Chicken with Pesto Cream

I happened to be watching Robin Miller while I was getting dressed today and saw the end of this dish. It looked so good, I just had to go get the recipe. She makes hers with Sole, but I had chicken and decided that it would be great with chicken. I was right. This is a winner. I will definitely make this again.



Printable Recipe:
https://sites.google.com/site/whatscookingsherry/chicken-with-pesto-cream

Ingredients:
4 boneless chicken breasts w/o skin
salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
1/2 cup heavy cream
1/2 cup prepared basil pesto]1 teaspoon finely grated lemon zest
1 cup rice, regular or instant, cooked according to package directions
ground paprika
Method:
Using a heavy-duty freezer bag, pound the chicken breasts until they are flat and even thickness all over.
Season both sides of chicken with salt and black pepper. I also put the paprika on at this point. I like the color that it gives. In a large skillet, heat oil and butter over medium-high heat. Add chicken and cook 3 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over the top. Sprinkle paprika over top just before serving.

I did not make the rice today, but I'm sure it would be delicious.  I had some other sides that I needed to use.

Chicken Stuffed with Green Chiles and Cheese

This is an amazing dish that Kalyn posted on her blog.  I will definitely be making this again.  It would be so good to substitute cheeses and even instead of chiles you could put in some herbs. I only made 2 chicken breasts so I cut the stuffing ingredients in 1/2. I also suggest you put a piece of aluminum foil or parchment paper down to catch any cheese that falls out.  Yum!  You must try this.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chicken-stuffed-with-green-chilies-and-cheese
Ingredients:
4 large boneless-skinless chicken breasts
1 1/2 cups grated cheddar/jack cheese (I use Kirkland 4 cheese blend from Costco.) I just used regular cheddar cheese
1/2 of a 4 oz can diced green Anaheim chiles with juice
1/4 cup light sour cream (not fat free)
1/4 cup grated parmesan cheese
1/8 cup 100% whole wheat bread crumbs, finely crushed (I just used bread crumbs from a box)
Method:
Preheat oven to 375 degrees F. Spray a medium sized flat baking dish with nonstick spray. As I told you earlier, I used aluminum foil instead. I really stuffed my chicken breasts to the top and overflowing.)

Pound chicken breasts until they are very thin, about 1/4 inch. (
To pound chicken breasts. Trim fat and tendons from chicken and place one breast at a time inside a small heavy-duty ziplock bag. Hit with meat mallet or any heavy object you have on hand until chicken is about 1/4 inch in thickness. Don't worry if some pieces of chicken kind of break apart; you can tuck them in when you cook the chicken and it will be fine.

In a bowl, mash toghether cheese, chiles with juice, and sour cream until barely combined.

Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with the smallest end, and secure each chicken breast with toothpicks. Combine parmesan cheese and whole wheat bread crumbs on a plate. Roll each chicken breast in cheese/crumbs combination.

Place chicken in prepared baking dish and bake about 30 minutes, or until chicken is firm, but not hard, to the touch.

If you like this recipe, you might also like Baked Chicken with Sun-dried tomato pasto, basil, and goat cheese.

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

I know I have said it before, but Jud makes the best grilled chicken of anyone around. He usually marinades his in cheap Italian dressing for several hours before grilling. This recipe has a different marinade, and it is probably healthier.

                                                                                                  

Printable Recipe:    https://sites.google.com/site/whatscookingattheedwards/sw-chicken-salad-with-chipotle-dressing                                                                    

Ingredients:

2 chicken breasts

1/4 cup peanut oil

1/8 cup fresh-squeezed lime juice

1 teaspoon chile powder ( She uses Ancho Chile powder from Panzeys)

1/2 teaspoon garlic, minced

1/4 teaspoon onion powder

1/2 teaspoon ground cumin

1 Tablespoon worcestershire sauce

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside ziplock bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with peper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on the same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

