Coconut Chicken w/ Apricot Sauce

 

{recipe and picture from Seeded at the Table}

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
*2 tablespoons Dijon mustard

Preheat the oven to 400˚F.  Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve.

Freezer Friendly:  After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month.  To reheat, bake in a preheated oven at 400˚F for 20 minutes.

* I didn't have Dijon mustard {plus, my husband doesn't like it}, so I just used regular mustard.  

Crispy Southwest Chicken Wraps

I have a few wrap recipes that I make often, this is by far the best one I have ever tried.  The proportions and flavorings are JUST RIGHT! I thought this would be a fun recipe for a small girls luncheon, or shower. If you make the middle ahead of time, you could grill them up in no time.

Yield: 6 wraps

(perfect for 3 adults. For lunch I think one wrap per person would be perfect with a side salad or something)

1 cup cooked rice

1 cup cooked, shredded chicken

1 can black beans

1 green onion

½ red bell pepper

¼ cup cilantro

Juice of 1 lime

½ Tbs chili powder

1 tsp cumin

½ tsp garlic salt

2 cups shredded cheese

Sour cream

6 flour tortillas

1. Mix rice with chili powder, cumin, and garlic

salt. Add all other ingredients except cheese

and sour cream.

2. Sprinkle cheese over tortillas, then arrange

the chicken mixture down the center. Dot

with sour cream and roll up tightly.

3. Spray each wrap all over with cooking

spray.

4. Heat a skillet over medium heat. Arrange

wrap seam-side down in skillet and cook

each side until golden and crisp (usually

only takes a minute or two).

(sorry, not the best picture, I remembered to take it only after my plate was a mess from eating the first one!)

Cream Cheese and Chicken Enchiladas

this enchilada recipe, with this rice as it's side is delish.

I needed a new enchilada recipe that wasn't the same old same old...if you know what i mean.  I loved it with the white beans!...and you gotta follow the recipe, no skippin steps. 

p.s.  i have never had anything bad from this site, in fact it is one of our favorites to turn to for a new recipe.

Winger's Chicken

So apparently there's a restaurant called Winger's.  Never been there, but I acquired a knock-off recipe for their chicken.  Bonus... it's super super easy.

1 Package of Tyson's Breaded Chicken Strips 

6 T Frank's Red Hot Sauce

4 T Water

1 1/2 C Brown Sugar

Directions:

Sauce:

In saucepan heat Hot Sauce, Water, and Brown Sugar until the sugar dissolves completely.  

Place the Chicken in a 9 x13 pan and pour sauce over it.  Stick it in the oven for the time and temp on the Tyson's bag.  I think it's 350 for 18-20 min.  Super Easy! Super yummy.  It's good by itself but we make it into wraps.  You can put honey mustard dressing or ranch if you want... or no dressing and it's still good. 

Creamy Chicken Taquitos

I got this recipe from my Our Best Bites cookbook and I loved it. If you make the filling ahead of time, you can whip them together in a flash.

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese {I used Colby Jack}

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

I served mine with their Creamy Lime Cilantro Ranch Dressing.

Yummy Chicken Pot Pie

This is the yummiest pot pie recipe. Every time I make it for someone they ask for the recipe. I found this on all recipes, but I have made it dozens of times and changed it around a lot. Enjoy!

Ingredients:
About 1/2 rotisserie chicken de-boned (depending on size and how meaty you want it)
1 cup red skinned potatoes chopped
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon poultry seasoning
2 cups chicken broth
1 cup milk
4 chicken bullion cubes

2 (9 inch) unbaked pie crusts


Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine potatoes, carrots, peas, and celery. Add water to cover and 2 chicken bullion cubes, boil for 15 minutes or until vegetables are tender. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning, and celery seed. Slowly stir in chicken broth, milk. Add 2 chicken bullion cubes. Simmer over medium-low heat until thick. Remove from heat
4. Add vegetables and shredded rotisserie chicken Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


* You don't have to prebake your bottom crust, but if it's going to sit in your fridge for a few hours before cooking I recommend baking the bottom crust for about 10 minutes or until golden brown. Also don't forget to poke holes with a fork so that it doesn't puff up.

Chicken Balls (sorry, don't know what else to call them)

Mix:
6 oz Cream Cheese

1/8 tsp Cumin

1/8 tsp Chili Powder

1/4 C Red Bell Pepper

1 Can Diced Green Chile

2 C Shredded Chicken

Note: (I use two cans of costco's kirkland canned chicken and the whole 8 oz block of cream cheese)

Next:

4 cans of Crescent Rolls

-Each can makes 4 "rectangles", so just overlap and pinch dough of two "rolls" together forming one rectangle

- Place a large spoonful of mixture on each of your rectangles and form the dough around it to make a "ball"

- Roll the balls in bread crumbs (plain or italian is fine)

-You can roll the balls in melted butter first, but I found that the bread crumbs stick great to the dough without it and it spares a few calories. I don't notice a difference in taste by skipping it either.

Bake:

At 350 for 20 minutes.

