White Chili

In order to graduate college on time, I needed to take a few online classes to fulfill the needed hours to wear the cap & gown with my dear husband & bestest friend Hannah. I searched through the online registry for the easiest looking classes & picked: Public Speaking (yes, online - I spoke into a tape recorder), Advanced English, & Basic Food Prep. My text book for Basic Food Prep was the Betty Crocker Cookbook. In this class, we were instructed online to make recipes & then judge our ability to successfully prepare, cook & make a tasty dish. Sometimes I was given the option of choosing a type of dish, but most of the time I was given a specific recipe to make whether it appealed to me or not. There was an unfortunate taco salad that my dear husband & bestest friend Hannah choked down. But, the good news is a few delicious recipes were found in the Big Red Cookbook and this is a favorite.

White Chili - I've certainly had a few varieties of this now classic stew, but BC does it best. Great flavor, easy prep, one pot wonder. I love the tangy flavor of the lime juice & I can eat cilantro on just about anything. Sometimes I switch up the kinds of beans I use from great northern to black eyed peas or garbanzo, but anything works since I've never eaten a bean I don't love.

1 T vegetable oil

2 medium onions, chopped

2 cloves garlic, finely copped

3 cups chicken broth

2 T chopped fresh cilantro

2 T lime juice

1 t ground cumin

1/2 t dried oregano leaves

1/4 t red pepper sauce

1/4 t salt

1 can (11 ounces) white shoepeg corn

1 can (15 to 16 ounces) great northern beans, drained

1 can (15 to 16 ounces) butter beans, drained

2 cups chopped cooked chicken breasts

1. Heat oil in 4-qt Ditch oven over medium heat. Cook onion and garlic in oil, stirring occasionally until onions are tender.

2. Stir in remaining ingredients except chicken. Simmer uncovered 20 minutes. Stir in chicken; simmer until hot.

* Top with shredded cheese, tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado, and sour cream.

Note: The recipe does not call for carrots but I threw in a few because, if I didn't, they would have just gone bad in my refrigerator. They were yummy & that is why there are carrots in the picture.

Kristin

California Chicken Salad with Avocado and Mango

If you're like me, the coming of 2010 brought with it some resolutions to live a healthier life. Eating fresh and nutritious foods is just one of the ways we can take better care of bodies and improve our quality of life.

This salad is a favorite of mine. It comes from a book that I also highly recommend--Making the Cut by Jillian Michaels (trainer from the Biggest Loser). It's quick and easy to make, but more importantly, it tastes amazing. My friend Karen served this salad at our very first KO Book Club meeting last year. One of our friends (who shall remain nameless) wanted to lick her plate. It's just that good. So, enjoy this salad--I promise you will finish feeling full, satisfied and knowing you've made a healthy choice.

Note: Karen and I have both made this so many times I can't count. Try out some of variations to save time or if some of the ingredients aren't readily available to you.

California Chicken Salad with Mango and Avocdao
serves 4, 185 calories per serving

2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons mango chutney (sugar-free orange preserves or peach chutney work well, too)
1 tablespoon low-sodium soy sauce
3/4 teaspoon fresh grated ginger
4 (4-ounce) boneless, skinless chicken breasts
cooking spray
8 cups mixed salad greens
1 cup mango, diced (a Fugi apple tastes great if mangoes are too expensive or aren't in season)
3/4 cup avocado, diced

Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on a large plate and spoon 2 tablespoons of oil mixture over it. Turn the chicken to coat and allow to stand 5 minutes. Reserve the remaining oil mixture to be used as the salad dressing.

Place chicken in a skillet or a grill on medium-high heat. Cook 4 minutes on each side, or until chicken is done, brushing with oil mixture from plate. Slice chicken cross-wise into strips. (I make my chicken ahead of time and shred it with a fork.)

Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

hannah

Turkey Cranberry Wreath

My Mom & I first tried this Pampered Chef recipe at a cookie exchange. Mmmm…that sounds good, the cookie exchange, but that’s for another post. The Turkey Cranberry Wreath was so delicious that my Mom got the recipe & made on herself. We all loved it & now it is a family favorite, we even served it to our family the night before my 2^nd wedding reception in Memphis. It looks impressive, but it is so simple to make. It is equally good made with chicken & it reminds me of a chicken salad sandwich just warm & in crescent rolls!

*Recipe adapted from Pampered Chef Season's Best Fall/Winter 2000 Recipe Collection

2 (235g) packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground pepper
2 cups cooked turkey, chopped
1/2 cup celery, chopped
3 tablespoons fresh parsley, snipped
1/2 cup dried cranberries
1 ¼ cup Swiss cheese, shredded
1/4 cup pecans, chopped (optional)
1 egg, separated

Heat oven to 375 degrees F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of Baking Stone. Arrange remaining 8 triangles in center. matching ends. Seal seams. (Points will overlap in center; do not seal.)

In a bowl, combine turkey, cheese, celery, cranberries, parsely, mayo, mustard, & pepper; mix well.

Scoop filling over seams of dough, forming a circle.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg & beat egg white lightly; brush over dough using pastry brush. Bake 25 to 30 minutes or until golden brown. Cut and serve. Yields 10 servings.

Once again, my hunger took over my brains & I forgot to take a picture. Thank you random person on the internet for providing this one.

Kristin

Tortellini Soup

This recipe originally came from The Rachael Ray Show as Thanksgiving Turkey Stoup. But then my mom & I changed it again & again and it was renamed "Tortellini Soup". While some broth soups are not filling, the tortellinis in this soup make this a complete meal, well plus a piece of crusty bread!

2 Tablespoons extra virgin olive oil
4 celery ribs, chopped
1 large onion, chopped
4-5 medium carrots, chopped
3 cloves of garlic, finely chopped
16 oz chicken broth
28 ounce can crushed tomatoes
14.5 ounce can diced tomatoes with basil, garlic & oregano
2 chicken breast, cooked & shredded
1 teaspoon Italian seasoning
salt & pepper
1 large package cheese tortellini

Place a large soup pot over medium-high heat with the extra virgin olive oil. Add onion, celery, carrots, & garlic, and salt & pepper and cook until soft and fragrant, about 7-8 minutes. Add the crushed tomatoes, diced tomatoes, chicken broth and chicken, and let simmer for 10 minutes. Season with Italian seasoning & salt and pepper. Add tortellini to the stoup and cook according to package directions. Serve each bowl of soup with a sprinkle of Parmesan cheese.

Kristin

Kristin's Crockpot BBQ Chicken

I first had this chicken while visiting Kristin this past summer. I've made it several times for Granny and me since then and we LOVE it! Granny always forgets that it's just a little spicy until she takes that first bite. Kristin serves hers on a toasted wheat roll with a very special coleslaw recipe (the Colonel's). It's great on it's own, too! Pair it with Kristin's Macaroni and Cheese recipe posted earlier for a perfect Sunday lunch.

4-5 chicken breast halves, boneless and skinless

1 1/2 cups ketchup

3 tablespoons Worchestershire sauce

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 teaspoon crushed red pepper flakes

1 teaspoon garlic powder

1/2 cup BBQ sauce (optional)

Combine all ingredients in crock pot. Cook chicken on high for 3-4 hours. Shred chicken with a fork and mix well with sauce. Serve on toasted rolls with coleslaw.

hannah

Chipotle Chicken Rolls with Avocado Dipping Sauce

Here's another great recipe from the Rachael Ray 365: No Repeats cookbook. I've been reading this cookbook when I sit down to eat my lunch & before I go to to sleep and have bookmarked quite a few recipes. This one looked particularly tasty & a bit different so I gave it a try. I have NEVER cooked with Phyllo dough, but I found it really easy to unroll, and I used a pastry brush to paint it with the butter. I changed the filling slightly using shredded chicken that I had previously crockpotted than frozen instead of ground chicken. I then just spooned the shredded chicken mixture on the phyllo dough instead of using Rachael's pastry bag method. I also sauteed my shallots & garlic in a little EVOO before adding it to the chicken mixture because Patrick & I don't like a super strong onion flavor & I was fearful that with only 15 minutes in the oven they would still seem raw. Everything thing else I did just as the recipe says. Patrick, my test taster again since Will looked at them and said "those are gross Mommy, I want fruit snacks", gave them rave reviews & said it was the perfect mix of spicy with a flaky crust. Yum-O!

