I hope you can follow this recipe. It’s so complicated, so please. Focus.
4-6 chicken breasts
1 jar HEB That Green Sauce
Lime to taste
Salt to taste
Put the chicken breasts in a slow cooker. Top with sauce. Cook for 7-8 hours on low, then shred with a fork. If you’re feeling saucy, squeeze a lime or two on and give it a sprinkle of salt before serving. Use it for tacos with the Cilantro Yogurt Sauce on this website, and some queso fresco if you like. Or on a taco salad. It’s worth the effort, we promise! 🙂
This recipe is outstanding. Bragging rights for the best and easiest BBQ chicken start here. The extra step in marinating before baking makes it all worthwhile. I never knew baked chicken could be so yummy. The smoked paprika gives the chicken a subtle smoky flavor. If you don’t have that ingredient, invest now…..as we use it in the delicious fish tacos featured on this website as well. The perfect tenderness of the chicken comes from marinating in four simple ingredients. Enjoy!
4 boneless skinless chicken breasts, thawed
3 T. olive oil
2 T. lemon juice
1 1/2 t. smoked paprika
3 cloves of garlic, minced
1/2 t kosher salt
pepper to taste
Pre-heat over to 350 degrees.
Place the chicken breasts in a Ziploc bag and pound out until flattened to 1/2 inch. I do this one breast at a time. Mix olive oil, lemon juice, smoke paprika, and garlic and place in a large Ziploc bag with all of the chicken breasts. Marinate for a couple of hours.
Remove the chicken from the Ziploc bag and placed in a glass casserole dish. Season with salt and pepper. Bake for 20 minutes and then brush with BBQ sauce. Brush with more sauce every 5 minutes for an additional 20 minutes.
I am sure that this chicken would be equally as good cooked on the grill!
My friend Judi and I walk and talk… then talk and walk. Our talks always lead to food (shocker), the newest restaurants (big news in our small town), and the latest recipes that we have tried. We are still waiting for Jack Frost in Texas, but when he finally gets here…..we will be ready for something good to warm our bones. This is crockpot (from Crockin Girls) friendly and a treat.
- 4 Chicken Breasts (boneless, skinless)
- 2 Tablespoons Butter
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Celery Soup
- 3 1/2 Cups Chicken Broth
- 1 Onion, finely diced
- 1 Cup Celery, diced
- 1 Cup Carrots, diced
- 2 Chicken bouillon cube
- 10 Ounces Can of Biscuits, but you can make your own (yeah right)
EXCLUDING THE BISCUITS put all ingredients in the crockpot and cover and cook on LOW for 8 hours.
About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.
Place the torn biscuit dough in and cook until the dough is no longer raw in the center.
When a busy working mom of three kids gives us an easy recipe to try, it is at the top of the to do list. We tried it with pork chops, score. We tried it with chicken breasts, jackpot. The entire family will eat it, shout it from the mountain tops. Super simple and very good. Thanks, Lacey. You did us right with this one. Think “shake and bake” for 2014.
4 boneless pork chops (or 4 boneless skinless chicken breasts, pounded out to 1/2 inch thickness)
1/4 t. garlic powder
1/8 t. pepper
1/4 t. salt
1/4 c. bread crumbs
1/4 c. milk
1/4 c. grated Parmesan cheese
Dip the meat into the milk for a few seconds. Mix the dry ingredients on a dinner plate, stirring until combined. Coat both sides of the meat with the dry ingredients, pressing the meat into the mixture a couple of times on each side until well coated. Using a foil lined pan, spray the foil with cooking spray. Bake the meat at 350 degrees for 45 minutes, or until done.
Growing up in Southwest Missouri, they had a claim to fame that the original Cashew Chicken came from our area. A friend from my hometown of Branson recently posted this recipe and I had to try it. Winner! Perfect amount of spice for the perfect taste.
2 lbs of boneless skinless chicken tenders
1/4 c. flour
1/2 t. black pepper
1 T. canola oil
1/4 c. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 garlic clove, minced
1/2 t. grated fresh ginger (I used 1/4 t. of dried ginger)
1/4 t. red pepper flakes
1/2 c. cashews
Combine flour and pepper in a large Ziploc bag. Add chicken and shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Once browned, cut into bite-sized pieces. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl and pour over chicken.
Cook on LOW for 3-4 hours. Add cashews and stir. Serve over rice.
Note: If you prefer more sauce, I would double the sauce ingredients.
Close your eyes and dream you are on the beaches on Jamaica. After a few minutes in the kitchen, you will realize you have made a great chicken dish with little effort. Spices are well balanced in this recipe.
3 T. Carribean Jerk Seasoning (found in the spice section)
3 T. vegetable oil
2 T. soy sauce
1 T. cider vinegar
1-2 pounds of boneless skinless chicken tenders (or boneless skinless chicken breasts)
Mix the seasoning, oil, soy sauce, and vinegar in a small bowl. Place chicken in a large Ziploc bag or glass dish. Add marinade, turning to coat. Refrigerate 30 minutes to 4 hours.
