My Menu Blog

¼ cup ginger spice paste
½ tsp. kosher salt
¼ tsp. pepper
¼ cup flour
1 ½ lbs. boneless, skinless, chicken breasts
1 tbs. canola oil
¼ cup honey

1. Combine ginger paste, salt, and pepper in med. bowl.
2. Place flour on plate, dip chicken in flour until coated and shake off excess.
3. Dip chicken in ginger mixture, coating both sides.
4. Preheat large sauté pan on med.-high 2-3 min.
5. Place oil in pan; swirl to coat. Add chicken; cook 3-4 min. on each side or until golden.
6. Reduce heat to med.; cover and cook 5-7 min. or until internal temp. reaches 165°F.
7. Slice chicken and drizzle with honey. Serve.

• 1/2 cup sour cream
• 2 1/2 tbsp lime juice
• 1 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 4 boneles, skinless chicken breast halves, cut into strips
• 1 cup sliced green bellpepper
• 1 cup sliced red bell pepper
• 1 small red onion, sliced into thin rings
• 1/2 cup salsa
• 2 tbsp chopped cilantro or parsley
• 8 cups shredded romaine lettuce
• 1/2 cup shredded cheddar cheese

1. in a small bowl, combine sour cream, 1 1/2 tbsp lime juice, sugar, chili powder and cumin andchill until ready to use
2. cook chicken until done, browned
3. sautee bell peppers and onion in same pan 2-3minutes
4. add salsa and heat through
5. stir in remaining lime juice and cilantro/parsley, mix well
6. divide lettuce on 4 plates, top with warm chicken mixture
7. drizzle dressing and top with shredded cheese

• 10 ounces thawed breaded chicken tenders or strips
• 8 large flour tortillas
• cooking spray
• 1 cup shredded cheese
• 1 1/2 cups  pasta sauce (green and black olive)

1. preheat grill while cutting chicken into bitesized pieces
2. spray grill with cooking spray
3. sprinkle 2 tbsp shredded cheese on each of 4 tortillas,
4. add 1/4 chicken and 1/4 cup sauceand remaining cheese to each tortilla
5. top with remaining tortillas and grill 4-5 minutes
6. cut into wedges and serve with side of warm pasta sauce

1 (10 oz.) can chicken, drained
½ cup shredded carrots
½ cup diced cucumber
2 tbs. sliced green onions
4 tbs. prepared teriyaki sauce
2 tbs. sliced almonds
1 head iceberg lettuce, washed cored and leaves separated

1. In a bowl, combine chicken, carrots, cucumbers and onions.
2. Top lettuce leaves with chicken mixture.
3. Drizzle with teriyaki sauce and top with almonds.

Serves 4.

3 lbs. ground turkey
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15 oz.) cans chopped tomatoes
1 (10¾ oz.) can cream of chicken soup
1 (10¾ oz.)  can cream of mushroom soup
1 cup barbecue sauce
1 cup ketchup
½ cup hot chili sauce
1 tsp. Worchestershire sauce
1 tsp. hot sauce
1 tsp. ground ginger
1 tsp. ground black pepper
2 qts. chicken broth, as needed
2 (15 oz.) cans creamed corn
1 (15 oz.) can whole yellow corn, drained
1 tsp. salt

1. In large stockpot, brown ground turkey, drain off excess fat.
2. Add onions, simmer until transparent, about 5 min.
3. Add shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worchestershire sauce, hot sauce, ginger and pepper.
4. Add 1 qt. chicken broth. Stir well.
5. Bring to simmer then reduce heat to low, partially cover with lid, simmer at least 2 hrs. or up to 6 hrs. stirring occasionally.
6. In the last hour of cooking, add the creamed corn and whole corn. Adjust seasonings to taste.

3 boneless skinless chicken breasts
1/2 cup flour
1 tsp. dried thyme
Salt and black pepper, to taste
1 to 2 tbs. vegetable oil
1 can (16 oz.) tart cherries
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tsp. yellow prepared mustard

1. Cut chicken breasts in half.
2. Combine flour, thyme, salt and pepper in flat container. Dredge chicken breasts in mixture.
3. In a large skillet, brown chicken on all sides.
4. Put chicken in 13×9x2-inch baking pan. Bake, covered with aluminum foil, in a preheated 350° oven for 30 min.
5. Meanwhile, drain cherries, reserving ½ cup cherry liquid.
6. In a saucepan, combine cherries, ½ cup cherry iquid, brown sugar and granulated sugar; mix well.
7. Bring mixture to a boil over medium heat. Add mustard; mix well.
8. Continue cooking at a rapid boil 5 min. or until sauce is syrupy
9. After chicken has baked 30 min., remove baking pan from oven.
10. Carefully remove foil cover; spoon hot cherry mixture evenly over chicken.
11. Bake, uncovered, 15 min. or until chicken is tender.

