Nikkilooch

Ingredients

• 1.5 cups chopped, cooked chicken
• 1 cup shredded colby and Monterey Jack cheese blend
• 2 ounces cream cheese, softened
• 1 medium onion plus 1 teaspoon olive oil
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 refrigerated pie crust
• Water

Instructions

1. Preheat oven to 400 degrees F.
2. Slice onion. Coat a skillet with the olive oil. Cook onions in olive oil over medium high heat until the onions have browned, about 10 minutes. Remove from heat and let the onions cool.
3. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, caramelized onions, cumin, salt, and pepper.
4. Remove pie crust from pie tin or package onto a lightly floured surface and roll into a 15-inch circle.
5. Cut out rounds, using a 3-inch biscuit cutter. Re-roll dough as needed.
6. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water.
7. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork or your fingers to seal. Repeat with the remaining rounds and chicken mixture.
8. Place empanadas on a greased cookie sheet and bake for 10-15 minutes until the tops start to brown.

Ingredients

• 3 large or 4 small boneless skinless chicken thighs
• 1 Tablespoon fresh parsley
• 1/4 cup fat free plain yogurt
• 2 garlic cloves
• juice of 1/2 a lemon
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt
• 3/4 cup plain bread crumbs
• 2 Tablespoons canola oil

Instructions

1. Cut chicken thighs into bite-sized pieces and season with kosher salt.
2. Dice parsley and garlic.
3. In a medium bowl, add yogurt, cumin, lemon juice, diced parsley and garlic. Mix together.
4. Add diced chicken and coat with yogurt sauce.
5. Cover with cling wrap and let marinate in the fridge for at least 2 hours.
6. Once chilled, drain the chicken in a colander. Not a lot of the yogurt mixture will drain off, this is fine.
7. Pour the bread crumbs in a shallow dish and coat all of the chicken pieces with them.
8. Meanwhile, heat a large skillet over medium heat. Add one tablespoon of the oil.
9. Pan fry half of the chicken pieces until golden and crispy. About 4 minutes on each side. Make sure not to overcrowd the pan or the chicken won't brown properly.
10. Add the last tablespoon of oil and fry the remaining chicken until done. Serve with brown rice and salad or whatever sides you prefer.

Ingredients

• 2 to 3 skinless, boneless chicken breast, cut into cubes
• 1 cup low-fat butter milk
• 1 Tablespoon rosemary
• 2 cloves of garlic, peeled, slightly crushed
• 2 cups plain bread crumbs
• 1/4 cup finely grated Parmesan
• 2 tablespoons sesame seeds
• 1 tablespoon dried or fresh parsley, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Instructions

1. Place the chicken, buttermilk, rosemary, and garlic into a large zipper lock bag. Marinate in refrigerator for four hours or overnight.
2. In a large mixing bowl place the breadcrumbs, Parmesan, sesame seed, parsley, garlic and onion powder, and black pepper.
3. Mix with your finger tips.
4. Remove the chicken from bag and place in a strainer Discard buttermilk and zipper lock bags.
5. Dump the chicken into the breadcrumbs and coat completely.
6. Heat a large skillet over high heat.
7. Add half of the olive oil and half of the chicken.
8. Reduce the heat to medium and cook 5 to 6 minutes total, turning once or twice so that both sides brown and the chicken is cooked through.
9. Transfer to a plate covered with paper towels and sprinkle with half the salt.
10. Repeat with remaining oil, chicken, and salt.

Ingredients

• 2 boneless, skinless chicken breasts, cubed
• 3 Tablespoons olive oil
• juice of 2 lemons
• zest of 1 lemon
• 3 Tablespoons honey
• pinch of salt and pepper
• 1/2 cup whole wheat flour

Instructions

1. Put cubed chicken into a zip-top bag.
2. Add olive oil, half the lemon zest, lemon juice, honey, pepper and salt to bag.
3. Close the bag and mush the ingredients so the chicken pieces are fully coated.
4. Let marinate in the fridge for at least 30 minutes but up to 2 hours.
5. Once the chicken is ready, put flour and other half of lemon zest in a mixing bowl.
6. Coat chicken in the flour mixture.
7. Spray or coat a hot skillet with oil and add the chicken. Cook the chicken until done about 3-4 minutes per side.