CHICKEN KIEV

8 tablespoons unsalted butter, room temperature
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Panko crumbs + 1/4 cup for filling
1/4 bag frozen broccoli florets, chopped
salt and pepper to taste for chicken pieces
Safflower oil for frying

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer.
Fold in broccoli floret pieces.
Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Spray chicken lightly with water as well as the top of the plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast.
Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of safflower oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs.
Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F.
Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

Preheat oven to 325 degrees.
Brown the bacon until browned and crumbly in Dutch oven casserole dish. Remove with a slotted spoon and drain on paper towels.
Add chicken and sausages and brown on all sides. Remove from fat and set aside.

Add the onions and garlic and cook 3-4 minutes until softened.
Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
Add tomatoes, tomato puree, spices and salt and pepper to taste.

Add meat back in.
Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much. You can always add more stock during the cooking if needed.

Cover dish and cook 1 hour.

Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned.

**Try adding other vegetables such as broccoli or white beans for variety. I used crushed Ritz crackers today and they worked reallllllllllllllly well as a substitute!

BROWN BAG CHICKEN aka IMPERIAL CHICKEN

I found this recipe in my bottomless box of magazine tear outs, clipped recipes from old worn cookbooks, grams old recipe cards and printouts to try. I’ve adapted it to my love of skinless, boneless chicken.

BROWN BAG CHICKEN aka IMPERIAL CHICKEN

1 cup dried bread crumbs (I use my stale sourdough ends and made my own)

4 skinless, boneless chicken breasts

1/3 cup butter, melted

1 clove garlic, minced

1/3 cup grated Parmesan cheese

3 tablespoons minced parsley

1 teaspoon sea salt

1 teaspoon white pepper

large brown paper lunch sack, new and clean

PURE

Preheat oven to 350 degrees.
In a small food processor blend bread crumbs, cheese, parsley, garlic, salt and pepper until finely ground and well blended.
Spray the inside of the paper bag with PURE really well.
Dip chicken into melted butter and then into bread crumbs.
Place chicken pieces in the bag, fold over and close tightly.
Bake 30-45 minutes. Be careful when you open the bag as the steam escapes. Chicken will be moist on the inside and crispy on the outside.

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons rum
1/4 cup white wine
1 tablespoon champagne vinegar
Juice of 1 lemon
1/2 cup apricot pineapple jam
8-12 dried apricots, finely sliced
salt and pepper to taste

Melt butter in a large skillet.
Salt and pepper both sides of chicken pieces.
Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
Remove from skillet and keep warm.

Reduce heat and add onion, sauteing until tender.
Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
Add jam, blend well and simmer to desired consistency.
Serve over chicken and white rice with fresh kiwi.

CHICKEN MARSALA

I loved Italian food long before I met hubby. I’m also a creature of habit. When I find a dish that I absolutely adore I will try it every time I go out to find who makes it best. Unfortunately for this recipe no one makes it quite like it was originally made and I was forced to make my own recipe. I also found out that I have to hide the wine or hubby makes it disappear without benefit of the recipe/meal LOL.

Chicken Marsala

1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 small white onion, sliced into thin rings and then separated
1/2 pound mushrooms, sliced thin
1 tablespoon lemon juice
1/2 cup Marsala wine
1/4 cup sweet cooking sherry

With a mortar and pestle grind the oregano.
Sift together the flour, salt, pepper and oregano.
Coat the chicken pieces well with the flour mixture.
In a heavy skillet, heat oil and butter.
When oil and butter is hot, saute’ onions and mushrooms until just caramelized.
Set aside onions and mushrooms and place chicken breasts in skillet and brown on both sides about 6 minutes per side over medium heat. Remove and set aside, but keep warm.
To the skillet, add the wine, lemon juice and sherry. Stir, reduce heat, and cook for about 10 minutes until the sauce is partially reduced and begins to thicken.
Return onions and mushrooms to the skillet.
Plate chicken breasts.
Spoon sauce over the chicken.
Cover and cook over low heat for about 5-10 minutes or until chicken is done.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS

My mom sent me a recipe recently that she’d made and said they’d really loved. It is sooooo simple, EXTREMELY TASTY, but moreover it was really easy to “modify” – you know me, I MUST modify! I’ll put the original recipe up and note the adjustments in red.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS
1 tablespoon butter
~~4 small boneless skinless chicken breasts (1 lb.)~~ 1 pound chicken tenders **
~~1 cup TACO BELL thick & chunky salsa~~ 1 cup PACE thick and chunky salsa
~~1 can (15 oz.) black beans, undrained~~ 1 can (15 oz.) black beans, drained but not rinsed
~~1 cup KRAFT 2% Milk shredded Cheddar Cheese~~ 1 cup TILLAMOOK medium shredded cheddar cheese
FRITOS

Melt butter in skillet and brown chicken until just cooked through.
Add salsa and beans. Bring to a boil and cover. Simmer on medium to low about 5 minutes.
Remove from heat.
Top with cheese. Cover and let stand until cheese is melted – 4-5 minutes.
Serve over Fritos and a dollop of sour cream.

