Southwest Buffalo Chicken Tacos

Makes: 4 tacos
Total Time: 10 min

Ingredients
1/2 tsp corn starch
3 Tbsp taco sauce
7oz chunk chicken breast
1 stalk celery, diced
1/2 cup crumbled blue cheese
4 taco shells

In a small bowl, combine corn starch and taco sauce, stir well.
Heat small skillet. Add chicken to the pan, add taco sauce and stir.  Reduce heat until mixture thickens, about 4 minutes. Stir to prevent sticking.
Divide into 4 taco shells, top with celery and blue cheese mixture.

Buffalo Chicken Dip

Prep Time: 5min
Bake Time: 20min
Makes: 4 cups

Ingredients
1 pkg (8oz) cream cheese, softened
2 cans (12.5 oz each) canned chicken breast, drained OR 2 cups cooked chicken
1/2 cup Frank's RedHot Buffalo Wings Sauce
1/2 cup blue cheese salad dressing
1/2 cup crumbled blue cheese
Assorted fresh vegetables, and or crackers for dipping

Mix ingredients in deep baking dish until smooth.
Bake at 350F for 20min until hot and bubbling.

From franksredhot.com

Chicken Dishes on the Fly

Start with 4 boneless skinless chicken breast halves and you can have a
great tasting dish ready in under 20 minutes.

FRESH HERB CHICKEN
Melt a tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add
chicken and brown on each side. Add a quarter cup of dry white wine or chicken
broth, a couple tablespoons of chopped fresh basil, dill or chives and salt to taste.
Cook about 8 minutes, turning once, or until chicken is no longer pink in the center.

RANCH CHICKEN
Heat a couple tablespoons of oil in a 12-inch nonstick skillet over medium heat. Dip
chicken in a quarter cup of bottled ranch dressing, then coat with about a third of a
cup of dry Italian-style or seasoned bread crumbs. Cook about 10 minutes, turning
once, or until chicken is no longer pink in the center.

CAESAR CHICKEN
Heat about a quarter of a cup of Caesar dressing from a purchased bottle (not the
creamy type) in a 12-inch nonstick skillet over medium heat. Add chicken and cook
about 10 minutes, turning once, or until chicken is no longer pink in the center. A few
minutes before removing from heat, sprinkle chicken with a cut-up tomato and about
a half of a cup of crumbled feta cheese; cover the skillet to soften the cheese.

BUFFALO CHICKEN
Heat a tablespoon of oil in a 12-inch nonstick skillet over medium heat. Add chicken
and brown on each side. Mix together about 2 cups of barbecue sauce and 1
teaspoon red pepper sauce. Pour over chicken, turning to coat. Cook about 8
minutes, turning once, or until chicken is no longer pink in the center. A few minutes
before removing from heat, sprinkle each chicken breast with about 2 teaspoons
crumbled blue cheese; cover skillet to melt cheese.

FAJITA CHICKEN
Heat about 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Coat
chicken with an entire 1.27 ounce envelope dry fajita seasoning mix. Add chicken
and cook about 8 minutes, turning once, or until chicken is no longer pink in center.
During the last 4 minutes of cooking, add 1 small bell pepper, cut into strips, and 1
medium onion, thinly sliced, stirring, once or twice.