Baked Honey-Mustard Chicken Bites

PointsPlus™ Value: 1
Servings: 24
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Just dunk and pop them into your mouth. Go sweet with our honey mustard dip or make it spicy by adding hot red pepper sauce.

Ingredients
8 oz refrigerated bread stick dough
1 pound(s) skinless chicken thigh(s), cut into 24 equal-size pieces
1/4 cup(s) honey mustard,

Dipping Sauce
3 Tbsp honey mustard
1 1/2 tsp low-sodium soy sauce
2 tsp chives, fresh, minced
Instructions

* Preheat oven to 375ºF. Line a baking sheet with parchment paper.

* Unroll dough and cut it into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with some mustard; roll dough around chicken (chicken will stick out on the ends).

* Place chicken bites on prepared baking sheet. Bake until dough is golden brown and chicken is cooked through, about 15 to 20 minutes. Let cool for 5 minutes before serving.

* Meanwhile, combine mustard and soy sauce in a small bowl; sprinkle with chives. Yields 1 chicken bite per serving.

source: www.weightwatchers.com

Chicken-Orzo Soup

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil
• 2/3 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 1 1/4 cups water
• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 4 cups fresh baby spinach
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

from: cookinglight.com

Deceptively Delicious Chicken Nuggets (With Veggie Puree)

Ingredients

• 1 cup whole wheat breadcrumbs (or panko)
• 1/2 cup flax seed meal
• 1 tablespoon grated parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli or spinach or sweet potato or beet, puree
• 1 large egg, lightly beaten
• 1 lb boneless skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
• 1/2 teaspoon salt
• nonstick cooking spray
• 1 tablespoon olive oil

Directions

1. 1

   In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

2. 2

   In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

3. 3

   Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

4. 4

   Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.

5. 5

   Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.

6. 6

   Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

source: Deceptively Delicious by Jessica Seinfeld

Buffalo Chicken-Blue Cheese Meatloaf

Biggest Loser Family Cookbook Copyright 2008

Olive Oil Spray
2/3 c. Old-fashioned oats
1/2 c. Fat-free milk
2 1/2 Tbsp buffalo wing sauce, or more to taste
1 pound extra-lean, ground chicken breast
1/2 c. Finely chopped celery
1/4 c. Shredded carrot
1/4 c. Finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 tsp. salt
2 oz. Crumbled reduced-fat blue cheese

Preheat the oven to 350 degrees. Lightly mist a 9x5 loaf pan with olive oil spray.
Combine the oats and milk in a medium mixing bowl and stir to mix. Let stand
for 3 minutes, or until the oats begin to soften. Stir in the wing sauce until well
mixed. Add the chicken, celery, carrot, onion, egg whites and salt. With a fork or
clean hands, mix the ingredients well. Add the blue cheese and gently mix to combine.

Transfer the mixture to the prepared pan and spread so that the top is flat. Bake
for 35 to 40 minutes, or until the chicken is completely cooked through and no
longer pink. Cut into 8 slices and serve immediately.

*edited to add - I baked the meatloaf ahead of time and then I grilled it.

Makes 4 servings

Per serving: 263 calories, 6 g fat, 74 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 2 g fiber, 35 g protein.

Crispy-Skinned Chicken a l'Orange

Ingredients

• Kosher salt and freshly ground black pepper
• 3 skin-on bone-in chicken breast halves (I used skin less boneless chicken breast)
  
• 1 tablespoon vegetable oil
• 1/2 cup frozen orange juice concentrate
• 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

source: Melissa D'Arabian foodnetwork.com

Easy Crockpot Chicken and Stuffing

An easy recipe for crockpot chicken and stuffing.

Ingredients:

• 1 package herb-seasoned stuffing mix, prepared
• 4 to 6 boneless chicken breast halves or boneless thighs, without skin
• 1 can cream of chicken soup
• 1 can (3 to 4 ounces or more) sliced mushrooms, drained (I don't eat mushrooms so I skipped this)
  

Preparation:

Prepare packaged stuffing mix with butter and liquid as directed on package. Layer stuffing in the bottom of greased slow cooker. Place the chicken pieces on top. Chicken can overlap some, but try to arrange with as little overlap as possible. If there is room, you could use more chicken. On top of the chicken, pour 1 can of cream of chicken soup, or you could use cream of mushroom, or cream of celery, whatever you like. Just don't add the liquid the soup can says to use. Add the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.
Cover and cook on low for 6 to 8 hours.

