Roasted Pecan Chicken Strips

Ingredients:

1 cup pecans, finely chopped
1/2 teaspoon season salt
1/4 teaspoon pepper
4 (6 ounce each) chicken breasts, cut in strips
2 tablespoons butter, melted

Instructions:

Preheat oven to 350 degrees. Place the pecans in a shallow baking pan. Sprinkle with the salt and pepper. Place the butter into another shallow pan. Dip the chicken strips in the butter and then roll in the pecans. Be sure the chicken strips are completely covered. Line a cookie sheet with aluminum foil. Place the coated chicken strips in a single layer on the prepared cookie sheet. Bake 25 minutes.

Island Fruit Chicken Stri-fry

Ingredients:

1 1/2 pounds chicken breast, cubed
2 tablespoon sesame oil
2 cloves garlic, minced
1 scallion, minced
1 can (15.25 ounce) tropical fruit cocktail
1 tablespoon soy sauce
1 teaspoon ginger
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon allspice
1/2 cup orange juice
1 tablespoon cornstarch
Salt and pepper
3 cups cooked jasmine rice

Instructions:

Open tropical fruit and drain the juice. Put the juice to the side. Combine soy sauce, ginger, paprika, turmeric, and allspice with 1/2 cup of the left over fruit juice in a bowl. In another bowl combine cornstarch and the orange juice. Over high heat, heat the oil in a large wok. Add the scallions and garlic and fry for 1 minute. Salt and pepper the chicken and add to the skillet. Cook until chicken is no longer pink all the way through. Mix in the fruit juice and soysauce stirring for about 30 seconds, then add the fruit. Cover and cook for about 2 minutes. Mix in the orange juice mixture and stir until it becomes thick. Place stir-fry over the hot jasmine rice.

Homemade Chicken Fingers

Serves 4

Ingredients:
4 skinless chicken breasts, cut into 1”x3” strips
1/3 cup cornflakes, crushed
½ cup of pecan nuts, finely chopped
1/8 tsp garlic powder
2 tbsp milk
Salt to taste

Instructions:
Preheat oven to 400° Fahrenheit.

Combine cornflakes, pecans, garlic powder and salt on a shallow plate.

Place milk into a little dish. Dip the chicken strips into the milk, then into the cornflake mixture.

Arrange the breaded strips into a baking pan and bake in the oven for about 8 – 10 minutes or until the chicken is no longer pink inside.

Chicken and Grapes Salad in a Pita

Ingredients:

2 cups cooked chicken breast, cubed
1 cup seedless red grapes, halved
1 cup finely chopped celery
1/2 cup slivered almonds
1/2 cup shredded Low-Moisture Part-Skim Mozzarella cheese
6 whole grain pita pockets
1/4 cup light Ranch dressing, more or less
1 cup shredded lettuce, if desired

Instructions:

Combine all ingredients (except the pita and lettuce) in a bowl and toss lightly. Place the lettuce in the bottom of the pita. Scoop mixture into the pitas evenly and serve.

Saucy Turkey Wraps

Ingredients:

6 flour tortillas (8 inch size)
1 cup mayonnaise based salad dressing
1 cup chunky salsa
6 lettuce leaves
6 American cheese slices
12 slices oven roasted turkey

Instructions:

Spread each tortilla evenly with the salad dressing. Smooth the salsa over the top of the dressing. Place a lettuce leaf over the top of the salsa. Add 2 slices of turkey and 1 slice of cheese. Beginning at the edge closest to you wrap the tortilla around the turkey and cheese. Secure with a toothpick.

Quick Chicken Tortilla Wraps

Serves 3-4

Ingredients:
4 flour tortillas
1 lb free-range chicken breasts (boneless and skinless), cut in thin strips
1 medium onion, sliced
2 tbsp sweet chilli sauce
¼ tsp salt
¼ tsp pepper
2 cups shredded lettuce
1 medium tomato, chopped
¾ cup, creamy salad dressing of your choice
Oil for frying

Instructions:
Preheat oven to 350 degrees Fahrenheit.
Wrap tortillas in foil and heat in oven until warm.

In a large skillet, heat oil. Add chicken strips and onion and fry for about 5 minutes or until the chicken is no longer pink inside. Mix in sweet chilli sauce, salt and pepper.

Divide the chicken on each tortilla, top with tomato slices and lettuce, add some salad dressing, roll up and enjoy.

Luscious Lemony Chicken

Ingredients:

½ C. margarine
Juice of one lemon
1 tsp. poultry seasoning
4 skinless boneless chicken breast halves
Fresh parsley

Directions:

Melt margarine in a small saucepan. Add lemon juice and poultry seasoning. Mix well. Place chicken breasts in a greased ovenproof dish. Pour margarine mixture over top and bake at 350 degrees F. for one hour. Serve with lemon slices and fresh parsley.

Grilled Turkey with Sweet & Tangy Glaze

Ingredients:

1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon chopped fresh oregano
1/4 teaspoon garlic powder
1/8 to 1/ teaspoon ground red pepper (cayenne)
1 teaspoon water
1 pound turkey breast slices, cut into 4 serving pieces

Instructions:

Heat grill. Place mustard in a small mixing bowel add honey and mix. Blend in water. Be sure to blend water into mustard and honey mixture well so no water is standing on top of mixture. Add oregano, garlic power and cayenne pepper. Stir until all ingredients have been blended well. Coat turkey slices on both sides with mustard honey mixture reserving some for basting during cooking. Place on grill over medium heat. Cook 6 to 8 minutes or until juice runs clear. Baste turkey slices during cooking being sure to flip each slice after basting. Can be served on a bed of lettuce and tomatoes for a summer time treat.

Fried Rice with Chicken

Ingredients:
4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
Dash of sunflower oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts

Method:
In a large wok, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute. Sprinkle with the sliced egg.

Enjoy!

Barbecue Chicken Tikka Kebabs

Serves 4

Ingredients:
10 chicken thigh fillets, cubed
3 tbsp Tikka paste
1 red onion, cut into wedges
½ cup coconut milk
2 tbsp lemon juice
8 wooden skewers, soaked in water

Instructions:
Once the wooden skewers have been soaked in water, thread two pieces of chicken and a wedge of onion alternately onto the skewer. Place the kebabs into a shallow, ceramic dish.

Pour the coconut milk and lemon juice into a jar with lid. Then add the Tikka paste. Shake until well combined. Season with salt and pepper if necessary. Pour the mixture over the kebabs and marinate for at least 2 hours, but ideally longer.

Lightly oil your barbecue and cook the kebabs on each side, until the meat is no longer pink inside – about 4-5 minutes each side.

Enjoy immediately with a tossed salad.

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