Category: POULTRY

PISTACHIO CRUSTED CHICKEN STEAKS

PISTACHIO CRUSTED CHICKEN STEAKS
2 tablespoons butter
2 tablespoons avocado oil
4-6 thin chicken steaks
1/2 cup FINELY crushed pistachios
1/2 cup grated Parmesan cheese
2 tablespoons FRESH minced tarragon or basil
2 cups Panko crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 pinch red pepper flakes
1 cup all purpose flour, seasoned
2 LARGE eggs, beaten

  • Combine the pistachios, Parmesan cheese and tarragon or basil in a food processor and pulse until well mixed.
  • Set up a dredging station with 3 shallow bowls. Add the pistachio mixture to one shallow bowl, the eggs to another and the flour to a third.
  • In a large skillet melt butter and avocado oil over medium high heat.
  • Generously season the chicken steaks with the FRESH ground sea salt and black pepper.
  • Dredge chicken in flour first, shaking off excess followed by the egg and then the pistachio mixture.
  • Add breaded chicken to hot oil mixture, searing 3-4 minutes per side. Nuts burn easily so keep a close watch! REDUCE HEAT IF NECESSARY! DO NOT CROWD PAN!

BEER BRAISED CHICKEN

BEER BRAISED CHICKEN
1/4 pound bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs
FRESH ground sea salt and black pepper
All-purpose flour, for dredging
1 tablespoon avocado oil
1 (12-ounce) bottle beer (preferably brown ale) I used MGD
1 cup chicken stock
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new or gold potatoes, halved
2 tablespoons whole-grain mustard (optional)
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme leaves
3 tablespoons chopped fresh parsley (optional)

  • Heat a large skillet over medium-high heat.
  • Add the bacon and cook until browned, about 5 minutes.
  • Remove bacon pieces with a slotted spoon and transfer to a paper-towel-lined plate.
  • Season the chicken with salt and pepper and dredge in flour, shaking off the excess.
  • Add the avocado oil to the drippings in the pot.
  • Add the chicken in batches and cook over medium-high heat until golden on the bottom, 4-5 minutes, then flip and sear the other side, about 1 minute. 
  • Add the beer, onions, potatoes, mustard, sugar, thyme leaves and 1 cup chicken broth to the pot and stir, making sure the chicken is fully submerged.
  • Simmer until the chicken is cooked through, about 15 minutes.
  • Stir in the bacon and parsley. 

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

I got this recipe from Jet Tila and have used it ever since to make the fluffiest, lightest and tastiest mashed potatoes.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY
3 to 4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 tablespoons butter
1 bunch green onions, sliced THINLY
3 cloves garlic, minced
1-2 tablespoons FRESH chopped thyme leaves
FRESH ground sea salt and black pepper
15 ounce can petite diced tomatoes, drained, but juice reserved
chicken stock
1 tablespoon chicken bouillon
1 tablespoon WONDRA flour
3 tablespoons Mascarpone cheese

  • Rinse and pat dry the chicken breasts.
  • Add enough chicken stock to the reserved tomato juice to equal 1 3/4 cups. Whisk in chicken bouillon.
  • Heat oil in skillet over medium high heat.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Sear chicken breast on each side 2-3 minutes per side.
  • Remove chicken from pan and keep warm.
  • Add onions and garlic, sauteing 2-3 minutes.
  • Add tomatoes and thyme leaves, simmering 10 minutes until tomatoes are cooked through.
  • Stir in Mascarpone cheese until creamy.
  • Add chicken breasts to sauce, turning to coat.
  • Serve over fluffy mashed potatoes.

FLUFFY BUTTERED MASHED POTATOES
6 tablespoons unsalted butter, cut into pieces
2 pounds SMALL Yukon gold potatoes, peeled and cut into half (2 inch pieces)
1/2 cup half and half
1 1/2 tablespoons FRESH grated sea salt
1 teaspoon FRESH ground sea salt

  • Add potato pieces into a large saucepan and cover by 1 inch with COLD* (see notes) water.
  • Add 1 tablespoon of sea salt.
  • Bring to a boil over HIGH heat.
  • Reduce heat to MEDIUM heat and simmer for 15-18 minutes until potatoes are fork tender.
  • Drain the potatoes well in a colander and then return to the pan over LOW heat.
  • Warm the half and half in the microwave for 45 seconds.
  • Rice or mash potatoes with a masher until lumps are gone.
  • Fold in half and half with a rubber spatula.
  • Add butter 1 piece at a time, folding it gently into the potato mixture.
  • Season to taste with remaining salt and pepper.

NOTES:

  • Using the COLD water makes the starches in the potatoes cook slower and more evenly so that the outsides are not more done when the centers are ready and they become creamier.
  • Give your potatoes a kick with a bit of roasted garlic, chives or even some wasabi for some variety.

BUFFALO CHICKEN SLIDERS

BUFFALO CHICKEN SLIDERS
12 pack of Kings Sweet Hawaiian Rolls
2 1/2 cups chopped Costco rotisserie chicken pieces
1/2 red onion, THINLY sliced
8 slices Havarti cheese
1/3-1/2 cup Frank’s Original Buffalo Sauce
1/3 cup butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon powdered Parmesan cheese
1 teaspoon Worcestershire sauce

  • Preheat oven to 350°.
  • LIGHTLY spray 9×13 pan with non-stick cooking spray.
  • Stir together chicken pieces and buffalo sauce until well coated.
  • Cut entire package of Hawaiian rolls in half so you have a top and bottom.
  • Place roll bottoms in pan.
  • Place half the cheese in a single layer on top of rolls.
  • Top with chicken pieces in an even layer.
  • Evenly layer onions on top of chicken pieces.
  • Layer remaining cheese in a single layer.
  • Place tops on rolls.
  • Whisk together melted butter, Worcestershire sauce, onion powder, garlic powder and Parmesan cheese.
  • Brush roll tops with butter mixture.
  • Cover LIGHTLY with foil.
  • Bake 20 minutes.
  • Remove foil and bake 5 minutes more.

NOTE: You can use regular rolls, but the Hawaiian rolls are a much sweeter roll that lend a great profile to this recipe.

BACON RANCH CHICKEN SLIDERS

BACON RANCH CHICKEN SLIDERS
12 pack of Kings Sweet Hawaiian Rolls
2 1/2 cups chopped Costco rotisserie chicken pieces
1/2 red onion, THINLY sliced
8 slices bacon, cooked crisp and crumbled
8 slices Havarti cheese
1/3-1/2 cup Hidden Valley Ranch Dressing
1/3 cup butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon powdered Parmesan cheese
1 teaspoon Worcestershire sauce

  • Preheat oven to 350°.
  • LIGHTLY spray 9×13 pan with non-stick cooking spray.
  • Stir together chicken pieces and ranch dressing until well coated.
  • Cut entire package of Hawaiian rolls in half so you have a top and bottom.
  • Place roll bottoms in pan.
  • Place half the cheese in a single layer on top of rolls.
  • Top with chicken pieces in an even layer.
  • Evenly layer onions on top of chicken pieces.
  • Sprinkle with bacon pieces and top with remaining cheese in a single layer.
  • Place tops on rolls.
  • Whisk together melted butter, Worcestershire sauce, onion powder, garlic powder and Parmesan cheese.
  • Brush roll tops with butter mixture.
  • Cover LIGHTLY with foil.
  • Bake 20 minutes.
  • Remove foil and bake 5 minutes more.
  • Serve warm.

NOTE: You can use regular rolls, but the Hawaiian rolls are a much sweeter roll that lend a great profile to this recipe.

ORANGE CHILE CHICKEN

ORANGE CHILE CHICKEN

SAUCE
1/2 cup oyster sauce
1/2 cup sugar
3 ounces orange juice
3 ounces rice wine vinegar (unseasoned)
1 tablespoon cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons BRAGG’S liquid aminos
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional 

  • Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, liquid aminos, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.
  • Whisk gently as it comes to a simmer.
  • Allow to simmer, keep whisking for about 5 minutes until the sauce thickens.
  • Remove from heat and reserve.

CHICKEN
1 1/2 quarts neutral oil, for deep frying
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups tempura flour  

  • Heat the oil in a 4-quart Dutch oven to 375°.
  • Rinse the chicken in cold water and pat dry.
  • Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shaking off the excess.
  • Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter.
  • Coat dredged chicken pieces in batter.
  • Fry in batches until golden brown and crispy, 6 to 8 minutes.
  • Drain on paper towels. 

ASSEMBLY
2 tablespoons neutral oil, I use avocado
3-4 cloves minced garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving

  • Heat a large skillet to high and add the oil.
  • When you see the first wisps of white smoke, stir in the garlic, ginger and chicken pieces, cooking and stirring for about 30 seconds.
  • Add the scallions, onion and reserved sauce turning to coat and simmer to heat through, about 2 minutes.
  • Serve over chow mien or fried rice or steamed rice. 

ASIAN CHICKEN CHOPPED SALAD

ASIAN CHICKEN CHOPPED SALAD

2 chicken breasts

MARINADE
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken and cut into cubes.

VINAIGRETTE
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger

  • In a mason jar, combine ingredients for the dressing.
  • Shake and set aside.

SALAD
2 romaine lettuce, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onions, chopped
¼ cup cilantro, chopped
¼ cup almond slices
¼ cup fried wonton chips

  • Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing.
  • Toss and enjoy!

