White Chicken Chili

Ingredients:
1 lb. boneless, skinless chicken breast cut into cubes
1 medium onion, chopped
1 1/2 tsp. minced garlic
2 (15 oz) cans great northern beans (drained and rinsed)
1 (14 oz) can chicken broth
2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. red pepper
1 c. sour cream
1/2 c. whipping cream (I use milk)

Instructions:
1. Saute chicken, onion, and garlic in olive oil until chicken is no longer pink.
2. Add remaining ingredients except the dairy. Bring to boil and simmer 30 minutes
3. Remove from heat and temper the sour cream and milk/whipping cream.
4. Once the dairy is warm, add it to the chili.
5. Serve immediately.

Baked Parmesan Chicken Nuggets Recipe

Ingredients:

• 1 clove garlic, minced (1 teaspoon)
• 1 stick butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt (can sub regular salt)
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces

Instructions: 

1 Preheat oven to 450°F. Pat the chicken pieces dry with paper towels. Patting the chicken pieces dry will help the chicken pieces have crispy breading when baked.

2 In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.

Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reheat the butter.

3 Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.