Deb's White Chicken Chili

We went to a Chili Cookoff this weekend and this was the winning recipe, unfortunately I wasn't the winner. I did manage to get the recipe from the winner--it is easy and good!

2 lbs chicken breast, cooked & shredded (I used canned chicken when I made it this weekend)

1 4oz can diced green chilies

2 cups chicken broth

1 16 oz jar chunky salsa (The winner used medium)

1 48 oz jar great northern beans

16 oz shredded Monterey Jack Cheese

Cook in crockpot on low for 4 to 6 hours until cheese is melted and chili is thick.

Brandon's Hawaiian Chicken

Prep Time: 10 minutes

Cook Time 30 minutes

Serves 8

Ingredients:

1 bottle Catalina Dressing

1 jar Apricot Preserves

1 pkg Lipton Onion Soup

1 can Sliced Peaches

5 Chicken Breast

Directions:

1. Cut each chicken breast into 3 to 4 pieces and place in a lasagna pan.

2. Pour Catalina Dressing over the chicken.

3.Top with Apricot Preserves.

4. Sprinkle Lipton Onion Soup Mix over  the top.

5. Bake 20 minutes on 350

6. Top with Peaches and cook additional 10 minutes.

7. Serve over Rice or with Mashed Potatoes

Chef Brandon

Brittany  had seconds and said 

"When are we having it again!"

Herb-Parmesan Chicken Breasts

Herb-Parmesan Chicken served with pasta and green beans

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4



Ingredients:
1 tsp grated lemon zest
1 sm clove garlic (I used minced garlic)
1/2 c loosely packed parsley leaves
4 (6oz) boneless, skinless chicken breast halves
Salt and pepper
1 TBSP butter
1 TBSP vegetable oil
1/2 c Chicken broth
1 c grated Parmesan (I used the kind that come in a jar, not fresh)



Directions:

1. Topping: Place lemon zest, garlic, and parsley in Magic bullet and blend or gather and chop repeatedly until mixture resembles coarse sand. Set aside.
2. Place chicken between 2 sheets of waxed paper, or ziplock bags and pound flat with a mallet. Season with salt and pepper.
3. Melt butter with oil in a large skillet over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
4. Pour fat from skillet and add chicken broth. Increase the heat to high and bring to a boil, stiring to pick up browned bits. Boil until liquid has thickened and reduced to 2 TBSP, about 2 minutes.
5. Return chicken to the skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic topping.

I mixed the first 3 ingredients in my Magic Bullet to give it the sand consistency.

Flatten the chicken with a mallet

Frying the Chicken in the butter/oil

Chicken with parmesan melted