Chicken Tinga Tostadas with Avocado Crema

 Makes 8 tostadas.

Note: Frying or baking your own tostada shells is quick and easy to do, but premade shells can be found in the global section of most grocery stores. From Meredith Deeds.

• 1 1/2 lb. boneless, skinless chicken thighs

• Salt and freshly ground black pepper

• 1 tbsp. vegetable oil

• 1 small onion, chopped

• 3 garlic cloves, finely chopped

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1 (15-oz.) can diced fire-roasted tomatoes

• 1 chipotle chile in adobo (from a 7-oz. can)

• 3 tbsp. lime juice, divided

• 1 medium avocado, pitted, peeled and mashed

• 1/4 c. sour cream

• 2 c. thinly sliced cabbage

• 1/4 c. chopped cilantro

• 8 tostada shells, warmed (see Note)

• 1 (15-oz.) can refried beans, warmed

• 1/2 c. crumbled Cotija cheese

• Lime wedges

Directions

Season the chicken thighs with 3/4 teaspoon salt and pepper.

In a large skillet (with a cover), heat oil over medium-high heat. Add the chicken and cook for about 2 to 3 minutes per side, until browned. Transfer to a plate. Reduce heat to medium and add onion to the skillet. Cook, stirring, until softened, about 3 minutes. Add garlic, chili powder and cumin and cook, stirring, for 1 minute. Add 1/4 cup of water and cook, scraping the bits from the bottom of the skillet, until liquid has evaporated. Remove from heat and transfer onion mixture to a blender. Add tomatoes and chipotle chile to the blender and pulse until puréed.

Pour sauce back into the skillet and bring to a simmer over medium heat. Add chicken and turn to coat. Reduce heat to low and cook for 15 to 20 minutes, until the chicken is cooked through. Remove chicken from the sauce and transfer to a cutting board. Let cool slightly and use two forks to shred the chicken.

While the chicken is cooling, bring the sauce in the skillet to a boil over medium heat. Cook, stirring frequently, for 4 to 5 minutes, until the sauce has reduced and thickened. Return shredded chicken to the sauce, add 1 tablespoon lime juice and cook, stirring, until heated. Keep warm.

In a medium bowl, whisk together the avocado, sour cream and 1 tablespoon lime juice. Season with a pinch of salt.

In another bowl, combine cabbage, cilantro and remaining 1 tablespoon of lime juice.

To assemble the tostadas, top each tostada shell with refried beans, chicken, cabbage mixture, avocado crema and Cotija. Serve with lime wedges on the side.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

INGREDIENTS :

1 lb. cooked chicken breast, shredded

OR 1 lb. grilled chicken breast, sliced

3-4 hard-boiled eggs, quartered

1 avocado, sliced

4 medium tomatoes, sliced

2 hearts of romaine, rinsed and separated

2 Tbsp extra virgin olive oil

1 Tbsp organic cider vinegar

sea salt & freshly cracked pepper, to your taste

Fresh lemon wedges for serving.

DIRECTIONS:

Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and apple cider vinegar. Serve with fresh lemon wedges.

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

INGREDIENTS :

1 lb. cooked chicken breast, shredded

OR 1 lb. grilled chicken breast, sliced

3-4 hard-boiled eggs, quartered

1 avocado, sliced

4 medium tomatoes, sliced

2 hearts of romaine, rinsed and separated

2 Tbsp extra virgin olive oil

1 Tbsp organic cider vinegar

sea salt & freshly cracked pepper, to your taste

Fresh lemon wedges for serving.

DIRECTIONS:

Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and and apple cider vinegar. Serve with fresh lemon wedges.

Sweet & Spicy Roasted Chicken Legs

 Sweet & Spicy Roasted Chicken Legs

Found https://www.mrshappyhomemaker.com/sweet-spicy-roasted-chicken-legs/

Ingredients

2 pounds skinless chicken legs

½ cup olive oil

4 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon ground cumin

1.5 tablespoons chili powder

1 tablespoon paprika

½ teaspoon salt

Instructions

Preheat your oven to 350 degrees.

