Chicken/Duck

Instructions

1. Put meat in a large shallow dish. Combine remaining ingredients and mix well.
2. Pour over the meat.
3. Cover and refrigerate the meat overnight. 
4. Remove chicken from marinade, discarding marinade.
5. Put meat on skewers alternating meats and vegetables.
6. Grill skewers over hot coals about 8-10 minutes on each side or until browned and cooked.
7. Serve with stir fry rice.

Instructions

1. Preheat oven to 325F.
2. In a large saucepan, cook pepper and onion in melted margarine until tender.
3. Add soups, Rotel and chicken, stirring until well blended.
4. In a 13 x 9 x 2 baking pan, alternate layers of tortillas, soup mixture, and cheese (3 layers each). Here you can substitute the tortillas for Doritos for a little more flavor!
5. Bake for 40 minutes or until hot and bubbly.

Instructions

1. Combine the seasoning mix ingredients in a small bowl and set aside.
2. In a 4 quart sauce pan, melt the fat over medium heat.
3. Add the sausage and sauté until crisp, about 5-8 minutes, stirring frequently. Add the onions, celery and bell pepper, sauté until tender but still firm, about 5 minutes. Stirring occasionally and scraping the pan bottom well.
4. Add the chicken. Raise heat to high and cook 2 minutes, stirring constantly.
5. Reduce heat to medium. Add the seasoning mix and minced garlic, cook about 3 minutes stirring constantly and scraping the pan bottom as needed.
6. Add the tomatoes and cook until chicken is tender about 5-8 minutes.
7. Add the tomato sauce, cook 7 minutes stirring often.
8. Stir in the chicken stock and bring to a boil.
9. Stir in the green onions cook about 2 minutes. 
10. Add the rice and shrimp; stir well and remove from heat.
11. Transfer to an ungreased 8x8 inch baking pan. Cover tightly with foil and bake at 350F until rice is tender. About 25-30 minutes.
12. Remove bay leaves and serve immediately.

Instructions

1. Combine vegetable oil, soy Worcestershire, vinegar, 3-4 tbsp lemon juice, 1 tsp lemon zest, pepper, parsley, honey and garlic in a large bowl.
2. Set aside 1/3 cup of the marinade for later use.
3. Remove fat and pound chicken to 1-inch.
4. Place chicken in the marinade for 30 minutes-6 hours (Best at 5-6 hours) Store in the refrigerator, covered.
5. Grease, pre-heat grill to 375-450F
6. Grill 4-6 minutes on each side, while brushing each side with reserved marinade while cooking a few times each.
7. Optional: Top with Quick Lemon Butter Topping and serve.

Instructions

1. Trim and butterfly 2 chicken breasts in half and pound to flatten.
2. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over chicken breasts.
3. Combine cracker crumbs, 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, red pepper, and baking powder in a bowl and mix together.
4. Whisk together 3/4 cup milk and eggs in a separate bowl.
5. Pour oil into a 12-inch skillet and heat to 360F.
6. Dredge chicken breasts in cracker mix, dip in egg, and dredge again in cracker mix.
7. Fry until golden brown in oil, turnover and fry the other side until golden brown.
8. Remove chicken from oil and place onto wire racks. Keep chicken warm in oven at 225F.
9. Drain oil from skillet but reserve 1 tbsp of drippings in the pan.
10. Whisk together 4 cups of milk, 1/4 cup of flour, 1 tsp salt, and 1 tsp pepper in the skillet with drippings.
11. Whisk constantly until it thickens to make gravy.

Instructions

1. Preheat oven to 375F. (Sometimes I like to use the outdoor grill too, up to you)
2. Wash off wings in cold running water and remove feathers.
3. Cover a large cookie sheet with foil.
4. Season chicken wings with salt, pepper, garlic powder, and seasonings of your choice and rub seasoning into chicken.
5. Drizzle olive oil over chicken wings once you have placed them on the cookie sheet. 
6. Rub the oil into the meat.
7. Spread wings apart so they aren't touching each other.
8. Let cook around 45 minutes in the oven.
9. Watch wings and cook until done and preferred texture.

Instructions

1. Sauté vegetables in oleo until tender.
2. Add soups, chicken broth, chili powder, and hot sauce.
3. Season with salt and pepper to taste.
4. Add chicken, Velveeta, and spaghetti while hot for cheese to melt.
5. Mix well and serve.

