Category: POULTRY

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

3 chicken breasts
2 cups Italian bread crumbs
5 eggs
1 cup flour
24 ounces marinara sauce
15 ounces ricotta
Barilla oven bake lasagna noodles
2 cups mozzarella
2 cups parmesan
Avocado oil
Basil

  • Preheat oven to 350°.
  • Cut chicken breasts in half width wise, pound to 1/4 inch thick and season with salt and pepper.
  • Dredge chicken in flour, beaten egg and then in bread crumbs.
  • Heat oil in a cast iron skillet and fry the chicken on both sides until golden, 3-4 minutes per side. Set aside.
  • In a bowl, whisk one egg into the ricotta, then set aside.
  • In a casserole dish, spread ⅓ of the marinara on the bottom, top with lasagna noodles overlapping with each other.
  • Spread half of the ricotta mixture on top of the noodles and layer with chicken pieces.
  • Top the chicken with ½ cup of mozzarella and ½ cup of parmesan.
  • Continue layering in the same order and top with remaining cheeses.
  • Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  • Sprinkle with fresh basil and enjoy!

CHICKEN CHILI ala SLOW COOKER

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

PAN SEARED GARLIC CREAM CHICKEN

 

PAN SEARED GARLIC CREAM CHICKEN

4 boneless skinless chicken breasts, sliced or pounded thin
2 tablespoons butter
2 tablespoons Meyer Lemon olive oil
4 cloves garlic, minced
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon dried tarragon
2 sprigs Lemon thyme, leaves pulled and stems discarded
1 tablespoon chopped fresh Italian flat leaf parsley
salt and pepper, to taste

  • Season chicken pieces with salt and pepper.
  • Heat butter and olive oil over medium-high heat.
  • Add chicken, cooking until golden on both sides.
  • Remove chicken and keep warm.
  • Add garlic, stirring to brown until aromatic.
  • Add wine, cream, thyme and tarragon.
  • Season with salt and pepper to taste.
  • Bring sauce to a boil.
  • Reduce heat and add parsley.
  • Add chicken pieces back in and coat with sauce.
  • Serve with mashed potatoes.

 

WHITE CHICKEN LASAGNA

WHITE CHICKEN LASAGNA
3 cups shredded rotisserie chicken
14 ounces artichoke hearts, drained VERY well and chopped
16 ounces shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1 box grape tomatoes, sliced in thirds
12 ounces cream cheese, room temperature
1 cup heavy cream
4 cloves garlic, minced fine
salt and pepper, to taste
1 box Barilla oven ready lasagna noodles

  • Pre-heat oven to 350°.
  • In a large bowl combine chicken pieces, artichoke hearts, Parmesan, 4 ounces of the Mozzarella cheese and half of the tomatoes.
  • In another bowl beat together the cream cheese, heavy cream, garlic, salt and pepper until well blended.
  • Divide cream cheese mixture in half and add one half to the chicken mixture.
  • Using a 9×13 baking dish spread some of the non-chicken cream cheese mixture into the bottom.
  • Top with an even layer of lasagna noodles.
  • Top with one third of the chicken mixture.
  • Top with one third of remaining tomato pieces.
  • Repeat these layers two more times.
  • Spread remaining cream cheese mixture on last layer of noodles.
  • Top with remaining non-chicken Mozzarella cheese.
  • Tent with foil.
  • Bake covered 20 minutes.
  • Remove foil.
  • Bake another 10 minutes until noodles are cooked through.

OPTIONAL: If you prefer a more traditional flavoring, add 1-2 tablespoons of tomato paste to the cream cheese mixture.

Save

Save

SLOW COOKER MOO SHU CHICKEN

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

  • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
  • In slow cooker place cabbage and carrots on the bottom.
  • Top with chicken pieces.
  • Drizzle 1/4 cup of the Hoisin sauce mixture.
  • Cover and cook on low 6 hours.
  • Stir in remaining Hoisin sauce mixture.
  • Serve over green onion pancakes.
  • Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

  • Sift flour into a bowl and make a well in the center.
  • Pour boiling water into the well.
  • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
  • Remove dough from the bowl and brush with sesame oil.
  • Invert bowl over dough and let cool 5 minutes.
  • Lightly knead dough until smooth and elastic.
  • Brush again with sesame oil and place in plastic bag.
  • Set aside for an hour.

