Bruschetta Chicken

This is my new favorite way to cook chicken!
I'm sorry that there is not a lot of detail, but I just do my own thing and don't really follow a recipe. I got the idea from Pinterest. If you want more specific details you can check there!

Chicken
1 Egg
Garlic Bread Crumbs
Bruschetta

I dip the chicken in the egg and coat with the bread crumbs. Let that cook until its done. Put the bruschetta on top and let it cook for a few more minutes. Pretty simple!

Honey Lime Chicken Enchiladas

From the Recipe Shoebox (a wonderful website you should all check out!)

The ingredients:
1-1/2 lbs. pork or chicken, cooked and shredded
1/3 cup honey
1/4 cup lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 can (28-oz) green enchilada sauce
4 cups (or so) cheddar cheese, shredded
10 (8-inch) flour tortillas

Directions:  Combine honey, lime juice, chili powder, and garlic powder to make a sauce.  Add sauce to shredded pork or chicken.  Let sauce soak into the meat for about 30 minutes. 
Lightly spray a 9x13-inch baking pan with non-stick baking spray.  Pour some green enchilada sauce into pan to coat the entire bottom.  Fill tortillas with shredded meat and desired amount of cheese.  Roll and place seam side down in baking dish.  Pour remainder of sauce over enchiladas and sprinkle more cheese on top.  Bake uncovered at 350° for 30 minutes. Makes 6-8 servings.

White Chicken Chili - Adapted from the Group Recipes website

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• 1 1/2 lb. boneless, skinned chicken breasts
• 2 tbsp. olive oil
• 3 cloves garlic, finely chopped
• 1 lg. onion, chopped
• 2 tsp. ground cumin
• 1/2 tsp. ground coriander
• one large can green enchilada sauce
• 1 1/2 c. frozen white corn kernels, thawed
• 2 or 3 cans (15 oz or so) white beans beans, rinsed and drained
• 1 can (4 oz.) chopped green chilies, undrained
• 1 tbsp or so jalapenos, canned or fresh - or skip these for a more mild chili
• 3 tbsp. lime juice
• 1/2 tsp. ground white pepper
• 4 oz. cream cheese
• grated cheese, cilantro, sour cream, crushed tortilla chips for topping

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• Heat the oil in a large pot over medium heat and add the onion and garlic. Add the cumin and coriander. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add the enchilada sauce beans, chilies, lime juice, and white pepper. Simmer to combine the flavors. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted into the chili. Add the corn and heat through. Top with grated cheese, cilantro, sour cream, crushed tortilla chips.