A cassoulet is a rich, slow-cooked stew that originated in southern France. I'm probably pushing it to call this a cassoulet as it is not slow-cooked, but it does contain some of the traditional ingredients (white beans, sausage, garlic and herbs), and it makes this yummy, easy meal sound fancy. 

Ingredients:

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts, cut into one-inch cubes
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 13 oz package of turkey smoked sausage (I prefer this to pork to keep fat and calories a little lower), sliced into quarter-inch thick circles
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 15oz cans great northern or cannellini beans, rinsed and drained
•  1 cup no salt added chicken stock
• 2 tablespoons chopped fresh parsley

Directions:

1. In a large nonstick skillet (needs to be fairly deep), heat the tablespoon of olive oil over medium-high heat. 
2. Season the chicken with the paprika, salt and pepper, and add to the pan.
3. Cook about 5 minutes or until cooked through, stirring frequently.
4. Scoot the chicken to one side of the skillet and add in the in the sliced sausage pieces. Cook for about 5 minutes.
5. Add in the garlic, stirring everything to combine. Cook for about 30 seconds.
6. Season the mixture with the thyme and pepper. 
7. Add wine and tomato paste and stir until combined.
8. Add the beans and chicken stock.
9. Simmer on low heat for 10-15 minutes.
10. Sprinkle with fresh parsley before serving. 

Makes about 6 servings

This is a delicious chicken chili that takes advantage of the Instant Pot pressure cooker to infuse flavor and cook the meat quickly, giving it that all-day simmered taste of a slow cooker. And, it's only 3 WW points per serving!

Makes 8 servings

WW Freestyle Points - 3 (4 if you use full fat cream cheese)

Ingredients: 

2 large boneless skinless chicken breasts, uncooked
15 oz can black beans drained and rinsed
15 oz can white kidney beans (or other white bean of your choice) drained and rinsed
1 medium onion chopped
15 oz can no salt added corn (do not drain)
10 oz can mild Rotel diced tomatoes with green chilis (do not drain)
1/2 cup chicken or vegetable stock
1 tsp chili powder
1 tsp cumin
1 packet Hidden Valley Ranch dressing mix
8 oz package reduced fat cream cheese

Directions:

Place the whole chicken breasts in the bottom of your Instant Pot bowl. Add in the drained black and white beans, the chopped onion, the corn, the Rotel tomatoes and the chicken/vegetable stock. 

Add in the chili powder, cumin, and ranch packet. Stir to combine, making sure some of the liquid is under the chicken to keep it from scorching. 

Cut the cream cheese into 6 pieces and place over the top of the other ingredients. Cover and seal with the lid. Switch the valve to the "sealing" position and cook for 20 minutes on manual (which is high pressure). Once it is done cooking, let it naturally depressurize for 10 minutes, and then switch the valve to the "venting" position to completely release steam before opening lid.

In the pot, shred the chicken breasts with  and stir everything together in the pot to melt the cream cheese into the chili. 
Recipe adapted from Natasha's Kitchen

This is a wonderful, hearty stew.

Makes 6 servings

WW Freestyle Points - 6

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 medium carrots, chopped
2 large ribs celery, chopped
4 cups low-sodium chicken broth
1¼ pounds boneless, skinless, antibiotic-free chicken breasts (about 2 large)
8 ounces Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch cubes
4 tablespoons unsalted butter, softened
¼ cup all-purpose flour
2 egg yolks
½ cup half-and-half
⅔ cup fresh or frozen peas
1 teaspoon salt
½ teaspoon ground black pepper

Directions:

1. Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 6 minutes. Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, and poach at a bare simmer until the chicken is no longer pink in the center (160ºF internal temperature), about 15 minutes.

2. Remove the chicken to a cutting board to cool.

3. Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.

4. In the same bowl, whisk together the egg yolks and half-and-half. Whisk ¼ cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute.

5. Cut the chicken into bite-size cubes and stir them into the stew along with the peas, salt, and pepper. Heat through; serve.

Tip: For more flavor, stir in ½ teaspoon of dried thyme along with the broth. You can also add a tablespoon of chopped fresh parsley just before serving. The stew can be made up to 3 days ahead of time and refrigerated in an airtight container. Reheat it in the microwave or a saucepan just before serving.

This is a super flavorful and healthy way to make grilled chicken to use in burrito bowls, tacos, salads, and more. It is my go-to recipe when I want to make any Mexican-style recipe that calls for grilled chicken.

