Ingredients:

* 3 tablespoons plus 1/2 cup oil, divided
* 1 tablespoon flour
* 1/4 cup New Mexican chili powder
* 16 ounces chicken stock
* 10 ounces tomato puree
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* Salt
* 3 cups grated cheddar cheese
* 2 cups cooked and shredded chicken
* 1 onion, chopped
* 10 corn tortillas
* 1 cup sour cream, for garnish
* 1/2 cup chopped scallions, for garnish

Directions:

Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Recipe courtesy of Emeril Lagasse

Ingredients

* 3 pounds chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 clove garlic, minced
* salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Ingredients

* Cooking spray
* 1 1/3 cups crispy rice cereal
* 2 1/4 cups bagel chips or Melba toasts
* 5 teaspoons extra-virgin olive oil
* 3/4 teaspoon hot paprika
* Kosher salt and freshly ground pepper
* 1 1/2 cups plain Greek yogurt (2%)
* 1 teaspoon dijon mustard
* 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
* 2 bunches scallions
* Harissa, chili sauce or ketchup, for the sauce

Directions

Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.

Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.

Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.

Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.

Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

Source: foodnetwork.com

Ingredients:

* 1/4 cup olive oil
* 1 1/3 cups chopped onion
* 1 large green bell pepper, chopped
* 6 garlic cloves, chopped
* 2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
* 3 1/2 tablespoons chili powder
* 2 tablespoons tomato paste
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 2 15- to 16-ounce cans white beans, drained, juices reserved
* 2 15-ounce cans diced tomatoes in juice
* 1/2 cup chopped fresh cilantro

Directions:

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

Source: epicurious.com

Ingredients:

4 chicken breasts* — skinned, boned
3 tablespoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic — minced
5 tablespoons soy sauce — (low salt)
1 1/2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions — cut into 1″ pi
1/8 teaspoon cayenne or to taste

Directions:

Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.

Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.

Source: justchickenrecipes.com

INGREDIENTS:

• 3 cups cooked chicken, chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 cup cashews
• 1 cup mayonnaise
• 1 T. lemon juice
• 1/2 tsp. nutmeg
• grated cheddar cheese
• crushed potato chips

DIRECTIONS:

1. Combine chicken, celery, onion, cashews, mayonnaise, lemon juice, and nutmeg.
2. Put in 8 x 12 casserole dish.
3. Refrigerate overnight (or several hours).
4. Top with grated cheddar cheese and crushed potato chips.
5. Bake at 350 degrees for 30 minutes.

INGREDIENTS:

• 3 – 4 chicken breasts, cubed
• 1/2 cup saltine crackers
• 1/2 cup Townhouse crackers
• 1/2 cup parmesan cheese
• 1/2 cup margarine, melted
• 1 can cream of chicken soup
• 1 cup milk
• 1 cup sour cream

DIRECTIONS:

1. Crush crackers and mix with cheese in a small bowl.
2. Dip chicken in melted margarine then roll in cracker mixture.
3. Place in buttered 9 x 13 casserole dish.
4. Bake at 350 degrees for 30 minutes.

After baking for 30 minutes:

1. Mix together soup, milk, and sour cream. 
2. Pour over baked chicken.
3. Bake an additional 20 – 25 minutes.

Summer’s not over yet.  You don’t want to let it slip by without a little BBQ.

INGREDIENTS:

• 1 qt. cider vinegar
• 1 lemon, sliced
• 4 T butter or margarine
• 1/4 cup salt
• 1 tsp. hot sauce or 1 tsp. red pepper flakes
• 1/2 tsp. black pepper
• 12 chicken quarters

DIRECTIONS:

1. Boil vinegar.
2. Add sliced lemon, butter, salt, hot sauce and black pepper until lemons are soft.
3. Pour over chicken and marinate overnight.
4. Cook chicken on the grill until it reaches an internal temperature of 185 degrees. 
5. Serve barbecue sauce on the side for dipping.

INGREDIENTS:

• 6 boneless chicken breasts
• 12 slices provolone cheese
• 1 cup sour cream
• 1 pkg. dry Italian Dressing

DIRECTIONS:

1. Mix sour cream with Italian Dressing.
2. Spray 9 x 13 pan with cooking spray.
3. Layer six pieces of cheese, then chicken, then sour cream mixture, then the last six pieces of cheese.
4. Cover with foil and bake for 20 minutes at 375 degrees.
5. Uncover and bake for another 20 minutes.

SERVES:  6

INGREDIENTS:

• 16 Ounce Can White Beans
• 1-1/2 Large Onions (coarsely chopped)
• 1 Stick Butter
• ¼ Cup Flour
• ¾ Cup Chicken Broth (I use more)
• 2 Cups Half and Half
• 1 Tsp Tabasco
• 1½ Tsp Chili Powder
• 1 Tsp Ground Cumin
• ¾ Tsp Salt
• ¾ Tsp Pepper
• (2) 4 Ounce Cans Green Chilies (drained and chopped)
• 5 Boneless, Skinless Chicken Breasts (some extra butter and oil to cook them in) – if they are large breast I use 4 breasts
• 1½ Cup Grated Monterey Jack
• ½ Cup Sour Cream

DIRECTIONS:

1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it’s white instead of pink).
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3. While waiting for chicken to cool, cook the onion in the same pan with 2 tablespoons of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 tablespoons of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes.
5. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely thick.)
6. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, and chicken and cook over moderately low heat, stirring occasionally for 20 minutes.

More chicken broth can be added to adjust thickness of chili to your preference.

Before eating, top your bowl of White Chicken Chili with shredded cheese and dollop of sour cream. 

May be served immediately.  This also tastes great the next day!