Makes:

16 Chicken Balls

Serve with:

Richie and I are horrible at side dishes but usually some beans,

Chicken Broccoli Braid

I made this when I hosted book club and for Heather's shower and got lots of requests for the recipe. It is my all time favorite dish. The key is to chop up the chicken, peppers and broccoli into super tiny pieces which is pretty time consuming but it's worth it! Call me if you have questions because it can be a bit confusing.



Chicken & Broccoli Braid
Ingredients:
1 cup (250 mL) chopped broccoli florets
2 cups (500 mL) chopped cooked chicken breasts (see Cook’s Tip)
1/2 cup (125 mL) diced red bell pepper
1 cup (250 mL) shredded sharp cheddar cheese
1/2 cup (125 mL) mayonnaise
1 garlic clove, pressed

2 tsp (10 mL) All-Purpose Dill Mix
1 garlic clove, pressed
1/4 tsp (1 mL) salt
2 pkg (8 oz or 235 g) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp (30 mL) slivered almonds

Directions:

1. Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Bowl; mix well.

2. Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. roll, pinch or press dough to seal perforations. Cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be about 6 in. in the center for the filling.)

3. Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Yield: 10 servings

Nutrients per serving: Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 1 1/2 low-fat meat, 3 fat (1 carb)

Cook’s Tips: If desired, 1 tsp (5 mL) dried dill weed can be substituted for the All-Purpose Dill Mix.

Spicy Honey Chicken

I made this Chicken tonight and it was seriously good! I actually made the salad which you can find with the link at the bottom of this post and we loved it.  I actually just copied this from the site I found it and posted it here.

 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

  

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

And my favorite way to eat Spicy Honey Chicken? THIS salad!

Roasted-Veggie "PotPie" Turnovers

I found this recipe and tried it this week and it was a good one!  I made mine with chicken and didn't buy veggies from the deli but bought a frozen steamfresh bag of carrots, squash, zucchini, and red pepper.  I didn't realize it was in an oil sauce until after I cooked them so I just washed it off before adding the other ingredients.  Simple and delish!

2 packages refrigerated pie-crust dough
3 cups deli-prepared roasted veggies (if using chicken cut veggie amount in half)
1 can condensed cream soup (chicken, broccoli, or mushroom)
1-2 grilled chicken breasts chopped up (optional)

Preheat oven to 425.

Unroll dough and trim each to form a 10-inch square, then cute each into 4 squares for a total of 8.

Combine veggies, soup, and chicken and salt and pepper to taste.

Spoon vegetable filling onto the diagonal half of each square; fold dough over filling and seal edges with a fork.  Place turnovers on a foil-lined cookie sheet (easy clean up) brush with lightly beaten egg and cut a slit in top to vent steam.

Bake for 15 minutes, or until golden brown.  Let cool 5 minutes before serving.

Honey Chicken

I have been trying to get this recipe just right for a while now. The flavor has always been good but I finally got the chicken so moist and yummy. The key is to NOT cut down on the butter. It seems like a lot but the butter in the sauce keep the chicken moist. I like to serve this chicken with either rice or potatoes (mashed would be good or baked). The sauce is oh so yummy poured over the top of either one. Enjoy.

Honey Chicken

4 Chicken Breast
1 Tsp. Mustard
1/2 Cup Honey
1 Tsp Salt
1 Tsp. Curry
1 CUBE butter (sounds like a lot but the chicken needs that moisture. Plus you take the chicken out of the sauce to eat it...and you don't have to use the sauce if you are worried about those butter calories :)

Melt butter and honey together. Add salt, mustard and curry and mix. Pour mixture over chicken and bake for 40 minutes. Turn the chicken over about 20 minutes into baking.

Enjoy!

Chicken and Pine Nuts

2 tsp. olive oil

½ c. pine nuts

1 bottle of sun-dried tomatoes in oil, cut into bite-size pieces

1 c. water

2 large cloves of garlic, pressed or minced

¼ tsp. salt

½ tsp pepper

a light sprinkle of red chili flakes

½ tsp dried basil leaves

½ tsp dried thyme, crushed

Angel hair pasta

Lightly brown the pine nuts in a fry pan in the olive oil, stirring constantly.  When lightly brown, place pine nuts on a paper towel and set aside. 

3-4 boneless chicken breasts, grilled, heavily seasoned with garlic salt and pepper and cut into bite size pieces.

Put sun-dried tomatoes and oil, water, garlic and spices in a fry pan.  Bring to a boil and allow it to cook down a bit.

Put angel hair on to boil.  Cook until tender. 

Mix pasta, sauce and pine nuts together and serve immediately while warm.

Chicken Pillows

1/3 c. cream cheese
2 Tbs. butter
1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
green onion
2 c. cooked/shredded chicken
1 can crescent dinner rolls (uncooked)

Let the cream cheese and butter soften, then mix in all the rest of the ingredients minus the rolls. Open the can of rolls and separate the dough into 4 rectangles (two triangles still attached). Divide the chicken mixture into four equal parts and spoon into each roll. Fold the dough over the mixture and seal the edges (like a turnover).