Ingredients:
2 lbs uncooked boneless skinless chicken breasts
1/2 large red onion, cut into large chunks
Embasa Chipotle Peppers in Adobo Sauce (1 pepper plus 2 T of sauce from can)
2 tsp dried oregano
2 1⁄2tsp ground cumin

1 cup water
juice of one lime

Directions:

1. Put all ingredients except for the chicken in a food processor or blender and mix until liquid.

2. Cut the chicken breasts lengthwise to make them thinner for more even cooking. Place in large zip top bag.
3. Pour marinade over chicken in bag, seal, and refrigerate for 6 to 8 hours.
4. Grill chicken over medium heat until cooked through. Cut in bite-sized pieces and use for burritos bowls, tacos, salads etc.

Makes 5 servings

WW Freestyle Points - 0

This is a light and tasty meal that takes advantage of yummy spring vegetables like asparagus and spinach. Luckily, you can get these items year-round at the grocery store, so I like to make it in the winter when I'm needing a little spring in my life. :)

Makes 4 servings of 1.5 cups per serving

WW Freestyle Points - 5

Ingredients:
4 teaspoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 teaspoons olive oil
6 oz uncooked orzo pasta
2 garlic cloves, minced
2 cups no salt fat free chicken broth
1 cup fresh asparagus spears cut into 1” pieces
3 tablespoons fresh lemon juice

1 cup halved grape tomatoes 

1 cup fresh spinach, chopped

2 tablespoons chopped fresh basil
Additional salt to taste


Directions:

Add the flour, garlic powder, pepper and salt in a small dish and whisk to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake until the chicken is coated.

Heat the oil in a large nonstick skillet over medium heat. Add the chicken to the pan, stirring to coat with oil. Continue to cook until chicken is cooked through and starting to brown. Remove the chicken to a plate and cover with foil to keep warm.

Wipe out the pan and place back over medium heat. Spray with olive oil and add the orzo to the pan. Allow it to cook for a couple of minutes until it starts to brown. BE CAREFUL! Don't let it overcook. Add the garlic to the pan and heat through. 

Add the chicken stock to the pan and bring it to a boil. Reduce the heat to low and cover the pan. Simmer covered for 4-5 minutes and then add the asparagus. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, tomatoes, spinach and basil. Add salt and pepper to taste. Add the chicken back to the pan. Stir together and serve.

This is a great recipe that I modified slightly from The Skinnyish Dish blog. I noted my modifications in parentheses. It made a ton of food, and it was simple and tasty. This will definitely be in the regular meal rotation.

Ingredients

1.5 lbs chicken breast, raw cut into bite size pieces and sprinkled with kosher salt and pepper
3 cups broccoli frozen (sometimes I do half cauliflower and half broccoli)
1.5 cups corn frozen
2 cups carrots frozen (I substituted  1 cup of frozen peas for carrots as I don't like cooked carrots)
*I also added about 8 oz of fresh mushrooms
6 cloves garlic minced (about two tablespoons)
2 tsp olive oil (I leave out the olive oil and just mist my nonstick skillet with olive oil using my Misto)
1 tsp kosher salt extra to taste (I use 1/2 tsp)
pepper to taste (I use 1 tsp)
7 oz (dry) bowtie pasta (I used mini bowties)
3 cups chicken broth (I always end up using 4 cups, which is a whole box of chicken stock)
1.5 cups half and half
1/4 cup parmesan cheese grated (real parmesan - not the Kraft stuff in the can)
1/4 tsp Lawry's Seasoned Salt or to taste (I substituted some garlic and onion powder and a little bit of Mrs. Dash)

Slurry
1.5 tbsp cornstarch
1 tbsp water

Directions:

1. Remove frozen vegetables from freezer and let thaw naturally in a bowl while prepping the other ingredients.
2. Heat a large skillet or pot with a tight fitting lid over medium-high heat and heat 2 tsp olive oil (I just spray with olive oil to cut down on the extra fat and calories). Add diced chicken breast to hot pan and cook until lightly browned and cooked through, about 5-6 minutes. Stir occasionally.
3. When the chicken is cooked, add minced garlic and cook just until fragrant, about 30 seconds. Add dry pasta, chicken broth, and salt and pepper. Cover. Bring to a boil and then return to simmer. Let pasta cook, covered, for about 12 minutes or until noodles are tender.
4. While the pasta is cooking: Make slurry by adding 1.5 tbsp of cornstarch and 1 tbsp of water to a small bowl and whisking it with a fork until combined well. Set aside.
5. Cut broccoli into smaller pieces if they are large.
6. When the pasta is done cooking add slightly thawed vegetables into the pot, cover again, and let them cook for just a few minutes or until warmed through.
7. Stir in half and half and parmesan cheese. Bring to a gentle boil and add slurry. Continue to stir together for a few minutes until thickened. 
8. Season with Lawry's Seasoned Salt and Pepper to taste (I substitute a little garlic and onion powder and Mrs. Dash).

