Brazilian Chicken

Ingredients:

- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander

- 4 skinless, boneless chicken breast halves
- salt and pepper to taste

- s tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger (or substitute a lesser amount of dried ground ginger)
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced

- 3 tomatoes, seeded and chopped
- 1 can (14 oz) light coconut milk

- 1 bunch chopped fresh parsley (optional)

Directions:

In a medium bowl, combine the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10-15 minutes on each side, until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes or until tender. Mix in the tomatoes; cook for another 5-8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with parsley if desired.

Creamy Italian Chicken & Orzo Skillet

Ingredients:

- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 small zucchini, chopped (or can substitute 2 cups of green beans)
- 1 tub (10 oz) Italian Cheese & Herb Cooking Creme (e.g. Philadelphia brand)
- 1/2 cup chopped tomato
- 2 cups hot cooked orzo pasta

Directions:

Cook chicken and zucchini in a large skillet on medium heat for 6-7 minutes, or until chicken is done.

Add cooking creme and tomatoes; cook and stir for 2 minutes.

Serve over pasta.

Chicken Enchiladas

Ingredients:

- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (14 oz) chicken browth
- 1 can (8 oz) tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder

- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- cooking oil
- 12 corn tortillas (6" each) or 6 flour tortillas (large)

Directions:

Preheat oven to 350 degrees.

To make the enchilada sauce, heat 2 tablespoons oil in a large saucepan; stir in flour and chili powder. Cook for 1 minute. Add ground cumin, chicken broth, tomato sauce, salt, and garlic powder. Bring to a boil, then simmer for 10 minutes.

Meanwhile, in a medium bowl, mix together the chicken, green onions, 1/2 cup Cheddar cheese, 1/2 cup Monterey Jack cheese, sour cream, chilies, and cilantro.

Stir 1/2 cup enchilada sauce into the chicken mixture until well blended. Season with salt and pepper. Set aside.

Optional: Heat a small amount of cooking oil in a large pan. Fry the tortillas one at a time until soft (about 10 seconds per side). Drain well on paper towels. (Note: this step can be omitted if you have good-quality, fresh tortillas.)

Grease a 13x9-inch baking dish. Spread a small amount of enchilada sauce over the bottom of the dish.

Spread 2 heaping tablespoons of the chicken mixtture in each tortilla and roll up. Place the enchiladas, seam side down, side by side in the prepared pan. Pour the remaining enchilada sauce on top. Top with remaining cheese.

Bake 15-20 minutes or until bubbling. Garnish with sour cream, sliced green onions, and chopped cilantro as desired.