Fish Sauce Wings Pok Pok Wings

Ingredients

• 3 pounds chicken wings split at the drumettes
• ½ cup superfine sugar
• 4 garlic cloves, 2 crushed and 2 minced
• ½ cup Vietnamese fish sauce
• 2 tbsp vegetable oil, plus more for frying
• 1 cup cornstarch
• 1 tbsp chopped mint
• 1 tbsp chopped cilantro

Instructions

1. In a bowl, whisk the fish sauce, crushed garlic and sugar.
2. Add the wings and toss to coat.
3. Refrigerate for 3 hours, tossing the wings occasionally. 
4. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels. 
5. In a large pot, heat 2 inches of oil to 350°F. Pat the wings dry on paper towels; reserve the marinade. 
6. Put the cornstarch in a shallow bowl, add the wings and turn to coat lightly. Dust off any extra.
7. Fry the wings in batches until golden and cooked through. Drain on cooling rack and transfer to a bowl. 
8. In a small saucepan, simmer the marinade over moderately high heat until syrupy. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

This article and recipe adapted from this site!

Healthy Honey Butter Chicken Recipe

Ingredients

• 25.5 oz skin-on bone-in chicken thigh (4 cutlets)
• ½ cup unsalted chicken broth
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp ground black pepper
• 1 tbsp unsalted butter
• 1 tsp garlic minced
• 1 tbsp parsley
  2 tbsp honey
• 2 tbsp lemon juice

Instructions
Prep 

1. Season the chicken thighs with ground black pepper, salt and garlic powder. Let sit for 15 minutes. Preheat the oven to 400 degrees Fahrenheit. 

Cook 

1. On a cast-iron skillet, heat 1 teaspoon of butter over medium heat, place the chicken thighs skin side down. Sear the first side (skin side) for 6 minutes and the second side for 3 minutes. Remove from the skillet. 
2. Bake the seared chicken thighs for 20 minutes in the oven at 400 degrees Fahrenheit.
3. Remove the chicken thighs from the oven, transfer them to a clean plate. 
4. Make the honey butter sauce. On the same skillet used for the chicken, turn on high heat and add in these ingredients successively: lemon juice, minced garlic, honey, 2 teaspoons of butter and chicken broth. 
5. Transfer the chicken cutlets back into the skillet. After 1 minute, reduce the heat to medium. After 5 minutes, flip the chicken cutlets to the other side, let sit for a minute and turn off the heat. 
6. Serve immediately.

This article and recipe adapted from this site!

Sesame Chicken Recipe

Ingredients

• 12 oz skinless boneless chicken thigh, chopped in chunks
• 3 tbsp cornstarch, divided
• 1 medium egg, beaten
• ¼ tsp ground black pepper
• ¼ tsp salt
• 3 tbsp olive oil, divided
• 1 tsp sesame oil
• 2 tbsp less sodium soy sauce
• 1 tbsp apple cider vinegar
• ½ cup unsalted chicken broth
• ½ tsp red pepper, minced
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1 tbsp honey
• 1 oz scallion, chopped
• ½ oz sesame seeds, roasted
• 3 cup cooked medium-grain rice
• 10 oz broccoli, steamed

Instructions

1. Cook the rice. 
2. Steam the broccoli until tender. 
3. Marinate chicken with ground black pepper, salt, beaten egg, and 2 tablespoons of cornstarch. Let it sit for 5 minutes. 
4. Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat to sauté the marinated chicken. Stir frequently for 10 minutes until they’re browned on all sides. After the chicken is cooked, transfer them to a large bowl and set aside. 
5. In the same skillet, make the sauce mixture: Turn on medium heat, add ginger, garlic and 1 tablespoon of olive oil. Stir. Continue to add the following ingredients to the skillet successively: 1 tablespoon of cornstarch, soy sauce, honey, and chicken broth, Please remember not to mess up this order, otherwise the sauce will be muddy. Let it simmer and stir frequently until it starts to bubble and thicken. 
6. Add apple cider vinegar and transfer the cooked chicken back into the sauce mixture. Stir around to coat the chicken chunks evenly. 
7. Sprinkle chopped scallion, red pepper flake and roasted sesame seeds. At last, add sesame oil and give it one last stir. 
8. Remove the skillet from heat. 
9. Serve sesame chicken over a bed of hot cooked rice and steamed broccoli, sprinkle a few pinches of roasted sesame seeds and chopped scallion on top. Enjoy!

This article and recipe adapted from this site!

