Teriyaki Chicken Marinade

2-3 lbs chicken

1/2 c soy sauce

3 T brown sugar

1 T oyster sauce

2 T corn syrup

2-3  T rice vinegar

1-2 t sesame oil

Dash garlic powder

Salt &  pepper

Puerto Rican Chicken Stew

4 chicken leg quarters

Dash of:

Salt

Garlic salt

Pepper

Turmeric

Onion powder

Cumin

2 T oil

1/2 onion, diced

3 cloves minced garlic

1/2 c sofrito

8 oz tomato sauce

1 packet sazon seasoning

Dash or two Italian seasoning

3 large red potatoes, diced, mostly peeled

4 carrots, sliced

3 c chicken stock

1/2 c water

Heat oil in pot.  Add dashes of seasonings.  Place chicken quarters in seasoned oil after removing skin.  Brown on all sides.  Remove and set aside.

Add more oil and onions.  Cook til translucent.  Add garlic and cook til fragrant.  Add sofrito and tomato sauce.  Stir and cook until bubbly.  Add sazon, Italian seasoning, carrots, potato, stock and water.  Combine and bring to a boil. Add chicken back in.  Cover and reduce heat to a simmer.  Cook 30 mins.  

Remove chicken and pull meat from bones/tendons.  Return meat in pieces (will fall apart).  Cook for another 5 minutes.  Serve with dippable bread.

Chicken Fettuccine Alfredo

For the chicken

• 2 large chicken breasts, (1.5 pounds)
• 1 & 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons oil, vegetable, canola, or light olive oil
• 1 tablespoon butter

For the fettuccine

• water
• 1 tablespoon kosher salt, for pasta water
• 12 ounces fettuccine

For the Alfredo sauce

• 1/2 cup butter
• 3 cloves garlic, smashed and minced
• 1 1/3 cups heavy cream
• 2/3 cups milk
• 1 & 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper, or more to taste
• 1/8 teaspoon cayenne pepper, adds flavor not heat
• 1-1 1/2 cups FINELY shredded block Parmesan cheese

Instructions

Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.

In a small bowl, combine 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika. Pat the chicken with paper towels on both sides until it is very dry. Sprinkle the spice mixture all over the chicken on both sides, and rub in.

Heat a 12-inch saute pan over medium high heat for at least 3 minutes. When it is hot, add 2 tablespoons oil. Swirl to coat. The oil should shimmer right away.

Carefully place the chicken in the pan. Once it touches the pan you can’t move it, so arrange accordingly. Do not crowd the chicken. If your pan isn’t big enough, do it in batches. Do not touch, poke, or move the chicken at all. It needs to stay put to get a nice sear.

Once all the chicken is in the pan, lower the heat to medium. Cook the chicken for 3-4 minutes. If you try to flip the chicken and it sticks to the pan, it’s not ready to turn.

Use tongs to flip each piece of chicken, swirling the pan as necessary to coat with oil. Immediately add 1 tablespoon butter to the pan and swirl the pan as it melts. (The butter helps the chicken to brown, and brings flavor.) Cook the chicken on the second side for about 2 minutes, until the other side is a deep golden brown and a meat thermometer registers 160 degrees F. Remove the chicken to a plate and cover to keep warm. Leave all juices in the pan. (Turn the heat off if you’re not ready to make the sauce yet)

Meanwhile, cook the fettuccine. Fill a 3 quart pot with water. Add 1 tablespoon kosher salt and bring to a boil over high heat. When it is at a rolling boil, add 12 ounces of fettuccine. Stir occasionally so the noodles don’t stick to each other. Cook for about 10 minutes, until the noodles are al dente (don’t over cook!) Drain the noodles, but be sure to save about a cup of the pasta water. Set it aside in a small bowl. Then add a drizzle of olive oil to the noodles and stir so that they don’t stick to each other. Set aside.

Make the alfredo sauce. In the same pan that you cooked the chicken in, add 1/2 cup butter over medium heat with the gatlic and sesoning. Let it melt and bubble a bit. Saute for 1-2 minute until fragrant

Slowly add cream and milk while stirring. Take your time. 

Let the cream mixture cook over medium heat for about 2-3 minutes until you see gentle bubbles on the side of the pan. Do not bring to a full boil; your sauce will break (meaning it will look curdled instead of smooth). Lower the heat to medium low.  Add half of the parmesan cheese.  Cook and stir and medium high to medium.  After a while, add the rest of the cheese.  Cook slow and stir well, making a smooth sauce.

Add the noodles in batches so that it all gets coated well in sauce. Add in about 1/3, stir to coat, the next 1/3, and so on.

