Best Sassy Chicken Recipes

SASSY CHICKEN & PEPPERS

Steps:

• Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.

SASSY CHICKEN ENCHILADA DIP

Steps:

• In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

SASSY CHICKEN SALAD

Steps:

• In a medium bowl, combine tomatoes, mayo and honey.
• Stir in chicken, celery, grapes and pecans.
• Cover and chill till ready to serve.

SASSY CHICKEN ENCHILADAS RECIPE

Steps:

• 1. Turn on skillet to med-med high heat. Spray with non-stick spray.
• 2. Brown chicken about 2-3 mintues each side, then add minced clove of garlic, tomatoes and chiles (with juice) and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
• 3. Turn off heat and shred the chicken. (I leave it in the pan, saves a dish and keeps it warm)
• 4. Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 T. shreeded cheese on each tortilla and roll. Place seam side down in a baking dish sprayed with non-stick spray.
• 5. Pour enchilada sauce over the enchiladas. Top with remaining cheese. Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.

SASSY CHICKEN SALAD

Steps:

• In a medium bowl, combine tomatoes, mayonnaise, and honey.
• Stir in chicken, celery, grapes, and pecans.
• Cover and chill before serving.

SASSY CHICKEN WRAPS W/CILANTRO PESTO

Steps:

• Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
• Set them aside to steep.
• Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
• Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
• After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
• Place pesto in a bowl, set aside.
• For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
• Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
• Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
• Drizzle in the olive oil while the food processor is running.
• Set aside.
• Core and seed the red pepper, and slice it and the zucchini into strips.
• To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
• Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
• Add a layer of zucchini & pepper slices.
• Roll up into wraps.

SASSY CHICKEN

Steps:

• Preheat oven at 350°F.
• Place chicken (I prefer split breast without skin) in coverable oven-safe dish.
• Combine ketchup, worcestershire sauce, onion, and green peppers.
• Pour this mixture over the chicken and ensure complete coverage!
• Cover and bake for 1 to 1 1/2 hours stirring once after 30 minutes.
• It is done when a fork can effortlessly pull the meat off.

GRILLED CHICKEN WITH SASSY CITRUS SALSA

Steps:

• Mix orange segments, pepper, onion, mustard, lime juice and cilantro; cover. Refrigerate several hours for flavors to blend.
• Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Serve with prepared salsa.

SASSY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
• In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream. Divvy up into 8 equal, separate piles. Set aside
• Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan. Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan. Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down. Repeat with 7 remaining.
• Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
• Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
• Garnish with sour cream and green onion if desired.

SASSY CHICKEN & PEPPERS

Steps:

• Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.