Griff's Kitchen

Recipe #1

Recipe #2

5

Ingredients

1 large onion, chopped

1 to 2 tablespoons chopped seeded jalapeno pepper

1 tablespoon olive oil

1 garlic clove, minced

1-1/4 cups reduced-sodium chicken broth

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 cup uncooked long grain rice

4 boneless skinless chicken breast halves (4 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

3/4 cup shredded reduced-fat cheddar cheese

Minced fresh cilantro, optional

Directions

In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice.

Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°.

Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Source

Originally published as Santa Fe Chicken in Light & Tasty December/January 2007

Taste of Home: https://www.tasteofhome.com/recipes/santa-fe-chicken/

Ingredients

Procedure

• POLLO

  flour tortilla / grilled chicken / cheese / pico de gallo / avocado

I had lunch here with my buddy Ryan Ivey, and the tacos were so damn good that I carried Jill and Ava there for dinner that night!  This place is awesome and super hip.

Ingredients:

2 cups (4 oz.) FRENCH’S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten

Directions:

Ingredients:

• Chicken Breast
• Bacon
• Horse Radish Mustard
• Sour Cream
• Spinach
• Garlic

Source: Matt & Katie Champion

Ingredients

3 Chicken Breasts – boneless / skinless  [ cut into 1-inch cubes ]

2 Sweet Onions  [ cut into chunks ]

4  Sweet Potatoes  [ peeled and cut into 1 inch coins ]

2 tbsp Water

¼ cup Olive Oil

2 tbsp Lemon Juice

2 tbsp Worcestershire Sauce

2 Garlic Cloves  [ minced ]

1/2 tsp Pepper

1/4 tsp Salt

Procedure

1. Place the sweet potato coins in a dish and cover with water – microwave on high until they become soft (~ 20 minutes)

2. Remove any visible fat from the chicken breasts and cut into strips

3. Quarter the onion and separate into individual pieces

4. To create the marinade combine the water, olive oil, lemon juice, Worcestershire sauce, garlic cloves, pepper, and salt and whisk well

5. Place the onions and potatoes in a large zip-top bag and add half of the marinade – add the chicken and the other half of the marinade to a seperate zip-top bag (place both bags in the refrigerator for an hour or overnight, if desired)

6. Grill the chicken, onions, and sweet potatoes on a charcoal or gas grill until chicken reaches 180°F – (the sweet potatoes should be soft and the onions caramelized)

Source: Taste of Home

Ingredients

4-5 Chicken Breasts – Boneless/Skinless

8 oz. Sour Cream

1 can Cream-of-Chicken Soup – Campbells’^® 10.75 oz.

¼ cup white Wine

1 sleeve Ritz^® crackers – crushed

1 stick Butter or Margarine – melted

2 tablespoons Poppy Seeds

Procedure

1. Boil the chicken breasts in a large stock-pot until internal temperature reaches 180°F – set aside and allow to cool

2. Shred the chicken into rough, 1 inch chunks – use two forks to “tease” the meat apart

3. In a large bowl, combine the sour cream, cream-of-chicken soup, and white wine – whisk well to combine

4. Stir in the chicken until well mixed – place mixture in a 2.5 quart baking dish

5. Place the Ritz^® crackers in a gallon, zip-top bag – crush into 1/4 inch pieces (try not to create too much powder)

6.  In a small bowl combine the cracker crumbs and the butter – stir gently until coated evenly

7. Sprinkle crumbs evenly over the chicken mixture

8. Garnish with poppy seeds

9. Bake at 350°F for 60-70 minutes

Source: The Famous Dru