CHICKEN RECYPES 2015

Slow Cooker Bacon Wrapped Apple BBQ Chicken

Slow Cooker Bacon Wrapped Apple

BBQ Chicken
Prep Time: 10 minutes Cook Time: 8
hours Total Time: 8 hours 10 minutes
Servings: 2

Bacon wrapped chicken breasts in a sweet

and tangy apple BBQ sauce that is super
easy to make and addictively good!

ingredients

 2 small boneless skinless chicken

breasts
 4 slices bacon
 1/2 cup BBQ sauce (homemade or
store bought)
 2 large apples, peeled and cur into
small pieces
 2 tablespoons lemon juice

directions

1. Wrap each chicken breast in 2

slices of bacon and place in a slow cooker.
2. Mix the BBQ sauce, apples and
lemon juice and pour it over the chicken.
3. Cook on low for 8 hours.

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 CHICKEN RECYPES 2015

Southwestern Grilled Chicken Jalapeno Popper Salad

Southwestern Grilled Chicken

Jalapeno Popper Salad
Prep Time: 15 minutes Cook
Time: 10 minutes Total Time:
25 minutes Servings: 4

A southwestern style grilled

chicken salad with a spicy and
creamy jalapeno popper inspired
dressing.

ingredients

 4 (6 ounce) chicken breasts

 salt and pepper to taste
 6 cups romaine or other
lettuce, shredded
 1 cup tomato, diced
 1 large avocado, diced
 1 cup corn (~2 ears),
preferably grilled or charred
 1 cup black beans, rinsed
and drained
 1/4 cup green or red onion,
sliced
 1/4 cup cheddar cheese,
shredded (optional)
 1/4 cup crumbled tortilla
chips (optional)
 1/4 cup jalapeno popper
dressing
 fresh or pickled sliced
jalapenos to taste
 4 strips bacon, cooked and crumbled (optional)

directions

1. Season the chicken with salt and pepper and grill over medium-high heat until cooked,
about 4-6 minutes per side, set aside, let cool and slice.
2. Assemble salad and enjoy!

Tip: Go easy on the jalapenos if you don't want a lot of heat.

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 CHICKEN RECYPES 2015

Thai Peanut Chicken Noodle Soup

Prep Time: 5 minutes Cook Time: 25 minutes

Total Time: 30 minutes Servings: 6

A quick, easy and tasty Thai style curried sweet

potato and peanut chicken noodle soup.

ingredients

 1 (14 ounce) can coconut milk

 1/4 cup red curry paste
 4 cups chicken broth
 1 pound boneless and skinless chicken
breasts or thighs
 1 cup sweet potato or butternut squash,
peeled and diced
 1/3 cup peanut butter
 1 tablespoon tamarind concentrate or 1/4
cup lime juice
 2 tablespoons fish sauce or soy sauce
 2 tablespoons palm sugar or brown sugar
 1/2 teaspoon turmeric
 8 ounces mushrooms, sliced
 1 red bell pepper, thinly sliced
 6 ounces rice noodles
 2 cups bean sprouts
 1/4 cup cilantro, chopped
 1/4 cup peanuts, toasted and coarsely chopped
 2 green onions, sliced

directions

1. Heat the thick part from the top of the can of coconut milk in a large saucepan over
medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.
2. Add the coconut milk, chicken broth, chicken, sweet potato, peanut butter, tamarind,
fish sauce, sugar and turmeric, bring to a boil reduce the heat and simmer until the
chicken is cooked and the sweet potato is tender, about 15-20 minutes.
3. Remove the chicken from the soup, shred or slice it and optionally puree the sweet
potato with a hand blender before returning the chicken to the soup.
4. Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are
tender, about 5 minutes.
5. Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped
peanuts and green onions.

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 CHICKEN RECYPES 2015

Slow Cooker: Optionally implement step 1, implement step 2 except place the ingredients
into a slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before continuing
on with steps 3+ with the slow cooker on high.

