Sew God's Grace

I believe that, for most recipes, "bacon makes it better"!  So, when I saw a recipe for bacon-wrapped chicken, I knew I had to try it. Since my discovery of the recipe, I have made this dish often.  It is always a hit at potlucks.  Just place in the crockpot on the keep warm setting.  To serve as an appetizer, you can cut the chicken into three strips and put a toothpick into each piece.   Here is the recipe (adapted from this recipe ) Bacon-wrapped Chicken 2.5 pounds chicken breasts (about 4 ounces each chicken breast.  I use a box of Schwan's chicken breasts) 20 thin slices bacon (thick does not work as well to wrap around the chicken strips) 1/4 cup honey 1 Tablespoon plus 1 teaspoon lemon juice 1 Tablespoon brown mustard Fresh ground black pepper Preheat your oven to 400 degrees.  Cut each piece of chicken lenghtwise into two strips.  Wrap each piece of chicken with a  strip of bacon.  (Tip: I do this with the chicken still part...

This is one of my favorite go-to weekday lunches!  It's fast, easy, and full of flavor.  It also makes me nostalgic, because when I was pregnant, I used to crave Chinese food.  This dish doesn't rival an all-you-can eat Chinese buffet (I may have needed a few of those for each pregnancy!), but it comes close. Instant Pot Sesame Chicken  (adapted from this recipe) 2 1/2 pounds chicken breasts (I use four ounce chicken breasts from Schwan's, partially frozen) 1/2 C. coconut aminos or soy sauce 1/2 C.  honey 1/2 C. Water 2 T sesame oil 1/4 C. Tomato sauce 2 cloves garlic if desired Red pepper flakes, if desired Salt and pepper to taste 2 T. Tapioca starch or cornstarch dissolved in 1/2 C. cold water Sesame seeds for garnish if desired Place chicken in instant pot liner and season with salt and pepper (I probably use about 1/4 teaspoon of each).  Whisk next five ingredients together and add garlic cloves and a few shakes of red pepper flakes ...

This is one of my family's favorite recipes.  I modified the recipe slightly from my Best of Taste of Home, The First 10 Years cookbook.  When I serve it, my middle daughter, who usually struggles with getting her meat finished, always asks for seconds! Here's the recipe: 1 cup grated Parmesan cheese 1/2 cup almond flour (can use dry bread crumbs if you prefer) 2 teaspoons dried oregano 2 teaspoons parsley flakes 1/2 teaspoon paprika 1/2 teaspoon pepper 12 boneless skinless chicken breast halves 1/2 cup butter, melted In a shallow pie pan, combine the first six ingredients and mix well.  Pour butter into another pie pan.  Dip chicken in butter and then into crumb mixture.  Place in greased 15 by 10 inch baking pan.  (You will have to squeeze them in a bit!)  Bake, uncovered, at 400 degrees for 20-25 minutes or until chicken is tender and juices run clear.  (I use a meat thermometer and cook until 165 degree internal temperature....

Since starting on a mostly-paleo diet almost two years ago, I must say that I sometimes miss the ease of popping a casserole in the oven.  This easy, one-dish meal has been a go-to recipe for me.  I make it at least twice a month!  I can have it ready and in the oven quite quickly.  Plus, it's healthy and delicious.  Here's the recipe. Super Easy Chicken and Broccoli Bake (Slightly adapted from this recipe ) 8 four ounce boneless skinless chicken breasts 3 medium sweet potatoes, peeled and cut into bite-sized pieces 1-2 heads broccoli 1/2 cup olive oil 1 1/2 teaspoons garlic powder 1/2 teaspoon oregano salt and pepper, to taste Place sweet potatoes in a microwave-safe bowl.  Add a small amount of water, cover, and cook on high for five to six minutes or until slightly tender.  Drain.  Place oil and spices in a large bowl and stir to combine.  Place chicken, sweet potatoes, and broccoli in bowl and stir well to coat.  Pla...

So. . . I spent more than a little time trying to decide whether to call this "Lime Marinated Grilled Chicken," or "Marinated Lime Grilled Chicken."  In the end, it probably doesn't matter that much, but I sought the counsel of my oldest daughter, who agreed with me on my choice. I love this recipe.  It is so easy and delicious!  It's one of my son's favorites.  Whenever I tell him that we are having chicken, he asks, "Is it the lime one?" The only kink with the recipe is that you have to plan ahead.  It tastes best when you marinate the chicken overnight.  So, throw this into your fridge today and celebrate the fact that dinner is ready for tomorrow night! Lime Marinated Grilled Chicken (adapted from here) 8 - 10 four ounce boneless skinless chicken breasts 1 cup lime juice 2/3 cup olive oil 5 - 6 tablespoons honey 2 teaspoons minced garlic (I use the jarred kind; you could also run 4 garlic cloves through your garlic press if...

