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Bbq Chicken, Apple, Bacon, Cheddar Quesadillas Recipe
Yields: 16 | Serving size: 2 taquitos | Calories: 221 | Total Fat: 4 g | Saturated Fat: 1 g | Previous Points | Points Plus |Trans Fats: 0 g | Cholesterol: 46 mg |Sodium: 199 mg | Carbohydrates: 26 g | Dietary fiber: 3 g | Sugars: 1g | Protein: 21 g Details See full recipe at skinnyms.com Tags Add tags to help organize recipes in your box. ( Add Tags ) Ingredients ( Edit ) 3 cups shredded chicken breast (I used our leftover *Chicken Pot Roast* recipe) or 2 bone-in split chicken breast with skin (skin will be removed later) 1/2 cup shredded cheddar cheese, reduced fat
Update 6/2012: Easily the most popular recipe on my blog, this sweet and sour chicken is a miracle of a dish. My husband, Brian, requests it for his birthday, Father’s Day and any other day he has the craving (which seriously would be every day if I was willing to make it that often). Invented on a college budget more than ten years ago, it is absolutely divine and remains one of our family favorites.
Ingredients: 1 large egg white 2 tablespoons minced toasted pecans 1 teaspoon chopped fresh parsley leaves 1/4 teaspoon salt 2 small 1/4 pound boneless, skinless chicken breasts low-fat honey mustard salad dressing or Dijon mustard to taste Instructions Preheat the oven to 350°F. Lightly mist a small nonstick baking sheet with olive oil spray. In a small, shallow bowl, beat the egg white with a fork.
We are huge fans of Winger’s sauce, we go buy the bottles of it all the time… but now there is no need. I will never have to go buy the sauce again. I’m not kidding, I can’t tell a difference between the real deal and these. This has got to be the exact recipe they use in the restaurant.
I LOVE Winger’s sauce and I crave it all the time. I like to put it on grilled chicken, chicken kabobs, or just dip popcorn in it. Add a little ranch to the sauce to make Winger’s Creamy Amazing Sauce and put it on salads! You can’t go wrong with this sauce!
I wish I could take credit for this recipe because it is DELICIOUS! I found this recipe on Pinterest and followed it to this blog. I made a couple adjustments, but not many. This is a great one if you want that good KFC flavor without having to go to KFC. Yummmm!
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K, I know this chicken looks like a cheesy, bacon-y, hot mess… and it is. You will love it! I adapted this recipe from Top Secret Recipes and made a few changes of my own. If you would like to grill the chicken instead of pan-fry it… do it. It tastes awesome that way too!
Direct from one of my favorite food magazines on the planet, these Crispy Chicken Wraps from Cook’s Country are simple, extremely fast to put together, require NO heating up the oven in the summer temps, and are incredibly delicious. Once again, my kids and husband (and myself) ate them up and the verdict was I should make these again…and often. A perfect summer, weeknight, FAST meal!
One of my husband's very favorite meals is Chicken Cordon Bleu. We have tried all kinds of variations of it, but this one is at the top of the list! Chicken Cordon Bleu Casserole Recipe: Ingredients: 1 (6 oz) pkg. chicken flavored stuffing mix 1 (10 3/4 oz) can condensed cream of chicken soup 1 tablespoon prepared, Dijon mustard 3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine) 3 cups fresh broccoli florets 2 cups cooked, chopped ham 6 slices of extra thin Swiss cheese
Method 1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper.