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

Easy Crockpot Mongolian Beef

Ingredients:

1 pound stewing meat
2 teaspoon olive oil
1 onion, sliced thickly (I omit this as my children don't like onion)
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon fresh minced ginger
1/2 cup hoisin sauce

Directions:

Dump everything in the crockpot and cook on low for 6-8 hours.  If you are going to cook it a bit longer it is advisable to add a little bit more water so it doesn't dry out.  This is delicious with rice and a nice green vegetable such as broccoli, peas or green beans

Freezer directions:

Mix all liquid ingredients and put in a freezer bag.  Add your meat and mix up to be sure the beef is covered.  Seal and date your bag and place flat in the freezer.  Take out of freezer the night before cooking and put in your fridge.  Next morning put in the crockpot.

Submitted by:  Caroline G.

Source: www.allrecipes.com (adapted from)

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

CHICKEN ENCHILADAS

Ingredients:

1 (10.75 ounce) cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine or butter
1 onion, chopped
1 teaspoon chili powder

2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers
8 (8 inch) flour or wheat tortillas
1 cup shredded cheddar cheeseDirections:

Directions:

1. Preheat oven to 350 degrees
2. In small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"I made this with light sour cream and fat free soup and it was still yummy. Also, since my little ones don't do spicy I left out the green chile peppers. Leftovers are great reheated for the next day for lunch too!"