Lemon Basil Chicken Salad

Ingredients

2 Large Boneless, Skinless, Boneless Chicken Breasts
1/2 cup Mayonnaise
1/2 cup water chestnuts, chopped
1/2 cup Fresh Basil, chopped
Juice and Zest of 1 Lemon
Salt and Pepper to taste



Cook chicken by either boiling in water, baking or microwaving until cooked through. When cool enough to handle, chop or shred chicken into bite size pieces.

Zest and juice the lemon discarding seeds, reserve juice and zest.

Roughly chop fresh basil and water chestnuts.

In a bowl mix all ingredients together with mayonnaise. Salt and pepper to taste.

Cover and refrigerate for at least one hour before serving.

Split into four servings and serve on a lettuce leaf, a bed of fresh spinach leaves or on sandwich rolls or croissants.

Very yummy!

Easy Peasy Crock Pot Chicken

2 cups sliced carrots
6 chicken breasts
1 can cream of chicken soup
1 can mushroom soup
1 teaspoon garlic salt

Place chicken in bottom of crock pot (sprayed with spray oil first).
Place carrots on top and pour soups over all. Sprinkle with garlic salt.

Cook in crock pot on low for 7 hours (8 hours if breasts are frozen).

This is good served over rice or egg noodles.

I had leftovers so the next day I put the rest plus the rice in a soup pot. Added 1 box chicken broth and 2 cups frozen peas, salt and pepper to taste and make a yummy soup.

Sweet and Sour Chicken

Ingredients

3 tablespoons of olive oil, divided
4 small or 3 large boneless/skinless chicken breasts, cut into bite size pieces
1 red bell pepper, peeled, seeded and sliced
6 scallions, cleaned and sliced into large pieces (whites and greens)
1 cup chicken stock
1/2 cup brown sugar
1 bottle Russian or Catalina salad dressing
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup corn starch mixed with 1/2 cup water
1 can tid-bit pineapple
Salt & Pepper to taste


In a large skillet, cook chicken in 2 tablespoons olive oil over medium high heat until cooked through (about 6 minutes) stirring occasionally. Remove chicken to a foil covered plate.

Add 1 tablespoon olive oil to the pan and add scallions and bell pepper and saute for 3 minutes on med high heat. Lower heat to med and add chicken stock salad dressing, soy sauce, vinegar, and starch mixture and stir until thickened (about 3 minutes) add salt & pepper and stir in chicken and pineapple.

Serve over rice!

Tangerine Dream Chicken with Curry-Carrot Couscous

Rachael's Daytime Talk Show
Ingredients

* 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
* 4 boneless, skinless chicken breasts
* Salt and pepper
* Juice of 4 tangerines or 6 Clementine’s, zest of 1
* 2 tablespoons brown sugar
* 1-inch piece of ginger, peeled and sliced
* 1 cinnamon stick
* 1 teaspoon hot sauce
* 2 cups chicken stock, divided
* 1 cup shredded carrots
* 4 scallions, thinly sliced on the bias
* 1 tablespoon curry powder
* 1/2 tablespoon turmeric
* 1 1/2 cups couscous

Yields: 4 servings
Preparation

Heat a large skillet over medium-high heat with 1 turn of the pan of EVOO. Season chicken with salt and pepper, and cook in the hot pan until brown on both sides and cooked through, about 12 minutes. Remove chicken to a plate and cover with foil to keep warm.


Add citrus juice and zest, brown sugar, sliced ginger, cinnamon stick, hot sauce and 1/2 cup chicken stock to skillet and simmer until syrupy, 5-6 minutes.


While the sauce cooks, heat 1 tablespoon EVOO in a saucepot over medium heat and sauté carrots and scallions for 3-4 minutes. Add 1 1/2 cups stock, bring to a boil then stir in curry, turmeric and couscous. Cover the pot and turn heat off. Let couscous stand 5 minutes, fluff with fork.
Step

To serve, slice chicken breasts on a bias and fan them out on a bed of couscous. Drizzle tangerine sauce over everything.

This one rocked!!!

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