Honey Mustard and Bacon Smothered Chicken Breast

Optimize flavor by assembling and freezing fresh chicken breasts, to be defrosted and baked right before serving.  

 

Recipe Yields: 24 servings (1 breast per serving)
Recommended Packaging: aluminum tins or other packaging of choice

Ingredients and Directions:

24 boneless, skinless chicken breast halves
salt and ground black pepper

Work in batches as necessary. Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

To assemble uncooked: Place 4 fresh (not previously frozen) breasts (or 1 per serving) in each tin. Continue with directions as follows.

1 pound bacon

Work in batches as necessary. In the same skillet over medium heat (or in oven), cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

¾ cup Dijon mustard
¾ cup honey
6 tablespoons corn syrup
6 tablespoons mayonnaise
3 cups shredded Colby or cheddar cheese

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon over chicken breasts and bacon, dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

Reheating Instructions:

Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying.  Bake fresh chicken until done (approximately 30-40 minutes).

Submitted by:  Caroline B.

 

Source:  www.cookingamongfriends.com

Sunshine Chicken

Ingredients:

1 1/2 lb. chicken breasts, boneless skinless (chopped breast, strips or whole breast)
2 c. BBQ sauce
1 c. Orange Juice

Instructions:

Cut the chicken in bite-sized pieces and combine it with the BBQ Sauce and Orange Juice.
 Bake in a foil coved pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Freezer Instructions:

Combine all ingredients in a freezer bag. 
Be sure to cover the chicken pieces with your sauce.  Freeze flat.
Thaw at least 12 hours in the fridge.  I recommend taking it out the night before in your fridge and letting it thaw until cooking the next afternoon/early evening. 
Bake in a foil covered pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Submitted by:  Caroline G.

Peanut/Salsa Chicken in the Crock Pot

Ingredients:

• 1 cup medium heat salsa
• 1/3 cup peanut butter
• 2 tbsp frozen OJ concentrate
• 1 tbsp soy sauce
• 1 tbsp liquid honey
• 1 tsp ground ginger
• 1/2 tsp curry powder
• 4-6 chicken breasts cut in half

Directions:

Chop green onions and raw peanuts to sprinkle on top when done.

In the crock pot, stir together all ingredients except the chicken, green onions and raw peanuts.

Put in chicken and turn to coat well on all sides.

Cook on low for 6-7 hours. Serve with green onions and peanuts sprinkled on top.

Tastes great with peas and rice.

Submitted by:  Caroline G.

"This is so easy and fabulous"

Soure:  www.foodlve.com

Crock Pot Shredded Chicken Breasts for Freezing

Ingredients:

6-12 chicken breasts
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

Place the chicken breasts in the crock pot. 
Mix water and spices together and pour over the chicken.
Cook on low setting for 8-10 hours.
Remove the chicken breasts, shred or pull the meat from bones (if you bone in) and remove the skin.
Place meat in individual freezer bags/containers.
Freeze.
Defrost and add to any recipes calling for cooked chicken.

This is great for casseroles, pizza, burritos, pasta, and soup etc.

Submitted by:  Caroline G.

Source:  www.food.com

No Fuss Chicken Cordon Bleu

Ingredients:


6-8 fresh chicken breasts cut in half lengthwise
2 cups sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions:

Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds).
Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl.
Mix well and pour over the carrots.
Slice Chicken breasts into tender strips.
Crack an egg on a plate and beat well.
Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan.
Place ham strips over the top of the chicken.
Top with swiss cheese.

Baking:  Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

Source: http://www.freezerfriendly.blogspot.com/

Submitted by:  Caroline G.
"We had this for dinner tonight and loved it.  I used light sour cream, cheese and soup and it was fabulous!  I made an 8 x 8 for our family of four for this evening and froze the other one".

I would not freeze this one...I found the sour cream doesn't have the same consistency/taste after freezing in this dish.