Note: Those chipotle peppers are pretty hot so take out the seeds & veins to reduce some of the heat.

Chipotle Chicken Rolls

1 package (1 1/3 pounds) ground chicken breast (I used 2 cups shredded)
6 scallions, thinly sliced, then chopped
1 1/2 cups grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped
Salt & freshly ground pepper
6 sheets frozen phyllo dough, defrosted
4 tablespoons unsalted butter, melted

Dipping sauce

1 ripe Hass avocado
Juice of 3 limes
2 tablespoons fresh cilantro leaves
1 teaspoon coarse salt
3 tablespoons EVOO extra-virgin olive oil

Bibb lettuce, to serve rolls on

Preheat oven to 400 degrees.

In a bowl, combine the ground chicken, scallions, Cheddar cheese, garlic & chipotles & season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic ag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt & pepper. Place another sheet of phyllo on top, brush liberally with butter, season with salt & pepper. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and squeeze half the chicken mixture from the bag whihle moving along in a straight line from left to right. Roll the front edge of the sheet away from you encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the log feels firm to the touch.

While phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from the skin. Place the avocado in a food processor bowl and combine with the lime juice, cilantro, coarse salt, and about 3 tablespoons of water. Process until the avocado mixture is smooth, the stream in the EVOO into the dressing. Taste and adjust seasonings.

Once the chipotle chicken rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll in half, the cut each half into 3 equal pieces. Serve 3 rolls per person on a bed of Bibb lettuce with a small bowl or ramekin of dipping sauce. Serves 4

Kristin

Southwestern Pasta Bake

Yum-O! Another great recipe from Rachael Ray. This is like a fancied up version of my family's favorite Mac & Cheese, and it is so delicious. I never made a "Southwestern" pasta before, even though I have seen a few recipes for things like Mexican Lasagna & such. Tonight I was brave & put this Mexican flare to my Mac & Cheese and it certainly is a winner! What I loved about this dinner was that it tasted like my original Mac & Cheese but spicier, it had chicken in it which made it more like a main dish mac & cheese than a side dish, and it cooked up fast & easy which is a plus for me since I don't have lots of quiet, free time in the evening to cook up supper: any mom knows the hours leading up to dinner & bedtime are the crankiest! My taste tester Patrick gave it two enthusiastic thumbs up so this recipe is on track to becoming a Hymas "go to" recipe.

Note: The Cheddar sauce can also be made by following the microwave directions on my Mac & Cheese recipe.

Coarse salt
1 pound penne rigate (ridged penne) or cavatappi (ridged corkscrew) pasta
2 tablespoons vegetable oil (twice around the pan)
4 6-ounce boneless, skinless chicken breast halves cut into bite-size pieces
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoon chili powder
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups of milk
3/4 pound sharp yellow Cheddar cheese, shredded (about 2 1/2 cups)
1/4 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped

Preheat broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.

While the water in coming to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.

Ina medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt & pepper and remove the cheese sauce from the heat.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler until lightly browned.

Kristin

Golden Chicken with Autumn Vegetables

My Mom first found this recipe many years ago on an advertisement page in a cooking magazine for Swanson Chicken Broth . Then a few years ago, after we had made it a number of times, the recipe showed up on the back of the Swanson Chicken Broth can. I always look forward to the Fall when I can start making this recipe again & have my home fill up with the scents of sweet potatoes and rosemary. This recipe is quick & easy, uses fresh ingredients & a great combination spices to make the perfect Fall dinner.

