“It’s a scrumptious and sweet version of chicken recipe from the hot grill!”

INGREDIENTS

2 whole chicken breasts, boned, skin on
1 cup dry stuffing mix
1/2 cup chopped onion
2 Tbsp unsalted butter, melted
1 tsp ground ginger
4 fresh apricots (½ lb), halved
1 cup all-fruit apricot jam
1 Tbsp cider vinegar

• Place chicken skin side down, and pound it with a mallet to flatten slightly.
• Combine stuffing mix, onion, butter, and ¼ tsp ginger.
• Spoon stuffing mixture in a strip along center of each breast.
• Place apricot halves on top of stuffing.
• Wrap chicken around filling; tie each chicken roll with a string every 2 inches.
• Barbecue on rack about 5½ inches above medium-hot coals 15 minutes, turning once or twice.
• Mix apricot jam, vinegar, and remaining ¼ tsp ginger.
• Brush jam mixture over chicken rolls; continue cooking until done, about 5 to 10 minutes.

“This will make you love this recipe because it’s a delectable, fantastic dish to serve.”

INGREDIENTS

4 skinless, boneless chicken breast halves
salt to taste
1 (16 ounce) can apricot halves
1/2 cup orange juice
2 tbsp. lite soy sauce
1 tsp. sesame oil
3/4 cup all-purpose flour
1/2 tsp. cayenne pepper
vegetable oil
1 shallot, minced
1 garlic clove, minced
2 tbsp. all-purpose flour
sliced almonds for garnish

DIRECTIONS

• Place chicken between plastic wrap, and gently pound with a mallet to 1/2" thickness.
• Season with salt, and set aside.
• Strain apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil.
• Coarsely chop apricots and set aside.
• Place flour and cayenne pepper in a resealed-able plastic bag, and shake to combine.
• Add chicken breasts in batches, tossing to coat and dusting off excess flour.
• Heat oil in a large skillet over medium high heat.
• Cook the chicken, turning once, until no longer pink in center and juices run clear.
• Transfer to a paper towel-lined dish.
• Cook and stir shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed.
• Stir in orange juice mixture and chopped apricots.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Whisk the 1/4 cup simmering liquid together with 2 tablespoons flour until well blended and no lumps of flour remain in a small bowl.
• Slowly stir back into skillet to thicken, repeating if necessary for desired consistency.
• Return chicken to skillet, spooning with sauce, until warmed through.
• Garnish with almonds, if desired.

“Any bone-in chicken pieces will do with this delectable recipe! Try it and enjoy!”

INGREDIENTS 

4 pounds chicken thighs
1 tsp. ground ginger
1 tsp.  paprika
1 tbsp.  onion powder
2 tbsp.  garlic salt
3 tbsp. cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar

DIRECTIONS

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange chicken pieces in a single layer in a well greased 9×13 inch baking dish.
• Mix the ginger together with paprika, onion powder and garlic salt in a small bowl.
• Add the vinegar and mix well; divide this mixture.
• Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
• Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer.
• Combine the ketchup, soy sauce, pineapple and brown sugar in a medium bowl.
• When chicken baking time is up, spoon the pineapple/soy mixture over the chicken.
• Bake for another 30 minutes.
• Serve while still hot.

“This type of salad can be prepared ahead of time which is great during summer. Enjoy!”

INGREDIENTS 

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snaps peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tbsp. white sugar
2 tbsp. distilled white vinegar
1 1/2 tbsp. sesame oil
1 tbsp. teriyaki sauce
1 tbsp. ground dry mustard

DIRECTIONS

• Mix the onions together with carrot, red pepper, peas, chicken, cilantro and almonds in a large bowl. Set aside.
• Whisk the sugar together with vinegar, sesame oil, teriyaki sauce and dry mustard until smooth in a small bowl.
• Pour over salad mixture and toss until coated.
• Serve in pita pockets or on a bed of lettuce.

INGREDIENTS 

• 1 1/2 pounds skinless, boneless chicken breast halves – cooked
• 3 cups shredded romaine lettuce
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomatoes
• 6 (6 inch) flour tortillas
• 6 tablespoons fat free sour cream
• 6 cups salsa
• 6 tablespoons shredded Cheddar cheese

DIRECTIONS

• In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
• Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
• To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

“It’s fantastic that really gives satisfaction. Try and enjoy eating!”