Crock Pot Chicken Barbeque

Ingredients:

6 skinless chicken breast halves (boneless)
1 (12 ounce) bottle barbeque sauce of your choice
1/2 cup Italian salad dressing (I use fat free)
1/2 cup brown sugar
2 tablespoons Worchestershire sauce

*The ingredients give it a wonderful flavor. I recommend using a barbeque sauce that you really like to secure you get a great flavor*

Directions:

Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar and Worchestershire sauce. Pour over the chicken. Cover and let it cook 3-4 hours on high or 6-8 on low (if chicken breasts are frozen). If the chicken is not frozen I recommend 4 hours on low depending on your individual slow cooker.

If you plan to serve it as barbeque about an hour before eating take out chicken and cut in small pieces or shred and return to the slow cooker.
 
Submitted by:  Caroline G.
"This is easy and delicious. Serve with a side of rice, noodles or on a baked potato with sour cream and some veggies on the side. A great lunch meal to place in the slow cooker before leaving for church. Easier still; shred the meat and put on a hamburger bun. Will serve our family of four two meals".

Cranberry Chicken

Ingredients:

8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts

Instructions:

Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).

This goes really well with steamed rice and veggies.

Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mix together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.

Submitted by: Caroline G.

"I had a friend request this recipe and thought it was worth posting on here. This is a fabulous fall recipe and delicious".

5 ALARM CHILI

INGREDIENTS:

1 pound lean ground beef, turkey, or chicken
1 onion chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
14 oz pinto beans, no salt added
28 oz diced tomatoes (no salt added)
1 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper

INSTRUCTIONS:

Brown ground beef with onion, pepper and garlic. Drain.
Added spices and beans. Stir together for 1 minute.
Add tomatoes and bring to boil. Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Submitted by: Janet I.
"I usually add a couple tsp of diced jalepenos, but you can cut back on cayenne pepper if you don't want it as spicy".

EASY CHICKEN BAKE

Ingredients:

1 six ounce package of Stuffing Mix for Chicken
1 1/2 pounds of boneless skinless chicken breasts cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup of Sour Cream - can use reduced fat
1 package (16 ounces) frozen vegetables, thawed and drained

Instructions:

Heat oven to 400 degrees.
Prepare the stuffing mix as directed on the package.
Mix the chicken, soup, sour cream and veggies in a 13 x 9 inch baking dish .
Top with the stuffing.

Bake for 30 minutes or until the chicken is cooked through. Enjoy now or cover and put in fridge. To reheat, microwave each serving on high for 2 - 3 minutes.

This size serves 6.

Submitted by: Caroline G.

Source: Kraft Food and Family Magazine Fall 2008

FIESTA

FIESTA

Ingredients:

1 lb. of boneless chicken breasts
1 can cream of chicken soup
1 cup salsa
½ cup water
1 cup corn
¾ cup uncooked white rice

Instructions:

Pour into a 2 qt shallow baking pan.
Place 1 lb boneless chicken breasts on top (about four pieces).
Sprinkle paprika on top.
Cover and bake at 375 degrees for 45 minutes or until chicken is cooked.
Remove from oven and sprinkle with 1 cup shredded cheddar cheese.
Return to oven so cheese will melt.
Serves four.

* I think adding a can of drained black beans would also be good--maybe some crumbled cornchips sprinkled on top before the cheese is added. Use your imagination! Have a fiesta!

Source: http://www.marilynnutter.com/

One of my University Professors - Caroline G.
This dish is delicious, easy and requires no prep time!

CHICKEN DELIGHT

Ingredients:

6-8 chicken breasts
2 cans cream of mushroom soup
2 chopped onions
2 T vinegar
2 T Worchester Sauce
2 T lemon juice
1 package Lipton Onion soup mix
Salt and pepper to taste

Instructions:

Place in crock pot.
Cook all day on low (6-8 hours) Break up chicken before serving over rice or our favorite, homemade mashed potatoes.

Submitted by: Andrea K.
I half everything and it is plenty for our family of 4 with 2 small children for 2 meals.