Make sure you remove the skin from your chicken legs if you haven't already done so. Make 3 scores on the meaty section of each chicken leg, & place in a gallon-sized Ziploc bag. Whisk together the olive oil along with the brown sugar & all the spices. Pour the mixture on top of the chicken in the resealable plastic bag.

Marinate for at least 30 minutes. Place the chicken legs in a 9x13 casserole dish, scores facing up. Bake for 40 minutes.

Air Fryer Chicken Wings

 Air Fryer Chicken Wings

INGREDIENTS

makes approx 24 wings

2lbs trimmed chicken wings (called wingettes and drummies or drummettes)

extra virgin olive oil

big pinch salt

2 scant Tablespoons Lemon Pepper Seasoning

Recommended Dipping/Tossing Sauces:

Ranch

Thai Sweet Chili Sauce

Buffalo Wing Sauce

BBQ Sauce

DIRECTIONS

Preheat Air Fryer to 360 degrees. Add trimmed chicken wings to a gallon-size Ziplock bag or large bowl then drizzle with extra virgin olive oil - maybe a Tablespoon or so. Add salt plus lemon pepper seasoning then seal the bag, keeping the air inside, and shake or stir to evenly coat.

Pour wings into preheated Air Fryer basket then shake to evenly arrange - some chicken wings will be stacked on top of each other and that’s ok. Cook for 18 minutes, shaking the basket vigorously every 6 minutes, or until the chicken wings are golden brown. Turn heat up to 390 degrees then cook for another 5-6 minutes, shaking the basket every 2 minutes, until wings are brown and crispy. Serve or toss with sauces.

Baked Chicken Tacos

 Baked Chicken Tacos

INGREDIENTS

2 tablespoons olive oil

 2 cups cooked, shredded chicken

 1 packet taco seasoning

 1/2 white onion, diced

 1 (14.5 oz) can diced tomatoes, drained

 1 (4.5 oz) can chopped green chiles, drained

 10 flat-bottom taco shells

 1 can refried beans

 2 cups Mexican blend shredded cheese

 Lettuce, shredded, for topping

 Sour cream, for topping

 Salsa, for topping

PREPARATION

Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.

 Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.

 Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook about 5 minutes.

 Place taco shells in baking dish and transfer to oven. Bake 5 minutes.

 Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.

 Bake until cheese has melted, 8-10 minutes.

 Remove from oven, top with your favorite toppings, and enjoy

Easy Hand-Held Pot Pies

Easy Hand-Held Pot Pies
Found https://www.yummyhealthyeasy.com/easy-hand-held-pot-pies/

Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 mini pot pies
Calories: 131kcal
Author: Jenn

Ingredients
2 packages Pillsbury Grands biscuits
1 onion diced
2-3 cups cooked diced chicken (canned is fine)
1 can cream of chicken soup
10- oz. bag frozen mixed veggies steamed
salt and pepper to taste Instructions

Preheat oven to 350º. Spray cookie sheet with cooking spray, set aside. Spray a skillet with cooking spray and cooked diced onion until soft. Add remaining ingredients and heat through.

Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.

Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked. Serve immediately and enjoy!

Notes *can half recipe to make less pot pies
Nutrition Calories: 131kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g

Instant Pot Chicken Alfredo

INSTANT POT CHICKEN ALFREDO PASTA
by Melissa

Instant Pot Chicken Alfredo
– Flavorful chicken breasts, garlic, penne, real cream and real parmesan cheese. The best part is it all cooks together in the Instant Pot.

This Instant Pot Chicken Alfredo Pasta is so delicious and so easy to make, this is definitely going to be one of your go-to Instant Pot dinners! This recipe is a variation of the One-Pan Chicken Alfredo I developed in 2013. That is still one of my family’s favorite recipes, and truly a reader favorite too!

