Southwest Oven Fried Chicken

Submitted by T.H.

3-4              chicken breasts, skinless &boneless  

1/4 cup        low fat mayonnaise  

2 tsp            freshlime juice  

1 tsp            chili powder 

1/2 tsp         salt

1/4 tsp         pepper 

1 cup           Panko breadcrumbs  

¼ cup         fresh cilantro     

In a large bowl mix mayo, lime juice, chili powder, salt, andpepper

Mix well and dip each chicken breast into themixture

Combine bread crumbs and cilantro in shallow dish

Coat each chicken breast in bread crumb mixture 

Cooking Directions:

Thaw chicken & preheat oven to 425°

Bake uncovered for 25 minutes or until chickenjuices run clear and the internal temperature reaches 170° 

Serve with Spanish Rice and Beans

Cilantro Lime Chicken Tacos

Submitted by S.A.

Ingredients:

cooking spray for sauteing

2-3 large boneless, skinless chicken breasts, cut in bite sized pieces

salt and pepper to taste

1 teaspoon garlic powder

1/2 cup cilantro lime pesto (recipe follows)

flour or corn tortillas

preferred taco garnishes (salsa, sour cream, cheese, etc) 

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes. 

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

 Cilantro Lime Pesto:

1 cup fresh cilantro leaves (do not include stems)

2 1/2 tablespoons extra virgin olive oil

2 tablespoons sliced, toasted almonds

3 tablespoons chopped, fresh garlic

1 1/2 teaspoon lime juice

1/2 cup shredded asiago (Parmesan or Romano can be substituted too)

1 1/2 teaspoon kosher salt

1/4 cup chicken broth 

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes

Chicken Alfredo Pizza

Submitted by S.A.

Ingredients:

1 package pizza crust (I like Trader Joe's pizza dough)

1/2 cup Alfredo sauce (from can or homemade recipe)

2 cups cooked chopped chicken

1/2 cup diced red bell pepper

1 cup sliced cherry tomatoes

1-2 cups mozzarella and Parmesan cheese 

Directions:

-preheat oven to 450

-roll out dough on lightly floured surface, place on pizza pan (preferable) or cookie sheet

-spread sauce

-top with chicken, tomatoes, bell pepper 

-spread cheese over top

-bake for 20-25 min (or as written on what pizza crust/dough package)

Make Ahead Freezer Chicken Pot Pie

Submitted by S.H.

3 tbsp butter, divided
6 boneless, skinless chicken breasts, cut into cubes OR 4 cups of leftover cooked chicken
1 cup mushrooms, sliced
3 sticks celery, sliced
3 carrots, sliced
¼ cup green onions, sliced
1 leek, sliced
1 clove of garlic, minced
2 tsp fresh thyme, chopped or 1 tsp dried thyme
1 tsp salt
Fresh ground black pepper
1 cup chicken stock (decrease amount if using leftover gravy)
3 tbsp all-purpose flour
½ cup whipping cream
2 packages of premade pie crusts
1 egg, lightly beaten

Heat 2 tsp of butter in a Dutch oven over medium-high heat and brown the chicken. Set aside.

Add remaining butter to the pan and add mushrooms, celery, carrot, onion, leek, garlic, thyme, salt and pepper. Cook until vegetables are softened.

Add half of the chicken stock and bring to a boil. Cook for 3 minutes or until the liquid is slightly reduced.

Blend flour with remaining chicken stock and stir into vegetables. Cook until the mixture thickens. If using leftover gravy, adjust amount of chicken stock accordingly.

Return chicken and any juices to the pan. Stir in cream and bring to a boil. Reduce heat and simmer for 5 minutes or until chicken is just tender. If using leftover chicken, reduce cooking time accordingly.

Fill pie crusts with the chicken and vegetables, cutting slits in the top.

If baking immediately, brush crust with egg and bake in 400 F oven for 25 to 30 minutes or until filling is bubbly and pastry is golden. If freezing for later, freeze without baking and then bake in 400 F oven for 60 minutes.