I am sure right about now you are a bit confused as to why the title says this is a recipe for Grilled Honey Dijon Chicken recipe yet I have a picture of a chicken salad above. This is one of those, I just threw something together not expecting it to turn out as well as it did so I didn’t measure and I didn’t take pictures, except of this equally delicious salad I made the next day! So I am going to try my best to tell you what I did!
I love finding and trying new recipes. This one I saw on facebook and I had to try it! Of course I had to change it up for my family but you can find the original recipe HERE! I found this was amazing to make! This is a slow cooker recipe. Takes about 4 hours. I used my Nesco 4 in 1 Pressure Cooker which cut my time to half that!
One of the things I used to love eatting all the time was Chicken Cordon Bleu. I love this dish although I always cheated and bought it premade. But now that is not an option. So with the “you can do it” encouragement from my dear from Jessi over at Ramblings of a Caffeinated Army Wife I thought what the heck. Just knowing the basic of what was in it was all I needed so I didn’t really bother googling it for anything other then cook times. So I found a happy medium for what I did. This could also be made with a regular flour Here is how I made these:
This is a real easy weekday meal. It is another recipe out of my 4 ingredient cookbook that I have. My brother was asking me if I could still have it and since then it has sounded good. I finally got around to making it! I promise I will update with better pictures. We kind of had some chaos occur after I got these in the oven (had to shut of power to my house for about 30 minutes lol)
What you will need:
- 2-3lbs boneless and skinless chicken breast
- 1/2 cup Soy Sauce (check labels for GF)
- 4 tbs melted butter
- lemon pepper seasoning
Preheat oven to 350 and grease a 9 X 13 baking dish
Melt butter and mix with Soy Sauce
Poke holes in the chicken and pour some of the soy sauce and butter mixture over it. Sprinkle with Lemon Pepper Seasoning (this part doesn’t have an exact amount- just use what you prefer). Turn the chicken over and pour a little more of the soy sauce mixture and sprinkle with some more lemon pepper.
Bake in the oven for 40 minutes or until chicken is done.
Tonight I tried a new recipe on befreeforme.com. It was an ok dish but it was a bit to much raspberry flavor for my liking. I think it would taste better grilled maybe. I thought I would share for those who like the raspberry flavor. Some of this you need to make ahead of time.
Here is what you need:
- 1 cup seedless raspberry jam (check label for allergens)
- 1/2 cup plus 1tbsp balsamic vinegar
- salt and pepper to taste
- 1lb thin slicked chicken cutlets (I used 4 chicken breast and sliced them into strips)
- 1-2 tbsp olive oil
- 2 tsp crushed rosemary
Combine raspberry jam and vinegar in a saucepan over low heat. Cook, while stirring often, until smooth- about 4 minutes. Season with the salt and pepper and remove from heat.
Let the mixture cool and reserve 3/4 cup of the sauce. Pour the rest of the mixture over chicken breast turning to coat. Refrigerate and marinade for 2-4 hrs.
Heat a small amt of olive oil in a lg skillet over medium-high heat. Remove the cutlets from the marinade and discard marindae. Sprinkle with rosemary and black pepper then cook cutlets untilbrowned on each side.
Add the reserved raspberry sauce to the pan, stir to heat the sauce. Reduce heat to low and cook for 8-10 more minutes or until all juice run clear when cut into the chicken.
I served mine with rice, they recommend serving it with mashed potatoes.
I received this recipe in the Roberts Dairy newsletter. I changed up a few things because well- the amount of meat just did not seem like enough and the kids and I don’t do green chiles. You can find the original recipe here. Below is how I made it
What you need:
- 3-4 chicken breasts, cooked and shredded
- 1 packet of taco seasoning
- 8 oz sour cream
- 8 oz plain yogurt
- 1 batch of my condensed cream of chicken soup (equals 1 can – 10.75oz)
- 5 tortilla shells (I used LaTortilla Factory Smart & Delicious Wraps)
- Shredded cheese (i used colby jack- a taco cheese may be better)
Preheat oven at 350 and grease a 9X13 baking dish
Cook and shred the chicken breast and then mix in one packet of taco seasoning (i used 1/2 cup of water to help mix it with the chicken).
In a bowl mix condensed cream of chicken soup with yogurt and sour cream.
Spoon 3 tbsp of the cream mixture down the center of each tortilla, top with chicken and then with some shredded cheese (I estimate on how much cheese I used).
Roll up and place in baking dish seam side down. Spoon remaining cream mixture on top of the tortillas. Cover with foil and bake for 25-30 minutes. Sprinkle the top of the enchiladas with cheese and bake uncovered for about 5 more minutes (until cheese is melted).
Top with lettuce, diced tomatoes or salsa
This was one of our favorite recipes from kraftfoods.com.. However- it required the use of shake & bake. That obviously is no longer an option for us, so I set out tonight to come up with my own breading mixture 🙂 It was wonderful!
Here is what you will need:
- 1 cup of flour
- 1 tsp paprika
- 1 tsp garlic salt
- pepper to taste
- 2 tbsp chili powder
- 4 boneless skinless chicken breasts
- 2 eggs
- 3 tbsp melted butter (optional)
- Shredded Mexican Style Cheese (I didn’t have any on hand so I used Colby Jack)
- Salsa or chopped tomatoes (optional)
Preheat oven to 400 and grease a baking dish.
Mix together flour, paprika, garlic salt, pepper and chili powder in a lg bowl and beat 2 eggs in a separate bowl.
Dip chicken in the egg (making sure any excess egg drips off) and then coat in the flour mixture, place in the grease baking dish. Pour melted butter over the chicken (this will give it the crisp brown coloring)
Bake in the oven for 25 minutes.
Top with Cheese and if you want you can pour the salsa or tomatoes over the cheese. Bake for 5-10 minutes until cheese is melted.
I did two with Salsa (one with Pace for my hubby and one using the Aunt Nee’s Salsa for me) and two with just cheese for the kids so have fun with this when it comes to the toppings!
This is a real easy recipe to make. You can use Chicken or turkey (perfect for that left over thanksgiving turkey!). I will post it with the chicken. My kids love this dish and will ask for 3rds (which I of course will not let them have lol). This can be made as a regular recipe as well.
What you will need:
- 9 inch pie crust (I used Gluten Free Pantry Perfect Pie Crust mix from Glutino)
- 2 boneless and skin less chicken breast
- a double batch of Condensed Cream of Chicken Soup (if using a wheat crust you can use 1 10.75 oz can of campbells condensed cream of chicken soup)
- half a bag of frozen mixed veggies (I used a package that had peas, carrots, beans and corn)
- Shredded cheese (I used colby jack but plain chedder will work as well)
Preheat oven to 375
First cut up the chicken into bite size pieces and cook in a skillet until done. While that is cooking start you batch of Condensed Cream of Chicken Soup in a seperate pot.
Once done mix Condensed Cream of Chicken Soup, the chicken and the veggies in a bowl.
Roll out the pie crust if not done so already. And lay one into a pie pan. Fill with chicken mixture and top with cheese (use as much or little as you would like)
Top with the remaining pie crust and cut slits into the top. Bake at 375 for 40 minutes or until crust is slightly brown and filling is bubbling.
This was really quick and easy to through together. I behaved this time and actually measured out what I was using so it was easier to share with you guys.
I was going to a tomato basil chicken posted by Be Free for Me, but then I thought I would try to be creative and just kind of wing it. I am glad I did!