Caribbean Chicken

Ingredients

• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 boneless, skinless chicken breast halves
• 1/4 cup duck sauce
• 1/4 cup marinara sauce
• 1 teaspoon mango hot sauce
• 3/4 cup fresh pink grapefruit juice, divided
• 1 cup Italian seasoned bread crumbs
• 1 ripe nectarine, pitted and sliced

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
2. In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
3. Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

Chili Chicken

Ingredients

• 2 tablespoons honey
• 5 tablespoons sweet chili sauce
• 3 tablespoons soy sauce
• 12 chicken drumsticks, skin removed

Directions

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat.
3. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

Broccoli Chicken Divan

Ingredients

• 1 pound chopped fresh broccoli
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Garlic Chicken Fried Chicken

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Almond Lemon Chicken

Ingredients

• 5 tablespoons lemon juice
• 3 tablespoons Dijon-style prepared mustard
• 2 cloves garlic, chopped
• 1/4 teaspoon ground white pepper
• 6 1/2 tablespoons olive oil
• 6 skinless, boneless chicken breasts
• 1 cup sliced almonds
• 2 cups chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 2 tablespoons orange marmalade
• 2 tablespoons butter, cut into pieces
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon crushed red pepper flakes
• 6 slices lemon, for garnish

Directions

1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
2. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Chicken and Bow Tie Pasta

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 (14 ounce) can chicken broth
• 1 head broccoli, cut into florets
• 1 medium red bell pepper, thinly sliced
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 (8 ounce) containers chive and onion cream cheese
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
3. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Parmesan and Basil Chicken Salad

Ingredients

• 2 whole skinless, boneless chicken breasts
• salt and pepper to taste
• 1 cup mayonnaise
• 1 cup chopped fresh basil
• 2 cloves crushed garlic
• 3 stalks celery, chopped
• 2/3 cup grated Parmesan cheese

Directions

1. Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
2. In a food processor, puree the mayonnaise, basil, garlic, and celery.
3. Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.