Orange BBQ chicken

1 bottle BBQ sauce (we use Kraft original)
1 jar orange marmalade
1 small red onion, chopped
1 medium red bell pepper, chopped
Various chicken pieces

Mix together BBQ sauce and marmalade with the onion and pepper. Pour mixture over various chicken pieces and let them marinate overnight. The next day, grill until done.

Mexican BBQ chicken

various chicken pieces (we used 5 boneless breasts, 2 boneless thighs, and 6 legs)
1/2 cup taco seasoning
1 tbsp oregano
2 tsp cumin
2 tbsp paprika
2 tsp garlic powder
2 cups ketchup
1/2 cup cider vinegar
1 cup lemon juice

Place chicken into crock pot. Mix all ingredients together. Pour over chicken. Crock on high for 6ish hours until done.

Honey spiced chicken

chicken pieces
1 1/2 cup ketchup
1 1/2 cup honey
1 cup Worchestershire sauce
1/2 cup cider vinegar
3 tbsp dijon mustard
1 tbsp paprika
2 tsp crushed garlic
1 tbsp chili powder
1 tbsp cumin


Mix together all ingredients except the chicken. Pour over chicken and let marinate overnight. Grill, bake, or crockpot the chicken until done.

Chicken and rice casserole

2 lbs cooked and shredded chicken
2 cans cream of chicken soup
1 1/2 cups water
1 can corn
3 cups uncooked rice

Place everything in the crockpot. Cook on low for about 4-5 hours.

Hawaiian chicken

6-8 pieces of chicken (boneless is easiest)
1 jar of BBQ sauce
2 cups pineapple juice
1/4 cup brown sugar
3 tsp garlic powder
1 1/2 tbsp dry mustard
1 1/2 tbsp ginger
1 tsp pepper

Place chicken in a slow cooker. Mix together all ingredients for sauce. Pour over chicken. Bake on low 6ish hours. Serve over rice.

Salsa chicken

chicken pieces (we used 3 breasts, 4 thighs, and 6 legs)
2 cups salsa
1/2 cup taco seasoning
2 cans cream of mushroom soup
1 cup sour cream

Place rinsed chicken in crockpot. Mix together rest of ingredients. Pour over chicken. Cook on low for 6-8 hours, until done.

Chicken Alfredo

chicken pieces (We did 2 boneless breasts, 4 boneless thighs, and 6 legs)
salt
flour
olive oil or cooking spray
1 bag of egg noodles

SAUCE:
3 tsp garlic, minced
3 tbsp onion, minced
4 1/2 cups whipping cream
1 cup parmesan cheese, grated
1 1/2 tsp pepper

Rinse chicken; salt; coat in flour. Fry chicken in olive oil or cooking spray until mostly done. In a saucepan, combine ingredients for alfredo sauce. Simmer over medium heat, whisking the whole time to prevent lumps. Remove chicken from heat, placing it in a 9x13 inch baking pan. Pour alfredo sauce over chicken. Bake on 350 degrees for about an hour, until done. While chicken is baking, boil the pasta; set aside.
Remove chicken from oven. Place chicken pieces on plate; pour sauce over pasta.

Citrus chicken and rice

One word: YUM!

10-12 pieces of chicken
5 cups chicken broth
1 1/2 cups orange juice
3 cups rice, uncooked
lemon pepper
olive oil or cooking spray

In a large skillet, sear chicken on each side in the olive oil or spray, after applying a liberal amount of lemon pepper. When both sides are lightly browned, place chicken in 9x13 inch baking stone or pan. Pour small amount of orange juice over chicken, then bake 45 minutes to an hour, or until chicken is done.

About 30 minutes later: In large sauce pan, combine chicken broth, orange juice, and rice. Place on medium heat until it boils, then cover and reduce heat to low until rice is done.

When chicken is done, remove from oven. Serve over bed of rice. Can top with orange slices and chopped parsley.

