1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe:  You can add more chicken if you like.  While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup.  If you want to make the soup lower calorie you can use milk instead of half and half.  Half and Half, does taste better, and it also reheats better than milk does.

Now I have shared one of my favorite new soups when I go out to eat, what’s your favorite soup to eat when you go out?

Preheat oven to 375 degrees.  In a small box mix together the brown sugar and chili powder, blend until the chili powder is mix thoroughly through the brown sugar.  Cut the chicken into bite sized pieces and wrap each piece with bacon, use a toothpick to secure the bacon. Dredge the chicken into the sugar mixture.  Place pieces of chicken on an un-greased baking sheet and bake for approximately 30 minutes or until the chicken is done and the bacon is crisp.

Links of Interest
Paula Deen’s Sweet Chicken Bacon Wraps
Rachael Ray’s Buffalo Popcorn Chicken Bites

3 chicken breasts

4 tbsp olive

5 cardamom pods

1 cinnamon stick

1 ½ medium onions

2 tsp fresh ginger, minced

2 tsp garlic, minced

1 tsp cumin powder

1 tsp coriander powder

¼ tsp turmeric powder

½ to 1 tsp cayenne pepper

1 tbsp paprika

1 tsp garam masala powder

1 large tomato

1 tsp tomato purée

5 fl oz water

Salt to taste

8 oz Yogurt or 1 tin coconut milk, if desired

Chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
Add the masala paste and stir for a minute.
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary.
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife – if it goes straight through and comes out clean, it is done. For a weaker curry flavor, add either 1 small tin of coconut milk or 8 ounces of yogurt. Mix well and simmer for another 5 minutes.
Place the chicken on a serving dish, decorate with cilanto leaves and serve.

This recipe was adpated and inspired by:  http://www.videojug.com/film/how-to-make-chicken-tikka-masala

1. How to make alfredo sauce – making alfredo sauce is easy, and tastes very sophisticated. You can make this with just a few ingredients, and we will show you how to make a restaurant style alfredo sauce that everyone will love.
2. Olive Garden Salad Dressing – Olive Garden is known for their fresh tasting salads that are served with every meal. You can make salad dressing similar to theirs quickly and easily.
3. Kenny Rogers Barbecue Sauce – these were popular restaurants in parts of the US a few years back, while you may not be able to go to one anymore, you can still have the taste made famous by Kenny Rogers.
4. PF Changs Soothing Lettuce Wraps - spicy chicken is enhanced by a cool leaf of lettuce. Don’t miss this one.
5. Buca di Beppo Chicken Marsala – this is one of our favorite dishes, it is easy enough to prepare on a week night. We love the tangy flavors, the mushrooms, the chicken, and the marsala wine. Cook up plenty of pasta to go with this one, you won’t want to miss any of the sauce.
6. Chili’s Southwest Egg rolls – Who doesn’t love an eggroll? These are unique as they have a southwestern kick to them. Enjoy black beans, spinach and more all rolled together.
7. Olive Garden Alfredo Sauce II – Even better than the original. Enjoy really authentic tasting alfredo sauce here. This recipe has been a favorite as long as it has been around.
8. Lentils – we show you how to make lentils. This recipe was inspired by two events, we had recently dined at a really nice restaurant and they served these. We also love that lentils are inexpensive to make, taste great, and cook up in under 30 minutes.
9. Outback Steakhouse dipping sauce – you know this diverse sauce can be used to dip in french fries, steak, chicken fingers, veggies, or just about anything else you desire. Check this dipping sauce out.
10. Joe Teece’s Chicken and Bow Tie Pasta – need to make a healthy and tasty dinner in just a few minutes? Don’t miss this one.

We have had an exciting week this week, with the redesign of the website.  We think that it will be easier to search, and easier for you to find exactly what you are looking for.  You can also search by keyword as well, so if you are looking for interesting chicken dishes, you can click on the work chicken, and take a look at everything that is available.  We look forward to your comments.