Serving size: 1 and 3/4 cups. Makes 6 servings

WW Freestyle Points = 6 (7 points if you use the olive oil in the original version)

Recipe Source - The Skinnyish Dish

I had planned to make my regular Chicken Marsala for dinner tonight, but realized too late that I didn't have any chicken breasts in the freezer. I did, however, have a rotisserie chicken in the fridge, so I decided to make a casserole version so that my other ingredients didn't go to waste. This ended up being a delicious dish that was very easy to put together. It was about 10 minutes of prep, and 35 minutes of baking, and we ended up with a fabulous dinner. This will definitely be a dish I make again.

Ingredients:
2 tablespoons butter
8 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup skim milk
2 cups water
1 T parsley
1/2 t salt
1/2 t pepper
1 cup long-grain rice, uncooked
2 cups chopped rotisserie chicken



Directions:
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and milk and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, salt and pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top. Cover tightly with foil and bake until bubbly, about 35 minutes.

Makes 4 servings

Recipe modified from  Rachael Ray
 

My husband loves Orange Chicken, but when you get it out at restaurants, it's usually made with fried chicken, which my stomach just can not handle. This is an easy, slow cooker version that is less greasy and sticky.


Ingredients:

1 1/2 pounds boneless skinless chicken breasts, cubed
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons vegetable oil
1 cup chicken broth
1/3 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
1-2 tablespoons orange zest
1/4 cup vinegar
2-3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 teaspoon sesame oil
2 tablespoons water + 2 tablespoons cornstarch
Sesame seeds and green onions, for garnish
Cooked rice, for serving

Directions:

1. In a large zip-top bag, toss the chicken with the cornstarch salt and pepper. Shake to coat well.
2. Heat oil in a large skillet over medium-high heat. Cook chicken in batches for 5-6 minutes or until lightly browned. Transfer chicken to a lightly greased slow cooker.
3. In a small bowl, whisk together chicken broth, soy sauce, brown sugar, orange juice and zest, vinegar, garlic, ginger, red pepper flakes and sesame oil. Pour sauce over chicken.
4. Cover and cook on low for 3-4 hours (I only needed to cook it about 2 hours).
5. About 30 minutes before serving, whisk together the 2 tablespoons of water and cornstarch in a small bowl and stir mixture into the slow cooker. Cover and cook on high for another 20-30 minutes or until the sauce has thickened. Taste and adjust seasonings if needed.
6. Sprinkle with sesame seeds, green onions and serve over cooked rice.

Recipe Source: Let's Dish

This recipe is one of those silly video recipes you see on Facebook. It was easy to make, super tasty, and very fun! Who wouldn't want to eat out of a pineapple boat? :)

I used the leftover chicken to make lettuce wraps for lunch the next day. Yum!

Ingredients:


1 pineapple

Rice
2 cups water
½ teaspoon kosher salt
¼ teaspoon chili flakes
1 tablespoon unsalted butter
1 teaspoon sugar
1 cup white rice, rinsed
Cilantro for garnish (optional)

Chicken
2 cloves garlic, minced
¼ cup soy sauce
¼ cup honey
3 tablespoons rice vinegar
½ teaspoon ground ginger
1-½ lb. chicken thighs, 1-inch dice
2 teaspoon olive oil
2 teaspoons sesame seeds

Directions:

1. Cut the pineapple in half lengthwise. Scoop out and reserve the middle of each half, leaving ½-inch to ¾-inch of flesh along the edges. Be sure to discard the core.
2. Finely chop the reserved pineapple. Combine the chopped pineapple with any juices released and place approximately 1 cup of it in a small saucepan.
3. Add the water, salt, chili flakes, butter and sugar to the saucepan, and bring to a boil over medium-high heat.
4. Add the rinsed white rice. Bring to a simmer, then reduce heat to low and cook for 15 minutes, or until the rice is fully cooked. Once done, fluff with a fork.
5. While the rice is cooking, combine the garlic, soy sauce, honey, rice vinegar, and ginger in a small bowl. Add the sauce to the chopped chicken and let sit while your pan heats up.
6. Heat the olive oil in a large sauté pan over medium-high heat.
7. Use a slotted spoon and drain the chicken from the teriyaki sauce, reserving the sauce. Add the chicken to the hot pan and brown on all sides.
8. When the chicken is fully cooked, add the reserved sauce to the pan and cook until the sauce has reduced and thickened. The sauce should evenly coat the chicken. Sprinkle with sesame seeds.
9. To serve, spoon about ½ cup of the pineapple rice into one half of each hollowed-out pineapple boat. Fill the remaining half with the teriyaki chicken. Garnish with cilantro, if desired.

