Chicken Fingers with Spicy Avocado Sauce

Cooking spray
2/3 c dry unseasoned bread crumbs
1 t garlic powder
1 t onion powder
1 t dried oregano
1 t dried thyme
1/2 t paprika
1/2 t salt
1/2 t freshly ground black pepper
1 1/4 lb boneless, skinless chicken breasts cut into thin strips
2 ripe avocados, pitted and peeled
2 T low-fat sour cream
2 T minced pickled jalapenos
1 T fresh lime juice
1 T fresh chopped cilantro
1/2 t hot sauce, or more to taste (I like less, but I'm a wuss)

Preheat the oven to 400. Coat a large baking sheet with cooking spray.

In a shallow dish, combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper. Add the chicken strips and turn to coat evenly, tapping off any excess. Transfer to the prepared baking sheet and spray the top of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, using the back of a spoon, mash the avocados and sour cream together in a medium bowl. Fold in the jalapenos, lime juice, cilantro, and hot sauce, then season to taste with salt and pepper. Serve the chicken fingers with the avocado sauce on the side for dipping.

Orange Chicken

SAUCE
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger

Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.

Chicken Chimichangas

2 cups cooked shredded chicken
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas

Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.

Chicken Casserole

2 c chopped cooked chicken
monterrey jack cheese
Nacho flavored Doritos
1 can of cream of chicken soup
1 to 1 1/2 c of chicken broth
1 can of diced green chilies

Combine cream of chicken soup and 1 cup of chicken broth. Sauce should be the consistency of spaghetti sauce--add additional chicken broth if necessary. Add chicken and cream chilies to soup mixture. Place a layer of soup mixture, Doritos (slightly crushed), and then cheese. Repeat layers. Bake at 350 for about 50 min. Good served over rice.

Chicken Cordon Bleu Crepes

CREPES
1 c flour
2 eggs
1 1/4 c milk

Whisk until smooth. Cover & refrigerate one hour. Heat a crepe pan and pour 1/4 cup of crepe mixture. Cook until done on one side. Flip.

FILLING
2 c coarsely chopped chicken
2/3 c chopped fully cooked ham
1 c shredded Swiss cheese

Mix filling together and fill crepes. Roll up tightly. Place seam side down in greased 9x13 baking dish.

SAUCE
2 T butter
2 T flour
1 t chicken bouillon
1 1/2 c milk
1/4 c shredded Swiss cheese
2 T chopped fully cooked ham

Melt butter in small saucepan. Stir in flour and bouillon. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 min, or until thickened and bubbly. Remove from heat. Stir in cheese and ham until cheese is melted. Pour sauce over crepes. Bake at 350 for 15-20 min until bubbly.

Chicken Rolls

4 oz of reduced fat cream cheese
1 1/2 cups of chopped cooked chicken
poultry seasoning
1 T lemon juice
8 crescent rolls
1/4 c melted butter
1 pkg season crouton

Combine cream cheese, chicken, seasoning, and lemon juice in a bowl. Spread a few crescent rolls at a time on a cookie sheet. Spread crescent rolls in a square. Place some chicken mixture on the crescent roll. Roll up, pinching corners closed. Roll in butter, then crushed croutons. Bake at 350 for 30 min.

CHICKEN GRAVY
1 can cream of chicken soup
1/2 can of milk

Heat and serve