Italian Herb Marinated Chicken Recipe

INGREDIENTS:

1 1/2 pound boneless skinless chicken breast halves
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons McCormick� Grill Mates� 25% Less Sodium Montreal Chicken Seasoning
1/2 teaspoon McCormick� Italian seasoning

PREPARATION:

Trim chicken of excess fat. Lightly pound chicken to an even thickness. Place chicken in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Add to chicken; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until cooked through.

Rice & Chicken Bake

2 boxes of Rice A Roni Fried Rice
2 can's Cream of Chicken Soup
2 can's of water
8 chicken breast tenders boneless & skinless

Spray a 9x13 pan. Pour the rice in bottom of pan. Sprinkle with seasoning from box. Lay chicken breast on top of rice. Mix soup and water and spread on top of rice and chicken. Bake 350 degrees for 1 hour.

Eat and enjoy.

Easy Chicken Enchilda's

1 8 oz Cream Cheese Softened
2 13 oz cans Drain Chunk Chicken
2 pinches of dried parsley
1 tsp garlic salt
1 tsp red ground pepper
2 tsp dried minced onion
1/2 tsp black pepper
2 tsp dried cilantro
1 c shredded Cheddar cheese
Mix all this together.

Warm up Corn Tortilla's in microwave. Take a tablespoon a place into Corn Tortilla and roll up. Place in 9x13 pan. Fill pan. Pour 2 cans of red Enchilada Sauce over the top. Add more grated cheese to top. Bake at 350 for 30 minutes. Serve with refried beans, salad, Mexican rice. YUM!!!

Easy Chicken Stir Fry

In a Large Skillet warm up 2 T of olive oil add in chicken breast tender strips (no skin, no bone)I use 4 per person eating. (2 people =8 strips) When cooked through take out and put on cutting board. Add a bag of stir fry vegetables, cut up fresh mushrooms to add if you like to olive oil. Cut your chicken strips up and add to vegetables. I use a bottle of Kikkoman Stir-fry sauce. Let it warm up nice, stirring every once in awhile. I then add cashews or peanuts before I serve.

I use Rice a Roni Fried Rice to serve with this.

Pulled Chicken Barbecue Wrap

1 cup Diet Coke or other Diet Cola
1 Ketchup
1/4 cup Worcestershire sauce
1 tsp hot pepper sauce
3 Tbsp Steak Sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
1 1/2 lb uncooked boneless, skinless chicken breast
1/8 tsp table salt
1/8 tsp black pepper
4 medium whole wheat tortilla(s)
1 cup mixed greens

preheat grill or broiler.

* Preheat grill or broiler.

* Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce, onion flakes and garlic powder in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.

* Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill or broil chicken until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces with 2 forks (so you don’t burn your hands).

* Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat chicken.

* Divide chicken mixture among tortillas, spooning about 1 cup of filling onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward center to enclose filling. Yields 1 wrap per serving.
POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 22 min
Level of Difficulty: Easy

Barbie's Tuna Salad

Ingredients

* 1 (7 ounce) can white tuna, drained and flaked (we have used Chicken also)
* 6 tablespoons mayonnaise or salad dressing
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder

Directions

1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

Nutritional Information open nutritional information

Amount Per Serving Calories: 228 | Total Fat: 17.3g | Cholesterol: 24mg

Hot Chicken Salad Crescent Bakes

1 13oz can of Chicken (Drained)
1 8 oz Cream Cheese (Soften)
1 cup Shredded Cheese
Dash of Pepper
1/2 t. garlic Salt
Chopped onions, celery if you like.

Mix together......Take 2 cans of Crescents. Keep in Rectangle pieces, you will have 8 rectangles. Put a spoonful on Chicken/Cream Cheese Mixture on Crescent. Roll up and pinch ends so nothing leaks.

Melt 1 stick of Butter in Microwave. Dip Crescent into Butter. Roll in seasoned Bread Crumbs. Place on Cookie Sheet. Bake at 375 for 15 minutes.

YUM!!!

Chicken with Apple Cider Sauce

This is what Andrew asked for his Birthday Supper.

Ingredients

* 2 tablespoons vegetable oil
* 4 boneless, skinless chicken breast halves (about 1 pound)
* 2 teaspoons kosher salt
* Freshly ground black pepper
* 3 tablespoons unsalted butter
* 1 tablespoon apple cider vinegar
* 3/4 cup apple cider
* 1/2 cup low-sodium chicken broth
* 1 tablespoon fresh lemon juice
* 1 teaspoon fresh thyme leaves

Directions

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

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FRENCH'S Crunchy Onion Chicken

Prep 5 minutes Cook Time: 20 minutes

2 Cups (40z) French's Original of Cheddar French Fried Onions
2 Tbsp. Flour
4 Boneless Chicken Breasts
1 egg, Beaten

* Crunch French Fried Onions with Flour in Plastic Bag
*Dip Chicken in egg. Coat in Onion Crumbs.Press firmly to adhere.
*Bake at 400 F for 20 minute until no longer pink in center.

YUM!!!! We used the Cheddar French Fried Onions.