Best Kickin Chicken Recipes

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KICKIN' BUFFALO CHICKEN NACHOS



Kickin' Buffalo Chicken Nachos image

These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!

Provided by bakingmecrazy

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 30m

Yield 8

Number Of Ingredients 14

cooking spray
¾ cup blue cheese salad dressing, divided
½ cup cayenne pepper sauce (such as Frank's® RedHot®)
2 tablespoons butter, melted
2 cups shredded cooked chicken
1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
1 large tomato, seeded and chopped
½ cup sliced black olives
⅓ cup diced red onion
¼ cup pickled jalapeno pepper slices
4 ounces precooked bacon, crumbled
1 ½ cups shredded Mexican cheese blend
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
  • Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
  • Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
  • Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
  • Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g

KICKIN' CHICKEN MARINADE



Kickin' Chicken Marinade image

Not as hot as you think, just as spicy as you like! This makes enough for 8 chicken breasts.

Provided by SHELDAWG

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 8

Number Of Ingredients 3

1 cup Italian dressing
½ cup hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon cayenne pepper

Steps:

  • Mix Italian dressing, hot pepper sauce, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 24.2 calories, Carbohydrate 1.6 g, Cholesterol 1.8 mg, Fat 2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 779.4 mg, Sugar 1.5 g

KICKIN' CREAMY CHICKEN STEW IN A SLOW COOKER



Kickin' Creamy Chicken Stew in a Slow Cooker image

For this recipe I use frozen chicken tenders or chicken breasts (yes, frozen) in my slow cooker. This is a good recipe to substitute beans, veggies, etc. and make it the way you want. This will make 10 "healthy" servings (thats 1/2 a chicken breast) so judge your servings on your families appitite.

Provided by Annacia

Categories     Stew

Time 4h5m

Yield 10 serving(s)

Number Of Ingredients 7

5 frozen skinless chicken breasts or 20 frozen chicken tenders
1 (16 ounce) jar salsa verde
1 (18 ounce) can black beans
1 cup frozen sweet corn
1 (14 ounce) can diced tomatoes
1 teaspoon ground cumin
1 (3 ounce) package reduced-fat cream cheese

Steps:

  • Place frozen chicken breasts or tenders in bottom of slow cooker.
  • Add remaining ingredients except cream cheese.
  • Cook on high for 4-5 hours (less if chicken isn't frozen).
  • At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
  • You can leave all the liquid if you want a soup.
  • Add cream cheese, cook on warm setting for 30 minutes, then stir.
  • This can be served over rice or wrapped in flour tortillas.
  • One healthy serving is 1/2 a breast or 2 large chicken tenders.

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW



Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw image

Provided by Food Network

Categories     main-dish

Time 5h28m

Yield 8 servings

Number Of Ingredients 20

One 7-ounce can chipotle peppers (including adobo sauce)
1 quart buttermilk
2 pounds chicken tenders
1 cup masa
2 cups panko bread crumbs
2 teaspoons kosher salt
1/2 teaspoon white pepper
Canola oil, for frying
Cool Cucumber Slaw, recipe follows
Cilantro sprigs
Cucumber wedges
2 Armenian or English cucumbers, coarsely shredded
1 teaspoon kosher salt
2 cups Greek yogurt
3 tablespoons lime juice
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1 small carrot, finely shredded
1 scallion, thinly sliced
1/2 teaspoon white sugar

Steps:

  • Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
  • Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
  • Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
  • Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
  • Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
  • Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
  • Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

KICKIN' CHICKEN STIR FRY



Kickin' Chicken Stir Fry image

A great, easy stir fry with a good, spicy kick. This is a great way to stretch your protein while enjoying an awesome meal for two!

Provided by ally-gator

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 19

4 cups water
¼ teaspoon salt
2 tablespoons butter
3 dried red chiles, broken into several pieces
2 cups uncooked white rice
1 tablespoon sesame oil
2 garlic cloves, minced
2 tablespoons soy sauce, divided
1 skinless, boneless chicken breast half, diced
1 teaspoon dried basil
1 teaspoon ground white pepper
½ teaspoon dry ground mustard
1 pinch ground tumeric
1 tablespoon butter
1 ½ cups broccoli florets
1 cup diced green bell pepper
1 cup diced red bell pepper
½ cup diced onion
1 teaspoon lemon juice

Steps:

  • Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
  • Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
  • Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
  • Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
  • Mix remaining soy sauce into chicken mixture.
  • Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
  • Toss vegetables with chicken.

