Hawaiian Chicken

• 4-6 chicken breasts
• flour (to bread)
• 1 20 oz can pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup honey, thinned with water
• 1 green pepper

bread chicken breasts in flour and brown on both sides in oil. add on top pineapple chunks and juices. simmer (a low simmer or it will boil out! i know from experience...) 15 minutes. add 1/4 cup soy sauce and 1/8 cup water and mix a bit. simmer another 30 minutes. add 1/4 cup honey, thinned, and chopped green pepper. simmer 15 more minutes. i serve over rice and both john and i love it! it also makes great leftovers!

Peanut Butter Chicken

Adam loves this!  He was a little worried about putting peanut butter on chicken, but he ended up loving it!  

8-10 Pieces Frying Chicken (I usually use about large 4 chicken breasts)

1/2 Cup Peanut Butter

1 extra large or jumbo egg (I just usually use a large egg and it is plenty)

1 t salt

1/2 t pepper

1/2 Cup milk

1/2 Cup flour

Cracker crumbs

1/2 stick butter, melted

Stir egg, peanut butter, salt and pepper together.  Add milk until smooth.  Rinse chicken in cold water and drain.  

Put flour in a bag and shake to coat, dip chicken into peanut butter mixture.  Coat with cracker crumbs.  

Place coated chicken on a lightly greased pan.  Drizzle melted butter on top of pieces.  Bake at 350 for about an hour or until chicken is tender and cooked through.  

Lemon-Cinnamon Chicken

1 lemon
1 tsp cinnamon
3 tsp olive oil
4 chicken breasts
3 shallots, sliced
1 C chicken broth

Blend lemon juice, cinnamon, and 2 tsp olive oil in shallow dish (9x9 casserole dish works well). Coat chicken breasts. In lightly greased heavy skillet over med-high heat, brown chicken 3 minutes per side. Remove chicken. Add shallots and 1 tsp oil to skillet. Stir and cook for 2 minutes. Stir in broth. Bring to boil and cook for 5 minutes until sauce is syrupy. Place chicken and juices back in skillet. Reduce heat to med-low and simmer until cooked through - about 10 minutes.

Good with couscous and squash.

Pozole

3 C chicken broth
1 can hominy, drained and rinsed
1 can Ro-Tel, drained
6 oz chicken, cooked and shredded
cilantro leaves
lime wedges

Heat broth in large saucepan over medium heat. Add hominy and tomatoes, bring to a simmer. Add chicken and cook to heat through. Spoon into bowls, float cilantro leaves on top, and serve with lime wedges.

Good with tortillas (warmed) and salsa.

Sweet Lime Chile Enchiladas

4 chicken breasts, cooked and shredded
1 (12-15 oz) bottle salsa verde
1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1 tsp garlic powder
1/4 tsp salt
1/2 C heavy whipping cream
8-10 flour tortillas
5 C shredded monterey jack cheese

In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken and let sit for 10 minutes. In a 9x13 pan, pour 3/4 of the salsa verde to cover the bottom of the pan. Fill each tortilla with equal parts chicken mixture and cheese. Roll up and place, seam side down, in the salsa verde. Once all the chicken is gone, add the heavy cream and rest of the salsa verde to the remaining lime sauce in the bowl. Mix together and pour over the filled enchilada. Cover with all the remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is brown and bubbly.

Serve with sweet rice and green salad.