Note: The original recipe also called for garlic. My Mom forgot to add it in the pot & I only noticed that it was missing when I went to copy the recipe. We decided that it was perfect as is & the garlic would only compete with the other spices. I'm sure the original recipe can be found somewhere online to show the measurement for the garlic, but I think it pretty great without it!

4 chicken breast halves
1 cup chicken broth
1 tablespoon chopped fresh parsley
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 large sweet potatoes, peeled & cut up
1 box (9oz) frozen cut green beans or 2 cups fresh whole green beans

In a nonstick skillet over medium/high heat, cook chicken until browned on oth sides. Add broth, parsley, spices & beans. Bring to a boil. Cover & cook over low heat for 20 minutes or until done.

Kristin

Chicken Nuggets with Broccoli or Spinach or Sweet Potato or Beet

I love Jessica Seinfeld's cookbook Deceptively Delicious Simple Secrets to Get Your Kids Eating Good Food. I have made many recipes from this cookbook & we have loved them all. Including this chicken nugget recipe. I made these with sweet potato puree & I must say they were not only the best chicken nuggets I have ever made - they were the BEST chicken nuggets I have ever TASTED! These nuggets were easy to make, had a crispy coating & tender chicken. I will certainly be making these again!

PS. These are delicious dipped in "fry sauce"!

1 cup whole-wheat, white, or panko breadcrumbs (I use panko)
1/2 c flaxseed meal
1 tablespoon grated Parmesan
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup broccoli or spinach or sweet potato or beet puree (I used sweet potato)
1 large egg, slightly beaten
1 pound boneless, skinless chicken breasts or tenders, rinsed, dried, and cut into small chunks
1/2 teaspoon salt
Nonstick cooking spray
1 tablespoon olive oil

1. In a shallow bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic & onion powder and mix well with your fingers.
2. In another shallow bowl, mix the vegetable puree & egg wit a fork & set the bowl next to thte breadcrumb mixture.
3. Sprinkle the chicken chunks with salt. Dip the chunks into the egg mixture and ten toss them in the breadcrumbs until completely coated.
4. Coat a large nonstick skillet with cooking spray & set over medium-ighh heat. Wen the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn & cook until the chicken is cooked through, golden brown & crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it's cooked through.) Serve warm. Serves 4.

Note: I'd like to thank Ore-Ida for making the french fries my family enjoyed with this meal.

Kristin

Chicken & Biscuit Stoup

This recipe comes from my friend Rachael Ray. Well, maybe we aren't friends, but I watch her enough on TV to know that if we ever met, we'd hit it off instantly & become great friends. She'd cook for me. I'd bake for her. Anyway, my mom discovered & first made this recipe the Fall of 2006. Since then we have made it many, many times & we always look forward to cooler temps to start making this stoup in mass quantities. This is Rachael's exact recipe, but we do it just a little differently. We use Rotisserie chicken or previously Crock Potted then frozen shredded chicken. When making the roux, we melt the butter in a saucepan, add the flour, cook until the flour reaches a light peanut butter color, & then add chicken broth. Cook until thick & then add the gravy to the vegetables. Also, note that the potatoes have a shorter cooking time than the other veggies, so add them to the pot last to avoid mushy potatoes. Also, we have never used the dill. Maybe it would be good, but I'm not willing to potentially ruin a perfectly perfect pot of stoup to try it out. And lastly, I tend to cook my veggies longer sometimes even getting a little browning on them - I think it looks rustic. Thank you Rachael for this delicious recipe. I will make the next batch in your honor.

Ingredients:

Serves 8

• 2 quarts chicken stock
• 2 1/2 pounds boneless skinless chicken breast
• 5 tablespoons butter , divided
• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
• 2 large carrots , peeled and sliced into half inch thick discs
• 1 large onion peeled and chopped
• 4 ribs celery from the heart chopped
• 2 large russet potatoes , peeled and chopped
• Coarse salt and black pepper
• 1 bay leaf , fresh or dried
• 1 cup frozen green peas
• 1/4 cup fresh flat-leaf parsley chopped, a generous handful
• 3 tablespoons (a generous handful) chopped fresh dill
• 2 tubes bake off biscuits , store bought, any brand or variety
• A few pinches cayenne pepper

Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve.

Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve.

To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.

While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven.

When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top.

Kristin

Cranberry Chicken

This is also know as "Patrick's Favorite Chicken" since he always asks for it on his birthday or Father's Day. It is easy, delicious & the perfect chicken recipe to welcome in this first day of Fall. Note: It has become harder & harder to find Russian dressing. Wal-Mart, though my least favorite place to shop, always has it though. French or Catalina are good substitutes.

6 to 8 chicken breasts
16 oz can whole cranberry sauce
1 pkg. dry onion soup mix
8 oz bottle Russian salad dressing

Arrange chicken in a greased 9x13 inch baking pan. Mix together cranberry sauce, dry soup mix, & Russian dressing. Pour over chicken. Bake at 350 for 1 hour or until chick is cooked through. Serves 4 to 6.

Kristin

Cheesy Chicken Enchiladas

This recipe comes to us from Camille Bell, a sweet girl who used to go to church with me. I have made this recipe many times & I have only made one minor change. The original recipe calls for 1 (16 oz) jar of salsa & I swapped that for a can of Rotel. Not only do I love Rotel, but it is also much cheaper than a jar of salsa & we all know that I love cheap. I especially love the Cilantro & Lime Rotel but it is hard to find, though really good in these enchiladas. The BEST thing about this enchilada recipe is that it has no "Cream of ? Soup" in it. This food blog is dedicated to never using "Cream of ? Soup" thus providing you with healthier & not gross recipes.
Note: I have also made these vegetarian by leaving out the chicken & adding a little more cheese to the filling.

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 env. taco seasoning
1 (15 oz) can Rotel, drained
1 (15 oz) can seasoned black beans, drained
1 (8 3/4 oz) can whole kernel corn, drained
2 c Mexican blend shredded cheese, divided
1 (15 oz) can mild enchilada sauce
8 flour tortillas
2 Tbsp. sliced ripe olives

Prepare chicken with taco seasoning as directed on package of tace seasoning mix; cool 10 minutes. Stir in Rotel, beans, corn, & 1 cup cheese. Spread 1/4 cup enchilada sauce on bottom of 9x13 inch baking dish. Place 2/3 cup chicken mixture down the center of each tortilla; roll up. Place in dish, seam side down, on top of sauce. Pour remaining enchilada sauce over tortillas; sprinkle with remaining cheese & olives. Bake at 375 for 20 minutes or until cheese is melted and filling is hot.

Another note :This enchilada was Patrick's - he doesn't like olives.

Kristin

Chicken Lo Mein

This homemade Chinese take-out has become a family favorite. I found this recipe on kraft.com & though I typically don't like many of the dinner recipes, this one is delicious! I have made a few changes to the recipe: I use Barilla Plus thin spaghetti, I cut my chicken in smalls chunks & then marinate them in the dressing for about an hour, & I use frozen stir-fry vegetables. This recipe is very quick and easy & also makes for great leftovers the next day.

1/2 lb. spaghetti, uncooked

1/4 cup KRAFT Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips

2 cloves garlic, minced

1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

1/2 cup fat-free reduced-sodium chicken broth

1 Tbsp. peanut butter

1/4 cup lite soy sauce

2 Tbsp. chopped cilantro

2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto platter; sprinkle with cilantro and nuts.

Kristin

BBQ Chicken Pizza

This pizza receives rave reviews every time I make it! I have used various kinds of crusts (fresh, frozen or store bought) & each have been great. This time I used a thin store bought crust & it was delicious yet again! Note: I was serving to a couple non-cilantro lovers so that's why a part of the pieces don't have any garnish. Recipe from Sandra Lee of Food Network.


2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce (recommended: Bullseye Original)
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
3/4 cup shredded Gouda
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
3 tablespoons chopped fresh cilantro leaves

Directions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Kristin