NOTES: Get creative and add in ANYTHING you’d like; tomatoes,diced celery, red onions, hard boiled eggs, mandarin oranges…

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS
2 tablespoons butter
1 tablespoons avocado oil 
6 boneless, skinless chicken thighs (see note)
FRESH ground sea salt and black pepper 
1/3 cup WONDRA flour
1 cup chicken stock 
1/2 cup Bragg’s liquid aminos
1/4 cup cream sherry 
1/4 cup brown sugar 
2 tablespoons hoisin sauce 
2 tablespoons sesame oil 
1 large Vidalia onion, sliced thin
1 small crown of broccoli, cleaned and chopped
1 carrot, peeled and sliced diagonally 
2 tablespoons chili paste 
2 tablespoons minced ginger 
3 cloves garlic, minced 
4 scallions, sliced thin
Prepared Yakisoba noodles

  • Heat the butter and oil in a Dutch oven over medium-high heat.
  • Add carrots and broccoli pieces, sauteing 7-8 minutes until softened. With a slotted spoon remove from pan and set aside as you prep chicken.
  • Add remaining butter and oil to skillet.
  • Generously sprinkle chicken with salt and pepper.
  • LIGHTLY dredge in WONDRA flour, shaking off the excess.
  • Sear chicken until golden on ALL sides.
  • Remove the chicken to a plate and set aside.
  • Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin sauce and sesame oil in a small bowl. Set aside.
  • Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes.
  • Pour in the sauce and deglaze the pan.
  • Add noodles, stirring to combine.
  • Return chicken and veggies to pan, simmering 4-5 minutes until heated through and sauce begins to thicken.
  • Spoon sauce over and around the chicken and noodles.

NOTE:

This recipe originally called for bone-in, skin-on chicken thighs, but I changed it out to make a more user friendly dish 😀

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
3 strips bacon
4 thin chicken steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE bunch green onions, sliced
2 cups (1/2 pound) Brussels sprouts, trimmed and chopped
1/2 cup chicken broth

  • In a large skillet fry bacon crisp and set aside to cool on paper toweling.
  • Pour off all but 1-2 tablespoons of the bacon fat.
  • Season chicken breasts with the FRESH ground sea salt and black pepper.
  • Add chicken breasts to bacon fat and sear on each side 2 minutes.
  • Remove chicken breasts and let rest.
  • Add oil and butter to pan and allow to melt and heat up.
  • Add onions and Brussels sprouts, sauteing 1-2 minutes until soft.
  • Add broth and nestle chicken breasts in the veggies.
  • Cover and simmer for 5-10 minutes until chicken is cooked through and veggies are crisp tender.
  • Sprinkle bacon pieces on top and serve immediately.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN

The key to this recipe is using chicken thighs instead of breasts. The flattened thighs are much more juicy and tender.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian Herbs
4 LARGE chicken thighs, flattened to less than 1/2 inch
1/2 cup WONDRA flour
3 eggs, beaten
2 cups Panko crumbs
Avocado oil, for frying
4 cups of your favorite red sauce
1 cup FINELY grated Parmesan cheese
8 ounces QUALITY Mozzarella cheese, sliced

  • Preheat oven to 375°.
  • Whisk together the eggs and Italian herbs.
  • Set up a dredging station with the flour, beaten eggs and Panko crumbs in separate shallow dishes.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Heat LARGE, DEEP skillet with oil over medium-high heat to 375°.
  • Dredge each chicken thigh in flour, then egg, followed by Panko crumbs.
  • Add chicken thighs to skillet and brown 2-4 minutes per side until golden.
  • Transfer to paper toweling to drain of excess oil.

 

  • Spread most of the tomato sauce on bottom of 9×13 baking pan.
  • Sprinkle one third of the Parmesan cheese over sauce.
  • Layer chicken cutlets in a single layer over sauce.
  • Top with mozzarella cheese pieces.
  • Dot with remaining sauce.
  • Sprinkle with remaining Parmesan.
  • Bake 15 minutes or until bubbly and cheese is golden.

ADOBO CHICKEN

ADOBO CHICKEN adapted from Bobby Flay

1 tablespoon ancho chile powder*
1 tablespoon New Mexican chile powder*
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)*
1/2 teaspoon ground cumin*
1/2 teaspoon garlic powder*
1/2 teaspoon onion powder*
1/2 cup orange pineapple juice 
1 limed, juiced 
FRESH ground sea salt and black pepper 
2 tablespoons avocado oil 
2 boneless skinless chicken breasts, about 8 ounces each 

  • Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl.
  • Add the oil and whisk.
  • Put the chicken in the marinade, turning the chicken to coat both sides. 
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes.
  • Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165°.  

NOTE: *These are the ingredients from Bobby Flay’s recipe.  I have replaced them with a combination of equal parts Pampered Chef’s Chile Lime seasoning and Organics Adobo seasoning.

ROMAN CHICKEN

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

  • Generously season the chicken with FRESH ground sea salt and black pepper.
  • In a heavy, large skillet, heat oil and butter over medium heat.
  • When hot, add chicken breast JUST until browned on both sides.
  • Remove chicken from the pan and set aside.
  • Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
  • Add chicken stock, and bring the mixture to a boil.
  • Reduce the heat and simmer, covered, about 10 minutes.
  • Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
  • Add the capers (if using) and the parsley, stirring to combine.
  • Serve with buttered fettuccine immediately.