Baked Honey Chicken

Serving: 2

Ingredients

3 tablespoons of Honey

1/3 cup of Italian Dressing (I used Wish-Bone's Light Italian Dressing)

1/3 cup of Breadcrumbs 

1 lb of boneless chicken thighs (Approximately 4 pieces)

Scallions - For garnish

Directions

1. Preheat oven to 350°F

2. Place chicken in a plastic bag. 

3. Pour the italian dressing into the plastic bag and seal. Shake the bag well and place in the fridge for 10 minutes so that the dressing absorbs into the chicken. 

3. Place chicken in a baking dish. Coat the top of the chicken with breadcrumbs. 

4. Drizzle honey over chicken making sure that the honey is evenly dispersed.

5. Bake for 40 minutes.

6. When ready to serve garnish the chicken with diced scallions. 

Stella Wings

20 wings (cut in half)

1/4 cup of olive oil

1/4 teaspoon of salt

1/4 teaspoon of pepper

1-1/2 cup of all-purpose flour

1/2 cup of Stella Artois beer

1 cup of barbecue (original flavor) barbecue sauce

Directions

1. Pre-heat oven to 350 degrees

2. Place the wings in a mixing bowl.  Pour olive oil and a couple pinches of salt/pepper over the wings. Mix.
(**Save some olive oil for the sauce)

3. In a jumbo size (Ziploc) bag, pour flour.  Add the wings into the bag, and seal bag. Shake well.

4. Spray a baking sheet with cooking spray.  Place wings on the baking sheet (shake excess flour off of the wings).  No need to leave space between each wing, when placing them on the baking sheet.

5. Spray cooking spray on top of wings as well.

6. Place in the oven for 30 minutes.

7. Take the wings out and flip them over.

8. Place in the oven for an additional 30 minutes.

9. When the wings are baking for the remainder 15 minutes...it's time to make the sauce! (Please see bottom for instructions)

10. Once you take the wings out, place in a bowl.  Heat sauce just before pouring them on the wings.

11. Pour 3/4 of the sauce mixture, and stir. Add more if desired.

12. Once wings are mixed in the sauce, place back on the baking sheet.  They do not need to be laid out perfectly.

13. Put in the broiler for about 2-3 minutes until crispy. Make sure not to leave them in for too much longer or else they will burn.

~Sauce~

1. In a small pot, pour the barbecue sauce, Stella, and 2 tablespoons of olive oil. 

2.  Heat on a medium-high, until sauce begins to bubble.

3.  Stir for 3 minutes. 

4.  Let cool.

Chicken Pesto Sandwich

Serving 2

Ingredients

2 sour dough buns

2 pieces of boneless chicken breast

1/2 cup of pesto sauce

1/4 cup of sun dried tomatoes

2 tablespoons of alfalfa sprouts

2 tablespoons of garbanzo sprouts

Directions

1. Preheat oven to 375 degrees. 

2. Pour pesto sauce and chicken breasts in a large plastic bag.  Make sure the pesto is covered over the chicken and let marinate for 10 minutes. 

3. Once chicken is marinated, place on a baking sheet and cook for 20 minutes, or until chicken is thoroughly cooked (every oven cooks differently.  Therefore, check the chicken periodically after the 20 minute mark as white meat dries out quickly).  

4. Once chicken is cooked, slice the sourdough bun in half and spread a layer of pesto sauce.  Place a piece of chicken on top, and add a spoonful of alfalfa sprouts, garbanzo sprouts and sun dried tomatoes. 

5. Repeat process with second sourdough bun.  

Stuffed Tomato

Serving: 6

Ingredients

1. 4 cups of cooked red Quinoa 

2. 8 large tomatoes

3. 2 chicken thighs

4. 1/2 cup of sweet barbecue sauce

5. 2 cups of spinach leaves

6. 1/4 tablespoon of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.

2. Place chicken thighs in a baking pan.  Pour barbecue sauce over chicken, and let marinate until oven is heated to 350 degrees.

3. Bake chicken for 30 minutes.

4. Once the chicken is removed from the meeting, let cool off for 10 minutes.  

5. Chop chicken into 1/4th inch or bite size pieces and set aside.

6. Make sure that the oven still remains on 350 degrees in order to bake the stuffed tomatoes

7. In a large pot, add your cooked quinoa with the chopped chicken.  Turn stove onto a medium-low heat and and stir quinoa mixture.  Add spinach.  Continuously stir until well mixed.  Set aside.

8. Cut the top of each tomato and remove the inside in order to create space for the quinoa mixture.

9. Add the filling into the tomatoes.

10.  Sprinkle breadcrumbs on top of the tomato, making sure that it covers the mixture. 

11. Take a baking tray and spray with cooking oil.  

12. Place the tomatoes on the baking tray and into the oven for 10-12 minutes or until the tomato skin begins to crack.