Category: POULTRY

CHICKEN POT PIE POCKETS

CHICKEN POT PIE POCKETS
1/4 cup corn kernels
1 tablespoon butter
3 green onions, chopped
1 clove garlic, minded
2 tablespoons chopped green chiles
1 cup shredded rotisserie chicken
1/2 cup shredded cheddar cheese
2 tablespoons chopped thyme
salt and pepper
1/2 cup chicken gravy
1 teaspoon lime juice
1/2 teaspoon thyme
1 sheet frozen puff pastry, thawed, but cold
1 egg, slightly beaten

  • Preheat oven to 400˚.
  • In a skillet, melt butter over medium-high heat, add corn, green onions, garlic and green chiles.
  • Add chicken, lime juice and seasonings until well combined and heated through.
  • Remove from heat.
  • On a lightly floured surface, unfold pastry dough and cut into 4 squares.
  • Divide mixture evenly among centers of pastry squares.
  • Pull the 4 corners together in the center.
  • Place on a foil lined baking sheet.
  • Lightly brush edges with egg.
  • Bake 15 minutes or until golden brown.

APRICOT ALMOND CHICKEN

APRICOT ALMOND CHICKEN
4-6 boneless, skinless chicken
1 cup Smucker’s apricot jam
3 tablespoons soy sauce
3 green onions, chopped
4 teaspoons apple cider vinegar
1/2 cup sliced almonds**
2 tablespoons butter, melted
  • Preheat oven to 350˚.
  • Whisk together the jam, soy sauce, green onion and vinegar.
  • Put half of the sauce in a shallow bowl and coat each piece of chicken.
  • Set the other half aside.
  • Place chicken pieces in a greased baking dish.
  • Sprinkle almonds over chicken pieces.
  • Drizzle with butter.
  • Bake uncovered 30-35 minutes until cooked through.
  • Serve with reserved sauce.

**I used honey roasted from the salad toppings section of the produce section. 

PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE

I am obviously drawn to similar type recipes.  While going through my magazine recipe boxes I found 3 separate recipes for a similar style chicken.  One recipe was for Bon Appetit and two from unknown sources.  I picked through all the ingredients of all three recipes and chose the ingredients we like best to create my own recipe.

I also like to make the butter the day before so it becomes more flavorful.

PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE
4 boneless, skinless chicken breasts
4 tablespoons butter, softened
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 tablespoon sweet paprika
1/2 tablespoon dried tarragon
1/2 tablespoon dried marjoram
2 cloves garlic, minced
2 cups cherry tomatoes
2 cups fresh baby spinach
1 tablespoon flat leaf parsley, chopped
sea salt and pepper
1 tablespoon heavy cream
  • In a small bowl whisk together the butter, Worcestershire sauce, garlic, marjoram, paprika and tarragon. Chill for at least an hour.
  • Melt 1/2 of the herb butter in a large skillet.
  • Season each chicken breast with salt and pepper.
  • Add chicken to skillet and sear on each side until no longer pink inside (5-6 minutes per side).
  • Transfer chicken to a platter and keep warm.
  • Add vinegar to de-glaze pan.
  • Add tomatoes to skillet and increase heat until tomatoes char and burst (5-6 minutes).  Crush tomatoes slightly to release juices.
  • Add remaining butter to skillet.  
  • When melted, add the spinach and saute until just done.
  • Add heavy cream and stir until well blended.
  • Serve over chicken pieces and noodles.

    HULI HULI CHICKEN

    There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house.

    This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling.

    I changed a few aspects of the recipe by using chicken breasts which is what I had on hand and it cuts down on cooking time.

    I served it with a bowl of Hawaiian macaroni salad & fresh pineapple wedges which disappeared immediately thanks to hubby.

    Huli-Huli Chicken

    For the chicken
    1 quart water
    1 cup soy sauce
    1 tablespoon vegetable oil
    3 garlic cloves, minced
    1/2 tablespoon grated fresh ginger
    4 pounds bone-in, skin-on chicken piece **

    **I used boneless, skinless breasts this time and adjusted the grilling time accordingly.  The breasts were so much better than bone in pieces!

