"Leftover-Makeover" Curry Chicken Fried Rice

I love taking leftovers and creating a new meal from them. One of my favorite left over makeovers is fried rice. I always have the ingredients on hand in my freezer and pantry so it’s a very easy go to dish for a last minute meal. I had Chinese white rice in the fridge and leftover teriyaki chicken in my freezer ( I made teriyaki marinated chicken cutlets for dinner a few weeks ago and diced up the left overs and froze them). This is a very simple recipe because you really don’t have to measure anything. Just dump in what you like and season to taste. Any chicken would work as well. I have used leftover roasted chicken many times and it’s delish.


Ingredients:

1 1/2 pints left over Chinese take-out white rice
1 Cup frozen peas, corn, red peppers, edamame
1 C. Frozen Broccoli
1 T. curry powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red chili flake
1/3 C. soy sauce
1 egg
1 C. left over cooked chicken, diced

Preparation:

Coat the bottom of a large sauté pan with oil and set on medium heat. Add frozen vegetables and sauté for 2 minutes. Add white rice and continue to stir until heated through. Add curry, garlic, onion powder, red pepper flake and soy sauce and stir through. Next, make a well in the middle of the rice. Crack an egg into the well. Scramble egg, then mix into the rice. Add the cooked diced chicken and heat through.

Balsamic Glazed Chicken Breasts

This delicious and easy recipe was created by my sister Susan over 4 years ago.  I just decided to try it for dinner recently and it was so great.  My husband and kids all loved it.  The best part is I always have balsamic vinegar and honey on hand so this is a very easy last minute throw together dinner which tastes like you spent all day preparing and cooking.  If you're getting tired of the same ole' chicken recipes then definitely try this one.  It's now in my regular dinner rotation and I'm sure it will be in yours as well!

Ingredients:

6 boneless thin sliced chicken breasts

salt to taste
pepper to taste
dried thyme ( I used fresh)
1/4 cup low sodium chicken broth
1/4 up balsamic vinegar

2 T honey

1-2 T olive oil

Preparation:

Heat a nonstick skillet and add the olive oil. Sprinkle the chicken cutlets with the salt, pepper and thyme and put into the skillet and brown on both sides. Remove chicken from the skillet to a plate. Add the chicken broth and deglaze the pan by stirring and scraping up the brown bit from the bottom of the pan.  Add in the balsamic vinegar and the honey and reduce the liquid by half until a thick syrup forms.  Then add back the chicken cutlets to warm through. Serve over the quinoa, cous cous or rice.

Roasted Chicken Legs

Growing up our Mother always made this oven roasted chicken.  After speaking with my Mother this morning I found out that it was originally our Grandmother's recipe and also that I made it wrong ;).  LOL  Still delicious and I had all the right ingredients but my technique was off.  It is such a simple recipe but the combination of theses spices are not only delicious but look really pretty too.  They are spices that most people always have in their pantry.  So if you are running out of chicken ideas here is a nice, simple and quick recipe to throw together at the last minute.  I used chicken legs when making this recently because they are so super inexpensive and seem to be the part of the chicken my kids like the most.  If you don't like chicken legs feel free to use any other part of the chicken and prepare in the same manner.  You can't mess this one up!

Ingredients:

2 tablespoons garlic powder

2 tablespoons paprika

2 teaspoons Lawry's season salt

1 teaspoon ground black pepper

(1-2 tablespoons water *optional)

Preparation:

Preheat oven to 400 degrees F.  Place chicken in a shallow un-greased roasting pan.  It's best when you leave the skin on to cook because it keeps the chicken really moist and allows you to cook the chicken for a longer time to achieve a nice crispy exterior without drying out the inside.   If desired you can remove the skin before you eat it.  When I made this the other day I made a dry rub of the spices and sprinkled it over the top of the chicken and baked it halfway (about 30 minutes) and then I flipped the chicken over and sprinkled the other side with the spice rub and cooked it about another 30 minutes until it was golden and the skin was crispy.   I found out however, my Mother and Grandmother made this as a wet rub by adding a little water to the spices and then rubbing the chicken with the wet mixture and cooking the same way.  I think it's a matter of preference but I will definitely try the wet rub next time.

