Category: POULTRY

PINEAPPLE TERIYAKI CHICKEN MEATBALLS ~ BLOG 366.187

PINEAPPLE TERIYAKI CHICKEN MEATBALLS – 15-20 MEATBALLS

MEATBALLS
1 pound ground chicken
1/2-3/4 cup panko breadcrumbs
1 small can crushed pineapple – 1/4 cup crushed pineapple drained (reserve the juice)
3 tablespoons WHOLE milk
2 tablespoon Bragg’s liquid aminos
2 tablespoons sliced green onions
2 garlic cloves, minced
1 teaspoon FRESH ginger
¼ teaspoon pepper

  • Heat oven to 425°.
  • Spray a 9×13 baking dish with cooking spray. 

  • In large mixing bowl combine all the meatball ingredients and mix together well.
  • 
Form into meatballs, about the size of a golf ball, and place in the baking dish.
  • 
Cook 20 minutes or until meatballs are fully cooked through.
  • Temperature inside the meatball needs to be at 165°.

SAUCE
1/2 cup Bragg’s liquid aminos
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves, minced
½ teaspoon FRESH ginger
1 tablespoon cornstarch
1 tablespoon water


  • Combine liquid aminos, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet.
  • Whisk together over medium heat until sugar has dissolved.
  • Whisk together the cornstarch and water, add to the teriyaki sauce.
  • Let the sauce simmer 5 minutes or so until it has thickened. 

  • Add the cooked meatballs into the sauce turning so all meatballs are coated.
  • Let simmer for a few minutes and then serve over rice or rice noodles.

 

LEMON PECORINO CHICKEN ~ BLOG 366.180

LEMON PECORINO CHICKEN

CHICKEN
8 LARGE chicken tenderloins
½ cup AP flour
2 LARGE eggs
1 cup panko breadcrumbs
Zest from 1 LARGE lemon
FRESH ground sea salt and black pepper
¼ cup FRESH grated Pecorino Romano cheese
¼ cup avocado oil
2 tablespoons butter

  • Flatten all the chicken tenderloins to an even thicknesses.
  • Set up dredging station with flour, beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
  • Coat each tenderloin in the flour, then in beaten eggs, and then the breadcrumb mixture.
  • Heat oil and butter in a large nonstick sauté pan over medium heat.
  • Sauté the tenderloins 3-5 minutes on both sides until golden and cooked through. Work in batches if necessary – do not crowd the pan.
  • Drain on paper towels.

SAUCE
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1 tablespoon FINELY minced garlic
¼ cup WHOLE milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

  • In a medium saucepan, heat oil over medium heat.
  • Sauté minced garlic until fragrant.
  • Whisk in flour.
  • Gradually add milk, heavy cream and chicken broth.
  • Increase heat to medium-high and bring to a SLOW boil.
  • Cook 3-5 minutes until the sauce thickens.
  • Remove from heat and stir in lemon juice and butter.
  • Serve with FRESH pasta or mashed potatoes.
  • Drizzle the sauce over the chicken before serving. I made my sauce more like a gravy (thicker, but just as tasty) this time.

As seen on facebook:

CHICKEN CAESAR PASTA SALAD ~ BLOG 366.177

CHICKEN CAESAR PASTA SALAD

DRESSING
2 teaspoons Dijon mustard (optional)
2 tablespoons FRESH lemon juice
2 teaspoons Worcestershire sauce
3/4 cup DUKE’S mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste
1/3 cup finely grated Parmesan cheese

  • In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined.
  • Stir in the grated Parmesan cheese and 1/4 teaspoon pepper. Set dressing aside.

SALAD
8 ounces uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken pieces
Croutons (optional)
Parmesan cheese, for serving

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook 9-10 minutes.
  • Drain the pasta and transfer it to a large serving bowl. (see note)
  • Cut the Romaine hearts into 1-inch pieces and add them to the bowl.
  • Add chicken pieces to the bowl.
  • Add the prepared dressing and toss to combine.
  • Add the croutons if using and garnish with Parmesan cheese.
  • Serve immediately or refrigerate, covered, until ready to serve. 

NOTE: I like to prepare the pasta in advance and chill it. If I prepare it beforehand I add a dab of avocado oil to toss it in after it’s drained.

GREAT GRANS CHICKEN & GRAVY ~ BLOG 366.165

GREAT GRANS CHICKEN & GRAVY

1 tablespoon avocado oil
1 tablespoon butter
1 medium Vidalia onion, FINELY chopped
1 box grape tomatoes, halved
1 1/2 – 2 cups of carrots, small diced
1-2 tablespoon FRESH lemon thyme leaves
1/2 teaspoon sweet paprika (see note)
FRESH ground sea salt and pepper, to taste
2-3 cloves garlic, minced
1-2 cups homemade chicken broth
1-2 pounds chicken breasts or tenders, cut into small bite size chunks

  • In a large skillet melt oil and butter together.
  • Add onions, tomatoes and carrots, cooking for 2-3 minutes until onions are translucent. 
  • Add in the garlic, thyme, paprika, salt and pepper.
  • Add chicken pieces and 1 cup of chicken broth.
  • Turn the heat to medium and simmer for 15 to 20 minutes, or until chicken is cooked through. Keep checking to make sure nothing is sticking to the pan, adding broth as necessary to keep it moist and make the gravy.
  • When chicken is cooked through check to make sure thicken gravy as necessary with corn starch.
  • In a small bowl whisk together a few tablespoons of the pan gravy with a tablespoon or 2 of cornstarch.
  • Mix well, then pour slowly into the pan, stirring constantly until the gravy thickens up and heats through.

NOTES:

  • Paprika comes sweet or smokey. Choose accordingly as it will alter your flavor a bit.
  • If I have some in the fridge I’ll add about 1/2 cup chopped marinated artichokes.
  • You can substitute rotisserie chicken pieces, but if you do, don’t add the chicken pieces until after the veggies have simmered 10-15 minutes and are crisp tender.

Great gran served this over homemade noodles and never used rotisserie chicken. Her chicken was farm fresh and simmered to make the broth fresh. Grams amped up the carbs by serving it with noodles in it and serving it over homemade mashed potatoes, but it’s great without either of those.

GREEN ARROZ con POLLO ~ BLOG 366.137

GREEN ARROZ con POLLO adapted from A Cozy Kitchen

The green part of this recipe is a spicy cilantro flavored Latin rice and chicken dish with a Peruvian influence from what I’ve been able to deduce. Top it with salsa criolla for that special flair of flavor.


1 LARGE shallot, halved and sliced thin
3 garlic cloves, peeled
1 bunch of cilantro leaves
1/2 jalapeño pepper
2 teaspoons ground cumin
1/2 teaspoon ground paprika
3+ cups of chicken stock or water, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/4 cup flour
1 tablespoon avocado oil
1 cup medium or long-grain white rice

  • Add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth to a blender. Pulse until COMPLETELY smooth. It will smell SUPER spicy, but that will mellow as it cooks. Set aside.
  • Season the chicken with a generous amount of FRESH ground salt and pepper.
  • Dredge chicken in the flour.
  • Heat oil over medium-high heat in a large cast iron skillet – I like to use my enamel coated cast iron.
  • When oil is hot, add shallots and chicken for 3-4 minutes per side until browned.
  • Remove the chicken and transfer to a plate and keep warm.
  • Add the rice to the skillet and toast it for about 1 to 2 minutes, stirring constantly.
  • Pour in the cilantro mixture and an additional cup of chicken broth.
  • Layer chicken on top of rice mixture.
  • Bring to a simmer and then reduce heat to low. Simmer 45-50 minutes until rice is tender.

NOTE:

  • Check every 15-20 minutes and top off with about 1/4 cup of stock each time, as needed to keep rice moist and loose. We like excess sauce to spoon over the chicken.
  • Adjust seasoning as necessary before serving.

SALSA
1/2 red onion, thinly sliced
Juice from 2 LARGE limes
+/- 1/2 jalapeño, seeded and diced
1 tablespoon minced cilantro
FRESH ground sea salt

  • Mix together the red onion, juice from 2 limes, jalapeño and minced cilantro in a mixing bowl.
  • Add a few pinches of salt and let marinate for about 15 minutes.
  • Taste and adjust seasoning to taste just before serving.

ASSEMBLY

  • Divide the rice amongst plates and top with a spoonful of salsa and chicken.
  • Ladle more sauce over chicken.
  • Garnish with cotija cheese.

CROCK POT CHICKEN & STUFFING ~ BLOG 366.123

CROCK POT CHICKEN & STUFFING 

3-4 LARGE (Dolly Parton size) boneless, skinless chicken breasts, sliced in half horizontally if really thick
1 tablespoon FRESH chopped parsley
1 can of Campbell’s cream of mushroom soup (see notes)
8 ounces sour cream – I use Mexican sour cream, but not sure if it’s available everywhere
6 ounce box Stove Top stuffing mix
1/4 + 3/4 cup homemade chicken bone broth
1 LARGE shallot, chopped
1 1/2 cups FRESH Green Beans (frozen works in a pinch – see notes)
1 1/2+ cups baby carrots (1 small bag)
2 stalks celery, chopped

  • Whisk together the soup and ¾ cup broth mixture together with the stuffing mixture.
  • Add the onions and celery.
  • Generously season the chicken breasts with salt and pepper.
  • Pour 1/4 cup broth on the bottom of your slow cooker and lay chicken breasts in a single layer, if possible.
  • Add stuffing mixture on top of chicken.
  • Add green beans and carrots last on top of the stuffing.
  • Cook on low for 6-8.

