Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

Instructions:

1. Preheat oven to 425° F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

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Chicken and Avocado Salad

INGREDIENTS

• 2 boneless, skinless chicken breasts, cooked
• 1 avocado
• 1 tablespoon lime juice
• ½ small onion, chopped
• 8 grape tomatoes, sliced in half

INSTRUCTIONS

1. Cut cooked and cooled chicken breasts into ½ inch cubes.
2. Mash avocado until almost smooth. Add lime juice and stir until well blended. Add avocado mixture, chopped onion,and tomato slices to chicken. Toss lightly until well coated.
3. Salt to taste and serve.

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Chicken and Spring Green Mix Salad with Green Dressing

Ingredients

• 1 boneless skinless chicken breast, cooked and chopped into cubes
• 3 slices bacon, cooked and crumbled
• 5 ounces spring green mix
• 2 cups grape tomatoes, halved
• 2 hard boiled eggs, peeled and chopped
• 1 avocado, peeled and diced
• 2 ounces feta cheese (or your favourite cheese)
•  Green dressing

Instructions

1. Prepare the Green Dressing dressing and refrigerate until ready to use.
2. Cook the chicken using your preferred method. To do so quickly, bring a few cups of water to a boil. Add the chicken and cook for 8 minutes or until cooked through. Remove from water and place on a cutting board. Chop or shred the chicken and add salt, pepper, and any other desired seasonings.
3. Place all ingredients for the salad (including the chicken) in a large serving bowl and toss in desired amount of green goddess dressing.
4. Serve as an entree.

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Chicken and Black Beans Salad with Avocado Cilantro Dressing

4 servings
Ingredients:

2 (16 oz total) skinless, boneless chicken breasts
1 tablespoon reduced sodium taco seasoning
1/2 teaspoon cumin
1 cup canned black beans, rinsed
1 cup chunks salsa

For the avocado ciliantro buttermilk dressing:

3/4 cup low-fat buttermilk
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2 tbsp chopped scallion
juice of 1 lime
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/2 tsp kosher salt


For the Salad:

6 cups chopped romaine or red leaf
1/4 cup reduced Mexican cheese blend
1/2 cup avocado cilantro buttermilk dressing

Instructions:

Dressing: Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Makes 1-1/3 cups.

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

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Chicken Breasts with Creamy Mushroom Sauce

Ingredients

·         2 (6 to 8-ounce) boneless, skinless chicken breasts

·         kosher salt and freshly ground black pepper

·         2 cups mixed mushrooms, sliced

·         2 tablespoons minced shallots

·         4 tablespoons butter, divided

·         1 tablespoon olive oil

·         ½ cup white wine

·         ½ cup chicken broth

·         2 tablespoons whipping cream

·         2 teaspoons fresh thyme leaves

·         ½ lemon, zested

·         Chopped parsley for garnish

Instructions

1.    Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.

2.    Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.

3.    Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.

4.    Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

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