INGREDIENTS   

5 – 5 ounce boneless skinless chicken breast halves
1/8 tsp.  kosher salt
1/8 tsp.  pepper
1/2 tsp.  garlic powder
1/2 tsp.   dried thyme
1 1/4 cups thinly sliced onions
2 tbsp.  lemon juice
1/2 lemon

DIRECTIONS 

• Preheat the oven to 400 degrees F.
• Combine salt, pepper, garlic, and thyme. Lay chicken pieces into a 11" x 13" baking pan.
• Sprinkle seasonings over chicken.
• Combine onions, stock, and lemon juice in a sauce pan; heat to a boil.
• Pour hot lemon mixture around chicken.
• Slice lemon into thin circular slices.
• Top the chicken piece with a lemon slice.
• Bake for 35 minutes at 400 F, until golden brown and juices are clear colored.

“It’s delicious and yummy especially with salad and vegetables.”

INGREDIENTS   

1 1/2 tsp.  dried thyme
1/2 tsp.   kosher salt
1/4 tsp.  black pepper
1 tsp.  olive oil
4 – 5 ounce boneless skinless chicken breast halves
2 tbsp.   balsamic vinegar
2 tbsp.  honey

DIRECTIONS 

• Combine first 3 ingredients; sprinkle over both sides of chicken.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
• Transfer chicken to a platter; keep warm
•  Reduce heat to medium-low; add vinegar and honey to pan.
• Simmer for 1 minute or until glaze thickens; stir constantly.
• Pour glaze over chicken.

“This is usually served hot to enjoy it!”

INGREDIENTS   

1 tbsp. vegetable oil
1/4 pound sliced fresh mushrooms
1/4 pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
1/4 pound sliced bok choy
   Salt and black pepper to taste
1 tbsp. vegetable oil
1 tsp. minced garlic
1 tsp.  minced fresh ginger root
3/4 cup skinless, boneless chicken breast meat – thinly sliced
1 tsp. white wine
1/4 tsp. granulated sugar
1/4 cup chicken broth
1 tbsp. cornstarch
2 tbsp. water

DIRECTIONS 

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper.
• Cook and stir until the vegetables are just tender for about 5 minutes.
• Remove the vegetables from the wok and wipe the wok clean.
• Heat the remaining 1 tablespoon of vegetable oil in the wok.
• Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.
• Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes.
• Add the wine, sugar, and chicken broth; bring to a boil.
• Dissolve the cornstarch in the water and stir into the simmering sauce.
• Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds.
• Return the vegetables to the wok and toss until hot and coated with the sauce.

“It’s an attractive bitable mixture surely palatable! “

INGREDIENTS   

1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
1 (15 1/4 ounce) can unsweetened pineapple chunks in juice
1/2 cup light soy sauce
3 tbsp. cup vegetable oil
1 tbsp. brown sugar
1 tsp. garlic powder
2 teaspoons ground ginger
1 tsp. dry mustard
1/4 tsp. fresh ground pepper
1 large green pepper, 1 inch pieces
12 medium mushrooms
18 cherry tomatoes

DIRECTIONS 

• Put the chicken in large shallow dish.
• Drain the pineapple; keep 1/2 cup juice. Set pineapple aside.
• Mix juice with the next 7 ingredients in small pan; bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Pour over chicken. Cover and chill for 1 hour.
• Remove chicken from marinade, reserve marinade.
• Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• Grill kabobs over hot coals 20 minutes or until chicken is done.
• Turn and baste frequently with marinade.
• Serve over hot rice if desired.

“It’s so palatable and delicious!”

INGREDIENTS   

1 1/4 cups reduced-sodium chicken broth (10 fl oz)
1 (14- to 15-oz) can stewed tomatoes
4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn
   into pieces
1 (3/4-inch-thick) crosswise slice of a medium white onion
2 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted peanuts
1 tsp. ground cumin
1/4 tsp. kosher salt, or to taste
1 rotisserie-cooked chicken (about 2 pounds)
1 (15-oz) can pink beans in sauce (preferably Goya)

DIRECTIONS 

• Purée broth, tomatoes with their juice, chilies, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
• Boil the sauce, uncovered, stirring occasionally, 5 minutes.
• Coarsely shred the chicken, discarding skin and bones.
• Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
• To garnishes: Chopped fresh cilantro; fat free or low fat sour cream