• 1 tbsp olive oil
• 4 boneless chicken breasts (1.5 lbs)
• 1/4 cup balsamic vinegar
• 6 oz mozzarella, sliced
• 1/4 cup basil leaves
• 1 vine-ripe or heirloom tomato, sliced 1/4 inch
• 1/2 tsp kosher salt
• 1/4 tsp pepper

Heat oven to 400°
Heat 1 tbsp olive oil in skillet on medium-high

Season chicken with salt/pepper and cook until deep golden brown on one side (4-5 mins).
Flip chicken and cook 1 min. Reduce heat to medium, add 1/4 cup balsamic vinegar and simmer until slighly thickened and syrupy, (1-2 mins).
Transfer skillet to oven and roast 10 minutes.

Turn chickn to coat in vinegar, top with sliced mozarella and roast until chicken is cooked and cheese begins to melt (2 mins).

Top with basil leaves and sliced tomato and sprinkle with salt/pepper. Drizzle with any remaining glaze from skillet if desired.

• 2 boneless skinless chicken breast, halves - cubed
• 3 tbsp onion, chopped
• 3 clove garlic, peeled and minced
• 3/4 package (8 oz) cream cheese
• 6 tbsp butter
• 3 cans (10 oz each) crescent roll dough

In a medium saucepan over medium heat, slowly cook and stir chicken halves, onion, and garlic. Cook until onions are tender and chicken is lighly browned

In a medium bowl, blend chicken mixture, cream cheese, and butter until creamy

Preheat oven to 325°

Unroll croissants and divide in half to create 12 rectangles. Place approximately one tbsp of the chicken mixture on each rectangle. Fold into balls

Arrange balls on a large baking sheet. Bake for 12 minutes, or until golden brown.

• 1/4 cup hoisin sauce
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 lb ground chicken or turkey
• 1 large carrot, peeled & finely diced
• 3 cloves garlic, finely chopped
• 4 scallions-whites and greens seperated and chopped
• 1 large head butter lettuce, leaves seperated

In a small bowl, combine the hoisin sauce and soy sauce with 1/3 cup water.
In a large skillet, heat 1 tbsp oil over med-high heat. Add chicken and cook, breaking apart, until browned, 4 minutess
Reduce heat to medium, add carrot and remaining 1 tbsp of oil and cook, stirring, for 2 minutes.
Add the garlic and scallion whites and cook for 1 minute. Stir in the hoisin mix and cook until sauce thickens and coats the chicken and veggies, 1-2 minutes.

• 1 (14 oz) jar pizza sauce, reduced to 1 cup
• 4 large chicken breasts (1.5-2 lbs)
• 1 tbsp olive oil
• 1 tsp Greek oregano
• 1 tsp garlic powder
• mozarella, sliced 1/4 inch thick
• sliced pepperoni

While sauce reduces, trim chicken breasts and slice crosswise. Pound chicken thin.
Mix oregano and garlic powder and then sprinkle both sides of chicken with mix

Heat the olive oil over med-high heat in large pan. Add chicken, cook 1-2 minutes on each side, long enough to brown the chicken but not cook it through

In small glass caserole dish, fit browned chicken in a single layer. Cut mozzarella into 1/4 inch slices, spread all sauce over chicken.
Top each piece with mozzarella and pepperoni.

Bake at 400° uncovered for 25-30 minutes.

• 1 lb chicken
• 1 can of Rotel
• 2 packets taco seasoning
• 1 cup queso (personal preference)

Crockpot on low for 6-8 hours
Shred chicken. Serve in bowl or tortilla

• 1 lb chicken thighs

sauce/marinade

• 1/2 cup water
• 4 cups bottled teriyaki sauce
• 1 cup soy sauce
• 1 tbsp garlic
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 1/4 cup sugar

Bring to a boil
Boil for a few minutes, then cool
Save some for putting over rice

Content7