Honey Mustard Pretzel Chicken Fingers

It's not often you get to eat pretzels for dinner.

Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips

Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter


Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)

Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.

*If you want these extra crispy, you can drizzle over extra melted butter or spray with cooking spray prior to baking.

Sweet Teriyaki Chicken

Another slow cooker recipe.

•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles

Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.

So Easy Baked Chicken Flautas

Crispy, rolled chicken tacos...like giant taquitos.


Yield: 5 Flautas
Prep Time: 15 Minutes

•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine

In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.

Hawaiian Salty Chicken

My favorite hawaiian main course.


Prep Time: 10 Minutes
Total Time: 5 Hours

•2-4 Large, skinless, boneless chicken breasts
•½ Cup soy sauce
•¼ Cup packed brown sugar
•1 Tbsp. freshly grated garlic
•2 Tsp. freshly grated ginger or 1 tsp. ground ginger

Put the chicken in your crockpot, set on high. Combine the remaining ingredients in a small bowl and pour over the chicken. Cook for 4 hours, stirring twice. Shred the chicken in the crockpot, and continue cooking for about an hour. Serve over rice.

Chunky Curry Chicken Salad

This isn’t your average chicken salad recipe. Try it...You won’t be disappointed.

Prep Time: 10 Minutes

•⅔ Cup plain yogurt
•1 Tbsp. mayonnaise
•1-2 Tbsp. curry powder(depending on your own taste)
•Salt & Pepper to taste
•2 cups cold diced chicken breast (you can poach or roast your own, or buy the whole roasted chicken from your local market)
•⅓ Cup dried cranberries
•⅓ Cup salted cashew pieces

Combine yogurt, mayo, curry powder, salt, and pepper. Stir until creamy. Stir in remaining ingredients, and chill for at least an hour before serving. This is even better the next day.