Crispy chicken taquitos

makes 4-5 servings

3-5 pieces Rotissere chicken, shredded
1/2 cup pepper jack cheese
salt, pepper, garlic powder to taste
14-16 corn tortillas

Mix chicken, cheese and seasoning fill and roll corn tortillas
fry. serve with guacomole.

Just Like Winger's Sticky Fingers and Freakin' Amazing Sauce

Sauce:
Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. That is it for the sauce.
(Mix with a little bit of ranch to make creamy amazing dressing).

Fry chicken fingers. Pour sauce over and toss untill chicken is covered. Serve with Ranch or blue cheese dressing.

Favorite Chicken Marinade (WW)

1/4 cup soy sauce
1/3 cup mayonaise (FF or light is fine) (2 PointsPlus)
4 teaspoons white vinegar
1 large clove garlic, minced (I always use more, I love garlic)

Mix all ingredients; marinade chicken for 20 min. then grill.
That is it....I love, love, love this chicken.

TOTAL PointsPlus: 2 (for entire marinade)

Sweet and Sour Chicken (WW)

1 c. water
1/2 c. white vinegar
1 c. splenda
2 Tbls. ketchup (1 PointsPlus)
1 Tbls. soy sauce
chicken breast (boneless, skinless 1 PointPlus per ounce)
Bake 350 for 1 hour
Thicken sauce with corn starch if desired (1 PointsPlus per Tablespoon)

Marinade TOTAL PointsPlus=1 (plus cornstarch)

Chicken Tacos

Chicken, cooked shredded and seasoned to taste
Corn tortillas
Oil
Cheddar Cheese, shredded

Cook tortillas in hot oil, shaping into taco shells while frying. Fill tacos with chicken. Place the tacos in a pan and cover with cheddar cheese. Bake until cheese is melted.

Chicken and Noodles

Chicken
Onions
Celery
Carrots
Peas
Parsley
Noodles

Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender. Thicken if needed. Serve over mashed potatoes.

Chicken Noodle Soup

Chicken
Onions
Celery
Potatoes
Carrots
Peas
Parsley
Noodles

Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender.

Roasted Orange Chicken

7 pounds Chicken
1 Orange, quartered
1 Onion, quartered
Salt
1 teaspoon Rosemary
1 teaspoon thyme
1/2 cup wine

Glaze:
3 Tablespoons Butter
3 Tablespoons Dijon Mustard
3 Tablespoons Honey
1 Tablespoon Marmalade
3 Tablespoons Orange Liquor

Squeeze the juice of hte orange over the chicken and stuff the orange into the chicken cavity. Salt the cavity and put onion inside. Sprinkle chicken with rosemary and thyme. Pour wine into the bottom of pan.. Roast the chicken at 400-degrees for 35-40 minutes. Blend glaze ingredients and pour over chicken. Cook for an additional 70 minutes.

Chicken Cordon Bleu

4 Whole, boneless, skinless chicken breast (halved)
8 Slices cooked ham, thinly sliced
8 Slices Swiss cheese
Garlic salt
Pepper
Thyme
1/2 cup Butter, melted
1 cup Cornflake crumbs

Pound out each chicken breast in a plastic bag (until about 1/8-inches thick). Sprinkly chicken with seasonings. Place a slice of ham and cheese on each piece of chicken. Roll each piece jelly roll style and secure with a toothpick. Dip each roll in melted butter then thoroughly coat in cornflake crumbs. Place rolls in a 9x13 pan. Bake, uncovered, in a 400-degree oven for approximately 40 minutes or until golden brown. Serve with Cordon Bleu sauce.

Cordon Bleu sauce
1 can Cream of chicken soup
1/2 cup Sour cream
1 teaspoon Lemon juice

In a small saucepan, mix the soup, sour cream and lemon juice. Heat on low, stirring occasionally, until hot. Server over Chicken Cordon Bleu.