Type what you have

Ingredients

• ✓ chicken breast
• garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• parmesan cheese
• salt
• black pepper
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ chicken breast
• cilantro
• sour cream
• jalapeno salsa
• green chile salsa
• onion
• flour tortilla
• cheddar cheese

Instructions

1. 1 To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2. 2 To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5. 5 Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

By Brenda

Ingredients

• ✓ chicken breast
• olive oil
• onion
• red bell pepper
• garlic
• cooking sherry
• caper
• salt
• tomato
• cilantro

Instructions

1. 1 Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
3. 3 Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

By Nicole S

Ingredients

• ✓ chicken breast
• butter
• onion
• russet potato
• water
• corn
• salt
• black pepper
• milk
• mozzarella cheese stick

Instructions

1. 1 Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
2. 2 Season soup with salt and pepper. Add milk and mozzarella cheese.

By Sara Perry

Ingredients

• ✓ chicken breast
• sazon seasoning
• chili powder
• black pepper
• olive oil
• sofrito
• tomato paste
• cumin
• chicken stock
• cauliflower
• green pea
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
3. 3 Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
4. 4 Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

By Bibi

Ingredients

• ✓ chicken breast
• cilantro
• water
• vegetable oil
• garlic
• carrot
• pea
• cumin
• salt
• black pepper
• white rice

Instructions

1. 1 Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
2. 2 In a food processor or blender, puree cilantro with 1/2 cup water.
3. 3 Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

By LAURELC1

Ingredients

• ✓ chicken breast
• canola oil
• honey
• ancho chile powder
• garlic powder
• hot sauce
• corn
• canola oil
• salt
• black pepper
• sweet potato
• heavy cream

Instructions

1. 1 Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
4. 4 Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
5. 5 Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
6. 6 Preheat grill for medium heat and lightly oil the grate.
7. 7 Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

By Vintage Chef

Ingredients

• ✓ chicken breast
• soy sauce
• vinegar
• paprika
• cumin
• black pepper
• garlic
• steak-cut french fry
• vegetable oil
• onion
• green bell pepper
• aji pepper
• roma tomato

Instructions

1. 1 Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until light golden, 20 to 25 minutes.
4. 4 Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
5. 5 Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
6. 6 Arrange baked fries on plates and place the chicken stir-fry on top.

By Lauren W

Ingredients

• ✓ chicken breast
• onion
• garlic
• butter
• chicken bouillon
• water
• cumin
• half-and-half
• monterey jack cheese
• cream-style corn
• green chile
• hot pepper sauce
• tomato
• cilantro

Instructions

1. 1 In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. 2 Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. 3 Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

By Jeanne Jones

Ingredients

• ✓ chicken breast
• salt
• pepper
• olive oil
• onion
• garlic
• serrano chile
• cilantro
• green pea
• corn
• red bell pepper
• chicken broth
• potato
• white rice

Instructions

1. 1 Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
2. 2 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

By Jose Mendoza

Ingredients

• ✓ chicken breast
• green onion
• red wine vinegar
• lime
• garlic
• oregano
• sugar
• salt
• black pepper
• flour tortilla
• tomato
• lettuce
• monterey jack cheese
• salsa

Instructions

1. 1 Sauté chicken in a medium saucepan over medium high heat until tender, about 15 to 20 minutes. Add green onions, vinegar, lime juice, garlic, oregano, sugar, salt, and pepper. Simmer over low heat for 10 minutes.
2. 2 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.

By Marissa Wright

Ingredients

• ✓ chicken breast
• lime zest
• lime juice
• tequila
• honey
• vegetable oil
• cornstarch
• garlic salt
• black pepper
• flour tortilla
• tomato
• avocado
• lime

Instructions

1. 1 Preheat oven to Broil.
2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Ingredients

• ✓ chicken breast
• salt
• vegetable oil
• onion
• tomato
• green bell pepper
• chicken bouillon granules
• black pepper
• corn tortilla
• vegetable oil
• water
• tomato sauce
• chicken bouillon granules
• seasoned salt

Instructions

1. 1 Make the tacos: Place chicken breasts and salt into a pot and cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Remove from the pot and cool until easily handled, about 5 minutes. Shred into thin pieces.
2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and bell pepper; cook and stir until softened, about 2 minutes. Stir in shredded chicken, bouillon granules, and black pepper; cook until golden brown, about 5 minutes.
3. 3 Spoon some chicken mixture into the middle of each corn tortilla. Fold tortillas around the filling and secure with a toothpick.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
5. 5 Make the sauce: Bring water to a boil in a small saucepan. Add tomato sauce, bouillon granules, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.