Roasted Turkey Breast with Garlic Herb Butter

Ingredients
Garlic Herb Butter

• 5 tablespoons butter softened (divided)
• 2 tablespoons fresh herbs (thyme, rosemary, sage and parsley) minced
• 6 cloves garlic minced
• ½ teaspoon salt
• 1 teaspoon fresh lemon zest

Turkey  

• 3 lb turkey breast boneless, skin-on 
• ½ tsp pepper 
• 1 teaspoon salt
• parsley for garnish

Instructions

1. Garlic Herb Butter: Melt 1 tbsp butter in a medium skillet, add 6 cloves of minced garlic and cook until fragrant. Move the garlic to the medium bowl and add remaining 4 tbsp of softened butter, fresh herbs, fresh lemon zest and salt. Mix well.
2. Preparing Rolled Turkey: Lay turkey breast, skin side down, and season with ½ tsp pepper and 1 tsp salt. Set aside. Rub garlic herb butter from step 1 all over the underside of turkey and under the skin. Roll the turkey to form a tube and use toothpicks to hold it tight in place. Using kitchen twine, tie it around the turkey to keep it from opening up during roasting. Rub the remaining herb butter on top of the roll.
3. Roasting Rolled Turkey: Preheat oven to 375 F. Place in a roasting pan and bake until an instant-read thermometer registers 160 degrees to 165 degrees, about 1 hour to 1 hour 15 minutes total. Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into ½- to 1" thick slices. Place slices on a platter, and garnish with parsley.

This article and recipe adapted from this site!

Crock Pot Tater Tot Chicken Casserole Recipe

Ingredients

• 1 can of Cream of Chicken Soup 
• 12 oz can of Evaporated Milk
• 1 tsp garlic
• ½ tsp black pepper
• 3 cups cheddar cheese, shredded
• 10 oz frozen broccoli, thawed and drained
• 10 oz can chicken breast, drained
• 32 oz bag of Tater Tots

Instructions

1. Combine cream of chicken soup, garlic, pepper and evaporated milk in a bowl 
2. Add chicken,2 cups cheddar cheese, broccoli and tater tots the crock pot and mix together 
3. Pour soup mixture over the top. 
4. Add 1 cup of cheese across the top Cook on low for 5 to 6 hours

This article and recipe adapted from this site!

Chicken Massaman Curry Recipe

Ingredients
Massaman Paste:

• 1 tsp ground coriander powder
• ¼ tsp ground white pepper
• 1 tsp ground cumin powder
• ¼ tsp ground cloves
• ¾ tsp ground cinnamon
• ¼ tsp ground cardamom
• ⅛ tsp ground nutmeg
• 1 oz shallots, chopped
• 0.5 oz galangal, chopped
• 0.5 oz lemongrass, chopped
• 5 sun-dried hot chiles, reduce if too hot
• 0.25 oz cilantro roots
• 0.6 oz garlic

Massaman Curry: 

• 8 oz skinless boneless chicken thigh
• 6 oz russet potato, cut into chunks
• 8 oz carrot, cut into chunks
• 1 tbsp olive oil
• 6 oz red onion, sliced
• 2 tsp Thai fish sauce
• 1 tbsp red curry paste
• 1½ tbsp peanut butter
• 6 tbsp coconut milk
• ¾ cup uncooked medium-grain rice
• 6 tbsp tamarind concentrate
• 3 cup unsalted chicken broth
• 1 tbsp sugar

Instructions

1. Cook rice with 1¼ cup of water. 
2. Add massaman curry paste ingredients in a food processor and pulverize for about 5 minutes, or until it becomes a paste. 
3. In a preheated pot, stir olive oil and red curry paste on medium heat for 1 minute. Add chicken and cook for another 3 minutes. Add massaman curry paste and stir for 1 minute before taking the chicken out. 
4. Add potato and carrot chunks into the pot and stir for 1 minute or until they are charred a bit. 
5. Add chicken broth, cover and simmer for 30 minutes on low heat. 
6. Add chicken, peanut butter, coconut milk and stir. Cover and simmer for about 15 minutes. 
7. Add red onion, sugar, fish sauce, tamarind concentrate, and stir. Cook for another 2 minutes and turn off the heat. 
8. Serve with cooked rice

This article and recipe adapted from this site!