Instructions

1. Preheat oven to 350F 
2. Melt butter in a stock pot over medium heat.
3. Add onion, celery pepper, salt, and mushrooms. Sauté until mushrooms are tender.
4. Add sherry, cook 1 minute.
5. Gradually add flour to pan, cook 3 minutes.
6. Add broth, stir, bring to boil, reduce heat, and simmer 5 minutes stirring frequently.
7. Remove from heat.
8. Add 1 3/4 cup Parmesan and cream cheese, melt cheese.
9. Add pasta and chicken. I like to season my chicken while cooking it before adding to the pasta.
10. Coat a casserole dish with cooking spray.
11. Mix pasta in the cheese mixture to incorporate and pour into the casserole dish.
12. Crumble bread slice and sprinkle over pasta with 1/2 cup Parmesan.
13. Bake for 30 minutes at 350F or until lightly browned.
14. Let stand for 15 minutes and serve with garlic bread.

Instructions

1. With premade roux, add 2 cups water; melt roux on low heat.
2. Add onions, bell pepper, celery and garlic; simmer until onions are tender.
3. Add remainder of water.
4. Cut duck in four and place in water.
5. Add tasso and bring mixture to a boil.
6. Lower heat to medium and simmer for at least 2 1/2 -3 hours.
7. Season to taste.
8. Duck should be falling off the bone.
9. Remove duck from gumbo and debone and cut into tiny pieces.
10. Put duck back into gumbo.
11. Just before serving time add 1/2 cup each of chopped parsley and green onions.
12. Serve on a scoop of hot fluffy rice.

Instructions

1. Heat oven to 350F.
2. Brown chicken breasts in small amount of oil in large skillet.
3. Spray 8 x 12 baking dish with vegetable spray.
4. Arrange broccoli spears in bottom of pan and top with chicken breasts.
5. Mix together soup, mayonnaise, lemon juice, and curry powder.
6. Pour over chicken.
7. Sprinkle cheese and breadcrumbs over top.
8. Cover pan with foil and bake for 45 minutes.
9. Remove foil and continue to bake for 15 minutes or until cheese is bubbly.

Instructions

1. Season the meat on all sides with Cajun Seasoning.
2. Heat the cooking oil in a large Dutch oven over medium/high heat.
3. Once it's hot, add in your chicken.
4. You want to brown your chicken, not looking to cook the meat all the way through, just enough to get some good color.
5. Remove the chicken from the pot after it has browned and set aside.
6. Add the onion, celery, and bell pepper to the pot and let the mixture cook down until the onions are translucent.
7. Add in the garlic and cook for an additional 5-10 minutes.
8. Once cooked down, add in 2 cups of water or chicken stock and the instant roux.
9. Whisk the roux into the liquid and vegetables well to avoid clumping, then add in the 6 cups of water or chicken stock.
10. Allow to come to a boil, then return the chicken to the pot and reduce the heat to medium.
11. Allow the chicken to simmer for 45 minutes (during the simmering process the stew will start to thicken)
12. If thinner gravy is preferred. adjust the thickness by adding water or stock.
13. Add in parsley and green onions and season to taste.
14. Remove the pot from the stove, cover, and let sit for 10-15 minutes before serving over rice.

Instructions

1. Sprinkle chicken with poultry seasoning.
2. Brown chicken in hot oil in a Dutch oven over medium heat.
3. Drain chicken on paper towels.
4. Reserve 1 tbsp of drippings in the Dutch oven.
5. Sauté onion, bell pepper, and garlic in drippings until tender.
6. Stir in chicken broth, tomato sauce, salt, pepper, file, and paprika.
7. Add chicken back to the pot.
8. Bring to a boil, cover and reduce heat.
9. Simmer for 35 minutes, stirring occasionally.
10. Serve with cooked white rice and chopped green onions.

Instructions

1. Marinate chicken legs overnight in Worcestershire sauce and Tony's Seasoning.
2. Heat oven to 400F.
3. Grease rectangular pan, 13 x 9 x 2 inches.
4. Mix buttermilk and pepper sauce in a medium bowl.
5. Mix cornmeal and seasoning mix in a large plastic bag.
6. Dip chicken into buttermilk mixture, then shake in bag to coat with cornmeal mixture.
7. Place in pan.
8. Drizzle with oil.
9. Bake uncovered 40-45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
10. Serve with salsa.

