Asian Chicken Lettuce Wraps (Slow Cooker)

Yield: 6 wraps, about 3 servings

Ingredients:

• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• Salt and pepper, to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons canned green chile peppers
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 cup onion, diced
• 1/3 cup hoisin sauce
• 1 cup cooked white rice
• 1 8-ounce can water chestnuts, drained and rinsed
• 1/2 cup diced tomatoes
• 1 tablespoon rice vinegar
• 1 head iceberg lettuce

Instructions:

1. Place ground chicken and minced garlic in a large, microwave-safe bowl. Mix together with a spoon and then microwave for about 5 minutes or until chicken is no longer pink. 
2. Remove mixture from microwave and drain. Then pour mixture into slow cooker.
3. Add bell peppers, onion, hoisin sauce, soy sauce, diced tomatoes and green chiles to slow cooker. Mix well.
4. Season mixture with salt and pepper, cayenne pepper, and paprika. 
5. Cook on low heat for approximately 2-3 hours or until chicken is tender.
6. When cooking time is up, add in water chestnuts, rice, and rice vinegar. Cook for an additional 3-5 minutes.
7.  Season with additional salt, pepper, cayenne pepper and/or paprika if desired.
8. Separate iceberg lettuce leaves and serve with chicken filling. Enjoy!

Chicken with Bacon Mustard Sauce

A decadent combination of my two favorite foods: chicken and bacon!

Makes 3 servings

Ingredients:

• 3 boneless, skinless chicken breasts (about 2 lbs in total)
• 7 strips bacon, uncooked and chopped
• 1 large onion, diced
• 1 tablespoon light olive oil
• 1/2 cup Dijon Mustard
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon Mexican chili powder
• Salt and pepper, to taste
• 1 and 1/2 cups chicken broth

Instructions:

1. In a small bowl, combine Dijon mustard, paprika, cayenne pepper, chili powder, salt and pepper. Mix well to make a paste.

2. Spread the paste on both sides of the chicken breasts. Set aside.

3. In a large skillet, cook the chopped bacon pieces until they start to brown. Remove bacon piece and set aside on a plate, leaving bacon fat in the skillet.

4. In the same skillet, add chopped onion to bacon fat and cook until onions are softened. Remove onion and add to the same plate as the bacon.

5. Add olive oil to the same skillet. Add chicken breasts (with mustard paste on them) to skillet. Cook chicken breasts on each side for about two minutes. Remove chicken to a plate.

6. In the same skillet, add chicken broth. Bring to a boil while scraping the bottom of the pan for any scraps. Stir back in the onions and bacon. Add back the chicken breasts. Then reduce heat to medium-low and cook for approximately 20 more minutes, turning the chicken breasts halfway through.

7. Chicken is finished when it is no longer pink in the center and reaches 165 degrees Fahrenheit when a meat thermometer is inserted. Once chicken is cooked thoroughly, remove to a serving plate and top with the juices from the pan. Disperse bacon pieces and onions equally over chicken breasts.

8. Serve and enjoy!

Panko-Crusted Chicken Stuffed with Ricotta, Spinach and Peppers

Ingredients:

• 2 thick boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 yellow bell pepper, diced
• Small handful of chopped baby spinach
• 2 tablespoons Parmesan cheese
• 2 tablespoons mozzarella cheese
• 2 tablespoons light olive oil
• 2 cloves minced garlic
• Sea salt and freshly cracked pepper, to taste
• 2 cups Italian seasoned panko crumbs
• 2 teaspoons Italian seasoning
• 2 eggs
• 2 teaspoons dried parsley

Instructions: 

1. Pre-heat oven to 400 degrees F.
2. In a large mixing bowl, combine ricotta, bell peppers, Parmesan cheese, mozzarella cheese, spinach, garlic, one teaspoon dried parsley, salt and pepper. Mix until thoroughly combined.

3. Rinse the chicken breasts and pat dry.

4. Cut a long horizontal slit along the center of the thin long edge of the chicken breast. Be careful not to cut all the way through. Fill the cavity of the chicken breast with the ricotta mixture. Close the cavity using either a toothpick or kitchen string. 

5. Season each side of the chicken breast with salt and pepper.

6. In one small bowl, add eggs and whisk until mixed. In another small bowl, add Panko mixture and Italian seasoning. 

7.  Dip chicken breasts in eggs carefully without opening the cavity. Then dredge the chicken in the panko mixture until fully coated.

8. Heat olive oil in a skillet over medium-high heat. Add chicken to skillet and cook for 3-4 minutes or until the chicken is golden brown. 

9. Flip chicken and place the skillet in the oven. Cook for 20 minutes, or until the chicken is cooked through. The temperature inside the chicken should reach 170 degrees F on a meat thermometer. 

9. Let meat rest for 5 minutes before serving. Add dried parsley to chicken breasts and then serve. Enjoy!

Lemon Roast Chicken (The Best Chicken Recipe EVER!)

This recipe has won rave reviews from everyone that has tried it. This is my go-to meal when I am looking to make something simple that is also crowd-pleasing. Let's get started!

Ingredients:

• 1 whole chicken
• 1 tablespoon ground pepper
• 1 tablespoon Kosher sea salt
• 1/2 cup fresh lemon juice
• 3 whole lemons
• 2 sliced lemons garnish
• 4 rosemary sprigs
• 4 sage sprigs
• 4 thyme sprigs
• 2 tablespoons parsley
• 2 tablespoons olive oil

Instructions:

1. Pre-heat oven to 400 degrees
2. Remove giblets from chicken. Wash chicken inside and out. Place chicken in colander cavity-side down to rinse for several minutes.
3. Pat chicken dry with paper towels
4. Place chicken in roasting pan breast-side down. Rub chicken with olive oil and then lemon juice. Season with salt and pepper.
5. Prick each whole lemon with a fork in about 4-5 separate places. Place them deep inside the cavity. If one of the lemons is sticking out of the chicken, that is fine (just check out my pic! :p)
6. Lower oven temperature to around 350 degrees F and put the chicken inside the oven. Roast uncovered for 15 minutes.
7. Remove roasting pan from oven. Flip chicken so it is breast-side up. Stick a meat thermometer in the thigh. Put the chicken back in the oven and roast for about an hour and 15 minutes or until the thermometer reads 180 degrees Fahrenheit.
8. When the chicken is fully roasted, remove it from the oven and allow to rest for about ten minutes. Carve the chicken and then add the juices from the roasting pan on top of the sliced chicken. This juice is the stuff that makes this recipe SO AMAZING!
9. Garnish with fresh herbs and lemon slices.
10. Enjoy!