NOTES:

  • You can use any condensed cream soup you have on hand. I often use cream of broccoli or potato if that’s what I have on hand and you get an enhanced flavor profile.
  • You can use any vegetable combination you like. If I’m out of green beans, I use peas or peas and carrots.
  • You could cook this on high for 3-4 hours, but I find the chicken stays MUCH moister when cooked on low.
  • If you slice your chicken breasts horizontally, layer chicken, stuffing, chicken, stuffing before adding the veggies. You can even chicken the chicken pieces for more of a stew consistency.

 

CHICKEN DIVAN aka CHICKEN DIVINE ~ BLOG 366.93

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but it turned into something completely different.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints!CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3 large egg yolks
1/2 cup cream sherry
2 teaspoons Worcestershire sauce
Juice of 1 lemon
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
flour for dredging

  • Dredge chicken pieces.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering. Saute’ until cooked through.
  • Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

TOMATILLO CHICKEN ~ BLOG 366.79

This is an EXTREMELY flavorful and yet SUPER simple recipe that’s perfect for a weeknight dinner or company!

CHICKEN TOMATILLO
4 skinless, boneless chicken breasts
3 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 teaspoon Pampered Chef Chile Lime seasoning
1 teaspoon Pampered Chef TEX MEX seasoning
12 ounce can Salsa Verde
1/2 cup FINELY shredded Mexican shredded cheese
1 green onion, minced

  • Blend together the chile lime and TEX MEX seasoning.
  • Generously season each chicken breast with FRESH ground sea salt and black pepper and then the seasoning mix.
  • Spread flour in a shallow bowl.
  • Dredge each chicken breast in the flour.
  • Heat butter in a large skillet until melted over medium heat.
  • Add chicken breasts, searing 2-3 minutes per side.
  • Pour salsa Verde over chicken breasts and simmer on low 5 minutes.
  • Plate chicken and ladle additional sauce over top.
  • Sprinkle with cheese and green onions.

PINEAPPLE LEMON CHICKEN ~ BLOG 366.60

PINEAPPLE LEMON CHICKEN
3 pounds boneless, skinless chicken breasts
1 tablespoon cooking sherry
1 tablespoon Bragg’s liquid aminos
2 LARGE eggs
scant 1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups neutral oil

  • Whisk together the sherry and liquid aminos in a large bowl.
  • Add chicken and toss to coat. Let stand 15-30 minutes.
  • In a small bowl beat eggs with the cornstarch and baking powder until it is a smooth batter.
  • In a large skillet or wok heat oil to 350°.
  • Dip chicken in batter.
  • Fry until golden.
  • Discard oil.

1/3 cup sugar
1 tablespoon cornstarch
3/4-1 cup homemade chicken broth
Juice of 1 LARGE lemon
1 SMALL can crushed pineapple , drained, but reserved
1 LARGE lemon, sliced
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Combine reserved pineapple juice and enough broth to make 1 cup.
  • Whisk together the sugar, cornstarch, broth mixture, lemon juice and seasoning.
  • Heat oil in the same skillet or wok.
  • Add lemon slices for 30 seconds.
  • Slowly add cornstarch broth, cooking and stirring constantly until sauce becomes clear.
  • Pour over chicken and serve immediately.

HOT CHICKEN SALAD ~ BLOG 366.58

HOT CHICKEN SALAD
2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste

  • Preheat oven to 350°.
  • Spray a 2 quart baking dish with non-stick spray.
  • In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
  • In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
  • Fold cream cheese mixture into the chicken mixture.
  • Spoon mixture into prepare baking dish.
  • Bake covered 25 minutes.
  • Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
  • Serve hot.

APPLE CIDER CHICKEN & DUMPLINGS ~ BLOG 366.54

APPLE CIDER CHICKEN & DUMPLINGS
8 chicken thighs
2 tablespoons butter
1 small red onion, chopped
1 stalk celery, FINELY chopped
2 tablespoons FRESH, FINELY chopped parsley
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour
3 cups homemade chicken bone broth
1 tablespoon apple cider vinegar
1 cup apple cider

  • Preheat oven to 350°.
  • Melt butter in a dutch oven.
  • Quickly sear chicken on both sides and set aside.
  • Add onion, celery, parsley, salt and pepper, to taste, stirring until vegetables are tender.
  • Sprinkle with flour and mix well.
  • Add broth, vinegar and cider, stirring to blend and bring to SLOW boil. Cook until slightly thickened.
  • Nestle chicken pieces into vegetables.
  • Cover and bake 30-45 minutes until chicken is cooked through.

