BBQ Chicken Taco

BBQ Taco

Pollo Tacos at Gonza Tacos Y Tequila

Pollo Tacos


    flour tortilla / grilled chicken / cheese / pico de gallo / avocado

I had lunch here with my buddy Ryan Ivey, and the tacos were so damn good that I carried Jill and Ava there for dinner that night!  This place is awesome and super hip.



French’s Crunchy Onion Chicken

Crunchy onion chicken


2 cups (4 oz.) FRENCH’S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten


Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

Champion Chicken

Champion Chicken


  • Chicken Breast
  • Bacon
  • Horse Radish Mustard
  • Sour Cream
  • Spinach
  • Garlic

Source: Matt & Katie Champion

Chicken Fajitas

Chicken Fajitas


  • 3/4 lb boneless, skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Vegetable oil cooking spray
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 can (14.5 oz) diced tomatoes with green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole-wheat tortillas (8 inches each)
  • 4 tablespoons salsa, divided
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 teaspoons nonfat plain Greek yogurt
  • 2 radishes, thinly sliced (optional)
  • 1 lime, cut into wedges (optional)


  1. Heat oven to 400°. In a bowl, toss chicken with garlic, juice, 1 tsp oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tbsp salsa and 2 tbsp cilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tbsp salsa, yogurt and remaining 1 tbsp cilantro. Garnish with radish slices and lime wedges, if desired.

Grilled Chicken & Sweet Potatoes


3 Chicken Breasts – boneless / skinless  [ cut into 1-inch cubes ]

2 Sweet Onions  [ cut into chunks ]

4  Sweet Potatoes  [ peeled and cut into 1 inch coins ]

2 tbsp Water

¼ cup Olive Oil

2 tbsp Lemon Juice

2 tbsp Worcestershire Sauce

2 Garlic Cloves  [ minced ]

1/2 tsp Pepper

1/4 tsp Salt


1. Place the sweet potato coins in a dish and cover with water – microwave on high until they become soft (~ 20 minutes)

2. Remove any visible fat from the chicken breasts and cut into strips

3. Quarter the onion and separate into individual pieces

4. To create the marinade combine the water, olive oil, lemon juice, Worcestershire sauce, garlic cloves, pepper, and salt and whisk well

5. Place the onions and potatoes in a large zip-top bag and add half of the marinade – add the chicken and the other half of the marinade to a seperate zip-top bag (place both bags in the refrigerator for an hour or overnight, if desired)

6. Grill the chicken, onions, and sweet potatoes on a charcoal or gas grill until chicken reaches 180°F – (the sweet potatoes should be soft and the onions caramelized)

Source: Taste of Home

Dru’s PoppySeed Chicken Casserole

IngreDru's Poppyseed Chicken Casseroledients

4-5 Chicken Breasts – Boneless/Skinless

8 oz. Sour Cream

1 can Cream-of-Chicken Soup – Campbells’® 10.75 oz.

¼ cup white Wine

1 sleeve Ritz® crackers – crushed

1 stick Butter or Margarine – melted

2 tablespoons Poppy Seeds


1. Boil the chicken breasts in a large stock-pot until internal temperature reaches 180°F – set aside and allow to cool

2. Shred the chicken into rough, 1 inch chunks – use two forks to “tease” the meat apart

3. In a large bowl, combine the sour cream, cream-of-chicken soup, and white wine – whisk well to combine

4. Stir in the chicken until well mixed – place mixture in a 2.5 quart baking dish

5. Place the Ritz® crackers in a gallon, zip-top bag – crush into 1/4 inch pieces (try not to create too much powder)

6.  In a small bowl combine the cracker crumbs and the butter – stir gently until coated evenly

7. Sprinkle crumbs evenly over the chicken mixture

8. Garnish with poppy seeds

9. Bake at 350°F for 60-70 minutes

Source: The Famous Dru

Honey-Lime Roasted Chicken

Honey-Lime Roasted Chicken


1 whole Roasting Chicken (5 to 6 pounds)

1/2 cup Lime Juice

1/4 cup Honey

1 tablespoon Stone-Ground Mustard or Spicy Brown Mustard

1 teaspoon Ground Cumin


1. Combine the lime juice, honey, mustard, and cumin in a roasting pan – whisk until homogenous

1. Place the chicken, breast side up, on a rack in the roasting pan

2. Make a small cut in the skin of the chicken, near the top – Use this as an entry point to loosen the skin around the entire chicken (use a similar technique on the  legs)

3. Use a basting tool to transfer some of the liquids from the bottom of the pan to the chicken (use the slit on top of the chicken to insert the basting tool under the skin.

4. Bake, uncovered, in a 350° oven and baste every 30 minutes

5. When the chicken has browned nicely ( ~1.5 hours ), cover it with foil to prevent drying during the remainder of the cooking process.

6. Continue to bake and baste until the internal temperature reaches 180° ( ~ 2-1/2 hours )

7. After removing from the over, allow the chicken to rest for ten minutes before removing and discarding the skin.

8. Carve the breast meat and expo with the wings, thighs, and legs

Source: Taste of Home