Cafe Rio Chicken

1 small bottle of kraft zesty italian dressing

1 tbs chili powder

1 tbs cumin

3 cloves garlic-minced

5 lbs chicken breast

cook all together in a crockpot for 4 hours on high, shred, then cook for an additional 1 hour.

Outback Steakhouse Alice Springs Chicken

1/2 c. Grey Poupon Mustard
1/2 c. Honey
1 1/2 tsp. oil
1/2 tsp lemon juice
4 skinless, boneless chicken breast halves
1 T. oil
2 c. sliced mushrooms- 10 to 12
2 T. butter
salt
pepper
paprika
8 slices bacon, cooked
1 c. Monterey Jack cheese,
shredded
2 tsp. fresh parsley, finely chopped

To make Honey Mustard Marinade, use an electric mixer
to combine Grey Poupon Mustard, honey, oil and lemon
juice in a small bowl. Whip for 30 seconds. Pour about
2/3 of marinade over chicken and marinate, covered in
refrigerator for about two hours. Chill remaining
marinade for later. After Chicken has marinated, preheat
oven to 3750 and heat up an oven proof frying pan- I use a
cast iron skillet- large enough to hold all the chicken and
the oil, over medium heat. Sear chicken 3-4 minutes per
side or until golden brown. Remove pan from heat, but
keep chicken in the pan. While the chicken is cooking,
saute mushrooms with butter in a small frying pan.
Brush seared chicken with some of the reserved marinade,
save some to serve on the side. Season chicken with salt,
pepper, and paprika. Stack two pieces of bacon on top of
each breast- make an X. Spoon mushrooms evenly over
each breast. Spread 1;4 cup of each cheese evenly over
each breast. Bake the pan of prepared chicken breasts for
7 to 10 minutes or until the cheese is thoroughly melted
and starting to bubble. Sprinkle each breast with parsley
before serving. Put extra honey mustard sauce in a small
bowl and serve on the side.

Chicken Tortilla Soup

1 tbsp. garlic (minced)

1/2 med. onion (diced)

16 oz. Jar picante sauce

14 oz can diced tomatoes w/ chilies

2 cans chicken broth

1/4 C. chopped cilantro

1 tsp. oregano

2 chicken brests, boiled and shredded

Saute onions and garlic (use pam), add picante sauce, tomatoes, chicken broth, cilantro, and oregano. Bring to a boil. Add shredded chicken and simmer for 20 min.

Serve with shredded cheese, tortilla chips, and soup cream to garnish.

Cafe Rio Chicken

Sm. Kraft Zesty Italian dressing

1Tbsp. Chili Powder

1Tbsp. Cumin

3 Garlic (minced)

5 lb. chicken

Cook in crock pot (not sure of the time)

Creamy Crockpot Chicken

1 lb chicken
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Milk
8 oz. Cream Cheese
1 pkg. Good Seasonings Italian Salad Dressing

In a sauce pan combine both soups, 1 can of milk, and cream cheese, heat and stir until most the lumps are melted. Add dressing packet. Place chicken in the bottom of crock pot and the pour soup mixture over it. Cook on low for 7 hrs.