Nutrition Facts : Calories 584.2 calories, Carbohydrate 95 g, Cholesterol 39.7 mg, Fat 15.5 g, Fiber 4.2 g, Protein 17.9 g, SaturatedFat 6.4 g, Sodium 768.8 mg, Sugar 3.6 g

PAULA DEEN'S KICKIN CHICKEN RECIPE - (4.1/5)



Paula Deen's Kickin Chicken Recipe - (4.1/5) image

Provided by calypan

Number Of Ingredients 8

6 drumsticks
6 thighs
1 T. House Seasoning
1/2 cup pure maple syrup
1/3 cup apple cider vinegar
1 T. crushed red pepper
2 T. veg. oil
Maple White Barbecue Sauce (see recipe)

Steps:

  • Trim excess fat from chicken thighs. Sprinkle legs & thighs with House Seasoning. Place in large ziploc bag. Add syrup, vinegar, red pepper & oil. Seal bag and shake to mix ingredients. Chill 3-8 hrs. Preheat oven to 350. Remove chicken from marinade. In large skillet, cook chicken over med-high heat 2-3 min. per side. Place skin side up in baking dish. Cover with foil. Bake 45 min; uncover and bake 20 min. more. Serve with sauce.

KICKIN' CHICKEN SOUP



Kickin' chicken soup image

This is a great meal-in-a-pot that is quick and easy to put together. Get the chicken going, then turn your attention to the soup and, before you know it, dinner's ready! I found this in the Chicago Trib.

Provided by Hey Jude

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

2 large boneless chicken breasts
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 jalapeno chile, minced (if you want the soup hotter, include the seeds)
4 cups low sodium chicken broth
3 cups corn kernels (fresh or frozen)
1 (15 1/2 ounce) can black beans
1 lime, juice of
1 teaspoon salt, to taste
1/2 teaspoon ground red pepper or 1/2 teaspoon hot sauce
fresh ground black pepper
1/2 cup minced cilantro
shredded monterey jack cheese
tortilla chips

Steps:

  • Heat broiler; cook chicken, turning once, about 10 minutes.
  • Or, grill the chicken on an outdoor grill, which is what I usually do.
  • Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
  • Slice or shred cooked chicken; add to pot.
  • Add cilantro; heat through, about 1 minute.
  • Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.

Nutrition Facts : Calories 245, Fat 9.9, SaturatedFat 2, Cholesterol 23.2, Sodium 353.1, Carbohydrate 26.5, Fiber 5.3, Sugar 1.1, Protein 15.7

HG'S KICKIN' CHICKEN TORTILLA SOUP - WW POINTS = 2



Hg's Kickin' Chicken Tortilla Soup - Ww Points = 2 image

I recently purchased the new Hungry Girl Cookbook and this is one of the recipes that I definitely want to try. Here is what the book says: "Heads up! This one is super-spicy!"

Provided by senseicheryl

Categories     Chicken Breast

Time 33m

Yield 4 generous cups, 4 serving(s)

Number Of Ingredients 15

3 cups fat-free chicken broth
4 ounces boneless skinless chicken breasts, cooked, shredded
1 cup diced tomato, undrained
1/2 cup sweet whole kernel corn, canned
1/2 cup onion, chopped
1 tablespoon jalapeno pepper, chopped
1 tablespoon lime juice
1 tablespoon fajita seasoning mix
1 teaspoon garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 baked corn tortilla chips, crushed
cilantro (optional)
nonfat sour cream (optional)
fat-free cheese (optional) or low-fat cheese, shredded (optional)

Steps:

  • In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3 to 5 minutes.
  • Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  • Add the corn and diced tomatoes and continue to cook for 5 minutes.
  • Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
  • Once ready to serve, top each serving with crushed chips and, if desired, the optional toppings.

Nutrition Facts : Calories 76.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 18.1, Sodium 798.6, Carbohydrate 8.7, Fiber 1.4, Sugar 3, Protein 8.2

KICKIN' CHICKEN TACO SOUP



Kickin' Chicken Taco Soup image

We love a simple slow cooker soup and this is not only easy, it's delicious. The soup is packed with flavor and texture. It can be as spicy or mild as you like. If you like a big kick, use spicy salsa and Rotel. Using a packet of taco seasoning adds so much flavor and is super simple.

