Cashew Chicken

The flavor of this dish was great. I liked how the cashews tasted butter after frying them.
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces


2 tablespoons dry sherry

2 teaspoons minced peeled fresh ginger

3 1/2 teaspoons cornstarch

Coarse salt

1/2 cup low-sodium chicken broth

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons sugar

1 tablespoon plus 2 teaspoons vegetable oil

2 garlic cloves, chopped

2/3 cup unsalted cashews, toasted

2 scallions, white and green parts separated and thinly sliced

Cooked white rice, for serving

Directions

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.

Garden Vegetable and Chicken Skillet

This recipe is from Taste of Home Magazine.


1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes


1 medium yellow summer squash, chopped ) I used a yellow and an orange pepper)

1 medium onion, chopped

1 medium carrot, chopped

2 tablespoons butter

3 cups fresh baby spinach

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 cup uncooked instant brown rice( I used  rice pasta)

1-1/4 cups water  ( I used rice pasta)

1 tablespoon lemon juice

Directions

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer.

Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice. Yield: 4 servings.  Garnish with grated cheese.

Rachael Ray's Caprese Style Stuffed Chicken

4 chicken cutlets (about 1 1/2 pounds)
 Salt and pepper
1/3 cup basil leaves
1 cup shredded mozzarella cheese ( I used cheddar)
2 tomatoes, cored and thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 red bell pepper—stemmed, cored and thinly sliced 1 cucumber—trimmed, halved lengthwise and thinly sliced crosswise
 1/2 head red-leaf lettuce, torn into bite-size pieces

Directions:Preheat a grill to medium. On a work surface, arrange the chicken cutlets in a single layer and season with salt and pepper. Divide the basil among the cutlets in an even layer, then top each with some of the mozzarella and tomatoes. Roll up the cutlets and secure with toothpicks; brush the rolls with 1 tablespoon olive oil and season with salt and pepper.



Arrange the chicken rolls on the cooking grate, cover and grill, turning occasionally, until deep golden-brown and cooked through, about 15 minutes; transfer to a work surface. Let stand for 5 minutes, then remove the toothpicks and thinly slice crosswise.



Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the bell pepper, cucumber and lettuce and toss; season with salt and pepper. Serve with the chicken.

Cook's Country Slow Cooker Sticky Wings

This recipe was in the Cooks Country Magazine  Feb/March 2010  issue.

The meat was super tender and the sauce is really good.


1 3 inch piece fresh ginger, peeled and chopped

4 garlic cloves, peeled

3/4 cup packed dark brown sugar

1/4 cup soy sauce

1/2 teaspoon cayenne pepper

4 pounds chicken wings, halved at joint and wingtips removed

1/4 cup water

1/4 cup tomato paste



Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.



Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard the liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).



Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne pepper in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes.

Stir Fried Chicken With Bok Choy and Noodle cake

This recipe is from America's test Kitchen. I made a few changes. The recipe was great. I would make this again.

Ingredients

Noodle Cake
9 ounces Chinese egg noodles (fresh)( I used linguini)
1 teaspoon Salt( I used sea salt)
2 Scallions , sliced thin
4 tablespoons Vegetable oil
Stir-Fry Sauce
1/4 cup Low-sodium chicken broth
2  tablespoons Soy sauce( I used Bragg's liquid amminos)
1 tablespoon Dry sherry( I used a Cabernet)
1 tablespoon Oyster sauce( i used Bragg's liquid Amminos)
1 teaspoon Sugar
1 teaspoon Cornstarch( I used potato starch)
1/4 teaspoon Red pepper flakes
Chicken and Vegetables
1 pound Boneless, skinless chicken breasts , patted dry with paper towels, trimmed, and cut into 1-inch squares
1 tablespoon Soy sauce( I used Bragg's liquid Amminos)
1 tablespoon Dry sherry( I used a cabernet)
2 tablespoons Toasted sesame oil
1 tablespoon Cornstarch(  I used potato starch)
1 tablespoon Unbleached all-purpose flour
1 tablespoon Minced fresh ginger
1 Medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
8 teaspoons Peanut oil or vegetable oil
1 Small head bok choy , stalks sliced on the bias into 1/4-inch slices, and greens cut into 1/2-inch strips

1 Small red bell pepper , cut into 1/4-inch strips( I used mushrooms)

Preparation

1. For the noodle cake: Bring 3 quarts water to a boil over high heat in a large pot. Add the noodles and salt to the boiling water; cook the noodles until tender, 2 to 3 minutes (do not overcook). Drain thoroughly through a colander. Add the scallions to the noodles in the colander and toss to combine; set aside.





2. For the sauce: Meanwhile, whisk together the sauce ingredients; set aside.





3. For the chicken and vegetables: Toss the chicken with the soy sauce and sherry; set aside. In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix together the ginger, garlic, and 1 teaspoon peanut oil; set aside.





4. While the chicken marinates, cook the noodle cake. Heat 2 tablespoons of the vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Spread the noodles evenly across the bottom of the skillet and press with a spatula to flatten into a cake. Cook until crisp and golden brown, 5 to 8 minutes.





5. Slide the noodle cake onto a large plate. Add the remaining 2 tablespoons vegetable oil to the skillet; swirl to coat. Invert the noodle cake onto a second plate and slide it, browned side up, back into the skillet. Cook until golden brown on the second side, about 5 to 8 minutes.





6. Slide the noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (The noodle cake can be transferred to a wire rack set over a baking sheet and kept warm in a 200-degree oven for up to 20 minutes).





7. Stir the marinated chicken into the sesame oil-cornstarch mixture until uniformly combined. Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm.





8. Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.





9. Push the vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15 to 20 seconds, then stir the mixture into the stalks and continue to cook until the stalks are tender-crisp, about 30 seconds longer. Stir in the bok choy greens and cook until beginning to wilt, about 30 seconds.





10. Return the chicken to the skillet. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened and the chicken is heated through, about 30 seconds. Transfer to a serving platter and serve immediately.

America's Test Kitchen Chicken Kiev

Unbaked, breaded chicken Kievs can be refrigerated overnight and baked the next day or frozen for up to one month. To cook frozen chicken Kievs, increase the baking time to 50-55 minutes (do not thaw chicken).




Recipe Source: America's Test Kitchen



Prep time: 120 Min. Cook time: 45 Min. Serves: 4 Ingredients



1 stick butter, softened



1 tablespoon minced shallot



1 tablespoon minced fresh parsley leaves



1/2 teaspoon minced fresh tarragon leaves



1 tablespoon fresh lemon juice



3/8 teaspoon table salt



1/8 teaspoon ground black pepper



5 slices white sandwich bread, cut into 3/4-inch cubes



2 tablespoons vegetable oil



4 boneless skinless chicken breasts, tenderloins removed



1 cup all-purpose flour



3 large eggs, beaten



1 teaspoon dijon mustard

Instructions



1. For the Herb Butter: Mix butter, shallot, herbs, lemon juice, salt, and pepper in medium bowl with rubber spatula until thoroughly combined. Form into 3-inch square on plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.



2. For the Chicken: Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add half of bread cubes to food processor and pulse until cubes are coarsely ground, about sixteen 1-second pulses. Transfer crumbs to large bowl and repeat with remaining bread cubes (you should have about 3 1/2 cups crumbs). Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature (you should have about 2 1/2 cups bread crumbs).



3. Prepare cutlets, following illustrations 1 and 2 below. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface; season both sides with salt and pepper. Following illustration 3, place 1 piece of butter in center of bottom half of breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package, pressing on seam to seal. Repeat with remaining butter and chicken. Refrigerate chicken, uncovered, to allow edges to seal, about 1 hour.



4. Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off (illustrations 4 and 5). Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere (illustration 6). Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts.



5. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.

Marmalade Chicken

1/2 cup reduced-sodium chicken broth
1 tablespoon red-wine vinegar
2 tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoonpotato starch
8 ounces chicken tenders
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil, divided
1 medium red onion, minced

1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a small bowl.



2. Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.



3. Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until the shallot begins to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits with a wooden spoon. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced, 30 seconds to 1 minute. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Maple- Walnut Chicken

This recipe was in the October 2009 Good Housekeeping Magazine. I used fresh spinach and steamed on the stove and i also used walnuts and almonds. Easy and tasty dish.
4 (6- to 7-ounce) skinless chicken-breast halves


1 tablespoon(s) olive oil

1 tablespoon(s) packed fresh thyme leaves

1/2 cup(s) walnuts

5 tablespoon(s) cider vinegar

3 tablespoon(s) maple syrup

1 package(s) (8.5-ounce) precooked whole-grain pilaf

1 bag(s) microwave-in-the-bag spinach



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Directions



Rub chicken breasts with oil, then rub with thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Let stand.

In 12-inch nonstick skillet, toast walnuts on medium 4 to 6 minutes or until golden and fragrant, stirring occasionally. Transfer walnuts to dish; do not remove skillet from heat.

Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife, turning frequently. Transfer chicken to clean plate; do not remove skillet from heat.

To same skillet, add vinegar and cook 1 minute, stirring. Add syrup and 1/2 cup water; simmer 6 to 7 minutes or until mixture has thickened, stirring occasionally.

