Slow-Cooked Chicken Curry w/ Coconut Rice

This is another family favorite. I usually do a little less curry than the recipe calls for, just so it's not too spicy for my kiddos. The best part is topping it! The topping possibilities are endless. 

• ½ onion, chopped
• ⅓ cup tomato paste
• 1 Tablespoon freshly grated ginger
• 4 cloves of garlic, chopped
• 2 Tablespoons curry
• ¾ cup water or chicken broth
• 2 pounds of chicken (I usually use thighs, but breasts work too)
• 1 ¼ cups jasmine rice, uncooked
• 1 (13.5oz) can coconut milk
• Toppings of your choice: chopped mangoes, pineapple, mandarin orange, almond slices, sunflower seeds, green onion, coconut, raisins, cranberries, cilantro, crispy rice noodles, etc...

To your slow cooker add the onion, tomato paste, ginger, garlic, curry and water or broth. Mix well. Add the chicken and cook on low for 6-7 hours or on high for 3-4 hours.
Make your coconut rice: bring coconut milk to low boil over low heat. Add rice and stir. Cover and let simmer on low for 20 minutes. Stirring occasionally. Serve warm with chicken on top, topped with your favorite toppings.
Freezer directions: I usually double the recipe. Split the chicken between two gallon size freezer bags. Top the chicken with the chopped onion and then mix the tomato paste, ginger, garlic, curry and chicken broth and split up between the two bags. Write on the bags what it is and the date and freeze for up to 6 months. When ready to cook just thaw and throw in the crock pot.

Chicken Marsala

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• salt & pepper
• 2 Tablespoons olive oil
• 4 slices of bacon, chopped
• 2 cups sliced mushrooms
• 2 garlic cloves, pressed
• 1 Tablespoon minced shallot
• 1 Tablespoon tomato paste
• 1 cup Marsala wine
• 1/2 cup chicken stock
• 6 Tablespoons butter
• 1 cup mozzarella, shredded

Pound the chicken to 1/2 inch thickness, or cut each chicken breast in half lengthwise. Pat chicken breasts dry and dip in flour, which you've placed in a shallow bowl. Season both sides with salt and pepper. Set aside. Heat olive oil in a heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Place floured chicken in single layer in frying pan and cook until golden brown, about 4 minutes. Flip the chicken and gook another 4 minutes or until the meat feels firm when pressed with finger. Transfer chicken to plate and keep warm. Continue cooking the remaining  chicken. Return skillet to low and add the bacon, stirring occasionally and scraping bottom of pan. Cook until crisp, about 4 minutes. Transfer bacon to paper towel lined plate. To skillet, add mushrooms and increase heat to medium-high, saute until mushrooms begin to brown, about 8 minutes. Add garlic and shallot and saute for another minute. Add tomato paste and cook until paste begins to brown, about another minute. Add the Marsala and chicken stock, and increase heat to high. Scrape browned bits from pan bottom. , and bring to a boil. Reduce heat to medium and simmer until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Remove pan from heat and whisk in the butter until melted and blended. Add chicken breasts to an oven safe pan and top with marsala sauce. Top with bacon and 1 cup of mozzarella. Broil about 3 inches under broil on low, for about 10 minutes or until cheese is melted and browned. Serve.

Freezer directions: Before you broil, place your chicken in a freezer safe container and top with marsala sauce, bacon and mozzarella. Freeze up to 6 months. When ready to heat just thaw and bake at 350 for 20-30 minutes or until chicken is heated through and mozzarella has melted. 

Recipe adapted from:

http://tideandthyme.com/chicken-marsala-2/

The Best Chicken Salad!

• 1 whole cooked Rotisserie chicken
• 1-2 stalks of celery, chopped
• 3 green onions, chopped
• 3 cups grapes, halved
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain yogurt
• 1/4 cup half and half
• fresh dill, minced (as much or little as you like)
• 1 cup slivered almonds
• lemon juice
• salt and pepper

Remove as much chicken as you can from the Rotisserie chicken, you should get around 2 cups of chicken. Chop up the fruit and vegetables and place them in a big bowl with the chicken. In a smaller bowl mix up the mayo, sour cream, some lemon juice, and some salt and pepper. Add your dill and mix. Pour the mayo mix into your chicken mix and add the almonds and mix until well blended. Eat it as is or put on top of your favorite bread. Personally I prefer it on a buttery croissant. :o)

Recipe adapted from:

http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/

Herb Crusted Chicken with a Creamy Basil Tomato Sauce

Words cannot describe the deliciousness of this recipe! You'll just have to make it yourself and taste! It was even great the next day for leftovers. We enjoyed ours with some Garlic Mashed Potatoes & an Italian Salad. Mmmmm!

• 4 Boneless skinless chicken breasts, pounded thin or cut thinly.
• 1/2 cup milk
• 1 cup Progresso Garlic & Herb Bread Crumbs
• 4 teaspoons Roasted Garlic & Bell Pepper Seasoning
• 3 to 6 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup chicken broth
• 1/2 can of diced tomatoes, drained or about 1 cup of diced fresh tomatoes
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, sliced thinly
• dash of pepper and salt

Place the bread crumbs and the roasted garlic and bell pepper seasoning in a shallow bowl, and mix until blended. Place milk in a separate shallow bowl. In a skillet heat 4 Tbsp butter on medium heat. Dip the chicken in the milk first and then coat in the bread crumb mixture. Fry, until cooked through, about 10 minutes, flipping halfway through, adding more butter as needed. Remove chicken and keep warm. In the same skillet, add garlic and cook for about a minute. Add chicken broth and bring to a boil, stirring occasionally to loosen the browned parts from the pan. Stir in cream and tomatoes; bring to a boil and stir for one more minute. Reduce heat to low and add parmesan, basil and salt and pepper. Stir sauce and cook until heated through and thickened, about 5 minutes. Serve chicken warm with sauce poured on top. If desired, top with grated Parmesan.
Freezer Directions: follow directions through to right before you top chicken with sauce. Instead, let chicken cool completely and then place in freezer friendly bag. Let sauce cool compteletely and add to a freezer friendly container. When ready to eat: thaw chicken and sauce. Place chicken on greased cookie sheet and bake for 20-30 minutes, flipping halfway through, until heated through. Heat sauce on stovetop, or in microwave, until heated through. Top chicken with heated sauce.

Recipe slightly adapted from:

http://hopeandjohnbasher.blogspot.com/2012/05/herb-crusted-chicken-in-basil-cream.html