Instructions

1. Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat and simmer 1 1/2 hours or until chicken is done.
2. Remove chicken, reserving 3 1/2 cups of broth in Dutch oven; discard celery tops.
3. Let chicken cool; skin, bone and cut up chicken into bite-sized pieces.
4. Meanwhile, cook bacon in a large skillet until crispy.
5. Remove bacon and drain on paper towels, reserving 3 tbsp drippings in skillet.
6. Crumble bacon and set aside.
7. Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
8. Gradually whisk in flour until blended.
9. Gradually add reserved broth; cook whisking constantly, 3-5 minutes or until thickened and bubbly.
10. Stir in chicken, bacon, eggs, and next 5 ingredients.
11. Spoon mixture into a greased 3-quart baking dish and top with refrigerated pie crust, sealing edge of crust to edge of dish.
12. Cut slits in crust for steam to escape.
13. Bake at 450F for 25 minutes or until golden and bubbly. Makes 6 servings.
14. Note: You can speed things up by substituting 3 cups chopped cooked chicken and 3 1/2 cups canned chicken broth. Omit salt.

Instructions

1. Turn crock pot to high setting.
2. Place chicken thighs, pesto, ranch dressing, and chicken broth into crock pot.
3. Stir gently to combine all seasonings.
4. Close with lid and cook on high 3-4 hours or on low 6-8 hours.
5. Serve with a side of mashed potatoes and a simple salad.

Instructions

1. Preheat oven to 350F and spray a 9 x 13 baking dish with cooking spray.
2. Place enchilada sauce, sour cream, and salsa into prepared baking dish.
3. Stir until well combined.
4. Stir in broken tortillas, chicken or turkey, black beans. 
5. Stir to combine evenly and top with cheese.
6. Bake for 22-25 minutes, until cheese is hot and melted.
7. Served with chips and salsa if desired.
8. Any toppings to your liking can be added as well.

Instructions:

1. Saute chopped onion in hot oil in a large Dutch oven over medium high heat for 7 minutes.
2. Add garlic and sauté 2-3 minutes.
3. Stir in chicken pieces and cook stirring constantly until chicken is lightly browned.
4. Stir in 3 cups of water and next 5 ingredients.
5. Reduce heat, and simmer stirring often, 10 minutes or until chicken is done.
6. Place 2 cans of beans in a blender, add broth, and process until smooth, stopping to scrape down sides.
7. Stir bean puree, remaining 2 cans of beans, corn and chiles into chicken mixture in Dutch oven.
8. Bring to a boil over medium high heat.
9. Reduce heat, and simmer stirring often for 30 minutes or until thoroughly heated.
10. Add in cream cheese and allow to melt for 10 minutes, stirring occasionally.
11. Stir in lime juice just before serving and garnish if desired.

Instructions

1. In a large skillet or Dutch oven, melt the butter over medium-high heat.
2. Add the onion, carrot, celery, salt, and pepper. 
3. Cook until the vegetables are softened but not browned, 3-4 minutes.
4. Add the garlic and cook until fragrant.
5. Add the ground chicken and cook until the meat is crumbly and no longer pink.
6. Add the tomato sauce, buffalo sauce, honey or brown sugar, and Worcestershire, stirring well to combine.
7. Simmer until heated through, tasting for salt.
8. Serve sloppy joe filling hot on hamburger buns with ranch, crumbled blue cheese, or blue cheese dressing.
9. Slow cooker reheat instructions: Allow the filling to cool completely before transferring to an airtight container and storing it in the refrigerator.
10. At least 2 hours before it's time to eat, place the filling into the slow cooker and heat on low, stirring occasionally, until hot 1-2 hours.

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, bay leaf, and Italian seasoning and cook, stirring until the onion is softened about 4-5 minutes.
3. Add the diced tomatoes, chicken broth, and 2 cups of water to the pot.
4. Increase the heat to high and bring to a boil.
5. Add the pasta, return to a boil, and cook until the soup is slightly thickened, and the pasta is al dente. about 8-10 minutes.
6. Remove from heat and stir in the chicken.
7. Discard the bay leaf.
8. Season with salt and pepper to taste.
9. Divide the soup among bowls and top with mozzarella.
10. Let the cheese melt for 1 minute.
11. Top with chopped basil, Italian seasoning, and red pepper flakes.

