Sprinkle chicken on both sides with salt and pepper. Heat oil in large non-stick skillet over medium-high heat.
Add chicken and sauté until brown, about 5 minutes per side.
Add the orange juice and broth to skillet. Simmer until chicken is cooked through, about 8 minutes.
Remove the chicken and set aside. Add mustard, honey and chipotle powder to the skillet. Increase heat and simmer until sauce thickens, whisking occasionally, about 7 minutes.
Return the chicken to the skillet and simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
Cook the instant brown rice to the directions on the package.
When the rice is ready, set it aside. Place the sesame oil in a wok or large skillet over high heat. When the oil is very hot and nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.
Add the chicken thighs and ginger. Cook for about ten minutes, stirring frequently. Add the peas, pepper and soy or tamari sauce.
Add the cooked rice and toss until the rice, veggies and chicken are well blended.
Add the beaten egg and toss until the egg is cooked through. Serve.
Cook the instant brown rice to the directions on the package.
When the rice is ready, set it aside. Place the sesame oil in a wok or large skillet over high heat. When the oil is very hot and nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.
Add the chicken thighs and ginger. Cook for about ten minutes, stirring frequently. Add the peas, pepper and soy or tamari sauce.
Add the cooked rice and toss until the rice, veggies and chicken are well blended.
Add the beaten egg and toss until the egg is cooked through. Serve.
Preheat the oven to 325°F.
Place the chicken strips in a single layer in the bottom of a medium oblong Pyrex dish.
Mix together the corn, peas and carrots, brown rice, salsa and water. Add the pepper.
Pour the mixture over the chicken and pat down. Cover the dish with foil.
Bake for one hour. Remove from the oven and discard the foil.
Grate the cheese and sprinkle over the top of the casserole.
Return the pan to the oven and cook for about 5 – 10 minutes, until the cheese is melted.
Place the ketchup, apricot jelly, dark brown sugar, vinegar, Worcestershire sauce, hot sauce, garlic powder, dry mustard, chili powder, paprika and pepper in a blender.
Blend on high until smooth. Chill overnight if possible.
Place water and vinegar in a shallow pan and heat to a shiver.
Add the chicken and cook for about 12 minutes.
Allow to cool. While cooling preheat the oven to 350 degrees F.
When the chicken is cool, pull it into strips along the grain of the meat.
Strips should be about 1/4 inch wide.
Spray a medium roasting pan with olive oil and add the chicken and salt.
Place in the preheated oven and roast the chicken for 5 minutes.
Add the barbecue sauce and cook for another 20 minutes. Stir about every 5 minutes.
Stop cooking if the sauce or chicken appears too dry.
Serve three ounces of barbecue on each roll.
Place a large skillet in the oven and preheat to 375°F.
Using a blender or mini chopper, process the dried mushrooms until they are a fine powder.
Add the salt and pepper to the porcini dust and blend well.
Coat the chicken with the porcini dust.
Place the oil in the skillet and add the chicken to the pan skin side down.
Roast for 10 minutes and turn the chicken over.
Roast for another 10 minutes until the internal temperature of the chicken is 160°F.
Serve.
Place the soy sauce, minced garlic, ginger, oil and 2 ounces of the pineapple in a blender or mini-chopper.
Process until smooth.
Place the marinade in a mixing bowl and add the chicken strips.
Fold together gently and chill for at least 2 hours (overnight is best).
When ready to cook, place a large skillet in the oven and preheat to 325°F.
Place the remaining 6 ounces of pineapple chunks in the bowl with the chicken and fold together well.
When the oven is hot, place the chicken and sauce in the skillet.
Toss well and place the pan in the oven. Cook for about 10 minutes.
Stir gently and return to the oven.
Cook for another 5 to 7 minutes.
Serve.
Place the water and vinegar in a large skillet over medium high heat.
When water is almost boiling add the chicken thighs and cook for 10 to 15 minutes.
Remove, let cool for about 20 minutes and place in the refrigerator to chill.
Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt and fresh ground black pepper to taste in a blender and puree until smooth.
Place in the refrigerator to chill.
When the dressing and the chicken are chilled cut the chicken into 1/4 inch dice.
Place the chicken and the dressing in a bowl along with the celery and green onions.
Fold together well.
Chill.
Place a large skillet or griddle over high heat.
When hot add tortillas three at a time and toast for about 3 to 5 minutes on each side.
When the tortillas are hot and slightly crispy fill with chicken salad and sliced avocado.
Serve.
To make the sauce, place the peppers, cilantro, 2 cloves of garlic, mayonnaise, sour cream, 1 tablespoon olive oil, lime juice, lime zest, salt, and fresh ground black pepper to taste in a blender and puree until smooth.
Place in the refrigerator to chill.
Preheat the oven to 325°F.
Mince the remaining 2 cloves of garlic and place in a large mixing bowl.
Add the cumin, paprika, 1/2 teaspoon black pepper, oregano, 1 tablespoon olive oil, and the soy sauce to the bowl.
Blend well.
Split the chicken in half and coat thoroughly with the rub.
Place both halves of the chicken on a roasting rack, skin side up, and roast for about 60 minutes until the internal temperature is 160°F at the center of the breast.
Remove from the oven and let rest for about 5 minutes. Cut into 8 pieces – two wings, two thighs and four breast pieces.
Serve topped with the green sauce.
Place 1 teaspoon of the olive oil in a large skillet over medium high heat.
Add the chicken and cook for about 6 to 8 minutes until cooked through. Remove to a plate and set aside.
Place 1 teaspoon of the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the corn and cook for about 5 minutes. Stir frequently.
Add the white wine, salt and pepper.
Simmer for 5 minutes. Stir occasionally.
Place 2/3 of the corn and onion mixture in the blender and puree.
Return the pureed corn to the pan with the chicken, lemon juice, and lemon zest and keep on low heat. Stir occasionally.
Place the water in a large saucepan over high heat.
When the water boils, add the pasta and cook for about 15 to 20 minutes until al dente.
Drain and serve with the corn sauce and top with the basil.