Makes 2 servings

 

This is a very tasty dish that only takes about 30 minutes to make.

Ingredients:
2 skinless, boneless chicken breasts
salt and pepper to taste
1/3 cup flour
olive oil spray
8 ounces mushrooms sliced and cleaned
1 clove garlic, minced
2 teaspoons shallots, minced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon lemon juice

Directions:

1. Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
2. Season with salt and pepper on both sides of each piece of chicken.
3. Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
4. Spray large nonstick skillet with olive oil and heat on medium-heat. When the pan is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on a serving platter covered with foil.
6. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
7. Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
8. Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
9. Add Marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits.
10. Cook until sauce is slightly reduced (about 2 minutes). Return the chicken and mushrooms to the skillet, and cook another 2 minutes or until heated through.
11. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.

Recipe Source - 12 Tomatoes

I was craving veggies and chicken, so I decided to combine the two and ended up with this dish. It was quick to make and very tasty. My husband even said it should make it into the regular rotation.

Ingredients:

1 small onion, diced (about 1/2 cup)
1 T diced garlic
1 large chicken breast (or two small), cubed
2 small zucchini, diced (about 1.5 - 2 cups)
1 bunch asparagus, chopped into 1 inch pieces
6 mushrooms, sliced
2/3 cup grape tomatoes (measure out portion first, then slice in half lengthwise)
1 T olive oil
1/4 cup white wine
garlic powder
pepper
salt
feta cheese (for topping)

Directions:

Spray a large nonstick skillet with olive olive, and then heat the skillet. Add the onion to the pan and cook until soft and starting to brown. Add the garlic and cook a couple more minutes. Add the chicken breast to the pan, sprinkle with garlic powder, pepper and salt, and cook until nicely browned. Add the olive oil to the pan, and then add in the zucchini and asparagus. Cook for a couple of minutes and then add in the mushrooms. Cook an additional couple of minutes. Add the wine to the pan, let it simmer for a minute, and then add in the tomatoes. Cook a couple of minutes until the tomatoes start to soften. Add additional seasoning to taste. Remove from heat and serve with feta cheese sprinkled on top. You could serve this on pasta or rice, but it was great as a stand-alone dish.

Simple recipe that would go great with a Greek salad

Ingredients
4 (6 oz) boneless skinless chicken breast halves 

1/3 cup olive oil, plus more for brushing grill 

1 Tbsp lemon zest 

1/3 cup fresh lemon juice 

4 cloves garlic, minced (1 1/2 Tbsp) 

2 tsp dried oregano 

1/2 tsp dried basil 

1/2 tsp dried thyme 

1/2 tsp dried rosemary, crushed 

Salt and freshly ground black pepper 

Chopped fresh parsley, for serving

Directions

• Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
• Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450).
• Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately. 

Recipe Source - Cooking Classy

Great summer grilling recipe

Ingredients:

Chicken
4 (6 oz) chicken boneless skinless chicken breast halves
1 Tbsp lime zest
1/3 cup fresh lime juice
1/4 cup olive oil, plus more for brushing grill
1 1/2 tsp honey
1/3 cup chopped cilantro, plus more for serving
3 cloves garlic, minced
Salt and freshly ground black pepper

Salsa
1 1/2 medium avocados (ripe but semi-firm), diced
2 medium Roma tomatoes, chopped
1/2 cup chopped red onion, rinsed under cool water to remove harsh bite
1 clove garlic, minced
1 Tbsp fresh lime juice

Directions:

• Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
• In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).
• Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
• Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.

 Recipe Source - Cooking Classy

This is a very yummy pasta recipe.

Ingredients:

2 teaspoons vegetable or canola oil (I usually just spray my pan with olive oil from mister bottle)
8 ounces boneless skinless chicken breasts
1 cup fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 cup chicken broth
1/2 cup evaporated milk
4 tablespoons whipped cream cheese
1 1/2 cups freshly grated Parmesan cheese
freshly ground black pepper, to taste
2 cups hot cooked fettuccine
chopped fresh parsley, for garnish

Directions:

1. Heat oil in skillet. Add chicken and cook 3 minutes on each side, or until tender and cooked through. Remove chicken from pan, let it rest for a couple of minutes, then slice into small strips and set aside. 

2. Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until mixture thickens- stirring occasionally. Stir in cheeses and pepper. 

3. Return the chicken to the skillet; cook, stirring for about 2 minutes, until chicken warms up. 

4. Arrange fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.

Recipe Source - Recipe Girl

This is a quick recipe to make on a busy night, but it has the appearance of a "fancy" dish. If you don't want to use the wine, you can substitute chicken broth.

Ingredients:
4 (6 oz) boneless skinless chicken breasts
Salt and freshly ground black pepper
1 Tbsp olive oil (I just use my olive oil mister bottle to cut back on the oil)
1 clove garlic, finely minced
1/4 cup white wine (or substitute low-sodium chicken broth)
1/2 cup heavy cream (could also sub half-and-half or evaporated milk)
2 Tbsp Dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey

Directions:
Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.

Add garlic to remaining oil in pan and saute 10 seconds, then add wine or chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1 - 2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.

Recipe modified from Cooking Classy

Ingredients:

6 chicken thighs
6 cloves garlic, sliced into halves
Salt and freshly ground black pepper
1 Tbsp vegetable oil
2 lemons, divided
1 Tbsp marjoram

Directions:

1. Preheat oven to 400 degrees. Rub both sides of each chicken thigh with cut side of garlic halves, set aside and reserve garlic, then sprinkle each of chicken side with salt and pepper.
2. Heat oil in a 12-inch oven safe skillet over medium-high heat. Once hot, add chicken add cook until bottom is golden brown, draining rendered fat once halfway through cooking, about 8 minutes (I'd recommend using a splatter screen if you have one, oil will splatter quite a bit). Transfer chicken to a plate, drain off majority of oil from pan (leaving just enough to coat pan, about 1 tsp).
3. Thinly slice half of one lemon and place reserved garlic halves in pan and along with lemon slices. Top with chicken, then sprinkle with 1 Tbsp herbs. Bake in preheated oven until center of chicken registers 170 degrees on an instant read thermometer, about 18 - 20 minutes.
4. Cut garlic halves into slices and serve with chicken, garnish with additional fresh herbs to taste. Cut remaining lemons into wedges. Serve with lemon wedges for spritzing chicken. 

Recipe Source - Cooking Classy

I forgot the onion when I made this, but still loved it.

Ingredients:

2 lbs - 2 1/4 lbs boneless skinless chicken breast halves (4 - 6 medium chicken breasts)
1/4 cup whole grain, coarse mustard
1/4 cup dijon mustard
1/4 cup + 2 Tbsp honey
3 tsp olive oil, divided
Salt and freshly ground black pepper
1/2 cup chopped yellow onion
2 cloves garlic, minced
4 small sprigs rosemary

Directions:

Preheat oven to 375 degrees. In a mixing bowl whisk together coarse mustard, dijon mustard, yellow mustard, honey and 2 tsp olive oil. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding).

In a small skillet, heat remaining 1 tsp olive oil over medium heat. Add onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour into prepared baking dish and spread into an even layer. Season each chicken breast with salt and pepper on both sides, then set chicken over onion layer in baking dish.

Pour mustard mixture evenly over chicken, working to cover each chicken breast entirely. Lay sprigs of rosemary between chicken breasts, then cover dish with foil. Bake in preheated oven 20 minutes then uncover and bake until chicken has cooked through, about 15 - 25 minutes longer (note that cook time will vary based on thickness of chicken breasts so just keep an eye on it. It should register 165 degrees in thickest part of breast on an instant read thermometer. It could be less or more time than that listed). Serve warm, spoon more sauce over chicken as desired.

Recipe adapted slightly from Cooking Classy

This is a delicious, hearty soup that is great on a cold, wintry day.

Ingredients:

2 boxes of Uncle Ben's Wild Rice mix

3 c. shredded, cooked chicken (you could also use leftover Thanksgiving turkey!)

