Honey Chicken Breasts

Lightly Sweet Glazed, Slow Cooked, Chicken Breasts.

Honey Chicken Breasts

Ingredients:
1/4 tsp curry powder
1/4 tsp paprika
1/4 tsp powdered ginger
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 tsp pepper
1/2 cup onion, diced
3 Tbsp olive oil
1/4 cup honey
1/4 cup water
1/4 cup orange juice (preferably fresh squeezed)
1 pound boneless skinless chicken breasts

Directions:

  1. In a large bowl combine all the ingredients except for the chicken breasts, mix well.
  2. Add the chicken breast to the bowl and toss well to coat the chicken breast with the marinade.
  3. Place into a slow cooker, cover and cook on low for 4 hours.

This is a easy chicken recipe and can be paired with a numerous number of side dishes such as veggies, rice or orzo pasta. Cooking chicken in the crock pot makes for a tender piece of meat and makes for an easy weeknight meal. The marinade for this chicken makes the chicken only slightly sweet with a nice flavor.

*Camala*

Advertisements

Chicken and Pasta Florentine

This pasta dish is very flavorful, versatile and pretty!

Chicken and Pasta Florentine

Ingredients:
2 tablespoons olive oil
2 pounds boneless chicken, cut into thinly sliced strips
3 cloves garlic, chopped
10 ounces fresh spinach, washed and chopped
1 (16 ounce) package farfalle pasta
1/2 pint half and half
26 ounces pasta sauce
1 cup shredded mozzarella cheese

Directions:

  1. In a large skillet, heat oil over medium heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic  and spinach to skillet; saute until spinach reduces/wilts and cooks down.
  2. Meanwhile bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  3. Once spinach is cooked down add pasta sauce and half & half to skillet; cook over low to medium-low heat for 10 to 15 minutes or until sauce thickens.
  4. Add 1 cup mozzarella cheese to sauce mixture mix well add pasta and toss until well coated. Top with shredded mozzarella cheese or parmesan cheese and serve.

This is a great dinner, you could serve with some warm, crusty garlic bread. This is a pretty simple recipe, the most time consuming thing is chopping the spinach which I coarsely chopped. I used a Florentine Spinach & Cheese pasta sauce, using an already prepared pasta sauce makes this recipe quicker however if you have the time, go ahead and make your own sauce if you desire.

*Camala*

Creamy Chicken Enchiladas

First, let me start by saying this is not the healthiest recipe, although I have tried several creamy chicken enchilada recipes I really like this one. It does not have an extensive list of ingredients and really is simple and quick to make. Great for a weeknight meal!

Creamy Chicken Enchiladas

Ingredients:
1 Tbsp butter
1 can Rotel tomatoes and green chilies, drained
1 8 oz package cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 8″ flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions:

  1. Preheat oven to 350F. Lightly grease 9×13 baking dish.
  2. Melt butter in large skillet over medium heat. Add Rotel and saute 1 minute.
  3. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
  4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
  5. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 minutes.
  6. Take off foil and cook for another 15 minutes, or until top is golden brown.

Some side notes, I make these with whole wheat tortillas so you can definitely use whole wheat instead of the white. I have not made them with corn tortillas so I am not sure how that would turn out. Also, if you don’t like any heat/spice, Rotel also offers a mild version which can be substituted for the Original. I would love some feedback about this recipe, Let me know what ya think!

*Camala*