**Next time I’ll cut the tenders into bite sized pieces.

HOT WINGS & BLEU CHEESE

It doesn’t matter who you were rooting for, you CAN’T, I repeat CAN’T watch the SUPER BOWL unless you have hot wings and BLEU cheese dip!

HOT WINGS

2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it’s your choice. Today I used what was in the freezer for picture sake, but next week it’ll be drumettes for sure!
2 cups Flour
1 teaspoon salt
1 teaspoon pepper
hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
2 sticks butter+
Frank’s Hot Sauce
PURE

I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby’s grandfather that we know for sure). I still believe this gives you the most even browning.

Preheat oven to 350 degrees
Wash and dry the chicken pieces.
Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
While you’re doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don’t run out dry.
Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank’s hot sauce per stick of butter. Whisk them together well.
Spray a cookie sheet with PURE.
Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
Bake for 30 minutes.
Serve hot with my homemade Bleu cheese dressing and celery sticks if you’d like.

Home made “BLEU” CHEESE DRESSING

1/2 cup sour cream
1/2 cup large curd cottage cheese
1 cup mayonnaise
4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
1/2 teaspoon salt
1/2 teaspoon pepper
I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

HOW FIRECRACKER CHICKEN became SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again – it just didn’t need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I’ll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank’s hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

Preheat oven to 350°.
Spray 9-13 baking dish with PURE.
Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
Season chicken piece with salt and pepper.
Place cornstarch in a gallon sized bag.
Add chicken and shake until well coated. Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
Heat butter in skillet over a medium high heat.
Dip chicken pieces in egg wash and add to skillet. At this point you are looking to brown each side, not cook it through.
Remove chicken pieces to the baking dish.
In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
Pour over chicken pieces.
Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN – FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank’s hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

Preheat oven to 350°.

Spray 9-13 baking dish with PURE.

Beat eggs until smooth consistency. You don’t want any “gloppy” areas.

Season chicken piece with salt and pepper.

Place cornstarch in a gallon sized bag.

Add chicken and shake until well coated. Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.

Heat butter in skillet over a medium high heat.

Dip chicken pieces in egg wash and add to skillet. At this point you are looking to brown each side, not cook it through.

Remove chicken pieces to the baking dish.

In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.

Pour over chicken pieces.

Bake 45 minutes or until sauce had thickened and chicken is cooked through

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

Mix cornstarch, flour, salt & pepper in ziploc bag.
Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
Drain chicken on paper towel lined plate.
Pour off excess oil and clean pan with paper towel.
Add 1 tablespoon more olive oil and saute’ garlic and green onion.
Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
Cook until thick, do not boil.
Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
Bake at 350 degrees for 20 minutes.
Brush with original glaze after the first 10 minutes.
Save any additional glaze to use over the rice.
Serve over rice.

ITALIAN CHICKEN PROVENCAL

ITALIAN CHICKEN PROVENCAL
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons minced garlic jar
2 large slices EXTRA SOUR sourdough bread
1/2 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon white pepper
1/2 teaspoon ground basil
1 large bay leave, deveined and crumbled
1/4 cup slivered almonds
1 cup home made chicken broth*
juice of 1 lemon
1/2 cup mayonnaise**
6 chicken breasts

Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
Heat olive oil in large skillet over a medium high heat.
Add garlic to skillet and saute’ until fragrant. With a slotted spoon transfer the garlic to the food processor.
Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
Add the almonds to the food processor. Process until you have a paste.
Gradually add the broth to the paste to form a sauce.
Return the skillet to the heat and brown chicken pieces on both sides until golden.
Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
Transfer chicken to a serving dish and keep warm.
Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
Serve & Enjoy!

*1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
**light works well too

TURKEY TETTRAZINI

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tettrazini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETTRAZZINI
2 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded turkey pieces*
1 can cream of celery soup**
1 cup milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

Preheat oven to 350 degrees.
Melt butter in a skillet.
Saute onions and celery just until tender.
Add soup and milk, stirring to blend. Cook just until thick.
Add cheddar cheese.
Add salt and pepper.
In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
Pour soup mixture over top.
Top with mozzarella cheese.
Bake 25-30 minutes.

*ham and rotisserie chicken work well too
** I PREFER SOUP SUBSTITUTES – SEE BELOW

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly? These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

Melt the butter in heavy saucepan.
Blend in flour and salt. Cook until bubbly.
Remove from heat and gradually stir or whisk in liquid.
Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

CHICKEN & GREEN CHILE FLAUTAS

CHICKEN & GREEN CHILE FLAUTAS
3 cups cooked and shredded rotisserie chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1 can original Rotel tomatoes and chiles, drained VERY well
1 small can green chiles, drained VERY well
1 bunch green onions, sliced lengthwise and then again in half moons
sea salt and pepper, to taste
1 1/2 cups shredded Cheddar and jack Mexican mix cheese
6 inch flour tortillas
Canola oil for frying
Salsa, sour cream, guacamole and taco sauce for dipping

In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly. Place seam side down on a platter. DO NOT begin frying until they are all filled.
Add enough oil to a large skillet to generously cover the bottom. Heat to medium.
Cook tortillas seam side down and then turning to brown all the way around.
DO NOT crowd the pan.
Drain on paper towels.
Serve with your favorite sauces.

Category: POULTRY

Chicken Marsala