found at: http://southernfood.about.com/od/crockpotchicken/r/bl82c3.htm

Chicken Fajita Soup

Ingredients

• 1 pound thin chicken cutlets, cut into thin strips
• Juice of 2 limes, divided
• 1 tablespoon coriander
• 1 tablespoon cumin
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 3 large or 4 medium bell peppers, seeds removed and sliced
• 1 to 2 large red onions, sliced
• 3 large cloves garlic, grated or finely chopped
• 6 sprigs of thyme, leaves removed from stems
• 1 cup Mexican beer, or an additional cup chicken stock
• 1 15-ounce can stewed tomatoes
• 1 quart chicken stock
• Hot sauce to taste
• 6 flour tortillas (6- to 8-inches in diameter)
• 2 handfuls cilantro leaves, roughly chopped
• 1 ripe avocado, diced (optional)
• 1 cup shredded sharp cheddar cheese (optional)
• 1/2 cup sour cream (optional)

---

Yields: 4 servings

---

Preparation

In a shallow bowl combine the chicken strips with the juice of 1 lime, coriander, cumin, salt and pepper. Let the chicken marinate while you cut the veggies for the soup.

Place a large soup pot over medium-high heat with 2 turns of the pan vegetable oil, about 2 tablespoons. Heat the oil until it just starts to smoke and carefully add the marinated chicken to the pot, spreading it out in an even layer (the oil can have a nasty attitude and spit at you so be careful). Let it brown up completely on one side before moving the pieces.

Add the peppers, onion, garlic and thyme to the pot and cook a couple of minutes, until the veggies just start to get tender. Add the beer or stock, scraping up any brown bits on the bottom of the pot; then the stewed tomatoes, chicken stock and some hot sauce to taste. Bring up to a bubble and simmer while you prepare the tortillas.

If you have a gas cooking range, turn the flame to medium and, using tongs, place the tortilla right on top of the flame. Turn it and flip it until it starts to blister on both sides -- don’t walk away, this needs your full attention!

If you don't have a gas range, place a medium to large dry skillet over high heat and, working with one tortilla at a time, blister them in the skillet on both sides. As you blister each tortilla, stack and wrap them in a kitchen towel to keep them warm and pliable.

Once all the tortillas have been blistered, cut the stack in half, stack the two halves on top of each other and slice into short thin strips. Divide the strips between 4 serving bowls and reserve while you finish the soup.

Add more hot sauce, salt and pepper, to taste. Ladle the soup over the tortillas and top with some cilantro, diced avocado, additional lime juice, shredded cheddar and/or sour cream.

from http://www.rachaelrayshow.com

Weight Watchers Mexican Chicken Casserole recipe

Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings

Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)

Preparation
1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

One serving is approximately 235 grams.
WW POINTS per serving: 5
Nutritional information per serving: 262 calories, 3.3g fat, 1.2g fiber

from: http://ww-recipes.net/

WW Bistro chicken

2 Tablespoons butter
1 Tablespoon olive oil
6 each boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped shallots
14 1/2 ounces diced canned tomatoes, with juice
1 1/2 teaspoons dried thyme
1 can French onion soup, condensed
1 cup Swiss cheese, grated (I don't like Swiss so I used cheddar)

Preheat the oven to 375 degrees. In a 12" ovenproof skillet, melt the butter in the olive oil over medium-high heat.

Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce.

Pan-fry the the chicken until both sides are golden but the chicken is not cooked through.

Remove the chicken from the skillet, add the shallots, and cook stirring, until they are softened, 3 to 4 minutes.

Add the tomatoes and thyme and cook until the sauce has reduced a bit, 4 to 5 minutes. Add the soup and cook another 4 minutes, seasoning with the remaining salt and pepper.

Return the chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes.

CHICKEN CHIMICHANGAS

CHICKEN CHIMICHANGAS

8 Servings

8 oz. Chicken breast, cooked and shredded
1 can (16 oz) FF refried beans
1 c. salsa
1 can (4 oz) diced green chiles, drained
1 t. chili powder
¼ c. green onion, sliced
1 c. FF shredded cheddar cheese
8 (8") FF flour tortillas

Preheat oven to 350. Spray a 9"x13" baking dish with Pam; set aside.

Spray a large skillet with Pam.

Cook chicken and green onions in skillet until chicken is no longer pink. Drain off any liquid.

Add chili powder, salsa, beans and green chiles. Cook until heated through. Mix in cheese and remove from heat.

Warm tortillas, 2 at a time, in the microwave to soften.

Place ½ c. chicken mixture down center of each tortilla; fold in the sides and roll up.

Place chimichangas into prepared baking dish.

Spray the tops of each chimichanga lightly with Pam.

Bake uncovered 20-25 minutes or until tortillas are crisp and brown.

Serve with additional salsa, sour cream or other toppings for additional points.

