1 2 3 Chicken Supper Recipes

Steps:

• For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
• Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
• Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
• Preheat a grill or oven to 350 degrees F.
• Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
• For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
• Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
• In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.

Steps:

• Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
• Stir in the rice and return mixture to a boil. Remove from heat.
• Cover and let stand for 10 minutes. Stir in the green onion.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash chicken and pat dry. Place in baking pan and top with cheese slices.
• Pour marinara sauce over chicken; cover pan with foil.
• Bake 30 minutes. Remove foil and bake an additional 10 minutes.
• Spoon pan juices over chicken and serve.

Steps:

• In a large skillet heat 2 tablespoons of the olive oil on medium high heat.
• Add the chicken and cook, turning, until golden on both sides and white throughout, about 10 minutes.
• Remove to a plate.
• Add the vegetable to the pan.
• Cover and reduce the heat to medium.
• Steam the vegetable about 10 to 15 minutes, or until thawed and hot.
• Add the remaining 4 tablespoons of olive oil to the skillet along with the hot sauce.
• Cook, stirring often, until hot, about 2 minutes.
• Return the chicken to the pan to heat through.

Steps:

• In large saucepan, bring water to a boil. Add ramen noodles, seasoning packets, chicken, peas and carrots and onion; mix well. Cook over medium-high heat for 4 to 6 minutes or until vegetables are tender.
• Stir in mushrooms; cook until thoroughly heated.

Steps:

• Place chicken in slow cooker.
• Combine soup and milk, pour over chicken.
• Combine stuffing and water, spoon over chicken.
• Cover, cook on LOW 6-8 hours.

Steps:

• Start boiling water for pasta. Cook bowtie pasta until just al dente.
• Meanwhile, in a large nonstick skillet over medium-high heat, saute chicken in oil for about 5 minutes, or until just done.
• Remove chicken from skillet and set aside.
• To the same skillet add the red bell pepper and onion and stir-fry for 2-3 minutes. Add another tablespoon of olive oil if needed to moisten.
• Add the zucchini (and summer squash if using) and cook for another 2-3 minutes. Add garlic and cook for another minute until veggies get crisp-tender.
• Add the thawed peas, tomatoes and seasonings; stir-fry for 2 more minutes.
• Add cooked pasta, chicken and parmesan cheese; turn off heat and stir until combined.
• Add more olive oil if necessary to coat pasta and sprinkle with more parmesan cheese if you'd like and enjoy!

Steps:

• In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir. , Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy.