Raspberry Chicken Breasts [Recipe]

Fast to prepare, even quicker to grill, this dish is always a winner.  The raspberry-Dijon sauce is fantastic.  You can substitute turkey breast tenderloins for the chicken if you wish.

Raspberry Chicken Breasts
Joann Handley

1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 tsp. grated orange peel
1/2 tsp minced fresh thyme -or- 1/8 tsp. dried thyme
4 chicken breasts
1/8 tsp. salt

1. In a small saucepan, combine the jam, vinegar, mustard, orange peel and thyme.  Cook and stir for 2-3 minutes or until heated through.  Set aside 1/4 cup for serving.
2. Sprinkle chicken with salt.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chicken, covered, over medium heat or broil 4 in. from the heat for 13-18 minutes or until a meant thermometer reads 170 degrees, turning occasionally.  Baste with remaining sauce during last 5 minutes of cooking.
3. Let stand 5 minutes before slicing.  Serve with reserved sauce.

Easy Chicken Quesadillas [Recipe]

Great quesadilla recipe.

Easy Chicken Quesadillas
Megan Steffen

2 chicken breasts, cooked and shredded
1 jar salsa
2-3 C. shredded cheddar cheese
1 pkg. medium flour tortillas

Heat griddle or large saute pan.  Add 1 T. oil.  Mix chicken and salsa.  Top 1 tortilla with a scoop of chicken and handful of cheese.  Cover with second tortilla.  Fry on heated griddle or in pan for 3-4 minutes, or until golden brown and slightly crispy.  Cut into wedges.  Serve with sour cream.

Chicken Enchiladas [Recipe]

Superdeeduper!  It’s best when Tim & Shelby bring it over when they visit ;)

Chicken Enchiladas
Shelby Walsten

2 whole boneless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
2 small cans chopped green chilis
1 – 8 oz. carton sour cream
1 jar salsa
1 pkg. flour tortillas
1 lb. cheddar or colby jack cheese (shredded)

Mix the cream soups, sour cream, salsa, chopped chilis, and chicken.  Spoon mixture into tortilla shells, top with cheese, and roll up.  Place seam-side down into a 9×13″ pan.  Pour any extra mixture over top and sprinkle with cheese (as much as desired).  Bake, covered, at 350 degrees for 30 minutes.  Enjoy!

Bruschetta Chicken Bake [Recipe]

I like to prep this the night before.  Then ya get home, throw it in the oven, and you’re good to go!

Bruschetta Chicken Bake
Angie Stewart

1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) whole wheat stove top stuffing
1/2 C. water
2 tsp. garlic salt (or fresh if you have it)
4 chicken breasts cut into bite size pieces
1 tsp. dried basil leaves
1 C. mozzarella cheese

Preheat oven to 400 degrees.  Mix tomatoes, water, garlic, and stuffing in a bowl and set aside.  Put chicken bites in 13×9″ baking dish, sprinkle with basil, cheese, and stuffing.  Bake 30 minutes, or until chicken is cooked through.

Chicken Sandwiches [Recipe]

Sneaky good stuff, and great for a busy week.

Chicken Sandwiches
Jess Hansen

6 C. chicken, cooked and cubed or shredded
1 tbsp. onion powder
1 can cream of chicken soup
8 oz. Velveeta cheese

You can melt this together on the stove or in the microwave.  Stays heated in the crock-pot really well.  Serve with fresh buns or my kids eat it on bread as well.  This is great for a busy week.  Hot sandos for lunch or a couple night’s worth of meat for sandwiches for supper.  Reheats easily or in crock-pot.  Serves many many many.