Jon's Chicken Cordon Bleu Sauce

Because he's a weirdo and doesn't like Hollandaise sauce...

INGREDIENTS

1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 - 1 tsp. garlic powder
Salt and pepper

DIRECTIONS

In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Stir in cheese, garlic powder and salt and pepper to taste. Cook, stirring constantly until it's thick. Pour over baked chicken cordon bleu just before serving.

Scott's Ghostbuster Chili

(credit to Scott Bear)

INGREDIENTS:
1 ½ to 2 med onions sliced
1 T oil
1 clove of garlic, minced or pressed
4 cups chicken broth
2 lbs chicken breast cut up (into bite-size pieces)
2 15 oz cans of Cannellini Beans, drained and rinsed
1/3 cup lime juice
1 cup fresh cilantro
1 t dry oregano leaves
1 t ground cinnamon
1 t ground cumin
1 cup Shredded Monterey jack cheese
fresh tomatoes, diced.
tortilla chips, if desired

DIRECTIONS:
1. Sauté onions with oil and garlic in a large pot over medium heat (about 10 min).

2. Add broth and bring to boil. Boil uncovered for 15 min then add chicken and beans.

3. Boil uncovered for 15 more minutes or until chicken is done. Add lime juice, cilantro, oregano, cinnamon and cumin.

4. Continue boiling uncovered for 10 more min. Remove pot from heat and slowly mix in cheese.

5. Serve with fresh tomatoes and shredded Jack cheese (and chips, if desired).

Chicken & Vegetable Curry

(credit to Aaronhead and his Indian roommate)

So the beauty of this recipe is that it's very versatile as far as ingredients and spice amounts go.  I've just listed potential ingredients--you can put in whatever you'd like (once we used red cabbage and even that taste great!).

INGREDIENTS:
boneless, skinless chicken breasts, cut into pieces
oil
yellow onion, chopped
broccoli and/or cauliflower
carrots
lettuce and/or cabbage, chopped
green pepper, chopped

SPICES:
seasoned salt
yellow curry
ground cinnamon
ground red pepper
meat seasoning (we use Montreal Chicken Seasoning)
salt
paprika

DIRECTIONS:
1. Put oil (depends on how much you're making) in large pot.  Throw in broccoli/cauliflower, carrots and onion.  Cook for 5-10 minutes.

2. Add chicken.  Coat mixture (I coat lightly) with seasoned salt.  Add curry to taste--we use a lot: 3-4 tsp. or more.

3. Coat mixture with ground cinnamon.  Add some red pepper seasoning (this is where the heat comes in, so adjust accordingly).

4. Add lettuce.  Sprinkle with meat seasoning.  Season with salt (you'll need more than you think--taste test).

5. Add green pepper.  Cook until water is boiled out (this depends on your lettuce/cabbage--sometimes there's no water) or until pepper chunks are tender.  Sprinkle paprika on top, mix, and serve over rice.

Chicken Tikka Masala

Ingredients

    * 2 cups plain yogurt
    * 1 tablespoon lemon juice
    * 2 teaspoons ground cumin
    * 1 teaspoon cayenne pepper
    * 1 teaspoon freshly ground black pepper
    * 2 teaspoons ground ginger
    * 3 teaspoons garam masala
    * 1/2 teaspoon salt, or to taste
    * 3 boneless skinless chicken breasts, cut into bite-size pieces
    * 3 cloves garlic, minced
    * 1 jalapeno pepper, finely chopped
    * 2 teaspoons paprika
    * 2 (8 ounce) cans tomato sauce

    * 1 cup milk
    * 1/4 cup chopped fresh cilantro (we use less, we're not cilantro fans)

Directions

   1. Throw everything in crock-pot.  Mix together well.  Cook for 6-8 hours on low, 3-4 hours on high.  Serve over rice, with naan.

*This is SPICY.  You can tone it down by removing the jalapeno and upping the yogurt/milk amount. 

Lemon Pepper Chicken Pasta

We added broccoli in this picture, but it's not in the recipe below

(credit to Allrecipes.com with some adjustments)

Ingredients

    * 1 skinless, boneless chicken breast
    * 7 cups water
    * 3 chicken boullion cubes    
    * 1 teaspoon garlic powder
    * 1 teaspoon ground black pepper
    * 1/2 cup lemon juice
    * 1 (16 ounce) package rotelle pasta
    * 1/2 cup milk
    * lemon pepper
    * 6 T margarine
    * 6 T flour

Directions

   1. In a large pot, bring water, boullion cubes, garlic powder, pepper, and lemon juice to a boil.  Add pasta--cook until tender.

  2. Meanwhile, in George Foreman (or on the stove), cook chicken breast using lemon pepper and lemon juice.  Tear into small pieces.

  3. In small saucepan, melt margarine.  Add flour, stir.  Slowly add to pasta.  Cook pasta until sauce has thickened.  Add milk and lemon pepper to taste.  Stir, remove from heat.  Add chicken (and broccoli, if desired).

