6 skinless, boneless chicken breast halvessalt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 cups fresh broccoli florets
1 cup chicken broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh dill
1 cup 2% milk
Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
1 lb. boneless skinless chicken breasts, sliced into strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 medium flour tortillas
2 c. Shredded Monterey jack
2 c. shredded Cheddar
1 avocado, sliced
2 green onions, thinly sliced
Sour cream, for serving
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
Heat remaining tablespoon oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas.
In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
Preheat oven to 425°. Shred chicken with two forks; stir in butter.
With one corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat.
Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.