.
Drizzle with 1 T. ranch dressing
Bring up foil sides and seal.
Place on cookie sheet and bake 25-30 minutes.
Remove from oven and let stand 5 minutes.
Cut slits in foil for steam before opening.

Chili's Margarita Grilled Chicken Recipe

Can't wait to try this recipe I found on Food.com...

4 boneless skinless chicken breasts
1 cup liquid margarita mix
1 teaspoon garlic powder
fresh ground black pepper , to taste

Directions:

• Pour margarita mix over chicken breasts, and marinate for 2-3 hours in refrigerator.
• When ready to prepare, drain and dust chicken breasts with black pepper.
• Grill 3-4 minutes on each side. 
• If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. 
• Place chicken breasts atop Black Beans. 
• Serve with a serving of your favorite Mexican rice and Pico de Gallo.

Serve with -
Lipton's Knorr Fiesta Sides "Spanish Rice" or Rice a Roni "Mexican Rice"
Black Beans:  Mix a can of black beans with 1/4 cup of medium Picante sauce, and 1 tablespoon of pico de gallo for garnish.

I saw one person post that the whole meal was only about 7 weight watchers points per serving.

Easy Chicken Pot Pie

Heat oven to 400 degrees and mix the following in an ungreased 9" pie plate or baking dish:  (I usually double it for a 9x13 pan.)

• About 2 cups frozen mixed vegetables, thawed (I use the broccoli, cauliflower, and carrot mix)  
• 1 can of corn - drained, or you can use frozen too.
• 1 cup cut-up cooked chicken
• 1 can (10oz) cream of chicken soup
• The recipe doesn't call for it, but I always mix in a little bit of milk to the soup

Stir the following in separate bowl and pour over chicken and vegetable mixture:

• 1 cup Bisquick
• 1/2 cup milk
• 1 egg

Bake about 30 minutes or until the crust is golden brown.

Honey Orange Teriyaki Chicken

1 cup Mr. Yoshida's Original Gourmet Sauce
1 cup Orance Juice
3 tbsp Orange Zest (optional)
6 tbsp Honey
4-6 Chicken Breasts or Tenders

Crock Pot Option: Place chicken in crockpot, mix remaining ingredients together.  Pour sauce over chicken and cook on low for 3-4 hours. (may need a little longer for frozen chicken)  Remove chicken, shred, and return to sauce.

Pan/Grill option:  Mix sauce and reserve one cup.  Marinate chicken in sauce for 10 minutes.  Drain chicken and discard marinade. Lightly brush grill pan with olive oil.  Heat to medium.  Cook chicken, turning once halfway through cooking time.  Brush with reserved sauce and use remaining for dipping or salad dressing.

Serve over rice with stir fry veggies on the side or over salad with mandarine oranges, toasted almonds and won ton chips.

Broccoli Chicken Casserole

4 chicken breasts, cooked and cut up
1 bag frozen broccoli, cooked and cut up/drained
grated cheese
5-6 slices bread, cubed - easier to cut if frozen
1/4 cup melted butter

Sauce:
3 cans cream of chicken soup
3/4 c mayo
2 Tbsp lemon juice

In a 9x13 pan layer chicken then broccoli.  Pour sauce over top.  Top with grated cheese.  Place bread in a separate bowl, add the melted butter and shake to coat.  Place on top of cheese.  Bake at 350 for 35 min.

Chili-Lime Chicken Kabobs

from The Sister’s Cafe

2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion
6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)

Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.

Chicken Casserole

From Food.com

3 lbs boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can 2% low-fat milk
1 1/2 cups chicken broth
1 (6 ounce) package cornbread stuffing mix, seasoned

1 Cook chicken using your preferred method. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
2 Preheat oven to 350 degrees F (175 degrees C).
3 In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
4 Bake in the preheated oven for 45 minutes.


244 calories per serving

One Dish Chicken Fajitas

From Food.com

1 (1 1/4 ounce) package fajita seasoning mix
2 boneless skinless chicken breasts
1 red pepper
1 yellow pepper
grated cheddar cheese
2 cups cooked rice
vegetable oil (for frying)

1 Chop chicken breast into chunks.
2 Fry chicken quickly until almost cooked through.
3 Remove chicken from pan.
4 Cook peppers for 2-3 minutes.
5 Put chicken back in pan with peppers.
6 Add fajita seasoning and 1/4 cup water.
7 Cook until chicken is done.
8 Put mixture over rice and top with grated cheese.


412 calories per serving

Chicken Puffs

4 or 5 chicken breasts
8 oz cream cheese
1 stick butter
2 pkgs. Crescent rolls
1 can cream of chicken soup
½ c mushrooms
½ c green onion

Cook chicken in oil with seasoning, cut into cubes. In a saucepan mix cream cheese and butter on low heat, add chicken, mushrooms, and onions, stir. Unroll crescent rolls and spoon mixture into rolls, pinch corners shut to form pockets. Bake at 375 for 12-15 minutes. In a saucepan mix soup and ½ can milk, warm and pour over pockets after cooking.

Tip: only put sauce on those you plan to eat immediately so they don’t get soggy.

Chicken Casserole

4 chicken breasts
1 can cream of mushroom soup
8 oz sour cream
1 pkg. stove top stuffing
3 oz grated mozzarella cheese

Prepare stuffing to pkg. directions. Combine chicken pieces, soup and sour cream. Place in casserole dish cover with stuffing, top with cheese. Bake at 350 for 35-40 minutes.

Mexican Crockpot Chicken

4 Chicken Breasts
1 can drained Black Beans
1 can drained Corn
16 oz Salsa

Cook in crockpot on low for 4-6 hours.  Take chicken out, shred and place back in crockpot. 

Optional Add-In:
4 to 8 oz Cream Cheese  (I like to leave the cream cheese out, but at this point you can add the cream cheese in and mix until smooth.)

Serve with warmed tortilla shells.  You can also serve with cheese, sour cream and quacomole. 

Chicken with Curry Dill Sauce

2 tbsp butter or margarine
2 tbsp all purpose flour
1/8 tsp salt
Dash pepper
1 c milk
¼ cup mayonnaise
½ teaspoon dill weed
¼ teaspoon curry powder
6 bone in chicken breast halves
1 tablespoon vegetable oil

In a saucepan over medium heat, melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil. Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3-qt. baking dish. Pour sauce over chicken. Bake, uncovered, at 350 for 50-60 minutes or until meat juices run clear

Brandie's Chicken Enchilada's

2 (15 oz) cans Enchilada Sauce
1 can Campbell’s fiesta nacho cheese soup
8-10 tortillas
Lots of cheese
2-3 chicken breasts
1 can cream of chicken soup

Mix sauces in pan, heat until blended. Place chicken, cheese and some sauce in each tortilla, roll up. Top with remaining cheese and sauce bake 15-20 minutes at 350

Maple-Glazed Chicken Wings

2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8810 minutes or until juices run clear, basting and turning several times. Note: The wings may be baked in a 3750 oven for 30-40 minutes or until juices run clear.

Mandarin Chicken Roll-ups

4 skinless, boneless chicken breasts
salt and pepper to taste
4 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
2 green onions, chopped
1/2 cup diced red bell pepper
1/2 cup salted cashews, chopped

Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. Remove from skillet and set aside. Spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. Top chicken with Mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving