Category: POULTRY

BAKED CRACK CHICKEN ~ BLOG 365.282

BAKED CRACK CHICKEN serves 4
Juicy chicken breasts seasoned with ranch seasoning, crisp bacon and gooey gooey cheese make an addictive and quick week night dinner.

CHICKEN
4 slices thick cut bacon, diced
1 tablespoon avocado oil
1 tablespoon butter
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
FRESH ground sea salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika

  • Preheat oven to 400˚.
  • Lightly grease 9×13 baking dish with cooking spray. Set aside.
  • Over medium high heat add the diced bacon to a large skillet; cook until crispy.
  • Remove bacon from skillet and set aside.
  • Return skillet with the bacon grease to heat and add the avocado oil.
Season chicken breast with salt, pepper, garlic powder, and paprika.
Add chicken breasts cooking 2 to 3 minutes until golden brown.
Add butter and flip chicken, cooking 2 minutes more.
  • Remove chicken breasts from the skillet and arrange in a single layer in the prepared baking dish. Set aside.

RANCH CREAM CHEESE
4 ounces cream cheese, softened at room temperature
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill weed
½ teaspoon dried chives
4 ounces shredded cheddar cheese

  • In a small bowl, combine cream cheese, garlic powder, onion powder, dill weed, and chives, mixing until thoroughly combined. Adjust seasoning to taste.
  • 
Top each chicken breast with 2 tablespoons of the cream cheese mixture, spreading to coat the surface of each chicken breast.

  • Take half of the diced bacon and sprinkle over the cream cheese mixture on each chicken breast.

  • Sprinkle shredded cheese over the chicken breasts.

  • Bake 15 minutes, uncovered or until chicken is cooked through and cheese is melted and lightly browned.
  • Remove from oven.

GARNISH
FRESH chopped parsley
2 sliced green onions

  • Garnish with remaining bacon, fresh parsley, and scallions.
  • Serve.


BAKED PINEAPPLE TERIYAKI CHICKEN ~ BLOG 365.

BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

  • Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

  • Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
  • Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

  • Preheat your oven to 375°.
  • Lightly grease 9×13 baking dish.
  • Place chicken breasts in the baking dish in a single layer. Reserve marinade.
  • Arrange the pineapple slices around the chicken.
  • Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
  • Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

  • As the chicken is baking, transfer the remaining marinade to a small saucepan.
  • Whisk in the cornstarch and bring the mixture to a boil.
  • Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
  • Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
  • Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

  • Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

  • Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
  • 
Remove the pot from the heat and stir in the butter. 

  • Brush the glaze onto cooked corn on the cob and serve immediately.
  • Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.

BAKED MONTE CRISTO SANDWICHES ~ BLOG 365.266

BAKED MONTE CRISTO SANDWICHES

A good Monte Cristo is one of my very favorite sandwiches – when made to taste well. A Monte Cristo is a French toast style sandwich that is NOT traditionally baked, but baking it reduces the oils and makes for a crisper sandwich. Baking it also saves time when making multiple sandwiches. Traditionally the jam is served on the side for dipping, but you save even more time by spreading the jam into the sandwich.

8 slices bread, lightly toasted
4 slices turkey
4 slices ham
4 slices gruyere or baby Swiss cheese
4 LARGE eggs
1⁄3 cup milk
1⁄2 teaspoon FRESH ground nutmeg
1⁄2 teaspoon powdered sugar
4 tablespoons Smuckers raspberry jam

  • Preheat oven to 425° and grease a cookie sheet.
  • Layout toast slices and spread with jam.
  • Top 4 slices with a slice of ham, a slice of turkey, a slice of cheese. Repeat layers and then top with remaining toast, jam side down.
  • In a large bowl whisk together the eggs, milk, powdered sugar and nutmeg.
  • Dip the sandwiches into the egg mixture, coating both sides, and place onto the well greased cookie sheet.
  • Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
  • Dust with powdered sugar and serve with additional raspberry jam.

NOTE: The sugar in the batter will help brown the toast even more.

CIDER GLAZED CHICKEN THIGHS ~ BLOG 365.245

CIDER GLAZED CHICKEN THIGHS adapted from delish.com

This one-pot dinner, filled with butternut squash, apples, and juicy chicken thighs is perfect for a cool fall evening. The apple cider glazed chicken thighs are warm and spicy and will satisfy any fall menu.

1 butternut squash, peeled and cubed
2 Granny Smith apples, sliced
1/2-3/4 pounds cubed or baby potatoes
2 tablespoons avocado oil, divided
1 tablespoon FRESH chopped rosemary
FRESH ground sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs, trimmed

  • Preheat oven to 425°.
  • In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper, to taste.
  • Drizzle with 1 tablespoon avocado oil and toss until combined.
  • In a large ovenproof skillet over medium-high heat, heat remaining oil.
  • Add chicken and sear, skin side down, until golden, about 2 minutes.
  • Remove chicken from heat while you make the glaze.

GLAZE
2/3 cup apple cider
2 tablespoon QUALITY honey
1 tablespoon creamy horseradish sauce
1 tablespoon butter

  • Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter.

3-4 rosemary sprigs, for skillet

ASSMBLY

  • Return the chicken to the skillet, skin side up, and scatter the butternut squash pieces, potatoes and rosemary sprigs around the chicken.
  • Turn off the heat and transfer the entire skillet to the oven.
  • Bake 20 minutes until the squash is tender and the chicken is cooked through. (If potatoes need longer to
  • cook, transfer chicken to a cutting board to rest and continue cooking until tender.
  • Serve chicken over potatoes and squash with pan drippings.

CREAMY TUSCAN CHICKEN ~ BLOG 365.240

CREAMY TUSCAN CHICKEN Serves 3-4

2 pounds chicken breast tenders
FRESH ground sea salt  and black pepper
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
3 cloves garlic, FINELY minced
2 small carrots, cut into large matchstick pieces
½ onion, diced
1/4-1/2 sun dried tomatoes, diced
2 cups FRESH baby spinach
2 cups heavy cream
½ cup FRESH grated Parmesan cheese
2 tablespoons FRESH parsley, chopped

  • Generously season chicken with salt and pepper and lightly dredge with the Wondra flour, shaking off excess.
  • Melt butter and oil in a skillet over medium-low heat.
  • Sear chicken 2 minutes per side until golden. Remove chicken to plate and keep warm. Add carrots and onions, stirring and cooking 5-7 minutes until carrots are softened.
  • Add the garlic and tomatoes, stirring to blend.
  • Add the heavy cream bringing to a SLOW boil.
  • Add the spinach, Parmesan cheese and parsley, stirring until the sauce has thickened slightly and spinach has wilted.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Serve!

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

PEPPERONCINI CHICKEN & RICE ~ BLOG 365.217

This is a quick weeknight version of Mississippi Chicken that is normally done in the slow cooker. The rice is creamy, yet sweet and vinegary from the pepperoncinis. This is my favorite way of infusing a ton of flavor into rice. The rice makes a wonderful side dish even if you don’t make the chicken.

PEPPERONCINI CHICKEN & RICE adapted from delish.com

4 (6 ounce) boneless, skinless chicken breasts, pounded evenly thin
2 tablespoons FRESH chopped oregano
1 teaspoon garlic powder
FRESH ground sea salt & black pepper, to taste
1 tablespoon neutral oil
1 + 1 tablespoon unsalted butter
1 LARGE shallot, chopped 
4 cloves garlic, finely chopped
1 cup long-grain Jasmine rice, rinsed
1/2 cup pepperoncini liquid from jar
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella
1/2 cup sliced pepperoncinis

  • Melt avocado oil and 1 tablespoon butter in a large skillet.
  • Season chicken pieces all over with garlic powder, FRESH ground sea salt and black pepper.
  • Add chicken pieces to skillet, cooking 3-4 minutes per side until golden brown.
  • Transfer to a plate and set aside.
  • Add remaining butter to pan and stir until melted.
  • Add onion and garlic, cooking and stirring 5-6 minutes until onions are softened and beginning to caramelize.
  • Add rice, stirring 1-2 minutes until warmed.
  • Add pepperoncini liquid and sauté a 2-3 minutes until most of the liquid is evaporated.
  • Add broth, half-and-half, oregano and red pepper.
  • Return chicken and any accumulated juices to skillet.
  • Bring to a SLOW boil.
  • Reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and cooked through. 
  • Transfer chicken to platter.
  • Stir in mozzarella and pepperoncinis until cheese is melted.
  • Return chicken to skillet and serve immediately.

MORTON’S CHICKEN CHRISTOPHER ~ BLOG 365.212

MORTON’S CHICKEN CHRISTOPHER adapted

Buttery rich garlic sauce over crispy tender boneless chicken makes this the PERFECT recipe that’s as delicious for company as it is a weeknight family dinner.

SCRUMPTIOUS is the only word necessary to describe this recipe. I’ve only slightly adapted their original recipe to our likes.

CHICKEN
4 boneless, skinless thin cut chicken breasts
1/2 cup WONDRA flour
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
1 cup FINE breadcrumbs
3 tablespoons butter
3 tablespoons avocado oil

  • Generously season both sides of chicken with salt, pepper, garlic powder, and onion powder.

  • Dredge chicken in flour, followed by beaten eggs and then bread crumbs.
Heat the oil and butter in a large skillet over medium heat.
  • When butter is melted and sizzling, add the chicken breasts to the pan, cooking 4–5 minutes on each side until golden brown and fully cooked through.
  • Remove the chicken and set it aside, keeping it warm.

SAUCE
4 tablespoons butter
1/2 cup thin sliced green onions
3 garlic cloves, minced
½ cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons heavy cream
1 tablespoon chopped parsley, for garnish

  • 
In the same skillet, melt the remaining 4 tablespoons of butter.
  • Add the sliced green onions, minced garlic and sauté 1–2 minutes until fragrant.
  • Stir in the chicken broth and lemon juice, simmering 2–3 minutes.
  • Add the heavy cream and stir until the sauce thickens slightly.
  • Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top.
  • Garnish with fresh parsley for a pop of color and flavor.
  • Serve immediately over mashed potatoes or buttered noodles to soak up the sauce.

FRENCH ONION CHICKEN BAKE ~ BLOG 365.210

FRENCH ONION CHICKEN BAKE – Yield 6 servings

French onion soup in chicken form – YUMMY! Complete with some cheesy toast on top.

1 LARGE onion, sliced thin
¼ cup homemade chicken broth
2 tablespoons butter, softened, divided
FRESH ground black pepper, to taste
2 + 2 teaspoons Pampered Chef 3 onion dip mix 
6 boneless skinless chicken thighs
4 ounces Gruyere cheese, grated and divided
½ teaspoon FINELY chopped lemon thyme leaves
6 slices French bread
Chopped parsley, optional

  • Preheat the oven to 425°.
  • Place the onion slices, broth, 2 tablespoons butter and pepper in baking dish.
  • Cover and bake for 25 minutes, stirring occasionally, until browned and caramelized.
  • Season the chicken with 2 teaspoons of the dip mix.
  • Stir the remaining dip mix into the caramelized onions.
  • Place the chicken on top of the onions.
  • Top with 1/2 cup of the cheese.
  • Bake for 30 minutes, or until the chicken is cooked through.
  • Combine the remaining butter with the thyme.
  • Spread onto the bread slices and place them on baking sheet.
  • Top with the remaining grated cheese.
  • During the last 8-10 minutes of cooking, place the baking sheet with the toast on top of the chicken’s baking dish.
  • Cook until the cheese is melted and golden brown.
  • Top the chicken with parsley, if desired and serve immediately.

NOTE: In a pinch you can substitute 1.3 ounce Lipton Onion Soup & Dip Mix, but it’s not my favorite option.

 

BUTTERMILK FRIED CHICKEN ~ BLOG 365.198

BUTTERMILK FRIED CHICKEN adapted from Molly Yeh

BRINE
3 cups buttermilk
3 tablespoons kosher salt 
FRESHLY ground black pepper, to taste
1 tablespoon sugar 
1/2 teaspoon ground cayenne 
3 cloves garlic, FINELY minced 
3 sprigs fresh thyme 
3 1/2-pounds chicken pieces (all thighs or a mixture of legs, thighs and breasts works really well)

  • Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag or tupperware container.
  • Add the chicken pieces, turning to coat well.
  • Squeeze out the excess air, then seal and refrigerate overnight.
  • When you’re ready to fry the chicken, remove from the refrigerator and return to room temperature for at least 30 minutes.

FRYING
Neutral oil, for frying
2 1/2 cups AP flour 
1/2 cup cornstarch 
1 tablespoon sweet paprika  
2 teaspoons baking powder 
2 teaspoons garlic powder
1/2 teaspoon ground cayenne 
FRESH ground sea salt and black pepper
1/4 cup buttermilk 

  • Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350°.
  • Set racks on two rimmed baking sheets and keep one next to the stove.
  • Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt and cayenne in a large bowl.
  • Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture, shaking off the excess.
  • Set the chicken skin-side up on a rack.
  • When the oil reaches 350°, lightly dredge the thighs and legs again.
  • Continue to fry the chicken 4 more minutes, making sure the oil maintains at around 330°.
  • Turn and continue to fry 4-6 minutes more until both sides are crisp and deep golden and the interior of a thigh reads 165°. The chicken will take 10-12 minutes.
  • Remove the chicken to the second rack to drain.
  • Return the oil temperature to 350°.
  • Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces.
  • Transfer to a serving platter.

 

PAN FRIED CHICKEN IN SHERRY MUSHROOM CREAM SAUCE ~ BLOG 365.149

This is one of my favorite ways to serve a quick and easy pan fried chicken. It’s sweet, savory and elegant when need be.

PAN FRIED CHICKEN in SHERRY MUSHROOM CREAM SAUCE

4 skinless, boneless chicken breasts, flattened to 1/4 inch
1/4 cup WONDRA flour
3 + 1 tablespoons butter
1 LARGE clove garlic, FINELY minced
2 tablespoons FINELY sliced green onions
1 cup sliced mushrooms
2 cups heavy cream
1/4 cup dry sherry
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced tarragon
1/4 teaspoon paprika

  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Heat 3 tablespoons butter in large skillet over medium high heat.
  • Add chicken and sear 2-3 minutes per side.
  • Remove chicken and keep warm.
  • Add additional butter and when melted add, garlic, onions and mushrooms. Saute 2-3 minutes.
  • Stir in cream and sherry until well blended. Simmer 10 minutes until reduced 25% and starting to thicken.
  • Add paprika, tarragon and adjust seasonings to taste.
  • Plate chicken, ladle sauce over and serve immediately.

SLOW COOKER CRACK CHICKEN ~ BLOG 365.140

Slow Cooker Crack Chicken is made of everything addicting and delicious! This chicken has it all ~ bacon, ooey gooey cheese, cream cheese and flavored with ranch dressing seasoning mix.

SLOW COOKER CRACK CHICKEN

2 pounds boneless skinless chicken thighs (or breasts)
1 ounce packet ranch seasoning mix
16 ounces cream cheese, cut into quarters
8 slices bacon, diced, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sliced green onions

  • LIGHTLY spray sloow cooker insert with non stick spray.
  • Add the chicken to the slow cooker.
  • Sprinkle over the ranch seasoning mix.
  • Place the cream cheese on top of the chicken.

  • Cover and cook on LOW for 7 hours WITHOUT opening the lid during the cooking time.

  • Shred the chicken with 2 forks.
  • Stir the cooked cream cheese into the shredded chicken.
  • Add the bacon pieces.
  • Spread out into an even layer.
  • Sprinkle with the cheddar cheese.
  • Reduce to warm, top with green onions and cover for 10 more minutes to allow the cheddar cheese to melt.
  • 
Serve over rice or baked potatoes, on a sandwich roll or even over a salad.

NOTE: Use a spicy ranch packet or pepperoncinis or 1 SMALL diced jalapeno for added spice. Lipton Soup makes a Savory Herb version that is also a great substitute for the Hidden Valley Ranch.