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INGREDIENTS YOU NEED 1 lb (450g) boneless skinless chicken breast 1 small jar (220g) sun-dried tomatoes, drained from oil 1 tablespoon oil 1   medium onion, chopped 1 tablespoon minced garlic 1   red bell pepper, sliced 1 teaspoon cumin powder 1 teaspoon dried oregano 1 teaspoon chipotle or Cayenne chili powder, optional 1 teaspoon   paprika 1 1/2 cups (375ml) chicken stock 1 cup cream 1/2 cup cream cheese 1 cup shredded cheddar cheese Salt and fresh cracked pepper, to taste Fresh Cilantro leaves, for garnish DIRECTIONS  To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes.   Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps,...

INGREDIENTS 2 lbs chicken breast boneless skinless 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups fresh pico de gallo 1 cup monterey jack cheese shredded Garnish Fresh cilantro chopped INSTRUCTIONS Preheat the oven to 375˚F. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper. Cover chicken with the pico then top with cheese. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F. Garnish with chopped cilantro, and serve hot with your favorite side dish. RECIPE NOTES: You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced. Leftovers can be placed in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. Read Full Recipe ---> Click Here

Ingredients 1/2 Tablespoon flour Optional 2 tablespoons vegetable oil 1 boneless skinless chicken breast, large in size 1 teaspoon Italian seasoning a combo of thyme, oregano, & basil Salt/Pepper to taste 4 bacon strips 10 oz. penne pasta Garlic Parmesan Sauce 2 teaspoons garlic minced 2 Tablespoons all-purpose flour 1 + 1/3 cups half and half 1 + 1/3 cups Parmesan cheese shredded 1 teaspoon red pepper flakes 1 cup cherry tomatoes halved 2 cups spinach uncooked Instructions Shred the Parmesan cheese and set it aside to allow it to get to room temperature.  Toss the cheese with ½ Tablespoon of flour. This is optional but will help the sauce remain smooth when the cheese is melted into it.  In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.  Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper....

INGREDIENTS 1/2 cup olive oil 1/2 cup balsamic vinegar 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 3 tbsp Worcestershire sauce 1 lemon, juice and zest 3 tbsp italian seasoning 2 tbsp garlic powder 1 tbsp smoked paprika 2 tbsp kosher salt 1 tbsp black pepper 6 boneless, skinless chicken breast (or 4 bone in thighs and 4 bone in chicken legs) INSTRUCTIONS In a large bowl, whisk together the olive oil, vinegar, soy sauce, honey, brown sugar, Worcestershire sauce, lemon juice, lemon zest, Italian seasoning, garlic powder, paprika, salt and pepper until combined  Place the chicken in a large zip top bag and place the bag in a large bowl to prevent leaking. Pour the marinade over the chicken and seal the bag pressing out as much air as possible. Transfer the chicken to the refrigerator and marinade for 1-24 hours.  Remove the chicken from the bag. Cook, as desired. To Grill: Grill the chicken over medium-high heat for 4-5 minutes (for boneless chicken) or 7-8 minut...

Ingredients 1/2 cup extra virgin olive oil 1/2 cup balsamic vinegar or other vinegar 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/8 cup lemon juice 3/4 cup brown sugar 2 tsp dried rosemary 2 tbsp Dijon or Spicy Brown mustard 2 tsp salt 1 tsp ground black pepper 2 tsp garlic powder 6 chicken breasts or 3.5 lb chicken Instructions Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely. Marinate for at least 4 hours and up to 24 hours. To grill Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with the reserved marinade. Remove chicken from grill and tent with foil. Let chicken rest for at leas...

INGREDIENTS 2 boneless skinless chicken breasts (1 – 1 1/2 pounds total) or thighs Marinade: 1/4 cup olive oil 1/4 cup fresh lemon juice 5 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon ground thyme 1/2 teaspoon salt 1/2 teaspoon black pepper INSTRUCTIONS Use paper towels to pat the chicken breasts dry. In a bowl, add all marinade ingredients and stir until mixed. In a resealable bag or shallow dish, add chicken and marinade. Arrange the chicken breasts so they’re coated with the marinade on all sides. Marinate in the refrigerator for at least 1 hour. Recommendation: Use the marinated chicken to make baked Greek Chicken. Read Full Recipe ---> Click Here

Ingredients BREADCRUMBS Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge Oil spray CHICKEN 2 small chicken breasts, around 6-7oz/180-210g each Salt and pepper 4 slices swiss cheese (Note 1) 4 to 6 slices of ham, about 2.5oz/75g (Note 2) METHOD 1: SUPER EASY 3 tbsp mayonnaise 1 1/2 tbsp Dijon mustard METHOD 2: QUICK DREDGE 1 egg 2 tsp plain flour DIJON CREAM SAUCE (MAKES 1 CUP) 1 1/2 tbsp butter 1 1/2 tbsp flour 1 1/4 cups milk (Note 3) 2 tbsp Dijon mustard 3 tbsp parmesan cheese, finely grated Instructions Preheat oven to 200C/390F (standard) or 180C/350F (fan). Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away. Cut a pocket into each chicken breast, as per the photo below. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper. SUPER EASY METHOD Mix the m...