Note: Use as much curry paste as you want to get the desired level of heat.
Note: Coconut milk tends to separate into a thick white part that rises to the top of the can and
a clear liquid part that sinks to the bottom and the thick white part works perfectly as an oil. If
your coconut milk was not separate, use 2 tablespoons of oil to cook the curry paste instead.
Option: If you have cooked chicken on hand you can use that instead of fresh.

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 CHICKEN RECYPES 2015

Easy Crispy Baked Buffalo Wings

Prep Time: 5 minutes Cook Time: 45

minutes Total Time: 50 minutes
Servings: 2

Easy home made crispy baked buffalo

chicken wings that are the perfect party
food for watching the game with friends.

ingredients

 2 pounds chicken wings, rinsed

and pat dry
 1 tablespoon oil
 salt and pepper to taste
 1/2 cup hot sauce
 1 tablespoon butter

directions

1. Toss the wings in the oil, salt and

pepper, place them on a rack, on a foil
lined baking sheet and bake in a preheated
400F oven on the upper shelf until golden
brown and crispy, about 45-50 minutes.
2. Toss in the hot sauce and butter
and serve while warm with blue cheese or ranch dressing for dipping.

Option: Serve with blue cheese or ranch dressing for dipping.

Nutrition Facts: Calories 566, Fat 42g (Saturated 12g, Trans 0.5g), Cholesterol 182mg,
Sodium 1666mg, Carbs 0.8g (Fiber 0, Sugars 0.5g), Protein 41g

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 CHICKEN RECYPES 2015

Moroccan Grilled Chicken Kabobs

Prep Time: 10 minutes Marinate

Time: 20 minutes Cook Time: 10
minutes Total Time: 40 minutes
Servings: 4

Tasty grilled skewered chicken

marinated in a Moroccan style spice
blend.

ingredients

 1 pound boneless-skinless
chicken, cut into small pieces
 2 tablespoons lemon juice (~1/2
lemon)
 2 tablespoons olive oil
 1 teaspoon paprika
 1/2 teaspoon cumin, toasted and
ground
 1/8 teaspoon cinnamon
 1/8 teaspoon ginger
 1/4 teaspoon turmeric
 1/4 teaspoon cayenne
 1/4 teaspoon salt
 1/4 teaspoon pepper
 2 cloves garlic, chopped

directions

1. Marinate the chicken in the mixture of the remaining ingredients for at least 20
minutes to overnight.
2. Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes
per side.

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 CHICKEN RECYPES 2015

Crispy Baked Peanut Sweet Chili Chicken Wings

Prep Time: 5 minutes Cook Time:

45 minutes Total Time: 50 minutes
Servings: 4

Crispy baked chicken wings in a

peanut sweet chili sauce that are
finger licking good!

ingredients

 2 pounds chicken wings

 1 tablespoon oil
 1/3 cup sweet chili sauce
 2 tablespoons peanut butter
 2 tablespoons lime juice (~1
lime) or 1 teaspoon tamarind
concentrate
 1 tablespoon fish sauce or
soy sauce
 1 tablespoon chili sauce
(such as sriracha) or to taste

directions

1. Toss the wings in the oil,

place them on a rack, on a foil lined
baking sheet and bake in a
preheated 400F oven on the upper
shelf until golden brown and crispy,
about 45-50 minutes.
2. Meanwhile, mix the remaining ingredients in a small sauce pan over medium heat
until the peanut butter as melted and set aside.
3. Toss the wings in the sauce and enjoy!

