Orange-balsamic Glazed Chicken

I was watching TV just like any other day and I saw Rachael Ray making this dish. I looked it up online, and what do you know-- I have all the ingredients! Instead of fresh rosemary however, I used dried and it still turned out great. Wonderful balance of sweet and tangy... enjoy!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning
• 2 to 3 sprigs fresh rosemary, leaves chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

BBQ Chicken Chopped Salad

This one we made up and it turned out great. Who really needs a recipe for BBQ Chicken Chopped Salad?

INGREDIENTS

• romaine lettuce, chopped
• 1 red onion, chopped
• 1 can of corn, drained
• 1 can of black beans, drained and rinsed
• cilantro, chopped
• cotija cheese, crumbled
• english cucumber, chopped
• tomatoes, chopped
• avocado, chopped
  
• chicken breast, chopped
• Sweet Baby Ray Ray bbq sauce
• Ranch dressing

Directions

• Toss and serve!
  

Chicken Tortilla Soup

So quick and so easy. Great to take to lunch the next day!


Adapted from Six Can Chicken Tortilla Soup from Allrecipes.com

INGREDIENTS

• 1 (15 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans chicken broth
• 2 cups of cooked chicken, cubed
  
• 1 (15 ounce) can black beans
• 1 can green chile peppers, drained
• fresh cilantro, chopped
  
• 2 tomatoes, diced
• a little cumin
  
• salt & pepper to taste
• sour cream, optional but highly recommended
  
• cotija cheese, optional but highly recommended
• fresh avocado, sliced, optional
  

DIRECTIONS

• Dump it all in the pot (except chicken) and cook until it boils!
• Using a hand blender, blend until smooth. Add chicken.
  
• Garnish with a dollop of sour cream, fresh avocado, cotija cheese and fresh cilantro.
• Enjoy!