One of our local grocery stores had bone-in chicken breast halves on sale recently for $.99 a pound.  I am sure many, like myself, bought a few packages and put them in the freezer.   That kind of a deal is hard to beat!  Chicken cooked on the bone always has more flavor.   The following recipe is a version of cranberry chicken that you may have had or heard of previously.  The base recipe has been for a while.  It calls for either bone-in chicken pieces or boneless, skinless chicken breasts.  I varied the sauce a bit using raspberry dressing rather than French dressing  which brings out more cranberry flavor and added creamy horseradish which balances it out nicely.  What is really great about this recipe, is that all of these ingredients are available organically if that is your preference. This chicken is great with steamed green beans.   Add roasted sweet potatoes for a complete meal.

 4 – 6    bone-in chicken breasts with skin removed or (6 boneless skinless chicken breasts)
Salt and pepper
1    14 – ounce can cranberry sauce
1    package dry onion soup mix
3/4   cup raspberry viniagrette salad dressing
1-2   tablespoons creamy horseradish (or 1-2 teaspoons grated horseradish)

Preheat oven to 350 F.  Remove skin from chicken breasts and sprinkle with salt and pepper.  Place in a lightly oiled or sprayed 9 x 13 pan.  In a medium bowl, combine cranberry sauce, onion soup mix, salad dressing and horseradish.  Pour over chicken and bake uncovered for about 45-60 minutes.  (35-45 minutes for boneless, skinless chicken.)  Serve on a platter pouring remaining drippings from pan over chicken.  Makes 4-6 servings.  Enjoy!

I don’t remember getting fresh raspberries as easily growing up but now they are readily available and for bargain prices too!  With all of the nutitional benefits of these delicious berries, adding the fact that they are on sale for $1.00 to $1.25 per pint, it’s nice to have a few quick and easy serving options.  This combination sprinkled with Parmesan cheese is simple, yet full of flavor and a healthy light salad for a lunch or dinner entree.   

4   grilled chicken breasts, sliced
1  -  5  ounce package mixed salad greens
2  -  6  ounce containers fresh raspberries, washed
1/2   cup toasted walnut pieces
Your favorite raspberry vinaigrette
Grated Parmesan cheese for sprinkling

Divide mixed greens between 4 large plates.  Top each with a chicken breast, raspberries and toasted walnuts.  Drizzle with raspberry vinaigrette and  sprinkle with Parmesan cheese.  Makes 4 Servings.  Enjoy!

When whole chickens are on sale, many people stock up and freeze them for use later.  When grilling season is here, it good to have quick and easy recipes on hand.  This recipe is delicious and low maintenance and I wish I knew who invented it because I think it is just this side of brilliant.  Beer Can Chicken is a favorite of many and I am sure most people have heard of this recipe in one way or another.  There are many variations available with the one constant being the chicken sits up right with a can of beer stuck up its “rear end”.  It’s also called beer butt chicken for obvious reasons.  I am trying to be polite (although it’s not always easy).  At any rate, the can of beer stuck up the inside of a chicken makes it nice and tender as the beer steams during cooking and also the can gives it a perch if you will, so that it will brown evenly all over. It is a great option for summer grilling. It is simple and requires very little monitoring.  In other words, you put it on a medium grill and forget it for 50-60 minutes.  If you don’t have a grill, then this works in the oven as well at about 400 F. for 50-60 minutes.  Of course, you will need to set it in a shallow baking dish. 

1  whole chicken
1  can of beer, 3/4 full (you can decide what to do with the other 1/4)
pan spray, optional
3  tablespoons melted butter or olive oil
your favorite grilled chicken seasoning or simply salt and pepper

Preheat grill to medium (400 F).  Place the beer can on a plate. Brush the can with butter or oil or spray lightly with pan spray.  This will make it easier to pull the chicken off when it is done. Put the chicken on the can, legs down, wings up.  Brush with melted butter or olive oil.  Season to taste.  Carefully place chicken on the grill using a large spatula and tongs.  Make sure the chicken is sitting upright.  Close the grill and allow to cook for 45-55 minutes.   Remove carefully once again with clean spatula underneath the chicken and tongs.  Let chicken sit for a few minutes and carefully pull off of the can as the beer can will be hot.  Cut up into 8 pieces. Makes 3-4 Servings.  Enjoy!