Chicken with dried fruit and honey

This is the chicken dish I make every year for Rosh Hashanah, the jewish new year but of course it's delicious for anytime of the year. It is traditional to cook with honey for Rosh Hashanah because it is sweet and symbolizes that we should all have a sweet new year. This recipe combines honey and dried fruit and is always a crowd pleaser.

Ingredients:

1 3 1/2 to 4 lb chicken cut in 8ths

2 carrots, peeled and sliced into discs

1 onion, sliced

1/2 C golden raisins

1/2 C pitted prunes

1/3 C dried apricots

1/4 C dried currants

1/3 C oil

1 C honey

Preparation:

Preheat oven to 4oo degrees.

Place chicken pieces in roasting pan.

Combine carrots, onion, golden raisins, prunes, apricots, currants, and oil in a large bowl. Spoon mixture evenly around and over chicken.

Pour honey over chicken and vegetable/fruit mixture, lightly coating chicken pieces.

Bake for 30 minutes, baste, and reduce heat to 350 degrees. Bake for 1 hour, basting occasionally, or until chicken, vegetables, and fruit are tender and golden brown.

Linked to Everyday Mom's Meals

"Baked" Sweet and Sour Chicken

 

Too Good not to Re-Post!!

Yet another recipe I found while spending way too much time on Pinterest!  This is a delicious chicken recipe.  I put the BAKED in quotes because even though the chicken does bake in the oven covered in the sweet and sour sauce you do still have to pan fry the cornstarch/egg battered chicken first.  My 9 year old daughter loved this the most.  I've never seen her eat so much in one sitting.  I really loved it too although I did think that the "sour" part of the sweet and sour was very prominent in this dish.  Still totally delicious though and I will definitely be making this again soon.  I may try to reduce the amount of vinegar by a tablespoon or so to see if that changes the flavor at all.  You can find the orginal recipe at the blog Life as a Lofthouse. (*4/30/13) I just recently learned that this recipe was created by Mel at Mel's Kitchen Cafe

Ingredients:

3-4 boneless chicken breasts

salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil

3/4 cup sugar (I used 1/2 cup)

4 tbs ketchup

1/2 cup white vinegar (I used 1/4 cup of apple cider vinegar)

1 tbs soy sauce

1 tsp garlic salt

Preheat your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat the 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. In a small bowl using a whisk mix together, sugar, ketchup, vinegar, soy sauce and garlic salt and then pour evenly over the chicken. Bake the chicken in the sauce for one hour turning the chicken every 15 minutes or so. (I forgot this step and it came out perfectly fine).  

Copycat "Grilled" Chicken Tenderloins

I made this for dinner last night!  Too good not to re-post!!

I saw this recipe on Mommy's Kitchen and I had to try it for my kids.  It looks so easy and delicious.  It's a copycat version of a recipe served in Cracker Barrel restaurants called Grilled Chicken Tenders.  This name is interesting to me since this chicken isn't grilled at all.  Of course "my style" I always want to use ingredients I have on hand so I tweaked the recipe a little bit.  I used balsamic vinaigrette dressing instead of Italian dressing and agave instead of honey but the lime I kept the same ;)  You can find the original recipe on Mommy's Kitchen here.  Please check out her blog, there are a lot of fantastic recipes to try!

Ingredients:

4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins

1 cup Italian Dressing (I used Balsamic Viniagrette)

2 teaspoons fresh lime juice

4 teaspoons honey (I used Agave) 

Preparation:

Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end. In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine. Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour.

Braise the tenders in a non-stick pan until golden brown in color, but not dry. Start the stove temperature at medium high to get things going. After it comes to a boil reduce the heat to low-medium and continue cooking. You just want them to simmer until all the liquid has cooked down. You still want a bit of glaze left in the pan. When chicken is done remove and serve.

**You pour the chicken with all the marinade into the pan to braise.  It will look like you have A LOT of liquid but do not worry, it will cook all the way down.  Below are 4 pictures showing the cooking process over a 40 minute period.

When I first put the chicken and marinade in the pan

About 10 minutes into the braising process

About 20 minutes into the braising process

About 40 minutes total cooking time

Steak and Chicken Fajitas

HAPPY CINCO DE MAYO!

What are you making for dinner tonight to celebrate?  Margaritas and.......... how about these delicious homeade Fajitas? 

