Chicken Breasts with Herb Basting Sauce

Ingredients:
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley
Directions:
Preheat oven to 425°. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover. Roast, basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Yield:
4 servings.

Southwestern Chicken Soup

1 pound boneless skinless chicken breasts, cut into thin strips
1 tablespoon oil
2 cans chicken broth
1 can corn or black beans
1 can diced tomatoes, undrained
1 medium onion, chopped or 1 teaspoon onion powder
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can chopped green chilies
1 ½ teaspoons seasoned salt
1 teaspoon ground cumin
½ teaspoon garlic powder
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-quart slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.
I made this in my large soup pot without a problem. Just browned the chicken in the pot, added the rest of the ingredients, brought it to a boil, reduced heat to a simmer, covered and let it simmer for about 1 ½ hours.

Sweet Salsa Chicken

1 ½ cups salsa
2/3 cup honey
½ cup orange juice
½ cup soy sauce substitute
¼ cup Dijon mustard
4 teaspoons olive oil
½ teaspoon ground ginger
6 boneless skinless chicken breast halves
1 ½ teaspoons cornstarch
2 tablespoons cold water
In a bowl, combine the first seven ingredients. Pour 1 ½ cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard the marinade from chicken. Place the chicken in an 11-in. X 7-in. x2-in. Baking dish coated with non-stick cooking spray; top with reserved marinade. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear. Remove chicken and keep warm.
In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.

Sweet and Sour Chicken

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons soy sauce substitute
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 tablespoon oil
1 tablespoon dried minced onion
4 carrots, sliced
1 green pepper, chopped
½ teaspoon minced garlic
¼ teaspoon ground ginger
1 can pineapple chunks, drained
hot cooked rice
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce substitute. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
Drain and discard marinade from chicken. In a large skillet, cook chicken in oil for 3 minutes. Add the dried onion, carrots, green pepper, garlic and ginger; saute until chicken is no longer pink. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice.

Chicken Fajitas

4 tablespoons oil, divided
2 tablespoons lemon juice
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes, optional
1 ½ pounds boneless skinless chicken breasts, cut into thin strips
½ medium sweet red pepper, julienned
½ medium green pepper, julienned
4 green onions, thinly sliced
½ cup chopped onion
flour tortillas
shredded cheddar cheese, taco sauce, salsa, guacamole, sour cream, etc.
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return mixture to pan; heat through.

Italian Chicken Stew

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into ¼ inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1-2 tablespoons oil
1 jar (26 ounces) meatless spaghetti sauce
1 ¾ cups frozen cut green beans
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.

Chicken Cacciatore

3 to 3 ½ pound chicken, cut up
½ cup all-purpose flour
¼ cup oil
1 medium green bell pepper
2 medium onions
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
½ teaspoon dried oregano leaves
¼ teaspoon dried basil leaves
½ teaspoon salt
2 cloves garlic, finely chopped
Coat chicken with flour. Heat oil in large skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Chop bell pepper and onion and add to skillet with all remaining ingredients. Heat to boiling reduce heat. Cover and simmer 30-40 minutes or until chicken is no longer pink.
Yield: 6 servings

Chicken and Barley Stew

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
3 tablespoons oil
2 quarts chicken broth
1 cup uncooked rice
½ cup medium pearl barley
1 medium onion, chopped
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
8 medium carrots, cut into 1 inch pieces
2 ½ cups frozen cut green beans
2 celery ribs, cut into 1 inch pieces
In an 6 quart kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to pan; cover and simmer for 45 minutes. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until the carrots and grains are tender. Remove bay leaves before serving.