2-1/2 to 3 lbs chicken wings
Seasoning or sauce, optional

1. Add 1 cup of water to the inner liner of the Instant Pot.
2. Put the wing pieces in a steamer basket, vertically, and set on the trivet/rack in the Instant Pot.
3. Close the lid and set the steam release knob to the Sealing position.
4. Press the Manual button, then the + or - button to choose 5 minutes.
5. After cooking cycle ends, let Naturally Release the steam for 10 minutes. Then manually release the remaining steam. Open the lid after the pin drops and it is safe to do so.
6. Spread the wings on a baking sheet and let air dry for a few minutes.
7. Add the wings to a large bowl and add seasoning or sauce. Stir them around to coat well.
8. You can serve them at this point, or even better, bake them in a 400˚ oven for 5 minutes per side.

6 dinner servings or 12-18 appetizer servings


Simply Happy Foodie

For the chicken:
2 pounds boneless, skinless chicken breasts
1/4 cup plain whole-milk Greek-style yogurt
2 tablespoons oil, separated
2 teaspoons fresh lime juice
1 large clove garlic, minced

For the sauce:
4 tablespoons unsalted butter
3/4 large white onion, finely chopped
2 tablespoons Penzey’s New Curry
1 tablespoon grated peeled fresh ginger or ginger paste
1 1/2 cups canned tomato purée
1/2 cup half-and-half
3/4 cup water
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

In a small bowl, whisk together the yogurt, 1 tablespoon oil, lime juice, and garlic. Place chicken and marinade in a plastic bag, rubbing the marinade over the meat. Set the chicken aside while you make the sauce.

In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium then stir in the curry spice and ginger. Add the tomato purée, water, half-and-half, salt, and pepper, and bring the sauce to a boil. Reduce heat and gently simmer for about 5 minutes until slightly thickened.

While the sauce simmers, heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken in two rounds, turning them to brown gently until chicken is cooked through, roughly 6 to 8 minutes. Chop into bite sized pieces and add the chicken to the sauce and heat through, stirring occasionally until desired consistency.

Serve over naan or with Indian rice.


4 servings


Modified from Epicurious.


Calories 551, Carbohydrates 16g, Fat 36g, Protein 43g, Sodium 727mg, Fiber 4g,

2-1/2 lbs boneless, skinless chicken breasts
1 onion, sliced
1 bottle (12 oz) Guinness beer
1-1/2 cup bbq sauce
1 tsp paprika
1 tsp chili powder
1 tsp red pepper flakes
salt and pepper

1. Slice onions. Toss onions into slow cooker.
2. Place chicken in slow cooker on top of onions. Mix Guinness, bbq sauce, and spices together in a small mixing bowl and pour over chicken.
3. Cook for 4 hours on high or 6 hours on low.
4. Shred chicken with forks. Remove onions from sauce if you prefer to not include them with the shredded meat. (Note: the onions hold all the spices ... YUM!) Toss chicken back into crock pot to soak up the juices. Serve on a bun, on top of salad, or by itself with some sides.

?? servings


Alley's Recipe Book

4 chicken breasts
1/2 cup lime juice
1/3 cup oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic, minced
1/2 tsp black pepper


Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziplock bag. Refrigerate for at least 3 hours up to overnight.

Grill until done and juices run clear.


4 servings


Plain Chicken

10 chicken tenderloins
1 cup buttermilk
1 cup flour
1 cup panko breadcrumbs
1/4 cup cornmeal
3 Tbsp butter

Spice Mixture:
1 Tbsp salt (it won't taste salty)
1 tsp pepper
1 tsp smoked paprika (may sub. regular)
2 tsp chili powder
2 tsp garlic powder
1 tsp onion powder


Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.

Preheat oven to 400˚F degrees. Line a large rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.

Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.

Remove chicken tenders from buttermilk and allow excess marinade to drip off (I line my sink with paper towels then dab the chicken with paper towels as I add them to the breadcrumb mixture.)

Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.

Bake at 400˚F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.

Serve with your favorite dipping sauce. Enjoy!


4-6 servings


Carlsbad Cravings


Estimated at 378 calories for two tenderloins.

2+ lbs. boneless, skinless chicken breasts
1/2 tsp salt, plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1 tsp
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
15-oz can diced tomatoes, drained
1/2 cup white wine
1 Tbsp fresh thyme leaves, chopped
1 tsp fresh oregano leaves, chopped
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped fresh flat-leaf parsley leaves (optional)


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the prosciutto and cook for about a minute, then add peppers, season with salt and pepper and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.


6 servings


Food Network

1-1/2 lbs chicken breast
14.4 oz can fat free chicken broth
15 oz can black beans, drained and rinsed
2-10 oz cans Ro-Tel original diced tomatoes with mild green chilies, drained
8 oz frozen corn (about 1-1/2 cups)
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste


Combine chicken broth, beans, tomatoes, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.


