DAY Recipe

INGREDIENTS

• 1 lb chicken breasts , cooked
• 3 tablespoons olive oil
• 1 medium onion , chopped
• 8 garlic cloves , minced
• 1 tablespoon coriander
• 1/2 tablespoon cumin
• 2 teaspoons salt
• 2 teaspoons black pepper
• 14 ounces Rotel tomatoes
• 2 quarts chicken stock
• 1 bunch fresh cilantro , chopped
• 2 limes, juice of
• 1 cup cheddar cheese
• 14 ounces whole kernel corn
• 14 ounces black beans
• 1 cup tortilla chips , crushed

DIRECTIONS

1. Place a large pot over medium heat, add EVOO. Add the onions, garlic and and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
2. Add the rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
3. While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
4. When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
5. To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.

Active time: 5 min Start to finish: 5 min

Serves 8.

INGREDIENTS

Makes about 1 cup.

INGREDIENTS

Active time: 45 min Start to finish: 2 1/4 hr

Makes 16 breadsticks.

INGREDIENTS

INGREDIENTS

• 1 boneless skinless chicken breast
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons lemon concentrate (Real lemon)
• 1 teaspoon vegetable oil
• 1/2 teaspoon ginger
• 1 teaspoon garlic powder
• 1/4 cup flour
• salt & pepper
• cooking spray

DIRECTIONS

1. Put the honey, soy sauce, lemon, oil, and ginger in a bowl and "melt" in microwave for ~1 minute.
2. Put flour, garlic powder, and salt & pepper in plastic bag and add chicken.Shake to coat chicken w/flour mixture.
3. Take a baking dish just big enough for the chicken, coat with cooking spray.Add chicken and bake at 350 for 10 minutes.
4. Add the glaze to the chicken and cook for 5 minutes.
5. Turn chicken in glaze and cook for another 5 minutes.Serve.
6. Cooking times may need to be longer if you have a really big, thick, breast.I use the Perdue frozen tenders (defrosted) so that they will cook evenly.I have used the equivalent of 2 chicken breasts for the same amount of glaze, but this doubles easily.