We also are RSS feed enabled, so if you use a service like Google’s feed reader, or other similar services you will be notified as soon as the site updates, you will be the first to know.  If you enjoy Twitter, and reading short little updates, we are on Twitter as well, you can follow us, we look forward to chatting with you on Twitter.  You can also make comments on postings as they happen.

We would like to share with you some of our favorite recipes for Memorial day.
Better Than KFC Coleslaw – This is one of our most popular recipes ever. Tasty coleslaw can be made at home, easily, and this tastes better than anything you can buy. To save time you can use pre-shredded cabbage from the store.

Missouri Style BBQ Sauce – Growing up in the midwest, all of our barbeque was basted with this terrific basting sauce, and then finished up with generally Kraft Barbeque sauce, but you could use your own favorite here. The basting really helps make the difference.

Ina Garten’s Pan-Fried Onion Dip – So Memorial day means picnics, and enjoying the day with loved ones. Potato chips served up with this incredible dip is so good everyone will wonder where you got the recipe.

3 -4 boneless and skinless chicken breasts – cut into bite sized pieces
1 big head broccoli – cut into bite sized pieces
3 – 4 cloves garlic – finely chopped
1/2 Cup parmesean cheese
olive oil
Black pepper

Saute the garlic in the olive oil. Add the chicken and cook until done. Remove to platter. Add the broccoli and saute until crisp tender. Put the chicken back into the pan and toss together. Add the cheese and a healthy amount of freshly ground pepper. Serve with additional cheese.

1 cup applesauce
1/2 cup Heinz ketchup
1 1/4 cups light brown sugar, packed
6 Tbsp. lemon juice
salt and pepper
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp cinnamon

1 In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.

2 Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

1 Tablespoon Olive Oil
4 Boneless, Skinless Chicken Breast Fillets
8 Asparagus Spears
4 Slices Mozzarella Cheese
Madeira Sauce:
2 Tablespoons Olive Oil
2 Cups Sliced, Fresh Mushrooms
3 Cups Madeira Wine
2 Cups Beef Stock
1 Tablespoon Butter
1/4 Teaspoon Ground Black Pepper

1)Heat 1 tablespoon of olive oil in a large skillet over medium heat. Flatten the chicken breast fillets by covering each fillet with plastic wrap and using a mallet to flatten the chicken to approximately 1/4 inch thick. Season each side of the fillet with salt and pepper.

2)Sauté the chicken fillets on each side until the chicken has browned a little, about 4 to 6 minutes on each side. Set chicken aside wrapped in foil to keep them warm. Keep the pan of drippings from the chicken to start the Madeira sauce.

3)On Medium heat, add 2 tablespoons of oil to the skillet. Add mushrooms and sauté for a couple of minutes. Add Madeira wine, beef stock, butter and pepper and bring sauce to a boil. Reduce heat and simmer for about 20 minutes or until sauce has reduced to about 1/4 of the original volume. The sauce will thicken and turn a dark brown color when it is done. Depending on the temperature of your stove, this may take a little longer.

4)In a medium saucepan, fill halfway with water and bring to a boil. Season water with salt and toss asparagus into the water and boil. Keep an eye on this step, you don’t want to over cook your asparagus. Depending on the thickness of your spears, this could take up to 3 to 5 minutes. When finished, drop the asparagus in a bowl of ice water to stop the cooking. The asparagus should be slightly tender when done, not mushy.

5)Set your oven to broil. Arrange the cooked chicken breast fillets on a baking pan and cross 2 asparagus spears over each fillet. Top with a slice of mozzarella cheese and broil for 3 to 4 minutes or until the cheese begins to slightly brown.

6)Serve by arranging 2 chicken breast fillets on each plate and spoon 3 to 4 tablespoons of Madeira sauce over the chicken.

Thanks to RLSafford for sharing this recipe.

1 10 oz. can chunk chicken, drained
8 oz cream cheese
1/2 cup Franks hot sauce
1/2 cup bottled ranch salad dressing
1 c. shredded cheddar cheese

Microwave cream cheese until soft. Blend in other ingredients, breaking up chicken. Mix until smooth. Place in ovenproof dish. Bake at 350 until bubbly-about 25 minutes.