Ingredients:

2 boneless, skinless chicken breast halves
1/2 lb of skirt steak
2 tablespoons  lime juice, plus extra for garnish
2 teaspoons  soy sauce
1 tablespoon dark-brown sugar
1 tablespoon fajita seasoning (from a 1.25 ounce packet)
1 tablespoon olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow pepper, seeded and cut into thin strips
6 large flour tortillas
sour cream
salsa
guacamole (recipe to follow)
1/4 cup fresh cilantro leaves, chopped

Preparation:

Cut the chicken breasts on the diagonal into thin strips.  Place them into a medium bowl.  Place the skirt steak in another bowl (do not pre-slice the steak)

In a separate bowl combine the lime juice, garlic powder, soy sauce, brown sugar, and taco or fajita seasoning.  Mix well.

Pour half the marinade over the chicken and the other half over the steak.  Toss to coat evenly.

Put the steak on a broiler pan and broil in the oven for 4-5 minutes on each side.  Remove from oven and cover and let rest.

Heat the olive oil in a large skillet over med-high heat.  Saute the chicken in the skillet for 5 minutes or until cooked through.  Remove the chicken and cover to keep warm.  Add the onion, and all the pepper strips into the same skillet and cook for 3-4 minutes, until slightly softened.

Warm the tortillas covered with a paper towel, in the microwave for 20 seconds.

Serve the steak and veggies on a large platter.  Place sour cream, salsa and guacamole in small bowls on the side next to the warm tortillas.  Let everyone make their own fajitas!

Uncle Phil's Chicken

I got this recipe from my friend Farah quite a long time ago.  I bumped into her in the market on Valentines Day and I had no idea what to make for dinner.  She told me she was making Uncle Phil's Chicken so I decided to be a copy cat and make that too.  I'm so happy I did because it was really easy to make and totally delicious.  My whole family really loved it, especially the sauce.  This recipe makes a lot of extra sauce so my kids loved pouring it over their rice and extra over their cut up chicken.  The recipe calls for chicken gravy mix but the market didn't have any so I opted for brown gravy mix and I think it was really good.  Next time I'm going to try it with chicken gravy mix to see which we like better.

*Farah usually makes the rice dish (recipe below) to go with this chicken.  I used plain brown rice but I think I'm definitely going to try Farah's rice dish next time instead.

Ingredients:

4-6 Boneless chicken breasts
Breadcrumbs
Egg
Oil
2 packages of chicken gravy mix (I used brown gravy mix)
2 cups of chicken broth
1 cup of white wine
1 box sliced mushrooms (optional)
1 tablespoon butter

Preparation:

You may want to flatten the breasts a bit if they are really thick or slice them through the middle. Dredge chicken in egg. (I season my egg with a bit of parsley flakes, salt, pepper and garlic powder) Next, dredge them in breadcrumbs. Heat up about 2 tablespoons of oil in a large skillet/sauté pan. Add more oil as cooking if needed. Sauté the breasts until golden. (don't over cook them, keep the heat fairly low, they will be in the oven for a good 45 minutes and you dont want them dry.) Save the drippings in the pan when you are done. Place cutlets in a 9 x 13 pan.  I usually pour off a bit of the oil, leave about ½ T in the pan. Add the broth to the skillet, all the while stirring so that the bits will loosen a bit, add the wine and begin whisking in the two packets of gravy. Maintain a nice medium level of heat and dont dump in the gravy to be sure you dont get clumps. It should begin to thicken and bubble after a few minutes.  Sauté the sliced mushrooms in 1T of butter until cooked through, sprinkle over cutlets. Then, pour the gravy mixture over the cutlets.
Bake at 325 for 45 minutes, serve over rice.

Rice Recipe
Ingredients:

1 medium onion chopped
1 stick of butter
2 cans of broth
1/2 package of frozen chopped spinach, well drained
3 chicken bullion cubes
1 1/2 cups of Uncle Ben's converted rice

Preparation:

Sauté onion in butter until transparent. Add 2 cans of broth, spinach, bullion cubes, and rice. Simmer on stove covered for about 25 to 30 min until liquid has been absorbed.

