Chicken Tacos with Mango-Advocado Salsa

1tsp. garlic powder
1tsp. paprika
1/2tsp. onion powder
1/4tsp. ground red pepper
3/4tsp. salt, divided
4-6oz skinless, boneless chicken breast halves
1-1/2tsp. olive oil
1/2c. diced peeled mango
1/2c. diced peeled avocado
1/2c. chopped tomato
1/3c. minced onion
2T. chopped fresh cilantro
2T. fresh lime juice
1T. minced jalapeno pepper
8-6inch corn tortillas

Heat a nonstick skillet over medium-high heat. Combine garlic powder, paprika, onion, ground red pepper, and 1/2tsp. salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4inch slices.

While chicken cooks, combine mango, avocado, tomato, onion, cilantro, lime juice, jalapeno pepper, and remaining 1/4tsp salt.

Heat tortillas according to package directions; top with chicken and salsa.

*I made some changes to this recipe. I added onion salt, instead of onion powder. I added chili powder than ground red pepper. Lastly, I used bottled lemon juice rather than fresh lime. Also, I don't know how only 8 tacos are made. I think we got about 16.*

BALSAMIC CHICKEN or PORK CHOPS or SMALL PORK LOINS

6 boneless skinless chicken breast halves

1-1/2tsp. fresh rosemary leaves, minced, or 1/2tsp. dried

2 cloves garlic, minced

1/2tsp. freshly ground black pepper

1/2tsp. salt

2T. extra-virgin olive oil

1/4c. balsamic vinegar

Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.

Preheat the oven to 450 degrees. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4T. water.

Bake about 10minutes or until a thermometer inserted in the thickest portion measures 160 degrees and the juices run clear. If the pan is dry, stir in another 1-2T. of water to loosen the drippings. Drizzle the vinegar over the chicken in the pan.

Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

Serves 6

*I combine all the ingredients (including the vinegar) into a Ziploc bag and put the chicken in and massage it around. I then put cook on direct heat on the grill for about 4-5 minutes per side with the grill set to medium low. I only marinated it about 2 hours.

I cook the pork chops the same as the chicken breast, but the pork loin is cooked indirectly on medium until the internal temperature reaches 155 degrees*

**Recipe from Douglas and Sherrie Nelson

King Ranch Chicken Casserole

1 can cream of mushroom soup
3/4c. salsa
3/4c. sour cream
1T. chili powder
2 medium tomatoes, chopped
3c. cooked chicken, cubed
12 corn tortillas, 1" square pieces
1c. shredded cheddar cheese

Mix soup, salsa, sour cream, chili powder, tomatoes, and chicken.

In 12qt. shallow baking dish, arrange half tortilla pieces and top with half chicken mixture. Repeat layers and sprinkle with cheese.

Bake at 350 degrees for 40 minutes or until hot.

Golden Chicken Nuggets

1lbs. chicken breasts (1-1/2inch pieces)
1/4c. Frenches sweet and tangy honey mustard
2c. Frenches fried onions, finely chopped

Toss chicken with mustard in medium bowl. Place onions in a resealable plastic food bag. Toss chicken in onions, a few at a time, pressing gently to adhere. Place nuggets on shallow baking dish.

Bake at 400 degrees for 15minutes or until chicken is no longer pink.

Chicken Fingers with Lemon Sauce

1 jar (10oz) lemon curd
1/4 c. chicken broth
1/2 tsp. soy sauce
1/4 tsp. ground ginger
1 c. buttermilk
1 T. grated lemon peal
1 c. all-purpose flour
1/2 c. cornstarch
1-1/4 lbs. boneless skinless chicken breasts, cut into strips
vegetable oil for frying

In small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.

In shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.

In an electric skillet, heat oil to 375 degrees. Fry chicken a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.

*I had the hardest time finding the lemon curd. I finally found it by the jelly. It is actually a substitute for fruit preserves.*

Easy Chicken Bake

1 pkg. Stove Top for Chicken
1-1/2 lbs. chicken breast cut up, 1inch pieces
1 can cream of chicken soup
1/3 c. sour cream
1 bag frozen mixed veggies, thawed

Prepare Stove Top according to package directions. Combine chicken, sour cream, soup, and veggies in bowl. Pour into 9x13-in. baking dish. Top with Stove Top. Bake at 400 degrees for 30 minutes or until chicken juices run clear.

Flavorful Chicken Roll-Ups

6 boneless skinless chicken breast halves
1 pkg. (10oz) sliced mozzarella cheese
1/2 c. all-purpose flour
2 eggs lightly beaten
2/3 c. seasoned bread crumbs
1/2 c. butter, melted
1/2 tsp. dried oregano

Flatten chicken to 1/3-in thickness. Place one cheese slice on each piece of chicken; roll up tightly. Secure with toothpick.

Place flour, beaten eggs, and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in beaten eggs, then coat with bread crumbs.

Place seam side down in an ungreased 2-1/2-qt. baking dish. Combine the butter and oregano; drizzle over the chicken. Bake uncovered at 350 degrees for 40-50 minutes or until chicken juices run clear. Discard toothpicks before serving.

*I used chicken tenders and swiss cheese and baked dish for 25 minutes.*