Author: Chef

Description
A family recipe for Bruschetta Grilled Chicken.

Ingredients

• Juice of 1 lemon, divided
• Kosher salt
• Freshly ground black pepper
• 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
• 3 slicing tomatoes, chopped
• 2 cloves garlic, minced
• 4 slices mozzarella
• Freshly grated Parmesan, for serving

Instructions

1. 4 tbsp.
2. extra-virgin olive oil
3. 1 tsp.
4. Italian seasoning or dried oregano
5. 1 tbsp.
6. freshly chopped basil
7. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine.
8. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
9. Heat grill over medium-high then add chicken, discarding excess marinade.
10. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
11. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper.
12. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes.
13. Top chicken with tomato mixture.
14. Garnish with Parmesan and serve.

Description
A family recipe for Chicken Breast Lettuce Cups.

Ingredients

• 2 Servings
• 2 chicken breasts
• 2 tablespoons olive oil, divided
• Salt
• 3 tablespoons soy sauce (from packets)
• 2 tablespoons vinegar
• 2 tablespoons sugar (from packets)
• 1 scallion, sliced
• 1 carrot, shredded
• 1 packet mustard
• 1/2 head iceberg lettuce

Instructions

1. Preheat oven to 400 degrees.
2. Drizzle chicken with 1 tablespoon olive oil and sprinkle with salt.
3. Add chicken to a cast-iron pan, and bake for 25 minutes.
4. Remove from oven and let cool.
5. In a large bowl, add soy sauce, sugar, vinegar, remaining olive oil, scallions, and carrots.
6. Stir to combine.
7. Cut chicken into cubes, and add to the bowl along with the mustard packet.
8. Serve chicken mixture inside iceberg lettuce cups, topped with more soy sauce.

Description
A family recipe for Chicken Adobo with Rice.

Ingredients

• 4 Servings
• 1-pound chicken thighs (about 4)
• ¼ cup soy sauce
• ½ cup rice vinegar
• 4 garlic cloves, peeled
• 1 teaspoon chili flakes
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon canola oil
• 1 cup jasmine rice, cook according to package
• ¼ cup cilantro leaves chopped

Instructions

1. In a large resealable bag, add all ingredients.
2. Refrigerate for minimum 2 hours, overnight is better.
3. In a large cast iron on medium heat, add oil.
4. Next, sear chicken skin side down, until browned.
5. Flip chicken over, and add contents of resealable bag to skillet.
6. Bring to a boil.
7. Then, reduce heat to a simmer.
8. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
9. When chicken is cooked, remove from skillet.
10. Turn heat to medium-high and reduce sauce until thick.
11. Return chicken to skillet, coat with sauce.
12. Top with cilantro, and serve with rice.
13. Enjoy!

Description
A family recipe for Pineapple Salsa Grilled Chicken.

Ingredients

• Juice of 4 limes, divided
• Kosher salt
• 1 avocado, diced
• 1/4 red onion, diced
• Freshly ground black pepper

Instructions

1. 1/4 c.
2. plus 1 tbsp.
3. freshly chopped cilantro
4. extra-virgin olive oil, plus more for grill
5. 2 tsp.
6. honey
7. 1 lb.
8. boneless skinless chicken breasts
9. 2 c.
10. chopped pineapple
11. Make marinade: In a large bowl, whisk together juice of 3 limes, 1/4 cup cilantro, oil, and honey and season with salt.
12. Add chicken to a large resealable plastic bag and pour in marinade.
13. Let marinate in the refrigerator at least 2 hours, or up to overnight.
14. When ready to grill, heat grill to high.
15. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
16. Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro.
17. Season with salt and pepper.
18. Spoon salsa over chicken before serving.

Description
A family recipe for Insta Pot White Chicken Chili.

Ingredients

• 2 large chicken breasts
• 1 large red bell pepper, chopped
• 8 oz can corn
• 8 oz cream cheese
• 1 small onion, chopped
• 2 Tbsp cilantro, chopped
• 3 cloves garlic, minced
• Juice from 2 limes
• 1 tsp oregano
• 1 tsp cumin
• ½ tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• Toppings: Avocado, jalapenos, tortilla chips

Instructions

1. 5 oz can white beans
2. 5 oz can black beans
3. 5 cups chicken broth (12 oz)
4. Combine everything in the Insta Pot.
5. Mix with a large spoon.
6. Seal the lid and press manual to set it to high pressure for 15 minutes.
7. Once cooking is done, let depressurize for 10 minutes.
8. Shred the chicken with a fork, then mix back in.
9. Serve.

Description
A family recipe for Creamy Tuscan Chicken.

Ingredients

• extra-virgin olive oil
• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• dried oregano
• butter
• 3 cloves garlic, minced
• cherry tomatoes, halved
• baby spinach
• heavy cream
• freshly grated Parmesan
• Lemon wedges, for serving
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Instructions

1. 1 tbsp.
2. 1 tsp.
3. 3 tbsp.
4. 1 1/2 c.
5. 3 c.
6. 1/2 c.
7. 1/4 c.
8. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
9. You may be able to find more information about this and similar content on their web site.
10. In a skillet over medium heat, heat oil.
11. Add chicken and season with salt, pepper, and oregano.
12. Cook until golden and no longer pink, 8 minutes per side.
13. Remove from skillet and set aside.
14. In the same skillet over medium heat, melt butter.
15. Stir in garlic and cook until fragrant, about 1 minute.
16. Add cherry tomatoes and season with salt and pepper.
17. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
18. Stir in heavy cream and parmesan and bring mixture to a simmer.
19. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
20. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
21. Serve with lemon wedges.

Description
A family recipe for Chipotle Chicken Chili.

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
• 1 bottle (12 Ounce Bottle) Good Beer
• 1 can (14 Ounce Can) Diced Tomatoes
• 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
• 1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
• 1 can (14 Ounce Can) Black Beans, Drained And Rinsed
• 1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 1 teaspoon Salt, More To Taste
• 1/4 cup Masa Harina
• 1 Lime, Juiced
• Sour Cream, For Serving
• Grated Sharp Cheddar Cheese, For Serving
• Cilantro, For Serving
• Lime Wedges For Serving

Instructions

1. Heat olive oil in a large pot over medium heat then add the onions and garlic.
2. Cook for a few minutes until onions soften.
3. Add the chicken and cook until lightly browned.
4. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
5. Add the tomatoes, chipotles, beans, chili powder, cumin and salt.
6. Stir to combine, then cover the pot and cook for 1 hour.
7. Combine the masa harina with the rest of the beer and stir to make a paste.
8. Add this into the chili, along with the lime juice.
9. Stir and cook for 10 more minutes or until thick.
10. Serve with sour cream, cheese, cilantro, and another squeeze of lime!