2 cups frozen, peeled pearl onions
12 oz. dried spaghetti
1 tbsp. olive oil
8 oz. skinless, boneless chicken breast halves, cut in bite-size pieces
8 oz. broccolini, trimmed, or broccoli, cut in pieces
1 tsp. dried parsley flakes (optional)
1/2 tsp salt (optional)
Crushed red pepper (optional)
1 1/2 cups yellow or red cherry tomatoes (8 oz.)
1 cup chicken broth

1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water, cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

Makes 4 servings.

Another great set it and forget it meal!

2 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chicken stock

Remove any giblets from chicken and clean chicken.

In a small bowl, combine the spices.

Rub a little olive oil on the outside of the chicken and then rub spice mixture onto the chicken.

Cover and refrigerate overnight. (optional)

When ready to cook, put chopped onion, carrot and celery in bottom of the crock pot.

Add chicken and chicken broth.

Cook on low 4-8 hours.

I love buffalo chicken, so I was excited when I was given the opportunity to sample KC Masterpiece Buffalo Marinade as part of the Foodbuzz Tastemaker program with KC Masterpiece®. My sample couldn’t have came at a better time, some friends were coming over for a last minute dinner get together. The day before, I purchased some frozen chicken breasts at Trader Joes. With not too much time to spare, I popped the frozen chicken and marinade in the oven and it came out great!

4 boneless chicken breast halves, frozen*
6 tablespoons KC Masterpiece Buffalo Marinade
4 whole wheat wraps
4 pieces lettuce
4 slices tomato
1/2 cup crumbled blue cheese

Preheat the oven to 400 degrees F. Place the chicken breasts in a baking dish. Brush with the buffalo marinade on both sides. Cover with foil and bake for 20 minutes. Flip the chicken and return to the oven for another 15-20 minutes or until cooked through. Slice the chicken into strips.

To assemble. Place a slice of lettuce and tomato on top of the tortilla. Add chicken slices on top, then crumble some blue cheese on top of the chicken. Roll up and serve.

Serves 4

*You can use fresh chicken as well, just adjust the cooking time accordingly.

2 boneless, skinless, chicken breasts
4 teaspoons vegetable oil
1 small shallot, minced
6 tablespoons vegetable broth
1/4 cup dry white wine
1/2 teaspoon fresh thyme, minced
1 1/2 tablespoons butter
Salt, to taste
black pepper, to taste

Trim the chicken of any fat, then cut into two halves. Pound out the chicken breasts with a mallet or heavy pot.

Season both sides with salt and pepper. Heat a large skillet over medium-high heat and add 2 teaspoons of vegetable oil. Once hot, place two of the chicken cutlets into the skillet and cook for about two minutes. Turn over and cook for another 30-60 seconds, or until cooked through. Transfer to a plate and cover with foil to keep warm. Cook the other two cutlets using the same method.

Remove the skillet from the heat, and add 1 teaspoon of oil and the minced shallot. Cook the shallot in the pan for about 30 seconds before returning the pan to medium-high heat. Pour in the white wine and vegetable broth. Scrape the skillet with a wooden spoon to lift any brown bits on the bottom of the pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.

Add the butter, 1/2 tablespoon at a time, to the skillet. Stir until melted and then add more butter. Finally, add in the thyme and season with salt and pepper.

Plate the chicken pieces and pour the sauce on top.

Serves 4

2 slices multi grain bread
2 thin pieces grilled chicken breast
1-2 strips roasted red pepper
2-3 slices mozzarella cheese
fresh basil, to taste
drizzle balsamic vinegar
salt, pepper

Preheat your panini press. Assemble your sandwich using all the ingredients listed. Place in panini press and grill for about 4 minutes or until the bread is toasted and the cheese starts to melt.

Serves 1

Adding craisins to your chicken salad adds a delightful twist to the flavors. Give it a try…

1 lb. boneless chicken tenders
1 teaspoon rosemary
salt, to taste
pepper, to taste
1 stalk celery, chopped fine
1/4 small onion, chopped fine
1 cup Craisins
mayonnaise, to taste

Place the chicken, in a saucepan and cover with water. Season with salt, pepper, rosemary and half of the chopped onion. Bring to a boil and cook for about 5 minutes or until the chicken is cooked through. Remove the chicken and let cool.