    For the glaze
    3 (6-ounce) cans pineapple juice
    1/4 cup packed golden brown sugar
    1 tablespoon liquid smoke (can omit if using a charcoal grill)
    1/4 cup soy sauce
    1/4 cup ketchup
    4 garlic cloves, minced
    2 tablespoons grated fresh ginger
    2 teaspoons Asian chili-garlic sauce

    Brine Chicken

    • Combine water and soy in a large bowl.
    • Heat oil in large sauce pan over medium-high heat until shimmering.
    • Add garlic and ginger and cook until fragrant, about 30 seconds.
    • Stir into soy sauce  mixture.
    • Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

    Make Glaze

    • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil.
    • Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes. 

    Prep Grill

    • CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner.
    • GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes.
    • Turn all burners to medium-low.)
    • Scrape and oil the grate.
    **IF YOU USE LIQUID SMOKE IN GLAZE YOU CAN SKIP THE CHIPS.

    Grill Chicken
    Remove chicken from the brine and pat dry with paper towels. Arrange skin side up on grill (do not place chicken directly above foil packet). Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer. Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes. Serve, passing remaining glaze at table.

    Source: Adapted from Cook’s Country, June 2009 & Tide & Thyme

    LEMON LIME PEPPER CHICKEN

    LEMON LIME PEPPER CHICKEN
    4 boneless, skinless chicken breasts
    flour
    1 lemon
    1 lime
    2-3 tablespoons butter
    • In a large skillet melt butter.
    • Dredge chicken breast in flour.
    • Sprinkle each side with salt & pepper mix as you brown them (about 5-6 minutes per side)
    • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
    • Juice lemon and lime.
    • Pour juice and pulp over chicken breasts and cook a few minutes more until juice forms a glaze.
    • Serve immediately.

    CHICKEN SNAP PEA STIR FRY

    CHICKEN SNAP PEA STIR FRY
    1 pound chicken breast tenders, cut into strips
    3 1/2 tablespoons safflower oil
    2 teaspoons cornstarch
    1 teaspoon baking soda
    sea salt
    1 tablespoon oyster sauce
    3/4 pound sugar snap peas, halved
    soy sauce 
    white rice
    • Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
    • Cover and marinate 1 hour.
    • Remove from refrigerator 15 minutes before cooking.
    • Heat Wok or large frying pan over high heat.
    • Add remaining oil to pan.
    • When hot, add chicken and saute until golden.
    • Add salt.
    • Stir in oyster sauce.
    • Transfer to bowl and set aside.
    • Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
    • Stir in chicken.
    • Serve over rice with soy sauce.

    CHICKEN MARSELLAISE

    Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  

    My partner this month is Carol from NO REASON NEEDED for our 4th pairing. I spent yet another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for her Chicken Marsellaise. Carol’s recipe is here.

     

    I added some Parmesan cheese and hubs loved it!
    CHICKEN MARSELLAISE

    2 whole chickens, cut up (I used 4 boneless, skinless chicken breasts)
    1.5 cups Catalina Fat Free Salad Dressing
    2 cans (16 oz.) tomatoes with juice
    2 large onions, sliced
    2 teaspoons salt
    1 teaspoon celery seed
    1/2 teaspoon pepper
    3 tablespoons flour
    1 cup chicken broth or stock
    • Arrange chicken pieces in large skillet. 
    • Pour 1 cup Catalina dressing over chicken and cook over low heat. 
    • Turn chicken as needed in order to brown chicken on all sides. 
    • When chicken is browned, add remaining Catalina along with tomatoes, onion, salt, celery seed and pepper. Cover skillet and cook chicken over medium-low heat for 30 minutes or until chicken tests done. When chicken is done, remove from skillet and arrange on serving platter. 
    • Gradually add flour to chicken broth and stir until dissolved. 
    • Pour broth into skillet’s hot liquid and stir constantly, increasing the heat to medium-high. 
    • Cook until mixture forms a thick gravy sauce. 
    • Pour sauce over chicken and serve.

