found it! Mexican Black Beans Adapted from Recipe #179877 : 35 min : 15 min prep By: lazyme Jul 31, 2006 Good side dish to a Mexican entree. SERVES 6 (change servings and units) Ingredients 1 tablespoon olive oil 4 garlic cloves, finely chopped 1 large jalapeno, seeded and chopped 1/2 teaspoon ground cumin 2 (15 ounce) cans black beans, rinsed and drained 1 (14 1/2 ounce) can chicken broth fresh lime juice fresh cilantro, chopped 1 cup monterey jack cheese Directions 1Heat oil in heavy large saucepan over medium-high heat. 2Add garlic, chili and cumin and sauté 30 seconds. 3Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. 4Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. 5I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

Tammy, this was supposed to be a grill glaze, but I just pour it on baked chicken when it's nearly done. You know I don't grill, LOL. I got the recipe from Cooks.com when I was trying to use up some marmalade that didn't set. ORANGE MUSTARD GLAZED CHICKEN 1/4 cup orange marmalade 1/4 cup orange juice 1/4 cup country-style Dijon mustard 2 tablespoons light brown sugar, packed to measure 1 chicken (2 1/2 to 3 pounds) quartered or 4 chicken breasts In a small bowl, combine marmalade, orange juice, mustard, sugar.. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with orange-mustard glaze and continue grilling for 15 minutes longer, brushing frequently with glaze. Remove from grill and serve immediately. Serve remaining sauce separately. Makes 4 servings. This one I got from my dear friend San, who used to post here. I really like it, and I can make it in the crockpot while I'm at work, but do NOT overcook the chicken. Don't ask how I know that.... Crock Pot Lemon Chicken 3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper) brown the chicken in a skillet (I usually skip that) mix together in a crock pot: 6 oz can of lemonade 1 tsp balsamic vinegar 3 T brown sugar 3 T catsup add the chicken and cook on high for 3 to 4 hours I also like that orange chicken I get at the Chinese buffets, but I have a feeling that's not what you are looking for. Annie

I agree, I don't think the breading is all that important, and if you wanted to dredge it in something I don't see any reason why something like almond meal, cornstarch, etc., couldn't be used in place of the small amount of flour used for dredging. I just made some last week with fresh Meyer lemons and used this recipe. I don't care for wine, so I used all chicken stock instead. Meyer Lemon Chicken Piccata 2 8 oz. skinless, boneless chicken breast halves 1/2 tsp Kosher salt 1/4 tsp freshly ground black pepper 1/4 cup all-purpose flour 1 tbsp unsalted butter, divided 1/3 cup sauvignon blanc or other crisp, tart white wine 1/2 cup fat-free, lower-sodium chicken broth 1/3 cup fresh Meyer lemon juice (about 3 lemons) 2 tbsp capers, rinsed and drained 1/4 cup chopped fresh flat-leaf parsley Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour. Melt 1 tbsp butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tbsp butter and 2 cutlets. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tbsp (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley. Annie

RECIPE: Chicken Riggies - local favorite Posted by Debbie814 (My Page) on Mon, Nov 29, 04 at 20:09 Here's a local favorite. Chicken Riggies, they're on just about every Italian restaurant menu in my hometown Utica, NY. It's a quick, easy meal. Chicken Riggies 1 stick butter, melted 1 onion minced 3 cloves garlic, minced 20 oz. jar of sweet peppers (sliced with seeds removed) 3 sliced hot cherry peppers (packed in jar with oil) Saute above ingredients. Add: 1 cup parmigiano cheese 2 lbs. boneless chicken breast, cubed 1 can chicken broth 1 can tomato sauce (15 oz) Cook for 1 hour. Pour over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread. Here is a link that might be useful: Thread with debbie814's recipe