  4. Let sit 5 minutes before serving to thicken

Scott's Kiwi Fajitas

(credit to Scott--he made us this fabulous kiwi fajita dinner and then Jon made me change things so he'd like it better, like blending up the kiwi)

INGREDIENTS

Crock Pot:
2 chicken breasts, raw
1 bottle Chipotle Lime barbecue marinade (there are lots of varieties--go for the higher quality stuff)
3-4 garlic cloves, diced
lime juice
brown sugar

Kiwi Lime Sauce:
1 kiwi, peeled and chopped in half
1/2 can green chilies
2-3 T. lime juice
1/2 container plain yogurt
Innards:
fajita-size tortillas (2 packages)
Cilantro Rice
refried beans
diced tomatoes
shredded cheddar cheese

DIRECTIONS:
In a crock pot, mix together chicken, marinade, and garlic. Cook on LOW 6-8 hours or HIGH 3-4. When done, shred chicken in crock pot. If you're not tasting enough lime, add extra lime juice. If the sauce is too biting, add 1/4 cup brown sugar to mellow it out (let it melt, obviously).

In a blender or food processor, mix together kiwi, chilies, lime juice and yogurt. Mix until smooth.

To serve:
In a tortilla, layer beans, rice, chicken, tomatoes and cheese. Sprinkle with kiwi lime sauce. Roll up, and eat!

Chicken Cordon Bleu

Garlic-Lemon Stuffed Chicken

(credit to Allrecipes.com with changes)

INGREDIENTS:
* oil, for greasing pan
* 4 boneless, skinless chicken breast halves (I usually end up using 4 whole breasts)
* 4 ounces (1/2 package) cream cheese, cut into thin slices (about 8 slices)
* 4 ounces (1/2 package) sharp Cheddar cheese, cut into thin slices (about 8 slices)
* 1/2 cup milk
* 3/4 cup Italian seasoned bread crumbs
* 1/4 cup grated Parmesancheese
* 1-1/2 teaspoons minced garlic
* 1/4 cup and 2 tablespoons butter, melted
* 1 1/2 tablespoons lemon juice
* 1/4 teaspoon paprika (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.

2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place two slices each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Use toothpicks to seal sides. Set aside.

3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Parmesan cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.

4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with paprika, if using.

5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Sweet & Sour Chicken

(credit to Kade & Elizabeth)

INGREDIENTS
4-8 skinless, boneless chicken breast halves (or tenderloins)
1 egg, beaten
cornstarch
oil

Sauce:
3/4 cup sugar
4 TBL ketchup
1/2 cup vinegar
1 TBL soy sauce
1/2 tsp garlic powder

DIRECTIONS
1. Dip the chicken breasts into the egg, then roll them in the cornstarch
2. In a small amount of oil, fry the chicken until just browned
3. Mix all sauce ingredients together
4. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325 degrees for one hour, turning the chicken every 15 minutes.

Chicken Curry Casserole

(credit to La Lynda)

This is another one of those weird looking recipes that is actually really, really good. Just try it.

INGREDIENTS
3 cups cooked rice
16 oz. frozen chopped broccoli
2-3 boneless, skinless chicken breasts
lemon pepper
shredded cheddar cheese

Sauce:
1 10 oz can cream of chicken soup
1/2 can water
1 cup mayonnaise
5 t. curry powder

DIRECTIONS
Spray a 9 x 13 pan with cooking spray. Sprinkle bottom of pan with lemon pepper. Place rice in pan, level, sprinkle top with lemon pepper.

Meanwhile, boil chicken until cooked through. Also, steam broccoli.
Tear or chop chicken into small pieces, place on top of rice. Place broccoli on top of chicken.
Mix together all ingredients for sauce EXCEPT curry. Add curry to taste (we usually use 6 t., but you might want to start with less). Pour over contents of pan. Cover contents of pan with cheddar cheese.

Place in oven at 325 for 15 to 20 minutes. Let sit 5-10 minutes for sauce to thicken.

Pesto Pasta

(credit to Kellie)

INGREDIENTS
3 cups uncooked bow tie pasta
2 T margarine (or 1 T. oil)
1 lb. boneless, skinless chicken breast, cubed
1 (10.75 oz) can cream of chicken soup
1/2 cup pesto sauce*
1/2 cup milk
Parmesan to sprinkle on top

DIRECTIONS
Cook pasta according to package, drain.
Meanwhile, heat margarine or oil in skillet. Add chicken and cook until browned.
Add soup, pesto sauce, and milk. Bring to a boil. Simmer over low heat 5 minutes. Pour over pasta. Sprinkle with Parmesan.

*You can buy pesto at most grocery stores. It's usually hanging around the fancy cheese somewhere (or the unfrozen tortellini). There's also a Knorr's dry pesto mix by the gravy mixes which is a lot cheaper, but not as tasty.

