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Fat Boy Monterrey Chicken Bake

6 boneless skinless chicken breasts
14 1/2 ounces fire roasted diced tomatoes
4 ounces green chilies
1 cup shredded cheese (mexican blend)
1/2 cup green onions
Heat the oven to 350 degrees. Wash and clean your chicken breasts and then place them in a 9 x 12 glass baking dish. Brush BBQ sauce on chicken. Pour undrained tomatoes over chicken. Add green chilis. Place in the oven and bake for 45 minutes. Remove the chicken from the oven and cover with cheese and green onion tops. Bake for an additional 15 minutes. Allow to cool before serving.
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Fat Boy BBQ Party Mix

3 cups toasted rice cereal
3 cups toasted corn cereal
1 1/2 cups bite-size pretzel twists
1 1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup Haugwaush, Sticky Stuff, Chipotle or Blazin’ Boar sauce
1 tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder

In large microwavable bowl, mix cereals, pretzels, crackers and peanuts. In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool. Store in airtight container.

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BBQ Marinated Nuggets

1/2 cup Sticky Stuff Sauce
1 pound chicken, cut into 2 inch pieces
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs
1 3/4 cups dry bread crumbs or panko

Combine Sticky Stuff and chicken. Marinate in refrigerator for 30 minutes to 1 hour. Preheat oven to 450 degrees. Coat a large rimmed baking sheet with cooking spray. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another dish. Place breadcrumbs in a third dish. Coat each nugget in flour, dip in egg and roll in breadcrumbs. Place on the baking sheet. Bake for 10 minutes. Turn and cook for an additional 10 more. Serve with sauce if desired.