Meanwhile, cook pilaf, then spinach, in microwave according to package directions.

Stir walnuts and any chicken juices into sauce. Divide pilaf and spinach among 4 dinner plates. Top with chicken, and spoon maple-walnut sauce all around.

"Lettuce Wraps" & Scallion Pancakes

For the scallion pancakes:

3 cups flour, plus more for rolling

3/4 teaspoon salt

1 cup water, plus more for mixing

1 bunch scallions

1/2 cup plus 2 tablespoons vegetable oil

Instructions

In a large bowl, stir together the flour and salt, then form the mixture into a mound. Make a well in the center and add the water, first filling the well, then pouring what remains around the sides of the bowl. Use a large spoon or rubber spatula to combine the ingredients into a soft, raggedy dough. If it doesn't pull together after about a minute of stirring, add water, one tablespoon at a time (up to 4), to help the dough take shape.



Turn out the dough onto a lightly floured surface and shape it into a ball. Working with floured hands, knead the dough until it's smooth and springy, about 2 to 3 minutes. Shape it back into a ball and set it aside to rest for 5 to 10 minutes.



While the dough rests, prepare the scallions (teach your child how to chop scallions), then set them aside.



Roll the dough into a log. Halve it crosswise, then cut each half into three pieces. Place five of the portions in a large bowl and cover it with a kitchen towel or plastic wrap.



Dust your hands and work surface with flour. Roll the sixth dough portion into a fairly round, 1/4-inch-thick pancake. Spoon 1 tablespoon of the vegetable oil onto the dough and spread it evenly over the pancake. Scatter 2 generous tablespoons of chopped scallion on top, leaving a 1-inch border.



Roll the pancake into a log.



Beginning at one end, wind the log into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath. Use your palm to gently press the dough into a disk. Dust the dough lightly with flour, then roll it into a pancake 6 to 7 inches in diameter.



Warm a medium-size skillet over medium-high heat, then coat the pan with 1-1/2 teaspoons of vegetable oil. Use a scallion slice to test the temperature of the oil. If it sizzles at once, the oil is ready for frying. If it doesn't, wait about 30 seconds and retest the oil with another scallion slice, repeating as necessary until the oil is hot.



Carefully lay the pancake in the skillet and fry it until its edges puff up and the bottom is golden brown, about 3 minutes. Flip the pancake, drizzle another 1/2 teaspoon of oil around the edges of the pan, and continue frying until the second side is golden brown, about 3 minutes more. Transfer the pancake to a serving plate.



Repeat Steps 5 through 8 for each remaining dough portion. Serve the pancakes hot or warm, cut into quarters or sixths, and if you like, with Soy-Ginger Dipping Sauce. Makes 6 pancakes.
These were really good and I will make them again.



For the Lettuce Wraps:chicken breast halves or 10-12 chicken breast tenders


Place into the crockpot: 2 lb. ground chicken,3 chopped cloves of garlic, 1 medium onion, diced, 1" piece of ginger, peeled and diced, 3 carrots, peeled and diced, 1 can of water chestnurs, rinsed and chopped, salt and pepper to taste. In a  measuring cup: 1/2 C red wine, 1/2 C Bragg's liquid Amminos, 1tsp. allspice, 2 T Ballsamic vinegar. Pour the liquid over the chicken and cook on low for 4-6 hours. You may need to add a bit of water if the chicken looks like it is getting dry.

You can serve this chicken wrapped in a lettuce leaf orr the less messy way as I did, salad style. Great either way.

Spicy Peanut Chicken

2 C brown jasmin rice made to package directions

3 tablespoons olive oil
2 pounds  skinless chicken breast, diced into small bite-sized pieces
1 red bell pepper, sliced
Salt and pepper
1 inch ginger root, sliced into thin rounds
1/2 T garlic powder
1/2  cup creamy peanut butter
1/2 cup Tamari sauce
3/4 cup chicken stock
1/2 C Central Market Thai chili garlic jelly
2 teaspoons toasted sesame oil
1 T fresh cilantro
steamed vegetables
1 cup salted cashews

Start brownrice and 10 minutes before it is done begin your stir fry.

Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili jelly ,sesame oil and stir to combine into sauce. Add chicken and peppers back to pan and turn to coat in sauce. Serve over rice with steamed vegetables. Top with cashews.

