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Ingredients 1 1/2 tablespoon extra virgin olive oil 4 (1 pound) boneless skinless chicken breasts salt and fresh ground pepper to taste 2 teaspoons Italian Seasoning 1 tablespoon butter 1 pound asparagus stalks trimmed and cut into thirds 1 yellow onion sliced 1 cup fat free half & half (you can also use low fat evaporated milk) 1/2 tablespoon all purpose flour 1/3 cup grated Parmesan 1 whole lemon, juiced 3 cloves garlic minced salt and fresh ground pepper to taste lemon slices for garnish chopped parsley for garnish freshly grated parmesan for garnish Instructions Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning and add to skillet. Cook chicken for about 6 minutes per side, or until no longer pink. Remove from skillet and set aside. Add butter to the skillet and melt over medium heat. Add asparagus and onions to skillet; cook for 4 minutes, or until just tender. In the meantime, combine half & half, flour, cheese, lem

Ingredients 6 boneless , skinless chicken thighs* 4 garlic cloves , minced 1/3 cup honey 1/2 cup low sodium ketchup 1/2 cup low sodium soy sauce 1/2 teaspoon dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve. Base Recipe adapted from this SITE

INGREDIENTS the essentials: 1 pound boneless skinless chicken breasts 12 ounces smoked Andouille sausage, cut into small rounds 1 cup chopped onions 2 cloves minced garlic 1 1/4 cup low sodium chicken broth 1 can (14.5 ounces) diced tomatoes 3 tablespoons tomato paste 1/2 cup tomato sauce 2 teaspoons Creole seasoning 1/4 teaspoon cayenne optional extras: 1 tablespoon brown sugar 1 14 ounce can black beans, rinsed and drained 2 green bell peppers, chopped 1/2 cup sliced green onions for topping 2 tablespoons almond butter (randomly delicious) salt to taste brown rice for serving INSTRUCTIONS Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you�re serving it with rice. When everything is ready, taste the chicken mixture and season with salt. Se

INGREDIENTS 4 5-ounce (150 gram) boneless skinless chicken breasts 1 tablespoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon onion powder Salt and pepper, to season 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 fire roasted pepper, (fire roasted capsicum), chopped 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata) 2 tablespoons tomato paste, garlic and herb flavoured if possible Pinch crushed red pepper flakes OPTIONAL 3/4 cup shredded mozzarella 1 tablespoon freshly chopped parsley, to garnish INSTRUCTIONS Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat. Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside. Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any br

Ingredients 1.5 pounds boneless skinless chicken breasts pounded to 1/2� thickness (or purchased thin-sliced) Sea salt and black pepper to taste 3 Tbsp blanched almond flour * 2 Tbsp tapioca flour 3 Tbsp ghee divided 4 cloves garlic minced 1 small onion chopped (about 1/2 cup) 1 cup chicken bone broth Juice of 1 lemon about 2 Tbsp 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately 1 1/2 tsp stone ground mustard optional** 1/4 cup capers drained Sea salt and black pepper to taste Instructions Pound your chicken breast to 1/2� thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess,

INGREDIENTS  For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side, cooked through and no lon

INGREDIENTS Chicken: 1/2 cup all-purpose flour (plain flour) 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon black cracked pepper 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* 2 tablespoons olive oil, divided 4 tablespoons unsalted butter, divided Marsala Sauce: 1 tablespoon unsalted butter as needed 8 ounces (250g) brown or Cremini mushrooms, sliced 4-5 cloves garlic, minced 3/4 cup dry Marsala wine 1 1/4 cup low-sodium chicken broth (or stock) 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** 2 tablespoons fresh chopped parsley INSTRUCTIONS Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate,

INGREDIENTS 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets) 1 tbsp dried oregano, divided 1 tsp salt, divided 1 tsp black pepper, divided 1/2 cup all-purpose flour, more for later Private Reserve Extra Virgin Olive Oil (buy here) 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced 14 oz grape tomatoes, halved 2 tbsp chopped fresh garlic 1/2 cup white wine 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon) 3/4 cup chicken broth Handful baby spinach (optional) INSTRUCTIONS Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on mediu

Ingredients : 1 box Uncle Ben�s Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders How to make it : In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water.  I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture�. Cover and seal with foil�� Bake at 350 degrees for 2 1/2 hours and �Don�t Peek!� Your house will smell amazing! Base Recipe adapted from this SITE

Ingredients Chicken 4 boneless skinless chicken breasts 3/4 cup all-purpose flour Salt/Pepper to taste � cup olive oil Stuffing � cup smoked shredded cheese provolone or gouda 8 oz. mozzarella cheese shredded � cup Parmesan cheese grated � cup Plain breadcrumbs Can sub panko 1 teaspoon fresh garlic minced 1 tsp red pepper flakes 2 Tablespoons sun-dried tomatoes patted dry and roughly chopped 3 green onions thinly sliced 3/4 cup sour cream Sauce 1 yellow onion sliced into strings 4 cups Dry Marsala Wine 8 oz. heavy cream 12 oz. button mushrooms thinly sliced Instructions Combine all stuffing ingredients together in a bowl and set aside. Preheat the oven to 350 degrees. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes. Lay the chicken down, covering the top with wax paper. Pound it gently until it�s thinned to 1/4 - 1/2 inches thick. Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover

Ingredients 2 tablespoons olive oil 1 lb chicken breast 1 tablespoon cumin divided 1 tablespoon chili powder divided 1/2 teaspoon salt divided 2 bell peppers of different colors, or 8 small bell peppers, cleaned and sliced 4 oz green chiles diced 8 oz pasta fettuccine 2/3 cup heavy cream 2/3 cup milk 1 cup cheddar cheese shredded 1/2 cup mozzarella cheese shredded Instructions Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet. To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet. In the meantime, cook pasta according to package instructions, drain. Add cooked and drained pasta to the skillet with the chicken and vegetables. 