Chicken Caesar Casserole

Chicken Caesar Casserole
2 lbs cooked chicken breasts, cut in 1/2-1 inch pieces
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/3 cup light creamy Caesar dressing
1/2 cup chicken broth
1 1/2 cups grated mozzarella cheese
1-12oz pkg of tubed pasta (penne or macaroni), cooked and drained
1/4 cup croutons

Combine all ingredients but croutons, mixing well, in a 2 qt baking dish.

Top with crushed croutons and bake in a 350 degree (preheated) oven for 20 minutes until topping is browned and casserole is bubbly.

****If you would like to make it to freeze for another time - Allow to cool and freeze. When ready to eat thaw completely then cook. *****

*this recipe was given to me by a friend

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.

BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

from: kraftfoods.com

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Prep Time:
15 min

Total Time:
1 hr

Makes:
8 servings, one stuffed chicken breast each

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Buffalo Chicken Dip

Buffalo Chicken Dip (from my Aunt Kathie)

2- 8 oz Cream Cheese
1- 8 oz blue Cheese dressing
2 cups chopped cooked chicken (approx 2 large breasts) or 2 large cans of chicken
1 cup chopped celery (I actually forgot to put this in)
1- 6-8 oz bottle Frank's Hot Sauce
optional shredded cheese

Melt cream cheese in a sauce pan.
Add the rest of the ingredients.
Pour into baking dish.
Bake for 25 min @ 325*.

Serve with crackers, bread, celery or tortilla chips. This is also good spread out on a wrap and rolled up. I also heard of spreading it on pizza crust for a Buffalo Chicken Pizza.

Bourbon Chicken

Bourbon Chicken (from http://busymomscookbook.blogspot.com/)

Ingredients

2 lbs boneless chicken breasts cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

I mix all of the ingredients below the olive oil together and poured
into a ziploc bag and throw the chicken in (you can throw this in the
freezer if you want to have it another night or even make a double
batch so you have one for later!) The next night I'll pull the chicken
out, cut it up into bite size pieces, heat the oil in a pan and brown
the chicken. Then, remove the chicken and add the liquid back and cook
until the liquid is mixed well and the sugars all dissolve. Add the
chicken and bring to a hard boil. Reduce heat and simmer 20min. Serve
over hot rice.

*****NOTE***** This was very spicy (and I normally like spicy foods).
Next time I make this I'm going to reduce the amount of red pepper
flakes.

Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts courtesy of allrecipes.com

Ingredients:
4 skinless, boneless chicken breasts
1/2 c mayo
1/2 c crumbled feta cheese
2 cloves garlic, chopped
1 (10 oz) package frozen chopped spinach thawed and drained
4 slices bacon (we omitted this)

Directions:
1. In a medium bowl, mix mayo, spinach, feta cheese and garlic until
well blended. Set aside.

2. Carefully butterfly chicken breasts, making sure not to cut all
the way through. Spoon spinach mixture into chicken breasts. Wrap
each with a piece of bacon and secure with a toothpick. Place in a
shallow baking dish, Cover.

3. Bake at 375 for 1 hr or until chicken is no longer pink.

*** Sidenote - we didn't butterfly the chicken but flattened out thin
and then rolled it up after putting the spinach mixture in and secured
with a toothpick.

Gram's Chicken Casserole

Gram's Chicken Casserole - my gram made this one time when my husband and I were visiting. My husband loved it so she gave me the recipe.

2 c. cooked cut chicken
1/2 c. green pepper
1/2 c onion
3 tbsp butter
1 tbsp flour
1 tsp salt
Little black pepper
1 c milk
1c chicken broth
8 oz cream cheese
1 sm jr pimentos
1/2 pkg noodles.

Saute butter, peppers and onions. Cook together flour, seasonings,
milk and broth then add cream cheese. Cook the noodles.

Combine everything and place in greased dish. Cover with bread cubes
that have been buttered. Bake at 350 for 30-40 min.

Chicken Casserole Con Queso

Chicken Casserole Con Queso - given to me by my friend Kelly

1 Box Success Spanish Rice Mix
3 c cooked & cubed chicken
1 1/2 c celery - thinly sliced
1/2 c salsa
1 c light Monterey Jack Cheese grated
1/2 c light sour cream
1/2 c light mayo
Pepper to taste
1 c crumbled corn chips

Prepare rice mix according to directions. Preheat oven to 350

In large bowl toss prepared rice mix, chicken, celery, salsa, 3/4 cup of
cheese.

In small bowl, stir together sour cream, mayo & pepper. Add to rice
mixture and put mixture into 13x9 dish. Sprinkle with remaining
cheese & chips. Bake until bubbly.

Serves 6