Thanks to gentlearts for sharing this recipe.

4 boneless chicken breasts
1 stick butter melted
2 Heaping Tbsp. minced garlic
3 Tbsp. lemon juice
1/2 cup Italian Bread crumbs
1/2 cup fresh ground Parmesan
3/4 tsp. Thyme (important)
Lemon Pepper

Mix the bread crumbs and parmesan in a large bag. Shake the chicken in it to coat. Save the extra crumbs.
Melt the butter in a baking dish. Add the Garlic, Thyme and lemon juice. mix it up.
Lightly lay each breast on it’s front to get moist then flip over in the pan. Sprinkle with remaining crumbs to recoat. Shake some Lemon Pepper on top.
Bake 40 min @ 400. Spoon some of the left over liquid over the cooked chicken, and over your accompanying side dish. I prefer a type of rice, like pilaf or brown. The smell and the flavor will knock you down.

Thanks cheezew for sharing this chicken recipe.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.

3. Lightly salt and pepper each side of the chicken while it cooks.

4. Set chicken aside until it cools down enough to handle.

5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

7. Dice the cooked chicken into small cubes and add it to the pan.

8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

9. Cook for another 4 minutes.

10. Stir well so that the spinach separates and is incorporated into the mixture.

11. Remove the pan from the heat and add the cheese.

12. Stir until the cheese is melted.

13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

14. Spoon approximately one-fifth of the mixture into the center of a tortilla.

15. Fold in the ends and then roll the tortilla over the mixture.

16. Roll the tortilla very tight, then pierce with a toothpick to hold together.

17. Repeat with the remaining ingredients until you have five eggrolls.

18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.

19. Overnight is best.

20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

21. Preheat 4-6 cups of oil to 375 degrees.

22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

24. Garnish the dipping sauce with the chopped tomato and onion.

Thanks to Arrington for sharing this appetizer recipe.

1 whole 3-5lb chicken, cleaned and giblets/neck discarded
1 can tomato paste
1 Tbsp. chicken base
1/4 cup brown sugar
1 can chicken broth
1 Tablet Abuelita Mexican chocolate
1/4 cup Chili powder
2 Tbsp. ground cumin
2 Tbsp. ground cinnamon
1/2-3/4 cup creamy peanut butter
1 tsp salt

Place all ingredients except chicken into your crock pot. Mix well while heating on high. After chocolate is mostly melted add your chicken. Cover and cook the entire day, or at least 6 hours. Check taste for salt.
To serve, strain sauce and retain. Pull chicken off the bone.

Serve with warm tortillas, make burritos and serve with cheese and sour cream. You can also serve this over white rice. This is a recipe that is requested constantly at potlucks and my 12 and 7 year olds love it.

Thanks to eysterfamily for sharing her crock pot recipe.

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper (I used McCormick peppercorn medley)
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi (I bought the kind in the shrink wrap from the shelf not the freezer)
2 cups fat free half and half (I used land-o-lakes)
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish

1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!!!

Thanks to buckeyedmom95 for sharing this recipe.

1 1/2 cup bread crumbs (I like Panko)
1/3 cup grated Parmesan cheese (the real stuff, not the green can)
1/3 cup ground almonds (use a food processor to grind sliced almonds)
2 tsp. garlic powder
1 1/2 tsp. paprika
3/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup pasteurized eggs (sold in cartons or containers in the supermarket dairy section)
1 tbsp. olive oil
One whole chicken, in pieces

Combine dry ingredients in one bowl and wet ingredients in another. Dip each piece of chicken into the egg mixture, then dip into the bread crumb mixture and coat thoroughly. Lay the pieces out on a baking sheet and freeze, then combine in a zipper bag and store in the freezer.
To cook, thaw completely. Preheat oven to 375 degrees. Lay chicken on a baking sheet, preferably on top of a baking rack, and bake for 60 to 75 minutes. (I like to give the chicken a quick spritz of cooking oil spray before baking to make it even crisper.)

Thanks to JC in PA for sharing this chicken recipe.