ZESTY ITALIAN CHICKEN

ZESTY ITALIAN CHICKEN

Ingredients:

4 skinless, boneless chicken breast halves
4 tbspn all-purpose flour
1 tspn dried Italian seasoning
1 tbspn extra-virgin olive oil
quarter tspn black pepper

Sauce:

3 garlic cloves, minced
1 tbspn chopped fresh flat-leaf parsley
quarter cup fat-free, less-sodium chicken broth
quarter cup reduced-fat Italian dressing
Zest and juice of half a lemon

Instructions:

Preheat oven to 350 F.
Combine flour, Italian seasoning, and pepper in a bowl. Dry chicken breasts with paper towel, then coat them with flour mixture. Shake off excess flour. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side, or until golden brown. Remove chicken from skillet and place in ovenproof dish, bake 10-12 minutes. About 3 minutes before chicken is done, make the sauce. Reheat skillet over medium heat, add garlic, and saute 1 minute. Add broth and simmer until reduced by half. Add lemon zest, juice, and dressing, cook another minute, and add parsley. Remove from heat, remove chicken breasts from oven. Spoon the sauce over chicken and serve.

Source: I got this recipe from a health magazine

Submitted by: Adele K.
"This one we cook often, it always impresses guests. I like this recipe with Near East brand, whole grain, roasted pecan & garlic flavored rice."

CHICKEN PUFF APPETIZERS

CHICKEN PUFF APPETIZERS

Ingredients:

Puffs:

2 Tablespoons Butter
1/4 Cup boiling water
1/4 Cup flour
dash salt
1 egg
1/4 Cup shredded Swiss cheese

Instructions:

Melt butter in 1/4 cup boiling water. Add flour and salt. Stir vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in cheese. Drop 1 level tsp. dough onto greased baking sheet. Bake 20 min. at 400. Cool and split.

Filling:

2 cups finely chopped cooked chicken
1/4 cup finely chopped celery
2 tablespoons chopped pimiento (optional)
2 Tablespoons dry white wine
1/4 cup mayo
1/2 teaspoon salt
dash pepper

Combine all ingredients. Fill each puff with 2 teaspoon filling.

Source: Unknown

Submitted by: Julie U.

ORANGE OVEN CHICKEN

ORANGE OVEN CHICKEN

Ingredients:

4 chicken breasts (boneless, skinless)
1/4 cup margarine melted
1 small can orange juice (frozen 6oz)
1/4 cup honey
3/4 cup bread crumbs
1/2 cup flour
1/4 teaspoon thyme
1/2 teaspoon salt

Instructions:

Brush Chicken with marg. Combine orange juice (frozen) and honey in a shallow dish. Mix bread crumbs, flour, thyme and salt. Roll chicken in orange/ honey mixture, then in bread mix. Place in a large baking dish, coated with non stick spray. Drizzle with any remaining honey mixture. Bake at 375 for 45-50 minutes.

Source: Unknown

Submitted by: Julie U.

ORIENTAL CHICKEN SALAD

ORIENTAL CHICKEN SALAD

Ingredients:

6 boneless, skinless chicken breasts - cooked and chopped
4 pkgs. Oriental flavor ramen noodles, broken (I don't cook them - save the seasoning packets)
6 green onions, chopped
3 Tbsp. toasted sesame seeds
8 oz. (about 2 1/4 cups) sliced almonds lightly toasted in olive oil (toast with sesame seeds)
1 large pkg. (16 oz) classic cole slaw with carrots

Dressing:

3/4 cup salad oil
1/3 cup white vinegar
1/3 cup sugar
4 flavor pkgs. from ramen noodles
3 Tbsp. soy sauce
1 tsp. pepper
1/2 tsp. salt

Instructions:

Mix 6 salad ingredients together. Mix dressing and toss with salad. Makes quite a bit.

Source: Lynn K.

Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. Nearly every time I make it for a function, someone requests the recipe."

I have had this entree and it is fabulous - Caroline G.

