In a food processor add the cream cheese, hot sauce, blue cheese, shredded cheese and green onions and pulse until it just comes together. Remove the mixture and put into a medium bowl and add chicken, stir until combined. Spread ¾ cup of mixture on top of one tortilla, getting close to the edges. Add a few mixed greens to the center of the tortilla forming a straight line and roll up tightly.
Preheat oven to 350 degrees.
In a large sauté pan over medium high heat add the olive oil, onion and pepper. Sauté until softened and onions have become translucent.
While the onion and pepper are cooking, add the chicken and salsa to a medium size bowl. Once the vegetables are complete, add to the bowl and mix to combine.
Heat a large skillet to medium high and heat the butter and oil. Add the chicken to the hot skillet and brown on each side. Remove the chicken and set aside. Continue in the same pan, reducing the heat to medium. Add the cooking wine and garlic and reduce by half. Add the mustards, chicken broth and honey. Finish the sauce by adding the heavy cream, and salt and pepper to taste.
Preheat oven to 400 degrees and spray a cookie sheet with non stick cooking spray.
Prepare your dredging bowls, one for your eggs and the other for the flour and ranch dressing. In a third bowl for your crackers and fried onions until mixed well.
Preheat a large skillet to medium high heat.
In a medium bowl add your sliced chicken, spices and olive oil; mixing to combine. Cook chicken until slightly browned and chicken is cooked through; about 5-8 minutes.
While the chicken is cooking, add your cabbage mix with the remaining slaw ingredients and toss the cabbage until it is coated in the dressing.
In a medium sized skillet melt butter over medium heat. Add garlic and sauté for one minute. Season chicken with salt and add to the skillet. Sauté chicken pieces for 3 to 5 minutes or until no longer pink, coating the chicken with the garlic butter as it cooks. Add the spinach in the last minute and cook until wilted. Finishing with the parmesan cheese and stir to coat the chicken.
Preheat oven to 350 degrees.
In a bowl combine the sour cream, cream of chicken soup , 1 cup of salsa, 1 cup of cheese green chiles, and green chiles, .
Preheat oven to 350 degrees.
Pat chicken breast dry with paper towels. Place sour cream in a bowl. Pour entire box of Cheez-It crackers into a large ziptop plastic bag and crush with a rolling pin.
Preheat oven to 400 degrees. Prepare a cookie sheet with non stick spray, unroll and press pizza dough until dough is even and stretched into a rectangle. Bake for 8-10 minutes as it is, until edges are lightly brown. Mix together 2 Tablespoons olive oil and garlic salt, and brush over the prepared dough.
Preheat oven to 350 degrees. Place the cut wonton squares into a greased mini muffin tin and par bake for 5 minutes or until the shells sets and starts to brown. Continue par baking until you have about 70 shells. This can be done a day ahead. Allow to cool completely and seal in a zip top bag or container.