By Nissi Pineda

Ingredients

• ✓ chicken breast
• salt
• black pepper
• vegetable oil
• red onion
• garlic
• cilantro leaves
• aji amarillo chile paste
• chicken broth
• red bell pepper
• water
• white rice
• pea
• carrot

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
3. 3 Pour more oil into the saucepan and add onion; sauté until translucent, about 5 minutes. Add garlic and sauté, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper. Sauté until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping browned bits off the bottom of the saucepan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
4. 4 Transfer mixture carefully to an electric blender and purée.
5. 5 Heat more oil in the same saucepan over medium-high heat; sauté bell pepper in hot oil until soft, about 5 minutes. Return puréed cilantro mixture to the saucepan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. Remove chicken to a clean plate.
6. 6 Add water and rice to the same saucepan, adding more water if it doesn't look like enough. Bring to a boil; cover, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and cook until warmed through, 5 to 10 minutes.

By Amber Berrocal

Ingredients

• ✓ chicken breast
• salt
• black pepper
• paprika
• vegetable oil
• green bell pepper
• onion
• garlic
• long-grain white rice
• chicken broth
• tomato
• white wine
• saffron
• parsley

Instructions

1. 1 Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
2. 2 Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
3. 3 Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
4. 4 Add chicken and stir until heated through. Stir in parsley and serve.

By Carol Alter

Ingredients

• ✓ chicken breast
• vegetable oil
• corn tortilla
• onion
• cilantro
• garlic
• tomato
• chicken broth
• cumin
• chili powder
• bay leaf
• salt
• cayenne pepper

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Add tortillas, onion, cilantro, and garlic to hot oil and sauté for 2 to 3 minutes.
2. 2 Stir in diced tomatoes and bring to a boil. Add chicken broth, cumin, chili powder, and bay leaves; return to a boil. Reduce heat to medium, add salt and cayenne, and simmer for 30 minutes.
3. 3 Remove bay leaves and stir in chicken. Continue cooking until chicken is heated through.

By Trey

Ingredients

• ✓ chicken breast
• onion
• carrot
• garlic
• water
• white bread
• evaporated milk
• parmesan cheese
• walnut
• vegetable oil
• garlic
• onion
• aji amarillo chile paste
• turmeric
• egg
• kalamata olive

Instructions

1. 1 Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
2. 2 Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
3. 3 Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
4. 4 Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

By Emma

Ingredients

• ✓ chicken breast
• soy sauce
• salt
• black pepper
• garlic powder
• cumin
• pineapple chunk
• white sugar
• potato starch
• vegetable oil
• vegetable oil
• tomato paste
• red bell pepper
• green onion

Instructions

1. 1 Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.
2. 2 Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.
3. 3 Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.
4. 4 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate.
5. 5 Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

By tooth

Ingredients

• ✓ chicken breast
• olive oil
• carrot
• onion
• red onion
• bay leaf
• garlic
• black pepper
• salt
• red wine vinegar
• white wine
• water
• achiote powder
• cayenne pepper

Instructions

1. 1 Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
2. 2 Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ chicken breast
• chicken broth
• olive oil
• onion
• green olive
• parsley
• salt
• pepper
• chicken broth
• butter
• salt
• all-purpose flour
• all-purpose flour
• egg
• bread crumb
• oil

Instructions

1. 1 Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more broth if necessary. Remove chicken from pot, allow to cool briefly, and shred with 2 forks.
2. 2 Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
3. 3 Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
4. 4 Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
5. 5 Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press edges to create a small bowl. Stuff with 2 teaspoons chicken filling and gather top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
6. 6 Set out 3 bowls in the following order: flour, beaten eggs, bread crumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
7. 7 Heat oil for frying in a large saucepan or deep fryer to 350 degrees F (175 degrees C). Fry croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

By Sarinha

Ingredients

• ✓ chicken breast
• onion
• black bean
• tomato
• chicken broth
• sour orange juice
• white wine
• garlic
• cumin
• oregano
• kosher salt
• black pepper
• thyme
• water
• medium-grain white rice