Ingredients  1 1/2 pounds boneless skinless chicken thighs  2/3  cup low-sodium soy sauce  3 tablespoons rice vinegar  3 tablespoons honey  3 tablespoons brown sugar  1 clove garlic � minced  1 tablespoon minced fresh ginger  2 tablespoons water  1 tablespoon cornstarch  Toasted sesame seeds � for serving  Chopped green onions � for serving  Prepared brown rice � quinoa, or other whole grain, for serving Instructions Place the chicken thighs in the bottom of a 6-quart or larger slow cooker. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan. In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to

INGREDIENTS: 1-1/2 lb chopped cooked chicken 8-oz sour cream 1 (10.75-oz) can Cream of Chicken soup 1 (10.75-oz) can Cream of Celery soup 1 box Cornbread stuffing, uncooked (Stove Top or Pepperidge Farm) 1 cup chicken broth 1/2 stick melted butter INSTRUCTIONS: Preheat oven to 350�F. Lightly spray a 9x13-inch pan with cooking spray. Spread chicken in the bottom of the dish. In a separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken. Sprinkle the uncooked stuffing over the soup mixture, (note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all. Bake, uncovered, for 30 minutes. Base Recipe adapted from this SITE

Ingredients 6 Slices Bacon, Diced 2 Pounds Chicken Thighs, Bone in and skin on 1 Cup All-Purpose Flour 2 Teaspoons Garlic Powder 2 Teaspoons Onion Powder 1 Teaspoon Paprika 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Italian Seasoning 1 Stick Butter, Divided 3 1/2 Cups Chicken Broth 1 Cup Milk Instructions Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon to a paper towel lined plate and set aside. While the bacon is cooking, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning in a shallow bowl or dish. Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour and set the flour mixture aside for later. Once the bacon is removed from the pan, add half of the butter to the pan and allow to melt. When the butter is melted, add the flour coated chicken and cook for 4-5 minutes per side until golden brown. R

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. Pl

INGREDIENTS 2 pounds chicken breasts or thighs sliced into 1 1/2" wide strips by 3-5" long 3 tablespoons olive oil 1/4 cup coconut milk plus more as needed (may sub water) 1/3-1/2 cup smooth peanut butter 12-15 skewers Marinade/Sauce 1/4 cup low sodium soy sauce 1/4 cup packed brown sugar 1 tablespoon chili paste (like Sambal Oelek) 1 1/2 tablespoons lime juice 1 1/2 tablespoons fish sauce 1 teaspoon dried basil 1 teaspoon coriander powder 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon turmeric powder INSTRUCTIONS 1.      Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a freezer size bag and whisk in 3 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately - this will become the base of your Peanut Sauce. 2.

Ingredients FOR THE PUFF PASTRY 1 1/4 cup very cold butter (salted) 1/2 cup very cold water (118 grams) 1/4 teaspoon salt** 2 cups all-purpose flour (260 grams) **If using salted butter then add 1/4 teaspoon salt if using unsalted butter than add 3/4 teaspoon salt. HAM & CHEESE ROLL UPS 6-8 slices cooked Ham 1 1/4 cups Gruyere or cheese of choice shredded (165 grams) PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS 1/2 - 1 pear sliced (not too thick/firm but ripe) 1/4 cup finely chopped walnuts (30 grams) 1/4 cup mini chocolate chips (45 grams) EGG WASH 1 egg 1 tablespoon water MORE RECIPE IDEAS DOUBLE CHEESE TWISTS 1/4 - 1/2 cup shredded cheese fontal or gruyere (60 grams) 1/4 - 1/2 cup freshly grated Parmesan Cheese (25-50 grams) 1-2 tablespoons chopped fresh Italian Parsley APPLE CINNAMON FILLING 3 tablespoons brown sugar 1/2 teaspoon cinnamon 1 apple peeled, cored and sliced thin Instructions 10 MINUTE PUFF PASTRY Using a food processor, fitted with the metal blade, add flour and s

Ingredients 17.5 oz Betty Crocker Sugar Cookie mix 1/2 cup butter, softened 2 eggs, large 1/2 cup red and green sprinkles 36 Hershey's Kisses, approximately 6 oz ( I used half Milk Chocolate and half Candy Cane) Instructions Preheat oven to 350F. In a large mixing bowl combine sugar cookie mix, softened butter and eggs with an electric mixer. Once the mixture is full combined add in the sprinkles and continue mixing. Spoon the cookie dough into greased mini muffin tins filling the cups about three quarters of the way. Bake the cookies until starting to brown on the top. 10-12 minutes. Remove the cookies from the oven and place a Hershey's Kiss in the center of each one pressing down slightly. Allow the cookies to cool slightly before removing them from the muffin tins or they will fall apart. Serve and enjoy! This article and recipe adapted from this site

Ingredients 1can (8 oz) Pillsbury� refrigerated crescent rolls SAVE $ 8thin slices cooked ham (8 oz) 4thin slices Cheddar cheese (4 oz), each cut into 4 strips Steps Heat oven to 350�F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. This article and recipe adapted from this site