How To Make Chicken Tostadas


6 (8 inch) (8 inch) flour tortillas
1 (15 ounce) can black beans, rinsed and drained
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1/2 cup salsa
3/4 pound skinless, boneless chicken breast halves – cut into strips
2 cups finely chopped tomatoes, drained
1 cup chopped onion
1 1/2 cups shredded Cheddar cheese
2 cups torn romaine
Sour cream


Spritz both sides with nonstick cooking spray. Place on ungreased baking sheets. Bake at 350 degrees F for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside.

In a food processor, process the beans until smooth. In a saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. Sprinkle chicken with remaining chili powder and cumin. In a skillet coated with nonstick cooking spray, cook chicken over medium heat for 5 minutes or until juices run clear, stirring constantly.

Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350 degrees F for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

Recipe For Kung Pao Chicken


1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste

3/4 cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons rice vinegar
1 pinch Chinese five-spice powder

2 tablespoons vegetable oil, divided

1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
1/3 cup roasted peanuts, or to taste


Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.

Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.

Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.

Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Tangy Glazed Chicken Recipe


2 bone-in chicken breast halves
1/4 teaspoon salt
4 1/2 teaspoons butter or margarine
1 small onion, thinly sliced
1 celery rib, thinly sliced
1/2 cup chicken broth
1/2 cup apple jelly
3 tablespoons orange juice
1 tablespoon minced fresh parsley
1/4 teaspoon dried thyme


Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until meat juices run clear. Remove skin if desired. Top chicken with onion mixture.

Chicken Frittata


4 cups diced peeled potatoes
1 tablespoon butter
2 teaspoons crushed garlic
2 onions, diced
1 cup self-rising flour
2 cups milk
6 eggs
1 cup chopped fresh broccoli
1 cup sliced fresh mushrooms
2 cups shredded sharp Cheddar cheese
1 cup cooked, diced boneless chicken breast half


Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.

Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.

In a small bowl, mix the flour, milk, and eggs.

In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.

Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

Recipe For Caribbean Chicken


1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breast halves
1/4 cup duck sauce
1/4 cup marinara sauce
1 teaspoon mango hot sauce
3/4 cup fresh pink grapefruit juice, divided
1 cup Italian seasoned bread crumbs
1 ripe nectarine, pitted and sliced


Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.

In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.

Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

Chicken and Bowtie Pasta with Asiago Cream Sauce


1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves – cubed
2 1/4 cups heavy cream, divided
1/4 cube chicken bouillon, crumbled
3/4 cup grated Asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms
1/2 tablespoon parsley flakes


Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.

In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.

Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.

To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

Ham and Chicken Casserole Recipe


1/2 cup uncooked egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked, diced ham
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain.

Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish.

Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!

Recipe For Lemon Herb Barbeque Sauce for Chicken


1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 cloves garlic, minced
8 skinless, boneless chicken breast halves


Preheat grill for high heat.

In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.

Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.

Recipe For Turkey a la Matt


1 1/2 pounds turkey breast, cooked and cubed
2 carrots, diced
2 potatoes, peeled and cubed
1 cup frozen green peas
1 (4.5 ounce) can mushrooms, drained
1/2 cup pearl onions
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup crushed saltine crackers


Preheat oven to 350 degrees F (175 degrees C).

Place the turkey breasts in a medium pot of boiling water over high heat. After about 5 minutes add the diced carrots and cubed potatoes to the pot and boil all for about 5 more minutes. Drain the water and transfer the vegetables to a medium bowl.

To the bowl add the peas, mushrooms, onions, chicken soup and mushroom soup. Cube the cooked turkey breasts and stir into the mixture. Mix together well and spread the mixture into a 2-quart casserole dish. Top with the coarsely crushed saltine crackers.

Cover and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Chicken Caesar Salad Sandwich Recipe


1 cup chopped cooked chicken breast
1/4 cup low-fat Caesar salad dressing
1/4 cup finely diced red onions
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh parsley
2 slices Roman Meal Bread
6 leaves baby romaine lettuce
6 cherry tomato halves (optional)


Combine chicken, dressing, red onions, cheese and parsley in small bowl.

Place 3 lettuce leaves on toast. Top each with 1/2 cup chicken salad. Garnish with tomatoes if desired.