Remove chicken from marinade and discard remaining marinade.
Stir fry tenders in a skillet on the stove. If using chicken breasts, you may also grill them over medium heat. If the breasts are thicker, you can pound them out while still in the Ziploc bag.
Serve over rice or cut up in bite size pieces with a toothpick.
My friends and neighbors know me well. I am always looking for something new to cook at the first hint of Fall and also any special occasion. Thank you Tawnya for sharing a great soup recipe. Between trick or treaters, we snacked on this soup all evening. It was perfect.
1 tsp. of lemon pepper
1 tsp. of cumin seed
4 boneless skinless chicken breast
1 garlic clove, chopped
1 cup onion, chopped
2-8 oz cans of white shoe peg corn, drained
2-4 oz cans of green chilies, undrained
2-15 oz cans of great northern beans, drained and rinsed
In a large pot combine 3 1/2 cups of water with the lemon pepper and cumin seeds. Bring to a boil and add chicken and return to boil. Reduce heat and simmer for 20 to 30 minutes or until chicken is tender and fully cooked. Remove chicken and cut into small pieces. De-fat the broth if needed and return chicken to pot. (I use a paper towel laid in a spaghetti strainer)
Spray medium skillet with vegetable cooking spray, add garlic and cook. Stir over low heat. Do not burn. Add garlic to chicken. Saute onions in butter in the same skillet until onions are clear. Add onions to the chicken. Add corn, beans, and chilies to the pot and bring to a boil. Reduce heat and simmer 45 minutes. Add salt and pepper to taste.
Serve with tortilla chips and cheese or sweet cornbread.
I adapted this recipe to go in the crockpot. It was outstanding.
I had this at Craig and Amy’s this week, and I loved it! This recipe can easily be doubled for a big family or company. Amy says she makes it when someone has a baby, and I think it’s my new standby for that too!
1 box Uncle Ben’s long grain wild rice (original recipe, not fast cook)
3 chicken breast halves, skinless and boneless
1 can whole berry cranberry sauce (16 oz)
3 T butter
2 T soy sauce
1 T. lemon juice
1/2 cup sliced almonds
Pam bottom of pan (9×13″ if doubling, smaller if not). Put rice in pan, and sprinkle seasoning mix over rice. Place chicken on top. Melt cranberry sauce and butter, then stir in soy sauce and lemon juice. Pour over chicken. Cover tightly. Bake at 325 for 70 minutes. Uncover, top with sliced (blanched) almonds, and bake 10 more minutes.
We are starting to get into “eating things on a toothpick” around here. So I made up a little chicken nugget recipe that is quick, easy and most of all, kid friendly.
2 T. milk
2 chicken breast halves
Something for coating (see notes at end for ideas)
Preheat oven to 375. Mix a little milk and an egg in a baggie and squish around until combined. Cut up a couple of chicken breasts into 1/2″ pieces, then add to baggie. Let them set for a few minutes or longer if you have the time. Then dump them into a colander to drain. Rinse out the baggie and dry with a paper towel. Put the chicken in and however much coating looks right. Shake until well-coated, then put on foil-lined, Pammed cookie sheet. Spray Pam on top of the chicken too. Cook for 8-10 minutes.
Note: The coating can be anything – regular breadcrumbs, panko breadcrumbs, a little parmesan – those are traditional. But if you have some chips (of any kind), try grinding those up. As luck would have it, I didn’t have any of those around today, so I ground up… Cheerios. I added a little parmesan and salt, and it was good. Also, I haven’t really found a dip that Hudson likes yet, but honey mustard or ketchup seem like good options. Enjoy, and please feel free to share your coating and dipping ideas!
Looking for a recipe that serves a large group and looks pretty? I love this one with all my heart. It comes from Kendra’s friend Irene (an amazing cook), but I think I might hold the record for making it. I love it, and so does my Pokeno group and my tennis friends . The mixture of asparagus, basil, and walnuts make this a bite of heaven. Debone the roasted chicken the night before for a time saver. This recipe makes a ton and is great leftover.
BOOK CLUB PASTA
One whole roasted chicken (purchased)
Two cartons mushrooms
1-2 bunches asparagus, cut into 1 1/2″ pieces
2 cups walnuts (lightly toast)
1 bunch basil
2 boxes pasta (save 1-2 cups pasta water) Ziti is my fave.
2 cartons mascarpone cheese (can be found by the cottage cheese in a similar container)
Pull meat off the chicken, and set aside. Saute the mushrooms in butter for 5 minutes, then add asparagus and saute for 5 more minutes (or you can steam the asparagus instead), and set aside. Toast walnuts for 15 minutes at 350, and set aside. Chop up the basil, and set aside.
Note: I half this recipe and half all the ingredients…except I use the whole chicken.
Pour everything onto a big platter and garnish with reserved fresh basil and walnuts.
Cook 2 boxes pasta and drain, saving 1-2 cups pasta water. Put the pasta back in the pot, and add all the prepared ingredients above with salt and pepper if needed, saving some basil and walnuts for garnish. Then add marscapone cheese and enough pasta water to make a good consistency.