8 servings


skinnytaste.com

4 boneless, skinless chicken breasts (about 2 lbs.)
5 limes, juiced
1/2 Tbsp sea salt
1/2 Tbsp cumin
1/2 Tbsp ground chipotle pepper
1/4 cup cilantro, chopped
1 garlic clove, minced
2 red bell peppers
2 green bell peppers
1 red onion


Juicing four of the limes into a small mixing bowl. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.

Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container. Pour the marinade over the chicken. Close and shake well until all of the chicken is covered. Place in the refrigerator for 30 minutes to marinate.

While the chicken is marinating chop the bell peppers and onions.

After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!


4-6 servings


Little Leopard Book

1 large egg
1/3 cup buttermilk
1 lb boneless skinless chicken breast, cut into bite size pieces
1-1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil


Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.

Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.

Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.


4 servings


Food Network

1 envelope taco seasoning or 4 Tbsp of Penzey's taco seasoning
2 lbs. boneless, skinless chicken breasts
16-ounce jar picante sauce or salsa (we use medium)


Mix together the taco seasoning and picante sauce in the crock pot (you do not need to add any water to the taco seasoning). Add the chicken and move around to get them coated a bit. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, remove chicken and shred easily with a fork. Return to crockpot and stir to combine with sauce.


12 servings


Chocolate Therapy

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp Greek seasoning
2 Tbsp olive oil
4, 8-inch pita rounds or gyro rounds
1/2 cup crumbled feta cheese
1 large tomato, chopped
1 cucumber, thinly sliced
Herbed Yogurt Spread


Combine seasoning and olive oil in a heavy-duty zip-top plastic bag; add chicken. Seal and chill 30 minutes.

Grill chicken on grill in grill basket or in grill pan.

Wrap each pita round in a damp cloth; microwave at HIGH 10 to 15 seconds or until soft. Spread 1 side of each pita round with Herbed Yogurt Spread. Top evenly with chicken, cheese, tomato, and cucumber; roll up.


4 servings


MyRecipes.com

Salsa
2/3 cup mango, diced
2/3 cup pineapple, diced
2 Tbsp red onion, minced
1 Tbsp jalapeño pepper, minced
1-1/2 tsp cilantro, chopped
1-1/2 tsp lime juice
1/8 tsp salt
1/8 tsp black pepper, freshly ground

Chicken
4, 6-oz boneless, skinless chicken breast halves
1/4 cup pineapple juice
3 Tbsp cilantro, chopped
3 Tbsp soy sauce
2 Tbsp honey
1 tsp lime juice
Dash crushed red pepper
Cooking spray


To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

Prepare grill.

Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.


4 servings


Cooking Light


We liked the salsa so much that we tended to use more, so if you like mango salsa, make a little more than the recipe calls for.

4 boneless, skinless chicken breasts (3-4 oz each)
2 egg whites
1 clove garlic, pressed
1 cup fat-free seasoned croutons, grated (1/2 cup crumbs)
1/4 cup fresh Parmesan cheese, grated (1 oz)
1 tsp dried oregano leaves
1/8 tsp ground black pepper
2 Tbsp all-purpose flour
4 oz angel hair pasta, uncooked
14-oz jar tomato and basil spaghetti sauce
1/4 cup reduced-fat mozzarella cheese, shredded (1 oz)


Preheat oven to 425˚F. Using Kitchen Shears, remove chicken from package and trim off any visible fat.

Using Mini-Whipper, beat egg whites in Classic Batter Bowl until frothy. Press garlic into egg whites using Garlic Press. Using Deluxe Cheese Grater fitted with coarse grating drum, grate croutons and Parmesan cheese into shallow bowl. Add oregano and black pepper; mix well.

Coat chicken breasts with flour. Dip into egg white mixture. Coat both sides of each chicken breast with crumb mixture, shaking off excess. Discard any remaining crumb mixture. Place chicken on Classic Round Stone; lightly spray with oil using Kitchen Spritzer. Bake 20-25 minutes or until chicken is no longer pink and juices run clear.

Meanwhile, cook pasta according to package directions; drain. Place spaghetti sauce in Small Micro-Cooker. Microwave, covered, on HIGH 2 minutes or until hot. Divide pasta among four serving plates. Top with one chicken breast half, a scant 1/2 cup spaghetti sauce and 1 tablespoon mozzarella cheese.


4 servings


Pampered Chef, It's Good For You

4 chicken breast halves, boned, skinned
1 Tbsp olive oil
Salt
Freshly ground black pepper
1, 7.5-oz can chipotle chile in adobo sauce, drained & minced
1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped
8 corn or flour tortillas, 6-in each
2 cups Monterey Jack cheese
Pico de Gallo or other salsa


Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4-in.-thick slices. Keep grill or grill pan hot.

In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.

Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.

Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200° oven until ready to serve.

Slice each quesadilla into wedges and serve with salsa on the side.


4 servings


MyRecipes