INGREDIENTS:

• 4 boneless skinless chicken breasts
• 1 (1.75-oz) packet chili seasoning
• 1 cup BBQ sauce

INSTRUCTIONS:

1. Place chicken in bottom of a 6-qt slow cooker.
2. Top chicken with chili seasoning and BBQ sauce. Cover and cook on LOW 4 to 6 hours.
3. Using two forks, shred chicken. Stir to combine chicken and sauce.
4. Serve chicken on slider buns with additional BBQ sauce.

Source: Plain Chicken

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• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 4  chicken breasts
• Salt and pepper
• 12 slices bacon
• 1/4 cup brown or coconut sugar

Instructions

1. Pre heat the oven to 425.
2. Combine the garlic powder, paprika and salt in small bowl. Sprinkle the chicken breasts with the mixture on both the top and bottom.
3. Wrap each chicken breast in two slices of bacon, starting at the end of chicken breast and on the bottom.
4. When the breasts are wrapped, place them seam-side down in a 9×13” baking pan.
5. Bake the breasts in the preheated oven at 425 for 15 minutes.
6. After 15 minutes, evenly sprinkle brown sugar over the breasts and return to the oven to cook for about 5 minutes or until 157-159° internally.
7. Baste the breasts with drippings and then broil the breasts for 2-3 minutes. Do not overcook.

Source: 40 Aprons

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This recipe takes less than 15 minutes to prepare and will be eaten in seconds by the whole family!

Ingredients

• 1 Cup Diced Chicken (I use fried chicken patties)
• 3 Frozen Beef Meatballs
• 1 1/2 Cup Spaghetti Sauce
• 1 Cup Shredded Mozzarella Cheese
• 1 Can Crescent Roll Dough
• Spray Oil

Directions

1. Preheat your oven to 350 degrees.
2. Spray a muffin tin with spray oil.
3. Cover the inside of the muffin tin openings with crescent triangle to create the crescent cups. Try to mold it so there is no holes in the crescent cups.
4. Spoon spaghetti sauce into all of the crescent cups.
5. Places diced chicken in half of the cups and meatballs in the other half.
6. Sprinkle the shredded cheese over top of all the cups.
7. Place in the oven and bake for about 12 minutes or until the crust is golden brown.
8. Let the cups cool before taking them out of the tin.
9. Enjoy!

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•  1 lb chicken tenders, cut into pieces
•  1/4 cup Hidden Valley The Original Ranch
•  1 pinch salt
•  3 dashes ground black pepper
•  1/2 cup panko or bread crumbs
•  1/4 cup shredded Parmesan cheese

DIRECTIONS

1. Preheat the oven to 400F.
2. Marinate the chicken with the ranch dressing, salt and black pepper. Mix the panko with Parmesan cheese.
3. Coat the chicken generously with panko mixture. Arrange them nicely on a baking sheet lined with parchment paper.
4. Bake for 12-14 minutes until they turn light to golden brown. Serve immediately with the Ranch dressing.

Source: Rasa Malaysia

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chicken

• 4 boneless skinless chicken breasts or chicken thighs
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 1 tablespoon oil

stuffing

• 3 tablespoons butter
• 1 stalk celery, chopped
• 1/2 onion, diced
• 1 teaspoon minced garlic
• 2 cups chicken broth
• 3 cups stuffing mix

gravy (optional)

• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 teaspoon or cube chicken bouillon
• 1 teaspoon onion powder
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Season chicken with Italian seasoning, garlic powder, paprika, and salt and pepper to taste.
3. Drizzle a large skillet over medium heat (at least 2-inches deep) with oil, add chicken and brown on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
4. Add butter to the skillet. Add celery and onions and saute 1 minute, then add garlic and saute another minute until fragrant.
5. Stir in stuffing mix, then stir in chicken broth.
6. Return chicken to the pan, cover, and transfer to preheated oven. Bake for 15-20 minutes until chicken is cooked through.
7. Fluff stuffing with a fork. Garnish with fresh thyme or parsley.

