Ingredients

* 1/3 cup honey
* 3 tablespoons light soy sauce
* 1-1/2 cups ground pecans
* 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total), pounded to 1/2-inch thickness
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper

Directions

1. Heat broiler. Coat broiler pan with nonstick cooking spray.

2. In a medium-size bowl, whisk honey and soy sauce. Spread pecans on a plate.

3. Dip both sides of chicken breasts in honey and soy mixture and then in pecans. Place on prepared broiler pan. Season both sides with salt and pepper.

4. Broil for 2 minutes per side, 6 inches from heat source. Reduce oven temperature to 500 degrees F and place broiler pan on rack in lower third of oven. Bake for 6 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer.

5. While chicken is cooking, place remaining honey and soy mixture in a small saucepan and boil for 1 minute.

6. Drizzle honey mixture over chicken and serve.

Serving suggestion: wild and long grain white rice pilaf and a tossed green salad.

olive oil
1 onion, diced
several cloves of garlic
spices ( I used thyme, rosemary, and parsley)
chicken stock/broth
2-3 red potatoes, skinned and diced
3-4 carrots, peeled and diced
green onion (optional)
1-2 chicken breasts or thighs, cubed (whatever is handy) ALSO, any chicken bones you may have for flavor
splash of balsamic vinegar
about 1 cup egg noodles

If I had had it in the fridge I probably would have added celery and some other veggies, but I was sort of winging this one based on what I had handy.

Heat the olive oil and cook the onion at medium heat until starting to turn transparent. Add garlic and cook for another minute or two. Add chicken stock or broth. (I had two cans of broth and added two cans of water to increase my amount of liquid). Add veggies, vinegar and chicken pieces/extras. Taste and add seasonings to preference. Cook for 5-10 minutes to give the chicken a bit of a head start. Then add noodles and continue cooking until chicken and noodles are done and over all soup ingredients are soft and flavor is good.

Just follow your intuition. So many people are afraid to get in the kitchen because they "don't know how to cook". I don't know how to cook either. Trust me. Its not about knowing how to cook, its about feeling.

♥
Ambrose

1 tsp dried rosemary, crumbled.
1/3 cup dry white wine
3 to 4 pounds chicken pieces
salt and pepper
1 tbsp butter
1 tbsp olive oil (or any oil you have handy)
8 ounces mushrooms

Mix rosemary with white wine; cover and refrigerate for several hours. Lightly season chicken with salt and pepper. Brown chicken over medium low heat in hot butter and oil. Add wine mixture. Cover and simmer for 45 minutes or until chicken is tender. Add mushrooms the last 10 minutes. Serve chicken with the rosemary sauce.

Serves 4.

4 boneless, skinless chicken breasts
3 tbs brown sugar
2 tbs honey
2 tsp Cajun spices or chili powder
1 bottle of barbecue sauce (flavoring, your choice)

Cut chicken into strips (or if you prefer, leave whole) and put in a baking dish. Spray with cooking spray if needed. In a bowl, mix all other ingredients together. (I use a bbq sauce thats already flavored with brown sugar, so I omit adding extra) Pour over chicken, cover with foil, and place in refrigerator for at least 1 hour.

Bake in oven at 375 for about 45 minutes. Or until chicken is thoroughly cooked. (juices are clear, meat is no longer pink)