Crusted Honey Mustard Chicken

on February 1, 2013

crustedhoneychick

Quick, easy and delicious and it’s a Weight Watchers favorite.

Ingredients

  • 1 spray(s) cooking spray
  • 2/3 cup(s) lite honey mustard dressing
  • 1/8 tsp table salt
  • 1/8 tsp black pepper
  • 2 tsp dill, freshly chopped
  • 1 medium uncooked scallion(s), finely sliced
  • 1 cup(s) cornflake crumbs
  • 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz. pieces 

Instructions

Preheat oven to 425°F. Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan. Bake until chicken is golden and no longer pink in center, about 15 minutes. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Filed Under: Chicken & Poultry, Quick & Easy

Chicken Chili

on December 18, 2012

chicken-chili

This is a quick and easy recipe to make during the week when you don’t have much time. It’s hearty, fresh and if you use a pre-cooked rotisserie chicken, even faster. 

INGREDIENTS

  • 2 cups chopped yellow onions
  • 1/8 cup good olive oil, plus extra for chicken
  • 2 cloves of garlic, minced
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne pepper, or to taste (optional)
  • 2 4 oz. cans of Trader Joe’s New Mexico Hatch Valley roasted diced green chile (fresh is always better)
  • 2 28 oz. cans whole peeled plum tomatoes in puree, undrained
  • 4 split chicken breasts, bone in, skin on
  • 2 tsp. kosher salt, plus more for chicken
  • Freshly ground black pepper 

DIRECTIONS

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.

Cook the onions in a deep pot in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add bell peppers, chili powder, cumin, cayenne, green chile, salt and pepper. Cook for 1 minute. Crush tomatoes in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add the shredded chicken to the chili and simmer, uncovered, for another 20 minutes.

Serve immediately with corn chips, grated cheddar, sour cream, or refrigerate and reheat gently before serving.

Filed Under: Chicken & Poultry

Southwest Chicken Soup

on December 18, 2012

Southwest-Chicken-Soup

Like all good New Mexican food, this is a wonderful recipe to cook on a relaxing Sunday afternoon. It’s comfort food for you and your family with plenty of leftovers for the week. Using a pre-cooked rotisserie chicken makes the preparation easy, too.

Serves 8 to 12 people and is better the next day when the flavors have melded together.

INGREDIENTS

  • (1) 4lb, whole rotisserie chicken
  • 3 tbsp extra virgin olive oil
  • 6 to 8 cloves of minced garlic from Trader Joe’s
  • 1 large yellow onion, diced
  • 1 cup fresh green chile, peeled and diced OR (1) 4oz. can of Hatch Green Chile
  • (1) 14.5oz can of Trader Joe’s diced tomatoes with zesty mild green chiles
  • (2) 15oz can of Trader Joe’s organic pinto beans, drained & rinsed
  • (1) 12oz jar of Trader Joe’s fire-roasted red peppers, drained & chopped (do not rinse!)
  • (1) 12oz jar of Trader Joe’s fire-roasted red peppers, drained & chopped (do not rinse!)
  • 1 cup of Trader Joe’s roasted corn (frozen)
  • 2 tsp ground cumin
  • 1 tsp ground cayenne pepper
  • 2 tsp chili power
  • (1) 32oz. box of chicken broth from Trader Joe’s
  • Chicken concentrate
  • Salt and fresh ground pepper to taste
  • 1 bunch of fresh cilantro leaves, chopped
  • Huy Fong Sriracha hot chili sauce to taste
  • Shredded three cheese blend for garnish from Trader Joe’s
  • Fresh flour tortillas from Golden Pride

DIRECTIONS

  1. De-bone and shred the whole rotisserie chicken.
  2. In an 8-quart stock pot or larger, sauté diced onions, garlic in olive oil.
  3. Add all your vegetables and beans.
  4. Add in all your spices except cilantro leaves.
  5. Pour in about 6 cups of chicken broth.
  6. Slow cook soup for about 1 hour over medium heat.
  7. Add chopped cilantro leaves at the last 10 minutes.
  8. Serve with shredded cheese on top. You can also add a dab of sour cream and slices of avocado. Serve with flour tortillas on the side.
Filed Under: Chicken & Poultry, Stews & Soups
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