Easy Chicken Enchilada Recipe

Ingredients

• 2 cup chicken cooked and shredded 
• 2 cup monterey jack cheese shredded
• 1 cup sour cream
• 19 oz. Las Palmas green chile enchilada sauce
• 4.5 oz can chopped green chiles
• 6 to 8 corn tortillas
• pepper and salt

Instructions

1. In a small bowl, combine chicken, green chiles, 1 cup cheese, salt and pepper.
2. In a small skillet, bring enchilada sauce to boil. Remove from heat.
3. Dip each tortilla into heated sauce for a few seconds to soften.
4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla.
5. Roll the tortilla and place seam-side down in 8x8 or 9x9 inch baking dish. 
6. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 20 minutes at 350°F.

This article and recipe adapted from this site!

Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Ingredients

• 4 chicken breasts halved crosswise 
• 2 Tbsp olive oil (divided)
• 10 oz Cremini mushrooms (1 package) sliced
• Salt and pepper to taste

Creamy Parmesan Sauce:

• 1 tablespoon wheat flour
• 4 tablespoons butter 
• 4 cloves garlic minced
• 1 cup heavy cream
• 1 cup chicken broth
• ½ cup grated Parmesan cheese
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder 
• ½ tsp salt
• 1 cup spinach

Instructions

1. Chicken: Season chicken breasts with salt and pepper on a large plate and set aside. Next in a large skillet, add 1 tbsp of olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 4 minutes on each side until browned for a total of 8 minutes. Remove it onto a plate
2. Now add the sliced mushrooms and remaining tbsp of olive oil to the pan. Sauce for 5 minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. 
3. Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned. Add 1 tbsp flour and cook until it's no longer raw. Slowly add chicken broth, heavy cream. Once simmering add Parmesan cheese and allow it to blend for 2 to 3 minutes. Add salt, pepper and garlic powder. Taste the sauce and adjust the seasoning, if necessary. 
4. Add spinach to the sauce and allow it to wilt.
5. Next cooked mushrooms back into the pan and mix them into the sauce. 
6. Now add cooked chicken and allow it to reheat for 2 to 3 minutes. Close the lid to help the heat stay in. Serve immediately! Spoon sauce all over chicken.

This article and recipe adapted from this site!

Chicken Piccata Recipe

Ingredients

• 12 oz skinless boneless chicken breast, sliced in half to make 4 fillets
• ½ tsp black pepper, divided
• ½ tsp salt, divided
• ½ cup flour
• 2 tbsp olive oil
• 3 tbsp grated Parmesan cheese
• 1 cup unsalted chicken broth
• 2 tbsp brined capers, drained
• 1 tbsp unsalted butter
• ¼ cup heavy cream
• 10.5 oz boiled asparagus
• 4 cup cooked rotini pasta
• 2 tbsp fresh lemon juice
• optional, 2 tbsp parsley chopped
• optional, 4 lemon slices for garnish

Instructions
Prep

1. Place the chicken on a cutting board and slice it in half lengthwise to make 2 thin fillets. Repeat with the remaining chicken breast. 
2. Season the chicken fillets with salt and pepper, ¼ teaspoon each. Set aside. 
3. In a large plate, add grated Parmesan cheese and flour. Mix well with a fork. Place each fillet in the flour mixture and coat the chicken pieces thoroughly with flour. Shake off the excess and set aside. 

Cook 

1. Heat olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium and sear for 2 minutes. Lower the heat to medium. Add butter to the pan and allow to melt. Cook for 10 minutes or until golden brown on both sides, flipping halfway. Turn the heat off. Transfer chicken to a plate and set aside. 
2. Add unsalted chicken broth and capers to pan. Turn on the heat to high. Bring the broth to a boil. 
3. Once boiling, reduce to medium-low heat. Add lemon juice and the remaining salt and pepper. Simmer for 2 minutes. 
4. Add cream and stir. Return the chicken to the pan and simmer for 3 minutes. 
5. Garnish with lemon slices and chopped parsley. 
6. Arrange serving plates with a bed of pasta and asparagus on the side. Place the chicken on pasta. Scoop the sauce and drizzle over the chicken. Serve immediately.

This article and recipe adapted from this site!