DUMPLINGS
2 cups AP flour
1 tablespoon baking powder
FRESH ground sea salt and black pepper, to taste
1 tablespoon COLD butter
1 LARGE egg at room temperature, lightly beaten
2/3 cup WHOLE milk

  • Combine flour, baking powder, salt and pepper in a large bowl.
  • Cut butter in until coarse crumbs.
  • Whisk egg and milk together.
  • Stir milk mixture into dry ingredients JUST until moistened.
  • Increase oven to 425°.
  • Drop by mounds over chicken.
  • Bake uncovered 10 minutes.
  • Cover and bake 10 minutes more until toothpick comes out clean.

NOTE:

  • Boneless and skinless is my preference and requires less initial baking time, but if you really like a crispy skin go for it.
  • I also often add in carrots or butternut squash if I have it.

CHICKEN FLORENTINE & ARANCINI ~ BLOG 366.53

BE SURE AND READ THROUGH THE RECIPE FIRST. The Arancini takes the longest and requires the most attention so be sure and start with the rice!

ARANCINI makes 18 balls Adapted from Joanna Gaines
Total 2 hours and 50 minutes including cooling and chilling times Active 60-70 minutes

1 quart homemade bone chicken broth
5 tablespoons unsalted butter
1/2 cup small-diced Vidalia onion (about 1/2 medium)
2 garlic clove, minced
1 cup Arborio rice
FRESH ground sea salt and black pepper, to taste
1 cup (4 ounces) Parmesan cheese, grated
1/2 cup heavy cream
1/2 teaspoon grated lemon zest
Juice of 1 Meyer lemon
2 cups panko bread crumbs
1 cup all-purpose flour
3 LARGE eggs
3 cups Neutral oil, for deep-frying
2 cups Marinara Sauce, for serving

  • Bring the chicken stock to a simmer in a large pot.
  • In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium-high heat.
  • Add the onion and sauté, stirring, until translucent, 5 to 8 minutes.
  • Add the garlic and sauté 10 to 15 seconds, until tender.
  • Reduce the heat to medium, add the rice, and cook for 1 to 2 minutes, stirring constantly.
  • Season to taste with the FRESH ground salt and pepper.
  • Ladle 1 cup of the stock into the rice mixture and stir constantly until the rice soaks up all the liquid, about 5 minutes.
  • Continue adding the stock 1 cup at a time, stirring constantly and letting the rice soak up the liquid before adding more.
  • When all the stock has been added, cook, stirring constantly, until all the liquid is absorbed and the risotto is thickened, 3 to 5 minutes.
  • Remove from the heat and add the Parmesan, cream, lemon zest, lemon juice, and remaining 2 tablespoons butter. Stir until well combined.
  • Line a sheet pan with parchment paper. Spread the risotto out on it to cool for 30 minutes, then cover with plastic wrap and refrigerate until fully chilled, for at least 1 hour.
  • BREAK TIME 😀
  • Make a dredging station of the panko, flour and eggs. Be sure and season the flour and panko with FRESH ground salt and pepper.
  • Shape the risotto into 1 1/2-inch balls, using gloves or lightly spraying your hands with olive oil to keep the balls from sticking. 
  • Freeze the risotto balls on a sheet pan for 10 minutes.
  • Dredge each risotto ball in the flour, coating it well, then dip it in the egg mixture, letting the excess egg drip back into the bowl. Roll the ball in panko to coat it well. Refrigerate while the oil heats.
  • Pour 2 inches of oil into a large pot. Have a wire rack lined with paper towels ready. Heat the oil to 350°F on a deep-fry thermometer.
    Working in batches, use a slotted spoon or spider to lower a few arancini at a time into the hot oil. Do not add more than can float freely in the hot oil. Fry 4-6 minutes until deep golden brown.
  • Drain them on the paper towel-lined rack and season with salt and pepper to taste.
  • Serve hot with marinara or divide among plates and cover with the sauce.

CHICKEN FLORENTINE serves 4 Adapted from Joanna Gaines

2 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 LARGE  shallots (1/2 cup minced)
3-4 garlic cloves, minced
1 cup QUALITY dry white wine
1 cup heavy cream
4 cups baby spinach
1 tablespoon chopped FRESH parsley
Juice of 1 LARGE lemon

  • Heat the oil over medium-high heat in a large skillet.
  • Season the chicken with the FRESH sea salt and black pepper.
  • Dredge chicken pieces in the flour, shaking off any excess.
  • Place the chicken in the skillet and cook 4-5 minutes on each side until golden brown.
  • Transfer to a plate to cool and set aside.
  • Reduce the heat to medium and melt the butter in the same skillet.
  • Add the shallots and garlic, sautéing and stirring often, until just softened, about 2 minutes.
  • Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer 10 minutes until the liquid is reduced by half.
  • Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
  • Remove the pan from the heat and add the spinach and remaining 3/4 teaspoon salt. Stir until the spinach is wilted.
  • Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.
  • Sprinkle with the parsley and serve with the lemon wedges.