2 boneless skinless pieces of chicken breasts
1 cup of bbq sauce
1/4 of a red onion, thinly sliced into half moons
1 tablespoon thinly chopped cilantro
1 prepared pizza crust (I LOVE Tradition’s 12 inch gourmet pizza crust. It’s ready made and comes with two crusts in one package and all you need to do is add toppings and heat it up in the oven)
Place chicken in a baking dish. Coat chicken with 1/2 cup of bbq sauce. (make sure all sides are covered in sauce) Cook in oven on 375′ for 20 to 25 minutes or until chicken is cooked through. Shred chicken into pieces with a fork or dice into small chunks. Brush 2 tablespoons bbq sauce over pizza crust. Place cubed chicken on top. Add red onion slices. Place in oven on 450′ for 8 to 10 minutes. Once removed from oven, top with cilantro.
*Tips&Tricks: You can use frozen pizza dough, a ready made pizza crust or even tortillas or pita bread! If using frozen dough, form the crust and cook dough before adding toppings to it and heating it in the oven.
1 lb. boneless skinless chicken breasts
1 cup of mayo
1 tsp. dijon mustard
2 cups corn flake crumbs
1/2 tsp. salt
1/4 tsp. black pepper
Orange Sauce Ingredients:
1 cup water
1 cup of orange preserves
2 tablespoons orange juice
1 tablespoon soy sauce
1 tsp. crushed ginger
1 clove of garlic, crushed
1 tablespoon corn starch mixed with 1/8 cup of water
1/4 cup chopped scallions
Season corn flake crumbs with salt and pepper. Combine mustard and mayo. Coat chicken with mayo mixture then corn flake crumbs. Place on lightly greased baking sheet, spray with cooking oil (PAM) and cook in oven on 350′ for 25-30 minutes until chicken is cooked. While the chicken cooks, prepare sauce by combining sauce ingredients (excluding the cornstarch and water) in a pot on the stovetop over medium heat. Bring to a boil,then add the cornstarch mixed with water and stir until sauce thickens.Once chicken is cooked, serve over rice with sauce and scallions.
1 head of lettuce, chopped up
1 avocado, diced
1 lb. of grilled chicken cut into pices
1/4 cup olive oil
2 tablespoons red wine vinegar
4 tablespoons pomegranate juice
1 tablespoon djon mustard
1 tablespoon honey
salt & pepper to taste
Place lettuce in a large serving bowl. Layer chicken and avocado on top. Sprinkle pomegranate seeds over salad. Combine dressing ingredients in a bowl and whisk together until blended. Dress the salad right before serving.
1 lb. boneless skinless chicken breast
1 cup corn flake crumbs
2 tablespoons chopped lemon basil
1/2 tsp. Montreal Steak Seasoning
1/2 tsp. Salt
3/4 cup mayo
1 tsp. Dijon mustard
Combine corn flake crumbs, salt, pepper and lemon basil in a shallow dish. Combine mayo and mustard in a large bowl. Coat chicken with mayo mixture then dip in the crumb mixture so it’s coated on both sides. Place on lightly greased baking sheet and cook in oven on 350 for 25 – 30 minutes.
3 tablespoons oil
1 onion, diced
3 cloves garlic, diced
1 tablespoon ginger diced
1 tsp. chopped chili
1 lb. chicken breast cut into chunks
8 oz. sliced mushrooms
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1/2 cup water
1 tablespoons corn starch
In a small bowl combine the above ingredients and mix well to dissolve corn starch.
Heat a wok or frying pan with 1 tablespoon oil and saute onion, ginger, garlic, and chili pepper until tender. Add chicken chunks to pan and cook until no longer pink. Once cooked, remove chicken and onions from pan and set aside. Add 2 tablespoons oil to pan and saute mushrooms until soft then add the chicken back to the pan and mix with the mushrooms. Slowly pour sauce over chicken and mushrooms and stir together until sauce thickens. Serve over steamed broccoli or rice.
*Tips & Tricks: If you don’t have fresh ginger you can use ginger powder instead. Just add it in the sauce. You can swap mushrooms for any of your favorite stir fry veggies!
1 whole chicken cut into 8 pieces
1 tablespoon olive oil
salt & pepper
1 onion cut into thin slices
3 cloves of garlic diced
1 cup of seedless raspberry jelly
1/4 cup of balsamic vinegar
Wash and clean chicken pieces. Pat dry with paper towels. Place the chicken in a large ziplock bag with 1 tablespoon olive oil and salt and pepper. Marinate for 30 minutes. Put chicken in a large baking pan and fill the pan up slightly with water. Cover with foil and cook in oven on 400′ for an hour. While the chicken cooks, saute onion and garlic in a pot on the stove. Once golden and tender add the raspberry preserves and stir until smooth. Add the balsamic vinegar and stir together. Cook until boils. Uncover chicken and pour some of the glaze on. Cook for an additional 30 minutes. Once cooked you can glaze again with raspberry sauce if desired.
Tips/Tricks:I saved some of the sauce to serve with steamed green beans. Simply steam the green beans, then toss with 1 tablespoon of the raspberry glaze.