Chicken Chimichangas

Chicken Chimichangas are savory and delicious. With the help of rotisserie chicken, they are also quick and easy to make. The salsa verde gives this dish a bright flavor. 

2 to 3 cups shredded, cooked chicken ( I use one rotisserie chicken.)
1 cup salsa verde
1 cup Jack cheese, shredded
1/2 cup pepper Jack cheese, shredded (optional)
4 oz. softened cream cheese
1 Tbls. dry taco seasoning mix
8 (10 inch) flour tortillas
sour cream
salsa verde
salsa
feta cheese

1. In a medium bowl combine, chicken, salsa verde, cheeses, and taco seasoning.
2. Put 3/4 cup of chicken mixture in middle of each flour tortilla.
3. Fold in ends. Place chimichangas seam side down on cookie sheet.
4. Bake in 400 degree oven for 10 to 12 minutes or until tortilla edges are golden brown.

Serves 8

Honey Mustard Chicken

This recipe is savory and sweet. The honey and mustard are complementary and make this classic chicken dish a winner with families.

3 boneless chicken breasts

1 Tbls. olive oil
1 Tbls. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/3 cup dijon mustard
1/3 cup honey
1 tsp. apple cider vinegar

1. Cut each chicken breast in half width wise, about 1/2 inch thick.
2. Sprinkle both sides of chicken with salt, pepper, and garlic powder.
3. In a large skillet, heat olive oil and butter until melted. Add chicken.
4. Pan seare chicken on each side for 2 minutes. Remove from pan and place in 9 X 13 baking dish.
5. In a small bowl, combine mustard, honey, and cider vinegar.
6. Pour honey mustard mixture evenly over chicken.
7. Bake in 350 degree oven for 15 to 20 minutes or until chicken is no longer pink.

Serves 6

Coconut Chicken Curry Soup on Studio 5

Here is the link to my Studio 5 Cooking Segment aired today 10-11-13 at 1:00 p.m on Channel 5. Always a good time at KSL!


This was a delightful show all around. The other guests were interesting and fun and the cooking segment was smooth. The newly remodeled Studio 5 kitchen is hip and beautiful. I took my second oldest daughter along. It was a lovely day in Salt Lake City. Thanks to the gracious host, Brook Walker and Studio 5 producers who always make feel at ease. Cheers friends at KSL!

Barbecue Chicken

6 chicken boneless chicken breasts, trimmed
2 cups ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon prepared mustard

1. Cut each chicken breast into thirds and place in a 9 X 13 dish.
2. In a large bowl, combine ketchup, sugar, vinegar, Worcestershire sauce, and mustard. 
3. Pour barbecue sauce over chicken.
4. Heat grill to medium heat. 
5. Cook chicken on hot grill, turning once for about 7 to 8 minutes per side or until no longer pink. 

Cashew Chicken

1/4 cup olive oil
4 chicken breasts, cut into 2 inch pieces
1 cup onion, chopped fine
2 garlic cloves, crushed
1 green pepper, cut into strips
2 tablespoons fresh ginger
1 1/2 cups salted cashews

Sauce:

1/2 cup chicken broth
1/2 cup ketchup
4 teaspoons soy sauce
2 tablespoons Worcestershire sauce3 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper

1. In saute pan, heat oil on medium heat.
2. Add chicken pieces and brown all sides, about 4 minutes.
3. Add onion, garlic, pepper, and ginger. Cook until onion and pepper are tender, about 4 minutes more.
4. Turn heat to low and let simmer while preparing sauce.
5. For sauce: In medium bowl, combine all ingredients for sauce and add to chicken mixture.
6. Add cashews and cook 1 minute more.
7. Serve over cooked rice.

Fried Chicken

 

6 chicken breasts, trimmed and cut into 4 pieces

1 cup flour

1 tsp. garlic powder

1 tsp. salt

1 tsp. fresh black pepper

1 tsp. paprika

1/4 cup butter

1/4 cup canola oil

1. Combine flour and seasonings and spread evenly on a plate. 

2. Dredge each piece of chicken in seasoned flour.

3. Heat oil and butter on medium heat. 

4. Transfer chicken to hot skillet. 

5. Sear each side of chicken on medium high about 5 minutes per side. 

6. Cover chicken and cook for another 15 to 20 minutes. Turn once. Chicken is done when juices run clear and no longer pink.

I love this chicken cold. If not eating immediately, wrap in tin foil and refrigerate. My honey thinks this chicken rocks. 

"I loves me some fried chicken. It just makes me feel better about life." Minnie Jackson from The Help. I would concur. This pan fried chicken is delicious.