June Recipe Exchange: Chicken Favorites

Honey Tarragon Chicken

6 boneless skinless chicken breasts
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon olive oil
1/2 tablespoon sea salt
2 tablespoons (1 small bunch) fresh tarragon, finely chopped
2 tablespoons butter for frying

Combine honey, lime juice, salt, olive oil, tarragon and marinate the chicken with it for 30 minutes to an hour. Cook gently in the butter until done and serve with your favorite vegetable.

My husband actually created this recipe while we lived in SC and it was always a favorite with our friends.

Jenny Orchard

Mexican Chicken

Ingredients:
12 oz tortilla chips, crushed
2 tbspns chili powder
1 tspn oregano
½ tspn garlic salt
1 tspn cumin
6 boneless, skinless chicken breasts (4 oz each)
vegetable oil or cooking spray

Directions:
Crush the tortilla chips and add the spices; mix well. Spray chicken with cooking spray or coat with oil. Dip in crumb mixture. Put in a baking dish and bake at 350 degrees for about 30 minutes, covered loosely, until chicken is cooked through. Love dipping these in salsa!

Jenny Orchard

Chicken Pot Pie

Ingredients:
1 can Cream of Potato (or Chicken) soup
1/3 cup sour cream
¼ cup milk
1 egg (slightly beaten)
2 tbspns flour
dash of black pepper
1-2 cans of pre-cooked chicken (drained)
1 large can Veg-All
2- 9 inch pie crusts

Directions:
Preheat oven to 400 degrees. Mix first 8 ingredients together and pour into one crust. Cover with the other crust and crimp the edges. Place on a cookie sheet and bake for 20 minutes at 400 and then turn down to 350. Do NOT open the oven door. Remove after 1 hour total cooking time and let cool before cutting. ENJOY!

Jenny Orchard