Cream Cheese Chicken

(credit to Sagers)

INGREDIENTS
2-3 large chicken breasts cut into small pieces (I usually just do 2 for Jon & me. You can use up to 4 if you're feeding a group)
1 Family Size (26 oz) can cream of chicken or mushroom soup
1/4 cup milk
1 package Good Seasons Zesty Italian Dressing Mix
1 8 oz cream cheese package

DIRECTIONS
Mix soup, milk and Dressing Mix together in crockpot. Add chicken, stir.
Cook for 4 hours on HIGH, 8 on LOW
Cut cream cheese into chunks, add 1/2 hour before serving
Serve over rice

Thai Peanut Stir Fry

INGREDIENTS:
1 tablespoon oil
2 medium boneless chicken breast halves - cut into bite-size pieces
Veggies (I usually just buy one of those stir fry mixes in the frozen veggie section)
1 cup chicken broth
6 teaspoons soy sauce
1.5 tablespoons sugar
3 cloves garlic, minced
1 teaspoon turmeric*
1/2 teaspoon ground cayenne pepper
¼ teaspoon ground red pepper
¼ teaspoon ginger
1/4 cup green onions, chopped
1/2 c peanut butter
¼ cup peanuts

DIRECTIONS:
Heat the oil in a wok over medium heat. Sauté veggies with 1 minced garlic clove and turmeric for 2-3 minutes. Remove from wok. Place chicken in the wok, season with some cayenne pepper, onion powder and garlic to taste. Cook until juices run clear and meat is tender.

In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger. Pour into the wok. Toss green onions and veggies into wok. Add in peanut butter. Continue to cook and stir 5 minutes, until thickened. Mix in peanuts, serve over rice.

*NOTE: If you don't have or don't like turmeric, you can use ginger instead

Chicken Parmesan

(credit to Kellie)

INGREDIENTS
4 boneless skinless chicken breasts (we usually just do one breast cut in half)
1/3 cup butter
1 egg, slightly beaten
1/3 cup season bread crumbs
1/3 cup parmesan cheese
1 (15 1/2 oz.) jar spaghetti sauce
2 cloves garlic, crushed
1/2 teaspoon thyme
1/2 teaspoon oregano
sliced mozzarella cheese
grated parmesan cheese
spaghetti

DIRECTIONS
Pound chicken with meat mallet until 1/4 inch thick. Mix parmesan and bread crumbs. Dip chicken in beaten egg and then in bread
crumbs. Saute in butter, 3 minutes per side. Pour spaghetti sauce into pan. Add garlic, thyme, and oregano. Bring to a boil, cover and reduce to simmer for 20 minutes. Place slices of mozzarella cheese atop each chicken 5 minutes before the end of cooking time. Sprinkle grated parmesan cheese on top. Return cover to skillet.

Prepare pasta according to package directions while chicken simmers. Drain pasta and place on serving platter. Top with chicken pieces
and sauce.

Note: after browning chicken you can also put chicken and sauce in a pan in the oven and cook for a longer time.

General Tso's Chicken

(credit to Kellie)

INGREDIENTS
Sauce:
1/4 cup cornstarch
1/8 cup water
3 cloves minced garlic
1/4 teaspoon dry ginger
1/3 cup sugar
1/3 cup soy sauce
1/8 cup white vinegar
1/8 cup cooking wine (you can use apple or white grape juice instead)
1 cup chicken broth

Meat:
3 large chicken breasts, cut into chunks ( I usually use less than this, but I’m cooking for two)
1/8 cup soy sauce
1/2 teaspoon pepper
1/2 egg
1/2 cup cornstarch

vegetable oil for deep frying
2 green onions, sliced
8 small dried hot peppers, chopped (I use arbol peppers and I remove the seeds first)

DIRECTIONS
For sauce, mix 1/4 cup cornstarch with water. Add garlic, ginger, sugar, 1/3 cup soy sauce, vinegar, wine, chicken broth. Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce, pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add a few Tbsp. of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and drop into deep fry at 350 degrees until crispy (This usually works best if you drop the chicken directly into the oil. If you set in on the strainer the chicken tends to stick to it). Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Serve with fried rice.

**NOTE: I would recommend not chomping down on one of the peppers--they're stinking hot. Our friend who puts chili sauce on EVERY MEAL couldn't eat more than one.

Chicken & Rice

(credit Mom Blood)

INGREDIENTS
1 ½ cup uncooked rice
3 ½ cups water
1 can Cream of Mushroom soup
3 large uncooked chicken breasts (I do 2 when I'm feeling poor)
onion soup mix pkg.

DIRECTIONS
Preheat oven to 350. Mix rice, water, soup in 9 x 13 pan. Place chicken breasts on top, sprinkle with onion soup mix. Cover with foil. Cook for 1 ½ hours.