Provided by Teressa Drenth

Categories     Chicken Soups

Time 8h15m

Number Of Ingredients 9

1 1/2 lb frozen chicken breast
1 c salsa
1 can(s) diced tomatoes, fire roasted, 15 oz
1 can(s) Rotel tomatoes, any flavor, 10 oz
1 can(s) sweet corn, 14.5 oz
1 c chicken broth
1 pkg taco seasoning mix
1 can(s) black beans, 15 oz
1 can(s) cream of chicken soup, 10.5 oz

Steps:

  • 1. Place frozen chicken breast in the Crock Pot. Cover with salsa and cook on low for 6-8 hrs.
  • 2. Shred cooked chicken breast.
  • 3. Add remaining ingredients. Stir until combined. Replace cover and cook an additional 1 hr on high.
  • 4. Serve with tortilla chips. Garnish with shredded cheddar cheese, sour cream, and pico de gallo.

KICKIN CHICKEN



Kickin Chicken image

Adapted this one night to use a basting sauce from a large grinder of Weber Grill Creations Kick'n Chicken Seasoning mix. And it was a huge hit! Citrus and spice VERY NICE!! I will add fresh crushed garlic next time!

Provided by Shawn C

Categories     Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 bone in chicken thighs (or any selection of chicken)
kick'n chicken mixed spice (fine grind)
1 small lemon, cut in half
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon find ground kick'n chicken seasoning

Steps:

  • season thighs liberally with fine ground seasoning mix and squeeze one lemon half over chicken.
  • heat grill to medium.
  • squeeze other half of lemon into small bowl and whisk in mustard, oil and spices. should be somewhat thick like a good salad dressing in order to stick to chicken while cooking- if to then whisk in olive oil while drizzling it into bowl until desired thickness.
  • taste marinde- should have a strong but not over powering lemon taste. add more spice if you desire.
  • grill chicken slowly until almost done and baste with all of sauce on both sides of chicken let cook until done.
  • EAT!

Nutrition Facts : Calories 363.4, Fat 28.4, SaturatedFat 7.1, Cholesterol 118.4, Sodium 122.1, Carbohydrate 3, Fiber 1.3, Protein 24.7

KICKIN' CHICKEN THIGHS



Kickin' Chicken thighs image

Bbq chicken thighs at its best !

Provided by Hayley Nease

Categories     Chicken

Time 1h5m

Number Of Ingredients 4

10 chicken thighs, skinless and boneless
1 c kraft chipolte bbq sauce
salt and pepper to taste
2 Tbsp creole seasoning

Steps:

  • 1. Pre-heat your oven to 350 degrees. Place the 10 chicken thighs in a baking dish. Do not add water or oil !! Sprinkle the Creol seasoning evenly among the thighs, and salt and pepper them to your liking. Cover with foil and bake for 35- 40 minute.
  • 2. Remove the chicken from the oven. Evenly spread the bbq sauce on the chicken thighs. Cover with foil once again and return to the oven for an additonal 20-25 minutes.
  • 3. Once thoroughly cooked, remove from oven and allow to set for 5 minutes before serving.

KICKIN' CHICKEN SALAD



Kickin' Chicken Salad image

Grapes, cherries and curry powder combine for a delicious marriage of sweet and spicy. The complex flavors of this lunch and summertime favorite are sure to make your tongue happy. For tender and juicy chicken, marinate chicken breasts in buttermilk and slowly grill; or for a fast and easy alternative, use a store-bought rotisserie chicken.

Provided by Aproned Cynthia

Categories     Lunch/Snacks

Time 10m

Yield 12 1/2 cup servings

Number Of Ingredients 11

3 1/2 cups chicken, cooked, chilled & diced
2 stalks celery, chopped
1 1/2 cups red grapes, halved
1/2 cup dried cherries
1 cup mayonnaise
1 tablespoon .fresh lemon juice
2 teaspoons curry powder
2 teaspoons Dijon mustard
1 teaspoon sea salt
1/2 teaspoon fresh coarse ground black pepper
1/2 cup pecans, chopped (optional)

Steps:

  • In a large bowl, thoroughly mix together all ingredients, reserving the chicken, grapes and pecans for last.
  • Chill.
  • Serve on traditional croissants, Hawaiian rolls, or a bed of lettuce.