My Anna loves fruit. Put somes apples, bananas, or grapes on her plate, and she is a happy camper. Often, though, she struggles to eat her meat portion of the meal. When we have chicken, I usually put five small bites on her plate. She is expected to eat that much, and it can be a bit of a battle for her to get it done. The other day, I was struggling with what to make for dinner when this recipe came to mind. It is simple enough to make for a weeknight meal, yet pretty enough to serve for company. The recipe is well known at the Methodist church in Sharon Springs --I know of at least one wedding where this chicken was the main course! "How does this story come together," You ask? Well, we put about five pieces of this chicken on Anna 's plate. Not only did it disappear in seconds, but she requested seconds. . .and thirds! The rest of the kids really enjoyed it, too. I will definitely be making it again soon! Here's the recipe: (adapted from Sharon S...

Ever have one of those days where you discover that it's 5:00 PM, and you still have no idea what you will put on the table for supper?  Well, yesterday was one of those days.  I was tired.  I had just brought the kids home from piano lessons, and I did not feel like going online for inspiration.  I mean, I needed to get something in the oven pronto.  I had previously made a similar recipe to this one in the crockpot.  I thought, "Why can't I adapt it to an oven dish?"  So, here is what I did: Speedy Italian Chicken 6 - 8 four ounce boneless, skinless chicken breasts 1 jar spaghetti sauce 6 - 8 slices provolone cheese Preheat oven to 350 degrees.  Place chicken breasts in a greased 9 by 13 in pan.  Pour spaghetti sauce over the top.  Place a slice of cheese over each chicken breast. Bake, uncovered, for about 40 - 45 minutes or until the chicken is done.  I recommend using a meat thermometer to prevent overbaking....

If you are looking for something for lunch that is simple and is a little heartier than a PB & J, I have a recipe for you!  I got this recipe from my mother-in-law.  It's a great way to use leftover chicken. Here's what you will need: Tortillas Refried Beans Salsa, if desired Shredded cheese Diced cooked chicken Onions, if desired Taco seasoning The amounts needed depend on how big your tortillas are and your own personal preferences.  I had large tortillas and only two 4 ounce pieces of chicken.  I stretched the chicken to make four of these, but I would have preferred to have a little more chicken--something like 12 ounces would have been better. Start by spreading some refried beans on your tortilla. Add salsa if desired and sprinkle with shredded cheese.  (We like the colby and monterray jack blend.) Top with chicken and sprinkle with a small amount of taco seasoning.  If you are cooking chicken just for making chi...

I adapted this recipe from Taste of Home's Best of 10 Years Cookbook .   This is one of my most-used cookbooks; I have used many of the recipes.  This dish has been one of our family's favorites.  It's fancy enough for company, and you can make it ahead and freeze it.  Less time in the kitchen, more time with guests!  I will admit that it is a little more prep time in this one than most of the recipes I post, but it is not hard .  Give it a try--I know you will think it's worth it! Chicken Cordon Bleu Calzones Four 4 oz. boneless skinless chicken breasts 2 Tablespoons butter or margarine 3 Tablespoons cornstarch 1 1/4 cups milk 1 Tablespoon minced fresh basil or 1 teaspoon dried basil 1/4 teaspoon pepper 1 sheet frozen puff pastry (from 17 1/4 ounce package) 4 thin slices deli ham 4 slices porvolone cheese Heat oven to 350.  Place chicken breasts in 9 by 13 inch pan.  Cover with water.  Cover with foi...

I found a recipe off of Pinterest for Chicken and Spinach Enchiladas with homemade enchilada sauce.  While I would love to have spinach in my enchiladas, I knew that it would be a struggle to get my kids (and probably my husband!) to eat them.  Still, chicken enchiladas sounded so good. . . And, the thought of making my own enchilada sauce made me feel accomplished in the kitchen! So, I started to think of what else I could put in with the chicken.  I love Chipotle's burritos with black beans in them, so I decided to add black beans instead of the spinach. I cooked five four-ounce chicken breasts with some olive oil brushed on the top in my George Foreman Grill while I started making the enchilada sauce.  Find the recipe for the sauce here . Drain and rinse a fifteen-ounce can of black beans.  Place in a large bowl and mash up a bit with a potato masher. After chicken is cooked, shred it.  I am so glad for this tip I found on the internet...

This is one of my kids' favorite chicken recipes.  Adapted from a recipe from Taste of Home's Quick Cooking, it has become one of my "go-to" meals.  It tastes delicious and comes together quickly with a few simple ingredients.  I typically serve rice or quinoa alongside--we spoon the sauce over the top! Baked Provolone Chicken 6 boneless skinless chicken breasts 1 10 3/4 ounce can cream of chicken soup 1/2 cup chicken broth 6 slices provolone cheese 1/2 - 3/4 cup italian seasoned bread crumbs Place chicken breasts in greased 9 by 13 inch pan.  Mix broth and soup; pour over the top.  Place cheese slices over the top of chicken and sprinkle bread crumbs on top of that.  Bake at 350 degrees for 35 to 40 minutes.  I usually insert a meat thermometer and cook the chicken to an internal temp of 165 degrees.  Hope you enjoy this wonderful recipe! Tip:  To cut calories, you can use three slices of provolone cheese.  Just halve them...