Spicy Peanut Chicken

1 cup brown or white rice made to package directions

3 tablespoons vegatable oil

1 1/2 pounds boneless chicken thighs, diced into small bite-sized pieces

1 red bell pepper, diced into 1/2 inch pieces

Salt and pepper

1 inch ginger root, grated or minced

4 cloves garlic, finely chopped

1/4 cup creamy peanut butter

1/4 cup Tamari sauce or reduced sodium soy sauce

1/2 cup chicken stock

1 tablespoon chili paste

2 teaspoons toasted sesame oil

8-ounce can sliced water chestnuts, drained 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces

1 cup unsalted, dry roasted peanuts

Start brown or white rice and 10 minutes before it is done begin your stir fry.

Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce. Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce. Serve over rice.

Grilled Chicken with Lemon, Garlic, and Oregano

1/4 cup fresh lemon juice (1 lemon)

1/4 cup finely chopped fresh oregano

2 tablespoons minced garlic

2 tablespoons salt

2 teaspoons black pepper

1/3 cup olive oil

4-6 boneless skinless chicken breast halves

Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.

Add all of ingredients to a plastic bag and marinate chicken for atleast 1 hour.

Heat up grill and BBQ. Or heat oven to 350 degrees and cook for 30 minutes or until chicken is cooked all the way through.

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves 1/4 teaspoon salt

1/8 teaspoon ground black pepper

6 slices Swiss cheese

4 slices cooked ham

1/2 cup seasoned bread crumbs

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Chicken Parmesan

2 eggs, beaten

1 cup grated Parmesan cheese

7 ounces seasoned bread crumbs

6 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

12 ounces pasta sauce

6 slices Monterey Jack cheese

Preheat oven to 375 degrees F (190 degrees C). Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Gourmet Chicken Pizza

2 skinless, boneless chicken breast halves

1 (10 ounce) can refrigerated pizza crust

1/2 cup Ranch-style salad dressing

1 cup shredded mozzarella cheese

1 cup shredded Cheddar cheese

1 cup chopped tomatoes

1/4 cup chopped green onions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

BBQ chicken Pizza

3 boneless chicken breast halves, cooked and cubed

1 1/2 c. Bbq sauce

1/2 bunch fresh cilantro, chopped

1 cup thinly sliced red onion

2 c. shredded mozzzerella

1 pillsbury refridgerated pizza dough

Preheat oven to 400 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, Spread chicken mixture evenly over pizza crust, and top with cheese, cilantro and onions. Bake for 20-25 minutes, or until cheese is melted and dough is cooked all the way through.