Nutrition Facts : Calories 92.6, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 348.4, Carbohydrate 8.7, Fiber 0.4, Sugar 4.3, Protein 0.5

KICKIN' CHICKEN CHILI



Kickin' Chicken Chili image

My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well.

Provided by AnnieLynne

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast
7 cups water
2 teaspoons garlic powder
2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon black pepper
1 onion, chopped fine
2 garlic cloves, minced
1 tablespoon olive oil
1 (16 ounce) jar medium salsa
1 (10 1/2 ounce) can tomato soup
2 (10 ounce) cans diced tomatoes with green chilies, with juice (OR 1 can with chilis and 1 can without)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans chili beans
3 cups frozen corn (can substitute with canned corn)
1 tablespoon chili powder
1 teaspoon cumin
sour cream (optional)
shredded monterey jack cheese (optional) or cheddar cheese (optional)

Steps:

  • Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
  • Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
  • While chicken boils, chop onion and garlic.
  • Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
  • Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
  • When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
  • Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
  • When chicken is cool enough to handle, shred and return to soup pot.
  • Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
  • Serve with sour cream and shredded cheese.

KICKIN CHICKEN WINGS



Kickin Chicken Wings image

Great chicken wings full of flavor. Great for the game. The sauce can be mixed and cooked in the oven too.

Provided by weekend cooker

Categories     Weeknight

Time 5h20m

Yield 8 main dish servings, 8 serving(s)

Number Of Ingredients 11

4 lbs chicken wings
2 large onions, chopped
2 (6 ounce) cans tomato paste
2 large garlic cloves, minced
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup red wine
2 teaspoons salt
2 teaspoons dry mustard

Steps:

  • Cut off wing tips, and cut wings at joint.
  • Place in slow cooker.
  • Combine remaining ingredients, add to cooker and stir.
  • Cover. Cook on low 5-6 hours.

KICKIN' BANG BANG CHICKEN #RSC



Kickin' Bang Bang Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Kickin' Bang Bang Chicken, a unique twist on the deliciously spicy Chinese dish, bang bang chicken. Tangy, spicy, and delicious, a perfect bite-size appetizer for game day or any day!

Provided by schmulie65

Categories     Weeknight

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 14

1 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sriracha sauce, divided use (hot chili sauce)
1 tablespoon fresh lemon juice
1/4 cup fresh chives, finely chopped (plus additional for garnish)
1 1/2 cups Japanese-style bread crumbs (panko)
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1 teaspoon lemon zest
ground black pepper
1 1/4 lbs boneless skinless chicken breasts, cut into small pieces (about 1-1/2 inches in size)
salt
1/2 cup cornstarch
2 eggs
2 teaspoons water
1/2 cup vegetable oil

Steps:

  • In a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. Set aside.
  • Combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor. Blend until well combined; transfer to a shallow dish.
  • Pat chicken dry with paper towels and lightly season with salt and pepper to taste. Place cornstarch in a shallow dish. Whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. Dredge chicken in cornstarch, shaking lightly to remove excess. Dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
  • Heat oil to 350 degrees Fahrenheit in a large non-stick skillet over medium heat. Working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. Drain chicken on large pan lined with paper towels. Place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives. Serve with remaining sauce for drizzling and dipping.

SIMPLY-FIED KICKIN' CHICKEN BUFFALO TENDERS #5FIX



Simply-Fied Kickin' Chicken Buffalo Tenders #5FIX image

5-Ingredient Fix Contest Entry! Simply delicious and simple to fix chicken tenders that are fun to eat and easy on the pocketbook! Versatile enough to be a quick lunch, weeknight supper, or game day appetizer! Just serve with cole slaw or a salad, sliced fruit and dinner is done!