 

  • Roll dough back and forth to form a log about 10 inches long.
  • Cut into 6 equal pieces.
  • Roll each piece into a ball.
  • Roll out each ball to a 7 inch pancake.
  • Brush with sesame oil.
  • Sprinkle with salt.
  • Top each pancake equally with green onions.
  • Roll into a tight coil.
  • Brush with sesame oil.
  • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
  • Use enough coconut oil to make 1inch deep in a shallow skillet.
  • When oil is hot, cook pancakes until golden brown, turning once.
  • Drain on paper towels and sprinkle with salt.

BUFFALO CHICKEN PULL-APART BREAD

I found this recipe for Buffalo Chicken Pull-Apart Bread on Facebook, you know one of those that they show you in video form in 30 seconds or less AND looks really scrumptious?  I was thinking of making it as an appetizer when our son and family are here at Christmas time, but needed to test it first.

Well, this recipe did not disappoint.  I made some of my homemade Farmhouse Buttermilk Dressing to go with it and the combination was addicting! Instead of an appetizer we added a salad and made it a meal.

BUFFALO CHICKEN PULL-APART BREAD
2 packages Pillsbury pizza dough (I used 1 recipe of my homemade pizza dough)
2 cups chicken, cooked and shredded (I used original recipe Costco Rotisserie chicken)
1 cup Buffalo sauce (I used Frank’s Original Hot Sauce)
1/4 cup scallions, chopped (I used more, about double – we like onions)
2 1/2 cups grated pepper jack cheese (I used regular jack cheese)
1/2 cup unsalted butter, melted
1 jalapeno, sliced (OPTIONAL – I didn’t use)
Ranch dressing for dipping (I used a batch of Farmhouse Buttermilk Dressing)

  • Preheat oven to 350°.
  • In a bowl toss together the chicken, buffalo sauce, green onions and half the cheese.
  • Roll out dough and cut into 3×3 inch squares (about 30 squares total). **SEE NOTE
  • Brush each square with the melted butter.
  • Top each square with a spoonful of chicken mixtures and then a sprinkling of the remaining cheese.
  • Brush loaf pan with butter.
  • Stack each square on top of each other in your loaf pan with the chicken side up.
  • Brush top of bread with remaining butter.
  • Top with remaining cheese.
  • Bake 40-50 minutes until golden and set.

NOTE:  The original recipe had you doing each square one at a time, but I found it much easier to do them all at once and then stack them in the loaf pan while it was standing on end for a more even and less messy build.

RUSTIC CREAMY PARMESAN CHICKEN

I ALWAYS make a recipe as written the first time. You have to see what they were aiming for after all.  The next time through I make changes to appeal to my family’s taste as well as my ease and anything I feel will make the recipe MORE flavorful and/or MORE healthy.

I originally found this one on facebook and it was delicious, but hubby hated the bones so I now make it with boneless breasts. He also is NOT fond of wilted spinach so I cut back on the spinach and increased the parsley.  I also increased the garlic – A LOT!

RUSTIC CREAMY PARMESAN CHICKEN
4 chicken thighs, bone-in & skin-on  skinless, boneless chicken breasts
Wondra flour

2 teaspoons fresh ground Pink Himalayan sea salt
1 teaspoon fresh cracked pepper
1 tablespoon oil
3 6 cloves garlic, chopped minced
1 LARGE shallot, diced
½ Vidalia onion, diced
1 tomato, diced
1 2 cups fresh spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
2/3 1/2 cup grated powdered Parmesan
1/2 cup 2 tablespoons FLAT LEAF parsley, chopped

  • Generously season chicken with the salt and pepper.
  • Dredge in Flour until VERY well coated.
  • Heat oil in a skillet over medium-low heat.
  • Sear chicken well on both sides. Move the chicken around from time to time to ensure it cooks evenly.
  • Remove chicken from the pan and keep warm.
  • Add garlic, shallot and onion, stirring until onions are translucent.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Serve with pasta!

