Bacon Wrapped Chicken

This recipe is so delicious, it took the place of the Thanksgiving turkey the other night! I would eat it everyday if I could afford that much bacon!


Ingredients:

1.5-2 lbs boneless skinless chicken tenderloins
1 pkge bacon, however you like it
2 cups honey
salt & pepper


Directions:

Preheat the oven to 350*. Wrap one piece of bacon around each tenderloin, and arrange side by side on a cookie sheet or baking dish. Once they are all ready, cover with a generous helping of honey. Bake for 35-40 minutes or until bacon is crispy. If it is not getting as crispy as you would like, switch oven to broil for last five minutes. Pull them out once or twice to baste with honey again. Trust me, the more honey you get on them, the better! Remove them from the oven when they are ready to your liking and let them cool for a couple minutes before serving. That's it! Bet you will be as hooked as I am!

Mango Chipotle Chicken

I have not had the luxury of trying this deliciousness yet, only because I do not have a couple ingredients, but I will most definitely be grabbing them next time I go grocery shopping!

By: Sheldon Lyday

Bakersfield, Ca

Ingredients:

2 lbs bone in chicken pieces (legs, thighs, breasts, etc.)

2 full mangos 1/2 cup mango nectar 3 chipotle peppers from the can (in adobo sauce) 1 small yellow onion 5 garlic gloves 3 tbsp lemon juice juice of one lime 2 tbsp of agave nectar (or sugar) 3/4 of a bunch of cilantro (stems and all, most flavor is in the stem)



Directions: 
Combine all ingredients, except chicken, in a blender until it is smooth enough for your taste. Place all the chicken pieces in a baking dish and cover with the sauce, DRENCH it! Cover the pan and place in the fridge for about an hour to absorb all the delicious flavors. When you are ready to bake them, preheat the oven to 350*. Bake for about an hour. Serve! I can't wait to try it, it sounds amazing!

Asian Chicken Lettuce Wraps

Ever had these at PF Changs? They are amazing! I have been craving them and I couldn't resist any longer! I'm so glad I didn't!


Ingredients:

1 lb. chicken breast, cut into chunks.
1/4 cup brown sugar
3 tbsp La Choy soy sauce
1/2 cup canned mushrooms, finely chopped.
1 tbsp garlic salt
3/4 cup of water
2 tbsp oil
head of lettuce



Directions:

In a mixing bowl, combine water, brown sugar, garlic salt and soy sauce, then pour it into a large freezer bag. Add the chunks of chicken, be sure to squeeze out the excess air and seal it. Refrigerate for 20 minutes. Once they have marinated, heat oil in the skillet on medium until it is hot. Add the chicken and the mushrooms to the skillet. Allow them to cook for around five minutes or until chicken is cooked through. With small chunks like this, it shouldn't take long. Then, pull large leaves of lettuce off the head, the bigger the better, try not to rip them, they act as a carb free tortilla. Fill them up with your chicken mixture and you're done! They were soooooooooooooo delicious!

Chicken Bacon Ranch Supreme

By: Becka Marie Martin
Bakersfield, Ca

This is her first feature of the many delicious things she cooks! I am excited to try this myself. I love chicken, and I definitely love bacon, can't go wrong combining those two in any way, shape or form!


Ingredients:

1-2 pounds of boneless skinless chicken breast
1 cup of ranch dressing
1/2 package of bacon (enough for a slice for each breast)
1/2 cup of parmesan cheese
garlic salt

Directions:

Preheat the oven to 350* and spray a cookie sheet with cooking spray. Meanwhile, pour the ranch into a bowl, and lay the chicken breast out flat and stab holes through it to allow for maximum absorption. One by one, place a breast into the bowl of ranch, dousing it and flipping it to make sure it is completely saturated. Then, wrap it in a slice of bacon, and place on the cookie sheet. Move on to the next breast. Once you have gotten all of them onto the cookie sheet, sprinkle some garlic salt on the top, not too much so it doesn't overpower, then last cover the top of each breast with a generous helping of parmesan cheese. Place the sheet in the oven and cook for about an hour. To check to make sure they are done, slice through the THICKEST section of one of the breasts, the meat should not be pink and any juice coming out should run clear. Sounds so delicious and she was quite proud of them! I'll be picking up some bacon tomorrow! Enjoy!