Boneless, skinless chicken breasts are often on sale for a decent price. Many people I know stock up and will have packages in their freezer and use those until they go on sale again, a very smart move on their part. I prefer natural chicken without hormones and antibiotics, the flavor is better and it is less expensive than organic. If organic is your preference, then great, this recipe is easily adaptable. Southwestern spice marinades and seasonings have come onto the market and are quite good. This recipe actually uses a packet of southwestern marinade mix as a coating mixed with flour or cornstarch for a gluten free option. It can be sauteed quickly while you are assembling the salsa. Any leftovers are great combined as a salad with the chicken cut up and mixed in.

1 1/2  pounds boneless skinless chicken breasts
1.25  ounce packet southwestern marinade mix
1/3  cup flour or cornstarch (for a gluten free option)
2-3  tablespoons cooking oil

Corn Salsa

2  cups corn, frozen works great and will thaw by the time the chicken is done.
1  cup chopped tomato (about 1 medium)
1/2  cup chopped green pepper
1/4  cup chopped cilantro
2  tablespoons chopped red onion
2  tablespoons lime juice
1/4  teaspoon salt

If you have a large (1 gallon) plastic bag on hand, combine the marinade mix, flour or cornstarch, add to the bag. Close the bag toss to mix well, add the chicken and close the bag, toss to coat well. If you do not have a plastic bag on hand, simply add dry ingredients to a mixing bowl and toss chicken to coat. Heat a large skillet to medium high, add oil and add chicken, cover and cook until chicken is cooked through to 170 F. and browned on both sides turning once or twice. Combine salsa ingredients in medium bowl. Serve with chicken. Makes 4 Servings. Enjoy!

You may be aware that chicken legs and thighs are typically less expensive than chicken breasts. When natural chicken thighs go on sale for right around a $1.00 a pound, I stock up. While they have a bit more fat than the chicken breasts, they also have a bit more flavor. This recipe is easy to prepare in the oven or on the grill. The trick to using a barbeque sauce is to add it during the last few minutes of cooking or grilling. There are two reasons for this, one being that skin has a chance to get crispy and two, barbeque sauce can easily burn. The end result of crispy skin and lightly caramelized sauce is a win-win situation. This easy recipe goes very well with the Green Chile Mac & Cheese posted earlier.

8-10  chicken thighs, bone in, skin on
salt and pepper to taste
1  cup of your favorite BBQ sauce

Preheat oven to 425 F. or grill to medium. Place chicken thighs on a lightly oiled baking tray, allowing at least an inch between each piece of meat. Sprinkle with salt and pepper. Roast in oven for approximately 30-40 minutes or until the skin is crispy and juices run clear (180 F). Remove from oven and brush about 1 tablespoon of barbeque sauce over the top of each chicken thigh. Return to oven for 10 -12 minutes to allow the sauce to lightly caramelize. If grilling, finish by brushing the sauce over the top of chicken and grill for an additional 3-4 minutes. Makes 4 Servings. Enjoy!

Rotisserie Chicken is one of the most popular convenience foods from almost any grocery store. When it is on sale, we all want to take advantage of the bargain. There are a number of different ways to serve this delicious tender chicken. Just to note, I have noticed, depending on the grocery store, the chickens may be smaller and more appropriate for 2-3 people. In that case, for additional servings, you may need two chickens.