Sticky Honey BBQ Wings

Who's ready for Game Day!!!  If you're tired of the traditional Spicy Buffalo wings here is a great alternative.  I love these because the wings are baked not fried and then they are tossed in this delicious sticky, sweet, tangy sauce right before serving so the wings stay crispy, hot and delicious.  If you are the more traditional type of wing eater here is a link to a super simple and delicious wing buffalo wing recipe........Baked Buffalo Wings

Ingredients:

1 lb of chicken wingettes and drumettes

1/2 cup ketchup

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1/4 cup brown sugar

1 tablespoon honey

1/2 teaspoon coarse salt

1/4 teaspoon black pepper

Preparation:

Preheat oven to 425 degree F.  Place chicken, skin on on a lined greased baking sheet.  Bake wings for 45 min - 1 hr until they are light brown and very crispy.  Meanwhile in a large bowl mix together ketchup, soy sauce, vinegar, brown sugar, honey, salt and pepper.  Once chicken is done, remove from baking sheet and add directly into the large bowl with sauce.  Toss until coated well and serve immediately.

Slow Cooker Orange Chicken

I found this recipe on Six Sister's Stuff.  I love this blog and not only because it was created by 6 sisters but because they have a million really good, easy recipes.  I am always looking for good slow cooker recipes especially for chicken so I was thrilled to find this recipe.  I tweaked it just a touch to use less orange because the blog author felt it was too "orangey".  I think the adjustments worked out well because everyone in my family really liked this recipe.  I will definitely be making this again. (on a separate note I wish the picture was a better one....I'll have to take a new one the next time I make this)

Ingredients:

1 lb boneless chicken breasts, cut into chunks
1/3 cup flour
olive oil (I used a combination of grape seed oil and extra virgin sesame oil)
1/2 Tbl. salt
1 teaspoon balsamic vinegar
3 Tbl. ketchup
4 oz. frozen orange juice concentrate, thawed
1/2 cup water
4 Tbl.  brown sugar


In a bowl, mix the orange juice, brown sugar, vinegar, salt, ketchup and water, set aside.

Pour the flour in a small bowl or a gallon sized ziploc bag.  Cover the chicken breast chunks in flour and shake off the excess.  Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, put the pieces into the crock pot. Then cover the chicken with the sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice.

Crispy Onion Baked Chicken

This is one of the easiest and tastiest chicken recipes that I've made in a long time.  Susan found this in Susie Fishbein's latest cookbook and it's has become a favorite in both of our families.  She made this for Shabbat dinner one night and I couldn't wait to make it myself.

Ingredients:

1/2 cup prepared horseradish cream sauce

1/2 cup prepared honey mustard sauce

1 container of French's French Fried Onions, crushed

4 - 5 large chicken breasts

Preparation:

Mix sauces together in a shallow bowl.  Put crushed French's Onions in another shallow bowl.  Dredge chicken cutlets in sauce and then coat with the French's Onions.  Place on baking sheet greased with non-stick cooking spray.  Bake at 400 degrees F. for about 35 minutes until chicken is golden brown and cooked through.

What's for Shabbat Dinner? - Chicken Soup with Matzo Balls

This is a combination of a couple of different chicken soup recipes I have tried over the years. It is fairly simple to make and it is always better homemade than store bought. I have also tried to make matzo balls many times and mine have always come out so dense so I got a great tip from my Mom to substitute club soda for the water in the simple recipe that is on the back of the matzo meal box. It worked like a charm...my matzo balls were very light and fluffy!

Ingredients:

SOUP

1 (31/2 lb) chicken cut into 8 pieces

12 cups of water or enough to cover the chicken by at least an inch

1 large carrot, peeled, cut into bite size pieces

1 large parsnip, peeled, cut into bite size pieces

1 large onion cut into bite size pieces

4 medium stalks of celery, cut into bite size pieces

1 bouquet garni of 15 parsley sprigs, 15 dill sprigs, 1 tablespoon whole peppercorns (wrapped in cheesecloth and tied with cotton string)

3 T chicken consomme mix

1 chicken stock cube

Preparation:

Rinse chicken and place in a large soup pot.

Add water and bring to a boil over high heat. Skim any foam,residue, or fat that rises to the surface using a large spoon or skimmer and discard.

Once boiling, reduce heat to a simmer and add carrot,parsnip, onion,celery,bouquet garni, consomme mix and stock cube.

Simmer, covered, for 1 hour and 30 minutes.

Remove the bouquet garni.

Remove chicken from bone and either add back to the soup or use for something else.

Adjust seasoning.

Either serve with the vegetables or strain them out for clear broth.

Garnish with fresh parsley and/or fresh dill.