Honey BBQ Chicken

Various chicken pieces (we prefer boneless breasts)
SAUCE:
2 tbsp paprika
1 tsp garlic powder
1/4 cup honey
1/4 cup cider vinegar
1 cup ketchup
1/4 cup lemon juice

Mix ingredients together for sauce. Wash chicken, place in baking pan, crockpot, or dish for grilling. Pour sauce over meat. We like to let the meat marinate in it over night. This sauce is runny, so it's best used in the crockpot or baking dish.

Chicken Scallopini

4-8 skinless, boneless chicken breast halves or can use skinless thighs
6 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cup Italian-seasoned breadcrumbs
Cooking spray/olive oil
1 cup fat-free, less-sodium chicken broth
1 cup dry white wine

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray or olive oil over medium-high heat. Add chicken to pan; cook on each side or until chicken is done. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat.
Serve with rice.

Lemon herb crockpot chicken

6-8 chicken breasts
1/2 cup onion, chopped
1/4 cup lemon juice
1/2 tsp thyme
3/4 tsp paprika

Rinse chicken. Place in crockpot. Pour lemon juice and onion over chicken. Sprinkle spices over chicken. Cover and cook on low 6-8 hours or on high 4-5 hours.

Lemon Oregano Grilled Chicken

2 cups lemon juice
2 tbsp oregano
6-8 pieces of chicken

Mix together juice and oregano. Pour over chicken. Marinate overnight. Grill until done.

Chicken Salad Pitas

This is one of our favorite recipes in the summer time. Goes great with fresh fruit, pasta salad, or just by themselves.

Pita bread, sliced in half
6-7 chicken breasts, boiled and chunked
3/4 cup Miracle Whip
1/4 cup mustard
2 tbsp lemon juice
1 tsp salt
1 tsp basil, dried
1/2 tsp pepper

Mix together really well the night before you plan to eat this for dinner. Refrigerate overnight. Serve with cucumber slices, tomato slices, and lettuce stuffed inside pita halves.

Lemon Garlic Chicken

Whole chicken
1 lemon, cut into wedges
1 garlic bunch

Wash chicken; place in deep baking dish. Place slices of lemon and peeled cloves into chicken. Bake on 375 degrees for 1 hour.

Garlic Chicken

So, the ingredients sound odd together, but this turned out VERY well.

Ingredients
1 cup plain low-fat yogurt
1/4 cup fresh lemon juice
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 (6-ounce) skinless, boneless chicken breast halves
1 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley


Preparation
Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight, turning bag occasionally.
Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and chicken broth.

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining chicken. Return chicken to pan; pour broth mixture over chicken. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Place chicken on a serving platter; discard liquid in pan. Sprinkle chicken evenly with parsley.

Easy Schnitzel

Ingredients:
7-8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
6 tablespoons spicy brown mustard (could also use dijon mustard)
2 large egg, lightly beaten
1 1/2 cups dry Italian breadcrumbs
4 tablespoons grated fresh Parmesan cheese
2 garlic clove, minced
8 lemon wedges (optional)


Directions:
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Combine mustard, egg, and garlic in a shallow dish. Combine breadcrumbs, flour, and cheese, in a large ziplock bag. Dip chicken in egg mixture; shake in breadcrumb mixture. Repeat procedure with remaining chicken.

Bake at 350° for 35-45 minutes or until chicken is done. Serve with lemon wedges, if desired.

Chicken with lime sauce

Ingredients
6-8(6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil
Cooking spray
1 1/2 cup fat-free, less-sodium chicken broth
2 tablespoon brown sugar
6 tablespoons lime juice, divided
4 teaspoons spicy mustard
4 tablespoons water
2 teaspoons cornstarch
2 tablespoons butter

Preparation
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.


Yield
8 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)


Nutritional Information
CALORIES 260(26% from fat); FAT 7.5g (sat 2.7g,mono 3.1g,poly 0.8g); PROTEIN 40.7g; CHOLESTEROL 106mg; CALCIUM 32mg; SODIUM 382mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5.4g