Southern Fried Chicken

Guess the southern girl in me is bound to come out now that I live in Texas! This one is sooooo finger licking delicious! 

Ingredients: 

1 (4-5 lb) chicken (sometimes they come precut if you'd prefer)
1 cup buttermilk
2 cups flour
1 tbsp paprika
cooking oil

Directions:

Cut the chicken into pieces, by that I mean, cut off the legs, the wings, the breasts, etc. You can cut off the skin if you prefer. In a large Ziploc storage bag, add flour, then paprika. Close the bag and shake. Pour the buttermilk into a mixing bowl, dip the pieces of chicken in the buttermilk a few at a time, then place in the bag of flour. Shake to cover them well. Then remove from bag and place on a cookie sheet for ten minutes to allow the batter to set up. Once all of your chicken is setting, heat the oil in a large skillet and fill it about 1/2 way full of oil. Heat on medium for 5-10 minutes to ensure it is very hot! Place as many pieces into the pan as it will hold. Allow it to cook on one side for around 10 minutes, then flip and cook on the other side for 10 minutes, for smaller pieces, it may only take 6-8 minutes. Once cooked, remove from oil and drain on paper towel covered plate. To check for doneness, cut open center of piece, the meat should not be pink and the juice should run clear. Easiest fried chicken ever! Yuuummmmmy!

Grammy's Famous Chicken Salad

By: Kellie Peterson
Bakersfield, Ca

Before I give you this recipe, I have to emphasize the importance this particular one holds in my life. It is my MOTHER-IN-LAWS recipe, therefore, forever unmatchable, and it is ALSO, my husband's NUMBER ONE favorite thing to eat, above everything I have ever cooked. I'm okay with that, I have come to terms with it, as long as she agreed to give me the recipe so I don't have to hear him whine about wanting it all the time anymore. I do have to admit, it is addictingly delicious. Thanks Grammy! Here goes!!!



Ingredients:

1 (16 oz) package elbow noodles
1 (12.5 oz) CANNED chicken breast
1/2 cup diced pickles
1 tsp olive oil
Pinch of garlic salt
5 eggs
1 cup of mayonnaise
paprika, to taste


Directions:

Boil a large pot of water. Add olive oil and then noodles. Boil for 9-11 minutes or until done well enough for your liking. Fill a medium pot of water, add eggs carefully, and bring to a boil. As soon as the water is boiling, turn off heat and cover, allow eggs to cool in water for 12 minutes. In the mean time, dice the pickles into small chunks. When your eggs are done cooking, rinse them in cold water, and peel off the shells. Rinse one more time to get excess shells and place on a paper towel to dry. Strain the noodles and be sure to shake off any excess water to keep salad from getting runny. Then, once all of your ingredients are ready, place chicken into a mixing bowl. Crumble the eggs one by one into the bowl, then add pickles, half of your noodles and garlic salt. Stir well. Then add mayo. Stir well,  then add remainder of noodles and stir very well. Last but not least, a sprinkle of paprika over the top. Cover, and place in the fridge to cool for an hour or so. Then, serve it! Delicious!

Sweet Orange Crockpot Chicken

By: Heather Platt
Elizabeth City, NC
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She came up with this on her own and said it was absolutely delicious. I am going to give it a shot this week! Sounds sooooo yummy and anything that involves a crock pot is fine by me!

Ingredients:

1 cup orange juice
1/2 cup brown sugar (Splenda for a substitute)
1/3 cup La Choy soy sauce
2 pounds chicken tenderloin

Directions: Place chicken in crock pot. Mix orange juice, brown sugar and soy sauce in a bowl. Pour the mixture over the top of the chicken and cook on high for 4-6 hours or low for 6-8 hours. Serve with steamed rice and veggies if you'd like! Mmmmmmm!