¾ cup each chopped onion, celery and sweet red pepper
2 galrlic cloves, minced
2 tbs. Butter
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 bonelyess skinless chicken breast halves (6oz. Each)
2 tbs. Cornstarch
1 cup chicken broth
1 tsp. Lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. Salt-free lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper, and garlic in butter until tender.
2. Add spinach, stir until wilted.
3. Cool.
4. Add egg substitute and croutons. Mix well.
5. Flatten chicken to ¼ in. thickness.
6. Top each piece with spinach mix.
7. Roll-up and secure with toothpicks
8. Place in greased baking dish
9. Cover and bake 350° for 40-45 min.
10. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.
11. Saute mushrooms until tender, gradually stir in broth mixture, bring to a boil, cook and stir for 1-2 min. or until thickened.
12. Serve roll-ups with mushroom sauce.

¼ cup grated parmesan
2 tablespoons chopped parsley
1 tablespoon fresh basil
2 tablespoons fresh bread crumbs
1 ½ teaspoons grainy mustard
2 tablespoons plus 1 teaspoon unsalted butter
salt
fresh ground pepper
2 chicken breast halves with skin on
1 tablespoon oil

1. heat oven to 450 degrees
2. mix first 6 ingredients together,
3. season well with salt and pepper
4. create pocket under skin of chicken, stuff with stuffing mixture, making sure to disperse evenly under skin
5. place in freezer 5 minutes to firm up
6. heat heavy oven proof pan on stovetop until medium-high heat
7. add oil and remaining butter
8. when butter stops foaming, add chicken breasts, skin side down
9. cook one minutes, move careful not to tear skin, cook total of 4 minutes until skin is well browned
10. cook in oven 10 minutes until no longer pink
11. remove from oven and lest rest 5 minutes under foil tented pan

4 boneless skinless chicken breasts
salt
fresh ground pepper
flour to dust
2 tablespoons oil
¼ cup dry white wine
1 clove minced garlic
½ cup chicken broth
2 tablespoons lime juice
1 tablespoon capers
2 tablespoons unsalted butter
fresh lemon slices
parsley to garnish

1. pound chicken between wax paper to flatten to ¼ inch
2. season with salt, pepper and dust with flour
3. add chicken to heated oil
4. sauté 3 minutes then turn
5. sauté 2 more minutes
6. transfer to heated plate
7. drain drippings from pan
8. deglaze pan with wine and minced garlic
9. cook down until liquid is almost gone (2 minutes)
10. add broth, lemon juice and capers
11. return chicken to pan, cook1 minute on each side
12. remove chicken to heated plate
13. add butter, lemon slices until butter is melted,
14. pour over chicken and serve garnished with parsley

1½ lbs. Boneless Skinless Chicken Breast
large freezer bag
¼ cup flour
2 tbs. olive oil
½ cup white wine
6-8 sprigs fresh thyme (rinsed)
1 lemon (for juice, rinsed)
1 (14oz.) can quartered artichoke hearts (drained)
1/3 cup Sun-Dried tomatoes in Oil
2 tbs. butter
½ tsp. salt
1/8 tsp. pepper
2 tbs. Parmesan Cheese

1. Cut chicken into 1-in. chunks
2. Place chicken and flour in freezer bag and shake to coat
3. Preheat large sauté pan for 2-3 min. add oil
4. Add chicken and cook 2-3 min. or until chicken begins to brown
5. Stir in wine; reduce heat to medium-low and cook 2-3 min. or until liquid is slightly reduced
6. Remove stems from thyme, keeping leaves only
7. Squeeze juice of ½ lemon over chicken
8. Stir in remaining ingredients (except thyme and cheese)
9. Cover and cook 2-3 min. or until internal temp of chicken reaches 165°F.
10. Remove chicken from heat; stir in thyme and sprinkle with cheese.