The following recipe is an adaptation of one that I have made from scratch, roasting fresh chicken. While it is so, so good, many of us do not have the time in our busy schedules for the whole process. This recipe is delicious due placing the cut up chicken on top of the salad, the drippings provide extra flavor to the arugula and croutons. This is a wonderful company dish and can be put together quickly and will definitely impress your guests. If you are not an arugula fan, then you can easily substitute mixed greens or baby spinach. I particularly love arugula for its unique, slightly peppery flavor.

1   rotisserie chicken, cut into pieces*, reserving the drippings from the pan or bag
1 - 5 oz. package of arugula
3   cups of your favorite salad croutons
3/4  cup of your favorite vinaigrette
black pepper to taste if you like

Combine the arugula, croutons, vinaigrette in a bowl and toss to mix. Season with additional black pepper if you like. Place on a platter. Place the chicken pieces on top of the salad and drizzle with the remaining drippings. Makes about 4 servings. Enjoy!

Cutting Chicken Tips: Place whole chicken on a cutting board, (a damp towel placed underneath the cutting board will keep it from sliding). Place the chicken back side down and with a sharp knife, cut down the top center slightly to the side of the bone between the breast portion. Then, cut down the center of the back portion and separate the two halves. Separate each piece at the bone joint by slightly breaking them apart and then finishing the cut with your knife.

Often boneless skinless chicken breasts are on sale. $1.88 or so a pound is a great price for a lean healthy source of protein. Being a favorite of many, they can be frozen and then thawed in your frig the day before using. If you purchase these in the family pack, they can be divided up into freezer bags for your favorite recipes. This might take a little effort on the front end but will save time when your busy week is under way. This recipe for 4 is quick and easy and offers a nice Dijon flavor for both the chicken and potatoes. Serve with a tossed salad and roasted asparagus or any other favorite green vegetable. This is a great menu item for company too as you won’t have to spend all day in the kitchen and can enjoy your guests!

4  each (about 2 pounds) boneless skinless chicken breast halves, cut into thirds
Salt and Pepper for seasoning
3  cups (about 1 pound) red potato chunks, skin left on
1/2  cup mayonnaise
1/4  cup Dijon mustard
1/2  teaspoon each garlic and onion powder
1  teaspoon dried parsley

Preheat oven to 350 F. Sprinkle chicken pieces and potato chunks with salt and pepper. Place in a lightly oiled 10 x 15 jelly roll baking pan. Combine mayonnaise, Dijon mustard, garlic and onion powder and parsley in a small bowl. Blend well. Pour over the chicken and potatoes and toss to coat thoroughly. At this point, you will want to make sure that the chicken and potatoes are in a single layer with a little room between each piece in the pan. Place uncovered in the oven and bake for 30-40 minutes or until lightly browned on top and chicken has an internal temperature of 170F. and the juices run clear. Enjoy!

Pasta is the ultimate comfort food. It is great for weeknight dinners as it is quick, easy and satisfying. Packaged items like Pasta Roni are often on sale and become a pantry staple. Major food companies are doing natural options with these items as well which I really like. Not to mention that more and more convenience products are offered organically too. While these can be a little more costly, they still save time and give families the option without totally breaking the bank. The following recipe is a favorite combination and goes together easily. While it makes a big batch, it is great as leftovers. I like to use chicken thighs not only because they are a less expensive option, but they have a lot of flavor and cook up quickly. However, this recipe will also work well with any cooked chicken you may have on hand.

2  -  5.5 oz. pkgs. butter and herb pasta mix, like Pasta Roni’s Butter and Herb Italiano prepared according to package instructions
1  pound boneless skinless chicken thighs, sauteed and sliced (about 3 cups)
1  cup milk
1  cup grated parmesan cheese
3  cups frozen broccoli florets

Prepare pasta mix according to package directions. At the point that the pasta is just done, stir in remaining ingredients allowing them to heat through and the sauce to thicken. Makes 5-6 Servings. Enjoy!

Tips on Sauteing Chicken: To saute, heat pan to medium high heat, add a small amount of cooking oil or pan spray. Season chicken with salt and pepper. Add to the pan and cook until browned on both sides and juices run clear.