Hawaiian Grilled Chicken & Pineapple

* 3 tablespoons soy sauce
* 3 tablespoons brown sugar
*

 2 tablespoons Rice Vinegar or sherry
* 1 tablespoon sesame oil
* 1/4 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 1 1/2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
* Fresh Pineapple cut into slices
* 1/2 c. fresh pineapple, chopped into small pieces, juice reserved
* skewers

Basting Sauce
* 1 T. Cornstarch
* 1/4 c. cold water
* Leftover Marinade 

In a small bowl mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic powder. In a Marinating dish, (if you don't have one you can place them in a 9x13 casserole dish, place the chicken pieces and several pineapple slices that have been chopped into small pieces into the dish, pour over the marinade, stir until well coated. Cover, and marinate in the refrigerator for 2 hours. If using a marinating dish, flip it over after an hour. I don't recommend marinating overnight if you're using fresh pineapple as the enzymes in the pineapple will break down the chicken and change its texture.

Preheat grill to medium-high heat. Soak 10-12 Wooden Skewers in a tall glass of water. This prevents the skewers from burning during cooking.


Thread the chicken pieces onto the skewers. Now, you're left with some tasty leftover marinade.

If you'd like to baste your chicken during cooking, you can make a light basting sauce. In a small sauce pan add the leftover marinade (with pineapple pieces) over medium heat, stirring occasionally. While it is heating in a small bowl mix cornstarch and COLD water (Cornstarch only thickens once!), once your marinade is bubbling hot, add the cornstarch/water mix. Bring to a boil until thickened and no longer cloudy (this means the cornstarch is thoroughly incorporated into your sauce). 

Lightly oil the grill grate. Grill the chicken kebabs 8-10 minutes, turning occasionally, or until chicken juices run clear. During the last 5 minutes of cooking, add the pineapple slices, grill lightly on both sides.

Alternatively, you could use canned pineapple chunks and make Hawaiian Chicken Kebabs by alternating pieces of chicken and pieces of pineapple.

This dish is perfect with steamed jasmine rice!

From: GroceryBudget101.com- - Hawaiian Grilled Chicken & Pineapple | Grilled chicken Recipes http://www.grocerybudget101.com/content.php/333-Hawaiian-Grilled-Chicken-Pineapple#ixzz2Ujayhgll

Coconut Chicken Curry

Adapted from: http://www.ahintofhoney.com/2009/10/coconut-chicken-curry.html
INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish

DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)

2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)

4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.

Serves 6.

Chipotle Chicken Taco Salad

SALAD:

4 c. chopped Romaine Lettuce

2 c. chopped grilled chicken (you could use Taco Chicken if you want)

1 c. cherry or grape tomatoes, washed

1/3 c. vertically-sliced red onions

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained

1 8 3/4 oz. can corn, rinsed and drained

DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. I rinse the beans and corn together; no reason not to! Heck, throw the tomatoes in while you’re at it if you want!
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.
If you’re making tortilla strips, fry those puppies up now. I didn’t make them here because I’m trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.
Makes 4-6 meal-sized servings and 6-8 side-dish or party-sized servings.

---

Adapted from Our Best Bites: http://www.ourbestbites.com

Chicken Enchiladas

Adapted from: http://jamiecooksitup.net/2009/11/chicken-enchiladas/

4 chicken breasts (you can start with frozen)

1 fajita seasoning packet

water

2 cans cream of chicken soup (I use 98% fat free)

2 small cans green chillies

2 C cheddar cheese

milk

1 10 count package flour tortillas (I use the Smiths brand, they are inexpensive and only 90 calories a piece…and they are tasty!)

1. Place the chicken in a large skillet. Sprinkle the seasoning over the top of the chicken.

2. Pour hot water over the chicken until it is mostly covered.

3. Bring the water to a boil over high heat.

4. Turn the heat to low, cover and let simmer for about 1 hour or until the chicken can be shredded.

5. Take the chicken breasts out of the pan one at a time and shred with a fork. Place the shredded chicken back in the skillet and simmer for another hour.

6. Place the chicken (reserve the saucy fajita mixture), soup, chiles, and cheese in a large mixing bowl.

7. Pour about 1/2-3/4 C of the fajita mixture over the top of the other ingredients.

8. With an electric beater, blend the chicken mixture together. Using the beater really helps shred the chicken up nicely, while incorporating all of the other ingredients.

9. You may want to add a little splash of milk at this point. The chicken mixture should be quite saucy. You don’t want dry enchiladas! The texture should resemble gravy.

10. Spray a 9×13 pan and spoon about 1/2 a cup of the chicken mixture over the bottom of it. 

11. Layer 4 tortillas along the bottom of the pan.

12. Pour just less than half the chicken mixture over the tortillas.

13. Layer another 3 tortillas on top of the chicken mixture.

14. Pour all but about 1/2 a cup of the chicken mixture over the tortillas.

15. Layer the last three tortillas on, and cover with the remaining chicken mixture. Sprinkle with a bit of cheese.

16. Bake at 350 for 45 minutes. Enjoy!

Cheesy Chicken and Wild Rice Casserole

Adapted From: http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 Tablespoons fresh minced garlic

2 Cups shredded, cooked chicken breast

2 Cups steamed white rice

16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

______

Cheese Sauce

4 Tablespoons butter

1/4 Cup all purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 Cups chicken broth

2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

Double crunch honey garlic chicken

From: http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

4  large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper 


NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

174K+

Honey Garlic Sauce

In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

RANCH CHICKEN

My family LOVES this recipe! It's a keeper!!  

Combine: 3/4 cup crushed cornflakes. 

               3/4 cup parmesan cheese. 

               1 packet of hidden valley ranch dressing mix. 

               Dip 8 chicken halves in melted butter and then roll in cornflake mix. Place in greased 9x13 pan.

 Bake @ 350 for 45 min. Best. Chicken. Ever!

Coconut chicken curry

From: http://www.ahintofhoney.com/2009/10/coconut-chicken-curry.html

INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish

DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)

2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)

4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.

Serves 6.

Coconut Curry Chicken Soup

From: http://thecafesucrefarine.blogspot.com/2012/02/coconut-curry-chicken-soup-perfect-for.html#more

Ingredients:
2 tablespoons canola oil
1 med onion
1 medium shallot
8 ounces carrots , sliced on an angle into 1/4 inch wide slices
¼ cup finely chopped cilantro
1 tablespoon ginger
1 tablespoon lemongrass paste*
2-3 tablespoons red curry paste , available in the Asian section at most larger grocers
2 teaspoon mild curry powder
2 tablespoons brown sugar
32 ounces chicken broth
6 ounces small yellow potatoes, sliced in half lengthwise, then sliced widthwise into bite size pieces
2 ounces rice noodles or rice sticks, available in the Asian section at most larger grocers
2 15-ounce cans coconut milk, I almost always use the light variety
1-2 teaspoon sea salt, or to taste
1 tablespoon lime juice
½ med red bell pepper, quartered lengthwise and then sliced crosswise
½ med yellow bell pepper, halved lengthwise then sliced crosswise
2-3 heads baby bok choy, root end trimmed about ½ inch, then thinly sliced, lengthwise
1 ½ cups tiny frozen peas
1 pound boneless skinless chicken breast, frozen for 30 minutes then sliced thinly into bite-size pieces
fresh basil
fresh cilantro

Directions:
1. Heat oil till shimmering in a large pot or dutch oven then add onion, carrots and shallot, cook 3-4 minutes until beginning to soften. Add ginger and lemongrass, curry paste, curry powder, brown sugar and cilantro. Cook another minute or until fragrant.

2. Add chicken broth and bring to a gentle simmer. Cook for 10 minutes, then add potatoes. Simmer another 10 minutes or until carrots and potatoes are very tender.

3. Add rice noodles (break them up before adding if they're long) and simmer five more minutes.

4. Add coconut milk and return to a simmer. Immediately** add chicken, baby bok choy, peppers, peas, cover and turn off burner. Let sit, covered for 5 minutes. The chicken will cook during this rest time but will remain tender and velvety - if you add the chicken earlier it will cook too long and become tough. Serve with jasmine rice and a sprinkle of fresh basil and cilantro for garnish. I also love to garnish with diced avocado.

Notes:
* You can use an equal amount of fresh, finely chopped lemongrass in lieu of the lemongrass paste but I like to keep this condiment on hand as most of my local grocers don't carry fresh lemongrass. This paste is becoming quite easy to find - I've noticed they're even carrying it in the produce section at Super Walmart.)
** Coconut milk will separate and lose it's lovely consistency if boiled or simmered very long.

Chicken black bean enchilada casserole

From: http://sweettreatsmore.com/2011/10/chicken-black-bean-enchilada-casserole/

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon garlic powder

2 Tablespoons chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

1 (10 oz) can red enchilada sauce

8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz) container sour cream

Instructions

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Avocado chicken salad

From: http://becomingbetty.blogspot.com/2011/09/avocado-chicken-salad.html

chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste

*Sorry there aren't any measurements.  I just asked what was in it and then made it to my liking.  I probably had 2 cups of chicken and then just threw the rest in until it tasted good.  I only used 1 avocado but if you really love avocados, you could use more.  I loved the lime juice, so I kept adding more of it little by little.  You definitely need a little salt, but the pepper is just if you want to.  I used a lot of cilantro and a moderate amount of green onion.  Probably 2-3 of them.  You can serve this in pitas or just eat it with chips.  We loved it and it was really good leftover, too.

No Can Chicken Enchiladas

Also really easy to make!

adapted to http://eatcakefordinner.blogspot.com/2012/10/shelleys-chicken-enchiladas.html?m=1

3 Tbl. unsalted butter

3 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1 c. sour cream

1/4 - 1/2 c. green salsa, depending on how spicy you want it

    or 1 (4 oz.) can diced green chiles

rotisserie chicken, shredded

    or season a few chicken breasts with taco seasoning

    and bake until done, then shred

2-3 c. Monterey Jack cheese, shredded
8-10 corn or flour tortillas

chopped cilantro, opt.

For the enchilada sauce: melt butter over medium heat in a large skillet.  Whisk in the flour, one Tablespoon at a time, to prevent lumps from forming.  Cook a minute or two to cook off the flour taste, stirring occasionally.  Gradually whisk in the chicken broth and whisk until smooth.  Continue cooking until thickened, about 5-10 minutes, stirring occasionally.  Once it reaches desired thickness, remove from heat and stir in the sour cream and green salsa; set aside.  Heat tortillas for 10-15 seconds in the microwave until pliable.  Divide shredded chicken between tortillas, top each with a little bit of cheese and cilantro.  Roll up and place seam-side down in a 9x13-inch  pan.  Cover with the enchilada sauce and top with remaining cheese.  Bake at 350 degrees for 25 minutes or until bubbly.  Broil for a minute or two at the end if you want the cheese to brown.  Yield: 4-5 servings.