'Butter chicken'

Recipe from: cookiesandcups

Ingredients: 

1 1/4 pounds boneless skinless chicken breast pounded or sliced thin

2 eggs whisked

1 sleeve ritz butter round crackers (about 30) crushed 

1 t salt 

1 t black pepper 

1/2 t garlic powder 

1/2 c butter cut into cubes

Directions:

1. Preheat oven to 375.

2. In a medium bowl combine crushed crackers, salt, pepper, & garlic powder. 

3. Rinse & pat each chicken breast dry. Dip each breast into the whisked eggs & then into the cracker mixture, coating evenly.

4. Place chicken into a 9x13 baking dish

& bake for 20-25 min until the chicken is cooked through & the juices run clear. 

5. Serve immediately, spooning extra butter on top of chicken, if desired. 

My notes: one of my favorites baked chicken recipes! My hubby & I loved this! 

'Avocado chicken salad'

Recipe from: hip2save

Ingredients: 

2 c shredded chicken 

1 large avocado cored & chopped

1/4 c cilantro chopped

Salt & pepper to taste 

Directions: add ingredients in a bowl & mash with a fork until well combined. 

'Triple chocolate fudge cake mix cookies'

Recipe from: the frugal girls 

Ingredients: 

1 box Betty Crocker triple chocolate fudge cake mix 

1/2 c vegetable oil 

2 eggs 

1 c nestle toll house semi sweet chocolate chips 

Directions: 

Combine cake mix, eggs & oil in large bowl, beat well. 

Stir in chocolate chips.

Chill dough in refrigerator for 15 min. 

Drop onto ungreased non-stick cookie sheet in rounded balls. 

Bake 8-9 min (or until done) at 350. 

'Baked honey chicken tenders'

Recipe from: sixsistersstuff 

Ingredients: 

2 lbs boneless skinless chicken breast tenders 

1/3 cup honey

1/3 cup soy sauce 

1 t ground ginger

1 t garlic minced 

2 T dried minced onions 

1/4 c green onions sliced 

Directions:

1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange chicken tenses in single layer in pan. 

2. In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, & dried onion. Pour the mixture over the chicken. Cover the pan with plastic wrap & marinate in the fridge for about an hour, turning chicken once, about half way through marinating time. 

3. Preheat oven to 425 degrees. 

4. Remove the chicken from the fridge. Throw away plastic wrap & bake the chicken for about 30 min. Remove chicken from the oven, turn the pieces over, top with green onions & return to bake for another 10-15 min (or until chicken is no longer pink & juices run clear). 

'20 minute chicken enchilada bowls'

Recipe from: laurenslatest 

Ingredients:

2 T olive oil

1 small onion diced 

1 clove garlic minced 

1 small zucchini diced 

1/2 cup carrot grated

1 large chicken breast cubed 

1 4 oz can fire roasted diced green chilies 

Salt & pepper to taste 

1/2 t cumin 

1 15 oz can black beans rinsed, drained 

12 oz red enchilada sauce 

4 corn tortillas 

1 1/2 cup grated cheddar cheese

Any additional toppings you like: 

Avocado, sour cream, cilantro, green onions, & etc. 

Rice for serving 

Directions: 

Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini, & grated carrot until they start to become tender about 5 min. Stir in the chicken & cook 3 min or until cooked thorough. Stir in green chilies, salt, pepper, cumin, beans, & enchilada sauce. Bring to quick boil then reduce to low. Stir in pieces of corn tortillas & cheddar cheese. Serve over rice & top with desired toppings.

'One pan chicken enchilada pasta'

Recipe from: number2pencil

Ingredients:

2 T olive oil 

1/2 med. yellow onion diced 

2 garlic cloves minced 

1 pound of boneless skinless chicken breasts diced 

1/2 t kosher salt & pepper to taste 

4 oz can fire roasted diced green chilies

1 19 oz can green chile mild or medium enchilada sauce 

1 14 oz can chicken broth 

1/2 pound dried uncooked rotini pasta

2 cups shredded Monterey Jack cheese

Fresh cilantro for garnish

Directions:

1. Sautée onions & garlic in olive oil until they start to soften.

2. Season chicken breasts w/ salt & pepper.

3. Add chicken to pan & cook until it starts to brown. 

4. Add can of green chilies to pan & cook about another minute. 

5. Add enchilada sauce, chicken broth, & pasta to the pan. 

6. Bring mixture to a boil, then cover & reduce heat to low. 

7. Let pan simmer covered for about 15-20 min until pasta is tender. 

8. Remove pan from heat & stir in the sour cream. 

9. Top with cheese, stir in cheese till its melted. 

10. Optional- sprinkle w/freshly chopped cilantro. 

'3 ingredient crock pot chicken tacos'

Recipe from: mychocolate therapy.com & tasty kitchen

Serves: 12 people

Ingredients: 

1 oz envelope taco seasoning 

6 boneless skinless chicken breast thawed

1 16 oz jar salsa 

Directions: 

Dump all ingredients into the crock pot & stir to blend seasoning with the salsa. You do not need to add water. Cook on high for 4-6 hours or low 6-8. When it's done cooking the chicken should easily shred with a fork. 

Serve the chicken with soft flour tortillas & all other topping you desire. Such as: guacamole, lettuce, sour cream, cheese etc.

My notes: you can also add black beans & corn & ect. Also this makes delicious leftover shredded kitchen for enchiladas, quesadillas, & ect.