Mango Salsa with Red Bell Peppers

1 mango peeled and sliced in bite-size pieces

1/4 cup red onion, diced

1/4 cup cilantro, chopped

1/2 red bell pepper, diced

1/2-1 lime squeezed over the top

1-2 tablespoons extra virgin olive oil

salt and pepper to taste

Sauteed Chicken Breasts with warm Tomato-Tarragon Salsa

I didn't take a very good picture of this dish. It looks more like chicken and dressing than chicken and salsa, but you must try it. It is the best salsa I have ever put in my mouth.  Stacy told me about Kalyns kitchen's website.  It is South Beach diet food. It is very user friendly. Go to kaylynskitchen.com and check it out.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sauteed-chicken-with-warm-salsa

Ingredients for Chicken:
2 large boneless-skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon poultry seasoning - I didn't have any so I used Tony Chachere's Creole Seasoning. I can't imagine it being any better. Just go light on the seasoning.
2-3 garlic cloves to season the oil

Ingredients for Salsa:
1 small tomato cut in 1/2 and remove seeds by squeezing over sink
2 tablespoons sun-dried tomatoes, chopped
1 teaspoon capers
1/2 teaspoon garlic, minced
1 teaspoon white wine vinegar
1 tablespoon chopped tarragon (can substitute basil, orregano, or thyme) I used fresh basil and thyme from my garden to equal 1 tablespoon total
1/2-1 green onion, chopped
2 tablespoons olive oil
In a blender or food processor, combine fresh tomatoes, sun-dried tomatoes, capers, garlic, white wine vinegar, tarragon, and green onions. Pulse 10 times to coarsely chop ingredients.  Stir in olive oil.

Season chicken with poultry seasoning. Heat oil in skillet over medium-high heat.  Add garlic cloves and saute 1 minute to flavor the oil. Remove garlic. Add chicken and saute 4-5 minutes on first side. Turn chicken and saute 3-4 minutes on other side. Chicken should be well -browned and firm when done.

Spinach-Chicken Bake / Scalloped potatoes

This is a winner of a dish, and it is much easier than stuffed chicken breasts, but you have the taste of chicken with stuffed spinach.  I went ahead and made 3 large chicken breasts that I cut in 1/2. I will have plenty to have for dinner tomorrow night and even share with a friend.  I found this is my recipe box and thought it looked good. I wish I had written down where I got the recipe.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/spinach-chicken-bake

Ingredients:
3/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
12 skinless boneless chicken breast halves - I only made 6 and didn't 1/2 the other ingredients
1/2 cup sliced green onions
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1  10-ounce package frozen chopped spinach, thawed and well drained (squeeze out the water)
1  4-ounce package boiled ham slices, chopped
Directions:
In a shallow dish combine bread crumbs and parmesan cheese. Lightly coat chicken pieces with some of the crumb mixture. Arrange chicken in a single layer in a baking dish. Reserve the remaining crumb mixture.  In a large saucepan cook green onions in hot butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in spinach and ham.  Spoon spinach mixture over chicken; sprinkle with the remaining crumb mixture. Bake in a 350 degree F oven for 40-45 minutes or until chicken is no longer pink (170 degrees F).

Scalloped potatoes was a staple at our house when Stacy and Randel were growing-up.  I would make the potatoes and top it with 4-6 porkchops, eckridge sausage, or ham.  While the potatoes cooked the juices from the meat would mingle with the potatoes and season them. Tonight I just made them plain. It was a great side-dish.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/scalloped-potatoes
Ingredients:
2-3 potatoes or how ever many you need for your family.  I usually plan 1 for each person if they are medium-size.
2 tablespoons butter
2 tablespoons flour
1 cup milk
grated cheddar cheese
Directions:
1. In a medium-size saucepan heat butter until melted. Add flour and stir until smooth (You don't want it to brown) Add milk and stir until thickened.
2. Place the potatoes in a baking dish.  Pour white sauce over the top of the potatoes.  Cover with alluminum foil and bake 350 degrees for 30 minutes.  Remove from oven and sprinkle grated cheese over the top. Bake another 15 minutes until potatoes are soft.

