Category: POULTRY

PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS

PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS
CHICKEN
4 boneless, skinless chicken breasts
3 eggs, beaten
1/4 cup grated Parmesan
1 tablespoon fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons butter

  • Preheat oven to 375˚.
  • Flatten chicken.
  • In a shallow bowl combine the eggs, cheese and seasonings.
  • Place flour in another shallow bowl.
  • Melt butter in skillet.
  • Coat chicken with flour.
  • Coat chicken in egg mixture.
  • Brown chicken on both sides.
  • Transfer to a greased baking dish.
  • Bake for 20 minutes.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1/4 cup white zinfandel
Juice of 2 lemons
1/2 cup heavy whipping cream
3 tablespoons COLD butter, cubed

  • Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
  • Add wine and lemon juice.  Saute until slightly reduced.
  • Add whipping cream and blend well.
  • Add butter cubes and stir until melted and well blended.
  • Serve immediately over chicken and rice.

TAPESTRY CHICKEN formerly known as HOLY YUM CHICKEN adjusted for mustard allergy

 

This is the EASIEST recipe, EVER and the tastiest. 

The recipe I read that inspired this was full of mustard which I’m deathly allergic to so I had to put my thinking cap on and come up with a recipe that was just as tasty.  I’m really happy with the results.  This chicken melted in our mouths and cut with a fork it was so tender!

1½ – 2 pounds boneless, skinless, chicken thighs
½ cup Best Foods mayonnaise
¼ cup PURE maple syrup
1-2 tablespoon champagne vinegar**
¼ teaspoon salt
¼ teaspoon ground black pepper

  • Preheat oven to 375 degrees.
  • Spray an 9×9 baking dish with non-stick cooking spray.
  • Whisk together mayonnaise, maple syrup, champagne vinegar, salt and pepper.
  • Spread a small amount of sauce in bottom of baking dish.
  • Place the thighs in the sauce.
  • Pour remaining sauce on top of chicken pieces.
  • Rotate the chicken pieces several times in the sauce to evenly coat.
  • Bake, uncovered, for 40 minutes.
  • Remove from oven and let rest 5 minutes.
  • Plate chicken. Add vegetable of choice and mashed potatoes.
  • Drizzle remaining sauce over chicken pieces.
  • Serve immediately.
Note: **If you like things more tangy add 2 tablespoons of vinegar.

CHICKEN GALLIANO

CHICKEN GALLIANO
6 boneless, skinless thin chicken breast halves
Sea Salt and freshly ground black pepper, to taste
8 ounces cream cheese, softened
1 teaspoon celery flakes
1 teaspoon Italian seasoning
6 thin slices prosciutto
8 ounces mushrooms, sliced very thin
2 tablespoons avocado oil
2 tablespoons butter
1 1/4 cup chicken broth
1/4 cup white wine
1/4 cup Galliano liqueur
1 tablespoon chopped parsley
Wondra

  • Pound the chicken breasts to 1/8 inch thick*
  • Season each breast with Sea Salt and fresh ground pepper.
  • Spread a thin layer of cream cheese on each breast.
  • Sprinkle each breast with celery flakes and Italian seasoning.
  • Top with a slice of prosciutto.
  • Roll tightly and secure with twine or cooking bands.
  • In a large skillet heat avocado oil over a medium high heat.
  • Add mushrooms and saute’ until golden and soft.
  • With a slotted spoon remove mushrooms to paper towels to drain.
  • Add butter to pan.
  • Dredge chicken rolls in Wondra.
  • When butter is melted add chicken rolls, turning and browning until chicken is cooked through. Transfer chicken rolls to plate and keep warm.
  • Add broth and Galliano liqueur to pan.  Bring to a boil and stir until reduced by 2/3.
  • Return chicken and mushrooms to skillet turning to coat chicken rolls in the sauce.
  • Serve immediately over rice and noodles.
  • Spoon additional sauce over each roll.
  • Enjoy.

*I often find thin sliced chicken steaks at my market which are easier to pound thin.

Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom

 

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ITALIAN CHICKEN MEATBALLS

 

ITALIAN CHICKEN MEATBALLS
MEATBALLS
1 pound ground chicken
1 bunch green onions, minced
1 cloves garlic, minced
1/4 cup flat leaf parsley, minced
3/4 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1 teaspoon sea salt
parsley for garnish

    •  Preheat oven to 400 degrees.

