Curried Honey Mustard Chicken

1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
 
1.In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

2.Preheat oven to 375 degrees F (190 degrees C).

3.Remove dish from refrigerator and bake, covered, in the preheated oven for 20 minutes. Remove cover and bake about 20 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

There is also a second way to cook this chicken, in which takes less time and its easier!
Follow step #1, and then cook your chicken breasts whole or cut into pieces in a skillet on the stove top. I also added in some stir fry veggies.

Note: The marinate for this recipe also makes an excellent dipping sauce. Just combine ingredients in a  saucepan over low heat until combined and thickened.

Curried Chicken with Mango Salad

1/2 cup low-fat plain yogurt
2 tablespoons mango chutney
2 teaspoons garam masala or curry powder , mild or hot
4 each bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
1/2 teaspoon kosher salt , divided
1 each mango , diced
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh mint
2 tablespoons red-wine vinegar
2 teaspoons brown sugar


Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.

Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.

Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Parmesan Sesame Easy Chicken

1 cup bread crumbs
1/4 cup Parmesan cheese
1/4 cup sesame seeds
1 egg, beaten
4 boneless, skinless chicken breast halves

Preheat oven to 350°F.

In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.

Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Pan Chicken Tetrazzini

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese


Put cooked spaghetti into 9x13 inch baking dish. Place chicken on top of spaghetti.

In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.

Bake at 350°F for 25 minutes.

Apple Stuffed Chicken

2 skinless, boneless chicken breasts
1/2 cup chopped apple
1/4 cup sharp shredded cheddar cheese
1 Tbs Italian-style dried bread crumbs
1 Tbs butter
1/4 cup dry white wine
1/4 cup water
1 Tbs water
1 1/2 tsp cornstarch
1 Tbs chopped fresh parsley, for garnish


Combine apple, cheese, and bread crumbs. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Lemon Pepper Chicken

6 skinless, boneless chicken breast halves
1 teaspoon lemon pepper
1 pinch garlic powder
1 teaspoon onion powder


Preheat oven to 350°F.

Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.

Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

Easy Polynesian Chicken Bake

6 boneless, skinless chicken breasts
1 (15.25 oz) can of fruit cocktail (any kind you please)

Preheat oven to 350°F.

Place chicken in a 9x13 inch baking dish, sprayed with cooking spray.

Pour the fruit cocktail and juices evenly over the chicken and bake in the preheated oven for 1 hour. Don't turn the chicken, just let it cook!

Pesto Chicken Pizza

When I saw this it just rocked my socks! I had to make it.

1/2 cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
1/2 cup shredded fontina cheese (can also substitute with parmesan cheese)


Preheat the oven to 450 degrees F (230 degrees C).

Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.

Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Thai Style Chicken Satay

2 Tbs creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 Tbs brown sugar
2 Tbs curry powder
2 cloves garlic, chopped
1 tsp hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

Preheat a grill to high heat.

Weave the chicken onto skewers, then grill for 5 minutes per side.

Citrus Grilled Chicken

1/4 cup extra-virgin olive oil
1/4 cup lemon juice
3 Tbs chopped fresh oregano
3/4 tsp salt
1/2 tsp fresh-ground pepper
1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick slices
1 cup yogurt
2 tsp fresh orange juice
1 tsp orange zest
1/2 tsp minced garlic
1/2 tsp ground cumin

1. Marinate the chicken: Combine olive oil, 2 Tbs lemon juice, 2 Tbs oregano, 1/2 tsp salt, and pepper in a large bowl. Add the chicken and marinate for 20 minutes.

2. Make Citrus Sauce: Stir together the remaining ingredients in a medium bowl. Cover and refrigerate.

3. Cook the chicken: Heat grill to medium high. Run skewers through chicken pieces and grill for about 4 minutes, turn over, and grill until cooked through — about 4 more minutes. Serve with Citrus Sauce.

Tangy Chicken

1/2 cup olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (.7 ounce) packages of dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast, cubed
1 onion, sliced
1 green bell pepper, sliced


In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.

In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

This recipe is great with pasta or on warm tortilla shells.

Rockin' Marmite Chicken!

I don't like marmite plain, on toast. But I never thought I would like it as much as I do on chicken. I've come across quite a few marmite chicken recipes online, and all of them have tons of marmite in them. I wasn't sure if I would like that much marmite, especially if I didn't like it to begin with. So I made up my own recipe, and I hope you enjoy it!

2-3 Tbs olive oil
4-5 Tbs of flour
2 tsp minced garlic
1 lb cut up chicken breast
1 tsp marmite
1 tsp honey
1 1/2 Tbs brown sugar
1/3 cup hot water

In a separate bowl combine marmite, brown sugar, honey, and hot water. If you like the taste add two dashes of hot sauce, it adds a little spice to the sweet.



Heat a few tablespoons of olive oil in a skillet on medium-high heat.
Cut up chicken in a bowl (or a zip-lock bag) and coat with flour.
Add 2 tsp of minced garlic and floured chicken to hot skillet. At this point you could add ground pepper if you like.
Cook until chicken is golden brown and just about done.



Turn heat down to medium and add marmite mixture. The liquid will caramelize and reduce. Make sure your chicken is fully cooked, and enjoy!



I now love marmite!

General Tso's Chicken

This recipe is easy and fast to prepare! All you need is a package of either sun-bird brand general tso's chicken seasoning mix, or any spicy chicken mix you can find by the gravy mixes in your local super market. If yet you still can't find those and you're pretty good in the kitchen, all that is in this pouch is corn starch, garlic and onion powder, white wine powder (distilled white wine), spices (you need it spicy!) salt and lemon juice.

1/4 cup flour
1 lb. chicken, cut into chunks
1/4 cup brown sugar
3 Tbs Soy sauce
3/4 cup water
2 Tbs olive oil

In either a zip-lock bag or a bowl toss the chicken with the flour. Heat up the oil in a skillet over medium high heat.
On the side in a separate bowl mix together the brown sugar, soy sauce, water, and seasoning mix.
Add the flour coated chicken and cook until evenly browned.
Stir the seasoning mixture and add to skillet. Bring it to a boil, then turn down the heat and let it simmer until it thickens a little.

I usually make jasmine rice and broccoli with this chicken. Making all three of those only takes about 25-30 minutes once the chicken is in the pan.