Italian Chicken Thighs & Rice

By: Shayna Mehner 

Prineville, Oregon

On a family vacation, we got snowed in and my cousin made this for us. I believe she told me the recipe originated with her mother, Cheyenne. Either way, it was absolutely delicious and mouth watering. I usually don't like chicken on the bone, but this is a HUGE exception :)

Ingredients:

6 chicken thighs
1 bottle italian dressing
2 cups La Choy soy sauce
3 cups white rice

Directions:

Preheat over to 375*. In a glass baking dish, place the chicken thighs in two rows of three. Pour all of the soy souce and italian dressing into the pan. They should cover the thighs up to about halfway. If not, add a bit of each until it does. Bake for about 30 minutes or until chicken is crispy on top.While you are waiting, steam the rice. Two cups of water for each cup of rice. Once the water is boiling, add the rice. Cover, reduce heat to low-medium, and cook for 20 minutes. It is important that you don't remove the lid until 20 minutes has gone by. Serve the chicken over the rice. I bet it's a hit!!!

Loaded Creamy Chicken Breasts

My mom made this once when I was little and I loved, loved, loved it. Then when we got to a certain age, she started having my sisters and me make dinnner one night a week. This was always one of my favorite things to make and it is sooooo yummy!

Ingredients:

4 boneless skinless chicken breasts

1 (8 oz.) package of cream cheese

1 cup shredded mozzerella cheese

1 package thawed bacon
toothpicks
salt/pepper to taste

Directions:

Preheat oven to 400*. Then, with a kitchen mallet (a hammer works too!) flatten each breast until it is about half an inch thick. By the time they are flattened, they will usually have almost doubled in size. Cut each flattened breast in half to make two pieces out of each (NOT filet style though.) Cut about an inch thick slice of the cream cheese and place it on one side of the chicken, then sprinkle desired amount of mozzerella cheese over the cream chees. Roll up the chicken, cheese inside, as if you are preparing Cordon Bleu. Then, wrap a piece of bacon around the outside of the rolled up breast. Last, stick a toothpick through the chicken breast to hold it closed and place on a baking tray. Once you have finished rolling all eight breasts, place them in the oven for around 25 to 30 minutes or until chicken is white all the way through. The cheeses will be oozing from the sides when it is ready, and the bacon should be crispy. Salt and pepper if you would like. Enjoy!

Chicken Caesar Wraps

So good & so good for you! Well, kind of :) These are really tasty and pretty quick. I like to make miniature ones when we entertain people! They are always a hit.

Ingredients:

4 flour tortillas
4 boneless skinless chicken breasts (thawed)
2 cups caesar dressing
1 head of lettuce
1/2 cup of parmesan cheese
1/4 finely chopped onions
2 tbsp minced garlic
1/4 cup olive oil
pepper

Directions:

Preheat oven to 400*

In a casserole dish, lay 4 chicken breasts flat so that they do not overlap. Then, In a small mixing bowl, mix the olive oil and minced garlic together. Brush the breasts on each side with the oil and garlic mixture, then sprinkle pepper over them to taste. Bake chicken in the oven for 20 minutes or until the inside of the breasts are completely white. While they cook, prepare the dressing by combining the caesar dressing, onions & parmesan cheese. Once they are cooked, let them cool for five or ten minutes. Chop the breasts into small pieces, dime sized if you can. Mix the chicken into the caesar mixture. It should look almost like chicken salad. In each tortilla, spread the chicken mixture over the tortilla evenly, then top it with lettuce leafs, enough to cover the tortilla evenly one time. Last, roll the tortilla from one side to the other, like a sleeping bad :) If you need, stick a toothpick through the wrap to ensure it does not unravel. For party bites, slice each wrap into one inch sections. Stick a toothpick through each one. They are always a hit.

Chicken 'N Dumplings

By: Lori Collom
Newport Beach, California

One of my husbands favorites & this one goes in the crock pot! Thanks Lori!

