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Ingredients Honey Sauce   1/2 cup Honey 2 tablespoons low sodium soy sauce 2 tablespoons water 1/4 teaspoon sesame oil 1 tablespoon apple cider vinegar or rice wine vinegar pinch of red pepper flakes (optional) 1 tablespoon cornstarch 1 tablespoon water Chicken 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces) 1 1/2 cups flour 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon onion powder 1 1/2 cups buttermilk canola oil or vegetable oil (about 2"-3" of oil in a skillet pan with sides) Instructions   Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients. Make the Honey Sauce In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar.

Ingredients Chicken 1 pound boneless skinless chicken thighs, about 6 thighs, or 3 chicken breasts* 1 1/2 cups all-purpose flour 1/2 cup cornstarch 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large egg 1 ¼ cups water 1 tablespoon vegetable oil, canola, sunflower etc. vegetable oil , for frying depending on the size of your pan Sauce 1 large orange, you'll need the juice and zest 2 tablespoons soy sauce ¼ cup rice vinegar, or white vinegar ½ cup brown sugar, packed 2 large garlic cloves, minced, or 1 tsp garlic powder 1 tablespoon cornstarch, mixed with 1 tbsp water Garnishes (optional) sesame seeds green onions, chopped red pepper flakes Instructions Chicken Cut chicken into 1-inch cubes. In a medium bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth. Add the chicken cubes to the mixture, making sure the chicken gets thoroughly c

INGREDIENTS: 3 large boneless, skinless chicken breasts 2 14.5-oz cans chicken broth 2 10.5-oz cans cream of celery soup 1/4 cup butter, melted 2 cups uncooked white rice 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon pepper Additional salt & pepper INSTRUCTIONS:  Combine chicken broth, cream of celery soup, butter and rice in a bowl then stir to combine.  Combine salt, paprika, garlic and pepper then stir well. Add HALF of the seasoning combination to the rice mixture then stir well.  Spray a 3-qt 13x9 baking dish with cooking spray (or rub with butter) then pour rice mixture into dish This Recipe adapted from >>>> Click Here

Ingredients 4 (7 to 8oz) boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar, light 1 tbsp chili powder 1 tsp parsley flakes ½ tsp salt ½ tsp black pepper ½ tsp garlic powder ½ tsp onion powder ½ tsp cumin  Instructions   Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! This Recipe adapted from >>>> Click Here

Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top.  Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This Recipe adapte

INGREDIENTS 4 medium boneless, skinless chicken breasts 8 slices mozzarella cheese 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself) 2/3 cup shredded parmesan cheese 3 tablespoons oil salt and pepper, to taste 2 teaspoons Italian seasoning Marsala Sauce 1 1/2 cups marsala cooking wine (may sub chicken broth) 3 teaspoons minced garlic 1 cup sliced mushrooms 1/2 cup heavy cream 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste grated parmesan cheese and parsley or thyme for topping (optional) INSTRUCTIONS   Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket". Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun d

Ingredients 4 slices thick cut bacon, diced FOR THE CHICKEN 1 tablespoon vegetable oil 1 tablespoon butter 4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon smoked or sweet paprika FOR THE RANCH CREAM CHEESE 4- ounces cream cheese, softened 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried dill weed 1/2 teaspoon dried chives 4 ounces shredded cheddar cheese, white or yellow - I use a little of both FOR GARNISH chopped fresh parsley sliced green scallions  Instructions Preheat oven to 400F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy. Remove bacon from skillet and set aside. DON'T discard bacon fat. Return skillet to heat and add vegetable oil to the remai

INGREDIENTS 1 tablespoon + 1 teaspoon vegetable oil divided use 1 cup thinly sliced peeled carrots 2 cups broccoli florets 1 lb boneless skinless chicken breasts, cut into 1 inch pieces 4 cloves garlic minced 1/4 cup low sodium chicken broth or water 1/4 cup soy sauce 3 tablespoons honey 2 teaspoons cornstarch salt and pepper to taste INSTRUCTIONS Heat 1 teaspoon of oil in a large pan over medium heat. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the garlic to the pan and cook for 30 seconds. Add the veget

Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along w

Ingredients 4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness Salt and freshly ground black pepper 1/3 cup all-purpose flour 1 Tbsp olive oil 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided 1 1/2 tsp minced garlic 1/2 cup low-sodium chicken broth 3 Tbsp fresh lemon juice 1/2 tsp fresh lemon zest 1 1/2 Tbsp minced fresh parsley (optional)  Instructions Season both sides of chicken with salt and pepper.  Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.  Heat 12-inch skillet over medium-high heat.  Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts   in a single layer.  Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.  Transfer chicken to a plate while leaving any little bit of excess oil in pan.  Reduce to medium heat, add gar