Baked Chicken Taquitos

New Mexico is known for its chilies. The state motto is practically, "Red or Green?" You can get green chilies on practically everything you order around here - pizza, burgers, eggs, sandwiches, and bagels. In the late summer you can smell green chilies growing in the fields south of Albuquerque, and people here buy them by the case at the grocery store. Every store has a roaster out front where they roast the chilies before customers take them home to freeze for later use. I love the smell. At first I didn't really love green chilies, but now I use them in a few dishes I make and I really like them. I don't buy them by the case, however, because I don't want everything else in my freezer to taste like green chilies!

Baked Chicken Taquitos

adapted from ourbestbites.com

2 C. cooked, shredded chicken

3 oz. cream cheese

1 4 oz. can chopped green chilies

1 T. lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. garlic powder

1 C. shredded cheese (Monterrey jack or cheddar)

12 corn tortillas

kosher salt

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Cook and shred chicken. (I cooked mine on the George Foreman grill after seasoning with salt and pepper.) Combine chicken with remaining ingredients. The best way to work with corn tortillas is to heat them up before trying to roll them. They will crack if you try to work with them while they are cold. Place the stack of tortillas between wet paper towels and microwave for 1-2 minutes, until soft and pliable. Fill each tortilla with 2-3 Tbs. of the chicken mixture and roll tightly. Spray the tops of the taquitos with a little cooking spray and sprinkle with kosher salt.

Bake at 425 degrees for 20-25 minutes, until the ends of the tortillas are golden brown. Serve warm with avocado sauce, pico de gallo, sour cream, salsa, or hot sauce.

Feta-Stuffed Chicken

This is a great chicken recipe, and best of all it is super fast. If you stuff the chicken before church it makes a quick Sunday lunch.

Feta-Stuffed Chicken

* 1 tablespoon snipped dried tomatoes (not oil-packed)
* 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
* 1/4 cup crumbled feta cheese (1 ounce)
* 2 tablespoons softened fat-free cream cheese (1 ounce)
* 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
* 1/8 teaspoon ground black pepper
* 1 teaspoon olive oil or cooking oil
* Fresh basil sprigs (optional)

Directions

1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.

I haven't tried this exact recipe, but I have had similar. I am giving this one a try tonight. We had chicken last night so I am going to use pork chops instead.

Slow Cooker Chicken Stroganoff

Ingredients

* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Eat over egg noodles or rice

Ingredients

* 4 cups cubed, cooked chicken meat
* 1 cup mayonnaise
* 1 teaspoon paprika
* 1 1/2 cups dried cranberries
* 1 cup chopped celery
* 2 green onions, chopped
* 1/2 cup minced green bell pepper
* 1 cup chopped pecans
* 1 teaspoon seasoning salt
* ground black pepper to taste

Directions

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Lemon Chicken Not-Potpies with Poppy Seed Crust

Lemon Chicken Not-Potpies with Poppy Seed Crust

INGREDIENTS:

* 1 sheet puff pastry (9-inch square), thawed but cold
* 1 egg, beaten with a little water
* 2 teaspoons poppy seeds
* 2 baking potatoes (1-1/2 pounds), peeled and cut into 1/2-inch cubes
* Salt
* 1 cup frozen peas, thawed
* 3 tablespoons extra-virgin olive oil (EVOO)
* 1-1/2 pounds skinless, boneless chicken thighs, cut into pieces
* 1 pound skinless, boneless chicken breasts, cut into pieces
* Pepper
* 2 leeks—stems split, thinly sliced and thoroughly rinsed
* 1 carrot, peeled and shredded
* 2 tablespoons chopped thyme
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 cup white wine
* 1 cup chicken broth
* 1/2 cup heavy cream
* Grated peel and juice of 1 lemon

DIRECTIONS:

1.

Preheat the oven to 425°. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with the poppy seeds and bake until golden, 12 minutes. Let cool.
2.

In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain.
3.

In a skillet, heat 2 tablespoons EVOO over medium heat. Add the chicken, season with salt and pepper and cook for 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon EVOO to the skillet. Add the leeks and carrot; season with salt, pepper and the thyme. Cook for 3 minutes.
4.

Scoot the leeks to the side and add the butter. Whisk in the flour, then the wine and chicken broth. Stir in the chicken and cream and heat through. Stir in the lemon peel, lemon juice, potatoes and peas. Fill the bowls with the chicken mixture and top with the crust.

Almond Chicken and Rice

Prep Time: 5 min

Total Time: 30 min

Makes: 4 servings

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided

1-1/4 cups fat-free reduced-sodium chicken broth

1/2 tsp. garlic powder

2 cups broccoli florets

1 cup instant white rice, uncooked

1/4 cup PLANTERS Sliced Almonds, toasted, divided

COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.

STIR in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.

ADD broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

Chicken Florentine Casserole

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 1/4 cup butter
* 3 teaspoons minced garlic
* 1 tablespoon lemon juice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 tablespoon Italian seasoning
* 1/2 cup half-and-half
* 1/2 cup grated Parmesan cheese
* 2 (13.5 ounce) cans spinach, drained
* 4 ounces fresh mushrooms, sliced
* 2/3 cup bacon bits
* 2 cups shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Pesto Cheesy Chicken Rolls

* 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* 1 cup prepared basil pesto
* 4 thick slices mozzarella cheese


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
3. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Stuffed Chicken Thighs with Smashed Potatoes

If you are anything like me you never try a new recipe unless it has a picture by it, but this recipe is definitely worth trying. I was amazed I could make chicken taste this good.

Ingredients

Stuffed Chicken Thighs:

• 2 tablespoons butter
• 1/2 medium onion, diced
• 1 Granny Smith apple, cored, peeled and diced
• 1 1/2 teaspoon brown sugar
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh parsley leaves
• 2 slices whole wheat bread, toasted and diced
• Kosher salt and freshly ground black pepper
• 2 pounds boneless and skinless chicken thighs
• 2 tablespoons canola oil
• Smashed Potatoes
• 1 tablespoon kosher salt, plus more for seasoning
• 1 1/2 pounds Yukon gold potatoes, cubed
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 2 teaspoons chopped garlic
• 1 whole sprig rosemary
• Freshly ground black pepper

Directions

In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.

Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to over stuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.

Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.

Smashed Potatoes:

Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.