Chicken Recipes

This is an easy Mexican dish that features chicken, cheese and rice. It’s best for a quick lunch or dinner for two.

For this recipe you’ll need: frozen chicken breast tenders, a box of Mexican rice, water, black olives, flour tortillas, 1 1/4 cups Mexican style cheese, salsa and sour cream.

Preheat oven to 450 degrees.

Cut chicken into 1-inch pieces.

In a large skillet pan, combine 1 3/4 cups of water, 1 box of Mexican style rice with seasoning packets and chicken pieces. Bring all to a boil. Cover pan and reduce heat to a simmer. Simmer for 10 minutes or until chicken juices run clear.

Fold 1/4 cup of black olives into the rice mixture.

Take six 8-inch tortillas and spray them with nonstick cooking spray. Place 3 tortillas on a baking sheet and top each with 1/3 of the rice/chicken mixture, and 1/3 cup of shredded Mexican cheese. Place remaining tortillas on top and sprinkle with remaining cheese. Bake in oven until lightly browned.

Serve with salsa and sour cream.

Makes 3 servings.

Bonus Recipe: Nacho Macaroni

To make this recipe you’ll need: uncooked elbow macaroni, 1 jar nacho cheese dip, skim milk, crushed baked tortilla chips.

Prepare 8 ounces of macaroni according to package directions. Drain noodles and keep them warm.

Preheat oven to 300 degrees. In a large, glass measuring cup, combine the nacho cheese dip and 1/2 cup skim milk. Microwave on high for 2 minutes. Pour warm cheese over prepared macaroni; stir to mix well.

Prepare a 2-quart casserole dish with nonstick cooking spray. Add the macaroni to the casserole dish. Sprinkle 1/4 cup of crushed tortilla chips over macaroni. Bake for 20 to 30 minutes, or until dish is bubbly and a light brown color. Serve hot.

Makes 6 servings.

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easy chicken recipes | chicken recipes

If you’re a lover of pistachio nuts, I bet you never guessed they could be used in to dress up a chicken breast, but in this recipe, that’s exactly what they do. While this chicken dish looks fancy, it’s really pretty easy to prepare.

To make this dish you’ll need:
4 boneless chicken breasts,
unsalted butter,
cayenne pepper,
chopped pistachio nuts,
grated parmesan cheese and
chopped green onion.

Preheat the oven to 350 degrees.

Prepare 4 large pieces of foil that are long enough to hold one chicken breast. Place one chicken breast into each piece of foil. Brush the chicken breast with 1 tablespoon of melted, unsalted butter. Sprinkle each breast with cayenne pepper. Wrap the foil completely around each chicken breast.

Place foil packets onto a cookie sheet and bake for 35 minutes.

Remove the chicken from the oven and open up the foil packets. Sprinkle the chopped pistachio nuts over the chicken. Leaving the foil open, return chicken packets to the oven and bake for another 5 minutes, or until chicken juices run clear.

Remove chicken from the foil and place on dishes. Sprinkle each chicken breast with parmesan cheese and chopped green onion.

Makes 4 servings.

Bonus Recipe: Corn and Garbanzo Bean Salad

To make this dish you’ll need:
2 cans garbanzo beans,
1 jar roasted red pepper salsa or your favorite salsa,
frozen whole kernel corn – thawed and drained,
tomatillo salsa,
2 green onions – thinly sliced,
8 lettuce leaves and
fresh tomato wedges.

Rinse and drain 2 cans of garbanzo beans thoroughly. Place beans into a 2-quart casserole dish. Add in 1 jar of salsa, 1 cup corn, 1/2 cup tomatillo salsa and 2 thinly sliced green onions. Stir to combine all ingredients.

Cover and refrigerate for up to 24 hours before serving.

Line 8 plates with a large lettuce leaf and spoon bean mixture on top. Garnish with fresh tomato slices and sliced black olives if desired.

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easy chicken recipes | chicken recipes