Buffalo Chicken Dip

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
2 chicken breasts boiled and shredded
1/2 c. Frank's Redhot Sauce
1/2 c. blue cheese salad dressing
1/2 c. crumbled blue cheese or mozzarella

Instructions:
Stir cream cheese in deep backing dish until smooth.  Stir in remaining ingredients.  Bake at 350 degrees until hot and bubbling.  Stir.  Serve with vegetables, chips, or crackers.

Pulled Chicken Sandwiches

My friend Sarah sent this to me and I immidiately fell in love!!! Thanks buddy!

Ingredients:

Chicken:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle Chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray

Sauce:
2 teaspoons canola oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
Remaining ingredients:
8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips

Directions:
Prepare grill.
To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.
Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.

Pan Seared Chicken with Garlic Sauce

Ingredients:
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided

Directions:
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce). 3 pts each

Chicken Teriyaki

Ingredients:
1/4 cup Italian reduced fat dressing
1 lb. boneless chicken breasts cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 1/2 cup Minute White rice, uncooked

Directions:
Heat dressing in large nonstick skillet on medium high heat. Add chicken and cook for 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder. Stir and bring to a boil. Stir in broccoli and rice. Cover. Cook on low heat for 5 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Makes 4 servings.

Foil Southwestern Chicken

Ingredients:
2 c. Minute rice uncooked
1 3/4 c. warm water
4 chicken breasts
1/4 c. Ranch dressing
1 1/2 tsp. chili powder
1/2 c. sharp cheddar (shredded)
1 medium red pepper chopped

Directions:
Combine rice and water (sit 5 min). Spoon rice mixture onto center of 4 foil sheets. Top each with 1 chicken breast. Add all other ingredients as toppings. Fold into packets. Cook for 25-30 minutes at 400 degrees F.

Chicken and Dumplings

After watching an episode of Oprah starring Tim McGraw, I was shown exactly how to make Chicken and Dumplings the "right" way! Here is Tim's recipe:

Ingredients:
6 c. chicken broth
1 egg
4 chicken breasts
2 c. flour
3 Tb. butter
1/2 c. buttermilk
salt and pepper

Directions:
Boil chicken in broth. Shred chicken once it is entirely cooked. In a bowl, mix flour, butter and egg. Afterwards add buttermilk. Knead into dough, roll out dough thinly and cut into strips. In boiling broth, add strips of dough. Cook 10-15 min stirring occasionally.