Instructions

1. Heat the oil over medium heat in a Dutch oven.
2. Add the onion, carrot, and celery and cook stirring occasionally, until softened 10-12 minutes.
3. Add the garlic during the last minute.
4. Add the flour and cook stirring occasionally, until evenly combined and vegetables are well coated about 1 minute.
5. Gradually stir in the chicken broth and bring to a simmer.
6. Add the chicken, thyme, salt and pepper and return to a simmer on medium heat.
7. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes.
8. Stir in the gnocchi and cook, covered, stirring occasionally until tender and fluffy about 4-5 minutes.
9. Stir in the spinach and half and half.
10. Cook stirring occasionally until well combined and spinach is tender about 1-2 minutes.
11. Remove from heat.
12. Season to taste with salt and pepper.

Instructions

1. Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
2. Naturally release pressure (or NPR for 10 minutes, then release pressure)
3. Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
4. Garnish with cilantro and serve with basmati rice if desired.

Instructions

1. Cut chicken breasts and thighs in half. In a large stockpot, combine chicken, 2 quarts cold water, and crab boil.
2. Cover and refrigerate for 8 hours.
3. In a shallow bowl, combine 1 cup flour, 1 teaspoon salt, and ½ teaspoon pepper.
4. Remove chicken from brine, and pat dry; coat chicken with flour mixture, and place on a rimmed baking sheet in a single layer.
5. Refrigerate for at least 2 hours. (This will help make the fried chicken even crispier.)
6. In a shallow dish, whisk together Creole seasoning, remaining 2 cups flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. 
7. Toss chicken in Creole-seasoned flour mixture, coating liberally and shaking off excess.
8. Place on a wire rack; let stand for 15 minutes.
9. In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350˚.
10. Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165˚, 9 to 10 minutes.
11. Let drain on paper towels. Season with salt and pepper to taste.
12. Spread desired amount of mayonnaise onto steamed buns. Top bottom half of buns with lettuce, a chicken breast piece, a chicken thigh piece, and pickles.
13. Cover with top half of buns. Serve with hot sauce, if desired.

Instructions

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

2. Stir in chicken and next 6 ingredients; remove from heat.

3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray.
4. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

5. Bake at 350°F for 30 to 35 minutes or until bubbly.

Instructions

1. Marinate chicken strips for 4 hours or more in the refrigerator. Use 2 tbsp olive oil or coconut oil mixed with 1/2 of the spice mix for the marinade.
2. Preheat oven to 400F.
3. Combine the almond flour and all the dry ingredients together in a bowl.
4. In a small beat the egg.
5. Add your seasoned flour to a plate and place egg bowl on the side of the flour plate.
6. Dip the chicken tender in the egg then place it in the flour plate.
7. Pat the flour on the chicken evenly on both sides then place the tender on a baking rack.
8. Repeat until all the tenders are done.
9. Place in oven for 15 minutes then flip and bake for another 10 minutes.
10. Allow to cool a bit when you first remove them because the almond flour is very fragile when piping hot.

Instructions

1. Mix together the chicken seasoning ingredients.
2. Reserve 1 tsp of the seasoning mix and set aside.
3. Add diced chicken to a bowl or Ziploc bag with 1 tbsp of olive oil.
4. Add remaining seasoning mixture to chicken and toss until well coated and evenly seasoned.
5. Heat a large sauté pan over medium high heat. Add 2 tbsp of olive oil and add chicken and cook until internal temperature reaches 165 degrees.
6. Transfer chicken to a large bowl, cover loosely with foil.
7. In the same pan over medium heat add 2 tbsp of butter and the garlic.
8. Sauté until fragrant, about 2 minutes. Add the wine and allow it to reduce to 2/3 cup, about 5 minutes.
9. In a separate pot, boil the water for the pasta shells and cook to al dente.
10. Whisk in remaining butter until melted. Add the red pepper flakes and reserved seasoning mix and salt and pepper along with chicken stock, lemon zest and juice, heavy cream, parmesan, and chopped parsley.
11. Allow it to thicken then add the pasta water and continue to simmer until sauce thickens slightly.
12. Add half of the shredded cheese to the bowl of diced chicken and toss to combine.
13. In a greased 9 x 13 baking dish, spread 1/2 cup of sauce on the bottom of the pan.
14. Stuff each shell with a large spoonful of the chicken and cheese mixture then place them side by side into the pan.
15. Pour the remaining sauce mixture evenly on top of the stuffed shells.
16. You may need to spoon excess sauce onto shells that are missed.
17. Top the saucy shells evenly with the remaining 1 1/2 cups of shredded cheese and bake at 375F for 15-20 minutes or until the cheese is melted and bubbly.

