1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

1. Coarsely grind or crush the two cereals & set aside.  Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done.  Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level.  Don’t use olive oil for the frying; they don’t taste right.

1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

Season the chicken with salt & pepper to taste.  Heat oil and butter in a skillet; fry the chicken until browned all over.  Remove the chicken from the skillet.  Add the onion & garlic to the skillet & cook gently until just beginning to soften.  Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally.  Add the Italian seasoning.  Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.

Place the chicken on the bed of vegetables.  Add the wine to the skillet & bring to a boil.  Pour the wine over the chicken & cover the casserole.  Cook in a preheated oven at 350°F. for 50 minutes.  When ready to serve, add cream & serve over pasta.

1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.

Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.

1. Preheat oven to 375°F.
2. Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
3. Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
4. Fold in mushroom soup & mayonnaise. Mix well.
5. Spoon & spread mixture evenly into prepared dish.
6. Sprinkle Rice Krispies over top.
7. Bake for 45 minutes.

1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
2. Brown in a little oil until golden. Place chunks in baking dish, add swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
3. Bake about 30 minutes at 350°F. or until bubbly.
4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.

In a large sauté pan, heat 2 tbsp of olive oil & add the onions. Sauté for one minute & add the portabellos Cook until all the mushrooms have extracted their liquid. Set aside.Cook chicken in frying pan until done. After chicken is done drain on paper towel. Take the chicken & place it in a serving dish & place mushroom/Onions on top of chicken pieces cover with cheese & place in microwave & depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. Great with Garlic/cheese mashed potatoes.

1. Preheat oven to 400°F.
2. Combine flour, salt, pepper, & paprika.
3. Dredge chicken pieces in flour.
4. Melt butter & pour into a baking pan.
5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
6. Bake for 10 minutes.
7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.

Main Ingredients:

1. Place all paste ingredients into food processor & process into a paste consistency.
2. In a separate 2½ qt heavy bottom sauce pan, pour the cocoanut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.

Chef’s Note:
This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.