Nutrition Facts: Calories 589, Fat 43g (Saturated 11g, Trans 0.3g), Cholesterol 174mg,
Sodium 1711mg, Carbs 3g (Fiber 0.5g, Sugars 1g), Protein 44g

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 CHICKEN RECYPES 2015

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

Prep Time: 10 minutes Cook Time:

15 minutes Total Time: 25 minutes
Servings: 4

A quick, easy and tasty chicken dish in

a creamy parmesan and sundried
tomato sauce.

ingredients

 1 tablespoon oil
 4 (~6 ounce) skinless and
boneless chicken breasts, pounded thin
 2 cloves garlic, chopped
 1/4 teaspoon red pepper flakes
 1/4 cup dry white wine (or
chicken broth)
 3/4 cup chicken broth
 1/2 cup heavy/whipping cream
 1/4 cup oil packed sundried
tomatoes, chopped
 1/4 cup parmigiano reggiano
(parmesan), grated
 salt and pepper to taste
 1/4 cup fresh basil, thinly sliced
(or 1 teaspoon dried basil)

directions

1. Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly
golden brown on both sides and cooked through, about 5 minutes per side, before
setting aside.
2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat
and simmer until the sauce thickens a bit, about 3-5 minutes.
5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove
from heat and mix in the basil.

Option: Add chopped spinach to the sauce.

Nutrition Facts: Calories 326, Fat 12.8g (Saturated 5g, Trans 0), Cholesterol 155mg, Sodium
330mg, Carbs 2g (Fiber 0.5g, Sugars 0.5g), Protein 55.5g

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 CHICKEN RECYPES 2015

Bacon Wrapped Jalapeno Popper Stuffed Chicken

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Chicken stuffed with jalapenos, cream cheese, cheddar cheese and wrapped in bacon; it's like
chicken jalapeno poppers for dinner!

ingredients

 4 (6 ounce) chicken breasts, pounded thin

 salt and pepper to taste
 4 jalapenos, diced
 4 ounces cream cheese, room temperature
 1 cup cheddar cheese, shredded
 8 slices bacon

directions

1. Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture
of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
2. Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish on a
wire rack.
3. Bake in a pre-heated 400F oven until cooked, about 25-35 minutes.

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 CHICKEN RECYPES 2015

Chicken Marsala

Prep Time: 10 minutes Cook Time: 30

minutes Total Time: 40 minutes
Servings: 4

Chicken in a quick and tasty mushroom

marsala sauce.

ingredients

 1 tablespoon oil
 4 small chicken breasts, pounded
thin and seasoned with salt and pepper
 1 tablespoon butter
 8 ounces mushrooms, sliced
 1 medium shallot, finely diced
 1 clove garlic, chopped
 1/2 cup marsala
 1 cup chicken broth
 2 tablespoons lemon juice (~1/2
lemon)
 salt and pepper to taste
 1 tablespoon butter
 1 tablespoon parsley, chopped

directions

1. Heat the oil in a large pan over

medium-high heat, add the chicken and cook until browned, about 2-3 minutes per
side and set aside.
2. Add the butter and mushrooms and saute until browned on both sides, about 7-8
minutes.
3. Add the shallot and saute for 1 minute.
4. Add the garlic and saute for half a minute.
5. Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a
boil and let simmer until reduced by half, about 5-7 minutes.
6. Season with salt and pepper, mix in the butter and return the chicken to the pan and
cook for 2-3 minutes.
7. Mix in the parsley and remove from heat.

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 CHICKEN RECYPES 2015

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Prep Time: 5 minutes Cook Time: 25 minutes

Total Time: 30 minutes Servings: 4

Quick and easy chicken and mushrooms in a

creamy asiago and dijon mustard sauce.

ingredients

 2 tablespoons oil or butter

 4 (6 ounce) boneless skinless chicken
breasts, pounded thin
 salt and pepper to taste
 8 ounces mushrooms, sliced
 1 small onion, diced
 2 cloves garlic, chopped
 1 teaspoon thyme, chopped
 1/4 cup dry white wine or chicken broth
 1/2 cup chicken broth
 1/2 cup cream
 1 tablespoon grainy mustard
 1 tablespoon dijon mustard
 salt and pepper to taste
 1/2 cup asiago cheese, grated

directions

1. Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken
with salt and pepper to taste, add them to the pan and cook until golden brown on both
sides, about 4-6 minutes per side, before setting aside.
2. Add the mushrooms and onion and cook until the mushrooms have released their
liquid and it has evaporated, about 10 minutes.
3. Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
4. Add the wine and deglaze the pan.
5. Add the broth and cream, mix in the mustards, season with salt and pepper to taste,
add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes.
6. Mix in the asiago and let it melt, remove from heat and enjoy!