Garlic Chicken Pasta with Prosciutto/ Cream Corn with leeks

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chicken-pasta-with-proscuitto

Ingredients for Pasta:
1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 oz. prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips
2 tablespoons butter
1/2 cup fresh basil, sliced into strips
3/4 pound linguine
1/2 cup grated fresh parmesan
1 roasted pablano peppers, peeled, seeded and cut into strips
1 roasted red pepper, peeled, seeded cut into strips
Fresh basil, chiffonade for garnish
Directions:
Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter. Saute for 5-10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese, toss gently to combine. Sprinkle ith basil and serve.
Ingredients for corn:
6 ears of fresh corn (3 cups)
2 cups 1% milk
1Tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon
1 cup chopped leeks
Directions for corn:
1. Cut corn from the cob and with the back of a knife scrape the cob to release the milk from the corn. Place 1 1/2 cups of corn, milk, cornstarch, salt, and pepper in a food processor. Process until smooth.
2. Cook bacon in a skillet and reserve 1 teaspoon drippings to cook the leeks . Crumble the bacon and set aside. Cook the leeks for 2 minutes.  Add pureed corn and milk mixture and the remaining 1 1/2 cups of corn kernels. Cook for 3 minutes or until the corn liquid has reduced and is thick. Crumble bacon on top and serve.

Spiced Chicken with Couscous Salad

Jud and I both loved this dish.  This was our meal. I was going to put some veg. with it, but decided it stood on its own. This is a keeper.
It comes from Cooking light - 2010




Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/spiced-chicken-w-couscous-salad

Ingredients for the Chicken:
3 tablespoons olive oil
2 boneless, skinless chicken breasts
1 tablespoon paprika
2 teaspoons ground cumin
salt and black pepper
Directions for the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 6-7 minutes on each side. Transfer to a cutting board
Ingredients for the Couscous:
1 cup water (I used chicken stock)
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced (about 1 cup) The recipe says to cut them crosswise, but I cut them long. I guess I'm just a rebel. But I thought they were pretty that way.
1/2 cup torn basil
1/2 teaspoon grated lemon zest
2 Tablespoons fresh lemon juice
Directions for Couscous:
Place 1 cup chicken stock or water in a saucepan and bring to a boil. Take off the heat and add couscous.  Put the lid on the pot and let sit for 5 min. Fluff with a fork.  Add tomatoes, snap peas, basil, and lemon zest. Salt and pepper to taste.

Grilled Chicken

Jud is the grill master in our family so he gets 100 % credit for this meal.  I will put his grilled chicken up-side of anyone and I can guarantee that his chicken will win.  He is great.  I know he is reading this because he always reads my blog when he cooks. He wants to make sure he gets credit for the meal.  It was awesome.
Jud says that it is all in the grill master-- you don't want to walk away from your fire or you might get more char than you want.  I think one of the big keys to chicken and pork tenderloin is marinading it in Italian dressing. We just buy a bottle of the cheapest Italian dressing we can find.  Pour it over the chicken and let it marinade overnight. Yesterday, I made stuffed chicken breasts so I just put these two pieces in the marinade yesterday afternoon.  Jud thinks keeping it on for 24 hours made the difference. He thought tonight's chicken was the best.  I agree that it was great.
How to cook chicken on a grill:
Marinade as many chicken breasts as you need for your group in Italian dressing. 24 hours is about as long as I would want to marinade it.  Longer is not always better.
Take it out of the marinade and let it set on the counter for 30 minutes. You don't want to put cold chicken on a hot grill.
Cook chicken on an outdoor grill 7-10 min. per side depending on how hot your grill is. You do not want to overcook or it will get dry. The marinade helps it to stay moist.