Instructions

1. Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.
2. Start by combining your chicken seasoning mixture in a small bowl and set aside. Prep your chicken by cutting in 3" pieces. Place them in a large bowl or zip top bag and toss in olive oil and the spices, coating well on all sides.
3. Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. If needed, snip the top few inches of the skewers to fit in the air fryer after the chicken is skewered.

Garlic Parmesan Butter Sauce

1. Add the butter and garlic in a microwave-safe bowl and heat until partially melted. Then add in red pepper flakes, hot sauce, seasonings and parmesan. Whisk together until combined. (If sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.)
2. Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. Be sure to wash your basting brush in between.
3. Cook 2-3 skewers at a time. Place in an air fryer and cook at 400 degrees for 5 minutes. Remove and flip the skewers, baste with sauce, return to cook an additional 2 minutes at 400 degrees.
4. Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165 degrees. Total cook time of 12-14 minutes. This time will vary based on your air fryer.
5. Once they are finished cooking, hit them with a final pass of the garlic sauce (the clean reserved sauce) and sprinkle with some extra parmesan and serve.

Instructions

1. In a small bowl, combine 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon chili powder and thyme. Rub duck on all sides with salt mixture, and arrange duck legs in a shallow dish in a single layer. 
Cover with plastic wrap, and refrigerate overnight or up to 24 hours.
2. Preheat oven to 325°.
3. In a large ovenproof skillet, arrange duck legs in a single layer, skin side down. Cook duck legs over medium heat until fat renders, about 20 minutes. Turn duck legs, and add onion and garlic to pan. Cover and bake for 2 hours; remove lid, and bake until duck skin is golden brown, about 1 hour more.
4. While duck is roasting, soak cornhusks in warm water for 1 hour.
5. In a large bowl, combine masa, remaining 1 teaspoon chili powder, cumin, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Add stock and 1 cup warm water; stir until a thick, smooth dough forms. In the bowl of a stand mixer fitted with the whisk attachment, beat lard until creamy. Gradually add masa mixture to lard, beating until combined into a dough.
6. Remove duck from pan; discard onion and garlic, and reserve fat for another use. Let duck stand until cool; shred duck meat. On cornhusks, spread 2 tablespoons of dough, leaving a small border around edges. Place 1 tablespoon shredded duck in center of dough in a line. Fold husk over, forming dough around the duck, and tie tamale with a strip of cornhusk or kitchen twine. Repeat with remaining cornhusks, dough, and duck until all dough and duck have been used.
7. In a large pot with a steaming 
rack, add enough water to reach just under steaming rack. Place tamales on rack, and cover with a damp towel and lid. Bring to a boil over high heat; reduce heat to maintain steam without a hard rolling boil. Steam tamales until cooked through, adding more water if necessary, about 1 hour. Let stand for 10 minutes before serving. Serve with salsa, and garnish with cilantro, if desired.

Instructions

Marinade:

1. In a bowl add all ingredients for marinade and mix thoroughly and set aside to marinate. Allow to marinate in the refrigerator for 1-24 hours, the longer the better.

Whipped Hot Honey:

1. Using a mixer add all ingredients for whipped hot honey in a mixing bowl. Whisk for 10 minutes until the honey is creamy and smooth. Set aside.

Crispy Coating:

1. Mix together all ingredients for seasoned flour and whisk until fully incorporated.

Assemble:

1. Working in batches, add the marinated tenders to the seasoned flour. Mix until each piece is fully coated.
2. Allow to rest 5-10 minutes before frying to let the coating adhere to the chicken pieces.
3. Heat the oil to 350F and fry the tenders until golden brown and crispy. About 5-7 minutes or until internal temperature reaches 175F.
4. Once cooked, sprinkle with flaky salt (optional) and drizzle on the whipped hot honey and garnish with parsley.

