Szechuan Chicken

1 lb chicken (we use 3-4 chicken breasts) diced
1 tbsp soy sauce
1 tsp cooking wine
2 tsp cornstarch
4 tbsp vegetable oil
1 tsp sliced fresh garlic
1 tsp sliced jalapeno pepper
6 (1-inch) sections green onion

Sauce:
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp sesame oil

Mix the chicken with soy sauce, cooking wine, and cornstarch and set aside.  Heat the wok and 4 tbsp of oil.  Stir fry the garlic and jalapeno until fragrant, about 1 minute.  Add the chicken and the sauce ingredients and stir fry over high heat just until the chicken is no longer pink on the outside, about 2-3 minutes.  Add the green onions during the last 1 minute of cooking.  Serve over rice.


Chicken and Crescent Almondine

3 cups chopped, cooked chicken
1/2 cup chopped celery
1/2 cup chopped onion
4 oz sliced mushrooms
1 can cream of mushroom soup
1 can sliced water chestnuts
2/3 cup mayo
1/2 cup sour cream
2/3 cup grated cheddar cheese
1/2 cup slivered almonds
1 can crescent rolls
3 to 4 tbsp melted butter

Mix all ingredients together (except cheese, almonds, crescents and butter).  Heat together until starts to boil.  Pour into lightly greased 9x13 pan.  Then top with crescent rolls (lay long rectangles across).  Then top with 3-4 tbsp butter, 2/3 cup cheddar cheese and 1/2 cup slivered almonds.  Bake at 350 for about 25 minutes.


Chicken Simon and Garfunkel

3 whole boneless chicken breasts cut in half and then sliced again
1/2 cup butter
salt and pepper
6 slices mozzarella
flour
1 egg
1 cup bread crumbs
2 tbsp dried parsley
1/2 tsp sage
1/2 tsp rosemary
1/2 tsp thyme

Mix herbs in with melted butter.  Dip pieces of chicken in egg, then flour, then bread crumbs.  Place a slice of cheese between 2 pieces of chicken.  Pour butter over chicken.  Bake at 350 for 45 minutes.


Baked Creamy Chicken Taquitos from OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken 
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. (I just put them in a glass baking pan) Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.