Matzo Balls

Ingredients:

2 T vegetable oil

2 large eggs, slightly beaten

1/2 cup matzo meal

1 tsp salt

2 T club soda

Preparation:

Blend oil, eggs, matzo meal, and salt together. Add club soda and mix until uniform. Cover and place in refrigerator for 15 minutes. Bring a large pot of water to a brisk boil (you can add some leftover club soda to the water as well). Reduce flame and drop balls approximately 1 inch in diameter formed from refrigerated mixture. Cover pot and cook 30 to 40 minutes.

Baked Buffalo Wings

We had some friends over for Sunday football a few weeks ago and my husband requested wings.  I was trying to watch what I was eating and wanted to come up with a way to make chicken wings that still tasted great but that weren't fried and didn't need butter.  This was so super simple and other than the chicken skin were very healthy.

Ingredients:

3 lbs of chicken wingettes and drumettes

1 cup of Franks wing sauce, buffalo flavor (no fat, no calories)

salt and pepper to taste

3 stalks of celery cut into small sticks

2 carrots cut into small sticks

1 container of fat free sour cream

1 packet of ranch dressing powder mix

Preparation:

Preheat oven to 450 degrees F.  Place chicken wingettes and drumettes on a cookie sheet sprayed generously with non-stick cooking spray.  Sprinkle chicken with a little salt and pepper.  Bake in oven for 45 min - 1 hr until chicken is golden brown and the skin is very crispy.  While the chicken is cooking make the ranch dipping sauce by combining the FF sour cream and the ranch dressing packet and mixing until completely combined.  Pour one cup of the Frank's wing sauce into a very large bowl.  Remove chicken from oven and place directly into the large bowl with the wing sauce.  Using tongs quickly toss the wings in the sauce until all pieces are coated well.  Serve hot wings with the dipping sauce and some cut up celery and carrots.

Pecan Chicken Bites

These little chicken nuggets are packed with flavor and texture.  The combination of using crushed honey mustard pretzels and chopped pecans make a nice crunchy coating while the mustard marinade adds extra flavor while keeping the chicken nice and moist.  These are a great pass around appetizer for any cocktail party.

Ingredients:

1 lb of chicken breasts cut into nuggets (about 2 inch pieces)

6-8 oz pecans chopped finely

2 cups of Snyder's honey mustard pretzel pieces crushed in food processor

1/2 cup canola oil

1/2 cup whole grain mustard

2 tablespoons dijon mustard

2 tablespoons honey

1/4 cup water

3 tablespoons red wine vinegar

salt and pepper to taste

Preparation:

Preheat oven to 400 degrees F.  In a bowl mix together chopped pecans and ground pretzels, set aside.  In a food processer add oil, mustards, honey, water and vinegar and pulse until smooth.  Season with salt and pepper.  Season chicken pieces with salt and pepper and place into a Ziploc bag. Pour 1/2 of mustard mixture over chicken and seal bag. (reserve other half of sauce for dipping later) Toss all the chicken pieces with mustard mixture. Place ground pretzels and pecans into a bowl. Take chicken pieces one by one and coat in pretzel mixture. Place in signle layer on greased cookie sheet. Bake for 20 minutes at 400 degrees, turning over after 10 min.  Serve on skewers for easy dipping!

Chicken, Cheddar and Heirloom Tomato Calzone

A quick and easy hot lunch using ingredients that I typically have on hand. 

Ingredients:

Pizza dough

1/2 lb of sliced chicken breast

1 cup sliced heirloom tomatoes

1/4 lb of sliced cheddar cheese

olive oil

Italian seasoning

Preparation:

Preheat oven to 375 F.  Roll out pizza dough into a rectangle on a greased cookie sheet.  Brush a little olive oil on the dough.   Sprinkle the top of dough with about 1 teaspoon of italian seasoning.  Starting at the bottom of dough (closest to you) put a single layer of sliced chicken breast.  Then above that in the middle of the dough add a layer of tomatoes.  Lastly on the top portion of the dough add a single layer of sliced cheddar cheese.  Starting back at the bottom of the dough roll the dough upward folding in all the ingredients.  Once the dough is completely rolled up place is seam side down on the greased cookie sheet.  Brush the top of the dough roll up with olive oil and sprinkle the top with 1/2 teaspoon (give or take) of italian seasoning.  Bake at 375 for about 18-20 minutes until the dough is browned all over.  Remove from oven, let stand for about 5 minutes before slicing and serving.

