Honey Garlic Chicken

• Boneless, Skinless Chicken Breats, I used 4
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil (I used Fresh)
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag.  When you are ready to cook this, put all ingredients into a crockpot and let cook for 3-4 hours on high.\

Garlic Worcestershire Chicken

CHICKEN MARINADE
1 1/2 c. white vinegar 1 tbsp. salt 3 tbsp. Worcestershire sauce 3 tbsp. garlic powder 1 stick butter, melted Pepper to taste Mix ingredients. Marinade chicken several hours or overnight. Grill.

Crispy Chicken Sandwiches

Regular

Gluten Free

Crispy Fried Chicken Sandwiches

1. 1/2 cup all-purpose flour
2. 1 large egg
3. 2 tablespoons water
4. 1 cup italian dry bread crumbs (for gluten free I used Almond Meal and it worked great)
5. Four 4-ounce chicken cutlets, pounded 1/4 inch thick
6. Salt and freshly ground pepper
7. Vegetable oil

1. Spread the flour in a shallow bowl. In another shallow bowl, beat the egg with the water. Put the bread crumbs in a third shallow bowl. Season the chicken cutlets with salt and pepper, then dredge them in the flour, shaking off any excess. Dip the cutlets in the egg, letting any excess drip off, then coat with the bread crumbs.
2. In a very large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the cutlets and fry over high heat until golden brown and cooked through, about 2 1/2 minutes per side. Drain

Italian Chicken Salad

I don't have exact amounts for this recipe since I just guess as I go...but these are the key ingredients and around how much.

1 large bowl full of spinach (My largest bowl about 1/5 of a Costco sized bag of spinach)
2 tomatoes, diced
5 green onions, diced
1 can of shredded chicken (or cook and shred your own)
1 cup of bacon bites 
1.5 cups of mozzarella cheese
Italian Dressing lightly covering all of it

Chinese Chicken Corn Soup

For this recipe I combined a couple of different Corn Soup recipes I had found online and used gluten free ingredients instead.

1 can cream style corn
1.5 cups water
1 Tablespoon chicken bullion powder (i use special gluten free powder)
1 egg beaten
1 Tablespoon cornstarch
1 can of chicken (you could also cook and shred your own chicken)
1 Tablespoon cayenne pepper

(Adjust water or cornstarch amount to change consistency.)
Stick it in a pot. Stir and boil it.  Serve hot.

Chicken Noodle Soup

Ingredients:
2 chicken bouillon cubes
3 cups chicken broth
2 cups carrots chopped
2 cups celery chopped
3/4 cup onion chopped
2 cans cream of chicken soup
1/2 cup whole milk
2 cups diced chicken
4 cups cooked noodles
Salt and pepper to taste

Directions:
Combine bouillon cubes, chicken broth, cream of chicken soup, and milk. Whisk until smooth. Add vegetables and cook until tender. Add chicken and noodles.

Crockpot Cheesy Chicken

Ingredients:
2-3 chicken breasts
1 1/2 cups cubed pepper jack cheese
2 cans Great Northern beans, drained
16 oz salsa (I only do about 8 oz)
1/4 cup water

Directions:
Cook chicken in crockpot with water, then shred- Add cheese and beans and salsa long enough to melt through (about 30 min). Serve over rice.

Chicken Parmesan

Ingredients:

4 chicken breasts
1 egg, slightly beaten
3/4 cup Italian bread crumbs
1 jar pasta sauce (26 ounce)
1 cup shredded Mozzarella cheese

Directions:
Preheat oven to 400 degrees. Dip chicken in egg then in bread crumbs. Coat well. In 9 x 13 inch pan arrange chicken. Bake uncovered for 20 minutes. Pour sauce over chicken, then top with cheese. Bake 10 minutes or until chicken is no longer pink. Serve with hot cooked pasta.

Italian Crockpot Chicken

4-6 boneless chicken breasts

1 can cream of chicken soup

1 8-oz package cream cheese

1 package of Good Seasons Italian Dressing mix 

Combine soup, cream cheese, dressing mix.  Pour over chicken in crock pot.  Cook all day over low heat.  Serve over rice or noodles.

Cheesy Chicken (crock pot)

2-3 chicken breasts 
1 1/2 cups cubed pepper jack cheese (or colby, cheddar, whatever you want)
2 cans great nothern beans, drained
16 oz salsa (I only do about 8 oz)
1/4 c water. 

Cook chicken in crockpot with water, then shred- Add cheese and beans and salsa long enough to melt through (about 30 min. Serve over rice.