SERVES 6 PREP TIME:15 minutes COOKING TIME:1 hour to 3 hours Cal: 287

INGREDIENTS

• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 1 teaspoon kosher salt, plus more for seasoning
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 (14-ounce) can tomato purée
• 2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce

Serving options:

• Corn tortillas
• Diced red onion
• Avocado
• Fresh cilantro

INSTRUCTIONS

1. Season the chicken all over with salt and pepper. Place in a single layer in a 4-quart or larger slow cooker.
2. Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cumin, oregano, bay leaf, and the 1 teaspoon of salt, and stir to combine. Stir in the tomato purée, chipotle peppers, and adobo sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
3. Pour the sauce and onions over the chicken. Cover and cook until the chicken is cooked through and tender, 2 to 3 hours on the LOW setting or 1 to 2 hours on the HIGH setting.
4. Turn off the slow cooker and transfer chicken to a clean cutting board. Remove and discard the bay leaf. Shred the chicken into bite-sized pieces with two forks. Return the chicken to the slow cooker and stir to coat with the sauce before serving in tortillas with toppings if desired.

RECIPE NOTES

Ingredients :

Oil for frying – about 1/2 – 3/4 cup depending on size of skillet

4 boneless skinless chicken breasts – about 4-5 oz each

1 cup grated Parmesan cheese

1/4 tsp garlic powder

1/4 tsp pepper

1/2 tsp salt

1-1 1/2 cups shredded Asiago cheese – for melting on top

3-4 slices bacon – cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)

1 egg beaten

1 tablespoon water

 Procedure:

1. Preheat oven to 350 degrees
2. In a small shallow bowl, mix egg and water
3. In another shallow bowl, mix Parmesan cheese, pepper salt and garlic
4. Heat oil over medium high heat
5. Dip each chicken breast first in egg mixture then in cheese
6. Fry in hot oil until crust is golden brown
7. Prepare a baking pan by covering with foil and placing wire rack on top
8. Place chicken on rack and bake about 20 minutes or until juices run clear
9. Time will depend on thickness of chicken
10. Remove from oven and turn oven to broil
11. Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

*Note:  If oil isn’t hot enough your crust may stick to the bottom of the pan and you’ll lose it all*
Fry in hot oil until crust is golden brown
Prepare a baking pan by covering with foil and placing wire rack on top
Place chicken on rack and bake about 20 minutes or until juices run clear
Time will depend on thickness of chicken
Remove from oven and turn oven to broil
Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

Prep Time 15 minutes Servings 8 

Ingredients

• 3 cups cubed or shredded chicken rotisserie chicken works great
• 2 stalks celery, chopped
• 2/3 cup pecans halves, or chopped
• 1 cup grapes, halved red, green, or combination of both
• croissants, sandwich rolls, bread, or wraps for serving

light and creamy chicken salad dressing

• 1/2 cup light mayo
• 1/3 cup nonfat Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 teaspoons dijon mustard
• 2 teaspoons honey

Instructions

• Stir together all dressing ingredients until smooth, set aside.
• In a large bowl combine chicken, celery, pecans, and grapes.
• Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.

Notes

I fixed 8 generously-filled croissant sandwiches with this recipe. You could easily make 10 lesser-filled sandwiches, or double or triple the recipe to feed a crowd. 

This recipe can easily be halved for a small batch OR it keeps very well in the fridge in an airtight container for several days. 

Pecans can be left out, or substituted with walnuts or cashews.