Ingredients:

4 Boneless Skinless Chicken Breasts

1 yellow onion

2 cans of cream of chicken soup (10.75 oz. each)

1 can of chicken broth (10 oz.)

garlic powder

onion powder

salt/pepper

2 cans of biscuits (10 oz.)

Directions:

Trim the fat off the chicken breasts and put them in the crock pot. Finely dice the onion (I use yellow onions, but white onions taste good, too. I don't notice a difference.) & put it in the crock pot over the chicken. Then pour cream of chicken soup and chicken broth over the chicken breast & onion. Add a pinch of garlic powder & onion powder & then salt & pepper to taste. Put the crock pot on high for 5-6 hours until the chicken is done. Once the chicken is completely cooked take it out. It should easily just pull apart. Shred it into small pieces & put it back in the crock pot & stir it. Open the cans of biscuits & rip them into little pieces & put them in the crock pot & cook another 30-45 minutes on high until the biscuit dough is finished. It's ready to serve!

Teriyaki Chicken Sandwiches

This is probably the one recipe I have been making the longest and most often. My family all loves it. I hope when my daughter is born, I can get her accustomed to the taste of Asian cuisine as well because I looooooove to cook that style of food! I usually do this one for lunch because it is a sandwich and that seems to be my favorite meal for that time of day.

Ingredients:
1 lb. Boneless Skinless Chicken Breast (thawed)
2 cups Teriyaki Marinade (I use Yoshida brand, which is found in most stores near the condiments)
1 onion
1 tomato
1 head of lettuce
1/2 cup shredded cheese
Kings brand Hawaiin sweet bread

Mayonnaise (optional)

Directions:

Filet the chicken breast into thinner portions by cutting into them horizontally, each breast should make two filets once its cut, then stab the pieces to allow them to absorb the marinade. Place the chicken in a freezer bag and marinade in fridge for 30 minutes. When it's done marinading, pour all of the ingredients in the bag into a skillet on low-medium heat, cook for around 10-15 minutes, turning once. Pull some lettuce leaves, cut the onion and tomato into thin slices. When the chicken is cooked, place a filet on one piece of bread, then a generous handful of shredded cheese, which should melt from the heat of the chicken, then top it with the onion, lettuce and tomato. Spread Mayonnaise on the other piece of bread if desired. Close it up, and it's ready to serve!

Chicken Cordon Bleu

They say anyone who aspires to be able to cook anything in a kitchen should know how to make Chicken Cordon Bleu. I just attempted it finally for my first time, and I wish I would have done it years ago! It's soooooooooooo delicious!

Ingredients:

4 Chicken Breasts (thawed, best if fresh.)
1/2 pound thin sliced deli ham

1/2 pound Swiss cheese slices

2 cups of corn flakes
1 tbsp garlic powder

Salt & pepper

2 eggs
1/2 cup of milk

Toothpicks

A Hammer or Kitchen Mallet

Wax Paper or Seran Wrap

Directions:

First, preheat the oven to 375*.

Place a piece of wax paper over each breast. Beat with the mallet until each breast is thinned to about 1/2 an inch thick. Once you have a breast ready, lay a slice of ham and a slice of cheese over the top of the chicken breast, try to center them on the breast. Then take one end of the chicken breast and start rolling it towards the other end, with the ham and cheese rolling up inside it. Once you finish rolling it all the way, stick a toothpick through each side to hold the roll closed. Set it aside and continue doing the same to the other breasts. Once you have all of the rolls ready, you can make the coating.

Pour the corn flakes into a large mixing bowl, and with your hands or the mallet, smash them until they are as small as you can get them before they are powder, add the garlic powder and a pinch or two of salt and pepper to the mixture for taste. Then, in another mixing bowl, combine the eggs and milk.

Take each chicken roll and douse it in the egg/milk mix until it is completely covered. Let the excess liquid fall off and dip the roll in the corn flake mixture. Try to get as much of the chicken covered with the flakes as possible. Put the rolls on a cookie sheet as you go. Once they are all done and ready to bake, stick them in the oven for about 30-40 minutes, or until the chicken is all white inside. If you have to, cut one open and make sure there is no pink areas. They are ready to serve :)