Instructions

1. Heat your oil to 350 degrees. Use a candy thermometer to monitor and adjust the heat as needed throughout the process as it will fluctuate.
2. Prepare a baking sheet lined with paper towels and set a cooling rack on top. Set it beside the frying pan for placing the cooked chicken when finished.
3. While the oil is heating, combine all of the sauce ingredients in a bowl. Whisk well until the cornstarch is fully dissolved. Set aside.
4. Make the batter by mixing together all batter ingredients in a mixing bowl. Whisk until smooth and no lumps remain. Batter will be drippy, that's normal. Place chicken pieces into the batter and toss to coat.
5. Working in batches, place battered chicken chunks into the oil. Don't overcrowd the pan. Use metal tongs or a skimmer to agitate the oil so chicken doesn't stick together while it fries.
6. Cook chicken 3-4 minutes, turning halfway, until golden and crispy. Place onto the prepared cooling rack. **For extra crispy chicken: after chicken cools on rack for 1-2 minutes, place it back into the oil for another 45 seconds. Then return to rack to cool.
7. Keep chicken warm in a 200 degree oven while sauce is made.
8. Heat 3 tbsp oil in a large skillet over medium heat. Add garlic, ginger, red pepper flakes or chilies, sauté 30 seconds until garlic is fragrant. Add stir fry sauce, bring to simmer and stir occasionally until it thickens to a saucy texture. Taste test and add a touch more heat or a touch more brown sugar based on your preference.
9. Add chicken into the pan tossing quickly to coat - the quicker you are, the crispier the chicken stays! Transfer to serving plate atop warm jasmine rice. Garnish and serve immediately
10. * Only add sauce to the amount of chicken that you plan to immediately serve. If you have leftover chicken, leave it un-sauced. 

Instructions

1. 1. Preheat oven to 400°F. Fit an oven-safe wire rack inside a rimmed baking sheet and spray. Set aside.
2. 2. Sprinkle the chicken pieces evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Use a sharp knife to cut a pocket in each chicken breast without cutting all the way through the other side.
3. Place two slices of cheese on top of two slices of ham and tightly roll. Stuff inside the chicken breasts and secure the pocket with toothpicks.
4. Dredge: 1st Bowl – Whisk together flour, remaining salt and black pepper, granulated garlic and onion powder in a shallow bowl.
    
   2nd Bowl – Beaten egg and milk.
    
   3rd Bowl – Panko breadcrumbs and grated Parmesan cheese.
5. Working with 1 chicken breast at a time dredge in flour, then dip in egg, letting excess drip off. Dredge in panko-parmesan to coat, pressing to adhere. Place on prepared wire rack.
6. Drizzle the chicken pieces with melted butter. Be gentle so as not to disturb the breading.
7. Bake for 25-30 minutes or until the juices run clear and an instant read thermometer registers 160°F when inserted into the thickest portion of the chicken. Broil at the end of baking to brown further.
8. Dijon Cream Sauce: Melt butter over medium heat in a small heavy bottomed saucepan. Whisk in flour, cooking for 1 minute. Next, whisk in cream, Dijon mustard, Parmesan cheese and nutmeg. Simmer on low for 3-5 minutes, stirring occasionally until thickened. The sauce will thicken further as it cools.
9. Serve Chicken Cordon Bleu drizzled with sauce garnished with fresh chives.

Instructions

1. Heat the olive oil over medium heat in a large pot.
2. Add the diced onions and saute until soft and translucent, about 5 minutes.
3. Add the minced garlic, red bell pepper, and jalapeno and saute for another 3-4 minutes.
4. Stir in the cumin, taco seasoning, and tomato paste. Cook for 1 minute until fragrant.
5. Pour in the diced tomatoes with juices, chicken broth and Rotel. Stir to combine.
6. Bring the mixture to a simmer and cook about 10 minutes.
7. Stir in the black beans, corn, cream cheese, and coconut milk.
8. Simmer for another 5-10 minutes.
9. Stir in shredded cheese and lime juice. Taste and adjust seasoning with salt and pepper as needed.
10. Add in shredded chicken breasts.
11. Heat until all is heated thoroughly.
12. Ladle soup into bowls and top with tortilla strips, sour cream, cilantro, lime juice, avocado slices, shredded cheddar cheese, and sliced jalapenos.