Use a sharp serrated knife to slice the chicken into strips against the grain. You can either plate the pasta and arrange the chicken on top to serve, or add the chicken to the pasta in the pan and stir it all together.

If you have a wait a few minutes before serving, keep the heat on low and cover. The sauce will continue to thicken as it sits, so to loosen it just before serving, add the reserved pasta water a couple tablespoons at a time, stirring well.

Chicken in Creamy Creole Sauce

Okay, double all of this!!

• 2 large chicken breasts sliced in half lengthwise
• Salt & pepper to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon + 1 tablespoon Cajun or creole seasoning (add a few dashes of paprika to the creole)
• Flour for dredging
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1/4 cup sun-dried tomatoes
• 1 t flour
• 1/4 cup chicken broth
• 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese
• Bootie pasta

Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.

Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.

Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.  Add tsp flour to make a roux.

Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.

Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Pull chicken out and dump sauce over your favorite pasta ( I like bowtie).

Persian Chicken

Simply amazing and reminds me of my time in Jordan.

4 chicken breasts or 8-10 pre thin sliced cuts

8 tbsp olive oil

4 tsp turmeric

2 tsp salt

1/2 tsp paprika

1/2 tsp cayenne – optional

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp black pepper

2 garlic clove

1 tbsp honey

1 Tbsp lemon

If using breasts, filet first so they are thin.

Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.

Add minced garlic. 

Add the chicken fillets and turn to coat.

Cover and marinate in the refrigerator for up to 24 hours.

To cook the chicken

Remove the chicken from the refrigerator for 15 minutes before cooking.

Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.

Remove the chicken from the marinade, pushing off any bits of garlic.

Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.

Brush the chicken with honey and lemon juice mixed together.

Sweet n Sour Chicken

FOR THE CHICKEN:

1 1/4 pound chicken (cut into bite size pieces)

3/4 cup corn starch

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 teaspoon garlic salt

1/2 cup canola oil

2 large eggs (whisked)

FOR THE SWEET AND SOUR SAUCE:

3/4 cup sugar

1/2 cup rice vinegar (distilled vinegar will work too)

1/3 cup ketchup

1 Tablespoon soy sauce

1 teaspoon garlic salt

• Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
• Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
• Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
• In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.

Spinach Artichoke Pasta

I made this up as a mix between spinach artichoke dip and a pasta dish.  Yummy!

1 lb chicken (optional)
8 oz rigatoni
1/2 c chicken broth
1 c cream
2 c mozarella cheese
1/4 c parmeasean cheese
1 oz cream cheese
2 T cornstarch
2-3 c spinach
14 oz quartered artichoke hearts
salt & pepper
6 oz bacon

Cook chicken, then dice or shred as desired.  Cook bacon, pat, and chop.  Cook rigatoni per directions.  In a saucepan, add broth, cream, cornstarch, cream cheese, spinach, artichokes, salt & pepper, and half of both cheeses.  Cook slowly, stirring very very often.  Let boil and cook down.  Remove some of the liquid, add cornstarch and return to pot.  Keep cooking.  Add remaining cheese just before serving.  Once melted, pour sauce in a bowl over noodles and chicken.  Mix well and serve.  Add bacon on top on mix lightly.

Smothered Chicken Chimichangas

This one is super yummy and fairly easy to make.  While perhaps not exactly "healthy" it is a healthier version since it's baked and has a lighter sauce than traditionally.

Chicken Filling

2 lbs chicken
1/2 cup salsa
3 tablespoons brown sugar
1 4 oz. can mild green chilies
1 14.5 oz. can diced tomatoes, drained
1 T chili powder
1 t ground cumin
1 t garlic salt
1 t onion powder
1/2 t paprika
1 1/2 t salt
1/2 t pepper
1 t liquid smoke

The Rest

8 tortillas
cheddar cheese, to taste
oil, or Pam spray

Sauce

2 tablespoons oil
1 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon cumin
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2-1 4 oz. can mild chopped green chilies, to taste
1/2-1 cup cheddar cheese, to taste

Combine all ingredients for chicken filling in a crock pot.  Cook on high for 3-4 hrs, or low for 5-6 hrs.  Remove chicken, shred, then return to the pot for another hour or so.  Remove filling and drain well (you don't want soggy tortillas!).  At this point, you could refrigerate it and use it within a day or two, or freeze it to use at a later date.

Fill tortillas with 1/8 of chicken filling and as much cheese and you'd prefer.  Fold up, folding in sides, then top and bottom.  Place on a wire rack over a jelly roll pan.  Repeat until all 8 have been made.  You could probably use a broiler pan as well.  Or just roll them and put them in a baking dish (but they won't get as crispy that way).