Chicken Korma Recipe

Ingredients

• 8 oz skinless boneless chicken thigh, cut into 1.2-inch chunks
• 5.3 oz yellow onion (1 medium)
• 1 tbsp olive oil 
• ¼ cup heavy cream
• 1 tbsp unsalted butter, diced
• 6 oz uncooked short-grain rice
• ½ cup unsalted chicken broth

For the marinade

• 1 tbsp freshly grated ginger
• 2 tbsp Hunt’s tomato paste
• 3 tsp garlic 
• 1 tbsp garam masala
• ½ tsp turmeric
• 1.6 oz almonds
• 1 tsp ground cardamom
• ½ tsp paprika
• ½ cup plain Greek yogurt
• 2 tsp curry powder 
• ¾ tsp salt

For garnish 

• 1 oz cashews 
• 1 Jalapeño, sliced
• ¼ tsp parsley, minced
• ¼ tsp red pepper flakes

Instructions

1. Add marinade ingredients in a food processor, turn on at high speed to puree them until completely smooth. 
2. In a large bowl, mix the marinade with chicken and refrigerate it for at least 30 minutes, covered with cling film. If you use uncooked rice, now is the time to start cooking them. 
3. Preheat a large skillet over medium-high heat. Add butter, canola oil and stir until the butter melts. Sauteé the chopped onions for 4 minutes until caramelized. 
4. Add the chicken thigh to the skillet and cook for 5 minutes. 
5. Pour in the chicken stock and scrape the bottom of the skillet to get all of the flavors fused within the sauce. Cook for 2 minutes. 
6. Pour in heavy cream and keep stirring for another 1 minutes so the chicken absorbs the juice perfectly. Turn off the heat. 
7. Serve with hot cooked rice.

This article and recipe adapted from this site!

Crock Pot Slow Cooker Chicken Tikka Masala Recipe

Ingredients

• 1 lb chicken
• ½ onion, sliced
• 2 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 t coriander
• 28 oz can tomato sauce
• 1 t cumin
• ½ t turmeric
• 1 t paprika
• ¼ t cayenne
• ¾ c heavy whipping cream
• 2 T cornstarch
• 1 T garam marsala
  salt and pepper

Instructions

1. Line the slow cooker insert with the liners especially made to protect the bowl
2. Combine everything in the bowl, with the exception of the whipping cream and the cornstarch
3. Cook on low for 7 to 8 hours.
4. In the last hour of cooking, combine the cream and the cornstarch in a small bowl
5. Pour into the Tikka Masala and continue to cook another hour to thicken
6. Serve with rice

This article and recipe adapted from this site!

Bacon Wrapped Chicken Bites

Ingredients

• 1 pound sliced bacon ,cut into thirds
• 2 ¼ pounds boneless skinless chicken breasts ,cut into 1 inch pieces
• ⅔ cup packed brown sugar
• ⅛ teaspoon cayenne pepper
• 1 tablespoon chili powder
• salt 

Tools you will need

• toothpicks
• baking sheet
• tinfoil 
• nonstick cooking spray
• cooling rack

Instructions

1. Preheat the oven to 350 degrees F. 
2. Line a baking sheet pan with foil and place a cooling rack on top. Generously coat the rack with nonstick cooking spray. 
3. In a small bowl, stir together the chili powder, brown sugar and cayenne pepper. 
4. Sprinkle the chicken with a little salt to taste; wrap a slice of bacon around each chicken cube and secure with a toothpick. 
5. Dredge the wrapped chicken in the brown sugar mixture. 
6. Place the chicken pieces on the rack and bake for 30 - 35 minutes or until the chicken is cooked through and the bacon is crisp. 
7. Serve immediately and force yourself to share!

This article and recipe adapted from this site!

Chicken Cordon Bleu Recipe

Ingredients

• 12 oz skinless boneless chicken breast, 4 halves
• 2 medium eggs
• ½ cup all-purpose flour
• ½ tsp ground black pepper
• ⅛ tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup olive oil
• 4 oz baguette bread crumbed
• 3 oz ham
• 1 tbsp dill, chopped
• 3 oz Swiss cheese

Instructions

1. Slice the chicken breasts in half lengthwise. Pound them thin to ¼ inch thick. 
2. Season chicken breast cutlets with ground black pepper, salt, garlic powder and onion powder on both sides, rub them evenly. Let sit for 5 minutes. 
3. Make the rolls: Place each chicken cutlet on a cling film, put successively 2 slices of Swiss cheese and 2 slices of ham on top of the cutlet, roll them up together. Wrap the chicken roll in the plastic wrap tightly, twist the excess plastic on the two sides and tie them together. Repeat with the remaining. Chill the rolls in the fridge for 5 minutes. 
4. Prepare 3 large plates with flour, bread crumbs and beaten eggs. 
5. Dredge the chicken rolls successively in flour, in beaten eggs, and in bread crumbs. Chill in the fridge again for 10 minutes. 
6. On a cast-iron skillet, heat olive oil over medium-high heat, wait until the oil is sizzling. 
7. Transfer the chicken rolls in and turn down to medium heat. 
8. Fry the chicken rolls for 8 minutes, turn whenever one side is golden brown.
9. Sprinkle chopped dill on top. Serve while still hot.

