Broiled Chicken Sandwich

Ingredients

1/3 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons lemon pepper seasoning
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 chicken breast halves (about 1 pound)
4 hamburger buns, toasted
4 lettuce leaves (topping)
4 tomato slices (topping)

Directions

1. For marinade, in a shallow dish combine orange juice, soy sauce, honey, lemon pepper, ginger, and garlic powder.  Set marinade aside.
2. Rinse chicken; pat dry.  Place each breast half between 2 pieces of plastic wrap.  Pound lightly to an even thickness.  Remove plastic wrap.  Place chicken in marinade.  Cover and marinate in the refrigerator for 4-6 hours or overnight. (I did about 2.5 hours.)
3. Remove chicken from marinade  reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4-5 inches from heat about 7 minutes or till tender and no longer pink, turning and brushing chicken with reserved marinade once.  Serve chicken breasts on buns with lettuce and tomato.

Recipe from: Better Homes' New Cookbook

Peanut Turkey Noodles

Ingredients

• 8 ounce (1/2 box) linguine

• 8 ounces snow peas, trimmed and halved lengthwise

• 1 cup shredded carrots (from an 8-ounce bag)

• 1 9 ounce package fully cooked carved turkey breast (such as Purdue Short Cuts) (We couldn't find turkey, so we used chicken)

• 3 scallions, trimmed and sliced

• 1 7 ounce jar Thai peanut sauce (such as Asian Gourmet)

• 1 tablespoon white vinegar

Directions

1. Bring a large pot of lightly salted water to boiling. Add linguine and cook 9 minutes. Stir in snow peas and carrots and cook another minute. Drain and rinse under cold running water until cool to the touch.

2. Transfer linguine mixture to a large bowl. Add turkey and scallions. Pour the peanut sauce over the top, then add vinegar to peanut sauce jar. Screw cap back on and shake jar. Pour contents over linguine mixture, toss to coat completely with sauce and serve.

Recipe from: Family Circle

Smoky Chicken Tortilla Soup with Chipotle and Fire-Roasted Tomatoes

Ingredients

3 cups chicken stock
1 pound chicken tenders
1 bay leaf
1 Tablespoon EVOO
4 slices thick, smoky, center-cut bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 Tablespoons adobo sauce
28-ounce can crushed fire-roasted tomatoes (We couldn't find fire-roasted.)
Salt
3-4 cups corn tortillas chips
2 cups shredded smoked mozzarella or cheddar cheese (We couldn't find smoked.)
1 lime (didn't use)
1/2 red onion (didn't use)
Chopped fresh cilantro (didn't use)

Directions

Bring the stock to a simmer and add the chicken tenders and bay leaf. Poach the chicken for 6 to 7 minutes.

While the chicken poaches, heat the EVOO in a deep skillet over medium-high heat.  Add the bacon and cook it until crisp, then remove it to a paper towel-lined plate with a slotted spoon.  Drain off the excess fat, leaving 2-3 Tablespoons in the pan.  Add the onions and garlic to the skillet and cook them for 5 minutes, then stir in the chipotles and adobo sauce and the tomatoes.

Remove the chicken from the stock, dice it, then add it to the tomato mixture in the skillet.  Pass the poaching stock through a strainer, then add it to the soup.  Season to taste with salt.

Place a pile of crushed tortilla chips in the bottom of each soup bowl.  Cover the chips liberally with smoked cheese, then ladle the hot soup down over the top.  Pass bowls of lime, red onions, cilantro, and the reserved bacon at the table to finish the soup.  (We just added chips and cheese to the top of our soup and enjoyed!) 

Recipe from: Rachael Ray's 2-4-6-8 Cookbook

Moo-Shu Chicken

Ingredients

• 1 tablespoon sesame oil

• 2 cloves garlic, chopped

• 1 bag (10 ounces) shredded coleslaw mix

• 1 bag (8 ounces) shredded carrots

• 4 scallions, sliced

• 1/4 cup hoisin sauce

• 2 tablespoons reduced- sodium soy sauce

• 10 flour tortillas (6 inches)

• 3 cups shredded cooked chicken (from a rotisserie chicken)
• 
  

Directions

1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.

2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.

3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

Makes: 10 rolls

Recipe from Family Circle

Chipotle Chicken Chili

Ingredients

• 2 medium yellow onions, halved and sliced

• 1 14 1/2 ounce can diced tomatoes

• 1 tablespoon tomato paste

• 3 garlic cloves, chopped

• 2 cups low-sodium chicken broth

• 1 chipotle in adobo, seeded and chopped, plus 1 tablespoon adobo sauce

• 1 teaspoon ground coriander

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 pounds bone-in chicken thighs, skin removed

• 1 15 1/2 ounce can black beans, rinsed and drained

• 1 cup frozen corn kernels, thawed

Directions

1. Combine onions, tomatoes, tomato paste, garlic, broth, chipotle and adobo, coriander, salt and pepper in the base of a slow cooker; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
2. Remove chicken bones and shred meat back into slow cooker. Stir in beans and corn to heat through.

Makes: 8 servings

Recipe from Family Circle