Ever get tired of eating the same old thing week after week? We sure do. A while back I went on a search for some new quick-fix recipes. I found this Thai Pita Pocket recipe online (though I can’t remember exactly where) and it soon became one of our favorites.
2 chicken breasts (or 1 package pre-cooked chicken strips to save time)
1 cup shredded mozzarella cheese
1 cup shredded carrots
1/2 cup green onion
Thai peanut sauce
Kraft Asian Sesame Salad Dressing (optional-we added this for a little more moisture)
Grill or fry chicken breasts and cut into strips. Mix cheese, carrots, green onion, peanut sauce (more or less depending on taste), and sesame dressing together in bowl. I like to microwave it for 30 seconds or so to melt the cheese a little. Warm pita bread in microwave (about 30 seconds). Slice in half. Open “pockets” and spoon mixture into the pita pockets.
This is a very simple recipe with lots of room for adaptation. You can experiment with different ingredients and easily adjust for serving sizes. I always make plenty so we have leftovers the next day!
3 cans pre-made pizza dough (or you can make your own)
3 boneless, skinless chicken breasts
1 small to medium onion, chopped
1 red bell pepper, chopped
1 bottle barbecue sauce
Shredded mozzarella cheese
Boil chicken until cooked through. Let chicken cool until it can be easily handled, then shred using fork (or hands). Mix shredded chicken, onion, bell pepper, and barbecue sauce (enough sauce to cover chicken well) together in bowl. Set aside.
Spread pizza dough out on cookie sheet. Spoon 1/3 of chicken mixture onto one half of each pizza crust. Sprinkle cheese on top of chicken (as much as you want depending on your liking). Fold crust over to cover chicken and fold edges together to seal all sides.
Bake at 400 degrees for 15-18 minutes or until crust begins to brown. Cool for a few minutes, slice, and enjoy!
I love to throw this together in the morning. Since the chicken is frozen I don’t have to think ahead and thaw anything. It only takes about 5 minutes. When I get home from work the house smells yummy, and dinner is ready!
4 frozen boneless skinless chicken breast
1 pkg dry Italian dressing mix
1 cup chicken stock
Place frozen boneless chicken breast in crock pot.
Sprinkle dry Italian dressing mix over the chicken.
Pour chicken stock over chicken.
Cook covered for 8-10 hours on low.
Suggestions: I like to serve this over rice.
I usually double the recipe for my family. They always want seconds!
My boys love this recipe!
2 cups crispy cereal (rice crispies, corn flakes, or potato chips)
1/2 C grated parmesan cheese
1 package ranch salad dressing mix
2 egg whites
8 boneless chicken breast
Preheat oven to 350 degrees.
Spray cooking sheet with nonstick spray.
Combine the cereal (or chips) parmesan cheese, and ranch dressing mix in a bowl.
Beat egg whites in a seperate bowl.
Cut chicken breast into strips, coat with egg, and then cover in the dry mixture.
Bake for 20-25 minutes.