Bake at 400 degrees for 10-15 minutes.  Then switch on the broiler until lightly browned and crispy, turn over and crisp on the other side (just a couple minutes total).

While they are baking, in a sauce pan add oil, butter and flour.  Cook for 2-3 minutes.  Reduce heat and add in broth slowly, then the seasonings.  Simmer for another 3-5 minutes, until thickened.  Turn off heat and add chilies and cheese.  Stir until cheese has melted.  Remove from heat and let cool for 1 minute.  Stir in sour cream.  Serve warm over the chimichangas.

Chick-Fil-A Nuggets (copycat)

Found a couple recipes online and mixed them together.  They are awesome!  I'm sure you could use a 1/2 breast pounded thin to make the sandwich, too, but the nuggets are easier and super yummy.

2 chicken breasts
1 c dill pickle juice
1/4 c milk

1/2 c milk
1 egg

1 c flour
1 1/2 t pepper
3 T powdered sugar
1/2 t paprika
2 t salt

oil for deep fryer

Dice chicken breasts into about 1 inch cubes.  In a ziploc bag, mix pickle juice, 1/4 c milk, and chicken.  Throw in the fridge for about 2 hours to brine, turning over once or twice if you can.

In a bowl, mix egg and remaining milk well.  Drain liquid from chicken.  Replace with egg mixture.

In another ziploc bag, mix all dry ingredients.  Add a handful of chicken pieces at a time into the dry ingredient bag.  Shake like shake-n-bake.  Heat oil to about 350/365.  Deep fry in small batches for about 2-4 mintues, until golden brown and the chicken is cooked through.

Enjoy with whatever you can come up with for chick-fil-a sauce, or ketchup, etc.

Chicken Cordon Bleu Casserole

Not as good as rolling and stuffing, but WAY easier!

4 chicken breasts
pepper
seasoned salt
onion powder
4 oz ham deli meat
4 slices swiss cheese
1/4-1/2 c breadcrumbs

Sauce:
2 T butter
2 T flour
1 c milk
1 t garlic powder
1 chicken bouillon cube
1 T dijon mustard
1 t worcestershire sauce
1/2 c shredded Parmesan cheese
dash paprika

Cook chicken breasts with pepper, seasoned salt, and onion powder.  Chop into small bite-sized pieces and place into a bowl.  Chop ham and swiss into similar sized pieces and add to bowl.  Mix together and transfer to a sprayed 9x9 baking dish.

In a saucepan, melt butter, then add in flour and whisk until thick.  Slowly add in the milk, and then add in the garlic powder, bouillon, dijon, and worcestershire sauce.  Stir on medium high until it begins to thicken.  Remove from heat, and add in cheese and paprika.  Stir until fully incorporated.  You can return to the heat if you need to to melt the cheese.

Pour sauce over chicken/ham/swiss mixture.  Sprinkle breadcrumbs on top.  Bake at 350 for about 20 minutes until it's all melty and top is slightly browned.  Feel free to broil it at the end to add more crunch.  

Chinese Orange Chicken

Okay, this isn't like what you'd find in a restaurant, per se, but it's good and I didn't know what else to call it.  Nice marinade and versatile.  My kids thought it was a little spicy, but we liked it.

2 chicken breasts, butterfly cut
1/4 c soy sauce
1 clove garlic, minced
dash dried onion
1/2 T oil
1/4 t pepper
1/4 t ginger
1/4-/21 t red pepper chili sauce
3 oz orange juice concentrate

Combine all ingredients except chicken.  Add chicken to marinade and either refrigerate for at least an hour or freeze and thaw.  Cook as desired: bbq, broil, bake, etc.

Italian Lemon Chicken

Got this from another website and made a couple minor changes.  This one is really, really yummy!!

3 chicken breasts, split
1/3 c lemon juice
1/4 c water (or less)
1/4 c oil (light olive is good, but any works)
1/2 t garlic salt (or more)
1/2 t onion powder
1 t Italian seasoning
1/2 t salt
1/2 t pepper
1/2 t paprika

Mix juice, water, oil and all seasonings in a bowl, whisking together.  (Note: adjust seasonings to your taste, but there should be quite a bit in there).  Add split chicken breasts and make sure they are covered.  Let marinade for at least 2 hours.  You can marinade longer or even freeze and thaw later.  Place on a broiling pan and spoon marinade on top.  Bake (I like it in the toaster oven, but the regular oven would work) until cooked through - about 20 minutes.