Bon Voyage Chicken

I found this recipe years ago and Beth says she makes this when she is getting ready to go on a trip. She cleans out the refrigerator with this recipe. It is very easy to adapt to what you have in your refrigerator. I had some corn left-over from last night, so I threw that in the pot. Almost anything goes.  I didn't have parmesan cheese this time, so I left it out and just added salt. The recipe Comes from Talk About Good Cookbook - Beth Gallagher of Mableton, GA


Ingredients:
1 tablespoon olive oil
1 1/2 cups red bell pepper strips (of course you can use green)
2 cups chopped cooked chicken breast (about 2 breasts) I had left-over rotisserie chicken
1 Tablespoon minced garlic
1 teaspoon chopped fresh oregano
1 (14.5 oz ) can diced tomatoes
2 cups hot cooked ziti or penne (just use what you have)
1/2 teaspoon freshly ground balck pepper
1/4 cup thinly sliced fresh basil
1/4 cup grated parmesan cheese
1. Heat oil in a large skillet on medium-high heat. Add bell pepper and saute' 4 minutes or until tender. Add chicken, garlic, and oregano, saute' 5 minujtes. Add tomatoes, reduce heat, simmer 10 minutes, stirring occasionally.
2. Add pasta and black pepper, stirring well. Place about 1 1/2 cups pasta mixture into each of 4 bowls; top each serving with 1 Tablespoon basil and 1 Tablespoon parmesan.   I just added the pasta and basil to the skillet. If I had parmesan cheese, I would have added that to the bowl as I was plating the dish.

Basil Chicken in Coconut Curry Sauce

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/basil-chicken-in-coconut-curry-sauce

Ingredients:
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon tumeric

1 pound skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)

1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 Tablespoons olive oil or grapeseed oil
1-14 oz can coconut milk
2 teaspoons cornstarch
1 teaspoon worcestershire sauce
3 Tablespoons fresh basil leaves, chopped
1 Tablespoon finely chopped fresh ginger

Hot cooked rice

Dirrections:
1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and tumeric. Set aside.
2. Rince chicken, pat dry. Cut into 1 inch pieces. Put into a bowl and sprinkle the spice mixture over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
3. In a large skillet heat 1 Tablespoon oil on medium high heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers, and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
4. Add 1 Tablespoon oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5. Add the coconut milk, minus a couple Tablespoons, to the skillet. In a small bowl, mix the remaining coconut milk with the corn starch to dissolve the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
Serve over rice.

Maple-Mustard Chicken Thighs

This recipe comes from Ellie Krieger from a Food Network show.


Ingredients:
4 large bone-in chicken thighs, skins removed
2 Tablespoons grainy French mustard
2 Tablespoons dijon mustard
1 clove minced garlic (I smashed mine using the back of my knife with a little salt)
1/2 teaspoon dried marjoram
2 Tablespoons maple syrup
Directions:
Preheat oven to 375 degrees
Rince chicken and pat dry. Combine mustard, garlic, marjoram, and maple syrup in a small bowl. Arrange chicken in a glass baking dish. Spread about 1 1/2 Tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust". Bake for 45-50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Baked Chicken Dijon

My sweet daughter-in-law gave me "Cook with Aloha" for some special occasion and this is where I found this recipe.
 Ingredients:
3 Tablespoons fresh parsley, minced
5 Tablespoons parmesan cheese, freshly grated
1 1/2 cup panko flakes
1 clove garlic, minced
1/2 cup butter
6 Tablespoons dijon mustard
4 boneless chicken breasts, skinned - I used tenderloin pieces
Garnish:  Freshly grated parmesan cheese
Dirrections:
Combine parsley, parmesan cheese, and panko flakes; set aside. Saute garlic in butter until lightly browned. Stir in mustard. Remove from heat and cool slightly. Whip vigorously until mixture thickens. Dip chicken in mustard marinade until well coated. Then dip into parmesan mixture, packing crumbs onto chicken. Place breaded chicken into a lightly greased baking dish. Repeat for each chicken breast. Cover and refrigerate for several hours to set crumbs. Preheat oven to 350 degrees. Bake uncov ered for 20 minutes, or until chicken is lightly browned. Top with grated parmesan cheese.