Gluten free Coconut Chicken Tenders

1¼–1½ pounds chicken tenders

⅓ cup sifted coconut flour
1 ½ teasoons salt
¾ teaspoon ground black pepper
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
3/4 c unsweetened shredded coconut
1/2 c ground walnuts
2 eggs
1 T olive oil
1T water
1/3 C extra virgin coconut oil,melted
 Preheat oven to 400 degrees.In a shallow dish place coconut, and walnuts. In another shallow dish place coconut flour, salt, pepper, basil, oregano, and garlic powder. and in a third dish whisk the eggs, oil and water. dredge chicken first in coconut flour, then egg and then coconut. place the tenders on a pan that has been brushed with olive oil. when all of the tenders are ready for the oven drizzle with melted coconut oil. Bake for 15-20 minutes flipping half way through.
Serve with brown rice and steamed vegetables.

Chicken and Quinoa Pilaf

1  red onion, chopped

1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups quinoa, washed and dried
2 C almond milk
2 C chicken broth
1 can of organic black beans, rinsed and drained
1/4 cup minced fresh cilantro or parsley (optional)

Sauté onion, celery, carrot, and garlic until they start to caramelize or turn brown. Add cumin, oregano, and quinoa Place in a crockpot with remaining ingredients. . Place 4-5 boneless, skinless chicken breasts on low. Cover and cook on high for 4-5 jours. Check periodically and add broth if necessaerry.

Roasted Whole Chicken and Potatoes

In a large baking pan place a few T of olive oil on te bottom. PLace 2 chickens in the pan and surround with cut onions and potatoes. Garnish inside and outside of chickens with fresh rosemary. Slice 2 lemons and garnish inside and outside of chickens. season with salt and pepper. Place in a 300 degree oven ( covered with foil) for 4 hours.

Cocnut Chicken Chili

Ingredients


12 oz. skinless, boneless chicken breast halves, chopped

1 large onion, chopped

1-1/2 tsp. chili powder

1-1/2 tsp. ground ginger

1/4 tsp. cayenne pepper

1 Tbsp. olive oil

1 Tbsp. all-purpose flour

1 14-oz. can unsweetened coconut milk

1 Tbsp. tahini
1 15- to 19-oz. can cannellini beans, rinsed and drained

3 medium carrots, shredded

1 stalk celery, sliced

1 medium green onion, sliced

5 cloves garlic, minced

2 Tbsp. chopped fresh basil

Hot cooked jasmine rice

Fresh basil and sliced jalapeños (optional)

Directions

1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.



2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.

Pecan Chicken

In a blender , blend about 1 handful of raw pecans. Place into a bowl with garlic salt, dried parsley, a dash of paprika, salt and pepper to taste.Coat 1 or 2 pieces of chicken in the mixture and fry in melted Ghee.

Pretzel Crusted Chicken

This recipe is from taste of home Magazine.
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed
Directions
Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
In another shallow bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until chicken juices run clear. Yield: 6 servings.

Cauliflower Fried Rice

1 head of cauliflower, finely grated ( i used a box grater)
3 green onions, separate white and green tops, chopped
4 cloves garlic, thinly sliced
1 teaspoon garlic salt
4 organic eggs, beaten

1 1/2 lb. - 2 lb. organic chicken cut into bite sized pieces
Preparation:
In a large frying pan, place 4T Ghee and melt it.Sautee garlic and white part of onions, about 1 minute. Add grated cauliflower and fry about 5 minutes, stirring constantly. Add garlic salt/seasoning,and Chicken, stir until mixed. Push mixture to one side of pan. Add more oil if necessary, and scramble eggs in empty side of the pan until done, but still moist. Stir eggs into cauliflower 'rice' mix and remove from heat. Serve with Bragg's liquid Amminos for a fried rice flavor.

Rachael Ray's Buffalo Chicken Potpie

Ingredients
3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), cut into bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled blue cheese


Preparation
Preheat the oven to 375º F.
Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown. Remove chicken chunks from skillet and reserve on a plate.

Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.

While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.

Return the reserved chicken chunks to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.

In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

Chicken L'Orange

Ingredients:
8 Boneless skinlesschicken breast halves
1/2 cup Chopped onion
12 ounces Jar orange marmalade
1/2 cup Russian dressing
1 tablespoon Dried parsley, or to taste

Directions:

Place chicken and onion in slow cooker. Combine marmalade and dressing. Pour over chicken. Sprinkle with parsley. Cover. Cook on low 4-6 hrs. Serve with rice.

Crockpot Chicken Fajitas

This recipe is from A Year of Slow Cooking.

3 lbs of chicken sliced into bite sized pieces
2 packets of fajita seasoning mix
2 onions, sliced
3 bell peppers, sliced
1/2 cup of water

The Directions.

Place chicken into the crockpot. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6.Serve with warmed tortilla shells, cheese, avacado, salsa and lettuce.
This recipe is a keeper, everyone loved the flavor.