Quesadillas

Chicken Quesadillas


1/4 C water
2 Tbsp. vinegar
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 pkg. Fajitas mix (spice aisle of the grocery)
2 C shredded mixed Monterey Jack and cheddar cheeses
3 green onions, thinly sliced
8 large wheat OR Flour tortillas
Salsa, guacamole and sour cream (optional)


Combine water, vinegar oil and fajitas mix in a large plastic baggie or glass dish.  Add chicken to marinade and let stand for at least 5 minutes (I usually marinade for a minimum of 30 minutes). 
Remove chicken from marinade.  Discard marinade.  In a large skillet over medium-high heat, saute chicken until done. 


Put chicken strips in single layer on 4 tortillas.  Sprinkle each with cheese and green onion.  Top with another tortilla and sprinkle with additional cheese and green onion.  Place 2) quesadillas at a time on a large baking sheet.  Bake at 350 degrees for 10 minutes, or until cheese is melted and quesadillas are lightly golden. 


Cut into wedges to serve.  Serve with toppings, if desired.  Makes 4 quesadillas

Sweet and Sour Chicken

Sweet & Sour Chicken

1 lb., boneless, skinless chicken breasts
1 Tbsp. oil
1 C. green AND red bell pepper strips
1 Tbsp. cornstarch
1/4 c. lite soy sauce
1 (8 oz.) can pineapple chunks, in juice
3 Tbsp. vinegar
3 Tbsp. brown sugar
1/2 tsp. ground ginger (I use like 1/8 tsp., as I don't care for ginger---your choice)
1/2 tsp. garlic powder
Cooked brown OR white rice


Cook and stir chicken in hot oil in large skillet until well browned.  Add peppers; cook and stir 1 to 2 minutes.  Mix cornstarch and soy sauce.  Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder.  Bring to a full boil.  Meanwhile, prepare rice as directed on package.  Serve chicken over rice and with fortune cookies for the ultimate experience!
Makes 4 servings

Company's coming? Paprika Chicken and Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy

1/2 C all-purpose flour
2 tsp. paprika
1 tsp. EACH salt, ground black pepper, garlic powder, cayenne pepper
1/4 C butter
1 can (10 3/4 oz.) Cream of Chicken soup
4 boneless chicken breasts
1/4 C sliced green onions
1 (8 oz.) carton sour cream (I use the light & it doesn't alter the taste, in my opinion)

Mix flour and seasonings.  Thoroughly coat chicken.

Melt butter in skillet.  Add chicken and cook until browned.

Add soup and sour cream.  Cover and cook over low heat 10 minutes or until done.  Stir in green onions, OR just top a serving with some, after you've plated it. 
Serve with mashed potatoes OR rice. 
Yield 4 servings

Chicken Stir-Fry

 

Chicken Stir Fry

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

2 garlic cloves, finely chopped (you can use less, I just love garlic)

1 medium onion, cut into thin wedges or slivers

1 C petite carrots, cut in halves lengthwise

1 C broccoli florets

1 C sliced fresh mushrooms

1 sm. red OR green bell pepper, sliced

**Right here I'll tell you straight up that I DOUBLE the sauce ingredients on this dish.  We prefer a fair amt. of sauce when it's served over the rice.

1 C chicken broth

3 Tbsp. soy sauce

2 tsp. sugar

2 tsp. cornstarch

Spray large nonstick skillet with cooking spray; over medium-high heat, cook the chicken. Stir-fry 2-3 minutes or until chicken juices run clear.  Add the garlic.

Add onion, carrots, 3/4 c of the broth, the soy sauce and sugar.  Cover and continue to cook, over medium heat, stirring occasionally,  for another 5 minutes or until the carrots start to get a little tender. 

Add broccoli, mushrooms and the bell pepper.  Cover and cook another 5 minutes, continuing to stir occasionally, until chicken is no longer pink in center and vegetables are tender.

Mix cornstarch with the remaining 1/4 c broth; stir into the chicken mixture.  Cook, stirring frequently, until sauce is slightly thickened. 

Serve over rice OR noodles

Yields 4-6 servings