Tag: CHICKEN

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER ~ BLOG 365.308

Super easy, but extra flavorful copy cat Olive Garden Chicken Alfredo.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER adapted from The Magical Slow Cooker
1 1/2 pounds boneless, skinless chicken breast
16 ounce bottle Olive Garden Italian dressing
1/4 cup FRESH grated parmesan cheese
FRESH ground black pepper, to taste
8 ounces cream cheese, cubed and at room temperature
16 ounces penne pasta, prepared per package directions just as slow cooking time is done
8 ounces Le Seur peas, drained
1/4 cup Parmesan cheese

  • Add the chicken breasts to the slow cooker in a single layer.
Pour over the Italian dressing over the chicken.
  • Sprinkle over the parmesan cheese and pepper.
Place the cream cheese cubes on top.
Cover and cook on LOW for 5-6 hours.
  • Gently and slightly shred the chicken into the dressing and cheese sauce.
  • Fold in peas and cook 5 more minutes.
  • Drain pasta well and fold into chicken mixture. 
  • Sprinkle with Parmesan cheese.
  • Serve and enjoy!


NOTE: Olive garden dressing is high in sodium and can be a bit salty. If you prefer, choose a lower sodium dressing.

updated CHICKEN PARMIGIANO ~ BLOG 365.294B

This Chicken Parmesan is a family favorite! Tender pan fried chicken breasts topped with marinara sauce and cheese that is baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this Parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry!

Serve over spaghetti, egg noodles or even mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to be a variation of Eggplant Parmesan, a super traditional Italian recipe!

Traditionally, chicken Parmesan is a fried breaded chicken breast topped with marinara sauce and melted cheese making for a deliciously filling dinner that is ready in under 30 minutes! Chicken Parmesan is often deep fried, but this version is breaded and pan fried and then topped with marinara and cheese.

CHICKEN PARMIGIANO

MARINADE
1/3 cup avocado oil
3 tablespoons balsamic vinegar
2 cloves garlic
1 tablespoon basil
FRESH ground sea salt & black pepper
4 boneless, skinless chicken breasts or 8 tenders, pounded thin

  • Whisk all together and pour into a large ziplock bag.
  • Add chicken pieces.
  • Marinade for 30 minutes minimum.
  • Bring to room temperature 30 minutes before cooking.

2 tablespoons butter
1 tablespoon avocado oil
2 LARGE eggs, beaten
1/3 cup Wondra flour
1 teaspoon Italian seasoning
1/4 cup powdered Parmesan cheese
4 slices Mozzarella cheese
1/3 cup shredded Parmesan cheese
1 batch Sunday gravy

  • Drain marinade from chicken and discard.
  • Pat chicken pieces dry.
  • Set up dredging station with beaten eggs in one bowl, Wondra flour with Italian seasoning in another and bread crumbs and Parmesan mixture in the 3rd bowl.
  • Dip again into egg mixture and then the Parmesan mixture.
  • Press the breading onto the chicken to help it adhere.
  • Heat butter and oil in cast iron skillet until melted.
  • Brown the chicken breasts 2-3 minutes on each side.
  • Place chicken breasts in a casserole dish and top with marinara sauce, Mozzarella and Parmesan cheese. DO NOT SKIMP ON THE CHEESE! The gooey cheese is part of what really makes the best chicken Parmigiano!

Original posting March 12, 2020

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 400Ëš.
  • 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.

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!

HAWAIIAN SHEET PAN CHICKEN ~ BLOG 365.233

HAWAIIAN SHEET PAN CHICKEN
A quick and easy weeknight meal. The original recipe called for rice, but we prefer a good yaki soba noodle. We also like to use some butternut squash now and then or whatever veggies I have in the drawer that need used up. Enjoy and adapt this delicious and easy Hawaiian Chicken Sheet Pan to your liking!

1 pound boneless, skinless chicken tenders
1/2 cup pineapple chunks, drained
1/4 cup QUALITY teriyaki sauce
1/4 cup QUALITY honey
1/4 cup Bragg’s Liquid Aminos
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
1 cup cooked rice or yaki soba noodles
1/2 cup chopped broccoli or diced butternut squash
1/2 cup chopped red bell pepper, seeds and ribs removed then sliced
Sliced red onion

  • Preheat your oven to 400°.
  • Lightly spray baking sheet with non-stick baking spray.
  • In a bowl, combine the teriyaki sauce, honey, soy sauce, rice wine vinegar and red pepper flakes.
  • Add the chicken and marinate for at least 1 hour.
  • Place the chicken, pineapple chunks, rice (if using), broccoli, butternut squash and red bell pepper on a large baking sheet.
  • Bake 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
  • Serve immediately and enjoy!

NOTES:

  • For a spicier dish, add MORE red pepper flakes to the marinade. If using yaki soba noodles add them during the last 10 minutes.

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.

CHEESY CHICKEN CHILAQUILES ~ BLOG 365.219

This Mexican classic gets an update as a layered casserole.

CHEESY CHICKEN CHILAQUILES

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)

  • Preheat oven to 350°.
  • Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
  • Cut chicken into 1 inch pieces.
  • Combine chicken and seasoning; mix well.
  • Spread chicken evenly over bottom of stoneware baker.
  • Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
  • Whisk salsa and broth together.
  • Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
  • Sprinkle with 1/2 cup of the cilantro.
  • Repeat layers one time ending with Jack cheese.
  • Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
  • Let stand, covered, 5 minutes.
  • Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
  • Serve with sour cream, if desired.

NOTES:

  • Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.

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.