Instructions

1. 1 Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
2. 2 Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
3. 3 Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

By Nicole Buchanan

Ingredients

• ✓ chicken breast
• onion
• tomato
• carrot
• garlic
• olive oil
• onion
• green bell pepper
• red bell pepper
• garlic
• tomato puree
• white wine
• cumin
• salt
• pepper

Instructions

1. 1 Place chicken, onion, tomato, carrot, and 2 cloves garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that floats to the surface. Reduce heat to medium-low; simmer uncovered until chicken is tender, 30 to 40 minutes.
2. 2 Place chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain and reserve cooking liquid; discard vegetables.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and minced garlic. Cook and stir until vegetables have softened, 3 to 4 minutes. Stir in tomato purée, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer until sauce is slightly reduced and coats chicken, about 5 minutes.

By crcowley

Ingredients

• ✓ chicken breast
• orange juice
• lime juice
• lemon juice
• white vinegar
• olive oil
• garlic
• cumin
• red pepper flakes
• coriander
• salt
• black pepper
• cornstarch
• water

Instructions

1. 1 Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
4. 4 Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
5. 5 Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

By Bibi

Ingredients

• ✓ chicken breast
• soy sauce
• grapeseed oil
• cumin
• paprika
• garlic
• thyme
• black pepper
• oregano
• onion
• coriander
• turmeric
• mustard powder
• cinnamon
• lime

Instructions

1. 1 Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
3. 3 Add lime juice to the marinade mixture while the grill is heating up.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

By thedailygourmet

Ingredients

• ✓ chicken breast
• cumin
• cayenne pepper
• turmeric
• coriander
• salt
• pepper
• olive oil
• onion
• jalapeno pepper
• ginger
• garlic
• tomato
• coconut milk
• parsley

Instructions

1. 1 Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
3. 3 Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
4. 4 Spoon sauce over chicken and garnish with parsley.

By MLYIN

Ingredients

• ✓ chicken breast
• olive oil
• seasoned salt
• chicken broth
• green cabbage
• onion
• carrot
• green bell pepper
• celery
• tomato sauce
• cilantro
• lime
• garlic
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in hot oil until browned, about 5 minutes per side.
2. 2 Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, tomato sauce, cilantro, lime juice, garlic, hot sauce, salt, and black pepper into chicken in the Dutch oven. Simmer, adding water if needed, until stew is thickened, about 2 hours.
3. 3 Ladle stew into bowls and top each with a piece of chicken.

By JRAKAUSKI

Ingredients

• ✓ chicken breast
• green pea
• carrot
• shallot
• red pepper
• cilantro
• lime juice
• mayonnaise
• yukon gold potato
• aji amarillo chili paste
• olive oil
• lime
• cayenne pepper
• salt
• avocado
• mayonnaise
• sour cream
• garlic
• aji amarillo chili paste
• water

Instructions

1. 1 Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
2. 2 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
3. 3 Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
4. 4 Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
5. 5 Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
6. 6 Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
7. 7 Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

By John Mitzewich

Ingredients

• ✓ chicken breast
• pea
• black pepper
• salt
• cilantro
• cumin
• olive oil
• garlic
• basmati rice
• chicken broth
• onion
• chile powder
• black pepper
• salt
• lemon juice
• cumin
• paprika
• garlic
• olive oil
• white wine vinegar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
3. 3 Transfer chicken mixture to a casserole dish.
4. 4 Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
6. 6 Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

By Bill Jol

Ingredients

• ✓ chicken breast

Instructions

1. 1 Remove the broiler pan from your broiler and line it with foil. Preheat the broiler on the highest setting.
2. 2 Spread chicken breasts on the pan in a single layer. Leave space between each chicken breast.
3. 3 Broil until no longer pink in the center and juices run clear when sliced, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Move chicken to a plate and cover with foil. Let rest for 5 minutes.
5. 5 Cut the chicken as desired. Divide into single servings and add to freezer bags. Spread bags in the freezer in a single layer. Cover with ice packs to speed up freezing.
6. 6 Remove ice packs when chicken is frozen and store in the freezer as desired.

By Cora

Ingredients

• ✓ chicken breast
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce chicken breasts with a fork.
3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By MARIONROWE