Option: Cook the mushrooms longer, until the start to caramelize, for even more flavour.
Option: Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the
miso in a bowl before mixing it back into the pan sauce just after you remove it from the heat.
Option: Season with soy sauce instead of salt or miso.
Nutrition Facts: Calories 384, Fat 19.5g (Saturated 6.8g, Trans 0), Cholesterol 117mg,
Sodium 318mg, Carbs 6.1g (Fiber 1.2g, Sugars 3g), Protein 44.3g

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 CHICKEN RECYPES 2015

20 Minute Light Sweet and Sour Chicken

Prep Time: 10 minutes Cook Time: 10 minutes

Total Time: 20 minutes Servings: 4

A quick, easy and lighter version of sweet and

sour chicken that is so much better than takeout!

ingredients

 1 tablespoon oil
 1 pound boneless and skinless chicken
breasts or thighs, cut into bite sized pieces
 1/2 red pepper, sliced
 1 cup pineapple, sliced
 3 tablespoons honey
 3 tablespoons rice vinegar or white
vinegar
 3 tablespoons ketchup
 1 tablespoon soy sauce
 1 teaspoon chill sauce such as sambal
oelek or sriracha
 1/4 cup pineapple juice or chicken broth
 1 clove garlic, grated
 1 teaspoon ginger, grated
 1 tablespoon water
 1 tablespoon cornstarch
 1 teaspoon sesame oil
 1/4 cup green onion, sliced

directions

1. Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked
through, about 2-4 minutes per side.
2. Add the red pepper and pineapple and cook until just tender but still crisp, about 2
minutes.
3. Add the mixture of the honey, vinegar, ketchup, chill sauce, pineapple juice, garlic,
ginger and the mixture of the water and the corn starch, toss to coat and cook until the
sauce thickens, about a minute.
4. Remove from heat, mix in the sesame oil and serve garnished with sliced green
onions.

Option: Replace the chicken with pork.

Nutrition Facts: Calories 320, Fat 8g (Saturated 1g, Trans 0), Cholesterol 100mg, Sodium
552mg, Carbs 25g (Fiber 1g, Sugars 20g), Protein 34g

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 CHICKEN RECYPES 2015

Bruschetta Chicken Pesto Tart

Prep Time: 15 minutes Cook Time: 20

minutes Total Time: 35 minutes Servings: 2

A chicken pesto 'pizza' made on puff pastry and

topped with a tomato fresh bruschetta.

ingredients

1 cup tomato, diced

1 clove garlic, chopped
1 teaspoon balsamic vinegar
salt and pepper to taste
1 sheet puff pastry, thawed
1/4 cup pesto
1 cup cooked chicken, diced or shredded
3/4 cup mozzarella, shredded
1/4 cup parmigiano reggiano
(parmesan), shredded
 1/4 cup red onion, thinly sliced
 1 tablespoon pine nuts, toasted
 1 tablespoon basil, torn or thinly sliced

directions

1. Mix the tomatoes, garlic and balsamic vinegar, season with salt and pepper to taste
and set aside.
2. Roll out the sheet of puff pastry into the desired shape, spread on the pesto and top
with the chicken, cheese and onion.
3. Bake in a preheated 400F oven until the a the pastry is golden brown and the cheese is
melted, about 15-25 minutes.
4. Sprinkle on the pine nuts, tomato bruschetta, and basil and enjoy.

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