CHEESY ITALIAN CHICKEN PASTA

I love this recipe because it is quick, simple and only uses a single pan!

CHEESY ITALIAN CHICKEN PASTA
8 ounces baby spinach leaves, divided
1-8 ounce jar Classico Sun-dried tomato pesto
1 medium large yellow onion, chopped
1 pound uncooked boneless, skinless chicken breasts or tenders, cut into bite size pieces
6 garlic cloves,minced
1 pound dry linguine**
2 teaspoons dried Italian seasoning*
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups chicken stock
1 cup Chardonnay wine
5 ounces fresh Parmesan cheese, shredded

  • In a 5 quart large saute/stock pan arrange half the spinach, tomato pesto, garlic, onion, chicken and linguine on the bottom of te pan.
  • Sprinkle with the Italian seasoning, salt, pepper and crushed red pepper.
  • Pour chicken stock and wine over top. Cover and bring to a boil over a medium high heat.
  • Cook 7-9 minutes until pasta is al dente.  Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. 
  • There will still be liquid in the pan when the pasta is done cooking and that’s perfect as it will be the base for the cheese sauce.
  • Turn off the heat and add the cheese to the pasta. 
  • Toss pasta with tongs until the cheese melts into the pasta. 
  • Toss in remaining spinach. 
  • Serve immediately and enjoy!

*If you don’t have any dried Italian Seasoning just make your own by combining 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

**My pot is just a bit smaller than the length of linguine so I halve mine before putting it into the pot.

CILANTRO LIME CHICKEN

This started out as Chicken Francaise from Recipe 30.  Then I realized I had forgotten to purchase one ingredient (a lemon so I used a lime) and accidentally purchased something different (cilantro) from what the recipe actually called for which was parsley.  So I did what I always do, I substituted the most likely ingredients and voile’, we have a new recipe. I also don’t like olive oil so I substituted avocado oil. I used significantly more garlic also.  When the chicken was gone I poured the remaining sauce over the carrots and they were really good.

CILANTRO LIME CHICKEN
4 chicken steaks or 2 large breasts, halved
WONDRA flour for dredging
2 JUMBO eggs
1 handful of fresh cilantro, chopped fine
4 tablespoons Parmesan cheese
1 cup Moscato white wine
1 cup chicken stock
3 garlic cloves, minced
2 tablespoons Avocado oil
4 tablespoons butter
Juice of 1 large lime
Salt and pepper to taste

  • Preheat oven to warm.
  • Whisk together eggs, salt, pepper, half of the cilantro and 2 tablespoons of the Parmesan cheese. Pour into a shallow dish large enough to fit a chicken breast.
  • Season eggs with salt and pepper, give them a light beat.
  • In another shallow dish, add the flour and a little more salt and pepper.
  • Heat the Avocado oil and 2 tablespoons of the butter over medium high heat. 
  • Dredge the chicken thoroughly in the flour followed by the egg wash, coating to cover well.
  • Cook on each side about 4-5 minutes (depending on thickness) until golden and cooked through.
  • Remove chicken to warm plate in oven and let rest.
  • Turn the heat up under the same pan and add your wine whisking well.
  • Add the crushed garlic.
  • Add the lime juice.
  • Add the chicken stock.
  • Add the remainder of chopped cilantro.
  • Add the remainder of butter and reduce the sauce for 2 minutes on full heat until it starts to thicken.
  • Return the chicken to the sauce and turn to coat in sauce.
  • Plate chicken immediately and top with sauce.

PAN SEARED CHICKEN with CHILE LIME GRAVY & THREE CHEESE BLOOMING POTATO

I’ve been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list.  I was so happy when Nadiya won The Great British Baking Show this year!  She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting.  I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.

It was an episode of Junk Food Flip that inspired this dish for us.  Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.

I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too – only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.