 

    • In a large bowl combine the above ingredients with your hands until well blended.

 

    • Form into golf ball size meat balls.

 

    • Arrange them on a parchment covered jelly roll pan about an inch apart.

 

  • Bake 20-25 minutes until golden brown.
While the meatballs are baking, prepare the sauce.

SAUCE
1 tablespoon avocado oil
1 small onion, diced
4 garlic cloves, minced
28 ounce can crushed tomatoes
2 teaspoons sea salt
1/2 teaspoon Italian seasoning
1/2 cup parsley, chopped

    • In a large saucepan heat oil over medium heat.

 

    • Add onions and garlic, sauteing until soft.

 

    • Add tomatoes, salt and Italian seasoning.

 

  • Stir to combine and simmer uncovered until the sauce has thickened, about 10 minutes. 

ASSEMBLY
1/2 cup shredded mozzarella cheese
1/2 cup mild shredded cheddar cheese
1/2 cup parsley, chopped

    • Ladle a small amount of sauce into the bottom of the baking dish.

 

    • Arrange meatballs on top of sauce.

 

    • Pour remaining sauce evenly over meatballs.

 

    • Top with cheese.

 

    • Bake 5 more minutes or until cheese is completely melted.

 

  • Garnish with parsley.

SEX ON A STICK for my birthday

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.  
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.

 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine 
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

SLOW COOKER GARLIC CHICKEN

SLOW COOKER GARLIC CHICKEN 
adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)
1 teaspoon lemon juice
4 skinless, boneless chicken breasts
sea salt and pepper
1/2 cup Panko crumbs
1 JUMBO egg
Baby Spinach
3 tablespoons butter

1/4 cup tahini
6 tablespoons sesame seeds
2 tablespoons safflower oil
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon sour cream
3 green onions, minced

  • Spread sesame seeds on cookie sheet and bake until fragrant.  8-10 minutes.
  • Shake frequently.
  • DO NOT BROWN. COOL!
  • Add sesame seeds and oil to a small food processor.  Blend until a smooth paste forms.
  • Add 2 tablespoons lemon juice, green onions and 1 tablespoon sour cream blending until smooth.
  • Season to taste with salt and pepper.
  • Pound chicken breasts thin.
  • Beat egg to use as a wash on chicken breasts.
  • After egg washing chicken, dredge in Panko crumbs.
  • In a large skillet melt butter until sizzling.
  • Add chicken pieces and sear on both sides until cooked through.  About 4-6 minutes per side.
  • Remove chicken.  Keep warm.
  • Add 1 teaspoon lemon juice to pan and spinach.  Saute lightly.
  • Plate spinach and then chicken.
  • Top with Tahini Sauce.

LEMON THYME CHICKEN

LEMON THYME CHICKEN
4 thin chicken breasts
salt and pepper to taste
1 small red onion, halved and sliced thin
1 small red bell pepper, sliced into thin strips
1 cup grape tomatoes, halved
2 cups Brussels sprouts, halved
1/2 cup white wine
1/2 cup whipping cream
1 bunch green onions, sliced thin
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
6 tablespoons chilled unsalted butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

  • Bring the white wine, whipping cream, white wine vinegar, dried thyme and green onions in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes.
  • Heat large skillet over medium heat and melt 2 tablespoons butter.
  • Saute onion, add Brussels sprouts face down and saute’ a few minutes.
  • Add red pepper strips and saute’ a bit more. 
  • Add tomatoes and move all the vegetable to the outer edges.
  • Pan sear the chicken breasts in the center until cooked though and the vegetables are tender.
  • Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. 
  • Set saucepan over very low heat and whisk in butter 1 piece at a time. 
  • Whisk in lemon juice; season sauce to taste with salt and pepper. 
  • Pour over prepared chicken breasts and vegetables.

CHICKEN MILANESE w/ KIWI CORN CHUTNEY

MILANESE – An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.


CHUTNEY –  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.


GREMOLATA – Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy. 
CHICKEN MILANESE w/ KIWI CORN CHUTNEY

flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper

  • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
  • Add the bread crumbs and cheese.  Work with your fingers to blend well.

  • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
  • In a large skillet, melt the butter over medium high heat.
  • Fry the chicken pieces for 3 minutes per sides.

  • Puree the kiwi.
  • In a bowl combine the tomatoes, corn, onion, lemon juice, kiwi puree and tarragon leaves.
  • Serve chicken over mashed potatoes with chutney on top.

CLEANING THE CABINETS TACOS

So our move is a ways off, but I’m making a conscience effort to clean out the cabinets of canned goods and the freezer of meat.  I have a few packages of pork chops in there that I’ve been eating around.  The original package of pork chops was a family pack and the first 2 we ate were quite tough.  I have found though that slow roasting them and shredding them makes them delicious!


So I was poking around in the cabinet and found a can of pineapple, a can of artichoke hearts and had one of those moments where anything sounded possible. It was a great decision!  These are going to be one of our new favorites.

HAWAIIAN TACOS
4 boneless pork chops
8 ounce can crushed pineapple
6 ounce can pineapple juice
1 small onion, finely diced
14 ounce can artichoke hearts, drained well

  • Spray baking dish with non-stick spray.
  • Spread onion pieces in baking dish.
  • Salt and pepper pork chops well on both sides and place on top of onions.
  • Combine the artichokes, pineapple juice and pineapple in a small food processor blending until smooth.
  • Pour over top pork chops.
  • Cover with foil.
  • Bake 2 hours.
  • Uncover and bake 20 minutes more.
  • Rest 10 minutes before shredding.
  • Shred pork and toss with pineapple mixture.
  • Serve with cabbage slaw and limes.

CHICKEN WITH BAKED VEGETABLE STUFFING IN TARRAGON SAUCE

With this recipe I found two old scraps of recipes (Chicken with Tarragon Sauce and Baked Tomatoes with Broccoli stuffing) that had been torn from old cookbooklets, one was even handwritten it was so old. The Brussel Sprouts and carrots were my addition for texture and color. They begged me to put them together and make this dish. Serves 4.

CHICKEN WITH BAKED VEGETABLE STUFFING IN TARRAGON SAUCE**
4 large chicken breasts cut into tenders
4 + 2 tablespoons butter
2 large tomatoes
1 cup baby carrots, cut into halves
3 cups broccoli florets, cut into small pieces
1 large bunch green onions, sliced
1 sleeve Keebler townhouse crackers, crushed
1 teaspoon tarragon
1 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon lemon juice
1 1/2 cups chicken broth
1 cup whipping cream
2 tablespoons flour

  • Melt 4 tablespoons butter in skillet.
  • Brown each side of chicken piece.
  • While the chicken is browning, wash the tomatoes and cut the tops off. Scoop the insides out*, salt the insides and turn the tomatoes upside down to drain.
  • Transfer chicken pieces to baking dish, but leave enough room for the tomatoes in the center.
  • Add the carrots and Brussel sprouts and saute’ until tender.
  • Transfer them to the baking dishes scattered over the chicken pieces.
  • Add the broccoli, tomato pulp and green onions to the skillet and saute’ until tender.
  • Transfer to a mixing bowl and add crackers. Fill tomato cups. Add any remaining broccoli mixture to the chicken .
  • Melt remaining 2 tablespoons butter in skillet.
  • Add flour until golden.
  • Add chicken broth, tarragon, salt, pepper and whipping cream.
  • Bring to a boil while whisking constantly to prevent scorching.
  • Add lemon juice after it boils.
  • Immediately pour over the whole thing.
  • Cover with foil.
  • Bake for 1 hour at 325 degrees.

By using the larger tomatoes you can cut them in half after baking and have a nice presentation on the plate.

*I use a grapefruit knife and it works SUPER!
**I used Brussel Sprouts tonight, but in the future will use all broccoli.

CHICKEN TURNOVERS

For those quick week night meals this recipe is perfect!

CHICKEN TURNOVERS
2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

  • Preheat oven to 375 degrees.
  • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
  • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
  • Fill each biscuit with chicken mixture and fold over into a moon shape.
  • Press the edges firmly to seal.
  • Bake 20 minutes or until golden brown.
  • Serve with a side of sour cream and salsa for dipping.