Coconut Curried Chicken

This recipe was adapted from Recipe Finder


Ingredients:
6 chicken tenders
2 Tablespoons extra virgin olive oil
1 Tablespoon canned tomato paste
3 cloves garlic, minced
1 teaspoon chopped fresh ginger
1/2 teaspoon each of salt and pepper
2 Tablespoons curry powder
1/2 cup canned coconut milk
1 small onion, chopped
1/8 teaspoon cayenne pepper
Directions:
Salt and pepper chicken tenderloins.
Heat 2 Tablespoons extra virgin olive oil in a non-stick skillet
Add chicken pieces and brown on both sides until done. Remove from pan and add onions. Let them get soft and then add the garlic, and ginger.  Cook 1 minute and then add coconut milk, tomato paste, curry powder and cayenne pepper.  Put chicken back in the mixture and warm. 
I served my over coconut rice.

Indian Chicken with Couscous

I had made some coconut rice the day before so I used that instead of couscous, but I will give you the recipe for both.  For two people, I  made 1/2 of this recipe. It was perfect.  Stacy Martyak gave me this recipe.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/indian-chicken-with-couscous


Ingredients:
1 pound chicken breasts - cut in strips I used chicken tenders
2 teaspoons olive oil
1 cup chopped onion
1 cup bell pepper
1 teaspoon chili powder
1 teaspoon curry
1/2 teaspoon ground red pepper
2 cans mexican tomatoes - undrained
1/2 cup raisins
1 1/3 cups chicken stock
1 1/3 cups uncooked quick cook couscous
1/2 cup plain yougart
1/4 cup chopped green onions
Directions:
Cut chicken into strips or use chicken tenders. Add to heated extra virgin olive oil. Cook about 5 minutes. Remove chicken and add vegetables and spices to skillet. Cook another 5 minutes. Add chicken, tomatoes and raisins to skillet. Bring to a boil, cover, and reduce heat to medium-low heat for 5 minutes.  Uncover and simmer 5 minutes. Meanwhile place chicken broth in saucepan and boil. Stir in couscous. Cover--remove from heat and let stand 5 minutes. Serve chicken mixture over couscous. Top with 2 Tablespoons plain yogurt and 1 Tablespoon green onions.  The yogurt is very important.
For coconut rice:
Add one can of coconut milk to a double boiler (about 2 cups) and then add 1 cup of rice.  Cover and let boil for about 25-30 minutes. Just until all the liquid is gone. Works really well with this recipe.

Coconut Chicken Chili

Ingredients:
1 Tablespoon olive oil
12 oz. skinless, boneless, chicken breasts, chopped
1 large onion, chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 Tablespoon all-purpose flour
1- 14oz. can coconut milk
2 Tablespoons peanut butter
1- 15oz. can cannellini beans, drained, and rinsed
3 medium carrots, copped fine or shredded
1 stalk celery, diced
1 medium green onion, sliced
5 cloves garlic
2 Tablespoons chopped fresh basil
Directions:
In a large dutch oven, cook chicken, onion, chili powder, ginger, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper in hot oil over medium-high heat for 6-8 minutes until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to a boil, stirring occasionally. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling, reduce heat, simmer covered for 10 minutes. Serve over rice and top with fresh basil.

Chicken Tacos with Mango-Avocado Salsa

This salsa could be used on fish or chicken or just as a side. We loved it. It comes from Cooking Light.  A must have in your recipe file.  I love this salsa.  I make it often.
Ingredients:
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 cicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup peeled avocado
1/2 cup chopped tomao
1/3 cup chopped onions
2 Tablespoons chopped freh cilantro
2 Tablespoons fresh lime juice
1 Tablespoon minced jalapeno pepper
8 (6-inch) corn tortillas
Dirrections:
1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredints and 1/2 teaspoon salt. Rub over chicken. Place oil in pan and swirl to coat. Add chicken; cook 4 minutes on each side or until done. I used chicken tenders and 4 min. per side was about right. If you use he whole chicken breasts, I would assume it would need to cook longer. Remove chicken from pan and let stand 5 minutes. Cut into 1/4-inch slices.
2. While cicken cooks, combine mango and next 6 ingredients. Stir in remaing 1/4 teaspoon salt.
3. Heat tortilas accordng to pakage directions; top with chicken and salsa. Hope you enjoy it as much as we did. It is a definate repeat at our house.