This article and recipe adapted from this site!

Classic Chicken Pot Pie Recipe

Ingredients

• 8.8 oz white all-purpose flour, divided into 1 3/4 cup and 1/3 cup
• 2.63 oz unsalted butter cold, divided into 2.3 oz and 0.33 oz
• 16 oz skinless boneless chicken breast, cubed
• 1 tsp salt, divided 
• 1½ tsp baking powder
• 2.3 oz vegetable shortening, cold
• 2 tbsp olive oil
• ⅓ cup cold water
• ½ tsp black pepper
• 1 tbsp garlic, minced
• 6 oz yellow onions, diced
• 3.6 oz celery, diced
• 3.6 oz carrots, diced
• 3 tbsp plain whole milk
• 1½ cups unsalted chicken broth
• ½ cup frozen peas
• 2 tbsp heavy cream
• 1 medium egg beaten
  optional 1½ tbsp chopped parsley

Instructions
Make the pie dough: 

1. In a big bowl, add 1¾ cup all-purpose flour, ½ tsp salt, and 1½ tsp baking powder. Mix with a fork. 
2. Cut 2.3 oz cold unsalted butter and vegetable shortening into cubes and add to the flour. Using a fork, cut the cold fat into the flour until crumbs are formed. 
3. Add cold water into the crumbs and mix thoroughly until a dough is formed. 
4. Turn the dough onto a clean work surface. Gather any crumbs and add to the dough. Divide into two. Flatten each dough into a round disk. Wrap in cling film and refrigerate for at least 2 hours. 

Make the filling: 

1. Heat olive oil in a pan over high heat. 
2. Add cubed chicken breast pieces to the hot pan. Season with salt and pepper, ¼ teaspoon each. 
3. Reduce the heat to medium. Sear for 6 minutes, turning halfway. Once chicken is lightly golden browned on all sides, turn off the heat and transfer the chicken to a plate and set aside. 
4. Turn on medium heat. Add onions, carrots, celery, garlic and butter. Stir and cook for 4 minutes. 
5. Add ⅓ cup all-purpose flour and return the chicken to the pan. Mix well to incorporate the flour. Add chicken broth, the remaining ¼ teaspoon salt and pepper, and stir until thickened. 
6. Add heavy cream, milk and frozen peas. Stir and cook for another 5 minutes on low heat. Turn off the heat and sprinkle with chopped parsley. 

Assemble the pie: 

1. Take the first pie dough out of the fridge. Unwrap and put it on a clean, floured work surface. 
2. Apply flour onto your hands and rolling pin, and start to roll it out into a flat pie crust about ⅛ inch thick. This will be the bottom crust. 
3. Lay the bottom crust in a 9-inch pie dish. Scoop your filling into the dish and set aside. 
4. Take the second dough out of the fridge and roll it out into the top crust. 
5. Cover the dish with the top crust. Trim the dough around the edges of the pan, leaving about 1 inch of dough overhanging. Fold the excess dough in and tuck it underneath. Crimp around the edges of the pie with your fingers and knuckle to decorate. 
6. Brush the surface of the pie with beaten egg. 
7. Make 4 indentations with a knife for the steam to come out while baking. 
8. Bake for 45 minutes at 375°F. 
9. Take the pie out of the oven. Let it cool for at least 45 minutes before you cut into it and serve.

This article and recipe adapted from this site!

Baked Chicken Taquitos Recipe

Ingredients

• 12 oz skinless boneless chicken breast, ground
• 2 tbsp unsalted butter
• 8 oz onions finely, diced
• 2 tsp unsalted chili powder
• 5.3 oz zucchini, grated
• 1 tsp ground cumin
• 2 oz cheddar cheese, grated
• 1.5 oz Mozzarella cheese, grated
• 8 6-inch corn tortillas
• 1 tbsp olive oil
• ¼ tsp salt
• optional 1 tbsp freshly chopped parsley