Provided by Wildflour

Categories     Chicken Breast

Time 40m

Yield 12 tenders, 4-6 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts, trimmed of fat, cut into 12 strips
1/2 cup hot sauce
3 cups Simply Potatoes® Shredded Hash Browns, more if needed
6 slices bacon, cooked crisp and crumbled
1 cup blue cheese, crumbles

Steps:

  • Trim chicken breasts of any fat and cut each into 3 strips cutting lengthwise. Place into ziploc baggie and add hot sauce. Seal it tightly closed removing air, squish it around to coat all and place into fridge to marinate for several hours, overnight, or just simply use now.
  • Preheat oven to 375 degrees. Place potatoes into shallow bowl. Line baking sheet with parchment paper. With tongs or by hand, remove strips letting any excess hot sauce drip away, one at a time, roll into potatoes to coat, and place onto prepared baking sheet. When all are nicely coated, patting on to coat well, pop into oven and bake until done, about 20-25 minutes depending on how thick your chicken strips are. Remove from oven, top with crumbled bacon and blue cheese and bake 1-3 minutes longer until blue cheese is just starting to melt.
  • Can be served with extra hot sauce, celery sticks, and Ranch or Blue Cheese Salad Dressing for dipping if desired.

Nutrition Facts : Calories 311.7, Fat 18.3, SaturatedFat 8.8, Cholesterol 109, Sodium 1453, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 33.8

KICKIN' CHICKEN BAKE



Kickin' Chicken Bake image

This delicious twist on the chicken & broccoli crescent ring was a contest winner submitted on one of Emeril's Cooking with Kids specials. A little boy named Noah came up with this version, which I tried immediately and loved. I added jalapenos and more garlic to mine. I use leftover rotisserie chicken, skinned and boned or freshly poached chicken breast meat in this. Also NOTE: The original version called for only 1 can of crecsent rolls and made 1 wreath. However, I found there was a lot of filling, enough for 2 wreaths. I made 1 wreath and saved the extra filling to bake as a separate casserole (bake for the same amount of time and serve with crusty rolls on the side).

Provided by HeatherFeather

Categories     Chicken

Time 40m

Yield 2 wreaths, 16 serving(s)

Number Of Ingredients 13

2 cups cooked chicken, diced
1/4 cup green onion, chopped
1 cup broccoli floret, chopped (lightly steamed-still very crisp, but slightly fork tender)
1/4 cup yellow bell pepper, chopped
1/4 cup red bell pepper, chopped
2 tablespoons jalapeno peppers, seeded, minced (optional)
1/2-1 teaspoon garlic, minced
1 1/2 cups Mexican blend cheese, shredded
1 cup sour cream
2 teaspoons emeril's southwest seasoning
2 (8 ounce) cans crescent roll dough (these can be skipped if not making into wreaths)
1 egg, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, combine all ingredients, except the crescent rolls and egg wash.
  • IF MAKING INTO A WREATH: Divide crescent rolls into 8 equal triangles.
  • Arrange triangles on lightly greased round baking sheet (or pizza stone)in a circle with the skinny pointed ends facing out (like a sun).
  • Spoon chicken mixture around the ring, mainly on the wider parts of the dough, leaving the points exposed.Fold the pointed ends over the chicken mixture, pressing the points down to seal (so it now looks like a wreath).
  • Brush with egg wash then proceed with the baking instructions.
  • IF MAKING AS CASSEROLE:.
  • Sprread filling into a lightly greased casserole dish, cover with foil.
  • TO BAKE EITHER TYPE: Bake for 25 minutes until golden brown, removing foil from casserole in the last 5 minutes.

Nutrition Facts : Calories 198.1, Fat 9.8, SaturatedFat 4.9, Cholesterol 59.4, Sodium 301.1, Carbohydrate 16.4, Fiber 1.2, Sugar 2.4, Protein 10.6

FIVE-SPICE CHICKEN TENDERS WITH A KICKIN BBQ SAUCE



Five-Spice Chicken Tenders with a Kickin BBQ Sauce image

This is a tasty way to put together some great-tasting chicken tenders. And since they're baked, you're saving all those nasty calories. Although if you want to deep-fry them... have at it. The BBQ sauce makes for an excellent compliment to the tenders, but if you have your own favorite sauce... then go for it. Well, you...

Provided by Andy Anderson !

