Caribbean Chicken

Ingredients

• 4 split chicken breasts, rinsed and dried
• 1 egg, slightly beaten
• 2 cups Kellogg's Corn Flakes®
• (KICRecipeIngredient-89793)
• 1/2 cup Kellogg's® Corn Flake Crumbs
• 1/4 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• Water
• 1 can (10 oz.) mandarin oranges, drained, reserving juice
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons butter or margarine (optional)

Directions

1. Dip chicken in egg and coat with KELLOGG'S CORN FLAKES
cereal. Place in single layer, skin side up, in shallow baking pan
coated with cooking spray or foil lined.

2. Bake at 350° F about 1 hour or until chicken is tender, no
longer pink and juices run clear. Do not cover pan or turn chicken
while baking.

3. In 2-quart saucepan, combine sugar and cornstarch. Add enough
water to reserved mandarin orange juice to measure 3/4 cup. Stir
into cornstarch mixture along with orange juice concentrate, mixing
until smooth. Cook over medium heat, stirring constantly, until mixture
boils. Continue cooking and stirring 3 minutes longer. Stir in
margarine and mandarin oranges. Serve hot over hot chicken. 

Black Bean and Corn Casserole

1 15 oz. can whole kernel corn, drained
1 15 oz. can black beans rinsed and drained
1 c. Salsa
1/2 tsp. coriander
1/2 tsp. cumin
1 22 oz. package grilled and ready chicken
1/2 c. shredded cheese

Preheat oven to 325º.  In a 2 qt casserole dish combine corn, beans, salsa, coriander and cumin.  Stir in grilled and ready chicken.  Top with cheese.  Bake uncovered 35-40 minutes.  Top with sour cream if desired.  Serve with a green salad.

Southwest Chicken Burrito

2 lbs. boneless chicken
1/2 c. prepared bbq sauce
1 c. black beans, rinsed
1/2 c. frozen corn
1/4 c. reduced fat sour cram
4 leaves romaine lettuce
4 10 inch tortillas
2 limes cut into wedges

Place chicken, bbq sauce, beans, corn, and sour cream into skillet.  Cook until hot.  Squeeze limes into meat mixture.  Assemble wraps by placing a lettuce leaf in the center of each tortilla and topping it with one fourth of the chicken mixture.  Roll like a burrito.

353 calories; 0 g fat; 5 g fiber; 33 g protein

Chicken Tostada Salad

Chicken Tostada Salad
1 grilled chicken Breast
1 head romaine lettuce
½ cup creme fresh
½ cup Cotija cheese
4 fresh corn tostadas
1 can refried beans
2 oz. spicy tomato vinaigrette
1 cup cabbage slaw (shredded cabbage, radishes, & lime juice)
1cup pico de gallo
  

Cut chicken into 1/4 inch chunks chop romaine and toss lettuce with chicken, slaw, cabbage, pico de gallo and dressing. Spread heated beans over one side of the tostadas, place salad over tostadas then stack them on top of each other. Drizzle the creme fresh evenly over the salad and sprinkle the cheese on top and your salad is complete 

Turkey Caesar Wrap

INGREDIENTS

• 110 inch whole-grain tortilla
• 1/2cup shredded romaine lettuce
• 1tablespoon Caesar salad dressing
• 1apple
• 2 1/2ounces sliced turkey breast

DIRECTIONS

Make it:

Fill tortilla with turkey, lettuce and dressing. Serve with apple

Tuscan Tuna Wrap

Tuscan Tuna Wrap

Ingredients

• 3 ounces light tuna, drained
• 2 tablespoons fresh parsley, chopped
• 1/2 lemon, juiced
• 1 tablespoon olive oil
• 1/2 cup diced tomatoes
• Dash of salt and pepper
• 2 whole-grain tortillas
• 1/2 cup baby spinach

Make it: Combine tuna with parsley, lemon, oil, tomatoes, salt, and pepper. Wrap in tortillas and top with spinach.

Black Bean and Corn Salad

2  15 ounce, cans    black beans, drained and rinsed
2  cans    crisp canned corn, drained or 3 ½ cups frozen corn, cooked and chilled
1/3  cup    chopped red onions
¼  cup    chopped fresh cilantro
3  Tbsp.    fresh lime juice
2   tsp.    olive oil
½  tsp.    salt
½  tsp.    ground cumin
1/8th tsp.    ground red pepper, optional
¼  jalapeno pepper, seeded and chopped, optional
1  Avocado, peeled, pitted and chopped, optional
2  grilled, boneless chicken breasts, sliced in ½ inch strips, optional
4    leafs    Romaine lettuce, optional

Mix lime juice, olive oil, salt, cumin and red pepper, if using, in a small bowl.  Set aside.  Put all ingredients except chicken strips, lettuce leafs and avocado in a medium bowl.  Add the first mixture.  Gently stir until everything is coated with the first mixture.  Chill at least two hours or overnight.  Add avocado just before serving.  Place a lettuce leaf on a plate, place ¾ cup salad on the lettuce leaf and lay ½ of one chicken breast across the top of the salad.  Repeat with the rest of the lettuce, salad and chicken.

You can make this as hot as you want by adding more red pepper or chopped jalapeno pepper or mild by not using any red pepper or jalapeno pepper.  The salad is yummy either way.

By adding the chicken this salad becomes a main dish.

Spinach Salad Wraps

5 Tbsp. red wine vinegar

1/4 c. sour cream

2 Tbsp. sugar

2 tsp. fresh parsley

1 tsp. salt

2 cloves minced garlic

1/2 tsp. dry mustard

1 tsp. olive oil

1 package baby spinach

6 tortillas

6 slices mozzarella cheese torn in half

8 oz fresh mushrooms

12 slices cooked bacon

1/2 c. thinly sliced red onion

3 hard boiled eggs sliced

In a small bowl whisk together vinegar, sour cram, sugar, parsley, salt, garlic, and dry mustard. Whisk in the olive oil and set dressing aside

Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing.

Roll up tortillas. Serves 6.