3 carrots, finely diced

2 stalks celery, finely diced

1 white or yellow onion, finely diced

6 c. chicken stock (I used 4 cups stock and 2 cups water)

1/2 c. half and half

1/2 stick of unsalted butter

3/4 c. flour

2 t. pepper

Directions:

1.  In a saucepan cook the rice according to directions (leaving out the butter called for on the box), set aside. 

2.  In a large stockpot combine the butter, carrots, celery and onion.  Saute over medium heat until tender.

3.  Using a sifter, sift in the flour over the vegetables and continue to stir over medium heat, cooking out the flour for about 2 minutes.  This mixture will clump together and become thick.

4.  Slowly pour in the chicken stock and allow to cook for another 3-4 minutes, while whisking to avoid any lumps.

5.  Add in the cooked rice and chicken, stirring to combine.

6.  Turn down the heat to simmer and the soup will start to thicken.

7.  Slowly stir in the half and half and pepper.  Heat to serve.

Recipe modified from Ally's Sweet and Savory Eats

This could be an easy throw-together dinner if you already have some cooked chicken on hand and a package of frozen broccoli.

Ingredients:
9 oz large shell pasta, dry (3 1/4 cups)
1 lb boneless skinless chicken breasts, cooked and shredded into small bites size pieces (or get a rotisserie chicken, remove meat from bones, and dice)
12 oz broccoli florets, diced into small bite size pieces (4 1/2 cups once diced)
2 1/2 Tbsp butter
1/4 cup all-purpose flour
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper
3 cups skim milk
6 oz 2% reduced fat sharp cheddar cheese, shredded (1 1/2 cups)
1 oz Parmesan cheese, finely shredded (1/3 cup)

Directions:
Boil pasta according to directions listed on package adding broccoli during last 3 - 4 minutes of boiling, drain well (reserve 1/4 cup pasta water, just in case you want to thin pasta sauce).

Meanwhile, in a pot melt butter over medium heat then stir in flour. Cook mixture stirring constantly for 1 minute. While whisking vigorously, slowly add in milk, then season with onion powder, garlic powder and salt and pepper to taste. Increase heat to medium-high, cook mixture, stirring constantly until it boils and thickens. Remove from heat, allow to cool for 1 minute then add in cheddar and Parmesan cheese and stir until melted. Add drained pasta and broccoli and chicken and toss to evenly coat. As it sits it will thicken, you can thin it with a few tbsp pasta water if desired.

Recipe Source - Cooking Classy

This recipe was originally a chicken recipe that someone modified to use with fish. I will put the chicken modifications in here as well, as I think it would be good both ways.

Ingredients:

Pasta:
8 oz angel hair pasta
1 tablespoon butter
1 tablespoon grated lemon zest
1/4 cup finely grated Parmesan cheese
salt and pepper, to taste

Fish (or chicken):
4 tilapia filets (4 thin sliced chicken breasts -2 chicken breasts cut in half cross-wise)
1 large egg, beaten with 1 tablespoon water
3/4 cup Panko bread crumbs
1/4 cup finely grated Parmesan cheese
1 teaspoon dried basil
1/2 cup flour (original chicken recipe does not have the flour)
2 tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic
3/4 cup shredded mozzarella cheese

Directions:

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot and stir in the butter, lemon zest, and Parmesan. Season with salt and pepper.

Whisk the egg and water in a shallow dish. In another shallow dish combine the Panko, Parmesan, dried basil, salt and pepper.

Place the flour in a plastic food storage bag. Add the fish (or chicken) filets, seal the bag, and toss to coat the filets in the flour. (The original chicken recipe does not call for the flouring step, though I think it would help with the coating.) Working with one piece at a time, dip a filet into the egg, then into the bread crumb mixture, pressing to adhere the crumbs. Repeat with all the filets.

Heat the butter in a large skillet over medium-high heat. Add the lemon juice and garlic. Add the fish filets and cook for 3-4 minutes per side, until golden brown. Distribute the mozzarella between the 4 filets and cover the pan briefly so the cheese melts. Remove to filets to a plate.

Add the pasta to the pan and toss to coat, thinning the sauce with some of the pasta cooking water. Serve some pasta in a shallow bowl topped with a piece of fish per person.  

Note: When making the chicken version, after browning the chicken on both sides for 3-4 minutes, you are supposed to remove them to a plate. Then, spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top. Place lemon slices on top, if using, Sprinkle with mozzarella cheese. Sprinkle top with salt and pepper. Bake 15 minutes, or until the chicken is cooked through. Serve chicken on top of the lemon noodles. 

I think if you are using thin chicken breasts, you can probably skip the baking step. I'm afraid baking would dry out the pasta.  

Recipe Source: A Taste of Home Cooking and Recipe Girl