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. 
2. Heat up a large skillet over medium heat. Add onions and unsalted butter. Cook for 5 minutes, stirring occasionally. Add ground cumin and chili powder; mix in with the onions. Add chicken and salt. Break down the chicken chunks into small pieces with a spoon or heat-proof spatula. Cook for 4 minutes. Add zucchini and mix in with the chicken. Cook for 2 minutes. Turn off the heat and set aside. 
3. Place tortilla sheets on a baking tray, overlapping one another. Bake for 2 minutes. Transfer to a plate and cover with a dampened kitchen towel. 
4. Set up a work station: put a cutting board right in front of you. Place the chicken mixture, tortillas,  and 2 bowls of grated Mozzarella and cheddar cheese around the cutting board. Have a baking dish right next to you. 
5. Roll the taquitos: take one tortilla sheet and put it on the cutting board. Spread 3 heaping tablespoons of the chicken mixture on the tortilla. Sprinkle the 2 types of cheese on top. Roll the tortilla into a cigar shape and place it on the baking dish, seam side down. Repeat with the rest of the tortillas. 
6. Brush with olive oil and bake for about 15 minutes. 
7. Transfer to a serving plate and sprinkle chopped parsley to garnish.

This article and recipe adapted from this site!

Baked Chicken Parmigiano

Ingredients

• 6 pieces of boneless chicken
• 1 cup crushed salted crackers
• 2 large eggs

FOR THE SAUCE

• 1 ¼ cups tomato puree
• ½ tsp salt
• 1½ tbsp olive oil
• 1 tsp basil
• 1 tsp oregano
• 1 clove garlic chopped
• 1 tbsp butter
• ½ cup water

TOPPING

• ½ cup grated firm mozzarella
• ½ cup freshly grated Parmesan cheese

Instructions

1. Pre-heat oven to 350 degrees F (180 degrees celsius). Lightly grease a medium to large baking dish. 
2. In a medium bowl beat eggs. 
3. On a medium plate add cracker crumbs. 
4. Dip chicken pieces first in egg and then roll and cover well in cracker crumbs. 
5. In a medium frying pan add 3 tbsp olive oil and brown chicken. Place in baking pan in a single layer. 
6. FOR THE SAUCE
7. In a medium pot add olive oil, puree, garlic, salt, oregano, water and basil, stir to combine, bring to a boil then lower heat to low-medium and continue to cook until thickened, stirring occasionally. Stir in butter. 
8. Pour sauce over chicken, sprinkle with Parmesan cheese.
9. Cover with foil and bake for 30 minutes, remove cover, top with grated mozzarella cheese and continue to bake for approximately 10 minutes. 
10. Serve immediately. Enjoy!

This article and recipe adapted from this site!

Chicken Quesadilla Recipe

Ingredients

• 2 cups shredded chicken seasoned
• 2 cups mexican cheese
• 2 tsp hot sauce
• ½ tsp taco seasoning
• 1 cup mayonaise
• ¼ tsp garlic salt
• 6 tortillas

Instructions

1. Whisk together taco seasoning, mayo, garlic salt, and hot sauce. 
2. Spread mixture on one side of tortilla. Sprinkle desired amount of shredded chicken on top, then cheese. Add sauce to a second tortilla and place on top. 
3. Heat in the microwave for about 20 seconds, then put on the stove, until nice a crisp. If you have sauce left over, use for dipping!

This article and recipe adapted from this site!

Buffalo Chicken Dip

Ingredient

• 4 boneless skinless chicken breasts, boiled and shredded
• 16 ounces cream cheese
• 12 ounce bottle hot sauce
• 16 ounces bottle ranch dressing
• 6 ounces Monterey Jack cheese, shredded (about 1½ cups)
• 6 ounces cheddar cheese, shredded (about 1½ cups)

Instructions

1. Preheat oven to 350° F. 
2. In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish. 
3. In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. 
4. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer. 
5. Bake uncovered for 30 - 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. 
6. Serve with celery sticks, other vegetables, crackers or tortilla chip.

This article and recipe adapted from this site!

Chicken Tetrazzini Recipe

Ingredients

• 4 chicken breasts cooked and diced
• 16 oz linguini cooked
• 2 cans cream of chicken soup
• ½ cup butter softened
• 2 cups sour cream
• ½ cup chicken broth
• ½ tsp pepper
• 1 tsp salt
• 2 tbsp Parmesan cheese grated
• 2 cups Mozzarella cheese shredded

Instructions

1. Cook noodles according to box instructions. Set aside.
2. In a medium bowl, combine cooked chicken, ½ cup butter, soup, salt, sour cream, pepper and chicken broth. Mix well and then add in cooked noodles.
3. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350°F for 40 to 45 minutes.

This article and recipe adapted from this site!