Once cooled, chop the chicken into small pieces, add the celery and remaining onion, craisins, salt, pepper and mayonnaise. Mix well. Taste and season again if necessary. Serve with lettuce and tomato on a pita or whole wheat bread.

Serves 2-4

This recipe is makes great use of leftover grilled chicken.

2 chicken breasts, grilled and chopped
1 package spring mix greens
1 large tomato, chopped
1-2 handfuls herb croutons
1 handful Ocean Spray Craisins Sweetened Dried Cranberries

Dressing:
1/2 olive oil
1/2 balsamic vinegar

Divide the greens among 4 salad plates. Divide the tomatoes and chicken evenly on top of the greens. Top with croutons and Craisins. Drizzle with oil and vinegar.

Serves 4

6 boneless chicken breast cutlets
salt, to taste
black pepper, to taste
1 teaspoon olive oil
3 cloves garlic, minced
10-oz. frozen spinach, defrosted & drained
3-oz. part skin mozzarella, shredded
1 roasted red pepper, sliced into strips
non-stick cooking spray

Preheat your grill to 400 degrees F. Season the chicken with salt and fresh cracked black pepper. Preheat your grill(indoor or outdoor). If using an indoor grill, spray it lightly with non-stick cooking spray. Cook the chicken on the grill until no longer pink.
Preheat a saute pan over medium heat. Add olive oil and garlic, saute for a few seconds, then add the spinach and season with salt and pepper. Saute for a few minutes, until heated through.
Take a baking sheet and lay out the cooked pieces of chicken. Divide the spinach evenly over each piece of chicken. Divide the mozzarella over the top of the spinach. Top each with a few strips of roasted red pepper. Bake in the oven for 5-6 minutes or until the cheese is melted.

Serves 6

This grilled chicken is infused with lemon and topped with a mushroom sauce.

6 thin, boneless chicken breast halves
1 tablespoon olive oil
1 lemon, squeezed for juice
salt & black pepper, to taste
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup vegetable broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley

To prepare the chicken:
Place the chicken in a large baking dish. Coat the chicken pieces with the olive oil and fresh lemon juice. Season with salt and black pepper, to taste. Set aside.
Preheat your grill or use a grill pan. Grill the chicken for 2-3 minutes on each side. Serve with mushroom sauce on top.

To prepare the mushroom sauce:
In a large skillet, melt the butter. Add the sliced mushrooms and cook for about 6 minutes while stirring. Sprinkle with flour and blend together. Add the broth and stir. Season with salt and black pepper. Let the sauce reduce and then add the parsley at the last minute. Serve over chicken.

Serves 6

This recipe has become a new favorite at my house!  Easy to make and lots of great flavor.

1 lb. boneless chicken breast tenders, pounded thin
Kosher salt, to taste
fresh ground black pepper, to taste
2 cups all purpose flour
vegetable oil, for frying
3 eggs
1/2 cup hot sauce
12 slider buns or dinner rolls
12 slices tomato
12 lettuce leaves
extra hot sauce

Blue Cheese Sauce:
1 cup mayonnaise
1/2 cup crumbled blue cheese
1/3 cup chopped celery (use the leafy part)
2 tablespoons vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Combine the blue cheese ingredients in a bowl.  Cover and refrigerate until ready to use.  Using a deep fryer or a heavy bottomed pot, heat the oil to 350 degrees F.  In a bowl, beat the eggs with the hot sauce.  Season the chicken with salt and pepper.  Dip the chicken in the egg mixture, and then coat each piece with flour.  Fry the chicken for about 8 minutes.  To assemble the sandwich, put one piece of chicken on the bottom half of each bun.  Drizzle with a little more hot sauce.  Top with blue cheese sauce, lettuce and tomato.  Cover with top bun and serve immediately.

Serves 8-10