CHICKEN VEGETABLE NOODLE SOUP

CHICKEN VEGETABLE NOODLE SOUP

Ingredients:

6 c. water
1-4 lb chicken, cut up (or you can use boneless chicken)
1/3 c. chopped onion
1 bay leaf
2 tsp salt
1/4 tsp pepper
1-16 oz can diced tomatoes
1-16 oz can cream corn
2 small zucchini
3/4 c. diced carrots
1 1/2 c. uncooked egg noodles

Instructions:

In large kettle combine water, chicken, onion, bay leaf, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for two hours or until chicken is cooked through. Remove chicken, cut meat off bone and cube. Discard bones and skin. Skim fat from broth, remove bay leaf and return chicken to pan. Add tomatoes (undrained), corn, zucchine and carots to broth. Bring to a boil, stir in noodles, reduce heat, cover and simmer for 15 mintures or until noodles are tender.

Source: May H.

Submitted by: Melanie H.
"My mother-in-law made this soup when my whole family was sick. It was delicious!"

SOUTHWEST CHICKEN SOUP

SOUTHWEST CHICKEN SOUP

Ingredients:

2 frozen chicken breasts
1/4 c. onion
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp chili powder
1 can chicken broth
1 can corn kernels, undrained
1 can beans, drained and rinsed
1 can mexi-style diced tomatoes

Instructions:

Combine all ingredients in crockpot. Heat on high for 4 hours. When chicken is done, remove from crockpot, shred with two forks and return to crockpot. Serve with tortilla strips, shredded cheese and/or sour cream if desired.

Source: Melanie H.

Submitted by: Melanie H.
"This is a great winter soup recipe and SO easy to make. The chicken doesn't even have to be thawed."

WHITE CHILI

WHITE CHILI

Ingredients:

2 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 med. oinion, chopped
1 (15 oz.) can chicken broth
1-2 (4 oz.) cans chopped green chilis
2 tsp. garlic powder
2 tsp. ground cumin; 1 tsp. oregano
1 tsp. dry cilantro
1/4 tsp. cayenne pepper
2 (15.5 oz.) cans white kidney beans, undrained
Monterey jack cheese

Instructions:

Heat oil & add chicken & onions. Saute until chicken is cooked through. Add broth, chili, garlic powder, cumin, oregano, cilantro & cayenne. Simmer for 30 minutes. Add beans and simmer for add'l 10 minutes. Put in bowls & garnish with Monterey jack cheese & green onions. Serves four.

Source: Church cookbook

Submitted by: Robyn S.
"This is my absolute favorite!"

MEXICAN TWO BEAN CHICKEN CHILE

MEXICAN TWO BEAN CHICKEN CHILE

Ingredients:

1 medium zuchini, chopped
1- 15 oz. can black beans, drained
1- 15oz. can pinto beans, drained
1- 8 3/4 oz. can corn, drained
2- 14 1/2 oz. cans chicken broth
1 16 oz. jar salsa
1 8 oz. can tomato sauce
3 cups cooked shredded chicken
1 clove garlic
1 1/2 Tablespoons Chile Powder
1 teaspoon ground cumin

Instructions:

Add everything to a large pot, bring to a boil and then simmer for at least a half hour.

Source: Sister-in-law

Submitted by: Lori S.
"I always get rave reviews on this one. I make a double batch and serve with corn bread and salad when having a large group of people over".

OVEN-FRIED CHICKEN FINGERS AND FRIES

OVEN-FRIED CHICKEN FINGERS AND FRIES
Ingredients:

1 lb. large baking potatoes, unpeeled
1/4 c Kraft Zesty Italian dressing
1/4 c Kraft Parmesan Cheese
1 lb. boneless skinless chicken breast strips
1 pkt Shake and Bake Seasoned Coating mix
Sauces for dipping

Instructions:

Preheat oven to 425 degrees. Cut potatoes to 1/2 inch thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
Bake 12 minutes. Meanwhile, coat chicken with Shake and Bake as directed on package.
Turn potatoes over and push to one side of baking sheet. Bake an additional 15 minutes.

Source: Kraft Cooking Magazine

Submitted by: Theresa B.