MamasHealth.com Home Chicken Recipes Bacon-wrapped chicken Chicken avocado Chicken salad sandwich Chicken curry Chicken parmesan Chicken pate Chicken & rice Chicken stir fry Coriander chicken Creole Chicken Divan Grilled sandwich Hawaiian chicken Honey chicken Indian chicken Italian chicken Italian chicken nuggets Leaf-wrapped chicken Lemon mustard chicken Lime chicken Margarita chicken Onion garlic chicken Orange chicken Poppyseed chicken Ritz chicken Spinach chicken Zesty Chicken Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Mama's kitchen dilemmas Types of Steak Wine info	Margarita chicken Ingredients: 4 boneless skinless chicken breasts 2 tbsp. olive oil 2 tbsp. lime juice 1 tbsp. honey 1 c. tortilla chips, finely crushed 14-15 oz. can Mexican-style stewed tomatoes 2 tbsp. cilantro, chopped 1/3 c. reduced-fat Jack cheese, grated Cilantro sprigs and lime wedges Directions: Preheat oven to 350 degrees F. Mix oil, lime juice and honey. Brush chicken with lime juice mixture. Roll chicken in the tortilla crumbs to coat. Place in baking dish. Bake 350 degrees for 25 minutes. Puree tomatoes and cilantro. Remove chicken from oven, pour on puree, top with cheese. Return to oven until cheese melts. Garnish with cilantro and limes. Serves 4.       Chicken stir fry Ingredients: 1 tbsp. peanut or vegetable oil 2 c. broccoli florets 1 c. diagonally sliced carrots, thin slices 1/2 c. onion wedges, thin wedges 6 oz. skinless chicken breast strips 1 tbsp. plus 1 1/2 tsp. blush wine 1 tbsp. reduced sodium soy sauce 1/2 tsp. cornstarch 1/4 tsp. ginger 1/8 tsp. salt Directions: In a large skillet or a wok heat oil; add broccoli, carrots, and onion. Cook, stirring quickly and frequently until vegetables are tender crisp and onions are browned. Stir in chicken. In a small bowl combine remaining ingredients, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until sauce is thickened, 2 to 3 minutes. Serve each portion over 1/2 cup cooked noodles or long grain rice.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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