PAN SEARED CHICKEN with CHILE LIME GRAVY 
          & THREE CHEESE BLOOMING POTATO & SWEET and SOUR TOMATOES

4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank’s Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**

  • Whisk together the flours in a shallow dish for dredging.
  • Whisk egg whites and Frank’s Chile Lime Hot Sauce in another shallow dish.
  • Heat pan with butter or oil over medium high.
  • Pat dry chicken breasts.
  • Generously salt and pepper each breast.
  • Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
  • Place chicken in heated pan searing the first side for about 5 minutes.
  • Turn chicken and sear other side until cooked through.

CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream

  • Melt butter over medium high heat.
  • Whisk in rice flour until smooth and golden.
  • Add chicken broth and green chile sauce alternately, whisking until well blended.
  • Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
  • Add heavy cream whisking until well blended and smooth.

BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
avocado oil
butter
salt and pepper
grated medium cheddar
grated Parmesan
grated smoke Gruyere

  • Preheat oven to 425°.
  • Cut the top off of the potatoes.
  • Use a small, thin, flexible knife to cut rings around the inside of the potato.
  • Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
  • Carefully flip the potato back over and place in baking dish.
  • Brush the whole potato with avocado oil and sprinkle with sea salt.
  • Bake for 30 minutes of baking. 
  • Pour melted butter into potatoes and brush all around the top.
  • Sprinkle with more sea salt. Return to the oven for an additional 30 minutes. 
  • Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.

SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar

  • Toss tomatoes with all the ingredients.
  • Chill.
  • Enjoy.

NOTE: **I use a copper non-stick pan and don’t need much oil at all so adjust for your cooking pan.

GRILLED PEPSI CHICKEN

I’m continuing my experimentation streak with a recipe torn from the pages of an unknown magazine that was originally titled Grilled Chicken with Cola Sauce.  I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

 GRILLED PEPSI CHICKEN
4-6 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 large shallot, chopped fine
2 cloves garlic, minced
6 ounces (3/4 cup) Pepsi
1/3 cup Hunt’s Jalapeno ketchup
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon sea salt
1/2 teaspoons ground cumin
PAM

  • Preheat grill to medium high.
  • In a sauce pan over medium high heat swirl oil to coat. Heat oil for a minute or two.
  • Add shallots and saute for 2 minutes.
  • Add garlic sauteing for a minute more until fragrant, stirring constantly.
  • Add Pepsi, Hunt’s Jalapeno ketchup, apple cider vinegar Worcestershire sauce and chili powder. Bring to a boil. Reduce heat and simmer, stirring occasionally for 15 minutes or until sauce has reduced to 3/4 cup. Set aside 1/3 cup in reserve, keep warm.
  • In a small bowl combine sugar, paprika, salt and cumin until well blended.
  • Rub chicken completely with sugar rub.
  • Spray grill rack with PAM.
  • Arrange chicken on the grill and baste with sauce.
  • Grill 5 minutes, baste again and cook another 5 minutes.
  • Serve with reserved sauce.

PIZZA CHICKEN

PIZZA CHICKEN
1 tablespoon avocado oil
4 boneless, skinless chicken breasts, flattened to even sizes
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
20 slices pepperoni
1 small red onion coarsely chopped
2-4 cloves garlic, minced
2 tablespoons fresh chopped flat leaf parsley
2 tablespoons fresh chopped oregano
Salt and pepper to taste
1 tablespoon lemon juice

  • Preheat oven to 375°.
  • In a small skillet heat oil to medium high and saute onion and garlic until fragrant and softened. Drain off oil and toss with lemon juice.
  • In a lightly greased baking dish arrange chicken pieces in a single layer.
  • Generously salt and pepper.
  • Cover and bake 15 minutes. 
  • Remove from oven, uncover and layer pepperoni in a single layer over chicken pieces.
  • Top with onion garlic mixture.
  • Top with mozzarella cheese and return to oven uncovered for another 15 minutes or until chicken is cooked through.
  • Top with Parmesan, oregano and parsley.
  • Serve over angel hair pasta.