Chicken Fajitas

I got this recipe from a relief society recipe exchange. I tried it and we fell in love with it. I absolutely love the marinade.

Marinade:
1/4 C soy sauce
1/4 C olive oil
1 Tablespoon OJ concentrate
3 TB lemon juice
1/4 tsp garlic powder
1/4 tsp chili powder

Other:
2 chicken breasts
1/2 medium onion
1/2 bell pepper
Toppings (sour cream, cheese, salsa...)

Directions: marinade chicken 12-24 hours. Grill Chicken, slice into strips, and set aside. In medium skillet, sautee onions and peppers in olive oil until tender. Fill tortilla with chicken, onions and peppers. Top with choice of toppings!

Note to self: I throw in the chicken with the onion and pepper mixture before putting in tortilla, just to make things easier.

Grilled Asian Chicken

Ingredients:
1/4 cup soy sauce
4 teaspoons sesame oil
2 Tablespoons honey
3 slices fresh ginger root (I usually don't add this and we like it)
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

Directions:
In a small microwave safe bowl, combine soy sauce, oil, honey ginger root and garlic. Heat in microwave on medium for 1 minute then stir. Heat again for 20 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish (I put them in a ziploc bag) and pour mixture over and let marinate for at least 15 minutes.
Preheat a grill for medium-high heat. Drain marinade into a small saucepan. Bring to a boil and simmer over medium heat for 5 minutes and set aside for basting.
Lightly oil the gril grate. Cook chicken for 6-8 minutes per side, or until juices run clear. Baste frequently with remaining marinade.

Southwest chicken

I got this one from the recipe site from the ward. Its easy and I make it often on Sundays now.

2 large frozen boneless skinless chicken breasts
1-1 1/2 cup Salsa
1 small bag frozen corn
1 can black beans, drained and rinsed
1/4 cup chopped cilantro (optional)

Layer in order in crockpot, cook on low 4-5 hours. Remove chicken and shred, then return to crockpot until ready to serve. Serve on tortillas or over tortilla chips.

Topping options:
Shredded cheese
Sour cream
Avocado
Cilantro
Lime wedges

Chicken and Dumplings

Ingredients:
vegetables of your choice
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
2 cups chicken cooked, cubed
2 tsp. chicken boullion granules
1/2 tsp. black pepper
1 can (8 pack) refrigerated butermilk bisquit dough (or I just make my own)

Directions:
Combine all of the ingredients except bisquits in a crock pot. Separate bisquits and lay on top of soup mixture. Cook on Low for 4-6 hours.

Lime Chicken Tacos

INGREDIENTS (Nutrition)


1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

DIRECTIONS


Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Savory Crescent Chicken

INGREDIENTS (Nutrition)


1 (3 ounce) package cream cheese, softened

1 tablespoon butter, softened

2 cups cubed, cooked chicken meat

1 tablespoon minced onion

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons milk

1 tablespoon chopped pimento peppers (optional)

1 (8 ounce) package refrigerated crescent rolls

1 tablespoon butter, melted

3/4 cup croutons

DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.

Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.

Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

Aussie Chicken

INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.