HOW TO MAKE INSTANT POT CHICKEN ALFREDO
Start by searing the chicken breasts on high Saute mode. You select high Saute mode by hitting Saute, then hit adjust until the indicator light shows More. Then remove the chicken breasts, add minced garlic to the Instant Pot and sauté for about a minute. Follow with chicken broth, heavy cream, uncooked penne pasta, salt and pepper, as well as the chicken breasts. Lock lid and cook on Manual Mode, High Pressure for 6 minutes. Quick Pressure Release and set aside chicken breasts to rest before slicing. Gradually stir in freshly grated parmesan cheese.

CHICKEN ALFREDO INSTANT POT TIPS
Pasta should go into the Instant Pot uncooked. You can use any shape of pasta as long as it is similar in size.
Preshredded parmesan cheese does not melt very well and will cause your sauce to be thin and clumpy. Use a microplane to grate parmesan straight off the block for the best results.
Use heavy cream, not whipping cream. Whipping cream is thinner with less fat and will cause the sauce to be too thin. If you can only find whipping cream, use more parmesan cheese to adjust thickness.
Sauce will continue to thicken as it cools.

Easy Hand-Held Pot Pies

Easy Hand-Held Pot Pies
Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 mini pot pies
Calories: 131kcal
Author: Jenn

Ingredients
2 packages Pillsbury Grands biscuits
1 onion diced
2-3 cups cooked diced chicken (canned is fine)
1 can cream of chicken soup
10- oz. bag frozen mixed veggies steamed
salt and pepper to taste

Instructions
Preheat oven to 350º. Spray cookie sheet with cooking spray, set aside. Spray a skillet with cooking spray and cooked diced onion until soft. Add remaining ingredients and heat through.

Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.

Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked.

Serve immediately and enjoy!

Notes *can half recipe to make less pot pies

Nutrition Calories: 131kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g

Creamy Parmesan Garlic Chicken

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
PREP TIME 5 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 25 MINUTES
AUTHOR ALYSSA RIVERS
 SERVINGS 8 PEOPLE

Found https://therecipecritic.com/creamy-parmesan-garlic-mushroom-chicken/#wprm-recipe-container-66504

Ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Ingredients
4 boneless skinless chicken breasts, thinly sliced
2 Tablespoons Olive Oil
Salt
Pepper
8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:
1/4 cup butter
2 garlic cloves minced
1 tablespoon flour 1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach chopped

Instructions
In a large skillet add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper, and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta as desired.

Chicken Tortillas

Chicken Tortillas

Ingredients:
2 lbs boneless chicken breast (cubed and cooked)
2 blocks of Cream Cheese (use lowfat to reduce calories)
16 oz Mild Salsa
1 lb mild Cheddar Cheese *(Shredded)
1 to 2 packs of Flour Tortillas (depending on how many you want to make)

Directions:
 Preheat oven to 350 degrees
Melt Cream Cheese
Mix in Salsa
Add cooked chicken cubes
Mix well
Spoon mixture onto the tortilla, wrap and place on a baking sheet.
Top with Cheese (and optional Salsa)
Place finished tortilla in oven and bake for 20 minutes or until golden brown on top.
Remove from oven and let cool and enjoy. Delicious!!!

Chicken Broccoli Bundles

Cooked chicken tenders, I cook them in a pan with Lemon Pepper and lemon juice, put the lid on to retain juice, don't overcook them. Fresh broccoli spears, sliced Mozzarella (from a brick, so 1"x2" slice x 2. Crescent rolls. layout crescents, lay cheese slice, chicken tender, broccoli spears, top with cheese slice and roll-up. I spray broccoli with butter cooking spray then sprinkle lemon pepper over top before putting in the oven. Cook on 350 for about 25 minutes.