Bake at 375 degrees for 15 minutes or until the pillows look golden brown. Serve immediately with gravy.

Gravy:
1 can cream of chicken
1 cup chicken broth

Heat together until blended and hot.

Crock Pot Tortilla Soup

I haven't contributed for awhile, but was typing up a recipe I made today and thought I would post it here as well. Thanks to everyone who has shared so many good recipes. This is my go to site for dinner now. : ) This is like Sister's Cafe tortilla soup, but I "enhanced" it to work with what I had on hand. Really easy and really good.

Crock Pot Tortilla Soup

3 Large Frozen Chicken Breasts

½ C Water

3 Chicken Bullion Cubes

Chili Powder

Oregano

2 15 oz Cans Black Beans Strained

2 14.5 oz Cans Diced Tomatoes

1 16 oz Bag Frozen Corn

1 7 oz Can of Dice Green Chilis

1 15 oz Can Tomato Sauce

1 14½ oz Can Chicken Broth

1 C Medium Salsa

Cook chicken on low until shreddable (approx. 4 hours). Empty all juice from crock-pot, shred chicken and replace back in crock-pot. Season chicken with chili powder and oregano to taste. Add the rest of ingredients and continue cooking on low for another 3-4 hours. Top with cheese, sour cream, and tortilla chips when serving. You could even half this recipe to easily feed just 2 adults and kids.

Parmesan Chicken

I had forgotten about this dish until a few days ago, and then after eating it, we remembered how much we like it. It is pretty quick to prepare and is yummy. We usually eat it with rice or potatoes, and a veggie of course. Oh, and I have never tried it with the sauce on top, but if you want to try it, let me know how it is. Oh, and we use butter instead of yogurt, because that is what I usually have on hand.

Ingredients:

2 cups crushed Ritz crackers

3 Tbsp. grated Parmesan cheese
2 tsp. garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt OR 1/2 cup melted butter
1/4 cup butter, melted

Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt (I use butter) to coat and then in crumb mixture. Arrange in greased 9 x 13 inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce, if desired.

Sour Cream Chicken Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Easy Easy Crockpot Chicken

This is for Atrena... I keep telling her that I love my easy yummy crockpot chicken meals where the ingredients don't go bad, and you can keep them around the house so when you have a busy day and didn't think about dinner ahead of time... you can make these!

Cranberry Chicken

2-8 breast of chicken

1 package of dry onion soup (unprepared)

1 bottle French Dressing

1 can wholeberry cranberry sauce

Mix ingredients together and pour over chicken. You can do this in a casserole dish in the oven, or in a crockpot all day... whatever works, the sauce tastes the same!

Citrus-Glazed Chicken

2-4 chicken breasts

1/3 cup orange juice

3 tablespoons of brown sugar

1/8 teaspoon salt

1 tablespoon corn starch

Place chicken in crockpot. Pour orange juice over chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat until done (4-6 hours). Remove chicken with slotted spoon. Pour liquid into a medium saucepan. Stir in cornstarch with a wisk. Over medium heat bring to a boil. Boil until sauce thickens. Pour over chicken.

White Bean Chicken Chili

3 - 15 oz. cans of great northern or white kidney beans (drained)

2 breast of chicken, cooked and shredded

1 large onion chopped (or sprinkle desired amount of dried minced onion)

1 small can of green chilis

1 can cream of chicken

2 tsp chili powder

1 can diced tomatoes

1 can corn (drained)

2 cloves of garlic minced (or garlic paste... I just do it to taste)

3 1/2 cups chicken broth

Combine and bring to a boil. We eat over crushed torilla chips, a dap of sour cream, and shredded cheese.

Crock Pot Cream Cheese Chicken

(This is a very easy crock pot meal for Sundays or any other day)

Ingredients

· 3 lbs chicken pieces

· 1 (2/3 ounce) package Italian salad dressing mix

· 4 tablespoons melted butter (divided)

· 1 small onion, chopped

· 1 garlic clove, chopped

· 1 (10 1/2 ounce) can cream of chicken soup

· 8 ounces cream cheese

· 1/2 cup chicken broth

Directions

-Put everything into crock pot except the cream cheese.

-Cook on Low for 5-6 hours.

-Add cream cheese to crock pot and cook till all is creamy.

-Eat over rice. (I added steamed broccoli at the end to have some veggies and it makes it even yummier!)

Italian Dressing Seasoning Dry Mix (in case you don't have a packet on hand)

Ingredients

· 1 1/2 teaspoons garlic powder

· 1 tablespoon onion powder

· 2 tablespoons oregano, ground or oregano leaves

· 1 tablespoon dried parsley

· 1 tablespoon granulated sugar

· 2 tablespoons salt or salt substitute

· 1 teaspoon black pepper

· 1 teaspoon ground basil or basil leaves

· 1/4 teaspoon ground thyme or thyme leaves

· 1/2 teaspoon dried celery leaves or dried celery flakes