To Freeze: Add chicken and marinade to baggie and freeze together immediately.  Then pull out and let it thaw in the fridge (this allowing the marinade to do it's work) and cook per instructions.

Baked Chimichangas

I love chimis - best Mexican food ever!  These are a pretty good version that's healthy (of course there are better unhealthy versions, but I save those for the restaurants to spoil me).  I got this from my sister and tweaked it slightly.  You can use chicken or beef....or even pork if you want.

3 chicken breasts, cooked and shredded (or chunked)

or

2 c cooked and shredded beef or pork

1-1.5 c black beans, from a can or soaked 

3/4 cup salsa 

1/4 cup sliced green onion (kinda optional since I couldn't taste them)

1 teaspoon cumin

1/2 teaspoon salt

1 cup shredded cheddar cheese (or more to taste)

8 low-carb tortillas (you can use others, but they may be a different size so the yield will be different)

butter

In a saucepan combine the first 7 ingredients.  Simmer for 5 minutes.  Cool slightly.  Or if you are making this early, refrigerate until time to use.

Spray a cookie sheet with oil.  Fill each tortilla with 1/3 cup of filling, top with a couple tablespoons of cheese (or more).  Fold tortilla around filling (first the two sides, then the top and bottom).  Place seam side down on a baking sheet.  I get 10 chimis from the low-carb tortillas (slightly smaller than regular flour tortillas).  If you use larger tortillas, adjust filling and yield accordingly.  

Brush the tops of the chimichangas with a stick of butter, or use melted butter.  Bake at 475 degrees for 13 minutes.  They should be golden brown and slightly crunchy when done (won't fall apart when you pick them up with your hands).

 Top with sour cream, guacamole, salsa, etc.  Or pour some of that wonderful white cheese sauce Mexican restaurants serve and I have yet to find a good recipe for.  :)

To Freeze: Cool completely.  Wrap each one individually in foil, then throw in a bag.  to re-heat, microwave for a few minutes, turning a few times.  You could also do it in a toaster oven.

Chicken "Gyros"

Ok, I know that you can't technically make a gyro with chicken, but I didn't know what else to call it.  :)  It's really good - kids and adults liked it.

Chicken:
2 t minced garlic
2-3 T lemon juice
1 t vinegar
2 T oil (olive is nice but canola works too)
2 heaping T plain greek yogurt
1 1/2 t ground oregano (or 1 T dried)
salt and pepper
3 chicken breasts (cut in half butterful-style)

Tzatziki Sauce:
1 c plain greek yogurt
1 regular cucumber, peeled and seeded
1 t minced garlic
1 t vinegar
salt and pepper
dash lemon juice
drizzle oil (olive is good, but canola works too)

Pita (about 8)
fresh tomatoes, seeded and diced
red onion, sliced thin
lettuce, shredded or chopped

Mix all but the chicken together in the bowl.  Add chicken and make sure it coats evenly.  Refrigerate overnight (or at least 1 hour if you don't have time).

Shred cucumber in a food processor.  Place in a paper towel and drain water.  Mix sauce ingredients in a small bowl and refrigerate at least 30 mins.  (this is important).  If you don't like cucumber, leave it out and it will still taste pretty good (I make half each way for my family).

Cook chicken as desired: bake, broil, grill, pan-fry, etc. Until cooked through.  Let site for 5 minutes, then slice to desired thickness (1/4-1/2 inch).

Serve "taco style" - add sauce, chicken, veggies to pita and eat it up!!

Honey Garlic Chicken

This is a pretty good one too.  A nice way to have a "fried chicken" that isn't quite as bad for you.  I need to work on how to make the breading stick better, but it's still good.

1 c flour
2 t salt
2 t pepper
1 t ginger
1 t nutmeg
1 t thyme
dash italian seasoning
1 t paprika
1/2 t chili powder
2 eggs
4 T water
3 chicken breasts, sliced in half butterfly-style

Mix flour and spices in a bowl.  In another bowl, wisk together egg and water.  Take chicken pieces and dip in flour mixture, coating well.  Dip into egg mixture, then return to flour mixture.  Press the mixture in well.  Repeat this for a thicker breading.  In a wok or large pan, add oil enough to have 1/4-1/2 inch sitting on the bottom (I prefer 1/4 since it's less oily).  Heat to medium heat (avoid temptation to cook at too high of a temperature).  Add chicken.  Cook until well browned and cooked through, flipping once or twice.  If you used more oil, make sure to drain the extra oil once the chicken is cooked through.