Crack Chicken Soup in The Instant Pot

Found https://by-pink.com/crack-chicken-soup/
yield:  8
 prep time:  10 minutes
cook time:  12 minutes
total time:  22 minutes

Ingredients
Single Ranch Serving (=1 packet), follow link to make bulk
https://by-pink.com/copycat-hidden-valley-ranch-seasoning/

2 tsp dry buttermilk
1 1/4 tsp parsley
1/4 tsp dill
1/4 tsp chives
1/4 tsp garlic powder
1/4 tsp onion powder
pinch salt
pinch pepper

Soup
3 tbs dry ranch seasoning mix
2 lbs chicken breast, either thawed or frozen is fine, you can even use leftover, precooked chicken
1 c cream chicken soup
1 c carrots, sliced thin
1 c celery, sliced thin
5 c chicken broth
1 c shredded cheddar
8 oz cream cheese
1 c white rice
bacon, optional for topping

Instructions
Add everything except cream cheese and cheddar to your pot.
Stir making sure rice is covered
Press manual high pressure for 12 minutes
After the pot has come to pressure and you hear it beep, turn off your pot and quick release
Stir in remaining ingredients until well blended

Serve with homemade biscuits and top with bacon (optional)

Nutrition Information:
Amount Per Serving:Calories: 421 Saturated Fat: 9g Cholesterol: 121mg Sodium: 1098mg Carbohydrates: 26g Fiber: 1g Sugar: 3g Protein: 33g

PF CHANG'S CHICKEN LETTUCE WRAPS

Found https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

INGREDIENTS:

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

DIRECTIONS:
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Chicken Pot Pie

Found here https://www.todaysparent.com/recipe/make-ahead-meals/chicken-pot-pie-recipe/

PREPARATION TIME: 45 MIN 
TOTAL TIME: 1 HOUR 45 MIN  PLUS
TIME: 1 HR TO BAKE FROM FROZEN
MAKES: 2 PIES (SERVES 4 TO 6 EACH)

Turn your sheet pan into a pie plate. This easy recipe makes two pies so you can enjoy one tonight and freeze the other for a night when you just can't.

Ingredients
1/3 cup butter
1 large onion , diced
1/2 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups 2% milk
900 g Skinless, boneless chicken thighs , cut in chunks
2 large potatoes , cut in 1/2-in. cubes
1/2 tsp salt
1/2 tsp pepper
750 g (about 6 cups) bag frozen peas and carrots

Directions
Line two 9 x 13-in. baking dishes with heavy-duty foil, leaving 5 in. of overhang on all sides.

Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 min. Stir in flour and cook for 1 min. Gradually pour in chicken broth and milk while whisking, then bring to a simmer. Add chicken, potatoes, salt and pepper. Bring to a boil, then reduce heat and simmer over medium-low heat, stirring occasionally, until chicken is no longer pink and potatoes are tender, about 15 min.

Remove from heat, then stir in frozen peas and carrots. Divide mixture between prepared baking dishes.

To freeze: Let filling cool completely to room temperature, about 45 min. Wrap filling tightly with overhanging foil. Freeze until firm, at least 2 hours. Remove foil packet from baking dish, then wrap well with plastic wrap. Label and date, then return packet to freezer for up to 3 months.

To bake from frozen: Position rack in bottom third of oven and preheat to 400F. Remove plastic wrap and return foil packet to baking dish. Bake for 30 min. Roll out puff pastry on a lightly floured surface to the size of the baking dish. Unwrap foil and cut away overhang with scissors. Stir filling, then spread evenly. Place pastry on top, then cut slits with a paring knife and brush pastry with milk. Continue baking until pastry is golden brown and filling is hot in the centre (it should reach 165F with an instant-read thermometer), about 20 min. Let stand for 10 min before serving.

Kitchen tip
Want to enjoy this tonight? Place the pastry on top before baking (cutting slits in the top with a paring knife and brushing it with milk), and then cook in the oven for 25 minutes.

Originally published in the Today’s Parent January/February 2019 issue.

Nutrition (per serving)
CALORIES 314 PROTEIN 17 G CARBOHYDRATES 28 G FAT 15 G FIBRE 3 G SODIUM 506 MG

Instant Pot Chicken Marsala

Found https://tastesbetterfromscratch.com/instant-pot-chicken-marsala/
Chicken marsala that was made in the instant pot with chicken thighs and marsala wine, served on a white plate with sauce and mushrooms.


Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.

Servings: 4
Calories: 273 kcal
Author: Lauren Allen

Ingredients
4 large skinless chicken thighs (About 3 pounds), bone in or boneless
1/2 cup all-purpose flour , for dredging
salt and pepper
3 Tablespoons olive oil , separated
8 ounces fresh cremini mushrooms , thickly sliced
3 green onions , chopped
2 cloves garlic , minced
1/2 cup low-sodium chicken broth
1/3 cup sweet Marsala wine
1/3 cup heavy whipping cream

Instructions
Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.

Season the chicken on both sides with salt and pepper, and dredge them in flour.  Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.

Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.

Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing".

Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.

Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.

Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.

 Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened.

Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.

Recipe Notes
I HIGHLY recommend using chicken thighs, instead of chicken breasts for this recipe because they cook so much better in the instant pot.

*Recipe adapted from Instant Pot Miracle Cookbook

SESAME CHICKEN POTSTICKERS

SESAME CHICKEN POTSTICKERS

Found https://damndelicious.net/2014/08/08/sesame-chicken-potstickers/

YIELD: 36 POTSTICKERS
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!


INGREDIENTS:

1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving


DIRECTIONS:


In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Cheesy Chicken Fritters

Cheesy Chicken Fritters
Found https://natashaskitchen.com/cheesy-chicken-fritters-video/

Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes

Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Calories: 326 kcal
Servings: 8 servings (makes 16-18 fritters)

Ingredients

Ingredients for Chicken Fritters:

1 1/2 lbs chicken breasts (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
4 oz mozzarella cheese (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)

1/3 cup mayonnaise
1 garlic clove pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
US Customary - Metric

Instructions

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Chicken, Strawberry and Avocado Wonton Cups

Turn classic chicken pot pie into individually portioned cupcakes. Just as delicious, but way cuter.
Found https://www.tablespoon.com/recipes/chicken-strawberry-and-avocado-wonton-cups/72c33255-b949-4293-b797-79aa4a230330

 Bev Cooks

Prep 15 MIN
Total 15 MIN
Servings 24

Ingredients

1 chicken breast, poached and diced
1 can (14.5 oz) cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 cans (10 oz each) Pillsbury™ refrigerated biscuits

Steps
1 Preheat your oven to 400ºF. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

2 Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.

3 Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.

4 Let rest for about 3 minutes and dig in!

CHICKEN AND BROCCOLI STIR FRY

CHICKEN AND BROCCOLI STIR FRY
FOUND https://www.spendwithpennies.com/chicken-and-broccoli-stir-fry/
SERVINGS: 4 SERVINGS

PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS

Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.

INGREDIENTS
1 1/2 tablespoon light flavored olive oil or coconut oil, divided
1 medium onion, sliced into thin strips, about 1 1/2 cups
4 garlic cloves, minced
1 1/2 lb boneless skinless chicken thighs, cut into 2 inch pieces
1 1/2 teaspoons cornstarch
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon chili paste
3 cups bite-sized broccoli florets
cooked rice for serving, optional

INSTRUCTIONS

Heat a large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.

Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.

While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.

Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

MAKE-AHEAD DIRECTIONS
Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.

RECIPE NOTES
Boneless skinless chicken breasts may be substituted for the thighs in this recipe. However, breasts will cook faster, so take care not to overcook.

Recipe published with permission from The Weekday Lunches & Breakfasts Cookbook.

*Nutrition calculated without rice.

NUTRITION INFORMATION Calories: 336, Fat: 12g, Saturated Fat: 6g, Cholesterol: 161mg, Sodium: 885mg, Potassium: 737mg, Carbohydrates: 20g, Fiber: 2g, Sugar: 11g, Protein: 36g, Vitamin A: 9.3%, Vitamin C: 78.2%, Calcium: 6.3%, Iron: 13.3%