Sticky Fingers

3-4 thin sliced chicken breast
1/2 c Flour
3 Eggs + 2 Tbsp Water
Panko Crumbs

Sauce
1 1/2 c Brown Sugar
1/3 c Frank's hot sauce
1/2 tsp Garlic powder
2 Tbsp Water

• Heat oven to 425. Grease baking sheet with cooking spray.
• Slice chicken into strips. 
• Add chicken and flour to a large Ziploc bag. Toss to coat.
• Whisk eggs and water.
• Dip flour coated chicken into egg, and then into Panko crumbs.
• Place coated chiken onto baking sheet. Bake for 15-20 minutes.
• While chicken is cooking, prepare the sauce.
• Add brown sugar and hot sauce to a medium sauce pan and stir over med-high heat until melted and mixture comes to a boil. 
• Remove from heat and stir in garlic powder and water.
• When chicken is done, toss in sauce and serve with Ranch.

Sun Dried Tomato Chicken

1 Tbsp butter
1 clove garlic
1 Tbsp flour
3/4 c Chicken broth, divided
1/2 c Heavy Cream
3 Tbsp Sun dried tomatoes
1/4 tsp Thyme
1/2 tsp Salt
1/4 tsp Crushed red pepper

• Melt butter in large skillet over med-high heat. Add garlic and cook 30 seconds.Stir in flour and cook 1 minute.
• Gradually stir in 1/2 c chicken broth, whisking well to avoid clumps. Add remaining ingredients except sun dried tomatoes. Bring to a boil & cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.
• Place sun dried tomato oil in skillet on med-high heat. Saute chicken 4 minutes per side (should be browned & cooked through). Transfer to plate.
• Add remaining 1/4 c chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is warm.

Ranch Style Chicken

1/2 c Honey
1/2 c Dijon
2 Tbsp lemon juice
1 tsp Smokey Paprika
6 chicken breasts
2 c Cheddar Cheese
6 bacon strips, cooked for 20 minutes at 375 degrees

• Combine first 4 ingredients and add chicken. Marinate for 2 hours.
• Bake at 450 for 10 minutes.
• Add bacon & cheese and continue to bake for 10 more minutes.

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon ginger root ( minced )
1 teaspoon salt
3 chicken breast ( boneless, cut into bite-size pieces )

• In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. 
• Stir in chicken, cover, refrigerate 1 hour. 
• Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

Sauce

1    tablespoon butter
1    clove garlic ( minced )
2    teaspoons ground cumin
2    teaspoons paprika
1    teaspoon salt
1    Can (8 oz) tomato sauce
1    cup heavy cream
1/4    cup cilantro ( fresh, chopped )

• Melt butter in a large skillet. Saute garlic for 1 minute. 
• Season with 2 tsp cumin, paprika and 1 tsp salt. 
• Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
• Add grilled chicken, and simmer for 10 minutes.
• Serve over rice

 

Bang Bang Chicken

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko

Sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank's Hot Sauce

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
• Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
• Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with sweet chili sauce.

Pesto Ranch Chicken Thighs

8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth

• dump everything into the crock pot & stir
• cook on High 3-4 hours or Low 6-8 hours

Tomatillo Chicken

1 cup mayo
½ cup buttermilk
1 package hidden valley ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
4 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. Place chicken breasts side by side in a shallow baking dish. Discard marinade. Bake 25-25 minutes until cooked through. Top with additional dressing and serve with cilantro lime rice.

Double Crunch Honey Garlic Chicken

4 chicken breasts
Dredge
2 c flour
4 tsp salt
4 tsp pepper
3 Tbsp ground ginger
2 Tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tsp ground paprika
1 tsp cayenne
Egg Wash
4 eggs
8 Tbsp water

• coat chicken in dredge, egg wash & dredge again.
• fry in pan on medium heat 3-5 minutes on each side.
• set chicken aside on wire rack to drain for 5 minutes.

Sauce
2 Tbsp olive oil
3-4 cloves minced garlic

• cook over medium heat; do not brown.

Add:
1 c honey
1/4 c soy sauce
1 tsp pepper

• simmer 5-10 minutes
• dip chicken into sauce & serve.

OMG Chicken

4 chicken breasts
1/2 c mayo, sour cream or yogurt
1/4 c shredded parmesan cheese
Italian bread crumbs

• Mix  mayo, sour cream or yogurt & parmesan cheese.
• Spread mixture over chicken & place in baking dish
• Sprinkle bread crumbs over chicken.
• Bake at 425 degrees for 20-30 minutes.

Ranch Style Chicken

3 chicken breast, sliced in half = 6
1/2 c honey
1/2 c dijon
1 tsp smokey chipotle paprika
2 Tbsp lemon juice
cheddar cheese
bacon

• whisk honey, dijon, paprika & lemon juice in a bowl.
• pour over chicken & place in a ziploc bag & refrigerate for 2 hours.
• cook bacon & set aside.
• cook chicken on the grill or in a pan for 3-5 minutes on each side. 
• when nearly done, add cheese & bacon & let melt.