AUTO REPIN

INGREDIENTS 4 boneless skinless chicken breasts 1 tablespoon olive oil salt and pepper to taste 1 cup barbecue sauce 1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese 4 slices bacon cooked and crumbled 1/2 cup diced tomatoes 1/4 cup green onions INSTRUCTIONS Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees. Season the chicken on both sides with salt and pepper to taste. Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken. Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast. Place the pan in the oven for 3-5 minutes, or until cheese is melted. Sprinkle the bacon, tomatoes and green onions over the chicken and serve. This article and recipe adapted from this site

Ingredients 1 and half pounds boneless chicken breasts 1 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 1 can 20 oz. sliced pineapple save the juice for the sauce 1 tablespoon cornstarch 1/4 cup Dijon mustard 1/4 cup honey 2 garlic cloves minced 4 servings of cooked rice. Instructions Season chicken with thyme, salt and pepper. Over medium heat brown the chicken in the vegetable oil. Drain pineapple slices and reserve the juice. Combine cornstarch and 2 oz. of the pineapple juice and set aside. In a separate bowl combine remaining juice with mustard, honey, and garlic. Add dijon mixture to the pan, reduce heat and cover. Allow to simmer for 15 minutes. Remove chicken from the pan. Stir the cornstarch mixture and add to the pan and bring to a boil. Stir for 2 minutes. Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce. Add pineapple slices to pan (on top of chicken and around the chicken) cov...

Ingredient 4 chicken breasts 1 tablespoon olive oil or avocado oil 1 tesapoon paprika 1 teaspoon salt, divided � teaspoon garlic powder � teaspoon onion powder 4 ounces cream cheese, softened � cup grated Parmesan 2 tablespoons mayonnaise 1 � cups chopped fresh spinach 1 teaspoon garlic, minced � teaspoon red pepper flakes Instructions Preheat oven to 375 degrees. Place the chicken breasts on a cutting board and drizzle with oil. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining � teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. Place the chicken breasts in a 9�13 baking dish. Bake, uncovered, for 25 minutes or until chicken is cooked throu...

Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1    10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions   Cut each chicken breast into 3 large chunks.   In a small food processor grind up the ritz crackers.   Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.   Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nice...

Ingredients 3 pounds bone-in, skin-on, chicken thighs (about 8) 1 tablespoons olive oil salt pepper 1 large onion, finely chopped 8 ounces sliced fresh mushrooms 3 cloves garlic, minced � teaspoon crushed red pepper flakes 2 tablespoons all-purpose flour 1 cup dry white wine 1 (14.5-ounce) can diced tomatoes, do not drain 2 tablespoons tomato paste 3 bay leaves 1 small Parmesan rind 1 tablespoon fresh thyme, or 1 teaspoon dried thyme 1 teaspoon dried oregano 1 large red bell pepper, ribs and seeds removed, chopped Instructions Heat a large Dutch oven or skillet over medium heat. Add the olive oil.   Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan. Add the onions, mushrooms and a pinch of salt to the pan with the reserved dripping...

INGREDIENTS � cup lemon zest plus � cup juice (4 lemons) 1 large egg plus 5 large yolks ? cup plus � cup honey Salt 4 tablespoons unsalted butter, cut into 4 pieces and chilled 2 tablespoons heavy cream 1 recipe Classic Tart Crust (see below) partially baked and cooled 10 ounces (2 cups) blueberries 2 tablespoons cornstarch 2 tablespoons water INSTRUCTIONS Adjust oven rack to middle position and heat oven to 350 degrees. Measure out 1 tablespoon lemon juice and set aside. Whisk remaining lemon juice, lemon zest, egg and yolks, ? cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165 degrees, about 5 minutes. Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula. Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bak...