Lime - Jalapeno Chicken

Here you go - just in time for that diet you are going to begin soon!  How to make plain ordinary chicken breasts taste incredible!  Give this one a try - it is easy and a real taste treat!  (It is extra easy if someone else does the grilling - Thanks Kirby!!)

• 1/4 cup lime juice (concentrated is fine - fresh is better)
• 2 tablespoons canola oil
• 1 tablespoon white vinegar
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 jalapeno, sliced (sissys need to remove the seeds)
• 1/2 small onion sliced
• 1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat

1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno and onion. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat.Grill the chicken until cooked through and no longer pink in the middle.
3. Meanwhile, sauté the jalepenos and the onion in the marinade until the vegetables are tender – about 5 minutes.
4. Let chicken cool slightly; serve with jalapeno - onion mixture.

Yield: 8 servings

Brandied Chicken with Mushrooms and Apple

Saturday night dinner....I had made this a few years ago and liked it so decided to try it again because it really is pretty healthy - just a little olive oil.  Usually we think of apples with pork but it is really good with chicken also. Apples add such a new dimension to chicken and then with the onion too - excellent!!  This is not as spicy as Kirby and I prefer so for you folks with children - go for it!!

• 3-4 large boneless skinless chicken breasts (I pound mine and then cut into 2 pieces)
• 3 T. olive oil
• 1 medium onion, sliced
• 1/4 pound mushrooms, quartered
• 1 heaping teaspoon minced garlic
• 2 tart apples, peeled and sliced (granny smith or pippen)
• 1 C. apple juice
• 1/4 C. brandy
• 2 T. flour
• Salt and pepper to taste

1. Season the chicken with salt and pepper.  Heat oil in a large skillet and brown chicken.
2. Add sliced onion and saute for 5 minutes, then add the mushrooms and more oil if necessary.
3. Simmer for 5 minutes more and add the apples.
4. Pour the apple juice and brandy over the chicken and bring to a boil.
5. Cover and simmer for 30 - 35 minutes.
6. Adjust seasoning.
7. Transfer the chicken, mushrooms and apples to a serving dish leaving as much of the liquid in the pan as possible.
8. Mix the flour with enough water to make a smooth paste and stir it into the hot sauce.  Continue with medium heat, stirring constantly for 2 to 3 minutes or until sauce is thickened.
9. Pour the sauce over the chicken and serve.

Note: Goes well with rice.

Party Chicken Bake

This really is called "Mom's Gooey Chicken" and has been for 40 years.  I found this recipe in a newspaper in the late 60's and have been making it since, but not so much as in the first 10-15 years because now we pay a little more attention to what we eat, not just how good it tastes!  My kids make it and my grandchildren know and love it.  It is a real "Family Recipe".   

Because of the Cream of Mushroom Soup and the Cream Cheese in it, I don't make it so much any more but it is still something we all love, a comfort food, and I made it tonight for dinner with fluffy basmati rice and some fresh asparagus.  So, if you are hungering for some good old fashioned comfort food - give this one a try.  I used bone-in chicken breast just because we prefer our chicken with bones when possible as it is more flavorful but boneless works really well also.  (and I took the skin off before cooking)

1 Envelope Dry Italian Salad Dressing Mix
2 T. oil
4 Chicken Breast Halves (or boneless, skinless)
1 Can mushroom soup
1 4-oz pkg whipped cream cheese
1/3 C. Dry white wine

1. Combine 1/2 of the salad dressing and oil in a large skillet. Add chicken and brown slowly on both sides until golden.
2. Place chicken in a 13 x 7 in. baking dish.
3. Combine the soup, remaining salad dressing mix and cream cheese in a small bowl and blend well.
4. Stir in the wine and then spoon over the chicken.  
5. (You may refrigerate at this point if wanted but add 30 minutes to cooking time when taken from refrigerator)
6. Bake at 350 degrees for 45 minutes.  Serve over rice.  Makes 4 servings.