Apricot chicken

• 4 (6-ounce) skinless boneless chicken breast halves
• 5/8 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup sliced almonds
• 1/2 cup apricot preserves
• 1 1/2 tablespoons soy sauce
• 1 tablespoon whole-grain mustard
• 1 tablespoon unsalted butter

Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.

Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

Read More http://www.epicurious.com/recipes/food/views/Apricot-Chicken-with-Almonds-231356#ixzz1us6j7aoD

Crock pot Chicken and Dumplings

1 (3 lb.) chicken, cut up

1/2 cup chicken bouillon broth

2 tsp. salt

1/2 tsp. pepper

1/2 tsp. poultry seasoning

3 stalks celery, cut in 1 inch pieces

3 small carrots cut into 1 inch pieces

2 cups packaged biscuit mix

3/4 cup milk

1 tsp. parsley flakes

Wash chicken pieces; cut away excess fat.

Place raw chicken pieces in a crock with

largest bony pieces on the bottom. Add

bouillon broth; sprinkle chicken with salt,

pepper, poultry seasoning. Add celery and

carrots on top. Cover. Place crock into outer

shell; cook. Cook on Low setting, 8 to 10

hours or High setting 4 to 4-1/2 hours. Combine biscuit mix, milk, parsley flakes; stir

until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming

chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2

quart. Serve immediately.

Cafe Rio Chicken Salad

Rio Creamy Tomatillo Dressing

1 buttermilk ranch dressing packet (make as per recipe)

2 tomatillos (tomato like vegetable with a husk around them

1/2 bunch of cilantro

1 clove garlic

Juice of 1 lime

1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green

tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing

1 T chili powder

1 T cumin

3 cloves garlic-minced

5 Ibs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice

4 c water

4 t chicken bouillon

4 t garlic -minced

1/2 bunch cilantro

1 can green chiles-or equivalent fresh

1/2 t salt

1 T butter

1/2 onion

2 c rice 

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add

all ingredients, simmer covered 30 minutes.

This is typically made in the restaurant with a grilled tortilla with melted cheese and covered with rice, chicken, lettuce, tomato, and dressing.

Grilled Lemon Chicken

1 Tbs. finely grated fresh lemon zest

- 1/2 C. Fresh lemon juice

- 1/2 C. Vegetable oil

- 1 large egg

- 1 Tbsp. salt

- 1 Tbsp. poultry seasoning

- 1/4 tsp. White pepper

- 3 1/2 lb. chicken, cut into 8 serving pieces

Combine 1st 7 ingredients into a blender and blend until emulsified. Add to chicken and

marinate for at least 30 minutes.