    BABY PEA, CHICKEN and RICOTTA TART

    BABY PEA, CHICKEN and RICOTTA TART

    1 sheet frozen puff pastry, thawed in refrigerator
    3/4 cup frozen peas
    1 1/2 cup diced cooked chicken
    1 cup whole milk ricotta cheese
    1 teaspoon grated lemon zest
    salt and pepper to taste
    Juice of 1 lemon
    1/4 cu flat leaf parsley, minced
    2 scallions, sliced thin.

    • Preheat oven to 400˚.
    • Place pastry on lined baking sheet.
    • Bake until puffed, 10-13 minutes.
    • Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
    • Cook peas according to package directions. Reserve 1/4 cup of peas.
    • In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
    • Stir in lemon zest, salt and pepper.
    • In a small bowl combine the parsley, scallions and remaining peas.  
    • Season with lemon juice and salt.
    • Spread ricotta mixture over pastry and top with parsley mixture.
    • Top with remaining peas and chicken.
    • Cut into pieces and serve immediately.

    I had some puff pastry left so made some apple dessert tarts to go with them.

      FRUITY CHICKEN SALAD

      It was 112˚ here today so I wasn’t cooking!! This is my new favorite salad. I added a sliced kiwi and tomato to round it out.

      FRUITY CHICKEN SALAD

      4 cups mixed salad greens
      2 scallions, sliced
      1/4 cup fresh Italian flat parsley, chopped
      2 cups grilled chicken breast tenders, sliced or chopped
      2 cups seedless grapes, sliced in half (red would be more colorful)
      1/4 cup salted peanuts, chopped small
      • Arrange salad greens in a large bowl.
      • In another bowl combine the dressing, scallions and parsley.
      • Add chicken, grapes and peanuts.  Toss until evenly coated.
      • Arrange chicken mixture over greens.
      • Enjoy.

      SOUTHWEST GRILLED CHICKEN

      SOUTHWEST GRILLED CHICKEN
      2 pounds chicken wings
      2 teaspoons ground cumin
      2 teaspoons smoked paprika
      1 teaspoon oregano
      1 teaspoon sea salt
      1/2 teaspoon pepper.
      1/2 teaspoon garlic powder
      1/2 cup hot red pepper jelly

      • Heat gas grill to medium high or a charcoal grill to medium hot fire.
      • Wash and dry chicken wings.
      • Mix spices together until well blended.
      • Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
      • When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
      • Combine remaining spices with jelly.
      • Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
      • Let stand 5 minutes.

      NEAPOLITAN CHICKEN

      NEAPOLITAN CHICKEN
      4 boneless, skinless chicken breasts
      1 cup Panko crumbs
      1/2 cup flour
      2 eggs, beaten
      1/8 cup milk
      3 tablespoons butter
      1 cup ricotta cheese
      1 egg, beaten
      2 ounces shredded mozzarella cheese
      2 ounces shredded Parmesan cheese
      4 slices sliced provolone
      3-4 cups marinara sauce
      salt and pepper to taste

      • Preheat oven to 350˚.
      • In a shallow bowl mix together the 2 beaten eggs and milk.
      • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
      • Flatten chicken breasts to uniform size.
      • Bring butter to a melt over medium heat.
      • Coat chicken in flour.
      • Dip chicken in egg wash.
      • Coat in panko crumbs.
      • Brown chicken breasts on both sides.
      • Drain chicken breasts on paper towels.
      • Place half the marinara sauce in a baking dish.
      • Add the chicken breasts.
      • Top with a thin layer of marinara.
      • Spread a generous portion of the ricotta mixture on each chicken breast.
      • Top each breast with a provolone slice.
      • Bake for 20 minutes or until cheese is bubbly.
      • Serve with pasta.