Pretty Tomatoes!

Pretzel Chicken

I'm always trying to find new ways to use chicken cutlets and also make it interesting for my kids.  My oldest daughter LOVES this version of breaded chicken cutlets using crush pretzels.

Ingredients:

6 chicken cutlets

3 cups of crushed pretzel pieces

2 eggs, beaten

salt and pepper to taste

2 tabelspoons vegetable oil

Preparation:

Beat eggs in a shallow bowl and set aside.  Crush preztels in a large ziploc bag using a rolling pin or some other heavy kitchen object (be creative),  Dredge chicken cutlets in beaten egg and then coat in crushed pretzel pieces until cutlet is covered with preztels on both sides.  Heat 2 tablespoons of oil in a large skillet, when hot add the preztel coated cutlets and cook on med/hi heat until brown on both sides.  Transfer cutlets to a greased baking pan and finish cooking in the oven for an additional 7-10 minutes. 

Linked to Melt in your Mouth Monday

Asian Glazed Chicken

This has to be the easiest, no fuss chicken recipe out there.  It's just two ingredients (well if you don't count the salt and pepper).

Ingredients:

1/1/2 - 2 lbs of chicken pieces on the bone

1 40 oz jar of Dai Day Duck Sauce (it must be Dai Day brand)

salt and pepper

Preparation:

Preheat oven to 400 degrees. Spray a large baking dish with non-stick cooking spray.  Salt and pepper chicken pieces and place in greased baking dish.  Pour Dai Day Duck Sauce over the chicken to cover.  Bake in oven for an 1 - 1 1/2 hours basting chicken every 20-25 minutes until sauce is dark in color and chicken is caramelized.

Everyday Sisters Sharing Sundays #2

This week theme for Sharing Sundays is CHICKEN!  Who isn't always looking for a new interesting way to make chicken?  I know we always are. We can't wait to get some new chicken recipes in our repetoire!   Please post as many chicken recipes as you would like.

Our Rules:
1.  Please share a link back to your actual recipe post, not to your main blog page.
2.  Please link back to our blog so others can join in the fun.
3.  Leave us a comment about what recipe you are linking up.
4. Have fun!

Now for the Featured Appetizer Recipes from last week!  The following recipes got the most page views this past week!  Thank you to everyone who linked up for our 1st Everyday Sisters Sharing Sundays

Deep Fried Ravioli from U Try it

South of the Border Bites by Cooking with Kay

Prociutto Gruyere Pinwheels by 

That Skinny Chick Can Bake!!!

Jumbo Burger Cups by

Brenda's Canadian Kitchen

Jalapeno Popper Bombs by

Piece . Love . Cooking

Baked Samosas by Gluten Free A - Z Blog

Breaded Baked Chicken Wings

Delicious baked chicken that is as crispy as fried chicken.  Such a fast easy recipe that takes just a minute to prepare.  The oven does all the work!

Ingredients:

1 1/2 cups plain bread crumbs 

2 teaspoons onion powder

1 teaspoon dried basil 

1 teaspoon teaspoon garlic salt

1 teaspoon paprika

1 egg

1 tablespoon water

3 lbs of chicken wing parts (drumettes and wingettes)

Preparation:



In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika.

In a small bowl, whisk egg and water.  Dip wings in egg, then place in bag and shake to coat. Place on a greased 15 x 10" baking pan. Bake at 425° for 30-35 minutes or until juices run clear, turning once (it's important to flip each piece of chicken over half way through cooking).  Can be served hot, room temperature or cold.

Chicken Salad with Herbs and Carrots

This was one of those times that I wanted to make a quick lunch and just pulled out whatever fresh ingredients that I had along with some herbs from my garden (well my big pot on the deck with fresh herbs).  This came out so delicious that it will definitely be a new favorite at my house.  My kids absolutely LOVED it.

Ingredients:

3 cups shredded white meat chicken (I used the breast from a rotisserie chicken)

1/4 cup finely chopped carrot

1 Tablespoon chopped flat leaf parsley

1 Tablespoon chopped chives

1 Tablespoon chopped dill (or 1 1/2 teaspoons dried dill)

1 Tablespoon dried minced onion

1/4 teaspoon black pepper

1/4 teaspoon salt

1/3 cup light mayonnaise

Preparation:

Mix all ingredients until combined well.  Can be made ahead and served cold or room temperature.