4 chicken breasts, 2 T. mango chutney, 2 T. lime juice, 3/4 tsp ginger, 1/2 T. low sodium soy sauce, 3/4 C. diced peeled avocados, 1 C. diced peeled mangos, 2 T. olive oil, 8 C. mixed salad greens

Mix oil, soy sauce, chutney, ginger and lime juice together, put 2 T. over the chicken and let sit for 5 minutes. Spray cooking spray on a grill and cook the chicken. Lay equal amounts of salad on 4 plates along with equal amounts of avocado and mango. When chicken is done cut in strips, place some on each plate and spoon dressing over them.

It’s really good.

4 chicken breasts, 2 T. mango chutney, 2 T. lime juice, 3/4 tsp ginger, 1/2 T. low sodium soy sauce, 3/4 C. diced peeled avocados, 1 C. diced peeled mangos, 2 T. olive oil, 8 C. mixed salad greens

Mix oil, soy sauce, chutney, ginger and lime juice together, put 2 T. over the chicken and let sit for 5 minutes. Spray cooking spray on a grill and cook the chicken. Lay equal amounts of salad on 4 plates along with equal amounts of avocado and mango. When chicken is done cut in strips, place some on each plate and spoon dressing over them.

It’s really good.

i boil my rice ( i use the white rice in the 10 minute bags)
as the rice is boiling i put a can of peas and carrots on the stove to heat up and then i start my chicken
i cut up chicken breats in bite sizes and cook in soy sauce
( this stuff called dales sauce works excellent too)
as the chicken cooks i take the rice and put in a frying pan on medium heat crack an egg in it and fry it up add the peas and carrots and chicken once done and mix together and then serve! and enjoy!

paprika
basil
oregano
garlic powder
cayenne pepper (to your taste)
salt
pepper

use what you like and eye the spices…always best that way! this was super easy and added a kick with the cayenne…i roasted with potatoes and onion slices and the sauce from the chicken made the potatoes amazing! everything was very yummy hope this helps!

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won’t spoil and keeps forever.

Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don’t want to brown the garlic and it can get to that point quickly if you’re not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.

2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

2. Crockpot Cream Cheese Chicken
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

Place chicken pieces in crockpot and sprinkle Italian seasoning over chicken.Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crockpot and cook on low for an additional hour.

3. Sticky Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered

(Day 1) Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
(Day 2) Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
This recipe is SAFE.

Baste with drippings every 30 minutes after the first hour.

Enjoy!

Thank you!

A really yummy idea, if you want a whole meal in a pan idea,
Cut your chicken into thin strips, toss in pan with olive oil, sprinkle your desired seasoning on top, (I use Italiano)
In a deep glass pan, put cooked rice, top with veggie of choice,( I use brocolli cooked for less than 5 minutes, so it’s still firm) and then put on my herbed , cooked chicken, and then if you have a can of campbells cream of chicken soup, or mushroom, wisk that, and pour over top, OR if you don’t like the soup idea. I just sprinkle with shredded cheese. Toss in 350 oven for 15 minutes.
REally easy, really filling, easy to clean up.. and makes great leftovers.