wonderfood2

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmes...

                            INGREDIENTS Boneless 1 pound boneless chicken breasts 1 diced yellow onion 2 minced garlic cloves 1 can of chicken stock [12 ounces] 1 can of chicken cream [12 ounces] 2 cans large northern beans drained and rinsed [15 oz] Diced green chillies 2 cans [4 oz] 1 can of whole corn with hazel [15 oz] 1 teaspoon of salt 1/2 teaspoon of black pepper 1 teaspoon of cumin 3/4 teaspoons of oregano 1/2 teaspoon of chili powder 1/4 teaspoon of cayenne pepper small handful of chopped fresh coriander 8 ounces of softened reduced fat cheese cream 1/4 cup half and half TOPPINGS: sliced ​​jlapenos sliced ​​avocado spoonful of sour cream fresh chopped coriander chopped green onions tortilla strips Hammered shredded cheese INDICATIONS Add the chicken breasts to the bottom of the slow-cooking pot, add salt, pepper, cumin, oregano, chili powder and cayenne pepper. Top with diced onion, minced garlic, large north...

                                                               ingredients chicken breasts (as many as you want / want) olive oil (only a spoonful) minced garlic (a smattering ... little more than a smattering if you really like garlic) chili flakes (leave them out if you don't like the heat) marinara sauce (you probably won't need more than one can unless you're a seafaring demon) Parmesan cheese mozzarella (you'll need double the Parmesan mozzarella) crostini (we used seasoned Italian) INSTRUCTIONS We also cut the chicken into cubes instead of leaving them whole. So in the bottom of a casserole there is a little olive oil, minced garlic and chilli flakes. And yes, those are the technical measures. Use exactly "some". Nothing more, nothing less. Then cover the chicken with the marinara sauce you think is necessary. Then cover th...

ingredients 4 boneless and skinless chicken breasts, 6 ounces each 4 ounces of cream cheese, room temperature 1/2 cup of grated cheddar cheese 1 package of condiments on the ranch 1/2 cup of buffalo sauce 1 tablespoon fresh parsley Dressing for ranch or blue cheese, to serve Instructions Preheat the oven to 375 degrees. Spray a 9x13 dish with non-stick spray. Put the chicken breasts on a cutting board and use a sharp knife to cut a pocket on the side of each chest, being careful not to cut it all the way down. Put the chicken aside. Add the cream cheese, cheddar and ranch dressing to a small bowl and mix well to combine. Pour the cream cheese mixture evenly into a piece of chicken. Put the chicken in the prepared pan and brush it heavily with the buffalo sauce. Cook for 25 minutes, brushing with additional sauce every ten minutes. Sprinkle with chopped parsley and season with ranch or blue cheese sauce before serving. adapted from :  thatlowcarblife

Slow Cooker Cream Cheese Crack Chicken ingredients 3 chicken breasts 2 (8 ounces) packages of cream cheese 1 package of condiments on the ranch 1 cup of grated cheddar cheese 1 teaspoon of garlic powder 8 slices bacon, cooked and crumbled 8 slices of cheddar cheese 8 rolls of hoagie Instructions Add the chicken, cream cheese, ranch dressing, grated cheddar cheese and powdered garlic to a slow-cooking pot and cook over high heat for 3-4 hours. Toast the hoagie rolls, collect the chicken and cover with a slice of cheddar and crumbled bacon. Adapted from :  myincrediblerecipes

Ingredients 1 1/2 cup chicken cooked and shredded 2/3 cup salsa 1 1/2 tsp ground cumin 1 tsp dried oregano 2 tbsp canola or vegetable oil divided 1 package Knorr® Fiesta Sides™ - Spanish Rice 1 1/4 cup colby jack cheese shredded 4 flour tortillas burrito sized Instructions COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside. Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat. STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges. source:  http://bit.ly/2JSPkRC

Ingredients 3 1/2 cups cooked shredded chicken breasts* Vegetable oil for frying, plus 2 tsp for sautéing 1/2 cup finely chopped yellow onion 1 clove garlic, minced 1/2 cup tomato sauce 1/2 cup low-sodium chicken broth 2 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp ground coriander 1/4 cup salsa** (bottled or fresh) 2 Tbsp sour cream, plus more for topping 1 3/4 cups refried beans, homemade or store bought* 6 burrito size flour tortillas 5 oz shredded Mexican cheese blend (1 1/4 cups)*** Guacamole and diced tomatoes, for serving (optional) Instructions Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer. Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, abo...

INGREDIENTS 2 cups cooked chicken, chopped or shredded 1 cup of your favorite salsa 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 cup shredded cheddar cheese 2 green onions, chopped (about 1/4 cup) 6 (8 inch) flour tortillas 2 tablespoons butter, melted diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping INSTRUCTIONS Preheat oven to 400°F. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy. Garnish with desired toppings and serve with salsa on the side. source:  http://bit.ly/2NjmRXq

Ingredients 1 lemon, cut in half 1 teaspoon dried thyme 1/4 teaspoon black pepper 1 whole chicken, (about 4 1/2 pounds) Tips Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bird and let most of the fat fall to the bottom of the slow cooker. You may not need a knife to cut this chicken once cooked-- the meat will almost fall off the bone. You can use other herbs and spices, if you prefer. For instruction please visit  http://recipes.sparkpeople.com/

Ingredients 2 large chicken breasts Salt and pepper 4 Tbsp butter, divided Vegetable oil ½ c unbleached all-purpose flour 2 eggs, beaten lightly 1 ½ c plain, unseasoned breadcrumbs Lemon slices and fresh parsley (to serve) For instruction please visit  https://www.curiouscuisiniere.com/

Ingredients 20 chicken wings ½ teaspoon salt ½ teaspoon pepper ¾ cup plus 1 tablespoon hot sauce, divided 1 tablespoon vegetable oil ¾ cup Gold Medal® all-purpose flour ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ cup (1 stick) melted butter For instruction please visit  http://thebakermama.com/