Honey Garlic Chicken

Ingredients

4 boneless, skinless chicken thighs 3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey

Directions
Put the chicken into slow cooker.

Combine the rest of the ingredients, then pour evenly over the top

Cook on low for 5 hours.
Serve with basmati rice and steamed or roasted vegetables.

Buffalo Chicken Dip

Ingredients
4 boneless skinless chicken breast halves, (about 2 pounds), boiled, drained & shredded with 2 forks (You can use the crock pot for this step.)
1 - 12 ounce bottle of Frank's Hot Sauce
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch or Blue Cheese dressing
1/2 cup chopped celery
8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo

Preheat oven to 350 degrees. In a 13x9 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch/Blue Cheese dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a second layer.

Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and sturdy tortilla chips.

Thai Chicken Salad

Ingredients:
1/4 cup vegetable oil
1 tablespoon chili garlic sauce
1 tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon grated fresh ginger
2 cups finely shredded cooked chicken breast
1/4 cup finely chopped roasted peanuts
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped cilantro

Directions:
Stir together the oil, chili sauce, lime juice, sugar and ginger until the sugar is dissolved.

Stir in the chicken to coat.

Stir in peanuts, the mint and cilantro.

From Every Day with Rachel Ray

Chicken Piccata with Pasta & Mushrooms

Ingredients

6 ounces angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
 4 chicken cutlets, (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced - I would use more than this.
 3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed - I would leave these out.
2 teaspoons butter

Directions

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss
the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

From eatingwell.com

Made for Brian November 2010.

Chicken Divan

Ingredients:
5 chicken breasts (cooked, boned, broken into pieces)
3 pkgs. broccoli spears, cooked (or use fresh, cooked al dente)
2 cans cream of chicken soup
1 cup mayonnaise
1 envelope instant beef broth
1 T. lemon juice
½ t. curry powder
8 oz. sharp cheddar cheese, grated (I use more!)
Bread crumbs, buttered

Directions:
Grease large casserole dish. Layer pan – cooked broccoli on bottom, then sauce, chicken, and the rest of the sauce. Top w/grated cheese and buttered bread crumbs.

Bake at 350 degrees for 1 hour. (45 min. if using 2 small dishes).

Original recipe from Uncle Sonny
Given to me by Mom.
Made for Bielewicz Dinner February 2008
Made for Parents, Olds' & Grandparents December 2011