For the Gravy

1. While the chicken and stuffing are baking, prepare the gravy. Melt butter in a large sauce pan over medium heat. Stir in flour.
2. Gradually whisk in broth until completely incorporated. Stir in bouillon cube, onion powder, salt, and pepper.
3. Taste, and add more salt and pepper if needed. Serve over chicken and stuffing.

Source: Crem de le Crumb

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Biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons very cold butter
• 3/4 cup whole milk

Filling:

• 4 tablespoons butter
• a few sprigs of thyme
• 2 shallots
• 4 carrots, peeled and sliced thinly (about 2 cups)
• 4 celery stalks, chopped (about 1 cup)
• 1/4 cup flour
• splash of dry white wine (optional)
• 2 cups whole milk
• 1 1/2 cups chicken broth
• 4 cups shredded chicken (I use a rotisserie chicken)
• 2 cups frozen peas
• 1 teaspoon salt
• squeeze of lemon juice, black pepper, etc.

INSTRUCTIONS

1. Prep: Preheat the oven to 425 degrees.
2. Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
3. Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
4. Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

The post Chicken Pot Pie with Biscuits appeared first on All You Can Eat.

• 1 large egg
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (or juice of 1/2 a lemon)
• 1 tablespoon fresh chopped parsley
• 2 teaspoons minced garlic
• 3/4 teaspoon salt to season
• 1/4 teaspoon cracked black pepper
• 28 ounces (800 g) chicken tenders
• 1 cup Panko breadcrumbs
• 1/2 cup regular breadcrumbs (garlic, herb or Italian seasoned for extra flavour)
• 1 teaspoon mild paprika (or sweet, smoky, spicy)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup fresh grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
• In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
• Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. 
• OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
• In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
• Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
• Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray. 
• Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)

Source: Cafe Delites

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The Thanksgiving box includes Stuffing Chicken Tenders, chicken tenders hand-breaded with sage and herb stuffing breading. They’re packed in a box with Sweet Potato Waffle Fries, and a special take on green bean casserole: Toasted Onion Green Beans.

You can get the meal starting at $6.99 but only in Jacksonville, FL.

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Ingredients

• 1 lb. boneless skinless chicken breasts (about 4), lightly pounded to even thickness
• 1 Tbsp high-quality olive oil, or avocado oil
• sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
• 1 tsp Italian seasonings
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup low sugar marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 oz thinly sliced nitrate-free mini pepperoni
• 1/4 cup pitted olives, sliced
• 1/2 cup cherry tomatoes, halved
• 2 Tbsp fresh chopped parsley, oregano, or basil to garnish

Instructions

1. Preheat your oven to 400 degrees f.
2. Season the chicken breasts with sea salt, pepper, Italian seasoning, garlic powder, and cayenne pepper, then drizzle with the oil.
3. Gently rub the seasonings into the chicken on all sides to coat well, then arrange them evenly into a baking dish.
4. Bake for 15 minutes in your preheated oven, then remove from the oven.
5. Spoon the marinara sauce all over the chicken, then sprinkle with cheese, mini pepperoni, olives and cherry tomatoes as shown.
6. Return the baking dish to the oven and bake until chicken is fully cooked (internal temp should read 165F), about 10 additional minutes.
7. Sprinkle with fresh chopped herbs and enjoy!

Source: Clean Food Crush

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INGREDIENTS

• 1 tbsp olive oil
• 1/2 onion, diced
• 1 lb. chicken thighs, cut into bite-size pieces
• 1 taco seasoning packet
• 1 (14oz) can diced tomatoes
• 1 (11oz) can Mexicorn – (corn and pepper blend), drained
• 3/4 cup long grain white rice (I use Jasmine)
• 2 cups chicken broth
• 6 oz. shredded colby jack cheese
• Nacho Cheese flavored Dorito chips

Taco Toppings:

• sour cream, tomatoes, diced avocado, black olives, cilantro, etc.

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
2. Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
3. Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!

Source: I Wash You Dry

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