Categories     Poultry Appetizers

Time 3h15m

Number Of Ingredients 18

THE TENDERS
1 lb boneless, skinless chicken breast, or the equivalent weight in chicken tenders
1 c panko breadcrumbs
1 c all-purpose flour
2 medium eggs lightly beaten
1 Tbsp toasted sesame seeds
1 tsp chinese five spice powder
1 tsp salt, kosher variety
1 tsp ground cumin
black pepper, freshly ground, to taste
1 Tbsp flat-leaf parsley, finely chopped
THE BBQ SAUCE
1 Tbsp extra virgin olive oil
1/2 medium onion, chopped
1 c ketchup, homemade, if possible.
1 tsp sugar, granulated variety
3 tsp cider vinegar
1 tsp worcestershire sauce

Steps:

  • 1. Optional: Brine the chicken breasts for about three hours.
  • 2. MAKING THE BBQ SAUCE
  • 3. Chef's Note: When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade... if you can. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1
  • 4. Chef's Note: If you are not making the BBQ sauce, then skip down to step 11.
  • 5. Gather all your ingredients
  • 6. Rough chop the onion.
  • 7. Heat the olive oil in a saucepan, add the onions, and cook over medium heat until softened, about 8 to 10 minutes.
  • 8. Add the ketchup, vinegar, Worcestershire, and sugar, to the onions, and allow the mixture to simmer, covered, over low heat for about 30 minutes.
  • 9. Remove from saucepan and place into a food processor fitted with an S-blade, or a blender.
  • 10. Blend until smooth, return to saucepan, and keep warm.
  • 11. MAKING THE CHICKEN TENDERS
  • 12. Slice the chicken breasts into 1-inch planks.
  • 13. Chef's Note: After slicing, if some of the planks are too long... cut them in half.
  • 14. Coat the chicken planks with the flour, and allow them to rest for 5 minutes.
  • 15. While the chicken is resting, beat the eggs and place them in a shallow pan.
  • 16. Combine the breadcrumbs, sesame seeds, five-spice powder, salt, cumin, pepper, and parsley and place in a shallow pan.
  • 17. Dreg one of the floured chicken planks in the egg mixture.
  • 18. Place in the breadcrumbs and thoroughly coat.
  • 19. Place on a wire rack, or parchment-lined baking sheet, and repeat until all the planks (tenders) are ready, and allow to rest while the oven is preheating.
  • 20. Place a rack in the middle position, and preheat the oven to 450f (230c).
  • 21. Place the tenders into the oven, and bake for about 15 minutes, or until they begin to turn golden brown.
  • 22. Slice and serve up with the BBQ sauce, or your own favorite sauce. Enjoy.
  • 23. Keep the faith, and keep cooking.

NOAH'S KICKIN' CHICKEN BAKE



Noah's Kickin' Chicken Bake image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 21

2 cups diced cooked chicken
1/4 cup chopped green onions
1 cup chopped cooked broccoli
1/4 cup chopped yellow pepper
1/4 cup chopped red pepper
1/2 teaspoon minced garlic
1 1/2 cups Mexican blend shredded packaged cheese
1 cup sour cream
2 teaspoons Emeril's Southwest Spice, recipe follows
1 sheet frozen packaged puff pastry, thawed
1 egg, beaten with 1 tablespoon water
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, combine all ingredients, except the puff pastry.
  • Cut puff pastry into 8 equal triangles. Arrange triangles in a circle with the pointed end facing out.
  • Spoon chicken mixture in a ring on top of the puff pastry triangles, leaving the points exposed. Fold the pointed ends over the chicken mixture, pressing the points down to seal. Brush with egg wash.
  • Bake for 25 minutes until golden brown.
  • Combine all ingredients thoroughly.

KICKIN' BBQ CHICKEN QUESADILLA



Kickin' BBQ Chicken Quesadilla image

Most people use 6-inch tortillas for tacos, but we apply healthy new math and use them for quesadillas. Upsizing to an 8-inch tortilla nearly doubles the surface area, meaning twice as much cheesy filling. Suddenly, your sensible meal becomes an 800-calorie heavyweight. Start with a 6-incher, and pile on the lean meats, veggies, and cheese. Crisp in a hot skillet with cooking spray instead of butter to save 7g sat fat.

Provided by @MakeItYours

Number Of Ingredients 8

2 ounces chopped roasted chicken breast
3 tablespoons grated Mexican-blend cheese
1 tablespoon barbecue sauce
1 tablespoon diced red onion
1/4 teaspoon crushed red pepper
1 tablespoon chopped fresh cilantro
2 (6-inch) flour tortillas
Cooking spray

Steps:

  • Place first 6 ingredients on 1 tortilla; top with second tortilla. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add quesadilla to pan; cook 1 minute on each side or until golden.

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