Chicken with 40 cloves of Garlic

When we went to the grocery store to buy the chicken, the one that was pre-cut was twice the price of the whole chicken so we decided to buy the whole chicken. When it came time to make dinner, Jud offered to cut-up the chicken.  I promised not to laugh at him. I asked his permission to tell the story of his chicken.  I have never in my life seen a chicken with these parts.  Some of the pieces, like the wings and legs, were recognizable, but the others (not so much). We had a good laugh, but I assure you it did not affect the taste.  I cut the garlic in 1/2 since I only wanted to do one chicken. The other ingredients, I kept the same.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chicken-with-40-cloves-of-garlic

Ingredients:
3 whole heads of garlic, about 40 cloves
2 (3 1/2 pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tablespoon unsalted butter
2 Tablespoons extra-virgin olive oil
3 Tablespoons cognac, divided
1 1/2 cups dry white wine
1 Tablespoon fresh thyme leaves
2 Tablespoons all-purpose flour
2 Tablespoons heavy cream
Instructions:
Separate the cloves of garlic and drop them into a pot of boiling water for 1 minute. Drain the garlic and peel. Set aside. 
Dry the chicken parts with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5-10 minutes, turning often, until evenly browned. Add 2 Tablespoons of the cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove chicken to a platter and cover with alluminum foil to keep warm. In small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of cognac and the cream. Boil for 3 minutes. Add salt and pepper to taste. Pour sauce and garlic over the chicken. I served this with the wild rice pilaf.

Tequila Lime Chicken

The recipe calls for you to marinade overnight. I am notorious for not looking at the recipe until it is too late to marinade that long.  So I just marinaded this for 2 1/2 hours. I wrote at the top of the recipe to marinade overnight so next time I'll try it the way it is suppose to be.  From Barefoot Contessa's Family Style Cookbook.
Ingredients:
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5-6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 Tablespoon chili powder
1 Tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on (I used two because that is what I needed for Jud and me)
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 min, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Pecan Chicken

Ingredients:
1/4 cup (1/2 stick) butter
3 teaspoons chicken bouillon
1/4 cup flour
1/4 teaspoon poultry seasoning
2 cups milk
1 Tablespoon lemon or lime juice
1/2 cup finely chopped celery
1/2 cup chopped pecans
2 cups cubed cooked chicken
Hot toast, biscuits or Pepperidge Farm Puff Pastry shells, for serving. Whole pecans, for garnish (optional
Melt butter and mix in bouillon. Blend in flour and poultry seasoning. Gradually add milk and lemon juice; cook over medium heat, strring constantly, until thickened. Stir in celery, chopped pecans, and chicken. Cook 2-3 minutes. Serve over hot toast, biscuits or pepperidge farm puff pastry shells and garnish with whole pecans, if desired.

Apple and Artichoke Chicken Breasts

Ingredients:
2 Tablespoons extra virgin olive oil            1 can - low-fat chicken broth
4 boneless chicken breasts                        2 apples, peeled and sliced
1 medium onion, sliced                              1 cup dry white wine
1 garlic clove, minced                                1 Tablespoon corn starch
4 oz - fresh mushrooms, sliced                   2 Tablespoons cold water
1-14 oz can artichoke hearts                      noodles- cooked and drained
Heat oil over medium high heat. Add chicken breasts and cook, turning once. Cook 8-10 minutes per side. Add onion, garlic, and mushrooms. Saute' 5 minutes. Add artichoke hearts, chicken broth, apples, and wine.
Simmer 10 minutes. Add cornstarch to cold water and mix thoroughly. Add to skillet. Simmer until sauce thickens. Serve over noodles.