1-2 t oil
1 clove garlic
3/4 c honey
1/8 c soy sauce
1/2 t pepper

In a small saucepan, heat oil and garlic until tender but not browned.  Add in other ingredients.  Cook 10 minutes until thick.  Allow to cool for 1-2 minutes.  Pour over cooked chicken in wok or large pan and cook onto breading.  OR pour over cooked chicken and serve as is.

Sesame Chicken

Great Chinese food dish.  Easy to prepare with the crockpot too!

3 chicken breasts

salt & pepper

1 c honey

1/2 c soy sauce

1/2 c diced onion

1/4 c ketchup

2 T oil

2 cloves garlic

1/4 t red pepper flakes

4 t cornstarch in 6 T water

sesame seeds (optional)

Season chicken with salt and pepper, then place in crockpot.  In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 3-4 hours (do not over cook or it will get too soft).  Remove chicken from the pot.  Cut into bite-sized chunks.  Pour liquid into a saucepan and add cornstarch mixture.  Cook until thickened.  In a wok fry up the chicken to finish cooking and crisp it up.  Add thickened sauce to chicken at the very end and cook until sticky.  Serve over rice or with fried rice.

*Another option would be to bake the chicken instead of frying in a wok.  About 350 for 5-15 minutes, until done.

Spicy "Jerk" Chicken

Found this online....spicy and yummy!  Great to change up the BBQ meals, and good shredded on a sandwich.

6 chicken breasts, sliced in half butterfly-style
3/4 T black pepper
1 1/2 T cumin
1 T chili powder
1 1/2 T brown sugar
3/4 T white sugar
2 1/2 T paprika
1 1/2 T salt
2 T garlic powder
3/4 T celery salt

Mix all dry ingredients in a ziplock bag.  Add in chicken pieces, seal and shake.  Make sure each piece is evenly coated.  Refrigerate for up to 1 hour.  Grill chicken over medium heat until done.

Asian BBQ Chicken

Great recipe for an easy marinade.  Make it on the BBQ or in the oven!

3-4 chicken breasts
1/4 c brown sugar
1/4 c soy sauce
2 T lime juice
1/4 t chili powder
1/4 t curry powder
3 garlic cloved, minced
1/4 t powdered ginger

Mix all but chicken together in a bowl, whisking until smooth.  Take chicken breast and either butterfly them or slice into thin pieces (about 1 inch thick).  Place in a ziplock bag with marinade and refrigerate overnight, turning over every few hours.  Cook on a barbeque or broil about 5 inches from the element for 10-20 minutes (until done but not dry).

Another option would be to cut chicken into smaller pieces, cook, then use it to top a salad or a homemade California pizza.

Spinach and Cheese Chicken

I found this recipe in a book, then changed a few things to make it better.

2 chicken breasts, butterflied

1 T oil (approx)

1/3 c chopped green onion

2 cloves garlic, minced

1/2 c chicken broth

1/2 T flour

1 t Italian seasoning

1/4 t salt

1/4 t black pepper

1/2 c chopped mushrooms

1/2 lb spinach, stemmed and roughly chopped

3 ounces mozarella

In a large skillet, add oil to coat the bottom. Add green onion, garlic and 2 T chicken broth. Cook a minute or two until fragrant. Add flour. Mix until smooth. Add remaining broth, Italian seasoning, salt and pepper. Bring to a boil, stirring frequently. Add mushrooms and spinach. Cover for 30 seconds, then cook uncovered stirring constantly until liquid is reduced. Add cheese and stir until melted. Take off heat and let cool.

Take chicken breast and butterfly them. Cut into smaller pieces if desired.  Pan-fry in oil with salt and pepper.  Once cooked through, add mushroom/spinach/cheese mixture to the pan and reheat with the chicken.  Serve warm.

Caesar Chicken

Caesar Chicken (Mark’s Signature recipe)

I can't make this one, but Mark is amazing with it. He made it up from scratch. I love him!

2-3 Chicken Breasts or 6 chicken tenderloins

Caesar Salad Dressing

Garlic Salt

¼-1/2 c Red Grape juice

Basil

Take the Red Grape juice with garlic salt added to your liking. Let simmer and add basil. Throw chicken in to HOT grape fruit juice. Cook ‘til outside of chicken is cooked. Empty grape juice, but do not clean pan or chicken. Leave chicken on skillet with heat on. Add a generous portion of Caesar dressing into pan. Stir chicken, flipping it over and over constantly as dressing separates, leaving just oil. Cook chicken in leftover oil until cooked. Take chicken out and serve with hot new Caesar Dressing drizzled on top. Not so healthy, but quick, easy, and an awesome flavor!